Thankful to good friends!  We happened to be talking about making lower sugar baked goods.  My friend handed me this recipe and I made it right away as it's my favorite cookie!!  I love all things peanut butter!!  You can use any sugar substitute you prefer as long as it's designated for baking.  Enjoy! Diane 

Low Sugar Peanut Butter Cookies 

Ingredients: 
1 egg
1 cup Splenda
1 teaspoon baking powder 
1/2 teaspoon vanilla extract 
1 cup creamy peanut butter (*I'm a Jif Girl) 
1 teaspoon water 

Directions: 
    Preheat oven to 350 
Add all ingredients to a mixing bowl. Beat together until well incorporated.  Measure out a heaping teaspoon, roll quickly in the palm of hand and placed on a parchment lined cookie sheet.  Using a fork, lightly make crosshatch indentations on each cookie *if the fork stick just lightly spray with cooking spray.   Bake 12-14 minutes. Once firm and slightly browned, let baked cookies cool at least 3 minutes before moving off cookie sheet to final cooling rack. 

Eat and ENJOY! 

   Canning Potatoes; White 

    No matter what people tell you, potatoes need peeled before being pressure canned.  Did you know? The bacteria load resides highest in the skins of root vegetables and tomatoes so, peel your potatoes please! 
      This is what I do: I wash my potatoes. I use my apple peeler to peel off the skin from the body of each potato (and a handheld peeler to take off the peel from each end.)  I place my peeled potatoes in cold water that has 'Fruit Fresh' sprinkled in which prevents browning.  Dice each potato into 1" cubes/chunks. and place back into the acidulated water. 
      Once all potatoes are diced, drain and place the cut potatoes in a strainer and rinse well.  Place rinsed potatoes in a large stockpot and fill with fresh water.  Bring water to a boil and boil 2 minutes.  Pack clean prepared jars with hot potatoes to 1" headspace. Using fresh boiling water pour into each jar to 1" headspace.  Add kosher salt to each jar if preferred (1/2 tsp for pints; 1 tsp for quarts.)  De-bubble jars and process in a Pressure Canner according to the NCHFP (full instructions here.)  

*According to your altitude
35 minutes for Pints 
40 minutes for Quarts 

     One of the main reasons I started 'Canning and Cooking at Home' was so that I knew exactly what was going "IN" my food!  I became highly allergic to so many things that I was pushed to discover how to cook better (even now I am back on a histamine protocol because of a severe allergy to a medicine that I need to take for life.)  One main kitchen staple that has a lot of additives and salt are the condensed soups.  They are great for cooking and if you're in a time crunch, they serve their purpose.  You can also make this recipe ahead of time and it stores in your fridge for up to 4 days.  This one recipe yields two (10.5oz) cans of the commercial variety...If you want to serve this as a soup you want to reconstitute using equal parts chicken broth or water.  Enjoy! Diane 

Homemade Condensed Cream of Chicken Soup
Yield: Two (10.5oz cans) 

Ingredients:
4 Tablespoons Butter
1/2 cup + 2 Tablespoons Flour
2 cups Chicken Broth
1 teaspoon Chicken “Better Than Bouillon”
1 cup whole milk, any kind will work but the end result won't be as creamy
1/3 teaspoon celery salt
1/3 teaspoon onion powder
1/3 teaspoon garlic powder
1/3 teaspoon salt
1/3 teaspoon pepper
1/4 Cup Cooked chicken breast, finely diced *optional 

Directions:
Note: It’s important to whisk continuously throughout this process to ensure the smoothest possible consistency.

• Warm the milk by microwaving it for 45 seconds, twice. This helps prevents lumps from forming when it’s added in. Set aside.
• Melt butter in a saucepan over medium heat. 
• Add the flour, continuously whisking for 3-5 minutes, until it’s the consistency of wet sand and nutty smelling (you’re cooking out the raw flour taste)
• Remove from the heat.
• Add 1/2 of the warmed chicken broth and whisk well. Return to stove top.
• Add the remaining warmed chicken broth, chicken bouillon, warm milk, and seasonings, whisk continuously.
• Turn up heat to medium-high and continue to whisk until it begins to get very thick. Stir in cooked chicken if using. 
• Remove from heat. Soup will continue to thicken upon standing.
• Run the mixture through a fine mesh strainer for a super-smooth consistency.

   I used this recipe for a multitude of dishes; my favorite being my Chicken & Dumplings recipe (found here) 

     I redesigned my French Dip recipe so that we could make it in the Instant Pot.  We really liked this version, and the instant pot left the beef super tender!  Enjoy! Diane 

French Dip *instant pot version

Ingredients: 

• 3 pounds chuck roast; fat trimmed
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 Tablespoon soy sauce
• 1 (10.5oz) can beef consommé or beef broth
• 1 (10.5oz) can french onion soup
• 1 green bell pepper, sliced lengthwise
• 1 red bell pepper, sliced lengthwise
• 1 medium onion, large slice
• 1 (1oz) packet of dry Au Jus Gravy
• 16 slices Provolone Cheese  

This recipe makes about Eight 6" or Four 12" Sandwiches.
I buy French/Steak Rolls or if I have time, I bake NOLA Rolls (recipe here) 


Directions: 

• Trim your chuck roast and cut into large chunks.
• Season the beef with half your salt, pepper and onion powder. 
• In the bowl of your IP place all the sliced vegetables along with the french onion soup and half the beef consommé. Sprinkle your remaining spices over vegetables. 
• Nestle your seasoned beef into the vegetables and pour the remaining consommé over everything (do not stir in.) 
• Place lid onto IP and set to "Manual" and be sure control knob is on "Sealing." (Cook your dish for 25 minutes per pound of beef. 3-pound roast = 75 minutes.)  
• Let the dish natural release for one hour before removing lid. 
• Once cooked, remove lid and strain out all meat onto a plate and shred meat using two forks.
• Remove all vegetables into one bowl, set aside. 
• Set your IP on Sauté and whisk in the dry Au Jus Packet.  Let that come to heat and cook while you are prepping the bread rolls and cheese. 
• I take my rolls and lay open faced on a baking sheet. I cover the bread with sliced provolone cheese *keep in mind that any uncovered bread spots can burn if left unattended too long. (I tear one cheese slice and cover the bare spots.) 
• Place your cheese bread under broiler and let the cheese melt. 
• Once melted; build your sandwiches using the shredded beef and cooked vegetables. 
• Place Au Jus into serving bowls alongside the sandwiches. 
• Serve & enjoy! 

     Need a quick dinner.  Fast and easy dish that comes together quickly.  You can add in any additional fresh vegetables you prefer.  I've added matchstick carrots, peas, water-chestnuts and broccoli in the past.  This dish has a slight spice to it but, its evened out with the sweet kick as well.  Enjoy! Diane 

Ingredients:

• 1-pound lean ground beef 93% lean
• 3 garlic cloves minced
• 1/4 cup packed brown sugar
• 1/4 cup soy sauce
• 2 teaspoons sesame oil
• 1/4 teaspoon ground ginger
• 1/4 teaspoon crushed red pepper flake or hot chili oil 
• 1/4 teaspoon ground black pepper
• 2 cups cooked rice: your choice of rice. 
• 3 sliced green onions
  
• toasted sesame seeds, for garnish

Directions:  

• In a skillet or dutch oven, cook the ground beef over medium heat until no longer pink.  Add in the garlic and cook 3 minutes, careful not to scorch the garlic or it can taste bitter. 
• In a small bowl whisk together the brown sugar, soy sauce, sesame oil, ginger, red pepper flakes or chili oil and black pepper.
  
• Pour sauce over the ground beef and let simmer for two minutes.
• Spoon over hot cooked rice.
  
• Garnish with sliced green onion and toasted sesame seeds.