Peanut butter

Don’t you just love that name??

Shelby’s site is just as interesting as her blog’s title. Interesting because it has such a great mix of recipes. From Bread to Venison, from decadent to healthy (Weight Watchers), you can find it all on Shelby’s site. And so so many I wanted to try. Unfortunately life got in the way and I ended up with only time to try two. So I made the choices good ones.

“Keeping Grumpy Happy” was the title of the post containing Italian Bread using a Bread Machine. It is a free form loaf that starts in the bread machine. The machine does all the work, you get all the taste. Since we are allowed to modify recipes I decided to make…

    Asiago Italian Bread

    4 cups unbleached all-purpose flour
    1 tablespoon light brown sugar
    1 1/3 cups warm water
    1 1/2 teaspoons salt
    1 1/2 teaspoons olive oil
    1 (.25 ounce) package active dry yeast
    1 cup freshly shredded Asiago Cheese {this is all I added to the mix}
    1 egg
    1 tablespoon water
    2 tablespoons cornmeal

{BTW! I cut the recipe in 1/2 so the bread DID have a lot of cheesey flavor!!}

Place flour, brown sugar, warm water, salt, olive oil and yeast in the pan of bread machine in the order recommended by manufacturer. Select dough cycle; press start.
Deflate the dough and turn it out onto a lightly floured surface. Form dough into two loaves and place seam side down on a cutting board generously sprinkled with cornmeal. Cover the loaves with a damp cloth and let rise, until doubled, about 40 minutes. Preheat oven to 375 degrees F.
In a small bowl, beat together egg and 1 tablespoon water. Brush the risen loaves with egg mixture. Make a single long, quick cut down the center of the loaves with a sharp knife. Gently shake the cutting board to make sure that the loaves are not sticking. If they stick, use a spatula or pastry knife to loosen. Slide the loaves onto a baking sheet with one quick but careful motion.
Bake in preheated oven for 30 to 35 minutes, or until loaves sound hollow when tapped on the bottom.

I was afraid that a whole cup of cheese would be too much, but it turned out to be the perfect amount. I like to be able to actually taste the cheese in a cheese bread. Good plain, buttered, or toasted!!


Despite the fact I had several ‘meal’ recipes picked out I only got to dessert – Traditional Peanut Butter Cookies. According to Shelby,

    “The peanut butter cookie recipe comes from “Feeder’s Digest” which is a cookbook that was put together by locals in the Dekalb-Hermon Senior Citizens club back in 1974.”

Don’t you love the older local cookbooks put together by schools and churches, etc. I have several myself and can always find something to make from them.

These are definitely traditional but definitely tasty. They are traditionally flattened with a fork but I chose to just scoop some and let them flatten on their own.

    1 c. granulated sugar
    1 c. brown sugar
    1 c. crisco
    1 c. peanut butter
    2 eggs
    1 tsp. salt
    1 tsp. soda
    1/2 tsp. vanilla
    2-1/2 c. flour

Mix together well. Roll in balls. Flatten with fork and bake at 375 for 8 – 10 minutes.

1/2 of the recipe gave me 26 cookies. I baked two sheets worth but had a little dough left over so I threw in a few chocolate chips. PB and Chocolate = TASTY!!

These cookies were made as part of a Baking Gals post. Shelby is one of hundreds of bakers who supply goodies to our troops overseas!! GO Shelby!!

NOW!! About those recipes I wanted to make – I will get to them….

And that’s just some of the deliciousness from Shelby. Y’all really need to visit with her!!!

BTW Shelby was my ‘assignment’ for February’s Secret Recipe Club. Once a month we are given a blog to bake/cook from and then blog about our cooking adventures. It is a wonderful way to find new blogs and wonderful recipes.


NO, not really, Dorie’s not nutty, but this weeks TWD is. Peanutty.

Peanut Butter Crisscrosses

If there is one thing my family loves, it is PB cookies. If I am in a hurry, I make Unbelievable PB Cookies. If I have time I make Dorie’s. They are So Good. You can make them with crunchy or smooth PB depending on your own tastes. I like smooth and then I can add in more peanuts if I want. I have even been known to add some mini chocolate chips to them.


If you want the recipe, and I know you do, you can find it on Jasmine’s blog – Jasmine Cuisine – where you will also find lots of other yummy goodies.

And make sure you visit the other bakers and drool over their cookies.

There is just something about trying out recipes that normal, everyday people have made and liked. Many cookbooks come from test kitchens. They aren’t about what ‘real’ ‘normal’ people have made. Not saying there aren’t some great cookbooks out there. I have a few some okay LOTS in my library that acome from everyday people. But making/baking/cooking a dish/dessert found on another blogger’s page is different. And there are lots of terrific bloggers out there (You know who you are) who are cooking from their homes and sharing wonderful recipes with us.

I now have a go-to roll recipe that I use at least once a week.

I found this recipe on Romaine’s blog – Salad in a Jar.The dough starts in the bread machine and then you can make loaves or rolls. I prefer the rolls and have made them tons of times in different shapes and sizes. We especially love making larger (10 – 12) rolls to use for lunch. I usually weigh out 2.5 oz per roll. But they are also great for dinner rolls.

Finding a simple to fix dinner entree is not easy either. But Tracey of Tracey’s Culinary Adventures managed to find it.

Slow Cooker Pulled Pork which I served on Romaine’s rolls. Perfect match. Tracey adapted the recipe from The Way the Cookie Crumbles (who got it, sort of, from her brother) and I changed it just by adding Tony’s creole seasoning. Since the first time I made it about 2 months ago I have made it twice more. Yes!! It’s that good and that simple.

And why you are visiting Tracey check out her Potato-Bacon Tart which she ‘borrowed’ from Melissa d’Arabian the New Food Network Star.

I made 3 small tortes from the recipe – each one different.

Clockwise from the top: Just as Tracey wrote it; mixed with Cheddar Cheese instead of Gruyere; topped with provolone. It was ALL good.

And of course you have to have dessert. How about Peanut Butter Chocolate Chip Pound Cake? Jessica posted this one earlier this week and it was just too good to pass up asap!

This was SOOO good. Chocolate chips. PB chips. PB in the batter. How can you go wrong with that. Well, you can’t (except i over baked it just a tad). Perfect simple dessert.

Thanks to all my blogger buddies who keep coming up with these excellent recipes whether adapted from cookbooks or self created. You have made my meal planning so much easier.

Why, Yes, Harry, I think I do. Quite lucky, thank you. And why, you ask, do I feel lucky? Read on, dear bloggers, read on!!

There are all sorts of give-a-ways in the blogasphere. And all of them are giving wonderful things to bakers, cooks, that make life a little easier and bakers a lot happier. Sometimes you lose and are one of hundreds to enter. Sometimes the Sun shines down and you win. March was a winning month for me. YAY!!

This beautiful little Tea Cozy was a give-a-way from The Cooks Next Door. It is a perfect fit for my favorite little 3 cup pot. Thank you, Ladies!! Alaina and Heather are two very good friends who started their blog 6 months ago. It is a delightful mix of recipes, mag reviews, and delicious food. Their photography makes you want to lick your computer screen. You should go vist them – soon!!


Ten days later I received another email letting me know I had won a Calphalon Angel Food Cake Pan. from Cinema Cupcakes..

I was so excited. I’ve been wanting to make an Angel Food Cake, but lost my pan years ago and just kept forgetting to purchase one. Thank you, Jennifer. Jennifer’s blog began in 2007 and is about cakes, cupcakes, and decorating. She has some delightful cuppys. She is honest about her mistakes and that helps the rest of us do better. Blog on, Jennifer.


And then, last week, I heard from Bethie of You Know What You Oughta Do! that my name came up randomly for her adorable little ‘Cupcake’ give-a-way.

Look at all the great goodies in addition to the ‘cupcake’. And just for me – a copper tea kettle!!

Bethie is also a twitter buddy so we are in contact quite often. She has some great recipes on her blog and other fun things. She just got some baby chicks, so we are following their story.


And see those little Egghead egg holders and spoons up there. Well, it just so happens I found their Big Brother yesterday and now have reunited the family. Are they cute, or what?? Anyway, the little measuring cup is 6tsp/2Tbl/1 ounce/30ml. Perfect for measuring small amounts of liquid.

Okay, just wanted to share my good fortune. Guess I will have to have another give-a-way soon just to share that good fortune. Thanks to all the generous foodie bloggers out there who want to share with all of us. (I’m still waiting to win the camera on the new Food Blog Forum– a new site with TONS of information about food blogging/styling/writing and other great topics. Go sign up. No, wait, don’t – I Want That Camera!!!!

Now!! Speaking of cuppys…

      Peanut Butter Cupcakes

1/3 cup butter, softened
1/2 cup peanut butter
1 1/4 cups packed bronw sugar
1 egg
1 tsp vanilla extract
2 cups AP flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
3/4 cup milk

In a mixing bowl, cream butter, peanut butter and brown sugar.
Beat in egg and vanilla.
Combine dry ingredients; add to creamed mixture alternately with milk.
Fill paper-lined muffin cups 2/3 full.
Bake at 350 for 26 – 30 minutes or until toothpick comes out clean.
Cool for ten minutes before removing from pans to wire racks to cool completely.

1/3 cup Peanut butter
2 cups powdered sugar
2 tsp honey
1 tsp vanilla extact
Cream PB and sugar in small mixing bowl.
Add honey and vanilla.
Beat enough milk to achieve spreading consistancy.

About 18 cuppys. I topped some of mine with crushed peanuts.

Good PB flavor all the way through.

This recipe came from Taste of Home and was originally created by Ruth Hutson.

There are just some ingredients that I just would not think of using together – shrimp and bananas, chocolate and bacon, peanut butter and tomatoes. I am just a basic salt and pepper kind of girl. Meat and potatoes, rice and gravy, ham and cheese. So when I saw Mary’s (of Popsicles and Sandy Feet) choice for CEiMB I was a little leary.

Sweet potatoes, tomatoes, carrots, onion, bell pepper, honey, peanut butter!!
That’s just weird!! But I had had Chicken with Peanut Satay so maybe it wasn’t as weird as I thought. And my New Year’s Resolution was to be more advernturous in my gooking, so I just had to try it.

Just in case I didn’t care for it (and I knew the FAM wouldn’t take to it) I just made 1/3 of the recipe. I had all the ingredients, except the fresh ginger. I did have some roasted ginger, so I used that.

This was pretty good stuff. I cannot say why I liked it, I just did. Needless to say I was the only one, but that’s okay. I tried something new, which is what On-line baking/cooking groups are all about.

Thanks Mary. Nice pick.

By the way, it’s pretty healthy too:

    One serving = 1.5 cups

    290 calories
    18 gm fat
    14 gm protein
    23 gm carb
    0 cholesterol

Fits right in with the 10 in 10 challenge.

Today is November 15th. And I am just barely making it under the wire for two Cup Cake Baking “Assignments”.

heroMS Cupcakes Club_edited-4


      MSC Club “Assignment” – Candied Sweet Potato Cup Cakes:

    These were really good cup cakes with a nice sweet potato flavor. The only changes I made were to up the spices. The ‘frosting’ is a mound of mini-marshmellows which you can brown with a torch (which I don’t have) or place under the broiler and then sprinkle with candied pecans. I have to admit I didn’t really care for this topping. I tried using Marshmellow Fluff, but it melted under the broiler. Guess I will work on that ‘frosting’. If I were to have a top list of the cuppys so far in Martha’s book this would definitely be on the list. Thanks to Karen of Karen’s Cakes, Cookies and More for this month’s pick.


      November Cup Cake Hero: Secret Ingredient – Peanut Butter

      First – sorry about the photo. I had lost the light by the time I finished these. If I get a chance in the a.m. I will do another.

      One of my favorite things to make is Chocolate Peanut Butter Fudge so I thought I would carry that over to these cup cakes. As long as they had PB, we had pretty much free reign to do anything with them. So I made Martha’s Stewarts One Bowl Chocolate Cup Cakes and added a swirl of Peanut butter Frosting to the mix. Yes, you read that right. I added frosting to the mix and swirled it gently into the batter. The PB frosting is also from MS – Creamy PB Frosting. It added a hint of PB to the cup cakes. Just a hint. I then used the same frosting to put on TOP of the cuppys and sprinkled with chopped Reese’s Pieces. Just right. The cup cakes are dark and dense and delicious.DSC04538

      This has been a cup cake extravaganza week for me. Before I made the MSC and Cup Cake Hero I had made cup cakes for my daughter’s Baby Shower – only 75 of them – but they kept me busy. Used Martha’s One Bowl Chocolate Cup Cakes and White Cup Cakes.

      DSC04525I just used the Wilton’s Butter Cream Frosting tinted or striped pink. Little trinkets on top. My daughter liked them and that was all that mattered.

      I think I am ‘cup caked’ out for a while.

Well — maybe not 101, but there are lots of recipes out there that use bananas. And when I found 21 bananas in my freezer I knew I would need several of them. Expect to see lots of naners here for the next few days (except for Tuesday – that’s TWD Day!)

Alone all day Friday and Saturday there was a flurry of baking. With Bananas. With Blueberries. With Peanut Butter. With Walnuts. But you don’t get it all at once

And in case you didn’t know – November is National Peanut Butter Lover’s Month – so in honor of that….. DSC04491

    pb naner

    I didn’t make many changes to this one. I subbed out 1/2 cup APF for 1/2 cup WWF (Thanks Nancy!)Every little bit helps. I also used some left over Honey Roasted Peanuts from a previous recipe. Three bananas down – 18 to go.

    This was REALLY good. Chocolate Chips. Life is Good!!

    This recipe is from Pampered Chef’s More Stoneware Sensations.

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