Peanut Butter Surprises

1 cup butter, softened
1 cup crunchy peanut butter
3/4 cup of firmly packed brown sugar
3/4 cup granulated sugar
2 eggs
1 1/2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups of chopped peanut butter cups

Preheat oven to 350 degrees. Cream butter, peanut butter, sugars, eggs
And vanilla until fluffy. Sift flour, baking powder, baking soda and
Salt together; gradually stir dry ingredients into mixture. Stir in
Chopped peanut butter cups. Drop by heaping teaspoonfuls onto ungreased
Baking sheets. Bake 12 to 15 minutes or until lightly browned.

Restaurant-Style Cole Slaw

6 cups shredded cabbage
1 cup shredded carrots
3 tablespoons sugar
1 teaspoon salt
1/4 teaspoon red pepper
1/4 cup milk
1/4 cup vinegar

1 teaspoon dry minced onion
1/2 cup buttermilk
1/2 teaspoon celery seed
1 cup mayonnaise or salad dressing
2 to 3 drops hot sauce

Combine cabbage, carrots, sugar, salt, red pepper, milk and vinegar; set aside.

Combine onion, buttermilk, celery seed, mayonnaise and hot sauce. Refrigerate 2 hours, then combine with cabbage mixture. Drain part of the dressing if salad is too juicy.

Serving quantity: Serves 10 to 12.


Savor the old-fashioned flavors of this easy-to-do chicken and dumplings
Preparation time: 10 min Cooking time: 26 min
Yield: 5 servings
Chicken Ingredients:
2 tablespoons Butter
1 pound boneless skinless chicken thighs, cut into bite-sized pieces
1 small onion, sliced
2 cups water
1 1/2 cups baby carrots, halved
1/2 cup (1 rib) celery, sliced
2 teaspoons instant chicken bouillon
1/2 teaspoon lemon pepper
1 (9-ounce) package (1 1/2 cups) frozen cut green beans
1/4 cup water
2 tablespoons all-purpose flour
Dumplings Ingredients:
1 1/2 cups all-purpose baking mix
1 tablespoon poppy seed
1/3 cup Sour Cream
1/4 cup milk
Melt butter in 12-inch skillet until sizzling; add chicken pieces and
Onion. Cook over medium-high heat, stirring occasionally, until lightly
Browned (4 to 6 minutes). Add 2 cups water, carrots, celery, bouillon
And lemon pepper. Continue cooking until mixture comes to a boil (3 to 5
Minutes). Cover; cook until carrots are crisply tender (4 to 6 minutes).
Stir in beans.
Stir 1/4 cup water and flour together in small bowl; stir into chicken
Mixture. Increase heat to medium-high. Cook, stirring occasionally,
Until mixture comes to a boil (2 to 3 minutes).
Meanwhile, combine baking mix and poppy seed in medium bowl. Add sour
Cream and milk; mix with fork just until moistened.
Reduce heat to medium. Drop dumpling mixture by rounded tablespoonfuls
Onto hot chicken mixture. Cook, uncovered, for 5 minutes. Cover;
Continue cooking until dumplings are no longer doughy (8 to 10 minutes).
Nutrition Facts (1 serving): Calories: 370, Fat: 15g, Cholesterol: 75mg,
Sodium: 610mg, Carbohydrates: 21g, Dietary Fiber: 5g, Protein: 27g
Note - If you have HI BP or on a sodium restricted diet this has too
Much sodium for you. For HI BP or sodium restricted diets 1 serving per
Meal should be <500 MG sodium.

Chocolate-Marshmall ow Mud Brownies

1 c. Choc chips

I used regular semisweet chocolate)
1/2 c. Butter or margarine, softened
1 c. Sugar (I always use less)
2 large eggs, room temp
1 tsp vanilla
1 1/2 c. Flour, sifted
1 tsp. Baking powder
1/2 tsp. Salt
1 c. Chopped nuts (they say pecans, I used walnuts)
1/2 c. Chocolate chips (they say milk, I used 1/2 white, 1/2 semisweet)
1 c. Mini marshmallows (I cut regular sized ones into small pieces)

Preheat oven to 350o
Line 9x13 pan w/parchment paper; spray slightly w/Pam.
Melt first chocolate in microwave-safe bowl/measuring cup.
In mixer, beat butter/marg w/sugar at med speed until creamy.
Add eggs, 1 at a time, till well blended.
Add vanilla and melted chocolate. Mix well. Will be thick.
Sift dry ingredients together; mix in till just blended.
Carefully fold in nuts & choc chips.
Pour into prepared pan; even out top.
Sprinkle marshmallows over top evenly; press into dough.
Bake 30-40 mins. Check after 1/2 hr; should still be moist on top but test should come out almost dry. May need a few more minutes, depending on oven.
Remove, cool.
Flip out onto plate/tray, remove baking paper, return to pan and cut into 20-25 pieces.

Super Easy Chocolate Fudge Brownies

1 2/3 cups sugar
1/2 cup butter or margarine
2 tbsp water
2 bars (4 oz) unsweetened baking chocolate, broken up
2 eggs
1 1/2 tsp vanilla
1 1/3 cups all purpose flour
1/4 tsp baking soda
1/4 tsp salt
1/2 cup chopped nuts (optional)

Microwave sugar, butter and water in large, microwave-safe bowl on
High (100%) power for 4-5 minutes or until mixture bubbles, stirring
Once. (Or heat sugar, butter and water in medium saucepan just to
Boiling, stirring constantly. Remove from heat.) Add baking bars;
Stir until melted.

Stir in eggs once at a time until incorporated. Stir in vanilla. Add
Flour, baking soda and salt; stir well. Stir in nuts. Pour into
Greased 13x9 inch baking pan.

Bake in preheated 350 degree F oven for 15 to 20 minutes or until
Wooden pick inserted in center comes out slightly sticky. Cool in
Pan. Cut into squares

Foolproof Dark Chocolate Fudge

3 cups semisweet chocolate chips
1 14 oz can sweetened condensed milk
Dash salt
1 cup chopped walnuts
1 1/2 tsp vanilla

In heavy saucepan over low heat, melt chips with sweetened condensed
Milk and salt. Remove from heat; stir in walnuts and vanilla. Spread
Evenly into aluminum foil lined 8 or 9 inch square pan. Chill 2 hours
Or until firm. Turn fudge onto cutting board; peel off foil and cut
Into squares. Store loosely covered at room temperature.

Ultimate Chocolate Chip Cookies

3/4 cup butter flavored shortening
1 1/4 cups firmly packed light brown sugar
2 tbsp milk
1 tbsp vanilla
1 egg
1 3/4 cups all purpose flour
1 tsp salt
3/4 tsp baking soda
1 cup semisweet chocolate chips
1 cup coarsely chopped pecans (optional)*

Heat oven to 375 degrees F. Place sheets of foil on countertop for
Cooling cookies. Combine butter flavored shortening, brown sugar,
Milk, and vanilla in large bowl. Beat with mixer at medium speed
Until well blended. Beat egg into creamed mixture.

Combine flour, salt, and baking soda. Mix into creamed mixture just
Until blended. Stir in chocolate chips and pecan pieces.

Drop rounded tablespoonfuls of dough 3 inches apart onto ungreased
Baking sheet. Bake one baking sheet at a time for 8 to 10 minutes for
Chewy cookies, or 11 to 3 minutes for crisp cookies. DO NOT OVERBAKE.
Cool 2 minutes on baking sheet. Remove cookies to foil to cool

* If nuts are omitted, ad an additional 1/2 cup semisweet chocolate

Double Chocolate Walnut Bars

1 1/2 C. Unsifted flour
3/4 C. Confectioners sugar
1/3 plus 1/4 C. Unsweetened cocoa
1/4 t. Salt
3/4 C. Margarine or butter melted
2 eggs
1 (14 oz) can Eagle Brand Sweetened Condensed Milk
2 t. Vanilla extract
1/2 t. Baking powder
1 (6 oz) pkg. Semi sweet chocolate chips
1 C. Chopped walnuts

Preheat oven to 350. In medium bowl, combine 1-1/4 C. Flour, sugar,
1/3 C. Cocoa and salt. Stir in margarine and 1 egg; mix well. Spread
Onto bottom of greased 9x13 baking pan. In mixer bowl, combine Eagle
Brand , 1/4 C. Flour, 1/4 C. Cocoa, 1 egg, vanilla and baking powder;
Mix well. Spoon evenly over crust. Top with chips and walnuts. Bake
30-35 minutes. Cool. Cut into bars. Store loosely covered at room temp.

Taco Soup l"

1.) 1/2 pound lean ground beef
2.) 1/4 cup chopped onion
3.) 1-1/2 cups water
4.) 1 (16 ounce) can chopped stewed tomatoes, with juice
5.) 1 (15 ounce) can kidney beans with liquid
6.) 1 (8 ounce) can tomato sauce
7.) 2 tablespoons taco seasoning mix
8.) 1 avocado - peeled, pitted and diced
9.) 1 cup shredded Cheddar cheese (optional)
10.)1 (12 ounce) package corn tortilla chips (optional)
11.)1 (8 ounce) container sour cream (optional)

1. In a large saucepan over medium heat, cook ground beef and onion until meat is evenly brown; drain excess fat. Mix in water, tomatoes, kidney beans, tomato sauce, and taco seasoning mix. Cover, and simmer for 15 minutes. Remove from heat, and stir in the avocado.
2. Ladle hot soup into serving bowls. Pass cheese, tortilla chips, and sour cream to top each serving.
Yield: Serves 6.

"Spoon Bread"

1.) 1 pint sweet milk
2.) 6 Tbs. Butter
3.) 1 cup cornmeal
4.) 1 tsp. Salt
5.) 3 eggs, room temperature, separated

Scald milk (do not boil); stir in butter, cornmeal and salt. Cook, stirring constantly, until cornmeal comes away from sides of pan and thickens. Set aside to cool until lukewarm. Add beaten egg yolks ; mix thoroughly. Fold in stiffly beaten egg whites; mix gently but thoroughly. Pour into greased and floured 2-quart baking dish and bake at 375 for 1 hour or until top is golden
Brown. Serve immediately. Yield: 6 Servings.