These Peanut Blossoms are soft and chewie

What a deliciously chewy and soft Peanut Butter Cookie !! You won’t be able to stop at one of these ULTRA-easy, melt-in-your-mouth peanut butter blossoms !!

WHAT YOU NEED :

  • Softened butter: 1 cup
  • Creamy peanut butter: 1 cup
  • Granulated sugar: 1 cup
  • Packed brown sugar: 1 cup
  • Vanilla extract: 1 teaspoon
  • Eggs: 3 large
  • All-purpose flour: 4 cups
  • Baking soda: 2 teaspoons
  • Salt: 1/4 teaspoon
  • Granulated sugar: 1/2 cup (for rolling)
  • Hershey Kiss candies: 48 (unwrapped)

STEPS TO MAKE IT :

STEP 1 :

Start by creaming the butter, peanut butter and sugars in a mixing bowl. You’ll want to add vanilla and mix. You can then add the eggs, one at a time, and beat well after each addition.

STEP 2 :

After that, mix the flour, baking soda and salt in a separate bowl. Immediately add to mixture in mixing bowl, mixing until well combined.

STEP 3 :

Make sure to roll the dough into 1″ balls and place onto a non-stick baking mat.

STEP 4 :

And please refrigerate the cookies for half an hour.

STEP 5 :

Bake the cookies at 375 degrees for 8 minutes, or until soft (you don’t want to overbake them). Always remember not to brown them at all.

STEP 6 :

As soon as the cookies come out of the oven, press the kisses into the center of the cookie.

STEP 7 :

Altight now, allow the cookies to cool for about 3 minutes on the pan. When the specified time has passed, move to a wire rack to cool completely.

STEP 8 :

To finish, you can store the cookies in an airtight container.

Stop plucking and harsh chemicals. Here’s six painless ways to get rid of unwanted hair

Body hair can be beautiful and should be celebrated. Some women even go as far as dyeing their armpit hair, according to the New York Times. However, there may be times when you find body hair itchy and want to remove it.

Instead of suffering from nicks and rashes from a razor or the excruciating pain of using traditional waxing, try these safe and natural ways to remove unwanted hair.

+Sugar and lemon blend: the classic facial hair removal method actually works!

Once done with the above mixture, apply it to the face in the direction of the hair growth. Leave it on for 15-20 minutes. Rinsing solution of with water. Rub gently. Reitreat 2-3 times a week about several weeks.

+Lentil and Potato Mix: It feels more like a soup recipe, but in fact, lentils and potatoes are some of the best hair removal ingredients.

Once the above mixture is made, apply it to the body where you want it. Let it on about 31 min, and rinsing it off.

+Banana and oats mix:

Once above mixture is made, apply the mixture to the area of ​​the body with unwanted hair. Leave it on for 20 minutes. Repeat 2 a week .

+Basil-Onion Blend: This exotic-looking blend is surprisingly helpful in nourishing skin and removing body hair.

Once done with the above mixture, apply it to the areas of the body with unwanted hair. Leave blending about 20 min . Rinse it off with water. Repeat 4-5 times a week for at least a month.

+Turmeric and Rose Water Blend: This nourishing blend of ingredients is anti-inflammatory and calming, as well as being an effective hair removal tool.

Once done with the above mixture, apply it to the areas with unwanted hair. Leave the mixture on for 20 minutes or until everything dries. Rinse off with lukewarm water. Pat Sik.

+Papaya Blend: This tropical fruit contains an enzyme that limits hair growth and breaks down hair follicles.

Massage for 15 to 20 minutes. Wash it with warm water and leave to dry. Repeat once or twice a week.

Coconut vanilla bean rice pudding

Because I’m pretty sure the grand theft events of 2014 will be buried deep under the wonderful memories I made with friends and family from my last trip to San Francisco. In fact, I found a lot of comfort in this. The world had come and that my entire journey (and my life) had been ruined.

But then I thought again about Cog Psych’s lesson and the hours I spent studying memory biases and remembered that 10 years from now I probably won’t remember the so-called .

  • Ingredients :

° 3 cups uncooked long white rice

° 2 tablespoons ground cinnamon + a little to garnish

° ½ 1 teaspoon ground cloves

° 2 tablespoons of liquid vanilla

° 1 can (340 grams) unsweetened condensed milk

° 1 can (400 grams) sweetened condensed milk

° ⅔ cup grated coconut

° ⅔ cup raisins

2 cups sugar

  • How to prepare:

Put the rice, cinnamon and cloves in a large saucepan and adding about 3 L water also permit it boil for 31 to 41 min, stirring occasionally, until the rice is soft.

Add more boiling water if needed to keep the liquidity and pudding consistency.

Remove the pot from the heat, add the rest of the ingredients, and stir until well combined with each other.

Join pouring rice pudding to serve the yogurt, also garnish with cinnamon and coconut graters and serve warm.

Enjoy !

The best homemade biscuit recipe

This homemade buttermilk biscuit is smooth and buttery with hundreds of fluffy layers! This biscuit recipe requires only 6 simple ingredients and is ready in about 35 minutes.

Let’s do that big. Great as in the massive, flaky layers, the mega fluffy, the massive layers, the mega golden brown, the mega buttery, and the mega nerdy as we dive deep into this side dish. Coincidentally, this “side dish” tastes more amazing than the main event. No, no … it would taste better. Nothing can compete.

The term “biscuit” has different meanings depending on where you live in the world. In the United States, biscuits are similar to dinner rolls, but are thicker and crustier because (usually) they are not made with yeast. Since there is no yeast (usually) and the rising agent is either baking soda, baking powder, or both – biscuits are fast breads, like banana bread and do not contain yeast. In other parts of the world, “biscuits” are cakes or even cookies.

  • Ingredients:

° 150 g flour

° 75 grams of sugar

° 75g butter

° 1 m. Vanilla powder

° 1 egg

° Pinch of salt

° icing sugar

  • Preparation:

1.

Combine flour, sugar, vanilla and salt in a bowl. Add the butter and knead with your fingertips until you get a sandy dough. Quickly add the eggs to the preparation and mix until you get a smooth ball of dough.

2.

Cover with a clean cloth and leave for 30 minutes in a cool place. Preheated oven to 200 degrs C .

3.

Roll the dough onto a milled work surface. Cut cookies by using a cookie cutter to bake them. Place shortbread cookies on a baking sheet covered with parchment paper. Bake for 10 minutes. Let the cookies cool from the oven.

4.

Store cookies in an airtight container until tasted. Spread with powder sugar to serving .

Enjoy !

Apple Cinnamon Chimichangas !

Apple Cinnamon Chimichangas :

Today we will prepare a SWEET CHIMICHANGAS VERSION , using apple and cinnamon .
We need just :
✓ 1 can apple pie filling .
✓ Vegetable oil for frying.
✓ 1/2 cup cinnamon sugar .( I mixed 1 tbsp of cinnamon and 3 tbsp of granulated sugar ) .
✓ flour tortillas ( I used 15 of 6 inch ) .


INSTRUCTIONS :
✓ In a large deep skillet heat oil over medium heat .
✓Scoop about 1/4 cup of the apple pie filling onto each tortilla , and roll up like a burrito .
✓ Place a batch of rolled tortillas seam-side down in the hot oil and fry until browned and crispy .
✓ Roll warm chimichangas in cinnamon sugar .
P.S : For topping use caramel sauce , it gives the chimichangas a great taste , you should try it .

Smothered Pork Chops !

Smothered Pork Chops :

Ingredients:

1 cup flour
2 Tbsp onion powder
2 Tbsp garlic powder
1 tsp red pepper
1 tsp salt
1/2 tsp black pepper
4 thin pork chops
2 Tbsp bacon fat
2 Tbsp olive oil
2 cups buttermilk
Chopped fresh parsley or green onions, for garnish, optional

Directions:

Mix together flour, onion powder, garlic powder, red pepper, salt, and black pepper in a pie plate. Coat pork chops in flour mixture; shaking off the excess.
Over medium heat in cast iron skillet, melt bacon fat and oil together well.
Gently lay pork chops in skillet; fry about 5 minutes on each side until golden brown.
Remove pork chops from skillet.Mix ½ cup flour mixture and buttermilk together well; pour into skillet, stir into hot fat; bring gravy to boil then reduce heat to simmer until nice and thick, stirring often.
Return pork chops to skillet; cover with gravy. Simmer for 5 minutes or so until pork chops are cooked through.Season with salt and pepper; garnish with chopped parsley or green onions if using, before serving.

Bisquick Cinnamon Rolls

Ingredients
Betty Crocker’s Bisquick Gluten Free mix – 3 cups
Sugar (granulated) – ¼ cup
Egg – 1
Milk – 1¼ cup
Butter (melted) – ¼ cup
Brown sugar – ½ cup (packed)
Cinnamon (ground) – 2 tsp
For the Glaze (optional)
Whipping cream – ¼ cup
Sugar (powdered) – 1 cup


Instructions
First mix in the brown sugar and cinnamon in a bowl and leave aside.
Next butter a round tin (roughly 9 inches) and preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius).
Take a large bowl, and put in it Bisquick mix, granulated sugar, milk and egg. Take a spoon and mix well to combine.
Once you’ve mixed till it is all combined, the rest of the procedure is a little different from usual dough making or handling.
While you put the rolls in to bake (which should take about 20-25 minutes), place the powdered sugar and the whipping cream in a bowl.
Mix to combine, and spread over the rolls while they’re still hot.

Mexican street corn

I love cooking and this is where I eat my favorite recipes and how to prepare them.

A friend once described my food as “uptown foodies meet real life,” which perfectly sums up my cooking philosophy.

Others are my adaptations of recipes I’ve collected over the years, along with some special recipes I inherited from grandmothers and grandmothers.

Every recipe on the blog has been tried by my husband and three hungry boys. My kids also helped me create, cook, bake and photograph the many dishes you will find here.

I have a degree in Advertising from Brigham Young University and would love to use these skills here at Let’s Dish. I keep artisan vinegar in stock and a tub of Cool Whip in the freezer. Because that’s what the phrase “Uptown Foodie meets real life” is all about!

Hope you discover many of our favorite recipes here at Let’s Dish.

  • Ingredients:

° 4 ears of corn (remove the peels and threads)

° 1/4 cup Mexican cream

° 1/4 cup mayonnaise

° 1/4 teaspoon garlic powder

° 1/4 teaspoon onion powder

° 1/8 teaspoon ground chili powder

° 1/8 teaspoon salt

° juice of half a lemon

° 2 teaspoons chopped coriander

  • Additions:

° crumbled cottage cheese, or fresco queso

° Chopped Coriander

° chili powder

  • Instructions:

Remove the husk and silk from the corn. If you grill, preheated grill. Put the corn kernels on the grill and cook for 3 minutes, then turn the corn to continue cooking on the other sides. Keep it until all sides are done. If using a frying pan, heat the skillet over a medium heat, adding a little olive oil, about 1 teaspoon. Add the corn and cook for 3 minutes, then transfer to continue cooking the other sides of the corn. Keep it until all sides are done .

When corn is cooked , prepare sauce. Add Mexican cream, mayonnaise, garlic powder, onion powder, chili powder, salt, lemon juice, and chopped coriander in a small bowl. Mix until combined

Once the corn is ripe, put it on a plate. Brush the sauce or spread it over the entire piece of corn.

Add toppings of your choice, Cotija or queso fresco, cilantro, chili powder, extra lemon juice.

Enjoy !

DIRTY RICE STUFFED CORNISH HENS !

DIRTY RICE STUFFED CORNISH HENS :

Ingredients

3 tablespoons olive oil
3 small white onions, diced (about 1 cup)
1 small green pepper, seeded and finely diced
1/2 pound chopped chicken livers
1/2 cup chicken gizzards, chopped
2 to 3 cloves chopped garlic
1 tablespoon ground dry oregano
1 tablespoon dry, ground thyme
1/4 chopped parsley
2 cups cold, cooked white rice
4 12-ounce Cornish hens
3 tablespoons soft butter
Salt and pepper to taste

Directions :

Preheat oven to 375 degrees.
In a large saute pan, heat olive oil. Add onions and green pepper and saute.
Add livers and gizzards and cook for an additional 5 minutes.
Add garlic, oregano, thyme and parsley. Combine and cook for 2 more minutes. Remove mixture from the heat and cool thoroughly.
Combine stuffing with rice. Divide and stuff hens immediately prior to cooking. Tie legs closed. Brush hens with butter and season with salt and pepper. Roast for 1 hour and 15 minutes or until hens are cooked and temperature of stuffing is 155 degrees.

Taco Spaghetti

Taco Spaghetti To Die For – Easy, Inexpensive, And Extremely Delicious! I’ve been making this for a long time, really a hit all the family loves it!

Taco Spaghetti Bake!!! 💖
So Delicious everyone will want seconds!!! 😋

Pro tip: You can make it with Turkey meat and zucchini noodles instead

DINNER
Taco Spaghetti
JUMP TO RECIPE
Taco Spaghetti
Taco Spaghetti To Die For – Easy, Inexpensive, And Extremely Delicious!

Taco Spaghetti
I’ve been making this for a long time, really a hit all the family loves it!

Taco Spaghetti
Taco Spaghetti Bake!!! 💖
So Delicious everyone will want seconds!!! 😋
Taco Spaghetti
Pro tip: You can make it with Turkey meat and zucchini noodles instead

Old Fashioned Goulash
×

Ingredients:
1 Tbsp. Olive oil

1 ½ lbs. Ground beef

8 oz. Spaghetti noodle uncooked

1 Can fire roasted rotel

1 Packet of taco seasoning

2 Tbsp. Tomato paste

1 C. Taco blend shredded cheese

3 C. Water

Fresh chopped tomato and green onion for garnish

How to make Taco Spaghetti:
Step 1.
Heat the oil in a deep-sided skillet on the stove over medium-high heat.

Step 2. Add the ground beef to the skillet and cook until browned. Drain away any excess liquid.

Step 3. Place the Rotel, taco seasoning, and tomato paste into the skillet with the meat and stir to combine well.

Step 4. Pour the water into the skillet, and break the spaghetti in half before adding it as well.

Step 5. Stir to combine and bring the mixture to a boil.

Step 6. Reduce the heat to medium-low, cover and simmer for 12-15 minutes, or until the spaghetti is cooked to your liking.

Step 7. Pour off any excess liquid.

Step 8. Sprinkle the cheese on top of the mixture, put the lid on, and allow the cheese to melt.

Step 9. Garnish with fresh chopped tomato and green onion if desired before serving. ENJOY!

FULL RECIPE

Ingredients
1 Tbsp. Olive oil
1 ½ lbs. Ground beef
8 oz. Spaghetti noodle uncooked
1 Can fire roasted rotel
1 Packet of taco seasoning
2 Tbsp. Tomato paste
1 C. Taco blend shredded cheese
3 C. Water
Fresh chopped tomato and green onion for garnish


Instructions
Heat the oil in a deep-sided skillet on the stove over medium-high heat.
Add the ground beef to the skillet and cook until browned. Drain away any excess liquid.
Place the Rotel, taco seasoning, and tomato paste into the skillet with the meat and stir to combine well.
Pour the water into the skillet, and break the spaghetti in half before adding it as well.
Stir to combine and bring the mixture to a boil.
Reduce the heat to medium-low, cover and simmer for 12-15 minutes, or until the spaghetti is cooked to your liking.
Pour off any excess liquid.

Sprinkle the cheese on top of the mixture, put the lid on, and allow the cheese to melt.
Garnish with fresh chopped tomato and green onion if desired before serving.

source: sweetpeaskitchen.com