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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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Bulgar Salad with Fresh Tomatoes

I used bulgar because I was out of couscous but you could easily substitute one for the other. Adjust the red pepper paste to your tastes, or leave it out completely if you don't want your salad spicy.

Use veggie bouillon to veganize.


 Bulgar Salad with Fresh Tomatoes
Makes 4-6 servings

Ingredients
  • 1 cup tomato juice
  • 1 cup vegetable broth
  • 1 chicken flavoured bouillon cube
  • 1 tablespoon plus 1 teaspoon olive oil
  • 1 cup dry bulgar
  • Juice of 1 lemon
  • 1/2 teaspoon hot red pepper paste
  • 1 clove garlic, minced
  • 1 large tomato, seeded and diced
  • 2 tablespoons fresh chopped parsley
  • salt
  • pepper
Directions
  1. In a medium sized pot, bring tomato juice, broth, bouillon and 1 teaspoon olive oil to a simmer over high heat. Turn off the heat and stir in the bulgar or couscous. Put the lid on and leave it alone for 20 minutes then fluff with a fork.
  2. Transfer the bulgar to a bowl and (while it's still warm) gently toss in the rest of the ingredients including the other 1 tablespoon of oil with the fork. Cover and refrigerate until cooled and ready to serve.


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