Lentil Tacos

1.5 c dried brown or green lentils, rinsed and drained

3.5 c chicken or vegetable broth

2 tsp chili powder

1 tsp ground cumin

1/2 tsp salt

1/2 tsp smoked or sweet paprika

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp coarsely ground black pepper

1 c red or green salsa (preferably thick and chunky vs. thin and watery)

12-15 taco shells

Taco toppings of choice: lettuce, chopped tomato, grated cheese, sour cream, cilantro, etc.

In a 6-quart electric pressure cooker, combine the lentils, broth, and seasonings.  Secure the lid and valve and cook on high for 12 minutes.  Let the pressure naturally release for 10 minutes before releasing remaining pressure.  

Drain off any excess liquid, if desired.  Stir in salsa and season to taste with additional salt and pepper, if needed (this is important for flavor!).  Can mash lentils lightly, if desired.  The lentil mixture will thicken a bit if left to sit/keep warm in the pressure cooker.

Serve the warm lentils in taco shells with toppings.

From Mel's Kitchen Cafe

Chocolate Peanut Butter Cookies

1 c butter, softened

3/4 c white sugar

3/4 c packed brown sugar

2 eggs

1 tsp vanilla extract

3/4 c smooth peanut butter

1/3 c cocoa powder

1 tsp baking soda

2 1/3 c flour

1 c semisweet chocolate chips

1 c peanut butter chips

10 regular size peanut butter cups (or 20-25 small cups), cut in pieces

1 c mini peanut butter cups

Preheat oven to 350.  In medium bowl, combine flour, cocoa powder, and baking soda; set aside.  In a large mixing bowl, cream butter and sugars together with an electric mixer until fluffy.  Add vanilla, peanut butter, and eggs, mixing well.  Stir in flour mixture until just mixed.  Batter will be thick.  Fold in chips and peanut butter cups.

Using an ice cream scoop, scoop onto baking sheets lined with parchment or a silicone baking mat.  Bake for 11-13 minutes (13 minutes in my oven).  Let cool for at least 10 minutes on cooking sheet before transferring to a wire rack to cool completely.

From love from the oven