This recipe is an old family favorite. A tried and true recipe from my Grandpa John.
Currently we are “sheltering at home” during the Coronavirus pandemic. I made a batch of these cookies because they are so good and we all were in need of a little comfort food.
It made 4 dozen cookies.
That same day, we found out our friend cut his finger almost off and had to have emergency surgery to put it all back together. I asked if he would like some cookies and dropped some off on his porch.
Is it weird that we have to ask our neighbors if they would like something we would normally give so freely? Nobody wants anybody else’s germs. Is social distancing going to turn us all into germaphobes? When will we be able to get back to a normal, social, life?
For now, enjoy this yummy Peanut Butter Cookie recipe and maybe you can find someone to share it with.
Much love from my family to yours.
Peanut Butter Cookies
Ingredients
- 1 C white sugar
- 1 C brown sugar
- 1 C butter
- 1 C peanut butter
- 3 C flour
- 2 eggs, beaten
- 1 tsp baking soda
- 1 tsp vanilla
- 1 pkg. Peanut Butter Chips
Instructions
- Cream butter, sugars, and peanut butter together in a mixer.
- Add eggs and vanilla. Mix.
- Add dry ingredients and mix until just combined.
- Add peanut butter chips, use a large spoon to hand mix until dispersed throughout dough.
- Make into 1 inch balls, put on a cookie sheet.
- Press flat with a fork in 2 directions.
- Bake at 350° for 13 minutes or just until light golden.
If you don’t have a cookie scoop, you should get one! I love mine and use it for cookies and meatballs.
Wisconsin Cauliflower Soup
Yesterday was the first day of the kids being out of school due to the Coronavirus. Making sure family and friends are well and taken care of has now become the most important thing in everyone’s lives. Nobody knows what tomorrow is going to bring and what new closures are going to happen and for how long.
Thankfully we are doing well. We have always had a good food storage supply. I didn’t even go shopping during the chaos of the weekend, although my husband did go get a couple bags of cat food. We will be okay.
My husband bought a cauliflower a little over a week ago, before all of the chaotic shopping began. I had most of the ingredients needed to make this recipe, which is one of our family favorites. I did swap out the half and half for a can of evaporated milk and I didn’t have pepper jack cheese, so I only used sharp cheddar.
It still tasted so good! My kids loved it and ate it up so fast. We barely had one bowl left over (which I ate for lunch today.)
Even after this crazy pandemic passes, this comfort food soup is the best! I know you will love it!
Wisconsin Cauliflower Soup
Ingredients
- 3 T butter
- 1 cup onion
- ¼ cup flour
- ½ tsp salt
- ¼ tsp pepper
- 1 cup half and half
- 1 cup milk
- 1 ½ cups water
- 1 (14.5 oz.) can chicken broth
- 1 head cauliflower (about 2.5 lbs)
- 1 tsp Dijon Mustard
- 1 ½ cups sharp cheddar cheese
- ½ cup pepper jack cheese
Instructions
- Melt butter in a large sauce pan and add chopped onion. Saute for about 10 minutes until onions are translucent and golden.
- Slowly add flour and stir to make a roux.
- Heat while stirring for a couple minutes until roux is a golden brown.
- Mix the half and half and milk together. Slowly add to the roux in small increments keeping the roux hot.
- Once all the milk is added, add the water and chicken broth, stir constantly.
- Add the chopped cauliflower.
- Reduce heat and simmer, covered, until the cauliflower is tender. About 15 minutes. Stir occastionally.
- Using an immersion blender, blend until smooth. (You can pour soup into a regular blender if you don't have an immersion blender. Be careful and vent the top and cover it with a paper towel to allow steam to release while reducing splatters.)
- Once everything is thoroughly blended, return it to the sauce pan.
- Heat over medium heat until hot, stirring occastionally.
- Remove saucepan from heat and add mustart and cheese. Stir until cheese is melted and smooth.
- Serve topped with a little cheese and oyster crackers.
What else do you do with all of the leftover cauliflower from veggie trays?
