I keep meaning to post this recipe. A few of you have tasted some variant of it.

Peanut Butter Cookies

1 cup organic unsalted peanut butter
3/4 cup granulated sugar
1 large egg, lightly beaten
1/2 tsp baking soda
1/4 tsp salt
1/2 c mini chocolate chips, or finely chopped chocolate of your choice
1/2 roasted peanuts, chopped

Mix first five ingredients. Stir in chocolate and nuts. Make teaspoon sized balls, place on a cookie sheet lined with parchment paper, about 2 inches apart. Bake at 350 for about 12 minutes. Let cool on sheet for 5 minutes, transfer to cooling rack. Makes 18 cookies.

My variations:
I've swapped the peanut butter and peanuts for sunflower butter and sunflowers, cashew butter and cashews, a mix of any of the above, almond butter and toffee, and added in dried berries as well. For the sunflower, almond and cashew, I dropped the salt because the butters were NOT unsalted, and used only half the called for chocolate and nuts. Almond butter and toffee pieces is by far my absolute fave.

mmm cookies

Kero's Key Lime Pie

Ingredients:

Pie crust:

Use an already made pie crust can also be used. Preheat oven 450 F. Place pie crust in oven 8-10 minutes. Remove and let cool.

Pie filling:

4 egg yolks
1 can (14 oz) condensed milk (NOT evaporated milk)
1 teaspoon grated lime peel
1/2 cup fresh lime juice
3 drops green food coloring
1 small envelope unflavored gelatin

In medium bowl beat egg yolks for 5 minutes. Add condensed milk, lime peel, lime juice, food coloring and unflavored gelatin. Beat until smooth. Turn into pie crust, spreading evenly. Refrigerate over night.

Pie topping:

1 cup chilled heavy whipping cream
2 tablespoons sugar
4 lime slices

The next day. In a chilled bowl mix the whipping cream and sugar until stiff peaks form when mixer is lifted. Spread over pie and make lines with fork. Garnish with lime slices.

WhupAss (can of):

1 jackass
1 Tdiggity

Mix
Wait a minute or two

And presto!!

That is very close to my Key Lime recipe! I'll have to try yours and see how it tastes.

Key Lime Pie

Graham Cracker Crust
1 paper-wrapped package graham crackers (1/3 of a 1-pound box) or 1 cup plus 2 1/2 tablespoons graham cracker crumbs
5 tablespoons melted unsalted butter
1/3 cup sugar

Filling
3 egg yolks
Grated zest of 2 limes (about 1 1/2 teaspoons)
1 (14-ounce) can sweetened condensed milk
2/3 cup freshly squeezed lime juice (if you get Key limes, use them: otherwise use regular limes)

Topping
1 cup heavy or whipping cream, chilled
3 tablespoons confectioners' sugar


For the graham cracker crust: Preheat the oven to 350 degrees. Butter a 9-inch pie pan. Break up the graham crackers: place in a food processor and
process to crumbs. (If you don't have a food processor, place the crackers in a large plastic bag: seal and then crush the crackers with a rolling pin.) Add the melted butter and sugar and pulse or stir until combined. Press the mixture into the bottom and sides of the pan, forming a neat border around the edge. Bake the crust until set and golden, 8 minutes. Set aside on a wire rack. Leave the oven on.

For the filling: Meanwhile, in a electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at a high speed until very fluffy, about 5 minutes. Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer. Pour mixture into the pie crust. Bake for 10 minutes, or until the filling has set. Cool on a wire rack, then refrigerate. Freeze for 15 to 20 minutes before serving.

For the topping: Whip the cream and the confectioners' sugar until nearly stiff. Cut the pie in wedges and serve very cold, topping each wedge with a large dollop of whipped cream.

Agreed. Have you tried the Chipotle sauce? It's really good.

Yes I have, based entirely upon your recommendation. I still prefer the jalepeno, but the chipotle was really good.

TraumaMamma's Garlic Salad

Romaine lettuce

Garlic (either regular, or if I have a big crowd I used a couple of elephant garlic.)

Now, rookies should start with a few cloves....TP and I use somtimes 7-8 for a few heads of lettuce. Garlic taste is personal here!

Olive or Canola oil

Salt and Pepper (I prefer both in the grinders!)

Grated cheese, parmesan or any other hard cheese. Yeah you can use the shaker in a pinch, I do.

Chop your Romaine. Rinse and DRY with a few paper towels...get in there and get the wet out! This is important!

Grate your garlic over the lettuce. Don't think you can use your stinky little garlic press and that will be ok, they SUCK for this salad. Scuff a finger on the grater if you must, it will be worth it.

Or buy one of these! I have one and love it!

Throw in your garlic.

Salt and Pepper lightly. (You will need to keep checking the salad throughout the whole process!)

Add oil enough to wet down a bit.

Toss with your hands.

Taste.

Throw in a few handfuls of cheese.

Taste.

May need more oil or pepper or salt...I have to taste about 4-5 times before it feels RIGHT to me.

Serve.

This does NOT refridgerate well, however, it will sit on the counter and every one in your family will go in and out and pick at it until it is gone.

Also? Everyone must eat it. Otherwise, the ones who do not eat it, cannot stand to be around the ones who did eat it.

We are known for this salad. We are requested to bring it to every function.

It is nice by itself, or topped with grilled shrimp or chicken.

TP's coworker eats this salad EVERY single day (for the past yr) for lunch.

I am going to make this tomorrow. I'll let you know how it turns out.

I wish I had seen this recipe last month, on 13 March.

Nice. What did you use the sauce on?

Burgers mostly, and I added it to some chili.

It goes great with burgers. You should try out the recipe that I posted on page 2, it's really tasty.

Mexican Dip

This one's really easy and always a hit at the parties. Don't know where it came from, could be the back of the Chili can, but whatever.

1 package Philly Cream Cheese
1 can No Bean Chili
1 bag Mexican Cheese

Spread cream cheese in the bottom of some sort of baking pan (we use pie tins). Top with can of chili, then cheese. Bake at 350 till all melty. Serve with tortilla chips.

It sounds kinda gross, but is always one of the first things to go when I take it to a party, and since I can't cook, I make this a lot.

jamaican me crazy jerk BBQ sauce

1 C. Dark corn syrup...(I would say honey but all the bees are on strike)
1 C. pureed red onion

5 ea. green onions blended to small bits, NOT mud

2 ea. garlic cloves (omit if your a vampire)

3 Tbsp. "pumpkin pie spice" ....easiest to find and keeps the recipe simple

1 Tbsp. GROUND Red pepper

..add about a half cup of cooking oil...NOT blended....this recipe is good for a few racks of vinegar steamed ribs, or a nice 10-15 piece of chicken parts, half dozen pork loins...whatever your planning to eat...

marinate overnight, grill, baste, grill..

easy cheezy.

enjoi and watch charlies' angels.

I'm typing this from a hotel room, someday when I have another place of my own, I'll show yall how this recipe is supposed to taste...

...if it's to sweet for you, add some brown mustard to the mix.

newlifewhore, JTS

Hummus -

Ingredients

4 cloves of garlic
2 cups of cooked chickpeas (save the liquid)
1 1/2 teaspoon of kosher salt
1/3 cup tahini (sesame paste)
7 tablespoons of freshly squeezed lemon juice (about 2-3 lemons)
6-8 tablespoons of water or the liquid from the chickpeas
8 dashes of hot sauce OR sub cayenne pepper to taste

Turn on the food processor. Mince the garlic. Add the rest of the ingredients until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature.

Chess Pie

1 stick of butter or margarine
3 heaping tablespoons of cocoa
1 1/2 Cups Sugar
3 Eggs
1/4 Cup canned evaporated milk
1 tsp vanilla

In a medium saucepan heat the butter and cocoa together, then remove from heat.

Add the remaining ingredients. Pour mixture into a prepared pie pan. I use oreo cookie crust.

Bake at 350 degrees for 50 minutes. Serve with vanilla ice cream.

Greek Salad (The way I had it in Greece)

2 Cucumbers (peeled and sliced)
2 Tomatoes (quartered)
1/2 Red onion (sliced thinly)
1 can of black olives (chopped)
Feta cheese

Olive oil, apple cider vinegar, salt and pepper to taste

Mix cucumbers, tomatoes, red onions and black olives together. Add olive oil, vinegar, salt and pepper and toss until all vegetables are covered. Serve and add feta cheese. Enjoy!

Watermelon:

1) Slice
2) Enjoy