Caramel Apples

12 Tart Apples (Washed & Chilled Overnight)
2 (14 oz) Packages of individual Caramels (Unwrapped)
1/4 Cup Heavy Cream (or Milk)
12 Wooden Kraft Sticks

Remove the stem from each Apple. 
Insert sticks 3/4 of the way into the stem end of each Apple.
Prepare a Cookie Sheet with lightly greased wax paper.
Combine Caramels & Cream in a saucepan over low heat. 

(you may also melt in microwave, heating in 30 second intervals 

and stirring often)
Cook, stirring often, until Caramel melts & sauce is smooth.
Roll each Apple quickly in Caramel Sauce until well coated.
Place each Apple on the prepared Cookie Sheet and let set.

Big Soft & Chewy Peanut Butter Cookies

“Regardless of any unpleasantness in my life, I still get up every morning and look for positive things to do…Who's In Charge.” ~ Wally Amos

Note: Make sure eggs & unsalted butter are room temperature before using.

2 Cups All-Purpose Flour

1/2 Tsp. Baking Soda

1/4 Tsp. Salt

1 Cup Dark Brown Sugar (Firmly Packed)

1 Cup Cane Sugar

3/4 Cups Unsalted Butter (Softened)

3 Large Eggs

1 Cup Creamy Peanut Butter

1 Tbsp. Vanilla Extract 

Preheat oven to 300 degrees F (150 degrees C).

Cream together Unsalted Butter, Peanut Butter, Sugars and Vanilla.

Add Eggs, one at a time beating well.

Add baking Soda and Salt.

Add Flour, one cup at a time.

Line cookie sheet with Parchment Paper, and scoop cookies onto sheet using an ice cream scoop.  Then gently flatten cookies, using a fork (in a criss-cross pattern).

Bake for 15-18, and let cool for a few minutes before transferring to a wire rack.