entertaining Archives - Page 8 of 8

Grandma’s Peanut Blossoms

December 23, 2011 ·

Peanut Blossoms are a holiday cookie staple around our house, as well as many others. This popular peanut butter cookie topped with a Hershey’s Kiss is not only delicious, but it is such a cute addition to the cookie plate. There are countless versions of this type of cookie, but today I have a special treat for you. Today I am sharing with you this recipe from my grandma! When she was alive, one of her favorite things to do was to make dozens of types of cookies, bars, candies, cakes, etc. for the holidays. She put such care in the execution of each recipe she made. It was impressive, to say the least. She was always so excited and proud to show us the vast array of goodies she made for us each year. So as I sit here right now, sharing one of my favorite Grandma recipes,…I know she would be excited and proud to share it with you as well.

Happy Holidays!

Grandma’s Peanut Blossoms
Yields 3 dozen cookies

1 3/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) light butter (or regular butter, per the original recipe)
1/3 cup natural peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 egg
1 teaspoon vanilla
granulated sugar, for rolling
36 chocolate Hershey’s Kisses candies, unwrapped

In a small bowl, sift flour, baking and salt. Set aside.
In a large bowl, using a hand mixer or stand mixer, cream together butter and peanut butter until blended.
Gradually add granulated sugar and brown sugar to peanut butter mixture – cream well. Add unbeaten egg and vanilla – beat well.
Blend in dry ingredients gradually (Note: I do this step by hand using a wooden spoon) and mix thoroughly. Chill dough in the refrigerator for at least 2 hours (Note: I typically chill overnight).
Preheat oven to 375 degrees. Line baking sheets with parchment paper.
Shape dough into balls using a rounded teaspoonful for each. Roll balls in granulated sugar and place on baking sheet.
Bake for 8 minutes. Remove from oven. Top each cookie with a Hershey’s Kiss candy, pressing down firmly so cookie cracks around edge. Return to oven and bake 2 to 5 minutes longer until golden brown. Move cookies to wire rack to cool completely.

Filed Under: dessert, Recipes Tagged With: candy, chocolate, christmas, cookie, cookies, entertaining, holiday, peanut butter, snack

Reindeer Snack Mix

December 22, 2011 ·

What happens when you cross peanuts with pretzels and Reese’s peanut butter puffs cereal? This Reindeer Snack Mix, that’s what! Each ingredient on its own is fabulous, of course. When mixed together with some melted white chocolate, you have a snack mix that is really too good for words. Yes folks, I am speechless. Or maybe I am just too busy stuffing my face with more snack mix. 🙂 Either way, I will simply leave you with this. It’s the holidays. You are bound to have guests or to be a guest. Here is a fun and easy little snack that will leave everybody singing your praises this holiday season!

Reindeer Snack Mix

Yields: about 3 quarts

Ingredients

4½ cups Reese's Peanut Butter Puffs
4 cups miniature pretzels
12 ounces lightly salted peanuts
12 ounces white chocolate chips

Instructions

In a large bowl, combine cereal, pretzels and peanuts.
In a microwave, melt the white chocolate chips; stir until smooth.
Pour melted white chocolate over cereal mixture and toss to coat.
Immediately spread onto waxed paper-lined baking sheets. Let stand until set, about 20 minutes. Break into pieces and store in airtight container.

Source: Taste of Home: Cookies and more!

Filed Under: appetizers, kid-friendly, Recipes Tagged With: christmas, entertaining, holiday, peanut, peanut butter, pretzels, snack, white chocolate

Chocolate Mint Crackle Cookies

December 21, 2011 ·

How fun are crackle cookies ~ they are delicious and so festive! The powdered sugar looks like a lovely dusting of snow on top of the cookies, putting me in a holiday frame of mind. Considering we have no snow on the ground, a little winter reminder is very welcome. (We live in Minnesota, it’s winter, where is our snow???) So this year, at least for now, we all can enjoy our snow vicariously through these crackle cookies. I could definitely get used to the powdered sugar variety of snow…especially on top of chocolate cookies. Even better…on top of mint chocolate cookies. These Chocolate Mint Crackle Cookies are perfectly chewy without being cakey. They are chocolate with a hint of mint. They are classic holidays cookies at their finest. This winter is looking better already!

Chocolate Mint Crackle Cookies

Yields: 24 cookies

Ingredients

2 ounces bittersweet chocolate, finely chopped
1 cup all-purpose flour
1 teaspoon baking powder
¼ cup unsweetened Dutch-process cocoa powder
1 cup granulated sugar
2 large eggs
¼ cup (1/2 stick) light butter, melted
¾ teaspoon pure mint extract
½ cup confectioners' sugar

Instructions

Melt chocolate in a heat-proof bowl over a pot of simmering water (or using a double boiler), stirring frequently.
In a small bowl, mix together flour, baking powder, and cocoa.
In a medium bowl, whisk together sugar, eggs and butter. Gradually whisk in melted chocolate and mint extract, until smooth. Fold in flour mixture until combined. Refrigerate until firm, at least 3 hours to overnight.
Preheat oven to 325 degrees. Roll tablespoons of dough into balls, then roll in confectioners' sugar to coat. Transfer to parchment-lined baking sheets, spacing each 1 inch apart. Bake for about 15 minutes, or until slightly firm in center.
Let cool slightly on cookie sheets for 5 minutes and then transfer cookies to wire racks to cool completely.

Source: Martha Stewart Living, December, 2011

Filed Under: dessert, Recipes Tagged With: chocolate, christmas, cookie, cookies, crackle, crinkle, entertaining, holiday, martha stewart, mint

Pretzel Kiss Candies

December 19, 2011 ·

Pretzel Kiss Candies are the ultimate salty sweet treat made using only three ingredients. Colors can be customized for holidays and events, making these a go-to for any party! Make a lot, because they disappear quickly!!

Pretzel Kiss Candies | alidaskitchen.com

Pretzel Kiss Candies are a fun and easy treat for the holidays. These candies have been circulating around the web for some time now, and with good reason. They are easy and SO good! You have the salty-sweet thing going on, plus they are a cute addition to your holiday treat plate. Use your favorite M&Ms for the topper, choosing whatever goes with your celebration. The white chocolate Hershey’s Hugs tend to melt faster and smoother than their milk chocolate counterparts, but they are both equally delicious.

Simple to make, Pretzel Kiss Candies are perfect for a last minute get together, or simply because they mood strikes you. Whatever the reason, Pretzel Kiss Candies are a must-make for the holidays!

More easy pretzel treats:

Pretzel Kiss Candies

Yields: varies

Ingredients

Square waffle-shaped pretzels
Hershey's Hugs or Kisses
M&Ms candy, any variety

Instructions

Preheat oven to 170 degrees. Line a cookie sheet with parchment paper. Set aside.
Set pretzels on lined cookie sheet. Place an unwrapped Hershey's Hug or Kiss on top of pretzel.
Bake oven for 4-6 minutes until softened (note: Hugs will soften quicker than Kisses). Remove from oven and press an M&M candy into the center of each Hug/Kiss.
Allow to cool for 10 minutes and then place in refrigerator to harden for 15 minutes to overnight.

Filed Under: dessert, Favorites, kid-friendly, Recipes Tagged With: candy, chocolate, christmas, easy, entertaining, holiday, pretzels, quick, white chocolate

Easy Spinach & Cheese Lasagna

November 17, 2011 ·

While working on clearing out the cupboards in advance of our upcoming move, I found myself faced with 3 boxes of lasagna noodles. How did that happen! At least it is something I am happy to use, unlike the random can of soup that I have been avoiding. In lieu of my usual lasagna recipes, which tend to be a bit more labor intensive, I decided to go with something easy and quick to prepare. This Easy Spinach and Cheese Lasagna is exactly that…and so good!

This lasagna is first simplified by not boiling the noodles. I used no-boil noodles, but have used regular noodles in the past and they have worked just fine. Another step is saved by using a good quality pasta sauce from a jar. A from scratch sauce would of course be fabulous, but we’re going for easy here. Mix the filling, layer it up with the sauce and noodles, add water, and pop the pan in the oven. In a little over an hour, you have an easy, healthy, delicious meal. This lasagna makes plenty for serving guests, or you can enjoy some great leftovers!

Easy Spinach and Cheese Lasagna
Yields 6-8 servings

15 ounces low fat ricotta cheese
2 cups part-skim mozzarella cheese, shredded (divided)
1/2 cup Parmesan cheese, shredded (divided)
1 egg, lightly beaten
1 (16-ounce) bag frozen spinach, thawed, chopped and drained well
3-4 garlic cloves, grated or minced
2 teaspoons Italian herb seasoning
Salt and pepper to taste
1 (25-ounce) jar pasta sauce
9 to 12 no-boil uncooked lasagna noodles

Preheat oven to 350 degrees. Spray 9×13 inch non-reactive baking pan with cooking spray and set aside.
In a large bowl, mix ricotta, 1 cup mozzarella, 1/4 cup Paremsan, egg, spinach salt, pepper and Italian herb seasoning.
In another bowl, combine the remaining mozzarella and Paremsan cheese. This is for the topping, so set aside.
Pour 1 cup of pasta sauce in the bottom of the baking pan. Top with a layer of noodles and then a layer of the ricotta-spinach mixture. Repeat with another layer of noodles and ricotta-spinach mixture. Top with remaining sauce and sprinkle with remaining cheeses. Pour 1 cup water around the edges of pan.
Cover very tightly with non-stick foil (or foil that has been sprayed with cooking spray). Bake for 1 1/4 hours. Let stand, uncovered, for 15 minutes before serving.

Adapted from Whole Foods

Filed Under: healthy, Recipes, vegetarian Tagged With: cheese, easy, entertaining, italian, lasagna, quick, spinach, tomato, vegetable

Mustard-Rosemary Chicken Skewers

June 24, 2011 ·

Happy Summer! ‘Tis the season for visits to the beach, bike rides, and of course, grilling. I have several favorite recipes exclusive to the grill, so my anticipation of grilling season rivals that of Christmas. While I enjoy the reliable stand bys, it is always fun to find new and healthy recipes to add to the favorites.

So in the spirit of summer, when I saw this recipe for Mustard-Rosemary Chicken Skewers, I could not wait to fire up the grill! Skewers are such a convenient way to serve your meat and veggies, all threaded on a handy little stick. Plus there is something fun about having dinner on a stick.

These tasty skewers did not disappoint. The rosemary, mustard and balsamic vinegar are an incredible flavor combination with the chicken and veggies. From the original recipe, I reduced the oil, used chicken breast instead of legs, and increased the balsamic vinegar, scallions, and garlic (can never have enough garlic!). I have written the recipe below according to these changes.

These skewers are perfect for entertaining at your next summer celebration and have landed a spot on the grilling favorites list in this house.

Have a great weekend!

Mustard-Rosemary Chicken Skewers
Yields 4 servings

2 tablespoons Dijon mustard
1 tablespoon balsamic vinegar
1 teaspoon finely chopped fresh rosemary
3 garlic cloves, finely chopped
pinch salt
1/4 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil, plus more for grill (or use cooking spray on grill)
1 pounds boneless chicken breasts, cut into 1 1/2 inch chunks
1 yellow bell pepper, seeded and cut into 1-inch pieces
5 scallions, trimmed and cut into 1 1/2 inch pieces

Note: if using wooden skewers, soak for at least 30 minutes prior to grilling…perfect to do while the chicken and vegetables are marinating.

In a small bowl, mix together the mustard, vinegar, rosemary, garlic, salt and black pepper. Slowly whisk in the oil.
Place chicken, bell pepper and scallions in a Ziploc bag. Add the marinade, making sure to coat chicken and vegetables. Refrigerate at least 40 minutes.
Heat the grill to medium high and brush with olive oil (or spray with cooking spray). Thread chicken, peppers and green onions on skewers. Transfer to grill and cook, turning occasionally, until chicken is charred and no longer pink (approx 8 minutes).

Adapted from Fitness Magazine