Low Sugar Peanut Butter Cookies
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
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
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)
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
Note: It’s important to whisk continuously throughout this process to ensure the smoothest possible consistency.
I used this recipe for a multitude of dishes; my favorite being my Chicken & Dumplings recipe (found here)
French Dip in the Instant Pot
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
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)
Easy Korean Beef & Rice Bowls
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