I teased you all a few posts back with my goodies and promised you recipes. Well here I am to hold up on it. Here are some recipes for you. Keep in mind I'm not a photographer but I did add pictures. ;) They aren't nearly as pretty as they were tasty!
Reese's Chewy Chocolate Cookies
(compliments of the back of a pack of Reese's Peanut Butter Chips a few years ago)
2 cups all-purpose flour
3/4 cup Hershey's Cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1-1/4 cups (2-1/2 sticks) butter or margarine, softened
2 cups sugar
2 eggs
2 teaspoons vanilla extract
1-2/3 cups (10 oz package) REESE'S Peanut Butter Chips
Heat oven to 350F. Stir together flour, cocoa, baking soda, and salt. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs and vanilla; beat well. Gradually add flour mixture, beating well. Stir in peanut butter chips. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 8 to 9 minutes. (Do not overbake; cookies will be soft. They will puff while baking and flatten while cooling.) Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 4-1/2 dozen cookies.
I made half a batch with mini Reese's Pieces and the other half with Andes baking chips. Both were awesome. The picture above shows with Andes candies. The only thing about these cookies is that I had to be VERY careful to keep them in one piece. I found it nearly impossible. I would bake these on parchment paper so you don't have to touch them with a spatula until they are completely cooled.
Sugar Cookies
1/2 cup butter
1 cup sugar
1 large egg, beaten
1/4 cup milk
1/4 teaspoon vanilla
2-1/4 cup all purpose flour
2 teaspoon baking powder
Cream together the butter & sugar. Add the beaten egg, milk, and vanilla. Mix the baking powder into one cup of the flour. Combine liquid & dry mixtures. Add the rest of the flour. Chill the dough thoroughly. Roll out onto a floured board until 1/4" thick. Cut into desired shapes. Sprinkle w/ sugar, cinnamon, chopped nuts, or any other desired topping. Bake in a moderately hot oven, 375F for 8 - 10 minutes, or until edges of cookies are just starting to brown. Once completely cool you may then decorate with icing if desired.
Nestlé Toll House Pan Cookies
(my personal favorite when it comes to cookies)
2-1/4 cups unsifted flour
1 teaspoon baking soda
1 teaspoon salt
1 cup softened butter
3/4 cup sugar
3/4 cup firmly packed brown sugar
1 teaspoon vanilla extract
2 eggs
One 12 oz package Nestlé Semi Sweet Chocolate Morsels
1 cup chopped nuts (optional - I leave them out)
Preheat oven to 375F. In small bowl, combine flour, baking soda, & salt. Set aside. In large bowl, combine butter, sugar, brown sugar, and vanilla. Beat until creamy. Beat in eggs. Gradually add flour mixture; mix well. Stir in Nestlé Semi Sweet Real Chocolate Morsels and *nuts*. Spread into a greased 15x10x1 baking pan. ( I just use a 9x13 glass baking dish and it works just fine) Bake @ 375F for about 20 minutes. Middle will be wet. They set up as they cool. Once completely cool cut into desired size. Makes about 35 2" squares in recommended pan size.
*Mini M&Ms or other candies are also quite yummy in these cookies too.
Oatmeal Muffins
(When speaking of holiday baking these are at the top of my list. I LOVE them!)
2 cups quick oatmeal
2 cups flour
1 cup sugar
1 cup butter
1 cup raisins (stewed & drained) - I never knew what this meant before this recipe so if you are like me and have no clue... Take your raisins and measure them out. Put them in a small pan. Fill the pan with water just covering the raisins. Bring raisins to a boil. Lower heat and let them sit till they plump. Drain and add to your mixture.
2 eggs
4 tablespoons milk (1/4 c)
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon vanilla
pinch of salt
3/4 to 1 cup of chipped nuts *again optional - I never add them*
1/2 cup maraschino cherries, quartered
1 to 1-1/2 cups coconut
375F 10 - 15 minutes: 3 dozen muffins
375F 8 - 10 minutes: cookies
Mix first 4 ingredients by hand. Stir in remaining ingredients. Drop by tablespoons or baking in muffin/cupcake pan.
***hand, schmand. This is one of the recipes that always was tough on my wrists. I did the whole thing with my mixer, something my hand mixer never could have done. Oh how I love it. ~le sigh~
Peanut Blossoms
(My husband's FAVORITE!)
Cream together in bowl using electric mixer:
1/2 cup butter
1/2 cup sugar
1/2 cup firmly packed brown sugar
Add and beat well:
1 egg
1 teaspoon vanilla
1/2 cup peanut butter
With wooden spoon stir in:
1-1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
*I always mix these ingredients in a small bowl and sift them into the other mixture just for good measure. And if you go slow enough a mixer can do this too.
Preheat oven to 375F. Roll rounded teaspoonfuls into balls. Roll balls in sugar & place on ungreased cookie sheets. Flatten each ball using fork. Or if you want to put the kisses on top do not flatten balls. Bake 10 minutes. Remove from oven. Top with a kiss and return to oven for 2 - 5 minutes until golden brown. If not adding kisses bake for 10 - 13 minutes.
The last recipe that I have to share with you unfortunately does not have a picture. I forgot when I got the cookies and now the fudge has mysteriously disappeared. If you need a visual check out this post. It's all I can offer. ;)
Nancy A's Peanut Butter Fudge
2 - 7 oz jars of marshmallow cream
18 oz jar of Jiff peanut butter
3/4 cup milk
3 cups sugar
Mix milk & sugar together. Bring mixture to a boil. Keep at rolling boil for 3 minutes. (You'll want to lower the heat a bit once you get it boiling but keep it hot enough to keep the boil going. Mine goes 1 - 10 and I start at 10 and kick it back to a 6 or 7 once I get the boil started.) STIR CONSTANTLY! Take off heat. Add marshmallow first then peanut butter. Stir each until well combined. Pour into a buttered 13x9" baking pan.






















































