Copycat Nutter Butter Cookies

Oh how fun it is when you can make your own kind of 'special' at home!? 

These wonderful cookies may not look just like the store-purchased

version, but they do taste very similar to them.

You can make these crunchy or soft!

Did you know brown sugar makes for chewy cookies?!
MMMMM! 

It's a simple recipe, really. 

Since it's going to be a double layer of cookie with frosting in between,

it's best to keep these smaller cookies. 

Serve with coffee or tea and enjoy yourself silly (or nutty?!) 

COPYCAT NUTTER BUTTER COOKIES 

COOKIE: 

1-1/2 c. all purpose flour

1 tsp. baking soda

1/2 cup (1 stick) salted butter, softened, but not melted

3/4 c. packed light brown sugar 

1 large egg

1/2 tsp. vanilla extract

1 c. peanut butter (chunky or smooth)

Additional sugar for coating dough

FILLING: 

4 Tb. butter, room temperature

1/2 c. chunky peanut butter

1-1/2 c. powdered sugar

2 Tb. milk

1/2 tsp. vanilla

Preheat oven to 350*. In small bowl, combine flour and baking soda;

set aside. 

In large bowl, cream butter and brown sugar until smooth.  Add egg and vanilla; beat until well combined. Add in peanut butter, mixing to combine.  Add flour mixture and mix just until blended. 

Form dough into 1" balls.  Roll in the sugar; shape into a log. Roll in sugar again. Place on cookie sheet about 2" apart.  Using the tines of the fork, make a

criss-cross design on the dough.  Pinch the middle of the cookie to make a peanut shape. 

Bake 10 - 12 minutes; cool 5 minutes on cookie sheet; remove to

rack to cool. 

When room temp, spread filling on one cookie, topping with the other..
ENJOY!! 

Inspired and slightly adapted recipe from Barbara Bakes

You may also like...

Peanut Butter Cup Pudding Cookies

Copycat Pecan Sandies

Peanut Butter Cookies in a wink (Flourless)

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Cacao Chocolate Tea Review

I was contacted by the Cacao Tea Co. to taste test their tea.

I love all kinds of teas and my hubby and I enjoy an evening cuppa tea a few nights a week.

What really intrigued me about this tea is its claim that it's CHOCOLATE flavored, and yet caffeine free! It has a sweetness of its own. This special tea is made from loose-leaf cacao husks which surround the cacao bean. 

I savor the wonderful smell of the cacao tea too. It is a loose leaf tea, so it helps to have a little infuser, or cheesecloth to wrap the loose tea in to steep. 

I don't want to forget to mention the fact this tasty tea is a mood and energy booster and a perfect healthy alternative to coffee. It is also high in antioxidants and is completely sugar-free, caffeine-free, gluten-free and dairy-free.

It also helps decrease blood pressure and improves brain function! 

Now you can really have your chocolate and drink it too!! 

WHAT'S NOT TO LOVE??? 

I love that I can drink it in the evenings, when I normally have to choose decaf tea. This tea relaxes me. 

Please be sure to go to the website link below and read details about these subjects...

THE TOP FIVE REASONS WHY DRINKING THIS TEA WILL CHANGE YOUR LIFE..
(they are at the bottom of the page) 

1. No Guilt Chocolate Experience

2. Rich in Antioxidants and Flavanoids

3. Delicate Energy Boost

4. Lowers Blood Pressure

5.Mood Enhancing Properties

Sip! Sip! Horray! 

​

Best Broccoli Salad

Over Mother's Day weekend, my dear daughter, Debbie, spoke for a Mother/Daughter tea. I enjoyed that time with 2 of my precious granddaughters too...Claira & Kaity. (Keep scrolling for a picture). 

It was a lovely time. There was a large table with all sorts of vintage tea cups/saucers that we got to choose for our own.  The men served us every course...beginning with the most delectable chocolate chip scone, and white ginger tea (my choice). The next course was chilled strawberry soup, served in a glass tea cup. SO delish! Then we got chicken salad on a croissant and the most wonderful broccoli salad I've ever tasted.  They both had dried cranberries in them and we savored every bite. And I got to thinking...I need to make broccoli salad sometime, and there it was...right before me not long after....

Thrilled to have seen this recipe featured by Melissa at Served Up with Love.
Please stop by and tell her I said hello and be sure to check out these tasty recipes for....Caramel Apple Cheese Danish (swoon!) and Strawberry Cheesecake Salad or this easy Sweet 'n Sour Chicken...you'll go back for more from her website, I'm sure of it! 

Oh how I loved this broccoli salad - it was perfect! 

I ended up taking it to a friend's and sharing it with one of her friends, and they BOTH asked for the recipe. 

IT'S.THAT.GOOD!! 

I chopped my broccoli in my Ninja chopper just to save some time.  Be careful when using an electric chopper because it works quickly. 

You can always chop by hand, but be sure to have a few bite sized pieces either way. 

This is simple to make and is knock-your-socks-off delicious!
I used a tad less sugar and a couple more slices of bacon. 

Here's me and my girls at the party....

Claira on the left...almost 11

Kaity on the right...almost 9

BEST BROCCOLI SALAD

1 medium head of broccoli, chopped into bite-sized pieces

1/2 c. craisins

2 - 3 Tb. red onion, diced

6 - 8 slices baked, cooked crisp and chopped

(may use turkey bacon if you prefer)

Dressing: 

1 c. mayo (not Miracle Whip) 

3 - 4 Tb. sugar

(start with less and add more if desired)

2 Tb. apple cider vinegar

1/3 c. chopped nuts, toasted, optional 

(You can stir in or top the salad with the nuts)

Chop washed broccoli into bite sized pieces. In small bowl combine dressing ingredients: mayo, sugar, and vinegar. 

Just before serving, mix veggie combo with dressing. Top with nuts if desired. 

Linked to 
Meal Plan Monday

You may also enjoy...

Ramen Broccoli Slaw

Broccoli Cauliflower Cheese Soup

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Simple Veggie Soup (Frugal)

Once Upon a Time....

*-*

There was a cookbook in the camper where we spent the winter in Florida. 

It was entitled 99 cents or less (per serving) and that is where I found

this simple and delicious soup.

It's a meatless dish, but you could add whatever you wanted, like rice or pasta.  I love that it's so quick. 

So so easy - simply cook a bag of mixed veggies, then add 2 cans of soup and a little water - that's it!  And any leftovers you might need to eat up!

Did I mention it was tasty too??? 

And it makes 4 servings and can easily be doubled!

(hover over photo to pin)

SIMPLE VEGGIE SOUP 

1 bag (16 ozs) frozen mixed vegetables

1 can (10.75 ozs) french onion soup

1 can (10.75 ozs) tomato rice soup

(I used regular tomato soup and added about a cup of cooked leftover rice)

1 soup can of water

In large saucepan, cook vegetables according to package directions; drain

Add both cans of soup and water; cook over medium high heat until heated through.

Prep time: 2 minutes

Cook time 10 - 12 minutes

Sprinkle with grated cheese if desired. Serve with a sandwich or cheese and crackers for a tasty lunch or supper. 

Creamy Zucchini & Carrot Soup

Chicken & Corn Chowder

Cheesey Hamburger Soup

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Date Nut Bread Dessert

My hubby's bestest buddy, Dennis, is not much of a sweet eater.  I always giggle when I watch him eat a meal...he'll eat dessert, if it isn't too sweet, but he'll save something salty to eat afterwards as he doesn't want that sweet flavor left in his mouth.

WHAT?  I'm just the opposite...I love that long lasting sweet flavor...

Anyway - Dennis and his dear wife Becky live in FL much of the year (always thrilled for the time we get with them when we go to FL during the winter months) and then they love to travel a few months out of the year.

A few years ago, we met up with them Amish Country...Shipshewana, Indiana,
....just over an hour from our home here in Ohio.  We went to dinner at a Mennonite/Amish restaurant with a food buffet.

Dennis tasted a dessert there and was so pleased with it.  I asked
the waitress if she could tell me what it was...guess what...

It was broken up date nut bread, mixed with Cool Whip!

I re-created this recipe and decided to name it after Dennis...

so I give you...Dennis's Favorite DATE NUT BREAD DESSERT...
found on page 107 in my second cookbook...
Love at First Bite
(on sale for only $10 plus S & H)

DATE NUT BREAD DESSERT 

Bread: 2-1/2 c. chopped dates
1/4 c. butter
1 - 2 tsp. instant coffee 
1 c. boiling water
1/2 c. packed brown sugar
1 - 2 tsp. molasses
1 egg
1-1/2 c. all purpose flour
1 tsp. EACH baking soda, baking powder, salt
1 c. chopped walnuts or pecans, optional
1 (12 ozs) tub frozen whipped topping, thawed 

Preheat oven to 350. Grease and flour 1 - 9" loaf pan.  In medium bowl, combine dates and butter. Add coffee to boiling water and pour over dates and butter. Let stand until cool. 

When dates have cooled, stir mixture to break up any clumps.  Mix in brown sugar, molasses and egg; combine well. 

In large bowl, combine flour, baking soda, baking powder, salt and nuts; stir into date mixture and mix just until blended.  Pour into prepared pan.

Bake about 45 minutes or until toothpick inserted in center comes out clean.  When bread has completely cooled, break up into a large bowl (by hand) and stir in thawed whipped topping.  Refrigerate at least an hour before serving. 

Linked to Full Plate Thursday
           Weekend Potluck


You may also enjoy these tasty quick breads...

German Chocolate Zucchini Bread

Glazed Coconut Bread

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The BESTEST Oatmeal Raisin Cookies

Oh what great flavor these wonderful cookies have! 

A local businessman had done some work for us and requested oatmeal raisin cookies for his payment....A man after my heart...giving me a reason to bake????

LOOOOOOVEE IT! 

I realized I didn't have a favorite drop cookie recipe for O.R. so I got out a friend's cookbook..."Our Family Cookbooks" compiled by her daughter of all their family favorites.  

I have yet to find one recipe in this book I'm not wild about. 

These Oatmeal Raisin Bars recipe is another I got from Margaret, and these were certainly VERY tasty. 

In the book they're actually called "Diana's "Auntie's Oatmeal Cookies"... I did add some cinnamon, but otherwise, it was a wonderful recipe just the way it is. 

THE BESTEST OATMEAL RAISIN COOKIES 

1 c. shortening
(I used part crisco, part butter)

1 c. white sugar

1 c. brown sugar

2 eggs 

1 tsp. vanilla

1-1/2 c. flour

1 tsp. baking soda

1 tsp. salt

1/2 tsp. cinnamon 

3 c. oatmeal 

3/4 c. raisins

Preheat oven to 375. Cream shortening and sugars until light and fluffy. Add eggs and vanilla; then add flour, baking soda and salt, and cinnamon. Blend in oatmeal by hand, then stir in raisins. 

Bake 2" apart on greased cookie sheet.  Bake about 10 - 11 minutes. They will still look 'wet' on top, but I took them out and let them stand on the cookie sheet for a minute, then removed them to a cooling rack.  I thought they were perfect like this.  Crispy outside...chewy inside. 

Yield: about 4 dozen

Linked to Weekend Potluck

You might also like 

Oatmeal Cinnamon Scones

Apple Oatmeal Cookies

​

Butternut Apple Crisp

I am wild about butternut squash and love any way I can find to fix it. 

This recipe has been in my file for over 15 years and this was the first time I made it!

OH HOW I'VE BEEN MISSING OUT! 

I hung onto the recipe because it came from a Taste of Home magazine and I KNEW it would be tasty...I am always trying new recipes and now I must apologize to this one for ignoring it for so long. :-(

The combination of apples and winter squash always thrills my taste buds. 

I guess maybe I didn't jump right on this recipe, using butternut because...unlike sooo many others that I make, and love, this one had to be peeled. 

Normally I poke holes in the squash and cook it in the microwave until tender, then scoop the 'meat' out, already cooked for me.  

This time I choose one of the smaller squash we'd just gotten from a local farm family. I cut it in half, width wise, and then stood it on the flat side and peeled it downward with a knife. It wasn't nearly as bad I thought it would be. 

After that, it was fairly simple.  It just takes time, so if you plan ahead and get your squash cut up, then the rest of it goes together pretty quickly. 

(I have read you can microwave it for a few minutes {be sure to poke a few holes in it first} and that softens the skin, but I read that AFTER I made this recipe...that's for next time!)

I had a can of no-sugar added apple pie filling that worked great for this dish. 
I think you could probably pass this off as a dessert!

Very tasty...I do hope you'll try it soon. 

BUTTERNUT APPLE CRISP 

3/4 c. packed brown sugar, divided

2 Tb. lemon juice

1 tsp. ground cinnamon

1/2 tsp. salt

3 - 4 c. peeled sliced uncooked butternut squash, about 1-1/2#

1 (20 ozs) can apple pie filling

1/2 c. all-purpose flour

1/2 c. quick-cooking oats

6 Tb. butter or margarine, softened

Preheat oven to 375. Grease 6" X 10" X 2" baking dish. 

Combine 1/2 c. brown sugar, lemon juice, cinnamon, salt, squash and pie filling.  Spoon into prepared baking dish. Cover and bake for 30 minutes. 

Combine remaining 1/4 c. brown sugar, flour, oats, and margarine until crumbly. Sprinkle over squash mixture. Bake, uncovered, about 45 minutes longer or until squash is tender.  Serve warm.

Linked to
              Full Plate Thursday
      Kitchen Thyme
          Meal Plan Monday
         Weekend Potluck

Yield: 8 servings

Just for grins...I wanted to share this BUTT-ernut squash I found on top of a pile at a farmer's market last fall - we've had sooo many giggles over this one and God's amazing sense of humor.  *-*

​


You may also enjoy this very popular 

Butternut Squash Bake

Baked Acorn Squash with Cinnamon Apples

Zippy Zucchini Pineapple Bread

If you're like me, you still have some fresh zucchini on hand. 

We are so blessed to have caring friends who are willing to share their produce with us. 

This is another tasty zucchini recipe from my good friend, Kate. 

She made a number of loaves of this flavorful, moist bread for a benefit for my grandson, Caden, when he was battling leukemia a few years ago (he's doing well now - thank you Jesus!).  I had several folks ask me if I had that recipe after they'd purchased one of Kate's loaves at our sale, and I sent them to her, but never got the recipe myself.  DUH!  

Sooo...I was thrilled when she shared it with me recently.  She's also the one who gave me the German Chocolate Zucchini Bread that we went wild over!

It's so moist and very scrumptious. It's wonderful for breakfast or a snack any time of day. 

I added some pineapple juice to a little powdered sugar and drizzled a glaze over the top, but that's optional. 

I made 1 loaf and a dozen muffins with 1 batch...

ZIPPY ZUCCHINI PINEAPPLE BREAD 

3 eggs

2 c. sugar

(I used heaping 1-1/2 c.)

1 c. oil

(I used 1/2 c. oil, 1/2 c. applesauce

2 tsp. vanilla

1 c. (or 8 ozs. can) pineapple, drained

3 c. (white wheat) flour

1 -1/2 tsp. cinnamon

 1 tsp. salt

1/2 tsp. baking powder

1 tsp. baking soda

2 c. grated zucchini

3/4 - 1 c. chopped pecans

Preheat oven to 350. Grease and flour 2 large bread pans, OR a 9" X 13" baking pan, OR a bundt cake pan.  

In large bowl, beat eggs lightly; add sugar and oil. Then add vanilla and pineapple; mix well. In small bowl, combine dry ingredients; stir with whisk to mix. Add dry ingredients into egg mixture a little at a time and mix well. Stir in zucchini and nuts.

Bake for 40-50 minutes, depending on pan size. Insert a toothpick into the center and when it comes out clean it is done. Let stand 5-10 minutes then remove from pan to cool completely on rack. 

This bread will keep for several months in the freezer if you wrap a cooled loaf in saran wrap, then place it in a ziploc bag, pushing all the air out to preserve the bread.  Perfect to serve to unexpected company. 

Linked to Weekend Potluck
             Meal Plan Monday

You may also enjoy 
Self-Frosted Chocolate Zucchini Cake

Zucchini Brownies {Lighter Choice}

Zapple Crisp {Sugar Free Option}

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Zucchini Cupcakes with Salted Caramel Frosting

When you have zucchini in abundance this summer, this would be a perfect way to enjoy it! I know we're always looking for ways to use it up. 

This was one of the first recipes I shared when I began my blog many moons ago. The recipe came from Taste of Home online.  I tweaked it a little to make it 'lighter', but one would forget they're eating vegetables while enjoying these spicy and moist cupcakes!! 

I had previously shared ToH's photo, so when I recently saw it, I thought I needed to get a photo myself.  AND...decided to make the caramel frosting into SALTED caramel frosting.  I loved it! 

I shared with several neighbors and friends and they all loved them too.  

This is a review I found at the TofH website that shares this recipe. 

kat0529

Reviewed Jan. 3, 2014 

This is by far the BEST cupcake recipe out there! The frosting is the crowning glory to this moist cake. Do not hesitate to make these, only be prepared for everyone to ask you for this recipe.
          You're welcome! 

ZUCCHINI CUPCAKES WITH SALTED CARAMEL FROSTING

3 eggs

1-1/4 c. sugar

1/4 c. vegetable oil

1/4 c. applesauce

1/2 c. orange juice

1 tsp. almond extract

2-1/2 c. (all purpose or white whole wheat) flour

2 tsp. ground cinnamon

2 tsp. baking powder

1 tsp. baking soda

3/4 tsp. salt

1/2 tsp. ground cloves

1-1/2 c. shredded zucchini

SALTED CARAMEL FROSTING:

1 c. packed brown sugar

1/2 c. butter

1/4 c. milk

1/8 tsp. salt

1 tsp. vanilla extract

1-1/2 - 2 cups powdered sugar

sea salt

Preheat oven to 350. In a medium mixing bowl, beat eggs, sugar, oil, applesauce, orange juice and extract. Combine dry ingredients; add to the egg mixture and mix well. Add zucchini and blend. Fill cupcake liners 3/4 full and bake 20-22 minutes or until toothpick in center comes out clean.

Frosting: Combine brown sugar, butter, milk and salt in a saucepan. Bring to boil over medium heat; cook and stir for 2 - 3 minutes or until thickened. Remove from heat; stir in vanilla. Cool to lukewarm. Gradually beat in powdered sugar until frosting reaches desired spreading consistency. Frost cooled cupcakes. Sprinkle with a little sea salt before the frosting dries. 

Yield: 1-1/2 to 2 dozen 

Linked to 
Melt in your Mouth Monday
Weekend Potluck
Full Plate Thursday
Meal Plan Monday