June Bug receipes anyone….lol. I have receipes but they don't measure up here so I'm too embarassed to post them

Do i dare ask what they are?? LOL….oh go ahead and post them….

Raven

Found this one.

Ultimate June Bug recipe

serve in

Collins Glass

alcohol

13%

Scale ingredients to servings

1 oz Midori® melon liqueur

3/4 oz Malibu® coconut rum

3/4 oz banana liqueur

1 oz sweet and sour mix

1 oz pineapple juice

Blend all ingredients and pour over ice.

OMG…that sounds delicious. I would make this in the summer….ummmmm…

Thanks for sharing.

Raven, I'm going to try this. Thanks for posting this.

I have a vodka sauce recipe I use, not so happy with it.

Yours looks really good!

This is really good….I haven't made this in awhile, but now i am motivated…

I have so many recipes…i should post some more…

Enjoy !! /biggrin.png' class='bbc_emoticon' alt=';)' />

I'm cooking up the steaks right now. I'll advise how they taste with this new process.

If you use it, be sure to read the entire article for directions.

It works really good Ryan. Kosher salt is key, old Jewish trick, I know. /biggrin.png' class='bbc_emoticon' alt=':D' />

Here is the easiest recipe in the world for peanut butter cookies.

1 cup peanut butter

1 egg

1 cup sugar

1 cup mini-chocolate chips (optional – but effin' delicious)

Mix egg and sugar until blended.

Add peanut butter and mix until smooth

Add chocolate chips and mix

Make rounded tablespoon sized cookie balls and place on aluminum foil covered baking sheet. Use a fork to flatten the cookie balls and create a crosshatch pattern on top.

Cook at 350F for 15 minutes. Allow to cool for 5 minutes. Eat.

Hey I just realized, there is no flour in these…do they spread out on the cookie sheet??

They spread out a bit. Incidentally – if you want to make them a bit softer and chewier you can use a bit extra peanut butter… maybe a quarter cup.

They really are quite good. Beware – if you add the chocolate chips you will become instantly addicted.

Thats it I'm making them, I just printed the recipe out.

Lemmee know how they turn out. This is one of my favorite cookies.

I want to know, too!! They sound easy and deelish!

Will do….I probably won't get to make them until the end of the week or weekend……

Has anyone ever made Chocolate Crinkles…OMg….my son goes crazy over these..

Heres the recipe….

Once the batter for the cookies is made it does need to be well chilled several hours so it can be easily rolled into small balls. What makes these cookies so amazing is what we do after the batter is chilled, and that is to roll them in confectioners (icing or powdered) sugar. It is important that no chocolate shows through. The surprise is that as these white balls of dough bake, they spread, making cracks in the white sugar which reveals the soft chocolate cookie underneath. Do not to over bake these cookies or they will be dry and that is not how we want them to taste. We want them to be nice and soft. I love these cookies warm from the oven so, if possible, make them shortly before serving although they can be stored for a day or two – if they last that long.

2 cups Flour

2 teaspoons baking powder

¼ tsp.salt

1 stick butter at room temp.

1¾ cup granulated sugar

3 large eggs

1 tsp. vanilla extract

4 squares (4 ounces) unsweetened chocolate (melted)

Confectioners sugar

In medium bowl, combine flour, baking powder and salt. In large bowl with mixer, beat butter and granulated sugar until fluffy. Beat in eggs until mixture is pale yellow; add vanilla and chocolate, beating until blended. Gradually add flour mixture, mixing just to blend. Wrap dough in plastic or plastic container and refridgerate for 1 hour or overnight until chilled.

Preheat over to 350. Lighty grease cookie sheets.

Shape into teaspoon size balls and roll in confectioners sugar. Place 1½ inches apart. Bake 11-12 minutes until tops are puffed and cracked.

Makes about 4 dozen.