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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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Fish and Potato Cakes

I had a left over piece of salmon, and 2 pieces of pollock so I used a combination of the two to make this recipe. Use whatever fish you like! I made them flat but you could make them thicker if you wanted to.


Fish and Potato Cakes
Makes 12 fish cakes

Ingredients
  • 12 oz fish, steamed
  • 1 large potato, boiled, cooled and grated (about 1 1/2 cups grated)
  • 1/3 cup grated carrot
  • 1/4 cup minced onion
  • 2 eggs
  • 1/3 cup whole wheat breadcrumbs
  • 1 teaspoon Old Bay seasoning
  • 1 tablespoon dried dill
  • Canola oil for frying
  • Lemon and orange slices for garnish
Directions
  1. Use two forks to break the cooled fish into flakes. Set aside.
  2. In a bowl, combine all other ingredients except oil. Add fish. Form into 12 cakes (about 1/4 cup of the mix per cake should do) and flatten them a bit. Chill for about 1/2 hour.
  3. Heat oil in a large pan over medium. Place fish cakes in the pan a few at a time. Cook for 3-5 minutes until the bottoms are nice and golden. Flip and cook the other side for another 3-5 minutes. Repeat for remaining fish cakes. Serve with Tartar Sauce, lemon and orange slices.
Tip: You may feel like these won't stick together but once you brown the first side they'll be fine. You can take an extra step if you want them crispier and bread the outside before you fry them.

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