Wednesday, November 14, 2012

Awesome Blossoms

Alrighty, I just about had a panic attack.  I forgot all my login info!  But i'm here now.  All is good.

I've had this major craving for peanut butter blossoms, which is extremely rare, but I'm going with it and making some. :)  

So I went to the grocery store this morning for some kisses&reeses, thinking they wouldn't be as much as they were...$4.29 for a small bag....I about fainted in the store.  However, I went next door to Kmart, which I've never been a huge fan of.  Now I remember why.  They talked down to me because I wouldn't sign up for a rewards card, or whatever it's called.   Yeah...way to be extremely rude to your customer.  And to top it off you can fill out a survey online and possibly win $200,  my cashier told me "I'm not even going to bother explaining that to you, you probably don't have a computer."  Exxxxxxcuse me?! Anyways, these melt in your mouth pieces of heaven are ready for chowing on!

Start by grabbing all of your ingredients:
Baking Soda
Granulated Sugar
Brown Sugar
Unsalted butter
Vanilla Extract
1 Egg
Hershey's Kisses and/or Reeses Mini Peanut Butter Cups

Unwrap approx. 48 pieces and set aside.

Remember to reward yourself with one, after going through that torture!

In a large bowl, combine butter, peanut butter, granulated sugar and brown sugar.

Beat until light and fluffy.

Add egg and vanilla extract.

Add flour and baking soda.

Finished dough will look something like this.

Roll into 1" balls, and coat in granulated sugar. (If dough is too soft to roll place in refrigerator for 30-60 minutes.)

 Place on an ungreased cookie sheet. 

Bake on 375 F for 8-10 minutes, or until golden brown.

Remove from the oven and immediately push candy into the center of the cookie.

 Place cookies on a cooling rack.

 Go on, try to resist eating one (or five) fresh from the oven.

Awesome Blossoms

1/2 C. Granulated Sugar
1/2 C. Light Brown Sugar
1/2 C. Unsalted Butter (1 stick)
1 C. Creamy Peanut Butter
1 Egg
1 tsp. Vanilla Extract
1/4 tsp. salt
1 3/4 C. All Purpose Flour
1 tsp. Baking Soda
Granulated Sugar for rolling
Hershey's Kisses and Mini Reeses Peanut Butter Cups (approx. 48)

Preheat oven to 375 F.  Combine granulated sugar, brown sugar, butter and peanut butter until light and fluffy.  Beat in egg and vanilla.  Gradually add flour and baking soda.  Shape the dough into 1" balls (if dough is too soft refrigerate 30-60 minutes).  Roll balls in sugar.  Place on an ungreased cookie sheet and bake for 8-10 minutes.  When cookies are done, immediately press candy into the center of the cookie.  Transfer to a cooling rack.

Tuesday, November 6, 2012

Buffalo Chicken Dip

Sorry guys, this is usually the time of the year that I get sidetracked...alot.  So much has happened this past week or so. Not really, but to me, yes.  

Let's see, This past weekend my boyfriend and I went to West Virginia University to visit my best friend.  We usually try to go visit her at LEAST once a football season.  Luckily we squeezed that in!  I would totally love to go down every weekend, but ya know...reality sucks.  I was pretty upset this visit, we ALWAYS win when I go to a game...nope not this time.  TCU beat us :(  by 1 point, one stinking point, IN OVERTIME.  It was pretty intense.  But as the say at WVU "Win or lose, we still booze".  I love it! 

After we got back from WV on Sunday we pretty much just had a chill night, ya know eat some fat snacks, watch tv/play call of duty in bed.  Then Monday, ohhhhhhh boy did I love Monday.  We set up a new wireless phone plan and... Drum roll please.

We got Iphone 5's  :)  I'v been dying to get another iphone for like.....a few years now. Let me just say, it feels flippin' fabolous to own one again.

Anyways, I've decided to make some buffalo chicken dip...ya know, I'm still in the tailgaiting spirit.  I made it the not so fancy way...I didn't feel like cooking chicken, this and that.  Me and canned chicken have always had a nice connection.

Buffalo Chicken Dip
1 5oz. can of canned chicken (in water)
1 8oz. package cream cheese, softened
1/2 c. shredded sharp cheddar cheese
1/2 c. shredded monterey jack with jalapeno cheese +extra for topping.
1/2 c. Franks red hot sauce
1/2 c. ranch dressing
4 tbsp. spicy brown mustard

Preheat oven to 375 degrees F.  Combine all ingredients in a large bowl.  Mix the ingredients by hand (I found that a pastry blender works excellent! If you don't have a pastry blender just make sure the cream cheese and chicken aren't in huge chunks.)  Pour mixture into an ungreased 9x9 pan.  Sprinkle more monterey jack with jalapeno cheese on top (if desired).  Bake for 25-30 minutes.  Serve warm with tortilla chips.