Easy Peanut Butter Cookies

Easy Peanut Butter Cookies

Ingredients:
1 cup sugar
1 cup peanut butter, any style
1 egg
2 teaspoons vanilla extract

Directions:
Preheat oven to 350 degrees. 2. Cream together sugar, peanut butter and egg. (Mixture will start to form a ball). Add vanilla. Using a cookie scoop or 2 teaspoons, spoon out mounds of cookie dough on an ungreased cookie sheets. Using a fork (or cookie stamp!)press cookie in a criss-cross pattern. Bake for about 13 minutes. Let cool on cookie sheet for 2-3 minutes, then cool completely on rack

Coney Island Casserole

(1 pound, 1.3 ounce) package refrigerated large corn biscuits
1 can (15 ounces) Chili (with or without beans)
1/2 (16 ounce) package beef hot dogs, cut into 1/2-inch pieces
1 cup shredded Cheddar cheese
1/2 cup chopped onion

Preheat oven to 375 degrees. Remove biscuits from package and lightly press into the bottom and slightly up the sides of a lightly greased 9 x 13-inch baking dish. Place biscuits in oven and bake for 10 minutes.

In bowl, combine chili, hot dogs, cheese and onion. Remove biscuits from oven and top with chili mixture. Return to oven and continue baking for an additional 12 to 15 minutes or until biscuits are golden brown and filling is hot. Cut casserole into squares and serve immediately.

Cucumber and Tomato Salad

Cucumber and Tomato Salad

1 tomato, chopped
1 cucumber, seeded and chopped
1/4 cup thinly sliced red onion
2 tablespoons chopped fresh basil
1/4 cup balsamic vinaigrette salad dressing
salt and pepper to taste

In a large bowl, combine the tomato, cucumber, red onion, and basil. Just before serving, toss with balsamic vinaigrette salad dressing, and season with salt and pepper.

Simply Delicious Sunday: Taco Pie

Tamy at “3 Sides of Crazy” has started a new Meme Simply Delicious Sunday.
This is my 11th week to play along and here is my recipe
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TACO PIE

1 pkg. crescent rolls
1 lb. hamburger
1 pkg. taco mix
1/2 C. water
2 C. crushed corn chips, divided
1 C. sour cream
1 C. shredded cheddar

Cook hamburger, taco mix and water according to package directions. Place unrolled crescent dough in non-greased pie plate to form crust. Sprinkle with half of the corn chips and top with hamburger mixture. Spread sour cream on top and cover with cheese and remaining chips. Bake at 375 degrees for 20 minutes or until heated through.

SDS: Easy Enchiladas

Tamy at “3 Sides of Crazy” has started a new Meme Simply Delicious Sunday.
This is my 10th week to play along and here is my recipe
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Ingredients:
* 12 corn tortillas
* 1 28oz can of red enchilada sauce
* 2 cups (16 oz) mozzarella or queso blanco
* 1 1/2 cups meat (optional) shredded beef or chicken
* 2-3 tablespoons oil

Coat each tortilla with oil using your hands or a brush. Spread out on a cookie sheet or baking dish and bake in a 500 degree oven for about 7 minutes. Take out to cool until they are warm to the touch. The cheese can be shredded, or just cut into slices 3-4 inches long, and 1/4 inch thick.

Pour just enough sauce in the bottom of a 9×13 glass baking dish to cover the it. Pour the rest of the sauce in a large bowl. Dip tortillas, one at a time, in the bowl to coat with sauce. Lay the tortilla in baking dish and if you’re using the meat, put in about 2-3 tablespoons. Place the cheese on top of the meat. Fold one edge over the cheese, then the other one, then turn the whole thing over, folded side down, in baking dish. Repeat for each tortilla. Sprinkle any leftover sauce and/or cheese on top of enchiladas.

Place in 400 degree oven for 15 minutes or until cheese is melted.

SDS: Taco Soup

Tamy at “3 Sides of Crazy” has started a new Meme Simply Delicious Sunday.
This is my 9th week to play along and here is my recipe
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Taco Soup

1 1/2 lbs. Hamburger meat
1 medium onion — chopped
2 cans corn (with liquid)
2 cans Pinto beans (with liquid)
1 can black beans (with liquid)
1can (14-1/2 ounces) tomatoes with liquid (Mexican style)
1 can Ro-tel (mild or hot)
1 pkg. taco seasoning
1 pkg. ranch dressing mix (not the dip mix, not the low fat version either)

Brown hamburger and season with the onion and garlic, salt and pepper to taste in a large pot. Drain. Add the ranch dressing mix and taco seasoning to the meat and stir well. Do not drain any of the canned ingredients. Add all canned ingredients (including the juice) to the meat. Bring to a boil. Once the soup has been brought to a boil cover and simmer on low for 30-45 min. To serve, ladle into bowls and top with grated cheese or sour cream. Serves 8. Serve with tortilla chips. Enjoy.

SDS: Coconut Shrimp

Tamy at “3 Sides of Crazy” has started a new Meme Simply Delicious Sunday.
This is my 7th week to play along and here is my recipe
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Ingredients:

vegetable oil, enough to fry shrimp
3/4 cup flour
1 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon pepper
3 egg whites
2 cups shredded coconut
1 1/2 lbs large shrimp, cleaned and deveined

Heat oil in deep fryer or deep skillet to 325*. Meanwhile, mix flour, salt, ginger, and pepper.
Beat egg whites, just until foamy. Coat shrimp with flour; dip into egg whites.
Pat coconut onto shrimp. Fry, turning once, for about 2-3 minutes, until golden brown.