Peanut Butter Cookies

Peanut butter cookies aren't my absolute favorite, but the other day, I really wanted some, and I had VERY little time to make them. So, I looked through my Four Ingredient Cookbook, and found a few recipes. This one was the one I picked. It was the second one I found. Since it's from my Four Ingredient Cookbook, it only has four ingredients. I know you may be thinking, "How is that possible?" Well, it is, and they turned out perfectly soft and gooey! Here is the recipe:

Peanut Butter Cookies

1 cup peanut butter (It says to use crunchy, but I used creamy, and it worked great!)
1 egg
1 cup sugar
1 teaspoon vanilla

Mix all ingredients and form into 1-inch balls. Press flat on greased cookie sheet with a fork. Bake 10 minutes at 350 degrees.

I can't believe how incredibly quick and easy these were! I'll definitely be making these again!

Cornbread Chicken Pot Pie

It's been a while since I've posted a non-dessert item. When you only have to cook for two people, you don't make very special items. We usually have grilled cheese, pasta, or anything else that cooks little and quick. However, sometimes I get sick of that junk, and make something else. I've used this recipe a lot since we've been married, and it's easy and yummy. I've made it for people when they eat dinner with us, and I also make it for ladies in our ward when they have babies. This recipe came from my Campbell's Casseroles and One-Dish Meals cook book.

Cornbread Chicken Pot Pie

1 can cream of chicken soup
1 can whole kernel corn, drained
2 cups cubed cooked chicken or turkey
*1 package corn muffin mix
3/4 cup milk
1 egg
1/2 cup shredded cheese

Preheat oven to 400 degrees F. Mix soup, corn and chicken in 9-inch pie plate.
Mix muffin mix, milk and egg. Pour over chicken mixture.
Bake for 30 minutes or until golden. Sprinkle with cheese.

*I like to make my cornbread from scratch, so you can use your favorite cornbread recipe if you like to cook from scratch. If you do this, follow the recipe, and omit the milk and egg listed above.

Cereal Clusters

This recipe is actually called "Sweet Cereal Puffs" but I modified it a bit, and call it "Cereal Clusters." The base recipe is from my 4 Ingredients or Less cookbook. Since I modified it, it has one more ingredient, so there are five ingredients.

Cereal Clusters

3 egg whites
2/3 cups sugar
4 cups cereal (corn flakes, cheerios, honey nut cheerios, etc.)
1/4 teaspoon vanilla (0ptional)
3/4 cup peanut butter

Beat egg whites to a foam. Add sugar gradually, beating until stiff. Add vanilla if desired and peanut butter. Fold in cereal. Drop 2-inches apart on greased cookie sheet. Bake 14 minutes or until brown at 325 degrees. Cool. Shortly after baking, you might want to shape them into balls. Otherwise, if you use cheerios, they will be flat and fall apart.

Hot Milk Sponge Cake

This cake is really good. You can frost it if you want, or it's even good without frosting or glaze or any other topping. The choice is up to you. Here is the recipe. It's from my Better Homes and Gardens 75th Anniversary Edition cookbook.
Hot Milk Sponge Cake

2 eggs
1 cup flour
1 teaspoon baking powder
1 cup sugar
1/2 cup milk
2 tablespoons butter

-Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease a 9x9x2-inch square baking pan; set pan aside. Stir together flour and baking powder; set aside.
-In a medium mixing bowl beat eggs with an electric mixer on high speed about 4 minutes or until thick. Gradually add sugar, beating on medium speed for 4-5 minutes or until light and fluffy. Add the flour mixture; beat on low to medium speed just until combined.
-In a small saucepan heat and stir milk and butter melts; add to batter, beating until combined. Pour batter into the prepared pan.
-Bake in a 350 degree oven for 20-25 minutes or until a wooden toothpick inserted near center comes out clean. Cool cake in pan on a wire rack.

Snickerdoodles

Snickerdoodles aren't just fun to say. They're fun to eat, too! They are my all time favorite cookie. So, here is the recipe I use for making them. It's from my Pillsbury cookbook.

Snickerdoodles

1 1/2 cups sugar
1/2 cup margarine or butter, softened
1 teaspoon vanilla
2 eggs
2 3/4 cups flour
1 teaspoon cream of tartar
1/4 teaspoon salt
2 tablespoons sugar
2 teaspoons cinnamon

-Heat oven to 400 degrees F. In large bowl, combine 1 1/2 cups sugar and margarine; beat until light and fluffy. Add vanilla and eggs; blend well. Add flour, cream of tartar, baking soda and salt; mix well.
-In small bowl, combine 2 tablespoons sugar and cinnamon. Shape dough into 1-inch balls; roll in sugar-cinnamon mixture. Place 2 inches apart on ungreased cookie sheets.
-Bake at 400 degrees F for 8-10 minutes or until set. Immediately remove from cookie sheets.

Happy Baking!!!

Suit Yourself Tuna Salad

I started making this salad a few years ago, and ever since, I've been getting requests from Lance's family to make it for big parties. The thing with this salad, though, is that when I make it, it's never exactly the same. There are so many different things you can put in, and the ingredients at my house constantly vary, so I always decided to put different things in it. I'll give you the base recipe, and a list of different ideas of what to add to it. Also, I don't always want tuna in it, so you can substitute chicken, or just take it out all together. This recipe came from my Pillsbury cookbook.

Suit Yourself Tuna Salad

Salad

6 oz (2 1/4 cups) uncooked medium shell pasta
2 (16 oz) cans water-packed tuna or 1 (14 3/4 oz) can salmon, drained
1/2 cup diagonally sliced celery
1/2 cup shredded carrot

Dressing

1/2 - 3/4 cup mayonnaise or salad dressing (Miracle Whip)
1 teaspoon Dijon mustard (I usually use regular mustard)
1/4 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon pepper

Cook pasta to desired doneness as directed on package. Drain; rinse with cold water to cool.
In large bowl, combine cooked pasta and all remaining salad ingredients; toss gently.
In small bowl, combine all dressing ingredients; blend well. Add to salad; toss gently to coat. Serve immediately, or cover and refrigerate until serving time.

Extra Ingredients (you choose)

Diced apple
Diced avocado
Cooked, crumbled bacon
Chopped bell pepper
Shredded or diced cheese
Chopped chives
Chopped cucumber
Chopped dill pickle
Dried dill weed
Grapes
Chopped, Hard-cooked eggs
Mandarin orange segments
Sliced olives
Chopped or sliced green or red onions
Chopped parsley
Pickle relish
Shelled sunflower seeds
Shoestring potatoes
Diced tomatoes
Chopped walnuts or pecans
Pomegranate seeds

I'm sure you can think of some other ingredients that aren't on this list. Don't be afraid to experiment.

Cake Mix Cookies

I love these cookies because they are so easy to make, and they can be pretty much any flavor you want, depending on the cake mix you choose. When I use a white cake mix, I like to stir in some sprinkles to make them more festive. I got this recipe online somewhere in one of my searches for yummy treats! Enjoy!

Cake Mix Cookies

1 cake mix
1/3 cup water
1/4 cup oil
1 egg

Combine ingredients in a large mixing bowl. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 8-10 minutes at 350 degrees F.

See! I told you it was easy!