PEANUT BUTTER HONEY COOKIES

PEANUT BUTTER HONEY COOKIES
PEANUT BUTTER HONEY COOKIES

    There’s just something soothing and homey about homemade peanut butter cookies.  Is it because your grandmother and mother used to make them?  Is it just because they’re so darn good?  I’m not sure, but whatever the reason – we love ‘em! 

     This simple recipe uses one bowl, one measuring cup and a spatula.  It’s simple enough for your beginner baker to try his or her hand.

INGREDIENTS: Yield 25 cookies

3/4 cup – honey*

1/4 cup – butter or margarine, softened

1 – egg

3/4 cup – peanut butter

1 teaspoon – vanilla extract

1/2 teaspoon – salt

1/2 teaspoon – baking soda

1-1/2 cups AP unbleached flour

¾ cup chocolate chips

PREPARATION:

In mixer bowl, cream honey and butter until light and fluffy. Beat in egg, peanut butter, vanilla, salt, and baking soda. Add flour, mixing until combined. Stir in chocolate chips.

Drop dough, one heaping tablespoon at a time, onto well-greased baking sheet. Bake at 350°F for 12-15 minutes. Remove cookies from sheet and cool on wire rack.

Please remember not to feed honey to children under one- year-old.  Read more:   http://kidshealth.org/parent/infections/bacterial_viral/botulism.html

*I used local raw honey

PEANUT BUTTER HONEY COOKIES
PEANUT BUTTER HONEY COOKIES
PEANUT BUTTER HONEY COOKIES
PEANUT BUTTER HONEY COOKIES

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By Tika for CHEW WANNA EAT? © 2015

CHEW WANNA EAT?

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CHEW WANNA EAT, by Gail Westover is her newest creation.  Gail, an avid cook, has been writing what she calls “the never ending cookbook” for many years.  In the meantime, friends regularly ask for her recipe for one thing or another.  Instead of a book, Gail has chose to go this route for now.  Guest cooks will be invited to share some of their special creations.  Submit your recipe with good quality photo to chewwannaeat@gmail.com

FISH ‘N CHIPS

Pan-Fried Ocean Perch

There isn’t much easier than pan-frying a nice fish filet and serving a heaping pile of French fries on the side. Today we had Ocean Perch, but any kind will work.

INGREDIENTS:
2 Fish Filets (Your choice)
½ cup Panko bread crumbs
4 TBSP grated Parmesan or Romano cheese
1 egg, beaten
Seasonings: Pepper, garlic powder

PREPARATION:

In a flat bowl or on a paper plate, mix bread crumbs, grated cheese, and seasonings. Dip fish filet in beaten egg, press filet into crumb mixture and fry in a bit of butter until golden brown on both sides and fish flakes when you poke it with a fork.

Serve with lemon wedges, tartar sauce, cole slaw, and French fries.

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By Tika for CHEW WANNA EAT? © 2017

 

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Pan-Fried Ocean Perch

BLUEBERRY CINNAMON COFFEE CAKE

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It’s blueberry season! Here’s something new to try. I had blueberries in the freezer. I didn’t even thaw them. I took them out when I began making the batter and threw them in when it was time. They are great! This is my old standby coffee cake, you know . . . the one I’ve been making forever. The one with the slightly crispy edges like cornbread and brownies have. Oh yes, I need another piece.

The cake is a quick, throw together operation with a tiny little extra step of making the cinnamon swirl part. The really good news is that once you pour the thick luscious batter into the baking dish, you can use the same bowl to mix the cinnamon mixture.
INGREDIENTS: for an 8 x 8 or 9 x 9 pan. (Feel free to double. You can make one to give away or make mini coffee cakes in a cupcake tin.) NOTE: If doubling, don’t forget to double the streusel.
¼ cup Crisco
¾ cup sugar
1 TBSP sour cream or 1 TBSP soft butter
1 egg
2 tsp baking powder
½ tsp vanilla
¾ cup milk
1 ½ cup flour
½ tsp salt

STREUSEL PREPARATION:
In the same mixer bowl, mix with a pastry cutter or two forks, or two knives:
1/3 cup brown sugar
¼ cup flour
½ tsp cinnamon
3 TBSP room temperature butter
You want to see small lumps in it. Don’t mix until it’s smooth, or you’ll ruin it.

CAKE PREPARATION:
In mixer bowl, beat Crisco and sugar until light and fluffy. Add sour cream or butter, egg, baking powder, vanilla and mix well. Alternately add milk and flour, mixing until combined. Pour the batter into a prepared baking dish, add the cinnamon mixture, swirl it and get your fork ready.

STREUSEL PREPARATION:

In the same mixer bowl, mix with a pastry cutter or two forks, or two knives:
1/3 cup brown sugar
¼ cup flour
½ tsp cinnamon
3 TBSP room temperature butter
You want to see small lumps in it. Don’t mix until it’s smooth, or you’ll ruin it.

OPTIONAL BLUEBERRIES:
¾ cup fresh or frozen blueberries
1 TBSP flour
¼ tsp cinnamon

In small bowl, mix all ingredients and toss gently. After swirling streusel through cake, fold blueberries into cake.

BAKE at 375° F for 25 – 30 minutes or until cake tester comes out clean.

GLAZE INGREDIENTS:
This is something I’ve eyeballed for years. The measurements are approximate, but between testing to see if it’s drippy enough and dragging your finger through it for a little taste, it won’t be a problem.
1 cup confectioner’s sugar
1 TBSP butter
½ tsp vanilla
¼ tsp almond extract
Small dash salt
2 TBSP warm half and half or milk

GLAZE PREPARATION:
In mixer bowl, combine sugar, butter, vanilla and almond extracts along with a quick dash of salt. On low speed, begin adding the half and half until you have a nice drippy glaze. Then beat on medium speed for a minute. Using a large spoon, drizzle this on the cake while the cake is still a little warm, just don’t put it on a hot cake.
NOW . . . How easy was that??? Yep. Pretty easy for all this delicious, moist, cinnamon goodness.

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By Tika for CHEW WANNA EAT? © 2017

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SMOKED BEEF ROAST SANDWICHES

Smoked Beef Roast Sandwich

   If you’ve ever tasted a melt in your mouth smoked beef roast, it’s something you haven’t forgotten. It can be served sliced or on a sandwich piled high with sautéed mushrooms and onions. Here’s how Bob did it.

INGREDIENTS
3 lb beef roast
Brine
Salt, pepper, garlic powder, onion powder

PREPARATION

Brine the beef for 24 hours. Drain, season, and smoke over apple wood chunks and charcoal for 3 hours. If you use a larger cut of beef, you’ll have to cook it a little longer.

We served our sandwiches with broccoli salad, tossed salad and cole slaw. It was so good I’m even having a Westover Leftover sandwich right this minute.  French fries would have been great too.  Ohhhhhhh, I should have had French fries.  Too late now!

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By Tika for CHEW WANNA EAT? © 2017

 

Smoked beef roastSmoked Beef Roast (2)Smoked Beef Roast Sandwich

BBQ PORK OVER CURLY FRIES W/ONIONS AND CHEESE

BBQ pork (2)

     Here’s the newest Westover Leftover! What to do with leftover pork? Whether it is from pork chops, a roast, a tenderloin, or whatever. Here is the answer to something new and delicious! Bob had his on seasoned curly fries. I had a sandwich. SO GOOD!
Simply place the meat in a saucepan with a little water and your favorite BBQ sauce. Of course, we used my Kentucky Bourbon BBQ sauce. Cover, simmer until the meat is falling apart tender. Serve on French Fries with caramelized onions and a slice of cheese, or just make a sandwich! So yummy!

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By Tika for CHEW WANNA EAT? © 2017

 

Pork BBQ Sandwich (2)

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SHRIMP COCKTAIL

Shrimp Cocktail

  There’s almost nothing easier than making a shrimp cocktail, and what a perfect appetizer to serve while the main meal is being cooked. Shrimp needs only 3 minutes in boiling water, and the homemade cocktail sauce is a breeze.

COCKTAIL SAUCE INGREDIENTS:

1 cup ketchup
horseradish to taste (start with 1 tsp and taste it)
fresh lemon juice (I like a lot, but again, taste it)

Mix it up and put it in a serving dish. That’s it!

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By Tika for CHEW WANNA EAT? 2017

STRAWBERRY RHUBARB PIE

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  It’s strawberry and rhubarb season.  Need I say more?  Strawberries and rhubarb in a homemade lattice-topped pie crust is sure to wow your guests. It’s quite easy, too.  Really!

INGREDIENTS:

Double pie crust (unbaked)

1 ¼ – 1 1/3 cups sugar

3 TBSP quick-cook Tapioca

¼ tsp nutmeg

3 cups rhubarb, cut into 1/2 pieces (don’t peel)

2 ½ cups fresh strawberries, cut in half or quarters

PREPARATION:

Place all ingredients (except pie crust, of course) into a large bowl and mix with a serving spoon until well combined.  Place pie crust into a pie plate and pour in the fruit mixture.  Go ahead and give the lattice top a try.  It’s very easy.  I usually cut 1″ strips.

Bake at 375° F for about 50 minutes.

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By Tika for CHEW WANNA EAT? © 2017

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NO-BAKE CRISPY PEANUT BUTTER CHOCOLATE BARS

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  Today’s recipe is something I’ve seen all over the internet, and with good reason.  These chocolate peanut butter crisp bars are simple as well as delicious.  I added vanilla just cause, but you don’t have to.  I kept seeing the recipe with honey, but I said no no to that.  I saw a few that called for maple syrup, but who wants maple syrup flavored chocolate and peanut butter?  No no again.  I cut down on the butter and added a bit of milk for creaminess.  It worked!  Love them!

INGREDIENTS:

1 cup peanut butter

4 TBSP butter

1 cup sugar

1 ½ cups semi-sweet chocolate chips

1 tsp vanilla

2 TBSP milk

3 cups Rice Krispies or Corn Flakes

 

PREPARATION:

Line an 8 x 8 baking dish with Parchment Paper.  Set aside.

In microwave or on top of double boiler, melt peanut butter, butter and sugar, stirring until sugar is dissolved.  (Use a large bowl)

Add chocolate chips and stir until dissolved.  Add vanilla and milk, stirring until combined.

Stir in cereal and press mixture into baking dish.  Chill at least 2 hours.

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By Tika for CHEW WANNA EAT? © 2017

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TWICE-BAKED POTATO SALAD

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     This is such a great side dish!  I’ve been making it for years and everyone loves it, and it’s so flavorful!  Think of eating a twice-baked potato.  Whatever you would like on that would be delicious in this salad.  It will be your new family favorite or something different for potlucks, picnics, or bbqs.

INGREDIENTS:

4 Idaho potatoes, baked or boiled, and peeled

4 slices bacon, cooked and crumbled

1 mini sweet pepper, diced

2 TBSP diced red onion

½ cup frozen or fresh broccoli

1/3 – ½ cup sour cream

Splash or two milk

3 oz cheese, grated

Seasonings:  Pepper, garlic powder, parsley, salt, chives, dash paprika for garnish

 

PREPARATION:

Drop the frozen broccoli in the pan with the potatoes and let them cook for a few minutes, then scoop them out with a slotted spoon.  You will see in the photo that I added some minced garlic to the water to add some additional flavor. Add the drained broccoli to the serving bowl.  On a cutting board, quickly mash the potatoes.  Add remainder of ingredients and garnish with paprika.  Chill.

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By Tika for CHEW WANNA EAT? © 2017

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SNICKERDOODLE CHEESECAKE

 

 

Snickerdoodle Cheesecake (5)

   My daughter-in-law was teasing me with photos and a recipe for Snickerdoodle Cheesecake.  I’ve seen them around before, but I might have been in one of my moods for cinnamon.  And Bob is always in the mood for cheesecake. 

     By now, you must know that I’ve never met a recipe I couldn’t alter.  It’s just my thing, and I can’t help myself.  I added an extra half tsp of vanilla and more cinnamon.  Since most of us have a stand-up mixer with only one bowl, I made a note after the cheesecake portion of the recipe so you can use the same bowl twice.  Oh yeah, one other thing.  I rarely use unsalted butter and then add salt to the recipe.  I think that’s silly.  Each stick of salted butter has approximately ¼ tsp of salt.  If a recipe calls for 2 sticks of unsalted butter and 1 tsp salt, I use 2 sticks of salted butter and ½ tsp salt.  I also added baking soda and salt to main snickerdoodle mixture, and then added flour slowly.  (Saves washing another bowl.)

By the way?  This cake is OUTSTANDING!

Ingredients

Cheesecake

  • 2 blocks cream cheese, softened
  • 1/2 c. sugar
  • 2 large eggs
  • 1/2 tsp. vanilla extract (I used 1 tsp)
  • pinch of kosher salt

Snickerdoodle

  • 2 1/4 c. all-purpose flour
  • 1 tsp. salt (I cut this to 1/2 tsp because I used salted butter)
  • 1/2 tsp. baking soda
  • 1 1/2 sticks unsalted butter, melted (I used room temp salted)
  • 1 c. sugar
  • 1/2 c. brown sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1 1/2 tsp. ground cinnamon (or more)
  • cinnamon sugar, for sprinkling

Directions

  1. Preheat oven to 350º. Grease (I used butter) a 9″-x-13″ baking pan with cooking spray.
  2. Prepare cheesecake mixture: In a large bowl, beat cream cheese and 1/2 cup sugar until fluffy. Add eggs, vanilla, and salt and beat until combined. Note: If you have only one mixer bowl, transfer cheesecake mixture to a small bowl and set aside. You’ll have to rinse and dry bowl and beater.
  3. Prepare snickerdoodle dough: In mixer bowl, beat butter, sugar and brown sugar until pale and fluffy, about 3 minutes. Add eggs and vanilla and mix until just combined. Add baking soda, cinnamon, and salt. Slowly add flour and mix on low until just combined.
  4. Press about two-thirds of the snickerdoodle dough into an even layer in the bottom of the pan. Sprinkle with cinnamon-sugar on top. Pour cheesecake batter on top and smooth the top with a rubber spatula. Break up remaining snickerdoodle dough into small clumps and sprinkle over cheesecake layer. (I found it easy to use a serving spoon and scrape pieces right onto the cheesecake with a butter knife. Sprinkle with more cinnamon sugar.
  5. Bake until edges are set and center of cheesecake mixture is only slightly jiggly, 35 to 40 minutes. Let cool completely until slicing into squares.

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By Tika for CHEW WANNA EAT? © 2017

Snickerdoodles Cheeecake

Snickerdoodle Cheesecake

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Snickerdoodle Cheesecake (5)

BAKED MARYLAND CRAB CROQUETTES (Cakes, Balls, Logs)

Crab Cakes (5)

Feel free to make balls, patties, logs, croquettes, or any other shape you’d like.  Pictured is balls because they were the quickest to form.

     Why pay up to $20 for a crab cake dinner in a restaurant to feed one person?  Why not spend $12.00 for 1 lb of canned crab claws and make 8 large crab croquettes?  Quick and easy?  YES!  Throw crackers, celery and onions into a chopper, and then mix everything in a bowl.  And, they are BAKED, not FRIED, so we’ve skipped the heavy outside mix of bread crumbs which masks the natural sweet taste of the crab. If you want to eat healthier crab croquettes and actually taste the crab meat, have I got a recipe for you!

INGREDIENTS: YIELDS 8 CRAB CROQUETTES

1 lb lump crabmeat

1 large egg

1 TBSP mayo

½ tsp Worcestershire sauce

½ tsp mustard powder

½ tsp Old Bay seasoning

2 TBSP celery, minced

2 TBSP onion, minced

2 tsp lemon juice

14 Ritz crackers or saltines, crushed

Pepper, Parsley

PREPARATION:

Butter a 12” x 8” baking dish and set aside.

In a chopper or food processor, chop celery, onion and crackers.

In medium sized bowl, mix egg, mayo, Worcestershire sauce, mustard powder, and Old Bay. Add ingredients from chopper, add pepper and parsley, and form into balls.  Place in buttered baking dish.

Bake at 375 ° F for approximately 25 minutes.

Serve with lemon wedges and tartar sauce. 

NOTE:  You can make crab patties or shape into little logs if you’d rather, but they will need less baking time.  Remember that crab is pre-cooked.

 

TARTAR SAUCE:

1 cup mayo

1 – 2 TBSP sweet pickle relish

1 tsp lemon juice

Few dashes each of garlic powder, onion powder, pepper (regular pepper, crushed red pepper, or chipotle pepper)

PREPARATION:

Mix all ingredients, cover and refrigerate until ready to serve.

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By Tika for CHEW WANNA EAT? © 2017

Crab Cakes (4)

Crab Cakes

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Crab Croquettes