Peanut Butter Blossoms

 

 

I am not sure if this is my grandmother's recipe...I did get it from my mother's recipe collection, so it could be, but I most closely relate this recipe with my Grandma Jackson. Every Christmas she would make these. They are my Uncle John's favorite.

Makes about 36 cookies. Doubles well.

1 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1/2 cup peanut butter
1/2 cup sugar
1/2 brown sugar
1 egg
1 teaspoon vanilla
Hershey kisses

Mix the wet ingredients in one bowl and mix the dry ingredients into another; slowly add the dry to the wet and mix together. Form into balls, roll in white sugar. Bake at 375 for 8 minutes, add kisses to center of cookie, pushing all the way down, gently. Return to oven and bake for an additional 3 minutes. Cool on rack.

Puppy Chow

I just finished making our first Christmas Dessert for this year. We pass around a lot of plates of goodies for our neighbors every year and everyone always loves the puppy chow. It's named that because it looks like Purina Puppy Chow...it is not actual puppy chow. :) I'm not exactly sure where it came from in our family. I just sort of remember Amy started making it one year. It's one of my mother's favorites.

6 cups Crispix cereal
1/2 cup peanut butter
1/2 cup butter
12 ounce chocolate chips
2 cups powdered sugar

Melt peanut butter, butter and chocolate chips together on the stove over medium heat; whisking together until smooth. Stir into cereal. Put powdered sugar in a paper sack. Put cereal mixture in and shake until well coated.

Doubles Just Fine. :)

Fudge

The same friend of mine who made the salted nut rolls also made a delicious batch of fudge...

Fudge
3 cups sugar
3/4 cup butter
1 5oz. can of evaporated milk
12 squares (1 1/2 pkgs) semi-sweet baking chocolate, chopped
1 7 oz container of marshmallow creme
1 tsp vanilla
1 cup nuts, chopped (optional)

~On medium, heat in a 3 quart heavy saucepan sugar, butter and milk to a full rolling boil, while stirring constantly.
~Continue to boil on medium heat for 4 minutes or until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching.
~Remove from heat and stir in chocolate and marshmallow creme until melted.
~Add vanilla and nuts and stir.
~Spread mixture immediately in a foil lined 9 inch square pan. At room temperature, cool at least 4 hours. Store in airtight container. Makes 3 pounds:)

Salted Peanut Rolls

This is a recipe from a friend of mine... she made them for a cookie exchange. I could not get enough of them... I think I ate all of them:)

Salted Nut Rolls
1 12 oz. pkg. peanut butter chips
1 12 oz. pkg. butterscotch chips
1 can sweetened condensed milk
1 stick margarine or butter
2 cups party peanuts
2 cups mini marshmallows

~Melt the first four ingredients together... stirring until smooth.
~Cool a little and add the nuts and marshmallows.
~Pat into a pan, cool & cut. Enjoy... you won't be able to stop at just one- I know I couldn't:)