Special Peanut Butter Cookies

Special Peanut Butter Cookies

(4½ dozen)

 

Ingredients:

1 cup Shortening

1 cup Creamy Peanut Butter

1 cup Sugar

1 cup Brown Sugar

2 large Fresh Eggs

3 cups All-Purpose Flour

2 tsp. Baking Soda

1 (10 oz.) package Reese’s Mini Pieces

Directions:

In a large mixing bowl cream together the shortening, peanut butter and both sugars using an electric mixer (stand or hand mixer).    In another bowl combine the flour and soda and set aside.  To the shortening mixture, add the eggs one at a time.  To this mixture start adding the flour mixture until all is incorporated.  The dough may be bally, so combine with hands after adding the Reese’s to the mixture.  Scope the cookie dough into balls using a number 50 scoop.  Make them slightly rounded and using your hands press together into balls.  Place on a cookie sheet evenly spaced to hold a dozen cookies.  Using a dinner fork, press each ball down once from north to south and then again east to west.  The Reese’s will keep you from making them too thin.  Place cookies in a pre-heated 350 degree oven for 12 to 14 minutes depending on your oven.  Watch closely as they will burn if overdone.  I use a stone baking sheet to help with this problem.

 

Note:               If that is too much peanut butter for you.  Try using chocolate chips (12 oz. bag) for a great chocolate and peanut butter taste.

Ideas for Future Efforts

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Peanut Butter Rice Krispie Bars

Peanut Butter Rice Krispie Bars

 (9x13 pan)

 

Ingredients:

1 cup Light Karo Syrup

1 cup Granulated Sugar

1 cup Peanut Butter

6 cups Rice Krispie Cereal

1 cup Semi-Sweet Chocolate Chips

1 cup Butterscotch Chips

Directions:

In a large stock pot, combine syrup and sugar over medium-low heat and bring to a boil.  Be sure to stir often and remove once boil starts.  Add the peanut butter to mixture and incorporate well.  Next add the rice krispies, combine and spread into a buttered 9x13 pan.  Press to smooth and fill all of pan.  Melt the two types of chips together in a microwave.  Use 30 second times running the microwave until they melt and mix together easily.  Spread the melted mixture over the top of bars in pan.  Let set for 30 minutes before cutting and serving.  Do not refrigerate and consume within 2-3 days for best quality.

Note:               It’s your choice on the peanut butter, but

                        you might want to try chunky.

Note:               You can substitute corn flakes or a mixture of rice krispies and crushed corn chexs (5 to 1 ratio) for something different.  Or come up with your own combination of cereals in making the bars.

Note:               The same goes with the chips.  You could use different flavors of these too.

Ideas for Future Efforts

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Peanut Butter Specialties for the Holidays

It seems most people like "Peanut Butter" and it works quite well with many other foods.  I'm sure that I am one of the exceptions.  I only like peanut butter on toasted English muffins and as a dip for fresh carrots and celery.  I have never liked PB&J sandwiches or foods with peanut butter in them. Actually I didn't like it with anything.

But over time one's taste buds change and you start liking foods you would never have eaten in the past.  Mine are changing as you can see by the two ways I'll eat peanut butter.  Well I've found a third now.  The Thursday recipe this week is for "Special Peanut Butter Cookies" and I find them alright.  Wouldn't be my first or second choice for a cookie but that's me.  Others I've tried them on thought them quite good.  The way they devoured them, I believe they were telling the truth.

Being the time of year it is, I thought a couple of peanut butter treat recipes would go over well for the holidays.  Both recipes are easy to make and don't take a lot of your time.  Which, at the holiday season, helps out.

Tuesday's recipe is for "Peanut Butter Rice Krispie Bars" and was given to me by a friend, Carrie.  We help out every so many weeks in providing a meal for people of need.  She brought her bars to one of the Sundays and everyone loved them.  I, of course, did not try them because of my limited desire for peanut butter.  But as they were such a big hit, I needed to pass them on to all who follow my food blog.

Today's comments are short (holiday season & my need for time) but do try both of these terrific peanut butter recipes as you get through the holiday season.  They're good recipes for anytime of the year too.

As we celebrate "Thanksgiving" here in the USA this Thursday, I'm thankful for all of you following my food blog.  I hope you have gotten something out of it.  Even as little as a recipe or idea for something you wanted to try.  Again, "Thank You" for your support.

I'm also very thankful for all my family as I've truly been blessed.  "Happy Cooking" until next week and please share this link with your family and friends.

Mashed Root Vegetables

Mashed Root Vegetables

(4-6 servings)

 

Ingredients:

1 large Russet Potato, peeled & cut into ½ inch dice (2 cups)

3 medium Parsnips, peeled & cut into ½ inch dice (3 cups)

3 medium Turnips, peeled & cut into ½ inch dice (2 cups)

¼ cup Sour Cream, room temperature

½ cup (1 stick) Unsalted Butter, room temperature

to taste, Salt and Black Pepper

¼ tsp. Ground Nutmeg

Directions:

Place diced vegetables in a large pot and cover with salted water by 1 to 2 inches.  Cover over high heat until they come to a boil.  Uncover and boil 30 to 40 minutes or until very tender.  Drain well.  Using a ricer (see note), rice the drained vegetables into a large mixing bowl.  Add sour cream and butter (cut into pieces) until incorporated.  Taste and season with salt and pepper.  Add nutmeg at this time too.  Serve or keep warm until needed.

Note:               In you don’t have a ricer, you can use a hand or stand mixer.  Use whip attachment if you have one or the regular beaters.  Whip vegetables until mashed and slowly add the remaining ingredients.  Once all is combined, whip on high speed for a minute to lighten mixture.

Note:               It is best to grate the nutmeg yourself instead of using already ground.  But both will work.

Ideas for Future Efforts

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Twice Baked Potato Casserole

Twice Baked Potato Casserole

(8-12 servings)

 

Ingredients:

5 lb. Potatoes (your choice on type), peeled & quartered

6 tbsp. Unsalted Butter

2½ cups Shredded Cheddar Cheese

1 cup Milk

1 cup Sour Cream

2 large Fresh Eggs

½ cup Green Onions, thinly sliced

½ cup Crumbed Cooked Bacon

2½ tsp. Kosher Salt

½ tsp. Black Pepper

Directions:

Place potatoes in a large pot covered with salted water by 1 to 2 inches.  Bring to a boil over high heat and continue to boil for 20 to 25 minutes or until tender.  Drain well and return to pot.  Add the butter and mash with a potato masher (see note) until smooth.  Stir in 2 cups of the cheese, milk, sour cream, and eggs until well blended.  Now add the onions and crumbled bacon (reserve some for garnish).  Season with the salt and pepper and spoon into a 3 qt. baking dish that has been buttered or sprayed.  Sprinkle remaining cheese and bacon on top and place in a pre-heated 350 degree oven for 40 minutes or until lightly golden on top. Top with remaining onion and serve.

Note:               You could use an electric hand mixer but I love ricers.  So if you have one, rice the drained potatoes and then add the butter.  Now continue as directed above using a potato masher or the electric hand mixer.

Note:               You could skip the bacon and then this dish works for vegetarians too.  Or you could substitute finely diced ham for the bacon to give the dish a little different flavor.  Change the cheese if you like.  You could make this dish your own family signature for special occasions.

Ideas for Future Efforts

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Holiday Side Dishes

As you can see from last week's blog, I'm in "Holiday" mode for a few weeks.  This week I have "Side Dishes" to go with that special entrée you're serving this year.

Holiday meals can come with quite a few side dishes.  After all, we treat the big meal on our major holidays as a feast.  Some folk may have as many as half a dozen different side dishes for the dinner.  I'm going to offer two and both deal with potatoes.  If you are looking for some other type of side dish or even a different potato dish, I have more than enough on the recipe tabs at the top of this page.
Be sure to check them out too.

For Wednesday, I have a "Twice Baked Potato Casserole" for you to try.  It gives you the taste and look of the individual ones that take so much work.  This is quite easy in comparison.  You could also take a little of the mixture and put it in a piping bag.  Then pipe a fancy top on the casserole to give it more of a festive look.

I need to bring up that since I now live in Minnesota, I should be calling this a "Hot Dish" and not a "Casserole" as titled.  Having just read an article on Minnesota and their unique use of "Hot Dish" as a term for anything in a 9x 13 baking dish that goes in the oven.  Although technically, a "Hot Dish" is to contain a protein, starch and a "Cream of" any kind of soup from what I read.  So if you live in Minnesota and make this recipe or share it with someone, please change "Casserole" to "Hot Dish" in the title.  Thanks.

"Mashed Root Vegetables" is the recipe for Thursday.  It starts with "Potatoes" but we add "Parsnips" and "Turnips" to them.  These last two ingredients are big fall vegetables that don't get all the playing time others one do.  But they have great flavor and are versatile too.  Besides working well in this recipe, they are great roasted by themselves or with other vegetables.  If you haven't tried them before, you don't know what you're missing.  Give them a try and they are budget friendly too.

Again, I'm just trying to give you some new ideas to try for this year's holidays or any other special meal you have going.  So give them a try and "Happy Cooking" until next week.

Don't forget to spread the word on my food blog too.  Thanks.

Mustard Crusted Lamb

Mustard Crusted Lamb

(6 servings)

 

Ingredients:

6 individual Racks of Lamb (see note)

2 tsp. Dijon Mustard

2 tbsp. Fresh Parsley, chopped

4 oz. Fresh White Breadcrumbs

1 oz. All-Purpose Flour

½ tsp. Tomato Puree

3 ½ oz. Red Wine

12 oz. Beef Broth

1 tbsp. Fresh Rosemary, chopped

Directions:

Spread the mustard on each of the racks of lamb.  Mix the parsley and breadcrumbs together (can use food processor for this) and place in a flat pan.  Press the breadcrumb mixture all over the mustard coated lamb.  Now place the lamb racks on a rimmed baking sheet and put in a pre-heated 400 degree for 18 to 20 minutes.  Remove from baking sheet and place on a serving platter tented with foil to rest.  Take the baking sheet and place on direct heat on top of stove after removing as much grease as possible.  Scatter the flour over the sheet and mix quickly until flour gets a dark brown color.  Turn down the heat to medium and add the tomato puree.  Mix thoroughly before adding the wine and broth.  Whisk continuously as mixture thickens.  Bring to a boil and then pour through a fine sieve into a clean saucepan.  Boil mixture for 4 to 5 minutes and allow to reduce.  Add the fresh rosemary and continue another minute or two.  Serve the lamb racks with the sauce on the side.

Note:               You want the individual racks to be 2-3 bones each.  Also, ask your butcher to French trim them for you.  This peels all the fat off the bones and leaves the bones exposed and the meat easier to obtain.

Note:               The 18 to 20 minute time may not bring the lamb to a degree of doneness that you like.  It will be close to medium-rare.  Leave it in the oven for a few minutes longer if you prefer it a little more done.

Ideas for Future Efforts

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