Peanut Butter Toffee Cookies

I love Heath Bars. My husband loves Heath Bars. So when I decided to make him some peanut butter cookies, I thought I really should add some Heath Bar bits to the mix. I can't believe I haven't combined Heath Bar with my peanut butter cookies before. I really liked these cookies. My husband loved these cookies. My youngest daughter will not stop asking me to bake more of these cookies. I highly recommend these cookies. 

Peanut Butter Toffee Cookies
1 1/3 cup all purpose flour
1/2 tsp baking soda
1/2 tsp salt
8 Tbsp unsalted butter, softened
1 1/2 cup peanut butter
1 cup sugar
1 egg
1 tsp vanilla extract
1 cup chopped toffee pieces (I used Heath Bits of Brickle Toffee bits)

Directions:

1. In a medium bowl, combine the flour, baking soda, and salt. Set aside.
2. In a large bowl, cream the butter and peanut butter until smooth.
3. Slowly, add the sugar and beat until incorporated.
4. Add the egg and vanilla. Mix well.
5. Slowly, stir in the flour mixture and the toffee pieces. Mix until incorporated.
6. Form the dough into a disk and wrap in plastic.
7. Chill the dough for at least 2 hours or overnight.
8. Preheat the oven to 375 degrees F.
9. Line a baking sheet with parchment paper.
10. Form the dough into 1 1/2 inch balls. 
11. Place the dough onto the parchment paper spaced 2 inches apart.
12. Lightly flatten the balls before using a fork to form crisscross patterns on top.
13. Bake the cookies for 7 minutes before rotating the baking sheet.
14. Bake the cookies for another 7 to 8 minutes and the cookies are lightly browned.
15. Allow the cookies to cool for 10 minutes before transferring to a wire rack to cool completely.

Recipe adapted from myrecipes.com.

One year ago..............................I made Pumpkin Cream Cheese Scones.
Two years ago...........................I made Pancakes.

Did you already know.................
-In 1928, the Heath brothers began to market their their Toffee Bar.
-The Heath brother had obtained a toffee recipe from a Greek confectioner salesman. The brothers adapted the recipe.
-Currently, the Heath bar is a product of Hersey.

Roasted Squash

Squash, squash, squash! What to do with my overabundance of squash? Yes, I should be more adventures with squash but I haven't been. I like it roasted. I have tried to make it pureed but the kids sure didn't like it that way. Maybe they were having flashbacks of their baby food? Maybe they remember squash in their hair and all over their little faces? Maybe they just remember the photos I took of them with squash everywhere and are afraid I'll take more? I would.

Roasted Squash
2 small delicata squash, cut into 1 inch slices
2 Tbsp olive oil
1 tsp sea salt
1/2 tsp pepper

Directions:

1. Preheat oven to 400 degrees F.
2. On a baking sheet, spread out the squash. 
3. Sprinkle the olive oil, salt, and pepper over the squash.
4. Toss gently to coat the squash.
5. Roast the squash for about 30 minutes or until the squash is cooked to desired tenderness.

Recipe by Jen of Sweet Morris.

One year ago..............................I made Green Beans with bacon.
Two years ago............................I made Chocolate PB Whoppie Pies.

Did you already know................
-The skin is edible on the delicata squash.
- The delicata squash taste a lot like sweet potato.
-The delicata squash is also called sweet potato squash and peanut squash.

Crab Cakes

I will admit I have never had crab cakes until now. When crab cakes are competing with mozzarella sticks on a menu, the cheese will always win. Now, I do like seafood. My son loves seafood so when I heard crab cakes were one of my Mother-in-laws favorite food, I had to make them. I was surprised how easy they were to make. I did research several recipes which called for some condiments which I would have never imagined combining with seafood. I wanted my crab cakes to taste like crab so I kept these crab cakes pretty simple. I liked them but my son, well he loved them.

Crab Cakes
1 lb. crab meat
2 Tbsp mayonnaise
2 tsp Old Bay Seasoning
1 Tbsp fresh Parsley, chopped
1 egg, beaten
2 Tbsp fresh lemon juice
32 Town House crackers, crushed
1/4 cup vegetable oil

Directions: 

1. In a large bowl, combine the crab meat, mayonnaise, seasoning, parsley, egg, and fresh lemon juice. Mix well.
2. Add half of the crushed crackers to the mixture and mix until incorporated.
3. On a plate, evenly spread out the remaining crushed crackers.
4. Form the crab meat mixture into patties.
5. Press the crab meat patties into the crushed crackers. Coat both sides.
6. In a large pan, heat the vegetable oil over medium heat.
7. Once the oil is hot, carefully add the crab cakes into the pan.
8. Cook the crab cake until golden for about 4 minutes.
9. Carefully, turn the patty over and cook the other side of the crab cake until golden brown.
10. Removed from the pan and place on a paper towel lined plate.
11. Serve immediately.

Recipe Jen of Sweet Morris.

Two years ago.........................I made Asparagus with Lemon and Thyme.

Did you already know............
-Crabs have ten legs.
-Crabs can regrow a lost leg.
-Crab's teeth are located in their stomach.

Tribute to Linda

I know its Veteran's Day and I want to thank all of the Veterans for their sacrifice to our country. I am proud to be a Veteran. Both of my parents are Veterans. 

Nana with her youngest grandchild

 Also, I want to pay a tribute to my Mother-in-law. She passed from our lives suddenly and unexpectedly. We miss her. She was there during some important events in my life like graduating from college and the birth of two of my children. I met my wonderful husband because of her.

Nana with two of her grandsons

My Mother-in-law loved desserts. She always complimented me on my desserts. She even asked me to throw a birthday party for her baby Molly. The kids thought it was a lot of fun to have a birthday party for a puppy plus I think Molly liked it too. Our dog Parker was too happy about wearing the birthday hats though.

Nana's baby Molly

So, please take a few moments to think of all the Veterans today but also take a few minutes to hug your Mother. 

Molly's birthday party!

We love you Nana!

Did you already know.................
-Linda was the youngest child with 5 older siblings.   
-Linda had 4 sons. My husband is her third child.
-Linda once lived in Iceland and Japan.

Roasted Green Beans with Walnuts and Cranberries

Since Thanksgiving is approaching soon, I'm trying out new side dishes. Do you always make the same dishes every year or do you change the menu? There are some traditional foods I always make but the sides plus desserts vary. I loved this recipe and it did have the great flavors of Thanksgiving. I will be adding it to my menu.

Roasted Green
1 1/2 lbs. green beans, trimmed
1 Tbsp olive oil
1/2 tsp sea salt
1/2 tsp black pepper
1/2 cup walnuts, chopped
1/4 cup dried cranberries

Directions:

1. Preheat oven to 425 degrees.
2. On a baking sheet, toss the green beans with the olive oil and salt.
3. Evenly spread the green beans onto the baking sheet.
4. Sprinkle the walnuts on top of the green beans.
5. cook the green beans in the oven for 6 minutes.
6. Remove from the oven and carefully mix in the cranberries.
7. Cook the green beans for another 6 minutes. 
8. Serve immediately.

Recipe aspired from Real Simple.

One year ago...........................I made Lasagna Soup.
Two years ago........................I made Roasted Chicken.

Did you already know............
-Early Settlers thought the flower of the cranberry resembled a cran hence the name crane berry.
-It is believed cranberries were served at the first Thanksgiving.
-Native Indians called cranberries either sassamanesh, ibimi, and atoqua.