Cari's Rocking Peanut Butter cookies

1/2 c. sugar
1/2 c. packed brown sugar
1/2 c. peanut butter
1/4 c. vegetable shortening
1/4 c. butter
1 egg
1 1/4 c. flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt

bake 375 for 8-10 minutes


Heat oven to 375.

Beat sugars, peanut butter, shortening, butter and egg in bowl with electric miser on medium speed. Stir in flour, baking soda, baking powder and salt.

Shape dough into 1 1/4 inch balls. Place about 3 inches apart on ungreased sheet. Flatten in cross-cross patterns with fork dipped in granulated sugar.

Bake 8-10 minutes or until light brown. Cool 5 minutes remove from cookie sheet yo wire rack to cool.

Nutrition: 1 cookie: calories 115, (Calories from fat 55); Fat 6g (saturdated 1g); Cholesterol 5mg;Sodium 105mg; Carbohydrate 13g; Fiber 0g; Protein 2g; Vitamin A2%; Vitamin C 0%; Calcium 0%; Iron 2%.

Thai Peanut Chicken and Coconut Rice

This is one of our family favorites. Seriously. TJ and I love it, and I love than I can serve it all deconstructed and the kids still eat most everything. It works out well for everyone really!


Thai Coconut Rice:

1 Cup uncooked rice (basmati, jasmine or long grain)
1 14 oz can coconut milk
1/4 cup water
1/2 teaspoon salt
1/4 cup sugar
1/2 tsp. crushed red pepper flakes
1/4 tsp. turmeric
1/4 tsp. finely chopped fresh ginger
1/4 cup coconut flakes


Cooking Directions:
-Combine all ingredients in a sauce pan.
-Stir well to combine
-cook over medium-high hear, stirring until mixture comes to a low boil.
-Immediately reduce heat to low
-cover and cook for 18 minutes
-fluff with fork.
-cover and let sit for 5 minutes
-garnish rice with additional coconut

Peanut Sauce:

I buy this packet. I know, sweet, huh? But I'm very specific on which one I like, this is the one. Only one HEB around here sells it (As far as I know.) and all other stores have stopped carrying it. I buy all they have when I go in (now, I'm extra lame). You could try making your own peanut sauce, I think I have before in a pinch, just like the coconut milk, peanut butter, red pepper flakes....

Anyway, just follow directions, it's simple, but you will need another can of coconut milk for the sauce, along with meat and vegetable of your choice.

Peanut Butter Cup Trifle Dessert

Peanut Butter Cup Trifle Dessert

9x13 pan of brownies, cut into 1 inch pieces
5.1 oz instant vanilla pudding
3 cups milk
½ cup creamy peanut butter
2 tsp vanilla
8 oz container thawed whipped topping (Cool Whip), divided
20 peanut butter cups, crumbled (buy in a 10-pack. Not the bite-sized)
6-8 peanut butter cups to garnish.

Combine pudding and milk. Beat for 2 minutes. Add peanut butter and vanilla, beat until smooth. Gently fold in 2 cups cool whip.
Layer in trifle dish ½ the brownies, ½ the crumbled peanut butter cups, ½ the pudding mixture. Repeat. Top with cool whip and peanut butter cups. (Or shaved chocolate curls, as I did.) Chill until serving.
*I think it needs to chill atleast a few hours before serving.