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January 9, 2009

Italian Herb Dressing

Filed under: Salad, Vegetables — Tags: — bettylou79 @ 1:30 pm

My husband gave me a wonderful Christmas gift this year.  He knows that I love to cook and I also love salads.  His other reason for getting me this gift has a bit of a story!  If you have seen the Claim Jumper Thai Coleslaw recipe in this blog then you saw the recipe for the dressing.  I brought the coleslaw to a BBQ this summer but didn’t put the dressing on until we go there.  I put the dressing in a small water bottle that I’v had for several years (it’s from Starbucks when they first came out with water bottles)!  Well that wasn’t the best idea because the smell of the dressing leaked into the plastic in the water bottle.  So now when ever the water bottle gets used, you smell the dressing as you go to take a drink!  Oops!!

So in an effort to combat that little problem my husband found this salad dressing bottle and bought it for me!  The cool thing about it is that it has recipes right on the bottle and shows you where to fill the liquid up to instead of measuring with another container.


This dressing that I made a few nights ago, I used on a spinach and chicken salad.  It was really good but I still have plenty leftover.    I don’t have a picture of the dressing but I’m assuming you know what salad dressing looks like!  Enjoy!

Italian Herb Dressing

source: Storables salad dressing container


Dash of Salt and Pepper

3 tsp groung Thyme

3 tsp ground Oregano

3 tsp dried Basil

3 TB Olive Oil

6 oz Balsamic Vinegar


Put in a container and shake well.  Serve.


Baked Potatoes with Broccoli

Filed under: Main Dish, Vegetables — Tags: — bettylou79 @ 1:08 pm

I’ve been on my own for dinner the past few weeks since my husband is working nights.  Most of the time I’ll make a real meal and then save the leftovers form him for dinner at work.   Tonight was not one of those nights!  This meal is something that my mom and I would have when I moved back in after college.  It is so easy and has a healthy feel to it as well.  It is also very filling.  I rememer having something similar to this potato when I was in London.  I believe they called them “Jacket Potatoes”


Baked Potatoes with Broccoli

source: My mom and I


1 large potato (russet or red)

1 cup steamed broccoli florets

3 slices cheddar cheese

sour cream (amount you desire)


I “bake” my potato in the microwave. Wash potato and pierce with fork a few times on each side.  I cook my potato for three minutes on each side and then test it with a fork to check for doneness.  You will probably need more time on each side.  All total you will probably need  10 minutes for the potato to be done.

Remove potato from microwave and slice down middle and then slice the opposite way into thirds or quarters.  Add steamed broccoli and top with cheese slices.  Cook in microwave for another 30 seconds to 1 minute, depending on how melted you want your cheese.  I top my potato with some sour cream.  In the past I have also topped with Lemon Pepper seasoning.  Serves one.


Mini Peanut Butter Cup Cookies

Filed under: Cookies, Dessert — Tags: — bettylou79 @ 12:31 pm

Why is it that when you (maybe it is just me) bake cookies you always end up eating enough batter to equal 2 or 3 cookies?  You have to sample the batter right?  I always feel so full after I bake cookies and then I need a glass of milk.  When I usually make chocolate chip cookies I use the recipe on the back of the bag of chocolate chips.  I’ve never had problems with it.  I must confess that this was my first time using the recipe listed below.  I decided to try something different and in my endeavor to use my library of cookbooks, I consulted my trusty Better Homes and Gardens Cookbook.  I did modify the recipe a bit though.  The basic recipe for these cookies is for chocolate chip cookies but instead of chocoloate chips I used mini peanut butter chips from Trader Joes.

I was very pleased with how these cookies turned out.   Right out of the oven they were nice and cakey and slightly chewy.  The real test is when you have one several hours later!  They were still cakey and chewy!  Perfect!  Of course I’ll have to do one more test, tomorrow afternoon!  I noted my changes below in red.  Enjoy! Pardon the awfully dark picture!  I guess it really is time to change the camera battery!


Mini Peanut Butter Cup Cookies

source: Better Homes and Gardens Cookbook


  • 1/2 cup shortening(I omitted and used butter)
  • 1/2 cup butter
  • 1/2 cup granulated sugar
  • 1 cup packed brown sugar
  • 1/2 teaspoon baking soda
  • 2 eggs
  • 1 teaspoon vanilla
  • 2-1/2 cups all-purpose flour
  • 1 12-ounce package (2 cups) semisweet chocolate pieces( I used mini peanut butter cups)
  • 1-1/2 cups chopped walnuts, pecans, or hazelnuts (filberts) (optional)(I omitted)


In a large mixing bowl beat the shortening and butter with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, granulated sugar, and baking soda. Beat mixture until combined, scraping sides of bowl occasionally. Beat in the eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour. Stir in chocolate pieces and, if desired, nuts.

Drop dough by rounded teaspoons 2 inches apart on an ungreased cookie sheet. Bake in a 375 degree F oven 8 to 10 minutes or until edges are lightly browned. Transfer cookies to a wire rack and let cool. Makes about 60 cookies.

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