Peanut Butter Cookies

Peanut Butter Cookies

It's that time of year again....  cookie season!  So, I'm starting out with my favorite peanut butter cookie recipe.  It's the one I always use.  They always come out just right:  buttery, not too hard, not too soft, kinda melts in your mouth...  mmmm.....
Here is what you need:

• 1 1/2 cups all purpose flour 
• 1/2 cup sugar 
• 1/2 cup light brown sugar 
• 3/4 tsp baking soda 
• 1/2 tsp baking powder 
• 1/4 tsp salt 
• 1/4 cup margarine  
• 1/2 cup Butter flavored Crisco 
• 1/2 cup chunky peanut butter 
• 1 egg

Now, this is the super easy and super fun part-  All you do is dump all the ingredients into a large bowl and using your hands (clean and dry of course), you just mush it all together to form the dough.  Once the dough is made you want to roll it into little balls about an inch in diameter.  Place onto cookie sheet about an inch apart from one another.  (This is where you can use the tines of a fork to press down on the balls to make that criss cross pattern if you wish.)  I can usually fit 15 per pan.  Bake at 350 degrees for 7-10 minutes...  My oven bakes these perfectly at 7 minutes, but my sister's oven takes a little longer, so make sure you check on them so that they don't burn.  Let cool for a minute before moving them to wire racks to cool completely.
Store in an airtight container for up to two weeks...  but they'll probably be gone long before then.

Kale Krisps

Kale Krisps

 

 

 

I used to think that kale was something that was just used as a garnish in the seafood aisle at my grocery store.  I didn't know that you could actually eat it!  Funny, right?  Well, I have a newfound interest in kale and have been trying out a few things with it. This is a recipe that i made not too long ago and my kids ate it all up in a matter of minutes!   To make delicious kale krisps you will need:

massaging oil into leaves

*  a bunch of kale, washed and dried and ripped into larger than bite-sized pieces - no stems
*  olive oil to drizzle
*  various seasonings

flat on a cookie sheet

different flavors

Here is what you do:  Preheat oven to 250 degrees.  Put kale in a bowl, drizzle a little bit of olive oil onto the pieces - not too much but make sure enough to coat lightly.   Now for the flavors-
Use your imagination- experiment!
*  Try 1/2 a lemon's juice and salt
(sprinkle salt on right before going into oven)
So, massage oil and lemon into leaves, make sure you get it on each piece.
*  Or try chili powder... sprinkle it into the bowl, massage into leaves
*  Or try garlic powder (and salt) sprinkle garlic powder into bowl, massage into leaves, (salt right before it goes into the oven)
*  Or try salt and pepper, just massage olive oil into leaves, salt and pepper right before they go into oven

You want to lay them out onto a cookie sheet- don't overlap. Put cookie sheet into the oven at 250 degrees for at least 12 minutes... maybe up to 15 minutes - depending... you want to dry them out so that they crisp up... but not burn... might take a few tries to get the time perfected, but the main thing is to not burn them... They will be green, not brown or black and they will be thin and crispy and kind of flaky in a way... very yum.

Potato Bacon Soup

Potato Bacon Soup

I've been thinking...  we might be a soup loving family.  It seems as if we have soup at least once a week.  Potato bacon soup just happens to be a favorite around here.  It's just a super cozy gotta have it on a crisp fall day kind of soup.  It's so creamy and delicious...  and bacon-y!  Here's what you need:

*  8-10 medium sized idaho or russet potatoes, cubed large
*  3 medium carrots, sliced thick
*  3 celery stalks, sliced thick
*  3 or 4 green onions, chopped
*  one package of bacon... cooked crisp and crumbled
*  4 oz sour cream
*  1/2 cup milk
*  1/4 cup instant potato flakes
*  salt, pepper, garlic powder  to taste
*  just a pinch or two of cajun seasoning...  (maybe like 5 shakes)
*  water.

Here's what to do:  Put potatoes, carrots, celery, green onions and seasonings into a large pot, cover with water and cook at medium high, stirring regularly, until potatoes are soft enough to poke a fork through easily, but not to the point where they fall apart.  While veggies are cooking, cook the bacon.  I like to put about 2 or 3  cooking spoons full of bacon grease into my soup, but it's not 100% necessary.
Once the potatoes are cooked through, stir in the milk and sour cream.  Then add the potato flakes.  Stir again...  it will thicken just a bit.  Right at the end add the crumbled bacon.  Ladle into soup bowls and top with cheese if you like.  This soup is so amazing, I'm sure you will make it again and again and again.

Pico de Gallo

Pico de Gallo

This is one of my favorite things...  Pico de Gallo.   It's so easy to make and tastes way better than any store bought version.  I like to use it in tacos, fajitas, as a dip for tortilla chips, and even on top of eggs.  Here's what you need:

• 4 medium roma tomatoes diced
• 1/2 medium red onion diced
• 1/2 jalepeno pepper diced (seeds or no seeds, your choice)
• 9 sprigs cilantro (leaves, chopped or ripped)
• 1 tsp minced garlic
• 1/4 tsp salt

Pretty much all you need to do is throw all the ingredients into any container, stir it all together, cover and refrigerate for at least a half an hour to let the flavors blend.  Over night would be better.  Try it on a variety of foods.  I promise you will love it. 

Garbanzo Kale Medley Soup

Garbanzo Kale Medley Soup

It was a "try something new" kind of day.  We had some garbanzo beans and I was trying to think of something to do with them...  My kids suggested soup.  Good idea.  We love soup around here.  But, what to put in it?  Well, none of us have ever had kale before...  and it is dark green and leafy so we know it's loaded with good stuff like vitamin A, vitamin C, folate, and iron...  just to name a few.  So, we had our two main ingredients and built it up from there.
Here's what went into it:

*  8 oz dried garbanzo beans (chick peas)
*  8 ripped leaves of kale (no stems)
*  8 oz fresh mushrooms, quartered
*  one cucumber, peeled, sliced thick and quarter the slices
*  1/2 red onion, big dices
*  one can (14.5 oz) diced tomatoes
*  1 1/2 tablets (3 servings) chicken bouillon cubes
*  garlic powder (to taste)
*  curry powder (to taste)
*  salt and pepper (to taste)

This is how we cooked it: 
First, soak the beans for at least 12 hours.  Boil 2 cups of water and dissolve bouillon tablets in it.  Using a large pot, pour in the dissolved chicken bouillon, 4 cups water, and garbanzo beans.  Let it come to a boil.  Stirring occasionally.  When beans are tender, add the rest of the ingredients and seasonings...  let it return to a boil, then turn down to medium...  Cook soup until kale is tender...  Don't let it turn to mush!  Serve with warm bread.  We had focaccia.  The kids loved this soup...  They called it the garbanzo bean kale experiment...  hahaha!  They are so cute!  So, now we have a new soup to add to our ever expanding list of things we love.

Chunky Tomato Soup

Chunky Tomato Soup

You know what I like?... 
I like to take a can of tomato soup, add a half can of water, half can of milk, add a can of diced tomatoes, add a can of mushroom bits and pieces, add some chopped green onions, chopped cilantro, garlic powder, salt and pepper, and heat all of that up on the stove in a big pot.  Then ladle some in a bowl and top with a handful of shredded cheese and a dollop of sour cream. Yep, that's what i like :)

I call it chunky tomato soup- and yeah, it's the best...  It goes great with a grilled cheese sandwich or any type of crusty bread.  It's so easy to just throw together and it's fast... perfect for any hectic weeknight dinner.  And the leftovers make for an awesome lunch next day.

 

Tres Leches Cake (Three MIlks Cake)

Tres Leches Cake with Strawberries and Kiwi

My husband's birthday was at the beginning of this week.  I made him a tres leches cake from scratch...  Things always taste better from scratch.  I learned how to make this cake about five years ago, after having tasted one when i lived in Colorado.  Oh my gosh!  I really do think it is my favorite.  This recipe has been adapted from one I found in a Taste of Home recipe book. Here is what you need:

Cake:
*  4 eggs, separated
*  2/3 cup flour
*  2/3 cup sugar, divided
*  1/8 tsp salt
*  3/4 cup evaporated milk
*  3/4 cup sweetened condensed milk
*  3/4 cup heavy whipping cream
*  2 tsp vanilla extract
*  1/2 tsp rum extract

Topping:
*  1-1/4 cup heavy whipping cream
*  2 tbsp sugar
*  1 tsp vanilla extract
*  sliced fruit of choice (optional)


Here is what you do:

Tres Leches Cake with Peaches

Tres Leches Cake- Strawberries

Cross Section

That's some good cake!

Let eggs stand at room temperature for 30 minutes.  Grease and flour an 8 inch or a 9 inch spring form pan.  Set aside.  In a mixing bowl, beat egg yolks for 2 minutes. Add 1/3 cup sugar; beat for 3 minutes or until mixture is thick and lemon-colored.  Fold in flour, a third at a time.
In another mixing bowl and with clean beaters, beat egg whites and salt on medium speed until soft peaks form. gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff peaks form.  Stir a third of the whites into the yolk mixture.  Fold in remaining whites.
Spread batter into prepared pan.  Bake at 350 degrees for 20-25 minutes or until top springs back when lightly touched.  Cool for 10 minutes before removing from pan to a wire rack to cool completely.
In a bowl, combine the cream, evaporated milk, condensed milk, and extracts. Transfer cake to a serving plate.  Poke holes in top of cake with a skewer. (lots and lots of holes).  Gradually spoon milk mixture over top.   Cover and refrigerate for 2 hours.
For topping- in a mixing bowl, beat cream and vanilla extract until it begins to thicken.  Add sugar;  beat until stiff peaks form.   Spread over cake.   Garnish with sliced fruits of choice, if desired.

boneless buffalo bites

Boneless Buffalo Bites 

My family is a strange bunch. I don't really think we're too weird....  Maybe not so much the same as most though.  I have this rule- we don't buy chicken nuggets because they are not real.  When you can show me where the nugget is on a chicken, then we will eat them.  Plain and simple...  But we do eat chicken regularly, and one of our favorite ways to eat it is the boneless buffalo bite!  Well, I like the buffalo bites- the kids like the bar-b-que bites.  The hubby just likes to eat.  He's not picky.  I like that.  Here's what you need:

*  one boneless, skinless chicken breast per person cut into bite sized pieces
*  bread crumbs
*  a little olive oil
*  sauce of choice - wing sauce, bbq, honey mustard, whatever you like
*  bowls with lids or containers with lids

Here's what you do:  Heat olive oil on med in a skillet on the stove.  Take the bites and put into a bowl. You want these to get a coat of breadcrumbs.  Depending on how much chicken, pour in the breadcrumbs, cover with the lid, and shake shake shake to coat chicken.  Put chicken into hot oil and cook chicken through.  *Don't pour chicken into pan because you don't want the excess bread crumbs.  When chicken is cooked put desired amount into a new container and coat/cover with selected sauce.  Then put the lid on and shake shake shake to coat chicken.  Try not to use too much sauce, so as not to be wasteful...  Remember, you can always add more but you can't take away.  Once chicken is nice and coated in selected sauce, put it on a plate and eat...  That's my favorite part.   I usually make mine and serve carrots, celery, and fries with them...  and ranch dressing of course.  We like these while watching Shark Week on Discovery....  Yeah, no football here.  Told you we were a strange bunch.

Broccoli Cheese Soup

Broccoli Cheese Soup

Something easy. Something cheesy.  I don't care that we're in the middle of a heatwave...  I just want some broccoli cheese soup.  Now, I have tried many variations of this recipe in the past, and this is the best by far.  One of my very best friends gave me the base recipe and I just added a few more things.  Here is the base recipe:

*  one bag frozen broccoli florets 14 oz
*  6-8 slices of american cheese
*  one cup water
*  one cup milk
*  salt, pepper, garlic powder to taste.

So, basically you put one cup water in with the broccoli in a soup pot.  Get it to boil, then turn the burner to medium and cover with a lid.  Cook for 15-20 minutes.  The broccoli needs to be soft... but not too soft. When the broccoli is soft you want to take your potato masher and mash mash mash mash...  just about 4 or 5 mashes. While soup is still on the stove, add one slice of cheese at a time and stir in each.  When all of the cheese is stirred in, add the milk and seasonings. stir and let it heat back up...  like 5 minutes.  And there you go.  Easy cheesy!  So, I took that basic recipe and added diced onion and cooked that with the broccoli, chunked potatoes boiled for 20 minutes in a separate pot then added to the soup with the cheese, and one packet of chicken seasoning from a ramen noodle pack.  I used a bit of shredded cheddar for garnish.  I have so much fun adding to and taking from a base recipe like this...  Next time I'm thinking about topping it with a dollop of sour cream and maybe some bacon.

Cilantro Lime Chicken

Cilantro Lime Chicken

Sensational!!!  This cilantro lime chicken is a perfect summertime recipe.  The flavor is light and right.  You could actually cook this up any time of the year, but for some reason it just feels meant for summer.  I've actually baked, pan seared, and grilled this recipe.

*  4 or 5 boneless skinless chicken breasts
*  juice of about one and a half limes
*  2 tsp of minced garlic in a jar....  (or fresh- i use what's on hand)
*  a third of a bunch of fresh cilantro.  use only leaves... chopped or ripped.  Probably about  1/3 to 1/2 a cups worth.
*  1 tbsp olive oil
*  1 tbsp honey
*  1/2 tsp salt
*  1/4 tsp pepper

so it's not all messy

Put chicken into a gallon sized zipper bag and in a bowl mix together all other ingredients.  Just stir a few times.  Then pour the mixture over the chicken in the bag.  Zip the bag and push out as much air as you can.  Put the bag into a bowl (so it's not all messy) and put into the refrigerator for at least 30 minutes or over night.  I usually leave it for at least 4 hours or more.  When you are ready to cook, you can  bake covered at 350 degrees for 30- 40 minutes, or  heat a pan with a bit of olive oil and cook on medium heat for about 7 min per side (turn once), or  on the grill about 7 min per side (turn once)...  make sure the chicken is not pink in the middle.  You really want your chicken fully cooked.   I promise...   you are gonna love this!