No Flour Peanut Butter Cookies

I almost forgot!!! I have a new kitchen in a new house! I am very excited about it all. This is actually the first thing I'm putting on the blog that I made in the new kitchen and it turned out great!

I know it's shocking...I actually baked some cookies. Husband and I are not big on sweets, but I really wanted to try this recipe. I think these cookies are quite yummy. I gave most of them away at my work and several folks said they were very good. Happy, happy, happy. They certainly satisfied my rare craving for a peanut butter cookie. :) Give it a try!

No Flour Peanut Butter Cookies

1 cup natural peanut butter
3/4 cup white chocolate chips (or regular chocolate chips)
6 tbls. light brown sugar
2/3 cup old fashioned rolled oats (like Quaker)
1/2 tsp. cinnamon
1 tsp. baking soda
1 large egg

Combine the oats, cinnamon and baking soda in a medium bowl. Set this aside. In another medium bowl beat the egg, then add the peanut butter and brown sugar and gently mix together. Pour this mixture into the oat mixture and gently combine with a rubber spatula. Fold in the white chocolate chips last.

Preheat oven to 350 and grease a cookie sheet. Use a large spoon to make about 2 tbls. worth of a cookie and space evenly on the sheet. Bake for 12-14 minutes depending on your oven. Allow to cool and enjoy!

Notes: Seriously, these cookies are awesome! Also, I probably forgot to mention, I LOVE peanut butter!! What's your favorite cookie?

Recipe cred: Sallys Baking Addiction

Masters Egg Salad

While I have never been to the Masters in Augusta, I hear they have some tasty (and cheap) pimento cheese and egg salad sandwiches. So I decided to make my own egg salad in honor of this tournament. Maybe one day soon husband and I can attend and try them in person. I think my version was pretty darn tasty!!

Masters Egg Salad

6 large eggs, boiled and chopped
2 ribs celery, diced
2 1/2 tbls. mayonaise
1 tsp. creole seasoning
1/2 or 1 tsp. worcestershire sauce
1 tbls. white vinegar

Gently combine everything with a rubber spatula in a medium size bowl. Serve immediately or chill in the refrigerator.

 I had this on toasted wheat bread and it was simply delicious! SO GOOD!