Reese's Peanut Butter Cup Cookies

For Christmas, my daughter's class created a class cookbook.  This is part of the opening:

When it's cold outside and there is nothing to do.

Open this cookbook and out of the blue

You will find many yummy treats, 

Delicious recipes you will love to eat.

Instead of turning the television on, 

We can make something good that will not last long.

We have had a great time picking her friends' recipes; she has a story to go with each recipe.  I hope she will share a story each time we use it (like I do when I hang my student's ornaments on my tree).

We plan to make these, package them in cellophane, and tie with red ribbon as a small gift on Valentine's Day.  I will be taking all of those leftover Reese's cups that were in stockings, on cookie trays, and on sale counters; they will all go in the freezer until February when I make them as small gifts.

INGREDIENTS:

Photobombing Emma!  

• 1/2 cup butter, softened
• 1/2 cup sugar
• 1/2 cup brown sugar, packed
• 1 egg
• 2 T. milk
• 1 tsp. vanilla 
• 1/2 cup peanut butter
• 1 3/4 cup flour
• 1 tsp. baking soda
• 1/2 tsp. salt

DIRECTIONS:

1. Heat oven to 375 degrees Fahrenheit. 
2. Sift together flour, baking soda, and salt; set aside.
3. Add egg, milk, and vanilla.  Mix well; add peanut butter. Mix.  Add dry mixture. Mix.
4. Form dough into 1 inch balls. (i used a cookie scoop...but kids can do just as well :) )
5. Roll in sugar, place in mini-muffin pan.
6. Using end of a wooden spoon, make a hole in the center about half way down.
7. Bake 8-12 minutes.
8. Place peanut butter cup in hole when you take them out of the oven.  Let cool 10 minutes before transferring to rack.

DIFFICULTY: Easy

TIME: 25 minute prep, 12  minutes baking time

SOURCE: my daughter's first grade teacher

Cheesy Twice-Baked Butternut Squash

Just when I thought I had found my favorite butternut squash dish, this one came along and rose quickly to the top.  In fact, after our CSA squash was exhausted, I found myself shopping for more at the grocery store.  I doubled this recipe and took it to Thanksgiving dinner at my parents' house, where the small amount that was left after dinner was gone by the end of the evening as people went back for more.  I have even made it a couple of times since Thanksgiving, taking advantage of the seasonal produce sales.  This is my kids' and husband's favorite way to eat butternut squash, hands down.

INGREDIENTS:

• 1 butternut squash (~2 lb.)
• 1 cup water
• 3/4 cup Shredded Sharp Cheddar Cheese
• 1/2 cup Sour Cream
• 1 Tbsp. chopped fresh chives
• 1/8 tsp.  paprika
• 6 RITZ Crackers, crushed (about 1/4 cup)
• 1 Tbsp. butter, melted

DIRECTIONS:

1. Heat oven to 425ºF.
2. Cut squash lengthwise in half; scoop out seeds. Add water to 13x9-inch baking dish; place squash, cut sides down, in dish. Cover.
3. Bake 40 min. or until squash is tender when pierced with knife. Cool 10 min. Transfer squash to cutting board; drain liquid from dish.
4. Scoop out squash into medium bowl, leaving 1/4-inch-thick shells. Add cheese, sour cream, chives and paprika to squash flesh; mix well. Spoon into shells. Mix cracker crumbs and butter; sprinkle over squash. Return to baking dish. Alternatively: Rather than putting the mixture back into the shells, you can put it into a small baking dish.
5. Bake 22 to 24 min. or until heated through.

Difficulty: Easy

Time: about 1 hour and 20 miutes, most of which is hands-off time

Source: www.kraftfoods.com