Category: Party Ideas

PB & J Cookies

Ingredients
  • 2 cups all-purpose flour
  • 3/4 tsp baking soda
  • 4 oz (1 stick) unsalted butter, at room temperature
  • 3/4 cup creamy natural peanut butter
  • 1 1/4 cup packed light brown sugar
  • 3 Tbsp milk
  • 1 Tbsp vanilla extract
  • 1 egg
  • 1 cup jam or jelly of your choice
Instructions
  1. Preheat oven to 350 F. Line two baking sheets with parchment and set aside.
  2. Combine flour and baking soda in a small bowl and set aside.
  3. In a mixing bowl or the bowl of a stand mixer, beat butter, peanut butter, brown sugar, milk and vanilla until incorporated.
  4. Beat in egg until blended.
  5. Add flour and baking soda to the batter and beat until just incorporated.
  6. Cover the dough with plastic wrap and refrigerate for 20 minutes (note: this is not mandatory but I find it makes the dough easier to work with).
  7. Scoop one tablespoon of dough and make a well in the center with your thumb. Fill the well with jelly and cover with another tablespoon of dough to make a ball. Make sure the sides are sealed well.
  8. Place each ball on baking sheets two inches apart. If desired, use the tines of a fork to make crisscross patterns on the top.
  9. Bake for 14-15 minutes, until bottoms are lightly browned. Cool for five minutes on baking sheets, then remove to racks to cool completely.

Read entire article and recipe with instructions HERE!

Cheesy Corndog Muffins


  • 1 cup yellow corn Meal
  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 2 eggs
  • 1 1/4 cup milk
  • 2 tablespoons vegetable oil
  • 1 cup shredded Colby Jack Cheese (or cheddar)
  • 1 package hotdogs, each hot dog cut into 3 pieces
  1. Spray a mini muffin pan liberally with cooking spray. Preheat oven to 400 degrees.
  2. Place dry ingredients in a medium bowl and run a whisk through then to get any clumps out.
  3. In a small bowl, beat eggs, milk, and oil together.
  4. Gently mix wet into dry ingredients. Careful not to overmix. Fold in shredded cheese.
  5. Fill each muffin tin nearly to the top with batter. Stick at hot dog piece into the center of each muffin. The batter is pretty thick and will do a god job of holding the weiners upright.
  6. Bake for 12-15 minutes, until batter is set. Careful not to overcook or the cornbread will be disappointingly dry. For complete article click HERE