Recipes

Have a Peanut Allergy, but still want to make spider cookies, no fear:

• Use Rolo's instead of Mini Reeses
  
• Remove the peanut butter, and replace with an equal amount of Unsalted Butter (3/4 cup); use 1 and 3/4 cup of flour instead, to help with the density lost from not using the peanut butter

Ingredient Prep:

• Unwrap (if not unwrapped) about 24 mini Reese's cups, place in a bowl and put in the freezer. This helps them to maintain their shape once added to the hot cookies.
• Preheat the oven to 350ºF.
• In a mixing bowl, combine the butter, brown sugar, and sugar. Beat with an electric mixer for 1 minute, until smooth and fluffy.
• Add in the peanut butter, egg, and vanilla extract, beat again, less than 1 minute.
• Add in the flour, baking soda, baking powder and salt, mixing on low or with a spatula just until combined.
Be careful not to over mix.
• Use a small cookie scoop or tablespoon to form tablespoon sized balls from the dough. Roll the dough between your hands to form a uniform ball, then roll in granulated sugar.

Baking:

• Place the cookies 2-3 inches apart on a parchment lined baking sheet and bake for 8-11 minutes or until the edges of the cookies begin to crack and turn golden in color.

Cooling:

• Remove the cookies from the oven and press a mini Reese’s cup into the center of each cookie.
• Allow the cookies to cool for 15-20 minutes before moving to cooling rack.
• Moving the cookies while they are still warm can cause the Reese’s cup to sink, losing its shape.

Finishing Touches:

• Place the chocolate sprinkles around the Reese's to resemble legs
• Place the candy eyes on the Reese's to bring the spider to life!

• Preheat oven to 325°F.
• Cube bread into 1-inch cubes, once done place these in a large bowl.
• Drizzle the melted butter over the cubed bread; toss lightly to coat all the cubes.
• Combine sugar and cinnamon in a small bowl.
• Sprinkle cinnamon-sugar mix over the bread; toss lightly again to mix well.
• Spread bread cubes in a single layer on ungreased baking sheet.
• Bake for 25 minutes or until bread is golden and fragrant, turning once or twice.
• Let cool for 5 minutes, and then serve warm or at room temperature.

• Preheat oven to 350 °F. Line the baking sheet with parchment paper.
• Carefully slice your thawed pretzel in half, crosswise, using a serrated knife.
• Combine the mustard and mayonnaise in a small bowl. Then Spread the mixture on the bottom half of your pretzel.
• Top with 2 ham slices, 1 cheese slice, and place the top half of the pretzel on top.
• Place your sandwich on to the prepared baking sheet. Using the basting brush and 1/4 Tbsp of water, brush the top of the sandwiches with water. Sprinkle with salt from packet.
• Place into your preheated oven, and bake for 8 minutes, or until cheese is melted to your liking.

• View notes section below and choose ONE substitution to try in the recipe.
• Preheat oven to 350.
• In a large bowl, cream the butter, oil and sugars together. (either with fork or electric mixer)
• Add eggs and beat until fluffy. (either with fork or electric mixer)
• Add baking soda, salt, powder, vanilla and flour.
• Mix well. (either with fork, rubber spatula, or electric mixer)
• Fold in sprinkles with a rubber spatula
• Use cookie scoop (or roll into about 1 1/2 inch balls) and put on greased cookie tray or parchment paper.
• Top with 4-5 M&Ms.
• Bake at 350 for 7-8 minutes.
• Let cool completely before removing from tray.