Delicious Root Beer Cookies

My friend, Amber, was kind enough to share her recipe with me. Honestly my first thought was that they didn't sound very appealing, but since root beer is my most favorite drink, and the only carbonated beverage I drink, I decided to give them a try! Boy, I was sure glad I did! They were surprisingly wonderful! My new favorite cookie-and sure to be yours too! These will not and did not last long!



INGREDIENTS:

1 cup sugar
1 cup brown sugar
1 cup butter
2 eggs
2 Tbl. root beer extract
1 tsp. vanilla
1/2 cup buttermilk
4 cups flour
1 tsp. baking soda
1 tsp. salt



Combine sugars and butter, cream until smooth. Add eggs, root beer extract, vanilla and buttermilk. Mix until all combined. Add flour, soda and salt. Drop by spoonfuls on to a greased cookie sheet. Bake at 350 degrees for 6-10 minutes (I baked mine 9 minutes and they were great!)



Frost when completely cooled.

3 cups powdered sugar
6 Tbl. butter
1 Tbl. root beer extract
3 Tbl. milk

Beat 1 cup of sugar with butter; alternating in the rest.
ENJOY!

White Bread

I have always made our bread in our bread machine. But I figured if something ever happened and I couldn't use my trusted machine I better have a back up! So I was on a hunt, and I finally found and made a bread that was absolutely wonderful! We ate one whole loaf for dinner! YES one whole loaf! This is a more time consuming recipe, but worth every butter coated slice of bread! :)

INGREDIENTS:

2 cups warm water (110 degrees)

2/3 cup white sugar

1 1/2 Tbs. yeast

1 1/2 tsp. salt

1/4 cup veg. oil

6 cups bread flour (I used all purpose and it turned out great)

In a large bowl, dissolve sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam. This takes about 30 minutes.

Then mix in salt and oil. Mix in flour one cup at a time. Knead dough on a floured surface until smooth. Place in a well oiled bowl and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour. Punch dough down to get air pockets out. Knead for a few minutes and divide in half. Shape into loaves, and place into two well oiled 9 x 5 inch loaf pans. Allow to rise until dough has risen 1 inch about pans. Bake at 350 for 30 minutes. ENJOY!

Eggless Chocolate Peanut Butter Cookies

I was having a major pregnant lady craving for something sweet (NO! I am not pregnant, that is just how intense this craving was!). And unfortunately I didn't have eggs. Not really wanting to go to the store I decided on making a batch of eggless cookies. They turned out great! My hubby, I swear, ate 3/4 a batch to himself! These will definitely be a crowd pleaser!

INGREDIENTS:

2 cups flour

1 tsp. baking soda

1 tsp. baking powder

1/4 tsp. salt

3/4 cup butter

1 cup + 2 Tbs. brown sugar

1 tsp. vanilla

1/4 cup cocoa powder

2/3 cup peanut butter

1/2 cup milk

Cream butter and sugar. Min in vanilla, cocoa powder and peanut butter. Gradually mix in flour, soda and powder, and salt. Let it mix until moistened and smooth. Then add your milk. These are the moistest cookies you'll ever consume! Even after a couple of days, they are still so soft! You can cook as is or you can add some chips. I added milk and carmel swirl chips, but peanut butter, milk, even white chocolate chips would be delicious! Bake at 375 for 11 - 13 minutes! Enjoy!

Sarah's Strawberry Crepes

My friend Sarah posted on her blog the best crepe recipe ever! I had no idea crepes would be so easy to make! This is definitely one you're going to want to try and to keep in your recipe file!

INGREDIENTS:

2 cups milk

4 eggs

1 Tbs. veg. oil

1 1/2 cup flour

3 Tbs. sugar

1/4 tsp. salt

Combine all ingredients together. Pour 1/4 cup batter in to a 8 inch greased skillet. Lift and tilt so batter is spread evenly across bottom of pan. Cook until top appears dry, flip it, and cook 15 seconds longer.

FILLING:

8 oz. cream cheese

1 1/4 cup powdered sugar

1/2 tsp. vanilla

strawberries

whip cream

Cream together cream cheese, powdered sugar and vanilla. Slice your strawberries and you can leave them separate or you can mix them in your cream cheese mixture. Spread about 2 tablespoons of mixture in the middle of a crepe add some strawberries and whip cream. Roll them up and enjoy!

Crock Pot Spare Ribs

I love ribs. It's no secret! If I had to choose one meal for the rest of my life; I'd choose ribs! BUT only if I can have them slow cooked to perfection in the best BBQ sauce ever! We use this recipe for chicken too! It really is the best! Trust me!

INGREDIENTS:

1 cup catsup

1 cups water

1 onion, sliced

1/4 cup Worcestershire sauce

2 tsp celery salt

1 tsp garlic powder

1/2 cup brown sugar

Mix all ingredients together in separate bowl. Pour mixture over ribs. Cook in crock pot 8-10 hours on low. Have alone or serve over rice. We had this same sauce over chicken legs just last night. For that we put our chicken in a 9 x 13 pan and poured the sauce over them, covered with tinfoil and cooked for about 1 and a half hours at 350. So yummy!!!

Chicken Stuffing Casserole

This is another one of my mom's recipes. What can I say...she is a great cook! This dish has become one of my families favorites! I guess we are suckers for homestyle cookin'!

INGREDIENTS:
8 boneless, skinless chicken breasts
8 slices of cheese (my mom uses swiss, I use whatever is in the fridge)
1 can cream of chicken soup, family size
Onion salt or Celery salt
3/4 cup butter
3 cups dry stove top stuffing

Place chicken in 9 x 13 pan then sprinkle with onion salt. Place one slice of cheese on top of each chicken breast. Spread undiluted soup over cheese. Melt butter and mix with stuffing. Put stuffing on top of soup. Cover with tin foil and bake 90 minutes at 325 degrees.

This is such an easy recipe! From start to finish is like a total of 5 minutes! I usually let my chicken thaw out before I cook it. Just stick them in the fridge before you head to work. If you put frozen chicken in add about 30 extra minutes to cook time.