Dancing Queen


So it is said that every little girl wants to be a ballerina when she grows up.  I guess I am no different.  I danced for several years as a little girl starting at age 4.  Not sure the last year that I danced, I know that I was in elementary school.  Not really sure why I stopped dancing.  Maybe they quit offering dance classes close to me or I got busy with other activities.  Anyway, I digress.  I had fun and was a cute, little dancer!  Dancing at an early age got me started on my pathway to loving the stage.  Starting at age 4, I danced.  I sang in school choirs/music class performances beginning in 2nd grade all the way  through senior college.  During that time I was also a cheerleader, did school plays and musicals, member of select singing groups and a member of the Mississippi All-State showchoir for 3 years (dancing!).  I have a love/hate relationship in getting to say that I have 31 years of stage experience.  Love making it sound like I know what I am doing (haha) and hate that it makes me feel OLD (haha)!

I have made you wait long enough to see some of my dance photos.  Here is a few for your viewing pleasure!

dancingqueen1   dancingqueen2   dancingqueen3   dancingqueen4

Now it is time to dance your way to the kitchen and celebrate National Peanut Butter Cookie Day with these 2 recipes, Dipped Peanut Butter Cookies and Peanut Butter Sandwich Cookies.

Dipped Peanut Butter Cookies Recipe

Dipped Peanut Butter Cookies

Ingredients

  • 1 cup peanut butter
  • 1 can (14 ounces) sweetened condensed milk
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups biscuit/baking mix
  • 3/4 to 1 pound milk chocolate candy coating, coarsely chopped
  • 1 tablespoon shortening

Directions

  • In a large bowl, combine the peanut butter, milk, egg and vanilla; beat until smooth. Gradually stir in biscuit mix and mix well. Cover and refrigerate for 1 hour.
  • Shape into 1-in. balls and place 1 in. apart on ungreased baking sheets. Flatten each ball with the bottom of a glass. Bake at 350° for 8-10 minutes or until golden brown. Cool on wire racks.
  • In a microwave, melt candy coating and shortening; stir until smooth. Dip each cookie halfway into chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets; let stand until set. Yield: about 5 dozen.
Editor’s Note: Milk chocolate confectionery coating is found in the baking section of most grocery stores. It is sometimes labeled “candy coating” and is often sold in bulk packages of 1 to 1-1/2 pounds.
Nutritional Facts: 1 serving (2 each) equals 191 calories, 11 g fat (5 g saturated fat), 12 mg cholesterol, 160 mg sodium, 21 g carbohydrate, 1 g fiber, 4 g protein.
Peanut Butter Sandwich Cookies Recipe
Peanut Butter Sandwich Cookies

Ingredients

  • 1 cup butter-flavored shortening
  • 1 cup creamy peanut butter
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • FILLING:
  • 1/2 cup creamy peanut butter
  • 3 cups confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 5 to 6 tablespoons milk

Directions

  • In a large bowl, cream the shortening, peanut butter and sugars until light and fluffy, about 4 minutes. Beat in eggs and vanilla. Combine the flour, baking soda and salt; add to creamed mixture and mix well.
  • Shape into 1-in. balls and place 2 in. apart on ungreased baking sheets. Flatten to 3/8-in. thickness with fork. Bake at 375° for 7-8 minutes or until golden. Remove to wire racks to cool.
  • For filling, in a large bowl, beat the peanut butter, confectioners’ sugar, vanilla and enough milk to achieve spreading consistency. Spread on half of the cookies and top each with another cookie.
  • Yield: 44 sandwich cookies.

Happy Dancing!

Michelle “RED” Roberts

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