Hershey Kiss Cookies

A favorite of mine.  :) From: http://www.donogh.com/cooking/cookies/hershey.shtml

Hershey Kiss Cookies

2 2/3 cups flour 2 teaspoons baking soda 1 teaspoon salt 1 cup butter 2/3 cup creamy peanut butter 1 cup sugar 1 cup brown sugar, firmly packed 2 eggs 2 teaspoons vanilla extract Additional sugar 5 dozen kisses, unwrapped In a large bowl, mix flour, salt, and baking soda. Add butter and peanut butter and mix until smooth. Add sugars and beat until light and fluffy. Add eggs and vanilla and mix until smooth. Make balls out of level tablespoons of dough - add flour if needed. Roll in sugar. Bake 2 inches apart on ungreased cookie sheet for 8 minutes. Remove from oven and add 1 kiss to the center of each cookie. Return to the oven and bake for 2 more minutes. Cool and enjoy.

Kalachi

Ok all- this one is unbelieveable and unlike my usual recipes a ton of work.  My mom made this when I was growing up and I would look forward to it every year!
*Update*
So I used 1 pack of rapid rise yeast
6 cups sifted flour
1 tsp salt
1/2 pound butter
3 tbsp sugar
3 eggs
1/2 pint sour cream
1/2 warm milk

Dissolve yeast in warm milk. (120-130 degrees- check individual packs to make sure it isn't too hot)

Add cup of flour- add sour cream and add flour. Then add sugar, butter and eggs and keep on adding flour until its gone.  When it is kneaded well set aside and let rise about 3 times- cover over with towel. (let it rise, beat it down, rise again 3 times). 
The dough is done rising when you stick two fingers about 1/2 in inside and the dough doesn't come back up.

 Filling
2 1/2 to 3 pounds walnuts- grind nuts fine
2 cups sugar or to taste
3 whole eggs
moisten with 1/2 cup of milk or as much as needed to spread nice so that it is not running.

Once dough has risen 3 times divide into 6 sections and roll out flat. Cover flattened dough with filling and roll. Make sure your dough is thick enough (some of mine were too thin and then broke open during baking- doesn't affect the taste- just the look :) ) Then bake at 350 degrees for 25-30 minutes. (Until golden brown)

Allow some time to cool on a cooling rack and enjoy!


Happy Cooking!

Cinnamon-Apple Crostata

**Update**- this was actually really yummy and easy!  I used granny smith apples, pecans, and  put some ice cream on top.  Definitely enjoyable :) It didn't take as long as the recipe called for - maybe 15 minutes total for the crust to brown but I used two regular pie crusts and just put them on a flat sheet so they were smaller.  (I needed two to get all four apples in). Again EASY and worth a try! :)

Ok- haven't tried this yet but I want to.  Sounds great for fall!
http://www.pillsbury.com/recipes/cinnamon-apple-crostata

INGREDIENTS

Crust

1

box Pillsbury® refrigerated pie crusts, softened as directed on box

Filling

1/2

cup sugar

4

teaspoons cornstarch

2

teaspoons ground cinnamon

4

cups thinly sliced, peeled cooking apples (4 medium)

1

teaspoon sugar

2

tablespoons chopped pecans or walnuts

Topping

Whipped cream, if desired

1Heat oven to 450°F. Remove pie crust from pouch; place flat on ungreased cookie sheet.2In medium bowl, mix 1/2 cup sugar, the cornstarch and cinnamon. Gently stir in apples. Spoon apple mixture onto center of crust, spreading to within 2 inches of edge. Fold crust edge over filling to form 2-inch border, pleating crust as necessary. Brush crust edge with water; sprinkle with 1 teaspoon sugar.3Bake 15 minutes or until crust is golden brown. Sprinkle pecans over apple mixture. Bake 5 to 15 minutes longer or until apples are tender. Serve with whipped cream.

Rice Pudding (Aka Kheer)

Ok, once again http://budgetbytes.blogspot.com. The only thing I changed was adding more cinnamon at the end. I also served it cold because that is how I like my rice pudding. And I did use yellow raisins instead of regular. This was a big hit. Click here for the picture play by play. Hope you enjoy!

Total Recipe cost: $2.74
Servings Per Recipe: 4
Cost per serving: $0.69
Prep time: 5 min. Cook time: 45 min. Total: 50 min.

INGREDIENTS		COST
1 Tbsp	butter	$0.05
1/4 cup	sliced almonds	$0.16
1/4 cup	raisins	$0.56
1/2 cup	jasmine rice	$0.44
4 cups	milk	$1.30
1/2 tsp	cinnamon	$0.05
1/4 tsp	nutmeg	$0.05
1/4 tsp	vanilla extract	$0.07
1 whole	bay leaf	$0.02
1/4 cup	sugar	$0.04
TOTAL		$2.74

STEP 1: Saute the almonds and raisins in butter over medium heat for one minute. Add the dry rice and saute for 1-2 minutes more or until it looks slightly golden and toasted. Watch the heat carefully, if the butter or sugar from the raisins begins to burn take it off of the heat immediately.

STEP 2: Add the milk, sugar, cinnamon, nutmeg, vanilla and bay leaf to the pot. Using a whisk stir it well so there are no clumps. Bring the mixture to a boil over medium/high heat while stirring often with a whisk. As soon as it comes to a boil, reduce the heat to medium/low and let it continue to simmer until thickened (30-40 min). Stir often with a whisk to prevent caking and burning on the bottom.

STEP 3: After 30-40 minutes the rice should be soft and the mixture should be thick and creamy. Serve hot or cold.

Strawberry Shortcakes

I also want to try this one. Sorry all- not trying to overwhelm you or anything :) Just wanting to save these for later.
Happy cooking!
http://www.bhg.com/recipe/desserts/strawberry-shortcakes/

Strawberry shortcakes

Prep: 30 minutes
Bake: 12 minutes

ingredients
1-1/2 cups all-purpose flour
1/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1/3 cup cold butter
1 egg, slightly beaten
1/2 cup dairy sour cream
2 tablespoons milk
5 cups sliced strawberries
3 tablespoons sugar
1 recipe Whipped Cream
directions
1. Preheat oven to 400 degrees F. Lightly grease a baking sheet; set aside. In a medium bowl combine flour, the 1/4 cup sugar, the baking powder, salt, and baking soda. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. In a small bowl combine egg, sour cream, and milk. Add to flour mixture, stirring with a fork just until moistened.

2. Drop dough into 8 mounds onto prepared baking sheet. Bake for 12 to 15 minutes or until golden. Transfer to a wire rack and let cool.

3. Meanwhile, combine 4 cups of the strawberries and the 3 tablespoons sugar. Using a potato masher, mash berries slightly; set aside. To serve, split shortcakes in half; fill with strawberry mixture and whipped cream. Top with remaining sliced strawberries.

4. Makes 8 shortcakes

Fresh Strawberry Bars

I am thinking about trying this one for tomorrow. It sounds pretty good :)
We will see!

Fresh Strawberry Bars
Makes: 24 bars
Prep: 25 min.
Bake: 25 min.

ingredients
3/4 cup butter, softened
3/4 cup peanut butter
1 cup packed brown sugar
1/2 cup granulated sugar
2 tsp. baking powder
1/4 tsp. salt
2 eggs
1 tsp. vanilla
2 1/4 cups all-purpose flour
1/2 cup strawberry jam
4 cups small whole strawberries, halved or quartered
directions
1. Heat oven to 350 degrees F. Line 13x9x2-inch baking pan with foil, extending foil beyond the edges. Set aside.

2. In large mixing bowl beat butter and peanut butter on medium to high for 30 seconds. Beat in sugars, baking powder, and salt until combined. Add eggs and vanilla; beat until combined. Beat in as much flour as you can with mixer. Stir in remaining flour.

3. Spread dough in prepared pan. Bake 25 minutes or until top is lightly browned and toothpick inserted near center comes out clean.

4. Cool completely on rack. Remove from pan by lifting foil. Spread jam and top with berries. Cut into bars. Serve at once or refrigerate up to 6 hours. Makes 24 bars

Make Ahead: Wrap the peanut butter base in foil; store at room temperature up to 24 hours. Before serving, top with jam and berries. Or freeze the peanut butter base in a freezer container up to 3 months.

Sour Cream Cranberry Bars

Thank you www.bettycrocker.com! I am excited to try this one and see how it turns out. I think I will make this for the cookie exchange too. Nobody steal it now :)

1 cup butter or margarine, softened
1 cup packed brown sugar
2 cups quick-cooking oats
1 1/2 cups Gold Medal® all-purpose flour
1 teaspoon baking soda
2 cups dried cranberries
1 cup sour cream
3/4 cup granulated sugar
2 tablespoons Gold Medal® all-purpose flour
1 tablespoon grated lemon peel
1 teaspoon vanilla
1 egg

1. Heat oven to 350ºF. Mix butter and brown sugar in large bowl with spoon. Stir in oats, 1 1/2 cups flour and the baking soda until crumbly. Press half of the mixture in ungreased rectangular pan, 13x9x2 inches. Bake 10 to 12 minutes or until golden brown.
2. Mix remaining ingredients in large bowl. Pour over baked crust. Crumble remaining oat mixture over filling.
3. Bake 25 to 30 minutes or until top is golden brown and filling is set. Cool completely, about 1 hour. For 32 bars, cut into 8 rows by 4 rows.

Peanut Butter Cookie Sandwiches with Grape Jelly Ice Cream

Alright, it has been forever. I am terrible at this blog thing. Hopefully with the holidays I will discover some fun new foods. Here is something I am trying tonight. Adam sounds very excited about it. So we shall see. This is straight from the food network website.

Peanut Butter Cookie Sandwiches Stuffed with Grape Jelly Ice Cream
Recipe courtesy Gale Gand

Prep Time:4 hr 45 Prep Time:--Cook Time:8 min
--
Serves:
about 60 mini or 30 medium sandwich cookies

Ingredients
1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 teaspoon vanilla
1 1/2 cups flour
3/4 teaspoons baking soda
1/4 teaspoon salt
1/2 cup peanut butter
Grape jelly ice cream, recipe follows
Directions
Preheat oven to 400 degrees.

Cream the butter well in a mixer with a paddle attachment. Add the sugars and continue to mix well. Add the egg and vanilla and mix well. Sift the flour with the baking soda and the salt then add it to the mixer and blend. Add the peanut butter and mix well. Roll into 1/2-inch balls and place on a greased sheet pan 1-inch apart. Press a fork down on the surface lengthwise then crosswise to make a grid pattern. Bake for 5 to 8 minutes at 400 degrees until light golden brown. Let cool on the pan.

Place a small scoop of grape jelly ice cream on the bottom (flat) side of a cookie and top with another cookie to make a sandwich. Place in the freezer and repeat with the remaining cookies.

Grape Jelly Ice Cream:
1 quart vanilla ice cream
1/2 cup grape jelly
Fold grape jelly into vanilla ice cream, leaving some streaks of jelly. Freeze until ready to use in the sandwiches.

Have fun! :)

Mom's Apple Crisp

Oh my goodness I have been craving this one. This is my moms and it is so good!

4 cups of granny smith apples (about 4 medium apples)
3/4 cup brown sugar
1/2 cup flour
1/2 cup oats
1 tsp cinnamon
1/3 cup softened butter
the recipe calls for 3/4 tsp of nutmeg but I don't use it.

Preheat oven to 375 degrees.
Melt butter mix with sugar, oats, flour, cinnamon

Cut apples and lay in the bottom of an 8x8 pan.(pain in the butt but I use a potato peeler to get the apples nice and thin!) Pour the mixture on top.
Bake for 30 minutes.

Reminds me of home! Love it! Enjoy!

Super Simple Peach Crisp

This one you could probably do with any fruit you like! It is so easy. I found it on the Betty Crocker website.

1 pouch (1 lb 1.5 oz)oatmeal cookie mix.
1/2 cup butter
5 cups frozen sliced peaches thawed and drained or 1 can(29 oz) sliced peaches, drained

1) Heat oven to 375F. In large bowl place cookie mix. Cut in butter, using pastry blender or fork until mixture looks like coarse crumbs.

2) In ungreased 8 in. square baking pan or 2 quart round casserole place peaches. Sprinkle cookie mixture over peaches.

3) Bake 25-30 minutes or until topping is golden brown. Serve warm or cool.