Peanut Butter Cookies: Christmas and Holiday Cookie Recipe

Peanut butter lovers unite! Learn how to make peanut butter cookies for a wonder Christmas or holiday snack.

In the similar fashion that oatmeal and chocolate chip cookies are traditional favorites, peanut butter most certainly ranks in the same class of popularity. When it comes to any sort of dessert or candy, chocolate and/or peanut butter are near the top of the charts in respect to personal preference and traditional dessert recipes.

With the Christmas and holiday season fast approaching, everyone is looking for a fun, delicious, and time efficient dessert recipe for the ideal holiday occasion. If peanut butter is the choice for a wonderful dessert recipe, then peanut butter cookies could be the perfect holiday snack this season.

Peanut butter cookies are easy to make, take very little preparation, and very little cooking time. Perfect for parties or simple family treats, peanut butter cookies are not only quick and easy, but can serve every mouth in the crowd!

With the ability to serve up to 40 people, the recipe for peanut butter cookies will not only be a time saver, but also a crowd pleaser. For the individual who is looking for the prefect dessert snack for an office Christmas party, a neighborhood holiday function, or just simply wants a fun snack for the entire family, peanut butter cookies will certainly meet the task this holiday season.



Serves: 36-40 people


  • ¾ cup of peanut butter (preferably creamy)
  • ½ cup of shortening
  • 1 ¼ cup of packed light brown sugar
  • 3 tablespoons of milk
  • 1 tablespoon of vanilla extract
  • 1 egg
  • 1 ¾ cup of plain flour
  • ¾ teaspoon of salt
  • ¾ teaspoon of baking soda


  1. Preheat oven to a temperature of 375 degrees.
  2. Combine peanut butter, shortening, brown sugar, milk and vanilla in a large mixing bowl.
  3. Beat ingredients until well mixed and thoroughly blended.
  4. Add the necessary single egg, and once again beat until blended.
  5. Combine flour, salt, and baking soda to the now creamy mixture. Once again beat until thoroughly blended.
  6. Drop mixture, by teaspoonfuls, two inches apart onto an ungreased cookie sheet.
  7. Flatten with the top of a fork in order to make an interlacing or crisscross pattern across the surface.
  8. Place cookies in the oven (which has been preheated to 375 degrees) and promptly bake for seven or eight minutes.
  9. Carefully monitor the baking process to make sure the cookies do not burn.
  10. Once cookies have baked for the allotted time period and are fully cooked, remove cookies from the oven and allow for a two minute cooling period.
  11. Serve cookies once properly cooled.

2 Austrian Dumpling Recipes: Cheese Dumplings and Apricot Dumplings

Austrian Cuisine has many forms of dumplings. These examples show the versatility of an idea. One is salty and made of cheese, the other sweet and holds a whole apricot

Austrians have a gift when it comes to dumplings; food hidden inside balls of dough. The styles and tastes vary from appetizers to dessert, but each dumpling has its own merit. The Apricot Dumpling especially has been enjoyed by Austrian kings and farmers for hundreds of years. Here are two examples

Cheese Dumplings (Topfenknödel) – Appetizer

  • 18 oz Cheese curd or Cottage Cheese
  • 4 Eggs
  • 1/2 cup Breadcrumbs
  • 2/3 cup Sugar
  • Pinch of Salt
  • 1/2 teaspoon Vanilla Extract


  • ½ cup Breadcrumbs
  • 3 T Butter

Plum Accompaniment (optional)

  • 1 lb fresh or canned Plums
  • 2 Tablespoons Sugar
  • Pinch of Cinnamon
  • 1 Tablespoon Rum
  • 1 teaspoon Lemon Juice
  1. Drain Cottage Cheese and press through a sieve.
  2. Mix chees with eggs, bread crumbs, sugar, salt and Vanilla until smooth
  3. Let stand 45 minutes
  4. With wet hands, form dumplings, about 2″ in diameter
  5. Drop dumplings into salted boiling water
  6. Reduce heat and simmer about 10 minutes
  7. Topping: Brown breadcrumbs and butter in a skillet while dumplings cook
  8. Using a slotted spoon, transfer the dumplings to the skillet and roll them in the crumbs.

Plum Accompaniment:

  1. Wash plums and cut them in half; remove the pits
  2. In a small skillet, combine the plums, sugar, cinnamon, rum and lemon juice.
  3. Simmer until slightly thickened, and serve separately from Dumplings

Austrian Apricot Dumplings (Wachauer Marillenknödeln) – Dessert

  • 1 lb Salad Potatoes (author does not endorse one potato over another)
  • Pinch of Salt
  • 1/2 cup to 1/3 cup Flour
  • 2 Tablespoons Semolina (a course grain similar to cornmeal, made from semolina. This can often be found near the pasta or in the baking aisle)
  • 2 Egg Yolks
  • 1 teaspoon Grated Lemon Rind


  • 1 lb fresh Apricots
  • 5-6 Sugar Cubes


  • 1/2 cup Butter, browned with 1 Tablespoon Sugar and
  • 1/2 cup Breadcrumbs
  1. Boil, peel and rice the potatoes, let cool
  2. Combine salt, flour, semolina, butter, egg yolks and grated lemon rind; let stand 30 minutes
  3. Wash apricots and press the pits out (try to keep the integrity of the apricot, so it fits nicely in the dumpling)
  4. Replace each pit with one sugar cube
  5. Roll dumpling dough until it looks like a sausage, about 2 1/2″ thick.
  6. Cut dough into 3/4″ slices
  7. Flatten each slice a bit and place the apricot in the center
  8. Lightly dust hands with flour and form the dough over the fruit
  9. Roll the ball on the counter until the entire fruit is hidden
  10. Softly drop the dumplings into salted simmering water.
  11. Bring to a boil and reduce heat for 2-5 minutes
  12. Make the topping by browning the butter, sugar and breadcrumbs in a skillet
  13. Remove the skillet from heat and remove the dumplings with a slotted spoon
  14. Rinse the dumplings quickly under cold water
  15. Roll Dumplings in the topping
  16. Place dumplings on a plate and dust them with powdered sugar.
  17. Serve Immediately

Savory “LBJ” Pie: Leeks, Bacon and Jalapenos Create a Tasty Tart with Bite!

Originally, savory pies were small desserts used to cleanse the palates at the end of a meal. Today the term applies to a wide variety of dishes.

A savory (savoury) pie, is not to be confused with the herb savory, but is a British term that covers a wide array of baked pies that are served hot or warm, rather than a chilled fruit pie. A quiche, which is a French dish consisting mainly of eggs, often falls under the category of a “savory pie” as can the hearty Shepherd’s pie.

The pie as we know it today is actually thought to have originated in the 14th or 15th century, in England. Today, savory pies are generally served as a main course rather than an afterdinner snack and can consist of all sorts of delicious combinations of meats, poultry or vegetables, with added cream and eggs. Savory pies are also a terrific way to revive leftover meat dishes.

The term savoury is no longer exclusive to the palate-cleansing bites of yesteryear. Just try this inexpensive and easy to make dish!


  • 1 frozen pie crust (thawed, 9-inch wide)
  • 3 large leeks, rinsed well, slicing only the white portions
  • 4-5 slices of good-quality bacon
  • 1 jalapeno pepper, sliced and seeds removed
  • 2 large eggs
  • ¼ cup of light sour cream
  • ½ cup of heavy cream
  • ½ cup of low fat milk
  • Salt & pepper to taste


  1. Prick the pie crust with a fork, then put into the oven at 350 degrees for 15 minutes. Make sure to use pie weights or a heavy cooking pan to ensure the crust does not bubble. Cover with foil while baking.
  2. Remove the pie crust from the oven and set-aside the foil and pie weights. Using one egg, separate the yolk and brush the crust with the beaten egg white. Keep the remaining egg white.
  3. Put the crust back into the oven for another 10 minutes, then let cool.
  4. Meanwhile, cook the bacon until crispy. Drain, and crumble into bite-sized bits. Retain some of the bacon grease in the pan.
  5. Add the sliced leeks and sliced jalapenos to the pan and sauté until soft, about 3 minutes.
  6. Remove from heat and let cool.
  7. In a large bowl, mix together the other egg, remaining egg white and remaining egg yolk with the sour cream. Beat well.
  8. Stir in the milk and heavy cream, mixing well.
  9. Mix in the salt and pepper.
  10. Layer the pie crust with the leek, jalapeno and bacon mixture. Then pour the egg and milk mixture on top.
  11. Bake the pie for another 30 minutes until set.
  12. Let sit for about 15 minutes before serving.

Serve with a crispy salad for a main course, or eat alone for a light snack. Enjoy!


Pork and Ground Beef Casserole: Hearty Casserole Makes the Most of Leftovers and Pantry Staples

Leftover pork chops? Ground beef you have to use up? Combine the two into this delicious and easy casserole and never waste leftovers again.

Everyone runs into nights with too many leftovers to throw away, but not enough to make a meal. The same thing often happens with ground beef. This casserole is an excellent way to use up all the leftover meat in your refrigerator while making a creamy and nutritious one-dish meal for your family.

Pork and Ground Beef Casserole

  • 2 or 3 grilled pork chops, cut into bite-sized pieces
  • 2 or 3 large red potatoes, diced
  • 1 yellow pepper, diced
  • 1 can green beans, drained
  • ½ large red onion
  • 1 pound ground beef, browned, not drained
  • ¾ cup red wine
  • ½ cup mayo
  • ½ cup sour cream
  • ¼ cup yellow mustard
  • 1 tsp salt
  • 2 tsp cracked black pepper
  • ½ tsp paprika
  • 3-4 tbsp flour
  • 2 cups shredded cheese


  1. Butter a 9×13 inch casserole dish.
  2. Pre-heat oven to 350 degrees F.
  3. Remove any bones from 2-3 leftover pork chops and cut into 1 ½ inch pieces. Place in casserole dish.
  4. Wash red potatoes and cut into 1 ½ inch pieces. Add to casserole dish, spreading evenly.
  5. Drain can of green beans and add to casserole dish.
  6. Wash and cut yellow pepper into 1 inch pieces.
  7. Dice ½ large red onion.
  8. Crumble ground beef into a large skillet. Add onion and yellow pepper, and cook until burger is browned and onion and pepper are soft. Add to casserole dish.
  9. Sprinkle 2 tablespoons of flour over meat and vegetables. Stir to coat and then spread out in casserole dish.
  10. Deglaze skillet with ¾ cup red wine, and add to casserole.
  11. In a bowl, combine mayonnaise, sour cream, and mustard. Mix well and pour over casserole.
  12. Sprinkle casserole with salt, pepper, paprika.
  13. Top casserole with shredded cheddar cheese.
  14. Bake, covered, on 350 degrees F for 1 hour.
  15. Lower oven temperature to 300 degrees F and bake for another 2-3 hours.
  16. Remove from oven, and stir in remaining flour, one tbsp at a time.
  17. Let set up for 15 mins, uncovered, before serving.

Recipe Variations

There are many ways to make this casserole even more nutritious. You can add a drained can of corn or carrots to the casserole. You can also add fresh mushrooms, diced and sauteed zucchini, and/or yellow summer squash to the mix. If you are concerned about fat and cholesterol, make sure you trim off any excess fat off the pork chops and drain the ground beef mixture before adding to the casserole. You should also use low-fat sour cream, substitute low-fat cream of mushroom soup instead of the mayonnaise, and use either low-fat cheddar cheese or substitute low-fat mozzarella cheese instead.