Chocolate Chip Peanut Butter Cookies (from:

1 1/4 cups Santa Cruz Organic® Light Roasted Creamy Peanut Butter
1 cup firmly packed brown sugar
1 large egg
1/4 cup Water
3/4 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon Salt
1/2 cup semi-sweet chocolate chips

HEAT oven to 375°F.
BEAT peanut butter and brown sugar in large bowl with mixer on medium speed until creamy. Beat in egg and water until blended. Mix in flour, baking soda and salt until evenly moistened. Stir in chocolate chips. Roll into 48 (1-inch) balls. Place 2 inches apart on ungreased baking sheets. Flatten slightly with fork in crisscross pattern.
BAKE 8 to 10 minutes or until lightly browned. Cool 1 minute on baking sheet. Remove to wire rack to cool completely.

Cucumber Salad (from:

1/2 cup sour cream
1 tablespoon white wine vinegar
3 tablespoons chopped fresh dill
1 English cucumber, sliced into 1/8-inch-thick rounds
1/2 medium red onion, thinly sliced
Kosher salt and freshly ground pepper

In a large bowl, whisk to combine the sour cream, vinegar and dill. Add the cucumber and red onion, season with salt and pepper and toss to combine. Serve immediately or cover with plastic wrap and refrigerate for up to 1 week.

Chorizo-Filled Dates Wrapped in Bacon (from:

1 small Spanish chorizo sausage (about 2 ounces), casing removed
24 Medjool dates, pitted
12 slices of bacon, halved crosswise

Slice the chorizo crosswise in thirds. Halve each piece lengthwise, then cut each half into 4 lengthwise strips to make a total of 24 small sticks.
Tuck a chorizo stick into each date and pinch the dates closed. Wrap a strip of bacon around each date and secure with a toothpick.
Place the wrapped dates in a large skillet, seam sides down, and sauté, turning, until the bacon is browned on all sides, about 10 minutes. Drain on paper towels and serve hot.

Caramel Pecan Turtle Fudge (from:
14 ounces caramel pieces (Kraft Caramels)
1 heaping tablespoon heavy cream (evaporated milk also works)
2 cups semi-sweet chocolate chips
1 can sweetened condensed milk (14 ounces)
1/4 teaspoon sea salt
1 tablespoon vanilla extract
1 1/2 cup chopped pecans

Line a 9×9 or 8×8 (for thicker fudge) baking dish with parchment or wax paper. If you don’t have that just grease your pan; set aside.
Combine caramels (unwrapped) and heavy cream in a medium, microwave safe mixing bowl and heat in 30 second intervals, stirring in between until completely melted and smooth.
Combine chocolate chips, sweetened condensed milk and salt in a medium saucepan and heat over medium heat, stirring constantly until completely melted and smooth.
Stir in pecans and vanilla.
Pour half of the fudge mixture into the prepared pan.
Pour the caramel over the fudge layer.
Pour remaining half of fudge over the caramel, swirl gently with a knife.
Cover and refrigerate until set, about 2 hours.

Lemon Fudge (from:
1-1/2 teaspoons plus 6 tablespoons butter, divided
2 packages (10 to 12 ounces each) white baking chips
2/3 cup sweetened condensed milk
2/3 cup marshmallow creme
1-1/2 teaspoons lemon extract

Line a 9-in. square pan with foil. Grease foil with 1-1/2 teaspoons butter; set aside. In a large saucepan, melt remaining 6 tablespoons butter over low heat. Add chips and milk; cook and stir until chips are melted, 10-12 minutes.
Stir in marshmallow creme and extract; cook and stir until smooth, 3-4 minutes longer. Pour into prepared pan. Chill until set.
Using foil, lift fudge out of pan. Discard foil; cut fudge into squares. Store in the refrigerator.

Gingerbread Fudge (from
3 ½ cups (595g) white chocolate chips
½ cup (100g) packed brown sugar
1/2 cup (118ml) molasses
? cup (79ml) evaporated milk
1 teaspoon cinnamon
½ teaspoon ground ginger
½ teaspoon allspice
½ teaspoon ground nutmeg
½ teaspoon ground cloves
1 teaspoon vanilla extract
Sprinkles if desired

Line a 9×9” pan with foil and spray with cooking spray.
Place white chocolate chips, brown sugar, molasses, evaporated milk, and all spices in a medium saucepan. Stir to combine, then place over medium-low heat. Stir almost continuously until melted and smooth. Remove from heat and stir in vanilla extract.
Pour into prepared pan. Top with sprinkles, if desired. Chill fudge at least 1 hour to set.
Cut into squares or use cookie cutters to cut shapes.
Gift suggestion: Buy cookie cutters in desired shapes. Line the bottoms with two laters of foil so the bottom is sealed, almost like a cookie-cutter shaped pan. Pour fudge into cookie cutters and decorate with sprinkles. Let set, then wrap in cellophane and give as gifts!
Store in the refrigerator for up to 2 weeks or freeze for up to one month.