Tag: Recipe

Recipe: Grandma’s Peanut Butter Cookies

Posted December 15, 2017 by Fizzy Pop in Recipe, Sweet Treats / 1 Comment

Growing up peanut butter was a staple in my diet.  I LOVED it on pretty much anything, or in anything, or just by itself.  Allergies back in the dark ages of my youth were not common so there was no ban on peanut butter at school, bells the PB sandwiches from school lunch carry fond memories.  They were different and not something I’ve ever recreated.  However, my love affair with peanut butter came to an end in my late teens/early adult years. When I ate it I became so very very sick.  Miserably sick.  Apparently I was allergic to the nectar of yummy and just didn’t become sympotamic until after years of exposure.  The Minions?  They love peanut butter almost as much as I did at their ages.  Sometimes, if I’m feeling nice (OK and they aren’t being toadnuggets) I’ll make a batch of cookies from my Grandma’s recipe.  Today, I thought I’d share that recipe with you.

Grandma's Peanut Butter Cookies

These cookies will take you to a time spent in grandma's kitchen. Creamy peanut butter goodness, baked to a golden perfection.

Credit: fizzypopcollection.com


  • 1 Cup shortening (hello butter!)
  • 1 Cup sugar
  • 1 Cup brown sugar
  • 2 large eggs
  • 1 tsp vanilla
  • 1 Cup peanut butter
  • 3 Cups flour
  • 2 tsp soda (baking soda)
  • 1/2 tsp salt


  1. Cream together shortening and sugars; blend in eggs, vanilla, and peanut butter.
  2. Add dry ingredients; mix well.
  3. Shape into 1-inch balls, place on ungreased cookie sheets.  Flatten with fork dipped in sugar.
  4. Bake at 350 degrees for 10 minutes. Makes 48.  (Bake small cookies for 8 minutes and makes 120.)
  5. 5. Enjoy!

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RECIPE: Broccoli Cheese Soup

RECIPE: Broccoli Cheese Soup

Posted November 10, 2017 by Fizzy Pop in Recipe / 1 Comment

Once again this is a Fizzified recipe when means there’s really no measurements to work with. Cook as much as you need to make the servings you want at the consistency you want.  I like mine a bit thicker with a LOT of cheese so I’ll use less liquid and more cheese.  Stir and taste, that’s how it works in my kitchen.