This is The Best Chocolate Chip Cookie Recipe Ever

I know it's a big call but I think I've got this right. You want to know it don't you? If your answer is yes then you can classify yourself as a self confessed chocolate chip cookie addict. A real life cookie monster. OK here it is:

The Recipe

Easy Peanut Butter Cookie Recipe

1/4 cup brown sugar

1/8 cup honey

1/8 cup butter

1/8 cup natural peanut butter

1/2 banana, mashed

1 teaspoon vanilla extract

5/8 cup whole wheat flour

1/8 cup oat bran

1/2 cup rolled oats

1/4 teaspoon baking soda

1/8 teaspoon salt

1 pinch pumpkin pie spice

1/2 cup dried cranberries

1/2 cup semisweet chocolate chips

2 tablespoons sunflower seeds

DIRECTIONS:

Preheat the oven to 350 degrees F (175 degrees C).

In a medium bowl, mix together the brown sugar, honey, butter and peanut butter until smooth. Stir in the banana and vanilla. Combine the whole wheat flour, oat bran, oats, baking soda, salt and pumpkin pie spice in a separate bowl. Stir the dry ingredients into the wet ingredients until it forms a smooth dough. Mix in the cranberries, chocolate chips and sunflower seeds. Drop by spoonfuls onto an ungreased baking sheet.

Bake for 10 to 12 minutes in the preheated oven, until cookies are lightly browned at the edges.

Servings Per Recipe: 12

Although this chocolate chip cookie recipe is not the most basic, I have tried an awful lot before I settled on this one as my favorite. Try it I know you'll agree. Drop me a line if you want to let me know how you found it. I'm always ready to consider improvements! You will note that I have used dark chocolate chips because I really have a preference for dark chocolate. My kids prefer a sweeter version but I reserve the above recipe as a secret adult one! Once I even made my own dark chocolate by using the very best ingredients I could find. I took a special chocolate making class where I learned the basics. (Yes I'm a real freak!), and then concocted the most exquisite chocolate imaginable then promptly ate most of them just keeping a few pieces which I used in the cookie mix above. It really complemented the cranberries. I have left out the chocolate making part as I think you will find equally good chips in the right stores.

Good luck and I hope you will join the ever increasing crowds of fans of this soon to be famous recipe.

This is The Best Chocolate Chip Cookie Recipe Ever

Michael is the owner of Chocolate Lovers [http://www.ChocolateMad.com], the BEST site for all things chocolate. You will also find great chocolate based gift ideas at [http://www.ChocolateMad.com]

Little Gram's Chocolate Chip Cookie Recipe - The Greatest of All Cookies

I love cookies. I love everything about cookies. I love the shape and the smell and the taste of cookies. I've eaten all kinds of cookies - store bought cookies, Christmas cookies, really BIG cookies, and cookies I baked myself. None, however, can compare to my Little Gram's Chocolate Chip Cookies - the greatest of all cookies.

These cookies are made with chocolate chips, crushed peanuts, brown sugar, shortening, flour, baking soda, and four eggs. All these ingredients are mixed together, molded into about 60 raw cookies, and baked at 400 degrees for thirteen minutes. Believe it or not, this simple formula makes the perfect chocolate chip cookie. They're practically a food group.

Easy Peanut Butter Cookie Recipe

To properly eat this circular blob of perfection, I perform the "Ritual of the Perfect Cookie." First, I get a large glass of milk. Then, I take the red, slightly dented cookie-filled tin and slowly remove the lid. Inside lay the precious delights. I look for the best one to eat first; its about an inch in diameter and speckled with chocolate chips and peanut chunks. Smiling, I baptize it in the milk and swallow it whole. I eventually consume as many as my mortal body can hold. This is my ritual for eating my Little Gram's Chocolate Chip Cookies.

When I am eating her cookies I taste sensations that I never dreamed possible. Waves of deliciousness orally enter me, spreading rapidly through my body, and I experience a burst of energy unknown to most humans. I feel as if I have a perfect body, perfect vision, and even perfect spelling. I am mentally and physically a better person, at one with the world. And that is after only one cookie!

It sounds as if I am exaggerating, and maybe I am...just a little, but my Little Gram's are the best darn cookie I've ever eaten. One ingredient of the cookie I failed to mention is also the most important: love. My great grandma's love gives the cookies shape, taste, character, and that's why Little Gram's Chocolate Chip Cookies - are the greatest of all cookies.

Little Gram's Chocolate Chip Cookies
4 eggs
1 lb of flour
1/2 lb of brown sugar
1 cup of chopped peanuts
6 oz. of chocolate chips
1/2 of shortening
1/4 tsp of baking soda
1/4 tsp of baking powder

Beat shortening then add sugar. When light and fluffy, add eggs. When fluffy add flour and beat. When it gets too heavy for beater add flour by hand. Add nuts and chips. Bake at 14 minutes at 375 or 13 minutes at 400 according to which is best for your stove. Makes approx 60 cookies.

Little Gram's Chocolate Chip Cookie Recipe - The Greatest of All Cookies

Click here to download / print this chocolate chip cookie recipe.

Paul Altobelli is an internet marketing specialist experienced in strategic planning, lead generation, website development, search engine optimization, internet sales and marketing program development. He also loves to cook. For more of Paul's Italian recipes visit http://www.paulaltobelli.com or email Paul directly at altobelli@gmail.com

Easy Camping Menu Ideas

Are you looking for some easy camping menu ideas?  Need something you can put together in a hurry when you're trying to tear down camp and get going for the day or pull in late at night with everyone hungry and grumpy?  There are lots of meals other than cold cereal or peanut butter sandwiches that can feed your group quickly and easily and make the camp chef feel like a star.  You do need to plan ahead and make sure you have the supplies and equipment you need on hand to make some easy camp meals.

Planning

Easy Peanut

Any trip needs planning and camping is no exception.  If you're the one in charge of meals planning ahead is crucial.  If you're going on a short trip you'll probably want to plan out each meal ahead of time.  You can allow for a bit more flexibility for longer trips and plan some specific meals and other more general ideas for menus. When you're making your list for your camping pantry don't forget the staples that you take for granted at home.  Try to plan your menus to incorporate the some of the same pantry items or mix sauces and seasonings ahead of time at home so you don't end up packing your whole spice rack

Make Ahead Meals

If you want some easy heat and go meals for your trip make them ahead of time at home and freeze them.  A frozen portion of spaghetti sauce or chili will act as an extra ice block until you need it and once thawed will be a nearly instant meal with the addition of salad and bread.  Think of other meals that you can make ahead at home.  More work for you before the trip, but a snap to fix at the campsite and no worries about forgetting an ingredient.

Slow and Steady

Not all meals need to be ready in a hurry.  For those days when everyone is going to be in camp and you're looking forward to a relaxing evening why not try a dutch oven meal?  Dutch oven cooking can be as easy as using your crockpot at home.  Same idea of slow cooking over a low heat. A dutch oven meal needs minimal tending, but does need a steady heat over a long period of time so plan ahead.  It's one of my favorite camping menu ideas as it's something that can be put together at home or on the spot and then left to simmer without fuss. 

Easy Camping Menu Ideas

Looking for some more easy Camping Menu Ideas? I have great ideas to make your next camping trip one to remember, stop by http://rstonehouse.com/giftreview/easy-camp-meals for more ideas for easy camp cooking.

Not Sure What To Serve For Easter Dinner?

Make These Easter Treats Your Easter Feast!

Easter Day and the Easter recipes we choose to cook play an important role in our lives.

Butter Cookie Recipe

Easter is about life; it's about springtime and welcoming back the flowers and birds; it's about a warmer sun on our backs and a renewed faith in all the good we want and believe in for everyone. Easter is a day to be with family. Easter is about love.

Yes, some people will think about new suits and new dresses and as a time for chocolate bunnies, marshmallow chicks, and colored eggs. Certainly a number of children will. But for me, Easter is about being with family and friends and enjoying a great meal with them.

I recently saw a statistic that says, despite the fact that the better restaurants seem packed with people on Easter, only 35 per cent of Americans go out for their Easter meal. That means 65 per cent of us either stay at home and cook or we are the guests of relatives who are doing so.

I will be cooking and preparing Easter dinner at my house this year for the first time in 24 years! I finally have a fully trained, very competent staff at my restaurant. They will handle everything at the business, allowing me to cook for my family, relatives and friends. I consider this a great honor, not a burden. This is one of the things I do best, and I enjoy it!

One of the most interesting things about Easter is that it is somewhat of a "melting pot" holiday, with traditions from many cultures and religions. But there is no doubt about it, food plays a big part of celebrations in every culture.

Not sure what to serve for Easter dinner? The recipes on this page are traditional Easter recipes, or would make good components to an Easter dinner. But don't stop your recipe search here on this page. This is only a sampling of what you will find on my website.

Ham is a traditional main course at this time of year, so I have included a wonderful ham recipe here, along with a secret restaurant appetizer recipe, a starch and vegetable to accompany the ham and a recipe for dessert - a fabulous Triple Chocolate And Vanilla Cheesecake.

But on my website I have many other Easter recipes from which to choose. Mix and match components of these menus or other recipes on the website to create your own perfect Easter dinner.

This Crab Artichoke Dip Appetizer is the all-time best selling appetizer at my restaurant, despite the fact that crab is expensive. The combination of ingredients is what drives the price but it is so good my restaurant guests buy it frequently. They have asked me for this crab recipe many times and, until now, it has always been one of my secret restaurant recipes.

Hot Crab Artichoke Recipe For 8-10

Preparation time: 15 minutes

Serve with thinly sliced French bread and/or artisan crackers

Apricot Glazed Ham Recipe

Preparation time: 1 1/2 hours. Serves 15.

Basic Scalloped Potatoes

Preparation time: 20 minutes. Serves 8-10.

Fresh Green Bean Recipe

Preparation time: 5 minutes (once your Dill Butter is prepared). Serves 4.

Dill Butter Recipe

Preparation time: 15 minutes. Makes enough for bean recipe above.

Triple Chocolate And Vanilla Cheesecake

Favorite Restaurant Dessert Recipe For Home Cooks

Preparation time: 30 minutes. Serves 12.

Enjoy your Easter recipes and the company of those you share them with! Cultivate the love!

Not Sure What To Serve For Easter Dinner?

Donna Hager has owned and operated an American-style restaurant for over two decades. More articles and hundreds of recipes can be found on her website that features real restaurant recipes, menus, cooking tips, and much more at Real Restaurant Recipes [http://www.real-restaurant-recipes.com] To access a large variety on Easter Menu Ideas with the needed recipes, click on Easter Menu [http://www.real-restaurant-recipes.com/easter-recipes.html].

Donna is also the author of the new e-cookbook, "Real Restaurant Recipes: Food That Built a Business" [http://www.real-restaurant-recipes.com/restaurant-recipe-cookbook.html]

Italian Wedding Cookies Recipe

I will be catering several weddings this spring, so I came up with my own version of Italian wedding cookies, after many trials, and a few errors to produce a delicate buttery cookie that is made with ground nuts. There are several different types of these cookies which include the Mexican Wedding cookies, often coated with a mixture of cinnamon and confectioners' sugar. The Russian Tea Cakes which can be made with ground hazelnuts, and Italian Wedding cookies which traditionally use ground almonds. All of them are delicious, and each recipe utilizes a different proportion of butter and flour. They are a very good suprise in you mouth, delicate little cookie. I would try all different types, or versions to figure out the one you like best.

These Italian Wedding cookies are buttery, delicate, and have a wonderful flavor. This is a very easy recipe to make, and they are worth the effort put forth for every cookie and crumble left.

Butter Cookie Recipe

Italian Wedding Cookies:

1½ cups unsalted butter

¾ cup confectioners' sugar

¾ teaspoon salt

1 ½ cups finely ground almonds

4 ½ teaspoons vanilla bean paste

3 cups of sifted all purpose flour

1/3 cup confectioners sugar for dipping

First, preheat your oven to 325 degrees if you have an electric oven and about 300 to 315 if you have a gas oven. Gas ovens cook much faster than an electric oven depending on the oven. If you have a convection oven I recommend turning the fan off if you can, it will burn the cookies before they are fully cooked.

First you will soften and mix the butter in a bowl, and you will sift and then add the ¾ cup confectioners sugar and salt to the butter. You will then mix the butter, and sugar with salt mixture until it is light and fluffy. You will now add the ground almonds and the vanilla bean paste. You will then add the sifted flour in until it just mixed, you do not want to over mix, or overwork the dough. The cookies will not be very light in texture if you do.

Take about one teaspoon of dough in your hand at a time, and roll it into a ball. You will then place the rolled cookie dough balls on the parchment paper or an ungreased cookie sheet if you do not have parchment paper. You will then bake the cookies for 15-20 minutes. You will want to watch the first batch fairly closely and turn halfway through baking to ensure even cooking. You want to make sure to get them cooked but not too brown. Once the cookies are done you will remove from the oven, and cool the cookies for about five minutes, and then roll in the left over confectioners sugar.

You will then hold these little delicate cookies until you are ready for service.

Italian Wedding Cookies Recipe

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA. Shelley is also the desserts editor for BellaOnline.com

Kid's Cupcake Recipes

Cup cakes are a favorite treat for kids of all ages. Cupcakes can be decorated for all seasons and reasons. These are quick, easy cup cake recipe that kids can prepare with the help of an adult.

These cupcakes could always be made starting with a boxed cake mix. But where is the fun in that? With these recipes, you and the kids start from scratch and create memories as well as some delicious mouth watering treats.

Butter Cookie Recipe

Lemon Cupcake Recipe

Ingredients:

3½ oz. softened butter 3½ oz. softened cream cheese 2 tsp. finely grated lemon rind 2/3-cup superfine sugar 2 eggs ½ cup all-purpose (plain) flour 1/3 cup self-raising flour
Instructions:

1. Pre-heat oven to 325F

2. Line a 12-cup muffin pan, with cupcake papers

3. Beat the butter, cheese, lemon rind, sugar and eggs until smooth and creamy

4. Sift the flours together

5. Add the flour gradually to the cheese mixture
6. Beat on a low speed, until just combined

7. Divide the mixture evenly between the 12 muffin tins

8. Bake for 25 minutes until firm to touch

9. Allow to cool for a few minutes and then transfer to a wire rack

Yields: 12 cupcakes

Frost with purchased lemon frosting. Enjoy

Basic Vanilla CupCake Recipe

Ingredients:
*5 oz. Butter - softened *5 oz. superfine sugar *6 oz. self-raising flour *3 eggs *1 tsp. vanilla extract
Instructions:

1. Preheat the oven to 350F

2. Line a 12-cupcake pan, with cup cake papers

3. Crack the eggs into a cup and beat lightly with a fork

4. Place all the ingredients in a large bowl

5. Beat with an electric mixer for 2 minutes, until light and creamy

6. Divide the mixture in the muffin pan

7. Bake for 18-20 minutes until risen and firm to touch

8. Allow to cool for a few minutes and then transfer to a wire rack

9. Allow to cool fully before applying the frosting

Yields: 12 cupcakes

Frost with purchased vanilla frosting. Enjoy

Kid's Cupcake Recipes

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Do you need Kid-Friendly Recipes? Christine Steendahl - "The Menu Mom" invites you to visit Kid Approved Meals http://www.kidapprovedmeals.com to pick up your personal 13 week breakfast and lunch menu designed just for children!

Easy Homemade Chocolate Truffles - Melt Someone's Heart Today

Giving the gift of food dates back through the ages. People love to receive something luscious that they simply can't wait to sink their teeth into. One of the best gifts the women in my family like to receive is the gift of chocolate. Chocolate Truffles, to be exact.

I always think of my sister any time I see chocolate truffles on display. I have given these as a gift to her many times and she's always thrilled when she opens the package. I, however, wanted to try my hand at making a batch of easy homemade chocolate truffles and get her opinion, since she's the number one chocoholic that I know. I took them to her for a taste test and needless to say, I didn't get to bring any home with me!

Easy Peanut

This recipe is so quick and easy you don't need a special occasion to enjoy them.

Easy Homemade Chocolate Truffles

3/4 cup butter
3/4 cup cocoa powder
1 (14oz) can sweetened condensed milk
1 Tablespoonful vanilla or almond extract
Cocoa powder (optional)
Chocolate sprinkles (optional)

In a heavy saucepan on low heat, melt butter. Add cocoa powder and stir until blended. Mix in sweetened condensed milk. Stir until thick and shiny - around 4 minutes or so.

Remove from heat and stir in the extract. Chill around 3-4 hours. When cool shape into balls. You may roll the balls into either the cocoa powder or chocolate sprinkles for an extra chocolate kick.

Chill 1-2 hours and keep refrigerated until ready to enjoy!

I still buy her a pretty box full of store-bought fancy truffles on occasion, but she's just as excited to get a batch of these. Truffles can be quite expensive in a chocolate shop. A batch of these can be made for half, if not less then half the price of a pound of store-bought truffles, depending on where you shop.

Easy Homemade Chocolate Truffles - Melt Someone's Heart Today

Charlotte Winslow is always whipping up something great for her family and friends and these Easy Homemade Chocolate Truffles are one of her favorites to make. At http://womenlovechocolate.info you can find lots more to enjoy and share.

How to Make Nut Brittle - Three Easy Recipes

Nut brittle makes a delicious snack or dessert. You can use pretty much any nuts to make it, including peanuts, walnuts, hazelnuts or hickory nuts, and there are lots of different varieties. The following three recipes show you three different ways of making this delicious candy. If you do not have strong teeth but you still have a sweet tooth, you might prefer to make something soft and easier on the jaw, such as jello recipes.

Recipe for Hazelnut Brittle

Easy Peanut Butter Cookie Recipe

The following recipe makes twenty four servings and it is conveniently made in the microwave.

What you will need:

1 cup white sugar 1 cup chopped hazelnuts 1 teaspoon vanilla extract 1/2 teaspoon salt 1/2 cup light corn syrup 1 teaspoon baking soda 1 tablespoon butter How to make it:

Butter a baking sheet. Mix the nuts, corn syrup, salt, and sugar together and microwave this mixture for seven and a half minutes on high, stirring it once. Add the butter and keep cooking the mixture for another two or three minutes. Stir in the baking soda and vanilla and mix well. Pour the mixture on to the buttered baking sheet and let it cook a bit. Stretch it out if you want a thinner brittle. Let it cool and then break it into pieces.

Recipe for Pecan Brittle

This brittle, which makes sixteen servings, features the unique flavor of pecans, as well as butter, sugar, corn syrup and more for a rich flavor and chewy texture.

What you will need:

2 cups white sugar 2 cups chopped pecans 1 teaspoon baking soda 1 cup water 1 cup light corn syrup 1/8 teaspoon salt 1 tablespoon butter How to make it:

Butter a baking sheet. Add the corn syrup, sugar, salt, and water to a big, heavy skillet and bring it to a boil over a moderately high heat. Add the chopped nuts and keep cooking the mixture until the syrup starts to brown. Take the skillet off the heat and stir in the baking soda and butter. Pour it on to the buttered baking sheet and let it cool. Break it into pieces to serve.

Recipe for Walnut Brittle

You will need to use real maple syrup for the following dish. Artificial maple syrup will not taste anywhere near as good! This recipe has only five ingredients and the combination of maple syrup and walnuts is truly stunning. This makes one pound of walnut brittle.

What you will need:

1 cup butter 1 cup white sugar 1/4 cup maple syrup 2 cups toasted walnut pieces 1/4 cup water How to make it:

Stir all the ingredients except the nuts together in a heavy pot over a moderate heat until the mixture is creamy. Keep boiling it gently until a candy thermometer reads 300 degrees F. Stir in the nuts and pour the hot mixture on to an ungreased baking sheet. Use a wooden spoon to spread it out in a thin layer. Let it cool, then break it into pieces, and store it in an airtight container.

How to Make Nut Brittle - Three Easy Recipes

Nut brittle makes a great snack or dessert. If you prefer soft desserts, what about browsing some of the newest and most exciting jello recipes? You can make a simple cheesecake recipe with jello, as well as many types of mousses, layered desserts and pie recipes.

JelloRecipes.net - We Don't Make the Products We Just Make Great Desserts with Them!

Easy Meat and Potato Recipe

This is a great all in one meal for everyone. There is no clean up, it is quick and easy, and everyone can pick what they want to put in their own foil pouch.

1lb. Ground Beef
1 can cream of onion soup
4 potatoes peeled and chopped
1c. corn
4t. onion (optional)
1/4c. Italian bread crumbs
2T. Worcestershire sauce
4T. Butter
Salt and Pepper
8 -12"x12" pieces of foil

Easy Peanut

Preheat oven to 350 degrees. Mix ground beef with the Italian bread crumbs and worcestershire sauce. Set out four of your pieces of foil each in a different place. I use non stick foil on the bottom or spray with non stick spray. Divide the potatoes between the four pieces equally, add 1 tablespoon of butter on top of each pile of potatoes, add corn and onion on top, add half of cream soup divided equally among them and divide meat up into fourths and put on top, add remaining cream soup on top of meat. Put a sheet of foil on top and roll all four sides up to make a pouch. Place on a baking sheet, cook for 1 hour or until potatoes are tender. Get the family involved and let them help make their own and then put their initials on top with a marker. Other options are hominy and any type of corn, frozen, canned, or creamed. Get creative and use things your family will like. The great part is once you are done you don't have to wash any pans, you just throw away the foil!

Easy Meat and Potato Recipe

Leslie Patton

For More Recipes please visit:

[http://www.QuicknEZRecipes.com]

OHIO Buckeyes Chocolate and Peanut Butter Candy Recipe

Maybe you are an Ohio State fan or just love peanut butter & chocolate, here is a recipe for you!

Before we start, what exactly is a buckeye anyways?? A buckeye is a tree, the state tree of Ohio. It became a name used to identify the pioneers on the Ohio frontier. Of course it later became the name for any Ohio State University sports team. Here is what a buckeye tree looks like!

Butter Cookie Recipe

Here is what the fruit of the tree looks like:

Now onto the candy, you will see that the candy resembles the fruit of the Buckeye Tree. The fruit is poisonous to humans but often eaten by squirrels. So... be sure NOT to eat the real fruit of a buckeye tree!

WHAT YOU NEED

1 cup (9 ounces) creamy peanut butter1/4 cup butter at room temperature1 teaspoon vanilla1+1/2 cup confectioner's sugar1/2 cup all purpose flour1 cup (8 ounces) chocolate chips, melted**
HERE'S WHAT YOU DOLine 2 cookie sheets with waxed paper. Beat peanut butter, butter & vanilla in a medium sized bowl with an electric mixer until smooth. Gradually beat in confectioner's sugar and flour until well blended. Roll rounded teaspoonfuls into 1" balls. Arrange on prepared cookie sheets and refrigerate for one hour or until firm. Spear one ball at a time with a wooden toothpick and dip into melted chocolate to cover about two thirds of ball.Arrange chocolate side down on prepared cookie sheets. Smooth over the toothpick hole so that they are not visible. refrigerate about 15 minutes or until chocolate is set. Store tightly covered in refrigerator for up to 2 months. Makes about 60 pieces. ** I have substituted candy chocolate melting wafers for the chocolate chips before. Wilton makes some or you can buy them at your local craft store.

Put into a vintage or new candy tin or on a pretty plate & you have a great gift. Everyone loves these! Even if they are not an Ohio State fan!

HAVE FUN & ENJOY

http://www.nanaluluslinensandhandkerchiefs.com/

© 2006 Nanalulu

OHIO Buckeyes Chocolate and Peanut Butter Candy Recipe

Luanne R Oda aka NANALULU
http://www.nanaluluslinensandhandkerchiefs.com

How to Make Peanut Butter Brownies With Diabetic Instructions Also Included

I love chocolate and peanut butter together. Based on the sales of Peanut Butter Cups candy, I would say that a lot of you do, too! Chocolate and PB just seem to go together and this recipe for Peanut Butter Brownies is a good way to combine the two. This recipe makes a 9-inch square pan of brownies; you chocoholics may need to double the recipe! And for those diabetics in the group, do not fear. It is quite easy to change the recipe to make it diabetic friendly. The instructions are at the end of the recipe. Diabetics should remember to keep their portions small as this is key in anything we eat. You know a pan of brownies is NOT a serving! And that goes for anyone, not just diabetics.

HOOSIER PEANUT BUTTER BROWNIES
1/2 cup peanut butter
1/3 cup butter
1 cup sugar
1/4 cup brown sugar
2 eggs
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 pkg (6-oz) chocolate chips
1/2 tsp vanilla extract
1/2 cup chopped peanuts, optional

Easy Peanut

Preheat oven to 350 degrees. Spray a 9-inch square baking pan with nonstick cooking spray; set aside.

In a medium mixing bowl beat the p butter and butter until blended. Gradually add the sugar and brown sugar beating until fluffy. Add the eggs, one at a time, beating after each addition. Add the flour, baking powder, and salt; mix well. Stir in the chocolate chips and the vanilla, mixing in well. Mix in the peanuts, if desired or sprinkle on the top of the batter. Pour into the prepared baking pan and bake at 350 degrees for 30 to 40 minutes or until a wooden toothpick inserted in center comes out clean. Cool before cutting.

Diabetic instructions: Substitute 1 cup of Splenda for the sugar, 2 tablespoons Splenda Brown Sugar Blend for the brown sugar and sugar-free chocolate chips for the regular chocolate chips.

Enjoy!

How to Make Peanut Butter Brownies With Diabetic Instructions Also Included

For more of Linda's dessert recipes visit her blog at http://ladybugssweettreats.blogspot.com
For her diabetic dessert recipes visit her at http://diabeticenjoyingfood.squarespace.com

Quick and Easy Holiday Party Favors Or Gifts

Here's an easy way to make cute favors for a holiday party. These candy-filled cookie cutters also make charming, yet inexpensive, Christmas gifts.

You'll need some holiday cookie cutters in a variety of shapes, candy melts in different flavors and colors (available from stores that carry candy making supplies) or baking chips in several flavors (peanut butter, milk-chocolate, mint, white chocolate, etc.), colored sprinkles, colored sugar, clear cello bags, gold twist ties or colored ribbon.

Easy Peanut

First, line a large cookie sheet or jellyroll pan with a silicone baking mat or parchment paper. Set the cookie cutters (face down) onto the cookie sheet, a few inches apart.

Next, melt one flavor or color of candy melt (or baking chip) according to the directions on the package, then pour the melted candy into the cookie cutter. Fill the cutter to the top and use a knife or small spoon to make sure the melted candy is distributed evenly inside the cookie cutter. Immediately sprinkle some colored sugar or candy sprinkles over the melted candy in the cookie cutter.

Repeat the process, using as many different colors and flavors of candy as you wish. When all the cookie cutters have been filled, put the cookie sheet in the refrigerator and leave it there until the candy in all of the cutters has hardened.

Remove each cutter from the cookie sheet. Scrape off any candy that might have stuck to the outside of the cutters. Package each candy-filled cutter in a clear cello bag (available at crafts stores). Close the top of each cello bag with a gold twist tie or a piece of colored ribbon.

Variations:

Instead of candy melts or baking chips, use your favorite recipe for fudge or peppermint bark and pour the mixture into the cookie cutters and let it harden.

Use different cookie cutters for different holidays and events - heart-shaped cutters for Valentine's Day, or bunny-shaped or egg-shaped cutters for Easter, for example.

Quick and Easy Holiday Party Favors Or Gifts

Visit the Three Angels Gourmet Co. at http://www.threeangelsgourmet.com and sign up to receive two free ebooks with quick recipes and tips for easy entertaining.

Suzanne Lieurance is a fulltime freelance writer, children's author, and The Working Writer's Coach. Find out more about her writing and coaching services at [http://www.lieurancegroup.com]

How to Make Old Fashion Candies: Taffy, Peanut Brittle, and Mexican Pecan Candies

Homemade candy is a great way to show your loved ones how much you care. With Father's Day approaching, these recipes will help you make some candy for Dad that just might bring back some wonderful memories he will cherish! These are recipes for different types of candies so you can find one to please him. Taffy, Mexican Pecan Candy, or Hoosier Peanut Brittle, give Dad a box of candy from your kitchen.

Ms Downing's Taffy
1 cup white syrup
3 cups sugar
3/4 cup boiling water
1/2 cup vinegar
1/2 tsp cream of tartar
1 tsp vanilla

Easy Peanut

Bring syrup, sugar, water, and vinegar to a boil, add the cream of tartar. Cook to hard crack stage. Pour on greased platters. Sprinkle with vanilla. Butter hands and pull and twist when cooked enough to handle. Twist in rope lengths. Cut into 1-inch pieces with greased scissors, onto waxed paper.

MEXICAN PECAN CANDY
This recipe was used in home economics classes in Texas during the 1950s.

1 1/2 cups granulated sugar
1/2 cup packed light brown sugar
3 tbsp light corn syrup
1/2 cup evaporated milk
5 large marshmallows
2 tbsp unsalted butter
2 tsp vanilla
1 cup pecan pieces

Place the granulated and brown sugars, corn syrup, and evaporated milk in a heavy bottomed 3-quart saucepan. Stir to blend. If available, clamp a candy thermometer onto the side of the pan. Do not let it touch the bottom of the pan. Cook the mixture over medium heat until the syrup reaches 238 degrees on the thermometer, the soft ball stage. If a candy thermometer is not available, have ready a small cup filled with ice water. They syrup is ready when a few drops of the syrup dropped into the water forms a ball which flattens out when picked up the the fingers. Replace the water for each test. Remove the syrup from the heat. Stir in the marshmallows. Add the remaining ingredients, beating until almost cool. Drop by tablespoons onto waxed paper to cool and set.

HOOSIER PEANUT BRITTLE
A common old recipe among Hoosiers.

2 cups sugar
1 cup white syrup
1 pkg raw peanuts
2 tbsp butter
3/4 tsp soda
1 cup water
1/8 tsp salt

In a saucepan mix together the sugar, syrup, and water. Cook over medium heat until the mixture reaches 236 degrees or soft ball stage. Add the peanuts and salt. Cook until the mixture reaches 295 degrees or starts to harden slightly. Remove from the heat; add the butter and soda. Stir well and pour into lightly buttered shallow pans. (Tin foil pie pans work great for this.) When cooked, break into pieces.

Enjoy!

How to Make Old Fashion Candies: Taffy, Peanut Brittle, and Mexican Pecan Candies

For more of Linda's dessert recipes visit her blog at http://ladybugssweettreats.blogspot.com
For her diabetic dessert recipes visit her at http://diabeticenjoyingfood.blogspot.com

Peanut Butter Past its Prime- Rancid and Radical

Have you ever noticed that peanut butter is does not have the same fresh, toasty flavor only a few short weeks after the jar is opened? After a couple of months, if you can refrain from indulging by the spoonful, the spread is hardly worth eating! My friend, your peanut butter was a victim of free radical damage.

As you may already be aware, free radical damage by reactive oxygen species is part of the disease process for certain forms of cancer and heart disease. Reactive oxygen species (free radicals) are unstable because they are missing some of their chemical parts. To become stable, free radicals must steal these parts from other molecules. Free radicals, in their selfish pursuit of completing themselves, can cause damage to the chemical structure of DNA, cell membrannes, and artery walls. The instability of the free radical multiplies in a chain reaction, causing more extensive damage. Once the free radical chain reaction has commenced, antioxidant compounds engage in a chemical reaction with the free radicals to stop them from damaging your body and further. Examples of free radical compounds include: vitamin C, beta-carotene, lutein, lycopene, and vitamin E.

Easy Peanut

Though your diet must contain enough antioxidants for good health, taking large quntites of antioxidant compounds will have a pro-oxidant effects and can cause further free radical damage when taken in excess. Antioxidants are highly reactive compounds that like to freely give away their parts. If all the free radicals are all neutralized and high levels of antioxidants remain in the body, the antioxidants give their extra parts to compounds that do not need them and this process also creates instability.

In a process that is very similar to the way free radicals can cause damage to our cell membranes and artery walls, our peanut butter and other nuts are also easy prey. Oxidative damage happens when the reactive oxygen species comes into contact with a polyunsaturated fat and peanut butter is absolutely loaded with this kind of fat! Though most oil containing foods come packaged with natural antioxidants, as in the case of nuts and vitamin E, there is a limit to the amount of free radicals that a particular food can neutralize. When you break the seal on a container of peanut butter, or other container of high-fat nuts, atmospheric oxygen pours in. In time, the fats in the peanut butter react with the oxygen in the air and become rancid! Does eating rancid, oxidatively damaged peanut butter sound like a good idea to you? If not, toss the nuts or nut butters when they turn foul-tasting and rancid!

The shelf life of peanut butter can be enhanced slightly by refrigerating it. Another option is to make peanut butter cookies once a week, minimum. Alternatively, you can purchase smaller containers of nuts or nuts butters. Though this solution does not seem economical, you may be sparing yourself long-term health care costs by not introducing free radicals into your body-- your palette will also thank you.

Peanut Butter Past its Prime- Rancid and Radical

Jean Jitomir is a registered dietitian and exercise nutrition PhD student. She has experience as a private nutrition counselor and cooking school instructor. Learn more about her at:

[http://www.jeanjitomir.com]

How to Make No Bake Chocolate Oatmeal Cookies

No Bake Oatmeal Chocolate Cookies are a great easy cookie recipe that's perfect anytime of year, especially during the summer when it's too hot to turn on the oven.  They stir together in minutes using a handful of common pantry ingredients.

This recipe for no bake cookies was part of my childhood and may have been part of yours too. It's an old-fashioned recipe that has been around for decades, goes by many different names, and has lots of variations.

Butter Cookie Recipe

Some recipes endure and these no bake oatmeal chocolate cookies are a perfect example. It's amazing how just reading a recipe can transport you back to the past.

Many versions of this recipe call for 2 cups of sugar, which I find to be too sweet. This version uses 1 1/2 cups instead. 

Although this recipe for no bake cookies is quick and easy, a few helpful hints are in order. First, be sure to follow the directions exactly, boiling the mixture for 1 1/2 minutes. If you don't boil the sugar mixture long enough the cookies may not get firm and if you boil it too long they are apt to be grainy and dry.  And I've had success making these with both quick cooking and old-fashioned oats, so you are safe using whichever is in your cupboard.   

No Bake Chocolate Oatmeal Cookies Recipe

Ingredients

6 tablespoons unsweetened cocoa powder
1 1/2 cups sugar
1/2 cup butter
1/2 cup milk
1/2 cup creamy peanut butter
1 teaspoon vanilla
3 cups rolled oats, uncooked

Directions

Clear an area on your counter and line it with waxed paper for dropping the cookie mixture on. Alternatively you can line a cookie sheet with waxed paper or a silicone mat.

In a medium heavy bottomed saucepan over medium heat, combine the cocoa, sugar, butter, and milk. Bring the mixture to a boil and continue to cook for 1 1/2 minutes while stirring constantly. Make sure the mixture is boiling vigorously (with bubbles all over the surface) before beginning to count the time.

Remove pan from the heat and stir in the peanut butter and vanilla until creamy and well blended.  Add the oats and stir until thoroughly combined.

Drop by teaspoonfuls onto the waxed paper or lined cookie sheet.  I like to use a small cookie scoop when making drop cookies - it speeds up the process and gives the cookies a uniform appearance.

Let cool until firm, about 1 hour. You can speed this up by transferring the cookies to the refrigerator.

Makes about 3 dozen No Bake Chocolate Oatmeal Cookies

No Bake Chocolate Oatmeal Cookies Variations:

Use crunchy peanut butter instead of smooth for added crunch. Stir in 1/2 cup shredded coconut with the oats. Stir in 1/2 cup chopped nuts with the oats. Stir in 1/2 cup dried cranberries or raisins with the oats. To make larger flatter cookies, drop by tablespoons and then flatten slightly with the back of the spoon or your damp fingers. For cookie bars, press the mixture into a well greased 8-inch square pan. When firm, cut into desired size and shape bars.

How to Make No Bake Chocolate Oatmeal Cookies

Martha McKinnon is an avid home cook and cooking instructor who loves sharing everything she has learned through her years in the kitchen with all who are interested.

Her website, http://www.best-ever-cookie-collection.com is dedicated to publishing the best cookie recipes

and her blog, http://www.simple-nourished-living.com explores easy recipes, tips, and hints.

Easy Ways to Cook Mega Healthy

Cooking healthy is essential for a diet rich in vitamins and nutrition. What we eat improves or damages our health, so it is imperative to cook with health and wellness in mind.

To have a healthy diet, certain ingredients need to be limited when cooking. A typical diet and recipe tend to be high in sodium. Reduce the amount of salt called for in recipes by one-half to one-fourth. You can also try using low-sodium ingredients, like soy sauce and tomato-based products, instead of salt. To limit the amount of fat when preparing dishes, decrease the amount of margarine and butter called for in recipes by at least one-half. Cooking spray is also a much lower fat alternative to oil. (If you choose to cook with oil, use one of the healthy oils, like macadamia oil, peanut oil, canola oil, coconut oil and olive oil. The bad oils that should be avoided are walnut oil, sunflower oil, sesame oil, flaxseed oil and soybean oil.)

Easy Peanut

Adding flavor to food can also have healthy benefits, in addition to a better taste. Garlic has been shown to help heart and digestive problems. It also assists in fighting infections, diabetes and parasites. Lemon juice has been shown to cleanse the liver, fight infections, purify the blood and strengthen bones and teeth. Controlling constipation, gas, bloating, diarrhea and heartburn are other healthy advantages of cooking with lemon juice.

A healthy diet consists of lots of fruits and vegetables, which are rich in vitamins and nutrition. To add more vegetables to dishes, replace some of the meat with vegetables, like broccoli. (Limiting or decreasing the amount of processed meat in a diet also has healthy benefits, as it is said to reduce the risk for cancer.) Choose the leafier, darker vegetables, like spinach, kale and carrots, over lighter ones, like celery and iceberg lettuce. The darker vegetables are much higher in vitamins and provide more nutrition. Also, increase the amount of fruit when you cook by adding chopped fruit to desserts and baked goods. Or better yet, stop cooking desserts and instead serve fresh fruits.

It is important to prepare meals with plenty of fiber for a healthy diet. Fiber is found in the peels of fruits and vegetables, like apples and potatoes, so don't peel fruits and vegetables. Cook beans more often and serve them as a side dish. One cup of kidney beans has 13.1 grams of fiber. Another option to increase the amount of fiber to dishes is to add one tablespoon of flax meal or wheat germ to baked goods.

Food is directly connected to one's health, present and future, so make the most of the meals you prepare. Stop cooking to eat, and begin to cook for better health and wellness.

Easy Ways to Cook Mega Healthy

Gina Clark writes on nutrition and fitness. Visit her blog for healthy tips to improve the quality of your life.

Peanut Brittle Pie

Peanut Brittle Pie

Ingredients:

Easy Peanut

1-pie shell Pastry 9-inch pie shell, baked

⅔-cup Brown Sugar, packed

1-tablespoon Gelatin

1-teaspoon Salt

1¾-cup Milk

2-large Egg yolks, beaten

2-tablespoons Crisco or butter

1-teaspoon Vanilla Butter & Nut Extract

2-large Egg whites

2-tablespoons Sugar

½-cup Peanut Brittle, crushed in blender

½-cup Cool Whip

Instructions:

Combine brown sugar, gelatin, and salt; add milk and egg yolks. Cook, stirring constantly over medium heat until gelatin dissolves and thickens; add butter or Crisco and vanilla butter & nut extract; cool until partially set. Beat egg whites to soft peaks; slowly beat in sugar, beating to stiff peaks. Fold into gelatin mixture; fold in peanut brittle and cool whip. Chill until mixture moulds. Place into cooled, baked pie shell and chill until firm. Serve chilled.

Serves 6 to 8

Note: Just to change this up a little I make this pie with other nuts and it's a little different but just as good. Sometimes I spoon a little cool whip on top and drizzle with caramel.

You can find this recipe at Cristie's Cookin plus a whole lot more. Be sure to submit your favorite recipe for a chance to win a free "Gotcha Covered" apron. Spice up your life and check out Cristie's Specialty spices, Bling It, Ring It, and Zing It. Check out Cristie's new novel "11.11.11" by TJ Stokes that her grandmother predicts is the end of time.

Peanut Brittle Pie

Cooking lessons for Cristie began at 8 years old with the best teacher in the world -- her Mom! Later, she cooked for the restaurant the family owned, and her love of the "trade" has grown ever since. Cristie's creative cooking has continued for over 40 years. Her creations can soon be on your kitchen table. Check out Cristie's books at http://www.cristiescookin.com and http://www.tjstokes.com

Chocolate and Peanut Butter Cookie Dessert Pizza Recipe

Sometimes nothing else will hit the spot like peanut butter can do. Peanut butter has been around for a very long time and many people enjoy eating it. Many of them love making these recipes just to satisfy the craving for this smooth and buttery tasting comfort food. Of course, there is also a lot to be said about the decadence of chocolate and the wonderful recipes you can make with it. Now you can have them both together while eating a dessert pizza.

Recipe for Chocolate and Peanut Butter Cookie Dessert Pizza

Easy Peanut Butter Cookie Recipe

What You Need

1 cup butter flavored shortening 1 1/4 cups sugar 1 cup packed brown sugar 2 eggs 1 cup creamy peanut butter 1 teaspoon baking soda 1 teaspoon vanilla flavoring 1/2 teaspoon salt 2 cups flour 2 cups uncooked quick oats 1/4 cup butter flavored shortening 1 cup chocolate chips 1 cup peanut butter chips 1/2 cup sugar coated candies 1/2 cup diced cherries 1/2 cup raisins 1/2 cup flake coconut 1/2 cup slivered almonds 1/2 cup chopped walnuts or pecans 1/2 cup miniature marshmallows

How to Make It

Preheat your oven to 350 degrees Fahrenheit.

Using a large mixing bowl and an electric mixer you will add the shortening and then cream it on a low speed setting. While beating add 1 cup of sugar and the packed brown sugar, and then cream together until smooth and fluffy.

Add the eggs one at a time while creaming together with the shortening mixture. Add the peanut butter, baking soda, vanilla flavoring, and salt to this mixture and then beat for 2 or 3 minutes until it is well blended. Using a large spoon, you will gradually stir in the oats a little at a time until well combined.

Press this mixture onto an un-greased pizza pan or baking sheet evenly. Gently pinch up the sides as you go around the edges of the pan to form a rim. Place in the preheated oven to bake for about 18 to 20 minutes or until it is a nice golden brown. Remove from heat and allow the crust to completely become cool to the touch.

After the crust is cool add the sugar coated candies, cherries, raisins, coconut and nuts by sprinkling them over the pizza you are making. Arrange the miniature marshmallows and then set aside while you prepare the topping.

Using a small saucepan over a low heat, you will add the remaining shortening and allow it to melt slowly. Add peanut butter chips and chocolate chips to the saucepan and stir to melt and mix with the shortening. Remove from heat and allow this to cool for a short time. Stir to mix and then drizzle this peanut butter chocolate topping over the candy filling of your chocolate peanut butter dessert pizza.

Place in the refrigerator to chill overnight or for several hours before cutting into small serving wedges for your holiday party or as an everyday peanut butter snack.

Chocolate and Peanut Butter Cookie Dessert Pizza Recipe

If you and your family enjoy making this fun and easy dessert pizza, you are in luck since we have even more great ideas to share with you. For instance, how would you like to learn how to make a new pizza dough recipe? Visit our website for more great treats!

GreatPizzaRecipes.com You Make the Pizza, We Help You Make It Great!

Shortening, Butter or Margarine - What is Best for Baking Cookies?

There is so much controversy about what is best to use for baking cookies. You may find yourself scratching your head trying to figure out this dilemma. Which one is healthier to use than the other? With a little research we can solve this dilemma.

First, what is shortening? It is a semisolid fat and refers to a hydrogenated vegetable oil. There is so much controversy about what is best to use for baking cookies. You may find yourself scratching your head trying to figure out this dilemma.Hydrogenation is a process of bubbling hydrogen through vegetable oil, changing its chemical structure. This process turns the liquid to a solid at room temperature and below. Shortening is 100% fat. Butter and margarine contain 80% fat. Hydrogenation produces trans fats, which are the unhealthy fats known to cause heart disease. The advantage of shortening over butter or margarine is its smoke point (higher temperature before burning). Another advantage is its has a higher melting temperature. During the baking process of cookies it helps dough hold its shape longer. This allows the flour and eggs to set, keeping the dough from spreading too much. There are some new shortening products on the market that contain no trans fats or very little.

Butter Cookie Recipe

Second, what is margarine? Margarine is again made from vegetable oils and contains no cholesterol. Margarine is high the in good fats (polyunsaturated and monounsaturated), but contains some saturated fats. Some margarine is worse than others. Hydrogenation solidifies the margarine. The harder the margarine the more trans fats it contains. Trans fat raise levels of bad cholesterol and lower the levels of good cholesterols, which makes it worse than saturated fat. Tub margarine is lower in trans fats than stick margarine.

Third, we all know that butter is created from a dairy cow's milk cream fat. Being that, it is animal fat, which is loaded with saturated fat and cholesterol. Butter and margarine are equal in calories and fat. Each contains about 35 calories and 4 grams of fat per teaspoon. Butter is believed to contain traces of hormones and antibodies fed to the dairy cows. On the bright side butter contains fat-soluble vitamins A, D, E and K.

OK, now that you are confused now more than ever let's compare. Margarine is better than butter when it comes to our heart, but falls flat in the flavor department. Butter also adds a creamy texture. Shortening helps to keep your cookies from deflating or spreading out, but again it does not enhance the flavor. In fact shortening has no flavor. If you are a fluffy cookie fanatic use half shortening and half butter. You get the raised cookie with the buttery flavor.

Finally, what should you use, salted butter or unsalted butter. Salt in butter acts as a preservative, so butter won't turn rancid when left out at room temperature. The down side is you are adding extra salt to your recipe. The problem with reducing salt in a recipe to substitute for salted butter is different brands of butter has different salt contents. The rule of thumb is when using salted butter reduce the salt added ½ teaspoon per cup of salted butter. The purist baker will always use unsalted butter. That way they can be in control of the salt being added to the recipe. Salt in butter is also believed to add flavor, overpowering the sweet butter taste, and mask butter odor.

When it comes right down to the decisions between shortening, margarine, salted butter or unsalted butter is a personal preference. But at least with information we can make an informed decision. The best way to decide what is best for you is experiment. Try different ways to bake cookies and have fun. As they say, "The journey is the best part of the trip."

Shortening, Butter or Margarine - What is Best for Baking Cookies?

Our web site is all about baking delicious cookies, like the peanut butter cookie recipe [http://www.herecookiecookie.com] and her list of baking supply products. We give you all the kitchen utensils and recipes you will need to be a successful baker.

Frank H. Carter, [http://www.herecookiecookie.com]