Extra Soft Peanut Butter Cookies

On By sarafillmerIn Cookies, Dessert

I really like this peanut butter cookie recipe.  It stays really soft, and the addition of peanut butter chips just pushes it over the edge. Recipe and photo courtesy of cookiesandcups.com

  • 1/2 cup butter, room temp
  • 1/2 cup crunchy peanut butter
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 egg
  • 1 1/2 teaspoons vanilla
  • 1 teaspoon vanilla
  • 1 teaspoon cornstarch
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup all purpose flour
  • 1 cup peanut butter chips

Preheat the oven to 350°F/175°C. Line a baking sheet with parchment paper or a silicone mat and set aside. Add the butter and peanut butter into the bowl of your stand mixer fitted with the paddle attachment. Turn the mixer onto medium speed and mix for 1 minute, or until smooth and combined. Add both sugars and with the mixer still on medium beat the mixture for 2 minutes until pale in color and fluffy, scraping the sides of the bowl as necessary. Add in the egg and vanilla and continue mixing for 45 more seconds until combined and smooth. Add in the cornstarch, baking soda, baking powder and salt and mix for an additional few seconds until combined. Turn the mixer to low and add in the flour, mixing until the dough comes together. Stir in the peanut butter chips evenly. Using a medium cookie scoop (2 tablespoons) scoop the dough onto the prepared baking sheet, placing the scoops 2 inches apart. Garnish with extra peanut butter chips, if desired. Bake the cookies for 9-10 minutes until they are golden at the edges. Remove the pan from the oven and allow the cookies to cool on the baking sheet for 4-5 minutes and then transfer them to a wire rack to cool completely.

Beef and Bean Crispitos

On By sarafillmerIn 30 minute meal, Entree

My oldest son came home from school one day asking me to find a crispito recipe like the one he loves at school.  This is what I came up with.  It’s not exactly like what he has at school, but we love them just the same, and they have the added benefit of being a 30 minute meal. Photo and recipe inspiration courtesy of letsdishrecipes.com.

  • 1 can refried beans
  • 1 lb ground beef
  • 1/3 cup water
  • 3 Tbs taco seasoning
  • shredded cheese
  • 8″ flour tortillas
  • vegetable oil for frying
  • salsa or sour cream for dipping

Brown your ground beef, then add 1/3 cup of water and the taco seasoning, (you can substitute a packet of taco seasoning for the homemade stuff if that’s what you have).  While the beef is browning, heat up the refried beans in a microwave safe bowl til hot, and shred your cheddar cheese.  When all the components are ready, heat up a thin layer of oil over medium-low to medium heat.  Spread a line of refried beans in the center of the tortilla, then ground beef, then cheese.  Roll them tightly, leaving the ends open.  Fry in batches, seam side down first for 30-60 seconds or until golden brown.  Serve with salsa or sour cream.

Stuffed French Bread

On By sarafillmerIn 30 minute meal, Entree

I’ve been very into 30 minute meals lately because as my kids have gotten older things have gotten more hectic. This meal was easy and filling and delicious I knew I had to add it to my rotation.  I left out the celery and only half a can of soup. Recipe and photo courtesy of http://life-in-the-lofthouse.com.

  • 1 loaf french bread
  • 1 lb. lean ground beef
  • 2 tablespoons finely chopped onion
  • 1/2 cup chopped celery (optional)
  • 1 teaspoon minced garlic
  • 1 can cream of mushroom soup
  • 2 tablespoons milk
  • 2 teaspoons Worcestershire sauce
  • salt and pepper, to taste
  • 1 1/2 cup shredded cheddar cheese
  • 1/2 tablespoon chopped parsley (optional)

Preheat oven to 350.  Slice the french bread in half, lengthwise, so you have two equal pieces.  Scoop out the bread in the center of each piece.  Place bread in a large bowl and tear into small chunks. Set the two halves of french bread onto a large baking sheet.  Set aside.  Brown the ground beef and onion in a large skillet, over medium-high heat.  Drain any grease.  Add the celery and garlic to skillet.  Cook a few minutes until celery is tender. Next, add soup, milk and Worcestershire sauce.  Season with salt and pepper.  Stir and cook mixture until heated; another 5 minutes or so. Add the beef mixture to the bread in the large bowl. Stir to combine.  Pour mixture into the center of one half of the french bread.  Spread out evenly.  Top the mixture with the shredded cheese. Top with the other half of bread. Bake for 10-15 minutes, or until cheese is melted.  Remove from oven and let stand 5 minutes before slicing and serving.

 

 

Korean Beef

On By sarafillmerIn 30 minute meal, Entree, Gluten-Free

This recipe is another 15 minute meal that is so easy, and so delicious.  My older boy asked for seconds so I knew it was a winner.  Recipe and photo courtesy of sixsistersstuff.com.

  • 1 lb lean ground beef
  • 1/2 cup brown sugar
  • 1/4 cup soy sauce
  • 1 tablespoon sesame oil
  • 3 cloves garlic, minced
  • 1/4 teaspoon ground ginger
  • 1/2-1 teaspoon crushed red peppers
  • salt
  • pepper
  • rice, cooked

Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with chopped green onions if desired.

Chocolate Cupcakes with Fudge Frosting

On By sarafillmerIn Dessert

I believe this is the first cupcake recipe I’ve posted on the site, so it must be a good one.  For some reason my cupcakes looked almost black using the dark cocoa, so don’t worry if your’s look like that too.  Another big key to baking up a proper cupcake is to add in about 1/4 cup extra flour if you’re baking at elevation.  This will keep them from sinking in the middle. Also I halved the recipe because it makes quite a bit. Recipe and photo courtesy of cookiesandcups.com.

Chocolate Cupcakes:

  • 1½ cups Hershey’s Special Dark Cocoa Powder (you can also use regular cocoa powder)
  • 3 cups flour
  • 3 cups sugar
  • 1 tablespoon baking soda
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 3 eggs
  • 1 1/2 cups buttermilk
  • 1 1/2 cups warm water
  • 3/4 cup vegetable oil
  • 2 teaspoons vanilla extract

Fudge Frosting:

  • 1 cup butter, room temperature
  • 2/3 cup boiling water
  • 1 cup Hershey’s Special Dark cocoa powder, sifted
  • 8 cups powdered sugar
  • 1 teaspoon vanilla

Preheat the oven to 350.  Line the muffin pan with cupcake liners.  In your stand mixer sift flour, cocoa powder, baking soda and baking powder together.  Add in the sugar and sale.  With your mixer on low add eggs, one at a time, then the vanilla, water, oil and buttermilk.  Mix on medium speed for 2 minutes until combined.  Fill liners 2/3 full and bake for 20 minutes, or until set.  Remove from pan immediately and cool on a wire rack.

For the frosting, combine all ingredients in a mixer and mix on slow for 30 seconds.  Increase speed to medium and beat for 1 minute, until smooth. Let the frosting cool for 15-20 minutes before frosting your cupcakes.

*Can also be made in 2 round 9″ pans, or 3 8″ pans.

Open-Faced Hamburgers

On By sarafillmerIn Entree

All my husband could say while eating these was “Wow”.  They easily qualify as a 15-minute meal and are perfect for week-days or entertaining. I am including rough ingredient amounts but it is easily adaptable to make more or less.

  • 1 lb. lean ground beef (85% or higher)
  • 6 slider rolls
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons garlic salt
  • black pepper to taste
  • butter
  • cheese slices

Begin by shaping the ground beef into 12 patties that will fit a slider roll.  Lay all the buns on a lined baking sheet so that you have what will be 12 open faced burgers. Place the burger patties on the bun halves, making an “X” in the patties.  Drizzle the Worcestershire on each patty, then sprinkle with the other seasonings.  Lastly, cut a thin slice of butter to place on each burger.  Broil* for 10 minutes for medium rare, then place a slice of cheese on each burger and broil for 2 more minutes.  Serve immediately.

*I moved the rack to the second spot from the top so it wouldn’t be right up by the broiler

Down-Home Cornbread

On By sarafillmerIn Side Item

This recipe comes from a cookbook my mother-in-law gave me that is filled with recipes that are kid-friendly.  I love this cornbread, and has a different flavor than the other recipe on my site.  It goes great with my Texas Chili recipe.

  • 3/4 cup cornmeal
  • 1 1/2 cups flour
  • 1 cup sugar
  • 2 tablespoons milk
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1/2 cup warm water
  • 4 tablespoon butter, melted

Preheat the oven to 400 degrees.  Spray an 8″ square pan with cooking spray.  In a large bowl, combine the cornmeal, flour, sugar, milk, baking powder, and salt. In another bowl, beat the egg.  Add the water and melted butter to the egg, and mix well.  Combine the two mixtures and blend together.  Pour the cornbread batter into the prepared baking pan. Bake 20-25 minutes, or until golden brown.

Individual Apple Cobblers

On By sarafillmerIn Dessert

The other night I was craving a dessert, but I didn’t want to make a whole pie, cobbler, cake, etc.  So I hopped on to Pinterest and found this amazing apple cobbler recipe.  I was able to make a cobbler for each family member and even better, it satisfied my sweet tooth without leaving a ton of leftovers to eat or give away.  I’ll definitely be making this recipe a lot. Recipe and photo courtesy of justusfourblog.com.

Filling:

  • 2 large apples – peeled, cored and chopped
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon lemon juice
  • 1 tablespoon + 1 teaspoon flour
  • 3 tablespoons brown sugar

Topping:

  • 1/4 cup flour
  • 1/4 cup sugar
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 1 medium egg, beaten and then half reserved (you will only use 1/2 of the beaten egg for this recipe)
  • 1/4 cup butter, melted

Preheat the oven to 375 and grease 4 ramekins (mine are 8 oz). In a small bowl, combine all the filling ingredients and mix well. Fill the ramekins with the filling.  In another small bowl, mix together the dry ingredients for the topping, then mix in half of the beaten egg until it resembles coarse crumbles.  Sprinkle the topping evenly over the apples.  Drizzle each ramekin with the melted butter.  Bake for 20-25 minutes, or until the top is golden brown and bubbly.  Let cool for about 10 minutes, then top with ice cream.

Mozzarella Penne

On By sarafillmerIn Entree

This pasta casserole is has a fair number of steps, but none of them were particularly difficult.  You will make a whole bunch of dirty dishes though, so it’s handy to have an appointed dishwasher ready to go.  =)  It was even better leftover, which is always a bonus.  Recipe and photo courtesy of lilluna.com.

  • 2 tablespoons olive oil
  • 1 teaspoon onion powder
  • 2 teaspoons garlic
  • 1 lb Italian Sausage
  • 2 cans (15 oz ea) tomato sauce
  • 1 tablespoon oregano
  • 2 teaspoons basil
  • 1/2 teaspoon fennel seed
  • 1/2 teaspoon salt
  • pinch of red pepper flakes
  • pinch of nutmeg
  • 1 lb penne pasta
  • 3 tablespoons butter
  • 3 tablespoons wondra flour
  • 2 1/4 cups milk
  • grated mozzarella cheese
  • grated Parmesan cheese

In a large skillet heat your oil.  Add onion and garlic and stir.  Add sausage, breaking up well.  Then add the tomato sauce and spices and let simmer. Meanwhile, be cooking your pasta according to directions on the package.  To make the Bechamel, melt the butter in a saucepan on medium-low heat.  When melted, add your flour and stir until smooth.  Whisk continuously until mixture is light golden brown, about 5 minutes.  Add the milk a little at a time, stirring constantly until thick.  Add a pinch of salt.  In a 9×13 pan, layer a small amount of red sauce, then bechamel, then mozzarella.  Continue until you have done that 3 times.  Sprinkle more mozzarella and parmesan on top, to taste.  Bake at 400 until golden and bubbly, about 20-30 minutes.  Enjoy warm.

Turkey Meatloaf with Cranberry Sauce

On By sarafillmerIn Entree

I found this recipe in a cookbook of nothing but meatloaf that my good friend Tracie let me peruse. The best thing about this is it gives me a reason to make my cranberry apricot chutney again!  My 9 and 3 year old boys ate it too, so this recipe is a definite win. I left out the extra sage and celery, mostly because I’m not a fan of either, but I am posting the original recipe here in case they are more your cup of tea.

  • 1 1/2 lbs ground turkey
  • 1/4 cup finely chopped onion
  • 1/2 cup peeled and grated carrot
  • 1/4 cup finely chopped celery
  • 1 cup coarse dried bread crumbs
  • 1/2 cup chicken broth
  • 1/2 teaspoon sage
  • 1/2 teaspoon poultry seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 large egg, lightly beaten
  • 1 cup homemade or canned cranberry sauce

In a large bowl, combine all ingredients except the cranberry sauce and mix well.  Turn the mixture into a lightly greased 9×5 inch loaf pan and gently pat down.  Bake at 350 until the loaf is firm and top is lightly brown, approximately 45-60 minutes. Spread the cranberry sauce on top of the loaf and let it stand in the pan for 5-10 minutes before serving.