SOFT AND CHEWY PEANUT BUTTER SANDWICH COOKIES

Serves: 22-24 cookies

INGREDIENTS

Peanut Butter Cookies

·      2 c creamy peanut butter

·      1c butter, softened

·      2c packed brown sugar

·      1c white sugar

·      4 eggs

·      2 teaspoon vanilla extract

·      3 cups flour

·      1 tsp baking powder

·      1 tsp baking soda

Peanut Butter Filling

·      2 ½ c creamy peanut butter

·      12 tbs unsalted butter (soft)

·      3 1/2c powdered sugar

·      8-12 tbsps heavy cream

·      3 tsps vanilla extract

INSTRUCTIONS

1. Peanut Butter Cookies: In a stand or electric mixer, cream peanut butter and butter together until very smooth. Add sugars and continue to beat until very creamy. Add in eggs and vanilla and mix until well combined.

2. In a separate bowl, whisk flour, baking powder and baking soda together. Mix dry ingredients into peanut butter mixture just until combined – don’t over mix!

3. Roll dough into 1 tablespoon balls* and place 2-3 inches apart on a baking sheet. Press down with fork to make a criss-cross pattern. Bake cookies at 350 degrees F for 10-12 minutes or just until edges are golden (mine took exactly 11 minutes). Let cool for 5-10 minutes before transferring to cooling rack. If you like crispier cookies, simply bake longer.

4. Peanut Butter Filling: Meanwhile, make the Filling by beating peanut butter and butter together until very creamy. Gradually mix in powdered sugar. Mix until well blended. Add 1/4 cup heavy cream and beat on medium speed for 2-3 more minutes until very smooth and fluffy, drizzling in more heavy cream if needed to reach desired consistency.

5. When cookies have cooled, spoon a heaping tablespoon of Peanut Butter Filling onto the bottom side of half the cookies; top with remaining cookies right side up and push down to spread filling. Store in an airtight container at room temperature for 3 days then refrigerate after that.

Pecos Pasta

Ingredients:

16 oz elbow macaroni (4 cups dried)

2 tbsp buter

2 small green peppers Chopped

1 medium onion – diced small

4 cloves garlic – minced tiny

4 cans chili (15oz each)

24 oz corn – drained

1 tsp salt

½ tsp pepper

2 c shredded cheese

Directions:

Cook pasta according to package directions; drain and set aside.

Melt butter in a large skillet. Add peppers, onion, & garlic. Cook until tender, but do not brown.

Add chili, corn and seasonings. Simmer on low for 5 minutes.

Stir in pasta

Top with cheese

Cover and heat on low for about 5 minutes. (or stick under broiler until brown and bubbly.

Alternately, throw it all in a casserole dish and bake at 350º for 30 minutes or until cheese is brown and bubbly. 

(makes 12 servings)

Other Judd related blogs/articles you might be interested in:

Family Blog  or  BellaOnline Cleaning

Happy Baking! 

General Tso's Chicken

General Tso’s Chicken

Ingredients:

3lb boneless/skinless chicken breasts    2 tbsp soy sauce4 tbsp pineapple juice       2 large eggs, beatenCornstarch             ½ c chicken broth½ c sugar                  1 ½ tbsp rice vinegar½ tsp fresh minced garlic         ¼ tsp cayenne pepper4 green onions               1 tbsp sesame seed oil4 tbsp cornstarch         ½ c cold waterOil for deep frying

Directions:

 Cut chicken into 1” pieces. Combine 2 tbsp soy sauce, 2 tbsp pineapple juice and beaten eggs.

Add chicken and allow to marinate.

Place a large wire rack over a baking sheet.

At least 1 hour before serving, put cornstarch into a shallow bowl and roll each piece of chicken in it to coat.

Let the chicken sit untouched on the wire rack for about 30 minutes. Then place the mixture and the chicken into a gallon sized baggy – shake to coat the pieces again. (if the cornstarch is starting to stick together, discard it and start with fresh cornstarch for this step.)

In a saucepan, combine the broth, ¼ c soy sauce, 6oz pineapple juice, sugar, vinegar, and garlic. Put about 2 tbsp of oil in a large, nonstick skillet. Add the cayenne pepper, green onions and sesame seed oil. Simmer for 1 minute.

Dissolve 4 tbsp cornstarch in water. Stir into sauce. Cook and stir until thickened.

Heat the oil in a deep fryer with a basket until very hot (400º).

Use enough oil to cover the chicken pieces when frying.

Deep fry the chicken pieces in batches without crowding until the coating sets – about 30 seconds.

Remove the chicken for a few seconds.

Return the chx to the oil and cook until slightly golden.

Remove from the oil again for a few seconds.

Deepfry a third time until coating is crisp and golden brown. Transfer to a platter and set aside until finished.

Add the chx pieces to sauce and stir to coat.

Serve immediately over rice with fried veggies. (YUM)

Other Judd related blogs/articles you might be interested in:

Family Blog  or  BellaOnline Cleaning

Happy Baking! 

Cranberry Chicken

Ingredients:

Chicken pieces (any meat can be used – ham, beef, chicken, etc)

32oz cranberry sauce (jellied or whole berry – whatever you prefer)

1 c catalina salad dressing

1 envelope onion soup mix (pulsed in coffee/herb grinder)

Directions:

 Arrange the chicken in a baking dish.

Combine cranberry sauce, dressing and soup mix.

Pour over chicken pieces.

Bake at 350º for 1 hour.

** Some crusty bread/rolls and a side of veggies or a salad

make this meal complete!

Other Judd related blogs/articles you might be interested in:

Family Blog  or  BellaOnline Cleaning

Happy Baking! 

Hawaiian Ham & Cheese Sandwiches

Ingredients:

2 dz King Sweet Hawaiian rolls

1-1/2 lb thin slices of ham

12 slices swiss cheese

1 c butter

4 tbsp Worcestershire sauce

1 tsp garlic powder

2 tbsp poppy seeds

Directions:

Cut rolls in half and place ham and a ½ slice of cheese (folded) on top. Fold sandwich back together.

Melt butter. Stir Worcestershire sauce and garlic powder into butter. Allow to cool a bit.

Pour all the mixture over the top of the sandwiches – each sandwich should be saturated with the mixture.

Sprinkle poppy seeds over the top.

Place foil lightly over the top and refrigerate overnight or for 6-8 hours.

Bake at 350º for 15-20 minutes.

** Such a tasty – but easy meal. Add a side of fruit salad

and a green salad and call lunch or dinner done! 

Other Judd related blogs/articles you might be interested in:

Family Blog  or    BellaOnline Cleaning

Lemon Muffins

Ingredients:

Muffins:

¼ c butter (softened)

½ c sugar

1 tbsp lemon juice

1 egg

¾ c plus 1 tbsp flour

¾ tbsp baking powder

¼ tsp salt

¼ c milk

½ tsp lemon zest

Muffin Directions:

In a medium bowl, cream together butter, sugar, lemon juice and egg.

Sift together dry ingredients. Alternately add dry ingredients and milk to make a thick batter. Stir in lemon zest. Spoon into paperlined muffin tins (2/3 full) or a loaf pan. Bake muffins at 325º for about 30 minutes. Just before it comes out of the oven, combine the syrup ingredients in a medium saucepan.

Syrup Ingredients:

2 tbsp lemon juice

¼ c sugar

Syrup Directions:

Combine and heat until sugar Is dissolved. Prick small holes in top of baked bread or muffins with a toothpick – then gently pour lemon syrup into the holes. Cool.

Makes 12 muffin or 1 loaf.

Other Judd related blogs/articles you might be interested in:

Family Blog  or    BellaOnline Cleaning

Chocolate Gravy

Ingredients:

3 tbsp cocoa

1 c sugar

2 tbsp flour

2 c milk

2 tbsp butter

2 tsp vanilla

Directions:

Mix cocoa, sugar, and flour together. Add milk. Then heat and stir constantly until the mixture thickens – about 8 minutes.

Remove from heat and add butter. Stir until melted – then add vanilla.

Serve warm over biscuits.

Makes 3-4 servings.

** My Dad's mom used to make this for him and his sister when they were growing up. It was a ONCE in a WHILE type of breakfast. He says he remembers it being a "treat" but that it doesn't really sound very good now. I guess I will strike that off of my Fathers Day to Make List for him. lol

Other Judd related blogs/articles you might be interested in:

Family Blog  or    BellaOnline Cleaning