Peanut Butter Cookies with Milk Chocolate Chips

Peanut Butter Cookies with Milk Chocolate Chips

Everyone says these are really good (although I thought they were kinda sweet). So I'll be making them again, much to the happiness of those around me! I don't really do anything special to these cookies-just use the peanut butter cookie recipe in the Better Homes and Gardens cookbook (no idea what publication! my grandma copied it onto a recipe card). I just added milk chocolate chips and baked like any other chocolate chip cookie. This recipe is double the recipe that was published, and I always double it. But maybe the first time, try it as follows and then see if you need more. I happen to live with cookie monsters (myself included), so we need a lot!

Ingredients:
1 cup butter
1 cup peanut butter (not natural)
1 cup sugar
1 cup packed brown sugar
1 teaspoon baking soda
1 teaspoon baking powder
2 eggs
1 teaspoon vanilla
2 1/2 cups flour
2 cups milk chocolate chips

Directions:
1. Preheat oven to 375 d F.
2. In large bowl, mix butter and peanut butter. Add sugar, brown sugar, baking soda, and baking powder. Beat until combined. Beat in egg and vanilla till combined. Beat in flour until mixed. Mix in milk chocolate chips.
3. Shape dough into balls and place onto cookie sheet (I use a pizza stone) about 2 inches apart. Bake at 375 F for 7-9 minutes, until lightly browned on bottom and slightly on top. Cool for one minute. Transfer to a wire rack to cool.

Makes approximately 48 cookies.

Pumpkin Pecan Muffins

Pumpkin Pecan Muffins

These were super quick and sooo yummy!! I had my husband whip up some cream cheese frosting for the top (I'll add the recipe later), made them absolutely delicious! But they were super tasty even without the frosting.

Ingredients:
2 1/2 cups sugar
1 c coconut oil
4 eggs
2/3 cup water
2 cups pumpkin
1 tsp cinnamon
3/4 tsp nutmeg
1 1/2 tsp salt
2 tsp baking soda
2 tbsp flax seed meal
1 1/2 cup wheat flour
2 cups white flour
1 cup chopped pecans

Directions:
1.) Preheat oven to 350 degrees F.
2.) Cream sugar and coconut oil. Add eggs and beat thoroughly. Add water and pumpkin and mix.
3.) Sift spices and flour. Stir into liquids until mixed. Mix in nuts.
4.) Pour into muffin pans (I use stoneware muffin pans rather than tins, cooking time may vary if use tins). Bake 20 minutes-test with toothpick in center to be sure done. Cool then remove from pan and place on cooling rack.

Mama's Chili Beans

I tried making chili beans from this recipe from "Creme de la Crumb"-it was okay...my husband liked it, but I thought it was quite bland. Plus when I actually make the effort to cook, I like to make it as difficult as possible for me. So I've started making it with dried beans rather than canned beans. And I've messed with the other ingredients a bit too-just to make it tastier. My new version of the chili gets rave reviews!

Ingredients:
2 1/2 cups dried beans (I use "chili bean mix" from winco)
2 tablespoons baking soda
6 cups water (estimate)

1 tsp salt
1 onion, diced

1 bell pepper, diced (red, yellow, or orange-I use whichever I have on hand)
2 teaspoons minced garlic (I use pre-minced in a jar, can use fresh-about 2 cloves)
2 vegetable bouillon cubes
1 can tomato paste (6 oz)
1 can diced tomatoes (14.5 oz)
3 teaspoons cumin
1 teaspoon smoked paprika
1 teaspoon salt
1 teaspoon garlic powder

Directions:
1. Place beans and baking soda in a large pot.  Add water to 2-3 inches above beans, approximately 6 cups. Let soak (room temperature) for 6-8 hours.

2. Drain and rinse beans, then return to pot. Add salt and onion. Then add water to 1 inch above beans. Place on stove (with lid) on high and bring to a boil. Reduce to simmer and cook until beans are soft, approximately 1 1/2 hours. Stir every half hour or so and check on water levels-if water reduces too much (to level of beans, add more, about 1/2 cup at a time). If beans are nearly soft, but too liquidy, take lid off.

3.  Add bell pepper, garlic, bouillon, tomato paste, diced tomatoes, cumin, paprika, salt, and garlic powder. Raise from simmer to low-medium heat, and cook for 15-20 minutes. If flavors need a little more time, reduce back to a simmer at 15 minutes and simmer for another 15 minutes. Serve with shredded cheddar on top. Can also add sliced green onions and/or sour cream if you'd like.










No pix to post-always disappears too quickly!! I'll try to add some the next time I make it.

Mexican Wedding Cookies

Mexican Wedding Cookies

I've been making these cookies every year at Christmas since I was little. I got the recipe from my mom-no idea where she got it or where the recipe is originally from.

Ingredients:
1 cup butter, softened
powdered sugar
1 teaspoon vanilla
1/4 teaspoon salt
2 cups flour
1 cup finely chopped pecans

Directions:
1. Preheat oven to 375 degrees F.

2. Cream butter, 1/2 cup powdered sugar, vanilla, and salt until fluffy. Stir in flour and nuts until well blended. (I use pecans-my husband is allergic to walnuts. I grew up using walnuts in this recipe. Either one works-just make sure they are finely chopped).

3. Chill for at least 30 minutes, or until firm enough to handle. Shape into one inch balls and place one inch apart on an ungreased cookie sheet (I use my pizza stone). Bake until golden brown, 12-15 minutes.

4. Roll immediately in powdered sugar. Place on cooling rack.