Peanut Butter Cookies

Recently I made cookies to take into work for co workers as a good bye from me.  I am changing jobs and just wanted them to know I will miss them.  This is one of the cookies that I made, very simple but yet very tasty and who doesn't like peanut butter cookies?

Ingredients:

1 cup unsalted butter 1 cup  peanut butter (plain or crunchy) 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 1 1/2 teaspoons baking soda

Directions:

	Cream together butter, peanut butter and sugars. Beat in eggs.
	In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir into batter. Put batter in refrigerator for 1 hour.
	Roll into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a criss-cross pattern.  (a simple tip, dip the fork in water then into sugar before making flattening)  Bake in a preheated 375°  oven for about 10 minutes or until cookies begin to brown. Do not over-bake. Thanks for stopping by, have a wonderful weekend and always Remember to Find the Time to Do ALL the things YOU L♥ve. Donna

My beautiful Granddaughter

This is my beautiful granddaughter Lyndsey.  He just graduated from St. Mary's School.  No she's not a senior, she just finished 8th grade.  She will go to Public School in the fall.  We are so proud of her, she is a beautiful young lady with many talents.  She loves to Rodeo and also does ballet.  She is very accomplished in both.  She and her brother have won many saddles, buckles and awards in Rodeo.  She has been in the Nutcracker several times, and this past year did Point.

 

Love you very much Lyndsey....oh yes and Jake too.  :)

Mammy

chicken cordon bleu Casserole

This is a very tasty dish, especially if you like the original Chicken Cordon Bleu.  It has all the same ingredients but in a casserole form.  You could add some other things I guess, like broccoli,  or other veggie just use your imagination.

Ingredients:
4 chicken breasts cooked and chopped
1/2 lb deli ham
6 slices swiss cheese
Sauce:
4 TBL butter
4 TBL flour
3 1/4 cp milk (I use 1/2 n 1/2 and water)
2 TBL lemon juice
1 TBL dijon mustard
1  1/2 tsp salt
1/2 tsp paprika
1/2 tsp pepper
Topping
6 TBLbutter
1 1/2 cups  panko bread crumbs
1 1/2 TBL fresh parsley
salt and pepper

Direction:
preheat oven 350°
Boil chicken until tender, set aside...when cool cut.
Butter a 9-10 inch casserole dish, layer chicken, ham then cheese.  Pour sauce over top and then top with bread crumbs.  Bake for 30-45 minutes in 350° oven.  Top should be nice a browned.
Thanks for taking time to stop by, have a wonderful day and Always Remember to Find the time to Do All the Things Y ♥u L♥ove.
Donna

Ingredients

For the casserole:
1 whole cooked chicken, bones removed, meat diced or shredded (rotisserie chicken is excellent, should have 5-6 cups)
1/2 pound very thinly sliced deli-style honey ham, rough chopped
1/4 pound thin sliced baby Swiss cheese
For the sauce:
4 tablespoons butter
4 tablespoons flour
3 1/4 cups milk
2 tablespoons fresh squeezed lemon juice
1 tablespoon dijon mustard

1 1/2 teaspoon salt
1/2 teaspoon smoked paprika
1/4 teaspoon pepper
For the topping:
6 tablespoons butter
1 1/2 cups panko bread crumbs
1 1/2 teaspoons crushed dried parsley
salt and pepper to taste - See more at: http://foods-exclusive.blogspot.com/2014/03/how-to-chicken-cordon-bleu-casserole.html#sthas

Ingredients

For the casserole:
1 whole cooked chicken, bones removed, meat diced or shredded (rotisserie chicken is excellent, should have 5-6 cups)
1/2 pound very thinly sliced deli-style honey ham, rough chopped
1/4 pound thin sliced baby Swiss cheese
For the sauce:
4 tablespoons butter
4 tablespoons flour
3 1/4 cups milk
2 tablespoons fresh squeezed lemon juice
1 tablespoon dijon mustard

1 1/2 teaspoon salt
1/2 teaspoon smoked paprika
1/4 teaspoon pepper
For the topping:
6 tablespoons butter
1 1/2 cups panko bread crumbs
1 1/2 teaspoons crushed dried parsley
salt and pepper to taste - See more at: http://foods-exclusive.blogspot.com/2014/03/how-to-chicken-cordon-bleu-casserole.html#sthash.mwEMPHEj.dpuf

Ingredients

For the casserole:
1 whole cooked chicken, bones removed, meat diced or shredded (rotisserie chicken is excellent, should have 5-6 cups)
1/2 pound very thinly sliced deli-style honey ham, rough chopped
1/4 pound thin sliced baby Swiss cheese
For the sauce:
4 tablespoons butter
4 tablespoons flour
3 1/4 cups milk
2 tablespoons fresh squeezed lemon juice
1 tablespoon dijon mustard

1 1/2 teaspoon salt
1/2 teaspoon smoked paprika
1/4 teaspoon pepper
For the topping:
6 tablespoons butter
1 1/2 cups panko bread crumbs
1 1/2 teaspoons crushed dried parsley
salt and pepper to taste - See more at: http://foods-exclusive.blogspot.com/2014/03/how-to-chicken-cordon-bleu-casserole.html#sthash.mwEMPHEj.dpuf

Ingredients

For the casserole:
1 whole cooked chicken, bones removed, meat diced or shredded (rotisserie chicken is excellent, should have 5-6 cups)
1/2 pound very thinly sliced deli-style honey ham, rough chopped
1/4 pound thin sliced baby Swiss cheese
For the sauce:
4 tablespoons butter
4 tablespoons flour
3 1/4 cups milk
2 tablespoons fresh squeezed lemon juice
1 tablespoon dijon mustard

1 1/2 teaspoon salt
1/2 teaspoon smoked paprika
1/4 teaspoon pepper
For the topping:
6 tablespoons butter
1 1/2 cups panko bread crumbs
1 1/2 teaspoons crushed dried parsley
salt and pepper to taste - See more at: http://foods-exclusive.blogspot.com/2014/03/how-to-chicken-cordon-bleu-casserole.html#sthash.mwEMPHEj.dpuf

Ingredients

For the casserole:
1 whole cooked chicken, bones removed, meat diced or shredded (rotisserie chicken is excellent, should have 5-6 cups)
1/2 pound very thinly sliced deli-style honey ham, rough chopped
1/4 pound thin sliced baby Swiss cheese
For the sauce:
4 tablespoons butter
4 tablespoons flour
3 1/4 cups milk
2 tablespoons fresh squeezed lemon juice
1 tablespoon dijon mustard

1 1/2 teaspoon salt
1/2 teaspoon smoked paprika
1/4 teaspoon pepper
For the topping:
6 tablespoons butter
1 1/2 cups panko bread crumbs
1 1/2 teaspoons crushed dried parsley
salt and pepper to taste - See more at: http://foods-exclusive.blogspot.com/2014/03/how-to-chicken-cordon-bleu-casserole.html#sthash.mwEMPHEj.dpuf

LC stawberry cream cheese dessert

I found these while searching for a LC dessert.  Sorry but I can't remember where.  These are really good and hit the spot for having something sweet after a meal.  Even my grandson loved them and said I could make them anytime.  Here's the inside.

Ingredients:

1 (8-oz.) package cream cheese, at room temperature
1/4 cup sour cream
1 Tablespoon plus 1/4 cup sugar, divided *I used Splenda and their measurement to get the above*
1 teaspoon vanilla extract
1/2 teaspoon fresh lemon zest
6 (8-inch) soft flour tortillas Mission LC version
1 3/4 cups sliced strawberries, divided
1 Tablespoon cinnamon
Vegetable oil, for frying

 Directions:

In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese with the sour cream, 1 tablespoon sugar, vanilla extract and lemon zest, scraping down the sides of the bowl as needed. Fold in 3/4 cup of the sliced strawberries.
Divide the mixture evenly between the tortillas, slathering each portion in the lower third of each tortilla. Next, fold the two sides of each tortilla toward the center and then roll the tortilla up like a burrito and secure it with a toothpick. Repeat the rolling process with the remaining tortillas.
Combine the remaining 1/4 cup sugar with the cinnamon in a shallow bowl and set it aside. Line a large plate with paper towels.
Add 3 inches of oil to a large, deep saucepan, leaving a minimum of 2 inches from the top of the oil to the top of the saucepan. Heat the oil over medium-high heat until it reaches 360ºF on a deep-fry thermometer.
Working in batches, fry the each one until golden brown and crispy, about 3 minutes, flipping them as needed. Transfer them to the paper towel-lined plate to drain for 1 minute, and then roll them in the cinnamon and sugar mixture. Repeat the frying and rolling process with the remaining ones, returning the oil to 360ºF between batches.
Remove all toothpicks from them and transfer them to serving plates. Top each with a portion of the remaining 1 cup of sliced strawberries and serve immediately.

They are simple to make and you could use regular flour tortilla's if you like.  I used the LC version and to me you really can't tell the difference.
There are so many different ways to change this up by just changing the fruit that you use.  I had strawberries in the freezer so that's what I went with.  I also think these would be really good if you added walnuts or pecans, but I didn't to these because my grandson doesn't like nuts.
Thanks for taking the time to stop by, hope you try these because they really are great.
Have a wonderful day and Remember to Find the Time to Do the Things You L♥ve.
Donna

Blueberry Muffins

I made these for some co-workers.  They are made with 1/2 AP flour and 1/2 white whole wheat flour.  I didn't have yogurt in the house so I used a combo of sour cream and 1/2 and 1/2 .  To my surprise these turned out really good.  I had blueberries that I had froze last summer when they were on sale, that's the best way to save on fruit is when they are in season.  These muffins are not overly sweet and go great with a cup of coffee.  Makes 24-28 mini, 12 regular and 10 mini's or 7-8 large muffins.  If making mini's they take about 5 minutes shorter in baking.

Ingredients:
2 cups flour
2 tsp baking powder
1/2 tsp salt
1 1/2 TBL flour
1 1/2 cups blueberries *fresh or frozen*
1/2 cup unsalted butter, room temp
3/4 cp white sugar
2 large eggs
1 tsp vanilla extract
1/2 cp sour cream
1/4 cp half and half
*****can substitue 3/4 cp greek yogurt for last 2 items****
Crumb topping:
2 TBL flour
3 TBL brown sugar
1/2 tsp cinnamon
2 TBL butter, cold and diced
Direction:
preheat oven to 375° and prepare muffin tins with either liners or spray.  In a medium bowl mix the dry ingredients, set aside.  Add the 1 1/2 tbl flour the blueberries and set aside.   In another bowl cream the sugar and butter, add the eggs 1 at a time then add vanilla.  Alternate the sour cream and 1/2 n 1/2 or yogurt with the flour.  Start with the flour that way you will end up using the yogurt last.  Fold in blueberries, don't overmix.  Fill muffin cups 3/4 full and bake for 20-25 minutes until tester comes out clean.  Enjoy