Friday, December 19, 2008

Peanut Butter Blossoms

Peanut Butter Blossoms Ingredients:
48 HERSHEY'S KISSES Brand Milk Chocolates
1/2 cup shortening
3/4 cup Creamy Peanut Butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Granulated sugar
Directions:1. Heat oven to 375°F. Remove wrappers from chocolates. 2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture. 3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet. 4. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.

Thursday, December 18, 2008

Bread Bowl Artichoke Dip

Not a goodie, but boy is it YUMMY!!

2 - 16 ounce bread bowls
4 oz cream cheese
1/2 C milk
1 -14 ounce artichoke hearts drained
1 - 1.4 ounce envelope veggie soup mix
1 garlic clove, pressed
1 lemon juiced or 2 TBS lemon juice
1 - 8 ounce soure cream
parmesan cheese

-preheat oven to 450 degrees
-Slice off top of one bread round, remove inside. Place on baking stone. Cut other bread bowl into cubes and put around bread bowl. spray with veggie oil.
- whip cream cheese until smooth
- add milk to cream cheese and whip
- chop artichoke and add it with garlic and soup mix.
- microwave for 5-7 minutes until not boil
- Mix 2 tbs lemon juice and sour cream to hot mixture. Pour in bowl.
- Sprinkle parmesan cheese overall everything
- Bake 13-15 minutes or until top of bread is golden brown.

---Try not to eat it all :)!!

Tuesday, December 16, 2008

Peanut Butter Cups

1 lb margarine
1 qt peanut butter
2 lbs powdered sugar**
Chocolate chips melted

Mix first 2 ingredients together and place in refrigerator. Melt 1 cup chocolate chips at a time. Put chocolate in bottom of candy cup. Press in ball of above mixture which has been refrigerated. Put more melted chocolate over top to cover. Refrigerate.
**A little more powdered sugar makes creamier cups.

Easy, Yummy Fudge

My favorite fudge recipe:

3 cups sugar
1 pint cream

Combine in a deep pot and stir until it begins to boil. DO NOT STIR and let boil for 7 minutes. Then remove from heat and cut in 2 cubes butter in chunks. DO NOT STIR. Wait for butter to melt. While waiting, break 3 LARGE Symphony bars in chunks in a big bowl. After butter has melted then dump mixture over Symphony bars and beat for 7 minutes. Pour into a butter 9 x 13 pan and refrigerate until set. This fudge gets soft when left out for very long, so it's best to keep chilled. Yummy!

Monday, December 15, 2008


I just made this last night for a Christmas party and it was super easy and turned out pretty good!

-Crushed almonds, cashews , or peanuts to fill a 9 by 13 pan
- 2 cubes of butter
- 1 C. sugar
- 3 Tbsp. H2O
- 1 Tbsp. Corn syrup
- 1/2 bag of chocolate chips

- butter a 9 by 13 pan, scatter crushed nuts on bottom of pan
- combine butter, sugar, H2o and Corn syrup on stove top, heat until temp. reaches a hard crack stage, about 290.
- Pour mixture over nuts and spread out
- wait a couple of min for the toffee to harden then put chocolate chips on top. They should melt and then spread the chocolate over toffee.
- The toffee will harden fast, I put mine outside since I was short on time. After it is cooled you can break it up into pieces.
- If you wanted to do a cookie sheet you could double to recipe. This recipe is for a 9 by 13 pan.