Kitchen Gadget Review: Joseph Joseph

Peanut Butter Cup Cookies

I love peanut butter cookies and Reese's Peanut Butter Cups..so of course I have always loved these rich cookies.

You make them in a miniature muffin pan

TIPS:  They can be a little tricky to remove from the pan, but if you simply can't get them to come out of the pan even after cooled do this:

Place pan in freezer for 30 minutes or so, remove heat tap water to hot, make sure your sink is clean.

Quickly turn pan over and run hot water over bottom of muffin pan

Turn over sit on counter and they should pop out with the help of a small spatula or knife.

You can also freeze these little cookies for 1 -2 months and they come out just as good as fresh baked.

My Catie's Favorite Peanut Butter Cookie Recipe that I make

It is a Flourless Recipe

Click HERE

You can of course buy peanut butter cookie dough at the grocery store but I prefer homemade of course.

Mix up a batch or two of these and

Bake 350 degrees for 8 - 10 minutes (I baked mine 10)

While they are baking peel the peanut butter cups

Place in center of cookie while still warm

They will melt some but that is what you want.

*Note* I placed mine in center and then baked and they turned out great so you choose how you would like to do it.  They are not in the oven for that long have done it both ways and frankly they melt down level with the cookies when baked at the same time and I think look very pretty.

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Sharp Cheddar Cheese Crackers

These make great Party Hors d Oeuvres.  They are easy to make.  They take very little ingredients most of which you will have on hand, that makes them very convenient.  You can freeze the rolls of raw dough for a couple of months. Take out a roll, slice while preheating the oven.  It's as easy as that. You can freeze the baked crackers for up to a month for fresh baked taste.  This was always a good bridal luncheon, shower stand-by.

Recipe

Cheddar Cheese Crackers

2 cups grated sharp cheese

1 stick butter

1/4 teaspoon red pepper

1 teaspoon salt

1 cup plain all-purpose flour

1 cup chopped pecans

Wax Paper

Grate cheese and let that and the butter stand at room temperature until soft.

Cream butter

Add Cheese

Add Flour, red pepper and salt, mixing well

Add finely chopped pecans

Divide into 2 equal amounts

Pat the sections into smooth rolls

Place on a strip of wax paper for each roll

Roll cracker roll back and forth on wax paper until desired size

Roll & Wrap in the wax paper

Chill or Place in Freezer

When chilled or frozen

Preheat oven to 425 degrees

Take out and slice thin aproximately 1/8" for thin crunchy crackers
1/4" wide for a crunchy outer edges softer middle

Bake until slightly brown check after 7 minutes mine cooked in 8

Cool, store in tins or tightly covered containers

Serve or Freeze for up to a month of you go to snack.

Enjoy ,

Dolly   

Dolly    

Canning Tomatoes

Tomatoes

We've gotten some of the best tomatoes from this local farm near Summerton, S. C. in the Summer and right now they have a Fall Crop.

Plant your own for the best but if you can't do that then buy Local.  Support your local farmers, whenever possible.

Instructions

Take your tomatoes and using a sharp little knife make an X on the bottom of them

scoring so that when blanched quickly will help the peeling come off.

Place in a pot of boiling water just until the peeling begins to come off.

Immediately place tomatoes in sink full of ice and water to stop the cooking.

Peel, core, quarter

 Place in huge pot and heat to boiling

Keep very hot

Have your jars sterilized and hot, you can keep them warm in a 200-degree oven

Your lids and caps in hot water  *Update you can wash lids dry and place on counter room temp. No need to keep in hot water anymore* New rules for Ball/Kerr Brand Home Canning Lids here 
and here ...

Your water bath half full of hot slowly boiling water

Fill your jars with hot tomatoes

Quarts add 1 tsp salt and 1 tablespoon lemon juice

Pints add 1/2 tsp salt and 1 teaspoon lemon juice

Wipe jar rims and top with clean cloth

Place lid on top

Place in boiling water bath
Make sure you have hot water covering your jars in canner 1-2 inches
Boil in waterbath for 10 minutes

Place jars in corner on dish cloth away from drafts and cover with dish towels

Do not disturb for at least 24 hours and longer if they are not in your way.

Check for seal, it will not pop up and will be kind of concave in center

With clean soapy water and clean cloth
Remove the screw caps.  Store for later canning projects
(removing the screw caps will prevent the lids from having a false seal in storage.)

Wash your jars

Rinse with another clean cloth and let dry

Label

Store in dark cool place.

There is nothing that can compare with a great tasting tomato canned and used in your recipes. 

 Canning Pantry

Be proud of your accomplishments, display them proudly, and enjoy your tomatoes!

Dolly   

Homemade Pimento Cheese

 Pimento cheese

You know something?  I just now today found out that Pimento Cheese is not widely known about nor eaten around the world. It is a Southern thing. It is referred to as "The Caviar to the South".  Did you know that?  Bless my soul I thought everybody grew up eating pimento cheese sandwiches.
Most of these sandwiches are made between two slices of white bread.  It has been a standard, taken for granted , go to for a sandwich spread here.  When serving company (guests) you must cut the crust off...

Pumpkin Roll

    My daughter Carly gave Catie a birthday party and served lots of goodies.  She made a Libby's Pumpkin Roll and it was delicious. I wanted to share this recipe with you just in case you are like me and have never made one.

Pumpkin Roll Highlighted and in between some very delicous cupcakes with chocolate ganache.  Carly is quite the cook!  Catie is too!

Libby's Pumpkin Roll Recipe

• 1/4 cup powdered sugar (to sprinkle on towel)
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup LIBBY'S® 100% Pure Pumpkin
• 1 cup walnuts, chopped (optional)
• FILLING
• 1 pkg. (8 oz.) cream cheese, at room temperature
• 1 cup powdered sugar, sifted
• 6 tablespoons butter or margarine, softened
• 1 teaspoon vanilla extract
• Powdered sugar (optional for decoration)

Directions

FOR CAKE:
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

COOKING TIP:Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

I added the video also because sometimes watching is so much easier than reading a recipe alone.

  Enjoy,

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