These are absolutely to die for! They taste a little bit like nutter butters but better! I brought some over to the physical education department and they are all asking me for the recipe.
1 C. Crisco
1 C. creamy peanut butter
1 C. Sugar
1 C. Packed brown sugar
1 t vanilla
3 eggs
3 C. flour
2 t baking soda
½ t salt
Filling:
1 C creamy peanut butter
½ C. butter, softened
4 C. powdered sugar
2 t vanilla
3-4 Tbs milk
Cookies:
Preheat oven to 375 degrees.
Cream shortening, peanut butter, and sugars together until light and fluffy. Add in vanilla, and eggs one at a time. Add flour, baking soda, and salt to dough. Mix to combine. The dough will be very soft-that’s normal!
Roll dough into ½ inch (or a little larger) balls, roll in sugar, place on ungreased cookie sheet and do the little forky criss-cross thing. (I used a regular size 40 ice cream scoop and divided them into two cookies in order to make the perfect size balls, a mini scoop is perfect).
Bake for 6-8 minutes, or until puffed and set, but not browned. Remove from oven. Let cool on baking sheet for 2-3 minutes and then transfer to cooling rack.
Filling: beat peanut butter, butter, sugar, and vanilla together until smooth, if needed, add milk until desire consistency is reached. When cookies are completely cooled, spread a layer of frosting on one side and sandwich together.
Yield: about 4 dozen sandwiches.
Wednesday, February 9, 2011
Sunday, February 6, 2011
Baked Creamy Chicken Taquitos
We had these during the super bowl and really liked them. They aren't greasy like regular taquitos and healthier. They were cheap and easy to make so that is always a bonus!
1/3 C (3 oz) cream cheese
1/4 C salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic
2 C shredded cooked chicken
1 C grated pepperjack cheese (we used Colby jack, use your favorite kind of cheese or something to give it a kick).
small corn tortillas
kosher salt
cooking spray
Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.
You can prepare up to this step ahead of time. Just keep the mixture in the fridge.
Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.
Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.
Then roll it up as tight as you can.
Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown (ours only took 13 minutes so watch them.)
Dip 'em in salsa, sour cream, guacamole, ranch, or other sauces.
We think next time we’ll add a little more cheese to make them cheesier and maybe try something other than boiled chicken to give it a different flavor.
1/3 C (3 oz) cream cheese
1/4 C salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic
2 C shredded cooked chicken
1 C grated pepperjack cheese (we used Colby jack, use your favorite kind of cheese or something to give it a kick).
small corn tortillas
kosher salt
cooking spray
Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.
You can prepare up to this step ahead of time. Just keep the mixture in the fridge.
Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.
Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.
Then roll it up as tight as you can.
Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown (ours only took 13 minutes so watch them.)
Dip 'em in salsa, sour cream, guacamole, ranch, or other sauces.
We think next time we’ll add a little more cheese to make them cheesier and maybe try something other than boiled chicken to give it a different flavor.
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