Elvis Cookies

Elvis Cookies -- A Pinch of Joy

Elvis Cookies -- A Pinch of Joy

“Well, if that doesn’t frost your gizzard”  Grandma used to say.  The photos for this disappeared.  Poof!  Just like that.  Nowhere to be found. Except for this single shot with my cellphone.  Luckily I took pictures of some of the desserts that graced the potluck tables or I wouldn’t even had had this.   I baked these and took them to a family reunion — always looking for new taste testers.  What was their reaction?  With only one exception (Love ya, Rosa!) they agreed one was enough.  And that was followed by a tentative “maybe if you left the bacon out” . . . .   See what you think.

Elvis Presley was famous for liking peanut butter and ‘nanners.  Probably chocolate chip cookies, too — because who doesn’t like chocolate chip cookies???  But I’m not so sure about bacon and pretzels.  He may have liked them.  Or not.  Maybe as a snack and a part of breakfast, respectively.  The record seems to be quiet on that one.  Still someone thought they ought to be part of the Elvis Cookie.  So there you are.

He was famous for a few other things too.  Upsetting the older generation for one thing.  So I hear.  But then the older generation is always getting upset about something.  “Some people tap their feet, some people snap their fingers, and some people sway back and forth. I just sorta do ‘em all together, I guess.”   Elvis Presley in 1956, talking about his way of moving on stage.

Elvis made some movies.  Sang some songs , like this one. . .

My hands are shaky and my knees are weak
I can’t seem to stand on my own two feet
Who do you thank when you have such luck?
I’m in love
I’m all shook up
– Elvis Presley, All Shook Up

 

Or this one. . .

Are you lonesome tonight,
do you miss me tonight?
Are you sorry we drifted apart?
Does your memory stray to a brighter sunny day
When I kissed you and called you sweetheart?
Do the chairs in your parlor seem empty and bare?
Do you gaze at your doorstep and picture me there?
Is your heart filled with pain, shall I come back again?
Tell me dear, are you lonesome tonight?
– Elvis Presley, Are You Lonesome Tonight

I love music of all kinds from Vivaldi to Daft Punk.  Elvis doesn’t usually make my playlist  but I heard “Are You Lonesome Tonight”  recently.  Gets me everytime.   And then I saw this recipe for Elvis Cookies. Peanut Butter and ‘nanners’ in the Food Network Magazine.  So there you are.

 

Elvis Cookies
 
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Elvis Presley was famous for liking peanut butter and ‘nanners so they star in these Elvis cookies. Co starring are chocolate chips, pretzels and bacon!
Author:
Recipe type: Dessert -- Cookies
Serves: 4 dozen
Ingredients
  • 3 cups sugar
  • 1 cup butter, softened
  • 1 cup peanut butter, creamy or chunky
  • 2 tablespoon of molasses
  • 3 teaspoons vanilla extract
  • ½ teaspoon baking powder
  • 2 teaspoons salt
  • 3 very ripe bananas
  • 2½ cups flour
  • 1½ cups chocolate chips
  • ¾ cup crushed pretzels
  • 10 bacon strips, cooked crisp and chopped
Instructions
  1. Preheat oven to 350 degrees. Spray baking sheet with cooking spray OR line with parchment paper.
  2. Cut bacon into half inch pieces and cook over medium heat, turning frequently, until crisp. Let cool on paper towels to absorb the grease.
  3. In large bowl mix the sugar, butter, peanut butter, molasses, vanilla, baking powder and salt until well mixed.
  4. Add bananas and mix well.
  5. Add flour, mix gently into banana mixture.
  6. Fold in chocolate chips, pretzel bits and bacon pieces.
  7. Chill dough in refrigerator for about 10 minutes.
  8. Scoop dough into balls about the size of a walnut, using cookie scoop or two spoons to shape. Place about two inches apart on the cookie sheet.
  9. Bake for 13-14 minutes until golden on the bottom and around the edges. Center will be somewhat soft. Let set for 5 – 10 minutes before removing to wire rack to cool.

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Fro Yo Duos – Frozen Greek Yogurt Treat

Fro Yo Duos - Frozen Greek Yogurt Treat -- A Pinch of Joy

Fro Yo Duos - Frozen Greek Yogurt Treat -- A Pinch of Joy

It’s been hot and humid the last several days.  Something cold and quick is very appealing for snack or a light little dessert.  Healthy besides is even better.  These Frozen Yogurt Duos fill the bill, with a combination of yogurt flavors and a light crust.  So easy to make, the kids can do it!

Crush the cereal by filling your measuring cup and then pressing down tightly.  Repeat until you have one cup crushed cereal.   Melt the butter in the microwave – about 20 seconds works in my microwave.  Mix the two together in a small bowl.  When mixed divide evenly amongst twelve cupcake liners placed in regular sized muffin tin cups and press in firmly.

I pick our yogurt  by the number of carbs in a serving.   I’m looking for around ten carbs in a one serving container.  This time I used Dannon Light & Fit 80 calories Greek yogurt.  They are nice and thick and will stay on their side of the cupcake wrapper. You end up with a pretty to see division and you can savor each flavor, as Wheels says.  Dannon didn’t have a key lime so I used another brand which was not as thick.   Some other brands with lower carb counts are Yoplait Greek 100 calories, Great Value Light, Carbmaster and Kroger.   Just be aware that different flavors of Greek yogurt can have varying carb counts even in the same brand,  so be sure  to check them out before buying for the first time.  Not counting carbs?  Then you have free range of all the flavors to mix anyway you want!   If you have difficulty with the thickness of Greek yogurt eaten out of the cup – it’s not an issue when the yogurt is frozen!  It’s a plus — creamy goodness frozen.

Fro Yo Duos - Frozen Greek Yogurt Treat
 
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Creamy goodness frozen! Mix and match flavors anyway you like
Author:
Recipe type: Snack / Dessert
Serves: 12 servings
Ingredients
  • 1 cup vanilla chex cereal, crushed
  • 2 tablespoons butter, melted
  • 1 container strawberry Greek yogurt
  • 1 container Key lime Greek yogurt
  • 1 container blueberry Greek yogurt
  • 1 container orange crème Greek yogurt
  • 6 strawberries chopped
  • 18 blueberries
Instructions
  1. Line twelve muffin cups with cupcake papers.
  2. In small bowl mix crushed cereal and melted butter.
  3. Spoon a tablespoon of butter and cereal into each muffin cup and press firmly with rounded bowl of spoon.
  4. Spoon a teaspoon of strawberry yogurt into six of the muffin cups, keeping the yogurt to one side. Spoon lime yogurt into the other half of each of the six cups.
  5. Repeat for the other six cups, using blueberry and orange yogurt.
  6. Top the strawberry duo with chopped strawberries and the blueberry duo with three blueberries.
  7. Cover with plastic wrap and freeze for at least 2 hours until firm.
  8. To serve remove from pan and cupcake wrapper and let stand on serving plate or in small serving bowl for about five minutes.
  9. Store any remaining yogurt cups in resealable freezer bag or tightly sealed plastic container.

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Beef and Pear Salad with honey mustard dressing

Pear and Steak Salad with honey mustard dressing -- A Pinch of Joy

Pear and Steak Salad with honey mustard dressing -- A Pinch of Joy

Sometimes we look at a recipe, like Pear and Beef Salad with Honey Mustard Dressing, and think “I can’t use that.  It serves four and I am cooking for two.”  Or  “This is too spicy for my family”.  Or even, “this combination is weird!” – which usually actually means “ I’ve not had this before”.  Don’t turn the page or click away too soon however!  You’ll miss some good eatin’, if you do!   Instead think of ways you can make it fit your situation and tastebuds.

I cook for three people, two with pretty big appetites.  To make this fit my family, I use only half of some of the salad ingredients, but I leave the amount of meat and the dressing the same.  One third of a bag of baby greens each is just about right for our appetites.  Dried cranberries are high carb so we only need a few for color.  The cheese provides additional protein so I usually use the full amount and the same with the walnuts, which are also healthy.  I don’t eat a lot of meat at any one time, so by the time I take my palm sized piece (about 4 ounces), the guys have about a pound of steak to divide between them.  That makes them really happy. (Although I can and do buy smaller steaks, too.)    I am wimpy when it comes to tart or spicy flavors so I usually opt for no dressing or a light raspberry vinagerette or even a creamy yogurt dressing.  The guys LOVE this mustard dressing drizzled across the meat and over the salad.  Everybody gets a balanced meal with flavors they like and will leave the table full and happy.  It can pay to be adventurous and flexible!

And as for combinations that seem weird – I couldn’t quite imagine hearty beef with delicate spring greens and pears.  It really helps to watch the temperature of the meat as it grills so it does not overcook and become tough.   The tender beef  plays off the greens and pears in a perfect combination!  Makes a great summer meal by itself.  Add a crusty roll, if you like. Adapt the recipe,  if you need. Go ahead, make this.   Betcha like it!

Original recipe from Dinner is Solved at HyVee.

Beef and Pear Salad with honey mustard dressing
 
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The tender beef plays off the delicate greens and pears in a perfect combination with a zip of mustard!
Author:
Recipe type: Salad
Serves: 4 servings
Ingredients
  • 1 ½ pound sirloin steak
  • ½ teaspoon black pepper
  • 2 5 ounce bags baby salad greens
  • 2 medium pears, cored and thinly sliced
  • ¼ cup dried cranberries
  • ½ cup chopped walnuts
  • ½ cup feta cheese crumbles
Honey Mustard Dressing
  • ½ cup prepared honey mustard
  • 2 tablespoons water
  • 1 ½ teaspoons olive oil
  • 1 teaspoon white wine vinegar
  • Pinch of salt
Instructions
  1. Sprinkle pepper over sirloin and grill over medium heat for about 10 minutes, turning after five minutes until medium done. OR use a countertop grill. Medium doneness is achieved at 160 degrees.
  2. In small bowl, whisk dressing ingredients together and set aside.
  3. Divide salad greens among 4 serving plates. Top with pears, nuts, cranberries and cheese.
  4. When steak is done, let it rest a couple of minutes before slicing across the grain in thin slices.
  5. Drizzle with dressing.

I’m so glad you stopped by today!   Be sure to follow A Pinch of Joy so you don’t miss a thing!   Subscribe by email  on the sidebar  or follow on Facebook, RSS feed, bloglovin’  twitter  or   pinterest    If you found this helpful or inspiring please share below!  I’d love to have you along on this journey!

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