Caramel and Chocolate Filled Peanut Butter Cookies

Can you think of anything more yummy than a chocolate, peanut butter, and caramel combination!?! Yeah, this is DELICIOUS!!!

Ingredients

1 Cup Unsalted Butter
1 Cup Peanut Butter
1 Cup Sugar
1 Cup Packed Brown Sugar
2 Eggs
2 1/2 Cups Flour
1 tsp Baking Powder
1/2 tsp Salt
1 1/2 tsp Baking Soda
1/2 tsp vanilla
1 bag of Caramel Filled Hershey Kisses (take each one out of their wrappers)

Directions

Cream butter, peanut butter, and sugars together. Beat in eggs. In a separate bowl mix flour, baking powder, salt, and baking soda together. Stir dry ingredients in with peanut butter mix. Add vanilla.

Chill for at least one hour.

Preheat oven to 350°F.  Roll batter around Hershey kisses**, then roll in white sugar. Place on cookie sheet. Bake for 7-9 minutes.

**If you're like me you start to get tired of trying to roll the dough around the kisses! My variation on this is to just roll the batter into walnut sized balls and put on the cookie sheet, after baking put the Hershey kisses on top.... still uber delicious!!!

Wassail

Ingredients:
1/2 Cup Sugar
5 Whole Cloves
1 Cinnamon Stick
2 Cups Orange Juice
1 Quart Apple Cider, or Juice
2 Cups Water
4 Allspice berries
1/2 piece Ginger Root
1 Cup Lemon Juice

Directions:
Combine sugar and water; boil 2 minutes. Remove from heat and add spices. Cover and allow to stand in a warm place for 1 hour. Strain. Add juices. Bring quickly to a boil. Remove from heat and serve.

**This is one that you can throw all the ingredients in the slow cooker on low for 4 hours or on high for 1 hour.**

Snickerdoodles

Ingredients:
For Cookie Dough:
1 Cup Shortening
1 1/2 Cups Sugar
2 Eggs
2 1/2 Cups Flour
2 tsp Cream of Tartar
1 tsp baking soda
1/2 tsp salt

For Cinnamon-Sugar Mixture:
1/4 Cup Sugar
2 tsp Cinnamon

Directions:
Preheat oven to 375°. Mix the shortening, sugar, and eggs until creamy. Mix the dry ingredients in another bowl. Blend the wet with the dry ingredients until well mixed. Roll the dough into balls about the size of a walnut. Prepare the cinnamon-sugar mixture in a small bowl. Roll the cookie dough into the cinnamon-sugar mixture and place on an ungreased cookie sheet. Bake for 6-10 minutes. As they cool they will wrinkle on top.

Microwave Fudge

Ingredients:
3 Cups Sugar
3/4 Cups Butter or margarine (1 1/2 sticks)
1 small (5 oz) can evaporated milk (about 2/3 cup)
1 (12 oz) pkg Milk Chocolate Chips
1 (7 oz) jar Marshmellow Créme
1 tsp Vanilla
1 Cup Chopped Walnuts or Pecans (Optional, I'm not a fan of nuts in my fudge!)

Directions:
In a 4-quart microwave safe bowl, microwave butter on high until melted (about 1 minute 30 seconds). Add sugar and milk. Mix well. Microwave for 5 minutes, stir after 3 minutes. Stir well, scraping down the sides of the bowl. Microwave 5 1/2 minutes, stirring after 3 minutes. Let stand for 2 minutes, add chocolate chips and marshmellow créme and stire until melted. Add nuts and vanilla, mix well. Pour into foil lined 9' square pan. Spread evenly to cover the bottom of the pan. Cool at room temperature for about 12 hours. Cut into 1' squares.

Fried Green Tomatoes and Dip

About a year ago one of my cousin's and I made some fried green tomatoes... and they were delicious! The last couple of weeks I had been thinking about them... just needed to find some green tomatoes (not really something you commonly will find in the grocery store)! On Sunday my Grammy let me pick some from her garden and I found this blog Bo's Bowl (that seems to have a good amount of southern style recipes) and the recipe sounded like it'd be a good one, so I thought I'd give it a try and it was delicious! I've made a few of my own adjustments:

Ingredients:

about 8 unripe green tomatoes (this definitely depends on the size of tomatoes you have!)

1 & 1/2 cups flour

1/2 cup yellow cornmeal

2 cups milk

1 tsp seasoned salt

a little black pepper

oil, for frying

Slice the tomatoes into about 1/4 inch slices.  Then in a bowl mix together the remaining ingredients to form the batter.  In a heavy skillet heat one to two inches of oil to about 375 degrees.  Dip the tomatoes into the batter.  Then fry until golden brown  on both sides.  Drain on a paper towel lined plate.  Then serve with Guthrie's sauce.

Guthrie's Sauce

3/4 cup Mayonnaise

1/4 cup Ketchup

1/4 tsp Black Pepper

1/2 tsp Garlic Powder

1/4 tsp Worcestershire sauce

1/2 tsp Seasoned Salt (I personally like Lawry's salt)

2 tsp jalepeño juice (optional, I like the flavoring it gives to add some of the juice from the jalepeños that you buy in the jar, but can be made without!)

Mix together all the ingredients in a bowl.  Cover with plastic wrap and refrigerate for at least two hours for the flavors to meld together.  This sauce is not just great with fried green tomatoes, but also chicken fingers, seafood, and even as a salad dressing.

Margarita Pie

We don't drink alcohol in our house, but I really like some of those fancy drinks you can get virgin, like Piña Coladas! When my husband worked at Williams-Sonoma we got this YUMMY recipe using Margarita Mix! If you like key-lime pie you will LOVE this!

Ingredients:
2/3 Cup (160ml) Margarita Mix
1 Can (14 fl. oz/430ml) Sweetened Condensed Milk
3 Egg Yolks
1 Graham Cracker crumb Pie shell (you can either make this or buy it from the store)

Directions:
Preheat oven to 400°F.

In a large bowl, whisk together the margarita mix, sweetened condensed milk, and egg yolks until well blended. Pour the mixture into the pie shell and bake until set, 7-10 minutes. Cool. Refrigerate until ready to serve. Serves 8.

Pumpkin Pie

Happy October!!!

Ingredients:
Pie crust
2 Large Eggs
1/2 Cup Sugar
1 tsp Ground Cinnamon
1/2 tsp Salt
1/2 tsp Ground Ginger
1/8 tsp Ground Cloves
1 can (16 oz) Pumpkin
1 can (12 oz) Evaporated Milk
Whipped Cream

Directions:
Preheat oven to 425°F
Beat eggs slightly until fluffy. Beat in remaining ingredients except for crust and whipped cream until smooth. Pour filling into pie crust. Bake for 15 minutes. Reduce temperature to 350°F. Bake for 45 minutes longer. When finished allow to cool and refrigerate until ready to serve (4 hours is best).