1 1/2 c. flour

1/2 c. sugar

1/2 c. brown sugar

1 tsp. soda

1/2 t. salt

1/2 c. butter

3/4 c. peanut butter (I like chunky)

1 egg

2 T. milk

1 t. vanilla

Combine ingredients in a bowl. Roll dough into teaspoon size balls and roll each ball in powdered sugar. Bake on cookie sheet at 350 degrees for about 10 minutes. Top with chocolate kiss immediately after removing from oven. Made approx. 4 dozen.

I’ve made these in the past using other recipes and the cookies always cracked around the edges. These didn’t, which I liked. I also used the oven timer for the first time…set it for 10 mins. and the cookies were done perfectly everytime at exactly 10 minutes…loved it. I put only one cookie sheet in the oven at a time and also used a Silpat sheet on the pan. Perfect.

4 cups old-fashioned oats

1/2 cup sliced almonds

1/2 cup chopped pecans or walnuts

1/4 c up flaked coconut

1/2 cup dried cranberries, blueberries, raisins

1/4 cup brown sugar, packed

1/4 cup canola oil

1/4 maple syrup or maple agave

1 t. cinnamon

1 t. vanilla extract

Combine oats, almonds, pecans, coconut and dried berries. In a small bowl combine brown sugar, oil, maple syrup, cinnamon and micowave about a minute or until sugar dissolves. Add vanilla. Pour over oat mixture and stir well to combine. Pour onto 2 cooking sheets coated with cooking spray(15″x10″x1″ ). Spread evenly. Bake in 350 degree oven for 20-30 minutes or until mixture gets crisp and brown. Do not burn. Watch carefully the last few minutes, it burns quickly at the end. Cool on wire rack about 5 minutes. Store in airtight container. (I left brown sugar out of the next batch and used alittle less oil and it’s just as good or better….not so sweet. I like it better)

We eat this as cereal in the morning, but, also makes a great topping for ice cream or yogurt.

1 1/2 cup milk (I prefer skim or low fat)

2 eggs, beaten

2 T sugar (or 3 T. sugar substitute)

2 t. instant coffee (I use decaf)

1 t. vanilla extract

ground cinnamon, if desired as garnish

whipped cream, if desired as garnish

In a medium bowl, whisk together milk, eggs, sugar, instant coffee, and vanilla extract. Pour into Pyrex custard cups (or coffee cups look nice). Place cups into a 10″ frying pan. Fill the pan with water to 1/2″ from top of cups. Bring water to a boil on high heat. Reduce to low, cover, and simmer for 10 minutes. Carefully remove cups from pan (caution, they are extremely hot). Cover each cup with plastic wrap. Be sure the plastic wrap touches the surface of the custard. Refrigerate for 3 hours or until chilled. Garnish with whipped cream and cinnamon, if desired but not necessary. Makes 4 servings.

I love coffee anything! This is delicious! If you use skim milk, sugar substitute and omit the whipped cream, it’s even lo-cal. Quick, easy, and delicious.

14 oz shredded coconut (5 1/3 cups)

2/3 c sugar

6 T. Flour

1/4 t salt

4 egg whites

1 t. almond extract

Mix coconut, sugar, flour and salt in a large bowl. Stir in egg whites and almond extract until well blended. Drop by tablespoons onto greased and floured cookie sheet. Bake 325 degrees for 20 mins or until edges are golden brown. Immediately remove from cookie sheet and cool completely on wire rack. Makes 3 dozen cookies.

50 Hershey’s Kisses

1/2 c shortening

3/4 c peanut butter, creamy

1/3 c brown sugar

1/3 c granulated sugar

1 egg

2 T milk

1 t vanilla extract

1 1/2 c flour

1 t baking soda

1/2 t salt

Heat oven to 375 degrees and unwrapped kisses. Beat shortening and peanut buuter together in a large bowl. Add 1/3 c sugar and brown sugar. Beat. Add egg, milk & vanilla. Beat. Stir together flour, baking soda and salt. Add to the other mixture until well mixed. Shape into 1″ balls and roll in sugar. Place on ungreased cookie sheet. Bake 8-10 mins or until lightly browned. Immediately press a kiss in the center of each. Place on wire rack to cool. Makes 4 dozen cookies