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 262015
 

Snack mix with a bite! If you like hot and spicy snacks, consider upping the cayenne pepper to 1 Tablespoon. I’m not that daring personally.

I made this for Christmas and it was a big hit! Everyone seemed to really like it, so I’ll be making it again soon.

If anyone has suggestions on what I could replace the nuts and sesame sticks with for a nut free version, I’d love to hear from you.

Snack Mix
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Ingredients
  1. 1/2 Tablespoon cayenne pepper
  2. 1 1/2 teaspoons lemon pepper
  3. 2 teaspoons garlic powder
  4. 1 teaspoon onion powder
  5. 1 package dry Ranch dressing mix
  6. 1 cup olive oil
  7. 1 pound bag mini pretzels
  8. 1 12-oz can peanuts or cashews
  9. 1 cup sesame sticks
Instructions
  1. Whisk together Ranch dressing, cayenne pepper, lemon pepper, garlic powder, onion powder and olive oil.
  2. Pour 1/3 of the pretzels, nuts and sesame sticks in a container with a lid. Pour 1/3 of the seasoned oil over the top. Put the lid on the container and toss. Repeat until all ingredients are used and well coated with seasoned oil.
  3. Leave lid on and allow pretzel mixture to sit for 2 to 3 hours in container. Shake gently every 15-20 minutes.
  4. Line baking sheets with paper towels. Pour the pretzel mixture on the lined baking sheets and dry overnight.
Kryson's Kreations http://krysonskreations.com/
Jan 042015
 

This is the one recipe I make every single Christmas. Homemade caramel popcorn tastes so much better than what you buy in the store and it makes a great gift.

Toss in some drinks, healthier snacks (or more unhealthy snacks) if you like, and a movie to give the gift of family movie night.  One year, I made baskets with homemade movie night goodies for each family for Christmas. The hardest part was trying to figure out what movies they didn’t already have.

Caramel Popcorn
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Ingredients
  1. 8 cups popped popcorn
  2. 3/4 cup packed brown sugar
  3. 6 Tablespoons butter
  4. 3 Tablespoons light corn syrup
  5. 1/4 teaspoon salt
  6. 1/4 teaspoon baking soda
  7. 1/4 teaspoon vanilla
  8. 1 cup peanuts or pecans (optional)
Instructions
  1. Heat oven to 300 degrees.
  2. Use air popper to make popcorn per the directions on the popper or make on the stove in oil. Do NOT use microwave popcorn or seasoned bagged popcorn.
  3. Dump popcorn (and nuts) in a 9×13 inch pan. Remove any unpopped kernels.
  4. Measure brown sugar, butter or margarine (I think butter tastes better), corn syrup, and salt into saucepan.
  5. Over medium heat, cook brown sugar mixture until butter melts and everything is well mixed. Continue cooking until mixture starts to boil.
  6. Stop stirring when mixture starts to boil and cook for 5 minutes.
  7. Remove pan from burner. Stir in baking soda and vanilla. Pour over popcorn and gently stir the popcorn until coated.
  8. Put pan in oven and bake for 15 minutes. Remove pan and stir. Put pan back in oven and bake 7 minutes.
  9. Remove caramel corn to a piece of parchment paper to cool.
Notes
  1. I suggest using butter only. The taste difference is worth it.
  2. Tip: I usually wait until the caramel popcorn is cool enough to touch, then start gently breaking the kernels apart. If you cool it in a bowl, the kernels stick together in large clumps and you’ll have more to break apart.
Kryson's Kreations http://krysonskreations.com/
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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