Taco Seasoning

Taco Seasoning

1 tsp. chili powder

1 tsp. onion powder

1 tsp. garlic powder

1/2 tsp. cumin

1/2 tsp. paprika

1/2 tsp. oregano

1/4 tsp. salt

1/4 tsp. pepper

Mix with 1 lb. ground meat of your choice. 

"Loaded" Peanut Butter Cookies

"Loaded" peanut butter cookies sound just as they are. Pack full of peanuts, peanut butter chips and Reese's pieces candies.

YUM.

This is what I call the ultimate cookie.

"Loaded" Peanut Butter Cookie

1 1/2 cups creamy peanut butter

1 cup butter, softened

1 cup brown sugar

1 cup granulated sugar

2 eggs

1 tsp. vanilla extract

1 3/4 cups all purpose flour

1 1/2 tsp. baking soda

1/2 tsp. salt 

1/2 cup whole roasted unsalted peanuts

1/2 cup peanut butter baking chips

1/2 cup Reese's Pieces

(or you can buy all the mix in together, Sam's Choice makes a great mixture called Peanut Lovers' Blend)

Preheat oven to 350 degrees.

Beat together in a large mixing bowl (or mixer), peanut butter, butter and both sugars.

Then add eggs and vanilla, beating until smooth and creamy.

Next, add flour, baking soda and salt to the wet mixture until combined.

Finally stir in the mix-ins of peanuts, peanut chips and Reese's Pieces.

You can use a spoon or cookie scoop, place on cookie sheet, be it greased or silicone baking mat, 1 inch apart. 

Bake for 10 to 12 minutes (depending how hot your oven gets, mine runs hotter).

Allow to cool for a couple minutes before transferring to a cooling rack.

This mix is great if you don't feel like or you find that all the mix-ins bought separately can be costly.

Butter Toffee Icebox Cookies

You know me, I cut to the chase. I wouldn't bore you with back stories or random stories.

With this one, I found a list of ingredients but no instructions. But it's icebox cookies, no brainer.
Enjoy!

You will need some plastic wrap for this recipe.

Butter Toffee Icebox Cookies

 

 

Preheat oven: 350 degrees

2 1/2 cups All-purpose flour

1 cup sugar

1 cup butter (softened)

1 teaspoon vanilla extract

1 egg

1 cup Heath toffee bits

Cream the butter and sugar in a large mixing bowl.

Then add the egg and vanilla, beat until smooth.

Next add the flour a cup at a time. 

Finally mix in the toffee bits.

 Take the dough and shape it into a foot and a half long log.

Lay a long piece of plastic wrap on a work surface, about 2 feet.

Wrap the log tightly in the plastic wrap and place in the fridge for two hours, or until firm.

Unwrap the dough and cut with a sharp knife into 1/4 inch slices.

Place the slices on a cookie sheet an inch apart. Bake for 9 minutes or until firm and light golden color.

Note: Keep unbaked slices in the fridge to keep cold in between batches.

Makes about 30 cookies.