Peanut Butter Blossom Cookies [YUM!]

This is our second Christmas together and well, last year's was our worst Christmas ever. So this year, we have decided to try to make it a happy time again and start new traditions together as a family. We got our first Christmas tree together [Malachite was clearly very amused by the tree - see below].    We have also baked cookies (an old tradition that had been lost). We have traveled too. Our best vacation ever so far was last month during Thanksgiving week and to say it was PERFECT is a complete understatement.  

  Anyway, I really like storing good recipes on here so here it is - the recipe I used for this year's amazing peanut butter blossom cookies.  

 

48 Hershey's Kisses 1/2 cup shotening 3/4 cup Creamy Peanut Butter 1/3 cup granulated sugar 1/3 cup light brown sugar 1 egg 2 tablespoons milk 1 teaspoon vanilla extract 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt additional granulated sugar Directions: 1. Pre-heat oven to 375 degrees F. 2. Remove wrappers from chocolates (do this first because the cookies bake relatively quick and the chocolates need to be placed on them as soon as they are out of the oven) 3. Beat shortening and peanut butter in large bowl until well blended. 4. Add 1/3 cup granulated sugar and brown sugar & beat until fluffy. 5. Add egg, milk, and vanilla extract and beat well. 6. Stir together flour, baking soda, and salt and gradually beat into peanut butter mixture. 7. Shape dough into 1 inch balls. Roll in granulated sugar and lace on ungreased cookie sheet. 8. Bake 8-10 minutes or until lightly brown. 9. Remove from oven and immediately press a chocolate into the center of each cookie (cookie will crack around edges). 10. Remove from cookie sheet to wire rack and cool completely.    I have altered this recipe in the past and used Trader Joe's Cookie Butter instead of peanut butter and they came out delicious!!   [recipe from hersheyskisses.com]

Spicy Tomato, Vegetable, & White Bean Stew

 

Ingredients:

1 tbsp extra virgin olive oil

carrots (2-3, peeled & chopped)

3/4 red onion

2 green bell peppers, chopped

6 cloves of garlic, minced

28 ounce can of crushed tomatoes

2 1/2 cups of low sodium vegetable broth

1 15 ounce can of cannellini beans, drained & rinsed

1 15 ounce can of navy beans, drained & rinsed

1/2 cup dry whole wheat penne pasta

crushed red pepper flakes (to taste)

Italian seasoning (to taste)

salt (to taste)

black pepper (to taste)

2 bay leaves

  

Directions:

1. Warm the olive oil in a large pot over medium heat and add the carrots, peppers, onion, and garlic until soft. Meanwhile, boil water for your pasta in a separate pot.

2. Add the crushed tomatoes, broth, beans, red pepper flakes, salt, pepper, Italian seasoning, and bay leaves.

3. Cook your pasta until it is al dente.

4. Bring the stew to a boil and then simmer for 20 minutes on low heat.

5. Remove bay leaves and add pasta (cut them into small pieces) to the stew.

6. Cook together for another 5-10 minutes.

7. Enjoy :)