Grandma's Peanut Butter Cookies (Blossoms)

This recipe is WAY better than the Peanut Butter Blossoms recipe on the bag of Hershey Kisses.  Good cookies come from Grandmas, this time from the other side of the family.

Cream together:
1 c. shortening ( I used 1/2 c. lard and 1/2 c. butter or 1 c. butter)
1 c. white sugar
1 c. brown sugar
1 c. creamy peanut butter

Add 2 eggs

Sift together (only if your flour seems lumpy):
3 c. flour
1 1/2 t. baking soda
1 t. salt

Add the flour mix to the mixture.

Add 1 t. vanilla

Roll into balls (about the size of a quarter) and roll the balls in white sugar.

Bakes on parchment covered cookie sheet at 350 degrees for 8-9 minutes.  When just out of the oven, press a Hershey kiss candy in the middle.

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c = cup
t = teaspoon

Grandmother's Ginger Creams

Baking isn't usually my thing but I was feeling nostalgic for some Christmas cookies this year.  My Grandma seemed to have these every time we went to the farm and are one of my dad's favorites.  The recipe itself is well over 100 year old and deserves to be seen as my Grandma gave it to me.  She was a teacher back in the day when it was important to have perfect handwriting!

There was no time for baking on it, so I added the 9-10 minutes note.  For icing I used just under 2 c. of powdered sugar and 3 T. of milk.  Adjust for your preferred consistency.

Oven Roasted Turkey and Gravy

I have never done a turkey in the oven.  It's always scared me because it is such a centerpiece of Thanksgiving.  What happens if I mess up?!?   With family circumstances, this was my year to step up and do it.   Thankfully, it turned out just as I would have hoped for. 

Oven Roasted Turkey and Gravy

20 lb. turkey or so, thawed in the fridge several days ahead of time (about 5 days)
4-5 stalks celery, cut in large chunks
6 carrots, cut in large chunks
1 large onion, cut in wedges
1/2 stick or so of butter
Emeril's Cajun Seasoning (see recipe from March. 12, 2017)

2021:  I used Italian Seasoning instead of Cajun seasoning and a handful of fresh sage, thyme and parsley in the cavity.  I also a few pats of butter under the skin.  My 16 1/2 pound turkey took about 3 1/2 hours total.  

Once thawed, remove all the packets from the inside of the turkey.  Rinse and dry the turkey if it looks like it needs it.  Tie down the drumsticks if you need to.  My Jennie-O was already to go with plastic ties, so no need for me to do it.

When the turkey is empty, stuff the cavity (not pack it) with the veggies. 

Place the turkey on a wire rack breast side DOWN in a roasting pan and scatter the remaining veggies around in the pan.  Sprinkle the Emeril's seasoning generously all over the rubbed butter.

Bake at 425 degrees for 45 minutes, then cover with foil and reduce heat to 350 degrees.  Bake for about 3 1/2 to 4 1/2 hours until the thigh is at 180 degrees and the breast is at 160 degrees.    Timing is just an estimate.  You are going to have to check it.

Once finished, let it rest for 30 minutes or so, covered in foil.  Then carve it.

Gravy
Take 1/2 c. of the drippings from the roasting pan and put it in a large sauce pan.  Heat the drippings and add 1/2 c. Wondra flour (it's very fine and dissolves well) and whisk until it forms a paste and gets to a golden brown color.   Slowly whisk in 4-6 c. turkey or chicken stock (I used store bought) and cook until gravy thickens to desired consistency.  You can always add more stock if you need to thin it.  I added a few shakes of sage and thyme as seasoning. Add salt and pepper to taste.

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Note: if making gravy in general, drippings and flour should be in equal portions.  If you don't have drippings, you can use another fat.  Butter.

Portobello Mushroom Pasta with Cream Sauce

I was looking for a way to use up the leftover coconut milk from the Cilantro Lime Rice I made a few days ago.  This was a good way to do it.  This serves 3-4 people.

Portobello Mushroom Pasta with Cream Sauce

8 oz. pasta of choice, I use bowtie or penne
1 T. olive oil
8 oz. portobello mushrooms chopped
3 green onions, chopped
1 c. peas
1 T. butter
2 cloves minced garlic
2 T. flour
3 T. white wine
1/3 c. chicken broth
1/2 t. thyme
1/2 t. tarragon
1 t. dried chives or 1 T. fresh
1/2 t. salt
1/4 t. pepper
7 oz. canned coconut milk

Cook the pasta according to package directions.

Saute mushrooms in the oil.  Add the green onions and peas.

In a saucepan, head the butter and add the garlic.  Whisk in 1 T. of flour at a time.  Whisk in the wine and then add the broth a bit at a time.  Add the seasonings.   Whisk in the coconut milk a slowly and let it thicken as you go.

Once that is a good consistency, add the portobello and pea mixture and the pasta.  Toss all together.

Slow Cooker Pumpkin Chili

My nephew requested Pumpkin Chili for a Halloween dinner.  Of course I gave it a go.  I like that he likes my cooking.  Here is the the recipe I came up with after looking at a few online.   This is even better the next day!

Slow Cooker Pumpkin Chili

2 lbs. ground chicken (or leftover turkey if you do this the day after Thanksgiving!)
1 good sized onion, chopped
1 green pepper, diced
1-2 jalapeno, seeded and finely chopped
2 cloves garlic, minced
2 cans pure pumpkin (NOT pumpkin pie filling!)
2 15 oz. cans diced tomatoes
1 can cannellini beans, drained ( or another bean of your choice, like pinto)
1 can kidney beans, drained
2 or 3 c. chicken broth, depending on how thick you want it
1 T. cumin
1 T. chili powder
1 t. garlic powder
1 1/2 t. cinnamon
1/2 t. nutmeg
a few shakes of 5-spice seasoning
salt/pepper to taste

Brown the ground chicken in a bit of olive oil.  Add the onions, green pepper, jalapeno, garlic to soften them toward the end.

Put the mixture above in a crock pot.  Add all of the other ingredients and stir.

Cook for about 5-7 hours.

Cilantro Lime Rice

Light, refreshing.  Great with the PF Chang's copycat Lettuce Wraps from the May 2017 post!  'Nuf said.

Cilantro Lime Rice

5 c. or so of cooked rice.  I used Uncle Ben's parboiled rice made in my rice steamer, made with chicken broth rather than water
1/2 c. onions, diced small
2 cloves garlic, minced
1 t. lime zest
2 T. lime juice, fresh squeezed
1/2 c. chopped fresh cilantro

Saute onions in a bit of olive oil.  Add the garlic at the end.

When rice is done cooking, add the cooked onions and garlic to it.  Toss with the lime juice, lime zest and cilantro.

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c = cup
t = teaspoon
T = tablespoon

Chocolate Peanut Butter Cup Cake

Thanks to a cake mix and cool whip, this recipe is super easy.

Chocolate Peanut Butter Cup Cake

Cake
1 Super Moist cake mix, mixed and baked according to instructions on the box.
1 c. Hershey's chocolate syrup or hot fudge sauce (optional, I really don't think you need this)

Frosting
8 oz. tub cool whip topping
1 c. peanut butter
1/4 c. powdered sugar

Topping
20 or so mini PB cups, chopped
the remaining chocolate syrup

(Optional:  With the end of a wooden spoon, poke holes in the cake once it is cooled.  Pour the 3/4 c. of the chocolate syrup (or heated up 3/4 of a jar of hot fudge, since it is so thick) into the poked holes.)

With a mixer on low speed, mix cool whip, peanut butter and powdered sugar to make frosting.  Spread over the cake.

Sprinkle the chopped PB cups on top of the frosting and drizzle with the remaining syrup or hot fudge sauce.

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oz = ounce
c = cup