No-bake cheesecake filling

This tangy cheesecake filling does triple time as a fruit dip and a unique peanut butter cookie sandwich filling.

Ingredients:

6 oz Cream cheese
4 oz Goat cheese
1/4 cup Sugar
1/4 cup Honey
1/4 cup Greek-style yogurt
2 Tbsp Heavy Cream

Method:
1.  Combine all ingredients in a large bowl and beat together until sugar dissolves, or about 5 minutes.  Place in refrigerator to chill overnight.

  It's unique, it's tangy and it's easy!

Peanut butter cookies- the drop cookie method

This is the traditional method for making a peanut butter cookie.  I prefer peanut butter chocolate chip or peanut butter butterscotch chip cookies myself, so note the addition of chocolate chips in this recipe.

Ingredients: 
1 cup Peanut butter
1/2 cup Butter
1/4 cup Butter flavor shortening (to prevent that cookie spread!)
1 cup Brown sugar
1 tsp Molasses
2 Large eggs
1 tsp Vanilla extract
2 1/2 cups AP flour
1 tsp Baking soda
1/2 tsp Salt
1 bag Chocolate chips or butterscotch chips

Method:
1.  Preheat oven to 375 degrees F.  Line a cookie sheet with parchment, set aside.  In bowl of mixer, beat peanut butter, butter,  and shortening using paddle attachment.  Add in sugar and molasses, beat until light and fluffy.

2.  Add in eggs, one at a time and beat until full combined.  Add in vanilla, mix well.  All at once, add in your flour, baking soda and salt.  Mix until just combined.  Add in chocolate chips, mix until well distributed. 

3.  Using a cookie scoop or tablespoon, form 1 inch balls and place 1 inch apart on cookie sheet.  Press down with spoon or hands, lightly.  Bake in preheated oven for about 10 minutes, then remove from oven and allow to rest on baking sheet for 2 or 3 minutes before moving to wire rack to cool.  Repeat until all cookie dough has been used.

Peanut butter cookies- the macaroon method

This recipe is so easy, so fast, and so delicious it might just become your new go to. 

Ingredients:
1 cup Peanut butter
1 cup Brown sugar
1 Egg
1 tsp Vanilla extract (optional)
Flour, for coating hands when rolling cookies
1 cup Granulated sugar (optional)

Method:
1.  Preheat oven to 350 degrees F.  In bowl of mixer, combine peanut butter, brown sugar, egg and vanilla (if desired).  Beat until well mixed.

2.  Line a cookie sheet with parchment. *** Pour granulated sugar into low bowl.  Coat your hands generously with flour and roll dough into 1 inch balls.  Roll each ball in sugar, place on cookie sheet.   Press down cookie with back of spoon.

3.  Bake for 8-10 minutes, remove and cool on wire rack.  Eat and enjoy!

TIP:  While the cookies are still warm from the oven, use your thumb to press down in the center of the cookie.  You can either put a little bit of your favorite jam for a PB & J cookie or pour in a little chocolate ganache. 

*** Note!  I didn't have any parchment paper left, so I greased my cookie sheet with shortening and sprinkled it with flour.