Chocolate Peanut Butter Chocolate Chip Cookies

They are the perfect gluten free cookie because they don’t have any flour at all. It’s hard to imagine that these will actually turn out when you’re making them. But I promise that they do. And with this chocolate peanut butter spread I got from Wal Mart, they are super yummy! You can use plain peanut butter, too but why would you??? ;o)

1 cup chocolate peanut butter

3/4 cup sugar

1 egg

1/2 teaspoon baking soda

1/4 teaspoon salt

Stir well to combine and the stir in 3/4 cup chocolate chips.

Roll into balls and place on baking sheet.

Bake at 350 for about 12 to 14 minutes or until puffy and set. Let cool a couple of minutes before removing from baking sheet to cool on a wire rack.

Cranberry Merlot Meatballs

This is one of my new favorite crock pot meals! I can make it in a snap and it tastes rather fancy and elegant. If I use frozen meatballs, it only takes a minute to throw it all together and cooks on high in only about 3 hours. We love it served over mashed potatoes but is also a lovely appetizer!

Whisk together:

1 can jellied cranberry sauce

1 cup brown sugar

1 cup merlot (or any red wine or cranberry juice)

2 teaspoons stone ground mustard (or any other hot mustard)

Pour over 30-40 meatballs.

Cook on high for 3-4 hours or on low for 5-6 hours, or until meatballs are hot.

Serve over mashed potatoes or as an appetizer.