Peanut Butter Cookies

Ingredients:
1/2 cup Butter, softened
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar or 1/4 cup honey
1/2 tsp baking soda
1/2 tsp baking powder
1 egg
1/2 tsp Vanilla
1 1/4 cup all-purpose flour
additional sugar

Directions:
In a large bowl beat butter and peanut butter for about 30 seconds. Add sugars, baking soda, and baking powder. Beat until combined. Beat in egg and vanilla until combined. Beat in flour. Cover and chill so its easy to handle.

Shape dough into 1" balls. Roll in additional sugar to coat. Place 2" apart on an ungreased cookie sheet. Flatten by making crisscross marks with a fork. Bake at 375 for 7-9 min. Let cool on wire rack.

Source: BHG New Cookbook Limited Edition

Fruit Dip

Ingredients:

7oz marshmallow cream

8oz cool whip

3oz cream cheese

Directions:

Combine all ingredients until smooth and refrigerate.

Source: Allrecipes

Southern Banana Pudding

Ingredients:

• 3 cups cold milk
• 2 pkg. (3.4 oz. each) vanilla instant pudding
• 30 NILLA Wafers
• 3 medium bananas, sliced
• 1 tub (8 oz.) frozen whipped topping, thawed

Directions:

• Pour  milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. 
• or until well blended. Let stand 5 min.
• Arrange  half of the wafers on bottom and up side of 2-qt. serving bowl;
•  top with layers of half each of the banana slices and pudding. Repeat all layers. 
• Cover with whipped topping.
• Refrigerate  3 hours. Store leftover dessert in refrigerator.

Source: Nilla wafer box Recipe

Creamed Ground Beef

Ingredients:

• 1 pound ground beef
  1/4 cup all-purpose flour
• 1 cube beef bouillon
• 3/4 teaspoon salt
• • 1 pinch ground black pepper
    2 1/4 cups milk
  • 1/4 teaspoon Worcestershire sauce
    
    
  • Directions: 
  • 1. Brown beef in a large skillet over medium high heat.  

    2. Stir in flour, bouillon, salt and pepper. Saute all together for about 5 minutes or until flour is absorbed.

    3. Gradually stir in milk and Worcestershire sauce.

    4. Bring all to a simmer, stirring constantly. Cook until thickened, about 5 to 10 minutes. Serve hot over mashed potatoes!
    
    My family would rate this 5 out of 5 stars
    
    

Oatmeal Cookies

Ingredients:
3/4 cup Butter, softened
1 cup Packed brown sugar
1/2 cup Granulated sugar
1 tsp Baking powder
1/4 tsp Baking soda
2 eggs
1 tsp Vanilla
1 3/4 cup all-purpose flour
2 cups rolled oats
1/2 tsp ground cinnamon (optional)

Directions:
1. Combine Butter and sugars until smooth then add all other ingredients flour and oats last.

2. roll into balls on cookie sheet

3. Bake 375 8-10min

Source: BHG New Cookbook Limited Edition

Loaded Chicken and Potato Casserole

Ingredients:

1. 1 1/2 pounds boneless skinless chicken breasts, cut in 1 inch pieces
2. 5 medium Russet or Idaho potatoes, cut in 1 inch pieces
3. 3 Tablespoons olive oil
4. 1/2 Tablespoon paprika
5. 1 Tablespoon garlic powder
6. 1 teaspoon salt
7. 1/2 teaspoon black pepper
8. 2 cups shredded cheddar cheese
9. 1/2 cup cooked, chopped bacon
10. 2 green onions, sliced thin

Directions:

1. Preheat oven to 400° F. Grease a 9×13 inch baking dish with non-stick spray.
2. Spread the diced chicken and potatoes evenly into the baking dish.
3. In a large bowl, whisk together the olive oil, paprika, garlic powder, salt and pepper. Pour mixture evenly over the chicken and potatoes. Stir to coat the chicken and potatoes.
4. Bake, uncovered, for 50 to 55 minutes.
5. Remove from oven, and sprinkle evenly with the cheddar cheese, chopped bacon, and onion. Bake another 5 minutes, or until cheese is melted. Let stand 5 minutes before serving.

This recipe stinks up the house my husband said it smelled a little like skunk but it is tasty.

Source: Life in the Lofthouse

My family would rate this 4 out of 5 stars 

Copycat Filabertos Red Salsa (great on breakfast eggs/borritos)

Ingredients:
1 Tomato
6-12 Japones Chilis
2 tsp. Garlic salt
1/2-1 Cup water
salt to taste

Directions:
Blend the tomato with the Japones chilies with water. Place the blended ingredients in a sauce pan add garlic salt and salt and boil for about 30min. Blend again and add additional water to your liking then refrigerate.


My husband loves the Filiberto's red sauce on his breakfast eggs so he asked someone and this is what they told us. It doesn't taste just like the Filiberto's sauce but my husband ended up liking it better.

Grilled Diced Potatoes

Ingredients:

• 4 large baking potatoes, quartered
  2 tablespoons olive oil
  2 teaspoons freshly ground black pepper
  2 teaspoons garlic powder
  2 teaspoons dried rosemary
  salt to taste
  
  

  Directions

  1. Place the potatoes into a large pot with water to cover. Bring to a boil and cook over medium-high heat for about 10 minutes, or until tender.
  2. Preheat the grill to medium-high heat. Drain potatoes and toss with olive oil, black pepper, rosemary and salt to taste.
  3. Place the potatoes over indirect heat on the grill and reserve liquid. Grill for about 15 minutes. Remove potatoes to a serving plate and sprinkle with the reserved olive oil mixture.

Ranch Pesto Chicken

Ingredients:
6 Chicken Tenders/Breasts
6 oz Pesto
1 pkg ranch mix
1 cup chicken broth

Directions:
In a crockpot combine chicken, chicken broth, ranch, and pesto. Cook on high for 3.5hrs or low for 4.5hrs.

My family would rate this 3 out of 5 stars