Peanut Butter S'mores Cookies

Peanut Butter S'mores Cookies

1 1/2c. All purpose flour
1/2t. baking powder
½ t. baking soda
¼ t. salt
1/2c. softened butter
½ c. granulated sugar
½ c. packed brown sugar
½ c. creamy or chunky peanut butter
1 egg
1t. vanilla
4 (1.55 oz) milk chocolate candy bars
16 large marshmallows

1. Preheat oven to 350.
2. Combine the flour, baking powder, baking soda and salt in a small bowl; set aside.
Beat butter and sugars in a large bowl of an electric mixer at medium speed till light and fluffy. Beat in peanut butter egg and vanilla until well blended. Gradually beat in flour mixture on low speed until blended.
3. Roll dough into 1in. balls; place 2in. apart on ungreased cookie sheets. Flatten dough with tines of fork, forming criss-cross pattern.
Bake about 14 min. or until set, and edges are light golden brown.
Cool cookies 2min. on cookie sheets; transfer to wire cooling racks. Cool completely.
4. To assemble sandwiches, break each candy bar into 4 equal sections. Place one section of chocolate on flat side of one cookie. Place on microwaveable plate; top with one marshmallow. Microwave at high 10-12 seconds, or until marshmallow is puffy. Immediately top with another cookie, flat side down. Press slightly. Repeat with remaining cookies, chocolate, and marshmallows. Cool completely

Yields about 16 sandwich cookies

Big Softest Ginger Cookies

INGREDIENTS
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 or more



Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
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.
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.

Homemade Ice Cream!

Here is a picture of some of the ice cream we've made! Pictured is a lemon sour cream ice cream. We also made cookies and cream, and Mocha. Yummy!

TWD~Lemon Sour Cream Ice Cream

Well, we thought that blueberry lemon ice cream would be wonderful, just not with the special dessert we were planning on making for our mother. So we changed it a little..........and it was sooooo yummy! I loved the sour cream addition! Oh the dessert was a Raspberry Almond White Chocolate Bread............and of course we used our raw cows milk for the ice cream...............could it ever get any better? Well maybe if we had made the sour cream............next time!

Check back later for TWD:(

Due to the Internet going off and on because of the weather and not being able to find the camera cord we will have to post our TWD ice cream later. Sorry:( Will try and post as asap!

Tropical Stirfry

2-3chicken breasts marinated in 1/3c. soy sauce and 2t. ginger

1/2c. chopped apricots

1/3c. chopped macadamia nuts

2 cloves garlic chopped

5c. asparagus cut into 1in. pieces

1t. macadamia oil

2-3 T. sesame seeds

Cut chicken into bite size pieces, marinade in soy sauce, and ginger. Set aside.

Steam asparagus, till cooked. Cook garlic in oil with sesame seeds. Add asparagus and nuts along with the chicken into the sauce pan with the garlic. Heat up and serve over rice..........you could use either brown or white rice.