July 11, 2009 by laurelg1
Honey Peanut Butter Cookies
I haven’t made cookies in a while and had a hankering for a peanut butter cookie. I am still trying to re-create the kind my mom used to make when I was growing up. Though that cookie was the more traditional peanut butter cookie, this one is a wonderful variation to the “sandy”, crunchy peanut butter cookie. It is moist, soft, chewy and very “peanut buttery”. It was very easy to prepare and is a “keeper”.
Honey-Peanut Butter Cookies
Slightly adapted from Taste of Home
Ingredients:
- 1/2 cup shortening
- 1 cup creamy peanut butter
- 1 cup honey*
- 2 eggs
- 3 cups all-purpose flour
- 1 cup sugar
- 1-1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Powdered sugar for rolling
Directions:
Beat the shortening, peanut butter and honey then add the eggs and mix well. Separately, combine flour, sugar, baking soda, baking powder and salt; add to peanut butter mixture and mix well.
Round dough into 1″ ballsand roll in powdered sugar. Place on un-greased baking sheets and bake at 350° for 8-10 minutes. Remove from oven and let cool slightly on cookie sheets. Remove and place on paper towels or a brown paper bag to cool completely. Store tightly covered.
*I was only able to squeeze 3/4 cup of honey, so I compensated with 1/4 cup molasses. I think if anything it added to the cookie and would not hesitate to use it again.
Posted in Cookies, Recipes | Tagged Cookies, Recipes | 4 Comments »
This recipe was one of my first posts on this blog. Since then I believe I have improved my photographs and my posting ability, so I thought it would be good to repost it. This is a versitile recipe, I have used it for a Bundt cake, as a loaf cake (with nuts) and now as a layer cake. I used three 8″ round pans. When I put it together it was huge. I didn’t realize how tall it would be.
Sour Cream Pound Cake
Ingredients:
- 1 cup butter, room temp
- 3 cups granulated sugar
- 6 eggs
- 3 cups all purpose flour
- ¼ tsp baking soda
- 1 pinch salt
- 1 tsp vanilla extract
- 1 tsp almond or lemon extract
- 8 oz. sour cream
Directions:
Preheat oven to 325 degrees. Coat desired pans with baking spray. (1 Bundt pan, 3 (8″) round pans, 2 (9″) round pans, or loaf pans)
In a separate bowl, combine flour, soda and salt, set aside. Cream butter and sugar; add eggs one at a time. Add vanilla and lemon extract. Add flour mixture and sour cream alternately ending with flour. Spoon batter into pans. Bake loaf and round pans 45 – 60 minutes, and bundt pan 60 to 75 minutes, or until toothpick comes out clean. For loafs you may add 3 -5 cups of chopped pecans.
Birthday Cake Version:
For round cake, (birthday cake), slice off top layer and frost – if desired frost inside layers slightly and layer with thin sliced strawberries. Frosting recipe follows: (Oh, enjoy the layer you slice off – it is the best part of the cake.)
Buttercream Frosting:
- ½ cup softened butter
- ½ cup butter flavor shortening
- 16 – 24 oz. powdered sugar
- 1 tsp vanilla
- 2 -3 Tbls milk
Cream butter, Crisco until smooth, slowly add powdered sugar, add vanilla and milk to desired consistency.
*I frosted the inner layers with strawberry buttercream frosting and a layer of sliced strawberries – see the picture… And I had another layer to put on the top!
Posted in Cakes & Pies, Desserts, Sweets & Snacks, Recipes | Tagged Cakes & Pies, Recipes | 9 Comments »
We are home from camp this week, which means I have the opportunity to prepare dinner for the family. We were heading out to the mall, so I decided on slow cooking a pork roast. It’s a good thing I chose this cooking method, as we totally lost track of time. At 5:30 we were still shopping and we normally eat dinner at 5. This meal was ready when we arrived home. It is always a family favorite.
Hawaiian Pork Roast
Ingredients:
- 2 – 3 pound pork tenderloin
- 20 ounce can pineapple chunk, juice reserved*
- 1/2 cup brown sugar
- 1/4 cup soy sauce (more to taste if desired)
- Salt, Pepper
- 2 tablespoons cornstarch
Directions:
Place pork in slow cooker. Drain pineapple juice (set aside chunks) and combine it with the brown sugar, soy sauce and salt, pepper. Cook on low 6 hours, or on high for about 3 – 4. At the half way point, add the pineapple chunks. The roast is done when the meat reaches at least 160 degrees and/or the meat is tender. Before serving, combine 2 tablespoons corn starch with 1/4 cup of the juices and return to pot. Let stand about 5 minutes to thicken. I served five people (3 adults, 2 kids) with about 2 servings leftover.
I served the pork over rice with broccoli. The meat was so tender I couldn’t cut it. I ended up just pulling it with two forks and serving it over the rice with its juices.
Posted in Entree', Pork, Recipes, Slow Cooker | Tagged Entree', Pork, Recipes, Slow Cooker | 2 Comments »
It’s Independence Day 2009. We are celebrating with family and a hot grill. On the menu? Hamburgers, brats and hot dogs of course. Since this is a dessert post, that’s the most I will talk about dinner.
This is a well known cake among cake mix cakes, and I have no lost pride in using one. As always, it is a wonderful finale to dinner.
Fresh Strawberry Cake
Ingredients:
- 1 (18 oz) white or yellow cake mix
- 1 (4 serving size) strawberry jello mix
- 4 eggs, lightly beaten
- 1 cup oil
- 1/4 cup water
- 1 cup fresh strawberries, slice and mashed
Strawberry Frosting:
- 1 cup butter, softened
- 16 – 24 ounces powdered sugar
- 1/4 - 1/3 cup mashed strawberries
Cake Directions:
Preheat oven to 350 degrees. Grease or spray three 8″ pans, or two 9″ pans.
Combine cake mix and dry jello powder in mixing bowl, stir to combine. Add oil, water, eggs and strawberries. Mix thoroughly, about 2 minutes on medium. Pour evenly into prepared pans. Bake for 18 – 20 minutes, or until toothpick comes out clean. Cool for 10 minutes in pan then remove to cooling rack.
Frosting Directions:
Combine the butter, sugar and strawberries and beat until smooth. Layer and frost. Store cake in refrigerator for most flavorful results.
Posted in Cakes & Pies, From a Mix, Recipes | Tagged Cakes & Pies, From a Mix, Recipes | 16 Comments »
June 27, 2009 by laurelg1
While shopping at Target I couldn’t pass up a deal on St. Louis-style ribs. It was a perfect night to grill also, as my husband was to return from an 8 day class in D.C. I knew it would go great with my fresh picked corn on the cob and green beans. With this I added grilled chicken and baked potatoes.
I wanted “fall off the bone” ribs. Didn’t take me long to settle on this recipe at MyRecipes.com. The rib meat was so moist and tender you didn’t even need a fork to remove it from the bone.
For the beans, we washed and snapped them. Then I sauteed them in a little olive oil for about an hour. If you haven’t tried fresh beans this way, it is really quite wonderful. I pre-boiled the corn, then put on it the grill for the last few minutes. I like grilled corn, but don’t care for the charring that accompanies 45 minutes on a grill.
This was one of those meals that you have to double your gym time on… Everyone deserves one of these meals every once in a while. Check out the recipe for the ribs and enjoy.
Posted in Chicken, Entree', Pork, Recipes | Tagged Chicken, Entree', Pork, Recipes | 1 Comment »
