may 24th weekend

You&#39;ll love our quick and easy Peanut Butter Cookies recipe. The perfect snack for the peanut butter lovers in every family.

Peanut Butter Cookies

(550 mL) all-purpose flour

baking soda

(2 mL) salt

(2 sticks) (250 mL) Becel® salted margarine sticks or unsalted margarine sticks

(250 mL) firmly packed light brown sugar

(60 mL) granulated sugar

eggs

vanilla extract

(125 mL) chunky peanut butter

Step 1

Preheat oven to 375°F (190° C). Combine flour, baking soda and salt in medium bowl; set aside.

Step 2

Beat Becel® salted with sugars in large bowl. Beat in eggs and vanilla until blended. Gradually add in flour mixture; beat just until blended. Stir in peanut butter. Drop by tablespoonfuls on ungreased baking sheets, 2-in. (5 cm) apart. Flatten slightly in crisscross pattern with fork.

Step 3

Bake 7 minutes or until edges are golden. Cool 2 minutes on wire rack; remove cookies from sheets and cool completely.

We thought, “why put a cherry on top when you can bake a whole bunch right in?” We bet your taste buds will agree.

Triple Chocolate Cherry Cookies

(75 mL) white chocolate chips

(75 mL) dark chocolate chips

(125 mL) milk chocolate chips

(125 mL) dried cherries

Beat Becel® sticks with sugars in large bowl. Beat in eggs and vanilla until blended. Gradually add in flour mixture; beat just until blended. Stir in chocolates and cherries. Drop by tablespoonfuls on ungreased baking sheets, 2-inches (5 cm) apart.

Bake 7 minutes or until edges are golden. Cool cookies on sheets 2 minutes on wire rack; remove cookies from sheets and cool completely.

Are you looking for a treat but aren’t sure what you want? Something healthy but sweet? Try these beauties to satisfy your taste buds!

Crispy Oatmeal and Cranberry Cookies

(500 mL) quick oats or old fashioned oats

(375 mL) all-purpose flour

(300 mL) firmly packed brown sugar

(180 g.) dried cranberries, (about 1-1/4 cups 300 mL)

Preheat oven to 350°F (180°C). Combine oats, flour, baking soda and salt in medium bowl; set aside.

Beat Becel® sticks with brown sugar in large bowl with electric mixer until creamy, about 3 minutes. Beat in vanilla until blended.  Gradually beat in oat mixture just until blended. Stir in cranberries. Drop dough by tablespoonfuls onto ungreased baking sheets, 2 inches (5 cm) apart.

Bake 11 minutes or until edges are golden. Cool sheets 2 minutes on wire rack; remove cookies from sheets and cool completely.

This homemade take on an iconic Canadian street food treat is baked instead of fried for a sweet snack or dessert that is equal parts nostalgic, playful and decadent.

Cinnamon Sugar Baked Treat

(60 mL) warm water

(175 mL) granulated sugar, divided

pkg (8 g) active dry yeast

(75 mL) Becel® Plant-Based Unsalted Bricks, divided

(125 mL) 2% milk

egg, room temperature

tsp (5 mL) vanilla extract

(560 mL) all-purpose flour

tsp (2 mL) salt

cinnamon

lemon wedges,

In small bowl, stir together 1/4 cup (60 mL) warm water with 1 tsp (5 mL) sugar. Stir in yeast. Let stand for 8 to 10 minutes or until foamy.

In small saucepan set over medium-low heat, melt 2 tbsp (30 mL) Becel® bricks. Remove 1 tbsp (15 mL) and reserve for Step 5. Add milk to small saucepan, stir and heat just until warm to the touch.

In large bowl, stir together warm milk mixture, egg, vanilla and 4 tsp (20 mL) sugar. Stir in yeast mixture, 2 1/4 cups (560 mL) flour and salt. Stir together until shaggy dough starts to form. If dough is too sticky, add up to 1/4 cup (60 mL) more flour.

Step 4

Transfer dough to lightly floured work surface. Knead for 8 to 10 minutes or until smooth and elastic.

Step 5

Brush medium bowl with 1 tbsp (15 mL) reserved melted Becel® bricks. Transfer dough to prepared bowl. Cover with plastic wrap and let stand at room temperature or in warm place until doubled in volume, about 60 to 70 minutes.

Step 6

Punch down dough. Divide dough into 6 portions. On lightly floured work surface, roll each portion into an oval shape about 1/4 inch (0.5 cm) thick. Score top of each oval in a crisscross pattern to resemble the tail of a beaver. Arrange on parchment paper–lined baking sheets, spacing at least 4 inches (10 cm) apart. Cover with plastic wrap and let stand for 20 to 30 minutes or until doubled in size.

Step 7

Meanwhile, in small bowl, whisk together remaining 2/3 cup (150 mL) sugar and cinnamon.

Step 8

In small microwave-safe bowl, melt remaining Becel® bricks on HIGH for 20 seconds. Brush both sides of beaver tail–shaped pastries. Sprinkle each side of each pastry with 1 tsp (5 mL) cinnamon sugar.

Step 9

In batches as needed, bake for 15 to 20 minutes or until golden brown. Sprinkle with remaining cinnamon sugar.

Step 10

Serve pastries warm with lemon wedges, if using.

Enjoy a refreshing twist with our Asian Pasta Salad. Tossed in a special soy-sesame dressing, it's a perfect blend of tangy and savory.

Asian Pasta Salad Recipe

Tbsp. soy sauce

Tbsp. rice wine vinegar

sesame oil

Napa cabbage

carrots

cilantro

COOK spaghetti according to package directions; drain and rinse with cold water until completely cool.

COMBINE Hellmann’s® or Best Foods® Vegan Carefully Crafted Dressing and Sandwich Spread, soy sauce, vinegar and sesame oil in large bowl. Gently stir in spaghetti and remaining ingredients. Cover and refrigerate at least 1 hour.

Top 5 may 24th weekend recipes from across the web

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Top Tags

Peanut Butter Cookies

Triple Chocolate Cherry Cookies

Crispy Oatmeal and Cranberry Cookie...

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Top 5 may 24th weekend recipes from across the web

The most viewed may 24th weekend recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Peanut Butter Cookies

Triple Chocolate Cherry Cookies

Crispy Oatmeal and Cranberry Cookie...

Cinnamon Sugar Baked Treat

Asian Pasta Salad Recipe

The most viewed may 24th weekend recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine