Where have I been?

I would like to tell you I was sipping something delicious on some exotic Island, but we all know better :) I just took a break. Sometimes Mom's need breaks, sometimes we need more than breaks, but I just took some time to figure out some things. I am back now. Promise.

Here is what I am cooking this week:

Indian Fry bread tacos (recipes under bread)
Roast with buttermilk potatoes
Sun dried tomato and bacon scones *this sounds delicious*
Breakfast for dinner
Sushi (yes folks, I have crossed over to the dark side. I liked it so much I had my friend Mika teach me how to make it)

So thanks for letting me have a break without having to read any hate mail.

Barb

my NEW favorite book

This just may be my NEW favortie book, expect recipes out of this baby soon!

and on a side note:

I have been cooking, lots. So you are asking "where are the posts?" well, I have already made these items a time of two.. so here they are again!

Herbed Cheese Pizza
Indian fry bread and chili
Enchaladas

Want these recipes? Look on my side bar... you will find them there!

Happy eating!

Peanut Butter-cup cookies

The ONLY Problem with living at 7,300 ft above sea level is baking. It has always been an issue for me, so usually I add extra flour and pray before I stick cookies in the oven. This recipe was NO exception. I had to barely bake these puppies. I mean like when they would barley brown on top I would pull them out, 'cause if I didn't not even a minute later they were flatter than pancakes. AHH! So frustrating. So all of my 'living at sea level friends' can one of you darlings make this recipe and tell me how it turns out? THANKS a bunch! The cookies still came out really good, it was just a pain to have to " babysit" them while they were in the oven :)



(This picture was taken BEFORE I baked them. I will post one after...when I actually get around to taking it)

Ingredients:

1 1/2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1 stick unsalted butter, at room temp
3/4 cup dark brown sugar
1/2 cup granulated sugar
1 large egg
1 tsp vanilla extract
1 12 oz package small peanut butter cups, coarsely chopped (I used 1/2 of the bag and it was PLENTY!)

1. Heat oven to 375F. Line two baking sheets with parchment paper. In a large bowl whisk together the flour, baking soda, and salt.

2. Using an electric mixer, beat the butter and sugars until creamy. Add the egg and vanilla and beat to comine. Gradually add the flour mixture, mixing until just incorproated. Flod in the peanut butter cups. (I used my hands for that last part)

3. Drop Tablespoon-size mounds of dough 2inches apart onto the preared baking sheets. Bake until light brown on top. 8-10 minutes. Transfer to baking rack to cool. DO NOT OVER BAKE!

I ripped this recipe out of a REAL SIMPLE magazine while waiting for my Dr's appt. Don't worry, I have already asked for forgiveness :0

Ruth's Chris' sweet potato casserole

Ruth's Chris' is a famous Steak house down in New Orleans, and just judging from this recipe they have AMAZING food. My sister-in-law made this for our family over Christmas and we LOVED it. Which is saying a lot because I am NOT a fan of anything sweet potato. Before this recipe I had only seen sweet potatoes plopped out of a can into a dish smeared with marshmallows *NASTY* and brown sugar. I wouldn't touch them with a 10-ft poll, but now... that has all changed!

They say at the restaurant people order this a la carte with a side of ice cream. It is so sweet you could pass it off as a desert. HERE is the recipe and you even get a short video on how to make this delicious dish! Enjoy!