Peanut Blossoms

I should be doing homework but instead I'm writing this blog! I'm a bit overdo on this one, I made these cookies a few weeks ago for Mike's work party. These cookies are another staple at our family parties! At our family reunion last week Aunt Charlotte and I had a conversation about whether to put the cookies back in the oven after putting Hershey kiss on top. When I made them, I put them back in the oven. Aunt Charlotte says that she doesn't. Both ways work! Decide for yourself on how you want to make these! There are two recipes in the book so I will note the variations from the second recipe. Of course I forgot to take picture so I took one off the internet instead. Sorry, but Enjoy!

Ingredients:

1 3/4 cups   flour
1 tsp           baking soda
1/2 cup       butter
1/2 tsp        salt
1/2  cup      peanut butter
1/2 cup       sugar
1/2 cup       brown sugar
1                egg
1 tsp          vanilla
48             Hershey kisses

Additional ingredients in 2nd recipe:
2 Tbs milk
2 tsp vanilla instead of 1



Procedure:

• Cream butter and peanut butter in a mixing bowl. 
• Add sugar, brown sugar, unbeaten egg, and vanilla. Beat well.
• Sift together in another bowl: flour, baking soda and salt.
• Blend the dry mixture into the cream mixture gradually. Mix well. 
• Shape dough into balls using a round tsp full for each ball.
• Roll balls into sugar and place on ungreased cookie sheet.
• Bake at 375 degrees for 8 minutes
• Remove from oven and place a candy kiss on top of each cookie. 
• Press down firmly so that the cookies crack around the edge.
• Bake for 2 to 5 minutes, until golden brown. 

German Potato Salad

Guest Blog by Michele White .... my Mommason!

Ok, so I have been cooking out of the recipe book 1-2 times a week (Ron won’t agree with me cooking 1-2 times a week-but I sometimes do!).  Unfortunately, I forget to take pictures of the meals BEFORE we eat it so I don’t have many to share.  But here is one that I made that was fantastic.  This recipe was pretty simple to make, and it looks like you went through a whole lot of trouble to cook it.   Tip:  Cook your bacon the day before if you are making this dish for guests at you house.  That way the bacon won’t smell up the house. Good dish to take as a side dish to a party too.  Once you eat this you will never want to buy it in a can again!!!  Who does that?  Oh- I did. ^_^  (Mindy... I make can German potato salad too!! Like Mother like Daughter!)

Directions:

1lb bacon                                             ½ cup sugar

5lbs red potatoes                                  ½ cup vinegar

6 green onions chopped                        1 cup water

1 tbs flour

Procedure:

• Boil potatoes, salt and pepper.   

• Fry bacon until crispy, remove from grease.   

• Add flour to bacon grease and stir until smooth.   

• While stirring; add sugar, vinegar and water.   

• When potatoes are cooled, peel and slice thinly.   

• Pour sauce over sliced potatoes and chopped green onions.   

• Add crumbled bacon.

Apricot Horns

Apricot Horns are my favorite cookie that my Aunt Charlotte makes! It's always requested in the family and oh so yummy. Making these are not for the faint of heart. It's kinda complicated and my horns did not come out looking like horns. Although, the more I did the better they looked. The first tray looked like big globs! I didn't care because they were still delicious. I think I need to hang out with Aunt Charlotte one day to learn the trick on getting the dough to form into a horn. It may be that I don't have the patience for it yet. I ended up making a huge mess and I advise setting up an assembly line for day two. And have a helper! Thanks Mike! I was a little stressed trying to make these, especially since they were going with Mike to a work party. I want perfection and it usually doesn't happen on the first try with complicated cookies.


I was super happy to hear that everyone at Mike's work loved the cookies! Apparently they love everything I make. Those of you at Katten who follow this blog, thanks for the words of encouragement. I love making making treats for you guys!


At Christmas, Aunt Charlotte gave a cookie scooper to all my Aunts & Uncles. She bought me one a few weeks ago! Thank you Aunt Charlotte, your thank you card is in the mail. That cookie scooper made all the difference in the world. I've tried others before that didn't work well. This one is fantastic!! It made making the dough into balls super quick.  I am so lucky and happy to have it. I don't know who makes it because I was so excited that I tore the tag off and there's no identifying marks on it. So, here's a picture if you want to find it and maybe Aunt Charlotte will share her secret with us as to where she buys them!

 

Ingredients:

If you cut the recipe in 1/2, you get about 50 horns!

1 lb butter  (1/2 is 4 sticks of butter)
1 lb cream cheese (1/2 is one package)
4 cups sifted flour (2 cups)
1 1/2 cups chopped nuts (I used Pecan)
1 cup powdered sugar (1/2 cup)
2 egg whites slightly beaten
1 can Apricot filling (found in baking aisle)

Directions:

Day One:

• Mix butter, cream cheese and flour with your hands.

• Roll dough into one inch balls. 

• Refrigerate until firm. Not necessary for 24 hours, but it was easier for me to make it a 2 day process.

Day Two (or hours later):

• Work with 10 balls at a time; dough must remain firm.

Set up an assembly line:

• Roll each ball into a three inch round.

• Spread filling on dough. LESS is MORE! It will ooze out all of the place & create a huge mess otherwise. 

• Roll dough into the shape of a horn. 

• Dip the horn into the beaten egg whites.

• Dip the horn into the mixture of chopped nuts and powdered sugar. 

• Place horns on a cookie sheet covered with parchment paper (easier clean up!)

• Bake for 12-14 minutes or until lightly browned. 

• Remove horns from pan & cook on a rack. 

• Dust with powdered sugar.