Monday, September 20, 2010

Peanut Butter-Cup Cookies by: Kimberly

I also made these for church yesterday...and I didn't bring one of them home!


  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 3/4 cup dark brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 12-ounce package small peanut butter cups, coarsely chopped
  1. Heat oven to 375° F. Line 2 baking sheets with parchment paper. In a large bowl, whisk together the flour, baking soda, and salt.
  2. Using an electric mixer, beat the butter and sugars until creamy. Add the egg and vanilla and beat to combine. Gradually add the flour mixture, mixing until just incorporated. Fold in the peanut butter cups.
  3. Drop tablespoon-size mounds of dough 2 inches apart onto the prepared baking sheets. Bake until light brown around the edges, 12 to 15 minutes. Transfer to a baking rack to cool.

Breakfast Sausage & Rice Ring by: Kimberly

I made this for church yesterday, and it was a hit!

2 rolls of sausage, mild
1 cup chopped onions
1/2 cup of chopped green bell pepper
1 ts garlic salt
2 tbs dark brown sugar
2 cups cooked rice (cooked in chicken broth)
2 cups shredded cheese
1 package canadian bacon


In a heavy skillet, add breakfast sausage, onions, & bell peppers.. Cook over medium heat on stove until the meat is no longer pink and the vegetables are tender. Add salt, brown sugar, and rice, and mix well. Remove from heat and add 1 cup shredded cheese and mix well.

Preheat oven to 375 degrees F.

On a round baking stone arrange crescent dough triangles in a circle with wide bases overlapping to form a circle in the center of the stone. The crescent roll points should be hanging over the edges. Place a scoop of rice and meat mixture evenly on wide edges of crescent roll. Sprinkle 1/2 cup shredded cheese evenly over meat and rice mixture. Bring points up over filling and tuck under center bases. The filling will not be completely covered with crescent rolls. Slice Canadian bacon in half and place slices over mixture between rolls. Bake for 13 to 15 minutes or until golden brown. Remove from oven and sprinkle remaining shredded cheese on top of dish.


Saturday, September 11, 2010

Shrimp Delight by Ashley

My Mother-n-law sent me this recipe last week and I made it last night. It is very easy and so good. Everyone loved it especially Jeremy and Blake. Yum!! It also make quite a bit.


1 can cream of celery
1 can rotel tomatoes
1 can golden onion soup
2 cups long grain rice (raw)
1 onion
1 bell pepper
2 lbs.peeled and deveined shrimp
1 stick of butter or margarine
Preheat oven to 350 Saute onion and bell pepper in butter. MIx onion and bell pepper with all other ingredient. Pour into a casserole dish . Put foil tightly around top of casserole dish . Bake for 1 hour, but take out and stir 30 minutes in, return to oven. Serve with salad and garlic bread . Enjoy !