Malt Chocolate chip cookies

1 cup softened butter

1 cup white sugar

1 cup brown sugar

2 large eggs

2 tsp good vanilla

2 1/2 cup ap flour

1/2 cup malt powder

1 tsp baking soda

1/2 tsp baking powder

1 tsp salt

1 package mini chocolate chips

Cream together butter, sugars, vanilla. Add eggs, one at a time until thoroughly mixed. Add sifted dry ingredients, mix well. Using a small cookie scoop place balls two inches apart on parchment paper covered cookie sheet.

Bake for 10 to 14 minutes at 350º.

Cook slightly on sheet and then place on cooling rack. Store in air tight container.

Stir Crazy Kettle Corn

 Using my stir crazy popcorn popper works better than any other way I've tried to make kettle corn. And here is what I do and the recipe........

In a small bowl, mix 1/4 cup oil, 1/4 cup sugar and 1/4 tsp salt. Pour mixture around the popper base. Add 1/2 cup of popcorn kernels, and then start the popper. Listen to the popping and when it slows to just a few kernels, stop and pour popcorn onto a cookie sheet to cool. I sprinkle a little salt over the popped corn while cooling. 

Let it cool and store in an air tight container. It won't be in there long since the kettle corn is so addicting and great tasting. 

Peanut butter bars (No bake)

1 cup peanut butter

1 stick butter, melted

2 cups powdered sugar

1 sleeve graham crackers (2 cups)

Mix well. Spread on parchment lined  8 x 8 or 9 x 9 inch pan and cool in fridge before frosting.

FROSTING

1 cup chocolate chips (I use mini, they melt faster)

1/4 cup peanut butter

Mix well. Spread on completely cooled bars. Let set until firm and then cut into desired size.

Tea cake cookies

 

1 3/4 cup sugar

1 cup butter

2 large eggs.

1 tsp. Vanilla or almond extract

3 cups flour

1/2 tsp baking soda

1/2 tsp salt

Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla extract. Combine flour, baking soda, salt, and nutmeg; stir into creamed mixture.

Roll in small balls, roll in sugar, flatten with glass dipped in sugar.

Bake 350º for 8 to 11 minutes. Air bake sheets take longer to bake.

Cool briefly before removing from pan.

Enjoy melt in your mouth goodness.

Easy Taco dip

 

16 ounces softened cream cheese

16 ounces sour cream

5 Tbls. taco seasoning

Combine above ingredients with electric mixer until well mixed and smooth, then spread in a 9 inch pie tin,

Top with finely shredded lettuce, chopped tomatoes, sliced black olives, chopped green onions and cheddar cheese. Or toppings of your choice.

Drizzle salsa or hot sauce on top if you like it spicier. Serve with chips of your choice.

Refrigerate until ready to serve.