Peanut Butter Chocolate Chunk Cookies

Mmmmmm. Cookies....

Today is chilly, so it's a good day to bake some cookies! I’m always asked for the recipe when I bring these. I usually double the batch, and make the cookies a little smaller, but if you like a big cookie, go for it! You could make a bigger batch and freeze some of the formed cookies to throw in the oven or share when you bring a meal, too.

Peanut Butter Chocolate Chunk Cookies

½ c. unsalted butter, room temperature (1 stick)

¾ c. smooth peanut butter

½ c. granulated sugar

½ c. dark brown sugar

1 large egg

½ tsp. pure vanilla extract

1 c. all-purpose flour

¾ tsp. baking soda

6 oz. semi-sweet or milk chocolate, chopped coarsely (or buy the chocolate chunks)

Heat oven to 325 – 350, depending on oven. In mixing bowl (use paddle attachment on electric mixer), cream the butter, peanut butter, and sugars together until light and fluffy. Add the egg and vanilla, and mix on medium speed until combined. Sift together flour and baking soda, and add to butter mix, beating just to combine. Fold in chocolate chunks.

Using size 1-1/2 ice cream scoop, form dough and place on baking sheet lined with parchment (heaping spoonfuls shaped with your hands are fine, too!). Flatten slightly, and bake until golden, about 18-20 minutes. Do not over bake. Transfer to wire cooling rack to cool. Makes 14 large cookies.

Layered Mexican Trifle Salad

So this is awesome. It's a lot of work, but it is awesome. Feeds a crowd, looks cool, tastes great. What more can you ask for? I first had this at a party, and then tracked down the recipe - I believe it was originally from Pampered Chef. You can mix it up, but I really like this combo. It's easy to double or whatever is needed, based on the serving dish. The one pictured was MASSIVE, and was basically a triple batch - so much work, and at the last minute! Layered Mexican Trifle Salad I ngredients: Beans: drain, rinse and mix together 1 15 oz. can pinto beans and 1 15 oz. can black beans 1 15 oz. can whole kernel corn, drained (I've also used fresh) 1 large tomato, diced (I usually use several Roma tomatoes) 2 green bell peppers, diced 3 ripe avocadoes, diced and mashed with the juice of 1 lime and salt and pepper to taste 1 large onion, diced (red or white) 2 cups cooked chicken, diced or shredded 2 cups cheddar or jack cheese, shredded

Shredded Korean-Style Beef

I could eat this Korean-style shredded beef every week - the kids love it, the husband loves it, and it's so easy! This recipe is a great one for a freezer meal, too - I usually make a double batch to serve half and freeze the other half. It's a go-to when I need a meal to share with a someone who needs one in our school community. I'll throw in a bag of tortilla chips and guac with pico, some fresh pineapple or other fruit, and all of the fixings for the tacos. You can even buy pre-washed lettuce leaves for wraps if you want to include those and you want a short-cut. It seems to be a universal favorite for kids and adults. Shredded Korean-Style Beef 2-3 lb. chuck roast 1/2 medium white onion, diced 1/3 c. low-sodium soy sauce 1 tbsp. rice vinegar 1 tsp. sesame oil 1/3 c. honey 4 cloves garlic, minced 1 tbsp. fresh ginger, grated (or 1 tsp. ground) 1/2 jalapeno, minced 1/2 tsp. ground black pepper Put in the roast and onions in your slow cooker, and whi

Oven Baked Pizza Subs

I have fond memories of pizza subs from my college days. We would scrounge up any change or small bills we could find, and pile in someone's car and head to Mineo's for a late night pizza sub. They were cheap, and they were hot, melty, and delicious. Here's my attempt at a recipe: Oven Baked Pizza Subs 4-6 hoagie rolls oregano or Italian seasoning slices of provolone cheese (or mozzarella) slices of pepperoni (I get it sliced at the deli for nice big pieces) slices of genoa salami slices of your favorite ham, sliced very thin 1/2 lb. Italian sausage, browned and drained (turkey Italian sausage is pretty good - optional) your favorite pizza sauce veggies if desired (and I desire them on the parental sandwiches) - thin green pepper slices, thin onion slices, mushrooms if you're into them, banana peppers, etc. Have on hand: shredded lettuce, sliced tomatoes and if you like, mayo - for a really delish spread, mix some mayo, a dash of red wine vinegar, a tiny scoop

A Cooking Baker

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