After a whirlwind vacation across the sea we are home. Happy to be home, coming home, for me, is always the best part of vacation, Unless I’m in Disneyland then I pretty much just want to stay there indefinitely. Anyways, in the very near future you will be getting a lot of vacation posts, all of our dining from Italy and a very nice cruise ship. For now though you get cookies. We got home, and after a day of recovering, mostly cuddling with the kids and sleeping, I was ready to get back to the kitchen. Yes, I missed cooking. It was the night of the Survivor season finale, which is the only show we watch together as a family. So it’s kind of a big deal around here. I headed over to pinterest to find a recipe I could make without a trip to the grocery store. I knew it wouldn’t be hard as I have over 1200 treat recipes pinned. What can I say, I’m lured in by cookies, cakes and all things sweet. I quite quickly settled on these cookies because they fit the bill of having all the ingredients, being pretty easy just in case jet lag decided to rear its ugly head half-way thorough preparation and well…..peanut butter.
Recipe from Roxana’s Home Baking
- 1/2 cup butter, soften
- 1/3 cup sugar
- 1/3 cup brown sugar
- 1 egg
- 1/2 cup peanut butter
- 1 package Jell-O coconut cream instant pudding
- 1/2 cup sweetened Baker’s flaked coconut
- 2/3 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 tsp salt
1. Beat together butter with sugars. Add egg, and peanut butter. Beat until combined. Add pudding mix and coconut. Beat until combined.
2. Stir together flour, baking powder and salt. Add to cookie dough, again beat until just combined.
3. Place about a Tbsp. of dough per cookie on greased cookie sheets, continuing to fill cookie sheet.
4. Bake for 8 minutes a batch at 350 degrees. Let sit on cookie sheet for 2 minutes before removing to cool.
5. Eat and enjoy!
Strawberries. Rhubarb. In a scone. Do I need to say more? A delightful little lunch, or afternoon snack. Serve with a cup of tea. Enjoy your time in a quiet nook with an excellent book and you are sure to enjoy your day.
Recipe from Dessert First Girl
- 2 cups (250 g) all-purpose flour
- 1/4 cup (50 g) sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons (85 g) unsalted butter, cold, cut into 1-in pieces
- 1/2 cup (70 g) chopped strawberries
- 1/2 cup (70 g) chopped rhubarb
- 1 cup (230 g) heavy cream
1. Combine flour, sugar, baking powder and salt. Cut in butter.
2. Stir in strawberries and rhubarb. Fold in cream until just combined.
3. Shape into a disc and cut into 8 triangle-shaped scones. Place on baking sheet lined with parchment paper, or wax paper.
4. Bake for 14 minutes at 425 degrees.
5. Eat and enjoy!
Woo hoo! It’s Secret Recipe Club time! This month I was in a bit of a rush. I signed up for Secret Recipe Club, and then we booked a vacation. No problem, I just needed to get my butt in gear and make something as soon as I received my assignment. I was very lucky to receive Get Off the Couch and Cook. I found so many recipes I wanted to make. I fully intend to make a few more of them when we get back from vacation. I ultimately chose to make Sasha’s recipe for Bacon Cheeseburger Potato Boats, and am I ever glad I did. What a yummy supper! Head on over to her site and you will find supper recipes galore!
- 6 russet potatoes
- 3 Tbsp butter, melted
- 6 slices bacon
- 1 lb. ground beef
- 1 Tbsp. Worcestershire sauce
- 1/2 tsp. cayenne pepper
- 1/4 tsp. kosher salt
- 1/4 tsp. black pepper
- small can diced tomatoes, drained
- 1 cup shredded cheddar cheese
1. Bake potatoes for 1 hour at 400 degrees. Cool for about 20 minutes.
2. Cook bacon until crisp. Remove from skillet, and drain grease. Cook beef in same skillet, until browned. Stir in Worcestershire, peppers, salt and tomatoes. Cook for about 5 minutes. Crumble bacon, and stir into beef mixture. Remove from heat.
3. Slice potatoes in half and scoop out potato flesh. Brush both sides with butter. Broil skin side down for about 6 minutes. Remove from oven and fill with beef mixture. Top with shredded cheese. Return to oven and broil until cheese is melted (about 2-3 minutes).
4. If desired mix leftover potato flesh with additional butter, salt and pepper, and serve on the side.
5. Eat and enjoy!
Sometimes when telling the kids what’s for dinner. You receive “the face”. The face that you know means the kids are rally not looking forward to dinner. Our kids love meatballs and usually we are greeted with lovely smiles all around. Not so when your youngest actually thinks you are cooking up a big ol’ porcupine for dinner. She was worried. When I explained that porcupine meatballs, are not actually porcupine, they have rice baked in them to make it look like quills, the happy meatball smiles returned.
Recipe from It’s a Keeper
- ½ cup uncooked long grain rice
- ½ cup water
- ⅓ cup finely diced onion
- 1 tsp salt
- ½ tsp celery salt
- ¼ tsp pepper
- ¼ tsp garlic powder
- ½ tsp cumin
- 1 tsp chili powder (divided)
- 1 lb ground beef
- 1 can (15 oz) tomato sauce
- 1 cup beef broth
- 2 tbsp brown sugar
- 2 tsp Worcestershire sauce
1. Mix together rice, water, onion, salt, celery salt, pepper, garlic powder, cumin and 1/2 tsp of the chili powder in large mixing bowl. Add beef and mix well. Shape into 1 1/2 inch meatballs.
2. Mix together remaining ingredients, including leftover 1/2 tsp. chili powder. Place half in casserole dish. Place meatballs on top of sauce. Cover with remaining sauce. Cover casserole dish and bake for 45 minutes at 350 degrees.
3. Eat and enjoy!