Peanut Butter Cookies

The week was running out and I still hadn't made something from Mommom's cookbook, so decided on making these peanut butter cookies. I've made them before and was pretty sure I had all the ingredients at home. I was wrong, I still hadn't bought any baking soda after realizing I didn't have any while making the Morning Glory Muffins a couple weeks ago. Since it worked for those muffins, I wasn't too worried about it. Nope. Nope. Nope. Something went wrong and I'm blaming the lack of baking soda and the surplus of baking powder. 

While I was baking, my cousin Timothy showed up. Where there is food, there is Timothy. Actually, he had no idea I was baking (or making dinner, which he stayed for). He was nice enough to eat a good amount of the batch. Matt ate some too. Both agreed that there was something off though.

I wasn't satisfied with funky cookies, so the next day Matt bought be some fresh baking soda on his way home from work and I remade the whole thing. They turned out way better! They were just like I remembered. I'm so glad that I started over and did it again. It was well worth it! Orange County Fire Rescue station 66 B shift got that batch. 

The recipe is pretty straight forward and easy, especially if your best friends gave you a standing mixer as a wedding present (thanks Ashleigh and Shannon!). As always when baking, make sure your butter is softened. You shouldn't need to worry about that with the shortening though. The only problem I had was with flour being flung out of the mixing bowl before it could be mixed in. Next time I would add the dry ingredients a quarter at a time. 

Peanut Butter Cookies

Ingredients:

3 cups flour

1 t. baking soda

1 t. baking powder

2 eggs

1 cup shortening, half butter

1 1/2 cups brown sugar

1 cup chunky peanut butter

1 t. vanilla

Directions:

Cream butter and sugar until smooth, add peanut butter and blend, add eggs and vanilla and blend until smooth. Add dry ingredients in half at a time, mixing well after each addition.

Scoop out small balls of dough the size of a walnuts and place on cookie sheet. Use back of fork and press dough flat.

Bake 7 to 8 minutes at 350 degrees. 

Poppyseed Chicken

I had picked this recipe a week before I was going to make it mostly based on the fact that I already had a majority of these ingredients in the refrigerator/pantry including four pounds of frozen chicken breasts in my freezer. Well, the best-laid plans... Hurricane Matthew decided to grace us with his presence and knocked out my power for four days making me clean out the entirety of my refrigerator and freezer. Okay, Matt actually cleaned it out while I was at work. My stomach can't handle the smell of "bad" food. After seeing/smelling all the wasted money in the trash, I still needed this comfort meal, so we went out and re-bought all the perishable ingredients. Totally worth it.

This meal is not appealing to the eye. Not at all. The day before I made this, Mommom had Matt and I over to her house for her fried chicken which is a much more attractive chicken entree, but no one makes fried chicken like Mommom, so I doubt that I ever try it (on my own). She doesn't make fried chicken just for anyone, so I was feeling pretty special until we got to her house and she said she made it for Matt... what the heck?! My dad and Matt (it wasn't even his birthday!). They're not even blood, Mommom! Anyway... darn ADD, end of rant and back to poppyseed chicken... it's not pretty, but it's oh so good! I said I wanted something comforting and it delivered. 

The recipe says that it serves 4, but I didn't trust it. I'd say more times than not, we all eat more than a "serving" and I really wanted to have enough leftovers for both Matt and I to be able to take some to work the next day, so I one and a halved it. Totally not necessary. We ended up with six HUGE servings. I bet you could easily serve five non-gluttony ridden adults just on the original (below) amounts. Matt and I both loved it and can't wait to have it again!

Poppyseed Chicken

Ingredients:
2 lbs, cooked and cut up chicken
1 (8oz) sour cream
1 can cream of chicken soup
1 1/2 c. Ritz crackers
1 tsp. poppyseeds
1 stick melted butter

Directions:
Put cooked chicken in bottom of casserole dish. Mix sour cream and soup together. Pour on top of chicken. Mix crackers, poppyseeds and butter together. Pour on top of sour cream mixture. Sprinkle more poppyseeds on top. Bake at 350 degrees for 30 minutes. 4 servings.

Morning Glory Muffins

Saturday, October 1st was Magic Kingdom's 45th anniversary! We celebrated the milestone by heading to Magic Kingdom to ride/eat everything that was there opening day (and still is there). We wanted to get there early to see the presentation and of course to get started on those rides! Since we would be getting up early, I made these the night before so we could chow them down on our way over. 

According to the cookbook, Mommom got this recipe from a

magazine and loved it. We loved it too! They were super easy and delicious! I'll definitely be making these again! I didn't have any raisins, but I had craisins so I used those instead. Matt prefers them anyway. I'm not sure what was going on in my head, but I was unaware that I didn't have any baking soda. It was already pretty late when I started baking, so I looked up a substitution since I was pretty sure I could use baking powder instead. I just wasn't sure how much. For future reference, it's a 3:1 ratio. I used 6 teaspoons of baking powder instead of the 2 teaspoons of baking soda. Despite thinking that I had just made a terrible mistake, they turned out perfectly!

Morning Glory Muffins
Ingredients:
2 cups flour
1 cup sugar
2 t. baking soda
1 t. cinnamon
1/2 t. salt
2 cups grated carrots
1/2 cup raisins
1/2 cup coconut
1/2 cup chopped pecans
1 (8oz) can crushed pineapple, drained
1 cup vegetable oil
3 large eggs, lightly beaten
2 t. vanilla extract

Directions:
Combine first 5 ingredients in a large bowl; stir in carrots and next 4 ingredients. Make a well in center of mixture. Combine vegetable oil and remaining ingredients; add flour mixture, stirring just until moistened. Place paper baking cups in muffin pans. Spoon batter into paper cups, filling two-thirds full; bake at 350 degrees for 25 minutes or until golden brown. Remove from pan immediately. Yield 18.

Julie's Spinach and Strawberry Salad

We've been trying to eat healthier, so I thought a salad was probably a good idea. It's officially fall, but it's Florida, so strawberries are always in (and I love them). 

Mommom wrote in her note that this was from one of my Texas cousins. If I'm thinking of the right Julie, then this is my mom's cousin's daughter's recipe to be exact. I'm not sure I've had it before, but if I had it when Julie made it then she had to have brought it to a family reunion. If she did that then I probably ate it. After all, it has spinach and strawberries on it and something is wrong if I say no to that...

The recipe has a good number of options. I went mostly with the main ingredients. Like I said, I love spinach and strawberries, so I wasn't going to switch them out with something else. I decided against the bean sprouts, but obviously went with the bacon (who says no to bacon anyway?). I cooked some turkey bacon and crumbled it up on top. I'm sure the bacon bits you can buy in can would be just as good and I'm positive that what Matt likes to call "man bacon" (pork) would be delicious too. I also quartered (is that the right word?) the recipe since it was just Matt and I eating it.

We both thought it was great! I've been very impressed with Matt for expanding the type of salads that he likes. When I met him, the only salad he'd eat was chicken caesar salad. When he saw we were having salad he had two questions: "Will there meat too?" and "Are you going to put avocado on there?". He was satisfied that was going to be served with blackened shrimp and was ecstatic that the recipe had absolutely no avocados. If/when I make this again, the only thing I would "change" would to add some sort of cheese like crumbled feta. The recipe was very refreshing and everything I hoped it would be. 

Julie's Spinach and Strawberry Salad

Ingredients:
10 cups spinach (or red leaf lettuce or mixture of both)
3 cups strawberries (may use green grapes or mixture of both)
1 cup broken walnuts
fresh bean sprouts (optional)
4 oz bacon bits (optional)
Dressing:
1 1/2 cups oil
1 1/2 t. worcestershire
1 1/2 t. paprika
3/4 t. dry mustard
1/2 cup sugar
3/4 cup red wine vinegar
1/3 cup poppy seed
1 1/2 t. red onion