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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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Mu Shu Chicken Lettuce Wraps

I saw this recipe pop up on my news feed on Facebook the other day, and thought it looked pretty tasty. So I went out and picked up a few things so I could make it. I didn’t bother buying sherry, because it’s not something I would use often, and it seemed like a waste. Instead, I Googled sherry substitutes. Someone suggested using a combination of vinegar, sugar and lemon juice, so that’s what I did. I mixed 1 ½ teaspoons white vinegar + 1 ½ teaspoons lemon juice + ½ teaspoon of sugar.

This recipe is very easy. The post said it should take 20 minutes to make. I didn’t time it, but it went together pretty fast. I cooked my own chicken though, so that took a little extra time, but if you use left-over or store-bought rotisserie chicken, you will definitely get this done in 20 minutes or less.


Mu Shu Chicken Lettuce Wraps
Makes 4 Servings

Ingredients
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon dry sherry (or dry white wine / other substitute)
  • 1 tablespoon hoisin sauce
  • 1 teaspoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon grated garlic
  • 1 tablespoon grated fresh ginger
  • 1 package coleslaw mix (14oz - 4 cups)
  • 2 cups shredded cooked chicken breast (skinless)
  • 1 bunch (about 1/2 cup) sliced green onions, divided
  • 12 lettuce leaves (I used iceberg, but anything you can roll will work)
  • ¼ cup chopped cashews
Directions
  1. In a small bowl, stir together the soy sauce, sherry (or sub 1 ½ teaspoons white vinegar + 1 ½ teaspoons lemon juice + ½ teaspoon of sugar), hoisin sauce and vinegar. Set aside.
  2. In a large pan, heat the sesame oil over medium heat for a minute. Stir in the garlic and ginger and cook for about 30 seconds.
  3. Add coleslaw and sauce mixture and cook for one minute, stirring frequently. Then, stir in the chicken and ½ of the sliced onions. Cook for another minute until the cabbage starts to wilt a bit.
  4. Divide the mixture among the lettuce leaves and top with remaining onions and cashews.
  5. If you want to bring some to work the next day, keep the chicken in a separate container so you can heat it up. Bring the other stuff on the side.
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