Here's the first recipe!!
Peanut Butter Kisses w/Chocolate Hearts
1 c butter, softened
1 c peanut butter
1 c sugar
1 c packed brown sugar
1 tsp vanilla
1 tsp baking soda
1 egg
2 1/4 to 1/2 c all purpose flour
2 bags Dove milk chocolate hearts, unwrapped
In a large mixing bowl cream butter, peanut butter, sugar and brown sugar together.. add the vanilla, baking soda and egg, mix well. Add the flour, 1 c at a time until it forms a stiff dough. Roll into 1 inch balls and place on a greased cookie sheet. bake at 350 degrees for 8 to 10 minutes.. remove and cool on pan for about 5 minutes and then press the chocolate hearts into the middle of each cookie..
You could use the dark chocolate if you wanted.. you could roll the cookies in a pink or red sugar before baking..
2nd recipe
Chocolate Hearts
2 c butter, softened
2 c firmly packed brown sugar
2 eggs
3 tsp vanilla
2 tsp baking powder
1 tsp cinnamon
1 c cocoa powder
4 1/2 c flour
Cream the butter and brown sugar together and add the eggs 1 at a time beating well after each addition, add the vanilla, baking powder, cinnamon and cocoa powder and mix well. Add the flour 1 c at a time until a nice dough forms. wrap in plastic wrap and refrigerate for a few hours. Divide dough in half and roll out on a floured surface and cut out with different sizes heart cookie cutters.. bake at 350 degrees for 10 minutes.
Fluffy Peanut Butter Frosting
1 stick or 1/2 c butter softened
1 c creamy peanut butter
2 c powdered sugar
1 to 3 tbsp milk
Cream the butter and peanut butter together.. add the powdered sugar and mix adding milk a little at a time until fluffy and of spreading consistency..
I made the frosting and then put it in a ziplock bag and snipped a tiny bit off the end and then Rebekah and I decorated the cookies.. fun!!
3rd Recipe
Minestrone
olive oil
fresh rosemary
fresh sage
1/2 lb hot Italian sausage, casings removed
1 onion, chopped
4 stalks celery, chopped
4 carrots, diced
5 cloves garlic, minced
1 qt vegetable broth
3 to 4 bay leaves
2 qts water
1 large can crushed tomatoes
1 can cannellini beans, drained and rinsed
8 oz small pasta
salt and pepper to taste
In a large stock pot heat oil, throw in the rosemary and sage and cook for about 5 minutes, stirring constantly.. add the Italian sausage and cook until done.. add the chopped onion, celery, carrot and cook about 5 to 7 minutes, add the garlic and cook another minute.. add salt and pepper and cook another minute.. add the vegetable broth, water and bay leaves.. let simmer for 45 minutes or longer.. then add the tomatoes and beans and simmer for another 15 minutes.. bring back to a boil, add more salt and add the pasta and cook according to pkg directions.. keep tasting to make sure it has enough seasonings..
Grilled Bacon, Apple and Cheddar Cheese Sandwich
Bacon, cooked
Sliced Granny Smith Apple
Cheddar Slices
Bread
Butter
Put Cheddar slice on bread, top with apple slices and bacon.. add a touch of mustard to top piece of bread.. Melt butter in large frying pan, place sandwich cheese side down in the pan and cook until golden brown and then flip and cook on other side until golden brown.. This is the most amazing sandwich ever!!!
I ran out of time before I could make the Heart Shaped Chocolate Cake.. there is always tomorrow.. we will see what it brings.. :) It has been an amazing day!!!
