Chocolate Chip Peanut Butter Bites

1 c. butter
3/4 c. sugar
1 c. light brown sugar, packed
2 eggs
1 T. vanilla
3 1/4 c. SR flour
1 1/2 c. mini chocolate chips
28 Reese's P.B. cup miniatures, unwrapped

Note: This dough requires chilling! Melt butter in saucepan over medium heat. Cook, stirring often, about 6 minutes until it becomes brown in color. Once it's done cooking the foam is a light brown and will dissipate after removing from heat. Let it sit for 5 minutes to cool. Pour butter into electric mixer fitted with a paddle or you can use a hand mixer. While still hot, add both sugars and mix on low until combined. Allow to cool for a few minutes, then mix in eggs and vanilla. Slowly add flour until mixture is combined. Stir in chocolate chips. Line baking sheet with parchment paper. Scoop 2 T. of dough out and place around a Reese's miniature cup, rolling in hands to completely cover. Place balls on cookie sheet. Cover with plastic wrap and place in refrigerator for at least 4 hours, overnight is even better. Preheat oven to 350. Place cold cookie balls 2" apart on cookie sheets and bake 12-15 minutes. Cookies should just begin to brown and no longer glossy on top. Cool 5 minutes on sheet before removing. Store in airtight container for up to 3 days or freeze for up to one month.

Crustless Broccoli Quiche

1 c. chopped onion
1 c. sliced fresh mushrooms
1 T. oil
10 oz. pkg frozen broccoli (or spinach), thawed and drained
2/3 c. cooked diced ham
5 eggs
3 c. shredded Monterey jack cheese
1/8 t. pepper

Heat oven to 350. Saute onion and mushrooms in oil until tender. Add broccoli and ham. Cook and stir until excess moisture is evaporated. Cool slightly. Beat eggs. Add cheese and mix well. Stir in broccoli mixture and pepper. Blend well. Pour evenly into a sprayed 9" pie plate. Bake 40-45 minutes or until knife inserted in center comes out clean. Serve with fresh fruit for a light brunch or dinner.

Crockpot Beef Bourguignon

3 T. flour
salt and pepper
3 lbs. beef chuck, cut into 1" strips
3 large carrots, peeled and sliced, I use unpeeled baby carrots
1 medium onion, sliced
6 strips cooked bacon, chopped into 1" pieces
2 c. red cooking wine
1 T. tomato paste
3 sprigs thyme, stemmed, I used 1/2 t. ground thyme
1 lb. fresh mushrooms, sliced
2 large potatoes, cut into 1" pieces, I used Dutch potatoes, cut in half

Coat meat in flour. Season with salt and pepper, to taste. Sear meat in skillet. Place meat in bottom of lined crockpot. Add other ingredients. Cover and cook on low 8 hours or on high for 4, until meat is tender.

This recipe reminds me of my mom's Italian beef stew. (Also found on this blog.)

Chocolate Chip Oatmeal Cookies

1 c. butter, softened
3/4 c. sugar
3/4 c. packed brown sugar
2 eggs
1 t. vanilla
3 c. oats (quick cooking)
1 1/2 c. SR flour
3.4 oz. pkg vanilla instant pudding mix
2 c. chocolate chips
1 c. chopped pecans, optional

Heat oven to 375. Cream butter and sugars until fluffy. Beat in eggs and vanilla. Combine oats, flour, and pudding. Add to creamed mixture and stir well. Stir in chips and nuts. Drop by level teaspoonfuls 2" apart on ungreased baking sheets. Bake 10-12 minutes until lightly browned. Cool.

Skillet Stovetop Times for Steak

Place meat in skillet and cook for these times:

Rare: 4-5 minutes (125 degrees)
Medium Rare: 7-8 minutes (130 degrees)
Medium: 8-9 minutes (140 degrees)
Well Done: 10+ minutes (145 degrees)

Sugar Cream Pie

1 unbaked pie shell
1 c. sugar
1/4 c. cornstarch
2 c. milk
1/2 c. butter, cubed
1 t. vanilla
1/4 t. cinnamon*

Heat oven to 450. Do not prick pie shell. Bake 15 minutes or until lightly brown. Cool. Reduce oven to 375. In a large saucepan, over medium heat, combine sugar and cornstarch. Add milk and stir until smooth. Bring to a boil. Reduce heat. Cook and stir 2 minutes until thick and bubbly. Remove from heat. Stir in butter and vanilla. Pour into crust. Sprinkle with cinnamon. Bake 15-20 minutes until golden brown. Cool. Refrigerate until chilled. Pie will set up while chilling.

*At Christmas, add 1/8 t. ground cloves, 1/8 t. nutmeg, & 1/8 t. ginger to cinnamon. Smells like Christmas!

Drop Biscuits

1 1/2 c. Bisquick mix
1/2 c. 1% or skim milk

Heat oven to 450. Stir ingredients until soft dough forms. Drop by spoonfuls onto sprayed cookie sheet. Bake 7-9 minutes until golden brown.

Bisquick Pancakes

2 c. Bisquick mix, I use heart-smart
1 1/4 c. 1% or skim milk
1 egg

Combine all ingredients, just until blended. Pour by slightly less than 1/4 c. onto hot, greased griddle or skillet. Cook until edges are dry. Flip over. Cook until golden. Serve with your favorite syrup, fruit, or preserves.

*chocolate chips, blueberries, raisins, pecans, or other favorites may be added to the batter before cooking if desired.

Crockpot Cinnamon Apple Monkey Bread

2 (5 ct) cans cinnamon rolls with icing
1/4 c. sugar
1 t. cinnamon
1/2 c. brown sugar
1/2 c. butter, melted
1 c. chopped apples, your choice, I like Fuji

Open each can of rolls and cut each roll into 6 pieces. Place sugar and cinnamon inside large ziploc bag. Add roll pieces to bag. Seal and shake bag until all pieces are coated. In a small bowl, combine brown sugar and butter. Place liner in crockpot. Place half the rolls in the bottom. Top with half the chopped apples & half the butter mixture. Repeat. Cover and cook on high for 2 hours. Check after 1 1/2 hours to be sure the bottom and edges aren't burning. When done baking, turn off crockpot and let stand for 5 minutes. Drizzle icing from rolls over the top while still inside the crockpot or invert bread onto plate and then drizzle with icing.

*This bread can be served as either a breakfast bread, or as a warm dessert with vanilla ice cream.