Reese's Peanut Butter Cup Cookies

This is not a recipe at all, but, in case anyone is still reading this and needs an easy Christmas cookie, I'll throw it out there.  These cookies are so simple, yet they taste fantastic!  They are perfect for teacher/neighbor/coworker gifts.

Reese's Peanut Butter Cup Cookies

1 package peanut butter cookie dough
1 bag Reese's peanut butter cups

Place mini cupcake liners in mini cupcake pan.  Place a small lump of dough in each liner and press down slightly.  Bake at temperature listed on the package until they just barely start to brown.  While cookies bake, unwrap the peanut butter cups.  As soon as you pull the cookies out of the oven place one cup in the middle of each cookie and press down slightly.  Allow cookies to cool.

Pizza Crust

I got a pizza stone for my birthday last month!  I've never had any kind of stone bakeware, and I'm a chicken when it comes to cooking with yeast, but I was excited to try my hand at homemade pizza crust.  Last night I gave it a shot and it was pretty easy and very good!  The dough was a little sticky and hard to get out of the mixing bowl, but other than that this recipe was so easy.  I like knowing exactly what's going into my pizza.  This might become a staple in the Kahler house!

Pizza Crust
From allrecipes.com

1 package active dry yeast
1 teaspoon sugar
1 cup warm water
2 1/2 cups bread flour
2 tablespoons olive oil
1 teaspoon salt

Dissolve yeast and sugar in water in a mixing bowl until cream, about 10 minutes.  Mix in flour, salt and oil.  Beat until smooth.  Let rest for 5 minutes.  Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker's peel dusted with cornmeal. Spread with desired toppings and bake at 450 for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.    

Salsa

At our MOPS meeting yesterday one of our mentors shared her recipe for salsa.  I was supposed to bring chips and dip to a Christmas party tonight and hadn't decided what kind of dip to bring, so it was the perfect time to try it out.  I love that this is a very basic recipe that you can adjust to your liking.

Salsa
Adapted from Sheri Wright's recipe

1 28-oz. can whole tomatoes
1/2 onion, cut into chunks
1/2 bell pepper, cut into chunks (or use jalapenos if you want more heat)
2 chipotle peppers in adobo sauce (omit for less heat)
2-3 cloves of garlic
1 teaspoon black pepper
1-2 teaspoons salt
1/8 cup vinegar
1 bunch of cilantro, trimmed

Add all ingredients to food processor and blend until it is the consistency you like.

    

Forget Me Not Cookies

So these are called Forget Me Not Cookies because you turn off the oven and leave them in overnight, hoping you don't forget them in the morning.  My problem was not forgetting about them but having to wait so long to eat one.

Just a warning - humidity can affect these and make them a little soft.

Forget Me Not Cookies

4 egg whites
1 1/2 cups sugar
1/8 teaspoon salt
1 teaspoon vanilla
1 tablespoon vinegar
2 cups chocolate chips

Beat egg whites until stiff.  Slowly add sugar, salt, vanilla and vinegar.  Gently fold in chocolate chips.  Drop by small spoonfuls onto a cookie sheet covered with parchment paper.  Place in oven heated to 350.  Turn off the oven and let the cookies sit overnight.  Do not open the oven to peek!