Rum or Bourbon Balls

Southern Bourbon Balls aka Rum Balls

Ingredients

• 1 cup powdered sugar
• 2 tablespoons of cocoa
• Pinch of cayenne, optional
• 2 tablespoons of light corn syrup
• 1/4 to 1/3 cup of rum or bourbon
• 2 cups crushed vanilla wafers
• 1 cup finely ground nuts (pecans, almonds, walnuts or hazelnuts)
• Choice of coating (below)

Instructions

In a large bowl, sift together the powdered sugar, cocoa and cayenne, if using. Stir in the corn syrup and rum or bourbon and blend. Stir in the crushed Nilla wafers and nuts; mix well. Dough should be fairly stiff; add more crushed vanilla wafers if needed. Shape into balls roughly an inch in size, and roll the balls in a coating(this can be powdered sugar traditional...or coconut, ground nuts...or be real fancy dip in chocolate) as desired. Refrigerate or freeze to set. Serve at room temperature, but store leftovers in the refrigerator.

Recipe and picture hijacked from Rumbly In My Tumbly
No-Bake Chocolate Peanut Butter Oatmeal Cookies

Ingredients:

2 cups white sugar
1/4 Cup unsweetened cocoa powder
1/2 cup butter
1/2 milk
1/8 teaspoon salt
3 cups quick cooking oats
1/2 cup crunchy peanut butter
1 teaspoon vanilla extract

METHOD:

Mix sugar, cocoa powder, butter, and milk in a large saucepan.
Bring to a boil and boil ONE (1) full minute
Remove from heat
Stir in peanut butter - mix well
Add vanilla then oats
Drop by teaspoons onto wax paper and let cool

I use this size to make the cookies uniform...I actually draw it out onto the paper.... so I have them really nicely uniform...and no one fights over who got the BIGGEST one!...makes approximately 21 patties

HOLYCRAPTHESEAREAMAZINGCOOKIES!

http://stickygooeycreamychewy.com

Read more: http://stickygooeycreamychewy.com/2008/01/06/holycraptheseareamazing-cookies/#ixzz2Cc3S9kSu

 Ingredients:

1 CUP of Sugar

1 CUP of Corn Syrup

18 OZ Peanut Butter (crunchy or smooth)

6 CUPS of Corn Flakes

3 oz of Good Chocolate  

 

Directions:

Combine sugar and corn syrup in a medium saucepan. Place over medium-high heat and stir until the mixture comes to a full boil. Remove from heat and stir in the whole jar of peanut butter. Mix well.

Add corn flakes to a large bowl. Pour peanut butter mixture over corn flakes and mix well, taking care to coat all of the corn flakes.

With a tablespoon or cookie scoop, scoop out and form into 1-2 inch balls, depending on your preference, and place them on a cookie sheet lined with parchment or wax paper.

Put the chocolate in a small bowl and melt in the microwave for about 30 seconds. Stir until smooth.

Drizzle the melted chocolate over the cookies.

When cooled, eat these cookies with reckless abandon. Be careful, though. We wouldn’t want anyone to get hurt!

Read more: http://stickygooeycreamychewy.com/2008/01/06/holycraptheseareamazing-cookies/#ixzz2Cc5ih47q

1. Combine sugar and syrup in heavy saucepan... bring to boil over medium high heat ...bring to full boil and remove from heat

2.Add peanut butter and stir until silky smooth and lump free.

3.Pour your 6 cups of corn flakes into a large bowl to make it easier to mix....

4.now drizzle the peanut butter mixture over the cereal and toss to coat evenly...

5.with a tablespoon (or if you have one) use a cookie scoop.. and make nice size balls dropping onto waxed or parchment paper.

6.put the 3oz of chocolate into a micro safe bowl and micro for around 30 seconds.... stirring until nice and smooth.....

7.drizzle over the cookie mounds and VOILA you have HolyCRAPtheseareamazingCOOKIES!  

8.   when cooled eat with reckless abandon....

1 cup sugar

1 cup corn syrup

1 jar (18 oz ounce) peanut butter, crunchy or smooth (I like creamy.)

6 cups corn flakes

3 oz good quality chocolate of your choice (I used Scharffen Berger Semisweet 62%.)

Read more: http://stickygooeycreamychewy.com/2008/01/06/holycraptheseareamazing-cookies/#ixzz2Cc4vEerV

1 cup sugar

1 cup corn syrup

1 jar (18 oz ounce) peanut butter, crunchy or smooth (I like creamy.)

6 cups corn flakes

3 oz good quality chocolate of your choice (I used Scharffen Berger Semisweet 62%.)

Read more: http://stickygooeycreamychewy.com/2008/01/06/holycraptheseareamazing-cookies/#ixzz2Cc4vEerV

Read more: http://stickygooeycreamychewy.com/2008/01/06/holycraptheseareamazing-cookies/#ixzz2Cc3S9kSu

Holycraptheseareamazing Cookies

Ingredients

(Makes about 3 dozen cookies)

• 1 cup sugar
• 1 cup corn syrup
• 1 jar (18 oz ounce) peanut butter, crunchy or smooth (I like creamy.)
• 6 cups corn flakes
• 3 oz good quality chocolate of your choice (I used Scharffen Berger Semisweet 62%.)

Directions

1. Combine sugar and corn syrup in a medium saucepan. Place over medium-high heat and stir until the mixture comes to a full boil. Remove from heat and stir in the whole jar of peanut butter. Mix well.
2. Add corn flakes to a large bowl. Pour peanut butter mixture over corn flakes and mix well, taking care to coat all of the corn flakes.
3. With a tablespoon or cookie scoop, scoop out and form into 1-2 inch balls, depending on your preference, and place them on a cookie sheet lined with parchment or wax paper.
4. Put the chocolate in a small bowl and melt in the microwave for about 30 seconds. Stir until smooth.
5. Drizzle the melted chocolate over the cookies.
6. When cooled, eat these cookies with reckless abandon. Be careful, though. We wouldn’t want anyone to get hurt!

Read more: http://stickygooeycreamychewy.com/2008/01/06/holycraptheseareamazing-cookies/#ixzz2Cc3S9kSu

Holycraptheseareamazing Cookies

Ingredients

(Makes about 3 dozen cookies)

• 1 cup sugar
• 1 cup corn syrup
• 1 jar (18 oz ounce) peanut butter, crunchy or smooth (I like creamy.)
• 6 cups corn flakes
• 3 oz good quality chocolate of your choice (I used Scharffen Berger Semisweet 62%.)

Directions

1. Combine sugar and corn syrup in a medium saucepan. Place over medium-high heat and stir until the mixture comes to a full boil. Remove from heat and stir in the whole jar of peanut butter. Mix well.
2. Add corn flakes to a large bowl. Pour peanut butter mixture over corn flakes and mix well, taking care to coat all of the corn flakes.
3. With a tablespoon or cookie scoop, scoop out and form into 1-2 inch balls, depending on your preference, and place them on a cookie sheet lined with parchment or wax paper.
4. Put the chocolate in a small bowl and melt in the microwave for about 30 seconds. Stir until smooth.
5. Drizzle the melted chocolate over the cookies.
6. When cooled, eat these cookies with reckless abandon. Be careful, though. We wouldn’t want anyone to get hurt!

Read more: http://stickygooeycreamychewy.com/2008/01/06/holycraptheseareamazing-cookies/#ixzz2Cc3S9kSu

Holycraptheseareamazing Cookies

Ingredients

(Makes about 3 dozen cookies)

• 1 cup sugar
• 1 cup corn syrup
• 1 jar (18 oz ounce) peanut butter, crunchy or smooth (I like creamy.)
• 6 cups corn flakes
• 3 oz good quality chocolate of your choice (I used Scharffen Berger Semisweet 62%.)

Directions

1. Combine sugar and corn syrup in a medium saucepan. Place over medium-high heat and stir until the mixture comes to a full boil. Remove from heat and stir in the whole jar of peanut butter. Mix well.
2. Add corn flakes to a large bowl. Pour peanut butter mixture over corn flakes and mix well, taking care to coat all of the corn flakes.
3. With a tablespoon or cookie scoop, scoop out and form into 1-2 inch balls, depending on your preference, and place them on a cookie sheet lined with parchment or wax paper.
4. Put the chocolate in a small bowl and melt in the microwave for about 30 seconds. Stir until smooth.
5. Drizzle the melted chocolate over the cookies.
6. When cooled, eat these cookies with reckless abandon. Be careful, though. We wouldn’t want anyone to get hurt!

Read more: http://stickygooeycreamychewy.com/2008/01/06/holycraptheseareamazing-cookies/#ixzz2Cc3S9kSu

Holycraptheseareamazing Cookies

Ingredients

(Makes about 3 dozen cookies)

• 1 cup sugar
• 1 cup corn syrup
• 1 jar (18 oz ounce) peanut butter, crunchy or smooth (I like creamy.)
• 6 cups corn flakes
• 3 oz good quality chocolate of your choice (I used Scharffen Berger Semisweet 62%.)

Directions

1. Combine sugar and corn syrup in a medium saucepan. Place over medium-high heat and stir until the mixture comes to a full boil. Remove from heat and stir in the whole jar of peanut butter. Mix well.
2. Add corn flakes to a large bowl. Pour peanut butter mixture over corn flakes and mix well, taking care to coat all of the corn flakes.
3. With a tablespoon or cookie scoop, scoop out and form into 1-2 inch balls, depending on your preference, and place them on a cookie sheet lined with parchment or wax paper.
4. Put the chocolate in a small bowl and melt in the microwave for about 30 seconds. Stir until smooth.
5. Drizzle the melted chocolate over the cookies.
6. When cooled, eat these cookies with reckless abandon. Be careful, though. We wouldn’t want anyone to get hurt!

Read more: http://stickygooeycreamychewy.com/2008/01/06/holycraptheseareamazing-cookies/#ixzz2Cc3S9kSu

Peanut butter chocolate-chip bar

Peanut butter chocolate-chip bar - This is a winner!  Thanks Holly!

A diet with chocolate chip cookies? You bet.
Omega-3-enriched peanut butter and whole wheat
flour are the secret ingredients that keep this treat
healthy -- but your taste buds will never know the
difference!

Serves: 16; Serving = 1 bar
Prep: 15 min
Cook: 25 min
Total: 40 min


Ingredients:

3/4 c white whole wheat flour (such as King Arthur)
   or whole wheat pastry flour
3/4 tsp baking soda
pinch of salt
1 c omega-3-enriched peanut butter
1/3 c Splenda Brown Sugar Blend
1 omega-3-enriched egg, beaten
1/2 c fat-free milk
1 tsp vanilla extract
1/2 c bittersweet chocolate chips


Directions:
1. Preheat the oven to 350 degrees F.
Coat an 8" x 8" baking dish with
cooking spray.

2. On a large sheet of waxed paper,
combine the flour, baking soda,
and salt. Stir with a fork.

3. In a mixing bowl, combine the peanut
butter, sugar, and egg. Stir vigorously
until creamy. Add the milk and vanilla.
Stir until smooth. Add the flour mixture,
stirring until well combined. Stir in the chips.

4. Dollop the dough into the baking dish and
pat the top to smooth. Bake for about 15 minutes,
or until slightly puffy and very lightly browned at the
edges. Remove and allow to cool for at least 10 minutes
before cutting. Store at room temperature, tightly
covered with foil.


Nutritional summary:
Calories: 137
Carbohydrates (g): 12
Calcium(mg): 10
Fiber(g): 1
Omega-3(g): 0.4
Vitamin D (IU): 4


:)

PEANUT BUTTER COOKIES

This recipe is one that will take you back home to your Momma's kitchen for sure! Jessica we appreciate you taking the time to share this with us.

++++++++++++++++++++++++++++++++++++++++
Peanut Butter Cookies
Makes about 2 dozen cookies
Prep time: 5 min
Total time: 35 minutes plus cooling time

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 16 tablespoons (2 sticks) unsalted butter, softened
• 1 cup packed light brown sugar
• 1 cup granulated sugar
• 1 cup extra-crunchy peanutbutter
• 2 teaspoons vanilla extract
• 2 large eggs
• 1 cup dry-roasted salted peanuts, ground fine

DIRECTIONS:

• 1. Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 350 degrees. Whisk the flour, salt, baking soda, and baking powder together in a large bowl and set aside.

• 2. Beat the butter and sugars together in a large bowl using an electric mixer on medium speed until light and fluffy, 3 to 6 minutes. Beat in the peanut butter until fully incorporated, about 30 seconds. Beat in the vanilla, then the eggs, one at a time, until combined, about 30 seconds, scraping down the bowl and beaters as needed.
  

• 3. Reduce the mixer speed to low and slowly mix in the flour mixture until combined, about 30 seconds. Mix in the ground peanuts until incorporated.

• 4. Working with 3 tablespoons of dough at a time, roll the dough into balls and lay on two parchment-lined baking sheets, spaced about 2 inches apart. Make a crosshatch design on the cookies using a fork. (To make a crosshatch design, dip a dinner fork into a small bowl of cold water and then press the fork into the dough ball twice, at perpendicular angles) Bake until the edges are golden and the centers have puffed and are beginning to deflate, 10 to 12 minutes, rotating and switching the baking sheets halfway through baking.

• 5. Let the cookies cool on the baking sheets for 10 minutes, then serve warm or transfer to a wire rack and let cool completely.

: )

SNICKERDOODLES

This is a classic - Thanks Jessica - you know at times I think the old gets shoved aside for the new and sometimes get lost... with great cooks around us and technology at the touch of a button it is our responsibility to try and keep these family favs alive and well!
+++++++++++++++++++++++

Snickerdoodle Cookies

Snickerdoodles
Makes about 2 dozen cookies
Prep time: 5 minutes
Total time: 35 minutes plus cooling time

• 1 3/4 cups sugar
• 1 tablespoon cinnamon
• 2 1/2 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 8 tablespoons (1 stick) unsalted butter, softened
• 1/2 cup vegetable shortening
• 2 large eggs

DIRECTIONS:

1. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Combine 1/4 cup of the sugar and the cinnamon in a shallow dish for coating and set aside. Whisk the flour, cream of tartar, baking soda, and salt together in a large bowl and set aside.

2. Beat the butter, shortening, and remaining 1 1/2 cups sugar together in a large bowl using an electric mixer on medium speed until light and fluffy, 3 to 6 minutes. Beat in the eggs, one at a time, until incorporated, about 30 seconds, scraping down the bowl and the beaters as needed.

3. Reduce the mixer speed to low and slowly mix in the flour mixture until combined, about 30 seconds. Give the dough a final stir with a rubber spatula to make sure it is combined.

4. Using wet hands, roll 2 tablespoons of dough at a time into balls, then roll in the cinnamon sugar to coat and lay on two parchment -lined baking sheets, spaced about 2 1/2 inches apart. Bake the cookies, one sheet at a time, until the edges are set and just beginning to brown but the centers are still soft and puffy, 10 to 12 minutes, rotating the baking sheet halfway through baking.

5. Let the cookies cool in the baking sheet for 10 minutes, then serve warm or transfer to a wire rack and let cool completely.


.

Caramel filled Cookies

While I was thinking and drooling over recipes for cookies and candies (both of which I am not supposed to eat - but that doesn't stop me from thinking about them!) I ran across a couple of recipes that I thought I could improve - at least with speed !

• 1 - tube of cookie dough ( sugar - brownie - whatever is your fancy)


• 1/2 cup regular granulated sugar


• 24 or so chocolate covered caramels (Rolos) or you can use regular caramels (why is it you never see caramels until fall?)

Directions:

Preheat oven to 375

• split open the tube of cookie dough


• divide it into 24 sections


• work each section around a piece of caramel


• rolling it completely so that no caramel shows through


• drop the ball into the sugar


• place on cookie sheet

bake 8 - 10 minutes remove from the oven and allow to cool slightly on the cookie sheet before moving them to a wire rack.

WARNING ! ! ! ! !
COOL COMPLETELY before eating - nothing like molten lava running down your throat!!

Rudolph the Red-nosed Cookie

I saw this online and decided to put it in the blog - and of course I altered the recipe...

	Sugar cookie dough - just buy the roll in the grocery story either plain or chocolate
	3-inch-long teardrop cardboard pattern (for Rudolph's head)
	Pretzels
	Spray Can of Frosting
	M&M's
	Red hots

1. Roll out the cookie dough to a 1/4-inch thickness. Set the cardboard pattern on the dough. With the point of a sharp knife (parent's only), cut out the reindeer's head. Bake as directed.
2. Let cool. Break apart the pretzels to form antlers and attach them at the top of the reindeer's head with dabs of frosting. Add M&M eyes and don't forget the red hot nose. Makes 40 Rudolph cookies.

Robyn and Isabella are going to bake them up for Santa (and the guys at work)