This recipe is so ridiculously easy, even I can do it!

If you've read through my blog then you know that I am a complete and total moron in the kitchen.  Baking is not my thing and I almost always find a way to screw up even the easiest of recipes.  Boxed mixes?  Yeah I can screw those up like nobody's business!

About a year ago one of my good friends who has Celiac's shared a gluten free peanut butter cookie recipe with me.  I had recently been tested for gluten allergies and my test came back positive for gliadin (a protein found in gluten).  I begrudgingly started my gluten free diet but I was dying for some sweets and the gluten free cookies in the store were nasty and extremely overpriced.  No thanks! I can eat cardboard for free!

My friend emailed me and said, "I have the perfect recipe for you. It's called the 3 ingredient peanut butter cookie recipe….and it's super easy".   Now I must mention here that my friend did not invent this recipe.  She found it on Allrecipes.com and it's a pretty popular recipe:

http://allrecipes.com/Recipe/Three-Ingredient-Peanut-Butter-Cookies/

I changed it up just a teeny little bit though as I use Crisco instead of parchment paper but it's up to you.

Here is what you will need:

1 cup of peanut butter
1 cup of white sugar
1 egg
Parchment paper or Crisco

Mix the 3 ingredients together and then lightly grease your cookie sheet with Crisco.  Then place the cookie balls on the sheet.   Take a fork and slightly flatten them and then make a criss cross pattern.

See, it's so easy even a 7 year old can do it! 

Ignore my ghetto fabulous cookie sheets!  

I don't invest much in bakeware since I hate to bake. 

Bake at 350 degrees (on the top rack) for approx 6-8 minutes. Mine are usually done by 7 minutes. Do not overcook these!  They will not taste very good and you will be pissed off that you wasted so much peanut butter since it does take quite a bit.  Seriously 6-7 minutes is usually all you need, and they should never take more than 8 minutes!   Then let the cookies cool before removing from the sheet or you'll have a big old crumbled mess (yes, I learned this the hard way the first time I made these and got anxious and tried to pry them off the sheet too fast).

This recipe makes about a dozen and a half cookies so I end up making 2 full batches because a dozen and a half cookies is NOT enough for a family of 7!  So my advice would be to double the recipe above.

These are the best peanut butter cookies you will ever eat and I love them so much that I can no longer eat peanut butter cookies from other places because they just don't compare and I find myself wanting to say, "My peanut butter cookies are better than yours".

So there you go!  A recipe so easy that even *I* can do it!!!!!  So you know it's gotta be easy right?! 

Oh Christmas Crack How I Love You!

and oh how much my ass has grown since I discovered you!!!!! 

~Christmas Crack Recipe~
1 cup butter (do not use margarine - this is not a healthy recipe)
1 cup packed brown sugar
1 bag semi-sweet chocolate chips
1 1/2 sleeves Saltine crackers
1 cup of chopped nuts (we don't use because i'm allergic)

Preheat over to 350 degrees. Line a bar pan or cookie sheet (the pan/sheet should have a rim so that it can hold the goodness in) with aluminum foil. I also spray the foil with cooking spray, just to prevent any sticking. Next, line foil with rows of Saltine crackers. 

Next, melt the butter and combine it with brown sugar in a small sauce pan. Bring to boil and boil for two minutes. This now caramel syrup will be very hot so be careful. Pour the caramel evenly over Saltines and bake for 10 minutes.

Immediately after removing from the oven, pour the chocolate chips over the crackers. Let stand for two minutes or until chips are soft. Spread the chocolate as evenly as possible over the crackers and then top with the nuts. Refrigerate until hard. Break into pieces.