Dessert: Grandma's Peanut Butter Cookies

So I am not sure where I got this from, but it's one of my favorite peanut butter cookie recipes. Whoever's grandma this is, thank you! (I found this written in my collection of recipes, so I must have kept it from my college days)

Ingredients:

• 3/4 cup peanut butter (you can use extra crunchy if you want)
• 1/2 cup shortening
• 1 1/4 cup packed light brown sugar
• 3 TBSP milk
• 1 tsp vanilla
• 1 egg
• 1 3/4 cup all purpose flour
• 3/4 tsp salt
• 3/4 tsp baking soda
• Granulated sugar (set aside for later, says it's optional- but why would you? That's what makes them Grandma's cookies!)

Directions:

1. Preheat oven at 375
2. Combine peanut butter, shortening, brown sugar, milk and vanilla. Beat with mixer on medium speed until well blended
3. Add egg and beat well until blended
4. Combine dry ingredients (flour, salt, baking soda). Add to peanut butter mixture on low speed until blended
5. Form into balls and roll in sugar. Place on ungreased cookie sheet. Flatten slightly in a criss-cross pattern with fork
6. Bake in oven for 7-8 minutes, until brown

Note:

I usually like to double the recipe, since I always seem to bring them to work. They tend to go quickly.

Dessert: Cornflake Turtles

Another super easy recipe from Real Simple, that's actually really simple and tasty!

Ingredients:

• Pecans (recipe says 36)
• Small Caramels (12)
• Semisweet Chocolate, melted (2 ounces, although I usually use more)
• Cornflakes (1/4 cup)

Directions:

1. Preheat oven to 350
2. On parchment lined baking sheet (or spray with cooking oil) form 12 groupings of 3 pecans
3. Place a caramel on top of each grouping
4. Bake until caramels melt (7-9 min) and then let cool
5. Dividing equally, spoon the chocolate over each caramel cluster and sprinkle with cornflakes
6. Refrigerate until set (about 15 minutes)

Such a fun recipe and unique when it comes to taste. Enjoy!

Lunch: Asian-Tofu Pasta Salad

Sorry it's been so long since my last post. I have lots of recipes to post on here. I am starting off with the prefect recipe to pack for your picnic (I have to give credit to Real Simple for this recipe)...

Ingredients:

• Spaghetti
• Carrots
• Kirby Cucumber
• Firm Tofu
• Roasted Cashews
• Canola Oil
• Fresh Lime Juice
• Toasted Sesame Oil
• Kosher Salt

Directions:

1. Cook spaghetti according to directions (recipe says 5 oz, about 1/3 of a box); drain and run cold water to cool
2. Toss with shredded carrot, sliced/chunked kirby cucumber, tofu cut into cubes (recipe says 4 oz), and 1/4 cup chopped cashews
3. Then toss in canola oil (1 Tbsp), lime juice (1 Tbsp), sesame oil (2 tsp), and kosher salt (1/2 tsp)

*I usually end up making a whole box of spaghetti and tripling the ingredients.

Enjoy!