Peanut Butter Chocolate Chip Cookies

Cookies and milk is one of those wonderful, classic American combos. Who can resist a warm chocolate chip cookies straight from the oven? But not all cookies are equal! How many cookies recipes have I tried, I wonder, never to make them again? I bet you’re in that same camp.  A good cookie is a cookie you will make over and over again and love it every time.

This chocolate chip cookie is complemented with Peanut Butter, and it is one of my very favorite cookie recipes, if not #1! The bottoms turn just slightly crispy, but the middles are soft. I L.O.V.E. them! I usually add some wheat flour along with the all-purpose flour, to add a little nutrition, but also I actually like the texture better in these cookies with the addition of the wheat flour. That’s not something that works well with every cookie without making them dense or dry. But the peanut butter in these keep them nice and moist. Some cookies also don’t keep well, but I have found that these keep well for several days without losing their fresh taste. So, you see, you just can’t go wrong with this one! Go make a batch and see what I mean!

• 1/2 c. butter (or margarine)
• 1/2 c. sugar
• 1/2 c. brown sugar
• 3/4 c. peanut butter
• 1 egg
• 1/2 tsp. vanilla
• 1 1/4 c. flour (or use 3/4 c. white flour & 1/2 c. wheat)
• 1/2 tsp. baking soda
• 1/2 tsp. baking powder
• 1/4 tsp. salt
• 8 oz. chocolate chips

Cream together the margarine, sugar, brown sugar, and peanut butter. Add egg and vanilla Mix well. Stir in flour, baking soda, baking powder, and salt. Mix thoroughly. Gently stir in the chocolate chips. Drop onto ungreased cookie sheets. (I don’t do small cookies! I don’t use anything to measure them by- but just kind of ‘eye’ it. I would say approx: a little bigger than a heaping Tbs.) Bake at 350 for 9-10 minutes or until lightly brown. Do NOT over-bake. What makes these cookies so good is their softness- you lose that if you bake too long. So, only bake until they are slightly brown and don’t look overly gooey. Once you remove the cookies from the oven, allow them to sit for 1 minute before removing from pan. This will help them to set-up a little more. Remove to wire racks.

Expect to get about 18-24 cookies

Fall Snack Mix

I make this snack mix for my family each fall. We all love it. The sweet and salty flavors of these ingredients really taste great together. It’s fun to make- the kids could help- and looks like fall, too, with all the oranges and browns!

Reese Pieces
Raisins
Honey Roasted Peanuts
Candy Corn

Mix all these ingredients together in a large bowl you can seal up tightly, to ensure freshness. (you choose the portions)

Chocolate Zucchini Bread

This bread is oh-so-soft, a beautiful deep chocolate color, and has excellent taste and texture. I love it! It was a big hit with my husband and kids, too. If you prefer to make it more like traditional zucchini bread, I’ve included those notes below, as well. The recipe makes 2 loaves, so it is great to make one for your family, and one to share with a neighbor or friend!
Enjoy!2 cups shredded fresh zucchini
3 eggs
1 1/2 cups sugar
1 cup vegetable oil
1 cup all-purpose flour flour
1 cu whole wheat flour (I like to use King Arthur Whole Wheat flour)
1/4 teaspoon baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1/2 c. cocoa
2 1/2 teaspoons vanilla

Shred zucchini; place in strainer and press or squeeze with hands to get rid of some of the extra liquid. In a mixing bowl beat eggs, sugar, and oil together. Stir in the flours, baking powder, soda, cinnamon, salt, and cocoa, mixing just until all ingredients are combined. Add vanilla; mix; Add drained zucchini. Mix well. Pour into 2 greased and floured 8 1/2 x 4 1/2-inch loaf pans. Bake for 50 to 55 minutes at 350°, or until a knife inserted in center comes out clean.

Notes for non-chocolate version.
Simply omit the cocoa.
You could also add about 1/2- 3/4 c. raisins and/or walnuts or pecans, if desired

‘My Bananas Are Too Ripe’ Banana Muffins

Every now and again we all will have bananas that have simply gotten too ripe! And of course the cure for this is…..banana bread, or in this case, Banana muffins! Here is my favorite basic banana muffin recipe…

1/2 c. butter
1 c. sugar
1 egg
1 cup ripe bananas (about 3)
1 tsp. baking soda
2 Tbs. hot water
1 1/2 c. flour (I use 1 cup white and 1/2 cup wheat)
1/2 tsp. salt

(optional: Add 1/2- 1 c. chocolate chips)

1. Preheat oven to 375 (350 for dark pans)
2. Grease 12 muffin cups
3. Cream together butter and sugar in large bowl
4. Add egg to creamed mixture.
5. Add ripe bananas (there is no need to mash them before hand if you are using an electric mixer- it will mash them up while mixing)
6. Dissolve baking soda in hot water in a small bowl; Add to the banana mixture
7. Add flour and salt.
8. Mix until well blended- do not over mix- batter will be lumpy. (if you choose to add chocolate chips- add them now)
9. Spoon batter into greased muffin cups.
10. Bake in preheated oven for approx. 20 minutes- or until golden brown