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Peanut Butter Blossom Cookies

Peanut butter blossom cookies are probably one of my favourite cookies of all time. This recipe for peanut butter blossoms makes a soft cookie with just the right amount of chocolate from the Hershey’s Kisses. These easy to make cookies are perfect for Christmas or any other holiday. Peanut Butter Blossom Cookies Makes 42 Cookies Adapted from allrecipes.com Ingredients 1 cup shortening 1 cup smooth peanut butter 1 cup brown sugar 3/4 cup white sugar 2 large eggs 1/4 cup milk 2 teaspoons vanilla extract  3 1/2 cups all purpose flour 2 teaspoons baking soda 1/2 teaspoon salt 42 Hershey Kisses or Hugs, unwrapped White sugar for rolling Directions Preheat the oven to 375F and line some baking trays with parchment paper.  Beat shortening, peanut butter, and sugars  in a large bowl until well combined. Beat in vanilla and eggs until fluffy.  Stir in flour, baking soda, and salt until combined. Scoop out walnut size balls of dough and roll between your hands to shape a ball...
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Lemon Chicken with Warm Potato Salad


Lemon Chicken with Warm Potato Salad
Makes 6 servings

Ingredients
For the Chicken
  • 6 chicken breast halves
  • 1/2 cup fresh lemon juice
  • pinch of saffron, crushed
  • 1/2 cup chopped onion
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon turmeric
  • 1 teaspoon olive oil
For the Potato Salad
  • 5 medium potatoes, cubed
  • 1/2 cup mayo
  • 1 tsp dry dill
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup finely diced  dill pickles
  • 2 tbs of the pickle brine
  • 1/2 tsp dijon mustard
  • 1 tbs finely diced onion
  • 1/4 cup frozen peas, cooked
Directions
Chicken
  1. Mix all ingredients and marinate your chicken breasts in the mixture overnight.
  2. Preheat oven to 350F.
  3. Remove from marinade and bake for about 30 minutes or until chicken is no longer pink inside. Alternately, you can grill or fry your chicken.
Potato Salad
  1. Mix all ingredients except potatoes and set aside.
  2. Boil your potatoes in salted water for about 15 minutes or until tender but not mushy. 
  3. Drain and let sit in the pot for 10 minutes uncovered. Add the warm potatoes to the dressing mixture along with peas. Toss well with a wooden spoon. 
  4. Let it cool slightly before serving. If it's too hot you won't be able to taste all the flavours.
Tip: Taste the salad. Sometimes I like to add more of the pickle brine. It's up to you. Feel free to serve it cold. This is always good the next day.
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