Peanut Butter Blossoms
48 Hershey's Kisses
1/2 Cup Shortening (I used Organic Butter instead)
3/4 Cup Organic Peanut Butter
1/3 Cup Organic Granulated Sugar
1/3 Cup Packed Light Brown Sugar
2 Tablespoons Organic Milk
1 Teaspoon Organic Vanilla
1 1/2 Cups Organic Flour
1 Teaspoon Baking Soda
1/2 Teaspoon Salt (I used Sea Salt as that's all I use in our house)
1. Heat oven to 375*F. Remove wrappers from chocolates.
2. Beat shortening (or butter) and peanut butter in large bowl until well blended. Add1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
3. Shape dough into 1-inch balls. Roll in granulated sugar (I didn't do this step); place on ungreased cookie sheet.
4. Bake 8-10 minutes or until lightly browned. Immediately press a chocolate into the center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. Makes about 4 dozen cookies.
I would recommend doubling this recipe if your family loves cookies. I got 42 cookies out of the batch (not doubling it) and between Chad, myself and 3 boys in the house we were left with 5 this morning. They are very yummy and are pretty much bite size.
Wednesday, November 24, 2010
Quick & Easy Turkey Enchiladas Suizas
I got this recipe from my Woman's Day magazine. We've been trying new recipes lately in an attempt to have more variety. This recipe is extremely easy and very quick. Takes me about 10-15 minutes to put together and get into the oven. This recipe is made to make ahead of time. I don't normally do this but you can if you'd like...you can also freeze it!
Turkey Enchiladas Suizas
1 1/4 Cups Green Salsa
1/2 Cup Reduced-Fat Sour Cream
1/4 Cup Chopped Cilantro (I don't add this)
1 1/2 Cups Diced Cooked Turkey or Chicken (I use ground turkey because it's quicker and easier)
1 Cup Shredded Reduced-Fat Swiss Cheese
7-oz Jar of Roasted Peppers, sliced
8 Warm Corn Tortillas
Prep: Mix grean salsa, sour cream and chopped cilantro in a bowl. Spread 1/2 cup over bottom of a 2 to 2 1/2 quart baking dish. Combine turkey, shredded cheese and roasted peppers. Fill each of the 8 warm corn tortillas with scant 1/2 cup, then place seam side down in baking dish. Top with remaining salsa mixture and 1/2 cup shredded cheese.
Store: Refrigerator: Wrap with plastic wrap and refrigerate up to 3 days. Freezer: Wrap with plastic wrap, then foil and freeze up to 6 weeks.
Serve: If refrigerated: Remove plastic wrap and cover with foil. Bake in a 350*F oven 30 to 40 minutes until heated through. Top with diced tomato and sliced scallions if desired. If Frozen: Thaw overnight in refrigerator, then bake as directed above.
To Bake Straight from Freezer: Remove plastic wrap; replace with foil. Bake in a 350*F oven 1 hour 15 minutes or until heated through.
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