xiaoxl/recipe_data huggingface dataset:
Beet Salad


Ingredients:
potato, carrots, beets, onion, dill pickle, pickle juice, mayonnaise

Directions:
Wash beets, cut off top stem, and place in a pot with water to cover.  Peel potato and carrots, and add to the pot.  Bring to a gentle boil.  Remove carrots and potato as they become fork tender - be careful not to overcook.  Let cool.  As beets become tender, remove to a bowl of cold water.  Slip off the peels, and cool slightly.
Dice beets.(Use about 4 - 6 cups diced]. Dice carrots, potatoes.  Make a small dice,for all vegies, about 1/2 cm or 1/4 inch.  Chop onion fine. Place all in a large bowl.  Add the  diced dill pickles. Pour over 1/2 - 3/4 cups dill pickle juice.  Stir gently.
Cover and refrigerate until ready to serve.
When serving, stir in about 2 heaping tablespoons mayonnaise, or to taste.
Healthier Sugar Cookie Icing
Category: desserts
By MakeItHealthy

This icing dries hard and shiny and the colors stay bright. Choose as many different food colorings as you desire.

Ingredients:
½ cup white sugar
2 tablespoons water
1 cup confectioners' sugar
2 teaspoons low-fat milk
¼ teaspoon almond extract
1 dash assorted natural food coloring  (Optional)

Directions:
Combine white sugar and water in a small saucepan over medium heat, simmering until dissolved and a sugar syrup is created, about 5 minutes. Stir together confectioner's sugar and milk in a small bowl until smooth. Beat in almond extract and 2 teaspoons of sugar syrup until icing is smooth and glossy. If icing is too thick, add more sugar syrup. Optional: Divide icing into separate bowls and add food colorings to each to desired intensity. Dip cookies or paint them with a brush.

Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 1 dozen cookie's worth

Calories: 71.4
Carbohydrates: 18.3 g
Sugars: 18.1 g
Sodium: 0.1 mg
Honey-Mustard Pork Scaloppine


Ingredients:
boneless pork chops, honey, spicy brown mustard, butter

Directions:
Flatten pork to 1/8-inch thickness.  In a small bowl, combine honey and mustard; brush over both sides of pork. In a shallow bowl, combine cracker and bread crumbs; add pork and turn to coat.
In a large skillet, cook pork over medium heat in oil and butter for 2 - 3 minutes on each side or until crisp and juices run clear.
Air Fryer Fried Okra
Category: side-dish
By Soup Loving Nicole

Fried okra made easy in an air fryer without the guilt or mess of using a deep fryer.

Ingredients:
1 large egg
½ pound okra pods, cut into 1/2-inch slices
1 cup cornmeal
¼ cup all-purpose flour
cooking spray
salt to taste

Directions:
Place egg in a shallow dish and beat; gently stir in sliced okra. Combine cornmeal and flour in a gallon-size resealable plastic bag. Drop 5 slices of okra in the cornmeal mixture, zip the bag, and shake. Remove breaded okra to a plate. Repeat with remaining okra slices. Preheat air fryer to 400 degrees F (200 degrees C). Place 1/2 the breaded okra slices in the basket of the air fryer and spray with cooking spray. Cook 4 minutes. Shake the basket and mist okra with cooking spray again. Cook an additional 4 minutes. Shake the basket one last time and cook for 2 minutes. Remove the okra from the basket and salt to taste. Repeat with remaining okra slices.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 servings

Calories: 191.2
Fat: 2 g
Saturated fat: 0.5 g
Carbohydrates: 37.4 g
Sugars: 1.4 g
Dietary fiber: 3.4 g
Protein: 6 g
Cholesterol: 46.5 mg
Sodium: 64.3 mg
Stuffed Zucchini Boats


Ingredients:
zucchini, olive oil, pancetta, bacon, onion, garlic clove, fresh parsley, parmesan cheese, white wine

Directions:
Preheat the oven to 350 Degrees F.
Wash and dry the zucchini, and cut them in half.
Cut off the stem end.
Using a sharp, small spoon, scoop out the center of each half leaving at least 1/2 inch shell all around.
Complete all of the zucchini halves in this fashion, setting aside the center.
Take half of the center pulp and chop it finely.
Use the other half for another purpose.
Heat the olive oil in a frying pan, and cook the zucchini pulp, pancetta, onion, and garlic until the pancetta begins to brown and the vegetables are soft.
Add the bread cubes and cook another few minutes until they begin to brown.
Remove and let cool to room temperature.
Add the parmesan, salt, pepper and parsley to the stuffing mixture and stir well to combine.
Place the zucchini boats in a shallow casserole dish and divide the stuffing equally between each mounding it slightly on top.
Pour in the cup of wine into the dish, cover and bake for 20 minutes.
Remove the cover and bake an additional 20 minutes or until the zucchini boat is fork tender and lightly browned on top.
Garlic Wine Chicken
Category: world-cuisine
By John Sedlock

An awesome dish to serve for any occasion, that's also easy to prepare. I have been cooking professionally for 9 years and in many different places, and this dish 'took off' every place that I tried it! Can be served over rice or capellini pasta (I prefer pasta) with your favorite mixed vegetables.

Ingredients:
1  skinless, boneless chicken breast half - pounded thin
1 tablespoon vegetable oil
¼ cup all-purpose flour
ground black pepper to taste
½ tablespoon chopped garlic
4  mushrooms, chopped
½  lemon
1 ½ cups Chablis or other dry white wine
2 tablespoons butter, room temperature
2 ounces cooked angel hair pasta

Directions:
In a medium skillet, heat oil for frying. Dredge chicken breast in flour and place it in the hot skillet. Add pepper to taste. Cook until golden brown on one side, 3 to 4 minutes. Turn chicken over (presentation side up) and add the garlic, mushrooms, juice from 1/2 lemon and wine. Stir all together. Turn heat up as high as possible and let liquids reduce until about 1/4 cup liquid remains in skillet. Remove chicken from skillet and add the room temperature butter. Swirl it around in the skillet sauce until it is incorporated and the sauce is slightly thickened. Pour sauce over chicken and serve with pasta.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 1 serving

Calories: 1014.6
Fat: 40.5 g
Saturated fat: 16.9 g
Carbohydrates: 67 g
Sugars: 2.3 g
Dietary fiber: 6.2 g
Protein: 40.2 g
Cholesterol: 129.5 mg
Sodium: 379.2 mg
Chipotle Spanish Rice


Ingredients:
long grain rice, sweet onion, garlic cloves, olive oil, diced fire-roasted tomatoes, chicken broth, chipotle chiles in adobo, black olives, kosher salt, black pepper, fresh cilantro

Directions:
Heat oil on medium heat in a saucepan and add chopped onion and minced garlic.
Cook until tender and slightly golden.
Add rice, stir fry for about one minute.
Stir in remaining ingredients.  Bring to a boil, cover and simmer over low heat for about 20 minutes, or until the liquid is absorbed.
Allow to sit undisturbed for 5 minutes.
Fluff with a fork and serve garnished with cilantro leaves if using.
Simple Mexican Coleslaw
Category: salad
By 5ft5qt

Great twist to a BBQ classic!

Ingredients:
6 cups very thinly sliced green cabbage
1 ½ cups grated carrots
¼ cup rice vinegar
2 tablespoons extra-virgin olive oil
⅓ cup chopped cilantro
¼ teaspoon salt

Directions:
Place cabbage and carrots in a colander and rinse in cold water; let drain for 5 minutes. Whisk rice vinegar, olive oil, and cilantro together in a large salad bowl. Stir cabbage and carrots into dressing; season with salt. Slaw can be served immediately or covered and refrigerated for up to 1 day.

Prep time: 15 mins
Total time: 20 mins
Yields: 8 servings

Calories: 52.4
Fat: 3.5 g
Saturated fat: 0.5 g
Carbohydrates: 5.1 g
Sugars: 2.7 g
Dietary fiber: 1.9 g
Protein: 0.9 g
Sodium: 97.2 mg
Slow-Cooker Chicken Tortilla Soup
Category: soups-stews-and-chili
By Elena

This tortilla soup tastes better than anything you can get at a restaurant. And it's healthy too! Don't let the long list of ingredients fool you. All you do is dump everything into the slow cooker and walk away. Garnish with grated Cheddar, avocados, and a splash of fresh lime juice.

Ingredients:
1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
¼ teaspoon black pepper
1  bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7  corn tortillas
vegetable oil

Directions:
Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. Preheat oven to 400 degrees F (200 degrees C). Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

Prep time: 30 mins
Cook time: 8 hrs
Total time: 8 hrs 30 mins
Yields: 8 servings

Calories: 261.6
Fat: 10.8 g
Saturated fat: 2.5 g
Carbohydrates: 24.7 g
Sugars: 4.4 g
Dietary fiber: 3.8 g
Protein: 18 g
Cholesterol: 45.4 mg
Sodium: 893.4 mg
Citrus Extracts at Home


Ingredients:
lemon, grapefruits, tangerine, vodka

Directions:
Peel fruit in strips, discarding all the white pith.
Place the strips in a jar, then cover them with a good-quality vodka.
Cover the jar tightly and let it stand at room temperature for two weeks, shaking the jar daily.
Discard the peel, replace it with fresh peel, and let it stand for two more weeks.
Remove the peel, and use the flavored vodka in recipes calling for extract. These extracts will keep indefinitely.
Grandpa's Peanut Butter Fudge
Category: desserts
By Adriander

This is my grandpa's famous family recipe that he guarded almost all my life, but it's such a good treat I had to share it! Makes a great gift for friends, your kid's teacher, co-workers, or anyone really!

Ingredients:
2 cups brown sugar
2 cups white sugar
1 cup milk
1 ½ cups creamy peanut butter
1 tablespoon margarine
1 ¼ teaspoons vanilla extract

Directions:
Mix brown and white sugar with the milk in large pot; bring mixture to a boil. Stir in peanut butter, reduce heat to medium, and bring the mixture back to boil (stirring constantly). Remove the pot from heat when a drop of the mixture forms a ball in a glass of cold water. Stir margarine and vanilla into the mixture; stir vigorously until the fudge hardens. (Always stir in same direction.) Pour fudge onto buttered plates or waxed paper.  Let cool and cut into 1-inch pieces.

Yields: 36 1-inch squares

Calories: 159.1
Fat: 5.8 g
Saturated fat: 1.3 g
Carbohydrates: 25.5 g
Sugars: 24.3 g
Dietary fiber: 0.6 g
Protein: 2.9 g
Cholesterol: 0.5 mg
Sodium: 59 mg
Burek
Category: main-dish
By mms09

This recipe is Eastern European in origin; being from Bosnia, my mom made this for me growing up and my whole family always looked forward to it! Serve with Balkan style yogurt for authenticity.

Ingredients:
1 pound lean ground beef
1 tablespoon ground allspice
1 tablespoon paprika
salt and freshly ground pepper to taste
1  potato, finely chopped
1  onion, chopped
1 (16 ounce) package phyllo dough
¼ cup melted butter

Directions:
Preheat an oven to 400 degrees F (200 degrees C). Brown ground beef in a large non-stick skillet over medium heat, 5 to 7 minutes. Drain fat; stir in allspice, paprika, salt, and pepper. Transfer beef to a large bowl and stir in potato and onion. Unroll phyllo pastry and transfer 2 sheets to a work surface; stack sheets. Spoon 1/8th of the ground beef mixture down one long edge of the phyllo pastry. Roll phyllo into a tube, encasing beef. Shape the tube into a coil (snail shape). Place the roll on an ungreased baking sheet; brush with melted butter. Repeat, placing finished rolls up against one another to keep them from unrolling. Bake burek in the preheated oven until golden brown, 20 to 30 minutes.

Prep time: 35 mins
Cook time: 25 mins
Total time: 1 hr
Yields: 4 servings

Calories: 797.1
Fat: 42.1 g
Saturated fat: 18.5 g
Carbohydrates: 72.8 g
Sugars: 2 g
Dietary fiber: 4.7 g
Protein: 29.9 g
Cholesterol: 115.6 mg
Sodium: 707 mg
Dark Mocha Crinkles
Category: desserts
By lisaperrya

Chewy dark chocolate mocha goodness.

Ingredients:
1 cup butter, at room temperature
¾ cup brown sugar
⅓ cup white sugar
¼ cup instant coffee powder
2  eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
¾ cup cocoa powder
1 teaspoon baking soda
½ teaspoon salt
½ cup white sugar
24  dark chocolate wafers

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper. Combine butter, brown sugar, 1/3 cup sugar, and coffee powder in a large bowl; beat with an electric mixer until creamy. Blend in eggs and vanilla extract. Mix in flour, cocoa powder, baking soda, and salt together until dough is uniform. Pour 1/2 cup sugar onto a shallow plate. Shape dough into 2-inch balls and roll in the sugar until coated. Arrange on the prepared baking sheets. Bake in the preheated oven until edges are set, about 10 minutes. Immediately press a dark chocolate wafer into each cookie. Let cool on a wire rack.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 2 dozen

Calories: 163.5
Fat: 8.6 g
Saturated fat: 5.2 g
Carbohydrates: 21 g
Sugars: 11.5 g
Dietary fiber: 1.2 g
Protein: 2.3 g
Cholesterol: 35.8 mg
Sodium: 163.4 mg
Snickerdoodle Blondies
Category: desserts
By Jenn

Super easy. Great snickerdoodle taste with no fuss!

Ingredients:
2 ⅔ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 cups packed brown sugar
1 cup butter, softened
2  eggs
1 tablespoon vanilla extract
2 tablespoons white sugar
2 tablespoons ground cinnamon
⅛ teaspoon ground ginger
1 cup confectioners' sugar
¼ cup heavy whipping cream
1 tablespoon ground cinnamon
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Whisk flour, baking powder, and salt together in a bowl. Beat brown sugar, butter, eggs, and 1 tablespoon vanilla extract together in a bowl using an electric mixer until smooth and creamy. Stir flour mixture into creamed butter mixture until batter is well combined and thick; spread into the prepared baking pan. Combine white sugar, 2 tablespoons cinnamon, and ginger together in a bowl; sprinkle over batter. Bake in the preheated oven until blondies are beginning to pull away from the sides of the pan and are set in the middle, 25 to 30 minutes. Allow blondies to cool, at least 30 minutes. Beat confectioners' sugar, cream,  1 tablespoon cinnamon, and 1 teaspoon vanilla extract together in a bowl until glaze is smooth; drizzle onto blondies.

Prep time: 15 mins
Cook time: 25 mins
Total time: 1 hr 10 mins
Yields: 1 9x13-inch baking dish

Calories: 276.6
Fat: 11 g
Saturated fat: 6.7 g
Carbohydrates: 42.7 g
Sugars: 28.7 g
Dietary fiber: 1 g
Protein: 2.6 g
Cholesterol: 47.1 mg
Sodium: 245.3 mg
Cauliflower Crunch


Ingredients:
olive oil, sun-dried tomatoes, garlic cloves, green chilies, cauliflower, parmesan cheese

Directions:
Heat oven to 400°F
Heat 1 tablespoon of the oil in medium skillet over medium heat until hot.
Add tomatoes, garlic and green chiles; cook 1 to 2 minutes or until thoroughly heated, stirring occasionally.
Spread in bottom of ungreased 9 or 10-inch quiche dish or glass pie pan.
Top with cauliflower in cheese sauce.
In small bowl, combine bread crumbs, Parmesan cheese and remaining 2 tablespoons oil; mix well.
Sprinkle over cauliflower mixture.
Bake at 400°F for 20 to 22 minutes or until edges are bubbly and bread crumbs are golden brown.
Spiced Corn With Coconut


Ingredients:
butter, brown mustard seeds, curry leaf, bay leaves, ginger, garlic, sweetcorn, milk, lemon juice, coconut, cilantro, salt, sugar

Directions:
Heat butter, add mustard seeds, curry leaves, bay leaves, chillies, ginger and garlic and fry until the seeds begin to sputter.
Add sweetcorn and salt (and sugar if using] and stir-fry for a couple of minutes on medium-low heat.
Then add milk and bring to a boil; let simmer approximately 8-10 minutes or until there is no moisture left in the pan.
Stir in the lemon juice, coconut and freshly chopped cilantro.
Serve immediately.
Corn & Black Bean Casserole


Ingredients:
corn kernels, red bell pepper, green onion, fresh cilantro, black beans, red wine vinegar, granulated sugar, canola oil, garlic powder, ground cumin, chili powder, black pepper, salt

Directions:
In a medium bowl, combine corn, bell peppers, onions, cilantro, & beans. Mix well.
Whisk together remaining ingredients: toss with bean mixture.
Cover & chill at least 1/2 hour.
Taco Supremo


Ingredients:
ground beef, water, cheddar cheese, lettuce, avocado, sour cream, salsa

Directions:
Brown beef in medium skillet.
Drain beef.
For extra lean, rinse beef with hot water.
While beef is draining place taco seasoning, sofrito, water and onion in skillet over medium low heat for 3 minutes.
Add beef back to skillet and mix well.
Let simmer for 10 minutes.
Build your taco:
Place cheese in shell.
Add meat.
Avocado.
Lettuce.
Salsa.
Sour Cream.
Or build it your way.
Enjoy.
Friedel's Lasagna


Ingredients:
quorn pieces, ground beef, garlic, diced tomatoes, water, onion, fresh basil, fresh spinach, cheddar cheese, parmesan cheese

Directions:
Preheat oven to 375 degrees F.
Cook Quorn or meat with onion and garlic until browned.
Drain if you're using meat, then add the can of tomatoes, spaghetti sauce, basil and water.
Let simmer for five minutes.
Meanwhile, saute the spinach in a bit of butter or broth until wilted.
In a baking dish (I use a round dish, but I think a 10 x 10 inch one would work well too] spread 1/2 cup meat sauce, covering bottom.
Place lasagna noodles lengthwise over sauce, overlapping edges.
Cover with more sauce, a bit of spinach and a touch of cheese.
Add another layer of noodles, more sauce, a bit of cheese and spinach.
Repeat until your dish is nearly full or the sauce starts to run out.
Save 1/2 cup of sauce to go over the final layer of noodles.
Sprinkle with parmesan and remaining cheddar cheese.
Cover and bake about 40 minutes or until hot and bubbly and cheese is melted through.
Turn on the grill and bake for five minutes or until the cheese is browned.
Let stand for five minutes before cutting and serving.
Pasta Limone With Sauteed Garden Veggies


Ingredients:
cooked pasta, extra virgin olive oil, yellow zucchini, lemon juice, salt, black pepper, oregano

Directions:
Cut the zucchini into medium thick coins.
Using a sharp knife, cut the kernels off the corn cob and into a bowl with the zucchini. Mix them together with some salt, pepper, and a teaspoon of oil, then put in a large frying pan over maximum heat.
Allow the vegetables to cook while you prepare the pasta. In a large bowl, mix the noodles with the olive oil, lemon, salt, pepper, and more of the herbs.
Continue to stir the vegetables, making sure they don't stick or burn. When the zucchini is translucent and the corn kernels turn brown around the edges, they are almost done. Reduce the heat and mix in the pasta, making sure to combine the vegetables and noodles evenly.
When the pasta and veggies are fully mixed, turn off the burner and scoop the food onto four plates. Each plate will have a little more than two cups of food, more than half vegetables.
Low Fat Cranberry Chocolate Chip Granola Bars


Ingredients:
rolled oats, whole wheat flour, wheat germ, cinnamon, honey, dried sweetened cranberries

Directions:
Preheat oven to 300 degrees farenheit.
Spray an 8" square pan with cooking oil spray or coat sides and bottom of pan with canola oil.
In a large bowl, combine oats, flour, wheat germ, and cinnamon.
Stir in honey until dry ingredients are well coated.
Stir in dried cranberries and 1/3 cup of the chocolate chips.
Pat mixture into oiled pan.
Top mixture with remaining 1/3 cup of chocolate chips.
Bake for 18 - 20 minutes or until top is golden.
Cool in pan, then cut into squares.
Cheesy Basil-Stuffed Chicken Breasts


Ingredients:
mozzarella cheese, fresh basil, heavy cream, fresh lemon juice, garlic cloves, boneless skinless chicken breasts, mayonnaise, extra virgin olive oil, cherry tomatoes

Directions:
Adjust an oven rack to the middle position and heat the oven to 425 degrees.
Combine the cheese, 2 Tbls. of the basil, cream, lemon juice, 2 teaspoons of the garlic, 1/2 tsp salt, and pepper to taste in a medium bowl.
Pat the chicken dry with paper towels and cut off any fat.  Cut a pocket in the thickest part of the chicken breast and gently work the knife back and forth until the pocket extends down into most of the breast.
Scoop one-quarter of the filling into each breast.
Seal the opening by threading a toothpick or wooden skewer through the chicken about 1/4 inch from the opening.
Transfer the stuffed breasts to a 13 by 9-inch baking dish and spread evenly with mayonnaise.
Pulse the bread in a food processor to coarse crumbs, about 8 pulses.  Toss the breadcrumbs with 1 teaspoons garlic, 2 Tbls. basil, and 1 Tbls. of EVOO.  Sprinkle the crumb mixture over the chicken, pressing lightly to adhere.
Toss the tomatoes with 1 Tbls. EVOO, 1/2 teaspoons salt, and pepper to taste.  Arrange in the baking dish around the chicken.  Bake until the crumbs are golden brown and the thickest part of the chicken registers 160 degrees, about 25 minutes.
Serve.
Cheddar Biscuits


Ingredients:
flour, baking powder, cheddar cheese, dried basil, dried rosemary, cream cheese, milk, egg

Directions:
Preheat oven to 425., Mix flour and baking powder., Cut in cream cheese to form crumbly mixture., Stir in milk until dough holds together., Knead dough on lightly floured surface and pat or roll in 1/2 inch thick circle., Cut biscuits out with a 2 inch cutter and place on cookie sheet., Brush each biscuit lightly with beaten egg., Bake for 12- 15 minutes or until lightly browned.
High Fiber South Beach Pancakes


Ingredients:
eggs, ground flax seeds, vanilla, cinnamon, baking powder, fat-free cottage cheese, cream cheese, artificial sweetener

Directions:
"Blend all in blender, cook on skillet/fry pan as you would pancakes.  Top w/Smart Balance Spread and Sugar-Free Syrup."
Peanut-Apple Butter Sandwich


Ingredients:
creamy peanut butter, light cream cheese, golden raisin, apple butter

Directions:
In a small mixing bowl, combine peanut butter, cream cheese, and raisins., Spread peanut butter mixture on one slice of the bread., Top with apple butter and remaining slice of bread.
Mediterranean Potatoes


Ingredients:
potato, onions, garlic cloves, paprika, sugar, dried thyme, chopped tomatoes, lemon juice, fresh lemon rind, tomato paste, black olives, capers, feta cheese, parsley

Directions:
Boil potatoes until just tender.
Heal oil in large pan, add onion and cook until soft.
Add garlic and paprika and cook for 1 minute.
Stir in tomatoes, juice, rind, sugar, tomato paste and thyme.
Simmer, covered, for 5 minutes and then add the potato and toss to coat.
Cook until potatoes are tender about 10 minutes.
Stir occasionally to prevent burning.
Remove pan from heat and just before serving stir through olives, capers and feta.
Sprinkle parsley on top.
Serve immediately.
Peanut Butter Snickers Giant Cookies


Ingredients:
sugar, brown sugar, margarine, butter, peanut butter, vanilla, egg, flour, baking powder, baking soda, salt

Directions:
Heat oven to 375°.
In large bowl, combine sugar, brown sugar, butter, shortening and peanut butter; beat until creamy.
Add vanilla and egg. Beat well.
In another bowl mix flour, baking powder, baking soda and salt.
Add flour mixture to peanut butter mixture and mix together well.
Shape 1/3 cup of dough around each candy bar, making sure that bar is completely covered.
Bake for 13-16 minutes or until golden brown.
Cool 10 minutes.
Remove from cookie sheets. Cool completely.