July 31, 2014
1 cup brown sugar
1 cup white sugar
1 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. vanilla
3- 1/4 cups cake flour (or use all purpose flour but replace 2 TBS per cup with cornstarch)
1 (12 oz) bag Reese's Peanut Butter chips (no substitutions)
1. Pre-heat oven to 350℉ degrees and place rack in center of oven.
2. Cream together butter, sugars, salt, baking soda and powder. Add vanilla and eggs. Mix well.
3. Add flour and peanut butter chips. Mix just until flour and chips are blended together.
4. Using a cookie scoop or ice cream scoop, or just a large spoon, scoop into 2 inch balls and place on a parchment lined cookie sheet about 4 inches apart. About 8 cookies per sheet.
Bake for about 12 minutes, or until set.
Peanut Butter Frosting
1/2 cup butter, soft-room temperature
3 cups powdered sugar
1/2 cup peanut butter (not natural)
milk to thin to proper consistency (whole milk is best)
1. Cream together room-temperature butter and powdered sugar. Add peanut butter and beat until smooth. Add milk a tablespoon at time, just until frosting is smooth and creamy. Set aside.
1 cup butter or 1/2 and 1/2 blend butter/margarine
5-6 cups powdered sugar
1/4 cup unsweetened cocoa (or less if you like a lighter cocoa frosting)
1 TBS vanilla
1/4 to 1/3 cup milk
1. Cream butter and 5 cups powdered sugar. Add cocoa and vanilla.
2. Add milk a tablespoon at a time until frosting is smooth. If needed, add more powdered sugar.
After cookies are cooled, frost with peanut butter frosting. Then frost on top of the peanut butter frosting with the chocolate frosting. When spreading the chocolate frosting on top of the peanut butter frosting, be very gentle and leave a small space between the edge of the peanut butter frosting and the chocolate frosting for a layered frosting look (I found it easier to pipe the the chocolate frosting on top of the peanut butter frosting.)
From A Bountiful Kitchen and Cutlers
at 5:00 AM
July 4, 2014
2 cups shredded Mexican cheese blend, divided (or favorite I used cheddar)
1 (10 oz) can cream of chicken soup
1 can Ro*Tel tomatoes, drained
1/2 package of taco seasoning
1/2 cup milk
1/2 cup sour cream
1 large bag of Doritos
1. Preheat oven to 350℉. In a bowl mix chicken, 1 cup cheese, cream of chicken soup, Ro*Tel, taco seasoning, milk, and sour cream together.
2. Grease a 2 quart casserole dish. Put a layer of crushed Doritos on the bottom of prepared casserole dish. Place a layer of half the chicken mixture on top. Add another layer of crushed Doritos and top with remaining chicken mixture. Top with rest of cheese and more crushed Doritos if desired. Cover and bake for 25-30 minutes or until bubbly.
3. Serve with lettuce and tomatoes if desired. Serves about 4.
From Pinterest and Krista H.
at 11:54 AM