1, 2, 3, 4, Cookies

1 cup peanut butter

1 ½ cup sugar, divided

1 egg

1 (12 ounce) package Hersey Kisses®

Preheat oven to 350 degrees.  

 In medium bowl, combine peanut butter, 1 cup sugar, and egg.  

 Mix well.

  

 Form into 1 inch balls.  Roll in ½ cup sugar.

  

 Place on ungreased cookie sheet.  Flatten cookies with bottom of drinking glass.

 

  

 Bake 9 minutes.  Press Kiss into each cookie before they cool.  Makes 18 cookies.

 

I have lots of leftover baking items that I had planned to use at Christmas time.  I don't want to stuff my cupboards with them, so I am using them up.  My husband loves these cookies, and is very happy with this plan.

 Check back on Tuesday,

for my Tuesday's Tips & Tricks post! 

Follow me on my Facebook page!

Visit my friends blogs!

GINGERLOCKS' KITCHEN, will become one of your favorite blogs! Stop by Jordan's blog and take a peek! 

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!

Grandma's Old Fashioned Fudge

3 cups sugar
1 1/2 cups milk
7 teaspoons cocoa powder
2 teaspoons butter
1/2 teaspoon vanilla 

In large saucepan, combine sugar, milk, and cocoa.  Mix well.  

Over medium heat, cook until fudge makes a soft ball.  

Stirring occasionally.  

To test the soft ball stage the way my grandmother did, drop a small amount of the fudge into a cup of cold water.  If the fudge forms a soft ball, remove the saucepan from the heat. 

Add butter and vanilla.  Beat until fudge slightly thickens.  

Pour onto a buttered plate.  Cool.  Cut into squares.

Some people like a fudge with a soft texture.  I like mine firm like candy.  My mom adds 2 tablespoons of peanut butter to the recipe at the same time she adds the butter and vanilla.  It makes a delicious peanut butter fudge.

My mom and my niece Miley.

This is my favorite fudge recipe!  Growing up, we would have it with popcorn in front of the TV watching a family friendly movie.  I have been at home for the last couple of weeks.  We rented a DVD and my mom made this fudge.  It brought back so many happy memories!

My new cookbook is available at schools, businesses, hospitals, and book fairs in cities across the United States.  Be sure to pick up a copy or two, when you see them.  They make great gifts!

Check back on Tuesday,
for my Tuesday's Tips & Tricks post! 

Follow me on my Facebook page!

Visit my friends blogs!

GINGERLOCKS' KITCHEN, has become one of your favorite blogs! Stop by Jordan's blog and take a peek! 

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!

Chocolate Raspberry Tart with Nut Crust

Nut Crust

·         1 cup pecan pieces

·         1 cup whole natural almonds

·         ½ cup pitted and coarsely chopped dates

Filling

·         1¼ cups heavy cream

·         8 ounces bittersweet (62% cacao) chocolate, finely chopped

·         ½ cup seedless raspberry jam

1.      To make the nut crust: In a food processor, process the pecans, almonds, and dates until the nuts are finely ground and the mixture forms a thick paste.  Press firmly and evenly into the bottom and sides of a 9-by-2-inch deep-dish pie pan.

2.      In a medium saucepan, bring the cream to a boil over medium heat.  Remove from the heat.  Add the chocolate and let stand for 3 minutes to soften.  Whisk until melted and smooth.  Whisk in the jam.  Pour into the prepared tart crust.

3.      Refrigerate, uncovered, until the filling is chilled and set, at least 2 hours, and up to 1 day.

4.      Remove the sides of the pan, cut into wedges, and serve chilled.

      The above recipe is courtesy of Tate's Bake Shop.  Please stop by their website and Facebook page!    

 This tart is a beautiful, almost black, sleek-looking dessert.  The filling is smooth and not too sweet, and it is the perfect finish for a more sophisticated occasion.  Leave it plain, top it with fresh raspberries, or garnish each serving with whipped cream and raspberry coulis.  Do not cover the filling when chilling the tart, as that would mar the beautifully smooth top.

My new cookbook is available at schools, businesses, hospitals, and book fairs in cities across the United States.  Be sure to pick up a copy or two, when you see them.  They make great gifts!

Check back on Friday,
for my Tuesday's Tips & Tricks post! 

Follow me on my Facebook page!

Visit my friends blogs!

GINGERLOCKS' KITCHEN, has become one of your favorite blogs! Stop by Jordan's blog and take a peek! 

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!

Peanut Butter Truffles

Peanut Butter Truffles 

1 pound package Nutter Butter cookies
1 (8 ounce) package cream cheese, softened
1 (24 ounce) package chocolate bark

In food processor or blender, add cookies.  Don't over fill the processor or blender with cookies.  I processed the cookies in three batches.  They need room to move around as they are being crushed. 

Using the pulse button, process until cookies are crushed.  

In large bowl, whip cream cheese until light and fluffy.  

Combine cookie crumbs and cream cheese.  Mix well. 

Form into 1 inch balls, place on cookie sheet lined with parchment paper or wax paper. 

Refrigerate cookie balls at least 1 hour.  Melt chocolate bark in microwave for 1 minute, then in 30 second intervals until melted, stirring after each time it is heated.

Dip cookie balls in melted chocolate, place on parchment paper. Refrigerate.  

You can make this recipe using any flavor of sandwich cookie.  Oreo cookies are my husband's favorite.  You can also use vanilla bark instead of the chocolate bark.

Hop over to Gingerlock's Kitchen to see her delicious Golden Christmas Truffles recipe! 

My new cookbook is available at schools, businesses, hospitals, and book fairs in cities across the United States.  Be sure to pick up a copy or two, when you see them.  They make great gifts!

Check back on Tuesday,
for my Tuesday's Tips & Tricks post! 

Follow me on my Facebook page!

Visit my friends blogs!

GINGERLOCKS' KITCHEN, has become one of your favorite blogs! Stop by Jordan's blog and take a peek!

You will love Bo and his blog,  Bo's Bowl.  Not only does he host great giveaways,  his recipes are incredible!  One visit to his blog and you will see why I faithfully follow it.

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!