PEANUT BUTTER COOKIES

1 Cup Butter, not marg.
1 Cup Peanut Butter
1 Cup Sugar
1 Cup Brown Sugar
2 Eggs
2 1/2 Cups Self-Rising Flour
1 Pack Reecee Peanut Butter Chips
Mix the butter, peanut butter and sugars. Add the eggs and mix. Thenstir in the flour, fold in 11/2 cups peanut butter chips. Drop by teaspoons onto cookie sheets. Take a fork and make a crisscross pattern on the cookie. Bake on 350 for 8 minutes or until golden brown. Cool on racks.

SOUR CREAM DOUBLE CHOC. BUNT CAKE

1 Box Devil's Chocolate Cake Mix
1 Small Box Instant Chocolate Pudding Mix
4 Large Eggs
1 Cup Sour Cream
1/2 Cup Warm Water
1/2 Cup Vegetable Oil
11/2 Cups Semi-Sweet Chocolate Chips


Mix all the ings. except the chocolate chips in a large bowl and blend well for 1 minute. Stir the mix off of the sides and mix for 3 more minutes. Then stir in the chocolate chips. Pour batter into a sprayed bunt pan. Bake on 350 for 45 to 50 minutes or until it pulls away from the sides. Cool for 20 minutes. Turn out on a cake plate and frost.
Chocolate Frosting:
1/2 Cup or 8 Tablespoons Butter, no marg.
4 Tablespoons Cocoa Powder
1/3 Cup Evaporated Milk
4 Cups Powdered Sugar

Melt the butter in a saucepan on low heat. Do not let scorch. Wisk in the cocoa and the milk. Bring mixture to a boil and stir constantly. Remove from heat and beat in the powdered sugar with a electric mixer until thick and creamy. Pour frosting over the warm cake. Let frosting run down sides but not all the way to the bottom.

FOCACCIA ITALIAN BREAD

3 1/4 Cups Flour
1 Envelope Rapid Rise Yeast or 21/4 Teaspoons
1 Tablespoon Sugar
1 Teaspoon Salt
1/4 Cup Extra Virgin Olive Oil
12/3 Cups Very Warm Water (120) Degrees
1Tablespoon Italian Seasoning
2 Tablespoons Shredded Parmesan Cheese

Mix the flour, yeast, sugar and salt in a large bowl. Add 2 tablespoons water. Stir until mixed good. Spread the dough into a 13 x 9 inch pan. Cover and let rise until doubled around 30 minutes. Drizzle 1 to 2 Tablespoon Olive Oil over the bread. Poke holes in the bread to make a uneven surface. Spread parmesan cheese and herbs over the top. Can sprinkle some more salt over all the top of it if you want to. Cover and let rise in a warm place for 30 more minutes. Bake on 350 for 30 to 35 minutes or until lightly brown.

CROCKPOT CREAM CHEESE CHICKEN

3 Lb. Chicken Tenders
1 Can Cream of Chicken Soup
1 Pack Italian Dressing Mix
1 Box (8)oz. Cream Cheese, softened

Spray your crock-pot with cooking spray. Mix the cream cheese, the soup and the italian mix together. Put the tenders in the crock-pot and pour the soup mixture over the chicken. Cook for 6 to 8 hours on low. Or around 4 hours on high. Make sure chicken is done. Can put this over egg noodles or rice.

PEANUT LIME CHICKEN

1 Lb. Chicken, cut in small thin strips1 lb chicken, cut into small, thin strips
8 Oz. Thin Spaghetti
4 Green Onions, Chopped

4 Baby Carrots, thin sliced
Cilantro, finely chopped
Lime wedges

Peanut Sauce:
1/4 Cup Sugar
1 Teaspoon Salt
1 Teaspoon Pepper
1/2 Cup Oil
1/2 Cup Rice Vinegar
1/8 Cup Soy Sauce
2 Tablespoon Peanut Butter
1/4 Teaspoon Or Less Red Pepper

Mix the sauce together and sit aside. Put the chicken strips in a bowl and pour some of  the sauce over them to marinate. If you do not want to use the marinate that the chicken has been in then make extra for pouring over the cooked chicken. I do not like to use a marinate for a sauce that raw chicken has been in.
 Cook the noodles. Chop the onion, carrots, cilantro. Take the chicken out of the marinate and brown it in a skillet with some of the oil. Put the peanut sauce in a kettle and brown it for around two minutes. Watch and do not let scorch or do not over cook as it will be stringy. Drain noodles and put in a large platter. Put the vegs. and chicken over the noodles. Pour the sauce over the noodles  then sprinkle the cilantro over this and then squirt lime juice over your serving.

DIET LEMON-GARLIC CHICKEN BREASTS

3Tablespoons Lemon Juice about one lemon
3 Tablespoons Olive Oil
1 Teaspoon Minced Garlic or 2 to 3 Cloves
1 Teaspoon Salt
1/4 Teaspoon Pepper
1/2 Teaspoon Oregano
1 Lb. Chicken Breasts or Chicken Tenderloins

Combine all the marinade ings. Place the chicken in a ziploc bag and pour the marinade over it. Seal bag and put in ref. for over night. Grill or cook in a skillet.

DIET CHEESE SANDWICH

1/2 Cup Shredded  Monterey Jack Cheese
1/2 Can Mushrooms, drained
1/2 Small to Medium Sweet Onion, Sliced
3 Slices Tomato
1 Tablespoon I Believe It's Not Butter
Salt and Pepper
2 Slices Rye, Wheat or Sour Dough Bread

Using 1/2 spoonful of butter. Butter both pieces of bread on one side. Sit aside. Take another 1/2 spoonful butter and put in a small skillet. Add the sliced onions and mushrooms. Let them just began to soften. Add the salt and pepper and let cook about 2 minutes. Remove from heat and sit aside. In another skillet take the buttered bread and grill one piece. Put some of the cheese on the bread and cover and let it melt. The steam will melt it for about 1 minute. Take off and put in a plate. Do the other piece like this. Uncover and add the veg. mixture to each slice of bread. Then add the sliced tomatoes. Take and put them together and continue grilling until they are light brown. Or can just put it al together and grill until it is light brown.