Recipe Weekend: Giveaway- Easy Home Cooking Paperback Cookbook

Well as everybody know, Southern Cooking, is now THE thing- thanks to Bon Appetit Magazine announcing it with this month's issue. Course those of us who were raised here, are from here and live here, knew this all along, but hey, what are you going to do? 


Sometimes you just have to wait for everybody to wake up and smell the coffee and chickory? Ya know?

So I was going through my cookbooks and weeding out ones I don't want anymore and found this Easy Home Cooking little magazine. It has a lot of Southern recipes like Garlicky Oven-Fried Chicken thighs, Blackened Catfish with Homemade Tartar Sauce, Chicken Pot Pie, Cajun Catfish Skillet and Blackberry Dipping Sauce for Homemade Chicken Fingers, in it's 92 pages! 


Hungry yet? Wait, there's more!


It also has alot of VERY kid friendly recipes and very yummy cookies, like Cookie Pizza, Peanut Butter Smores, Banana Oatmeal Snack Bars and Checkerboard Pizza!


In that spirit, here's a simple recipe, that would be perfect for Valentine's Day for the kiddos!

Twisty Cookie Sticks


INGREDIENTS:


1 package (18 ounces) refrigerated sugar cookie dough
6 tbsp all-purpose flour, divided
1 tbsp unsweetened cocoa powder
2 tbsp creamy peanut butter
1 cup semisweet chocolate chips   * see note below
1 tbsp shortening    * see note below
Colored sprinkles, dyed coconut and/or finely chopped peanuts 


DIRECTIONS:

1. Remove dough from wrapper. Divide dough in half; place in separate medium bowls. Let dough stand at room temperature about 15 minutes. 
2. Add 3 tablespoons flour and cocoa powder to one dough half; beat at medium speed of electric mixer until well blended. Wrap in plastic wrap; refrigerate at least 1 hour. 
3. Add remaining 3 tablespoons flour and peanut butter to other dough half; beat at medium speed of electric mixer until well blended. Wrap in plastic wrap; refrigerate at least 1 hour. 
4. Preheat oven to 350°F. Divide chocolate dough into 30 equal pieces. Divide peanut butter dough into 30 equal pieces. Shape each dough piece into 4-inch-long rope on lightly floured surface. For each cookie, twist 1 chocolate rope and 1 peanut butter rope together. 
5. Place 2 inches apart on ungreased cookie sheets. Bake 7 to 10 minutes or until set. Remove to wire rack; cool completely. 
6. Meanwhile, combine chocolate chips and shortening in small microwavable bowl. Microwave on HIGH 1 minute; stir. Microwave on HIGH for additional 30-second intervals until chips and shortening are completely melted and smooth.  Note: You can use colored chocolate melts instead of the chips and shortening, if you want. Just follow directions on the package.
7. Spread chocolate on 1 end of each cookie; top with sprinkles and peanuts as desired. Place on waxed paper. Let stand 30 minutes or until set.   

See- easy enough your kids can make them!

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Disclosure / Disclaimer: I donated this cookbook, to the blog, for this giveaway. No compensation, monetary or in kind, has been received or implied for this post. Nor was I told how to post about the book.