Peanut Brittle

1 1/2 tsp baking soda
1 tsp water
1 tsp vanilla
1 1/2 cups sugar
1 cup water
1 cup light corn syrup
3 T butter
1 lb unsalted Spanish peanuts

Heat oven to 200 F. Grease cookie sheet with butter; keep warm in oven. In small bowl, mix baking soda, 1 tsp water and the vanilla; set aside.  In 3-quart saucepan, mix sugar, 1 cup water and the corn syrup.  Cook over medium heat about 25 minutes, stirring occasionally to 240 F on candy thermometer.  Stir in butter and peanuts.  Cook over medium heat about 13 minutes stirring constantly, to 300 F.  Immediately remove from heat.  Quickly stir in baking soda mixture until light and foamy.  Pour onto cookie sheet and quickly spread about 1/4 inch think with buttered spatula.  Cool completely and then break into pieces.

Strawberry Shortcake

1 cup sugar
1/2 cup butter or margarine, softened
1 egg
2 tsp vanilla, divided
1 1/2 cups flour
1/2 tsp baking powder
1 cup mini or regular chocolate chips
16 oz sour cream
2 eggs
2 cups cool whip
Strawberries, rinsed and halved

Heat oven to 350. Grease 9-inch springform pan(I just used a normal dark pan). Beat 1/2 cup sugar and butter in large bowl.  Add 1 egg and 1 tsp vanilla; beat until creamy.  Gradually add flour and baking powder, beating until smooth; stir in 1/2 cup chocolate chips. Press mixture onto bottom of pan.  Stir together sour cream, remaining 1/2 cup sugar, 2 eggs, and remaining 1 tsp vanilla in medium bowl.  Stir in remaining 1/2 cup chocolate chips. Pour over mixture in pan.  Bake 50-55 minutes until almost set in center and edges are slightly brown.  Cool completely on wire rack; spread cool whip over top.  Cover and refrigerate.  Top with sliced strawberries when serving.