🥜 Peanut Blossoms

 

A 1958 Pillsbury Bake‑Off® winner—soft peanut‑butter cookies crowned with a milk‑chocolate kiss.

Yield: about 4 dozen cookies
Prep Time: 20 min | Bake Time: 8 – 10 min per sheet
Oven: 375 °F / 190 °C

Ingredients

Quantity	Ingredient
1 ¾ cups	all‑purpose or unbleached flour
½ cup	granulated sugar (plus extra for rolling)
½ cup	firmly packed brown sugar
1 tsp	baking soda
½ tsp	salt
½ cup	shortening
½ cup	creamy peanut butter
2 Tbsp	milk
1 tsp	vanilla extract
1	large egg
~48	milk‑chocolate candy kisses (about 2 pkgs)

Method

1. Heat oven to 375 °F (190 °C).

2. In a mixer bowl, cream shortening, peanut butter, granulated sugar, and brown sugar until smooth.

3. Blend in egg, milk, and vanilla.

4. Whisk flour, baking soda, and salt; gradually beat into peanut‑butter mixture.

5. Shape dough into 1‑inch balls; roll each ball in granulated sugar and place 2 in / 5 cm apart on ungreased sheets.

6. Bake 8‑10 minutes, just until tops begin to crack.

7. Immediately press a chocolate kiss into the center of each hot cookie (cookie will “flower” around the candy).

8. Cool on pan 2 minutes; finish cooling on racks.

🍪 Chocolate Chip Cookies

 

Soft, bakery‑style drop cookies loaded with melty chips and just the right chew.

Yield: about 4 dozen cookies
Prep Time: 15 min | Bake Time: 8 – 10 min per sheet
Oven: 375 °F / 190 °C

Ingredients

Quantity	Ingredient
¾ cup	firmly packed brown sugar
½ cup	granulated sugar
½ cup	margarine or butter, softened
½ cup	shortening
1 ½ tsp	vanilla extract
1	large egg
1 ¾ cups	all‑purpose or unbleached flour (Pillsbury’s BEST® specified)
1 tsp	baking soda
½ tsp	salt
1 cup	semisweet chocolate chips (6‑oz pkg)
½ cup	chopped nuts or sunflower kernels – optional

Method

1. Pre‑heat oven to 375 °F (190 °C).

2. In a large bowl, cream brown sugar, granulated sugar, margarine/butter, and shortening until light and fluffy.

3. Beat in vanilla and egg.

4. In a separate bowl, whisk flour, baking soda, and salt. Stir dry mixture into wet just until combined.

5. Fold in chocolate chips and, if using, nuts.

6. Drop rounded teaspoonfuls 2 in / 5 cm apart onto ungreased cookie sheets.

7. Bake 8‑10 minutes, until edges are light golden.

8. Cool 1 minute on the sheet; transfer to wire rack to finish cooling

   
   

🍫 Super Treat Bars (M&M® & Caramel Blondies)

 

A speedy bar cookie—think blondie dough, showered with candy‑coated chocolates and gooey caramel bits.

Yield: 24 bars
Prep Time: 10 min | Bake Time: 15 – 25 min
Oven: 375 °F / 190 °C

Note: The original clipping only showed the topping and bake instructions. The base dough is a classic blondie. The version below keeps the spirit of the Pillsbury recipe and the hand‑written “M&Ms + caramels” note.

Ingredients

Quantity	Ingredient
½ cup	unsalted butter, melted & slightly cooled
1 cup	firmly packed brown sugar
1	large egg
1 tsp	vanilla extract
1 cup	all‑purpose flour
½ tsp	baking powder
¼ tsp	salt
1 cup	candy‑coated chocolate pieces (M&M’s®)
12	soft caramels, quartered

Method

1. Pre‑heat oven to 375 °F (190 °C). Grease a 13 × 9‑inch baking pan (or line with parchment).

2. Stir together butter and brown sugar until glossy. Beat in egg and vanilla.

3. Fold in flour, baking powder, and salt just until no dry streaks remain.

4. Spread batter evenly in prepared pan. Sprinkle the top with M&M’s and caramel quarters; press them lightly into the surface.

5. Bake 15‑25 minutes—edges will be set and the center light golden.

6. Cool completely in pan, then cut into 24 squares.

scroodles & noodles, dickels & deedles

Meatballs in Creamy Mushroom Sauce

**Ingredients:**

- 1 medium onion, finely chopped

- 1 pound ground meat (beef, pork, or a mix)

- 1 can (10.5 ounces) cream of mushroom soup

- 1/2 can of milk (use the same can from the soup)

- Olive oil (for browning)

**Instructions:**

1. In a large bowl, mix the chopped onions into the ground meat. Shape into meatballs.

2. Heat a skillet over medium heat and add a splash of olive oil.

3. Brown the meatballs on all sides.

4. In a separate bowl, mix the cream of mushroom soup with the milk until smooth.

5. Pour the soup mixture over the browned meatballs in the skillet.

6. If the sauce becomes too thick, add a bit more milk to achieve the desired consistency.

7. Simmer the meatballs in the sauce for 30-40 minutes, stirring occasionally.

Serve with your favorite side dish and enjoy! 🍽️

Let me know if you need another recipe or if you're up for something else!

tortellini soup Papa's

**Ingredients:**

- 1 teaspoon olive oil

- 1 teaspoon bottled minced garlic

- 1 medium onion, chopped

- 1 (14 1/2-ounce) can salt-free diced tomatoes, such as garlic and onion

- 14 oz chicken broth

- 1 (9-ounce) package fresh cheese tortellini

- 1 (6-ounce) package fresh baby spinach

- 1/4 teaspoon black pepper

- 1/4 cup (1 ounce) grated fresh Parmesan cheese

**Instructions:**

1. Heat olive oil in a large saucepan over medium-high heat.

2. Add minced garlic and chopped onion to the pan; sauté for 3 minutes or until tender.

3. Stir in diced tomatoes and chicken broth; bring to a boil.

4. Add tortellini to the boiling mixture; cook for 5 minutes or until tortellini are done.

5. Reduce heat to medium; stir in spinach and black pepper.

6. Cook for 2 minutes or until spinach wilts.

7. Ladle soup into bowls; sprinkle with Parmesan cheese before serving.

Two Quiche Options

HASHED BROWN QUICHE

INGREDIENTS 

3 cups shredded hash brown potatoes (consider browning first)
1/3 cup butter, melted
seasoned salt to taste
1 cup diced cooked ham
1/4 cup chopped onion
1 cup shredded Cheddar cheese
4 eggs
1/2 cup milk
salt and pepper to taste

DIRECTIONS

1. Preheat oven to 425 degrees F (220 degrees C).
2. Press hash browns onto the bottom and sides of a 9 inch pie dish.
3. Drizzle with melted butter, and sprinkle with seasoning salt. Bake in preheated oven for 20 minutes, or until beginning to brown.
4. In a small bowl, combine ham, onion and shredded cheese. In a separate bowl, whisk together eggs, milk, salt, pepper, and a little seasoned salt.
5. When crust is ready, spread ham mixture on the bottom, then cover with egg mixture.
6. Reduce oven temperature to 350 degrees F (175 degrees C.) Bake in preheated oven for 20 to 25 minutes, or until filling is puffed and golden brown.

SPINACH QUICHE

INGREDIENTS

* 1 (9 inch) unbaked pie crust
* 1 (10 ounce) package frozen chopped spinach
* 4 eggs
* 1 cup plain yogurt (or sour cream)
* 1 tablespoon all-purpose flour
* 1/4 teaspoon black pepper
* 4 1/2 ounces fresh mushrooms, thinly sliced
* 4 ounces shredded Cheddar cheese
* 1/4 cup chopped green onions

DIRECTIONS

1. Preheat oven to 425 degrees F (220 degrees C). Prick the pie
crust all over with fork and bake for 5 minutes.
2. Place the frozen spinach in microwave safe bowl and cook until
thawed. Drain as much of the liquid as you can and then use paper
towels to get the spinach as dry as possible.
3. Beat together the eggs, yogurt or sour cream, flour, and pepper
until well mixed. Stir in the spinach. Layer the sliced mushrooms,
cheese, and chopped scallions in that order on the bottom of the pie
crust. Top with the spinach mixture.
4. Bake in preheated oven for 15 minutes and then decrease
temperature to 350 degrees F (175 degrees C) and bake for 30
additional minutes. Let cool before serving.

Campagnuolo Pizzeria Night (Pizza)

Bonnie: I like to get the water warm, then pour in into the bowl with the yeast and stir with a knife before adding the sugar. I think it dissolves better rather than pouring yeast into the water. 

Ingredients:

• All-purpose flour (preferably unbleached): 3 ½ cups (20oz or 565g)

• Water: 12oz (355ml), Warm (110°F/45°C)

• 1 packet active dry yeast (fast rising or highly active yeast): 2 ¼ teaspoons (7g)

• Sugar: ½ teaspoon (1g)

• Salt, fine granulation: 1 tablespoon (18g)

• Extra virgin olive oil: 1 tablespoon (14g)

• Semolina flour or medium granulation corn meal: For dusting your pizza peel

Instructions:

1. Proof Your Yeast:

   • Add one packet of yeast to warm water (110°F/45°C) and stir to dissolve. Add ½ teaspoon of sugar and set aside. If the yeast gets foamy and smells like bread, it's active.

2. Measure & Mix:

   • Combine the flour, salt, and oil.

3. Add Proofed Yeast Mixture:

   • Fold in the yeast mixture until the dough is shaggy and doesn't stick to your hands.

4. Knead Your Dough:

   • Hand Kneading: Place your dough on a lightly floured surface. Press down with the palm of your hand, press it forward, fold it over, and repeat until smooth and elastic.

   • Stand Mixer: Use a dough hook on medium-low speed until you have a shiny, smooth ball of dough.

Dough Rising & Storing:

• Quick Rise:

  • Room Temp (75°F/24°C): about 2 hours (then refrigerate or freeze)

  • Fridge: 3-5 days

  • Freezer: 3 months

• Cold Rise:

  • Room Temp (75°F/24°C): about 2 hours (thawed and/or risen from the fridge)

  • Fridge: 3-5 days

  • Freezer: 3 months

• From the Freezer:

• Room Temp (75°F/24°C): 24 hours to thaw and rise

• Fridge: use within 1 day after thawed

• Do NOT refreeze thawed dough

• Perfect Pizza Sauce

  Ingredients:

  • Tomato sauce: 1 can (15oz or 425g)

  • Tomato paste: 1 can (6oz or 170g)

  • Olive oil: 2 tablespoons (30ml)

  • Garlic, minced: 2 cloves

  • Dried oregano: 1 teaspoon (1g)

  • Dried basil: 1 teaspoon (1g)

  • Dried thyme: ½ teaspoon (0.5g)

  • Salt: 1 teaspoon (6g)

  • Sugar: 1 teaspoon (4g)

  • Crushed red pepper flakes (optional): ¼ teaspoon (0.5g)

  • Water: ½ cup (120ml)

  Instructions:

  1. Heat the Olive Oil:

     • In a medium saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

  2. Add Tomato Sauce and Paste:

     • Stir in the tomato sauce and tomato paste until well combined.

  3. Season the Sauce:

     • Add the oregano, basil, thyme, salt, sugar, and crushed red pepper flakes (if using). Stir to combine.

  4. Simmer:

     • Add the water and bring the sauce to a simmer. Reduce the heat to low and let it simmer for about 20 minutes, stirring occasionally.

  5. Cool and Store:

     • Let the sauce cool before using it on your pizza. Store any leftover sauce in an airtight container in the refrigerator for up to a week or freeze for up to 3 months.

Pizza Possibilities

Margherita Pizza

Ingredients:

• Pizza dough: 1 ball (from the Perfect Pizza Dough recipe)

• Pizza sauce: ½ cup (from the Perfect Pizza Sauce recipe)

• Fresh mozzarella cheese: 8oz (225g), sliced

• Fresh basil leaves: 10-12 leaves

• Extra virgin olive oil: 1 tablespoon (14g)

• Salt: to taste

Instructions:

1. Preheat Oven:

   • Preheat your oven to 475°F (245°C) with a pizza stone or baking sheet inside.

2. Prepare Dough:

   • Stretch the pizza dough into a 12-inch (30cm) circle on a floured surface.

3. Add Sauce and Toppings:

   • Spread the pizza sauce evenly over the dough, leaving a small border for the crust. Arrange the mozzarella slices on top and sprinkle with salt.

4. Bake:

   • Transfer the pizza to the preheated stone or baking sheet and bake for 10-12 minutes, until the crust is golden and the cheese is bubbly.

5. Finish with Basil and Olive Oil:

   • Remove the pizza from the oven and immediately scatter fresh basil leaves on top. Drizzle with extra virgin olive oil before serving.

Pepperoni Pizza

Ingredients:

• Pizza dough: 1 ball (from the Perfect Pizza Dough recipe)

• Pizza sauce: ½ cup (from the Perfect Pizza Sauce recipe)

• Mozzarella cheese: 2 cups (200g), shredded

• Pepperoni slices: 20-25 slices

• Dried oregano: 1 teaspoon (1g)

• Crushed red pepper flakes (optional): ¼ teaspoon (0.5g)

Instructions:

1. Preheat Oven:

   • Preheat your oven to 475°F (245°C) with a pizza stone or baking sheet inside.

2. Prepare Dough:

   • Stretch the pizza dough into a 12-inch (30cm) circle on a floured surface.

3. Add Sauce and Toppings:

   • Spread the pizza sauce evenly over the dough, leaving a small border for the crust. Sprinkle the shredded mozzarella cheese on top, followed by the pepperoni slices. Sprinkle with dried oregano and crushed red pepper flakes (if using).

4. Bake:

   • Transfer the pizza to the preheated stone or baking sheet and bake for 10-12 minutes, until the crust is golden and the cheese is bubbly.

5. Serve:

   • Remove the pizza from the oven and let it cool slightly before slicing and serving.

Veggie Delight Pizza

Ingredients:

• Pizza dough: 1 ball (from the Perfect Pizza Dough recipe)

• Pizza sauce: ½ cup (from the Perfect Pizza Sauce recipe)

• Mozzarella cheese: 2 cups (200g), shredded

• Bell peppers: 1 cup (150g), sliced

• Red onion: ½ cup (75g), thinly sliced

• Mushrooms: 1 cup (100g), sliced

• Black olives: ¼ cup (40g), sliced

• Fresh spinach: 1 cup (30g)

• Dried oregano: 1 teaspoon (1g)

• Crushed red pepper flakes (optional): ¼ teaspoon (0.5g)

Instructions:

1. Preheat Oven:

   • Preheat your oven to 475°F (245°C) with a pizza stone or baking sheet inside.

2. Prepare Dough:

   • Stretch the pizza dough into a 12-inch (30cm) circle on a floured surface.

3. Add Sauce and Toppings:

   • Spread the pizza sauce evenly over the dough, leaving a small border for the crust. Sprinkle the shredded mozzarella cheese on top, followed by the bell peppers, red onion, mushrooms, black olives, and fresh spinach. Sprinkle with dried oregano and crushed red pepper flakes (if using).

4. Bake:

   • Transfer the pizza to the preheated stone or baking sheet and bake for 10-12 minutes, until the crust is golden and the cheese is bubbly.

5. Serve:

   • Remove the pizza from the oven and let it cool slightly before slicing and serving.