Peanut Butter Cookies

Prep: 5 minutes
Bake: 10 minutes
Yield: 10-12 cookies

1 cup peanut butter, chunky or smooth
1 cup sugar + additional for rolling
1 egg

Mix peanut butter, sugar and egg in a bowl. Form into one inch balls and roll in additional sugar.

Place 2 inches apart on an ungreased cookie sheet and use a fork to form cross marks in the cookies.

Bake at 375 for ten minutes or until edges are browned but not burned.

Peanut Butter Thai Noodles

1 pound linguini, angel hair pasta, or soba noodles
1/2 cup creamy peanut butter
5 tablespoons rice wine vinegar
5 tablespoons sesame oil
4 tablespoons soy sauce
2 teaspoons peeled and grated fresh ginger root
1 small garlic clove, crushed
4 scallions, trimmed and cut

Optional toppings: grated carrot, scallion (sliced into rounds), cucumber (peeled, seeded, and thinly sliced), toasted sesame seeds, and chopped peanuts

Cook the noodles according to the package directions, then drain and rinse with cold water.

In a large bowl, blend together the peanut butter, vinegar, sesame oil, soy sauce, ginger, and garlic.

Add the noodles or pasta, toss well, then garnish with the toppings. Serve at room temperature. Serves 4 to 6.

Tater Tot Casserole

32 oz frozen tater tots
1 lb browned ground beef
1/2 tsp salt, 1/4 tsp pepper
2 cans of green beans (or whatever kind of veggies they'll eat)
can of cream of something soup
1 T dried onions (we use WAY more of these!)
1/4 C milk.

Line crockpot with tater tots. Combine remaining items. Pour over tater tots. Cover and cook on H for about 3 hours. Sprinkle with shredded cheese!