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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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Slow Cooker (crock-pot) Greek Chicken and Potatoes

I'll be going back to work soon so I'm working on my relationship with my slow cooker. 

 Hopefully she'll help me out by doing the cooking for me while I'm at work. Then we can all come home to a hot dinner.

Today I made chicken and potatoes and it was delicious. I only had skinless, boneless chicken breasts but you could use anything you like. I bet chicken legs would be good in this recipe. The kids ate one of the breasts before I took the picture just in case you were wondering where the 3rd one went.



This is the pulp from the lemon. Tasted great on my chicken.

Slow Cooker (crock-pot) Greek Chicken and Potatoes
Makes 3 servings

 Ingredients
  • 3 chicken breast halves
  • 4 medium potatoes, peeled and quartered
  • 1 small onion, roughly chopped
  • 3 cloves of garlic, peeled
  • 2 lemons, juiced
  • 1 heaping tablespoon dried oregano
  • 1/2 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 1 1/2 cups chicken stock
Directions
  1. Place the potatoes, onions, garlic and the juiced lemon halves in the slow cooker and toss together. Place the chicken on top. Mix the lemon juice, spices and chicken stock together and pour over the chicken and veg.
  2. Cook for 4 hours on high or 6-8 hours on low. Adjust the cooking time according to the number and type of chicken pieces you use.
  3. Don't discard the lemon halves. The pulp scoops out so easily after cooking and makes a delicious garnish for your chicken.
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