Peanut butter cookies with a hershey's kiss on top

So simple! My kids love these! These are my emergency snack for my daughter if we are going somewhere that will have desserts that I know she won't be able to have.

1 cup creamy peanut butter
3/4 cup sugar
1 large egg
1/2 tsp baking soda
1/4 tsp salt
1 cup semisweet morsals OR enough hersheys kisses for each cookie 16-20 depending how large of a cookie you make.

Preheat oven to 350 degrees.. Stir together 1st 5 ingredients in med. bowl until well blended. Stir in choc. chips, if using them instead of the hershey's on top.

Drop dough on cookie sheet 2 inches apart. I round them out.

Bake at 350 for 12-14 minutes or until puffed and lightly browned. If using the kiss on top, remove pan from oven place kiss on top push down just slightly and it will mold there. Not too hard or the choc. will melt. Let cool. ENJOY!!

Pumpkin Chocolate Chip Muffins

Thanks to Money Saving Mom, I got this FABULOUS recipe! I took hers and made mine gluten free style! Wow! YUUUMMY! I had taken the kids 3 large pumpkins that we had for the fall and cooked them today. I got about 14 pints of pumpkin to use so I thought I would start with these muffins. Here is the recipe:

Pumpkin Chocolate Chip Muffins

4 eggs
2 cups sugar
1 (16 oz.) can pureed pumpkin I used FRESH pureed pumpkin
1 1/2 cups oil
3 cups flour -gluten free
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
1 package chocolate chips

I added 3/4 teaspoon xanthum gum and 1 teaspoon vanilla

Gluten free flour mix comes from the Book Gluten Free Baking I use it as my staple...it is the best I have found so far...you make it with 2 cups brown rice flour, 1/3 cup tapioca flour and 2/3 cup potato starch (use stone ground for all) I use Bob's Red Mill and it works fine.

In a large mixing bowl, beat eggs, sugar, pumpkin, and oil until smooth. Add in dry ingredients and mix well. Fold in chocolate chips. Fill greased or paper-lined muffin cups 3/4 full. Bake 16-20 minutes at 400 degrees. Makes 24-30 muffins.

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Peanut butter bars.....Yum!

My mother in law recently shared this recipe with me and the kids...including the big kid LOVE it!
They are peanut butter bars and very simple to make.

1 cup peanut butter
1 cup Karo syrup
1 cup confectioner's sugar
1 cup dry powdered milk

Mix all ingredients together and put in an 8x8 pan in the fridge. Cut and enjoy. We haven't tried this yet, but you could also roll them into balls and dip them in chocolate. I am thinking this will be fun for the holidays and put some sprinkles on them!

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A Yummy Summertime Favorite

This is a yummy recipe that I have adapted to be gluten free. I just have found some great noodles...but the package got thrown away before I could get the name of them. They are on sale this week at Whole Foods, so my plan is to go get more...many more packages. I think these are the best noodles I have found so far since being gluten free. They claim to be not mushy and that is what made me want to try them. A lot of the brown rice noodles and even the corn noodles can become really mushy. These were just like regular wheat noodles, not mushy at all. They were yummy!
Ok, for the recipe: And by the way, I don't measure my ingredients very often, so you just need to go by taste.

For the tomato sauce:
Several diced tomatoes
salt
basil
oregano
minced garlic
pepper
olive oil
Mix all together and if possible set in fridge for a few hours.

Cook noodles according to package directions, drain, rinse well. Put into a large serving bowl. Pour tomato mixture on noodles add chopped black olives and feta cheese. Toss, serve and enjoy!