Archive for January 23, 2017

Peanut Butter Blossoms

Yes these cookies actually have a name, and I for one, love peanut butter blossoms. A delicious soft creamy peanut butter cookie with that classic Hershey’s kiss pressed into the center. Not only are they a classic childhood cookie, but they’re also easier to make than you think.

Ingredients:

½ Cup Shortening

½ Cup Peanut Butter

½ Cup Sugar

½ Cup Packed Brown Sugar

1 Egg

½ Tsp Vanilla

½ Cup Whole Wheat Flour

¾ Cup Flour

¾ Tsp Baking Soda

¼ Tsp Salt

12 Oz Bag Kisses (You won’t use them all)

Mix together the shortening, peanut butter, and the two sugars. Cream that all together until completely combined.

Next add in the egg and the vanilla then mix to combine.

Lastly you want to add in all the dry ingredients.

Scoop the cookies and bake at 375 °F (190 °C) for 8-12 minutes. While the cookies are baking you want to unwrap the kisses, they need to be ready before the cookies come out of the oven.

As soon as the cookies come out of the oven press a kiss firmly into the center. You want to do this right away because then the residual heat will melt the bottom of the kiss so that when the cookie cools the kiss will stay put.

Makes 40

Serving 1 Cookie

Calories 99

Fat 5.6 g

Sat Fat 1.8 g

Cholest. 5.8 mg

Sodium 48.2 mg

Carbs. 11.6 g

Fiber .6 g

Sugars 8.1 g

Protein 1.6 g

Creamed Corn

Here’s a very southern, very outdoor barbecue, summer side dish. You can serve it hot or cold it’s a matter of preference, I like mine hot. It’s easy, has a great taste from the bacon, and fun little pops of texture from the corn kernels.

Ingredients:

6 Ears Fresh Corn

2 Cups Milk

1 Tbs Cornstarch

1 Tsp Sugar

1/2 Tsp Salt

1/4 Tsp Pepper

1 Leek

4 Slices of Bacon

Finely slice your leeks and then rinse thoroughly. Leeks are typically grown in very sandy soil and with their many layers sand can get trapped very easily. You always want to slice and then rinse with leeks. After rinsing pat dry and add to a hot pot with a tablespoon of olive oil in the bottom. Cook over medium to low heat until tender and the white part starts to become translucent, 5-10 minutes.

 

With a knife remove the corn kernels from the cob and place in a bowl. Set aside between 1-1.5 cups of the kernels. To the remainder of the kernels add the milk and cornstarch before pureeing that mixture. It doesn’t have to be completely smooth just have most of the corn broken down. That’s the creamed part of creamed corn!

 

Add the creamed corn mixture and the reserved kernels to the pot of cooked down leeks. Add the sugar, salt, and pepper before cooking for 10-15 minutes until everything is hot and the mixture starts to thicken.

Lastly you want to slice the bacon into small pieces and cook in a pan until nice and golden brown.

  

When the corn is done pour into a serving dish. You can either serve hot or chill this. Either way right before service you want to top it with the bacon. If you put the bacon on before you’re ready to serve it’ll lose that wonderful crispy texture that we all love about bacon.

 

Servings 12

Serving 1/2 Cup

Calories 88

Fat 2.3 g

Sat Fat .7 g

Cholest 4.9 mg

Sodium 155.7 mg

Carbs 14.5 g

Fiber 1.2 g

Sugars 6.3 g

Protein 4.3 g

Toffee Cookies

Man these cookies. These cookies are good, I’m drooling just thinking about them. They’re soft and chewy and the toffee pieces are crunchy and there’s just a hint of chocolate, yum! Plus they’re easy to make too.

Ingredients:

3/4 Cup Butter

3/4 Packed Brown Sugar

3/4 Cup Sugar

1 Tbs Vanilla

1 Egg & 1 Egg Yolk

1 Tsp Baking Soda

1 Tsp Salt

2 1/4 Cup Flour

1 1/2 Cups Toffee Bits (I’m partial to heath bar bits)

Like any other cookie recipe you start with mixing the butter and the sugar. mix until combined and fluffy.

Once the sugar is nice and fluffy you want to add in the eggs and mix and then add the vanilla and mix again.

Now the drys go in. Flour, baking soda, and then salt. Mix until fully combined.

One last thing before you start scooping cookies to bake is to add in the toffee bits. I won’t tell anyone if a few are quality controlled first. Scoop into 1 1/2 tablespoon sized balls before baking at 350 °F (177 °C) for 8-12 minutes.

Enjoy these while they’re hot because they are soft and chewy and sweet and buttery.

Makes 40 Cookies

Serving 1 Cookie

Calories 136

Fat 8.2 g

Sat Fat 4.5 g

Cholest 22.9 mg

Sodium 142.6 mg

Carbs 21 g

Fiber .2 g

Sugars 16.2 g

Protein .9 g