Peanut Butter Cookies

peanut butter cookies

 

If you’re looking for a super easy cookie this one is for you.  Savannah made these for her dad this weekend.  She’s trying to bribe him into going where she wants to go on vacation this summer.  She came up with a presentation and presented her ideas to him very nicely.  However, I’m not so sure she has convinced him that her vacation ideas are better than his.

These cookies have 4 ingredients.  The first time I made them I was a little skeptical because they have no flour…but they are terrific.  I use this same recipe at Christmas when I make the Hershey’s Kiss Cookies (press an unwrapped Hershey’s Kiss into the center of each cookie as soon as they come out of the oven) and when I make Reeces Peanut Butter Cup Cookies (bake cookies in a mini muffin tin, press an unwrapped mini Reeces Peanut Butter cup into each cookie as soon as it comes out of the oven, while they are still in the muffin tin).

Peanut Butter Cookies
 
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Ingredients
  • 1 c. creamy peanut butter
  • 1 c. sugar (plus additional sugar to roll cookies in)
  • 1 egg
  • ½ tsp. vanilla extract
Instructions
  1. Preheat oven to 325 degrees.
  2. Mix peanut butter and sugar. Add egg and vanilla extract, mix well.
  3. Shape dough into 1 - 2-inch balls. Roll in granulated sugar and place 3 inches apart on an ungreased cookie sheet. Flatten in crisscross pattern with a fork dipped in sugar.
  4. Bake in preheated oven for 15 - 18 minutes or until golden brown. Cool 5 minutes; remove from cookie sheet. Cool on wire rack.

 

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Chocolate Caramel Fondue

My favorite part of fondue night was the dessert.  To move things along I heated ours in the microwave then poured into the fondue pot to serve.  Our platter of dippers included strawberries, bananas, large marshmallows, cubed pound cake and cheesecake.
Chocolate Caramel Fondue
 
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Serves: 4-6
 
Ingredients
  • 12-oz. milk chocolate chips
  • 2 tbsp. heavy cream
  • ¼ c. caramel ice cream topping
  • 3 tbsp. chopped pecans
Instructions
  1. Combine chocolate and heavy cream in the top of a double boiler set over simmering water. Heat until the chocolate is melted, stirring constantly. (or heat in the microwave until melted stirring every 30 seconds)
  2. Pour into the fondue pot. Pour caramel into the center of the chocolate mixture. Sprinkle with pecans and serve, keeping warm over low heat.
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Mojo Fondue

Before I get into the fondue I’d like to wish a happy birthday to one of my favorite people…Loretta.  I treasure your friendship and hope you have a terrific day.

Now…on to the fondue. We love to fondue, especially on birthdays!   We loved going to The Melting Pot when we lived in Florida.  Here, we have to go to Savannah, but we have made the trip a time or two, most recently on Savannah’s 16th birthday in November.

Savannah and I decided to do fondue at the house last week.  We did a cheese appetizer, which I didn’t get a picture of, a Mojo mix to cook our meat and mushrooms in and then a chocolate caramel dessert fondue.  I won’t kid you, it was a lot of work, but we had fun and it was DELICIOUS!!!  In fact, the recipes came from a Melting Pot cookbook the kids gave me several years ago, but I think the Mojo we fixed may have had more flavor than the restaurants.

(I’ll post the chocolate caramel fondue later this week)

 

Mojo Fondue
 
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Ingredients
  • 5½ c. warm water
  • Juice of ½ orange
  • Juice of ½ lime
  • 3 tbsp. finely chopped onion
  • 1 tbsp. finely chopped celery
  • 1 tbsp. finely chopped carrot
  • 1 tbsp. finely chopped garlic
  • 2 tbsp. chopped fresh cilantro
  • 2 tbsp. kosher salt
  • 1 tbsp. freshly ground black pepper
  • Meat & veggies of your choice (cubed chicken, steak, pork, shrimp, mushrooms, broccoli, etc.)
Instructions
  1. Whisk the water, orange juice, lime juice, onion, celery, carrot, garlic, cilantro, salt and pepper in a bowl. Pour into fondue pot. Bring to a rapid simmer over medium-high heat. Cook meat and veggies using fondue fork until desired doneness.
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Yummy Hot Chocolate

What kid doesn’t love a snow day?  I know that I did.  Growing up in the south we didn’t get snow every winter.  We didn’t have a sled, so when it would snow my daddy and uncle Bob would rig up something for us to slide down the hills on.  One year we used an old sliding board from a swing set.  We also used dishpans and although I now know it probably wasn’t very safe…sheet metal.

Mama kept us in warm, dry clothes, she made snow cream and warm homemade hot chocolate for us.  I think snow days actually made more work for her.

We haven’t had snow here this year.  Just like a kid I still hope for it every winter though.

Yummy Hot Chocolate
 
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Ingredients
  • 6 tbsp. unsweetened cocoa
  • 6 tbsp. sugar
  • pinch salt
  • 2½ c. milk
  • 2½ fat free half and half
  • ½ tsp. vanilla extract
  • whipped cream (optional)
  • orange zest (optional)
Instructions
  1. Combine cocoa, sugar and salt. Add milk and stir together. Heat to dissolve.
  2. Add half and half and heat just until warm. Stir in vanilla extract.
  3. Pour into mugs. Top with whipped cream. Garnish with cocoa and orange zest if desired.
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Stuffed Sweet Mini Peppers

I first tried these stuffed mini peppers over a year ago and loved them.  I never made them though because I’m the only pepper lover in the house.  However, we recently had David and Janet (my brother-in-law and his girlfriend) over.  Janet brought these to throw on the grill and Greg and Savannah actually tried them this time.  They loved them too.  I guess its true…bacon does make everything better.

 

Stuffed Sweet Mini Peppers
 
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Ingredients
  • Sweet Mini Peppers
  • cream cheese, softened
  • thick sliced bacon, cut in half crosswise
Instructions
  1. Cut the stem end of pepper off. Make a slit down one side and remove the seeds. Put a small amount (about 1 to 2 tsp.) of cream cheese in pepper. Roll up, then wrap a half slice of bacon around pepper. Secure with a toothpick. Place in refrigerator for several hours.
  2. Place on a hot grill and cook, turning occasionally, until bacon is cooked.
  3. Serve warm.
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