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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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Potato Salad

I don't know about you, but I could eat potatoes every day!


Potato Salad
Makes 6-8 servings 

Ingredients
  • 6 large yellow potatoes, peeled, cubed and boiled or steamed
  • 1/3 cup frozen peas, thawed
  • 1/3 cup mayo of choice (I used avocado - you can also use vegan or regular)
  • 1  tablespoon grainy mustard (not spicy)
  • 1/4 cup minced pickles (I use Iranian ones)
  • 1/4 cup pickle juice
  • 1/2 teaspoon each salt, pepper, onion powder and garlic powder
  • 1 tablespoon dried dill (use more if fresh)
Directions
  1. Mix all ingredients except potatoes and peas. 
  2. Stir dressing into the potatoes and peas. Add a little more mayo if you need to.
  3. Refrigerate until ready to eat. 
  4. You can make this recipe with either warm or room temp potatoes. If you make it with warm potatoes they will mash a little and you'll have a different texture. You may also need to increase the mayo as the warm potatoes will absorb the dressing a lot more. 



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