Category: Food

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Chocolate Peanut Butter Cookies

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I found this luscious little recipe lonnnng ago, when my kiddos were small. Everyone who ever popped one in their mouth would say, “Ooooh,  chocolate AND peanut butter. Where’s the milk?”

It was definitely a family favorite.

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Then, we moved…like 50 times. Ok, maybe it just felt like it. ANYway, in all the hustle and bustle of packing and unpacking, and the kids growing up and having their own kids (what?!!), somewhere, somehow we lost the recipe. And no, I did not have it memorized. That would have been smart.

Gone. Gone. Gone. Oh, the tears we wept.

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Then one magical day, as I was sorting through an old recipe file that belonged to my mom, what should fall innocently out, onto my lap? My long, lost Chocolate Peanut Butter Cookie recipe!! WA-dang-HOOOO!!! I still have no idea how it even got in there in the first place, but who cares? Can you hear me singing, “Re-u-ni-ted and it feeels so gooooood,” ? Well, I am.

Now, my friends, you are free to sing and dance and frolic merrily, while you eat these amazing things. But, the catch is–you have to make them yourself.

I’m eatin’ mine.

Don’t forget the milk.

 

 

Chocolate Peanut Butter Cookies

3/4 cup butter

1 cup peanut butter

3/4 cup sugar

1/4 cup brown sugar

1/2 cup cocoa powder

1 large egg

2 tsp vanila extract

1/2 tsp baking soda

1-1/4 cups flour

Heat oven to 375 degrees
In a large bowl beat butter and peanut butter until creamy.
Add sugars, cocoa, egg, vanilla, and baking soda; beat until fluffy.
Slowly add flour and mix on low speed just until flour is blended.
Roll into 1 inch balls and roll in sugar.
Place on ungreased cookie sheet about 1-1/2 inches apart.
Flatten with a glass.
Bake for 8 minutes.
Remove from oven and cool for one minute before removing to a wire rack.

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5.0 from 2 reviews
Chocolate Peanut Butter Cookies
 
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¾ cup butter 1 cup peanut butter ¾ cup sugar ¼ cup brown sugar ½ cup cocoa powder 1 large egg 2 tsp vanila extract ½ tsp baking soda 1-1/4 cups flour
Ingredients
  • ¾ cup butter
  • 1 cup peanut butter
  • ¾ cup sugar
  • ¼ cup brown sugar
  • ½ cup cocoa powder
  • 1 large egg
  • 2 tsp vanila extract
  • ½ tsp baking soda
  • 1-1/4 cups flour
Instructions
  1. Heat oven to 375 degrees
  2. In a large bowl beat butter and peanut butter until creamy.
  3. Add sugars, cocoa, egg, vanilla, and baking soda; beat until fluffy.
  4. Slowly add flour and mix on low speed just until flour is blended.
  5. Roll into 1 inch balls and roll in sugar.
  6. Place on ungreased cookie sheet about 1-1/2 inches apart.
  7. Flatten with a glass.
  8. Bake for 8 minutes.
  9. Remove from oven and cool for one minute before removing to a wire rack.
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Vintage Raisin Cake

When I was a young girl, our family vacationed at the home of one of my aunts. She was a lovely, kind, farm-y sort of soul and I watched everything she did. Mostly because I was certain that someday I needed to be the same, exact type person and I wanted to learn from the best.

One evening, after supper, she brought out the most luscious, Cinnamon Raisin Cake that I’d ever tasted. The really amazing thing was that I didn’t want to taste it in the first place because I am not a fan of raisins. AT all. Quite certain I told her so…politely.

Pretty sure my aunt told me something like, “Too bad. Have some anyway. You’ll love it.”

Oh, my goodness. Was she ever right.

She’s been gone for quite a while now. But today, for a few scrumptious moments…

we had her back…

and it was lovely.

 

 

Vintage Raisin Cake
 
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Ingredients
  • 1 cup raisins
  • 2 cups water
  • 1 cup sugar
  • ½ cup butter
  • 2 eggs
  • 2 cups flour
  • 1 tsp cinnamon
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp allspice
  • ½ tsp cloves
  • 1 t vanilla
Instructions
  1. Cook raisins in water till about 1 cup of water is left.
  2. Whirl raisins and water in the blender for about 5 seconds.
  3. Cream sugar, butter and eggs.
  4. Add raisins and liquid.
  5. Blend in flour, salt, soda, vanilla and spices.
  6. Spread batter in 11 x 17 cookie sheet as though baking a cake.
  7. Bake at 350 degrees for about 15-18 minutes.
  8. While still hot, spread with thin layer of powdered sugar icing or sprinkle with brown sugar--if desired.
  9. Cool and cut into bars.

 

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Giant Treats

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We got in the mood for a few “after the holidays” type treats…

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so we whipped up some speedy little “Pretzel Turtles.”

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What else are we suppose to do when we have a 27,000 pound bag of Rolos?

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Perhaps, we could slice into the 1000 pound Snickers.

Things are out of control over here.

Send help quick.

Wellllll…not too quick. Maybe, like…next week.

Heh, heh.

Gr Signature

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Cheesey Breakfast Casserole

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Don’t you just love those scrumptious meals that toss together in a flash and come out looking like…well, like this? It was a perfectly glorious moment when we pulled this little lovely out of the oven, I’ll tell you. My son said, “When did you make that?!”

Of course, I smiled and said, “Oh, it’s just something that I threw together.” HAAA!

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Threw together, indeed.

One large bag of frozen hash browns. Not the 20 lb I’mfeeding19kidsandalargegrizzlybear bag from Costco–just the normal large bag from the regular grocery store.

Pour it into a big bowl.

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3-4 cups shredded cheese. I used a Colby-Jack mixture.

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Add 1/2 pound or so, of diced ham. I found the cutest little pack of already diced ham in the meat case at the grocery store. I was so excited at the prospect of NOT having to cut it up myself that I might just have squealed out loud right there in the meat department. Scared a few people. It was a special moment.

If you are into onions then this is the time to add them. About a Tablespoon of dried chopped onions or 1/2 cup chopped fresh onions ought to do it.

Toss it all together and put it into a greased 9×13 glass casserole dish.

Whirl 8 eggs in the blender with 1/4 tsp salt and 1/8 tsp pepper. Pour over cheese mixture. Make sure the eggs are evenly distributed in the dish. Top with a handful of shredded cheese if you want it to be extra scrumptious.

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Bake uncovered at 350 degrees for 35-40 minutes or until a knife inserted in the middle comes out clean.

Let stand 10 minutes before serving.

Eat. It. Up.

GrE Signature

 

Cheesey Breakfast Casserole
 
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Ingredients
  • 4 cups frozen shredded hash browns
  • 3-4 cups shredded cheese
  • ½ pound diced ham
  • diced onions (optional)
  • 8 eggs
  • ¼ tsp salt
  • ⅛ tsp pepper
Instructions
  1. Toss first four ingredients together in a large bowl.
  2. Put cheese mixture in a 9x13 shallow glass baking dish.
  3. Whirl eggs, salt and pepper together in a blender.
  4. Pour evenly over cheese mixture.
  5. Sprinkle a handful of shredded cheese on top.
  6. Bake uncovered at 350 degrees for 35-40 minutes.
  7. Let stand 10 minutes before serving.