Excellent Peanut butter cookie recipe

*edited to add the peanut butter, as it was pointed out I left out a tad important ingredient LOLOL

Last Christmas at my church we did a cookie swap and recipe book. This is

~MARY PRICE'S PEANUT BUTTER COOKIES~
(I doubled it, this is NOT doubled)
1/2 c sugar
1/2 c packed brown sugar
1/2 c peanut butter (thanks Leah :)
1/2 c softened margarine or butter
2 T milk
1 t vanilla
1 egg
1-3/4 c flour
1 t baking soda
1/2 t salt
Heat oven to 375*. In large bowl cream sugars & butter. Blend in peanut butter, milk, vanilla & egg. Lightly spoon flour into measuring cup, level off. Stir in flour, baking soda & salt. Shape dough into 1" balls. On ungreased cookie sheets flatten balls into criss cross pattern. (see pics to learn my shortcut!). Bake 10 min. or until golden brown.

See the most excellent symmetrical shape to my criss crosses?

Its my potato masher!
Also as you can see, I added Reece's Pieces baking pieces to mine. Kids love those little touches :)

Finished product :)
This is one of the best peanut butter cookie recipes I've made. My tried and true recipe calls for shortening, but I think I like the taste of this better due to the butter. If you make them let me know! xoxo melzie

Sharing the love...

Because what is food if not love? (Yes I have eating for comfort issues, what about it? LOL) We are compiling a cookbook for our church to raise money for playground equipment. I am submitting 3, and sharing them with you today :D I'll let you know when we start selling them, if anyone is interested. On to the warm huggalicious goodness!

Nana's Chicken and Dumplins

Whole chicken, minus neck and giblets
Chicken broth
Wyler's Shaker chicken boullion (NOT cubes)
6 cups flour (plus sprinkles to prevent sticking)
6 eggs
2 cans evaporated milk
salt & pepper

Cook whole chicken in crock pot overnight on low with enough chicken broth to cover. Its ready when the chicken starts falling off the bone. (Or boil the day you want to cook dumplins). Remove chicken pieces and bones from broth, pour into very large pot. Add more broth, shaker boullion, and water to taste. Bring to hard boil on high heat.

In large bowl put 3 cups flour, 3 eggs, aprx. half-3/4 can of evaporated milk and salt & pepper. Mix well, should be less than sticky but not too dry. Add more milk as needed. Flour surface, work a bit more flour in until its able to be rolled out. Flour rolling pin and roll to desired thickness, turning out about half the bowl of dough at a time. (remember they will plump up some!) Roll out, and slice with a pizza cutter. Add a few at a time to hard boiling broth. When bowl is empty, add last 3 cups of flour, 3 eggs and enough evaporated milk, salt & pepper again, roll out and drop in broth. Let this cook on high a bit longer while you debone your chicken. Shred chicken up and dump in pot, then turn burner down to medium low and let cook about 15-20 more minutes.
*this recipe was taught to me by my Nana- Lillian Hunsaker (1924-1997)
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Forever Soft Chocolate Chip Cookies & Variations

1/4 cup sugar
small pkg vanilla pudding mix
3/4 cup brown sugar
2 softened sticks butter
1 tsp. vanilla
2 eggs
2 1/4 cup flour
1 tsp baking soda
1/2 tsp salt
1 pkg semi-sweet chocolate chips*
Preheat oven to 350 degrees

Cream together sugars, pudding mix, butter, vanilla and eggs. Stir in flour, baking soda and salt. Stir in chocolate chips, drop by rounded teaspoons full onto non-greased cookie sheets. Bake aprx. 10 min. or til browning on edges. Let cool a bit then remove to plate or wire rack to cool.

*Optional variations
-1/2 pkg chocolate chips and a pack of m&m's
-use seasonal m&m's to add interest
-use peanut butter and chocolate chips for added flavor
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END OF THE WEEK POT PIE

2 pkgs regular pie crusts
2 pkgs deep dish pie crusts (set both out to soften a bit)
1 large OR 2 small cans cream of chicken
1 large OR 2 small cans mixed vegetables
1 large OR 2 small cans canned chicken OR boiled and diced boneless skinless chicken breasts OR leftover chicken pieces, about 2 cups or so.

Heat oven to 350 degrees.
Dump cream of chicken, veggies and chicken in a bowl. Mix well, salt and pepper. Spread into 2 deep dish pie crusts, put 2 regular pie crusts on top, pinch edges lightly. Cut 3-4 slits in top, bake on cookie sheet until browning on the edges, aprx. 30 min.
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Do they sound awkward? They are all in my head so its kind of hard to get them from thoughts and memories into words for others to understand :) If you try one let me know! xoxo melzie