Chunky Peanut Butter and Oatmeal Chocolate Chipsters

Chunky Peanut Butter and Oatmeal Chocolate Chipsters

3 cups old-fashioned rolled oats
1 cup all-purpose flour
1 teaspoon baking soda
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 cup unsalted butter, at room temperature
1 cup peanut butter - chunky or smooth
1 cup sugar
1 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
9 ounces bittersweet chocolate, chopped into chunks, or 1 1/2 cups chocolate chips or chunks

Adjust the racks to divide the oven into thirds and preheat to 350°F. Line 2 baking sheets with parchment paper, Silpat baking mats, or foil. In a large bowl, stir together the oats, flour, spices, baking soda, and salt just to blend.

With an electric mixer (preferably a stand mixer fitted with a paddle), beat the butter, peanut butter, brown sugar, and sugar on medium speed until smooth and creamy. Add the eggs, one at a time, and beat in the vanilla. Reduce the mixer speed to low and add the dry ingredients slowly, beating only until blended. Stir in the chocolate chips. (At this point, the dough can be covered and refrigerated for up to 1 day.)

If the dough is at room temperature, drop rounded tablespoonsful two inches apart onto the prepared baking sheets. If the dough has been refrigerated, scoop it out by rounded teaspoonfuls and roll the balls between your palms. Place them 2″ apart on the sheets. Press the balls gently with the heal of your hand until they are about 1/2″ thick. Bake for 13-15 minutes, until the cookies are golden and just firm around the edges.

Lift the cookies onto wire racks with a wide metal spatula - they will firm as they cool. Repeat until all the dough has been used.

Makes about 60 cookies.


Savory Cheese Crostini Recipe

Savory Cheese Crostini Recipe

24 slices French bread, cut 1/4 inch thick
2 tablespoons Garlic Oil or olive oil
4 ounces cream cheese, softened
1 package (3.5-4 ounces) soft goat cheese
3/4 teaspoon Italian Seasoning Mix
1 garlic clove, pressed
Pesto-Almond Topping, Warm Marinara Topping or Olive Salad Topping

Preheat oven to 375°F. Place bread slices on Rectangle Stone; lightly brush with oil using Chef's Silicone Basting Brush. Bake 10-12 minutes or until light golden brown; remove from oven and cool completely. In Classic Batter Bowl, combine cream cheese, goat cheese, seasoning mix and garlic pressed with Garlic Press; spread over crostini. Top with topping; serve on Simple Additions® Large Rectangular Platter with Handles.

Yield: 24 appetizers

Crostini can be brushed with Basil Oil instead of the Garlic Oil, if desired.

Triple-Layer Peanut Butter Brownies

OMG! These brownies are sinful. This recipe is from the new Kraft Friends and Family magazine. I love the creamy peanut butter layer. I could eat the whole pan of these - that is why I am giving them all away!! They are easy to make and look beautiful.

Triple-Layer Peanut Butter Brownies

1 pkg. (19 to 21 oz.) brownie mix(13x9-inch pan size)
1 cup cold milk
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 cup creamy peanut butter
1/2 cup powdered sugar
1-1/2 cups COOL WHIP Whipped Topping (Do not thaw.)
3 squares BAKER'S Semi-Sweet Chocolate
1/2 cup PLANTERS Dry Roasted Peanuts, coarsely chopped

PREPARE and bake brownies in 13x9-inch pan as directed on package; cool. Meanwhile, beat milk and pudding mix with whisk 2 min. Add peanut butter and sugar; mix well. Refrigerate until brownies are completely cooled.

SPREAD pudding mixture over brownies.

MICROWAVE COOL WHIP and chocolate on HIGH 1 min., stirring every 30 sec. Spread over pudding; sprinkle with nuts. Refrigerate 1 hour.


Chili's Salsa

This is really good salsa. It is quick to make and tastes great. MUCH better than salsa in a jar!

Chili's Salsa (Copycat)

1 can Rotel tomatoes
1 (14 1/2 ounce) can whole canned tomatoes (plus the juice)
4 teaspoons jalapenos (canned,diced, not pickled)
1/4 cup yellow onion (diced)
1/2-3/4 teaspoon garlic salt
1/2 teaspoon cumin
1/4 teaspoon sugar

In food processor place jalapenos and onions. Process for just a few seconds. Add both cans of tomatoes, salt, sugar, and cumin. Process all ingredients until well blended but do not puree. Place in covered container and chill. A couple of hours of chilling will help blend and enrich the flavor. Serve with your favorite thin corn tortilla chips.

Crispy Ranch Chicken

Original Ranch Crispy Chicken

1/4 cupUnseasoned dry bread crumbs or cornflake crumbs
1 packet/1 oz.Hidden Valley® The Original Ranch® Salad Dressing & Seasoning Mix
1 egg, beaten
1/4 cup flour
6 chicken breast

Combine seasoning & salad dressing mix with bread crumbs . Dip chicken in flour, then egg and then in breadcrumb mix. Bake chicken on ungreased baking pan at 375°F. for 30 minutes or until no longer pink in center and juices run clear.


PFG Key Lime Pie

Prairie Fire Grille's Key Lime Pie

5 egg yolks, beaten
1 14-ounce can sweetened condensed milk
1/2 cup key lime juice
1 9-inch prepared graham cracker crust
Whipped topping, as desired
Lime slices, for garnish

Preheat oven to 375 degrees. Combine egg yolks, sweetened condensed milk and lime juice. Mix well. Pour into unbaked graham cracker shell. Bake in preheated oven for 15 minutes. Allow to cool. Top with whipped topping and garnish with lime slices, if desired.


Creamy Burrito Casserole

Creamy Burrito Casserole

1 lb ground beef 
1/2 medium yellow onion, chopped
1 can Rotel tomatoes, undrained
1 (1 1/4 ounce) package taco seasoning
6 large flour tortillas
1 (16 ounce) can refried beans
2-3 cups shredded taco cheese or cheddar cheese
1 (10 3/4 ounce) can cheddar cheese soup
4 ounces sour cream

Brown ground meat and onion; drain. Return to heat and add taco seasoning, rotel and stir in refried beans. Mix soup and sour cream in a separate bowl. Spread 1/2 sour cream mixture in the bottom of a casserole dish. Tear up 3 tortillas and spread over sour cream mixture. Put 1/2 the meat bean mixture over that. Add a layer of cheese. Repeat the layers. Sprinkle cheese over the top and bake, uncovered, at 350°F for 20-30 minutes.

Chocolate Sheet Cake

WOW! This is good. I made it in two quarter sheet pans so I could give half away. I am now rethinking the "give half away" part!

Pioneer Woman Chocolate Sheet Cake

Combine in a mixing bowl:
2 cups flour
2 cups sugar
1/4 teaspoon salt

In a saucepan, melt:
2 sticks butter
Add 4 heaping tablespoons cocoa. Stir together.
Add 1 cup boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.

In measuring cup, pour 1/2 cup buttermilk.
2 beaten eggs
1 teaspoon baking soda
1 teaspoon vanilla
Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.

While cake is baking, make icing:
Chop 1/2 cup pecans finely.
Melt 1 3/4 sticks butter in a saucepan.
Add 4 heaping tablespoons cocoa, stir to combine, then turn off heat.
6 tablespoons milk
1 teaspoon vanilla
1 lb minus 1/2 cup powdered sugar
Stir together.
Add pecans, stir together, and pour over warm cake.

Cut into squares, eat, and totally wig out over the fact that you’ve just made the best chocolate sheet cake. Ever.

Cheese Muffins

I found this recipe and I thought it sounded a lot like Jim N Nicks cheese muffins.   These muffins were really good.  They aren't as sweet as Jim N Nicks.  I really enjoyed them and would make them again (I might add a bit more sugar next time).

Fig’s Cheese Muffins

1 1/2 cups flour
1 1/2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
3 cups shredded colby-jack cheese
1 cup milk
1 egg
1/4 cup (1/2 stick) melted butter (I used salted)
Whisk together dry ingredients, then stir in cheese.
In a separate bowl, whisk egg, milk, and butter together. Pour milk mixture into dry ingredients and stir with a spoon to combine.
Bake in greased muffin tins at 375 degrees for 20-25 minutes.
Makes 12.
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