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Recipes
One-Bowl Reese’s Peanut Butter Cookies
By srumbel
If you love peanut butter cookies and quick, easy recipes, you’ll go crazy over these crisp, buttery, One-Bowl Re...
- ½ cup cold butter 4-ounces
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 large egg
- ½ cup smooth peanut butter
- 1 teaspoon vanilla extract
- 1 ⅓ cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup roughly chopped Reese’s peanut butter cups 18-20 miniature cups, about 6 ounces
- Café Tips for making this One-Bowl Reese’s Peanut Butter Cookies
- You want to start with cold butter and warm it in the microwave (or stovetop) until it is just beginning to melt. My microwave is 1000 watts and takes about 30 seconds.
- If the dough seems too loose to scoop nicely, stick the bowl in the refrigerator for about 10 minutes and you’ll be good to go!
- You can use either light or dark brown sugar for these peanut butter cookies. I like the deep, rich color of the cookies when made with dark brown sugar.
- Reese’s Peanut Butter Cups come in several different sizes. I started out using the miniatures which required unwrapping. Then I discovered the Minis which are a small version and unwrapped! I cut each one into 4-5 chunks.
- I use a medium size ice cream (or cookie) scoop to scoop up my dough for uniform size cookies.
- I love these pre-cut parchment paper sheets. They come with 100 sheets in a box so they last forever and come in a flat box for easy storage.
- It always seems that a few cookies in a batch don’t like to cooperate and come out of the oven with an irregular shape. If you use a metal spatula while the cookies are still hot you can gently push the back into a nice circular shape.
- If you’re in a hurry, add all the chunked peanut butter cups to the dough. But for a really pretty presentation, only add half to the dough and top the cookies with the remaining candy just as they emerge from the oven.
- These cookies freeze well. Allow them to cool completely on a cooling rack, then transfer to a ziplock bag or airtight storage container and freeze.
- For a wonderful dessert, serve these One-Bowl Reese’s Peanut Butter Cookies with a bowl of ice cream, drizzled with this Ridiculously Easy Caramel Sauce.
Garden Chicken Cacciatore
By srumbel
Here’s the perfect Italian meal to serve company
- 12 boneless skinless chicken thighs (about 3 pounds)
- 2 medium green peppers, chopped
- 1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic, undrained
- 1 can (6 ounces) tomato paste
- 1 medium onion, sliced
- 1/2 cup reduced-sodium chicken broth
- 1/4 cup dry red wine or additional reduced-sodium chicken broth
- 3 garlic cloves, minced
- 3/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Tropical Dream Bars-Southernplate
By srumbel
If you can’t take that vacation, at least you can make these amazing tropical bars and pretend
- 20 golden Oreo cookies (or generic version)
- 3 tablespoons butter, melted
- ½ cup sweetened shredded coconut
- 8 ounces cream cheese, at room temp
- 8 ounce whipped topping, thawed
- 8 ounces crushed pineapple, drained
- ¼ cup powdered sugar
- 1 cup whole milk
- 3.4 ounce package coconut cream instant pudding mix
Pineapple Lime Jello Salad
By srumbel
I quick and delicious side dish that you can make in a matter of minutes from sixsistersstuff
- 8 oz container of low fat Cool Whip
- 4 oz box of Lime Jello
- 12 oz container of fat free Cottage Cheese
- 21 oz can of tidbit pineapple, drained
- 2 Bananas, sliced
Reese's Pieces Soft Peanut Butter Cookies
By srumbel
The cookies are soft, moist, with irresistibly tender centers, a slight bit of chewiness to the edges, loaded with ...
- 1 large egg
- 1 cup light brown sugar, packed
- 3/4 cup creamy peanut butter (do not use homemade or natural peanut butter; use Jif, Skippy, or similar)
- 1/2 cup unsalted butter, softened
- 1 tablespoon vanilla extract
- 1 3/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- pinch salt, optional and to taste
- 1 cup Reese's Pieces
- 1 cup semi-sweet chocolate chips
Chocolate-Covered Cherry Cookies
By srumbel
I always make these cookies for family gatherings, and they never last very long
- 1/2 cup butter
- 1 cup Imperial Sugar® / Dixie Crystals® Granulated Sugar
- 1 egg
- 1-1/2 teaspoons vanilla extract
- 1-1/2 cups all-purpose flour
- 1/2 cup baking cocoa
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 48 maraschino cherries, blotted dry
- FROSTING:•1 cup (6 ounces) semisweet chocolate chips
- 1/2 cup sweetened condensed milk
- 1 to 3 teaspoons maraschino cherry juice
Peach Crumb Bars
By srumbel
If you don't have fresh peaches on hand, these also work great with canned or bottled peaches (I've made them with...
- for the bars:
- 3 cups flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup cold butter
- 1 egg, lightly beaten
- for the filling:
- 5 cups peaches, peeled and diced (about 7 peaches)
- 2 tablespoons lemon juice
- 1/2 cup flour
- 1 cup sugar
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Andes Mint Chocolate Fudge Cookies
By srumbel
Andes mint chips packed in fudgy cookie - one of the easiest cookies you will ever make! from crunchycreamysweet
- 1 c all-purpose flour
- 1/4 tsp baking soda
- 1/8 tsp salt
- 5 Tbsp unsalted butter
- 7 Tbsp unsweetened cocoa powder
- 2/3 c granulated sugar
- 1/3 c packed light brown sugar
- 1/3 c sour cream or Greek yogurt
- 1 tsp vanilla extract
- 3/4 c Andes mint chocolate chips
Peanut Butter Bon Bons | Favorite Family Recipes
By srumbel
These Peanut Butter Bon Bons are SO addicting! They are really good on their own, but dipping them chocolate takes ...
- 2 c. graham cracker crumbs
- 4 c. powdered sugar
- 1 c. flaked coconut
- 1 c. butter, softened
- 1 tsp. vanilla
- 1 c. creamy peanut butter
Chocolate Stuffed Strawberries
By srumbel
Let the goodness of berries speak for themselves in these simple and delicious desserts
- 3 fresh strawberries
- 6 to 9 NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate or Dark Chocolate Morsels
- straw