Peanut Butter Chocolate Chip Cookies

Peanut Butter Chocolate Chip Cookies

In our family these are also called vacation cookies.  Since I can remember we have always made a batch of these and take them on vacation with us.  My guess is because not only are they so good but they keep really well in a plastic container.

Ingredients:

3/4 cup Butter or Margarine  (softened)
3/4 cup Sugar
3/4 cup Peanut Butter
4/4 cup Light Brown Sugar
2 Eggs
2.5 + 1/8 cups Flour
1 1/8 tsp Baking Soda
3/4 tsp Baking Powder
1/2 tsp Salt
1 bag Chocolate Chips










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Fireball Cider Jello Shots

Fireball Cider Jello Shots

These jello shots are amazing!  If you have never had fireball before make sure you like cinnamon.  The way I describe it is it's like putting a whole pack of big red in your mouth. 

Ingredients

1 cup of Fireball Liquor
1 cup of apple cider
1 1/2 packets of gelatin
Small Serving cup (preferably with a lid)

 

Directions

Pour cider into a small saucepan.  Sprinkle gelatin on top and let sit for 2 minuets to activate gelatin.  Turn heat on low and stir gelatin until it dissolves.  Turn up heat and bring to a boil.  Remove from heat and let cool slightly.  Add Fireball.  Pour mixture into cups.  Place in fridge overnight to set up. 

 

Yield: 25 shots

Tips and Tricks

• I served with toothpicks to allow for easier eating.

Cherry Coke Jello Shots

Cherry Coke Jello Shots

I made these for New Years and they were so good!  I loved these because you couldn't taste the alcohol but it was there because it definitely did the trick.  They had a good flavor. 

Ingredients

1 3oz box of cherry jello
1 cup of coke
1 cup of vodka (I used Smirnoff 80 proof)
Small serving cups

Directions

Pour coke into a small sauce pan and bring to a boil.  Remove from heat and add in Jello.  Mix well until powder is dissolved.  Add vodka.  Cool slightly and dispense into cups.  Place in fridge overnight to set up.

Yield: 25 shots

Tips and Tricks

• I bought my cups at a confectioners store.  They came with lids to make it easy to store and stack.  You can also find these cups at a party store.
• I provide toothpicks to make it easier to get these shots out.

Crock Pot Mac & Cheese

 

Crock Pot Mac & Cheese

I was always hesitant of making mac & cheese from scratch because all the ones I tried from other people were too dry and no good.  I decided to try it on my own and it was a hit.  It is so creamy and easy to make.  When I first made it I was worried it was not going to taste very good the second day as stuff like that tends to dry out.  This was just as good if not better the second day!  I am in love with this recipe and has been a big hit for me.

Ingredients

16 ounces macaroni (cooked)
16 ounces monterey jack cheese (cubed)
16 ounces colby cheese (cubed)
16 ounces velvetta (cubed)
1 stick of butter (sliced)
16 ounces of milk

Directions

Grease or spray inside of crockpot.  I tried smearing a very thin coating of Crisco on the sides and bottom and had no issues with burning or sticking to the crock pot.  This is my preferred method.  Put 1/3 of the macaroni on the bottom.  Add half of each cheeses and half of the butter.  Repeat this ending with the last layer of macaroni as the top.  Pour milk over contents.  Cook on low stirring occasionally.  Takes about 3 to 4 hours to melt the cheeses. 

Tips and Tricks

• If you like your mac & cheese very cheesy 16 ounces of macaroni will do the trick.  If not add more noodles.  The second time I made this I used about 24 ounces of noodles and it was still very cheesy.
• Add salt and pepper to taste.  I did not add any as I did not feel it needed any.

Vanilla Ice Cream

Vanilla Ice Cream

This is a recipe for vanilla ice cream.  It is so simple and only calls for ingredients.  This recipe is absolutely delicious and never lasts long after I make it.  I used my kitchen aid ice cream attachment to make this.

Ingredients

 2 cups heavy whipping cream
1 cup milk (I used whole)
3/4 cup granulated sugar
1 tablespoon of pure vanilla
pinch of salt

 

Directions

If you are using the kitchen aid ice cream attachment please make sure you follow the directions of pre freezing you bowl.  I like to keep mine in the freezer at least 24 hours before making ice cream. 

 Mix together sugar, cream and milk in separate bowl.  Add vanilla and a pinch of salt.  Whisk together for about 3 minuets.  Turn mixer on stir (lowest) setting.  Add mixture into ice cream maker.  Leave this run on the lowest setting for 30 min.  After 30 minuets is up spoon mixture into a airtight container.  Place in freezer for 4 hours to overnight to set up. 

Tips and  Tricks

• Make sure you turn your mixer on before putting the mixture into the bowl.  This keeps the mixture from freezing to the side of the bowl.



Curly Mac

Curly Mac

I don't know where my mom came up with this recipe but I am sure glad she did.  It is one of my childhood favorites and now it's my husbands favorite.  I promise you won't be disappointed!  I apologize in advanced.  I don't know the size amounts of the cheese.  I only know by box.  I will check next time I'm at the store.

Ingredients

1 box of Pasta Noodles - I use rotini noodles but any kind will work
3-4 cans of Campbell's Condensed Tomato Soup
1 lb Ground Turkey or Ground Beef (optional)
Medium box of Velveeta Cheese or 1/2 of a large box.
2 tbs Oregano (more or less to taste)

Boil noodles and drain.  Brown turkey or beef and drain.  Slice up velveeta into chunks.  Combine velveeta, soup, and oregano into a casserole dish.  Stir in pasta and beef.  Cover with with lid.   You can microwave (if your microwave is big enough) or put in oven.  Because the food is cooked the idea is to just heat it up and melt the cheese.

Tips and Tricks

• If you don't want to add meat you will only need 3 cans of tomato soup.
• If you don't want meat but someone else does.  Make casserol with 3 cans of sauce and no meat.  Remove your portion and add in meat and 4th can of sauce.

Peanut Butter Chocolate Kiss Cookies

Peanut Butter Chocolate Kiss Cookies

This is my FAVORITE cookie to make.  I love to make them at christmas time.  They are so easy and they taste so good.  

Ingredients:

1 1/4 cup Flour

1 tsp Baking Soda

1/2 tsp Salt

1/2 cup Butter or Margarine - softened

1 cup Peanut Butter - smooth

1/2 cup Sugar

1/2 cup Light Brown Sugar

1/2 tsp Vanilla Extract

1 Egg

1 bag Milk Chocolate Kisses 

Mix together all ingredients EXCEPT the flour.  It doesn't matter in what order.  Once the ingredients are well blended gradually add in the flour.  Mix well.  Refrigerate at least 1 hour or overnight.  Roll dough into 1.5 inch balls.  Roll each ball in sugar.  Bake at 350 degrees for about 18 minutes or until light golden brown on the bottom.  Press a chocolate kiss into the center of each cookie.  They may crack and that is perfectly fine.  Return to oven for 1 minute   Remove from oven.  Let cool for about 2 minutes and then remove to a cooling rack.

Tips and Tricks

• Moving them to the cooling rack causes them to stop baking baking.  This will keep your cookie from being too tough.
• You want the bottoms to be very light brown.  Too dark and your cookies will be on the stiff side.
• It take the chocolate kisses a long time to set back up.  If I make these at night they are good to touch or stack by morning.
• I bought the white/milk chocolate swirl kisses by mistake one time.  They were a big hit.  People thought they were cute and my husband actually liked them better.