I made cookies.


I had plans to walk you step by step through my favorite cookie recipe—Peanut Butter Blossoms—and a new recipe from my neighbor that I tried for the first time—Peanut Brittle—but a) I don’t have time, b) I’m too lazy to dig the recipes back out of the recipe box, and c) you are done making Christmas cookies and treats by now, anyway, right?

I’m eating both right now and they are delicious! That’s all you really need to know, really.

Speaking of our recipe box, a friend gave us this one as a wedding gift. Susan, I think of you every time I’m digging for a recipe!

Best Peanut Butter Blossoms


This is my mother-in-law’s recipe for the world’s best peanut butter blossoms. I’ve been told that they can be even better if you stick the kisses in point first. I’ll try that next year!

Peanut Butter Blossoms

1 can (14 oz.) sweetened condensed milk
3/4 cup peanut butter
1 tsp vanilla extract
2 cups Bisquick
sugar (approx 1/4 cup)
1 bag of Hershey’s kisses

Mix condensed milk and peanut butter until smooth. Add vanilla extract and bisquick. Roll into 1 inch balls and roll in sugar. Bake 6-8 minutes @ 375º on a greased pan. Press Hershey kisses into hot cookies. Kisses will melt and then slowly harden again—don’t touch them while they’re melted! Makes about 2 dozen.

Note: Cookies do not brown on top or sides. Don’t be tempted to over bake them! (There are no “raw” ingredients so no worries.)

I’ll post a blog about these plates soon!