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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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Crustless Quiche Muffins

Try using ham, Swiss cheese and frozen (thawed and squeezed) spinach. Mushrooms would be good, too! You can pretty much add anything you want!


Crustless Quiche Muffins
Makes 6 muffins

Ingredients
  • 3 large eggs
  • 3/4 cup 2% milk
  • 3 slices turkey bacon
  • 1/4 cup sliced onion
  • 1 diced red pepper
  • olive oil
  • 1/2 cup cooked broccoli pieces
  • 1/2 cup shredded sharp cheddar
  • salt
  • pepper
Directions
  1. Beat eggs with milk and set aside.
  2. Fry the bacon, onion and pepper in a touch of olive oil or butter until golden. Set aside and allow to cool.
  3. Mix all ingredients into the egg mixture and divide between 6 muffin cups that have been sprayed with cooking spray or rubbed with oil. I would skip the paper muffin cups on this one as the egg will probably stick to it.
  4. Bake at 350F for about 20 minutes or until toothpick comes out clean. Serve hot.
  5. Leftovers are also good reheated the next morning.
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