PEANUTBUTTER CHOCOLATE CHIP COOKIES

2 ½ cups (15 ounces) milk chocolate chips

4 tablespoons unsalted butter, at room temperature

¼ cup plus 2 tablespoons flour

1 teaspoon baking powder

½ teaspoon salt

2 eggs, at room temperature

½ cup granulated sugar

1 teaspoon pure vanilla extract

½ cup creamy peanut butter

3 tablespoons confectioners’ sugar

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1. Preheat oven 350. Line 2 cookie sheets with parchment paper.

In medium microwavable bowl, melt together 2 cups chocolate chips

And 2 T butter for 1 min until almost melted. Stir until smooth.

2. In small bowl, whisk together flour, baking powder and ¼ t salt.

With electric mixer, beat eggs, granulated sugar and vanilla on high for 5 min.

Mix in melted chocolate at med speed, whisk in flour mixture. Stir in

remaining ½ cup chocolate chips. Refrigerate dough until firm enough to

scoop, but soft (15 min).

3.Drop 10 rounded tablespoons of dough 2 inches apart on prepared pans.

Bake, switching and rotating pans halfway through baking, until cookies are

Bubbly and still soft, about 15 minutes. Let cool completely.

4. In a medium bowl, beat together the remaining 2 tablespoons butter and

the peanut butter. Sift in the confectioners’ sugar and remaining ¼ teaspoon

salt. Beat until fluffy. On the flat side of ½ of each cookie, spread about 1 ½ T

peanut butter mixture/ sandwich with the remaining cookies.



PHIL'S APPLE BUTTER

Prepare apples as you would for applesauce:

quarter, core & steam until tender

Foley mill to remove skins and to create pulp

For every 1-cup of pulp add 1/2 cup sugar

I usually make 14-16 cups of apple butter so for 12 Cups pulp add:

6 cups of sugar

4 tsp ground cinnamon

2 tsp ground cloves

1 tsp nutmeg

Bring to a boil and simmer for 2 + hours.  It will turn dark brown as it cooks down.

To can: 

bring to full boil then turn off heat.  Then fill jars (remember to wipe edge clean before capping) cap and turn upside down for

10-15 minutes.  Jar should self-seal as they cool.



LEMON ICE BOX CAKE

Ingredients

• 1 (8-ounce) package cream cheese, at room temperature
• 1 (14-ounce) can condensed milk
• 1/2 cup fresh lemon juice
• 1 tablespoons lemon zest
• 1 teaspoon vanilla extract
• 1 prepared graham cracker crust

Directions

Combine the cream cheese, milk, lemon juice, lemon zest, and vanilla in a large bowl. Mix on medium speed until smooth. Pour into the pie crust. Refrigerate overnight.



BLUEBERRY CRISP

FILLING

6-7 c. Fresh Picked Local Blueberries

½ c. Granulated Sugar

3 tblsp. Minute Tapioca (Dry, Found near jell-o products in grocery store)

1 tsp. Ground Cinnamon (or to taste)

½ tsp. Lemon Juice

Crisp

½ c. All Purpose Flour

1 c. Packed Brown Sugar

1 Stick of Unsalted Butter

1 c. Rolled Oats (Quick-Cook) 

Oven at 350-375 Degrees F.

         In a medium sized colander, wash blueberries thoroughly.  Layer paper towels on a baking sheet.  Pour berries onto baking sheet to dry. 

         In a medium sized mixing bowl, mix together flour, brown sugar, and oats until there are no more clumps.  Add melted butter to the dry ingredients, stirring together until crumbly. 

         Place blueberries in a separate mixing bowl adding lemon juice first, to keep blueberries blue during the baking process.  Mix in sugar, tapioca, and cinnamon (done best by hand) until a small amount of juice begins to form at the bottom of the bowl.  Place berries in a 9x12 greased (non-metal) baking dish, make sure to scrape out all the juices from the bowl.  Crumble crisp mix evenly over berries and put in the oven for 30-40 minutes until the crisp is browning and the blueberries are bubbling. 

FISH ON'S TOMATO MUSSELS

1 lb. mussels [scrubbed & debearded]

1/2 cup onion [ chopped]

1/4 cup celery stalk [diced]

1/4 cup fennel bulb [diced]

2 garlic cloves [chopped]

1 chorizo sausage [cooked & sliced]

½ Jalapeno pepper, sliced (more if desired)

1-14.5 oz. can Whole peeled Tomatoes, chopped, juice reserved

Salt and Fresh Ground Black Pepper, to taste

In a large hot skillet, sweat the onions, celery and fennel in oil until the onion begins to become translucent and softens. Add the garlic, chorizo and jalapeno. Cook together for 3 minutes. Add the mussels, chopped tomatoes and tomato juice. Season with salt and pepper. Allow the broth to boil, cover the skillet and reduce heat. Simmer, occasionally shaking the pot, until mussels open (About 8-10 minutes). Adjust seasoning.