The Long Awaited #6 & The Winners.

Happy Thursday everyone! Thank you to everyone who entered my contest, reading your favorites was so fun! You guys mentioned some songs I haven't heard about, and I've been checking some of them out. Okay, the winners are:

• Amy G. who said...
  "Mary, Did You Know" is probably my favorite one, too! I love that song.
• Brian Piero who said...
  "Joy To The World" & "Silent Night" are my Christmas favorites...Thanks for the giveaway.

Congrats guys!
If you are the winners, please e-mail me at priscilla91@iowatelecom.net, so I can get your prizes out!

I was amazed at how many of you guys liked "Grandma Got Run Over By A Reindeer". I've always thought that one was so funny. O' Holy Night & Silent Night were by far the most popular. Anyway, here are your guys's songs maxed out:

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#6 is Pudding Dip. The Strawberry yogurt in this dip makes it taste even better. I didn't make mine quite right, so the texture is a little funny. The Vanilla Wafers with this dip are the best. And it only has 3 ingredients, not hard at all!

Pudding Dip

3 oz. pkg. vanilla pudding
6 oz. cup of strawberry yogurt
8 oz. sour cream
DIRECTIONS:
Mix together. Serve with apples, bananas, grapes, or Nilla wafers.

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Another yummy cookie to add to that baking list. The Reese cup in the middle of the cookie and the drizzling on the top make it even better.

Peanut Butter Cup Cookies
Ingredients:
1 cup butter, softened
1/2 cup Jif® Creamy Peanut Butter
3/4 cup packed brown sugar
1/2 cup sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 package (13 ounces) miniature peanut butter cups
DRIZZLE:
1 cup (6 ounces) semisweet chocolate chips
1 tablespoon creamy Jif® Peanut Butter
2 tablespoons shortening

DIRECTIONS:
In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Beat in egg and vanilla. Combine flour and baking soda; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle. Roll into 1-1/4-in. balls. Press a miniature peanut butter cup into each; reshape balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 12-15 minutes or until edges are lightly browned. Cool for 2 minutes before removing from pans to wire racks. For drizzle, in a microwave-safe bowl, melt the chocolate chips, peanut butter and shortening; stir until smooth. Drizzle over cooled cookies. Yield: about 3 dozen. See you with #5 and other yummy dessert for the holidays!