Peanut Butter Balls

I make this recipe every year.  It is one of my favorites, obviously since it's loaded with lots of butter.  This year, I had to call my sister for the recipe since mine was somehow misplaced.  I figured I'd better add it on here to guarantee it wasn't lost again.  Enjoy, I know I will!

1 lb powdered sugar (4 cups)
1-1/2 cups creamy peanut
1 cup butter, softened

Mix all ingredients together and form into balls.  I usually freeze them or put them in the refrigerator for a few hours.  Once they come out of the freezer/refrigerator, dip them in melted chocolate.  Put back in freezer or fridge or leave on the counter until the chocolate hardens.  These can be made way in advance and then frozen in a ziplock freezer bag.  

Pumpkin Gingersnap Cookies

This is not my recipe, but you can bet I am going to make these today!!

PUMPKIN GINGERSNAP COOKIES

2 1/3 c all-purpose flour
2 tsp baking soda
2 tsp cinnamon
1 1/2 tsp ground ginger
1 tsp ground cloves
1/2 tsp salt
1/2 c (1 stick) unsalted butter, softened
1 c sugar (plus more for rolling cookies)
1/2 c canned pumpkin
1/4 c molasses
1 egg
1 tsp vanilla extract

1. Sift together flour, baking soda, cinnamon, ginger, cloves, and salt. Set aside.

2. Using an electric mixer, cream together butter and sugar until light and fluffy. Beat in the pumpkin, molasses, egg and vanilla extract. Add in dry ingredients and mix until just combined. Cover bowl with plastic wrap and refrigerate dough for at least an hour.

3. Preheat oven to 350 degrees. Line cookie sheets with parchment paper.

4. Roll dough into 1-inch balls and coat each ball with sugar. Place on lined cookie sheets. Bake for 10-12 minutes, or until tops of cookies crack. Allow cookies to cool on sheet for a minute or two before transferring to a wire rack to finish cooling.

Source: Two Peas and Their Pod

Cheeseburger Soup

1/2 pound ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 tsp dried basil
1 tsp dried parsley flakes
4 Tablespoons butter or margarine, divided
3 cups chicken broth
4 cups diced, peeled potatoes
1/4 cup flour
8 ounces american, processed cheese (2 cups)
1 to 1-1/2 cups of milk
3/4 tsp salt
1/4 tsp pepper
1/4 cup sour cream

In a 3 quart saucepan, brown beef, drain, and then set aside the beef.  In the same pan, sautee onions, carrots, celery, basil, parsley, 1 Tablespoon of butter, until vegetables are tender.  About 10 minutes.  Add broth, potatoes, and beef, bring to a boil.  Reduce heat, cover and simmer for 10-12 minutes, until potatoes are tender.  Meanwhile, in a small skillet, melt remaining butter, and add flour.  Cook and stir for 3-5 minutes until bubbly, then add to your soup.  Cook and stir for 2 minutes.  Reduce heat to low, then add your cheese, milk, salt and pepper.  Cook and stir until cheese melts.  Remove from heat, blend in your sour cream. 

Mushroom Soup

My kiddo LOVES mushroom soup, and he's been asking me to make him some since he discovered it at a resturaunt last Fall.  I tried this recipe, and I really liked it.

8 oz fresh mushrooms
2 Tablespoons onions, chopped
1-2 garlic cloves, minced
2 Tablespoons butter
2-3 Tablespoons flour (separated)
2 cups chicken broth
1 cup light cream or evaporated milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg

Cut the mushrooms into slices.  Melt butter in large frying pan.  Add in the onions, garlic, and mushrooms.  Cook until onions are soft.  Blend in 2 Tablespoons flour and stir.  Add in the chicken broth and heat until slightly thickened while stirring frequently.  Stir cream with additional 1 Tablespoon flour.  Add in cream to soup.  Heat to thicken while stirring frequently.  Serve and enjoy!

The changes I made were using 1/2 n 1/2 instead of cream.  It required an extra Tablespoon of flour to it because it's not quite as thick as cream.  I'd also add just a dash of nutmeg.  I love the flavor it adds to the soup, but to me it was just a little too strong. Overall, great recipe.  I have a feeling we'll be eating this again!

Vanilla Crunchies

I love these cookies.  They are like a sugar cookie, but the nutmeg takes them over the top.  I think I may need to go make some right now. 

1-1/2 cups sifted flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
2/3 cup granulated sugar
1/2 cup margarine
1 egg
1 teaspoon vanilla

Cream sugar, margarine, and egg and vanilla.  Mix together dry ingredients and add to the creamed mixture.  Chill dough until stiff enough to handle.  Shape into 1-inch balls, and roll in granulated sugar.  Place 1 inch apart on cookie sheet.  Bake at 400 F for 8-10 minutes.  (Take out before they start to turn brown)

Banana Bread

This is a recipe from food network.  It was super moist and delicious bread.  It is definitely an alternative to the sour cream banana bread.

1 cup granulated sugar
1 stick butter, room temperature
2 large eggs
3 ripe bananas
1 Tablespoon milk
1 teaspoon ground cinnamon
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt

Preheat oven to 325 degrees.  Butter or spray your loaf pan.

Cream the sugar and butter in a large mixing bowl until light and fluffy.  Add the eggs one at a time, beating well after each addition. 
In a small bowl, mash the bananas with a fork.  Mix in the milk and cinnamon.  In another bowl, mix together the flour, baking powder, baking soda, and salt.

Add the banana mixture to the creamed mixture and stir until combined.  Add dry ingredients, mixing just until flour disappears.

Pour batter into prepared pan and bake 1 hour to 1 hour and 10 minutes, until a toothpick inserted in the center comes out clean.  Set aside to cool on a rack for 15 minutes.  Remove bread from pan, invert onto rack and cool completely before slicing.

**I also added one of those individual serving sizes of applesauce, and my bread was moist and delicious.  I think I will do this everytime I make it.

Paula Deen's Meatloaf

1 pound ground beef


1-1/4 teaspoons salt

1/4 teaspoon pepper

1/2 cup chopped onion

1/2 cup chopped bell pepper

1 egg, lightly beaten

8 ounces, canned diced tomatoes with juice

1/2 cup quick cooking oats



Topping:

1/3 cup ketchup

2 Tablespoons brown sugar

1 Tablespoon prepared mustard



Preheat oven to 375 degrees. Mix all meatloaf ingredients well and place in a baking dish. Shape into a loaf.



Topping:

Mix ingredeints for topping and spread on loaf. Bake for 1 hour.



I baked it uncovered for about 55 minutes, and it was perfect. Enjoy!