Apr 292016
 

I lost my favorite peanut butter cookie recipe, so I thought I’d give these a try. They don’t taste like I remember, but they’re very good. There’s something different about them though. I wish I could find my favorite recipe to compare.

I don’t know why, but they actually taste better when flattened. I tried them both ways thinking that not flattening them might make them softer. Flattened, they were just as soft, but somehow tasted better. Weird.

I added chocolate chips to some and meant to smooth them out to make a frosting, but I forgot. Oops.

Irresistible Peanut Butter Cookies
Yields 36
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Cook Time
8 min
Cook Time
8 min
Ingredients
  1. 3/4 cup creamy peanut butter
  2. 1/2 cup shortening
  3. 1 1/4 cup firmly packed light brown sugar
  4. 3 Tablespoons milk
  5. 1 Tablespoon vanilla
  6. 1 egg
  7. 1 3/4 cup all-purpose flour
  8. 3/4 teaspoon salt
  9. 3/4 teaspoon baking soda
Instructions
  1. Heat oven to 375.
  2. Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed until well blended. Add egg and beat until just blended.
  3. Combine flour, salt and baking soda. Add to creamed mixture at low speed. Mix until just blended.
  4. Drop by heaping teaspoonfuls 2 inches apart onto ungreased cookie sheet. Flatten slightly in crisscross pattern with tines of fork.
  5. Bake at 375 for 7 to 8 minutes or until set and just beginning to brown. Cool 2 minutes on cookie sheet before removing.
Notes
  1. Shape into 1 1/2 inch balls and roll in chopped peanuts. Press center with teaspoon. Top with 8 chocolate chips. Bake 7 to 8 minutes. Smooth melted chocolate chips with spoon to make Irresistible Peanutty Chocolate Peanut Butter Cookies.
  2. Stir in M&M’s and decorate top with more M&M’s to make Irresistible M&M Peanut Butter Cookies.
  3. Shape into 1 1/2 inch balls and roll in chopped peanuts. Press center with teaspoon. Bake 7 to 8 minutes. Press mini peanut butter cup into depression to make Irresistible Peanut Butter Treasures.
  4. Stir in 1/2 cup semi-sweet chocolate chips and 1/2 cup peanut butter chips or 1 cup chocolate chips. Decorate top with more chips to make Irresistible Chocolate Chip Peanut Butter Cookies.
Kryson's Kreations http://krysonskreations.com/
Jan 152016
 

I found this Puppy Chow Popcorn recipe posted on My Happy Place and knew I just had to try it. Everyone seems to love Puppy Chow and I was planning on making caramel corn and cinnamon popcorn this Christmas, so I figured while I was making… why not?

I added slightly more of everything versus the recipe, so I thought a repost was in order.

Enjoy!

Puppy Chow Popcorn
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Ingredients
  1. 12 cups popped popcorn
  2. 2/3 cups creamy peanut butter
  3. 2/3 cups chocolate chips
  4. 2 cups powdered sugar
Instructions
  1. If using an air popper to make popcorn; 1/4 cup of unpopped kernels should make about 12 cups popped popcorn.
  2. Melt the chocolate and peanut butter in a small bowl. Start with 15 seconds. Stir. Keep heating in 10 second increments and stirring until chocolate is completely melted and mixture is smooth. Shouldn’t take more than a couple of times. Make sure not to overheat or it will turn lumpy and bitter-tasting.
  3. In a large bowl, pour chocolate mixture over the popcorn. Mix well, trying to coat as much of the popcorn with the chocolate mixture as possible.
  4. Add powdered sugar and toss until everything is evenly coated. I usually add half the powdered sugar and toss, then add the rest and toss. I seem to make less of a mess that way.
Adapted from My Happy Place
Adapted from My Happy Place
Kryson's Kreations http://krysonskreations.com/

PuppyChowPopcorn02

Dec 082011
 
 3/4 cup cocoa 2 eggs
 1/2 teaspoon baking soda 1 1/3 cups all-purpose flour
 2/3 cup butter or margarine 1 teaspoon vanilla extract
 1/2 cup boiling water 1/4 teaspoon salt
 2 cups sugar 1 cup semi-sweet chocolate chips
  1. Heat oven to 350 degrees.
  2. Grease and flour 13×9 pan or two 8×8 pans.
  3. In medium bowl, combine cocoa and baking soda. Blend in 1/3 cup butter. Add boiling water and stir until thick. Stir in sugar, eggs, and remaining 1/3 cup butter. Stir until smooth.
  4. Add flour, vanilla and salt. Mix thoroughly. Add chocolate chips and stir. Pour into prepared pan(s).
  5. Bake 35 to 40 minutes for 9×13 pan or 30 to 35 minutes for 8×8 pans or until brownie begins to pull away from sides.
  6. Cool completely and frost. Cut into squares.

Use your favorite frosting or try Chocolate Buttercream Frosting.

Aug 112011
 
1/4 cup chopped peanuts 1/2 cup milk chocolate chips
1 large banana 2 wooden sticks
  1. Put chopped peanuts into shallow bowl.  Put a piece of waxed paper on a plate.
  2. Put chocolate chips in skillet.  Melt chocolate on low heat.
  3. Peel banana and cut in half.  Push a wooden stick into cut end of each banana half.  Spread chocolate on all sides of banana halves.  Immediately roll in peanuts.
  4. Put bananas on waxed paper-lined plate and freeze until hard.  Eat straight out of freezer or wrap in plastic wrap to save for later.

Makes 2 servings

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