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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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Asian Coleslaw

I’m sure everyone has some variation of this recipe in their recipe box.

 We got this recipe from a friend many years ago. Here’s how we make it.

Asian Coleslaw
Makes 12 servings

Ingredients
  • 1 medium nappa cabbage, shredded
  • 1 bunch scallions, chopped
  • 1 packet ramen noodles (the one with the little flavour packet)
  • 4 tablespoons sugar
  • 6 tablespoons white vinegar
  • 3/4 cup avocado (or unflavoured) oil
  • sliced almonds and sunflower seeds (optional, we didn’t use them)
Directions
  1. Place your shredded cabbage and onions in a large bowl.
  2. Separate the noodles from flavour packet and crush the noodles. We used the oriental flavour, but you could use chicken. Set aside.
  3. Place the sugar and vinegar in a bowl and microwave for 30 seconds or until warm. Stir it up to dissolve the sugar. Add the oil and flavour packet and stir again.
  4. Toss the dressing with the cabbage until coated and store in the fridge until ready to serve (or pack for your picnic).
  5. This salad can be made the day before.
  6. The cabbage is nice because it doesn’t wilt as fast as lettuce would, but be sure to add the noodles, nuts and seeds just before serving otherwise they’ll get soggy.

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Comments

  1. Dorothy at ShockinglyDeliciousJuly 13, 2013 at 10:14 AM

    Always love a good ramen noodle slaw!

    ReplyDelete
  2. The Weekend GourmetJuly 13, 2013 at 10:47 AM

    We were on the same wavelength...I made a similar salad this month too! It's one of my favorites to take...and eat...at Summer parties.

    ReplyDelete
  3. Marlene @Nosh My WayJuly 13, 2013 at 11:03 AM

    I love Asian American combinations so this would be right up my alley.

    ReplyDelete
  4. Lesa @ Edesias NotebookJuly 13, 2013 at 11:31 AM

    Mmm, I love this salad! But I have never made it myself. I'll have to try it soon. BTW, the linky is showing up multiple times in your post.

    ReplyDelete
  5. Cookaholic WifeJuly 13, 2013 at 10:06 PM

    I've been meaning to try this, but the ramen noodles keep throwing me off. I can't picture them in a coleslaw for some reason.

    ReplyDelete
  6. UnknownJuly 13, 2013 at 11:17 PM

    I have never tried Ramen Noodles in a salad before. I bet the crunch would be really good! So glad you planted this seed in my head!

    ReplyDelete

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