Unbelievable Peanut Butter Cookies

This peanut butter cookie recipe is unbelievable, because it only has FOUR ingredients!  It's so easy, that even kids or people who don't bake can make them.  Plus...they taste so good! ♥

Unbelievable Peanut Butter Cookies 

1 cup peanut butter (smooth or chunky)

1 cup sugar

1 egg, beaten

1 tsp. vanilla

Preheat oven to 350 degrees.  In a medium bowl, combine peanut butter, sugar, egg, and vanilla until well blended.  Roll into 1.5-inch balls, place 2 inches apart on a baking sheet sprayed with nonstick cooking spray, and press with a fork.  Bake at 350 degrees for 10 to 12 minutes until lightly browned.  Allow to cool slightly and then remove to a rack to finish cooling. 

Click here for printable format

This is the only peanut butter cookie recipe I've ever used.  My mom used this recipe, and I've continued the tradition, so it has been in my family for over 50 years!

Oreo Delight

Oreo cookies, chocolate pudding, cream cheese, and whipped topping...how could this not be delightful? ♥

A family-sized package of Oreo cookies is pictured, but a regular-sized package will be plenty.

Oreo Delight

This fabulous recipe is from Southern Bite:  http://southernbite.com/2010/10/27/oreo-delight/

Notes:

*I use:

• 1 regular-sized package of regular Oreo Cookies (not Double Stuff)--about 36 cookies
• 2 (3.9 oz.) packages instant chocolate pudding
• 3 cups cold milk

*Oreo Delight can be made and served on the same day.  It can also be made a day ahead of time, which I prefer, so it can thoroughly chill and flavors can meld.  If making a day early, add the reserved Oreo crumbs right before serving.

Click here to print!

you could also place them in a large ziplock bag and crush them with a rolling pin.

Recipe: http://centercutcook.com/chocolate-lasagna/

you could also place them in a large ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done.

Recipe: http://centercutcook.com/chocolate-lasagna/

 

Pineapple Upside-Down Cake and Tutorial

Pineapple Upside-Down Cake is an old-fashioned cake that is light and tender.  The gooey pineapple and cherries coated with a buttery brown sugar glaze is scrumptious. 

Salt not pictured.

 Pineapple Upside-Down Cake

1 (20 oz.) can pineapple slices in juice
2 tbsp. butter
1/2 cup packed brown sugar
7 whole maraschino cherries
1 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup shortening
3/4 cup granulated sugar
1 egg
1 1/2 teaspoons vanilla

Preheat oven to 350. Drain pineapple; reserve liquid. Melt butter in a 9x1.5 inch round cake pan. Stir in brown sugar and 1 tablespoon reserved pineapple juice. If necessary, add water to remaining liquid to make 2/3 cup. Set aside. 

Arrange pineapple and cherries in pan on top of brown sugar mixture. In a small bowl, combine flour, baking powder, and salt. In a larger mixing bowl with electric mixer at medium-low speed, beat the shortening about 30 seconds. Add granulated sugar; beat till well combined. Add egg and vanilla; beat 1 minute. Add dry ingredients and the 2/3 cup pineapple juice/water mixture alternately to beaten mixture, beating after each addition. Spread in pan. 

Bake in a 350 degree oven for 40 minutes* or until toothpick inserted in center comes out clean. Cool 5 minutes on a wire rack; run knife along the edge to loosen, and invert onto a plate. Serve warm. Serves 8.

*Mine always takes 50 minutes to get done but check at 40 minutes. 

Click here for printable format 

Pineapple Upside-Down Cake 101:

Melt butter in a 9x1.5 inch round cake pan. Stir in brown sugar and 1 tablespoon reserved pineapple juice:

Arrange pineapple and cherries in pan on top of brown sugar mixture:

Pour the batter into the pan, and then spread it with a spoon:

 Bake in a 350 degree oven for 40-50 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes on a wire rack; run knife along the edge to loosen, and invert onto a plate.