Tuesday, March 25, 2014

Reese's Peanut Butter Cup Cookies

Nothing like a stormy day to cook delicious cookies!

1 cup unsalted butter                                                                     
1 cup crunchy peanut butter
1 cup white sugar                                                 
1 cup packed brown sugar                                                    
2 eggs                                                       
2 1/2 cups all-purpose flour                                                     
1 teaspoon baking powder                                                     
1/2 teaspoon salt                                                    
Pre-heat over to 375Cream together butter, peanut butter and sugars. Beat in eggs. Then add flour, baking powder, and salt. Stir into batter.
Roll into 1 inch balls and put into a muffin pan. 
Bake for about 10 minutes or until cookies begin to brown.

Remove from oven and place 1 Reese's Peanut Butter Cup in each cookie.  Let sit 5 minutes, then remove from pan and onto a cooking rack.

The Lineman's Wife

Sunday, March 23, 2014

Homemade Granola

Homemade Granola 
  • 1/2 cup almonds
  •  1/2 c up Pecans
  • 3 cups old fashioned oats
  • ½ teaspoon salt
  •  1/3 cup Raisins
  •  1/3 cup dried cranberries
  • ⅓ cup brown sugar
  • ⅓ cup honey
  • 3 tablespoons coconut oil
  • ¼ teaspoon vanilla extract
    Chop all the nuts

    Preheat Oven to 350 degrees.

    Mix all dry ingredients together.  Microwave the coconut oil and honey 40 seconds, stir until completely mixed.  Add the vanilla, and then slowly add to the dry ingredients stirring continually until mixed well.
     Place on parchment paper on a baking sheet.  Bake five minutes.
    When it comes out of the oven, slice into squares while still warm.  Remove the parchment paper and place on a cooling rack.

    Let is cool completely and enjoy!

    The Lineman's Wife

    Saturday, March 22, 2014

    Super Creamy Macaroni and Cheese



    1/2 cup butter
    1/2 cup all-purpose flour
    1/2 teaspoon salt
    1/2 teaspoon pepper
    1/4 teaspoon garlic powder
    2 cups half-and-half
    2 cups milk
    2 (16  ounce) packages shredded sharp cheddar cheese
    1 (16 ounce) package elbow macaroni, cooked


    In a big skillet, melt the butter over medium-high heat.

    2 Whisk the flour in gradually until the mixture is smooth.

    3 Cook and whisk continually for 2 minutes.

    4 Add in salt, pepper, cayenne, and garlic; stir to combine.

    5 Gradually whisk in half-and-half and milk.

    6 Cook and whisk continually for 8-10 minutes or until mixture is thickened.

    7 Add in half of the sharp cheddar cheese; stir.

    8 Add in all of the extra-sharp cheddar cheese; stir until smooth.

    9 Take skillet off stove burner.

    10 Mix together the cooked macaroni and cheese mixture; transfer to a greased 13x9 inch casserole dish.

    11 Sprinkle with the remaining sharp cheddar cheese.

    12 Bake in a 350° oven for 20 minutes (may need to bake longer for a crispy top).


    Crockpot Baked Beans

    1 pound dry Pinto Beans                                                                    
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