Peanut butter chocolate chip cookies

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1 cup creamy peanut butter

1 stick butter, softened

1 egg

1 tablespoon milk

1 teaspoon vanilla extract

1/2 cup light brown sugar

3/4 cup sugar

1/4 teaspoon salt

1/2 teaspoon baking powder

3/4 teaspoon baking soda

1 1/4 cup flour

1 cup semi sweet chocolate chips

 

Preheat the oven to 350 degrees.

Using a mixer, combine peanut butter and butter until fluffy. Add the egg, then vanilla, then milk. Add the sugars. Next add the baking soda and baking powder. Finally add the flour. Stir in the chocolate chips by hand.

Roll into 1-2 tablespoon amounts. Do not flatten. Place each 2-3 inches apart. Bake 11-12 minutes. Cool for 2 minutes prior to removing from pan.

 

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Chocolate chip muffins

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2 eggs beaten

1 cup whole milk

1/2 cup butter melted

1 tbsp baking powder

1 tsp baking soda

1/2 tsp salt

1 cup sugar

1 tbsp vanilla extract

2 1/2 cup all purpose flour

1 cup semi sweet chocolate chips
Combine all the dry ingredients. In a separate combine eggs, butter, milk, and vanilla. Combine the wet and dry ingredients without over mixing. Bake in a prepared pan in a 375 degree oven for 13-15 minutes.


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Angel biscuits

These are the ultimate southern style biscuits that are perfect for a large covering of sausage gravy. They are dense but fluffy all at the same time.

 

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3 1/2 cups flour

2 tablespoons sugar

1 package quick rise yeast

2 teaspoons salt

1 teaspoon baking powder

1/2 teaspoon baking soda

1 cup buttermilk

1/2 cup vegetable oil

1/3 cup water – warm to 110 degrees

melted butter

 

Combine all of the dry ingredients in a large bowl and mix well. Heat the water and buttermilk to 110-120 degrees. Add the yeast and let it sit for 5 minutes.  Add the yeast mixture and oil to the dry ingredients and mix well. Kneed for 4-6 minutes. Cover and let rise for 10-30 minutes. Divide the dough into 1/2 cup portions. Roll into circles. Place with edges touching in a greased 9×13 baking dish. Bake in a 400 degree oven for 18-25 minutes. Brush the tops with melted butter when removing from the oven.

 

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Green chili hash browns

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This turns out thin and crispy, not thick and soft as some varieties do.

 

1/2 package frozen hash browns

4 beaten eggs

1/2 cup milk

1 cup pepper jack cheese

2 4 ounce cans mild green chilies – undrained

1 teaspoon salt

 

Preheat the oven to 375 degrees. Prepare a 9×13 or 11×13 baking dish. Mix the eggs, mild, cheese, green chilies and salt. Fold in the frozen potatoes.

Press the mixture into the prepared pan. Bake for 45-60 minutes (depending on how crispy you like the potatoes).

 

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Garlic and rosemary Focaccia

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4 cups flour

1 3/4 cup warm water – 110 degrees

1 packet instant yeast – 2 1/4 teaspoons

1 tablespoon salt

3/4 cup olive oil, divided

1 tablespoon sugar

1 teaspoon garlic powder

2 tablespoons fresh rosemary  – 1 extra large sprig – divided

Himalayan salt for topping

 

Mix together the flour, yeast, sugar, 1 tablespoon rosemary, garlic powder, and salt in a large mixing bowl. Add in the warm water and 1/2 cup of the olive oil. Mix using the dough hook for 5-6 minutes. Cover the bowel with plastic wrap and place in a warm place or bread proof oven setting for 2 hours. It will double in size.

 

Drizzle the remaining 1/4 cup of the olive oil on a baking sheet or cookie pan. Press the dough into the baking sheet and make sure it fills all to the edges. Poke small holes in the bread using your finger tip – this will help keep it in place. Cover and allow the bread to rise for another 60 minutes.

Sprinkle the top with rosemary and Himalayan salt. Remove the plastic wrap. Bake at 425 degrees for 20 minutes.

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Broccoli cheese casserole

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WOW! This is definitely a grown up version of a comfort food I loved as a kid. As I have already said, I do not like Velveeta or cheese whiz (which many of these recipes have). This packs a ton of flavor with real cheese ingredients. It is not dry and not over wet. It is really as perfect combination. It is a also a great way to use leftover rice.

 

1 leek, cleaned and trimmed white parts only

1/2 yellow onion, diced

1 shallot, diced

1 large head fresh broccoli, trimmed

4 tablespoons butter

3 tablespoons flour

1 teaspoon paprika

1 teaspoon mustard powder

2 teaspoons salt

1/2 teaspoon black pepper

1 teaspoon garlic powder

2 cups cooked white rice – leftover works great

2 cups milk

1 cup sharp cheddar cheese, diced small or shredded

3 tablespoons cream cheese

1/2 sleeve of Ritz crackers, crushed

 

Bring a pot of water to boil. Add the broccoli florets. Boil 3-5 minutes. Drain well and allow to drain in a strainer while preparing the rest so that all of the water is removed.

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In a saucepan, melt the butter and cook the onion, shallot, and leek for 5-10 minutes or until soft but not caramelized. Add the dry mustard, paprika, salt, pepper, and garlic powder. Stir well.

Add the flour. Mix well. Slowly add in the milk stirring constantly to prevent lumps. Cook while stirring 2-3 minutes. Add in the cream cheese and cheddar cheese. Stir constantly until melted. Remove from the heat.

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In a large bowl, combine the broccoli, rice, and cheese sauce. Mix fully. Pour this into a prepared 8×10 casserole pan. Top with the crushed Ritz crackers. Bake uncovered in a 350 degree oven for 30-35 minutes or until top is just browned.

 

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Grandma Mullich’s Cheesecake

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No spring form pan? Don’t want to mess with baking in a water bath? No problem.

While this is not a super tall New York style cheesecake, it compares with any small bakery style cheesecakes that are typically frozen. This is MUCH better. Use any topping that you choose… fruit, snickers bars, whipped cream, nothing…. you choose.

 

1 graham cracker crust

12 ounces cream cheese, softened

2/3 cup sweetened condensed milk

2 large eggs – yolks and whites divided

1/3 cup sour cream

2 tablespoon powdered sugar

1/2 teaspoon vanilla extract

1/2 teaspoon salt

1/2 teaspoon grated lemon rind – optional

 

In a mixing bowl, beat the cream cheese until fluffy on high speed.

Add in the sweetened milk. Add in the yolks of 2 eggs. Add the sour cream, powdered sugar, vanilla, lemon rind, and salt.

In a separate bowl, beat the egg whites until soft peaks form. Fold the beaten egg whites into the cream cheese mixture. Pour this mixture into the crumb crust.

Bake in 300 degree oven for 30-40 minutes or until center is set to a finger touch. Cool completely before adding any toppings. It is best to cool and refrigerate overnight before serving.

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Sauteed spinach and leeks

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1 leek – cleaned and chopped just the white parts

4 slices bacon

1 tablespoon butter

salt and pepper

11 ounce package of fresh spinach

 

Cut the bacon into very small 1/2 inch pieces. Fry the bacon until done. Drain the back and discard the grease.

Leave the bacon out of the pan. On medium heat, add the butter and leek. Saute for about 2-3 minutes. When wilted, add the spinach. Turn constantly and cook about 5-10 minutes or until all of the spinach is wilted. Add the crispy bacon. Salt and pepper to taste.

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Peanut butter corn flake treats

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These are not a giant new idea. It is almost the same as Rice Krispie treats with a twist. Sometimes when you do not have the correct ingredients, you have to compromise.

 

1 bag marshmallows

4 tablespoons butter

1/2 cup creamy peanut butter

6 cups corn flakes

 

Mix the marshmallows and butter in a bowl. Microwave for about 3 minutes stirring every 30 seconds until fully melted. Stir in peanut butter. When fully mixed, add in corn flakes. Press the mixture into a greased 9×13 pan. Refrigerate until cool about 2-3 hours. Cut into bars.

 

 

 

Jalapeño popper potatoes

Jalapenos are a little tricky. Some are super spicy and some are mild/sweet. The ones I used for this were definitely mild. Cooking them prior will help decrease their heat. If I felt that my peppers were really spicy I would definitely not use 6. Also please keep in mind that the cream cheese definitely decreases the spice level significantly.
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3 russet potatoes, peeled and diced

6 slices of bacon

1 cup yellow onion, diced

2 cloves garlic, minced

4-6 jalapeños, seeded and diced – see above notes

4 ounces cream cheese

1 cup shredded colby jack cheese

1 cup half and half or milk

1 teaspoon salt

1 cup Panko bread crumbs

 

Preheat the oven to 350 degrees. Dice the bacon into very small pieces.  In a saucepan, cook the bacon until done. Remove the bacon from the pan. Using 1-2 tablespoons of the bacon grease, cook the onion, garlic and jalapeño about 5 minutes of until tender.

Add the cream cheese, bacon, and milk/half and half. Stir constantly until the cream cheese melts. Add the salt and Colby jack and continue to stir. Remove from the heat.

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Place the diced potatoes into a prepared and buttered 9×13 baking dish. Pour the cheese sauce on top. Cover with foil. Bake in the oven for 45 minutes.

Remove and sprinkle the top with Panko. Bake uncovered for an additional 15 minutes.

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