Peanut Butter Chocolate Chunk Cookies

1/2 c sugar

1/2 c packed brown sugar

1/2 c butter, room temperature

1/2 c peanut butter

1 egg

1 1/4 c flour

3/4 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

4 oz sweet chocolate, chunked

Directions: Cream the butter for 2 minutes. Add the sugars, cream for 2 more minutes. Mix in the peanut butter and egg. Mix together the dry ingredients - flour, baking soda, baking powder, and salt. Stir into the butter mixture. Add chocolate chunks.

Preheat oven to 375ºF. Shape dough into 1 1/4 inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with a fork. Bake until light brown, 9 to 10 minutes. Cool on baking sheets for a minute; transfer to rack to cool completely. Makes about 2 dozen cookies. For chewier cookies, bake at 300º for 15 minutes.

Chocolate Strawberries

1 lb strawberries
1/2 lb milk chocolate
1/2 lb white chocolate
vegetable oil (optional)

Directions: Wash strawberries and remove stems. Set aside to dry. Melt chocolates in bowls separately. Add a few drops of vegetable oil to make thinner. Dip strawberries in chocolates and place on tray. Refrigerate for 20 min or until chocolate hardens. Serve chilled.

Chocolate Chip Cookies

2 1/4 c. Flour

1 tsp. Baking soda
1/2 tsp. Salt
1 c. Butter (2 sticks)
3/4 c. Granulated sugar
3/4 c. Brown sugar
2 Eggs
2 tsp. Vanilla
1 bag Chocolate chips

Directions: Heat oven to 375 F. Stir together flour, baking soda, and salt. Beat butter, sugars, and vanilla in large bowl with mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chocolate chips. Drop by teaspoons onto ungreased cookie sheet. Bake 8 minutes or until very lightly brown. Remove from pan and let finish cooking on counter or cooling rack. Cool completely. Makes approximately 5 dozen.

Mint Chocolate Popcorn

1 lb. White Guittard Chocolate

9 c. Low-fat popcorn, popped (approx. 1.5 bags, butter-free works best)
1/4 c. Milk Chocolate (Guittard)
Peppermint Oil
Red or Green Decorating Crystals

Directions: Pop popcorn and remove unpopped kernels. Place in large bowl. Melt white chocolate in microwave, watch carefully, it burns easily. Add 4-5 drops peppermint oil and mix well. Pour white chocolate over popcorn and mix well. Melt milk chocolate, drizzle over popcorn. Sprinkle with crystals.

Presentation Suggestions: Present popcorn on small paper plates and wrap in holiday cellophane. Tie with holiday ribbon.

*I received this recipe from a coworker, Minta Valentine