Hosted By Kris Davis On December 7, 1997

Peanut Butter Crunch Cookies

1 pkg choc almond bark ( white or choc )
1 jar (12oz) Creamy Peanut Butter
1 pkg Ritz Crakers

in double boiler melt the almond bark. Spread peanut butter on the crackers and put another cracker on top of the peanut butter to make a sandwich. Dip the ritz in the melted almond bark and place on wax paper. Cool 20 min

Theresa Henderson

German Chocolate Cake Mix Cookies

1 pkg Pillsbury Moist Supreme German Choc Cake Mix
1 6oz pkg semisweet chips or M&M's mini backing bits
1/2 cup rolled oats
1/2 cup oil
2 eggs, slightly beaten
1/2 raisins, optional

Heat ove to 350. In large bowl, combine all ingredients; blend well. Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Bake for 8-10 min or until set. Cool 1 min; remove from cookie sheet. Makes 4 dozen.
Durung baking these cookies puff up, then settle to forma crinkled top.

Kris Davis

Egg Nog Cookies

Dough Ingredients:
1 cup Margarine
2 cups sugar
1 tsp salt
2 tsp grated nutmeg
1 tsp vanilla
1 cup butter milk or sour cream
4 cups flour
2 heaping tsp baking powder
1/2 cup wheat germ

Icing:
1/4 cup butter
1/2 tsp vanilla
2-3 tsp eggnog
2 1/2 cups sifted powdered sugar

Dough: Thoroughly combine margarine and sugar. Add eggs and vinilla. Combine dry ingredients and add alternately with milk; beat well. Add more flour to make soft but not sticky dough. Place large spoonfuls on greased pan and bake in 400 oven.

Icing: Cream butter, and add vanilla, add powdered sugar gradually and mix well. Add eggnog and mix well.

Scott Irwin/Sue Heverling

Buckeyes

1 pkg powdered sugar (16oz)
1 cup chunky peanut butter
2/3 cup butter softened
1/2 tsp vanilla
2 squares (1oz ea) semi sweet choc

In large bowl, combine first 4 ingredients until well mixed. Roll into 1 inch balls. Melt choc in top of double boiler over hot water. Dip each ball in choc, coating about 3/4 of the ball. Refrigerate. Makes 4-5 dozen

Gabrielle Sperner

Chocolate Peanut Butter Fudge

1 12oz bag semi-sweet choc chips
1 14oz can sweetened condensed milk
1 tsp vanilla
1 cup peanut butter chips

In heavey saucepan over low heat, melt choc chips with sweetened milk and vanilla. Stir frequently. Remove from heat and add peanut butter chips. Stir in and space out through out mixture. Put aluminum foil on the bottom of a 8 in square pan. Spread mixture evenly into pan. Chill 2 hours or until firm. Turn ontp cuttin board and peel off foil and cut inyo squares. Store covered at room temp. Makes 1 3/4 lbs

Heather Roberts

Chocolate Dipped Palmiers

1 pkg (1 lb) frozen puff pastry dough, defrosted, divided
1/2 cup sugar
2 cups semi-sweet choc chips
3 teaspoons vegetable shorting, divided
1 1/2 cup vanilla baking chips

Heat oven to 375. Lightly grease cookie sheet, set aside. On lightly sugared surface, roll 1 sheet pastry into 12x10 inch rectangle. Fold log sides of pastry toward center line, leaving 1/4 inch gap in center. Fold pastry in half lengthwise to form 12x2 1/2 inch strip. Lightly press edges together to seal. Cut dough crosswise into 1/2 inch slices. Dip slices in sugar. Place slices 2 inches apart on prepared cookie sheet. Bake 8-10 min, or until golden brown, roating cookie sheet after 5 min. Repeat with remaining pastry. Cool Completly. In 1 quart saucepan, combine choc chips and 2 tsp shorting. Melt over low heat, stirring constanly. Repeat with vanilla chips and reamining shorting. Dip one end of each palmier in melted choc. Let dry on cooling rack. Dip again in melted vanilla chips. Let dry before storing. Makes 6 dz

Valerie Corbin

Molasses Crinkles

1 cup packed brown sugar
3/4 cup shorting
1/4 cup dark molasses
1 egg
2 1/4 cup flour
2 tsp baking soda
1tsp cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/4 tsp salt

Mix together brown sugar, shorting, molasses and egg. In another bowl mix the flour, baking soda, cinn, ginger, cloves and salt. Combine the flour and sugar mixtures slowly until all combined. Refrigerate for 1 hour. Pre heat oven to 375. Shape into balls and dip the top into sugar and bake for 10-12 min.

LeAnn Curro

Rich Chocolate Chip Toffee Bars

2 1/3 cup flour
2/3 cup packed brown sugar
3/4 cup margarine
1 egg, slightly beaten
2 cups (12oz) semi sweet choc chips, divided
1 14oz sweetened condensed milk
1 3/4 cup (10oz) pkg of toffee bits, divided

Heat ove to 350. Grease 9x13 pan. Stir together flour, brown sugar and magarine until mixture resembles coarse crumbs. Add egg, mix well. Stir in 1 1/2 cup choc chips. Reserve 1 1/2 cup of this mixture. Press reamianing crumb mixture onto the bottom of the pan. Bake 10 min. Pour sweetened condense milk evenly over hot crust. Top with 1 1/2 cup toffee bits. Sprinkle reserve crumb mixture and remaining choc chips over top. Bake for 25-30 min or until golden brown. Sprinkle top with remaining 1/4 cup toffe bits. Cool on wire rack. Cut into bars. Makes 48 bars

Jennifer Kreiter

2 From 1 Thumbprint

1 3/4 butter, softened
1 cup packed brown sugar
2 eggs
1/4 tsp salt
4 cups flour
1 pkg choc stars

In large mixer bowl, combine butter and brown sugar. Beat at medium speed, scraping bowl often, until creamy. (1-2 min). Reduc speed to low add eggs and salt. Beat until smooth. Add flour, 1 cup at a time, until well mixed. Heat oven to 350. Form dough into 1 inch balls. With thumb, make indentation in center of each cookie. Bake for 10 min or until set and edges are lightly brown. Press choc stars into each indentation of each cookie. Continue baking 2 min. Cool

Kim Stevens

Chocolate Chip Cookies

2 1/4 cup flour
1 tsp baking soda
1 tsp salt
1 cup butter, softened
3/4 cup suagr
3/4 cup brown sugar
1 tsp vanilla
2 eggs
2 cup 12 oz semi-sweet choc chips
1 cup chopped nuts, optional

Combine flour, baking soda and salt in a small bowl. Beat butter, sugar and vanilla in large bowl. Add eggs one at a time, beating well after each addtion; gradually beat in flour mixture. Stir in chips and nuts. Drop by riunded tablespoon onto ungreased baking sheet. Bake at 375 for 9-11 min or until golden brown, let stand for 2 min remove to wire rack and cool.

Christi Largent

Russian Tea Cakes

1 cup butter
1/2 cup powdered sugar
1/2 tsp vanilla
1/2 tsp almond extract
2 1/4 cup flour
1/4 salt
3/4 cup finely chopped pecans
powdered sugar

Heat oven to 400. In large bowl, combine butter, 1/2 cup sugar, vanila and almond extract. Beat at med speed until light and fluffy. Add flour and salt. Beat at low speed until soft dough forms. Stir in pecans. Shape dough into 1 inch balls. Place balls 2 inches apart on ungreased sheet. Bake for 10-12 min or until set. Immediatly roll cookies in powdered sugar. Cool. Re roll cookies in powdered sugar before storing.

Bobbi Boyle

Carmel Popcorn

1 cup butter
2 cup brown sugar
1/2 cup Karo syrup
1 tsp salt
1 tsp vanilla
1 tsp baking soda
6 quarts popped corn

In sauce pan, melt 1 cup butter. Add 2 cups brown sugar, karo syrup and salt. Stir and bring to boil. Boil for 5 min without stirring. Add vanilla and baking soda. Lay the popcorn onto cookie sheet and pour the carmel mixture over the popcorn. Bake at 250 for 1 hourstirring after 30 min. Put into bags after cooled.

Kristen Billington