Peanut Blossoms

1 ¾ cups all-purpose flour

½ cup granulated sugar plus more for rolling

½ cup packed brown sugar

1 teaspoon baking soda

¼ teaspoon salt

½ cup solid vegetable shortening

½ cup peanut butter*

2 tablespoons milk

1 teaspoon vanilla extract

1 large egg

60 Hershey’s milk chocolate kisses, unwrapped

Heat oven to 375°. Combine flour, ½ cup granulated sugar, Brown sugar, baking soda, salt, shortening, peanut butter, milk, vanilla, and egg. Eat a low speed until dough is still. Shape dough into 1 inch balls role in sugar. Place 2 inches apart on un-greased baking sheets. Bake at 375° for 10 to 12 minutes or until Golden Brown immediately top each cookie with a Hershey's kiss, pressing down firmly so that the cookie cracks round edges remove from baking sheets to rack to cool. 

makes five dozen

*~*Allergy Nut Warning: Contains peanut butter.

Magic Chocolate Sauce

1 can Eagle Brand Sweetened Condensed Milk
2 (1 oz) squares unsweetened chocolate
1/8 t salt
½ to 1 cup hot water
½ t vanilla extract

In top of double boiler, combine sweetened condensed milk, chocolate and salt. Cook over hot water. Stir frequently until thickened. Remove from heat. Slowly stir in hot water until sauce is of desired thickness. Stir in vanilla extract. Serve hot or chilled.

Variations:
Chocolate Almond: Proceed as for magic chocolate sauce except add ½ t almond extract.

Chocolate Peanut Butter: Proceed as for magic chocolate sauce except add ¼ cup peanut butter.

Mocha: Proceed as for Magic Chocolate sauce exept add 1 T instant coffee, dry form.

Makes about 2 cups

Peanut Butter Potato Candy

1 small potato
1 package powdered sugar
1 teaspoon vanilla
Peanut Butter

Boil small potato until soft in unsalted water. Remove skin and mash with a fork. Add vanilla. Mix in powdered sugar small amounts at a time. Continue adding sugar until the dough is firm. Roll on powdered board to 1/8" thickness. Spread thin layer of peanut butter. Roll up like a jelly roll. Thinly Slice.