Hey Ladies,

I had a GREAT time at the cookie swap this past Tuesday.  Amazing cookies that are seriously trying my self control.  Uplifting and fun conversation and just a much needed break for me.  As promised, here are some of the recipes from the swap.

Peanutbutter Cornflake Chews (Rena Jo)

2 cups sugar – 1 pint Light Karo Syrup – 2 cups peanut butter – 1/2 stick butter – 1 tsp vanilla – 12 oz Cornflakes

Mix all ingredients together in a large saucepan and bring to a boil. Pour over cornflakes in a large bowl and mix together to coat.

Drop by spoonful, using a spoon coated with butter, onto wax paper.  Let chews cool completely before serving or storing.

Lemon Ricotta cookies (Erin) – http://www.foodnetwork.com/recipes/giada-de-laurentiis/lemon-ricotta-cookies-with-lemon-glaze-recipe/index.html

Butterscotch bars (Erin) – http://www.foodnetwork.com/recipes/anne-burrell/oatmeal-cream-cheese-butterscotch-bars-recipe/index.html

Sweet and Salty Cups (Terra) – Makes 2 doz.

1 package of peanut butter cookie dough – 1 bag of square caramels – vanilla caramel coffee creamer – coarse sea salt

Mix cookie dough, put spoonfuls into a muffin pan.  Cook on 350 deg for 8 -11 min.  Remove.

Push round edge of spoon into dough to make cups.

Mix 12-14 caramels and 1-2 tsps of creamer in a microwave safe bowl.  Microwave in 1 minute intervals until bubbly.

Add 1/2 spoonful to peanut butter cups.  Sprinkle with sea salt and let cool.

Enjoy the Christmas holiday.  Make traditions, keep it simple…and eat cookies

Celebrating his birth,

Erin Johnson