Charlie Browns, boiled cookies, chocolate oatmeal cookies, so many names for such a quick and easy tidbit. This is one of those treats that my grandma and my mom made for us many, many times when I was a child.

Charlie Browns
2 cups sugar
2 TBSP cocoa
1/2 cup milk
1 stick oleo (margarine or butter)
2 1/2 cups oatmeal
1/2 cup peanut butter (The Husband likes chunky)
1 teaspoon vanilla

Combine first 4 ingredients in a medium saucepan. Bring to a rolling boil. Boil one minute — exactly one minute — no more, no less. Remove from heat and add oatmeal, peanut butter and vanilla. Mix well and drop by heaping teaspoon onto wax paper or parchment. Let sit until set and cool. Eat.

INGREDIENTS
Pickled Red Onion and Jalapeños
1 red onion (about 12 ounces), halved lengthwise, cut thinly crosswise
5 whole small jalapeños
2 cups seasoned rice vinegar
3 tablespoons fresh lime juice
1 tablespoon coarse kosher salt
Baja Cream
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons fresh lime juice
1 teaspoon (packed) finely grated lime peel
pinch of salt
Tomatillo Salsa Verde
12 oz tomatillos,* husked, stemmed, divided
4 green onions, white and green parts separated
1 jalapeño chile
2 garlic cloves, unpeeled
1 1/4 cups (packed) fresh cilantro leaves
1 tablespoon (or more) fresh lime juice
Fish
2 cups buttermilk
1/2 cup chopped fresh cilantro
3 tablespoons hot pepper sauce
3 teaspoons coarse kosher salt, divided
1 tablespoon fresh lime juice
2 pounds skinless halibut, sea bass, or striped bass fillets, cut into 1/2×1/2-inch strips
16 corn tortillas
2 cups self-rising flour
Vegetable oil (for frying)
Fresh Salsa
Guacamole

DIRECTIONS
1. For pickled red onion and jalapeños: place onion and jalapeños in heatproof medium bowl. Mix vinegar, lime juice, and salt in small saucepan. Bring just to boil, stirring until salt dissolves. Pour over onion and jalapeños. Let stand at room temperature at least 1 hour and up to 8 hours. Can be made 1 week ahead. Cover and refrigerate.
2. For baja cream: whisk all ingredients in small bowl. Can be made 3 days ahead. Cover and refrigerate.

3. For tomatillo salsa verde: preheat oven to 375°F. Lightly oil roasting pan.
4. Char half of tomatillos, white parts of green onions, and jalapeño directly over gas flame or in broiler. Transfer charred vegetables to prepared roasting pan. Add remaining tomatillos and garlic cloves to pan. Roast until all vegetables are soft, about 12 minutes. Cool.
5. Stem and seed jalapeño. Place all roasted vegetables, green onion tops, cilantro, and 1 tablespoon lime juice in blender. Puree until smooth, stopping to push vegetables down into blades several times. Transfer to medium bowl. Season with salt and more lime juice, if desired.

6. For fish: mix buttermilk, cilantro, pepper sauce, 1 teaspoon salt, and lime juice in large bowl. Add fish; toss. Cover; chill at least 1 hour and up to 3 hours.
7. Preheat oven to 300°F. Wrap tortillas in foil; place in oven to warm.
8. Whisk flour and remaining 2 teaspoons salt in medium bowl. Add enough oil to large skillet to reach depth of 1 inch. Heat oil until thermometer registers 350°F.
9. Working in batches, remove fish from marinade and dredge in flour. Carefully add fish to skillet, cover partially, and fry until golden brown, turning occasionally, about 4 minutes. Transfer to paper-towel-lined baking sheet to drain, then transfer to oven to keep warm.

10. Set up buffet with all taco fixings, along with fresh salsa and guacamole.

Serve 6-8.

Recipe from Bon Appetit via yumsugar

Rosemary Bread

2 tablespoon yeast
2 tablespoon sugar
2 cup warm water
5 cups flour
2 teaspoon salt
about 2 tablespoons dried rosemary
2 tablespoons butter

Bring water to a boil. Using a coffee filter as a tea bag, steep rosemary in water. Allow to cool to lukewarm, approx. 90-100°.*

Place yeast, sugar, and water in a large bowl or food processor. Allow to become bubbly. Mix in butter, salt, and 4 cups of flours. Add in approx, 1 Tbs of contents of teabag (more or less to taste).

Knead until smooth and elastic, about 10 minutes by hand, adding more flour as necessary.

Oil a large bowl, place dough in bowl, turning once to coat well. Cover loosely with oiled plastic wrap and a towel. Let rise until double, about an hour.

Punch down dough and divide into quarters. Let rest 5 minutes.

Lightly oil/grease a cookie sheet (or pan of your choice). Shape dough into round loaves and lightly rub the remaining rosemary over the tops of the loaves.

Let rise again until double, about 45 minutes, again covering with plastic wrap and towel. Preheat over to 375�.

Bake 15-20 minutes until lightly brown.

Remove from oven, brushing with butter if desired. Enjoy.

*Honestly, I just test it with my hand.