KISSIN' COUSINS RECIPES

Steps:

• Preheat oven to 350°.
• In large bowl, combine butter, 1/2 cup sugar and vanilla; beat until light and fluffy.
• Add flour and pecans; mix until dough forms.
• Chill dough for 30 minutes.
• While dough is chilling, remove wrappers from chocolate kisses.
• Mold one scant tablespoon of dough around each chocolate kiss making sure it is completely enclosed in the ball of dough.
• Place balls on ungreased cookie sheet about 1 inch apart.
• Bake at 350° for 10 to 15 minutes until set and bottoms of cookies are just beginning to slightly brown.
• Carefully remove from cookie sheet; place on wire racks to cool for 10 minutes.
• Roll cookies in powdered sugar.
• When completely cooled, re-roll in powdered sugar.

Steps:

• Preheat the oven to 375 degrees F. 
• Heat the butter and canola oil in a cast iron pan over high heat until the butter begins to sizzle. Add the onion and cook until soft and slightly caramelized. 
• While the onions are caramelizing, put the potatoes in a large pot of cold, salted water, bring to a boil and cook until nearly tender, but a knife inserted into the centers still meets a little resistance, 10 to 12 minutes, or cooked through. Drain well and smash with the back of a wooden spoon. 
• Add the potatoes to the onions packing it evenly with the back of a metal spatula to form a cake. Season with the paprika, salt and pepper and cook until the underside is golden brown, about 10 minutes. Invert a plate or baking sheet without sides over the pan and carefully invert the potato cake onto it. Carefully slide the potato cake back into the skillet and cook until the bottom is just set and pale golden brown, about 4 minutes. Spread the cheese on top, cover the pan with a lid and let melt. Transfer the potato cake to a cutting board cheese-side up and cut into wedges. Garnish with chopped fresh chives.