One-One-One Peanut Butter Cookies (Super Easy)

This is a recipe from one of Christian's roommates at BYU.Makes about 16 cookies.

1 C of Peanut Butter
1 C of White Sugar
1 Large Egg

Prep Time: 5 min.
Bake Time: 12 min.
Sit Time: 5 min.

Directions:
1. Preheat the oven to 350 degrees
2. Mix all ingredients in a bowl
3. Scoop out with cookie scooper (I use a 1 1/2 inch diameter) and put on    
    non-stick cookie sheet
4. Bake for 9 min. 
5. Take them out and put fork imprints on them
6. Put them back in the oven for about 2-3 min.
7. Let them sit for about 5 min. 
8. Eat those gooey cookies!   

 

Chicken Rice Casserole

Made this up when we were first married with many variations.  I will put our (version now) and the original version I had 5 years ago...almost 5 years ;)
                                                                                          Prep time: 45 minutes
                                                                                          Cook time: 45 minutes
1-2 lb of fully cooked shredded or cubed chicken breast
1 1/4 C cooked brown rice
1 can Cream of Chicken (or low sodium can)
3/4 C Mayonnaise (or Plain Greek Yogurt)
1 1/2 C Frozen Broccoli chopped Florets
6 oz Shredded Cheddar Cheese (or Pepper-Jack for a little more kick)
1 Tbs minced Garlic (or 1 1/2 Tbs depending on your Italian side)
2 tsp Onion Powder
1 tsp Parsley

Crushed Corn Chex (optional)

Directions:
1. Cook the chicken and the rice then set aside
2. Shred cheese if not prepackaged that way
3. Preheat Oven to 350
4. Mix all ingredients (except the Chex) into a large bowl
5. Place mix into a 13x9 glass casserole dish and spread evenly
     note - may have some mix left depending on your exactness to the recipe. I put
     leftovers into an 8x8 pan and freeze for later
6. Bake with foil for 45 minutes
7. Set to cool
8. Crush Corn Chex and spread evenly on top of the casserole

makes 6-10 servings depending on portions
     note - we found this tastes even better the second day

Pasta e Fagioli (plan ahead)

I got this from the garlic and herb sauce can but I modified it...a lot

                                                                                              Prep time: 20 minutes
                                                                                              Cook time: 3-4 hours
1lb Ground Beef
1 14.5 oz Can Diced Tomatoes
1 can Garlic & Herb Sauce
2 C water
1 can Red Kidney Beans
1/2 Box Elbow Macaroni
Celery (as desired)
Shredded Carrots (as desired)

Grated Parmesan (optional)

Directions:
1. Cook ground beef in a skillet just enough to make the beef in little chunks
2. Place in slow cooker on low and add
     - Beans
     - Water
     - Shredded Carrots
     - if you want any other vegetables add at this time
3. Cut celery into slices and add to cooker
4. Simmer for 3-4 hours
5. Add macaroni the last 15-20 minutes.  This is important or it will cook for too long.
6. Serve and add a dash of parmesan cheese to individual servings

Makes 6-8 servings

I'm here...

Sorry for not doing this earlier.  Now that Mark will be in choir I hope to spend a little more time on this.  So no, I have nor forgotten about this.