This month has been busy. Everytime I turn around, I've got another place to go or another commitment to meet. But I did make it to Boat Club last Monday. And as usual I'm glad I did. We always have good food there, and this week was no exception. From a wonderful smoked Brisket to smoked Pompano dip, from Chicken Enchilada's to Oatmeal cake. And in no particular order,
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Potato Salad |
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Chicken Enchilada's and Mac and Cheese (my contribution) |
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Deviled Eggs |
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Smoked Brisket |
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Flourless Peanut Butter Cookies |
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Oatmeal Cake |
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Lemon Cakes |
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Chicken and Broccoli Lasagna Rollups |
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More Deviled Eggs |
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Chips and Salsa |
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Fish Dip |
And I can't leave you without a recipe. The Peanut Butter cookies were brought by someone else, but I knew the recipe, giggle. I think these are without a doubt the absolute best ever, Peanut Butter Cookies, oh and they're gluten free. So that's what we'll call them,
Best Ever Flourless Peanut Butter Cookies 10 minutes 375 degree Oven
1 cup Peanut Butter (smooth or chunky, your choice)
1 cup Sugar
1 Egg
Mix sugar and egg together, until smooth. Then stir in the Peanut Butter. Form dough into small balls, walnut size and place on a greased cookie sheet about 2 inches apart. Then you get fancy if you like. Use a fork to flatten and make a pattern with the tines of the fork. Or you can flatten the cookie a little with your hand and press a Hershey Kiss in the middle. Bake for 10 minutes at 375 degrees or until the cookie is done. Let stand about a minute or so and then put them on a cooling rack.
I absolutely LOVE these cookies.
ReplyDeleteMe too. So simple and so good. Hmmmm, I think I see cookies in my future.
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