You will seek Me and find Me when you
search for Me with all your heart.
Jeremiah 29:13
Recipe: Peanut Butter Chocolate Chip Butterscotch Cookies
This month, I am participating in Mom's Crazy Cooking Challenge. Every month there is a new theme challenge. The great thing about this challenge is that you choose a specific recipe from another blogger. You then bake and blog the recipe showcasing the blog that you selected the recipe from. You also get to vote on the best "ultimate" recipe for the month. The challenge this month is chocolate chip cookies.
The recipe that I selected is White Chocolate Peanut Butter Oatmeal Cookies from How Sweet Eats. Jessica has so many fantastic chocolate chip cookie recipes that it was hard to pick just one, but I forced myself to. Her recipe and pictures made me drool at my keyboard. Now, I am sure you are asking yourself the obvious question. How did I end up with Peanut Butter Chocolate Chip Butterscotch Cookies? Well, I thought I had all the ingredients but I obviously did not. But, that is the beauty about this recipe. The basic ingredients and technique make this cookie so soft, moist and delicious that you could make substitutions and still get an awesome cookie! I have never baked a cookie where you melt the butter with peanut butter, but from here on out, I will. Melting the peanut butter gave it such a sutle nutty flavor and it helped keep the cookie moist and chewy.
I will be making her original recipe soon because it sounds so unbelievable tasty, but I think milk chocolate and peanut butter chips would be outstanding as well. Like I said, limitless possibilities!
Thanks to Jessica at How Sweet It Is for sharing this awesome cookie recipe. Don't forget to stop by Mom's Crazy Cooking and vote for the ultimate chocolate chip cookie.
Peanut Butter Chocolate Chip Butterscotch Cookies
(adapted from the original recipe of How Sweet Eats)
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2 1/4 cups AP flour
1/2 teaspoons baking soda
1/4 teaspoon salt
8 tablespoons of unsalted butter, melted and cooled
6 tablespoons of creamy peanut butter, melted and cooled
1 cup brown sugar
1/2 cup granulated sugar
1 egg + 1 egg yolk, at room temperature
2 teaspoons vanilla extract
1 cup milk chocolate morsels/chunks
1/2 cup butterscotch morsels
Preheat oven to 325 degrees. Add butter and peanut butter to a microwave safe bowl, and heat in 30 second increments until melted. Let cool completely.
1/2 teaspoons baking soda
1/4 teaspoon salt
8 tablespoons of unsalted butter, melted and cooled
6 tablespoons of creamy peanut butter, melted and cooled
1 cup brown sugar
1/2 cup granulated sugar
1 egg + 1 egg yolk, at room temperature
2 teaspoons vanilla extract
1 cup milk chocolate morsels/chunks
1/2 cup butterscotch morsels
Preheat oven to 325 degrees. Add butter and peanut butter to a microwave safe bowl, and heat in 30 second increments until melted. Let cool completely.
Mix the flour, salt and baking soda in a bowl and set aside. In another bowl, mix the cooled butter/peanut butter and sugars until they are combined. Add the egg, egg yolk, and vanilla and stir until mixed. Gradually add dry ingredients and mix until a dough forms – it will be crumbly at first, but it will come together. If necessary, add 1-2 teaspoons of milk. Fold in white chocolate and peanut butter chips.
Using an ice cream scoop, mound dough on baking pan about two inches apart. Flatten the dough just slightly. Bake for 10-12 minutes or until the edges are slightly brown. The centers should be soft and slightly puffy. Do not over bake. Let cool completely.
Linked To:
*Six Sister's Stuff: Strut Your Stuff Saturday
*Alli-n-Son: Sweet Tooth Friday
*Sweet As Sugar Cookies: Sweets for Saturday
Linked To:
*Six Sister's Stuff: Strut Your Stuff Saturday
*Alli-n-Son: Sweet Tooth Friday
*Sweet As Sugar Cookies: Sweets for Saturday
Recipe: Bacon and Cheese Muffins
My family loves muffins! Pancakes and muffins...two of my kids favorite things. We definitely have our tried and true favorite recipes for both, but we are like to experiment. Okay, I like to experiment and my family reaps the rewards. I have been looking for some new muffin recipes to give a try and hopped over to one of my favorite blogs, Mommy's Kitchen. I absolutely love Tina's blog and have enjoyed many a great meal from her shared recipes. And, bonus, like me she lives in Texas not too far from where I live (which would be the middle of nowhere, but I LOVE it!). As I was perusing, I came across this recipe for Bacon and Cheese muffins. It has our family's favorite two food groups...bacon and cheese. I knew that my kids, and husband, would gobble these up in no time. They did and loved it!
These muffins are tender and delicious! I know they would be perfect to freeze and pull out on those morning when we are rushed. Mine never made it to the freezer because they were immediately enjoyed!
Bacon and Cheese Muffins
(recipe by Tina/Mommy's Kitchen)
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2 cups AP flour
2 tsp baking powder
1/4 tsp salt
1/4 tsp black pepper
1 1/4 cup.milk
1/4 cup butter or margarine, melted and cooled
1 egg
1/2 lb bacon, diced, cooked and degreased
3/4 cup cheddar cheese, shredded
Preheat oven to 400 degrees. In a large mixing bowl, stir together flour, baking powder, salt and pepper. In a small bowl, mix together the milk, melted butter or margarine and eggs. Add the wet ingredients to the dry ingredients and stir just until moistened. Fold in the bacon and cheese just until combined. Scoop into greased or lined muffin tins. Bake for 20-25 minutes, until lightly golden brown.
2 tsp baking powder
1/4 tsp salt
1/4 tsp black pepper
1 1/4 cup.milk
1/4 cup butter or margarine, melted and cooled
1 egg
1/2 lb bacon, diced, cooked and degreased
3/4 cup cheddar cheese, shredded
Preheat oven to 400 degrees. In a large mixing bowl, stir together flour, baking powder, salt and pepper. In a small bowl, mix together the milk, melted butter or margarine and eggs. Add the wet ingredients to the dry ingredients and stir just until moistened. Fold in the bacon and cheese just until combined. Scoop into greased or lined muffin tins. Bake for 20-25 minutes, until lightly golden brown.
Linked To:
*It's A Keeper: It's A Keeper Thursday
*This Chick Cooks: These Chicks Cooked
*Dining with Debbie: What's On The Menu Wednesday
*Not So Homemade: What's Cooking Wednesday
*Life as Mom: Ultimate Recipe Swap
*Ekat's Kitchen: Friday Potluck
*Make Ahead Meals for Busy Moms: Melt in Your Mouth Monday
*Talking Dollar and Cents: Muffin Monday
*A Southern Fairytale: Mouthwatering Monday
*Frugal Antics of a Harried Homemaker: Your Recipe, My Kitchen
Please share with all your contacts!
Must Try Tuesday: October 4, 2011
The weather is finally starting to cool off here in Texas. It was in the low 50's yesterday morning and upper 80's in the afternoon....downright winter weather! With all this cooler weather, I have been baking and cooking more.
Have a great week!
This would be fun for my kid's lunches...
From Glitter to Gumdrops
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These would be fantastic on a school morning...
Meatless Meal for Meat Eaters
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We love pancakes and these look so yummy!
Apple Cider Pancakes + Cinnamon-Sugar Topping
Tokyo Terrace
~~~~
A grilled cheese with bacon and jalapenos...
seriously....yum...
Bacon & Jalapeno Popper Sandwiches
Mrs Happy Homemaker
~~~~
These cookies look pretty,
but how awesome would the be for the
upcoming holidays with colored sugars...
Paradise Bakery Sugar Cookie
Oranges and Biscuits
We love pancakes and these look so yummy!
Tokyo Terrace
~~~~
A grilled cheese with bacon and jalapenos...
seriously....yum...
Mrs Happy Homemaker
~~~~
These cookies look pretty,
but how awesome would the be for the
upcoming holidays with colored sugars...
Oranges and Biscuits
Sunday Inspiration
Love the Lord your God with all your heart,
with all your soul, and with all your mind.
Matthew 22:37
Recipe: Crock Pot Pintos
We are a Mexican food lovin' family! We love it all...burritos, tacos, enchiladas, chalupas...you name it and we will probably eat with some salsa on top. Pinto beans is at the very top of the list. I have been eating pinto beans for as long as I can remember. Is it a southern thing or Texas thing? I am not sure, but they are so good. I have always made my pintos the traditional way by soaking the beans overnight and cooking them on the stove top with some sort of ham bone or ham hock. While the beans taste so yummy, it takes some time to make.
One day, I was cruising through Six Sister's Stuff blog and came across a crock pot recipe for refried beans. One of my girl's favorite snack is bean and cheese burritos, but I really don't like the refried beans in a can. There is no telling what kinds of preservatives are in the canned version. As much as I like the homemade method sometimes I don't have hours to babysit a pot of beans. That is why this recipe is now the only way I make pinto beans/refried beans. I gotta tell you, the beans are so good that I make them at least once a week. By the end of the cooking time, the beans are perfectly seasoned, the onions are so tender and the beans have just the right texture. When you smash up the beans to make them "refried" the onions are so soft that they mash as well and this gives the beans the most awesome flavor. My girls love to eat the onions from the pot. On the days I make them, I bribe my children into good behavior and tell them they won't get any onions if they don't behave. Now, how weird is that?? But, it works!
Give these a try and you too will never go back to beans out of a can. Enjoy!
Crock Pot Pintos
(adapted from Six Sister's Stuff)
1 onion, peeled and halved
3 cups dry pinto beans, rinsed
2 tbsp minced garlic
3 tsp salt
1 3/4 tsp fresh ground black pepper
1 tsp ground cumin (optional)
5 cups water
4 cups chicken broth
Place the onions, rinsed beans, garlic, salt, pepper and cumin in the crock pot. Pour in the water and chicken broth; stir to combine. Cook on high for 4-8 hours, adding more water if needed.
Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
To make the refried beans, strain the beans once they are cooked, reserving the liquid. Mash the beans with a potato masher, adding the reserved water as needed to get the desired consistency.
Linked To:
*My Sweet and Savory: My Meatless Monday
*11th Heaven's Homemaking Haven: Homemaker Monday
*Frugal Antics of a Harried Homemaker: Your Recipe, My Kitchen
*Dining with Debbie: Crock Pot Wednesday