Peanut Butter Chocolate Heaven Cookies

I will post a picture of these the next time I make them--promise!

If you make these, make sure you have a gallon of milk in reserve just to drink with these cookies.  They are VERY rich!  These were another rare "thumbs up" from the hubby.  He said it was like eating a Reese's Peanut Butter cup....I assumed that was a good thing!

I found this recipe on My Kitchen Cafe.  The author said that she doubled the recipe.  I did also and it didn't seem to be an excessive amount of cookies.  This could possibly be because I made them with an enormous cookie scoop.  Anyhow, I am going to post the recipe doubled.  Enjoy!

2 1/2 c. all-purpose flour
1 1/2 t. baking soda
1 t baking powder
1/4 t. salt
2 sticks butter, softened
2 c. peanut butter at room temperature
1 1/2 c. plus 1 T. (for sprinkling) sugar
1 c. firmly packed light brown sugar
2 large eggs, at room temperature
2 T. milk
2 t. vanilla extract
1 c. peanut butter chips
1 c. chocolate chips

Preheat oven to 350 degrees.

In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.

In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract. Add the flour mixture and beat thoroughly. Stir in the peanut butter chips. Place sprinkling sugar on a plate. Drop by rounded tablespoons (I like big cookies!) onto an ungreased baking sheet.  Flatten with the bottom of a glass that has been dipped in sugar. Bake for 10 to 12 minutes (mine took the full 12 because, well...they were huge!).  Do not over bake. Cookies may appear to be underdone, but they are not.

Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.

taken from melskitchencafe.com

Sugar Cookie Bars

When I try something new in the kitchen, my husband usually gives me a "Pretty good!"  But this time I got...."Oh my gosh!  These are FANTASTIC!"  Score!  I get such gratification when he shows enthusiasm over something I cook!  Now my 8-year-old daughter likes anything with sprinkles and frosting, so of course she gave them the thumbs up.  Now the 10-month-old...well, she'll eat anything! :)

When I saw this recipe I knew I had to try it.  I love sugar cookies but absolutely HATE making them.  I only make them at Christmas and they usually wind up with several tears splashed on top because I am horrible at the rolling and cutting and lifting.....I'm getting tense just thinking about it.  But these....oh these little things....oh how they make me smile.  You mix up the dough and press it into a baking sheet.  That's it!  No rolling, no cutting....ahhhhh.

Cookie Bars:
1 c. butter, softened
2 c. sugar
4 eggs
3 t. vanilla
5 c. all-purpose flour
1 t. salt
1/2 t. baking soda

Frosting:
1 c. butter, softened
1 t. vanilla
pinch of salt
3 1/2 c. powdered sugar, sifted
food coloring (optional)

Preheat the oven to 350 degrees.  Grease a rimmed cookie sheet (I think mine was 12 x 17).  Combine the butter and sugar with an eclectic mixer beating at medium-high speed until light and smooth.  Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.  Blend in the vanilla. 

In a medium bowl, combine the flour, salt, and baking soda; stirring together to blend.  Add the dry ingredients to the mixer bowl and beat on low speed until just incorporated.

Transfer the dough to the prepared baking sheet and press into an even layer.  Bake 10-15 minutes, until a toothpick inserted in the center comes out clean.  Transfer the pan to a wire rack and let cool completely before frosting.

For the frosting, beat the butter on medium-high speed until smooth.  Blend in the vanilla, salt, and powdered sugar until smooth.  Tint as desired with food coloring.  Spread over the cookie in the pan, cut into bars and serve.

adapted from annies-eats.com

Chicken Enchiladas

This is one of the best dinners I have made in a LONG time!  They were SO good.  My daughter (who lives on macaroni and cheese) even spied it across the table and said, "I think I might like to try that"--she did and she liked it! 

The edges that weren't touched by the enchilada sauce got very crispy, almost like a chimichanga (without the deep frying!) Very yum!

1 lb. skinless, boneless chicken breast halves

1 onion

1 c. sour cream

1 cup shredded Cheddar cheese

1 tablespoon dried parsley

1/2 teaspoon dried oregano

1/2 teaspoon ground black pepper

1/2 teaspoon salt 

1 (29 ounce) can tomato sauce

1 tablespoon chili powder

1 clove garlic, minced

8 (10 inch) flour tortillas 

1 can red enchilada sauce (I used medium)

3/4 cup shredded Cheddar cheese

Preheat oven to 350 degrees.

In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Meanwhile, combine onion and sour cream in a blender and puree.  Shred the chicken and return it to the skillet. Add the onion and sour cream mixture, cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, chili powder, and garlic.

Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with enchilada sauce and 3/4 cup cheddar cheese. Bake uncovered in the preheated oven 20 minutes.