Menu Planning may sound like a lot of work, but it's actually one of the laziest things I've ever done. Since I started planning our meals for the week (and eventually the month) I've noticed some improvements in the way we eat and in the way I shop. Knowing what's for dinner not only saves time, it saves money and helps us eat healthier as well.
By planning out the week's meals I can make a more effective list for the grocery store and purchase only those items that we will need for the week. I make fewer impulse and duplicate purchases, and have practically eliminated the mid-week run to the grocery store—not to mention those impromptu take-out nights.
And if you display your menu where the family will see it, you'll never hear the words, "Mom, what's for dinner?" again!
Tuesday, November 10, 2009
Peanut Butter Cookies
1/2 cup butter OR butter flavor Crisco
1 1/4 cups firmly packed brown sugar
3 Tbsp milk
1 tsp vanilla extract
1 large egg
1 3/4 cups all purpose flour
3/4 tsp baking soda
3/4 tsp salt
Preheat oven to 375°F. Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl. Beat on medium speed until well blended and creamy. Add egg. Beat until well blended.
Combine flour, baking soda and salt. Add to creamed mixture 1/3 at a time while mixing at low speed. Mix just until blended. Drop by rounded tablespoonfuls 2-inches apart onto greased baking sheet. Flatten slightly in a crisscross pattern with tines of fork.
Bake 7 to 8 minutes at 375°F, or until set and edges are beginning to brown. Allow cookies to sit for 2 minutes on baking sheet, remove to cooling racks to cool completely.