Peanut butter blossoms

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Peanut Butter Blossoms

Recipe from the Gerrero family

Adapted by The New York Times

YIELD5 dozen cookies

TIME35 minutes

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Peanut Butter Blossoms

Craig Lee for The New York Times

For as long as anyone can remember, wedding receptions in Pittsburgh have featured cookie tables, laden with dozens of homemade old-fashioned offerings like lady locks, pizzelles and buckeyes. For weeks ahead, sometimes months, mothers and aunts and grandmas and in-laws hunker down in the kitchen baking and freezing. These peanut butter and chocolate cookies were part of the spread at Laura Gerrero and Luke Wiehagen's wedding in 2009. The recipe came from the bride's family. —The New York Times

Featured in: The Wedding? I’m Here For The Cookies. 

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INGREDIENTS

1 ¾ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

4 ounces (1 stick) butter, at room temperature

½ cup smooth peanut butter (or other creamy nut butter)

½ cup granulated sugar, plus more for rolling

½ cup light brown sugar

1 large egg

1 tablespoon milk, half-and-half, oat milk or nut milk

1 teaspoon vanilla extract

 Nonstick spray or vegetable oil for cookie sheet (optional)

5 dozen (one 11-ounce package) Hershey’s Kisses, foil removed

PREPARATION

Sift together flour, baking soda and salt; set aside. Using an electric mixer, cream together butter, peanut butter, 1/2 cup granulated sugar and light brown sugar. Add egg, milk and vanilla; beat until well blended. Gradually add flour mixture, mixing thoroughly. If the dough is very soft, refrigerate for about 1 hour.

Preheat oven to 375 degrees. Spray, oil or line a cookie sheet with nonstick liner and set aside. Roll dough into 1-inch balls. (For a precise number of cookies, divide the dough into 5 pieces, and shape each piece into 12 balls.)

Roll cookies in sugar (I put the sugar in a ziploc bag and shook them) and place 2 inches apart on cookie sheet. Bake until very light brown and puffed, 6 to 8 minutes. Remove sheet from oven and lightly press a candy kiss into center of each cookie, allowing it to crack slightly. Return to oven until light golden brown, 2 to 3 minutes. Remove from oven, cool completely and store in an airtight container.

Simple Ground Beef Enchiladas

 Ingredients:

1 lb ground beef

1 24 oz can red enchilada sauce

1 8 oz bag shredded cheese (mexican blend)

About 12 corn tortillas

Oil

Step 1: Brown the ground beef in a pot, seasoning ONLY with salt and pappper. Heat the oil in a frying pan, medium to medium low

Step 2: dip the tortillas in the oil. IF YOU DO NOT DO THIS THEY WILL BREAK. You want to cook them just enough that they won't fall apart

Step 3: Pour 1/3 of the red enchilada sauce in a 9X13 pan

Step 4: dip the tortillas in the enchilada sauce, coating both sides. Fill the tortillas with the ground beef and some shredded cheese, continue rolling tortillas until you've filled the pan/run out. After that pour the rest of the enchilada sauce over the enchiladas, cover in shredded cheese.

Step 5: Bake at 375 for 20 minutes

You can serve with onions, tomatoes, sour cream, guac, etc.

This is by FAR our favorite enchilada recipe. James tries to sneak some meat off once its hit the red sauce and Joey gets super excited when I say I'm going to make enchiladas. He didn't get excited before I found this recipe, haha.

Homemade Mac N Cheese

 Pioneer woman recipe, soooo good! Makes a LOT, though.

Ingredients

4 c. dried macaroni

1 whole eggpioneer woman 

1/4 c. (1/2 stick or 4 tablespoons) salted butter

1/4 c. all-purpose flour

2 1/2 c. whole milk

2 tsp. (heaping) dry mustard, more if desired

1 lb. cheese (such as cheddar, jack and/or fontina), grated

1/2 tsp. salt, more to taste

1/2 tsp. seasoned salt, more to taste

1/2 tsp. ground black pepper

Optional spices: cayenne pepper, paprika and/or thyme

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Directions

Cook the macaroni until very firm. The macaroni should be too firm to eat right out of the pot. Drain. 

In a small bowl, beat the egg.

In a large pot, melt the butter and sprinkle in the flour. Whisk together over medium-low heat. Cook the mixture for 5 minutes, whisking constantly. Don’t let it burn. Pour in the milk, add the mustard, and whisk until smooth. Cook for 5 minutes until very thick. Reduce the heat to low.

Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the egg. Whisk together till smooth.

Pour the egg mixture into the sauce, whisking constantly. Stir until smooth. Add in the cheese and stir to melt. Add the salt, seasoned salt and pepper. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT. Pour in the drained, cooked macaroni and stir to combine. Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake at 350˚ for 20 to 25 minutes, or until bubbly and golden on top.

Apple Raisin Stuffing

 I STRUGGLED to get this one right for YEARS, turns out I was missing the eggs! I modified it and shrank it down quite a lot.

Ingredients:

2 chipped red onions

2 minced garlic cloves

3 chopped celery stalks

1 stick butter

Salt to taste

Pepper to taste

4 diced, peeled apples

1 TB chopped thyme

1 Tsp aniseed

1 C golden raisins (I used normal raisins)

4-6 cups chicken broth

1 scoop grainy mustard

3 eggs

3 TB chopped tarragon

3 TB chopped parsley

8 C toasted pumpernickel bread

8 C toasted sourdough bread

Directions

In a large deep skillet, saute 2 chopped red onions, 2 minced garlic cloves and 3 chopped celery stalks in 1 stick butter for 1 minute.

Season with salt and pepper and add 4 diced peeled apples, 1 tablespoon chopped thyme, 1 teaspoon aniseed and 1 cup golden raisins; cook 5 minutes.

Pour in 4 go 6 cups chicken broth. Simmer until step 5.

In a large bowl, mix 3 eggs, a scoop of grainy mustard and 3 tablespoons each chopped parsley and tarragon.

Add to the bowl 8 cups each toasted pumpernickel and sourdough bread cubes and the hot broth mixture.

Gently toss the stuffing, then spread in a buttered 9-by-13-inch baking dish. Dot the top with butter or turkey pan drippings, cover and bake 30 minutes at 350. Uncover and bake until golden, 20 more minutes.