Monday, September 23, 2019

Candy Bar Pretzel Cookies

I made these cookies and they are delicious. USE the parchment paper! Even if you use cooking spray, the snickers bars in the batter WILL stick to the pan.

Candy Bar Pretzel Cookies

2 cup all-purpose flour
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 cup butter softened
1 cup light brown sugar
1 cup granulated sugar
2/3 cup smooth peanut butter
2 tsp pure vanilla extract
2 large eggs
1 11-oz bag Snickers bars or Baby Ruth bars cubed
1 cup chopped pretzels
1 cup cocktail peanuts roughly chopped
1 cup milk chocolate chips

Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.   TRUST ME!

Sift together the all-purpose flour, baking powder, baking soda and salt. Set aside.
Using an electric stand mixer, cream together the softened butter, light brown sugar, granulated sugar, peanut butter and vanilla. Beat for 3 minutes until smooth, fluffy and light beige in color. 

Add the eggs one at a time beating well after each addition. Stop to scrape the bowl periodically so all of the ingredients fully combine. 

Add the dry ingredients gradually while beating on low speed continue until all of the dry ingredients have been added, stopping to scrape the sides of the bowl as needed. 

After all of the dry ingredients have been added, increase the speed of the mixer and beat for 1 minute. 

Use a large non-stick spatula or spoon to mix the cubed Snickers bars, pretzels, peanuts, and chocolate chips into the batter by hand. The batter will be stiff. Mix until the ingredients are evenly distributed. 

Use a 2 oz ice cream scoop to separate the dough. Beth used a small cookie scoop. Place the dough rounds at least 3-inches apart on the baking sheet to allow room to spread. Press the centers to flatten slightly for even baking. 

Bake for 18 minutes rotating the pans if needed, until golden. 

Cool on the cookie sheet for 5 minutes, then remove to a cooling rack to cool completely.

Saturday, September 21, 2019

Bacon Wrapped Tater Tot Bombs

The girls made this while they were visiting my parents and sister.  They said they are delicious!

Bacon Wrapped Tater Tot Bombs

2 cups frozen tater tots, at room temperature
1 ounce sharp cheddar cheese, cut into 1/4-inch squares
4 slices bacon, quartered
1/4 cup brown sugar, packed
1 tablespoon chopped fresh parsley leaves

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside. 

Working one at a time, wrap each tater tot and cheese square in a piece of bacon. Repeat with remaining tater tots, cheese squares and bacon pieces. Dredge each tater tot in the brown sugar, pressing to coat. 

Place tater tots seam side down onto the prepared baking sheet. Place into oven and bake for 20-25 minutes, using metal tongs to turn at halftime. 

Serve immediately, garnished with parsley, if desired.

    Thursday, September 19, 2019

    'Awesome' Peanut Butter Buckeye Rice Krispies

    These are the BOMB!  Make them today!
    'Awesome' Peanut Butter Buckeye Rice Krispies

    Peanut Butter Rice Krispies

    1 - 10 oz package mini marshmallows
    4 Tablespoons butter
    1 teaspoon vanilla extract
    1/2 cup peanut butter
    6-7 cups Rice Krispy Cereal

    Peanut Butter Layer

    2 cups confectioner's sugar
    1 cup peanut butter
    1/2 cup butter softened
    1 t vanilla
    2 T milk

    Chocolate Peanut Butter Layer
    1 cup Ghirardelli 60% semi-sweet chocolate chips
    1 cup Reese's peanut butter chocolate chips
    1/4 cup Reese's Peanut Butter

    Grease a 9x13-inch baking dish.

    1. Melt butter in large saucepan, then add marshmallows and stir until melted.

    2. Add peanut butter and vanilla until combined, remove from heat.

    3. Stir in rice krispies and then press into greased 13x9 pan.

    4. Let cool.

    Peanut Butter Layer

    1. Whiles rice krispies are cooling, beat confectioners' sugar, peanut butter, and 1/2 cup butter together in a bowl until smooth and creamy, then spread over cooled rice krispies.

    Chocolate Peanut Butter Layer

    1. Heat chocolate chips and peanut butter chips together in a microwaveable bowl, until melted, about 1 1/2 to 2 minutes, add peanut butter and whisk together well and spread over peanut butter layer.

    2. Cool and cut into squares.


    Put bars in fridge for 10 - 15 minutes or more for easier cutting.

    Tuesday, September 17, 2019

    Cookies 'n Cream Peanut Butter Cookies

    These are great cookies.  They are crunchy and crispy.

    Cookies 'n Cream Peanut Butter Cookies

    1/2 cup butter — softened
    3/4 cup peanut butter
    3/4 cup packed brown sugar
    1/4 cup granulated sugar
    1 large egg
    1 teaspoon vanilla
    1 tablespoon milk
    1/4 teaspoon salt
    1/2 teaspoon baking soda
    1 1/2 cups flour
    1/2 cup white chocolate chips
    1/2 cup chocolate chips
    10-12 Oreos — chopped (about 1 3/4 cups)

    Preheat oven to 350°F. Line 2 cookie sheets with parchment or silpat baking mats.

    Cream butter, peanut butter, and both sugars in the bowl of an electric mixer fitted with the paddle attachment. Add egg, vanilla, milk, salt, and baking soda. Mix until combined. Slowly add flour and mix until dough comes together. Stir in both kinds of chocolate chips and chopped Oreos.

    Scoop 2 tablespoon sized balls of dough. Use a fork to make a small criss-cross pattern on the top.

    Bake for 8-10 minutes, until they just begin to brown. Cool completely and remove from cookie sheets.

    Store in an airtight container for up to 3 days. They can be frozen in sealable containers or ziploc bags between layers of paper towels for up to one month

    Sunday, September 15, 2019

    Southern Peach Cobbler

    This was a delicious recipe.  We all liked it! 

    Southern Peach Cobbler

    8 Fresh Peaches Peeled, Pitted and Sliced into Wedges

    1/4 Cup White Sugar

    1/4 Cup Brown Sugar Firmly Packed

    1/2 Teaspoon Cinnamon

    1/2 Teaspoon Nutmeg
    1 t almond extract

    1 Teaspoon Fresh Lemon Juice

    2 Teaspoons Cornstarch

    Cake Topping:

    2 Cups All-Purpose Flour

    1/2 Cup White Sugar

    1/2 Cup Brown Sugar Firmly Packed
    1 t cinnamon
    1/2 t nutmeg

    2 Teaspoons Baking Powder

    1 Teaspoon Salt

    12 Tablespoons Cold Unsalted Butter Cut Into Small Pieces

    1/2 Cup Boiling Water

    Sugar Topping:

    3 Tablespoons White Sugar

    1.               Preheat oven to 400 degrees.

    2.     In a large bowl, fold the peaches, 1/4 cup each white and brown sugars, cinnamon, nutmeg, lemon juice and cornstarch until all ingredients are well combined.

    3.     Pour fruit mixture into a 9X13 inch baking dish.

    4.     Place in preheated oven and bake for 10 minutes.

    5.     While peaches are in the oven, mix together all the cake topping ingredients, except the boiling water, to a medium bowl. 

    6.     Use a pastry blender to cut the butter into the dry ingredients until the mixture looks like coarse meal. 

    7.     Pour in the boiling water and stir just until the mixture comes together and is just mixed through.

    8.     After the peaches have baked the 10 minutes, pull them from the oven and drop large spoonfuls of the dough topping over peaches. 

    9.     Evenly sprinkle the top of the dough with the 3 tablespoons of sugar. 

    10.  Place the baking dish on a cookie sheet, in case the cobbler bubbles over and drips, and bake for 30 minutes or until the topping is golden and baked through and the peaches are tender.

    Friday, September 13, 2019

    No Soak Instant Pot Pinto Beans

    I made this to go with tacos> They didn't seem done after 48 minutes so I put them back in for 10 more minutes. They are very tasty.

    No Soak Instant Pot Pinto Beans

    2 strips uncooked bacon
    1 small onion, diced
    4 c. low-sodium chicken broth
    1 1/2 c. water
    1 1/4 tsp. garlic powder
    1 1/4 tsp. kosher sea salt
    1 tsp. chili powder
    1/2 tsp. cumin
    1/2 tsp. coriander
    1/2 tsp. paprika
    1/4 tsp. ground black pepper
    1/8 tsp. cayenne pepper
    1 lb. pinto beans, rinsed and picked through

    1. Turn Instant Pot on SAUTE mode. Once hot, add the bacon and cook for 2 minutes, flip and continue cooking. Add the onion and stir, cooking for about 2 minutes. Pour in the broth and water. Add the garlic powder, salt, chili powder, cumin, coriander, paprika, black pepper, cayenne pepper, and pinto beans.

    2. Place lid on, and turn Instant Pot on MANUAL mode with high pressure selected for 47 minutes.**

    3. Once cooked, allow for the pressure to release naturally, this usually takes about 15-20 minutes.

    4. Open the Instant Pot and remove the bacon and stir. Let rest for 5 minutes before serving. Garnish with cilantro if desired. Cooked beans will last for 1 week in the fridge.

    ** If using older beans, you may need to add up to 10 minutes additional time.

    – 2 tbsp. diced green chiles make a great addition to these beans

    Wednesday, September 11, 2019

    Grilled Chicken Antipasto Salad

    I made this one night for a quick dinner. It was very good. I doubled the dressing.

    Grilled Chicken Antipasto Salad

    3 cups lettuce , spinach, kale, iceberg, romaine - your choice of greens
    2 grilled chicken breasts, diced into 1" cubes
    1/2 cup pepperoni slices, cut in half
    1 cup mozzarella cheese, shredded
    1 cup kalamata olives, whole or sliced, your preference
    1/2 cup marinated red pepper , cut into strips
    1/2 cup feta, crumbled
    1/4 cup cherry tomatoes
    1/4 cup pepperoncini peppers
    1/4 cup sliced black olives
    2 tbsp olive oil
    2 tbsp red wine vinegar
    1 tbsp lemon juice
    4-8 bananna peppers

    In a small bowl, combine lemon juice, vinegar, and olive oil to make the light dressing.
    In a large bowl, combine all ingredients but dressing and toss well.
    If making ahead of serving, do not dress salad until it will be eaten. Salad can keep fresh in an airtight container in the refrigerator for 1 day (if you want to prep this salad ahead of time, leave lettuce out of the mixture as it will wilt after 1 day - other ingredients can safely be stored for up to 3 days.)
    Drizzle with dressing and serve immediately.