Peanut Butter Cookies

Peanut Butter Cookies
family recipe
makes 3 dozen cookies

1 1/4 Cups Flour
1/4 Teaspoon Baking Soda
1/4 Teaspoon Salt
1/4 Cup Shortening
1/4 Cup Butter, Softened
1/2 Cup Creamy Peanut Butter
1/2 Cup Sugar
1/2 Cup Packed Brown Sugar
1 Egg
Additional Sugar For Topping (optional)


Preheat oven to 350 degrees.  In a small bowl, mix flour, baking soda, and salt together.  Set aside.  In a medium bowl, beat together shortening, butter, peanut butter, and white and brown sugars.  Mix in flour mixture. Roll dough into 1-inch balls and dip the balls into additional sugar if desired.  Flatten crisscross style with a fork or ridged end of a meat mallet.  Bake for 8-10 minutes or just until edges begin to brown.

My husband eats peanut butter like it's going out of style.  Do you remember that commercial where this mom sends her college daughter a jar of peanut butter and she sits around eating it by the spoonful?  That's what my husband does. Every day. 

Copycat Granite City Dip

Copycat Granite City Dip
from food.com
makes 1 1/2 cups of dip

1 Cup Sour Cream
1/2 Cup Mayonnaise
1/4 Teaspoon Onion Powder
1/4 Teaspoon Garlic Powder
1/4 Teaspoon Curry Powder
1/4 Teaspoon Dried Dill Weed
1/8 Teaspoon Paprika
1/4 Teaspoon Worcestershire

Combine all ingredients in a bowl.  Garnish with a another little sprinkle of dried dill.  For best results, chill in the fridge a few hours before serving.

I'm usually not a bit fan of copycat recipes.  I feel like the copies have high standards and they are never quite as good as the original.  However, this recipe comes pretty darn close to the real deal.  Of course it's amazing with some seasoned waffle fries, but it's also a great sandwich spread or veggie dip.  I haven't tried this yet, but I imagine that you could substitute Greek yogurt for some or all of the sour cream and mayo and it would be just as tasty!

Pink Peppermint Cake

Pink Peppermint Cake
Family Recipe

1 Box White Cake Mix
1 Stick of Butter, Sotftened*
1 Teaspoon Peppermint Extract
Red Food Coloring
1 Jar of Fudge (Mrs. Richards is best!)
16 oz. Cool Whip**
1/2 Teaspoon Peppermint

Make cake mix as directed except substitute butter for oil.  Mix in 1 teaspoon peppermint and add a few drops of red food coloring.  Bake as directed on box. Let the cake cool.

When the cake has cooled, spread the fudge on top.  Mix together the cool whip, 1/2 teaspoon of peppermint and a few drops of red food coloring.  Spread the cool whip over the fudge.  Plate using your fanciest china and enjoy!

*Can substitute shortening for some of the butter for a different texture!
**Can substitute real whip cream for the cool whip.  Beat together 3 cups heaving whipping cream and 1/2 cup powdered sugar until soft peaks form.

I've been holding out on you.  This recipe is one of my favorites and I'm just now posting it!  I only have it once a year since it's the only cake that I will have on my birthday.  I'm very particular about the way it's made, it's gotta be just right!  On my 21st birthday, my family came up to visit me at college and, of course, were bringing up my cake to help me celebrate.  I had a particularly rough week and was especially looking forward to having a slice. My mom got all the forks and plates ready and I lifted up the lid of the cake and to my horror I found that it was GREEN!  Not my PINK peppermint cake!  My mom had made it with Creme De Mint instead of the peppermint extract and as a result, I had a green cake.  We still laugh about that now.