Guilty pleasure. And a pleasure it is indeed.

This is a delicious recipe, and really easy too. I had decided to make peanut butter cups, but my mother suggested that I make this instead, and I can't say that I'm disappointed. 
 

In fact, I had decided to save it for dinner...

But an exceedingly greedy person took a piece, just to see how it tasted. (bet you can't guess who...)

Here's the recipe.

Peanut Butter Candy
 Peanut butter 'dough':
1 cup peanut butter
1 and 1/4 cup powdered sugar
1/4 cup melted butter
1 tsp. vanilla
1/4 cup brown sugar

Mix the peanut butter and the powdered sugar well in a mixing bowl. Add butter, vanilla and brown sugar. Beat until smooth. Press into square dish. Refrigerate while making frosting.

Frosting:
1/2 cup chocolate chips
2 tsp. water
1 tbsp. butter

Melt chocolate chips, water, and butter. (I used a double boiler) Stir until smooth and spread over 'dough'. Refrigerate until firm, then cut into squares. Enjoy!


See? Easy, right? Guess you'll never know till you try! Have a great week, and let me know if you try it. :)

Grace be with you,

Abby :D

ps. Today's the Super Bowl, as everyone probably knows. Should be a good game. Who are you rooting for?

Oh, no. I couldn't eat another bite...

First post with my new 'interesting blog' resolution. And this one isn't boring, let me tell you! In fact, it's delicious. I'm not exaggerating.

This is what we had for dinner yesterday. Stuffed peppers! They are really really good, especially since they have cheese on top. Cheese makes everything better, right? Well, in case those photos look so good that you just have to make some of your own, here is the recipe. This recipe is for a much smaller family than ours, we have nine people eating in our family, but this recipe make 4 servings.

Stuffed Green Peppers
2 large green peppers
3/4 pound ground beef, ground pork, ground lamb, or bulk pork sausage
1/3 cup chopped onion
1 71/2-ounce can diced tomatoes
1/3 cup cooked long grain rice
1 tablespoon Worcestershire sauce
1/2 teaspoon dried basil or dried oregano, crushed
1/2 cup shredded American cheese (we used cheddar)

Halve peppers lengthwise, removing stem ends, seeds, and membranes. Immerse peppers into boiling water for 3 minutes. Turn over on paper towels to drain well. In a skillet cook meat and onion till meat is brown and onion is tender. Drain fat. Stir in undrained tomatoes, rice, Worcestershire, basil, and 1/4 teaspoon salt. Reduce heat. Stir in 1/4 cup of the cheese. Fill peppers with meat mixture. Place in an 8x8x2-inch baking dish with any remaining meat mixture. Sprinkle the rest of the cheese on top. Bake in a 375-degree oven about fifteen minutes or until heated through. Let stand 1 or 2 minutes. Makes 4 servings.

Sounds good, no? All the above peppers were made by me. That proves that they're easy!
Well, I've gotta fly. Look for more yummy recipes in the future. Hope ya have a great week!

Grace be with you,

Abby :D

Here's that cookie recipe I promised you!

These are the cookies I was talking about in this post. They are super mega ultra delicious. :D Anyway, they used to be called just plain "Chocolate Chip Cookies" (*snort* How boring.), but my brothers dubbed them "Fireman Cookies" :D.

Fireman Cookies


Makes 1-1/2 dozen 5-inch cookies
Time: 45 minutes, plus at least 24 hours for chilling

• 2 cups minus 2 tablespoons (8-1/2 ounces) cake flour
• 1-2/3 cups (8-1/2 ounces) bread flour
• 1-1/4 teaspoons baking soda
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons coarse salt
• 2-1/2 sticks (1-1/4 cups) unsalted butter
• 1-1/4 cups (10 ounces) light brown sugar
• 1 cup plus 2 tablespoons (8 ounces) granulated sugar
• 2 large eggs
• 2 teaspoons natural vanilla extract
• 1-1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
• Sea salt

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a mixer fitted with the paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.
3. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
4. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
5. Scoop 6 3-1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.


Well, it's rather a lot of work, but really worth it! They are MMMMMM! 


Grace be with you,

Abby :D

Lavender Cookies (these are better than they sound!)

I made these cookies on Saturday, and they were really good! Here's the recipe in case you want to try them yourself.


Lavender Cookies

Ingredients:

2 sticks butter or margarine, room temperature

1 cup granulated sugar

1/2 tsp. salt

2 eggs, well beaten

2 tsp. pure vanilla extract

1 tsp. dried lavender buds

2-1/2 cups all-purpose flour

Cream the butter, sugar, and salt until light. Add the beaten eggs and vanilla. Mix well. Add in the flour using low speed just until the dough is starting to form. Sprinkle in the lavender fold in gently. Divide the dough into two rounded sections. Wrap well in plastic wrap and chill for at least one hour. Preheat oven to 375 degrees. Placed one of the chilled dough sections on a floured surface. Roll out the dough with a floured rolling pin, taking care not to overwork it. Cut the dough into desired shapes and place them 1/2 inch apart on a ungreased cookie sheet. Bake for 6-8 minutes until just golden brown. Cool on rack.

Yum!

Grace be with you,

Abby :D

Porcupine Meatballs

This is a delicious recipe. It is very easy.

Porcupine Meatballs
1 ½ lbs. ground beef, 1 tbls. grated onion,½ cup uncooked rice, 2-10 oz. cans tomato soup, 1 tsp. salt, 2 cans water, 1/8 tsp. pepper.Combine all except soup and water, mix soup and water. Make balls and drop in soup. Cook slowly 60 minutes.