All Life Tips

Oh yeah! Pork chops, baked taters, early peas and corn on the cob!!

Butter Pecan Cookies

Ingredients:

- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups pecans, chopped

Directions:

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually blend the dry ingredients into the butter mixture.
5. Fold in the chopped pecans evenly throughout the dough.
6. Drop rounded tablespoons of dough onto the prepared baking sheets about 2 inches apart.
7. Bake for 10-12 minutes or until the edges are golden brown but the centers remain soft.
8. Allow cookies to cool on the baking sheet for 5 minutes before transferring to wire racks to cool completely.

Prep Time: 15 minutes | Cooking Time: 12 minutes | Total Time: 27 minutes

Kcal: 180 kcal | Servings: 24 cookies

Tips:
Use toasted pecans to enhance the nutty flavor in your cookies.
Chill the dough for 30 minutes before baking to prevent spreading and maintain a chewy texture.

I'm so ready for these! Fresh out of the garden!

Lazy Girl Pecan Pie Bars 😍
Ingredients:
1 package (16 oz) refrigerated pie crusts (2 crusts)
1 cup light corn syrup
1 cup brown sugar, packed.....
FULL RECIPE https://tinyurl.com/bdmzpbm7

Sweet Potato Out of This World🍠
"This is my go-to recipe when I want to bring friends or family some comfort food ❤ It's so easy to transport and has never gotten anything less than a rave review!"
Must express something to keep getting my recipes.... Thank you.
Recipe https://tinyurl.com/3c4mdbac

3-Ingredient Peanut Butter Oreo Cookie Balls

Ingredients:

- 1 package Oreo cookies (about 36 cookies)
- 1 cup creamy peanut butter
- 1 package (12 oz) semi-sweet chocolate chips

Directions:

1. Crush the Oreo cookies into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin.
2. In a mixing bowl, combine the Oreo crumbs and peanut butter until a dough-like consistency is formed.
3. Roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet.
4. Freeze the balls for about 20 minutes to firm up.
5. Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring after each, until smooth.
6. Dip each peanut butter ball into the melted chocolate, ensuring it is fully coated, and place it back onto the parchment paper.
7. Refrigerate the coated balls for at least 30 minutes or until the chocolate is set.

Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 55 minutes

Kcal: 110 kcal per ball | Servings: 36 balls

Tips:
Use creamy peanut butter for a smoother texture that mixes easily with Oreo crumbs.
Chill the cookie balls before dipping to prevent them from falling apart in the melted chocolate.

Salmon patties, soup beans, cornbread, mustard greens and fried potatoes

Crispy Garlic Parmesan Potato Wedges

Ingredients:

- 4 large potatoes, cut into wedges
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)

Directions:

1. Preheat oven to 425°F (220°C).
2. Place potato wedges in a large bowl and toss with olive oil, garlic, oregano, thyme, salt, and pepper.
3. Arrange the wedges in a single layer on a baking sheet lined with parchment paper.
4. Bake for 25 minutes, then remove from oven and sprinkle Parmesan cheese evenly over the wedges.
5. Return to the oven and bake for an additional 10-15 minutes, or until the wedges are golden brown and crispy.
6. Remove from oven and garnish with fresh parsley before serving.

Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 50 minutes

Kcal: 280 kcal | Servings: 4 servings

Tips:
Soak potato wedges in cold water for 30 minutes before baking to remove excess starch and increase crispiness.
Use freshly grated Parmesan cheese for the best flavor and texture on the wedges.

Best part of Summer is fresh produce 😋