Ham gravy is one of my favorite gravies to enjoy. It’s easy-to-make and is delicious spooned over mashed potatoes. It’s equally as good ladeled onto an open-faced grilled ham sandwich, spooned over homemade waffles or ladeled over flaky biscuits. If you have leftover gravy it freezes well too (for up to 3 months in the freezer).

When I make homemade ham gravy I make it the old-fashioned way using drippings from the pan. Here’s the recipe that I use.

Ham Gravy Recipe Made with Drippings

2 Tbsp. Unsalted Butter
2 Tbsp. All-Purpose Flour
2 Cups Ham Drippings
1/4 Cup Half & Half
Dash of Salt
Dash of Ground Black Pepper

Melt the butter in a large saucepan. Add-in the All-Purpose Flour and whisk together. Cook over medium to medium-high heat, whisking constantly until it thickens up. It will take 2-3 minutes. Pour in the ham drippings, continuing to whisk the ingredients together and then pour in the Half & Half. Add the dash of salt and ground black pepper. Whisk again. Reduce the heat to low and simmer over low heat for 5 minutes. You’ll need to stir it often to prevent scorching, so make sure you turn the heat down. Once done, serve immediately.

Freezing Tips: Let it cool completely. Pour into freezer-safe containers or jar leaving 1″ headspace at the top (to allow for expanding). Label and freeze. It will keep for up to 3 months. I like to freeze in a 1 cup freezer-safe container. When you’re ready to use it…thaw overnight in the refrigerator.

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Peanut butter chocolate chip cookies are one of my family’s favorite cookie flavors. They combine the yummy goodness of peanut butter with the sweetness of chocolate chips. These cookies are moist and delicious! Perfect with a cup of coffee, hot tea or hot cocoa. My kid’s like to snack on them after-school…so yeah, a great after school snack!

You can make them using creamy or chunky peanut butter. I’ve also made them using almond butter which turned out equally as well.

Mom’s Peanut Butter Chocolate Chip Cookies Recipe

1/2 cup shortening
3/4 cup Creamy Peanut Butter
1/3 cup granulated sugar
1/3 cup light brown sugar
1 large egg
2 Tbsp. milk
1 tsp. vanilla extract
1 1/2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 bag of semi-sweet chocolate chips

Preheat oven to 350 degrees F.

In a large mixing bowl cream together the shortening and creamy peanut butter. Beat in the granulated sugar and brown sugar until creamy. Blend in the large egg, milk and vanilla extract until all ingredients are combined.

In a large mixing bowl sift together the all-purpose flour, baking soda and salt. Gradually add the flour mixture into the creamed mixture, beating after each addition until all ingredients are combined together. Hand stir in the semi-sweet chocolate chips until combined. You can use as little or as much of the chocolate chips that you want.

Drop the cookie dough onto an ungreased baking sheet, leaving 2 1/2″ between each one. Use the back of a spoon to flatten each one just a little bit.

Place the baking sheet into a preheated 350 degree oven and bake for 8 to 10 minutes, or until done. Remove from oven and let cookies cool on a wire rack. Once cooled, store them in an airtight container.

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