Chocolate Peanut Butter Cookies

EASIEST CHOCOLATE PEANUT BUTTER COOKIES EVER

From — Cottonwood Cozy Mysteries Superseries: Books 1-6 (Cottonwood Springs Cozy Mysteries) by Dianne Harman 

Ingredients:

2 cans (16 oz. each) chocolate fudge frosting

1 egg

1 cup chunky peanut butter

1 ½ cups all-purpose flour

¼ cup granulated sugar

Directions:

Preheat oven to 375 degrees. Set aside 1 can plus 1/ 3 cup frosting. In a large bowl, combine egg, peanut butter, and remaining frosting. Stir in flour until moist. Drop rounded tablespoons of the dough 2” apart on greased baking sheets. Flatten cookies with a fork dipped in sugar. Bake for 8-11 minutes or until set. Remove to wire racks. Cool completely. Spread with remaining frosting. Enjoy!

 

Shish Kabob Marinate

Recipe taken from "The Gourmet Cookbook" by Gourmet, the Magazine of Good Living, 1950, page 380.

Cut 2 lbs. meat into 1 1/2" squares. Marinate the meat for 2 hours.

Marinate:
2 large lemons, juiced
4 Tablespoons olive oil
2 Tablespoons grated onion
2 Tablespoons red chili pepper flakes
1 teaspoon coriander
1 teaspoon powdered ginger
1 clove garlic, mashed to a pulp
2 teaspoon turmeric or curry powder
3 teaspoon salt

Run the marinated meat onto skewers, alternating meat with similarly sized slices of onion and green peppers, mushroom caps, cherry tomatoes. Broil the kabobs under the flame of a hot broiler (or grill on a BBQ), turning to brown all sides and basting often with melted butter.

Tender cuts of veal, beef, lamb or pork may be used.

Buttermilk Syrup

This is Kendal's syrup from his cooking class in high school.

Buttermilk Syrup

1 c. syrup

½ c. buttermilk

1 cube of butter

½ tsp. baking soda

1 tsp. vanilla

1 tsp. white corn syrup

Bring sugar, buttermilk and butter to a boil. Turn off the burner. Add the remaining ingredients.

Sloppy Joes

Barbecue Beef Burger

(Sloppy Joes)

1 lb. hamburger

½ c. chopped celery

1 medium onion, chopped

1 can (7 oz.) sliced mushrooms

1 can (14.5 oz.) diced tomatoes

¼ c. ketchup

1 c. water

¼ tsp. chili powder

2 Tbsp. dry Tapioca

1 tsp. salt

½ tsp. pepper

1 Tbsp. worcestershire sauce

1 Tbsp. vinegar

Brown hamburger. Add celery and onions. Cook 2 minutes so soften. Add remaining ingredients and simmer 20-30 minutes to thicken. Serve on hamburger buns.

Lasagna

Lasagna

4 strips bacon, sliced

1 c. chopped onions

1 lb. hamburger

4 garlic cloves

1 tsp. salt

¼. Tsp. pepper

¼ tsp. chili pepper

1 can (14.5) diced tomatoes

1 can tomato soup

2 cans tomato sauce

1 can tomato paste

2 stalks celery, sliced

1 medium carrot, sliced

3 Tbsp. parsley, diced

Crisp bacon in a saucepan, remove from pan and set aside. Keep the bacon grease and add onions and hamburger to brown. Add garlic, seasonings, tomato cans, and vegetables. Let simmer for 1 hour, stirring occasionally. If you can let it simmer longer, it will be even better!

Lasagna noodles (cooked or uncooked according to your favorite method)

16 oz. cottage cheese

1 lb. grated mozzarella cheese

In a greased 9x13 pan, layer lasagna noodles, sauce, cottage cheese, grated mozzarella, repeat layers one more time. Bake at 350 degrees for 30-45 minutes until cheese just begins to brown.

Sausage Kale Soup

Italian Stew

(Sausage Kale Soup)

1 lb. bulk Italian sausage

1 small onion, chopped

1 clove garlic, minced

3 c. beef broth

1 can (14.5 oz.) stewed tomatoes, cut up

1 can (8 oz.) tomato sauce

1 medium carrot, thinly sliced

1 tsp. dried basil

1 tsp. dried oregano

1 package (9 oz.) refrigerated cheese tortellini

2 Tbsp. minced fresh parsley

Grated Parmesan Cheese

In a large saucepan or dutch oven, cook the sausage and onion on medium heat until meat is browned. Add garlic. Cook and stir for 2 minutes. Stir in the broth, tomatoes, tomato sauce, carrot, basil and oregano. Bring to a boil, then reduce heat to a simmer. Cook, uncovered, for 30 minutes. Gently stir in the tortellini, zucchini and parsley. Cover and simmer for 20-25 minutes or until the tortellini is tender. Serve with parmesan cheese. Makes 2 quarts. Serves 6-8.

The Best Tomato Soup Ever 2

This is my version of Ree Drummond's recipe...written out for you, so it isn't so confusing.

The Best Tomato Soup Ever

1 medium onion, sliced.

 2 stalks of celery, sliced

1/2 green pepper, sliced  

2 lbs. fresh roma tomatoes, cut in half.

6 Tbsp. olive oil

1 Tbsp. sea salt

1- 46 oz. can/bottle of V-8 juice.

3 to 6 Tbsp. sugar

1 or 2 Tbsp. vegetable base or 3 Tbsp. vegetable bouillon cubes 

Fresh ground black pepper to taste

1 1/2 c. Half & Half

1/4 c. chopped fresh basil, optional

1/4 c. chopped fresh parsley, optional

Roast the onion, celery, green pepper and tomatoes in olive oil and sea salt on a jelly roll pan at 425 degrees for 40 minutes until just beginning to caramelize.  Blend the roasted vegetables and V-8 juice until smooth. (Put it in a blender or use a hand blender to smooth.)  Pour the tomato mixture into a large sauce pan, soup pot or dutch oven. Add the sugar (this combats the acidity in the tomatoes. Use more sugar when the tomatoes have a more acidic bite to them). Add bouillon and black pepper. Heat to almost a boil. Turn off heat. Stir in cream. Add the basil and parsley. Serve warm.

(I serve the soup warm with melted cheese toast (a slice of your favorite cheese on a piece of toast and melted under the broiler), cut into small squares, to use as croutons. It is excellent!

Turkey Tetrazzini

Turkey Tetrazzini 

(from the Lion House Recipes Cookbook)

8 oz. spaghetti, broken in pieces

5 Tbsp. butter

6 Tbsp. flour

3 c. chicken, turkey or vegetable broth

1 c. light cream

1 tsp. salt

Pepper to taste

1 c. fresh or 8 oz. canned mushrooms, including the water

3 c. cubed, cooked turkey

½ c. grated parmesan cheese

½ c. shredded cheddar cheese

Cook spaghetti in boiling water until just tender. Melt butter in a saucepan; blend in the flour. Stir broth into flour mixture. Add cream. Cook until mixture thickens and bubbles. Add salt and pepper, the drained spaghetti, mushrooms and cooked turkey. Put into a 2-3 quart flat casserole dish. (A 9x13 dish works great.)  Sprinkle on cheeses. Bake at 350 degrees for 30 minutes or until bubbly and lightly browned. Serves 8.