Peanut Butter Kiss Cookies

PREP:  20 Minutes  BAKE:  10 Minutes COOLING:  5 Minutes

Ingredients:

1 cup Peanut Butter

1 cup Sugar

1 Egg

1 teaspoon Vanilla Extract

24 Milk Chocolate Kisses

Other Items Needed:

Large Bowl

Mixer or Hand Mixer

Ungreased Baking Sheets

Wire Rack (optional)

Easy Peasy Cookies ALL Peanut Butter Fans will LOVE!

• Preheat the oven to 350 degrees.
• In a large bowl, CREAM the Peanut Butter & Sugar until light & fluffy.

 

• ADD Egg & Vanilla Extract. BEAT until blended.

 

• ROLL into 11/4-inch balls.
• PLACE 2 inches apart on ungreased baking sheets.

 

• BAKE for 10-12 minutes or until the tops are slightly cracked.
• Immediately, PRESS one Chocolate Kiss into the center of each Cookie.

 

• COOL for 5 minutes before removing from pans to wire rack.

 

 

MAKES:  24 Cookies

 

 

 

* My grandmother would always roll the peanut butter balls in coarse sugar before baking.  This gives them a glisten & a crunch.  Not to mention it makes the cookies a little bit sweeter!

 

 

 

 dévorer!

 

  

   

Big & Buttery Chocolate Chip Cookies

PREP:  35 Minutes + Chilling Overnight  BAKE:  10 Minutes

 

Ingredients:

1 cup Butter (softened)

1 cup packed Light Brown Sugar

3/4 cup Sugar

2 Eggs

1 1/2 teaspoons Vanilla Extract

2 2/3 cups Whole Wheat Flour

1 1/4 teaspoons Baking Soda

1 teaspoon Salt

1 package Semisweet Chocolate Chips (12 ounces)

2 cups coarsely chopped Walnuts (toasted)

 

Other Items Needed:

Large Bowl

Mixer or Hand Mixer

Airtight Container

Parchment Paper

Baking Sheet

Wire Rack (optional)

 

Come On.... Indulge Yourself!

 

• In a large bowl, CREAM the Butter, Brown Sugar & Sugar until light & fluffy
• BEAT in Eggs & Vanilla Extract.

 

• COMBINE the Flour, Baking Soda & Salt.

 

• Gradually ADD to Creamed Mixture & MIX well.
• STIR in Chocolate Chips & Walnuts.

 

• SHAPE quarter cupfuls of Dough into balls.
• PLACE in an airtight container, separating layers with parchment paper.

 

• COVER & REFRIGERATE overnight.
• Preheat oven to 400 degrees.
• To bake, PLACE dough balls 3 inches apart on parchment paper-lined baking sheets.
• PRESS a shallow indentation in the center of each with your thumb, reshaping sides to smooth any cracks.
• Let STAND at room temperature for 30 minutes.
• Bake at 400 degrees for 9-11 minutes or until the edges are golden brown.
• COOL for 2 minutes before removing from the pans to wire racks.
• COOL.

 

MAKES:  2 Dozen

 

* Salted Butter can be refrigerated up to 2 months and can be frozen for 6-9 months.  Unsalted has a lesser shelf life... refrigerated for 2 weeks and frozen for 5 months.

 

 

dévorer!    

Almond-Chocolate Crescents

PREP/TOTAL TIME:  30 Minutes

Ingredients:

1/4 cup Almond Paste

3/4 cup Semisweet Chocolate Chips

1 tablespoon Butter Flavor Shortening

1 tube refrigerated Crescent Rolls

Other Items Needed:

Small Bowl

Baking Sheet

Wire Rack (optional)

Quick & Easy Dessert or Breakfast Dish!

• Preheat oven to 375 degrees.
• DIVIDE Almond Paste into eight portions.
• SHAPE each into small logs.
• SET aside.
• In a microwave, MELT Chocolate Chips & Shortening.
• STIR until smooth.
• UNROLL Crescent Dough.
• SEPARATE into triangles.
• SPREAD each with 1 tablespoon Chocolate Mixture.
• SET aside remaining Mixture for drizzling.
• PLACE one portion Almond Paste at wide end of each triangle.
• ROLL UP & PLACE point side down 2 inches apart on an ungreased baking sheet.

 

• CURVE ends to form a crescent.
• BAKE at 375 degrees for 11-13 minutes or until golden brown.
• REMOVE to wire rack to cool completely.
• DRIZZLE with reserved Chocolate Mixture.

 

 MAKES:  8 Rolls

* Almond Past is... A mixture of blanched ground almonds, sugar, and glycerin or other liquid. Sometimes almond extract is added.

dévorer!

 

Pork & Green Chile Stew

PREP:  40 Minutes  COOK:  8 Hours

Ingredients:

2 pounds Boneless Pork Shoulder Butt Roast (cut into 3/4-inch cubes)

1 large Sweet Onion (cut into 1/2-inch pieces)

2 tablespoons Corn Oil

1 teaspoon Salt

1 teaspoon Pepper

4 large Potatoes (peeled & cut into  3/4-inch cubes)

3 cups Water

1 can Hominy (16 ounces - rinsed & drained)

2 cans chopped Green Chilies (4 ounces each)

2 tablespoons Quick-Cooking Tapioca

2 tablespoons minced Garlic

1/2 teaspoon Dried Oregano

1/2 teaspoon Ground Cumin

1 cup Dried Cilantro

Other Items Needed:

Large Skillet

4-Quart Slow Cooker

Slow Cooker Meal Everyone Will Enjoy!

• In a large skillet, BROWN Pork & Onion in Oil in batches.
• SPRINKLE with Salt & Pepper.
• TRANSFER to a 4-Quart slow cooker.
• STIR in Potatoes, Water, Hominy, Chilies, Tapioca, Garlic, Oregano & Cumin.
• COVER & Cook on low for 8 hours or until meat is tender.
• STIR in Cilantro during the last 30 minutes of cooking.

MAKES:  8 Servings (2 Quarts)

* Top off with some Sour Cream, if you're in to that! :)

dévorer!    

All-Spiced-Up Raspberry & Mushroom Salad

PREP/TOTAL TIME:  30 Minutes

Ingredients:

2 tablespoons White Balsamic Raspberry Blush Vinegar

2 tablespoons Olive Oil (divided)

1 tablespoon Red Pepper Jelly

1/4 teaspoon Ground Allspice

1 pound small fresh Mushrooms (halved)

4 cups Spring Mix Salad Greens

1 cup fresh Raspberries

1/2 small Red Onion (chopped)

2 tablespoons minced Mint

1/2 cup Slivered Almonds

1/2 cup crumbled Feta Cheese

Other Items Needed:

Small Bowl

Whisk (optional)

Large Skillet

Large Bowl

Easy & Healthy... Can't Get Much Better Than This!

• In a small bowl, WHISK the Vinegar, 1 tablespoon of Olive Oil, Pepper Jelly & Allspice.
• Set aside.

 

• In a large skillet, COOK & STIR Mushrooms in the remaining 1 tablespoon of Olive Oil over Medium-High heat until tender.
• COOL completely.
• In a large bowl, COMBINE the Salad Greens, Raspberries, Onion, Mint & Almonds. 
• ADD Mushrooms & Vinaigrette.
• TOSS to combine.
• SPRINKLE with Feta Cheese.
• SERVE immediately.

 

 

MAKES:  5 Servings

 

   

*  If you're not a fan of Feta Cheese, try this recipe with Goat Cheese.  Both blend perfectly with the tangy fruit and kick of Allspice.

 

 

dévorer!  

Almond-Studded Chocolate Loaf

PREP:  30 Minutes  BAKE:  55 Minutes + 10 Minutes Cooling

Ingredients:

2 cups All-Purpose Flour

1/4 cup Baking Cocoa

2 teaspoons Baking Powder

1/2 teaspoon Salt

1/4 teaspoon Baking Soda

1 Egg

1 cup 1% Milk

3/4 cup packed Dark Brown Sugar

1/3 cup Corn Oil

1/2 teaspoon Almond Extract

*1 cup + 2 tablespoons chopped Almonds, divided

3/4 cup plus 2 tablespoons Miniature Semisweet Chocolate Chips, divided

Other Items Needed:

Large Bowl

Small Bowl

Whisk (optional)

Cooking Spray

9-in. x 5-in. Loaf Pan

Toothpick (optional)

Wire Rack (optional)

Perfect Loaf to Satisfy ANY Sweet Tooth!

• Preheat the oven to 350 degrees.
• In a large bowl, COMBINE the Flour, Cocoa, Baking Powder, Salt & Baking Soda.

 

• In a small bowl, WHISK Egg, Milk, Brown Sugar, Oil & Extract.

 

• STIR into the dry ingredients just until moistened.
• FOLD in 1 cup Almonds & 3/4 cup Chocolate Chips.
• SPOON into a greased 9-in. x 5-in. loaf pan.

 

• SPRINKLE with remaining Almonds & Chips.

 

• BAKE for 55-60 minutes or until a toothpick inserted near the center comes out clean.

 

• COOL for 10 minutes before removing from pan to a wire rack.

MAKES:  1 Loaf (16 Slices)

* If you cannot find chopped almonds, you can pulse in a food processor for a few pulses.

dévorer!