Reese's Pieces Chocolate Peanut Butter Cookies

Ingredients:

1 stick unsalted butter, softened
1 cup peanut butter,
1 1/2 cups brown sugar
2 tablespoons honey
2 eggs
1 tsp vanilla extract
2 1/3 cups flour
1/3 c cocoa powder
1 tsp baking soda
2 1/4 cups Reese’s Pieces, frozen
Directions:


1. Preheat oven to 350 degrees. Cream butter, peanut butter, sugar, and honey until smooth. Add vanilla and eggs, one at a time, and stir until incorporated.

2. In a separate bowl, sift together flour, cocoa powder, and baking soda. Slowly add dry ingredients to the peanut butter mixture. Stir in the Reese’s Pieces. It’s mandatory that you should eat a few to make sure they are safe.

3. Drop or roll into balls onto cookie sheets lined with parchment or a silicone mat. These cookies do not spread much, so only an inch apart is necessary.

4. Bake for 8 to 10 minutes. Allow to cool for at least two minutes before removing with a spatula to a wire cooling rack.

Stuff that last forever (or until it's gone)...

I have seen and read many different articles about basic product that will last for a long time in the pantry.  Products we should stock up on with out worry it will go bad.... I had to write it down... then I thought So I never lose it I will post it here........... PLUS less clutter...

Sugar 

Corn starch 

Corn syrup
  
Salt

Pure Vanilla Extract

Distilled White Vinegar 

Pure Maple syrup- put in the refrigerator



Honey -just place in warm water if it crystallizes

Rice - but not brown rice (store it in the  refrigerator or freeze it)

Of course common sense tell you to store in a cool dry place and  if it looks bad or smells bad throw it out!!! 

Raspberry chocolate cookies

Ingredients

* 1/3 C. butter
* 1/3 C. brown sugar, packed
* 1/4 C. raspberry jam
* 1/3 C. granulated sugar
* 1 egg
* 1 tsp. vanilla extract
* 1 1/2 C. flour
* 1 tsp. baking soda
* 8 oz. chocolate chips or white chocolate chips


Directions

Cream butter and sugars. Add egg and beat in. Add vanilla extract and raspberry jam. Mix well. Mix together flour and baking soda. Gradually add flour mixture to batter. Stir in nuts and chips. Drop by rounded teaspoonful onto lightly greased cookie sheets, about 2 inches apart. Bake at 350 degrees for 8-10 minutes. Don't overbake. Cool on racks.