Ingredients:

2 (8 ounce) packages cream cheese (soften)

1 1/2 cups sugar

2 eggs

2 (8 ounce) cans crescent rolls

6 teaspoons butter (soften)

4 teaspoons cinnamon

Directions:

Preheat oven to 350°F.

Mix cream cheese, eggs, 1 cup of sugar (reserve 1/2 cups of sugar for the topping).

Roll out 1 can of crescent rolls and places on bottom of buttered 13 x 9 glass cake pan.

Pour mixture on top of crescent rolls.

Roll out other can of crescent rolls and place on top of mixture. (If seams come undone while rolling out. pinch together).

Mix 1/2 cup of sugar and 4 tsp of cinnamon in different bowl.

Spread softened butter on top of crescent rolls.

Sprinkle sugar and cinnamon mixture on top of butter.

Cook for 30-40 minutes. Refrigerate for 3 hours before serving.

 

Ingredients:

1/2 cup peanut butter
1/4 cup butter
1 cup chocolate chips
1/2 teaspoon vanilla
9 cups Crispix cereal (any flavor)
3 cups powdered sugar

Instructions:

1. Combine peanut butter, butter and chocolate chips in a microwave safe bowl.

2. Microwave for one minute then stir to blend all ingredients thoroughly. Add 1/2 teaspoon vanilla. Stir well.

3. Place the 9 cups of Crispix cereal in a very large bowl.

4. Pour the peanut butter-chocolate mixture over the cereal and toss evenly, making sure all the cereal gets a good covering.

5. Place the powdered sugar in a large zip-lock type plastic bag.

6. Add the peanut butter-chocolate cereal mixture to the bag, leaving enough room for the puppy chow to be shaken (you may have to divide the mixture into smaller batches, coating one batch at a time).

7. Shake the bag vigorously to evenly coat each piece of the puppy chow with powdered sugar.

8. Once the mixture is fully coated, place in a large serving bowl.

9. Coat any additional pieces by shaking the mixture in the powdered sugar filled bag.  Add powdered sugar to the bag as needed until all the mixture is coated.

Ingredients

48 Milk Chocolate Candy Kisses

1/2 cup shortening

3/4 cup 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

Additional 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.

Makes about 60

1 cup peanut butter
1/2 package or 6 oz butterscotch morsels
1 large can chow mein noodles

Melt peanut butter and butterscotch together. Can be done on the stove top or in a microwave. Pour over noodles; mix well. Drop by tablespoon on wax paper; freeze for a couple of hours. May be stored in a loose fitting topped cookie jar.

How to make the perfect Christmas Cookie

• Avoid over-mixing the dough. If it's handled too much, the cookies will be tough.
• Use heavy-gauge dull aluminum baking sheets with one or two low sides. When a recipe calls for greased baking sheets, use shortening or cooking spray. Dark finishes may cause the cookies to become overly browned.
• Preheat the oven for 10 to 15 minutes before baking and make cookies the same size and thickness.
• Unless the recipe states otherwise, place cookie dough 2 to 3 inches apart on a cool baking sheet.
• Leave at least 2 inches around the baking sheet and the oven walls for good heat circulation. For best results, bake only one sheet of cookies at a time. If you need to bake two sheets at once, switch the position of the baking sheets halfway through the baking time.
• Check the cookies when the minimum baking time has been reached, baking longer if needed. Follow doneness tests given in individual recipes.
• Unless otherwise directed, let cookies cool for 1 minute on the baking sheet before removing to a wire rack. Cool completely before storing.
• Let baking sheets cool before placing next batch of cookie dough on them. The heat from warm baking sheets will soften the dough and cause it to spread.
• Baking Powder and Baking Soda: Check expiration dates of baking powder and baking soda, replacing if necessary. To test, baking soda should bubble when added to vinegar.  Baking powder should bubble when added to hot water.
• Check your date on your egg carton. Check out the sell date of eggs. Eggs should be at room temperature. Also the emulsion can be ruined if eggs or other liquids are too cold or too hot when they are added.
• Don't substitute flour types. If your recipe calls for all-purpose flour, that's what you need to use. Cake flour and bread flour will not behave the same. Learn about the different types of flour. When a recipe calls for all-purpose flour, it means the bleached variety.
• Smell and taste nuts before using. Oils in nuts can turn rancid quickly. Store any leftover nuts in the freezer for longest shelf life.
• Make sure your butter is at room temperature, otherwise it won't cream properly with the sugar. The terms "room temperature," "softened" and "soft" mean different things. The temperature of the butter can make a difference in the recipe. Most cookie dough recipes depend on the emulsion that occurs when you cream butter and sugar together. This emulsion will not happen if the butter is too hot or too cold.
• Room -temperature butter should be pliable enough that your finger can leave a mark in it, without being soft and greasy. Set the butter out at least one (1) hour in advance.
• Softened butter will feel a little warmer to the touch, and it will be much easier to leave a deep indentation, but it should still be firm enough to pick up without falling apart.
• Do not try to microwave your butter to soften, as it will just end up too soft. If you don't have an hour's lead time, increase the surface area by cutting the butter into small pieces or shredding it on the large holes of a grater. It will then come up to temperature in approximately 10 minutes.
• Unsalted butter is generally recommended because some salted butters have more sodium than others. If you use salted butter, only use 1/2 the amount called for in the recipe. Don't skip the salt, as salt brings out flavors and balances the sweetness in a recipe
• Use the full amount of salt called for in a recipe, especially is using unsalted butter. If you use salted butter, only use 1/2 the amount called for in the recipe. Don't skip the salt, as salt brings out flavors and balances the sweetness in a recipe.
• Check vegetable shortening before using. Shortening, especially new trans fat-free brands) can go bad, introducing off-flavors to your cookies that you worked hard making.

The type of sugar used in your cookies can promote spread in baked cookies. To understand this, you need to know that sugar is a tenderizer, which interferes with the formation structure. Sugars with a finger granulation promote more spread (probably because they dissolve sooner and only dissolved sugars will tenderize). Powdered sugar (confectioner's sugar), when it contain cornstarch, prevents spread in cookies despite it finer grind.

Measuring

• Lightly spoon dry ingredients into correct cup or spoon size, and level off with edge of spatula by cutting across the top. Use measuring spoons in this way too.
• Dip a dry measuring cup into the ingredient and sweep away the excess with a straight-edged tool, such as an icing spatula.
• Measure a liquid in a measuring spoon by filling it full.
• To measure a "heaping" or "rounded" tablespoon or teaspoon, it is generally a moderately-sized, round mound, or heap of the dry ingredient in addition to that which fills the spoon.
• Measure a "scant" spoon by filling the measure not completely full or by shaking or pouring a little bit.
• Flour does not need to be sifted before measuring unless recipe specifies it. When a recipe calls for sifted flour, it is important to take the time to sift, even if the flour you're using is labeled "pre-sifted." Sifting flour onto a sheet of wax paper instead of into a bowl cuts down on dishwashing.
• Measure brown sugar by packing it firmly into a measuring cup or into a measuring spoon.
• Shortening should hold its shape when turned out of the measuring cup. The same applies to brown sugar.

 Baking

• Preheat the oven 10 to 15 minutes before you begin baking cookies. This is usually consistent unless a recipe specifically calls for you to start with a cold oven.
• Purchase an oven thermometer to make sure your oven is operating at the right temperature. An oven that is too hot or too cold not only throws off the cooking times, but can throw off the texture and appearance of the finished cookies.
•  A baking sheet should be either cool or at room temperature when the cookie dough is placed on it; otherwise, the dough will start to melt, adversely affecting the cookies' shape and texture.
• Bake one cookie sheet at a time, and be sure that the sheet fits in the oven with at least one inch of space around its edges for the proper heat circulation. Rotate cookie sheets and rinse and wipe clean between batches.
• Cookie sheets with little or no sides will allow the cookies to bake quickly and evenly.
• Grease cookie sheets with either vegetable shortening or unsalted butter. Do not use vegetable oil for greasing the cookie sheets, as the oil between the cookies will burn during baking - this is very difficult to clean.
• You also can use parchment paper or the reusable Silicone Baking Mats on your cookies sheets instead of the shortening or butter.
• If the cookie dough you are using has a large amount of vegetable shortening or butter in it, it is not necessary to grease or butter the cookie sheets or pans. Most cookie dough can be baked on ungreased pans.
• If you flour a cookie sheet after it is greased, there will be less tendency for the cookies to thin out and spread too much during baking.
• A greased and floured cookie sheet is also preferred for any dough containing chocolate chips (the chocolate which comes in contact with the cookie she is less likely to stick and burn while baking).
• Bake one cookie sheet at a time, and be sure that the cookie sheet fits in your oven with at least one-inch of space around its edges for proper heat circulation. Avoid placing one sheet above another sheet in the oven, as this causes uneven baking. Cookies should be baked in the center of the oven.
• Be sure to cool your baking sheets between baking batches of cookies. A baking or cookie sheet should be either cool or at room temperature when the cookie dough is place on it. Otherwise, the dough will start to melt, adversely affecting the cookie's shapes and texture. 
• If the sheets are still hot when you add more dough, the cookies can start to melt and spread before they even get in the oven. To cool your cookie pans in a hurry, run them under cold water and then wipe dry before using.
• Leave room between cookies on the cookie sheet. Rule of thumb is 2 inches between cookies. If they are extremely large cookies or the recipe calls for more space, adjust the space
• Watch the baking time and use an accurate timer. Always check the cookies at the minimum baking time listed in your recipe. Even one minute can mean the difference between a cookie that is done and one that is ruined.
• Unless the recipe directs otherwise, remove baked cookies from cookie sheet to wire rack immediately to prevent further baking. Use a thin pancake turner to remove and move cookies from baking sheets. If cookies are left on the sheet to cool, they will be very difficult to remove (this will keep cookies from tearing or breaking).


Rolled cookie