Thursday, November 4, 2010

Peanut Butter Cup Cookies

Here is a new cookie recipe I found on AllRecipes

Peanut Butter Cup Cookies
40 Servings


  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 cup butter, softened
  • 1/2 cup white sugar
  • 1/2 cup peanut butter
  • 1/2 cup packed brown sugar
  • 1 egg, beaten
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • 40 miniature chocolate covered peanut butter cups, unwrapped


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Sift together the flour, salt and baking soda; set aside.
  3. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
  4. Shape into 40 balls and place each into an ungreased mini muffin pan.
  5. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.
**Here are a few tips after making this recipe. Put the peanut butter cups in the fridge or freezer while making the cookies. This makes them easier to unwrap, and also not melt as quickly when you press them into the cookie. Other reviewers said to take the cookies out at 8 minutes even if they don't look like they're finished. I followed these instructions but mine were still a little over cooked. Be sure to take them out a minute earlier if your oven cooks quickly.

Thursday, October 21, 2010

Back in the Kitchen

Now that I'm finally settled after the move to a new city, I'm back to cooking most nights of the week. I'm going to start posting new recipes I try out and my family enjoys. Here is one I discovered a few weeks ago. It's already been put into the regular rotation!

AllRecipes - Easy Slow Cooker French Dip Recipe
Serves 9

Prep Time = 10 minutes; Cook Time = 7 hours


  • 4 pounds rump roast
  • 1 (10.5 ounce) can beef broth
  • 1 (10.5 ounce) can condensed French onion soup
  • 1 (12 fluid ounce) can or bottle beer
  • 6 French rolls
  • 2 tablespoons butter
  • Sliced Swiss cheese (optional)
Notes: Reviews suggested using a darker beer so I chose Shiner Bock. If you don't normally purchase dark beer, you might try stores like HEB or World Market which allows you to buy individual beer bottles in the "create your own 6 pack section". Also, I got the idea from my mother-in-law to put Swiss cheese on the bread before putting it in the oven.


  1. Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.
  4. Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.
Hope you enjoy!!

Sunday, January 10, 2010

Yummy Cookie Recipes

I attended my first cookie exchange over the Christmas holiday! It was a lot of fun to see what cookies people made - and surprisingly, we had no repeats!

My friend Jenny passed on one of her favorite cookie recipes which I made for the exchange.

Cake Mix Cookies - 2 Dozen
  • 1 box of cake mix (Funfetti cake mix is delicious for this recipe!)
  • 2 eggs
  • 1/2 cup oil
  • 1 to 2 tablespoons water
  • 1 container of icing
  1. Preheat oven to 350 degrees
  2. Mix all ingredients thoroughly (don't mix in icing!)
  3. Drop by rounded spoonful on an ungreased cookie sheet.
  4. Bake 8-10 minutes
Once cooled, ice with your favorite icing!

These cookies are delicious, and so quick to make!! They remind me of the thick iced sugar cookies you buy at the grocery store.

These peanut butter chocolate cookies were brought to the cookie exchange, and were a big hit!!

Chocolate Covered Peanut Butter Treats
  • Ritz Crackers
  • Creamy Peanut Butter
  • Chocolate Bark (or chocolate chips if you prefer)
  1. Put a generous amount of peanut butter between two Ritz crackers and press together. Be sure to create all of your peanut butter sandwiches before melting the chocolate.
  2. Place wax paper out for after you dip the crackers in chocolate.
  3. Melt chocolate bark as directed on package (Mine said to microwave for 1 min. Stir thoroughly. Microwave after that in 15 second intervals until fully melted)
  4. Using fork, dip crackers in melted chocolate, covering both sides. Place on wax paper until chocolate sets up and can be removed from paper easily.

I also just found this cookie recipe on AllRecipes - imitation Girl Scout Thin Mint Cookies!!! I can't wait to go out and buy some peppermint extract so I can try these out.

Thin Mint Crackers - 40 Cookies
  • 1 pound bittersweet chocolate
  • 80 buttery round crackers
  • 1/2 teaspoon peppermint extract
  1. Using a double boiler method, melt the chocolate coatings over hot tap water for 15 - 20 minutes. Stir . Do not cook or get water into the chocolate.
  2. After it is melted, stir in a couple drops of peppermint flavor into the chocolate.
  3. Dip crackers into the melted chocolate and then place onto a cold cookie sheet and put into the refrigerator to set. (A freezing tray to rest the dipped cookies will keep the bottoms neat looking.)
  4. In a few minutes take them out and package in candy cups. The cookies are best kept at room temperature or a cool dry place away from any odors.
Here are a few tip I found in the reviews for the Thin Mint cookies:
  1. "Don't put the peppermint extract in the chocolate until it is fully melted. If you put the peppermint extract in the chocolate and then melt it in the microwave the extract burns the chocolate and makes it crumbly and hard, hence those reviewers having to use oil to make it smooth again. Once the chocolate is fully melted stir well and then put your extract in!"
  2. "So easy! What a great idea...that I kind of changed. Instead of Ritz crackers, I used Nabisco Famous chocolate wafers and melted Andes mints. I am not even kidding how great these were!"
  3. "Could NOT be easier! Kids can make this in a snap. I bought the Andes baking chips from my grocery store, melted a couple handfuls in the microwave in a creme brulee cup for about 30 seconds, then mixed it with a fork to be sure it was all melted through. I just dropped my reduced-fat Ritz crackers into the creme brulee cup with melted chocolate (perfect size cup for a Ritz) and used two forks to turn and coat the cracker. Set on paper plates (out of wax paper) and put the plates in the freezer for about two minutes. THAT'S IT FOLKS!! Clean up is a snap! In all fairness, there is a teeny tiny, very faint salt taste from the crackers if you really examine them -- but not enough to detract from the taste in any way. I will keep my eyes peeled for plain chocolate wafer cookies. You could buy a bag of Oreos and twist apart each cookie to use the two chocolate wafers; you'd have yourself a true thin mint then."

Thursday, January 7, 2010

New Recipes for 1/3 - 1/9

Since I recently went back to work, it's been difficult to find time for my normal blog posting. Rather than post the entire menu from this week, I'm going to post the new recipes we are trying.

Salsa Chicken Rice Casserole - 8 Servings
  • 1 1/3 cups uncooked white rice
  • 2 2/3 cups water
  • 4 skinless, boneless chicken breast halves
  • 2 cups shredded Monterey Jack cheese
  • 2 cups shredded Cheddar cheese
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 onion, chopped
  • 1 1/2 cups mild salsa
  1. Place rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.
  2. Meanwhile, place chicken breast halves into a large saucepan, and fill the pan with water. Bring to a boil, and cook for 20 minutes, or until done. Remove chicken from water. When cool enough to handle, cut meat into bite-size pieces.
  3. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  4. In a medium bowl, combine Monterey Jack and Cheddar cheeses. In a separate bowl, mix together cream of chicken soup, cream of mushroom soup, onion, and salsa. Layer 1/2 of the rice, 1/2 of the chicken, 1/2 of the soup and salsa mixture, and 1/2 of the cheese mixture in prepared dish. Repeat layers, ending with cheese.
  5. Bake in preheated oven for about 40 minutes, or until bubbly.

Debdoozie's Blue Ribbon Chili - 8 Servings
  • 2 pounds ground beef
  • 1/2 onion, chopped
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon garlic salt
  • 2 1/2 cups tomato sauce
  • 1 (8 ounce) jar salsa
  • 4 tablespoons chili seasoning mix
  • 1 (15 ounce) can light red kidney beans
  • 1 (15 ounce) can dark red kidney beans
  1. In a large saucepan over medium heat, combine the ground beef and the onion and saute for 10 minutes, or until meat is browned and onion is tender. Drain grease, if desired.
  2. Add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix and kidney beans. Mix well, reduce heat to low and simmer for at least an hour.