No Bake Cookies

http://www.browneyedbaker.com/no-bake-chocolate-peanut-butter-oatmeal-cookies/

These classic no bake cookies can be made in minutes and are the perfect after-school treat, a must for holiday cookie trays, and the best “just because” cookie.

INGREDIENTS:

• ½ cup (113 grams) unsalted butter
• 2 cups (397 grams) granulated sugar
• ½ cup (120 ml) whole or 2% milk
• 4 tablespoons unsweetened cocoa powder
• Pinch of salt
• ½ cup (135 grams) peanut butter
• 2 teaspoons vanilla extract
• 3 cups (267 grams) quick-cooking oats

DIRECTIONS:

1. Add the first five ingredients (through the salt) to a 4-quart saucepan.
2. Bring to a rapid boil and let boil for 1 minute.
3. Remove from heat.
4. Stir in the peanut butter and vanilla extract until smooth, then stir in the oats.
5. Using a medium cookie scoop (or 2 tablespoonfuls), drop onto parchment-lined baking sheets.
6. Let cool until set, about 30 minutes. Cookies can be stored in an airtight container at room temperature (or in the refrigerator) for up to 2 weeks.

Black Eyed Peas

This is the recipe that Heidi used for the best black eyed peas I have ever had. http://www.foodnetwork.com/recipes/patrick-and-gina-neely/black-eyed-peas-with-bacon-and-pork-recipe/

Ingredients

1 pound dried black-eyed peas (fresh or canned black-eyed peas can be substituted)
2 tablespoons vegetable oil
6 ounces pork shoulder, diced into 1/2-inch cubes
4 strips thick sliced bacon, cut into 1/2-inch pieces
1 medium onion, small diced
4 garlic cloves, sliced
1 1/2 teaspoons salt
1 teaspoon freshly cracked black pepper
1/2 teaspoon cayenne pepper
1 teaspoon garlic powder
4 cups chicken stock
2 cups water
3 bay leaves
Hot-pepper vinegar, as desired

Directions

If using dried black-eyed peas, put them in a large pot and cover with about 4 inches of water. Soak the peas overnight, then drain the water and rinse. Alternatively, you can "quick-soak" the peas by bringing them and the water to a boil for 2 minutes. After this, remove them from the heat, cover the pot and soak the peas for 1 hour. Then, drain and rinse the peas.

Heat the oil in a large pot over medium-high heat. When the oil is shimmering, add the pork. Sear until the pork is browned on all sides, 4 to 5 minutes. Add the bacon, onion and garlic to the pot and cook, stirring, until the onion and garlic are lightly browned, about 6 to 8 minutes. Add the salt, black pepper, cayenne and garlic powder. Cook until the entire mixture is coated with the spices, about 2 minutes. Pour in the stock and water and drop in the bay leaves. Bring the mixture to a boil, then reduce the heat and simmer, covered, for about 30 minutes. When the pork begins to fall apart, add the prepared peas to the pot and simmer until the peas are very soft, about 1 to 1 1/2 hours (see Cook's Note). Taste for seasonings, and add some hot-pepper vinegar, if desired. Discard the bay leaves and transfer the black-eyed peas to a serving bowl.

Cook's Note Black-Eyed Peas with Bacon and Pork Recipe courtesy of Patrick and Gina Neely Show: Down Home with the Neelys Episode: Walkin In Memphis Black-Eyed Peas, Bacon & Pork (02:07)