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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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Instant Pot Mac and Cheese

I finally broke down and bought an Instant Pot. I picked it up for half price on Amazon.

 Even if you factor in the time it takes the device to come to pressure and then release the pressure after cooking, you will still end up saving time on many different recipes.

 Here’s a recipe for mac and cheese that is almost too easy. The original recipe says not to use pre-grated cheese but it worked for me so...



Instant Pot Macaroni and Cheese
Adapted from Little spice Jar 
Makes 6 Servings

 Ingredients
  • 1 pound uncooked elbow macaroni
  • 4 cups water
  • 4 tablespoons butter
  • ¾ teaspoon salt
  • ½ black pepper
  • 3 cups shredded cheese (I used a blend of mozzarella, cheddar and Swiss - I have also made it with smoked cheddar which I grated myself)
  • 1 1/4 cup milk of choice
Directions
  1. Place the macaroni, water, butter, salt, and pepper into the instant pot. Stir to combine.
  2. Place the cover on. My knob doesn’t need to be set to sealing but some models do. Be sure to seal yours.
  3. Set to manual high pressure for 4 minutes followed by 4 minutes of natural release.  Now release the rest of the pressure manually. I always experience some sputtering so keep your hands away from the vent.
  4. Open the lid and stir in the milk followed by the cheese.
  5. This can be reheated but I liked it better straight out of the pot!
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