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Monday, May 2, 2005 newsletter has been posted online. http://www.nancys-kitchen.com/newsletter-may-2.htm Newsletter Link for AOL Users <a href="http://www.nancys-kitchen.com/newsletter-may-2.htm";> Recipe Exchange Online Newsletter May 2, 2005</a> Having problems viewing the page. Try cut and pasting the link in your browser. If that doesn't work type the address into the address bar. There will be no Saturday newsletter. Send your recipes and requests to [EMAIL PROTECTED] ===================== Thought for the Day When it comes to body language, some people have better vocabularies than others. There are several recipes for meat marinades included in today's newsletter. Index for the online newsletters http://www.nancys-kitchen.com/newsletter-index.htm Coupons, Product Samples and other F r e e b i e s http://www.recipe-greeting-cards.com/freebies-free-stuff.htm Egg Info and Recipes http://www.recipe-greeting-cards.com/egg-safety-and-recipes.htm Apricot Recipes http://www.recipe-greeting-cards.com/apricot-recipes.htm Bread Recipes http://www.recipe-greeting-cards.com/bread-recipes.htm Helpful Tips, Hints and Information http://www.nancys-kitchen.com/newsletter-index.htm ===================== Peanut Butter Chocolate Chip Cookie Recipe 1 cup butter 1/3 cup granulated sugar 3/4 cup brown sugar 1/4 teaspoon salt 1 cup peanut butter 2 tablespoons honey 1 large egg 1 teaspoon vanilla extract 1-3/4 cup all-purpose flour 1/2 teaspoon baking soda 1-1/2 cups semisweet chocolate chips 1-1/4 cups salted snack-type peanuts Bake at 375 for nine minutes. Preheat the oven to 375 degrees 1. Cream the butter and sugars together with the paddle attachment of your mixer. Add the salt, peanut butter, honey, egg, and vanilla and beat until smooth. 2. Add the flour and baking soda and beat until combined. 3. Mix in the chocolate chips and peanuts. 4. Drop tablespoons of dough on an ungreased baking sheet leaving room for the cookies to spread. Pat the dough down with the back of a spoon until 1/2 inch thick. 5. Bake for nine minutes or until the edges begin to brown. Remove the cookies from the oven, let them sit for about one minute, and then remove them to a wire rack to cool. Variations: For a less chocolatey cookie, use milk chocolate chips. Baker's Note: There is quite a difference in the consistency of peanut butters. This recipe was developed using Adams 100% Natural Peanut Butter. Other brands with hydrogenated oil may make for a stiffer dough. If your dough is stiff enough to do so, make the dough into balls and flatten them to a thickness of 1/2 inch. Dennis Weaver, Prepared Pantry http://www.preparedpantry.com <a href="http://www.nancys-kitchen.com";> If you have a friend who wants to subscribe to our recipe exchange newsletter just click on the join link the top right side of the page.</a> Nancy Rogers, Nancy's Kitchen PO Box 98367 Lubbock, TX 79499 Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/nancys_kitchen/ <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
