Chocolate Peanut Butter Cookies are the perfect blend of rich chocolate and peanut butter flavors. You will love this delicious twist on the classic peanut butter cookie!
George Washington Carver (1864–1943), an American agricultural extension educator, from Alabama’s Tuskegee Institute, was the most well known promoter of the peanut as a replacement for the cotton crop, which had been heavily damaged by the boll weevil. He compiled 105 peanut recipes from various cookbooks, agricultural bulletins and other sources. In his 1925 research bulletin called How to Grow the Peanut and 105 Ways of Preparing it for Human Consumption, he included three recipes for peanut cookies calling for crushed or chopped peanuts.
It was not until the early 1930s that peanut butter was listed as an ingredient in the cookies.
Chocolate Peanut Butter Cookies are the perfect blend of rich chocolate and peanut butter flavors. You will love this delicious twist on the classic peanut butter cookie!
In a large mixing bowl, beat together the shortening, peanut butter, brown sugar, milk, and vanilla with an electric mixer until well blended. Add the egg and mix just until combined.
In a small mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt. Add the dry mixture to the wet mixture and stir until combined.
Scoop the cookie dough onto an ungreased cookie sheet to form 1 to 1 ½ inch dough balls. Use a fork to press the dough down and create the traditional crisscross pattern on each cookie.
Bake for 7-8 minutes at 375 F just until set around the edges. Cool for 2 minutes on the cookie sheet, then transfer to a wire cooling rack to cool.
A chocolate chip cookie is a drop cookie that features chocolate chips or chocolate morsels as its distinguishing ingredient. Chocolate chip cookies originated in the United States in 1938, when Ruth Graves Wakefield chopped up a Nestlé semi-sweet chocolate bar and added the chopped chocolate to a cookie recipe.
Preheat oven to 350°F and position rack to center of oven. Line a baking sheet with parchment paper.
In a bowl, whisk together dry ingredients including the flour, baking soda, and salt.
In a mixer, beat butter and sugar on medium-high speed until light and fluffy. Then add eggs and beat until blended. Add vanilla and beat until blended.
Turn off mixer and pour flour mixture into the bowl. Mix on medium until flour is thoroughly mixed in, then mix on high speed for a few seconds to pull dough together. Dough should be chunky.
Add chocolate chips and beat on high for no more than five seconds to mix in chips.
Make large spoonfuls on the lined baking sheet, but do not flatten. Bake until the tops are lightly brown; 10 to 11 minutes. The larger the spoonfuls, the longer it'll need to stay in the oven. Cool on the pan for one minute, then transfer cookies to a cooling rack.
Store cookies in a tightly covered container at room temperature for up to three days.
Potato salad is widely believed to have originated in Germany, spreading largely throughout Europe, the United States, and later Asia. American version most likely originated from recipes brought to the U.S. by way of German and other European immigrants during the nineteenth century.
American-style is served cold or at room temperature. Ingredients often include mayonnaise or a comparable substitute (such as yogurt or sour cream), herbs, and raw vegetables (such as onion and celery).
In a 4-quart saucepot, cover potatoes with water and bring to a boil over medium heat. Reduce heat and simmer for about 10 minutes until potatoes are tender. Drain and cool slightly.
In a large bowl combine mayonnaise, vinegar, salt, sugar, and pepper. Add potatoes, celery onion and chopped hard boiled eggs and toss gently.
Preheat oven to 350°F. Mix all ingredients except chocolate chips. When blended, mix in the chocolate chips.
Using your hands, form 1 1/2-inch balls (dough will be very wet and sticky) and place onto an ungreased parchment lined cookie sheet. Don't make them too big because they do spread. You should have about 12 balls when finished.
Bake for 9 minutes. Let the cookies sit on the cookie sheet for aobut 30 seconds to 1 minute before removing them to cool on a wire rack.
Make the sauce: Mix the mayonnaise, horseradish, ketchup and Cajun seasoning in a bowl; set aside.
Fry the pickles: Heat 1 inch peanut oil in a pot over medium-high heat until a deep-fry thermometer registers 375 degrees F. Meanwhile, whisk the flour, Cajun seasoning, Italian seasoning, cayenne pepper, 1/2 teaspoon salt and 1/2 cup water in a large bowl until smooth. Spread the pickles on paper towels and pat dry.
Add half of the pickles to the batter and toss to coat. Remove from the batter using a slotted spoon, letting the excess drip off, and add to the oil one at a time. Fry until golden brown, 1 to 2 minutes; remove with a slotted spoon and drain on paper towels. Return the oil to 375 degrees F and repeat with the remaining pickles and batter. Serve immediately with the prepared sauce.
This scalloped potatoes and ham casserole is a filling, family-pleasing dish that will help you use up any leftover ham.
Origin
The exact origin of scalloped potatoes is unknown, although it is believed to have originated in England. One additional theory is that scalloped potatoes, and all other “scalloped” dishes, are derived from the same original dish: baked oysters with bread crumbs.
Preheat oven to 350°F. Grease a 9×13 pan and set aside.
Cook onion and butter over medium low until onion is tender. Add thyme and flour and cook for 1-2 minutes.
Turn heat to low and add milk a little bit at a time whisking between each addition. The mixture will thicken but as you continue adding and whisking, it will smooth out. Stir in chicken broth, salt and pepper bring to a boil and allow to boil 1 minute.
Place 1/3 of the potatoes topped with 1/3 of the ham and 1/3 of the sauce. Repeat layers ending with sauce on top.
Bake covered for 50 minutes. Uncover and bake 25-35 minutes longer or until potatoes are tender. Add the cheese during the last 15 minutes if using.
ool at least 15 minutes before serving. Garnish with parsley.
