I was on a wonderful new blog I found today called Cookie Madness and while I was browsing all of the wonderful cookies that are on there I came across this one. So the good people at Reese's changed the cookie on the back of the bag some years back and this is actually the one I made with my grandma all the time growing up! I am so happy to have it back in my recipe box, and this time I'm not gonna lose it!
Peanut Butter Chip Chocolate Cookies
1 cup butter or margarine, softened 1 1/2 cups sugar 2 eggs 2 teaspoons vanilla 2 cups unsifted all purpose flour 2/3 cup Hershey’s unsweetened cocoa powder 3/4 teaspoon baking soda 1/2 teaspoon salt 2 cups (1 bag) Reese’s Peanut Butter Flavored Chips (optional add-in) 1 cup of Reese’s Premier Baking Bits (I had some bags with only a handful or less in them of chocolate chunks and chips so I threw them in with my p.b. chips!)
Cream butter or margarine, sugar, eggs and vanilla until light and fluffy. Combine flour, cocoa, baking soda and salt; add to creamed mixture. Stir in peanut butter chips. Drop by teaspoonfuls onto ungreased cookie sheet, or chill until firm enough to handle and shape small amounts of dough into 1 inch balls. Place on ungreased cookie sheet. Bake at 350 degrees f for 8-10 minutes.
Optional Step — Quickly press a few peanut butter cups into each cookie while hot.
Cool 1 minute before removing from cookie sheet onto wire rack. About 5 dozen.
Monday: BBQ for Memorial Day at Mom & Dad's Tuesday: Leftover pizza Wednesday: Mom's Enchilada's Thursday: Stuffed Pork Chops Friday: Cornflake crumb chicken Saturday: No clue, I have no idea what this weekend is going to bring yet!
And I'm researching cookies to make this week and it's either an updated peanut butter chip chocolate cookie or a chocolate chip pecan cookie. It may or may not happen tonight!
I think I should re-name this blog and start doing a daily cookie blog! I could make a different cookie everyday and probably never go through half of all of the ones I have flagged to make!
I had a bag of Heath Milk Chocolate Toffee Bits in my baking drawer forever and I was in the mood to bake. So I look on the back of the bag and there is a recipe for Heath Bits Peanut Butter Cookies and I thought that would be perfect....man was I right!
1/2 cup shortening 3/4 cup creamy peanut butter 1 1/4 cup brown sugar 3 tbl milk 1 tbl vanilla extract 1 egg 1 1/2 cups all purpose flour 3/4 tsp baking soda 3/4 tsp salt Bag of Heath Toffee Bits (It called for only 1 cup and then you were to put some of them on top of each cookie before you baked but I didn't want to do that...so I didn't) 1/2 bag of milk chocolate chips (I added this)
Heat oven to 375.
Beat shortening, peanut butter, brown sugar, milk and vanilla in large bowl until well blended. Add egg mixing only until blended. Combine flour, baking soda and salt; gradually beat into peanut butter mixture. Stir in toffee bits and chocolate chips.
Drop by heaping teaspons about 2 inches apart onto ungreased cookie sheet (I used the sil pad thingys). Bake 7 to 8 minutes or until set. Do not overbake. Cool 2 minutes. Remove to wire rack. Cool completely.
I had my mom, sisters and hubby for Mother's Day brunch this year. I made Egg's Benedict in puff pastry that I found in a Taste of Home magazine my mother-in-law had and let me have.
Hashbrown Casserole that is a play on the one from Cracker Barrel that I've been making for years and can't remember where it came from.
A spinach salad with a yummy hot bacon dressing I found on Cooks.com. HOT BACON DRESSING
4 strips bacon 2 tbsp. vinegar 2 tbsp. water 2 tbsp. sugar 2 tbsp. bacon fat 1 egg 1 qt. box young dandelion stems or 1 head of endive or 4 cups fresh spinach.
Cut bacon in 1 inch pieces and brown, remove from pan and drain. To bacon fat add vinegar, water and sugar and heat to boiling. Beat egg in bowl and stir into hot mixture slowly. Clean dandelions or endive and put in individual serving dishes. Divide crisp bacon among servings, pour hot dressing over and serve at once. Serves 4.
I then made some Snickerdoodles for everyone to take home out of my Betty Crocker Bridal book (it's already on my blog). And made the cutest little bee's and daisy flowers that were in a Sandra Lee' magazine my mom got me! I served it all with new Lemonade Mimosas I got out of the same Sandra Lee magazine. I am uploading pictures and will upload recipes as I can!
Well I just realized I have no pictures of the food because my sister had her camera out so I'll have to have her send them to me so I can download them.
I have had some people want to see all my cakes in one spot so I need to get the first cake I ever did on here. I love this cake. It turned out so great. I am proud to say I made this cake and that it was my first one ever!
I am a native Kansas Citian as I have lived in a southern suburb for my whole life. I love Kansas City. It has the best restaurants, great shops and wonderful spots for entertainment and sports. I have decided to start blogging more about great finds either through restaurants or the great decorating spots me and mom find!
So today we went to Le Peep which is nationwide and oh so good. They have a breakfast and lunch menu and trust me I had a hard time making a decision. I ended up having the french toast and bacon. Mom had the best egg's benedict that had spinach and other veggies on it and I had a bite best.bite.ever. and I'm usually not a huge egg's benedict fan! We will definitely be going back! (plus I'm dying to try the strawberry fields salad for lunch!)
I was searching AllRecipes.com for cookie recipes for 2 baskets I needed to make. One for my parent's neighbor who lost a father and one for new neighbors that moved in behind our house. So I came across for this recipe for Brown Sugar Chocolate Crackle Cookies. They were really flat, but really good!
INGREDIENTS 1 cup semisweet chocolate chips (I used milk chocolate as it's what I had) 1 cup packed brown sugar 1/2 cup vegetable oil (used 1/3c since that's what some comments had said) 2 eggs 1 teaspoon vanilla extract 1 cup all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1/2 cup chopped walnuts (I used pecans)and I also stirred in a cup of white chocolate chips 1/2 cup sifted confectioners' sugar
DIRECTIONS Melt the chocolate chips and combine with the brown sugar and vegetable oil. Add the eggs one at a time and beat well. Stir in the vanilla. Combine the flour, baking powder and salt. Add flour mixture to the chocolate mixture. Stir in the chopped walnuts. Chill dough for a few hours. Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets. Drop teaspoonfuls of dough in confectioners' sugar and roll to coat. Place cookies on the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Let cookies cool on racks.
At our local bar & grill they have the best Baja Chicken Soup so I thought I would try and re-create it at home. This is how I did it!
3 boneless skinless chicken breasts cut in bite size pieces 1 tbl olive oil 1 can cheddar cheese soup 3 cups chicken broth 1 can ro-tel 2 cans black beans drained and rinsed 1 can corn 1 packed taco seasoning
Place olive oil in stock pan, heat over medium heat, throw in chicken. Cook until it's white on outside. (It will cook more so make sure and don't cook all the way through). Place can of soup and chicken broth in pot and bring to boil. Then place rotel, beans and corn in pot. Season to your taste with seasoning packet (I only used 1/2 for us). Simmer until heated through and ready to eat.
Well the best neighbors in the world got WiFi and were nice enough to let me come along! I am back on-line and feel like I'm back in the world of the living!
We are having a brunch at our house this weekend for Mother's Day and I am so excited! On the menu: Spinach salad with hot bacon dressing, eggs benedict in pastry, hashbrown casserole, mini-cinamon muffins, and I'm debating on making the cutest cupcakes I saw in Sandra Lee's new magazine that has daisys and bees on them!
Then I have to make a batch of Snickerdoodles for my mom as she requested them and you can't deny your mom!
I can't wait to update pictures of what I've done while I've been off-line and to make even more new things!