Pumpkin Snickerdoodles!!!

If you have ever had a  Snickerdoodle you know they are yummy cookies with just the right touch of cinnamon and spice to them!!!   I started thinking about things to do with pumpkin when I was brainstorming Fall recipes and I thought "Pumpkin Snickerdooles" would be interesting!!!  

I love the 'pumpkin spice' craze we have seen the last few years in the foodie world!   The lattes and frappes, breads, cookies, cakes pies, all of it works for me!!!  However, as I have  told you before, I cook for picky eaters and pumpkin is not on the top of their 'likes' list, so I have to disguise it and make it extra tasty for them to eat it.

 These "Pumpkin Snickerdoodles" passed the test and Mr. Sweet Tea even saw the can of pumpkin on the counter and questioned what I was putting it in.   He said something about why did you have to mess those up with that pumpkin and he would pass on those then...lol!!!   Well, let me tell you, he ate more "Pumpkin Snickerdoodles" than anybody!!! 

These are really yummy!!  They are a soft cookie with just the right amount of spice that is not overwhelming! 

Here is what you will need:

2 cups all purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup butter, softened to room temperature
1  1/2 cups sugar
1/2 cup canned pumpkin (not pumpkin pie filling)
1 large egg
1/2 tsp. pumpkin pie spice
1/2 tsp. cinnamon
1 tsp. vanilla

1/2 cup sugar
1 tsp. cinnamon


Preheat oven to 350 degrees.

Line two cookie sheets with parchment paper or nonstick aluminum foil.

In a separate bowl, sift together the flour, baking soda, baking powder, and salt.

In a large mixing bowl, cream together the butter and sugar with an electric mixer.   Add in the pumpkin, egg, spices and vanilla.

Add the flour mixture gradually and mix well until a dough forms.

Refrigerate the dough for about 30 minutes before making the cookies!

In a separate bowl, mix the sugar and cinnamon.  Scoop the chilled cookie dough and roll into a ball about the size of a small walnut.  Roll in the sugar and cinnamon mixture!

Place on the cookie sheets about an inch apart.  Slightly flatten the cookies.   The bottom of a glass is perfect for this.  Don't flatten them too much, just a little.  Then sprinkle each one with a little more of the sugar mixture.    Place in a preheated 350 degree oven for 11 to 13 minutes.  Remove from oven and allow to cool slightly before removing with a spatula to a plate!

Serve immediately!!!  These are so delicious!!!  

Easy Peasy Peanut Butter Cookies...Three Ingredients!

  

A reader sent me this recipe a little while back and to be honest, when I saw it I thought she had left something out.  How could these turn out with no flour in them?  I could understand the lack of butter or shortening because of the oil in the peanut butter, but no flour?   So, I finally got time to make them and they were wonderful.  I couldn't believe it.   These are perfect to make with your children or grandchildren also because of the simplicity.  You can add things to the basic recipe to jazz it up if you want.  I added a cup of peanut butter chips, just because that 's what I had, but you could add chocolate chips, nuts, or M&M's...wouldn't the kids love that?    These are perfect for those who need gluten free recipes or can't have dairy products.   Here is what you will need.

2 cups peanut butter

2 cups sugar

2 eggs, slightly beaten

Optional add ins (I used peanut butter chips)

 Mix all of it together to the point that you can scoop it and roll into a ball.  Roll into a ball about the size of a small walnut and place on an ungreased cookie sheet. 

With a fork press a crisscross pattern on the top of each one.  You will need to wet the fork in warm water after each cookie.  You can sprinkle the tops with a little more sugar, or not.  It's up to you!  Place in a preheated 350 degree oven for 10 to 12 minutes.  Don't over bake or they will get too hard.  This recipe makes 2 dozen cookies. 





Southern Tea Cakes!

Tea Cakes with Butter Cream Frosting!

Tea Cakes Plain!

The term 'tea cake' has different meanings in not just different regions of the United States, but in different parts of the world.  However, in the southeastern region of America, the tea cake is a big sugar cookie with a cake like texture. 

When I asked my mother if she had a good tea cake recipe, she looked at me like I was a little crazy and said "Why?".  I told her that I get requests for these several times a week and I didn't really have a good recipe.   She sort of sniffed ( like only Mama can do) and said,  "Well, I know about tea cakes, but I wouldn't call it a recipe.  It's just a plain old cake like sugar cookie that poor country folks made for something sweet when they didn't have anything else.  Believe me, I have eaten my share of them back in the day."   I told her that some people say they remind them of their grandmothers or great aunts or  even mothers and want to make them.  Of course, Mama's response was classic Mama,  "They must have better memories of being poor than I do, but we can make some for them."   I take it that Mama was not a tea cake fan...lol.


However, as with most baked goods, she can make a delicious tea cake.  I had to tell her that even though she thinks tea cakes are ho hum, my husband and I loved them and just about fought over the last one of the ones she sent home with us.  Isn't it funny how the simplest recipes are sometimes the best?


 Here is what you will need:

2 cups all purpose flour
1 tsp. salt
2 tsp. baking powder
2 eggs, beaten
1 cup sugar
2/3  cup vegetable oil
2 tsp. vanilla



Preheat oven to 400 degrees.  Beat eggs and stir in oil and vanilla.  Blend in sugar until the mixture thickens.  Stir together flour, baking powder, and salt.  Stir into the oil mixture.   Drop by heaping teaspoonfuls 2 inches apart on an ungreased cookie sheet.


Press each cookie flat with the bottom of a glass that has been dipped in sugar.  If you moisten the bottom of the glass with oil before dipping in the sugar it will give you extra crunchiness.


Bake 8-10 minutes.  Do not over bake.   Makes approximately 3 dozen tea cakes.


You can fancy these up by frosting them, but they are good just plain also.  This butter cream frosting is really good on them and can be tinted or just left white as this was.


Butter Cream Frosting
8 cups confectioners sugar
1 cup butter, softened
1 cup shortening ( used Crisco)
1/3 cup milk
2 tsp. vanilla or almond flavoring (the almond is really good for frosting the tea cakes)


Beat powdered sugar, butter and shortening in a large bowl.   Beat milk and flavoring of your choice.  If it's too stiff beat in more milk a few drops at a time. 


This recipe makes a huge amount of frosting so if you are just making it for the tea cake, you can cut it in half.  It will keep in the refrigerator for several days though. 

 





Old Fashioned Molasses Cookies!

 

I get asked a lot about a good recipe for an "Old Fashioned Molasses Cookie" and I love anything with molasses in it so here you go!!!   These cookies are a delicious soft cookie with a slightly crisp crust and just hint of spice in them.  They remind me a bit of a spiced tea cake!  Speaking of tea, these would be great with a cup of hot tea!!!  

Even thought these cookies are an "old fashioned" recipe, all ages seem to love them.  My son has loved this sort of cookie since he was a little boy!    These are perfect cookies for the holidays to fill out your cookie tray!

Here is what you will need:

1/2 cup white sugar

1/2 cup brown sugar

1/4 cup molasses

1 egg

3/4 cup butter (softened to room temperature)

2 cups all purpose flour

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. ground ginger

1 tsp. ground cinnamon

1/4 tsp. ground cloves 

sugar  (for rolling cookies in)

In a mixing bowl, beat the white sugar, the brown sugar, molasses and egg together until blended.  Add the butter and beat until creamed together.  

Sift all of the dry ingredients together until blended.   Gradually add to the creamed mixture.  Mix well.  Place in the refrigerator to chill.

  

When you are ready to bake, preheat oven to 350 degrees.   Scoop the cookies out in one inch balls and roll them in sugar, then place on a greased cookie sheet or a cookie sheet covered in nonstick foil or parchment paper.  You can also lightly spray the foil or parchment paper with nonstick spray. 

 

If the dough starts to get warm, chill what is left to make it easier to work with.

Bake for 8-9 minutes for a slightly chewy, soft cookie!  

Allow to cool slightly and then remove to a plate with a spatula! 

These are great cookies for the holidays or anytime you just want an old fashioned treat!!

Banana Oatmeal Cookies!

My mother has been making these cookies for over 50 years and they have always been one of my favorites.  They are really easy to make and are festive for holidays or we like them for just any old time.  The mixture of banana, oatmeal and cinnamon is really delicious. 

Here is what you will need for these:

1  1/2 cups self rising flour

1 cup granulated sugar

1/2 cup brown sugar

1/2 tsp. nutmeg

1 tsp. cinnamon

1 tsp. vanilla

3/4 cup shortening

1 egg beaten

1 cup mashed banana (2 bananas)

1  3/4 cups quick cooking oats, uncooked (not instant)

1/2 finely chopped walnuts

 Preheat oven to 375 degrees.   In a mixing bowl, combine flour, sugars, nutmeg and cinnamon.  Cut in the shortening.   Stir in the mashed banana, vanilla, oats, and walnuts.   Beat until well blended. 

Drop by teaspoonful 1  1/2 inches apart on an ungreased cookie sheet.  Press a maraschino cherry int the center of each cookie or you can use a pecan half.  It's best if you line the cookie sheet with parchment paper.   Bake on the center rack for 15 minutes.  Remove to cool.  Once cooled remove to a serving plate.

OPTIONAL BAKING TIP:   At Christmas we have placed a gumdrop in the center or for something very different you can use a Hershey's Kiss. 





Funfetti Cookies!!!

My mother has been making these yummy cookies since her grandchildren were little and she is still making them, because they all still love them.   She has a new great grandchild who I am sure will be ready to try these when she visits later this summer also!!!   

These are a simple cake mix cookie, but Mama sort of revised the recipe and made it better in our opinion.   These are so simple, the kids can make them with a little assistance also!!!  

Here is what you need:

1  (15.25 oz.) Funfetti Cake Mix

2 large eggs

1/2 cup oil

1 tsp. vanilla

Glaze

1 cup confectioners sugar

2 Tbs. milk

1 tsp. almond flavoring

sprinkles

Preheat oven to 375 degrees.

In a mixing bowl combine the cake mix, eggs, oil and vanilla with a large spoon.   Shape the dough into 1 inch balls.  A small cookie scoop makes this easy to do.

Place on an ungreased cookie sheet about 2 inches apart.   Bake for 12 -13 minutes or until light golden brown.  Remove and allow to cool for several minutes before removing to a cooling rack or platter.

Stir together the confectioners sugar, milk and almond flavoring and brush over the tops of the cooled cookies.   Sprinkle with colored sprinkles!!!  

Yummy!!!  They disappear fast!!!  

Cherry Kiss Cookies!!!

I love chocolate covered cherries so when I saw the recipe for these little yummies, I knew I wanted to make them.  I also thought they would make a perfect cookie for Valentine's Day!!!  My first attempt with the recipe, as written, was a mess.  It looked like one of those "Pinterest fail" memes.  I knew, in my heart, when I was making these by the recipe, as written, it didn't seem right, but the pictures were so pretty and picture perfect...lol!!!   Anywho,  I reconfigured the whole mess, and now it works well and is delicious!!!  

  This is why, I will not post a recipe that I recommend to you, without us making it first!   Many of you have told me how the recipes on the internet are so unreliable and I totally agree!!!  Even some from some of the 'famous' cooks who are on TV and have huge followings I have had to reconfigure to make work, which tells me they couldn't have made those recipes themselves or they would have known they don't work.  

My point is, please know, that I try to never do that to you all!  If it is  not an old tried and true family recipe, we make some of these recipes more than once, to get them just right!!!  You can trust them if you follow the guidelines!

Here is what you will need:

3/4 cups butter, softened to room temperature  (1 and 1/2 sticks)
1 cup confectioners sugar
1 cup white sugar
2 eggs
1 Tbs. maraschino cherry juice
1/2 tsp. almond flavoring
1/2 tsp. cherry flavoring (optional for more cherry flavor)
3-4 drops red food coloring (optional)
3 cups all purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 cup maraschino cherries, chopped
30 chocolate Kisses or one for each cookie

Preheat oven to 350 degrees.

Line cookie sheets with parchment paper or nonstick foil and spray lightly with nonstick baking spray.   These cookies can stick if you don't do this.

In a mixing bowl, cream the butter and sugars together.  Add eggs one at a time and mix.   Add the cherry juice, almond flavoring and cherry flavoring.  The cherry flavoring is optional if you like a very cherry flavored cookie.   The cherry juice and cherries give these a light cherry flavor!   The food coloring is also optional for a more vibrant pink color.    I left it out and you can see mine are still pink just not as bright.

Add the flour one cup at a time along with the baking soda and salt.  You can use self rising flour also and skip the baking soda and salt, if that is what you have on hand.   Do NOT skip it with All Purpose flour or the cookies will fall flat.

Mix in the chopped cherries last.   It is best to refrigerate this dough for one hour before baking.  The cookies set up better.  While the dough is chilling unwrap the Kisses so they are ready to go.

When the dough is chilled, scoop out and form into one inch balls all the same size and place one inch apart on cookie sheets. I used a small cookie scoop for this and it worked perfectly.   Bake at 350 for 8-10 minutes.   These bake really fast so watch them carefully.  When they are done.  Remove and allow to cool for just a few minutes, about 4 or 5 tops, then press a Kiss in the middle of each cookie. You can use any Kisses candies you prefer...milk chocolate, dark chocolate, the Hugs would be great!

Let them cool on the cookie sheets completely before removing to a platter with a spatula.

Cream Cheese Sugar Cookies!

When my son was little, we always made sugar cookies for the holidays!!!  We had so much fun with it!!!  I have tried many different recipes and this one is one of the best tasting ones I have tried.   The dough is really tender and delicate which makes a delicious cookie. 

There is a key to working with this dough, it needs to chill overnight or all day long at least to get very cold.   Then you only need to roll half at a time and refrigerate the other half until you are ready.  As long as the dough is very cold it's easy to deal with.  

 Here is what you will need:

1 1/4 cups white sugar

1 cup butter, softened to room temperature

4 oz. cream cheese at room temperature

1/2 tsp. salt

1 tsp. vanilla flavoring

1 egg yolk

2   1/4 cups all purpose flour

In a large mixing bowl, beat the sugar, butter, and cream cheese until it's well blended.  Add the salt, vanilla flavoring, egg yolk and flour and mix until a soft dough forms.   Pull the dough off the sides and form a ball.  Cover and refrigerate overnight or at least for 8 hours.

When you are ready to bake, preheat your oven to 375 degrees.  Roll half the dough on a lightly floured surface to about 1/8 inch thickness.   Refrigerate the rest of the dough until ready to use.  Cut into shapes with lightly floured cookie cutters.  Place about 1 inch apart on ungreased cookie sheets.  I like to use parchment paper or nonstick foil on my cookie sheets.   You can sprinkle with colored sugar or leave plain to decorate after baking with icing.   Bake  on center rack for 8 to 10 minutes or just until slightly brown.    Cool completely before frosting.

Peanut Butter Gooey Bars!

If you love a Pay Day candy bar, you will more than likely love these gooey peanut butter bars.  That 

is just what they remind me of.  They are not only delicious, but also very pretty.  

Here is what you need for these:

1/ 2 cup butter, softened

1/2 cup crunchy peanut butter

1/4 cup granulated sugar

1/4 cup brown sugar, packed tightly

1 egg

1  1/4 cups all purpose flour

1 tsp. baking powder

1/4 tsp. salt

3/4 cup creamy peanut butter

4 cups miniature marshmallows

1/2 cup chocolate flavored syrup

Preheat oven to 350 degrees.

Spray a 13"x 9" baking pan liberally with nonstick baking spray or butter it well.

To make the cookie base, combine the butter, crunchy peanut butter, granulated sugar, brown sugar and egg in a mixing bowl. 

Combine flour, baking powder and salt.  Gradually add to the creamed butter mixture.  Beat until well blended.  Chill the refrigerator for about 30 minutes. 

Press the chilled dough in the baking pan.  Place in the preheated 350 degree oven for 17 - 20 minutes.  Do not over bake this.   Cool for about 3 minutes. 

Place the creamy peanut butter in the microwave for about 1 minute.  Pour this over the cookie crust.  Top with the mini marshmallows.  Drizzle the chocolate syrup over the top.   Place back in the oven for just about 5 minutes or until the marshmallows are just starting to brown lightly. 

 Remove from oven and run a sharp knife around the edges to loosen.  Cool completely and then cut with a sharp knife sprayed with nonstick spray in about 2 inch squares.  "Peanut Butter Gooey Bars!"



Slow Cooker Butter Toffee Bites!

You will never believe that these yummy little bites of heaven start with a Ritz cracker, but they do!!!  These are called 'Crack Cookies' by some, as in they are addictive, and they are, but I decided to give them a little nicer name...lol!    You won't believe how easy these are!  Here is what you will need:

2 cups semi sweet chocolate chips

1 lb. vanilla or chocolate candy bark (depending on how much chocolate you like)

1 (8 oz.) pkg. Heath toffee bits, divided

2 sleeves Ritz Crackers

1 cup finely chopped pecans

1 cup white chocolate chips, melted with 1 tsp. shortening

Place the semi sweet chocolate chips and the candy bark broken in pieces in a slow cooker set on low.  You can use either chocolate or vanilla candy bark.  I used vanilla and I thought it was plenty chocolate, but if you love a real deep chocolate flavor, use the chocolate bark.  Cook, covered on low for about 1 hour, stirring about halfway though or until the chocolate and bark have melted.  Add in the toffee bits and stir well. 

With a fork, dip each cracker individually, covering the whole cracker all over with the chocolate.  Shake the excess off and lay on a waxed paper.  When you get about 1/2 of a sleeve of crackers dipped, go back and sprinkle each one with a little more of the toffee bits you have left and some of the chopped nuts.  It's best to do this while they are wet and not set, so the nuts and toffee stick! Continue with the rest of the crackers until they are all dipped and sprinkled.  Allow to dry for about an hour or two.  You will know when they are dry because you can lift from the paper without any stickiness or mess.

Melt the white chocolate chips with the shortening and stir well to blend.  You can do this by placing in the microwave to 30 second intervals.  Don't over heat! When dealing with melting chocolate of any kind, be sure to use a glass bowl and make sure it's completely dry.  Any water will make the chocolate 'seize' or become grainy and it will not be smooth and satiny!  Just a helpful hint for those not used to working with melted chocolate.  Using a small spoon, drizzle each cookie with a  drizzle of white chocolate! 

When the white chocolate is completely dry and set, store in an airtight container.  If you layer, place wax paper or parchment paper between the layers! You do not need to refrigerate!





Rolo Cookies!

 

 

I originally saw these cookies on Pinterest and they looked like something I needed to make.  They are easy and are so good when they are warm right out of the oven.  I love anything with chocolate and caramel .  They had to be  a winner.  I am glad I make these recipes before I post them though.  The original recipe I saw was a little on the dry side, even after I modified it.  I have taken the first recipe I made and have completely revamped it.  "Revamped"...I like that word!  This recipe is absolutely a winner!   These cookies are so soft and moist and yummy.  You know if it's chocolate and caramel I am all in!    Here is what you need:

1/2 cup butter, softened
1 (8 oz.) pkg cream cheese, softened
1 egg
1 tsp. vanilla
1 box chocolate cake mix (whatever you like)
1 bag Rolo candies
1 cup powdered sugar
 

This is what Rolo candies looks like for those who may not be familiar!  Someone out there will ask!

 

 

Preheat oven to 350 degrees.

 

Beat the butter, cream cheese, egg and vanilla together.   Mix in the cake mix until all is blended.  Chill the dough for about 30 minutes.  

 

While the dough is chilling unwrap the candies.  It might not take the whole bag, so just unwrap about half of them.  This is a good one to get the kids involved in so they can do this tedious unwrapping chore!  If they know warm cookies are the reward, they will be more than glad to help.

 

 

When the dough has chilled, scoop out enough to wrap around the Rolo and cover it. 

Roll in a ball and roll in the powdered sugar.   Place on a cookie sheet lined with parchment paper or my favorite nonstick Reynold's Wrap foil.  Place in the oven and bake for 12-13 minutes.  Don't over bake these or they will be dry and the caramel will seep out.

 

Allow to cook just slightly on the cookie sheet and then sprinkle with a little more of the powdered sugar. 

 

These are so moist and delicious and they stay soft after they are cool, which I like! 





Old Fashioned Orange Slice Cookies!

Theses "Orange Slice Cookies" are a delicious, chewy, slightly orange flavored cookie.  Orange slice candy is an old fashioned orange flavored jellied candy for those of you not familiar with them.  I guess they were sort of the original gummy bear.  I will be honest with you, I was never a fan of the orange slice.  I have found that most older folks love anything having to do with orange slices.  It's the candy of their youth and most just love them. The use of orange slices at Christmastime is especially appropriate also, because that was something a lot of our older family members had only at holidays.

 I am sometimes skeptical of recipes that use orange slices, but this cookie recipe was a big surprise.   The cookies are delicious and the orange slices give them a really chewy texture that I love.  So if you love orange slices or you are not a fan, you will still love these cookies! 

 Here is what you will need:

1 cup butter flavored shortening (Crisco)

1 cup brown sugar

1/2 cup granulated sugar

2 eggs

1  1/2 cups all purpose flour

3/4 tsp. baking soda

3/4 tsp. baking powder

1/4 tsp. salt

1  1/2 Tbs. water

1 tsp. vanilla

1  1/2 cups quick cooking oats (not instant)

1/2 cup coconut

10 orange slice candies, each cut into 4 pieces

3/4 cups pecans, chopped

 In a large mixing bowl, cream shortening, sugars and eggs together.  Sift together the flour, baking powder, baking soda and salt.  Mix into the creamed ingredients. 

Add water, vanilla, oats, coconut, pecans, and orange slices and mix just until all is combined.  Chill for 1 hour.

With a cookie scoop or spoon, scoop out and roll in about 1 inch balls.  Place on a greased cookie sheet.  Bake in a 325 degree oven for approximately 12 minutes or until just brown. 

  



Chocolate Thumbprints!

  

 

 

These "Chocolate Thumbprints" are a delicious cookie that are great for the holidays, because they are part cookie, part candy...chocolate candy to be exact!  To me, they almost look like they are topped with little chocolate Santa hats!  They are also not that difficult to make!  Here is what you will need:

 

 

1/2 cup butter, softened (do not use margarine)

1 cup sugar

1 egg, separated

2 Tbs. milk

1 tsp. vanilla extract

1  1/2 cups all purpose flour

1/3 cup baking cocoa

1/2 tsp. salt

1 cup finely chopped walnuts

 

Filling

1/2 cup confectioner's  sugar

1 Tbs. butter, softened

2 tsp. milk

1/4 tsp. vanilla extract

26 milk chocolate Kisses candies

 

 

In a mixing bowl, beat butter, sugar, egg yolk, milk and vanilla until it's light and fluffy. 

 

In another bowl, combine flour, cocoa and salt.  Gradually add to the creamed mixture.

 

Cover and chill for 1-2 hours.

 

In a small bowl, beat the egg white.

 

Shape the chilled dough in 1 inch balls.  Roll in the egg white. Dip in the chopped walnuts.  Place on greased baking sheets. Make an indention in the center of each cookie with your thumb.   Bake at 350 degree oven for 10 to 12 minutes. 

 

Combine the first 4 filling ingredients and mix until smooth.  Spoon 1/4 tsp. into the center of each cookie. 

 

 Press a chocolate kisses candy in the center of each cookie.  Carefully remove to a wire rack to cool.

 

 

 

 

 







White Chocolate Cranberry Bars!

 These "White Chocolate Cranberry Bars" are a yummy, chewy cookie bar that is almost like candy!  They are especially festive for the holidays with the dried cranberries, but are good anytime!  These little bars are great for dessert trays or for cookie and candy trays for gift giving!  They are so easy, you can't get them wrong! 

Here is what you will need:

2 cups graham cracker crumbs

1/2 cup butter (1 stick), melted

1  (14 oz.) can sweetened condensed milk

1  (12 oz.) bag white chocolate chips

1  1/2 cups dried cranberries (Craisins)

1 cup flaked coconut

1 cup pecans, chopped

Preheat oven to 350 degrees.

Mix the melted butter with the graham cracker crumbs and pat into the bottom of a 9"x13" baking dish.  

In a separate bowl mix the condensed milk, dried cranberries, white chocolate chips, coconut and chopped pecans.   Drop by spoonful evenly over the graham cracker layer and then spread gently.

Place in oven and bake for about 25 minutes or until golden brown.  Allow to cool and cut in squares.





Chocolate Peanut Chews!

If you are like me and you love the flavors of chocolate and peanut butter and love them even more when combined, these little bars are going to be right up your alley.   These are so easy to make and most of the time we have the ingredients on hand that you need for these.   

This is  also a good beginner recipe to have the children help with since the prep is fairly basic.  Children always enjoy food they help cook so much more than food they are just served and the memories they make in the kitchen will always be with them every time they smell certain foods or see certain recipes.  

Let's make some memories this holiday season in the kitchen! 

Here is what you will need for these yummy bars:

3/4 cup butter, softened

3/4 cup creamy peanut butter

3/4 cup granulated white sugar

3/4 cup brown sugar

2 large eggs

2 tsp. vanilla

1  1/2 cups all purpose flour

1  1/2 cups quick cook oats (not instant)

1 tsp. baking powder

1/2 tsp. salt

12 oz. semi sweet chocolate chips

Glaze

3/4 cup creamy peanut butter

2 cups confectioners sugar

6 Tbs. milk

1 cup chopped peanuts, chopped

Preheat oven to 325 degrees.

In a large mixing bowl, cream the butter, peanut butter, white sugar and brown sugar until light and fluffy.   Add eggs one at a time, mixing after each addition.  Add vanilla.

In another bowl combine the flour, oats, soda and salt.  Add to the creamed mixture and mix well.

Pour into a well greased 15"x10"x1" pan or what is considered a jelly roll pan.  Bake for 18 to 20 minutes or until a pick inserted in the center comes out clean.  Do not over bake. 

When you remove from oven, immediately sprinkle the chocolate chips over the top.  Let them sit a few minutes to soften and then spread the evenly over the top.   You can speed the melting by sliding the pan back in the oven that has been turn off for about a minute or two...not long though.

Next, prepare the glaze by beating the peanut butter with the 2 cups confectioners sugar until smooth, add the milk 1 Tbs. at a time just until the glaze is spreading consistency. 

Drop the glaze by spoonful over the top of the bars and then carefully spread it to cover without it mixing too much with the chocolate chip layer.   Sprinkle the chopped peanuts evenly over the top. 

Allow to cool and cut in 1"x2" bars.   Store in an airtight container. 





Homemade Gingerbread!



 Nothing smells any better baking than gingerbread to me!  It also smells like Fall and holidays!  For some reason gingerbread makes me slightly nostalgic for a time gone by.  I don't know why, because I am not much of a person to live in the past, but I always think of relatives long gone when doing anything having to do with gingerbread.   Just the smell of it, reminds me of being a little girl and my mother making it or relatives who made it. 

This recipe is well over 100 years old and has been passed down in my family through the generations.  My own mother got it from her great aunt so you can see that it is very old and dates back to the late 1800's at least. 

You will notice it calls for butter or lard, which back then would be the two choices you had for baking.  I realize most of you won't use lard, but I am keeping the recipe authentic.  Feel free to use shortening if you don't use the butter.

To make good gingerbread, you have to have good molasses or as the type here in Kentucky is called, sorghum molasses.  Kentucky and Tennessee are the top producing states for sorghum and therefore sorghum syrup or molasses.   Making syrup or sorghum molasses is very labor intensive and just about a dying art.  

The sorghum used in this gingerbread came from a Mennonite farm a county over from ours that still grow sorghum and make the molasses with it. 

This gingerbread is the cake like version instead of the cookies some people think of and it's good served just plain, sprinkled with some powdered sugar or with a warm caramel sauce. 

 Here is what you will need:

1/2 cup sugar

1/2 cup butter or lard

2 eggs

1 cup molasses

2  1/2 cups all purpose flour

1  1/2 tsp. baking soda

1 tsp. salt

1  1/2 tsp. cinnamon

1 tsp. ground ginger

1/2 tsp. ground cloves

1 cup hot water

Preheat oven to 350 degrees.

Cream together sugar and butter (or lard).  Add eggs and mix. Add molasses.

Sift together the flour, baking soda, salt, cinnamon, ginger and cloves. 

Add the flour mixture to the sugar, butter and egg mixture and then beat in the hot water.  Mix just until combined. 

Pour into a shallow baking pan that has been well greased or sprayed with nonstick baking spray.   Use a 9"x13" pan with and edge on it.    Bake for about 25 minutes.

Cool slightly before cutting.

Serve sprinkled with powdered sugar!

Or with a warm caramel sauce and a dollop of whipped cream for something even more special!



Caramel Sauce
1 stick butter (1/ 2 cup)
1 cup milk
1 cup brown sugar
1 cup white sugar
1 tsp. vanilla

To make the warm caramel sauce, which you can serve over each piece or without, mix the butter, milk and the sugars in saucepan over medium heat and bring to a boil.  Allow this to boil for 3 full minutes, stirring constantly.   Remove from heat and stir in 1 tsp. of vanilla.   This will thicken as it sits, but should be served slightly warm over each piece.