Peanut Butter Balls

2 lbs. powdered sugar

3 1/2 sticks butter, soft

18 oz. peanut butter

7 oz. marshmallow cream

12 oz. milk chocolate chips

1/2 bar parafin wax (like used for canning)

In a large mixing bowl, combine powdered sugar, butter, peanut butter, and marshmallow cream until well blended. Scoop out into teaspoon sized balls. Insert toothpick in each ball. Freeze until firm (about an hour). Using low heat, melt wax slowly. Slowly add chocolate chips and gently melt together. Take your time on this step, or it will turn lumpy. Remove ball from freezer and dip in chocolate. Allow to cool on waxed paper or small cupcake papers. Allow to firm and remove toothpicks. At this point you have a couple of options: you can drizzle with frosting to cover the toothpick holes, or just dap with remaining chocolate to cover hole. Either looks nice, I like to use frosting and make them pretty.

Sugar Cookie Cut~Outs

Cookie:

3 cups flour

3/4 cups sugar

1 cup butter, room temerature

1 egg

1/2 tsp. baking powder

1/8 tsp. salt

Blend egg, butter and sugar with wood spoon. In separate bowl, combine flour, baking powder, and salt. Add to butter mix and combine well. Pat into 4 inch balls and roll out on lightly floured surface. Cut into desired shapes. Bake at 350 degrees for 10-12 minutes.

Frosting:

1 cup powdered sugar

1-2 Tbsp. warm milk

1/4 tsp. vanilla

food coloring

In non-metal bowl combine powdered sugar, milk and vanilla together. Add small amount to desired food coloring. Decorate and don't forget to add the sprinkles!!!

Chicken and Biscuits

Chicken Mix:

3 chicken breasts

5 large celery sticks

4 large carrot sticks

1 medium onion

3 cups water

1 stick butter

1 tsp. Accent seasoning

1 tsp. poultry seasoning

1 Tbsp. Parsley

1/2 tsp. salt

1/2 tsp. pepper

2 Tbsp. flour

1/2 cup water

Directions: Place chicken in crock pot. Cut carrots, celery, and onion into bite sized pieces. Add to crock pot. Cut up butter and add as well. Pour in 3 cups of water. Add Accent, poultry seasoning, parsley, salt, and pepper. Cook on low for 6 hours. Remove chicken breasts and shred into pieces. Return to stock. In small cup combine flour and 1/2 cup water until well blended. Stir into chicken mix and place cooker on high for 1 hour. Do not peek!

Biscuits:

2 cups flour

1/2 cup sugar

1/2 tsp. salt

4 tsp. baking powder

1/2 tsp. baking soda

1/2 cup butter flavor crisco

1 cup milk

2 T. vinegar

Combine flour, sugar, soda, salt, and baking powder. Cut in crisco until crumbly. In small (non-metal) bowl combine milk and vinegar. Allow to stand for 2 minutes. Add to flour mix and combine well. Drop by large spoonfuls (I use a serving spoon) onto lightly sprayed baking sheet. Bake at 450 degrees for 12-15 minutes.

Crock Pot Lasagna

1 jar Prego Pasta Sauce

1/2 lb. Sage pork sausage

1/2 lb. ground chuck

1 medium onion

1 T. Italian seasoning

2 cloves roasted garlic, smashed

oven ready lasagna noodles, 1/2 box

1 small container ricotta cheese

1 onion & chive cream cheese

4 T. milk

3 c. motzarella cheese, grated

Crumble & brown sausage and chuck in non-stick fry pan with onion until no longer pink. Add pasta sauce and remove from heat (I rinse the jar with a touch of water and add it too). Stir in Italian seasoning and smashed garlic.

In mixing bowl combine ricotta cheese, cream cheese, and milk; beat until smooth.

Spray crock pot with cooking spray. Add 1/3 cup meat sauce mix to bottom of pot. Add uncooked noodles (I break them to fit). Evenly add ricotta cheese mix then sprinkle with a layer of motzarella cheese. Add enough meat sauce to lightly cover for next layer. Continue to layer until all ingredients are added, ending with motzarella cheese.

Cover and cook on high for 2 hours. Serve with garlic bread and green salad. YUMMY!

Best Ever Mashed Potatoes

2-3 lbs. Yukon Gold potatoes

4oz. cream cheese

1/2 cup sour cream

butter

salt

pepper

Peal and slice potatoes. Place in a sauce pan and just cover with water. Lightly salt. Bring to a boil and reduce heat until potatoes are easily forked. Drain. Immediately add cream cheese and sour cream. It is essential that you do not let the potatoes cool in this process- they will become starchy. Whip with a blender until fluffy. Transfer to serving dish and top with butter and pepper. YUMMY!!!

Pumpkin Bread

3 cups sugar

1 cup vegetable oil

4 eggs

3 1/3 cups all-purpose flour

2 tsp. baking soda

1 1/2 tsp. salt

1 tsp. cinnamon

1 tsp. nutmeg

1 (15oz.) can pumpkin

2/3 cup water

Preheat oven to 350 degrees. Grease loaf pans well. I use 4 small loaf pans, but you can use 2 regular loaf pans.

In mixing bowl beat sugar and oil on medium speed. Add eggs and beat well.

In separate bowl, combine flour, baking soda, salt, cinnamon, and nutmeg. Alternate adding flour and 2/3 cup water to sugar mixture, beating on low speed after each addition. Beat in pumpkin. Spoon batter into prepared loaf pans.

Bake 55-60 minues or until wooden toothpick comes out clean. Cool pans on wire rack for a bit, then remove from pans and finish cooling on wire racks. Wrap up tightly. This bread is better enjoyed the next day; it slices better.

Pot Roast

1 medium sized beef roast

1 can cream of chicken soup

1 can stewed tomatoes

1 cup water

garlic salt

pepper

Place roast into slow-cooker. Pepper and sprinkle with garlic salt to taste. In mixing bowl, combine soup, tomatoes and water. Pour over roast. Cook on low setting for 8 hours or on high setting for 5 hours (Low is better, if you have the time). Serve with mashed potatoes or mac-n-cheese.

Side note: you can throw in baby carrots, onions and potatoes if you want a one pot wonder! The chicken soup turns to beef gravy and is SUPER yummy!

Apple Crisp

3/4 cup dark brown sugar, packed

1/2 cup flour

1/2 cup oats

3/4 tsp. ground cinnamon

3/4 tsp. nutmeg

4 Tbsp. unsalted butter, softened

4 medium apples (I use Granny Smiths), cored pared and cubed

Heat oven to 375 degrees.

In a bowl, blend together sugar, oats, flour, cinnamon, nutmeg, and butter until crumbly.

Arrange apples in lightly sprayed baking dish. Spread crumbs evenly over top of apples.

Bake 30-35 minutes, or until apples are tender and topping a golden brown. Serve warm with ice cream!

Cheesy Chicken Enchiladas

1 can Fiesta Cheese soup

2 cups Pace Picante sauce, divided

2 cups cooked shredded chicken

1 cup shredded cheddar cheese

6 flour tortillas

sour cream

Preheat oven to 375 degrees. Combine soup and 1 cup Picante sauce in mixing bowl. Add chicken and stir well. Divide chicken mixture among tortillas. Sprinkle each with shredded cheddar cheese. Roll up and place toothpicks in center to secure. Place in a lightly sprayed baking dish. Cover with foil and bake for 40 minutes or until bubbly. Remove toothpicks and serve with remaining Picante sauce and sour cream.

Snickerdoodles

2 3/4 c. all-purpose flour

2 t. cream of tartar

1 t. baking soda

1/2 t. salt

1 c. butter flavor crisco

1 1/4 c. sugar

2 eggs

1 t. vanilla

2 T. sugar

1 T. ground cinnamon

1 t. ground nutmeg

Preheat oven to 400 degrees. Sift together flour, cream of tartar, baking soda, and salt. Set aside.

Beat together crisco & 1 1/4 c. sugar in large bowl with electric mixer until light and fluffy. Beat in eggs and vanilla. Stir in flour mix.

In a small bowl, combine remaining sugar, cinnamon, and nutmeg. Scoop dough into 1" balls and roll between hands to form. Roll into sugar mixture until covered. Place 2 inches apart on ungreased cookie sheet. Bake for 10-11 minutes or until lightly browned.

Beef Stroganoff

2 lbs. beef round

1/4 c. butter

8 oz. fresh mushrooms

1/2 c. sliced onion

1 garlic clove

2 T. all-purpose flour

1 cup water

1 T. lemon juice

1 T. red wine vinegar

2 t. beef bouillon granules

1/2 t. salt

1/4 t. pepper

1 c. (8 oz.) sour cream

Hot cooked Egg Noodles

Cut beef into 1/8-in. thick strips. Place in slow cooker. Add mushrooms, sliced onions, butter (cubed), and garlic.

In small bowl, combine water & flour and stir to remove lumps. Then add lemon juice, vinegar, beef boullion granules, salt and pepper. Pour over beef.

Cook on low for 6-8 hours, stirring once. Then, fold in sour cream and serve over hot cooked egg noodles. YUMMY!!!

Corkscrew Casserole

2 1/2 cups uncooked corkscrew noodles

1 lb. lean ground beef

1 jar (15oz.) Prego pasta sauce

1 container (8 oz.) chive & onion cream cheese

1/2 cup sour cream

3 T. milk

1 box (9 oz.) frozen spinach, thawed, squeezed to drain

1/4 cup shredded or grated Parmesan cheese

Heat oven to 350 degrees. Spray casserole dish with non-stick cooking spray. Cook noodles according to package directions. Draon; rinse with hot water.

Meanwhile, in a skillet, cook beef over med-high heat, stirring occasionally until throughly cooked; drain. Stir in pasta sauce and cooked noodles.

In medium bowl, beat cream cheese, sour cream, and milk with spoon until smooth. Spoon 1/2 noodle mix into baking dish. Top evenly with cheese mixture. Spoon spinach evenly over cheese mixture. Top with remaining noodle mix. Cover with foil.

Bake 35 minutes; uncover and sprinkle with Parmesan cheese. Bake about 5 minutes longer or until heated through. Enjoy!

Cheesy Potatoes

1 (30 oz.) shredded hash browns

1 can cream of chicken soup

1 (16 oz.) sour cream

2 cups shredded cheddar jack cheese

2 cups shredded sharp cheddar cheese

2 cups cooked minute rice

1 stick butter

1 can cheddar cheese soup

1 small onion, chopped (optional)

Gently combine all ingredients and bake at 350 degrees for 1 hour or in a crock pot on low for 4-5 hours.

BBQ Pork Shoulder

1 large pork shoulder

1 box Shake-n-Bake BBQ glaze mix

1/2 cup brown sugar, packed

2T. butter

Melt butter on high heat in large frypan. Brown all sides of pork shoulder. Remove from heat.

In bowl, combine BBQ glaze mix and brown sugar. Rub mix into pork, covering completely.

Place pork into slow cooker. Cover & cook on high heat 5-6 hours. Turn off heat and remove lid. Let rest 20 minutes. Cut and serve.

Makes GREAT pork sandwiches!!!

Summer Corn Salsa

6-7 Roma tomatoes diced

2 Avacados diced

1/4 red onion diced - optional

1 can corn - drained

1 can black beans - drained

1 Packet Good Seasons- Italian All Natural

Put all above in a bowl.

Mix in separate bowl:

1/2 cup Olive Oil

1/3 cup Red Wine Vineager

2 T water

-Mix packet, olive oil, vineager & water

-Pour over mixed items from above

-Refrigerate 1/2 hour before serving

Summer Squash Muffins

3 eggs

2 cups flour

1 cup oil

2 tsp. vanilla

3 cups flour

3 tsp. baking powder

2 tsp. cinnamon

2 tsp. nutmeg

2 cups shredded summer squash

Preheat oven to 325 degrees. Line muffin tin with papers or grease bottoms. Beat eggs until fluffy. Beat in sugar, oil and vanilla. Mix in flour, baking powder, cinnamon, and nutmeg. Flod in squash. Bake 30-40 minutes or until toothpick comes out clean when inserted.

Zucchini Bread

3 cups shredded zucchini (2 to 3 medium)
1 2/3 cups sugar
2/3 cup vegetable oil
2 teaspoons vanilla
4 eggs
3 cups all-purpose or whole wheat flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon baking powder
1/2 cup coarsely chopped nuts
1/2 cup raisins, if desired

1. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 (8x4-inch) loaf pans or 1 (9x5-inch) loaf pan with shortening or cooking spray.
2. In large bowl, stir zucchini, sugar, oil, vanilla and eggs until well mixed. Stir in remaining ingredients except nuts and raisins. Stir in nuts and raisins. Divide batter evenly between 8-inch pans or pour into 9-inch pan.
3. Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes, or until toothpick inserted in center comes out clean. Cool in pans on cooling rack 10 minutes.
4. Loosen sides of loaves from pans; remove from pans and place top side up on cooling rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Chicken Masala

4 boneless skinless chicken breasts, halves
1/3 cup flour
2 T. canola oil
1 onion, chopped
1 t. minced garlic
1 can (14.5oz) diced tomatoes, drained
1 cup light coconut milk
1/2 cup cream of chicken soup
1 T. + 2 t. garam masala seasoning
1 cup frozen peas
salt and pepper to taste

Place chicken and flour in resealable bag, toss to coat. Set aside. In large skillet, heat oil over med-high heat. Brown chicken breasts on both sides. Remove and set aside. Add onion and garlic to skillet. Saute until soft. Add remaining ingredients, except peas, stir to combine. Bring mix to boil. Reduce heat and return browned chicken to skillet. Simmer 15 minutes. Add froxen peas. Return to simmer and cook for 10 minutes more. Serve with hot rice, egg noodles, or couscous.

Oreo Cookie Dessert

1 (15oz.) pkg. Oreo Cookies, crushed
1/2 c. melted butter
1 (8oz) cream cheese
1 (16oz) cool whip
1 c. powdered sugar
1 lg. box instant chocolate pudding
2 c. milk

Set aside 1/2 c. cookie crumbs. Mix remaining crumbs with butter. Press into 9x13" pan. Refrigerate 1 hour. Mix cream cheese, powdered sugar, and half the cool whip. Spread over cookie layer and refrigerate 1 hour. Mix pudding per package directions and spread on top of cheese layer. Set about 15 minutes. Top with cool whip. Sprinkle with remaining cookie crumbs.

French Dressing

1/2 C. ketchup
1/2 c. vinegar
1/2 c. salad oil
1 1/2 tsp. celery seed
1 1/2 tsp. paprika
1/4 tsp. salt
1/2 tsp. garlic powder
1 tsp. onion
1 1/2 c. sugar

Put it all in a blender and mix well. I store it in an clean, empty ketchup bottle.

Super Easy Doughnuts

Ingredients:

Peanut oil, for frying
1 teaspoon ground cinnamon
1/4 cup sugar

Icings:
2 cups confectioners' sugar, divided
5 tablespoons milk, divided
1 teaspoon vanilla extract
1/4 cup cocoa powder
2 cans large buttermilk biscuits
Colored sprinkles
Chocolate sprinkles

Directions:
Heat 2 inches peanut oil in a large pot or Dutch oven to 350 degrees F.
In a shallow bowl, stir together the ground cinnamon and sugar and set aside. In a small bowl, whisk together 1 cup of confectioners' sugar, 2 tablespoons of milk and 1 teaspoon of vanilla extract, set aside. This is the vanilla icing. In another bowl, whisk together 1 cup of confectioners' sugar, 1/4 cup of cocoa powder and 3 tablespoons of milk and set aside. This is the chocolate icing.
Lay out the biscuits on a cutting board and with a 1 1/2-inch round cookie or biscuit cutter, cut out a hole from the middle of each biscuit. Fry them in the oil until golden and then flip with tongs to fry the other side. You can even fry the donut holes. Drain on paper towels and then toss in the cinnamon-sugar or ice and decorate with sprinkles, as desired.

Baby Wipes

1 large roll Bounty paper towels
2cups warm water
2 T. baby oil
1 T. baby wash
1 plastic container with lid

Cut toweling to fit container. Mix oil, water, and wash. Pour over toweling in plastic container and keep sealed tightly.

Kid's Finger Paint

2 T. cornstartch
2 T. cool water
1 C. boiling water
food coloring

Mix the cool water and cornstarch. Add boiling water and stir. Mixture should thicken as you stir. When mixture has cooked, divide into small cups. Add food coloring and mix paint.

Spring Poppyseed Salad

salad recipe:
Romaine lettuce
celery
red onion
cauliflower
cashews
Marzetti's poppyseed dressing

You can mix it all together, but save the cashews and dressing until right before you are going to eat. Enjoy!

Strawberry Cake

Cake: 1 package Strawberry Supreme cake mix
2 (10 oz.) pkgs sweetened, frozen sliced stawberries
Topping: 1 pkg (4 serving size) vanilla instant pudding & pies filling
1 cup milk
2 cups cool whip
fresh strawberries

Preheat oven to 350 degrees. Grease & flour 9x13 pan. Prepare and bake cake according to package directions. Poke holes 1 inch apart in top of cake using handle of a wooden spoon. Puree thawed strawberries in blender. Spoon evenly over top of cake allowing to soak into holes.

For topping, prepare pudding mix following pkg directions using 1 cup milk. Fold cool whip into pudding mix. Spread over cake. Garnish with fresh strawberries. Refrigerate at least 4 hours and serve.

Easter Eggs

Each year I put out a large wooden bowl filled with homemade Easter eggs. Some of them Grandma made for me, some I made throughout the years, and some I bought because I couldn't pass them by. My Grandma has a larger bowl with far more eggs, but it makes her smile when she sees mine, because she feels like she's passing down her traditions to me.

Strawberry Shortcake Cookies

2 cups strawberries, clean, hulled, and diced
1 tsp. lemon juice
1/2 cup + 1 T. granulated sugar
2 cups flour
2 tsp. baking powder
1/2 tsp. salt
6 T. cold butter cut into small pieces
2/3 cup heavy cream
raw sugar for sprinkling

Preheat oven to 375 degrees. Combine strawberries, lemon juice, and 2 T. granulated sugar. Whisk together flour, baking powder, salt, and remaining 7 T. granulated sugar in large bowl. Cut in the butter (or rub with your fingers) until mixture is crumbly. Stir in cream until soft dough forms, then stir in strawberries.

Drop by spoonfuls on lightly sprayed baking sheet. Sprinkle with raw sugar and bake until golden brown, 20-25 minutes. Allow to cool & enjoy!

Peanut Butter Cake!

Cake:

1 c. butter
1 cup water
3/4 c. peanut butter
2 c. sugar
2 c. flour
1 tsp. baking soda
1 tsp. vanilla
1/2 c. sour cream
2 eggs

Cream peanut butter, water and butter together. Add sugar, flour and soda. Then mix in eggs, vanilla and sour cream. Mix well. Bake at 350 degrees for 30 minutes in a 10x13 greased pan. Cool then frost.

Frosting:

3/4 c. butter (softened, not melted)
3/4 c. peanut butter
1 tsp. vanilla
3 Tbsp. milk
1 il. (3+3/4 c.) powdered sugar

Combine butter, peanut butter, vanilla, and milk. Add powdered sugar and mix well.

Chocolate Chip Cake

1/2 cup butter
1/2 cup sugar
1 tsp. vanilla
2 eggs
1 cup sour cream
1 tsp. baking powder
2 cups flour
1 tsp. baking soda
1/4 tsp. salt
12 oz. (1 bag) choclate chips

Cream together butter and sugar; add vanilla, eggs and sour cream; mix well. Sift dry ingredients and add to wet mixture. Add 3/4 of the choclate chips. Pour into greased and floured tube pan (or brownie pan) and sprinkle with remaining chocolate chips. Bake at 350 degrees for 45 minutes.

Homemade Easter Basket

Supplies:
1 empty OJ or Milk container, clean and dry
1 roll masking tape
4 paper clips (or clothespins)
some good tacky glue
brown shoe polish
an old rag
scissors

Using the scissors, cut off the bottom 1/3 of the juice container. Cut 2 (1/2 inch wide x 5 inch long) strips up the side of the container. Using glue and paper clips secure handles to insides of square container. Allow glue to dry. Remove paper clips. Cut small squares of masking tape and layer in whatever pattern you like to the outsides, inside, and handle of basket. The darker the colors on your container, then the more layers of tape you'll have to use. Make sure tape is secure by pressing down the edges as you go. Using an old rag, apply brown shoe polish in circular motions. Allow to dry. Fill with 1/2 dozen eggs, or assorted treats.

P.S. This also makes a GREAT May-day basket to fill with flowers for a friend!

Best Ever Oatmeal Cookies

1 cup Butter Flavor Crisco
1 cup packed brown sugar
1 cup granulated sugar
2 eggs
1 tsp. vanilla
3 cups old-fashioned rolled oats
1 cup flour
1 tsp. baking soda
1 tsp. wheat germ (optional- but worth the purchase! It's good for you!)
12 oz. chocolate * or 1 1/2 cups golden raisins (optional)

*Martha Stewart says to use good quality baking chunks, personally, I use Hersey's Kisses that I cut into chunks. I always seem to have enough of those around.

Preheat oven to 350 degreees. Cream Crisco, sugars and egg together with a wooden spoon. Add vanilla and stir. In separate bowl combine, oats, flour, soda, and wheat germ together. Stir into creamed mix to combine. Add chocolate chunks or raisins and combine.

Use a small scoop and drop by spoonsful on ungreased baking sheet. Bake until edges are just golden (know your oven) about 14 minutes for small cookies and 18 minutes for large ones.

Chewy and crispy all at once! Yum Yummy!

Three Layer No Bake Cookies

1/2 cup butter
1/4 cup sugar
1/4 cup cocoa
1 egg
1 tsp vanilla
2 cups graham cracker crumbs
1/2 cup chopped nuts
1/2 cup butter (again)
3 Tbsp. milk
2 cups powdered sugar
2 cups chocolate chips
1/2 cup butter (yes, again)

First layer: Add egg to 1/2 cup butter, sugar, and cocoa which have been melted together. Cook on medium 5 minutes. Add vanilla, graham cracker crumbs and nuts. Pat into 9-inch square pan.

Second layer: Stir together 1/2 cup butter, milk, powdered sugar and put on first layer.

Thrid layer: Melt together choclate chips and 1/2 cup butter and pour over second layer. Refrigerate and cut into squares.

Carmel Nut Brownies

1 package German Chocolate cake mix
1 stick butter, melted
2/3 cup evaporated milk, divided
3/4 cup nuts, chopped (I use walnuts)
6 oz. semi-sweet chocolate chips
1 pkg. caramels (about 35)

Preheat oven to 350 degress. Combine cake mix, butter, 1/3 cup milk and nuts. Press 1/2 of mixture into greased 9x13 pan. Bake 6 minutes. Remove from oven and sprinkle with chocolate chips. Melt caramels and 1/3 cup milk in microwave. Pour over top of baked cake mix. Press remaining batter into small patties. Lay on top of caramels, in pieces. Bake 18 minutes longer. Enjoy!

Not intentionally, but I have a bunch of cookie recipes that I really want to share first. Be patient, other recipes to follow. I'm really enjoying blogging- more than I thought. Thanks for the notes of encouragement. I'm so blessed!

"Those who dance are considered insane by those who cannot hear the music!" George Carlin

Pineapple Cookies

2 eggs
1 cup Butter Flavor Crisco
1 cup white sugar
1 cup brown sugar
2 tsp. vanilla
1 cup crushed pineapple, juice and all
1 tsp. baking soda
1/2 tsp. salt
2 tsp. baking powder
4 cups flour

Preheat oven to 375 degrees. In a large bowl, combine eggs, shortening, sugars, and vanilla with a large wood spoon. Add pineapple and gently stir. Add flour, soda, salt and baking powder and gently combine. Drop by spoonsful on gently sprayed cookie sheet. Bake at 12-15 minutes.

This is a nice cake-like cookie that my grandma gave me & everyone loves it! Enjoy!

Chocolate Chip Cookies

1 cup Butter Flavor Crisco
2 eggs
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp. vanilla
1 tsp. baking soda
1 tsp. salt
2 cups flour
1/2 package Nestle Toll House Morsels

Preheat oven to 375 degrees. In large bowl, cream together with a WOOD SPOON crisco, eggs, sugars, vanilla, soda, and salt until smooth and creamy. Add flour and combine well. Gently fold in chocolate morsels until well mixed. Drop by teaspoonfuls onto ungreased cookie sheeet. Bake at 8 minutes or until edges are just starting to brown. Don't overbake! My motto is: Know Thy Oven! Let cool on baking sheet. Enjoy!!!