Million Dollar Peanut Butter cookies!

Oprah had this recipe on her site today I just had to post it! Haven't tried it yet, but it Oprah likes it it has to be good, right? That and it is worth $1,000,000.00
Double-Delight Peanut Butter Cookies

Recipe created by Carolyn Gurtz, winner of the 2008 Pillsbury Bake-Off Contest

It's a twist on the classic peanut butter cookie! Crunchy outside, creamy inside, with just a hint of cinnamon. A real winner.

Ingredients:

Makes 24 cookies

• 1/4 cup Fisher dry-roasted peanuts , finely chopped
• 1/4 cup granulated sugar
• 1/2 tsp. ground cinnamon
• 1/2 cup JIF creamy peanut butter
• 1/2 cup powdered sugar
• 1 roll (16.5 ounces) Pillsbury refrigerated peanut butter cookies , well chilled (I just use my own favorite Peanut butter recipe).
  
• Crisco original no-stick cooking spray

Heat oven to 375°. In small bowl, mix chopped peanuts, granulated sugar and cinnamon; set aside.

In another small bowl, stir peanut butter and powdered sugar until completely blended. Shape mixture into 24 balls, about 1 inch each.

Cut roll of cookie dough into 12 slices. Cut each slice in half crosswise to make 24 pieces; flatten slightly. Shape 1 cookie dough piece around 1 peanut butter ball, covering completely. Repeat with remaining dough and balls.

Roll each covered ball in peanut mixture; gently pat mixture completely onto balls. On ungreased large cookie sheets, place balls 2 inches apart. Spray bottom of drinking glass with Crisco original no-stick cooking spray; press into remaining peanut mixture. Flatten each ball to 1/2-inch thickness with bottom of glass. Sprinkle any remaining peanut mixture evenly on tops of cookies; gently press into dough.

Bake 7 to 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered.

Zucchini Bread

My Zucchini Bread obsession started with we lived in Boulder, Colorado and had our own garden! It was our first garden and we had no idea how big you were suppose to grow the zucchini. Needless to say we over grew ours and were huge! With big zucchinis the only thing it is really good for is to make bread. This recipe makes two loafs and one large zucchini can make six loafs! Which freeze great and wonderful to bring to potlucks.

3 eggs
1 Cup oil
2 Cup sugar
2 Cup grated and peeled zucchini (take out big seeds and grate in the bowl trying to make a lot of juice)
1 tsp vanilla
3 cups flour
1 tsp salt
t tsp baking soda
2 tsp. cinnamon
1/2 tsp baking powder

Beat eggs and add oil, sugar, zucchini and vanilla. Mix well and add all dry ingredients. Mix well. Bake in two loaf pans at 325* for one hour or until toothpick comes out clean.

Tips:
If I don't have enough zucchini I will add applesauce to make a full 2 cups.
I grease and flour pans.
I add 1/2 cup of chocolate chips to the second loaf and just add it into the batter after I've poured the first loaf in.