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Peanut Butter Kisses
 Peanut Butter Kisses These have always been one of my favorite Christmas Cookies. The peanut butter is soft and chewy with a Hershey’s Kiss in the center. These also freeze well so making them ahead is a great cookies to know you’ve got a box of these in the freezer. Peanut Butter Kisses Author: Mary Ellen @ Recipes Food and Cooking Recipe type: Cookie, Dessert Prep time: 15 mins Cook time: 10 mins Total time: 25 mins Serves: 30 cookies 1 1/3 C. flour 1 t. soda 1/2 t. salt 1/2 C. Crisco 1/2 C. peanut butter 1/2 C. sugar 1/2 C. brown sugar 1 eggs 1 t. vanilla 2 T. milk Hershey's Kisses Candy unwrapped 1/3 C. white sugar to roll cookies in. 1 1/3 C. flour 1 t. soda 1/2 t. salt 1/2 C. Crisco 1/2 C. peanut butter 1/2 C. sugar 1/2 C. brown sugar 1 eggs 1 t. vanilla 2 T. milk Hershey's Kisses Candy unwrapped 1/3 C. white sugar to roll cookies in. Mix crisco, peanut butter, sugars together and cream well. Add egg, vanilla and milk. Mix well. Add flour, soda and salt. Mix well. Preheat oven to 375°F. Roll cookie dough in a ball about the size of a walnut. Roll in a dish containing 1/3 C. white sugar. Place on greased cookie sheet and bake about 10 minutes. As soon as they come out of the oven place a Kiss in the center of each cookie, pressing in it just a little. Remove from sheet and cool on a rack. Mix crisco, peanut butter, sugars together and cream well. Add egg, vanilla and milk. Mix well. Add flour, soda and salt. Mix well. Preheat oven to 375°F. Roll cookie dough in a ball about the size of a walnut. Roll in a dish containing 1/3 C. white sugar. Place on greased cookie sheet and bake about 10 minutes. As soon as they come out of the oven place a Kiss in the center of each cookie, pressing in it just a little. Remove from sheet and cool on a rack. Maybe you’d like to try one of other Christmas Cookie Recipes. Butter Riches Peppermint Stick Cookies Pin It!
Candy Corn Butter Cookies
Candy Corn Butter Cookies are swirled cookies in candy corn colors. These are a delicious buttery cookie. I made these colorful Candy Corn Butter cookies the other day to go with my newest giveaway for a Kitchen Aid Mixer. I’m in another giveaway called Bake In Color and it immediately made me think of this colorful cookie! Go on over to That’s My Home to enter. I made a version of these last Christmas and they were a hit so I decided to repeat it again for Halloween using Halloween colors. Candy Corn Butter Cookies Author: Mary Ellen Prep time: 15 mins Cook time: 8 mins Total time: 23 mins Serves: 2 dozen 2 sticks butter, softened 1 cup sugar 1 large egg 1 teaspoon vanilla 1 teaspoon baking powder 1/4 teaspoon salt 2 1/2 cups flour yellow and orange food coloring sanding sugar - optional 2 sticks butter, softened 1 cup sugar 1 large egg 1 teaspoon vanilla 1 teaspoon baking powder 1/4 teaspoon salt 2 1/2 cups flour yellow and orange food coloring sanding sugar - optional In a mixer bowl combine the sugar and butter. Beat until light and fluffy. Add the egg and vanilla, mix until thoroughly combined. Add the flour, baking powder and salt. Mix util thoroughly combined. Divide the dough into 3 pieces. Color one of the pieces orange and the other piece yellow. Wrap up each piece and put in the refrigerator for 15 minutes. Roll out each piece using a little additional flour into a 8 x 12 piece of dough. Stack the pieces on top of each other. Using a pizza cutter or knife trim up the edges the best you can. Roll the dough into a tight cylinder, starting on the longest side. Wrap in saran wrap and refrigerate 1 hour. Preheat oven to 325 degrees. Cut the dough into 24 circles. Place the dough on a sprayed baking sheet. Sprinkle with the sanding sugar or sprinkles if desired. Bake for 8 - 10 minutes. Cool on a wire rack. In a mixer bowl combine the sugar and butter. Beat until light and fluffy. Add the egg and vanilla, mix until thoroughly combined. Add the flour, baking powder and salt. Mix util thoroughly combined. Divide the dough into 3 pieces. Color one of the pieces orange and the other piece yellow. Wrap up each piece and put in the refrigerator for 15 minutes. Roll out each piece using a little additional flour into a 8 x 12 piece of dough. Stack the pieces on top of each other. Using a pizza cutter or knife trim up the edges the best you can. Roll the dough into a tight cylinder, starting on the longest side. Wrap in saran wrap and refrigerate 1 hour. Preheat oven to 325 degrees. Cut the dough into 24 circles. Place the dough on a sprayed baking sheet. Sprinkle with the sanding sugar or sprinkles if desired. Bake for 8 - 10 minutes. Cool on a wire rack. How about our Halloween Gingerbread House? Or Halloween Peeps in a Jar?
Hawaiian Pineapple Bites
This shop has been compensated by Massive Sway and its advertiser. All opinions are mine alone. #DoleJarredFruit Hawaiian Pineapple Bites I took an old family favorite recipe and updated it to include DOLE jarred pineapple. Pineapple and ham has always been a favorite favor combination of mine. We usually made ham roll ups as an appetizer but my updated version makes a great snack whenever you need something fast and easy. I love using DOLE Jarred Fruit for this easy snack, there is no cutting, peeling or a mess and it tastes great! The fruits are all packed in 100% fruit juice. Every jar has a convenient, resealable lid. Just scoop out what you need and then save the rest – you don’t have to worry about waste and you can easily save the leftover fruit for your next snack craving. Using DOLE Jarred Fruits makes creating healthy snacks as easy as 1-2-3. There are 5 full servings of fruit in each jar. DOLE Jarred Fruit comes in five varieties Tropical Fruit Sliced Peaches Pineapple Chunks Mandarin Oranges Mixed Fruit Tropical Fruit Sliced Peaches Pineapple Chunks Mandarin Oranges Mixed Fruit To make these Hawaiian Pineapple Bites you start by making a delicious cream cheese filling. Then drain the pineapple and blot it with a paper towel. Spread the cream cheese mixture on a slice of ham. Cut into 4 – 5 pieces. Place a pineapple chunk on each piece and roll up. Stick a toothpick in it to hold it together. Easy peasy! 5.0 from 2 reviews Hawaiian Pineapple Bites Author: Mary Ellen Recipe type: Snack Prep time: 15 mins Total time: 15 mins Serves: 24 rolls 1 package sliced ham 8 oz. cream cheese at room temperature 2 green onions 3 tablespoons dried cranberries DOLE Jarred Pineapple Chunks 1 package sliced ham 8 oz. cream cheese at room temperature 2 green onions 3 tablespoons dried cranberries DOLE Jarred Pineapple Chunks Drain the pineapple and blot dry. Make the cream cheese filling: Cut the green onions into circles. Dice the cranberries. Add to the cream cheese. Mix together. Spread the cream cheese on a slice of the ham. Cut into 4 - 5 pieces as shown above. Place a piece of pineapple on each piece. Roll up the pineapple in the ham. Secure with a toothpick. Drain the pineapple and blot dry. Make the cream cheese filling: Cut the green onions into circles. Dice the cranberries. Add to the cream cheese. Mix together. Spread the cream cheese on a slice of the ham. Cut into 4 - 5 pieces as shown above. Place a piece of pineapple on each piece. Roll up the pineapple in the ham. Secure with a toothpick. For more information and recipe ideas visit DOLE. Available at your local grocery store in the canned fruit aisle. Suggested retail price is $2.99/per jar. Be sure to keep some DOLE Jarred Fruit in your pantry to have on hand for a quick snack anytime of day. Facebook: @DolePackagedFoods, Twitter: @DolePackaged, Pinterest: @Dole Packaged and Instagram: @DolePackaged Be sure to check out DOLE Packaged Food’s “Three-Step Snack Ideas” Pinterest board. I’d love it if you leave a comment telling me what your favorite was while you were there. Pin It! This is a sponsored post written by me on behalf of DOLE Jarred Fruit.
Dill Pickle Dip
 Dill Pickle Dip I don’t know why I’d never thought of this before. I just happened to be waiting in line at my favorite chicken sandwich drive thru, when this dip ran thru my head. Fried Chicken and dill pickles are a must with their sandwiches. As I waited I decided to do a fun twist on that recipe. I grilled chicken wings and made this fantastic dill pickle dip to dunk the wings into. Dill Pickle Dip Author: Mary Ellen Recipe type: Appetizer, Dip Prep time: 10 mins Total time: 10 mins Serves: Serves 4 8 oz. cream cheese - at room temperature 1 cup sour cream 1/4 cup dill pickle relish 1/3 cup diced small onion 2 tablespoons fresh dill 1/2 teaspoon roasted garlic (Penzey's spice or 1/2 teaspoon fresh garlic minced) salt pepper 8 oz. cream cheese - at room temperature 1 cup sour cream 1/4 cup dill pickle relish 1/3 cup diced small onion 2 tablespoons fresh dill 1/2 teaspoon roasted garlic (Penzey's spice or 1/2 teaspoon fresh garlic minced) salt pepper Mix together the cream cheese and sour cream until smooth and creamy. Add the dill pickle relish, onion, dill, roasted garlic. Mix together. Add salt and pepper to taste. Mix together the cream cheese and sour cream until smooth and creamy. Add the dill pickle relish, onion, dill, roasted garlic. Mix together. Add salt and pepper to taste. Try this dip with our Salt and Pepper Chicken Wings Shrimp Salsa Shrimp Scampi Garlic Dip Pin It!
Corn Dog Bites
Corn Dog Bites are hot dogs cut into bite size pieces, dipped in a corn batter and deep fried. A few weeks ago I was at the flea market looking for props for pictures and they had a booth with corn dogs. Big mistake, they were terrible and greasy. I came home wanting to make them, so I did. Lucky for me I had some hot dogs in the freezer. Then I whipped up some corn bread batter to dip the hot dogs in. It didn’t take long before these were lunch. They were also good! I think you might be surprised at how easy these are to make. I bet kielbasa or polish sausage would be good too done this way. One thing for sure the kids will love them. Follow me on Facebook, Google+ , Instagram or Pinterest to see when I post or share something new! Corn Dog Bites Author: Mary Ellen Prep time: 20 mins Cook time: 3 mins Total time: 23 mins Serves: 32 pieces 3 cups cornmeal 1 1/2 cups flour 1 1/4 teaspoons baking soda 1 1/4 teaspoons salt 1 tablespoon sugar 1 1/2 cups buttermilk 1 1/4 cups water; plus more if needed 1 egg 8 hot dogs 3 - 4 tablespoons cornstarch 1 qt. oil 3 cups cornmeal 1 1/2 cups flour 1 1/4 teaspoons baking soda 1 1/4 teaspoons salt 1 tablespoon sugar 1 1/2 cups buttermilk 1 1/4 cups water; plus more if needed 1 egg 8 hot dogs 3 - 4 tablespoons cornstarch 1 qt. oil Heat the oil to 360-375°F. Whisk together the cornmeal, flour, baking soda, salt and sugar. In another bowl, whisk together the buttermilk, water and egg. Add the wet mixture to the dry mixture and stir to combine. Let rest for 5 minutes. If the batter seems too thick, add a few tablespoons of water. If the hot dogs are wet, dry them with paper towels. Cut into 4 - 5 pieces. Roll the hot dogs in the cornstarch. I poked a skewer in the end of the hot dog. Dip them into the corn batter. Let excess drip off and put in hot oil. Cook for about 3 minutes or until golden brown. Drain on a paper towel. Heat the oil to 360-375°F. Whisk together the cornmeal, flour, baking soda, salt and sugar. In another bowl, whisk together the buttermilk, water and egg. Add the wet mixture to the dry mixture and stir to combine. Let rest for 5 minutes. If the batter seems too thick, add a few tablespoons of water. If the hot dogs are wet, dry them with paper towels. Cut into 4 - 5 pieces. Roll the hot dogs in the cornstarch. I poked a skewer in the end of the hot dog. Dip them into the corn batter. Let excess drip off and put in hot oil. Cook for about 3 minutes or until golden brown. Drain on a paper towel. Batter recipe from Michael Symon
Game Day Hummus Dip
Game Day Hummus Dip made with chickpeas, tahini, garlic, lemon juice and olive oil. I am excited to be taking part in the 2015 Tailgating Party Hop. We’ve got Game Day Appetizers, Main Grub, Game Time Desserts, Game Time Party Ideas and Decor from some really talented Food and Life Style Bloggers. I can’t wait to check out what everyone is sharing! Have you tried making your own hummus? It is really easy to do. I cooked my beans from dried but you can but canned cannelloni beans and they’ll work great also. Then you just need a few other things and you’ll have a delicious dip in less than 15 minutes. Game Day Hummus Dip Author: Mary Ellen Prep time: 15 mins Total time: 15 mins Serves: Serves 6 - 8 1 (15 oz) can chick peas, drained and rinsed 2 - 3 garlic cloves 3 tablespoons olive oil - divided use 4 tablespoons tahini (sesame seed paste) 1/2 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon cumin 3 - 4 tablespoons lemon juice Sweet red peppers, chopped 1 (15 oz) can chick peas, drained and rinsed 2 - 3 garlic cloves 3 tablespoons olive oil - divided use 4 tablespoons tahini (sesame seed paste) 1/2 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon cumin 3 - 4 tablespoons lemon juice Sweet red peppers, chopped Place the chick peas in the food processor with the garlic, 2 tablespoons olive oil, lemon juice and tahini. Pulse for several minutes until the mixture is smooth and creamy. If it is too thick add a little water. Add the salt, pepper and cumin.Taste to adjust seasonings. Put in a serving dish and top with the remaining 1 tablespoon olive oil and sweet peppers. Serve with pita chips. Place the chick peas in the food processor with the garlic, 2 tablespoons olive oil, lemon juice and tahini. Pulse for several minutes until the mixture is smooth and creamy. If it is too thick add a little water. Add the salt, pepper and cumin.Taste to adjust seasonings. Put in a serving dish and top with the remaining 1 tablespoon olive oil and sweet peppers. Serve with pita chips. Maybe you’d like to try? Easy Pizza Bites Reuben Cheesy Loaf Shrimp Salsa
Heritage Tomato Bruschetta
Heritage tomatoes, olive oil, garlic and fresh basil. Heritage Tomato Bruschetta My friend Debbie shared this recipe with me years ago and I look forward to making it every summer. To me it is the essence of summer in a bowl and I usually don’t like tomatoes. I take them out of everything so for me to love this dish so it kind of amazes me every time I make it. I made it for our picnic at the jazz concert we went to over the weekend. We also had cold Almost Chick fil A Chicken, Green Beans, Roasted Corn Salad, a cheese tray, Blackberry Cobbler Dessert (I still need to share) and Sangria. It was perfect! The concert was held in a limestone quarry and a 65 degree breeze was coming from the caves. Such an awesome setting for some really fantastic jazz by Tom Braxton. A note about this bruschetta: The amounts I gave you are approximate, it all depends on the tomatoes you use. Really ripe sweet tomatoes will work best and then the recipe should be close, more or a little less of any of the other ingredients. I like to start with a little less than I think I need and then taste it, adjust and let set another 15 minutes before serving. This can be refrigerated if you need to. I made this about 4 hours before the concert and refrigerated it. Bruschetta is best served at room temperature. I serve it with Italian bread that is sliced into thin slices, bake at 400 degrees for 6 – 10 minutes until lightly brown. For extra garlic flavor rub a garlic bulb over the toasted bread. Follow me on Facebook, Google+ , Instagram or Pinterest to see when I post or share something new! Heritage Tomato Bruschetta Author: Mary Ellen Prep time: 15 mins Total time: 15 mins Serves: Serves 4 - 6 2 lbs. heritage tomatoes 1/3 cup olive oil 2 - 3 garlic cloves 1 teaspoon salt 1/3 cup basil leaves - torn in pieces 2 lbs. heritage tomatoes 1/3 cup olive oil 2 - 3 garlic cloves 1 teaspoon salt 1/3 cup basil leaves - torn in pieces Cut all of the tomatoes into small pieces. Squeeze the tomatoes with your hands to release the juices. Add everything else to the bowl. Taste to adjust seasoning. Cut all of the tomatoes into small pieces. Squeeze the tomatoes with your hands to release the juices. Add everything else to the bowl. Taste to adjust seasoning. Green Bean, Roasted Corn and Black Bean Salad Pita Chips Southwestern Dip Almost Chick Fil-A Chicken
Zucchini Fritters
Zucchini, Dill and Feta Cheese are in these Zucchini Fritters. I have been seeing recipes for a parmesan zucchini all over for the last few weeks. I have made them twice and for me that recipe was an epic fail. The breadcrumb mixture does not stay on them and if you slice them to thin they don’t want to come off of the baking sheet. I hope if you are tempted to make that recipe I have just talked you out of it, try this one instead. It is a wonderful recipe and a great way to use zucchini this summer when we all have it coming out of our gardens faster than we know what to do with it. When purchasing zucchini look for ones that are firm and usually under 8 inches in length. The seeds in these are still soft and have not had time to develop. If your neighbor has shared some of those giant zucchinis with you, don’t despair. Cut them in half and scoop out the seeds and proceed with your recipe. You need about 3 cups for the recipe here. Zucchini Fritters Author: Mary Ellen Prep time: 15 mins Cook time: 15 mins Total time: 30 mins Serves: 12 fritters 1 pound zucchini (about 2 medium), trimmed 1 teaspoon salt 2 large eggs 2 scallions, minced 1 medium garlic clove, minced 2 tablespoons minced fresh dill or 1 teaspoon dried 1/2 cup crumbled feta cheese 1/4 teaspoon black pepper 1/4 cup all purpose flour 1/2 teaspoon baking powder 6 tablespoons olive oil Lemon wedges, for serving 1 pound zucchini (about 2 medium), trimmed 1 teaspoon salt 2 large eggs 2 scallions, minced 1 medium garlic clove, minced 2 tablespoons minced fresh dill or 1 teaspoon dried 1/2 cup crumbled feta cheese 1/4 teaspoon black pepper 1/4 cup all purpose flour 1/2 teaspoon baking powder 6 tablespoons olive oil Lemon wedges, for serving Grate zucchini with the large holes on a grater or mandolin. Transfer to a strainer, add salt, let drain for 10 minutes. Wring out excess moisture with your hands and set aside on a paper towel. Add the eggs to your mixing bowl and beat them. Then add the zucchini, scallions, dill, garlic and stir it in. Add the flour, baking powder and pepper. Mix it in until well incorporated. Have a skillet hot and add 3 tablespoons of the oil. Add 2 tablespoons of the mixture to the pan, flattening mixture down slightly with the back of the spoon. Cook a couple of minutes on each side and remove to a piece of paper towel. Repeat, adding oil until the rest are made. Serve with lemon if desired. Grate zucchini with the large holes on a grater or mandolin. Transfer to a strainer, add salt, let drain for 10 minutes. Wring out excess moisture with your hands and set aside on a paper towel. Add the eggs to your mixing bowl and beat them. Then add the zucchini, scallions, dill, garlic and stir it in. Add the flour, baking powder and pepper. Mix it in until well incorporated. Have a skillet hot and add 3 tablespoons of the oil. Add 2 tablespoons of the mixture to the pan, flattening mixture down slightly with the back of the spoon. Cook a couple of minutes on each side and remove to a piece of paper towel. Repeat, adding oil until the rest are made. Serve with lemon if desired. Maybe you’d like to try? Broccoli Cheese Patties Ratatouille Enjoy!
Pita Chips
Spicy, crunchy pita chips are a great way to use up leftover pita bread with your choice of spice mixture. Add a few crushed red pepper flakes if you like heat. I ran into a sale on Pita Bread this weekend so I decided to make some of my own pita chips to go with the strawberry salad I was making for lunch. They couldn’t be easier to make and the flavoring for them is your choice. The possibilities are endless. I chose to use garlic, basil and toasted onion for these. These are really good with Hummus also. Follow me on Pinterest Pita Chips Author: Mary Ellen Prep time: 10 mins Cook time: 15 mins Total time: 25 mins Serves: Serves 6 - 8 Pita Bread - mine had 8 pieces 1/8 cup olive oil 1 teaspoon herbs of your choice 1 garlic clove - minced sea salt Pita Bread - mine had 8 pieces 1/8 cup olive oil 1 teaspoon herbs of your choice 1 garlic clove - minced sea salt Cut the pita bread into 6 - 8 wedges depending on the size. Place on a greased cookie sheet in a single layer. Put olive oil, garlic and spices in a small bowl. (to release the essence of the herbs like basil, I rub it between my hands to crush it a little) Brush lightly on the chips. Turn them over and do the other side. Bake at 400 degrees for 7 - 12 minutes. All pitas are different so you might have a different cooking time than I do, so just keep an eye on them. I turned mine over in 5 minutes. Cut the pita bread into 6 - 8 wedges depending on the size. Place on a greased cookie sheet in a single layer. Put olive oil, garlic and spices in a small bowl. (to release the essence of the herbs like basil, I rub it between my hands to crush it a little) Brush lightly on the chips. Turn them over and do the other side. Bake at 400 degrees for 7 - 12 minutes. All pitas are different so you might have a different cooking time than I do, so just keep an eye on them. I turned mine over in 5 minutes. Try our Heritage Tomato Bruschetta Pizza Dip Southwestern Dip
Debbie’s Bruschetta
Bruschetta made with tomatoes, fresh basil, garlic and olive oil. Debbie’s Bruschetta My friend makes this every time we get together. I tried making it once and was puzzled why it was not like hers. I’d used the same ingredients but something was missing. This summer when we got together for our Washington, DC trip, I watched her closely. I was not squeezing the tomatoes to release the juices! That was the secret of her wonderful bruschetta. Oh and love! Debbie’s Bruschetta Author: Mary Ellen Prep time: 15 mins Total time: 15 mins Serves: Serves 4 4 tomatoes, chopped and squeezed lightly 2 heads of garlic salt and pepper to taste olive oil to taste fresh basil to taste, I used about 16 leaves or to taste 4 tomatoes, chopped and squeezed lightly 2 heads of garlic salt and pepper to taste olive oil to taste fresh basil to taste, I used about 16 leaves or to taste Mix ingredients together in a bowl. Taste to adjust seasonings. Serve on toasted Italian bread slices. Mix ingredients together in a bowl. Taste to adjust seasonings. Serve on toasted Italian bread slices. Shrimp Salsa Tuna Pate Burrata with Sweet Pepper Relish Enjoy!
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