Double Peanut Butter Chip Cookies

Ingredients:

1 stick unsalted butter, softened
1/2 cup packed dark brown sugar
1/2 cup sugar
1 cup peant butter, creamy or chunky
1 egg
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon vanilla
1 1/3 cup flour
1 3/4 cup peanut butter & milk chocolate chips (I bought the Nestle brand that come pre-mixed in the bag)

Directions:

1. Preheat oven to 350 degrees.
2. Beat the butter and both sugars together.
3. Beat in the peanut butter and egg; scrape sides of bowl and beat in the salt, baking soda and vanilla.
4. When well blended, add flour and stir until it is blended. Stir in the chips and any other add ins you may choose.
5. Shape dough into 1 inch balls and arrange on ungreased/unlined cookie sheets and about 2 1/2 inches apart. Flatted balls with a fork ipped in sugar making criss cross patterns; Bake for 10-12 minutes or until slightly browned around the edges.

(As you can see from the picture I did not press the cookies down with a fork - just depends on what you want to do)

Hot Buttered Yum Chex Mix

Ingredients:

2 cups Cinnamon Chex cereal
4 cups Honey Nut Chex cereal
1/4 cup butter
1/4 cup packed brown sugar
2 tablespoons honey
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1 teaspoon rum flavoring
2 cups miniature marshmallows

Directions:

In large microwave now place cereal. In 2-cup microwaveable measuring cup, microwave butter, brown sugar and honey uncovered on high for 2 minutes, stirring after 1 minute, until mixture is bubbly. Stir in spices and rum flavoring. Pour over cereal mixture, stirring until coated.

Microwave uncovered on high 3 minutes, stirring and scraping bowl after each minute.

Cool slightly; about 5 minutes. Stir in marshmallows. Spread on wax paper. Store ok airtight container.

Tuna Noodle Casserole From Scratch

Ingredients:

1/2 cup butter, divided
1 (8oz) package egg noodles
1/2 medium onion, finely chopped
1 stalk celery, finely chopped
1 glove garlic, minced
8 ounces button mushrooms, sliced
1/4 cup flour
2 cups milk
Salt & pepper to taste
2 (6oz) cans tuna
1 cup frozen peas, thawed
3 tablespoons bread crumbs
2 tablespoons butter, melted
1 cup shredded cheese

Directions:

Preheat oven to 375. Butter a medium baking dish with 1 tablespoon butter. Bring large pot of lightly salted water to a boil. Add egg noodles, cook for 8-10 minutes, until done & drain.

Melt 1 tablespoon butter in a skillet over medium-low heat. Stir in onion, celery, and garlic, and cook 5 minutes until tender. Increase heat to medium-high and mix in mushrooms. Continue to cook and stir 5 minutes or until most of the liquid has evaporated.

Melt 4 tablespoons butter in medium saucepan and whisk in flour until smooth. Gradually whisk in milk and continue cooking for 5 minutes until sauce is smooth and slightly thickened. Season with salt and pepper.

Stir in tuna, peas, mushroom mixture, and cooked noodles. Transfer to baking dish. Melt remaining 2 tablespoons butter in a small bowl, mix with bread crumbs, and sprinkle over casserole. Too with cheese.

Bake 25 minutes in the preheated oven, or until bubbly & lightly browned.

No Peek Beef Tips

Ingredients:

2 on beef tenderloin tips, stew meat, chuck roast; cubed
1 (10.5oz) can cream of mushroom
1 packet brown gravy mix
1 packet dry onion soup mix
1 (4oz) can mushrooms
1 cup water

Directions:

Add cubed meat to a 9x13 pan. In a big bowl mix the remaining ingredients together and pour over the meat and sir to coat.

Cover with foil and bake at 300 degrees for 3 hours (do NOT remove foil) until done. Serve over rice, mashed potatoes or noodles.

San Francisco Chicken

Ingredients:

4 chicken breasts (I cut them in half length wise)
2 tablespoons olive oil
Salt & pepper for seasoning
2 cloves garlic
1/4 cup soy sauce
1/2 - 3/4 cup chicken broth
2 tablespoons brown sugar
1/4 teaspoon red pepper
1 tablespoon corn starch
1 tablespoon COLD water

Directions:

Cook chicken in olive oil until thoroughly cooked. Remove from pan. In same pan brown garlic. Then add all ingredients and cook on low heat for about 10 minutes.

Serve over rice.

Anti-Crabby Cake

Ingredients:
Cake:

1 can (20oz) crushed pineapple - do NOT drain
2 cups flour
1 1/2 cups sugar
2 large eggs
2 teaspoon baking soda

Frosting:

8 oz cream cheese, room temperature
1 stick butter, room temperature
2 cups powdered sugar
1 teaspoon vanilla
2 tablespoons milk

Directions:

1. Preheat oven to 350.
2. Put all cake ingredients into large mixing bowl, mix by hand.
3. Pour mixture into ungreased 9x13 glass pan.
4. You'll want to frost the cake while still warm, so prepare the frosting while the cake is baking.
5. Add all frosting ingredients into aargh now and beat until combined and smooth.
6. Spread the frosting on the warm cake. Let cool, then refrigerate. Serve cold and enjoy.

Slow Cooker Chili

Ingredients:

2lb ground beef
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
1 can (28oz) diced tomatoes, undrained
1 can (16oz) chili beans in sauce, undrained
1 can (15oz) tomato sauce
2 tablespoons chili powder
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper

Directions:

1. Brown hamburger and onion over medium heat for 8-10 minutes, stirring occasionally until beef is brown; drain.
2. In 4-5qt slow cooker mix beef, onion, an remaining ingredients.
3. Cover and cook on low heat setting 6-8 hours.

Makes 8 servings (1 1/4 cups each)