Cookies for the Holidays: Peanut Butter Blossoms

This is a classic, and if you've never made them before, it's easy. We prefer dark chocolate Hershey Kisses—easier to justify as a "healthy" cookie.

Peanut Butter Blossoms 48 Hershey's Kisses Brand Milk Chocolates 1/2 cup shortening 3/4 cup Reese's Creamy Peanut Butter 1/3 cup granulated sugar 1/3 cup packed light brown sugar 1 egg 2 tablespoons milk 1 teaspoon vanilla extract 1-1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt Granulated sugar Directions 1 Heat oven to 375°F. Remove wrappers from chocolates.  2 Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.  3 Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.  4 Bake 8 to…

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Thanksgiving Recipes: Turkey, Stuffing, Potatoes

Here is a collection of five table options to help you start thinking about your family's holiday feast.

It's never too early to start planning for your future—your holiday future, that is. Below is a collection of Thanksgiving recipes from Patch readers to get your creative juices flowing and your tummy rumbling. Have your own recipe you'd like to share? E-mail michael.stone@patch.com, and we'll make sure to feature it. Submitted by John McCarthy The recipe below is not an old family tradition, but is the way I will always prepare a turkey. I brined my first turkey breast last Thanksgiving and it was the most tender and moist turkey I had ever cooked. It carved perfectly as thin or thick as I wanted to cut it with no crumbling of any kind. Note: If you can find a fresh (unfrozen) turkey breast, this a great start, but you can also use a …

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Let's Get Cooking with John and Patty

Video: How to Make a Last-Minute Easter Meal

You're having company over this weekend but haven't had time to nail down what you'll be feeding everyone. What will you do! Have no fear—we've got you covered.

Here’s an easy and elegant meal you can pull together at the last minute, sure to receive "Ooohs" and "Aahhhs." It'll serve as a super alternative to the usual baked ham and scalloped potatoes. Your Menu Your Signature Drink: Sherbet Cocktail (leaded or unleaded—your choice) French Onion Soup Bourbon Steak Herb-Roasted Potatoes Baby Spinach Salad with Lemon Vinaigrette Dessert: purchase your favorite baker’s specialty Coffee with Liqueur of choice (we like Bailey’s or Frangelico) RECIPES: Signature Drink Ingredients: 1 container of Orange Sherbet 1 liter Club Soda Directions: In a mixer, combine 1 container of Sherbet with Club Soda—add a little Club Soda at a time until you get a nice consistency. Not too thin. French Onion Soup …

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Let's Get Cooking with John and Patty

The Art of Storing Fresh Produce

With spring upon us, it'll soon be time to get out and take advantage of the many farmer’s markets. Here's how to make your purchases last.

Our dad worked for years as a warehouseman at the Regional Public Market in western New York, while our mom was busy working in the local grocery store. We also grew veggies in our home garden. We were quite fortunate to always have a bounty of fresh fruits and vegetables on hand. We each had a row in our garden to try our hand at whatever we wanted: romaine, eggplants, peppers, zucchini and tomatoes, just to name a few. We even grew garlic on the side of our garage. Dad said the sun was perfect for it there! As a result, from a young age, we learned about all the different varieties, how to “pick out” the freshest and the best, and how to prepare and store them. Each year we anxiously await the opening of the markets. There’s nothing …

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Let's Get Cooking with John and Patty

Let's Get Cooking: Greens and Beans

This is a great vegetarian dish, but you could also start your sautée with Italian sausage.

According to Auntie, dark green and leafy vegetables are the most nutritious of any food and are incredibly rich sources of vitamins and minerals. Back in Italy, our Gramma was able to get many of the greens she used for her main dishes, soups and salads just by picking them as they grew wild alongside the road. We, however, recommend going to the market or your local grocers. One wonderful benefit is that they help to prevent cataracts and improve the overall health of the eyes. No wonder she could always see what we were up to. We enjoyed this recipe and ate it pretty much every week. It was one of her favorite ways to use all the fresh greens from her garden or the market. A great vegetarian dish, but you could also start your sautée …

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