Peanut Blossom Cookies

Not that we need more recipes like this, but I had some chocolate kisses left over from Easter that I wanted to use up. I made my mother's recipe for Peanut Blossom Cookies. Thought you might enjoy it.

Peanut Blossom Cookies

Cream
* 1/2 c margarine
* 1/2 c peanut butter

Gradually add
* 1/2 c sugar
* 1/2 c brown sugar

Beat into mixture
* 1 egg
* 1 tsp vanilla

Mix
* 1 3/4 c sifted flour
* 1 tsp baking soda
* 1/2 tsp salt (opt)

Gradually blend into dry ingredients thoroughly. Shape into round balls and roll in granulated sugar.

Place on ungreased cookie sheet. Bake for 8 minutes at 375 degrees; remove from oven. Place a chocolate kiss in the center until cookie cracks. Bake for 2 minutes longer.

Let cool slightly and move to cookie rack.

Yield about 2 dozen.

Chicken & Broccoli Casserole

Since the weather is rather chilly today, it made me think of a warm, comfort meal. I've recently learned you can substitute peas for the broccoli in this recipe depending on your family's preference.

Chicken & Broccoli Casserole

2 - 10 oz pkg frozen broccoli (or broccoli/cauliflower combo)
Cook & spread into a 9x13 dish

1 to 1 1/2 lbs chicken, cooked & diced
Layer over broccoli

Mix together and spread over chicken:
1 can cream of chicken soup
1 can cream of celery soup
3/4 cup mayonnaise
1 Tbs lemon juice
2 cups shredded cheese (I use cheddar or Monterrey Jack/Colby)

Top with a box of prepared stuffing mix and sprinkle with Parmesan cheese.

Bake at 375 degrees F for 30 to 40 minutes until bubbly and heated through.

Yeild: 6-8 servings

Recipe Break

Because I'm planning our Mother's Day Brunch at church for this Saturday, my plate is very full, and I won't have time to post a recipe this week.

Thanks for understanding!