Best Peanut Butter Cookie On Earth......AKA: Disneyland Copy Cat Cookies

After 42 years Steve told me Peanut Butter Cookies are his favorite.  How did I not know this?  Well....probably because he sure eats a lot of Chocolate Chip Cookies.  Anyway, I found this recipe and I love that they stay soft and yummy.

Best Peanut Butter Cookie On Earth
1 c. butter crisco or butter
1c. creamy peanut butter
1 c. sugar
1 c. brown sugar
1 t. vanilla
3 eggs
4 c. flour
2 t. baking soda
1/4 t. salt
1 c. peanut butter chips (optional- but good)
additional 1/4 c. sugar to roll them in
Cream together the crisco, peanut butter, sugar & brown sugar.
Add vanilla and eggs and mix well.
Add dry ingredients and mix well.
Fold in the peanut butter chips. Roll into 1 1/2 inch balls and roll them in sugar.  Place on a sprayed cookie sheet and flatten the balls with the bottom of a glass. Bake at 375 for 7 to 9 minutes.  DO NOT OVERBAKE - if they turn brown they are too done. Cool for 5 minutes and then move to a cooling rack.

March 2020 = Due to the COVID-19 stay at home orders I put Reese's pieces in them instead of peanut butter chips....it might be my new favorite!!! 

Instant Pot or CrockPot or Freezer Meal Chicken Recipes

These recipes can be cooked in the Instant Pot or CrockPot or dumped in a 1 Gallon FREEZER Bag and frozen for later use.  I like to thaw my freezer meal bags in the fridge overnight but you don't have to.  Make sure you label your bags with what is in the bag and the cooking directions.

Creamy Italian Chicken
4 Chicken Breasts, boneless
8 oz. Cream Cheese
10 oz. Cream of Chicken Soup
1 Package Italian Dressing Seasoning
2 cups chicken broth
Place all ingredients in Instant Pot.  Set to sealing.  Cook on manual for 25 minutes if chicken is frozen or 20 minutes if it is thawed.  Quick Release or Natural Release.  Shred chicken and serve over rice or noodles or mashed potatoes.  For the CrockPot cook on Low for 6 to 8 hours.

Teriyaki Chicken
4 to 6 Chicken Breasts, boneless
1 lb. fresh vegetables (mini carrots, zucchini, green beans, etc.)

1 red onion, chopped

40 oz. crushed pineapple

4 garlic cloves, minced

1 c. Teriyaki sauce

Place all ingredients in Instant Pot.  Set to sealing.  Cook on manual for 25 minutes if chicken is frozen or 20 minutes if it is thawed.  Quick Release.  Serve as is or shred the chicken.  Great over rice or egg noodles.  

For the CrockPot cook on Low for 6 to 8 hours.  

Salsa Chicken - from the days of Weight Watchers, updated for the instant pot

4 to 6 Chicken Breasts, boneless

16 oz. salsa

2 T. taco seasoning (optional) 

Place all ingredients in Instant Pot.  Set to sealing.  Cook on manual for 25 minutes if chicken is frozen or 20 minutes if it is thawed.  Quick Release or Natural Release.  

For the CrockPot cook on Low for 6 to 8 hours or high for 3 to 4 hours.  

Serve as a main dish or make into a taco on a tortilla with sour cream, cheese, lettuce, etc.

Guacamole Chicken

4 to 6 Chicken breasts, boneless

16 oz. Guacamole Salsa (Herdez or homemade)

1/2 c. water

Place all ingredients in Instant Pot.  Set to sealing.  Cook on manual for 25 minutes if chicken is frozen or 20 minutes if it is thawed.  Quick Release or Natural Release. Shred the chicken.  Serve as a taco meat with tortillas and all the toppings.  If you like Cilantro.....it is a must on these tacos.  

Skip the tortilla and serve over rice with all the toppings.  

 For the CrockPot cook on Low for 6 to 8 hours or High for 3 to 6 hours and Don't add the water unless it needs it after it has cooked).