These peanut butter cookies are to die for!!  I just had to share it will all of you, I found it at elise.com, link is listed below.  Very easy to make.  Recipe said cook for 9-11 minutes at 375 degrees, I left them in for a couple minutes longer, until the tops of the cookies started to get a little color.  They are scrumptious, think I will eat another.

Another cheesy, ooey gooey recipe from my kitchen to yours.  This is a favorite of ours once every couple weeks.  Real good with Yukon Gold Potatoes, but any kind works.  For this recipe because I was in a hurry, I microwaved the potatoes for a minute or so to cook half way so that the time in the oven isn’t as long.  Don’t overcook them if you do this, or you will have mush.  I also left the skins on this time, when I usually peel them.

Preheat oven to 375 degrees

Ingredients:

• Olive Oil
• 1/2 Onion, Diced
• 3-5 Garlic Cloves, Pressed or Diced Fine
• 2 Tablespoons Flour
• 1 Cup Milk
• 1 Can Chicken Stock
• 1 Cup Cheddar Cheese
• 3 Potatoes, Sliced Thin

Saute in some olive oil, the onion and garlic.

When the onions are opaque, add your flour and cook for a minute or so, then add your chicken broth and milk and cook until bubbly and thick.

Add your cheese.

Stir together until nicely mixed in.

Next prepare a section on your counter for an assembly station.  Grab your casserole dish, any size will do, salt and pepper, cheese and potatoes.

I sprayed my dish with Pam first.  Place one layer of potatoes on the bottom of the pan, add salt and pepper.

Next add a layer of cheese.

Repeat this step several times until you have run out of potatoes and cheese.

Pop in the oven for 20 minutes if you cooked the potatoes in the microwave first, or 45-50 minutes if they were raw. Enjoy!

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Yum, baked chicken.  Was always a favorite growing up, my Mom always made it so good.  Now it’s my turn!

Preheat the oven to 375 degrees.  Put the oil and butter in a pan and put it in the oven while it’s preheating to melt the butter, set a timer so you don’t forget.

Ingredients:

• 3-6 Chicken Thighs
• Tablespoon Butter (Not Pictured)
• Tablespoon Olive Oil
• 1/2 - 1 Cup Flour
• 1-2 Tablespoons Seasoned Salt
• 1-2 Tablespoons Chili Powder
• 1-2 Tablespoons Garlic Powder

Mix the flour and spices in a plastic baggie.  Take the pan out and add the chicken skin down.  Cook for 25 minutes on each side.

Mac & Cheese is in another post…..

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This recipe I wrote on my blog years ago. I enjoy it so much, just came across it and I will cook it up this week.

Filling:

• Use Chicken Tenders (preferred), but breasts will do. Cut up in small cube pieces.
• In a pan, melt 1-tablespoon butter and Extra Virgin Olive Oil, 1 turn of the pan.
• Add 3 cloves garlic, finely chopped.
• Add 1/2 white onion, chopped
• Add 1 Jalapeno, finely chopped (Half if you don’t want it spicy)
• Add Chicken
• Add Kosher Salt (As much as you like)
• Add 1-tablespoon Pepper
• Add 1-tablespoon Poultry Seasoning
• Add 1/2-tablespoon Chili Powder

When pink color in chicken is almost gone..

• Add Italian dressing (low fat), 1-2 turns of the pan
• Add La Victoria Green Taco sauce or similar, 2 turns of the pan
• Add 1-2 Tomatoes, CubedLet cook and marry until liquids are dissolved, then it’s ready!

Extras:

• Green or red cabbage, thinly cut
• White onion (We like cooked and raw in our food)
• Cilantro
• Avocados, cubed
• Habanero Salsa or Regular.
• NO SOUR CREAM, trying to be good here…J

Shells:

• Corn tortilla soft shells, or made crispy in Extra Virgin Olive Oil.

Hint: The next day I made a salad bowl with all the leftovers (no corn tortilla) and it was scrumptious.

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