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.
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.
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.
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.
Potato skins, also sometimes referred to as potato jackets, are a snack food or appetizer made of unpeeled potato halves, hollowed and dressed with bacon, cheddar cheese and green onions before being baked again. They are commonly found on the menus of casual dining restaurants in the United States. While popularly eaten in restaurants and pubs, these snacks are also commonly made at home.
Preheat your broiler to high. When your baked potato are cool enough to handle, make two cuts down the potato lengthwise so that you are left with three pieces. Discard the middle slice of the potato (or save for other use) so that you are left with just the ends of each potato. Use a spoon to slightly scrape some of the pulp out of each potato skin so that you have only about 1/4 inch of potato left.
In the microwave, melt 2 tablespoons of butter (30-40 seconds does the trick). Brush both sides of the potato skin with the melted butter. Lightly salt and pepper the potato skin and place in the broiler for 8 minutes, flipping the potatoes once after four minutes so that each side of the potato is able to crisp up.
Take the potato skins out of the broiler and top with shredded mozzarella cheese and two pepperoni slices per potato skin.
Sprinkle each potato skin with Italian seasoning.
Place the potato skins back in the broiler for another 2-4 minutes, or until the cheese has melted.
Serve with pizza sauce or marinara sauce on the side.
These Crispy Roasted Parmesan Crusted Potatoes are epic! Make them for your Sunday Roast or pass them around at a gathering.
Origin
Where did the baking potato originate from? It is believed that baked potatoes originate from South America, or more specifically, Peru. The Inca Indians in Peru were said to be the first to originally cultivate potatoes and when the Spanish conquistadors conquered Peru, they brought the potato to Europe.
These Crispy Roasted Parmesan Potatoes are epic! Make them for your Sunday Roast or pass them around at a gathering. It goes without saying that these are all about that crispy, golden parmesan crust…..
Drizzle oil in 9 x 13" glass baking dish. Tilt pan to spread all over the base
Use a spoon to scatter the Parmesan Mixture over the base. Spread as evenly as you can. Once sprinkled, do not touch – don't try to spread it.
Place potatoes cut side down, pressing firmly.
Optional: drizzle top of potatoes with a touch of oil or spray with oil, then sprinkle with salt.
Bake potatoes for 35 – 40 minutes or until they are soft and the parmesan crust is deep golden (you can check through the glass!)
REST for 5 minutes. Then use an spatula to cut between every 4 or so potatoes, then scoop up 4 or so potatoes and flip them upside down so the cheese side is up on a serving platter.
Serve with Dipping Sauce, if using, and sprinkle over extra green onions if desired. Serve as a side dish or as nibbles!
Cheesy Corn Fritters – Crispy on the edges, soft in the middle and so delicious, these little cheesy cakes are so easy to put together and make a great side dish for any dinner!
Native Americans had been using ground corn (maize) as food for thousands of years before European explorers arrived in the New World. Corn-based products, such as corn flatbread, arepa and cornbread were staple foods in Pre-Columbian Americas. Native Americans did not use deep frying techniques, however, which require ample supplies of cooking oil as well as equipment in which the oil can be heated to high temperatures.
European settlers learned recipes and processes for corn dishes from Native Americans, and soon devised their own cornmeal-based recipe variations of European breads made from grains available on that continent. The corn fritter probably was invented in the Southern United States, whose traditional cuisine contains a lot of deep fried foods.
Crispy on the edges, soft in the middle and so delicious, these little cheesy cakes are so easy to put together and make a great side dish for any dinner!
Mix the corn, cornmeal, flour, paprika, egg, parmesan, green onion, cilantro, lime juice in a large bowl. Add some water if the mixture is too dry.
Heat 1 tablespoon in a pan. Spoon the corn mixture into the pan to form patties and cook until golden brown on both sides, about 4 minutes per side. Garnish with a dollop of cream. Enjoy!
A churro is a type of fried dough from Spanish and Portuguese cuisine, made with choux pastry dough piped into hot oil with a piping bag and large closed star tip or similar shape. They are also found in Latin American cuisine, Philippine cuisine, and in other areas that have received immigration from Spanish and Portuguese-speaking countries, especially in the Southwestern United States and France.
Combine water, butter, salt, and ¼ teaspoon cinnamon in 1 ½-quart saucepan over medium heat. Bring pot to rolling boil.
Reduce heat to low
Add flour and stir vigorously until mix forms a ball.Remove from heat and let rest for 5-7 min
Add eggs, one at a time, and stir until combined. Set aside.
Heat oil in medium skillet or 1-quart saucepan over medium-high heat or until temperature reaches 350˚.
Spoon dough into piping bag fitted with large star tip. Pipe 1-inch strip of dough over saucepan,cut with knife, and drop into hot oil. Repeat until churro bites fill saucepan with room to fry.
Fry churro bites until golden brown. Remove with slotted spoon or mesh spider strainer.
Drain churro bites on paper towel.
Mix sugar and ½ teaspoon cinnamon in medium bowl. Toss in churro bites until coated. Place on serving plate and serve with favorite dipping sauce.
North Americans weren’t the first to grind peanuts—the Inca beat us to it by a few hundred years—but peanut butter reappeared in the modern world because of an American, the doctor, nutritionist and cereal pioneer John Harvey Kellogg, who filed a patent for a proto-peanut butter in 1895. Kellogg’s “food compound” involved boiling nuts and grinding them into an easily digestible paste for patients at the Battle Creek Sanitarium, a spa for all kinds of ailments. The original patent didn’t specify what type of nut to use, and Kellogg experimented with almonds as well as peanuts, which had the virtue of being cheaper. While modern peanut butter enthusiasts would likely find Kellogg’s compound bland, Kellogg called it “the most delicious nut butter you ever tasted in your life.”
A chocolatey chewy brownie base gets topped with a fluffy peanut butter layer, then drizzled with chocolate syrup right before serving to create these Peanut Butter Brownies!
A chocolate brownie, or simply a brownie, is a chocolate baked confection. Brownies come in a variety of forms and may be either fudgy or cakey, depending on their density. Brownies often, but not always, have a glossy “skin” on their upper crust. They may also include nuts, frosting, chocolate chips, or other ingredients. A variation made with brown sugar and vanilla rather than chocolate in the batter is called a blond brownie or blondie. The brownie was developed in the United States at the end of the 19th century and popularized there during the first half of the 20th century.
A chocolatey chewy brownie base gets topped with a fluffy peanut butter layer, then drizzled with chocolate syrup right before serving to create this Peanut Butter Brownie Dream!
Line a square baking dish with foil hanging over the edges to create handles. This will make it easier to lift the dessert out of the pan when it is done. Spray the foil with cooking spray.
Prepare brownie mix according to package directions and spread into the prepared square pan. Bake according to package directions.
Allow the brownies to cool completely.
Peanut Butter Topping
With your mixer, whip an 8 ounce package of softened cream cheese until it is light and fluffy. Add in peanut butter and mix for a minute to combine. Slowly add in powdered sugar. At this point, the mixture will be very thick.
Add in Cool Whip and mix until the filling is light and fluffy.
Spread the filling over the brownie layer and place in the refrigerator for at least an hour.
Right before serving, cut the dessert into small pieces, drizzle with chocolate syrup, and serve.
Store leftovers covered tightly in the refrigerator.
