Peanut Butter Blossoms

1/2 cup granulated sugar

1/2 cup packed brown sugar

1/2 cup creamy peanut butter

1/2 cup butter, softened

1 egg

1 1/2 cups flour

3/4 tsp baking soda

1/2 tsp baking powder

Additional granulated sugar

Hershey kisses

Directions:

Heat oven to 375 F. In large bowl, beat 1/2 cup granulated sugar, brown sugar, peanut butter, butter and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in floour, baking soda and baking powder until dough forms. 

Shape dough into 1-inch balls, roll in granulated sugar. Place on ungreased cookie sheet, about 2" apart. 

Bake 8 to 10 inutes or until edges are light golden brown. Immediately press 1 Hershey kiss in the center of each cookie. Remove from cookie sheet to cooling rack. 

Yields: 36

Chocolate Dipped Toffee Shortbread

 

2 cups flour

1/4 tsp salt

1 cup unsalted butter, at room temperature

3/4 cup powdered sugar

1 tsp vanilla extract

1 cup Skors Toffee Bits, divided

2 cups milk chocolate chips

In a small bowl, whisk the flour and salt together. Set aside. In the bowl of a stand mixer, beat the butter and powdered sugar until smooth and creamy, about 3 minutes. Beat in vanilla extract. Slowly add in the flour mixture and mix until just combined. Stir in 1/2 cup of the toffee bits. Form the dough into disk shape and wrap in plastic wrap. Chill the dough for at least an hour. When ready to bake, thaw out dough and preheat oven to 350F. Line a large baking sheet with parchment paper. On a lightly floured surface, roll out dough into any shape you'd like, about 1/4 inch thick. Place on baking sheet and bake 15 to 18 minutes. Cool completely. 

Melt chocolate chips and dip a part of the cookie in it and sprinkle with additional toffee bits. Place on parchment paper until set. Makes 24 cookies.

Soft Ginger Snaps

Ingredients:

3/4 cup butter, softened

1 cup sugar

1 large egg

1/4 cup molasses

2 1/4 cups flour

2 tsp ginger

1 tsp baking soda

3/4 tsp cinnamon

1/2 tsp ground cloves

1/4 tsp salt

Additional sugar for rolling in.

Directions:

Cream butter and sugar until light and fluffy. Beat in egg and molasses. Combine flour, spices and salt. Gradually add to the creamed mixture. Roll in 1 1/2" balls, then roll in sugar. Place 2" apart on ungreased baking sheets. Bake 350 F until puffy and crackled, 10 to 12 minutes. 

 

Gran's Baked Brown Beans

 Put 2 lb beans in a large pot. Cover with water and let soak overnight.

In the morning, put 1/2 tsp baking soda and bring to boil. Boil for 10 minutes while skimming off the foam it will make. Don't drain the water.

In a small bowl, mix:

5-6 slices of bacon, cut in pieces
1 small chopped onion
3/4 cup brown sugar
pepper to taste

In another bowl, mix:

1/2 cup maple syrup (not in the original recipe but I always like to add it)
1/4 cup molasses
1/2 cup ketchup
1 tsp mustard

In large pan or slow cooker, place a layer of beans then some of the first mixture, then beans, then first mixture, etc. Pour the molasses mixture on top and add the bean water to cover the beans. Bake at 300F for 2 to 3 hours until beans are cooked.

Butter Tart Square

Bottom layer:

1/2 cup margarine
1 cup flour
2 tbsp brown sugar

Combine above ingredients and press in a 9x9 buttered square pan.  Bake at 350 F for 15 minutes.

Filling:

2 eggs, beaten
1 1/2 cups brown sugar
1/2 cup oatmeal
1/4 tsp salt
1/2 tsp baking powder
1 tsp vanilla extract
1/2 cups raisins

Combine and pour over baked layer. Bake for an additional 20 to 25 minutes.

Tutti Frutti Shortbread Cookies

2 cups unsalted butter
3/4 cup sugar
2 tbsp vanilla extract
4 cups flour
1/2 tsp salt
1 1/2 cups mixed glaced fruit

Cream together butter, sugar and vanilla until light and fluffy. Gently fold in flour and salt until dry ingredients are almost completely incorporated. Add the glaced fruit and work into a soft dough. Form the dough into two 1 1/2 inch wide logs and wrap the dough logs in wax paper. Chill for a couple of hours.

Using a sharp knife, cut slices of dough from logs and place on a parchment lined baking sheet. Bake at 350 F for 15 to 18 minutes or until bottom edges are golden brown.

Nacho Dip

1 8oz pkg. Cream Cheese
1 cup sour cream
2 tbsp taco seasoning mix
1 cup Salsa (or as much as you want to put on)
1 cup shredded cheddar cheese
1 cup shredded lettuce
diced tomatoes

Combine cream cheese, sour cream and taco seasoning mix...beat with mixer. Spread in a dish or pie plate. Spread salsa over layer. Put shredded cheese on that and finish off with lettuce and tomatoes. Serve with nacho chips or scoops. Enjoy!!