Kisses for Fall

Have you all seen these crazy new Pumpkin Spice “kisses” from Hershey’s at the grocery store? They are beyond fantastic! The trick is not eating them all before you bake with them--my problem. 

I found this recipe on Pinterest and was worried that I wouldn't be able to find the Pumpkin Spice "kisses" at my local grocery store out here in the country; however, to my surprise they had a whole shelf full of them! It was heavenly! So I grabbed a few bags and off I went to begin baking my new favorite fall cookie. 

If you like pumpkin spice and chocolate this cookie is a must! I sent them with my husband to one of his coaches meetings and the tray was apparently empty within a matter of minutes. 

Pumpkin Spice Blossoms

1 Spice Cake Mix 18.25 oz.

14 oz. can Libby’s Pumpkin

½ Cup sanding sugar

1 bag Hershey’s Pumpkin Spice Kisses

Preheat oven to 350 degrees F. In a stand or electric mixer beat the cake mix and pumpkin until well combined, about 45 seconds.

With a cookie scoop, scoop dough and roll top half in sanding sugar--dough is sticky. Once the balls have been coated in sanding sugar, then place them onto a parchment or silpat (my favorite!) lined baking sheet. (Side note: I did not have access to sanding sugar when I made this batch of cookies; therefore I simply sprinkled regular sugar over the top of each ball on the baking sheet. It didn't bring quite the pretty presentation, but still allowed for a slight visual difference.) 

Bake for 11-13 minutes, or until cooked through. 

While the cookies are baking, unwrap your "kisses" so they are ready to be pressed into the warm cookies as soon as they are removed from the oven.

Quickly transfer to a cooling rack and immediately press kisses into the center of each cookie. 

I immediately place cooling rack into the fridge for 15 minutes so the kisses don’t melt. (Be careful putting the warm tray directly onto your glass fridge shelf, if the tray is too warm it could crack your glass--hence why the cooling tray is still needed in the fridge). If you do not put the cookies in the fridge, the kisses will melt down and not keep their shape. 

Once your cookies have cooled, they are ready to be served! I am willing to say you won't be able to eat just one. They are scrumptious!!

Enjoy!

PW's Sherried Tomato Soup

I don't know about you, but fall is most definitely my favorite season. The feel of cool air coming in after a long HOT summer, the colors of creation changing, and of course FOOTBALL! Every season is "football" season in our home, but this time of year the rest of the world joins along. So what better to kick-off the fall weather than to make my husbands favorite tomato soup. (side note: Lee used to hate "fancy" tomato soup as he called it--until I made this one. Now he requests it!)

I found the recipe for this Sherried Tomato Soup from the Pioneer Woman's first cookbook. I received this cookbook as an engagement gift from one of my mother's dear friends. It's been over 2 years since I received the cookbook and I love it just as much today as I did the day I received it. It truly is A-MAZING! If you don't own a copy, I highly recommend you invest in one. You will not regret the decision. 

Enough jibber-jabber, let's get down to business. 

Here's what you will need:

6 Tablespoons Melted Butter
1 whole Medium Onion, Diced
1 bottle (46 Oz.) Tomato Juice
2 cans (14 Oz. Cans) Diced Tomatoes
1 Tablespoon (up To 3 Tablespoons) Chicken Base
3 Tablespoons (up To 6 Tablespoons) Sugar
1 pinch Salt
Black Pepper To Taste
1 cup Cooking Sherry
1-1/2 cup Heavy Cream
Chopped Fresh Parsley
Chopped Fresh Basil

Start off by sautéing the chopped onion in 6 tablespoons of melted butter until the onion is translucent.

Next, add the diced tomatoes, tomato juice, and sugar to the pot. (side note: I put the cans of diced tomatoes in my food processor before adding them to the pot. I like for my soup to have a slight texture, but not chunks. Either way works great!)

After you have placed all the tomato ingredients into the pot, add 2 tablespoons of chicken base to the pot. You may substitute the chicken base for chicken bullion cubes; however, I prefer the base in this situation. 

Bring the pot to a near boil then turn OFF the heat. 

Add the sherry (optional--but makes a huge difference in flavor) and the heavy cream. Stir.

Add the basil. Stir.

Add the parsley. Stir.

I let my soup simmer for about an hour or so to let the flavors blend well before serving. Add a grilled cheese with ham and your sunday night dinner is complete!

Famous Fajitas

Ever since I was in high school, fajitas were my specialty. Actually, now that I think about it-- it might be the first "meal" I made completely on my own when I was young. Needless to say, we love fajitas around our house!

Fajitas can be made in so many different fashions; however, I have always returned to my original recipe.

Here's what you will need:

Chicken (frozen or raw--works well either way)

Yellow Bell Pepper

Red Bell Pepper

Green Bell Pepper

Onion

Mrs. Dash Original Seasoning

Fajita Seasoning

Natures Seasoning

Tortillas

Cheese (optional) 

Sour Cream (optional)

Salsa (optional)

Start off by placing about a tablespoon of oil in the bottom of your skillet. Turn the heat up and place your chicken on the stove. I used frozen fajita chicken tonight; however, sliced raw chicken works wonderfully as well. Stir frequently.

While the chicken is cooking, take your chopped vegetables and place them into another skillet and sauté them in butter.

I prefer to use garlic herb butter, but the only store that I have found that sells it is Central Market in Dallas. It is divine! I buy it in bulk when we go to Dallas. 

Once the vegetables and the chicken are both cooked thoroughly, combine the vegetables into the chicken dish. Sprinkle Natures Seasoning, Mrs. Dash's Original Seasoning, and your favorite fajita seasoning onto the new mixture. I am horrible about measuring my ingredients on recipes I make frequently; but if I had to guess, I would say about a tablespoon of each would suffice. Let them simmer together for about 10 minutes.

(I was out of fajita seasoning, so I substituted Tony Chachere's--my husband puts that stuff on EVERYTHING...literally.)

Once the vegetables and chicken have simmered together for about 10 minutes--Voila! Fajita's are served. Top with some cheese, sour cream, and salsa and your family will not be disappointed.

Enjoy!

Proud Wife

After watching hours, and hours, and HOURS of game film with my husband, I'm excited to say that the Pirate football team has gone 2-0 so far this season! It makes washing jerseys all night long so much more enjoyable--if that's possible? Consequently, I haven't had much of a voice recently. My vocal chords have to get back into "coaches wife" mode. (And for those of you who have never seen me at one of my husband's game--yes, I am one of "those" wive's who is yelling louder and more frequently than anyone else in the vicinity. What can I say- I'm a proud wife and fan!)

In other news, Lee will be on SportsTalk 101.7 tomorrow from 6:00PM to 6:30PM. So tune and in and listen for my husband as he represents our Gore Pirates. Click here to tune in online.