Friday, November 27, 2009

turkey wild rice soup

No more leftover turkey wild rice soup


  • 3 (10.5 ounce) cans condensed chicken broth
  • 2 cups water
  • 1/2 cup finely chopped green onions
  • 1/2 cup uncooked wild rice
  • 8 slices bacon
  • 1/2 cup margarine
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon poultry seasoning
  • 1/8 teaspoon ground black pepper
  • 2 cups half-and-half cream
  • 1 1/2 cups cooked, diced turkey meat
  • 2 tablespoons dry sherry


  1. In a large pot over medium heat, combine chicken broth, water, green onions and wild rice. Bring to a boil, then reduce heat and simmer until rice is tender, 35 to 40 minutes.
  2. Meanwhile, cook the bacon in a large skillet over medium heat until crisp. Allow to cool and then crumble. Set aside.
  3. When rice is tender, melt the margarine in a medium saucepan over medium-low heat. Stir in flour, salt, poultry seasoning and pepper all at once. Cook, stirring, until smooth and bubbly. Stir in half-and-half and cook until thickened, 2 minutes. Stir half-and-half mixture into rice mixture. Stir in bacon, turkey and sherry. Heat through and serve.

Pumpkin Muffins

Gotta use up that leftover pumpkin!

Pumpkin Muffins

1 cup pumpkin
3 c. flour
2 c. sugar
2 tsp baking soda
1/2 tsp baking powder
1 tsp ginger
1 tsp nutmeg
2 tsp cinnamon
1 tsp all spice
1 tsp salt
2/3 c veggie oil
3 eggs

Mix wet ingredients add dry ingredients, grease muffin tin, bake 20-25minutes in a 350 oven.

Thursday, November 26, 2009

cranberry relish

Probably the Brown Family's Cranberry Relish Recipe
From Fat free vegan

12 ounces fresh cranberries
1 navel orange, scrubbed and cut into 8 pieces
2 apples, peeled and cut into 8 pieces
3/4 to 1 cup natural sugar
1/3 cup chopped pecans

Wash the cranberries and remove any stems, bad cranberries, or inedible stuff you find. Put half of the cranberries, orange (unpeeled), and apple into the food processor and pulse to chop coarsely. Some larger pieces are okay, but nothing big enough to choke on. Pour into a bowl and process the other half of the fruit. Put it into a bowl, add the sugar to taste, and mix in the pecans. Refrigerate it for a day or two to allow the flavors to develop. Quick! If you start now, it'll be ready by Thanksgiving.

Honey Banana Sweet Potatoes

We do a Vegan Thanksgiving every year, so I'm always looking for yummy new recipes to try. The next 4 recipes are a few that have come my way to my table this year.

For this recipe, I only added and a bit of agave none of the sugar or honey... The bananas add a lot of sweetness, so it does not need much sugar.

Honey Banana Sweet Potatoes

from Indigo Jones

5 medium sweet potatoes

4 bananas

2 sticks butter
(for Vegan I used Earth balance)

1/4 cup honey

3/4 cup brown sugar

1/2 cup flour

1 1/2 cups chopped pecans

Preheat the oven to 400 degrees.

Prick the sweet potatoes with a fork and roast for 30 minutes.

Add the bananas in their peels to the pan and continue roasting for another 10-15 minutes until both are very soft.

Set aside to cool.

Scoop out the insides of the sweet potatoes, peel the bananas, and add them to a bowl with 1 stick of butter, and the honey, and mix until smooth and fluffy. Sprinkle with a little coarse salt.
Spoon into a greased, oven proof dish.

In a seperate bowl, mix the remaining stick of butter, brown sugar, flour and pecans. Rub with your fingers until the mixture resembles coarse crumbs.

Sprinkle the mixture over the sweet potatoes, and bake another 20 minutes until golden.


note: The banana peels will turn black when cooked. This will not effect the taste.

Pumpkin Pie Bites

I was short of brown sugar so I used agave, I might have used less tofu, as it was a bit gooey, but everyone liked this a lot. I cooked down 1 1/2 apples with a couple of TBS of water to make my own applesauce for this recipe...
And now I realize I forgot the crystalized ginger, but it tasted great anyway.

Pumpkin Pie Bites

The topping, which contributes about 10 calories per bar, is optional, though I think the crystallized ginger adds a lot of zing to these tasty bites. They improve with age, so consider making them a day ahead of serving.

1 1/2 cups quick or rolled oats* (divided)
1 cup sorghum (or other whole grain) flour
1/2 teaspoon baking powder
1/2 cup brown sugar firmly packed
1/2 teaspoon cinnamon
1/2 cup apple sauce or apple butter
2 tablespoons water

15 ounces pumpkin (canned or cooked and water pressed out)
12 ounces extra-firm silken tofu (lite preferred)
1/2 cup turbinado sugar (or regular sugar)
2 tablespoons cornstarch
1 teaspoon cinnamon
1/2 teaspoon nutmeg (freshly grated)
1/2 teaspoon ginger
1/2 teaspoon allspice
1 teaspoon vanilla extract
1/2 teaspoon rum extract (optional)
2 tablespoons agave nectar (or other liquid sweetener)
1 teaspoon salt

1/4 cup quick or rolled oats*
2 tablespoons brown sugar
1/4 cup walnuts, roughly chopped
2 tablespoons crystallized ginger (I used Penzey's but here's a vegan option)

Preheat oven to 375 F. Line the bottom of a 9x13-inch nonstick baking pan with parchment paper.

Crust: Place 1/2 cup of the oats in a blender and crush them to a fine powder. Pour the oat flour into a medium mixing bowl and add the remaining oatmeal and the other dry crust ingredients. Add the apple sauce and water and stir until well-moistened. If necessary, add additional water a teaspoon at a time until all flour is moist. Pour it into the prepared pan and press it into the pan until the bottom is evenly covered.

Filling: Place all the filling ingredients into a blender or food processor. Process until all ingredients are thoroughly combined. Pour filling on top of crust and smooth with a spatula.

Topping and Baking: Mix the topping ingredients together and sprinkle on top of the filling. Bake for 40-45 minutes, until pumpkin is set in the middle. Remove from oven and run a non-metal knife or spatula around the edges. Cool for at least 15 minutes before cutting into 48 squares.

Servings: 48
Yield: 48 squares

Fat-Free Pumpkin and cranberry Biscuits

Fat-Free Pumpkin and cranberry Biscuits

If you want to make the dough itself a little sweeter, substitute agave nectar for a couple tablespoons of the soy milk. Or, if you want sweetness without calories, try adding a little stevia or your favorite sweetener to the batter.

2 cups white whole wheat flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/4 teaspoons cinnamon

1/2 teaspoon nutmeg

1/8 teaspoon cloves

1/4 cup dried cranberries

1/2 cup pumpkin (canned or cooked, pureed, and drained)

1/2 cup plain soy milk (plus additional, as needed)

1 tablespoon lemon juice

Preheat oven to 425F and lightly oil a non-stick baking sheet. Mix the dry ingredients together well (flour through raisins). Add the pumpkin and mix until crumbly (do not overmix). Combine the soymilk and lemon juice and add it, stirring until a soft dough forms. If all flour is not moistened, add additional soymilk a teaspoon at at time until dough forms a ball.

Turn out the dough onto a well-floured surface and sprinkle the top lightly with flour. Roll out about 3/4 inch thick. Using a 1 1/2-2-inch wide biscuit cutter or glass dipped in flour, press straight down without twisting to cut into 12-15 biscuits.

Place the biscuits, sides lightly touching, on the oiled sheet. Bake until tops are lightly browned, 9-11 minutes. Serve hot.

Wild Mushroom Soup

Wild Mushroom Soup

Recipe by: Adapted from a Cooking Light Recipe

* 2 tablespoons finely chopped celery
* 2 tablespoons finely chopped shallots
* 2 tablespoons finely chopped carrots
* Cooking spray
* 1 C thinly sliced button mushrooms
* 1 C thinly sliced shiitake mushroom caps
* 1 (14-oz) can fat-free, less-sodium veggie broth
* 1 teaspoon dry sherry
* 1/2 teaspoon chopped fresh parsley
* 1/4 teaspoon chopped fresh tarragon
* 1/4 teaspoon freshly ground black pepper
* 1/8 teaspoon salt

Heat a large non-stick skillet over med.-high heat. Add celery, shallots, and carrot, sauté 3 min. or until lightly browned. Spoon vegetable mixture into a med. bowl.

Coat pan with cooking spray. Add button mushrooms; sauté 3 min. or until lightly browned. Add button mushrooms to veg. mixture. Coat pan with cooking spray, and add shiitake mushrooms, sauté 3 min. or until lightly browned. Add shiitake mushrooms to vegetable mixture.

Combine vegetable mixture and broth in med. saucepan; bring to a boil over medium heat. Cover, reduce heat, and simmer 30 minutes. Stir in sherry and remaining ingredients. Simmer, uncovered, for 5 minutes. Serve, or chill (it works to make it ahead. Reheat over med. heat.)

Saturday, November 14, 2009

Christmas morning pie

Christmas Morning Pie
Any morning, we like to have an Omelette style pie... If you have lots of folks in the house, this can feed many!
1 pound bulk pork sausage with sage,
cooked and crumbled
1 cup shredded Swiss cheese
1 cup shredded Cheddar cheese
2 (9 inch) unbaked pastry shells
6 eggs, lightly beaten
1 cup milk
1/2 cup chopped onion
1/3 cup chopped sweet red pepper
1/3 cup chopped green pepper
In a bowl, combine sausage and cheese. Place half of mixture in each pastry shell. Combine eggs, milk, onion and peppers. Pour half over sausage in each shell. Bake at 350 degrees F for 55-60 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting.

strawberry rhubarb crumb pie

Gotta love anything rhubarb...
1 egg
1 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
3/4 pound fresh rhubarb, cut into 1/2 inch
1 pint fresh strawberries, halved
1 (9 inch) unbaked pie shell
3/4 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup quick-cooking or rolled oats
1/2 cup cold butter
1. In a large mixing bowl, beat egg. Add the sugar, flour and vanilla; mix well. Gently fold in rhubarb and strawberries. Pour into pastry shell.
2. For topping, combine flour, brown sugar and oats in a small bowl; cut in butter until crumbly. Sprinkle over fruit. Bake at 400 degrees F for 10 minutes. Reduce heat to 350 degrees F bake for 35 minutes or until golden brown and bubbly. Cool on a wire rack.

Peach Cobbler

8 fresh peaches - peeled, pitted and sliced
into thin wedges
1/4 cup white sugar
1/4 cup brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon fresh lemon juice
2 teaspoons cornstarch
1 cup all-purpose flour
1/4 cup white sugar
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled and cut
into small pieces
1/4 cup boiling water
3 tablespoons white sugar
1 teaspoon ground cinnamon
1. Preheat oven to 425 degrees F (220 degrees C).
2. In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
3. Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
4. Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.

soft ginger snap cookies

2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar
1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
2. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.


1 cup ketchup
1 tablespoon Worcestershire sauce
1 cup molasses
2 tablespoons brown sugar
1/4 cup chopped onion
1 tablespoon garlic powder
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
2 tablespoons lemon juice
1 (5.5 ounce) can tomato juice
2 tablespoons liquid smoke flavoring
1. In a blender or food processor, combine the ketchup, Worcestershire sauce, molasses, brown sugar, onion, garlic powder, ground black pepper, cayenne pepper, lemon juice, tomato juice, and liquid smoke flavoring. Puree until smooth, and transfer to a saucepan.
2. Place saucepan on the stove over medium heat. Bring mixture to a boil, reduce heat to low, and simmer for about 1 hour, or to desired thickness.

Caramelized Brussels Sprouts with Pistachios

Caramelized Brussels Sprouts with Pistachios
4 pounds Brussels sprouts
1/2 cup unsalted butter
4 small red onions, cut into strips
1/4 cup red wine vinegar
2 tablespoons white sugar
salt and pepper to taste
1/2 cup coarsely chopped pistachios
1. Place Brussels sprouts in a steamer basket over boiling water. Cover saucepan and steam 8-10 minutes or until Brussels sprouts are tender yet crisp.
2. Melt the butter in a deep skillet, add the onions and 3 tablespoons vinegar; cook until onions brown.
3. Add the Brussels sprouts, sugar and remaining vinegar. Saute over medium heat until the Brussels sprouts are lightly caramelized.
4. Season with salt and pepper to taste and garnish with pistachios.

Yummy Fall Waffles

We love Waffles in the fall. 
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon baking soda
1/4 teaspoon dry mustard
1/4 teaspoon salt
1/3 cup packed brown sugar
1 egg, separated
3/4 cup buttermilk
1/4 cup molasses
3 tablespoons butter or margarine, melted
1/8 teaspoon cream of tartar
1. In a bowl, combine flour, baking powder, ginger, cinnamon, allspice, baking soda, mustard and salt; set aside. In a large mixing bowl, beat brown sugar and egg yolk until fluffy. Add buttermilk, molasses and butter; stir into dry ingredients just until combined. In a small bowl, beat egg white and cream of tartar until soft peaks form. Gently fold into batter. Bake in a preheated waffle iron according to manufacturer's directions until golden brown.

Sunday, November 1, 2009

Favorite Tomato Soup

Fresh Tomato soup

This is my all time favorite tomato soup. I crave it...
Toast some bread, spread melted butter and garlic over it and chop into cubes to throw into the soup with some strips of fresh basil, and a bit of parmesan cheese...


  • 4 cups chopped fresh tomatoes
  • 1 slice onion
  • 4 whole cloves
  • 2 cups chicken broth
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 2 teaspoons white sugar, or to taste


  1. In a stockpot, over medium heat, combine the tomatoes, onion, cloves and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat and run the mixture through a food mill into a large bowl, or pan. Discard any stuff left over in the food mill.
  2. In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt, and adjust to taste.

cranberry spinach salad

cranberry spinach salad


  • 1 tablespoon butter
  • 3/4 cup almonds, blanched and slivered
  • 1 pound spinach, rinsed and torn into bite-size pieces
  • 1 cup dried cranberries
  • 2 tablespoons toasted sesame seeds
  • 1 tablespoon poppy seeds
  • 1/2 cup white sugar ( I use AGAVE, not sugar)
  • 2 teaspoons minced onion
  • 1/4 teaspoon paprika
  • 1/4 cup white wine vinegar
  • 1/4 cup cider vinegar
  • 1/2 cup vegetable oil


  1. In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
  2. In a large bowl, combine the spinach with the toasted almonds and cranberries.
  3. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.

Lemon Mousse Pie

Spectacular Lemon Mousse Pie Recipe

Spectacular Lemon Mousse Pie
Dorothy Lacefield's delicious lemon pie won Best of Show at the State Fair of Texas and tied for the title of Oprah and Gayle King's "Best of the Best."

Makes 8 servings


  • 3/4 cup toasted almonds , ground
  • 6 Tbsp. butter , melted
  • 1 1/4 cup graham cracker crumbs
  • 1 tsp. grated lemon peel
Lemon Curd:

  • 1 cup sugar
  • 4 large egg yolks , lightly beaten
  • 1 Tbsp. grated lemon peel
  • 1/2 cup butter , cubed
  • 1 cup fresh lemon juice
  • 2 bars (4 ounces each) white chocolate , chopped
  • 2 cups heavy whipping cream
  • 8 ounces cream cheese , softened
Lemon Topping:

  • 1/2 cup sugar
  • 1 large egg
  • 3 Tbsp. butter , cut up
  • 1 large egg yolk
  • 2 Tbsp. lemon juice
  • 1/2 tsp. lemon peel
To make crust: Preheat oven to 350°. Butter a 10-inch pie plate. In a medium mixing bowl, combine almonds, crumbs, butter and lemon peel. Press evenly on bottom and sides of pie plate. Bake at 350° degrees for 9 to 10 minutes. Cool completely.

To make lemon curd: Bring sugar, lemon peel and juice to a boil in a heavy 3 1/2-quart saucepan over medium-high heat. Remove from heat and gradually whisk about 1/4 hot juice mixture into egg yolks; add egg yolk mixture to remaining hot juice mixture, whisking constantly until well blended. Place saucepan over medium heat and cook, whisking constantly, at least 10 or 12 minutes (mixture will be pudding-like in thickness). Add butter, in 6 batches, whisking constantly until butter melts and mixture is well blended after each addition. Remove from heat and pour mixture through a wire-mesh strainer into a bowl. Place plastic wrap directly on warm curd (to prevent a film from forming); chill 3 hours. Make about 1 1/3 cups.

Microwave white chocolate in a small, microwave-safe bowl at high for 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals.

Beat softened cream cheese at medium speed with an electric mixer until light and fluffy. Add melted chocolate and beat until blended, stopping to scrape down sides. Add lemon curd and beat until blended.

Beat heavy cream at high speed with an electric mixer until soft peaks form. Gently fold into lemon mixture. Spoon mixture into prepared crust, mounding mixture in center of crust. Chill 3 hours.

To make lemon topping: Combine sugar, butter and lemon juice in top of double boiler. Set over pan of simmering water and stir until sugar dissolves and butter melts. Beat egg, yolk and lemon peel in bowl until well blended. Gradually whisk warm butter mixture into egg mixture. Return mixture to double boiler and cook over simmering water until topping is thick, stirring constantly, about 10 minutes; do not boil. Transfer topping to bowl, whisking to smooth. Press plastic wrap directly onto surface of topping and chill until cold.

Remove pie from refrigerator. Spread with Lemon Topping. Chill for at least 1 hour. Garnish with sweetened whipped cream, lemon wedges and fresh raspberries.

Potato Pancakes

German Potato Pancakes

with homemade applesauce

These have become a Christmas dinner favorite...


  • 2 eggs
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 medium potatoes, peeled and shredded
  • 1/2 cup finely chopped onion
  • 1/4 cup vegetable oil


  1. In a large bowl, beat together eggs, flour, baking powder, salt, and pepper. Mix in potatoes and onion.
  2. Heat oil in a large skillet over medium heat. In batches, drop heaping tablespoonfuls of the potato mixture into the skillet. Press to flatten. Cook about 3 minutes on each side, until browned and crisp. Drain on paper towels.
Homemade apple sauce....

6 fuji apples diced
add to saucepan add a bit of water to cover bottom layer of apples.. sprinkle with 1 TBS of sugar
and simmer until soft. Add a dash of cinnamon if you like... blend up or mash with a potato masher... serve warm! Enjoy!

Fruited Curry Chicken Salad

Fruited Curry Chicken Salad

I love grapes with chicken salads... salty,spicy, sweet, delish!


  • 4 skinless, boneless chicken breast halves - cooked and diced
  • 1 stalk celery, chopped
  • 1/2 onion, chopped
  • 1 small apple - peeled, cored and chopped
  • 1/3 cup golden raisins
  • 1/3 cup seedless green grapes, halved
  • 1/2 cup chopped toasted pecans
  • 1/8 teaspoon ground black pepper
  • 1/2 teaspoon curry powder
  • 3/4 cup mayonnaise


  1. In a large salad bowl combine the chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder and mayonnaise. Mix all together, tossing to coat. Salad is ready to serve!

Sesame Chicken strips

Sesame Chicken strips
I don't make these very often, but when I do they disappear...
Terribly good.


  • 1 cup mayonnaise
  • 2 teaspoons dried minced onion
  • 2 teaspoons dry mustard
  • 1 cup crushed buttery round cracker crumbs
  • 1/2 cup sesame seeds
  • 2 pounds skinless, boneless chicken breast halves
  • SAUCE:
  • 1 cup mayonnaise
  • 2 tablespoons honey


  1. Preheat oven to 425 degrees F (220 degrees C).
  2. In a shallow plate or bowl combine 1 cup mayonnaise, onion and mustard. Mix together and set aside. In a separate shallow plate or bowl combine the cracker crumbs and sesame seeds. Cut chicken lengthwise into 1/4 inch strips.
  3. Dip chicken strips in mayonnaise mixture, then in sesame mixture to coat. Place coated strips in a single layer on a lightly greased cookie sheet.
  4. Bake in preheated oven for 15 to 18 minutes, or until juices run clear. Mix 1 cup mayonnaise and honey together in a small bowl and serve with chicken strips.

Buttermilk pancakes

Buttermilk pancakes

These are my all time favorites... I could eat them all day....


  • 3 cups all-purpose flour
  • 3 tablespoons white sugar
  • 3 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 3 cups buttermilk
  • 1/2 cup milk
  • 3 eggs
  • 1/3 cup butter, melted


  1. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
  2. Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!
  3. Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.

peanut butter cookie

Double-Delight Peanut Butter Cookies

It's a twist on the classic peanut butter cookie! Crunchy outside, creamy inside, with just a hint of cinnamon. A real winner.

Makes 24 cookies

  • 1/4 cup Fisher dry-roasted peanuts , finely chopped
  • 1/4 cup granulated sugar
  • 1/2 tsp. ground cinnamon
  • 1/2 cup JIF creamy peanut butter
  • 1/2 cup powdered sugar
  • 1 roll (16.5 ounces) Pillsbury refrigerated peanut butter cookies , well chilled
  • Crisco original no-stick cooking spray
Heat oven to 375°. In small bowl, mix chopped peanuts, granulated sugar and cinnamon; set aside.

In another small bowl, stir peanut butter and powdered sugar until completely blended. Shape mixture into 24 balls, about 1 inch each.

Cut roll of cookie dough into 12 slices. Cut each slice in half crosswise to make 24 pieces; flatten slightly. Shape 1 cookie dough piece around 1 peanut butter ball, covering completely. Repeat with remaining dough and balls.

Roll each covered ball in peanut mixture; gently pat mixture completely onto balls. On ungreased large cookie sheets, place balls 2 inches apart. Spray bottom of drinking glass with Crisco original no-stick cooking spray; press into remaining peanut mixture. Flatten each ball to 1/2-inch thickness with bottom of glass. Sprinkle any remaining peanut mixture evenly on tops of cookies; gently press into dough.

Bake 7 to 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered.