Peanut Butter Brownies

http://allrecipes.com//Recipe/chewy-peanut-butter-brownies/Detail.aspx

*I can't have peanut butter without chocolate, so before baking I sprinkled a good handful (or so) of chocolate chips on the top of the brownie mixture. Sooo good! :-)

Been busy...

And in the meantime we've been eating a little of this...

and a little of this.

Tonight we'll be having these... and tomorrow we'll be trying out this.

And to sweeten things up some we've tried this new recipe (which turned out pretty darn good!) and this weekend's new dessert is this... can't wait! :-)

Hope y'all are having a fantastic weekend!

Pioneer Woman's Malted Milk Chocolate Chip Cookies

http://thepioneerwoman.com/cooking/2010/06/malted-milk-chocolate-chip-cookies/

Sloppy Joe Turnovers

1 lb. ground turkey, chicken, or beef
1/4 c. onion (you can sprinkle in dried, minced onion if you prefer- I use anywhere from half to a whole onion depending on the size)
1/2 c. ketchup
1/4 c. sour cream
1/2 tsp. salt
1/4 tsp. garlic powder
10 oz. can refrigerated flaky biscuits

-Heat oven to 375 degrees. Brown ground beef and onion in a skillet. Add ketchup, sour cream, salt and garlic powder. Simmer for 2 minutes. Roll out biscuits (just stretch them out a bit with your hands). Place a heaping spoonful of meat mixture in the center of each biscuit. Fold over the biscuit to cover meat and seal the edges with a fork ( I do this by hand). Cut a slit on the top of biscuit. Bake turnovers on a cookie sheet for 15-20 minutes or until golden brown on top.

Artichoke Chicken

Ingredients

• 1 (15 ounce) can artichoke hearts, drained and chopped
• 3/4 cup grated Parmesan cheese
• 3/4 cup mayonnaise
• 1 tbsp garlic salt
• 4 skinless, boneless chicken breast halves

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic salt. Place chicken in a greased baking dish, and cover evenly with artichoke mixture.
3. Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.

Enchiladas

1 lb hamburger meat
1 small onion, chopped
1 can chopped black olives
1 can cream of mushroom soup
1 can Enchilada sauce*
8 oz shredded cheddar cheese
6-8 flour tortillas

Brown the meat and sauté the onions in with it. Once that is done, add in the olives and let it heat and then add in 3/4 of the cheese and let it melt - mix it all together. Fill tortillas with the meat mixture and roll up. Combine the mushroom soup and enchilada sauce and pour on top. Top with remaining cheese. Bake at 350 for 30-40 minutes.

*I did not have any canned enchilada sauce, however I did have an envelope of enchilada seasoning/mix. Whisk that into a can of tomato sauce and voila- red (and kinda spicy!) enchilada sauce- yum!

Oatmeal Peanut Butter Chocolate Chip Cookies

I wanted to make something new so I visited my old friend Dr. Google. He led me to this recipe that produced some super yummy cookies! I used my good ol' 10-year old hand mixer for the majority of the mixing. While combining the wet and dry ingredients it started struggling so I gave it up and mixed by hand.


Ingredients
* 1 cup butter
* 1/2 cup granulated sugar
* 1 cup firmly packed light brown sugar
* 1 cup smooth peanut butter
* 2 large eggs
* 2 tablespoons vanilla extract
* 2 cups quick-cooking rolled oats
* 2 1/2 cups all-purpose flour
* 1 teaspoon baking soda
* 12 ounces semisweet chocolate chips

Preparation
1. Preheat oven to 350°. In a medium bowl with a hand or stand mixer on medium speed, cream butter and sugars until smooth. Add peanut butter and mix until combined; then add eggs and vanilla, scraping down sides of bowl as needed.

2. In another medium bowl, whisk together oats, flour, and baking soda. Add to butter mixture and mix on low until well incorporated. Stir in chocolate chips with a wooden spoon.

3. Drop dough by rounded tablespoons 1 in. apart onto ungreased baking sheets. Bake 10 to 12 minutes, switching position of pans halfway through baking, or until lightly browned but still soft in the center. Transfer cookies to racks to cool.