Peanut Butter Chocolate Chip Cookies

These are my favorite peanut butter chocolate chip cookie.  They are moist and delicious and not at all crumbly.  Every time I make these I get so many compliments.  One person even said they were the best cookie he had ever had and has asked Paul to bring them over at least a dozen times.  Delicious.  

Peanut Butter Chocolate Chip Cookies

from melskitchencafe.com

*Makes about 4-5 dozen

1 cup butter, softened to room temperature

2 cups smooth or chunky peanut butter

1 ½ cups firmly packed light brown sugar

1 cup granulated sugar

2 large eggs

1 ½ tablespoons milk

1 ½ teaspoons pure vanilla extract

2 ½ cups all-purpose flour

1 ½ teaspoons baking soda

1 teaspoon baking powder

½ teaspoon salt

2 cups chocolate chips (or a combination of peanut butter and chocolate chips)

Preheat the oven to 350 degrees.

In bowl combine the butter and peanut butter and beat the mixture until it is light and fluffy. Add the brown and white sugars and mix until well combined. Add the eggs and mix for 1-2 minutes, until the mixture is well combined and light in color. Add the milk and vanilla and mix. Add the dry ingredients and mix just briefly. While there are still large spots of flour, add the chocolate chips (or peanut butter chips or both) and mix until the flour is completely mixed in and the mixture is well combined. Let the cookie dough sit for 15 minutes before scooping onto the baking sheets.

When ready to bake, scoop tablespoon-sized balls of dough onto silpat or parchment-lined baking sheets leaving about 1 to 2 inches in between the cookies to allow for spreading as they bake. Bake for 9-11 minutes, taking care not to overbake in the slightest! Leave the cookies on the baking sheet for 2-3 minutes after baking before removing them to a cooling rack. This will help them set up and be firm enough to transfer without having them overbake in the oven.

Strawberry Shortcake Muffins

Oh my.  These are so so very good.  You can change out the fruit and yogurt on these.  I've done them with peaches and peach yogurt and they are so spectacular.  I have heard you can use blueberries with blueberry yogurt as well.  Oh, the possibilities.....

Strawberry Shortcake Muffins

Makes 12 muffins

1/2 cup butter, softened (I use salted)

1/2 cup strawberry yogurt

3/4 cup granulated sugar

1 egg

1 tsp vanilla

1 1/2 cups flour

1 1/2 tsp baking powder
1/2 tsp salt

1 cup chopped fresh strawberries

Combine sugar, eggs, yogurt, butter, and vanilla.  Add in dry ingredients.  Fold in strawberries.  Line muffin/cupcake pan with muffin liners.  Fill to the top.  These muffins don't puff up a lot, or at all, really.  Bake at 400 degrees for 15-20 minutes.  Wait until they cool down a little bit because if you eat them while they are hot you will burn your mouth.  Trust me.  I just did.

Also, make sure to try the batter before you put it in the muffin liners.  It is delicious.  Just don't eat all of it, or you won't have any muffins to eat later.  And that would be a tragedy.

Mashed Potatoes

Paul and I joke that these potatoes are only 50% potato and 50% added fat.... it's really true.  There is no exact science to them.  You just add stuff until they taste like you want them to taste.  Paul loves them so I make them for all the major occasions.

Mashed Potatoes

Russet Potatoes (about 2 potatoes per person you are feeding)
Cream cheese
Butter
Heavy whipping cream
Salt
Pepper
Seasoned Salt

Fill a stockpot about half full of water, or so.  Peel and wash potatoes.  Cut into 1 inch pieces and put in stockpot.  Boil on high until fork done (poke a fork in it and if it kind of falls apart, it is done.)  Drain and put back in stockpot.  I add 1/2 brick of cream cheese, 1 stick of butter, and 1/3 cup of whipping cream for about every 6-7 potatoes.  But I add it a little bit at a time just to make sure I don't make them too runny.  I mash the potatoes with a masher, not an electric mixer.  Add salt and pepper to taste.  It usually comes to about 1 tsp of salt and pepper each.  Add about 1 tsp of seasoned salt.  Taste and add more if needed.  The more potatoes, the more seasoning is needed.

Once they are done, put in a baking dish and bake in the oven at 350 degrees for about 20 minutes.  You can make these a day ahead of time and keep them in the fridge.  Just bake them in the oven for a little bit longer.  Delicious.  But not fat free.

Giant Cookie

This is both Zoey and Deacon's favorite FHE treat.  They think it is so much fun to eat a cookie that is bigger than their heads.  It's another recipe from melskitchencafe.com.  She has such delicious recipes.

1/2 cup white sugar
1/2 cup brown sugar
1/2 cup butter, melted and cooled
1 egg
1/2 teaspoon soda
1/2 teaspoon salt
1/2 teaspoon vanilla
1 1/2 cup flour
1/2 cup chocolate chips

Preheat oven to 350 degrees.

In a medium bowl, cream together the sugars and butter. Add the egg and vanilla and mix. Add the dry ingredients and mix well. Fold in the chocolate chips.

Line a large (11X17-inch) baking pan with foil and press the cookie into a circle. I press my cookie into a 9-inch circle, about 1/4 to 3/8-inch thick. 

If desired, top the cookie with M&M's or any other garnishes. Bake for 13-16 minutes until the cookie is lightly golden brown. Let the cookie cool completely on the baking pan - this helps the cookie stabilize and set so it can be easily lifted off the pan. Once cool, gently use the foil to lift the cookie off the pan.

Or just eat it straight off the pan, like we usually do.

The BEST Cheesecake

I made this cheesecake the other night for a BBQ and remembered how incredible it is.  The best cheesecake, hands down.  And so easy.  I got it off of melskitchencafe.com.  I think her food is spectacular.  I changed it a little bit to my liking....

Crust:

2 cups finely ground graham crackers (about 40 squares)

2 tablespoons sugar

1/2 - 3/4 cup butter, melted

Filling:

2 (8-ounce) blocks cream cheese, room temperature

1 cup sugar

3 eggs

1 teaspoon vanilla extract

1 lemon, zest finely grated (optional, but delicious)

1 pint (2 cups) sour cream

To prepare crumb crust: In a mixing bowl, combine the crust ingredients together with a fork until evenly moistened. Lightly coat the bottom and sides of a 10-inch spring form pan with non-stick cooking spray. Firmly press the mixture over the bottom and 1-inch up the sides on the pan, use your fingers or the smooth bottom of a glass. Refrigerate the crust while preparing the filling.

To prepare filling: In a large bowl, beat the cream cheese on low speed for 1 minute just until smooth and free of any lumps. Gradually add the sugar and beat until creamy, 1 to 2 minutes.

Periodically scrape down the sides of the bowl and the beaters. Add the eggs, 1 at a time, and continue to slowly beat until combined. Stir in the vanilla and lemon zest. Blend in the sour cream. The batter should be well mixed but not over beaten. Over beating incorporates too much air and will cause the cake to puff when baking, then fall and crack when cooling. Pour filling into the crust-lined pan and smooth the top with a spatula.

Bake in a preheated 325 degree oven for 50-55 minutes. The cheesecake should still jiggle slightly, it will firm up after chilling. Be careful not to overcook! Do not do a toothpick test in the cake’s center, this will make a crack. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Let cool in the pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours to set up.  Overnight is the best.   Demold and transfer to a cake plate. If you like, you can drizzle chocolate or caramel over the cheesecake.  I usually do semisweet chocolate because I like the contrast.  Slice the cheesecake with a thin, nonserrated knife that has been dipped in hot water and wiped dry after each cut, if you need it to look really pretty.  I don't usually do this and it turns out just fine.

Ham and Potato Casserole

This is basically all of the best parts of Sunday ham dinners put in a casserole.  So good.

Ham and Potato Casserole

4-5 large potatoes

1 medium onion, grated

8 Tbsp margarine, melted

3 eggs, slightly beaten

2 heaping Tbsp flour

1 tsp salt

1/2 tsp pepper

1 cup milk

1 cup ham

grated cheese

Peel and grate potatoes.  Combine all ingredients and spoon into well greased 9X13 baking dish.  Sprinkle grated cheese on top.  Bake at 350 degrees for 1 hour or until well browned on top.

Chicken Lasagna

This is pretty much the most delicious of lasagnas.  It has cream cheese.  Enough said.

Chicken Lasagna

12 lasagna noodles, cooked as directed but slightly underdone

16 oz shredded mozzarella cheese

2 pkg cream cheese

3-4 chicken breasts cooked and shredded

2 chicken bouillon cubes

2 jars favorite spaghetti sauce (I like Ragu Roasted Garlic)

Mix cream cheese with chicken.  Add in 1/2 cup hot water with the chicken bouillon cubes dissolved in it.  Layer in 9X13 pan  the chicken first, sauce next, noodles, chicken, sauce, cheese, noodles, sauce, and end with cheese.

Cover with foil and bake at 375 degrees for 40 minutes.  Remove foil and continue baking for 10-15 minutes.  

Meat Tornadoes aka Creamy Chicken Burritos

This recipe is from Jana, who got it from ourbestbites.com and adapted it for a burrito-eating family.  Luckily, we are a burrito-eating family.  These are spectacular with guacamole.  Really delicious.  

Meat Tornadoes

1 package (8 oz.) cream cheese

1/2 cup green enchilada sauce

Lime juice from 1 lime

2 teaspoons chili powder

1 teaspoon cumin

1 teaspoon onion powder

1/2 teaspoon garlic powder

1/3-1/2 cup chopped cilantro

3-4 green onions, sliced

2-3 boneless, skinless chicken breasts, cooked & shredded

1 cup grated cheese (cheddar/monterey jack/pepper jack) 

flour tortillas

cooking spray

kosher salt

Preheat oven to 425 degrees. Line a cookie sheet with tinfoil and spray with some cooking spray.

Soften cream cheese in microwave for 20-30 seconds or until nice and soft and melty.  Stir in green enchilada sauce, lime juice and spices until well mixed and then add the cilantro and green onions.  Stir in chicken and cheese and combine well. 

Working with 3-4 tortillas at a time, briefly heat in microwave so they are malleable and easier to work with.  If you skip this step some (or all) might break down the side when you roll them up.  Spoon in about 1/3 cup of chicken.  Roll them up tightly and place seam side down on your baking sheet, making sure that they are not touching.  Lightly spray the tops of the tortillas with cooking spray and sprinkle with kosher salt.  Bake for 15-20 minutes or until crisp and edges start to turn golden brown.

Butterscotch Oatmeal Cookies

These are delicious.  I hate oatmeal cookies that are dry and crumbly, and these are not at all.  I know, because I ate about a dozen of them today.


Butterscotch Oatmeal Cookies
(could use any kind of chip for these...milk, semisweet, etc...)


1 C butter, softened
1 C sugar
1 C brown sugar
2 eggs
2 t vanilla
2 C flour
1 t salt
2 t baking powder
1 t baking soda
1/2 t cinnamon 
3 C oatmeal (quick cooking variety is best)
1   11 oz butterscotch chips

 Toss your butter, sugar and brown sugar into your stand mixer or into a large mixing bowl. Cream together for at least 3 minutes.
 Add the eggs and vanilla and cream for another 3 minutes.  
 Add the dry ingredients to your creamed mixture. Mix until combined, about 1 minute. 
 Toss in your butterscotch chips and your raisins. Mix just until combined. 
 Roll the dough into balls and place them on a cookie sheet sprayed with cooking spray. 
 Bake at 350 degrees for approximately 8 minutes. DO NOT OVER BAKE! In fact....these babies are just perfect if you take them out of the oven just after the cookies
begin to crack. Let them rest and cool for several minutes on the hot cookie sheet. Remove to a wire rack to finish cooling.


Taken from www.jamiecooksitup.blogspot.com

Jalapeno Popper Dip

2 8-oz. packages cream cheese, softened (light works great)

1 c. mayonnaise (light also works here, but DON’T use Miracle Whip!)

1 c. Parmesan cheese, grated
3 cloves garlic, pressed or finely minced
salt and pepper to taste

5-6 Jalapenos, seeded and diced
8oz bacon, cooked and crumbled

sliced baguettes, and/or crackers

Preheat oven to 350. If using bacon, reserve 2-3 Tbs and sprinkle on top of dip before baking.  Combine cream cheese, mayo, Parmesan, and garlic and stir until smooth.  Add salt and pepper.  Add jalapenos.  If using bacon, stir in bacon.  Spread dip into a 9″ pie plate or a small baking dish.  Sprinkle with remaining bacon if using.  Bake for 20-25 minutes or until dip is bubbly and golden brown.

Recipe stolen from www.ourbestbites.com