Peanut Butter and Chocolate Biscotti

Peanut Butter and Chocolate Biscotti

Ingredients

• 10 tablespoons unsalted butter (1 stick plus 2 tablespoons)
• 2 1/2 cups all-purpose flour
• 2 3/4 teaspoons baking powder
• 1/2 teaspoon fine salt
• 3 large eggs
• 1 1/4 cups sugar
• 2 teaspoons pure vanilla extract
• 1/2 cup smooth natural peanut butter, room temperature
• 1 1/4 cups dry roasted peanuts
• 1 1/4 cups chopped dark chocolate or chocolate chunks (about 6 ounces)

Directions

Position racks evenly in the oven and preheat to 350 degrees F. Line 3 baking sheets with parchment paper.

Melt the butter over medium heat, swirling the pan occasionally. Continue to cook until the butter browns and gets a nutty aroma, about 5 minutes. Let cool slightly.

Whisk the flour, baking powder, and salt together in a large bowl.

Beat the eggs in a medium bowl with an electric mixer until light and pale yellow, about 2 minutes. Gradually add the sugar while beating. Then slowly add the butter and vanilla until evenly mixed, about 30 seconds more. Add the peanut butter and mix until combined.

While mixing slowly, add the dry ingredients to the wet, in 2 additions, mixing just until absorbed. Fold in the peanuts and chocolate pieces.

Divide the dough evenly into thirds, and put each portion in the center of a baking sheet. Shape the dough with slightly wet hands into logs about 2-inches wide and 15 inches long. Bake until set and brown around the edges, about 25 to 30 minutes. (For even baking take care to rotate the pans-- top to bottom and front to back--about half way though.) Cool logs on the baking sheets for about 10 minutes.

Lower the oven temperature to 325 degrees F. Carefully transfer the logs to a cutting board. Cut logs crosswise, with a long serrated knife at about a 45 degree angle, into 1/2-inch thick cookies. Place cookies cut side down on the baking sheets. Bake until crisp, about 8 minutes. Flip the cookies over and bake until golden brown, about 8 minutes more. Cool biscotti on the baking sheets.

from a cookie exchange

Peanut Butter Blossoms

• 48 HERSHEY'S KISSES Brand Milk Chocolates
• 1/2 cup shortening
• 3/4 cup REESE'S Creamy Peanut Butter
• 1/3 cup granulated sugar
• 1/3 cup packed light brown sugar
• 1 egg
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1-1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• Granulated sugar

Directions:
1. Heat oven to 375°F. Remove wrappers from chocolates.

2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.

4. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.

from a cookie exchange

Chocolate -Mint Snow-Top Cookies

Chocolate -Mint Snow-Top Cookies

makes about 42 cookies

1 1/2 cups all purpose flour

1 1/2 teaspoons baking powder

1 1/2 cups semisweet chocolate pieces

6 tablespoons butter, softened

1 cup granulated sugar

2 eggs

1 1/2 teaspoons vanilla

1/4 teaspoon mint flavoring

1/4 teaspoon salt

powdered sugar

1. combine flour, baking powder, and 1/4 teaspoon salt; set aside in sauce pan heat 1 cup of chocolate pieces over low heat until melted, stirring constantly.

2. beat butter with mixer on medium speed for 30 seconds. beat in granulated sugar until combined. beat in melted chocolate, eggs, vanilla, and mint flavoring. stir in flour mixture and remaining chocolate pieces. wrap dough in plastic wrap and freeze for 30 minutes.

3. preheat oven to 350. shape dough into 1 inch balls and roll in powdered sugar. place balls on ungreased cookie sheet about 2 inches apart. bake for 10-12 minutes or until tops are crackled. cool 2 minutes on sheet and then transfer to wire cooling rack.

Pepperoni Pinwheels

Ingredients:
1/2 cup shredded mozzarella cheese (2 oz)
1/2 cup sliced pepperoni, finely chopped
1/4 teaspoon dried oregano leaves
1 egg yolk
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
1 egg white, beaten

Directions:
1- Heat oven to 375°F. In small bowl, mix cheese, pepperoni, oregano and egg yolk.
2. If using crescent rolls: Unroll dough; separate dough into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
3. Spread each rectangle with about 3 tablespoons pepperoni mixture. Starting at shortest side, roll up each rectangle; pinch edges to seal. Cut each roll into 6 slices. Place, cut side down, 1 inch apart on ungreased cookie sheet. Brush with beaten egg white.
4. Bake 12 to 15 minutes or until golden brown. Serve warm.

Optional: Serve with warm sauce for dipping

found at: http://stephaniecooks.blogspot.com

Blueberry Banana Bread

1 1/4	cups sugar
1/2	cup butter or margarine, softened
2	eggs
1 1/2	cups mashed very ripe bananas (3 to 4 medium)
1/2	cup buttermilk
1	teaspoon vanilla
2 1/2	cups Gold Medal® all-purpose flour
1	teaspoon baking soda
1	teaspoon salt
1	cup frozen or fresh blueberries

	Print these coupons...
	About Concordance™

1.	Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.
2.	Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans.
3.	Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days. from Betty Crocker

Rollo Cookies

Rollo Cookies
Makes about 24

1/2 cup margarine
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 1/2 cups flour
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
24 Rollo candies
granulated sugar

Preheat oven to 375F. Cream together margarine, peanut butter, egg and sugars. Sift together flour, baking powder, soda and salt. Gradually add dry ingredients to margarine mixture and mix well. Roll dough into balls. Place one chocolate-covered caramel drop in center of each ball. Roll each ball in granulated sugar and place on a lightly greased baking sheet. Bake 10 minutes.

Chicken Caesar Casserole

Chicken Caesar Casserole
2 lbs cooked chicken breasts, cut in 1/2-1 inch pieces
1/2 cup chopped red bell pepper
1/2 cup chopped green onions
1/3 cup light creamy Caesar dressing
1/2 cup chicken broth
1 1/2 cups grated mozzarella cheese
1-12oz pkg of tubed pasta (penne or macaroni), cooked and drained
1/4 cup croutons

Combine all ingredients but croutons, mixing well, in a 2 qt baking dish.

Top with crushed croutons and bake in a 350 degree (preheated) oven for 20 minutes until topping is browned and casserole is bubbly.

****If you would like to make it to freeze for another time - Allow to cool and freeze. When ready to eat thaw completely then cook. *****

*this recipe was given to me by a friend