No Bake Peanut Butter Pretzel Cookies

1 cup light corn syrup
1-1/4 cup peanut butter
1 cup sugar
1 tsp. vanilla
dash sea salt
3 cups rice crispy cereal
1 cup roughly crushed pretzels
1 cup semi-sweet chocolate chips
dash of sea salt for tops if desired

1.  Line a baking sheet with parchment paper.

2.  Measure cereal and pretzels and put in a large measuring cup or bowl.

3.  In a large saucepan (5 quart) add peanut butter, sugar, and corn syrup.  Cook over medium heat until smooth and creamy, stirring occasionally.

4.  Remove from heat and add vanilla and dash of sea salt.  Stir.

5.  Add cereal and pretzels and toss until coated.

6.  Let cereal mixture sit for 3-5 minutes until it has cooled slightly.  It needs to be cooled enough that the chocolate chips don't get completely melted but not completely set up either.  ( I like my chocolate chips to completely melt so do your preference).

7.  Add chocolate chips and and quickly toss to incorporate.

8.  Scoop cookie onto lined baking sheet.  Put sea salt on top if desired.  Let sit until cool and firm.  Makes about 30.

From Little Dairy of the Prairie

Cabbage Salsa

1 head cabbage, shredded fine
1 tomato, diced small (no pulp)
1 bunch green onions, cut small
1/2 red onion, diced small
1 jalapeno, seeded and diced
1 bunch cilantro, chopped fine
1/3 cup olive oil (maybe less depending on size of cabbage)
1 TBS rice vinegar
1/2 tsp garlic salt
1/2 tsp pepper
2 dashes ground red pepper

1.  Mix all ingredients together in a large bowl.

2.  Serve with tortilla chips, etc.  Store leftovers covered in refrigerator.

Molten Chocolate Lava Cakes

4 oz. semi-sweet chocolate, roughly chopped
2 oz. bittersweet chocolate, roughly chopped
3/4 cup butter, diced into 1 TBS pieces (plus more to butter pan)
1-1/2 cups powdered sugar
1/8 tsp salt
3 large eggs
3 egg yolks
1 tsp vanilla
1/2 cup all-purpose flour

vanilla ice cream, sweetened whipped cream, raspberries, chocolate sauce or caramel sauce for serving

1.  Preheat oven to 425℉.  Butter 6 wells of a jumbo muffin pan or six 6 oz. ramekins with softened butter, set aside.  Grease well so they don't stick.

2.  Place chocolate and butter in a medium microwave safe mixing bowl and heat on high power for 30 seconds, remove and stir.  Return to microwave and heat 30 seconds longer, stir well.  If the mixture is still not melted continue to heat in 15 second intervals until melted and stirred smooth.  Let cool slightly.

3.  Stir in powdered sugar and salt. (It's pretty thick).  Then mix in eggs, egg yolks and vanilla.  Then fold in flour.  Stir until fully incorporated.

4.  Divide batter among prepared muffin well, filling each about 2/3 full.  (about 1/2 cup in each)  If using ramekins put them on a baking sheet.

5.  Bake until edges are set but center is still soft, about 10-12 minutes.  Remove from oven and cool 1-2 minutes (run knife around edge if they don't seem loose.  Invert onto rectangle surface then transfer to dessert plates and top as desired.  (I used a cutting board covered in foil).  Serve warm. 

From Cooking Classy

Super Soft Snickerdoodle Cookies

1 cup butter (2 sticks)
1/2 cup dark brown sugar
1 cup white sugar
3 cups flour
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. baking soda
1/2 tsp. salt
3 eggs
1 tsp. vanilla extract

Cinnamon/Sugar Mixture:
1/4 cup white sugar
1 TBS cinnamon
1/4 tsp. nutmeg

1.  Preheat oven to 425℉. 

2.  Melt butter in microwave or saucepan and let cool while you mix the dry ingredients together. (Sugars, flour, spices, baking soda, and salt)

3.  Whisk the eggs into the cooled butter and then add the vanilla. 

4.  Stir the wet ingredients into the dry ingredients, stirring just until it comes together.

5.  In a shallow bowl mix together the sugar, cinnamon, and nutmeg together. 

6.  Form small (1-1/2 inch) balls of dough and roll them in the cinnamon sugar  nutmeg mixture. Place them on a unlined, ungreased baking sheet and flatten slightly.  Bake for 7 minutes them remove and let cool on the baking sheet for 5 minutes.  Remove to wire rack to cool.

7.  The dough can be refrigerated for up to 5 days if well wrapped.  You can also freeze in logs. 

Makes about 3 dozen cookies.

From thekitchn