Peanut Butter Reindeer Cookies

With a fond and wistful farewell to the Christmas holidays I wanted to blog one of our favorite holiday recipes.  These cute reindeer have been a part of our Christmas tradition for many years now.  Even the smallest children can create these cute guys without needing much help.

Peanut Butter Reindeer Cookies
1/2 cup margarine
3/4 cup creamy peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 1/4 cups flour
1/2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
mini pretzel twists
m&ms® plain chocolate candies, brown eyes, red nose

1. Heat oven to 375 degrees. Beat margarine, peanut butter, sugars, and egg. Mix all dry ingredients and add to margarine mixture.

Roll dough into 24 large balls approx, 1 1/4 inch diameter and 24 small balls approx, 1 inch diameter. Positoin one samll ball under one large ball on a cookie sheet, then lightly press down and together to form shape of reindeer. Press two pretzels into the top ball for antlers; add candy pieces for nose and eyes. Bake for 10- 12 minutes..

Now it's time to enjoy or share with friends.  I look forward to seeing these little guys again next year :)

Muffett Family Homemade Ice Cream

Great Grandma Ona with Nicole, Melanie, Harrison & Ryder
Reedsport, Oregon 2007

Growing up we spent every 4th of July at my Grandpa & Grandma Muffett's place in Reedsport, Oregon.  I have wonderful memories of that annual event, not the least of which is the scrumptious flavor of homemade ice cream - a family recipe from my grandfather's youth made from farm fresh milk and eggs - topped with my grandmother's homemade hot fudge sauce. Seriously, the fun and flavors of those days are "frozen" in my memory!

Muffett Homemade Ice Cream

1 1/2 cups sugar
2 eggs
1 Tbs vanilla
2 quarts half and half
1 quart milk
dash salt

1. Combine all ingredients. Pour into 1 gallon ice cream maker and freeze.

Grandma Muffett's Hot Fudge Sauce

1/2 cup cocoa

3/4 cup sugar

2/3 cup evaporated milk

1/3 cup corn syrup

1/3 cup butter

1 tsp vanilla

1. Combine cocoa and sugar in saucepan. Blend in evaporated milk and corn syrup. Cook over medium heat, stirring constantly, until mixture boils. Boil and stir one minute. Remove from heat. Stir in butter and vanilla. 

2.  Store in the refrigerator.  Can be reheated on the stove or in the microwave.