Rainy Day Peanut Butter Cookies

Sunday, March 30, 2014

Posted by Cami.  

Call these cookies what you may.
"Gluten Free."
"Pure Genius."
"Easy as pie." (But in all reality much, much easier than pie)
I'm gonna stick with "the best peanut butter cookies in existence."

The first time I sank my teeth into one of these beauties my friend had made me cookies and I was judging them entirely unaware of what was in them. (Boy that sounds a little sketchy now that I say it out loud). Anyway, the moment I took a bite I simultaneously came to the conclusion that it was the best peanut butter cookie I'd ever eaten. And I have eaten A LOT of peanut butter cookies in my 16 years. Being my mother's daughter, I had to ask for the recipe. To my surprise the ingredients were only three: peanut butter, egg, and sugar! We have a base (peanut butter), a sweetener (sugar), and a glue (egg). One-two-three that's enough for me! No extras, no bells or whistles, no distractions, just three simple ingredients to get the job done. 

And boy do they get the job done right.

You're probably skeptical. I would be too. But just trust the simple things and give these cookies a shot.

Click here for printable recipe. 

The Ingredients:

1 cup sugar
1 cup peanut butter (you can also use sunflower butter if you'd like to make them nut free)

Directions: Preheat the oven to 350.

Scoop the Peanut Butter.

Dump the sugar. Crack the egg. 

Mix it all together.

Keep going...

...and Done!

Roll the dough into 1 inch balls and place on a cookie sheet.

Don't forget to lick your fingers.***

Press dough balls down with a fork.

Put them in the oven for 7-8 minutes. 

Enjoy the best and easiest cookies you'll ever make!

***Cookie dough does contain raw eggs. In our household we may or may not blatantly disregard the fact that the consumption of raw eggs can cause salmonella. Eat at your own risk.***

These cookies are very accommodating. If you (like my mom) think chocolate can solve the worlds problems just grab your favorite chocolate chips and toss few handfuls (or cups) into the batter before baking.


Cheesy Tomato and Sausage Pasta

Thursday, February 13, 2014

We woke up to a foot of snow on the ground this morning.  That kind of snow only comes around once every 5 years or so in the DC area, so it's brought the whole city to a standstill!  School is cancelled, my husband couldn't get to work, and it took us 3+ hours to shovel out today.   In short, since we couldn't go anywhere, it was a perfect day for finally typing up a new recipe that we've grown to love around here.   This pasta was easy to make and full of delicious flavor.  We didn't have much left over, but what there was made for a tasty lunch the next day too! 

Click here for printable recipe. 

Posted by Lara.

The ingredients: 

1 lb. Italian sausage (I like spicy chicken sausage)
4 cloves garlic, minced
1/2 onion, chopped
1 can (28-oz.) crushed tomatoes
tomatoes, diced
1 Tbs. dried basil
3/4 cup half-and-half
1/2 lb. fontina cheese, grated
1 lb. penne pasta, cooked according to package directions ( I used rigatoni noodles)
salt and pepper, to taste
Parmesan cheese (for garnishment)

Cut sausage into coins and brown in a large frying pan on medium-high heat, about 5-6 minutes.  
Add garlic, onion, tomatoes, and dried basil.  
Simmer about 5 minutes over medium medium heat to combine flavors.  
Add half-and-half. Reduce heat to medium-low and simmer for 8-10 minutes.  
Add fontina cheese and stir until melted.  
Season with salt and pepper to taste and serve over hot noodles.  Garnish with freshly grated Parmesan cheese.

Makes 6 servings.  


Recipe Adapted from:    The Romney Family Table: Sharing Home-Cooked Recipes & Favorite Traditions


Broccoli-Pomegranate Salad

Monday, January 27, 2014

This was one of those  recipes that is brought to you today by serendipity.  I was signed up to bring a salad to a party at Christmas time and decided on broccoli salad.  I had combined a couple of standard broccoli salad recipes I found online and right when I was about to throw in the Craisins, I caught sight of the pomegranate sitting on my counter and thought, "Why not try those instead?"   It turned out to be a delicious substitution!  The pomegranate seeds gave the salad a jolt of sweet juiciness that made the whole thing more festive and more memorable.  I got compliments on it all night long and had the huge double batch I brought gobbled up before the night was even half over--    even the kids were fans! 
Click here for printable recipe.

Posted by Lara

The ingredients:


5 cups fresh broccoli, finely chopped
1/2  cup red onion, finely diced
the seeds of 1/2 pomegranate
3/4 cup shelled sunflower seeds
1 cup shredded cheddar cheese
1 lb. bacon, cooked and crumbled


1 cup real mayonnaise
1/3 cup sugar
3 Tbs. vinegar (I used apple cider vinegar)
1/2 tsp. black pepper


Combine broccoli, onion, pomegranate seeds, and dressing.

 Just before serving, stir in sunflower seeds, cheddar cheese, and bacon. 



About This Blog

My name is Lara and while I'm definitely not a gourmet cook, I do love preparing tasty, healthy meals for my family. Finding new recipes to try and sharing the ones we've already fallen in love with is a passion I've had since college and the reason why I've started this blog! With five kids, I'm usually in a hurry, so you'll find most of these recipes kid friendly and simple to make.

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