The Best Peanut Butter Cookies
Makes 24 Cookies
The inspiration for this recipe comes from my Grammy Carl—she was the queen of homemade cookies. They are so good! For a little something extra special, I put a dollop of jelly in the center after baking. While the cookies are still hot, I make an indentation the size of a thumbprint in the center of the cookie, which I fill with jam.
1 cup creamy peanut butter
¾ cup (1½ sticks) unsalted butter, softened
¼ cup vegetable shortening
1¾ cups packed light brown sugar
2 large eggs, at room temperature
1 tablespoon pure vanilla extract
2¾ cups all-purpose flour
1¼ teaspoons baking soda
¼ teaspoon kosher salt, plus more for sprinkling
1 cup peanut butter chips
Any flavor fruit jam – I used Strawberry Rhubarb
PREHEAT THE OVEN to 375°F. In the bowl of an electric mixer fitted with the paddle attachment, combine the peanut butter, butter, and shortening and beat on medium speed until light and smooth, about 2 minutes. Add the brown sugar and cream until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating well in between each addition. Beat in the vanilla and combine until mixed. Whisk the flour, baking soda, and salt together in a medium bowl. Add the flour in 3 additions to the peanut butter mixture, beating until just combined. Stir in the peanut butter chips. Use a 2-ounce ice cream scoop and scoop balls of dough onto a baking sheet. Bake the cookies on the middle oven rack on a greased baking sheet for 13 minutes. Transfer cookies to a rack to cool. Don’t forget to make an indentation in your cookies for the jam. Repeat to bake the remaining cookies.
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Looking for a perfect way to end your summer in The Hudson Valley? Don’t miss the Columbia County Fair! This year they are celebrating 175 years of festivities with rides galore, exhibitions, and competitions. Most importantly, The Bounty Cooking Contest .. which is themed for all things PIES! From sweet to savory, children to adults .. everyone can enter! For me to judge! That’s right.. I’ll be there .. ready to taste away. The prizes are fantastic and I am always searching for inspiring recipes for my show, Farmhouse Rules. Please make sure to check the rules on the site and I hope to see you on September 1.
For more information and to find out how to enter, Please visit Ginsberg’s website. I hope to see you there and taste your delicious pies!
Hello everyone! I am SO excited to share some big news … Yesterday I got the call from my Producer at Food Network that Season 3 of Farmhouse Rules has been given the GREEN LIGHT!! I am so full of great ideas to share and summer produce is just unbelievable here on the farm. I give endless Thanks for all the support and appreciation on this journey. Love, Nancy – The Fuller Farmer … XX
A special Congratulations to my crew at Follow Productions, I couldn’t do any of this without them! See you all soon!!!!! 🙂
Wondering what to do with last night’s leftover roasted chicken?
Slice it up and put it on some savory herb bread with pesto sauce. (Use basil and mayo if you don’t have pesto).
Add a fresh, crisp Boston bib lettuce leaf and a thin slice of onion. If you have it, add bacon!
My Oh My!!! Lunch is served!
This is a simple, foolproof recipe using Pillsbury pre-made pastry. Line the pie plate, put all the ingredients in and follow the recipe. It’s delicious.
6 cups of blueberries fresh or frozen
3 tablespoons flour
3/4 cup of white sugar
Juice of one lemon
1 teaspoon lemon zest
1 tablespoon cinnamon
1 tablespoon of vanilla
Pinch of salt
2 tablespoons of butter
1. After crust is all assembles wipe with milk or cream and sprinkle 2 tablespoons of sugar on top.
2. Preheat oven to 425•
3. Bake pie at 425 for 20 minutes and lower temperature to 375•
4. Bake for 1 hour.
lbs cubed sirloin beef
Mix 2 cups of flour with 1 Tbsp salt and 1/2 Tbsp pepper to dredge meat
Heat a cast iron skillet or Dutch oven. Heat 3 tablespoons of oil and 3 tablespoons of butter (add more if needed). Pat the meat dry with a paper towel.Dredge meat with flour. Shake off extra flour.
Add cubes of beef to butter and oil mixture. Do not crowd the meat in the pan or the beef will steam and be tough.
After beef has been browned, remove to a plate and let sit.
To the pan add:
2 onions chopped
4 stalks of celery chopped
Sauté until translucent.
Add 6 cloves smashed garlic
Add 1 1/2 lbs of carrots
1 pound of parsnips
2 large sweet potatoes
1 20 oz can of tomatoes
3 cups of beef stock or wine (red)
2 stalks of rosemary
2 stalks of thyme
2 bay leaves
2 tablespoons of dried basil
Put everything in a Dutch oven, cover and cook in the oven at 300 degrees for 2 1/2 hours.
Remove from oven and salt to taste.
Remove herb stalks.
Add a tablespoon of butter
A pinch of ground cloves
1 tsp. of curry powder
A pinch of cayenne
1 tablespoon of cumin
Let rest 15 minutes and serve.