Peanut Butter Chocolate Chunk Cookies

1/2 c sugar

1/2 c packed brown sugar

1/2 c butter, room temperature

1/2 c peanut butter

1 egg

1 1/4 c flour

3/4 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

4 oz sweet chocolate, chunked

Directions: Cream the butter for 2 minutes. Add the sugars, cream for 2 more minutes. Mix in the peanut butter and egg. Mix together the dry ingredients - flour, baking soda, baking powder, and salt. Stir into the butter mixture. Add chocolate chunks.

Preheat oven to 375ºF. Shape dough into 1 1/4 inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with a fork. Bake until light brown, 9 to 10 minutes. Cool on baking sheets for a minute; transfer to rack to cool completely. Makes about 2 dozen cookies. For chewier cookies, bake at 300º for 15 minutes.

Perfect Sun Tea

2 qt. glass jar with closing lid
9 tea bags (Liptons Original works well)
1 3/4 c sugar
2 tbs vanilla


Directions: Fill glass jar with cold water. Place tea bags in water, cover jar with lid, and place outside in an area with lots of sun. Leave in sun for 2-4 hours depending on the heat.

Remove tea bags. Add sugar and vanilla and stir. Serve best with ice.

Dad's Pasta Salad

8 oz. Italian dressing
1/2 bag spaghetti
1 green pepper
1/2 yellow onion
1 box cherry tomatoes
1 can black olives
1 bag pepperoni
Parmesan cheese

Directions: Cook spaghetti and drain in cold water. Keep spaghetti cold while you dice the onion, pepper, and pepperoni. Mix pepper, onion, pepperoni, tomatoes, and spaghetti, with Italian dressing. Top with Parmesan cheese. Serve chilled.

*This recipe was created by my Dad.

Black Bean and Avocado Salsa

2 avocados, diced
2 cloves fresh garlic
1 can black beans
1 c frozen corn
1/2 c yellow onion
1/4 c green pepper
1/4 c cilantro

Directions: Drain and rinse black beans. Chop avocado, garlic, onion, pepper, and cilantro. Mix all ingredients. Serve chilled with chips.

Tips: Using avocados that are not quiet ripe yet will hold up much better than ripe ones. Also, let the corn thaw slightly before mixing in with the other ingredients. 

Black-Eyed Pea Salsa

1 can black-eyed peas
1/2 purple onion
1/2 green pepper
1/2 zucchini
1/2 carrot
1 tbsp garlic
1/4 c salsa

Directions: Dice all vegetables finely. Mix all ingredients together and serve with tortilla chips.

*This recipe was created by my Dad (PS he is super amazing!)

Chocolate Strawberries

1 lb strawberries
1/2 lb milk chocolate
1/2 lb white chocolate
vegetable oil (optional)

Directions: Wash strawberries and remove stems. Set aside to dry. Melt chocolates in bowls separately. Add a few drops of vegetable oil to make thinner. Dip strawberries in chocolates and place on tray. Refrigerate for 20 min or until chocolate hardens. Serve chilled.

Rice Krispies

6 c rice cereal
4 c mini marshmallows
3 tbs butter
1 tbs sugar
1 tsp vanilla

Directions: Melt butter and marshmallows. Add sugar and vanilla to marshmallow mix. Pour over rice cereal and mix. Place in greased dish to set for 15-20 minutes. Cut into squares and serve.