Chewy Chocolate Cookies - with Peanut Butter!

I am the type of cook/baker who is more than willing to experiment with entrees & appetizers, and even most desserts. But, for some reason, I am always afraid to try a new cookie recipe.
Maybe it's because my mama makes the best cookies in the world.
I am not really sure.... but I am always nervous about it. The gingersnaps I made the other day for Nate turned out OK, but those were gingersnaps. I don't like gingersnaps, so it wouldn't have been the end of the world if they hadn't turned out. These are something that I was hoping I would like, so I was nervous about them NOT turning out.

Chewy Chocolate Cookies - With Peanut Butter!
(No idea where this came from)

1 1/4 Cup butter flavored Crisco
2 Cup sugar
2 eggs
2 Teaspoon Vanilla
2 Cup flour
3/4 Cup cocoa
1 Teaspoon baking soda
1/2 Teaspoon salt
18 Ounce package peanut butter chips

Instructions:
Cream Crisco & sugar in large mixing bowl. Add eggs & vanilla; blend well. Combine flour, cocoa baking soda, & salt; gradually blend into creamed mixture. Stir in peanut butter chips. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 350 for 8-9 minutes. Cool on cookie sheet until set, remove to wire rack to cool completely.

Yields: 4 1/2 dozen



I tried these two different ways--placing them into balls, and placing them into balls then kinda flattening the balls. They looked way better when I just did the balls-they look kinda funny, but the inside seemed more moist.

Also-the amount of peanut butter chips is adjusted from the original--both Nate & I agreed that they need more. The first cookies had the perfect amount, but the last pan did not have enough. If you would rather go light on the peanut butter chips, the original just called for 12 ounces.

Opinions: We LOVED these! I am definitely going to be making these more often! Even Nate loved them, and I wasn't sure what he would think. He asked that I make them more, possibly in place of some of the other cookies I make so often.

Glazed Peanut Butter Bars

Since I've said it many times before, I won't get into how amazing my mother is.
However, these glazed peanut butter bars are SPECTACULAR. I substitute peanut butter chips for the butterscotch, but Mama always uses the butterscotch. Either way, these things are amazing.

Glazed Peanut Butter Bars
(Mama)

3/4 Cup butter-flavored crisco
3/4 Cup peanut butter
3/4 Cup sugar
3/4 Cup packed brown sugar
2 Teaspoon water
2 eggs
1 1/2 Teaspoon Vanilla
1 1/2 Cup flour
1 1/2 Cup oatmeal
3/4 Teaspoon baking soda
1/2 Teaspoon salt
Glaze
1 1/4 Cup milk chocolate chips
1/2 Cup butterscotch chips
1/2 Cup peanut butter

Instructions:
In a large mixing bowl, cream the crisco, peanut butter, sugars, & water. Beat in eggs & vanilla. Combine the flour, oatmeal, soda, & salt. Gradually add to the creamed mixture. Spread into a greased 15x10 pan. Bake at 325 for 18-22 minutes or until lightly browned.
For glaze, melt chips & peanut butter. Pour over warm bars and spread evenly. Cool completely on a wire rack before cutting.

Approx 4 dozen.


These are a hit, every time. All the time. The only thing negative about this is the amount it makes--not good for two people. :)

Cookie Dough Truffles -- aka Happy Birthday Mama!

So, my Mama's birthday is today. (Happy Birthday Mama!) And in case you either don't know her, missed the references in my previous posts, or both--she's basically amazing. Mama & Grandma were the ones who taught me to cook, and taught me to enjoy cooking--especially when it's for other people!

For Mama's birthday, I had to do something special. I'd seen this recipe, and couldn't resist trying it. With the plan that, if it failed, I would make her something else a week late. I never said it was a good plan. Anyways, they were successful!

Cookie Dough Truffles
The Village Cook


1/2 Cup softened butter
3/4 Cup light brown sugar
1 Teaspoon Vanilla
14 Ounce sweetened condensed milk
2 1/4 Cup flour
1/2 Cup milk chocolate chips
Coating:
12 Ounce milk chocolate chips
1/2 bar paraffin

Instructions:
In a mixer, combine the butter, sugar, vanilla, and sweetened condensed milk. Slowly add the flour. Hand-mix in the 1/2 cup chocolate chips.
Chill dough for 15 minutes or more, until easily forms into small balls. Place balls on wax paper on a cookie sheet, and place in the freezer for 1 hour or until hard enough to dip.
In a double boiler, melt 12 oz chocolate chips and paraffin. Dip the balls with a toothpick in the mixture, or using a spoon. Also may drizzle balls with the chocolate.
Store in the refrigerator.

Serves: 53
Serving Size: 1 truffle
Yields: 53 truffles

Calories: 92

I made some variations from the original recipe, and this is already adjusted for those variations. For the original, check out the website above! I stumbled across this, and will definitely be checking out that site for more amazing-ness!

If you don't have a double-boiler, I'm not sure how well this would work--I've never done paraffin wax in the microwave. However, if you don't have a double-boiler, you really should invest in one. Especially for things like buckeyes. Life is happier with buckeyes, and other things dipped in hardened chocolate. Grandma actually traded me buckeyes for some of these truffles. Mmmm... it's buckeye season...
Oh! Sorry. Truffle Recipe! So... the original called for shortening and not paraffin, but I prefer to have anything like this with paraffin. Not using it makes the coating too soft for me. But, that's personal preference!

Opinions:
So far, I've only heard positive things! We gave Mama hers on Friday at my little brother's football game (GO CATS!!), and she loved them! I think they are a bit too sweet, and won't make them very often. Nate's main comment was that I should use a little less paraffin wax next time; he thought they were a bit waxy.

Also, FYI-truffles that have only been drizzled on, not dipped, will stick to the container/each other.

So - the ultimate question: would I make these again? Most definitely! However, only when I am able to give most of them away! Too sweet for girls with blood sugar problems. :)

As always, comments are love. (And bribery, for those wanting truffles this holiday season! hehe!)

Slow Cooker Potato Soup

I don't remember where I got this recipe, but I probably wouldn't try it again. I've tried a couple different potato soups, and this was the least satisfying. It was not thick enough, and had very little flavor. The Italian seasoning is something we added as we were eating, to try to get it to taste better.

We had this when my little brother was visiting for the weekend... his comment? "Why don't you just use Mom's recipe? Her'ss is amazing."
...my reply is that I probably will next time. Maybe this is what I get for trying to perfect something that's already perfect. :)
(We had this with the cheesy onion breadsticks! At least THOSE turned out great!)

On another topic, does anyone else always want to spell 'potato' with an 'e' at the end? It's probably because plural is 'potatoes', but I have to erase the 'e' every darn time I spell that word singular... oh well. :)


Slow Cooker Potato Soup

3 potatoes, peeled and cut into 1" cubes
1 Large onion
1 carrot, cut into 2" chunks
1 Stalk celery, cut into 2" pieces
1 Tablespoon Parsley
5 Cup water
4 chicken bouillon cubes
1/2 Tablespoon salt
pepper, to taste
Italian seasoning
1 1/2 Cup milk

Instructions:
Place all ingredients but milk in a slow cooker. Cook on low 10 to 12 hours or on high 3 to 4 hours. During the last hour of cooking, add milk.

Yumm!

Lasagna Roll-Ups: My Way!

Another post for the day, to make up for the one I missed yesterday. :)

This recipe is a mixture of a lasagna roll-up recipe I saw somewhere, and the recipe I learned from my mama & grandma. And... the small touches I've added! :) Enjoy!

Lasagna Roll-Ups


15 lasagna noodles
1 Pound ground burger
1 Container pasta sauce
2 cloves garlic, minced
1/2 small onion, sliced into small pieces
2 Teaspoon Italian seasoning, or various similar spices
1 Package ricotta cheese
1 Egg
1/3 Cup Parmesan
4-5 cups mozzarella cheese, shredded
Parmesan, if desired
Italian seasoning, if desired

Instructions:
Cook pasta according to package directions; drain well. Seperate noodles right away to keep from sticking.
Mix ricotta, egg, and 1/3 cup parmesan in a bowl, set aside.
Meanwhile, in a large skillet, cook meat through. Add onion and garlic when meat is almost cooked. When cooked, add pasta sauce, keep on low or medium low to warm through.
Lay out 3-4 lasagna noodles on clean tabletop or cutting board. Spread small amount of ricotta mixture on each, then meat mixture, then sprinkle with mozzarella. Roll up each noodle carefully, then lay seam side down in a 13x9 pan. Repeat process for all 15 noodles.
Cover with remaining meat sauce and mozzarella. Sprinkle with more parmesean and Italian seasoning, if desired.
Bake at 400 for 15 minutes or until heated through.

Serves: 6
Prep Time: 25
Cook Time: 15
Total Time: 40
(Lack of pictures due to lack of a camera battery.)

My Momma's Peanut Butter Cookies

In case you missed the previous posts, my mama is amazing. And my husband loves peanut butter. There is a story about how my mama loves my hubby more than me, and lets him get away with eating cookies meant for someone else, and with eating more batter than necessary, but it makes me mad at them both, so I won't get into that. ;)

Anyhow... Mom has been making these cookies for as long as I can remember, and they have been amazing for as long as I can remember. I think she played with her original recipe (see! I come by it honestly!), but they are now perfect. (As long as you follow the directions... careful on the time!)

I made these the night before Nate's CNA final, to help him study. :-D

(And, since he got an 88%, I'd say he did pretty darn good!!! Of course, that may have been due to all the studying, and not necessarily my cookies... oh well, I tried!)

Irresistible Peanut Butter Cookies
(Laurie Curtis)

3/4 Cup creamy peanut butter
1/2 Cup crisco
1 1/4 Cup firmly packed light brown sugar
3 Tablespoon Milk
1 Tablespoon Vanilla
1 Egg
1 3/4 Cup Flour
3/4 Teaspoon Salt
3/4 Teaspoon baking soda

Instructions: Heat oven to 375. Combine peanut butter, crisco, brown sugar, milk, and vanilla in a large mixing bowl. Beat at medium speed with mixer until well blended. Add egg; beat until blended. Combine flour, salt, and baking soda. Add to mixture at low speed, mix until blended. Drop by teaspoonfuls onto ungreased baking sheet. Flatten slightly with criss-cross pattern with fork. Bake for 6 1/2 - 8 minutes, cool.

Yields: 3 dozen small
(Look, Nathan is 'helping'!)


(Note: the recipe title is not a joke. These things are irresistible. Make them when you can give some away... or you will eat them all.)