Peanut Butter Cookies

The Best Peanut Butter Cookies

Ingredients:
1 cup brown sugar, firmly packed
1 cup white sugar
2 sticks of margarine NOT butter or(1 cup Butter Flavor Crisco)
1 cup creamy peanut butter
1/2 teaspoon salt
2 large eggs
1 teaspoon vanilla
2 teaspoons baking soda
2 cups flour
1/2 cup or more granulated sugar to roll cookies in.

Don't make the fork prints in them as some do, they should
crackle and be like a sugar cookie.

Directions:
.1 Cream together the sugars, Margerine, peanut butter
.2 Add the eggs and vanilla.
.3 Sift the dry ingredients together and add gradually until
blended well
.4 Roll into tablespoon size balls
.5 Roll cookie dough balls into sugar
.6 Place on cookie sheets-
.7 Bake at 350° oven for 11-13
minutes.

Warm Chocolate Melting Cups

Warm Chocolate Melting Cups

“These cakes have become a favorite of our guests. They're always so surprised that these little desserts are so light and healthy.” Kissa Vaughn - Troy, Texas

10 ServingsPrep: 20 min. Bake: 20 min.

Ingredients

• 1-1/4 cups sugar, divided
• 1/2 cup baking cocoa
• 2 tablespoons all-purpose flour
• 1/8 teaspoon salt
• 3/4 cup water
• 3/4 cup plus 1 tablespoon semisweet chocolate chips
• 1 tablespoon brewed coffee
• 1 teaspoon vanilla extract
• 2 eggs
• 1 egg white
• 10 fresh strawberry halves, optional

Directions

• In a small saucepan, combine 3/4 cup sugar, cocoa, flour and salt.
• Gradually stir in water. Bring to a boil; cook and stir for 2
• minutes or until thickened. Remove from the heat; stir in the
• chocolate chips, coffee and vanilla until smooth. Transfer to a
• large bowl.
• 
  
• In another bowl, beat eggs and egg white until slightly thickened.
• Gradually add remaining sugar, beating until thick and
• lemon-colored. Fold into chocolate mixture.
• 
  
• Transfer to ten 4-oz. ramekins coated with cooking spray. Place
• ramekins in a baking pan; add 1 in. of boiling water to pan. Bake,
• uncovered, at 350° for 20-25 minutes or just until centers are

© Taste of Home 2014

2 of 2

Warm Chocolate Melting Cups (continued)

Directions (continued)

• set. Garnish with strawberry halves if desired. Serve immediately.
• Yield: 10 servings.
• 
  

Nutritional Facts: 1 each equals 197 calories, 6 g fat (3 g saturated fat), 42 mg cholesterol, 51 mg sodium, 37 g carbohydrate, 2 g fiber, 3 g protein.

Breakfast Biscuit Bake

Breakfast Bake

Ingredients

1/4 cup milk
5 eggs whisked
1 can refrigerated biscuits (I used the Pilsbury flakey kind)
6 green onions sliced
4 to 6 strips of bacon crumbled
1 cup cheddar cheese shredded

Directions

Combine whisked eggs and milk in a large bowl. Cut biscuits into quarters (using scissors) and stir into egg mixture. Let the biscuits soak in the egg mixture while you cook and crumble the bacon, slice the green onions, and shred the cheddar cheese. Add everything into the large bowl. Mix everything up and pour into a greased 9x13 baking dish. Bake at 350 degrees for 25 minutes. (make sure the eggs are no longer runny as each oven varies) Serve warm!

Beef and Barley Soup

Beef Barley Vegetable Soup

Rated: Submitted By: MARGOC Photo By: Dianne Prep Time: 20 Minutes Cook Time: 5 Hours 30 Minutes Ready In: 5 Hours 50 Minutes Servings: 10

"A chuck roast is cooked with barley and bay leaf in a slow cooker before it is cubed and added to a soup pot of simmering vegetables in a beef broth."

Ingredients:

1 (3 pound) beef chuck roast 1/2 cup barley 1 bay leaf 2 tablespoons oil 3 carrots, chopped 3 stalks celery, chopped 1 onion, chopped 1 (16 ounce) package frozen mixed vegetables

4 cups water 4 cubes beef bouillon cube 1 tablespoon white sugar 1/4 teaspoon ground black pepper 1 (28 ounce) can chopped stewed tomatoes salt to taste ground black pepper to taste

Directions:

1.	In a slow cooker, cook chuck roast until very tender (usually 4 to 5 hours on High, but can vary with different slow cookers). Add barley and bay leaf during the last hour of cooking. Remove meat, and chop into bite-size pieces. Discard bay leaf. Set beef, broth, and barley aside.
2.	Heat oil in a large stock pot over medium-high heat. Saute carrots, celery, onion, and frozen mixed vegetables until tender. Add water, beef bouillon cubes, sugar, 1/4 teaspoon pepper, chopped stewed tomatoes, and beef/barley mixture. Bring to boil, reduce heat, and simmer 10 to 20 minutes. Season with additional salt and pepper to taste.

ALL RIGHTS RESERVED © 2014 Allrecipes.com

Printed from Allrecipes.com 2/2/2014

Slow Cooker Ham and Potato Soup

Hash Browns with Ham

Convenient grocery store items like frozen hash browns and a can of chicken soup make this an easy-to-make dish. Both kids and adults love it because it's super tasty and chock full of cheese.—lightningbug, Taste of Home Online Community

8 ServingsPrep: 15 min. Cook: 3-1/4 hours

Ingredients

• 1 package (32 ounces) frozen cubed hash brown potatoes, thawed
• 1 cup cubed fully cooked ham
• 1 small onion, chopped
• 2 cups (8 ounces) shredded cheddar cheese, divided
• 1 can (14-3/4 ounces) condensed cream of chicken soup, undiluted
• 1/2 cup butter, melted
• 1 cup (8 ounces) Daisy Brand® Sour Cream

Directions

• In a 3-qt. slow cooker, combine the potatoes, ham, onion and 1 cup
• cheese. Combine soup and butter; pour over potato mixture. Cover and
• cook on low for 3-4 hours or until potatoes are tender.
• 
  
• Stir in sour cream. Sprinkle with remaining cheese. Cover and cook
• for 15 minutes or until cheese is melted. Yield: 8 servings.

Twice Baked Potato Casserole

Twice-Baked Potato Casserole

My daughter gave me this recipe because she knows I love potatoes. The hearty casserole is loaded with a palate-pleasing combination of bacon, cheeses, green onions and sour cream. —Betty Miars, Anna, Ohio

6-8 ServingsPrep: 15 min. Bake: 20 min.

Ingredients

• 1-1/2 pounds red potatoes (about 6 medium), baked
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 pound sliced bacon, cooked and crumbled
• 3 cups (24 ounces) sour cream
• 2 cups (8 ounces) shredded mozzarella cheese
• 2 cups (8 ounces) shredded cheddar cheese
• 2 green onions, sliced

Directions

• Preheat oven to 350°. Cut baked potatoes into 1-in. cubes. Place
• half in a greased 13x9-in. baking dish. Sprinkle with half of the
• salt, pepper and bacon. Top with half of the sour cream and cheeses.
• Repeat layers.
• 
  
• Bake, uncovered, 20-25 minutes or until cheeses are melted. Sprinkle
• with onions. Yield: 6-8 servings.
• 
  

Nutritional Facts: 1 serving (1 each) equals 594 calories, 38 g fat (23 g saturated fat), 128 mg cholesterol, 702 mg sodium, 34 g carbohydrate, 3 g fiber, 24 g protein.

© Taste of Home 2013

Crab Imperial

Maryland Jumbo Lump Crab Imperial

 

Save Print

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Author: Chef Dennis

Serves: 2-3

Ingredients

• 1 lb jumbo lump crabmeat (or lump)
• ½ cup Hellman’s Mayonnaise
• 1 tsp sugar
• 1 tsp old bay
• 1 tsp finely chopped Italian parsley
• 1 large egg lightly beaten
• squeeze of lemon juice

Instructions

1. Mix mayonnaise, egg, sugar, old bay, lemon juice and parsley together and blend well, this is your imperial sauce.
2. Gently fold crabmeat into imperial sauce, being careful not to break up crab meat.
3. place portions in baking dish using ramekins or small casserole dishes*
4. Bake in 350 degree oven for 20 minutes (top will turn golden brown)
5. Allow to cool just a few minutes before serving, it will set and be more flavorful as it cools slightly.

Notes

Depending upon what you serve as a side dish you can get 3 portions out of this. You really don’t want to make it any smaller than ⅓ of a pound per person though. If you want to stretch this, think about making stuffed shrimp with the filling, that could easily serve 4 people.

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