Peanut Butter Blossoms

I always make this at Christmas time... and I haven't yet, so I guess I will be cooking these real soon!





 48 Hershey Brand Milk Chocolates
1/2 cup shortening
3/4 cup REESE'S Creamy Peanut Butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Granulated sugar

1. Heat oven to 375°F. Remove wrappers from chocolates.

2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.

4. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.

Poppy Seed Chicken

2 or 3 chicken breasts, boiled and cut in small pieces
1 16 oz sour cream
2 cans cream of chicken
2 tbls of poppyseeds (I don't measure - I just shake a ton in)
Ritz crackers
1 stick of butter

Mix the first 4 ingredients and put in a baking dish. Cover with crushed up ritz crackers. Melt a stick of butter and pour on top. Bake for 20-30 minutes at 350.

Spinach Dip

I stole this Spinach Dip from Kelly's Recipes Blog and have found it to be my new favorite kind!

Spinach Dip

1 pkg frozen spinach

8 oz cream cheese

8 oz Monterrey jack cheese

6 oz Parmesan cheese

1 can Rotel

Cook the spinach according to package. Add cheeses and melt in microwave for 3-5 minutes until liquid form. Add rotel and mix together. Serve with crackers or bagel chips or melbatoasts.

Dried Beef Dip

Some of our family friends always made this and I finally got my hands on the recipe! This stuff is so addictive!

Dried Beef Dip
1. Cut up six medium to large green onions

2. Chop two jars of dried beef

3. Soften two 8oz boxes of Phil. cream cheese (not melt)

4. Thoroughly mix (1) 8oz sour cream with the cream cheese

5. Mix in 1 tablespoon of Worcestershire Sauce

6. Add a dash to 1/4 teaspoon of garlic salt

7. Add green onions and dried beef. Stir and mix until
green onion begins to separate.

Wonton Appetizer

Wonton Appetizers
1 lb sausage, cooked, drained and chopped up

8 oz bag of shredded Colby and Monterey Jack cheese

1 small can of diced black olives

1/2 cup red bell pepper - minced

1 cup Ranch Dressing

1 pkg fresh Wonton wrappers (usually in produce section cooled case)

Preheat oven to 350 deg. In a bowl mix everything together except wrappers
Set aside. Spray mini muffin tins with Pam and gently press wonton wrappers
in the tins. Make sure you mold them so they will be easy to fill with the 
mixture later. Spray them lightly before you put them in the oven. Bake for 5 
minutes. Take out and fill them with the mixture. Put back in the oven to heat 
for five to seven minutes.

Serve immediately.

Lenora's Homemade Salsa

Lenora's Homemade Salsa

My sister makes great homemade salsa, and this is her recipe!
1 can whole tomatoes
1 can diced tomatoes with green chiles
1 jalapeno/serrano (depending on the hottness)
1/2 onion
1 tsp garlic powder, cumin, sugardash of salt and pepper
1/2 to 1 juice of a limecilantro

I do all this in my food processor! Hope you love it!

Oreo Truffle Balls

Oreo Truffle Balls

I made some similar to this but thought I would post this recipe so I can have it for next year.
Chocolate or Vanilla Almond Bark1 pkg (8 oz) Creme Cheese, softened1 pkg of Oreo Cookies
Melt chocolate in double boiler, add solid vegetable shortening, 1/2 tsp at a time as needed to make the mixture smooth. Chop the entire pkg of Oreo cookies with the food chopper. Mix with creme cheese. Scoop out balls of mixture using the small stainless steel scoop. Place balls in freezer until firm (30 min to 1 hr). Dip in melted chocolate, one at a time and place on parchament paper or wax paper until set. Store in an airtight container in the refrigerator. Tips: White chocolate ones are the best, plus you can drizzle dark chocolate over them to make some designs!

Cranberry, Almond Crunch

Cranberry, Almond Crunch

1 pkg of vanilla flavored almond bark

3/4 c chopped almonds

1/2 c cranberries

2 c crisp rice cereal

Melt the almond bark for one minute, stir, thirty seconds a time until totally melted, add remaining ingredients and stir---spread onto a frozen rectangle stone covered with parchment paper to cool quickly--once cooled, pick up and drop (just the parchment paper and candy) to break into pieces