PB Delightfull Cookies

I normally do not try to succumb to commercials but I saw the Toll House Delightfulls morsels and was intrigued. I figured I would check them out the next time I was at the store. Well, I forgot about the commercial. My son wasn't feeling good with strep throat and all. When we happen to be at the store again, I made the mistake of showing my husband. Guess what I was baking later that night? Yes, they are good. Yes, my husband and daughter had several. I was good and limited it to one cookie. They are very rich.

PB Delightfulls Cookies
2 1/4 cup all purpose flour
1 tsp baking soda
1 1/2 tsp salt
1 cup butter, softened
1 cup packed brown sugar
1/2 cup sugar
1 tsp vanilla extract
2 large eggs
9 oz. DelighFulls Peanut Butter morsels
4 oz. miniature milk chocolate chips

Directions:

1. Preheat oven to 325 degrees F.
2. Line a cookie sheet with parchment paper. Set aside.
3. In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
4. In a large bowl, beat the butter, brown sugar, and sugar until fluffy.
5. Add the vanilla extract and the eggs. Mix until incorporated. 
6. Slowly, add the flour mixture. Mix until incorporated.
7. Fold in the morsels and chocolate chips.
8. Scoop mounds of batter onto the baking sheet.
9. Bake the cookies for at least 13 minutes or until golden brown.
10. Allow to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.

Recipe adapted from the Toll House Delightfulls package.

One year ago..................I made Sweet Potato Muffins.
Two years ago................I made Chocolate-Macadamia Nut Cookies.
Three years ago.............I made Easy Chocolate Fudge.

Did you already know................
-Besides a sore throat and fever, a rash may develop.
-All ages can get strep throat but it is more common in children  the ages of 5 to 15.
-Strep throat must be tested to be verified and can't be diagnosed by appearance only.

Thai Chicken Wrap

My children argue like any typical siblings. One reason they argue is my son likes to tell us lots of facts. My daughter likes to correct her brother as an older sister will do. Since my son is confident in his facts, I am the fact checker. Normally, I know the answers which makes it easier for me but when I don't I will look it up. So, I had to look up whether penguins eat squids or not. I have never paid much attention to the diet of penguins. I am too busy worrying about my children's diets. Well, my son was right (which he normally is 90% of the time but his sister does catch him on other the 10%). This was our discussion while we ate these Thai Chicken Wraps. They are really good and fast to assemble. My son made the sauce for us. My daughter prepped the lettuce. It was a nice way to prepare lunch

Thai Chicken Wrap
2 tsp vegetable oil
1 lb. cooked chicken, chopped
2 cloves of garlic, minced
1/4 cup sweet onion, chopped
1/4 tsp ginger, minced
1 package of Asian blend cabbage slaw (cabbage, carrots, snap peas, etc.)
1/3 cup sweet chili sauce
2 Tbsp peanut butter
2 tsp soy sauce
1 Tbsp water
4 large tortillas
1 cup lettuce, chopped
1/2 cup almonds, toasted
 3 stalks of green onions, chopped

Directions: 

1. In a large skillet, heat the vegetable oil over medium heat.
2. Add the chicken, garlic, sweet onion, ginger, and the cabbage slaw.
3. Cook for about 5 minutes. Stir often.
4. In a medium bowl, combine the sweet chili sauce, peanut butter, soy sauce, and water. Stir until smooth. 
5. Add the chili sauce mixture to the chicken. Stir to incorporate.
6. On a tortilla, add the lettuce and chicken mixture. 
7. Top with the almonds and green onions.
8. Fold the tortillas to form a wrap.

Recipe adapted from Tastes Better From Scratch. 

One year ago..........................I made Sweet Potato Casserole.
Three years ago......................I made Breakfast Potatoes.

Did you already know.............
-Penguins eat krill, squid, and fish.
-While swimming, penguins swallow their prey whole.
-Penguins do not live at the North Pole.

Garlic Knots

Are you exhausted from making Thanksgiving dinner? Or were you a guest at someone's place? Maybe you went to a restaurant? I think its been over ten years since I didn't make a Thanksgiving dinner. If you happen to be recovered and want to make something easy, I have posted a quick recipe. If I was feeling more ambitious, I would have made the dough but sometimes easy is the way to go. My children loved this recipe. They even helped with making the knots. Each knot was unique.I served these knots with lasagna soup. Yum!

Garlic Knots
1 package of pizza dough
2 Tbsp salted butter, melted
2 Tbsp olive oil 
1 tsp garlic powder
1 tsp Italian seasonings
1 tsp parsley

Directions:

1. Preheat oven to 400 degrees F. 
2. Line a baking sheet with parchment paper. Set aside. 
3. Allow the pizza dough to rest at room temperature for 10 minutes.
4. In a small bowl, mix the butter, olive oil, garlic powder, Italian seasoning, and parsley.
5. Divide the dough into 14 pieces. 
6. Roll the dough into long strips. 
7. Tie the dough into a knot.
8. Dip the dough into the seasoned butter. 
9. Place the garlic knots onto the baking sheet.
10. Bake the knots for 10 minutes or until cooked through.
11. Serve immediately.

Recipe by Jen of Sweet Morris. 

Two years ago............................I made Honey Crostini.
Three years ago..........................I made Rotel Dip.

Did you already know................
-November and March begin on the same day of the week.
-November and September end on the same day of the week.
-On the Roman calendar, November was the ninth month of the year.

Pumpkin Custard

Since I had another can of pumpkin, I decided to try this recipe. If you need an easy last minute Thanksgiving dessert, then you should make this recipe. It taste a lot like the filling of a pumpkin pie. My husband said this recipe was awesome. Awesome! He really loved it. The recipe is cooked and then it chills in the refrigerator which makes it really nice to make for Thanksgiving. The original recipe had a cranberry topping but I topped mine with whip cream and a sprinkle of cinnamon.

Pumpkin Custard
1 (15 oz.) can of pumpkin purre
1/2 cup light brown sugar
2 tsp pumpkin pie spice
1/2 tsp salt
1 cup half & half cream
2 large eggs

Directions:

1. Preheat oven to 400 degrees F.
2. Spray 6 (2.5 inch) ramekins with nonstick baking spray. (A 9 inch pie pan can be used instead). Set aside.
3. In a large bowl, combine the pumpkin, brown sugar, pumpkin pie spice, salt, half & half, and eggs. Whisk to combine.
4. Evenly distribute the batter between the 6 small ramekins.
5. Bake the custard for 10 minutes.
6. Reduce the oven temperature to 350 degrees F.
7. Bake the custard for another 25 minutes or until the center doesn't jiggle.
8. Allow the custard to cool for 15 minutes.
9. Place the custards into the refrigerator and serve once chilled.

Recipe adapted from NY1 news. 

One year ago..................................I made Homemade Herb Butter.
Two years ago................................I made Smothered Pork Chops.
Three years ago.............................I made Cheesy Potato Gratin.

Did you already know....................
-Pumpkins belong to the cucurbits family. 
-In America, Illinois, Ohio, Pennsylvania, and California produce the most pumpkins. 
-In Colonial America, pumpkin was used in the crust and not as a filling. 

Squash Casserole

When I lived in Colorado, I would eat at the Black-Eyed Peas Restaurant. My Dad came to visit me once and I tried to get him to eat there. After the third time, he reluctantly went with me. He really liked it there. One of the dishes we would order was their squash casserole. I just loved it. I wanted to try to make a copy cat recipe of their squash casserole. Since it has been many (many) years, I could not tell you if this recipe taste like their recipe. This casserole is very good. It is savory dish. My husband told me he will try it but hasn't yet. We will see. I will someday get him to eat more vegetables even if it isn't today.

Squash Casserole
2 large butternut squash
2 eggs
1 1/4 cup breadcrumbs
4 oz. unsalted butter
2 tsp salt
1/4 cup sugar
2 Tbsp onions
dash white pepper

Recipe:

1. Spray a baking dish with nonstick baking spray. Set aside. 
2. Preheat oven to 350 degrees F.
3. Peel, seed, and chop the squash into cube pieces.
4. In a large pot, add water and boil the squash for 5 minutes or until tender.
5. Drain the water and add the squash back into the pot.
6. Mash the squash. 
7. Add the butter, 1 cup breadcrumbs, salt, sugar, and pepper. Stir into incorporated.
8. Grate the onion and stir into the squash mixture. 
9. Add the squash mixture into the baking dish. 
10. Top the squash with the remaining 1/4 cup of breadcrumbs.
11. Cover and bake the squash casserole for 15 minutes.
12. Remove the cover and bake for 5 minutes or until the bread crumbs on top are lightly brown.

Recipe adapted from Food.com.

One year ago..............................I made Homemade Stove top Stuffing.
Two years ago............................I made Pot Pie.
Three years ago..........................I made Poultry Seasoning.

Did you already know..........................
-In 1975, Black-eyed Pea restaurants were formed by Gene Street featuring Southern cuisine.
-The restaurants are located in Texas, Tennessee, and Colorado.
-In 2008, all of the Colorado locations were purchased by three men which two of the men were former corporate employees.