AWESOME Peanut Butter Cookies

Ingredients
2 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, at room temperature
1/2 cup shortening at room temperature
1 cup packed brown sugar
1 cup white sugar
2 large eggs
2 tsp vanilla
1 cup creamy peanut butter

Directions
Heat oven to 350°.
Sift together the flour, baking powder, baking soda and salt, set aside.
Cream the butter, shortening, and both sugars in a large bowl with an electric mixer at medium speed until light and fluffy. Add eggs one at a time, beating well after each addition, then mix in the vanilla and peanut butter.
Slowly add the flour mixture and beat at low speed to mix well.
Shape the dough into 1 inch balls and place on ungreased baking sheets about 2 inches apart.
Press each cookie twice in each direction with a lightly floured fork to make a crosshatch design.
Bake 10-12 minutes.

Yes, I have been cooking...and gardening and enjoying the beautiful weather

I actually have been cooking a lot, but I have had no ambition to get on here to post anything since there are so many fun things to do this time of year. My garden is awesome. It started out PATHETIC. I ended up redoing a good part of it (with the help of my expert gardener aunt Wendy) and it is now doing great.

I have been experimenting with baking en papillote (in parchment) and I absolutely love it. I am still learning though and haven't perfected it. It seems so much better that foil, although on the grill I will still obviously use foil:)

I got this recipe from Morey's Fishouse-my absolutely favorite restaurant (it closed a couple years ago). Oh, I miss it so much!

Cheesy potatoes with rosemary salmon en papillote (one pouch)

Precook medium size potato then cool and dice into 1/2 inch pieces

stir together some cheddar, a sliced green onion, butter, minced clove of garlic, sour cream, salt and pepper.

Fold into the cubed potato and put on the parchment

Put a 4-6 oz piece of salmon on top of the potato mixture

salt and pepper the salmon and lay a sprig of rosemary across the filet.

Make a packet with the parchment (by folding it in half and rolling the edges).

Bake at 400 for about 20 minutes.

Ok, now I am drooling...time to make supper. Kebobs!