* ~ Domestic Goddess's Blue Ribbon Recipes ~ *

The following recipes I had submitted at Just A Pinch recipe website.

1.)  Fruity Tossed Salad

When making this salad, be sure to easy on the salad dressing.

As a little bit surely goes a long way.

This is such a pretty salad! 

Fruity Tossed Salad | Just A Pinch Recipes

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2.)  Grandma Richard's Wilted Lettuce Salad

This is my son-in-law's favorite salad. 

And I can see why, as it's also my family's favorite salad as well.  

Grandma Richter's Wilted Lettuce Salad | Just A Pinch

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3.)  Rhubarb Pineapple Upside-Down Cake 

I "love" rhubarb, and I enjoy this cake! 

Rhubarb Pineapple Upside-Down Cake | Just A Pinch Recipes

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4.)  Creamy Scalloped Potatoes 

This is my all-time "favorite" scalloped potato recipe! 

Creamy Scalloped Potatoes With Bacon | Just A Pinch Recipes

 

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5.)  8 Cans Taco Soup 

This is a quick 'n easy soup to put together. 

My husband and I especially enjoy this soup the next day, as the seasoning seems to meld together in the soup a bit more.  

We also enjoy the soup along with grilled cheese sandwiches.

8 Can Taco Soup | Just A Pinch Recipes

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6.)  Instant Gingerbread Coffee 

I make this coffee when I have a craving for anything gingerbread. 

I top it with whipped cream and add a light sprinkle of pumpkin pie spice.

Instant Gingerbread Coffee | Just A Pinch Recipes

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7.)  Herb Roasted Turkey (Cooked In Oven Cooking Bag)  

For years I've been roasting all my turkeys in oven cooking bags.

I can roast a whole turkey in less than 3 hours.

I just can't imagine cooking a turkey any other way. 

(See *Note before prepping and roasting the bird.)

 

Herb Roasted Turkey (In a bag) | Just A Pinch Recipes  

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I hope everyone has a wonderful 4th of July

 

* ~ Welcome to Domestic Goddess's Recipe Box ~ *

On this blog, I'll be sharing recipes which I've enjoyed preparing, plus photos of my family.  So, grab yourself a cup of coffee or tea, or your favorite beverage, and enjoy viewing my blog.

           

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As one can see, I decided to up-date my photo.

And if you look closer to my photo, you'll see I have a few strands of gray hair as well.  It's hard to believe that both my husband and I will soon be "69".    

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Flourless Peanut Butter Cookies

I never thought one could make a peanut butter cookie without flour, but you actually can, and they taste pretty darn good!  These little gems are packed with lots of flavor, plus they aren't overly sweet, and they do freeze well.  Whenever I make these petite cookies, I like to make them with a mixture of creamy and super chunky peanut butter, plus I like to bake these cookies on Pampered Chef Baking Stones.




Flourless Peanut Butter Cookies

1 cup creamy peanut butter (I used Skippy)

1 cup chunky peanut butter (I used Skippy Super Chunk)

1-1/2 cups granulated sugar

2 large eggs

2 teaspoons vanilla extract

2 Tablespoons ground flaxseed, optional (See *Note)

1.)  In a bowl, add the creamy and chunky peanut butter, plus the granulated sugar; beat together until smooth.  (I used a hand-held mixer to cream the mixture together.)

2.)  Add the eggs and vanilla extract; beat until well combined.

3.)  Using a spoon; stir in the flaxseed.

4.)  Take a tablespoon of the dough, and shape by hand into a ball.  (I used a small Pampered Chef Scoop, which is equal to 1-Tablespoon.)

5.)  Slightly flatten the dough balls with the palms of your hands, and then place them onto Pampered Chef Baking Stones.  (I place 12 onto each baking stone 2-inches apart.)

6.)  Press the top of each cookie down "gently" with a fork.

7.)  Bake in a 350ºF oven for 12 minutes, then remove, and let the cookies set on baking stone(s) for 5 minutes, before removing to a wire rack and allowing the cookies to cool completely.

8.)  Yields: 53 cookies (Each cookie about 2-inches in diameter.)

9.)  *Note: Adding flaxseed to this recipe is optional, but if you decide not to add the flaxseed, you may need to chill the dough in the refrigerator for a couple hours before baking the cookies.  This helps to firm up the cookie dough, plus it makes it a lot easier for handling the dough.

10.)  Additional Note: I like to freeze these cookies in a Tupperware container, and just take out what I want to eat for later. 

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Below is a photo of the flaxseed I used when preparing the cookies;

it's Stober Farms Organic Golden Flax Seed, in a (48-oz.) bags.

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Flourless Peanut Butter Cookies 10 | Just A Pinch Recipes

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Witches Hat Cookies 🎃

These are such cute cookies to make for Halloween!  

Witches Hat Cookies 🎃

1 (13-oz.) pkg. fudge striped shortbread cookies

 
32 Hershey Milk Chocolate Kisses

1 (16-oz.) container vanilla frosting (See *Note)

8 drops red food coloring

8 drops yellow food coloring

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1.)  Unwrap the Hershey Kisses, and set them aside.

2.)  Add the entire container of vanilla frosting into a bowl, and stir it with a spoon.

3.)  Add the 8 drops of food coloring to the frosting, and mix it in well with the spoon, then add the 8 drops of yellow food coloring, and mix it in well with the spoon.  You will have a pretty orange colored frosting.

4.)  Unwrap cookies in package, and taking one cookie at a time, hold the chocolate flat side of the cookie (facing upward) in hand.

5.)  Using a small spoon or the tip of a butter knife, apply a small amount of frosting in the middle of the cookie.  (The frosting should cover the center hole of the cookie.)  A tiny bit of the frosting will poke through the other side of the cookie, but that's ok, you won't really noticed that little bit of frosting peeking through.

6.)  Apply the chocolate kiss in the center of the frosting, and push it down lightly onto the flat side of the cookie, just till you see the frosting spreading out just a bit underneath the chocolate kiss.

7.)  I placed the cookies onto a large jelly roll pan for several hours, so the frosting will become a bit more dry, and to allow the chocolate kiss to adhere to the frosting.  (If desired, you could line the jelly roll pan with wax paper before placing cookies onto pan.  It also makes it easier for cleaning up afterwards.)

8.)  Store cookies side-by-side in a container, and cover with a lid. 
 (There's no need to refrigerate the cookies.)

9.)  Yields: 32 cookies

10.) *Note: You may have noticed there will be plenty of the orange frosting leftover.  You can either double the above recipe (except for the frosting), to make 64 witch hat cookies, or apply the frosting between graham crackers to make another kind of cookie, or use it to frost a one layer cake or some cupcakes. 

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Whenever I make these cookies, I think of the TV show Bewitched.

                                                                                         

                                                                                

               

                                               Halloween Witches Hats | Just A Pinch Recipes

                                                                                      

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