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 212015
 

I’d never mixed white almond bark and peanut butter before, so I wasn’t sure how this would turn out. It was amazingly wonderful. Easy, sweet, salty and crunchy! And toffee. I love toffee.

I’m thinking about playing around with the recipe some more and seeing what I can do to make it look a little more “Christmasy” next time. It tastes great, but looks a little bland.

I’ll be making this again this year, but I have to make it at the last minute and give it all away so I don’t eat it all myself.

Christmas Crunch
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Ingredients
  1. 1 pound white almond bark
  2. 1/2 cup peanut butter
  3. 1 teaspoon vanilla
  4. 4 1/2 cups broken pretzel pieces
  5. 1/2 cup toffee pieces
Instructions
  1. In double boiler (or in microwave), melt almond bark. Remove from heat.
  2. Add peanut butter and vanilla. Stir until smooth.
  3. Add broken pretzels and mix until all pretzels are coated.
  4. Spread on foil covered cookie sheet. Should be thin so it's easier to break later.
  5. Sprinkle with toffee and smooth with spatula.
  6. Refrigerate for 20 minutes to harden.
  7. Break into pieces and enjoy!
Kryson's Kreations http://krysonskreations.com/
Christmas-Crunch02

Jun 122015
 

With small substitution, you can turn No Bake Cookies into No Bake French Vanilla Cappuccino Cookies.

One day last year, I wanted to make No Bake Cookies, but I didn’t have enough sugar for the recipe I had. After looking online, I considered just cutting the recipe in half until my eyes rested on the cappuccino powder. With all the sugar in cappuccino powder, I figured it would make a decent substitute for the missing sugar.

I wound up with a no bake I liked even better than the original.

No Bake French Vanilla Cappuccino Cookies
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Ingredients
  1. 1 1/2 cups sugar
  2. 1/2 cup French vanilla cappuccino powder
  3. 1/2 cup cocoa powder
  4. 1/2 cup milk
  5. 1/2 cup butter
  6. 1 teaspoon vanilla
  7. 1 1/2 cups peanut butter
  8. 3 cups quick oats
Instructions
  1. In saucepan, combine sugar, cappuccino powder, cocoa, milk and butter.
  2. Cook over medium heat, stirring constantly, until mixture reaches a rolling boil. Stop stirring and continue to cook for 2 minutes.
  3. Remove from heat and add vanilla, peanut butter and oats. Stir well.
  4. Use a spoon to drop cookies onto parchment or waxed paper.
  5. Let cool completely.
Notes
  1. You can make the cookies any size you like. The larger the cookie, the more time it takes to cool and set up. Sometimes I make them bite size and freeze them, eating just one from time to time when I'm craving chocolate and peanut butter.
  2. You can use any flavor of cappuccino powder. Just make sure it would taste good with cocoa and peanut butter.
Kryson's Kreations http://krysonskreations.com/

May 152015
 

Another family favorite. No bake cookies are quick, easy and yummy! This was one of my daughter’s favorite cookies as a child.

They’re also fantastic in ice cream and freeze well. When I’m in a cookie making mood, this is one of the first recipes I make. For most of last year, I had No Bake Cookies in the freezer because every time I’d run out or give them away to the kids, I’d make more.

I think I feel a cookie making mood coming on…

No Bake Cookies
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Ingredients
  1. 2 cups sugar
  2. 1/2 cup cocoa powder
  3. 1/2 cup milk
  4. 1/2 cup butter
  5. 1 teaspoon vanilla
  6. 1 1/2 cups peanut butter
  7. 3 cups quick oats
Instructions
  1. In saucepan, combine sugar, cocoa, milk and butter.
  2. Cook over medium heat, stirring constantly, until mixture reaches a rolling boil. Stop stirring and continue to cook for 2 minutes.
  3. Remove from heat and add vanilla, peanut butter and oats. Stir well.
  4. Use a spoon to drop cookies onto parchment or waxed paper.
  5. Let cool completely.
Notes
  1. You can make the cookies any size you like. The larger the cookie, the more time it takes to cool and set up. Sometimes I make them bite size and freeze them, eating just one from time to time when I'm craving chocolate and peanut butter.
Kryson's Kreations http://krysonskreations.com/
No-Bake-Cookies

Jan 092015
 

I make this a lot around Christmas and often give it as gifts. I haven’t done anything creative with the packaging yet, but I’ll post pictures when I figure out something I like. For now, I just use pretty tins I’ve collected over the years. Eventually I’m going to run out, so I better come up with something soon.

Puppy Chow freezes pretty well, so leftovers always go in the freezer to be enjoyed later. It’s especially yummy frozen in the middle of the summer.

Be very careful, it’s addictive!

Puppy Chow
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Ingredients
  1. 3/4 cup peanut butter
  2. 1/4 cup butter
  3. 1 cup chocolate chips
  4. 1/2 teaspoon vanilla
  5. 9 cups Rice Chex
  6. 2 cups powdered sugar
Instructions
  1. Place Rice Chex in large bowl.
  2. Place 1 cup of powdered sugar in gallon ziplock bag.
  3. Combine peanut butter, butter and chocolate in microwave safe bowl. Microwave for one minute. Blend thoroughly.
  4. Add vanilla to peanut butter and chocolate mixture. Stir well.
  5. Pour peanut butter and chocolate mixture over cereal and toss evenly. Make sure all cereal is coated.
  6. Dump half of cereal into gallon bag. Add last cup of powdered sugar and dump in remaining cereal. Shake until cereal is well coated.
  7. Pour cereal on waxed or parchment paper to dry.
Kryson's Kreations http://krysonskreations.com/

PuppyChow

 

Sep 092014
 
Hoisin Sauce
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Ingredients
  1. 4 Tablespoons soy sauce
  2. 2 Tablespoons peanut butter or black bean paste
  3. 1 Tablespoon honey
  4. 2 Tablespoons white vinegar
  5. 1/8 teaspoon garlic powder
  6. 2 Tablespoons sesame oil
  7. 20 drops Chinese hot sauce
  8. 1/8 teaspoon pepper
Kryson's Kreations http://krysonskreations.com/
Dec 022011
 

The ( ) denotes changes to the original Hershey’s Cocoa Fudge recipe.

2/3 Cup Hershey’s Cocoa
3 Cup Sugar
1/8 teaspoon salt
1 1/2 Cup Milk
1/4 Cup Butter
1 teaspoon Vanilla
1 Heaping Cup Creamy Peanut Butter

Combine . . . cocoa, sugar and salt in a large saucepan (3 quart size). Add . . . milk gradually, mix thoroughly; bring to a ”bubbly” boil on high heat, stirring constantly. Reduce . . . heat to medium and continue to boil the mixture, without stirring, until it reaches a temperature of 232 degrees F. or until a small amount of mixture forms a soft ball when dropped into cold water. BE SURE THE BULB OF THERMOMETER IS NOT RESTING ON BOTTOM OF SAUCEPAN. Remove . . . saucepan from heat; add butter and vanilla to mixture. DO NOT STIR. Allow . . . fudge to cool at room temperature until reaches 110 degrees F. (I do not let the fudge cool off that much because we are adding peanut butter which cools the mixture very rapidly.) Add . . . peanut butter. Beat . . . by hand or with portable electric mixer until the fudge thickens and loses some of its gloss. Quickly . . . pour and spread fudge in lightly buttered 8 x 8 x 2 inch pan. Cool. Cut into squares. Yield . . . about 3 dozen squares.

 

Sep 172011
 
1 (14 ounce) can sweetened condensed milk 1 cup peanut butter
1 egg 1 teaspoon vanilla extract
2 cups biscuit baking mix sugar
  1. Preheat oven to 350.
  2. In large bowl, beat sweetened condensed milk, peanut butter, egg and vanilla until smooth.  Add biscuit mix and mix well.  Chill at least one hour.
  3. Shape into one inch balls and roll in sugar.  Place two inches apart on ungreased baking sheets.  Flatten with fork.  Bake 6 to 8 minutes or until lightly browned.  Do not overbake.
  4. Cool.  Store covered at room temperature.

Makes about 5 dozen.

For a change, do not flatten and press a chocolate kiss in the center of each cookie immediately after baking to make Peanut Butter Cookie Kisses.

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