Marvelous Recipes

My granddaughter, Portia, was a little upset with me for not having this recipe posted when she was in the mood for peanut butter cookies. Luckily, she could call me for it. For the rest of you cookie lovers; here’s the recipe!

1/2 cup butter or margarine
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1 large egg
1/2 teaspoon vanilla extract
1-1/4 cups self-rising flour
additional granulated sugar

1. In a large mixer bowl, cream together the butter or margarine and peanut butter until smooth. Beat in the granulated sugar, brown sugar, egg and vanilla until creamy. Beat in the flour a little at a time, beating well after each addition.

2. Scoop by teaspoonfuls and roll into a ball; roll each ball in granulated sugar. Place on an ungreased cookie sheet, 2-inches apart. Dip a fork in granulated sugar and criss-cross each cookie, pressing down to flatten cookie slightly.

3. Bake at 375 degrees F for 9 to 11 minutes* or until very lightly browned around edges of cookies. Let cool on cookie sheet 5 minutes. Remove to wire rack to cool completely. Makes about 4 dozen cookies.

* Do Not over bake or cookies will be hard!

Emily

A delicious, cheesy pot pie filled with flavorful chicken and vegetables in a rich savory sauce. Marvelous!

1 tablespoon canola oil
1/2 cup chopped onion
1/2 cup chopped celery
3/4 cup thinly sliced carrots
1 cup frozen cut green beans, thawed
2 cups cooked chicken
1 (10 3/4 oz) can condensed cream of chicken soup
1 (10 1/2 oz) can chicken gravy
1/2 teaspoon dried sage leaves
1/4 teaspoon salt
1/4 teaspoon coarse ground black pepper
1 cup finely shredded sharp Cheddar cheese
1 refrigerated pie crust, softened according to package directions

1.Heat the oil in a 10-inch skillet over medium-high heat. Add the onion and celery; cook until crisp-tender, stirring occasionally, about 5 minutes. Stir in the carrots, green beans, chicken, cream of chicken soup, gravy, sage, salt and pepper. Cook until hot and bubbly. Stir in 3/4 cup of the cheese.

2. Spoon mixture into an ungreased, deep, 2-quart, round casserole. Place pie crust over chicken mixture; fold over the edges to fit inside the casserole. Cut small slits in surface of crust with a knife.

3. Bake at 375 degrees F for 40 minutes. Remove from oven and sprinkle crust with the remaining 1/4 cup cheese. Bake an additional 5 minutes or until the crust is a deep golden brown and cheese is melted. Makes 4 to 6 servings.

Emily