Peanut Butter Blossoms with Hershey Kisses

Ingredients

48 HERSHEY'S KISSES
1/2 cup shortening
3/4 cup REESE'S Creamy Peanut Butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Granulated sugar

Directions
Heat oven to 375°F.

Remove wrappers from chocolates.

Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.

7 Layer Brownie Bars

1/2 cup butter, melted
1 box brownie mix (using Ghirardelli 20 oz box)
1 cup shredded coconut
1 cup butterscotch chips
1 cup chocolate chips (I like the milk choc ones)
1 cup chopped pecans
1 14 oz can sweetened condensed milk

Preheat oven to 350
Melt butter and coat bottom of 9x13x2 inch pan
Sprinkle brownie mix evenly over butter
Sprinkle coconut over brownie mix
Sprinkle butterscotch and chocolate chips evenly over coconut
Sprinkle pecans over chips
Open can of sweetened milk and do your best to drizzle back and forth on top

Bake for 30-35 minutes until edges are bubbly.
Cool thoroughly before you cut

Marilyn's Swedish Cream and Berries

1 package (3.4 oz) instant vanilla pudding mix
1 1/2 cups cold milk
1 cup plain or vanilla yogurt
1/8 tsp. almond extract

Whisk cream and let set in fridge for a couple hours, till thickened.
Use 2 - 3 cups fresh berries, like strawberries, blueberries, and raspberries
Layer cream and berries in clear small dishes

Shauna's Carmelitos

Topping:
1/2 cup melted butter
2 cups flour
2 cups oatmeal
1 1/2 cups brown sugar
1 tsp. baking soda
1/2 tsp. salt

Carmel:
6 TBS Flour
1 can Mrs. Richardson Butterscotch topping
melt in saucepan

Layer in a 9 x 13 pan:
1/2 of topping
carmel
2 cups milk chocolate chips
1 cup nuts
1/2 of topping

Bake in the bottom of the oven at 325 for 10 minutes
Then turn the heat to 350 for 20 minutes
Cool 4 hours before cutting

Mom's No Bake Cheesecake

1 can sweetened condensed milk
8 oz cream cheese, softened
1/3 cup fresh squeezed lemon juice
1 tsp. vanilla

Cream well and pour into graham cracker crust.
Regrigerate all day or overnight.

Mint Brownies

2 sticks real butter
2 cups Sugar
4 eggs
1 tsp. vanilla
sprinkle of salt
1 1/2 cups flour
1/2 cup cocoa
1/2 tsp. peppermint extract

Mix well and pour into greased 9 x 13 pan
Bake for 30 minutes at 350.

Frosting:
2 TBS butter
2 Cups powdered sugar
2 TBS milk
1 1/2 tsp. peppermint extract
green food coloring

Skillet BBQ Chicken

1/2 cup Ketchup
1/2 cup finely chopped onion
1/2 cup water
2 TBS oil
2 TBS vinegar
2 TBS brown sugar
1 tsp. worcestershire sauce
1 tsp. salt
1/2 tsp. pepper
1 tsp. celery seed

Combine ingredients in frying pan, or electric fry pan.
Add 4 chicken breasts, or the equivelent in strips.
Cook over medium heat a few minutes to get it simmering,
then cover and simmer on low for 30 minutes.