Saturday, July 21, 2012

Gromma's Peanut Butter Cookies

"... their children will be a blessing."  Psalm 37:26b

My sons, Timothy and Nathaniel, are both visiting!  Yes, that sentence merits an exclamation point because my children are a blessing to me.  It is now a rare privilege to spend time with them in person, so my mommy heart is extremely happy.  One of my favorite ways to bond with my sons when they were young was baking, so it is a special part of their visits.  Timothey arrived July 16th and Nathaniel arrived July 20th.  Since my sons are such a blessing to me, I enjoy bleesing them in return.  My Gromma's recipe for peanut butter cookies has been a favorite in my family since I was a little girl and they are one of Timothy's favorite  homemade cookies, so I will share this recipe with you. 

Timothy enjoying a warm Peanut Butter Cookie

Gromma's Peanut Butter Cookies
Makes at least 5 dozen cookies

Yummy cookies ready to eat


1 cup shortening
1 cup granulated sugar
1 cup brown sugar
1 tsp vanilla
2 eggs
1 cup peanut butter (smooth or crunchy)
2 2/3 cups of all-purpose flour
2 tsp baking soda
Dash of salt

Cream together shortening, granulated sugar, brown sugar, and vanilla.

Add eggs and mix thoroughly.

Add peanut butter.

Add flour (I add 2/3 cup of flour at a time and thoroughly mix before adding more flour), baking soda, and salt.  Mix.  The batter will be thick.

Make teaspoon-sized balls of cookie dough.

Make criss-crosses made with a salad fork dipped in all-purpose flour on an ungreased cookie sheet or Pampered Chef. (I highly recommend using Pampered Chef because your cookies will not burn nor stick.  No, I do not sell Pampered Chef...I just love to bake with it!!!!)

Bake at 375 degrees for about 8 minutes until golden brown.  Remove from cookie sheet 2 minutes after removing from the oven.  Place on paper towels on the counter to cool before storing them in a cookie jar.

Serve warm with a glass of milk.  They taste like love!!!  No adjustment to the recipe is needed for high altitude.  They are the type of cookie that stays soft.  Yummy

Timothy enjoying a peanut butter cookie warm from the oven!

Gromma's Peanut Butter Cookies
Makes at least 5 dozen cookies~

Preheat oven to 375 degrees.

Cream together:
1 c. shortening
1 c. granulated sugar
1 c. brown sugar
1 tsp vanilla

2 eggs

1 c. peanut butter

2 2/3 c. all-purpose flour
2 tsp baking soda
Dash of salt

Make balls of dough and with criss-crosses made with a fork dipped in flour.

Bake at 375 degrees on an ungreased cookie sheet for 8 minutes. Remove from oven. Remove cookies from cookie sheet 2 minutes later. Allow to cool on paper towels on the counter before storing in a cookie jar.

Thursday, July 12, 2012

Mango Smoothies

"Let me get you something to eat, so you can be refreshed and then go on your way—" Genesis 18:5a

As early in time as the book of Genesis in the Bible was written people were offered refreshment.  It is common courtesy to offer refreshment to guests even today.  Last fall I was looking for a healthy refreshment to offer my hubby and guests.  I mention that it was fall because I wanted to create a refreshment that would match my fall decorations...or at least coordinate well with fall colors.  So I looked in my refrigerator and pantry and found ingredients to create Mango Smoothies...very refreshing and they coordinated fabulously with the colors of fall.  Now that summer is here a Mango Smoothie sounds mighty refreshing for a hot summer afternoon regardless of the color palette...come to think of it, they look like sunshine, so they coordinate well with summer season decor! 

This is how I made them.

Mango Smoothies
(Note: This recipe makes 2 large smoothies or 4 small smoothies.)

In a blender, blend:

1 cup of Orange Juice (I used Mandarin Orange Juice drained from the canned fruit.)

1/2 cup yogurt (I used Light Apricot/Mango-flavored yogurt.)

1 ripe banana (Be sure to remove strings.)

Little by little blend in:

12 oz. of frozen, diced mango (Adjust amount for personal taste.  Frozen mango is best for the consistency of a smoothie.)

6 or so ice cubes (Use more if you want a frostier smoothie texture.  Add a few at a time until the desired consistency is reached.)

Pour immediately into glasses and be refreshed!  Leftovers can be stored in a covered container in the refrigerator for a couple of days and still provide a refreshing drink.

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