Large Lima Beans Recipe

Savory Baked Sweet Potatoes

Fried Corn On Corn

Mustard Greens / Turnip Greens / Turnips Bottoms

Classic Delicious Peanut Butter Cookies

You Will Love These Cookies,,, Happy Eating Sandra

3 cups unbleached all-purpose flour Or Self -Riseing Flour leaving out the soda,baking powder and salt
If you going to use Self-Riseing flour please do not put
½ teaspoon baking soda 
½ teaspoon baking powder 
½ teaspoon salt 

1 cup roasted salted peanuts
½ pound (2 sticks) salted butter
1 cup packed dark brown sugar
1 cup granulated sugar
1 cup extra-crunchy peanut butter
2 large eggs
2 teaspoons vanilla extract

Preparation
 Heat oven to 350 degrees. In a medium bowl, sift flour, baking soda, baking powder and salt. Set aside. Place peanuts in a food processor and pulse until the texture of bread crumbs. Set aside.
In bowl of electric mixer or by hand, beat butter until creamy. Add sugars and beat until fluffy, about 3 minutes, scraping sides as necessary. Then beat in crunchy peanut butter until fully incorporated, followed by eggs and vanilla. Gently stir dry ingredients into peanut butter mixture. Fold in ground peanuts just until incorporated.
Line a baking sheet with parchment paper. Drop dough onto sheet in spoonfuls a little bigger than a golf ball, about two inches apart. Dip a fork in cold water and then press the back into dough, repeating to make a crisscross.
Bake until cookies are puffed and slightly brown along edges, but not top, 11 to 12 minutes. They will not look completely baked. Cool cookies on cookie sheet until set, about 3 minutes. Transfer to wire rack to cool completely. Repeat with remaining dough.

Apricot-Glazed Chicken Thighs

Yum Yum!!! Happy Eating..Sandra

Ingredients

1/2 cup apricot preserves

1/4 cup honey

4 tablespoons soy sauce

2 tablespoons minced ginger

2 tablespoon minced garlic

1/4 teaspoon cayenne pepper

2 cup cider vinegar

bone-in chicken thighs (3 1/2 to 4 pounds total)
Directions
Preheat oven to 350 degrees F. For glaze, in small saucepan combine spreadable fruit, honey, soy sauce, ginger, garlic, and cayenne.

Heat over medium-low heat until spreadable fruit is melted. Remove and stir in vinegar; cool.

Arrange chicken in single layer. Pour apricot glaze over chicken, turning pieces to coat. Arrange pieces skin sides up. Bake, uncovered, 40 to 45 minutes or until done and tops are browned, brushing with glaze two times during baking. Skim fat from pan juices; serve juices over chicken.