Cocoa Peanut Butter Cookie Mix

Cocoa Peanut Butter Cookie Mix






1 cup packed brown sugar

1-1/2 cups packed confectioners' sugar

3/4 cup cocoa

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt



In a separate bowl, mix together the flour, baking powder and salt. Layer ingredients in order given in a 1 quart ''wide mouth'' canning jar. Clean the inside of the jar with a dry paper towel after adding the confectioners' sugar and after adding the cocoa powder. Be sure to pack everything down firmly before adding the flour mixture, it will be a tight fit.





Instructions to attach to Jar: Cocoa Peanut Butter Cookies: Empty jar of cookie mix into large mixing bowl. Use your hands to thoroughly blend mix. Add: 1/2 cup butter or margarine, softened at room temperature. DO NOT USE DIET MARGARINE. Add 1/2 cup creamy peanut butter, 1 egg, slightly beaten, and 1 teaspoon of vanilla. Mix until completely blended. You will need to use your hands to finish mixing. Shape into walnut sized balls and place 2 inches apart on a parchment lined baking sheets. DO NOT USE WAXED PAPER. Press balls down with a fork. Bake at 350 degrees F (175 degrees C) for 9 to 11 minutes until edges are browned. Cool 5 minutes on baking sheet then transfer to a cooling rack to finish cooling. Makes 3 dozen cookies.

Frozen Peach Yogurt

Frozen Peach Yogurt






1 can (14 ounce size) peaches in juice, no sugar added

2 cups plain yogurt

1/2 teaspoon vanilla

2/3 cup sugar substitute





Drain peaches reserving 1/2 cup of juice. Puree peaches in blender. Add yogurt, reserved juice, and sweetener; blend until combined.



Pour into freezer bowl of ice cream machine, turn machine ON and let mix until frozen, about 25-30 minutes.



If desired, pour frozen yogurt into plastic container and place in freezer until firm, about 2 hours.

Chocolate Press Cookies

Chocolate Press Cookies






5/8 cup shortening

1 3/4 cups white sugar

1 beaten egg

1/2 teaspoon vanilla extract

2 teaspoons milk

2 cups all-purpose flour

6 tablespoons unsweetened cocoa powder

1/2 teaspoon salt

1/4 cup multicolored candy sprinkles (optional)





Preheat the oven to 350 degrees F (175 degrees C).

In a medium bowl, cream together the shortening and sugar until smooth. Beat in the egg, and stir in vanilla and milk. Combine the flour, cocoa, and salt; stir into the creamed mixture until just blended. Fill cookie press, and press onto ungreased baking sheets. Decorate with sprinkles if desired.

Bake for 10 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.