KISS RECIPES RECIPES
HERSHEY KISS PRETZELS - MY HEAVENLY RECIPES
Steps:
- PREHEAT oven to 215.
- Place pretzels on a baking sheet.
- Unwrap each Hershey Kiss and place ontop of each pretzel.
- Pop in the oven for 6-8 minutes until the kisses begin to melt (they'll become shiny and begin to deform), remove from the oven.
- Immediately (and carefully) place one M&M ontop of the melted kiss.
- Allow to cool completely before serving.
Nutrition Facts : Calories 31 kcal, CarbohydrateContent 4 g, FatContent 1 g, CholesterolContent 1 mg, SodiumContent 17 mg, SugarContent 3 g, ServingSize 1 serving
CHERRY KISS COOKIES RECIPE: HOW TO MAKE IT - TASTE OF HOME
Topped with a chocolate kiss, these cherry-flavored cookies look super cute on a dessert tray. Share them with family and friends. —Joy Yurk, Grafton, Wisconsin
Provided by Taste of Home
Categories Desserts
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 4-1/2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large bowl, beat butter, confectioners' sugar and salt until blended. Beat in cherry juice, extract and, if desired, food coloring. Gradually beat in flour. Stir in cherries., Shape dough into 1-in. balls. Place 1 in. apart on greased baking sheets. , Bake 8-10 minutes or until bottoms are light brown. Immediately press a chocolate kiss into center of each cookie (cookie will crack around edges). Cool on pans 2 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 85 calories, FatContent 5g fat (3g saturated fat), CholesterolContent 10mg cholesterol, SodiumContent 51mg sodium, CarbohydrateContent 10g carbohydrate (5g sugars, FiberContent 0 fiber), ProteinContent 1g protein.
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PEANUT BUTTER KISS COOKIES RECIPE: HOW TO MAKE IT
Everyone who tries these beloved gems is amazed that they use only five ingredients. Baking cookies doesn't get much easier than this. —Dee Davis, Sun City, Arizona
From tasteofhome.com
Reviews 4.3
Total Time 30 minutes
Category Desserts
Calories 102 calories per serving
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Reviews 4.3
Total Time 30 minutes
Category Desserts
Calories 102 calories per serving
- Preheat oven to 350°. Cream peanut butter and sugar until light and fluffy. Beat in egg and vanilla. , Roll into 1-1/4-in. balls. Place 2 in. apart on ungreased baking sheets. Bake until tops are slightly cracked, 10-12 minutes. Immediately press 1 chocolate kiss into center of each cookie. Cool for 5 minutes before removing from pans to wire racks.
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PEANUT BUTTER KISS COOKIES RECIPE - EPICURIOUS
Press a milk chocolate kiss into the center of a warm peanut butter cookie for this classic treat. Peanut butter kiss cookies are a holiday family favorite.
From epicurious.com
Reviews 5
Total Time 50 minutes
From epicurious.com
Reviews 5
Total Time 50 minutes
- In the bowl of a stand mixer fitted with the paddle attachment, combine the remaining ½ cup sugar with the brown sugar, butter, and peanut butter and beat on medium speed, scraping the bowl occasionally, until light and fluffy, 2 to 3 minutes. Add the egg and vanilla or almond extract and beat on medium until fully incorporated, about 1 minute. With the mixer on low, add the flour mixture and stir until just combined. Roll the dough into walnut-size balls, roll in sugar, and arrange on baking sheets, leaving about 2 inches between cookies. Bake, switching the cookies between the upper and lower racks about halfway through baking, until just starting to brown, 8 to 10 minutes. Remove the cookies from the oven and press a chocolate kiss into the center of each. Cool the cookies on baking sheets for 10 minutes before transferring baked cookies to a wire rack to cool completely. Repeat with remaining dough balls on cooled baking sheets. DO AHEAD: The cookies can be baked ahead and stored, in an airtight container at room temperature, up to 3 days.
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MOREISH AUBERGINE SALAD | JAMIE OLIVER RECIPES
Here, I’m transforming the humble aubergine into a vibrant salad, topped with a pesto-style dressing that’s full of sweet, sour, and salty flavours. What’s more, the oven does all the hard work for you – with just five minutes of love and care, you can dish up something that’s full of life and colour.
From jamieoliver.com
Total Time 55 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet
Calories 340 calories per serving
From jamieoliver.com
Total Time 55 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet
Calories 340 calories per serving
- Preheat the oven to 180°C/350°F/gas 4. Prick the aubergines and place directly on the bars of the oven. Roast for 50 minutes, or until beautifully soft, tender and juicy. Pick the baby mint leaves and put aside. Pick the rest of the leaves into a pestle and mortar, then add the almonds and roughly crush and pound together. Finely grate in the lemon zest, squeeze in the juice, and muddle in with the honey and 2 tablespoons of extra virgin olive oil. Squash and destone the olives, tear the flesh into the mix, and crumble in the feta. Mix it all together, then season to perfection with black pepper. Divide the salad and baby mint leaves between your plates. Slice the soft aubergines down the middle and place on top, then smother with the incredible, moreish pesto-style dressing. I like to attack the whole thing, chopping, tossing and mixing everything together as I tuck in. Delicious hot or cold.
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