Peanut Butter Kiss cookies

Ok this one is really easy. You can find this recipe anywhere. But just in case you want to know MY thoughts....which few do...well here, ya go.

For each batch:
1/3 cup white sugar
1/3 cup brown sugar
1/3 cup powdered sugar
1 egg
1 cup peanut butter
18 Hershey's Kisses (actually, I'd figure closer to 23)

Preheat oven to 350F. Mix sugars, egg, and peanut butter. Roll into one inch balls (maybe my balls were small, I didn't actually measure), and bake on a cookie sheet for 10mins.

When they come out of the oven, stick a Kiss in the center of each cookie, let them cool, and then remove from the sheet.


Other thoughts:
I made  a triple batch so...a cup of each sugar, 3 eggs, 3 cups pb (which was just about a 28ounce jar), and supposedly a bag of Hershey's kisses would have been more than enough. But It wasn't I had about ten without kisses. So sad. So tasty. So delicious.

While the cookies are baking unwrap the Kisses. Supposedly you can buy these without the wrappers but I was not about to go on a while goose chase for such a thing. The time driving and the increase in cost per bag. So just be smart and unwrap them ahead of time!

 I used Kisses with meltaway centers. I knew there would be consequences but it just sounded too good to pass up. I stuck the cookies in the fridge and let them sit there an hour before I touched them. If I had unwrapped the first batch ahead of time they might be standing a little taller but really they look fine and taste GOOD.

After I was done I saw a recipe on the back of the package to make brownie bites with meltaway Kisses. The instructions were to put the Kisses in the freezer before making the dough. Now THAT would have been smart!

There's a world of possibilities out there. Some people use crunchy peanut butter. I'd like to make chocolate cookies and put mint kisses in the center... Mmmm.

Really simple, good for kids to make, and a holiday favorite in many homes.

Slow Cooker Thai Chicken and Coconut Rice

Here's a meal my mom makes that my husband and I love. I made it for my husband and our sister-in-law last night and it was a big hit. Everything was GONE!

Slow Cooker Thai Chicken

Lay frozen chicken breasts (1-2lbs) at the bottom of a crock pot. If they aren't frozen that's fine but it's always nice to have a recipe that doesn't require defrosting. 

In a bowl mix: 

• 3/4 cup salsa. Use whichever one you like.
• 1/4 cup peanut butter.
• 2 tbs lime juice
• 1 tbs soy sauce
• 1 tsp grated ginger 

Mix together and pour over chicken. Cook on low or high or a high/low combo to make it's done for your dinner time. Gosh, I love not worrying about exact measurements but in case you don't... Approx times are: On low about 6-8hrs, on high 4-5 hrs, or on high for an hr and then low for 2-3. 

When it's done top with 1/4 cup chopped peanuts and chopped green onions. I skipped this last night and it was still tasty. 

*You can make this in a casserole dish in the oven. Bake at 350F for about an hour. I haven't made it this way yet so (as ALWAYS) make sure to check the temp of the chicken before serving!

Coconut Rice (two cooking methods)

This is my absolute favorite rice. I could eat it everyday. Easily doubles/triples. I only fed three adults but I wish I had made a double batch. For a double batch just double all ingredients; no special instructions. 

In a rice cooker combine 1 1/4 cups chicken broth, 1 1/2 tsp grated ginger, 1/3 cup coconut milk (reg or light but NOT cream of coconut). Stir in 3/4 cup white rice. Turn on rice cooker. When done top with 1/2 tsp grated lime zest, 2 medium green onions, chopped, and 2tbs toasted coconut. 

OR

Bring 1 1/4 cups chicken broth, 1 1/2 tsp grated ginger, and 1/3 cup coconut milk to a boil. Stir in 3/4cup rice. Bring back to boil then reduce heat. Cover and simmer 15mins or until rice is tender and liquid is absorbed. Remove from heat and top with 1/4tsp grated lime peel and 2 medium green onions chopped. Garnish with 2 tbs toasted coconut.

*To toast coconut: Spread coconut evenly on ungreased cookie sheet and bake at 350F for 5-7mins, stirring occasionally, until golden brown. You can make a large batch and store in a air tight container or zip lock for several months. 

Stir Fry Broccoli

I only add this b/c it uses left over ingredients from the chicken and it was also GONE. A can of chicken broth is about 2 cups so I simply dumped a bag of frozen broccoli, the remaining chicken broth, a good tbs or two of soy sauce, and a sprinkle of garlic powder into a stir fry pan and cooked until the broccoli was heated through and the sauce boiled off. It was really very flavorful and delicious! 

Note about the coconut milk: The recipe uses only 1/3cup coconut milk. I measured the remaining milk into 1/3 portions and froze in freezer bags. Coconut milk is about $1-$2 per can but makes several recipes. I may use the leftover for our favorite curry chicken :)

Note about fresh ginger: You can freeze the whole root and then just grate what you need each time! Lasts a LONG time and really a very cheap ingredient. Don't be afraid to break off a piece at the grocery store since it tends to be sold in very large portions (as it grows).

No pictures on these yet...Sorry but it went too fast!