Peanut Butter Cookies

These were very tasty!  They were even better with a mini Reese's peanut butter cup instead of a kiss!

Peanut Butter Cookies


3/4 C. peanut butter (I used crunchy)

1/2 C. Crisco All-vegetable shortening (I used 1/4. C. Crisco & 1/4 C. softened butter)

1 1/4 C. brown sugar

3 Tbsp. milk (I used skim)

1 Tbsp. vanilla extract (I used less since I was using real vanilla)

1 large egg (I used egg beaters)

1 3/4 C. flour

3/4 tsp. soda

3/4 tsp. salt (I used just under 1/2 tsp.)



Heat oven to 375 degrees.  Combine peanut butter, shortening, brown sugar, milk & vanilla in a large bowl.  Beat with mixer on medium speed until well blended.  Add egg, beating just until blended.  Combine flour, soda, & salt.  Add to creamed mixture at a low speed, mixing just until blended.  Drop by rounded tablespoons 2 inches apart onto baking sheet  (I rolled the cookie dough balls in some sugar before baking).  Bake 6 to 8 minutes or until set & just beginning to brown. (Immediately press in a kiss or mini peanut butter cup right after they come out of the oven).  Cool on baking sheet for 2 minutes.  Remove to wire rack to cool completely.


Makes approximately 3 dozen cookies.




*I did a double batch of this recipe.





recipe from Jif

Hearty Minestrone Soup

This was yummy & very easy.  Crockpot recipes are the best!

Hearty Minestrone Soup


1 can (28 oz.) diced tomatoes, undrained

1 can (14 1/2 oz.) diced tomatoes, undrained

2 C. water

2 medium carrots, sliced (I used 4 carrots)

1 medium onion, chopped (I used 1 1/2 tsp. onion powder instead)

1 medium zucchini, chopped (I used 2 C. shredded instead)

1 pkg. (3 1/2 oz.) sliced pepperoni (I didn't use quite that much & I cut it up & used turkey pepperoni)

2 tsp. minced garlic (I used 3-4 tsp.)

2 tsp. chicken bouillon

1/2 tsp. basil

1/2 tsp. oregano

2 (16 oz.) cans kidney beans, rinsed & drained (I used 1 can of light & 1 can of dark)

1 (10 oz.) pkg. frozen chopped spinach, thawed & squeezed dry (next time I think I will do a little less spinach)

1 1/4 C. cooked elbow macaroni (1/2 C. + 1/8 C. dry macaroni & I used whole wheat)

shredded Parmesan cheese (I didn't use this)

1-2 tsp. garlic powder (recipe didn't call for this, but I added some)




Combine the first 10 ingredients in a large crockpot.  Cover & cook on low for 6-8 hours or until vegetables are tender.  Stir in the beans, spinach, & macaroni.  Cover & cook 15 minutes or until heated through.  Sprinkle with cheese if desired.



Yield: 7 servings (2 3/4 quarts).

Nutrition Facts: 1 1/2 C. (calculated without cheese) equals 276 calories, 7 g. fat (3 g. saturated fat), 12 mg. cholesterol, 974 mg. sodium, 41 g. carbohydrate, 12 g. fiber, 15 g. protein.




recipe from Bonnie Hosman on Taste of Home website