Cannon Simple Peanut Butter Cookies

1 cup peanut butter
1 cup sugar
1 egg

Mix together and fill 24 mini muffin cups.

Bake at 350 for 8 minutes

When just out of the oven add a mini Reese's Peanut Butter Cup (smash all the way down)

Take out of the pan with a spoon when cooled or warm.

Makes 24 cookies.

Courtney's Monster Cookies

From: This Worthey Life

We love them and you can change out the M&M color based on the holiday so they are perfect for any occasion. 

EVERYTHING YOU NEED TO MAKE MONSTER COOKIES FROM SCRATCH

• 1 ½ cup of creamy peanut butter
• 1 cup of  sugar
• 1 cup of  brown sugar
• ½ cup of butter softened
• 1 tbs. sour cream
• 3 eggs
• ½ tsp. vanilla extract
• 4 ½ cup of rolled oats (not the quick-cooking variety)
• 2 tsp. baking soda
• 1 cup of chocolate chips
• 1 cup of  regular or baking M&M’s

DIRECTIONS ON MAKING HOMEMADE MONSTER COOKIES

1. Preheat your oven to 350 degrees.
2. In a large bowl combine the eggs, sugar and brown sugar. Mix well.
3. Next add the vanilla extract, peanut butter, butter, and sour cream. Mix well.
4. Add in the two tsp. of baking soda.
5. Slowly fold in your 4 ½ C. of rolled oats, mixing well.
6. Next, add in your 1 cup of chocolate chips and ¾ of the M&M’s.
7. Drop by large tablespoon onto a cookie sheet (I like to line mine with foil for super easy clean up) and gently press down into a more rounded shape. Press some of your extra M&M’s into the top of the cookie dough.
8. Bake for 10-12 minutes. Cookies will turn golden brown. Try not to over bake. They are even better if a little bit undercooked and not crunchy.

*Makes approximately three dozen cookies. Store in an airtight container 1-2 weeks. These cookies also freeze well.

Peggy's Cauliflower Soup

Cauliflower Soup

1 medium head cauliflower, broken into florets

1 large carrot, sliced

1 stalk celery

2-1/2 cups water

2 teaspoons better than bouillion vegetable soup base, added to taste

Savory spice shop - Nantucket rosemary Citrus Poulty Rub - to taste

3/4 teaspoon salt, to taste

1/8 teaspoon pepper

2 cups 1% milk

1/2 brick cream cheese

Cooked vegetables in soup base and water until tender.  Stick blender to remove large pieces but still with some texture. Stir in remaining ingredients. 

Thickened with cornstarch and water.

Peggy's Tomato Soup

1 medium white or yellow onion

Couple celery stalks 

Three 14.5-ounce cans diced tomatoes with garlic or whatever you prefer

6 Tablespoons Butter

3 to 6 tablespoons sugar 

1 or 2 tablespoons Better than bouillon vegetable base

Freshly ground black pepper 

1 can diced green chililes

1 1/2 cups heavy cream -

A little Pesto

Cavenders all purpose Greek Seasoning - to taste

added more vegetable base when tasting and seasoning the soup.

cooked onion in butter and vegetable soup base.  While cooking - put cans of dices tomatoes with garlic and onion and green chilies and blended with stick blender.  When onions are translucent add onion mixture to the tomatoes.  Add salt and pepper, sugar, more vegetable soup base and Greek seasoning.

Used stick blender to pulverize but left it a little chunky