Monthly Archives: November 2009

Melt in Your Mouth Peanut Butter Cookies

  • 1 cup shortening
  • 4 tbls margarine/oleo
  • 1 2/3  cup+ 1 tbls peanut butter

*cream for 10 minutes with mixer

  • 1 1/8 teaspoon vanilla
  • 2 1/4 cup sugar or splenda

**add to above mixture and cream for 10 more minutes

  • 2 cups flour
  • 1 1/8 teaspoon baking soda
  • 1 1/8 salt

**sift together, add to above mixture and cream additional 5 minutes

  • 3 tbls hot water

**add slowly to above mixture and mix for 8 to 10 minutes

consistency should be like whipped potatoes

scoop with cookie scoop onto baking pan and touch very lightly with a fork dipped in milk, should look like a ball with slight indent on top. bake at 325 until light brown 15 to 20 minutes.

notes :cool on cookie sheets (will break very easy) use parchment paper on cookie sheets makes 2 dozen cookie, cookie scoop is 1 1/2 inch in diameter


Mexican Dip

  • 3 bricks cream cheese, softened
  • 2 cans chopped black olives
  • 1 lrg jar salsa
  • 1 pkg Mexi-Blend shredded cheese

mix all ingredients (except shredded cheese) well and spread in 13X9 cover with shredded cheese and serve with tortilla chips



Beef & Tomato Stew

  • 2lbs Stew Beef
  • 2 lrg can crushed tomatoes
  • 3 cloves minced garlic
  • 1 large white onion, chopped in large chunks
  • egg noodles
  • sour cream

brown beef  with garlic and onions in a stock pot season with garlic salt and pepper, add tomatoes and stew for 3 hours serve with egg noodles and sour cream.

*i like to add oregano and red pepper flakes when stewing to add some heat

** also very good when you add mushrooms when browning the beef and onions.

Slow Cooker Mushroom Pork Chops


2 yellow onions, sliced thick

2 or 3 pounds of pork chops any cut

garlic salt and pepper

1 can of sliced mushrooms, drained

2 cans of cream of mushroom (orig recipe called for 1 can c of mushroom and 1 c of cream of onion – didn’t have it so used two c of mush)

In a slow cooker lay thick slices of onion along the bottom

season chops with garlic salt and pepper and layer into the pot

add in drained can of mushrooms

and top with 2 cans of soup, spread the soup to cover.

cook on low for 8 hours or high for 4 hours — until chops are done


Cheesy Chicken Corn Chowder


1 pat of butter

2 pounds of boneless chicken thighs, chopped into bite sized pieces (you can use breasts if you’d rather)

2 large potatoes, peeled and cubed into small pieces

1 32 ounce carton of chicken broth

1 tblsp roasted garlic (they make roasted garlic in a jar that is chopped very small)

1 teaspoon salt

1 teaspoon pepper

1/3 cup flour

1 cup milk or cream

2 cups extra sharp cheddar, shredded

2 cans whole kernel corn

4 scallions, finely chopped

In a dutch oven melt pat of butter and brown chicken and potatoes and then cover with water and boil for 10 to 15 minutes

Drain and reserve about 1/2 of the potatoes return to pan and add  chicken broth

In a bowl mash the reserved potatoes with a fork and return to pan

stir in garlic, salt and pepper and heat to boil. reduce heat to medium and let simmer for 2 minutes

In small bowl wish flour into milk or cream until smooth

Add mixture to pan slowly stirring constantly

cook over medium heat stirring frequently until mixture thickens and boils

Stir in cheese and corn until cheese is melted

ladle soup into bowls and top with chopped scallions


Cheesy Potatoes


1 bag of  ore ida southern style hashbrowns, thawed

1 handful of frozen onions

1 can of cream of chicken

1- 16 ounce container of sour cream

1 stick of butter, melted

2 cups of shredded cheddar

1 bag of Lays potato chips, crushed (about 3/4 of the bag is all you need)


In a large bowl melt 1 stick of butter

Mix in soup, sour cream and cheese

slowly fold in potatoes and onions until everything is coated and well mixed

spread mixture into a 13×9 pan and cover with crushed chips.

Bake 400 uncovered for 45 minutes

Remove and cover with foil, return to oven for 15 mins