My mama always made the best peanut butter cookies. Wish I had her recipe... Found this one and it seems to be pretty close to what I remember of hers.
Peanut Butter Cookies
1 cup sugar
1 cup creamy peanut butter
1 egg
Preheat oven to 350 degrees F. Prepare a baking sheet by lining it with parchment or with a silicone baking mat. In a medium bowl, mix the sugar, peanut butter and egg together until well incorporated. Roll the dough into 1-inch balls and place on the prepared baking sheet. Using the back of a fork, make a criss-cross pattern on each cookie. Bake for 12 minutes. Allow to cool on the baking sheet for a minute or two before transferring to a wire rack.
Wednesday, June 17, 2015
Carrot Salad
I love carrots!!! This recipe uses them along with some other ingredients that I also love to make a tasty side dish to accompany any meal.
Carrot Salad
1 pound carrots, grated
1 cup crushed pineapple
1/2 cup raisins
1 tablespoon honey
2 tablespoons mayonnaise, or to taste
1 dash lemon juice
In a large bowl, mix together the carrots, pineapple and raisins. Stir in the honey, mayonnaise and lemon juice until evenly coated. Refrigerate for at least 30 minutes before serving to let the flavors meld.
Carrot Salad
1 pound carrots, grated
1 cup crushed pineapple
1/2 cup raisins
1 tablespoon honey
2 tablespoons mayonnaise, or to taste
1 dash lemon juice
In a large bowl, mix together the carrots, pineapple and raisins. Stir in the honey, mayonnaise and lemon juice until evenly coated. Refrigerate for at least 30 minutes before serving to let the flavors meld.
Slow Cooker Ranch Pork Chops
Super easy Crock-Pot meal!!! Only 3 ingredients to a tasty meal!!!
Slow Cooker Ranch Pork Chops
4-6 uncooked pork chops
1 envelope of dry Ranch dressing mix
2 cans Cream of Chicken soup (I don’t add any water)
Put all ingredients in slow cooker and cook on LOW for 4-6 hours.
Slow Cooker Ranch Pork Chops
4-6 uncooked pork chops
1 envelope of dry Ranch dressing mix
2 cans Cream of Chicken soup (I don’t add any water)
Put all ingredients in slow cooker and cook on LOW for 4-6 hours.
Lemonade Pie
Easy lemon pie for a hot day outside!!! Great for that outdoor picnic!!!
Lemonade Pie
One 9-inch graham cracker pie crust
One 15-oz. can sweetened condensed milk
One 6-oz. can frozen concentrate lemonade
One 9-oz. container Cool Whip
Blend milk with thawed can lemonade. Stir until well blended. Fold in Cool Whip. Blend well. Pile lightly on chilled pie shell. Chill in refrigerator for at least 4 hours.
Lemonade Pie
One 9-inch graham cracker pie crust
One 15-oz. can sweetened condensed milk
One 6-oz. can frozen concentrate lemonade
One 9-oz. container Cool Whip
Blend milk with thawed can lemonade. Stir until well blended. Fold in Cool Whip. Blend well. Pile lightly on chilled pie shell. Chill in refrigerator for at least 4 hours.
BBQ Chicken and Grits Casserole
This recipe is the way to a Southern man's heart...grits and bbq chicken!!!
BBQ Chicken and Grits Casserole
Grits
4 cups water
1/2 teaspoon salt
1 cup uncooked quick-cooking grits
3 oz cream cheese
1 1/2 cups shredded cheddar
2 tablespoons butter
Casserole Topping
1/2 rotisserie chicken meat, chopped (or 2 chicken breasts cooked and chopped)
1 cup barbecue sauce
1 (3 oz) package cooked and chopped bacon pieces
1 cup shredded cheddar cheese
1/2 cup chopped green onions
Heat oven to 350°F. Spray 13x9-inch baking dish with cooking spray. Set aside. In large saucepan, heat water and salt to boiling. Slowly stir in grits; reduce heat to medium. Cover; cook 5 minutes, stirring occasionally. Remove from heat. Add cream cheese, 1 1/2 cups cheddar cheese and butter, stirring until melted and smooth. Pour into prepared baking dish. In medium bowl, mix chicken and barbecue sauce. Spoon chicken mixture over grits. Top with bacon pieces and 1 cup cheddar cheese. Bake for 20 - 25 minutes or until bubbly. Sprinkle with chopped green onions. Let stand 5 minutes before serving.
Grits
4 cups water
1/2 teaspoon salt
1 cup uncooked quick-cooking grits
3 oz cream cheese
1 1/2 cups shredded cheddar
2 tablespoons butter
Casserole Topping
1/2 rotisserie chicken meat, chopped (or 2 chicken breasts cooked and chopped)
1 cup barbecue sauce
1 (3 oz) package cooked and chopped bacon pieces
1 cup shredded cheddar cheese
1/2 cup chopped green onions
Heat oven to 350°F. Spray 13x9-inch baking dish with cooking spray. Set aside. In large saucepan, heat water and salt to boiling. Slowly stir in grits; reduce heat to medium. Cover; cook 5 minutes, stirring occasionally. Remove from heat. Add cream cheese, 1 1/2 cups cheddar cheese and butter, stirring until melted and smooth. Pour into prepared baking dish. In medium bowl, mix chicken and barbecue sauce. Spoon chicken mixture over grits. Top with bacon pieces and 1 cup cheddar cheese. Bake for 20 - 25 minutes or until bubbly. Sprinkle with chopped green onions. Let stand 5 minutes before serving.
Tuesday, June 2, 2015
Mayonnaise Biscuits
When you're in a hurry, these biscuits are super easy to throw together.
Mayonnaise Biscuits
2 cups self-rising flour
2 tablespoons white sugar
1 cup milk
1/3 cup mayonnaise
Preheat oven to 350 degrees F (175 degrees C). Line 10 muffin cups with paper muffin liners. In a large bowl, combine self-rising flour and sugar. Stir in milk and mayonnaise until a smooth dough is formed. Spoon batter into prepared muffin cups. Bake in preheated oven for 25 to 30 minutes, until golden brown and doubled in size.
Mayonnaise Biscuits
2 cups self-rising flour
2 tablespoons white sugar
1 cup milk
1/3 cup mayonnaise
Preheat oven to 350 degrees F (175 degrees C). Line 10 muffin cups with paper muffin liners. In a large bowl, combine self-rising flour and sugar. Stir in milk and mayonnaise until a smooth dough is formed. Spoon batter into prepared muffin cups. Bake in preheated oven for 25 to 30 minutes, until golden brown and doubled in size.
Pumpkin Muffins
Easiest muffin recipe I have ever found. You can use any flavor cake mix you like. Chocolate is really good!!!
Pumpkin Muffins
1 pkg yellow or spice cake mix
1 (15oz) can of pumpkin
Mix together (use electric mixer, batter will be very thick) until well combines. Fill greased or paper lined muffin cups 3/4 full; bake at 350 for 15 minutes.
Pumpkin Muffins
1 pkg yellow or spice cake mix
1 (15oz) can of pumpkin
Mix together (use electric mixer, batter will be very thick) until well combines. Fill greased or paper lined muffin cups 3/4 full; bake at 350 for 15 minutes.
Mama's Tuna Salad
This is the way my Mama taught me how to make tuna salad. I could eat this stuff everyday!!!
Mama's Tuna Salad
2-3 eggs (if you like eggs, add more; if you don't like eggs, leave out but reduce mayonnaise amount to 2tbs)
3 (6 ounce) cans tuna, drained and flaked
3 tbs mayonnaise
1 medium apple, chopped well
2-3 tbs sweet pickle relish (to taste)
1 pinch ground black pepper
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. In a medium bowl, mix together tuna and mayonnaise. Mix in eggs, apple, relish and black pepper.
Mama's Tuna Salad
2-3 eggs (if you like eggs, add more; if you don't like eggs, leave out but reduce mayonnaise amount to 2tbs)
3 (6 ounce) cans tuna, drained and flaked
3 tbs mayonnaise
1 medium apple, chopped well
2-3 tbs sweet pickle relish (to taste)
1 pinch ground black pepper
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. In a medium bowl, mix together tuna and mayonnaise. Mix in eggs, apple, relish and black pepper.
Crescent Chicken
This recipe is so easy and taste so good. You can't go wrong with chicken, cheese, and crescent rolls!!!
Crescent Chicken
1 (8 or 6 jumbo count) package refrigerator crescent rolls
2 cups chopped cooked chicken
1 cup shredded cheddar cheese
1 can cream of chicken soup
1 can of milk (using soup can)
Preheat oven to 350
Prepare soup using milk and set aside. Separate crescent rolls. Spoon chicken and cheese onto each crescent; roll and seal to enclose filling. Place in a 9×13 baking dish. Pour soup over rolls. Bake at 350 uncovered for 30 mins.
Crescent Chicken
1 (8 or 6 jumbo count) package refrigerator crescent rolls
2 cups chopped cooked chicken
1 cup shredded cheddar cheese
1 can cream of chicken soup
1 can of milk (using soup can)
Preheat oven to 350
Prepare soup using milk and set aside. Separate crescent rolls. Spoon chicken and cheese onto each crescent; roll and seal to enclose filling. Place in a 9×13 baking dish. Pour soup over rolls. Bake at 350 uncovered for 30 mins.
Poor Man’s Treat
This is a very easy, cheap snack that taste so good. It's the poor man's s'mores!!!
Poor Man’s Treat
Saltine Crackers
Peanut Butter
Marshmallows
Spread peanut butter on the crackers. Top with marshmallow. Place under broiler in oven until marshmallow is just browned. Pay close attention because this will not take long at all! Devour.
Poor Man’s Treat
Saltine Crackers
Peanut Butter
Marshmallows
Spread peanut butter on the crackers. Top with marshmallow. Place under broiler in oven until marshmallow is just browned. Pay close attention because this will not take long at all! Devour.
Easy Fajita Chicken Bake
Easy Mexican favorite to have any weeknight!!! Can serve over rice or with tortillas.
Easy Fajita Chicken Bake
3-4 Boneless skinless chicken breasts
1-2 tsp Taco seasoning
2 Bell peppers in assorted colors, deseeded and thinly sliced
1 Red onion, peeled and thinly sliced
1-2 Tbsp Olive oil
1/2 Cup Shredded Cheddar or Mexican Blend Cheese
Trim the chicken breasts then lay them in a single layer in a glass baking dish. Sprinkle the taco seasoning over the top of the chicken breast to taste. Lay your thinly sliced onions and peppers on top of the chicken breast, spread out evenly over the top. Drizzle the olive oil over the peppers and onions. Sprinkle cheese over the top of the dish. Bake at 375 F for 35-45 minutes or until chicken is cooked though and the juices run clear.
Easy Fajita Chicken Bake
3-4 Boneless skinless chicken breasts
1-2 tsp Taco seasoning
2 Bell peppers in assorted colors, deseeded and thinly sliced
1 Red onion, peeled and thinly sliced
1-2 Tbsp Olive oil
1/2 Cup Shredded Cheddar or Mexican Blend Cheese
Trim the chicken breasts then lay them in a single layer in a glass baking dish. Sprinkle the taco seasoning over the top of the chicken breast to taste. Lay your thinly sliced onions and peppers on top of the chicken breast, spread out evenly over the top. Drizzle the olive oil over the peppers and onions. Sprinkle cheese over the top of the dish. Bake at 375 F for 35-45 minutes or until chicken is cooked though and the juices run clear.
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