Delicious Peanut Butter Cookies
1 cup sugar
1 cup firmly packed light brown sugar
1 cup butter
1 cup Adam's crunchy peanut butter
2 eggs
1 teaspoon vanilla extract
3 cups sifted all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
Preparation:
1. Sift together flour, salt and soda. Set aside.
2. Cream white and brown sugars, butter and crunchy peanut butter thoroughly in large mixing bowl.
3. Beat eggs and vanilla into creamed mixture until light and fluffy.
4. Blend flour mixture into creamed ingredients gradually.
5. Form peanut butter cookie dough into 1-inch balls and place 2 inches apart on ungreased cookie sheets.
6. Press with back of floured fork to make a criss-cross design to flatten cookies. (Little people love to help form the balls and make the criss-crosses.)
Bake at 350° 8-10 minutes or until lightly browned around edges. Store in airtight container.
Makes about 6 dozen peanut butter cookies.
Believe me, they won't last long!
Pancake/Waffle Dry Ingredient Mix
This mix can be used to make simple
pancake and waffle recipes.
6 cups flour
1 cup dry milk powder
6 TBSP baking powder
6 TBSP sugar
1 TBSP salt
Mix all ingredients in a large container
and shake well! Store in a cool dry place.
This dry mix can be used to make simple
pancake and waffle recipes.
To make a single recipe of Pancakes or Waffles:
1 1/2 cup of dry mix
1 egg
1 cup water
2 TBSP oil
1 tsp vanilla (optional)
1. Whisk the egg well and mix in the oil and water.
2. Add the dry mix and stir lightly.
3. Pour desired amount of batter on a medium to hot griddle or waffle iron.
4. The secret to pancakes is to watch for many bubbles to burst on the surface of the batter before flipping. The underside should be golden brown. Cook on second side until it is golden brown also.
Note: You can make as many additions to this recipe as your imagination will let you.
Examples: 1/2 cup diced apples
1/2 tsp cinnamon
1/4 cup chopped nuts
1 TBSP ground flax seed
1/2 cup blueberries
1/2 cup chocolate chips
Award Winning Ghiradelli Brownies
2 Eggs
2/3 cup Unsifted flour
3/4 cup Sugar
1 teaspoon Vanilla
1/4 teaspoon Baking powder
1/2 cup Butter or margarine - melted
1/4 teaspoon Salt
3/4 cup Ghiradelli ground chocolate
1/2 cup Walnuts - chopped
Heat oven to 350F degrees. Using a spoon, stir eggs with sugar and vanilla; add butter.
Sift ground chocolate with flour, baking powder, salt. Stir into egg mixture; add nuts.
Spread into greased 8- or 9-inch square pan.
Bake at 350F for 20 to 30 minutes. For extra chewy brownies, use 8-inch pan and less baking time.
For cake-like brownies, use 9-inch pan and longer baking.
Cut into squares
Southern Taco Soup
1 lb. Ground Beef
1 Onion
1 cup Celery
1 can Ranch Style Beans
1 can Whole Kernel Corn with juice
1 can Stewed Tomatoes
1 can Tomato Sauce
1 package Taco Seasoning
2 cups water
Fry ground beef and drain grease.
Add all other ingredients and simmer for one hour.
Serve over tortilla chips and top with cheese and sour cream.
6 servings
Mother’s Meatballs
2 lbs. ground beef
1/2 c. chopped onion
1/2 c. oatmeal
3 tbsp. fresh parsley
1 egg
1 tsp. salt and pepper
1 tbsp. Worcestershire sauce
3/4 c. milk
1/2 tsp. marjoram
1/2 tsp. oregano
1/2 tsp. rosemary
(Flour to roll meat balls in)
Mix above ingredients together. Form meat balls, roll in flour and brown in butter. Take out of pan when brown and place in casserole, spaghetti sauce, gravy, etc.
8 servings
Olive Garden Alfredo Fettucini
4 oz cream cheese - cut in bits
3/4 cup parmesan cheese – grated
1/2 cup butter or margarine1 cup half and half
8 oz fettucini, cooked and drained
In large saucepan combine cream cheese, parmesan,
butter, and half and half stirring constantly until smooth.
Toss pasta lightly with sauce, coating well.
Leftovers freeze will and sauce can be doubled.
6 servings
Chicken Fettuccine
1 stick butter
2 lbs boneless, skinless chicken breast
1 cup half and half or cream
1/3 cup parmesan cheese
1/4 cup green onions, chopped
2 cloves garlic, minced
1 T lemon juice
Fettuccine
Melt butter in skillet and saute chicken which has been cut into 2 inch chunks. When chicken begins to take on color, add garlic and green onions.
Add remaining ingredients except lemon juice, cover and simmer over low heat until mixture thickens and chicken is tender.
Serve over cooked and drained fettuccine. Sprinkle with lemon juice and additional parmesan cheese if desired.
6 servings
Chicken-Rosemary Casserole
3 cups cooked, diced chicken
8 oz. raw macaroni
2 - 10 3/4 oz cans cream of mushroom soup
2 cups milk
1/2 lb. grated cheddar cheese
1 oz. jar pimientos, chopped
1 T. chopped onion
1 t. salt
1 t. dried rosemary or 2 t. fresh
Mix all ingredients together. Let stand overnight in refrigerator (6 to 8 hours). Mix and spoon into deep 2-quart casserole dish. Bake at 350 degrees for 1 to 1 1/4 hours.
6 generous servings