Quick (Sugar Free) Fall Peanut Butter Cookies

I (Sarah) was looking for a dessert recipe I could use for a diabetic friend. This one actually is rather good (even Peter loved it) and also fits into the gluten free category as well (which is also helpful for some of my relatives). I’m pretty sure it could be used with real sugar as well, but I have not tried that yet.

Ingredients
· 1 cup chunky peanut butter
· 1 cup Splenda
· 1 egg
· 1 tsp cinnamon
· ½ tsp nutmeg
· 1 tsp vanilla

Directions
1. Preheat oven to 350 degrees
2. Combine all ingredients
3. Using a small spoon, drop cookie dough onto an ungreased cookie sheet
4. Press each ball of dough with a fork to flatten – 1/3 inch thick
5. Bake for 8-10 min
6. Cool on cookie sheets for 2ish min – remove to thoroughly cool on racks

Yield: 1 dozen

Irish Cream Bars

Just in time for St. Patrick's Day... I (Leeann) made this Friday, and it turned out to be a splendid crowd-pleaser! It’s heavy enough that you don’t have to make a lot of it because one bar per person is plenty (usually), but it is a delectable post-dinner treat that goes wonderfully with coffee. My people knew what they were doing when they invited Irish cream.

Heat oven to 350. Mix together the following until a soft dough forms:

¾ cup flour
½ cup butter or margarine, softened (I used butter)
¼ cup powdered sugar (we didn’t have it, so I substituted 1/8 cup of white sugar)
2 tablespoons unsweetened baking cocoa

Press crust into ungreased square pan and bake for 10 minutes.
While that’s cooking, combine:

¾ cup sour cream
½ cup granulated sugar
1/3 cup Irish cream (and an extra splash for good measure)
1 tablespoon flour
1 teaspoon vanilla (which means 1 tablespoon if you’re me)
1 egg

Whisk together until blended. Pour over baked crust, and return to oven for 15-20 minutes or until filling is set. Cool, then refrigerate until firm (2 hours recommended before cutting).

Garnish with whipped cream and chocolate sprinkles if desired.

Firm and Round Chocolate Chip Cookies

From the kindness of dear friends, we have finally found a chocolate chip cookie recipe that actually works in our oven. They were a big hit in our home and Leeann's office!

Incredients -

1/2 cup shortening
1/2 cup brown sugar
1/2 cut white sugar
1 egg
1/2 tsp vanilla
1 cup & 2 Tbsp flour
1/2 tsp salt
1/2 tsp baking soda
1/2 cup chocolate chips

Directions -

Preheat oven to 375. Gradually beat sugars into shortening. Beat in egga nd vanilla. stir in flour, salt, baking soda, then chocolate chips. Drop batter from teaspoon onto greased cookie sheet; several inches between drops. Bake 9-10 minutes

Enjoy!!

Oatmeal Chocolate Chip Cookies

Ashley's favorite cookie recipe. The cookies reliably taste good. . . but like all cookie recipes can be a bit finicky, and sometimes they rise perfectly, and sometimes they look like pancakes. But if at first you don't succeed - try again! And at least be comforted to know that they always taste wonderful . . . even if they look funny :-p

Ingredients
3/4 c butter
1 c white sugar
1/2 br. sugar
2 c flour
1 Tbs baking soda
1/2 tsp salt
2 Tbs hot water
2 eggs
1 tsp vanilla
1 tbs hot water
2 c oatmeal
1 c chocolate chips
1/2 cup walnuts or pecans (optional)

Preparation
Combine flour, baking soda and salt. In a separate (large) bowl, cream butter with white and brown sugar. Add eggs, hot water and vanilla to the butter mixture. Slowly add flour mixture, stirring constantly. Add oats, chocolate chips and nuts - don't forget to taste the dough!

Baking
Drop spoonfuls of cookie dough onto an un-greased baking sheet. Bake at 375 degrees for 8-10 minutes (longer for bigger cookies).

Sinful Popcorn

Definitely not healthy . . . but pretty darn good . . .

2 bags microwave popcorn (popped)
melted butter to taste (up to 1/2 cup)
lots of chocolate chips

Not much to explain. Mix and be happy - eat with plenty of paper towels on hand!