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.

Cheesy Tomato Bake

My mom gave me this recipe, and I'm glad she did! It reminds me of pizza, but a little different. You can eat it as a main course or serve it up as an appetizer. Either way it will not disappoint!

To Make The Crust:

2 Cups Biscuit

2/3 Cup Milk

1 t Italian Seasonings

In a bowl mix biscuit and milk until a soft dough forms. Sprinkle in Italian seasoning and mix until incorporated. Knead dough lightly. If the dough is sticky add a little more biscuit. Using a 9x13 pan, press dough into bottom of pan and slightly up the sides. I found this works best once dough was warm and at least room temp.

To Make Topping:

1 Onion, Chopped

1 T Minced Garlic

3 T Butter

3/4 C Sour Cream

1/4 C Light Mayo

1 C Shredded Cheddar

1 C Shredded Mozzarella

2 t Lawry's Seasoning Salt

Dash of Fresh Ground Pepper

3 t Italian Seasoning

Fresh Basil, chopped

3 Ripe Tomatoes, sliced thin

Pepperoni, sliced thin (optional)

1/4 C Parmesan Cheese

In a skillet melt butter and saute onions and garlic until soft and slightly browned. When onions and garlic are done, remove from skillet and place into a bowl. Add sour cream, mayo, cheddar, mozzarella, Lawry's, pepper, and Italian seasoning and mix thoroughly.

Place sliced tomatoes in a single layer on top of dough. Next add pepperoni, and fresh basil. After that spread cheese and onion mixture. Lastly sprinkle Parmesan cheese over the top.

Bake in the oven at 400 for 25 minutes. Enjoy!

Easy Chicken Ravioli

This is an easy way to make ravioli using won ton wrappers. I always wanted to try it, but I always thought they would fall apart when you boiled them. I tried making them for the first time last night, and they came out perfect! I was really surprised. I thought it was a great alternative to a traditional ravioli. I liked using the won ton wrappers because they were so light. When I finished eating I didn't feel like I had just ate a lot of heavy pasta. I was full, but didn't have that pasta hang over that you sometimes get after eating a lot of carbs. I definitely would make this again and encourage you to try!

Ingredients:

3 1/2 oz. Minced Chicken

2 T Fresh Basil, chopped

1/4 C Grated Parmesan

3 Spring Onions, chopped finely

1/2 Ricotta

Dash of Salt & Pepper

1 t Italian Seasoning Blend

1 Pkg Won Ton Wrappers

To Make:

Mix first 7 ingredients in a bowl. Lay out 24 won ton wrappers and brush slightly with water. Scoop 1 teaspoon of chicken mixture in the center of each won ton. Make sure not to over stuff. Place another won ton wrapper on top and press the edges together until sealed. You may want to dip your fingers in some water and run them along the edge of each ravioli, just to make sure there is a tight seal.

In a large stock pot add water and a dash of salt. Bring water to a boil, and boil ravioli in small batches. Maybe 5-6 at a time. Cook for 3 minutes. Place cooked ravioli into a large serving dish, drizzle olive oil over the tops to prevent them from sticking to each other, or serve immediately with your favorite pasta sauce.

If you need a recipe for marinara, there is one listed under July recipes.

Tips:

You can fill the ravioli with just about anything you 'd like. Sausage and goat cheese I think would be great. Mushrooms, roasted red peppers, even squash I think would be very tasty as well. You just have to be careful to not over fill the won top wrappers. If you fill them too much you can not get the tight seal you need on the edges, and the filling will fall out when boiled.

Hope you enjoy this one as much as I did!

Citrus-Cranberry Sauce

I recently had someone ask me for my cranberry sauce recipe, so I thought I'd post it. It's perfect for Thanksgiving, and there's nothing better then fresh cranberries versus the tubular shaped g00 that comes from a can. It's easy and not difficult to make. Hope you enjoy!

Ingredients:

2 Large Oranges
1 Pkg Cranberries (12 oz.)
3/4 Cup Sugar
1/4 Cup Water
1 t Lemon Juice
1/2 t Lime Juice

How To Make:

Remove the peel from the oranges along with the pith and seeds. Cut each orange section into chunks.

In a sauce pan over medium heat combine cranberries, oranges, sugar and water. Cook mixture 15-20 minutes, stirring occasionally. Mixtures should reduce down, and resemble a jelly. Once cooked, remove from heat and add lemon and lime juice. Let cranberries cool, and then cover and chill in refrigerator.

This can be made up to 3 day in advance.

Tip:
Instead of oranges, use raspberries or strawberries. If you decide to use both oranges and raspberries add more sugar and water to compensate for more fruit.

Toffee Bars

This recipe is really easy. Great to make when your craving something sweet. It doesn't have a lot of ingredients, and they are things you typically have around your house. Everyone loves these!

Ingredients:

1 Cup Butter

1/2 Cup Brown Sugar

Graham Crackers

1 Bag Chocolate Chips

How To Make:

Using a 9x13 inch pan line bottom of pan with graham crackers. Brake apart crackers to fit all corners. In a small saucepan, bring butter and brown sugar to a boil. Boil until sugar is dissolved. Pour hot mixture over graham crackers, making sure to coat all crackers. Last, melt chocolate chips and pour over crackers. Using a frosting knife, spread chocolate evenly over all crackers. Put pan in the refrigerator until chocolate is set. Once set take out, and cut into pieces. Enjoy!

Bars should be stored in the refrigerator.