Whole Jar of Peanut Butter Cookies

One of my fondest memories as a kid, was going to my grandma's house. She always had peanut butter cookies, and was truly a special treat when I'd see her. It just so happens that the last time I saw her she asked me to make her peanut butter cookies! Since she doesn't bake anymore, I of course said I would be more then happy to bake her some cookies. Besides, it gave me reason to bake, which I absolutely love to do! I of course couldn't just make ordinary peanut butter cookies. I had to make THE best peanut butter cookies ever!

This is my version of a kicked up peanut butter cookie! Hope you like them as much as my grandma did!

What you'll need:

1 Cup Butter

1 Cup Sugar

1 Cup Packed Brown Sugar

2 Eggs

1 Egg Yolk

2 t Vanilla

1 (18 oz.) Jar Peanut Butter

2 Cups Flour

1 t Baking Soda

1/2 t Salt

1 Bag Peanut Butter Chips

1/2 Bag Butterscotch Chips

Using a stand mixer, cream butter and sugars together until smooth. Add the eggs, then the yolk, and vanilla. Mix until fluffy. Add the peanut butter and mix until blended. Next add the flour, baking soda, and salt. Mix until all ingredients have been combined. Lastly, add peanut butter chips, and butterscotch chips.

Set oven to 350. Roll dough into balls and place on cookie sheet. Using a fork, flatten surface. Bake cookies 12-15 minutes. Make sure not to overcook! Take cookies out of oven right when they begin to brown. These cookies taste best moist and not crunchy.

Let cookies cool completely, and store in air tight container. I also layered mine with plastic wrap to ensure the cookies stay fresh and moist. Enjoy!

Tips:

***I like to use Jiff Natural Peanut Butter. It does not have any hydrogenated oils or high fructose corn syrup.

BBQ Pulled Pork

Since everyone keeps asking me for my pulled pork recipe I thought I'd post it. It's really easy, and tastes great! This is true comfort food and is a great crock pot recipe. A nice dish to put together in the morning, and have something warm waiting for you when get home in the evening. Hope you enjoy!

What you'll need:

1 Pork Shoulder (5lb. or any size you like)

1 Bottle of BBQ Sauce

1 Jar Apricot Preserves

1 Large Sweet Onion, sliced

BBQ Seasoning Blend

How to make:

Using a crock pot, place onions on bottom of pot. Put pork shoulder on top of onions, and season meat with BBQ Seasoning blend. In a bowl, mix together the jar of apricot preserves and BBQ sauce. Pour mixture over meat. Cover with lid, and set on low for 8 hours.

Once cooked, transfer meat to a cutting board and shred with a fork. Meat should just fall apart. Make sure bone is removed, and put meat back into sauce mixture that is in the crock pot. Serve on a fresh roll, or just as it is. Either way it's sure to be fantastic!

Tips:

***Depending on how large of a shoulder you buy you may need to adjust cooking time. Every time I've made this dish, it usually takes 8 hours and comes out fork tender.

***Great dish for parties because it can stay warm in the crock pot, and makes a lot.

Mushroom Risotto

Since it's a cold winter snowy day, I thought I'd post a recipe for a real hearty stick to your bones risotto. This truly is perfect for this kind of weather! I know a lot of people are intimidated by making risotto, but it's really not difficult. It does require time, and a dedication to constant stirring. If you can do that, then you can make this very warm and filling dish!

What you'll need:

48 oz. Vegetable Stock

2 Cups Chardonnay or Other White Wine

2 T Olive Oil

3 oz. Butter

2 Leeks Sliced Thin

1 T Fresh Minced Garlic

2 Lb.'s Mushrooms, Sliced

1 Lb. Arborio Rice

1 1/2 Grated Parmesan Cheese

Salt and Pepper to Taste

Pour vegetable stock and wine into saucepan and keep at a simmering point on stove.

In a large saucepan, heat oil and butter. Saute garlic and leeks over medium heat until soft. Add mushrooms and cook for 5 minutes or until tender. Season vegetable with a little salt and pepper. Once vegetables are tender add rice and stir for 1 minute until translucent.

Add a 1/2 cup of the hot stock and stir over medium heat until liquid is absorbed. Gradually keep adding liquid a little at a time, stirring constantly for 20-25 minutes or until rice is tender and creamy. If you run out of stock, add a little water. I always keep extra stock on hand just in case rice requires more liquid.

Once rice is cooked add Parmesan and stir for an additional minute until cheese has melted. Season rice with salt and pepper to taste.

Serve immediately with fresh shaved Parmesan! Enjoy!

Tips:

***This recipe does make a ton! If your not cooking for a crowd or want a lot of leftovers, I would cut the recipe in half.

***Use a combination of different mushrooms and different shaved cheeses to make the flavor more interesting.