Peanut Butter Cookies

1/2 c butter, beat 2 minutes

ADD:

1/2 c sugar

1/2 c packed brown sugar, beat 2 minutes

ADD:

1/2 c peanut butter

1 large egg, mix together

In a separate bowl, whisk:

1 1/4 c flour

3/4 tsp baking soda

1/2 tsp baking powder

1/4 tsp kosher salt (omit if using salted butter)

Stir the dry ingredients into the sugar butter mixture.

CHILL THE DOUGH:  Wrap dough in plastic and refrigerate at least 3 hrs.

Preheat the oven to 375 degrees.

Shape the dough into 1 1/4" balls.  Place the balls of dough on an ungreased cookie sheet or on parchment paper.  Flatten in a crisscross pattern with a fork.  It helps to dip the fork in sugar to keep it from sticking to the dough.

Bake about 9-11 minutes or until light brown.  Remove the cookies, let cool 1 minute and then transfer to a rack to cool.

TIP:  for chewier cookies, bake at 300 degrees for 15 minutes!

Add a chocolate kiss for an added treat!!

discovered by Jessi B

Aunt Susie's Butter Cream Icing

1/3 c butter

1/4 c milk

4-4 1/2 c powdered sugar

1 tsp vanilla

Cream together with mixer.

Goes amazing with Aunt Susie's Chocolate cake!!!!

Rueben Eggrolls

1 T EVOO

1 small onion, finely chopped

1 stalk celery, finely chopped

pinch kosher salt

4 cloves garlic, minced

1 tsp caraway seeds

8 ozs pastrami, finely sliced OR ham

10 ozs. shredded cabbage or slaw mix

1 T soy sauce or tamari

1 T apple cider vinegar

pepper to taste

1 T flour

8 eggroll wrappers

oil for frying

strong deli mustard or Chinese hot mustard or homemade Thousand Island dressing

Saute oil, onion and celery.  Add the rest of the ingredients through the pepper and mix well.  Sprinkle the flour over the filling and mix.  Create your eggrolls.  I use Avocado oil to fry or could bake in the oven for a healthier twist!

Enjoy!

saw on Food Network, I think!

Butter OR Boursin OR Cream Cheese Board

1 stick of really GOOD butter, OR Boursin Cheese OR block of Cream Cheese

Spread on a your favorite wooden board, platter or whatever--not too thin, not too thick, just right!

Ideas of toppings:

• Butter Board
• honey
• pomegranate seeds or dried fruit of choice, chopped if big pieces
• pistachios or fave nut coarsely chopped
• fresh rosemary, chopped and sprigs to decorate
• Boursin Cheese Board
• jam or jelly of choice such as pepper jelly, raspberry jelly
• nut of choice, chopped
• chopped salami or meat of choice
• fresh herbs
• (for an Italian twist-try EVOO, Sundried tomatoes, pine nuts and basil)
• Cream Cheese Board
• smoked salmon
• capers
• red onion
• fresh dill
• OR pepper jelly
• OR whatever you can find in the frig.....everything goes with Cream Cheese

Have fun with this SUPER FUN concept and serve with whatever sounds good....fresh bread, crackers study enough to dip & drag through the spread or maybe even veggies depending on your toppings!

inspiration from my friend, Stacey who recently visited the east coast

Overnight Crème Brûlée French Toast

1 loaf of French bread, sliced into 1-inch thick pieces

5 large eggs

1 cup half-and-half

1 cup whole milk

1 teaspoon vanilla extract

2/3 cup granulated sugar, plus extra for the topping

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 cup unsalted butter

Maple syrup, for serving

Directions:

Generously butter a 9x13-inch baking dish. Arrange slices of French bread in a single layer in the dish, slightly overlapping if necessary.

In a large bowl, combine eggs, half-and-half, milk, vanilla extract, 2/3 cup of sugar, cinnamon, and nutmeg. Whisk until everything is beautifully blended together.

Pour the egg mixture over the bread slices, making sure all the bread is soaked.

Cover the dish with plastic wrap and refrigerate overnight.

The next morning, preheat your oven to 350°F (175°C). Remove the plastic wrap.

Dot the top of the bread with small pieces of the butter and sprinkle with a little sugar.

Bake for 35-40 minutes, until the toast is puffed up and golden.

Remove from the oven and allow it to cool for a couple of minutes. Sprinkle the top with additional sugar and briefly broil until the sugar caramelizes.

Serve with a side of maple syrup and any suggested sides.

Shared by FB recipes

Chicken Thigh Marinade

1 lb Chicken Thigh (I like bone in with skin)

Marinade:

1 tbsp Honey

1 tbsp Oyster Sauce 

2 tbsp Tamari or soy sauce

2 tbsps Coconut or Brown Sugar

2 cloves Garlic, pureed or grated

1 inch Ginger, pureed or grated 

1 tsp Chinese Five Spice powder

Pinch of White Pepper or Black Pepper

Directions:

Prepare the Marinade:

Mix all marinade ingredients in a bowl or ziplock bag.

Marinate the Chicken overnight in frig. 

Grill chicken and ENJOY!

Shared by FB recipes

Rustic No Knead Rosemary Garlic Bread

3 cups all-purpose flour

3 cloves garlic, minced

1 tablespoon finely chopped fresh rosemary, or more, to taste

1 ¼ teaspoons kosher salt

¾ teaspoon freshly ground black pepper

½ teaspoon instant yeast

1 ½ cups water, at room temperature

2 tablespoons cornmeal

Directions:

In a large bowl, combine flour, garlic, rosemary, salt, pepper, and yeast.

Using a wooden spoon or your hand, add water and mix until a wet, sticky dough forms, about 30 seconds.

Cover the bowl tightly with plastic wrap and let stand at room temperature until the surface is dotted with bubbles, about 18 to 24 hours.

Lightly oil a 10-inch cast iron skillet or coat with nonstick spray; sprinkle with cornmeal.

Working on a lightly floured surface, gently shape the dough into a round.

Place the dough into the prepared skillet.

Cover with a clean dishtowel and let stand at room temperature until the dough has doubled in size and does not readily spring back when poked with a finger, about 2 hours.

Preheat oven to 450 degrees F. Place into oven and bake until golden brown, about 30-40 minutes.

Servings: 8 servings Enjoy!

via:  source unknown