Finding Comfort in Comfort(able) Food

Anyone else out there still "carbing out?"  Being hunkered down (yes, we're staying in and being safe) with some yummy, easy, pantry-friendly food is what I want to eat right now. You?

Stuffed Baked Potatoes
Simply scoop, mash (add a little olive oil, salt, & pepper), and stuff a plump baked russet potato with a big dollop of last night's leftovers.  It's an easy, affordable, family-friendly entree.  I've done it with chili (topped with shredded Mexican blend cheese) and a wine-enhanced, gravy-enriched beef stew.  And tonight's version has a generous heaping spoonful of tomato-rich sausage and peas in marinara, topped with parmesan cheese. Trust me, it's your very own bundle of joy.  A simple side salad, and dinner is served.

Peanut Butter Chocolate Chip Cookies
And...(drumroll, please), for dessert the gooiest, easiest, 1-bowl, stir and bake peanut butter chocolate chip cookies.  Divinely delicious, using only five ingredients.  You're welcome!
Ingredients:
1 large egg
1/4 teaspoon salt
1 cup smooth natural peanut butter
1/2 cup light brown sugar
1/3 cup semisweet chocolate chips
Directions from eatingwell.com:
Step 1 - Position rack in middle of oven; preheat to 375 degrees F.  Line 2 baking sheets with parchment paper.  Whisk egg and salt in a medium bowl.  Stir in peanut butter, brown sugar, and chocolate chips until combined.  Place slightly rounded tablespoons of dough about 2 inches apart on the prepared baking sheets.
Step 2 - Use a fork to flatten each cookie to a 1 3/4-inch diameter by gently pressing in a crisscross pattern.  Bake the cookies one sheet at a time until just set, 8 to 10 minutes.  Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely, about 20 minutes.  Repeat with the remaining cookies.

For this recipe, along with many other great ideas, please go to the website eatingwell.com.