Traditional Peanut Butter Cookies

You will go cooky for these peanut butter cookies. Yummo!

Traditional Peanut Butter Cookies
Here are the Ingredients:
  • 1/2 cup unsalted butter
  • 1/2 cup peanut butter
  • 1/2 cup white sugar
  • 1/2 cup packed brown sugar
  • 1 1/4 cups self-rising flour
  • 1 egg
Preheat oven at 375
Blend together butter, peanut butter and sugars in a mixing bowl. Beat in eggs. Slowly add flour into mixing bowl and mix until completely blended. Put batter in refrigerator for 1 hour.
Roll into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a criss-cross pattern.  Bake in oven for 10 minutes or until cookies begin to brown.

Vegetable Breakfast Burrito

Need to use some of those vegetables in your refrigerator? Saute them in a little avocado oil, throw in some cheese and eggs and wrap it in flour tortilla and serve it with your favorite salsa.

I like to use wheat low carb tortillas.

Vegetable Breakfast Burrito
Makes 2 servings
Here are the Ingredients:
  • 2 large eggs, whisked with 1 tablespoon of water
  • 1/4 cup red onion, sliced
  • 1/4 cup red bell pepper, chopped
  • 1/2 cup crimini mushrooms, sliced
  • 1 large green onion, diced
  • 1/4 cup zucchini, diced
  • 1/4 cup Monterey jack cheese, shredded
  • 1/4 cup cheddar cheese, shredded
  • 2 tablespoons avocado oil, or your favorite oil
  • salt & pepper to taste
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon cumin
  • salsa, see recipe
  • 2 large flour tortillas, warmed
Heat oil over medium high heat in a medium frying pan. Add vegetables and spices and saute until cooked. Add eggs and scramble until cooked. Top with the shredded cheese, cover and remove from heat. Place ingredients in a warm tortilla. Fold sides inward and roll tortilla from the front and roll until closed. Cut in half with flap side down. Serve with salsa.

Panko Shrimp

Panko shrimp is a lighter version of breaded shrimp. Yes it is still deep fried, but oh so good.

Panko Shrimp
Here are the Ingredients:
  • 2 pounds of shrimp, peeled and deveined
  • flour, for dredging
  • 2 eggs beaten with 2 tablespoons water and 1/2 teaspoon of salt
  • 2-3 cups panko bread crumbs
  • salt
  • 2 cups vegetable oil
  • your favorite dipping sauce or these suggestions, ponzu, hot mustard, sweet & sour, or even cocktail sauce
Heat vegetable oil over medium high in a sauce pan or deep fryer. Dredge cleaned shrimp into flour shake off excess, dip into egg mixture, an coat with panko bread crumbs. Place into heated oil and fry for 2 to 3 minutes careful not to burn. Place on a paper towel lined plate to drain off oil. Repeat until all shrimp are cooked. Serve hot with sauce.

White Chocolate Scones

This my first time making scones and I chose a great recipe from Smith Bites website. They serve theirs with a lemon curd which I’m guessing is out of this world. I decided to try it with a raspberry jam. Wow. This is a winner! I added a little more white chocolate.

These are amazing served warm or room temperature.

White Chocolate Scones
Here are the Ingredients:
  • 8 tablespoons butter (1 stick), frozen plus two tablespoons melted
  • 6 oz white chocolate chips
  • 1/2 cup whole milk
  • 1/2 cup sour cream
  • 2 cups unbleached all purpose flour plus extra for the work surface
  • 1/2 cup sugar, plus 1 tablespoon for sprinkling on top
  • 2 teaspoons baking powder
  • 1 pinch of freshly grated nutmeg
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon freshly grated lemon zest
  • parchment paper
Preheat oven to 425
Remove paper from the frozen stick of butter and use your grater attachment in your food processor. Remove from bowl and refreeze until ready to use. Combine milk and sour cream in a small bowl and place in refrigerator until ready to use. Combine the flour, sugar, baking powder, baking soda, salt and lemon zest in the food processor (no need to wash from butter beforehand) and pulse a couple of times to mix. Add frozen grated butter and pulse a couple of times until butter is coated. Add milk and sour cream mixture and pulse until combined. Place flour on your work station and place dough mixture on top and dust it with more flour. With floured hands knead dough 6 to 8 times while adding flour as needed until it’s less sticky. Roll dough into a 12×12 square. Fold into thirds as if you are folding a business using a spatula if necessary to help lift from work surface. Lift short end and do the same thing in thirds to form a 4×4 square. Put dough on a flour dusted plate and place in freezer for 8 minutes. Transfer dough to a flour dusted work service and roll into a 12×12 square. Take chocolate chips and spread evenly over dough and gently press them into the dough. Roll dough, pressing to form tight log and press to form a 4×12 log. Using a sharp floured knife cut lengthwise into 4 squares. Cut each square diagonally in two. You can leave this size, but I cut them again to make them smaller. Place on a parchment lined cookie sheet and brush with melted butter. Sprinkle with sugar and bake on middle oven rack for 23 minutes. Transfer to wire rack and cool for 10 minutes. You’re gonna love them.

Blueberry Muffins with a Cinnamon Crumble

You have to give these amazing blueberry muffins with a yummy cinnamon crumble on top a try.

Serve this with some cold milk or a nice cup of tea or coffee.

Blueberry Muffins with a Cinnamon Crumble
Here are the Ingredients:
  • 1 1 /2 cups all purpose flour           1/3 cup flour
  • 3/4 cup sugar                                    1/2 cup sugar
  • 2 teaspoons baking powder           1 teaspoon cinnamon           
  • 1/2 teaspoon salt                              1/4 cup cold butter, cubed
  • 1 egg
  • milk
  • 1/3 cup vegetable oil
  • 1 cup blueberries, frozen thawed or fresh
Preheat oven at 400 degrees
Combine flour, sugar, baking powder and salt in a medium bowl. Pour vegetable oil into a measuring cup, add an egg, and fill with milk until it measures 1 cup. Pour into flour mixture and stir until blended. Carefully fold in blueberries.  Line muffin pan with baking cups and fill to the rim with blueberry mixture. Combine flour, sugar, cinnamon, and butter and mix with a fork until small crumbles are formed. Sprinkle the muffin mixture with crumble until covered. Bake for 25 minutes. Allow to cool before removing from muffin pan. Enjoy

Creamy Chicken and Pasta

This chicken is so creamy and delicious you’re gonna want to put this on your list of favorites.

Creamy Chicken and Pasta
2 Servings
Here are the Ingredients:
  • 1 tablespoon olive oil
  • 2 tablespoons butter, unsalted
  • 1 teaspoon garlic, chopped
  • 1/2 cup onion, chopped
  • 2 chicken breasts, butterflied and seasoned with salt and pepper
  • 1 cup heavy whipping cream
  • 1/4 cup Parmesan
  • 1 1/2 teaspoon chicken bouillon
  • 3/4 cup hot water
  • 2 scallions, chopped
  • your favorite pasta, linguini or spaghetti, cook per directions
Heat frying pan over medium heat and add olive oil, butter, and garlic. Be careful not to burn garlic. Add chicken until cooked through and juices run clear. Meanwhile cook pasta. Remove from pan and set aside. Add onions to the oil, butter, and garlic and saute until translucent. Add bouillon and water and cook for 10 minutes on a low simmer. Stir in cream, green onions, and Parmesan and cook for another 5 minutes. Slice chicken diagonally and lengthwise. Twirl pasta on a plate and top with chicken and pour sauce on top. Enjoy.