Betty Crocker® Peanut Butter Cookies

Best way to make easy peanut butter cookies that look great and taste even better!

Thank you Betty Crocker® for making mom's lives easier!

 



Ingredients:

 





-1 pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix

-3 tablespoons vegetable oil

-1 tablespoon water

-1 egg

-Sugar

 

 

 

Directions:

1. Heat oven to 375°F. In medium bowl, stir cookie mix, oil, water and egg until dough forms.
2. Shape dough into thirty-six 1-inch balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets.
3. Bake 10 to 12 minutes or until light golden brown. Let cool and serve.



Pecan Halibut Sandwich

In Appleton, WI there is a little restaurant called Pullman's At Trolley Square. The best thing I ever had there was the Pecan Halibut. I always have them make it a sandwich (not on the menu, but you can ask for it) I moved to the east cost about a year ago and have been trying to recreate it ever since.
 

Here it is and it is good. I adapted Pecan Crusted Halibut recipe to fit my sandwich needs. (Original recipe can be found here)
 
Ingredients:
 
-1 cup all-purpose flour
-1/2 teaspoon sea salt
-3/4 teaspoon black pepper
-2 teaspoons Dijon mustard
-2 large eggs
-1 1/4 cups pecans, finely chopped
-1 1/4 cups breadcrumbs
-8 (6-ounce) skinless halibut fillets
-1/4 cup butter
-8-16 rolls


Directions:

 

Combine flour, salt, and pepper in a shallow bowl. Whisk mustard and eggs in another shallow bowl. Combine pecans and breadcrumbs in a third shallow bowl.

 

Dredge each halibut fillet in flour mixture, shaking off excess. Dip halibut in egg mixture to coat; drain excess. Place halibut in pecan mixture, pressing slightly to coat both sides of the fillet.

 

Melt 2 tablespoons butter over medium heat. Add fillets, in batches, and cook 2 minutes on each side or until lightly browned, adding additional butter as needed. Arrange fillets on a foil-lined baking sheet. Bake at 350° for 10 minutes or until done. Serve on toasted rolls.

 

I use small potato rolls that are found in the bakery section at Walmart, and I melt a small dish of butter to dip the sandwich in. (I'm sure that much butter is bad for you, but it's so tasty) For sides I make fresh asparagus and homemade mashed potatoes.

 

 

 

Tuna Quesadilla

Canned (or pouch) tuna is inexpensive, easy, and delicious! I am always excited for recipes that use tuna. Even if tuna isn’t your favorite, this recipe is a great one! 
 
 

This recipe is also a kid friendly one. Our twins are almost two and were big fans! It is a great way to get some good nutrition to the little ones. The mess is minimal too, which is something I look for when finding recipes for the kids.

 

 Ingredients:
 

1 pouch (4.5 oz) Tuna (I like the how easy and convenient the pouches are)
½ cup shredded Colby-jack cheese blend
1 1/2 oz. cream cheese, softened
2 flour tortillas, burrito size (8 – 10 inches)
Salt and Pepper (to taste)

 

Directions:

In a small bowl mix tuna, cream cheese, shredded cheese salt and pepper until blended.
Spread tuna mixture on one tortilla shell, to the edges.
Top with the other tortilla shell.
Spray a large skillet, lightly, with vegetable spray and heat over medium heat. 
Add the tortilla and brown the shell in the skillet until golden brown, about 2 – 3 minutes on each side.
Cut the shell into 8 wedges and serve.

 

We like to top ours with salsa and sour cream!

Vanilla Whipped Buttercream Frosting

My favorite frosting!

 

 

When making frosting always remember to go in order, if you don't the results will end up a mess.

 

Ingredients:

• 3 cups powdered sugar
• 1 cup unsalted butter
• 1 teaspoon vanilla extract
• 3 tablespoons whipped cream

Directions:

1. In mixer, whisk butter and sugar on lowest speed until well blended.
2. Mix on medium speed for about three minutes.
3. Add cream and vanilla and continue to mix on medium speed until desired consistency. Can add addition whipped cream, to adjust taste and consistency.

Taste great, not to sweet or overpowering. Frost on cold cake for best results. Cool entire cake (or cupcake) with frosting before any additional decorating.

 

Chewy Peanut Butter Cookies

Yummy Chewy Yummy! Such a good recipe!

Ingredients:
1 cup softened margarine (2 sticks)
1 cup peanut butter
1 cup sugar
1 cup brown sugar, packed
2 eggs
2 cup flour
1 tsp. baking soda
6 ounce butterscotch chips (optional, but good)
Small handful of toffee chips (optional, but good also)
1/2 tsp. vanilla


Directions:

1. Make sure nothing is in your oven. Incase your one of those people who keeps stuff in there. Preheat your oven to 325°F.
2. Combine margarine, peanut butter, sugars and eggs.
3. Stir in baking soda, flour and remaining ingredients.
4. Mix well.
5. Drop by the teaspoonful onto a cookie sheet, leave about an inch space between cookies.
6. Bake for 10 minutes or just until set (depends upon size of cookies)
7. Remove to wire rack to cool.
8. Makes a couple dozen cookies, depending on the size of each cookie.

Banana Cake Cupcakes

These cupcakes don't have the simplest recipe, but they are worth the effort!
(Note: I do not suggest making them mini though, they dry out because they are too small)

Cake Ingredients:

• 1/2 cup shortening
• 1 1/2 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 cup mashed ripe bananas
• 1/4 cup buttermilk (if you don’t have buttermilk on hand use 1/4 cup milk, 1/2 teaspoon lemon juice)
• 2 cups flour
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt

Frosting Ingredients:

• 1/2 cup butter softened
• 2 1/2 cups powder sugar
• 3 tablespoons milk

Directions:

1. Cream shortening and sugar.
2. Add eggs, vanilla, bananas, & buttermilk.
3. Combine flour, baking powder, baking soda, & salt; add to banana mixture.
4. Fill lined muffin tin 3/4 full.
5. Bake at 350° for 15-20 minutes.
6. Allow to cool complete.

Frosting Directions:

1. Cream butter and sugar.
2. Add milk to achieve desired consistency.
3. Frost cakes :)

I add crushed walnuts to the top for garnish!

Chicken & Broccoli Braid

I had this dish for the first time at a Pampered Chef party and it was delicious!

Ingredients:

• 1 cup (250 mL) chopped broccoli florets
• 2 cups (500 mL) chopped cooked chicken breasts (see Cook’s Tip)
• 1/2 cup (125 mL) diced red bell pepper
• 1 cup (250 mL) shredded sharp cheddar cheese
• 1/2 cup (125 mL) mayonnaise
• 1 garlic clove, pressed
• 2 tsp (10 mL) All-Purpose Dill Mix**
• 1/4 tsp (1 mL) salt
• 2 pkg (8 oz or 235 g) refrigerated crescent dough
• 1 egg white, lightly beaten
• 2 tbsp (30 mL) slivered almonds

**You can purchase the All-Purpose Dill Mix from The Pampered Chef
You can also make a mixture to substitute:

• 1½ tbsp. parsley flakes
• 1½ tbsp. dried, minced or flaked onion
• ¼ tsp. dried dill weed or dill seed
• ½ tsp. salt
• ½ tsp. seasoned salt

Combine and use 2 tsp. Isn't quite the same as the real stuff but it is still very good.

Directions:
1.Preheat oven to 375°F (190°C). Combine broccoli, chicken, bell pepper, cheese, mayonnaise, dill mix, pressed garlic and salt in Classic Batter Bowl; mix well.

2.Unroll one package of the crescent dough; do not separate. Arrange longest sides of dough across width of Rectangle Stone. Repeat with remaining package of dough. Using a rolling pin, roll dough to seal perforations. On longest sides of baking stone, cut dough into strips 1 1/2 in. (4 cm) apart, 3 in. (7.5 cm) deep. (There will be 6 in./15 cm in the center for the filling.)

3.Spread filling evenly over center of dough. To braid, lift dough strips across filling to meet in center, twisting each strip one turn. Continue alternating strips to form a braid. Tuck ends up to seal at end of braid. Brush egg white over dough. Sprinkle with almonds. Bake 25-28 minutes or until deep golden brown
Yield: 10 servings

I'm not big into almonds, so I skipped them for my purposes.

Nutrients per serving: Calories 360, Total Fat 24 g, Saturated Fat 6 g, Cholesterol 40 mg, Carbohydrate 19 g, Protein 16 g, Sodium 530 mg, Fiber 1 g

Source (www.pamperedchef.com)