Food @ GregsHead.net

These cookies are fairly quick and easy, and are a delicious treat! (I know this because they don’t last much longer than it takes to cool them off! They are a hit in the Campbell home!)

Recipe adapted from Betty Crocker’s 40th Anniversary Cookbook

Ingredients:

1/4 cup butter, softened
1/4 cup shortening
1/2 cup brown sugar
1/2 cup sugar
1/2 cup peanut butter (creamy or crunchy)
1 egg
1 1/4 cup flour
3/4 tsp baking soda
1/2 tsp baking powder

Preheat oven to 350ºF. (Recipe says 375ºF, but I have found 350ºF to work better with my oven.)

Mix the first six ingredients together until smooth and then add the flour, baking soda and baking powder. Optional extra ingredients include chopped peanuts and chocolate chips. (And whatever else you might want to throw in!)

The recipe says to chill, but I’ve never found that to be necessary. Roll teaspoon size balls of dough and place on a cookie sheet. Press down to about 1/4″ thick with a fork (making crisscross marks by turning the for 90º) or with any sort of styled press for even more fun-looking cookies! Sprinkle each cookie with white sugar and bake for 9-10 minutes, or until cookies look dry and you can see a slight browning around the bottom edge.

Let them cool for a minute or two on the cookie sheet, and then remove to a baking rack to cool more thoroughly.

Recipe makes about 3 dozen cookies.

One of the things I remember about visits to my Grandma’s house as a kid is her homemade ice cream. She had a little ice cream maker and would make us homemade ice cream on most visits to her house. It was fantastic. I’m still trying to perfect my versions these days, but below is a simple recipe for vanilla ice cream that has worked for me. Remember to get lots of ice and good rock salt for the ice cream maker. (One book I read said 20 lbs of ice for 1 gallon of ice cream! Wow!)

Ingredients:
5 eggs
2 1/2 cups sugar
5 cups milk
1 quart heavy cream
2 Tbsp vanilla
1/2 tsp salt

Beat eggs until light and fluffy. Gradually add sugar and continue beating until mixture is stiff. Add remaining ingredients and mix thoroughly.

Pour into 1-gal freezer can and freeze according to manufacturer’s directions. Then enjoy!

(Note: it’s a good idea to plan to “ripen” the ice cream a bit in your regular freezer. Cover the lid and let it freeze for about 4 hours before it’s officially set. Of course, have any amount you’d like before you put it away to finish freezing! It’s too hard to wait!)

Today’s “recipe” is more of a “how to.” Lomitos are a sandwich that is common in Argentina. We have a friend from there who has familiarized us with some of the cultural favorites of her country, and this is one of the Campbell family favorites! Enjoy!

Ingredients:
Sirloin Tip Steak (sliced very thin)
Deli-sliced ham
Eggs (optional)
Lettuce
Tomato
Mayonnaise
Bread

Cut the steak into pieces that will fit well onto whatever bread you are using. In frying pans, brown the steak and the ham in a tiny bit of olive oil. If you’re going to add an egg to the sandwich, you’ll want to have it cooking as well (in a separate pan or the same one). Cook the egg as you’d like (just not scrambled…) :-)

Once the meats and egg are ready, assemble the sandwich. Mayonnaise on both slices of bread, then steak, ham, egg, lettuce, tomato. It’s that easy, and it’s delicious!

Enjoy! Buen provecho!