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I got alot of comments about the cookie pictures I post so here is the Infamous Peant Butter Kisses in the spam forum
Yes I made these myself and its not really all that hard.

Peanut Butter Kiss Cookies

(http://i700.photobucket.com/albums/ww10/brat1083/spam/hershey.jpg)

1/2 cup butter or shortening, room temperature
1/2 cup creamy peanut butter, room temperature
1/2 cup granulated sugar
1/2 cup firmly-packed brown sugar
1 egg
1 tablespoon milk
1 teaspoon pure vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
****1/4 cup granulated sugar optional***
48 Hershey® Kisses® chocolate candies, unwrapped

Preheat oven to 375 degrees F.

While the oven preheats unwrap the Kisses in a cooler part of the kitchen place in bowl.

In a large bowl, cream butter or shortening and peanut butter until light and fluffy. Gradually add 1/2 cup granulated sugar and brown sugar; beating until light and fluffy. Add egg, milk, and vanilla extract; beat well. Add flour, baking soda, and salt; stir into creamed mixture until well mixed.
Roll cookie dough into 1-inch balls; ****roll balls in the remaining 1/4 cup sugar optional****. Place balls, 2 inches apart,

onto ungreased cookie sheets.

There are two popular ways to cook these cookies. Take your pick:

Bake 8 minutes. Remove from oven; press a chocolate kiss candy into the center of each cookie. Return to oven and bake another 2 minutes or until cookies are light brown. Remove from oven and remove from cookie sheet; let cookies cool on wire racks.
  
Bake 8 to 10 minutes or until lightly browned. Remove from oven and immediately press a chocolate kiss into the center of each cookie (cookie will crack around edges). Remove from cookie sheet and let cookies cool on wire racks. My prefered method

I am going to drool on my keyboard. And yes, I am going to attempt to make these on the weekend. Pray I don't ruin them.  ;)

Conversions for U.S. and Metric
U.S. CUPS TO GRAMS

All-Purpose Flour and Confectioners' Sugar

1/8 cup = 15 grams
1/4 cup = 30 grams
1/3 cup = 40 grams
3/8 cup = 45 grams
1/2 cup = 60 grams
5/8 cup = 70 grams
2/3 cup = 75 grams
3/4 cup = 85 grams
7/8 cup = 100 grams
1 cup = 110 grams

Brown Sugar

1/8 cup = 25 grams
1/4 cup = 50 grams
1/3 cup = 65 grams
3/8 cup = 75 grams
1/2 cup = 100 grams
5/8 cup = 125 grams
2/3 cup = 135 grams
3/4 cup = 150 grams
7/8 cup = 175 grams
1 cup = 200 grams

Butter or Margarine

1/8 cup = 30 grams
1/4 cup = 55 grams
1/3 cup = 75 grams
3/8 cup = 85 grams
1/2 cup = 115 grams
5/8 cup = 140 grams
2/3 cup = 150 grams
3/4 cup = 170 grams
7/8 cup = 200 grams
1 cup = 225 grams

Cake Flour

1/8 cup = 10 grams
1/4 cup = 20 grams
1/3 cup = 25 grams
3/8 cup = 30 grams
1/2 cup = 50 grams
5/8 cup = 60 grams
2/3 cup = 65 grams
3/4 cup = 70 grams
7/8 cup = 85 grams
1 cup = 95 grams

Cocoa

1/8 cup = 15 grams
1/4 cup = 30 grams
1/3 cup = 40 grams
3/8 cup = 45 grams
1/2 cup = 60 grams
5/8 cup = 70 grams
2/3 cup = 75 grams
3/4 cup = 85 grams
7/8 cup = 100 grams
1 cup = 125 grams

Flaked Coconut

1/8 cup = 10 grams
1/4 cup = 20 grams
1/3 cup = 25 grams
3/8 cup = 30 grams
1/2 cup = 40 grams
5/8 cup = 45 grams
2/3 cup = 50 grams
3/4 cup = 60 grams
7/8 cup = 65 grams
1 cup = 75 grams

Granulated Sugar

1/8 cup = 30 grams
1/4 cup = 55 grams
1/3 cup = 75 grams
3/8 cup = 85 grams
1/2 cup = 115 grams
5/8 cup = 140 grams
2/3 cup = 150 grams
3/4 cup = 170 grams
7/8 cup = 200 grams
1 cup = 225 grams

Grated Coconut

1/8 cup = 10 grams
1/4 cup = 25 grams
1/3 cup = 35 grams
3/8 cup = 40 grams
1/2 cup = 50 grams
5/8 cup = 60 grams
2/3 cup = 65 grams
3/4 cup = 75 grams
7/8 cup = 85 grams
1 cup = 100 grams

Ground Almonds

1/8 cup = 20 grams
1/4 cup = 40 grams
1/3 cup = 55 grams
3/8 cup = 65 grams
1/2 cup = 85 grams
5/8 cup = 105 grams
2/3 cup = 110 grams
3/4 cup = 130 grams
7/8 cup = 150 grams
1 cup = 170 grams

Slivered Almonds

1/8 cup = 10 grams
1/4 cup = 20 grams
1/3 cup = 25 grams
3/8 cup = 30 grams
1/2 cup = 40 grams
5/8 cup = 50 grams
2/3 cup = 55 grams
3/4 cup = 60 grams
7/8 cup = 70 grams
1 cup = 80 grams

to convert US oven temp to metric is easy. example water boil at 212F @ sea level, 100c
to convert a US temp to metric degrees (US -32 then divide the result by 1.8) or 212F-32=180/1.8=100C 

In the spirit of things in this section, how about we just make this the Official Recipe Thread? 1tehe

*swipes cookies and runs away* :P

I like that idea. You can change the thread title to "Delicious Recipes: Get them before Jenna does!"

Ok I will even do some spam recipes now and then.

And Cool Whip creations

There, now it's official. :P *changes thread title and wanders off*

Yay! *Shares one of the very few things she's made and didn't toss in the trash afterwards.*

GOLDEN GRAHAM SMORES   

3/4 c. light corn syrup
3 tbsp. butter
1 pkg. (11.5 oz.) milk chocolate morsels
3 c. miniature marshmallows
1 tsp. vanilla
1 pkg. (12 oz.) Golden Graham cereal (9 c.)

1. Grease rectangular pan, 13x9x2 inches.

2. Heat syrup, butter and morsels to boiling, stirring constantly. Remove from heat, stir in vanilla.

3. Pour over cereal; toss until coated. Fold in marshmallows, 1 cup at a time. Press in pan with buttered back of spoon. Let stand 1 hour.

4. Cut into 2 inch squares. Store loosely covered at room temperature up to 2 days. Makes 24 squares.

Rice Krispies Treats

3 tablespoons  butter or margarine
1 package (10 oz., about 40)  regular marshmallows
1/2 tsp. Vanilla extract
- OR -
4 cups  miniature marshmallows
6 cups  Rice Krispies®

I usally coat the sauce pan with a non-stick cooking spray to make cooking and clean up
easier..
1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted and no marshmallow white remains.. Remove from heat.
2. Add RICE KRISPIES cereal. Stir in the cereal until distributed evenly through the marshmallow mixture. I usally do this 2 cups at time this help in giving the even coating of the RICE KRISPIES
3. Using buttered spatula,or coat the spatule with a non-stick cooking spray or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Don't press down too hard or else your treats will be too dense. Cool. Cut into 2-inch squares. Best if served the same day. If Jenna's around they won't last long ;D

Varitions on the theme:
Rice Krispies Treats With M&M

Add to 1 cup of M&M to the mix I do this a 1/3 cup Durring step 2 above..

Chocolate dipped Rice Krispies Treat

6 ounces semi-sweet chocolate morsels or milk chocolate morsels, most chocolates will work for this one year we used the chocolate from a Terrys Rasbery dark chocolate ball here's how:
Once the treats have cooled, melt the chocolate over low heat.
Cut the treats into even squares and quickly just shallowly dip the top side of the treats into the chocolate.
Turn, chocolate side up, and place in a baking dish or on a rack until set and let cool.

Now I have to cook again next weekend!

I made the peanut butter cookies on Friday. They didn't turn out terrible or burn, they are actually really, really good.  :D I'm so proud of myself.

Glad to here it  1thumb 2woot 1goodjob

damn, those peanut butter biscuits look good *drools*

I put in the metric conversion chart for my simmers that aren't on th US system I hope Its correct, I was think of you when I did that,.....cheers luv. next time your at the pub have an extra pint of Guinness for me love that stuff...

HAHA .. hate the stuff, but I'm off down the pub in a bit so I'll be sure to raise a glass of something to you!

but you know, I'm a bit long in the tooth to be metric - I'm an imperial lass, used to pounds and ounces - thank heavens for weighing scales with a little metric button!!

I REMEMBER THE DAY THE BEATTLES BROKE UP.. do does that rate to get into the long tooth club..

My mom and olpest brother favorite cake is spiced cake with coffee icing.  You can't buy it in the store
you have to make it the  Easy way is the find powder vanilla frosting mix...and substitute strong brewed coffee for the water or you can do teh following

INGREDIENTS (Nutrition)
2 cups confectioners' sugar
1/4 cup butter, softened
3 tablespoons strong brewed coffee
1 teaspoon vanilla extract
 
DIRECTIONS
Beat together confectioners' sugar, butter or margarine, coffee, and vanilla until smooth. Add more liquid or confectioners' sugar as needed.

Thai Bar-B-Que Chicken Recipe

2 whole young chickens
4 stalks fresh lemon grass
1 tablespoon coarsely chopped ginger
1 ounce garlic, finely chopped (about 6 large cloves)
4 shallots
1/2 cup coarsely chopped Chinese parsley roots
3 tablespoons brown sugar
1/2 cup coconut milk
1 to 2 tablespoons fish sauce
2 tablespoons soy sauce
2 tablespoons oil
Hot sticky rice
Garnish: Chinese parsley sprigs, cut into 2-inch lengths
Red chili peppers (optional)

Directions:
Rinse chickens and pat dry. Split chickens down the breast, but do not cut all the way through; press open. Place chickens in a large bowl. In a food processor or blender combine lemon grass, ginger, garlic, shallots, parsley roots, brown sugar, coconut milk, fish sauce, soy sauce and oil; blend until smooth. Pour sauce over chickens and marinate overnight in the refrigerator. Preheat oven to 350 degrees. Place chickens on a rack in an open pan with the split side down. Bake for one hour, depending on the thickness of the chicken, or until the juices run clear when the thigh is pierced with a sharp knife. Serve with hot sticky rice. Garnish with Chinese parsley and red chili peppers.

soooo good....

REALLY GOOD PICO DE GALLO for Cinco De Mayo
(http://tbn3.google.com/images?q=tbn:z0GTJ2YPRgl9YM:http://3.bp.blogspot.com)
It means beak of the chicken

juice of 1 lemon or lime
1/4 cup cilantro, chopped
2 1/2 cups chopped tomatoes, (romas are the best)
2 to 3 jalepenos, chopped **
1 medium onion, diced
1 clove garlic, minced or you can used minch from the store....
1 tsp. salt

The seeds can be removed from the jalapenos to reduce heat, if desired.
Mix all ingredients in bowl. Stir well to evenly distribute all flavors and then enjoy. It tastes so good!

If you are seeding jalepenos (prononced HAL lo pian ya') wear disposable kitchen gloves and don't touch your face or around your eyes until you wash your hands...seed are wear most of the fires is in jalepenos.

Scratch Brownies
•1 cup butter or margarine (melted)
•2 cups white sugar
•1 tsp vanilla flavoring
•2 eggs
•½ cup cocoa
•2 cups plain flour
•optional - nuts, raisins, chocolate chunks, caramel pieces
Directions:

1.Preheat oven to 350 degrees.
2.Cream margarine and sugar. This works well with a mixer, but you can do it by hand.
3.After the creaming stage, do switch to a spoon for mixing. Brownies tend to get tough if worked too much.
4.Add the vanilla and eggs and mix just until smooth.
5.Pour in cocoa and flour. Again, mix until smooth and lumps are broken up. But, don't go to wild on the mixing.
6.If you want to add extras, just fold those in easily.
7.Bake for 18-20 minutes in 2 pans size 8 inches by 8 inches. You can use a larger pan like the 9 x 9 and cook for a little longer-25 to 30 minutes at 350 degrees F. If you use a single pan, then the Scratch Brownies are thicker.
These are always a hit with my kids, at Scout functions, and at pot luck dinners. They also work out well at barbecues, since they hold up much better than many desserts



Read more: http://southerncuisine.suite101.com/article.cfm/scratch_brownies__favorite#ixzz0G6dIfaIG&B

Ingredients:

•2 1/4 cups all-purpose flour
•1 teaspoon baking soda
•1 teaspoon salt
•1 cup (2 sticks) butter, softened
•3/4 cup granulated sugar
•3/4 cup packed brown sugar
•1 teaspoon vanilla extract
•2 large eggs
•2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
•1 cup chopped nuts (optional)

Now if you want to have the cookies extra chey heres a trick
make a double batch of the above and drop in an extra egg.
now that you hve more cookie share the love...

I always add a tea spoon of cinnamon, and up the vanilla extract to an table spoon. Bry it you might like it.

 
Directions:
PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.

* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.