Peanut Butter Blossoms

Hershey’s Kisses
½ cup butter, softened
¾ cup creamy peanut butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 Tbsp milk
1 tsp vanilla extract
1 ½ cups all-purpose flour
1 tsp baking soda
½ tsp salt
Granulated sugar

Heat oven to 375°. Remove wrappers from chocolates.

Beat butter and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges.

Chicken Adobo

A recipe from my Aunt Laura from her mother-in-law. So easy and delicious - even Cate gobbles it up! A definite favorite in our household.

2 lbs of chicken thighs, legs or your combo of preferred pieces
3 cloves minced fresh garlic
¼ cup + 1 Tbsp soy sauce
¼ cup white vinegar
1-2 bay leaves
ground black pepper to taste
1 dozen peppercorns (optional)

Combine all ingredients. Pour over chicken & marinate in refrigerator for minimum of 3 hours (Best if left overnight but can also be cooked immediately)

Heat 1 Tbsp vegetable oil in large skillet over medium-high heat. Place chicken pieces skin-side down, and cook until golden brown.

Place chicken in pot with marinade. Bring to a boil, then reduce heat & simmer until chicken is cooked through, 25-35 minutes.

Serve over rice.

Baked Potato Soup

6 slices bacon, slivered
1 cup chopped onion
2/3 cup all purpose flour
6 cups chicken broth
4 cups diced baked potato
2 cups milk
¼ cup chopped fresh parsley
2 tsp dried basil, crushed
2 tsp salt
1 tsp minced fresh garlic
½ tsp black pepper
1 cup shredded cheddar cheese
½ cup sliced green onion

In a 4- to 6- quart Dutch oven cook bacon and onion until bacon is crisp. Remove with a slotted spoon; set aside. Reserve 2 Tbsp of drippings. Use a whisk to stir flour into reserved drippings. Cook for 2-3 minutes, whisking constantly. Gradually add chicken broth, whisking to prevent lumps. Cook and whisk until mixture thickens. Add potato, milk, basil, salt, garlic, and pepper. Simmer for 5 minutes, stirring often.

Add the cheese, parsley, and green onion, stirring until cheese melts and soup is heated through.

Sweet & Sour Chicken (or Pork)

1 (20 oz) can pineapple chunks in juice
½ cup water
½ cup vinegar
½ cup brown sugar
2 Tbsp ketchup
2 Tbsp soy sauce
2 lbs boneless chicken, cut into 1-inch cubes (or pork)
1 ½ tsp salt
½ tsp garlic powder
½ tsp pepper
2 Tbsp vegetable oil
2 Tbsp cornstarch
1 large bell pepper, cut into 1-inch pieces
1 medium onion, cut into 1-inch pieces

Drain pineapple, reserving juice in a bowl. Add water, vinegar, brown sugar, ketchup, and soy sauce to pineapple juice; set aside.

Sprinkle meat with salt, garlic powder, and pepper. Heat oil in a large skillet over medium-high heat. Brown pork then reduce heat to low. Add 1 cup of pineapple juice mixture to skillet. Cover and simmer gently about 20 minutes or until pork is cooked through and tender.

Add cornstarch to the remaining pineapple juice mixture, whisking to break up any lumps; whisk into skillet. Turn heat to high, whisking constantly until mixture boils and thickens.

Add pineapple chunks, bell pepper, and onion to skillet. Cook about 5 minutes more or until vegetable are heated through.

To freeze: Follow recipe until after adding the pineapple chunks, bell pepper and onion. Freeze up to 2 months. Defrost in refrigerator. Reheat on stove, simmering 5 minutes or until vegetables are heated through.

Basic Beef Chili with Kidney Beans

2 Tbsp vegetable oil
2 medium onions, chopped fine (about 2 cups)
1 red bell pepper, cut into ½-inch cubes
6 medium cloves garlic, minced (about 2 Tbsp)
¼ cup chili powder
1 Tbsp ground cumin
2 tsp ground coriander
1 tsp red pepper flakes
1 tsp dried oregano
½ tsp cayenne pepper
2 lbs lean ground beef
2 (15 oz) cans kidney beans, drained and rinsed
1 (28 oz) can diced tomatoes
1 (28 oz) can tomato puree
Salt

Heat oil in large heavy-bottomed nonreactive Dutch oven over medium heat until shimmering but not smoking, 3 to 4 minutes. Add onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne; cook, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes. Increase heat to medium-high and add half the beef; cook, breaking up pieces with wooden spoon, until no longer pink and just beginning to brown, 3 to 4 minutes. Add remaining beef and cook, breaking up pieces with wooden spoon, until no longer pink, 3 to 4 minutes.

Add beans, tomatoes, tomato puree, and 1/2 teaspoon salt; bring to boil, then reduce heat to low and simmer, covered, stirring occasionally, for 1 hour. Remove cover and continue to simmer 1 hour longer, stirring occasionally (if chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer), until beef is tender and chili is dark, rich, and slightly thickened. Adjust seasoning with additional salt. Serve with lime wedges and condiments if desired.

Slow Cooker Option: At the end of step 1, transfer the cooked beef mixture to a slow cooker; add the rest of the ingredients as directed in step 2. Cook the chili on the high setting for four hours.