No-Bake Peanut Butter Cookies

About a week ago, I was looking through all of my Christmas with Southern Living books (I have been getting them for over 20 years). I was just starting to think about new recipes I might want to try for the holidays this year. Eddie picked up one of the books to take a look. Right away, he found this recipe and said "Can we make this tomorrow? I don't want to wait until December!" Apparently, this is one of his all-time favorites.

He actually made these, I get no credit (just photo credit). They are still warm in this picture, they need to cool until sheen becomes dull.

NO-BAKE PEANUT BUTTER COOKIES

2 cups sugar
1/4 cup cocoa powder
1/2 cup butter
1/2 cup milk
1/2 teaspoon vanilla extract
1/2 cup creamy or crunchy peanut butter
3 cups uncooked quick-cooking oats

Combine first 5 ingredients in a medium saucepan. Cook over low heat until butter melts, stirring occasionally. Increase heat to medium; bring to a boil. Boil 1 minute. Remove from heat; quickly stir in peanut butter until smooth. Stir in oats. Quickly drop by heaping tablespoonfuls onto wax paper. Let cool completely. Carefully remove from wax paper. Store in an airtight container.

Yield: 4 dozen

Thrifty Housewife

If this doesn't convince you to try shopping at thrift stores, I don't know what will!

This great find was at Value Village in Buford, GA. It was purchased on a Wednesday, which happens to be half price day at this store.

Heavy, good quality leather, the exact right size for me, barely worn...



I paid $4.15!!!!! Yes, four dollars and fifteen cents. Must have been my lucky day.

Cheese and Onion Enchiladas

Don't let the neon orange enchilada sauce scare you! It tastes really good!

Good thing Eddie likes to take leftovers for lunch...



Check out the oozing cheese... Mmmmm...

CHEESE & ONION ENCHILADAS

1 tablespoon oil
2 cups thickly sliced onion
6 large flour (8-inch) tortillas
1 (8 ounce) block of Monterey Jack cheese, shredded
1 (10 ounce) can La Preferida Red Chile mild enchilada sauce

Sauté onions in oil until tender. Pour a small amount of the enchilada sauce in the bottom of a 9 x 12 x 2 inch casserole dish. Place one sixth of the cheese and one sixth of the onions on each tortilla. Roll up and place in casserole dish. Cover with remaining enchilada sauce. Sprinkle extra grated cheese on top if desired.

Bake at 350 degrees for 20 to 25 minutes.

Yield: 6 enchiladas

Roasted Butternut Squash and Onions

Since it's Fall, there are butternut squash recipes all over the internet right now. I decided that I had to try it. I think that I've eaten butternut squash in a Lean Cuisine or WW Smart Ones entree before, but I had never cooked it myself. It turned out pretty good! We liked it alot.

ROASTED BUTTERNUT SQUASH AND ONIONS

peeled, cubed butternut squash
thick sliced onion (Vidalia, of course)
brown sugar
black pepper
olive oil

Mix squash and onions in a large bowl. Sprinkle with a good amount of brown sugar and black pepper. Drizzle with olive oil. Spread squash and onions in a single layer on a baking sheet.

Bake at 475 degrees for about 25 minutes. Stir and turn at least once during cooking time.

Notes: I only used enough squash for the 2 servings that we needed (half the squash I bought). The squash shrinks up a good bit, so use a little more than you think you need. For my amount, I used 2 Tablespoons of brown sugar.

Pear and Blue Cheese Salad

When we have a family potluck or holiday meal here in the south, there will always be an abundance of casserole side dishes. We like everything covered in cheese, cream of whatever soup, and cracker crumbs!

Sometimes, it's nice to have a healthy salad in the mix. File this one until your next holiday meal if you want something fresh and green.

PEAR AND BLUE CHEESE SALAD

Dressing:
1/3 cup olive oil
1 1/2 tablespoons balsamic vinegar
1 tablespoon Dijon style mustard
4 teaspoons honey
1/4 teaspoon salt

Salad:
1 (10 ounce) bag of mixed salad greens
2 pears, peeled and diced
4 ounces crumbled blue cheese
1/2 cup chopped pecans

Place all dressing ingredients in a small bowl. Whisk together until combined. Place salad greens in a large bowl. Add diced pear, blue cheese and pecans. Just before serving, pour in salad dressing and toss gently.

Yield: 4 to 6 servings

When I take this to a gathering, I keep the salad ingredients separate until just before serving. Then mix them up and toss with the dressing (which I take already mixed in a little jar).

By the way, the dressing can actually cover more salad greens than included in the recipe, so use more lettuce if you need it for a larger group.

I used Romaine this time, but usually get some other fancy greens to mix in at the holidays.

Yellow Rice, Ro-tel, Black Beans & Chicken

This is hardly a recipe, more of a list of things to serve together. It's easy to keep most of it on hand for a quick meal.

YELLOW RICE, RO-TEL, BLACK BEANS & CHICKEN

1 can black beans, rinsed and drained
1 can Ro-tel tomatoes and green chiles
1 package yellow rice
2 cups shredded cooked chicken

Mix black beans and Ro-tel in a small sauce pan and heat. Add any spices you like. I sometimes add cumin and/or chipotle chile powder.

Cook rice according to package directions.

Cook chicken and shred or use leftover chicken of some kind.

To serve: Place rice portion on plate and top with chicken and then black bean mixture. Top with cheese if you like.

Smoky White Bean Stew

Another item that will freeze well...

Eat some the day you make it and freeze the rest.

SMOKY WHITE BEAN STEW

1 tablespoon oil
1 cup chopped onion
1 pound smoked sausage, diced
2 (14 ounce) cans chicken broth
2 cups water
4 cups coarsely shredded cabbage or pre-shredded coleslaw mix with carrots
2 (15 ounce) cans Great Northern beans (don’t drain)
1 clove garlic, minced
1/4 teaspoon black pepper

Heat oil in a large pot over medium-high heat. Add onion; cook and stir until onions are tender. Stir in sausage; cook until lightly browned. Add chicken broth, water, cabbage, beans, garlic and black pepper. Bring to a boil. Reduce heat and simmer for about 30 minutes, or until cabbage is tender.

Yield: 6 servings

Note: I used pre-shredded cole slaw mix with carrots. I like the extra color of the carrots and purple cabbage

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