Chubby-Chunk Double Chip Peanut Butter Cookies

These are a must have in our house!!   They don't last long that is for sure!!   We have been making these for Santa since Emillie was little.  He loves them so much he even has to take some home to Mrs. Claus!!

1/2 cup  butter or margarine, softened
3/4 cups  packed brown sugar
2 eggs
3/4 granulated sugar
1 tsp baking soda
1 tsp vanilla
2 cups flour
1 cup peanut butter
1 package chocolate chips (or any combination of peanut butter/white/etc chips)

Preheat oven to 350. Lightly grease cookie sheets or spray with cooking spray. Cream butter and sugars in a large bowl until blended.  Add eggs, baking soda and vanilla. Mix until well blended. Add flour, peanut butter and chips. Drop dough onto cookie sheets. Press cookies down slightly to flatten. Bake 12 minutes (dough will appear underdone).  Do not over bake!  Remove from oven and leave on cookie sheet for one minute. Remove to wire racks or opened up brown paper grocery bags too cool.   Makes about 3 dozen

Sweet Dinner Rolls

Submitted By: Donna West
Prep Time: 20 Minutes Cook Time: 20 Minutes Ready In: 2 Hours 20 Minutes Servings: 16

'This versatile dough makes wonderful soft, sweet dinner rolls, but can also be used for cinnamon rolls. '

INGREDIENTS:
1/2 cup warm water (110 degrees F/45
degrees C)
1/2 cup warm milk
1 egg
1/3 cup butter, softened
1/3 cup white sugar
1 teaspoon salt
3 3/4 cups all-purpose flour
1 (.25 ounce) package active dry yeast
1/4 cup butter, softened

DIRECTIONS:
1. Place water, milk, egg, 1/3 cup butter, sugar, salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough/Knead and First Rise Cycle; press Start.

2. When cycle finishes, turn dough out onto a lightly floured surface. Divide dough in half. Roll each half into a 12 inch circle, spread 1/4 cup softened butter over entire round. Cut each circle into 8 wedges. Roll wedges starting at wide end; roll gently but tightly. Place point side down on ungreased cookie sheet. Cover with clean kitchen towel and put in a warm place, let rise 1 hour. Meanwhile, preheat oven to 400 degrees F (200 degrees C).

3. Bake in preheated oven for 10 to 15 minutes, until golden.

Gingerbread Men Cookies Recipe

By Woman's Day Kitchen from Woman's Day | December 1, 2010
Gingerbread men are a classic go-to during the holidays. Turn this recipe into a family affair by involving the kids in rolling out the dough, cutting the shapes and decorating with whatever candy, sprinkles or icing you have on hand.

Active Time: 30 minutes
Total Time: 1 hour 15 minutes
Recipe Ingredients

Gingerbread Men Mix
2 1/2 cups all-purpose flour
1/2 cup packed dark brown sugar
1/2 cup granulated sugar
2 1/2 tsp ground ginger
1 1/2 tsp ground cinnamon
1 1/4 tsp baking soda
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp kosher salt

Cookies
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1 large egg
1/4 cup molasses
1 1/2 tsp pure vanilla extract

Recipe Preparation
1. In a food processor, pulse the gingerbread mix, butter, egg, molasses and vanilla until a smooth dough forms. Divide dough into quarters and flatten each into a 1-in.-thick disk.

2. Place one portion of dough between 2 sheets of wax paper; roll to 1⁄8 in. thick. Repeat with remaining dough. Refrigerate until firm, about 30 minutes.

3. Heat oven to 350°F. Working with one sheet of dough at a time, flour a 3 1⁄2-in. gingerbread man cutter and cut out cookies. Using a cookie spatula, transfer to cookie sheets. Gather and reroll dough scraps, refrigerating if necessary before cutting.

4. Bake until the cookies are set and the edges are beginning to brown, 8 to 10 minutes. Let cool on the sheet for 3 minutes before transferring to a wire rack to cool completely.

Note: Gingerbread men mix also makes a great gift! Simply whisk the mix ingredients in a large bowl and spoon the mixture into a 1-qt resealable plastic bag. Wrap as you wish and be sure to include the recipe instructions. (Print out this present-perfect version)

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Delicious and Easy Fudge Recipe

Carnation Famous Fudge Recipe

1 1/2 Cups Granulated Sugar
2/3 C (5 oz can) Carnation Evaporated Milk
2 Tbsp butter or margarine
1/4 tsp salt
2 Cups Miniature Marshmallows
1 1/2 C (9 oz) Nestle’ Tollhouse Semi-Sweet Chocolate Morsels
1/2 C chopped walnuts or pecans (optional) *totally necessary Crunch Factor!
1 tsp vanilla extract
Line an 8 inch square baking pan with foil.
Combine sugar, evaporated milk, butter and salt in a medium heavy-duty saucepan. Bring to a full rolling boil over medium heat stirring constantly. Boil, stirring constantly for 4 to 5 minutes. Remove from heat.
Stir in marshmallows, chocolate morsels, nuts and vanilla extract. Stir vigorously for about 1 minute or until the marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan, remove foil. Cut into pieces (about 24).


Facebook (73) | Delicious and Easy Fudge Recipe

Corn and Cheese Enchiladas

Ingredients

• 8  6-inch corn tortillas
• 1  tablespoon  vegetable oil
• 5  scallions, white and light green parts, chopped
• 2  garlic cloves, finely chopped
• 1 1/2  cups  fresh corn kernels (from 2 medium ears)
• 1/2  cup  whole milk
• Salt
• 2  cups  grated pepper Jack
• 1  10-oz. can enchilada sauce

Preparation

Preheat oven to 350°F. Stack tortillas, wrap in foil and bake until softened, 8 to 10 minutes.

While tortillas are baking, oil a 7-by-11-inch glass baking dish. Warm 1 Tbsp. oil in large skillet over medium-high heat. Add scallions and garlic, and cook until fragrant, about 1 minute. Stir in corn and milk and cook, stirring occasionally, until thickened, 7 to 10 minutes. Season with salt.

Remove tortillas from foil. Set aside 1/2 cup cheese. Spoon a heaping tablespoon of corn mixture in center of a tortilla. Sprinkle with a heaping tablespoon of cheese. Roll up tortilla and set in dish, seam side down. Repeat with remaining tortillas, overlapping them slightly. Pour enchilada sauce over tortillas and sprinkle with reserved 1/2 cup cheese. Bake until bubbling, about 20 minutes.

Bread Machine Cinnamon Rolls

Dough:

1 cup plus 2 tablespoons warm milk
3 tablespoons canola oil
1 egg, lightly beaten plus 2 egg whites
1/2 cup sugar
4 cups flour (Add a bit more if dough seems too wet after first few minutes of kneading in the bread machine.)
1 teaspoon salt
3 teaspoons bread machine yeast

Filling (I doubled this since we like our filling, oh yes we do!):
2 tablespoons butter
2/3 cup brown sugar mixed with 1 tablespoon cinnamon

Icing:
1 teaspoon milk
1 1/2 cups confectioners sugar
4 tablespoons (or less) butter, softened
1 teaspoon vanilla

Put the dough ingredients in the bread machine in the order listed and run on the dough cycle. After the dough cycle is finished, roll the dough into a large rectangle and spread it with 2 Tablespoons melted butter and 2/3 cup brown sugar mixed with 1 Tablespoon cinnamon.

Roll up and cut into 10-15 rolls and place in two greased round cake pans. Bake at 325 degrees for 20 minutes or until browned. Spread the icing on as soon as they come out of the oven.

You can also cover the unbaked rolls with plastic wrap, stick them in the refrigerator overnight, and then bake in the morning.