Peanut Butter Cup Cookies

For my son's book report this month his teacher wanted them to make something (following directions, learning measurements, etc.). He found this recipe and we made them the other night.

He got all the ingredients together.

INGREDIENTS
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered peanut butter cups, unwrapped (we didn't have any peanut butter cups so we used Hershey Kisses)

DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
Sift together the flour, salt and baking soda; set aside.
Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
Shape into 40 balls and place each into an ungreased mini muffin pan.
Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

Cowbow Oatmeal Cookies

I am giddy any chance I get to use my new toy I got for Christmas. She's so pretty.

I wasn't particularly in the mood for these cookies but I had oatmeal and I had butterscotch chips. Put that combination into the trusty allrecipe ingredient search and this recipe popped up.

INGREDIENTS
2 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup margarine
1/2 cup vegetable oil
1 cup packed brown sugar
1 cup white sugar
2 eggs
2 cups quick cooking oats
1 cup butterscotch chips

DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C). Sift together flour, baking powder, baking soda, and salt; set aside.
In a medium bowl, cream margarine, oil, brown sugar, and white sugar until smooth. Beat in eggs one at a time. Gradually stir in the sifted ingredients until well blended. Mix in oats and butterscotch chips. Drop from a teaspoon onto ungreased cookie sheets.
Bake for 10 to 12 minutes in preheated oven, or until edges are golden. Let set up on the cookie sheets for a few minutes before transferring to wire racks to cool completely.

I cut back a bit on the chips because they are just too too sweet. To be honest I wish I would have cut back more or even left them out and added an extra cup of oatmeal (based on a review from allrecipes.)

The cookies turned out really good and very pretty. But just too sweet for me. J came in to sneek a hot one, I didn't say anything waiting for the "mmmmm, these are good" - instead he smiled and made a little face.... I never knew he didn't like butterscotch until last night. ooops!

Cheesy Garlic Biscuits

Source: Good Eats 'n Sweet Treats

I found these on a wonderful cooking blog and wanted to make them as soon as I saw the pictures.

2 cups Bisquick mix

1/2 cup shredded cheddar cheese

2/3 cup milk

1/2 teaspoon garlic powder

1/2 teaspoon parsley

1/4 cup butter - melted

Preheat oven to 450 F.
Combine first 3 ingredients until moist. Drop onto greased cookie sheet. Bake for 8 minutes, or until golden.
While the biscuits are baking, mix melted butter, parsley and garlic.
Pour over hot biscuits and serve.

These were so yummy. I will definitely make them again.

Vegetable Dip

Vegetable Dip

4 – 8-oz pkgs Philly cream cheese
1 – 8-oz carton sour cream
1 cup real mayonnaise (not Miracle Whip)
1 medium onion, diced
1 bell pepper, diced (I use 2)
2 Tbls lemon juice
1 – 4-oz can chopped green chilis
1 tsp each garlic salt, onion salt, savor salt
5 pieces bacon and crumble on top (I use more bacon)

Great with crackers!

White Trash Snack Mix

**Warning - this is highly addictive**

I love the name of this recipe. I made this for Christmas and it was a huge hit. Very easy and a crowd pleaser.

Ingredients

3 cup Cheerios®

3 cup corn Chex

3 cup rice Crispex®

2 cup pretzel sticks (broken)

2 cup peanuts OR cashews

2 - 12 oz. bag vanilla baking chips / white chocolate chips

2 Tbls. vegetable oil OR peanut oil

Combine cereal, pretzels, and nuts in bowl; set aside.-Melt vanilla chips in the microwave or in the top of a heated double boiler.-Stir oil into melted vanilla chips.-Pour vanilla mixture over dry mixture and stir to coat.-Press onto waxed paper and allow to cool overnight.-Break up into pieces before serving.

Another Banana Bread

Source: All Recipes

I had two sad bananas that I needed to get rid of. I can't stand to just toss them - poor neglected nanners. The last recipe I made called for at least 5 bananas. That wasn't going to work so I found this one that called for three. I ended up halfing the recipe - not recommended but it turned out fine.

INGREDIENTS
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup white sugar
2 eggs, beaten
1/4 cup butter, melted
3 bananas, mashed

DIRECTIONS
Grease and flour two 7x3 inch loaf pans. Preheat oven to 350 degrees F (175 degrees C).
In one bowl, whisk together flour, soda, salt, and sugar. Mix in slightly beaten eggs, melted butter, and mashed bananas. Stir in nuts if desired. Pour into prepared pans.
Bake at 350 degrees F (175 degrees C) for 1 hour, or until a wooden toothpick inserted in the center comes out clean.

Chicken Enchiladas

Source: All Recipes

These are by far one of my favorite things to to eat. : )

Chicken Enchiladas

INGREDIENTS
1 tablespoon butter
1/2 cup chopped green onions
1/2 teaspoon garlic powder
1 (4 ounce) can diced green chiles
1 (10.75 ounce) can condensed cream of mushroom soup

*1 (10.75 ounce) can condensed cream of chicken soup *the original recipe does not call for this but I like to double the sauce*
1/2 cup sour cream
1 1/2 cups cubed cooked chicken breast meat
1 cup shredded Cheddar cheese, divided
6 (12 inch) flour tortillas
1/4 cup milk

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of mushroom and chicken soups and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.

*To make the tortillas easier to work with I heat them up for a few seconds*

Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.

Top with sour cream and enjoy!!!