Monday, June 16, 2014

Frosted Peanut Butter Cookies

Frosted Peanut Butter Cookies
1 cup butter, room temperature
1 cup brown sugar
1 cup white sugar
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon vanilla
2 eggs
3 1/4 cups cake flour ( I use regular flour and they are delicious. )
1- 12 oz bag Reese's Peanut Butter chips (no substitutions)

Pre-heat oven to 350 degrees and place rack in center of oven.
Cream together butter, sugars, salt, baking soda and powder.  Add vanilla and eggs. Mix well.
Add flour and peanut butter chips. Mix just until flour and chips are blended together.
Bake for about 12 minutes, or until set.

Peanut Butter Frosting

1/2 cup butter, soft-room temperature
3 cups powdered sugar
1/2 cup peanut butter (not natural)
milk to thin to proper consistency (whole milk is best)

Cream together room-temperature butter and powdered sugar. Add peanut butter and beat until smooth. Add milk a tablespoon at time, just until frosting is smooth and creamy. Set aside.
**(I made a little bit more of this frosting the second time I made these because I felt like this wasn't enough...but I love peanut butter!)

Chocolate Frosting
1 cup butter
5-6 cups powdered sugar
1/4 cup unsweetened cocoa (or less if you like a lighter cocoa frosting)
1 tablespoon vanilla
1/4 to 1/3 cup milk

Cream butter and 5 cups powdered sugar. Add cocoa and vanilla. Add milk a tablespoon at a time until frosting is smooth. If needed, add more powdered sugar.
**(This made more than I needed...but I've never had a problem with extra chocolate frosting in the house.)

 After cookies are cooled, frost with peanut butter frosting. Let them sit for a few minutes to let the peanut butter frosting set a little bit. Then frost on top of the peanut butter frosting with the chocolate frosting. When spreading the chocolate frosting on top of the peanut butter frosting, be very gentle and leave a small space between the edge of the peanut butter frosting and the chocolate frosting for a layered frosting look.

Quinoa Chili

Quinoa Chili
Yield: About 6 servings
Ingredients
  • 2 cups cooked quinoa
  • 1 Tbsp extra virgin olive oil
  • 1 large yellow onion, diced (1 3/4 cup)
  • 4 cloves garlic, minced
  • 2 (14.5 oz) cans diced tomatoes
  • 1 (15 oz) can tomato sauce
  • 1 1/2 - 2 cups vegetable broth  (or chicken broth if not making vegetarian)
  • 1 (7 oz) can diced green chiles
  • 2 1/2 Tbsp chili powder
  • 2 tsp ground cumin
  • 2 tsp cocoa powder
  • 1 1/2 tsp paprika
  • 1/2 tsp granulated sugar
  • 1/2 tsp ground coriander
  • 1/2 tsp cayenne pepper, or to taste (optional)
  • Salt and freshly ground black pepper, to taste
  • 2 (15 oz) cans kidney beans, drained and rinsed (I used one dark red, one light red)
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 1/2 cups fresh or frozen corn
  • 1/2 cup cilantro, chopped
  • Juice of 1 lime
Directions
  • Heat olive oil in a large enameled cast iron pot over medium-high heat. Once oil is hot add onion and saute until tender, about 4 minutes, adding in garlic during last 30 seconds of sauteing. Add in diced tomatoes, tomato sauce, cooked quinoa, vegetable broth (start with 1 1/2 cups then add more later if desired), green chiles, chili powder, cumin, cocoa, paprika, sugar, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil, then reduce heat to a simmer, cover pot and allow to simmer 30 minutes.
  • Add in all beans, corn, cilantro and lime and cook until heated through. Serve warm with optional toppings and sides (cheddar, sour cream, diced avocados, saltine crackers or tortilla chips).

Saturday, January 18, 2014

Clam Chowder

2 6.5 oz cans minced clams
1 c. finely chopped onion
1 c. finely diced celery
2 c. (6-8) potatoes cubed small

Drain juice from clams and pour over vegetables.  Set clams aside, after rinsing well.  Add enough water to barely cover vegetables and cook for 20 minutes.  While vegetables are cooking, make a white sauce.

White Sauce:
3/4 c. butter
3/4 c. flour
1 qt half and half cream
1 1/2 tsp salt
few shakes pepper
1/2 tsp sugar (optional to taste)
Mix with wire whisk until it boils.  Mix white sauce and udrained vegetables and clams.  If desired, juice from clams may be saved and added now.

(courtesy of LaVerne, Charlene and Debbie Bushman)

Monday, October 28, 2013

Pumpkin Crunch Cake


Alyssa Simpson's "Find"
Ingredients:
  • 1 box yellow cake mix
  • 1 can (15 oz) pumpkin puree
  • 1 can (12 oz) evaporated milk
  • 3 large eggs
  • 1 1/2 cups sugar
  • 1 tsp. cinnamon
  • 1/2 tsp. salt
  • 1 1/2 cups chopped pecans (the original recipe called for 1/2 cup)
  • 1 cup butter, melted
Heat oven to 350 degrees F.  Grease bottom of 9 x 13″ pan.  Mix pumpkin, milk, eggs, sugar, cinnamon, and salt.  Pour mixture into greased pan.  Sprinkle dry cake mix over pumpkin mixture and top with pecans.  Drizzle melted butter over pecans.  Bake 50-55 minutes.
*When we made this recipe we decreased the amount of pumpkin...only used about 2/3's of the can. The pumpkin wasn't overpowering! We also cut the baking time to 45-50 minutes... as we used a darker pan.

Wednesday, September 11, 2013

Crock Pot Potato Soup

1 Bag Frozen Hashbrowns
2 (14 oz) cans chicken broth
1 can cream of chicken soup
½ cup chopped onions
Pepper to taste


Put all ingredients in crock pot…cook on low for 6 hours.  Stir in  one  8 oz. package of cream cheese.  Garnish with grated cheese and bacon bits.

Sunday, August 25, 2013

Baked S'mores

recipe courtesy: Baked Perfection

(This recipe is for an 8 X 8 pan...See * below for a 9 X 13 pan))
1/2 cup butter (room temperature)
1/4 cup brown sugar
1/2 cup sugar
1 large egg
1 tsp. vanilla
1 1/3 cups flour
1/4 tsp. salt
3/4 cup graham cracker crumbs (appx.. 5 full graham crackers)
1 tsp. baking powder
2 or 3 super sized (5 oz) chocolate bars.... *To fit a 9 X 13 pan use 5-6 of the full size Hershey bars (1.55 oz candy bars) and double the recipe
1 1/2 cup marshmallow creme/fluff (or mini marshmallows)

Preheat oven to 350.  Grease bottom of 8 X 8 pan.
Cream together butter and sugar until light. Beat in egg and vanilla. In separate bowl, whisk together flour, graham crackers crumbs, baking powder and salt. 
Add to butter mixture and mix at a low speed until combined. Divide dough in half and press half of the dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. Two 5 ox Hershey bars fit side by side in an 8 X 8 pan, but break the bars to fit if necessary, in a single layer.
Spread marshmallows or creme evenly over chocolate bars.
Place remaining dough in a single layer on top of creme. Do this by rolling dough on a sheet of wax paper. Place the wax paper dough side down on the other three layers. Peel the wax paper off, spread the dough where it is uneven. 
Bake for 30 to 35 minutes or until lightly browned. Cool and cut into bars. 
Laurie's recipe
SLOW COOKER CHICKEN PHILLY SANDWICHES RECIPE
Author: 
Type: Slow Cooker
Serves: 4-5 sandwiches
Ingredients
  • 2 tablespoons butter
  • 1 large sweet onion, sliced
  • green bell peppers, sliced
  • 3 boneless,skinless chicken breasts, sliced
  • 2 tablespoons Dale’s Steak Seasoning (can use KC Masterpiece Marinade "Classic Steakhouse")
  • sliced Mozzarella cheese
  • hoagie rolls
Instructions
  1. Spray a 3 – 4 quart slow cooker with non-stick cooking spray and turn to LOW heat.
  2. Add butter, onions and green peppers.
  3. Toss chicken with steak seasoning, salt and pepper, then add to slow cooker.
  4. Cover and cook for 5 hours.
  5. Serve on hoagies with a slice of cheese melted on top.
Submitted by Kelsi Fuller