Peanut Butter Hershey Kisses Cookies

Peanut Butter Cookies from Jonette

1 cup butter
1 cup smooth peanut butter
1 cup granulated sugar
1 cup brown sugar
1 tsp baking soda
1 tsp baking powder
2 egg
1 tsp vanilla
2 1/2 cups flour

Hershey Kisses

1.  In a large mixing bowl beat the butter and peanut butter with an electric mixer on med to high speed for 30 sec.  Add the sugar, brown sugar,baking soda & baking powder. 
Beat until combined, scraping sides of bowl.  Beat in egg and vanilla until combined.  Beat in flour.  If necessary, cover and chill dough until easy to handle.

2.  Shape into 1-inch balls.  Place balls 2 inches apart.  Bake at 375 oven for 7-9 min. 

3.  Push Hershey kisses into them once they are out of the oven.

Asparagus and Potatoes with Almonds & Mint

This recipe is from the Williams & Sonoma Comlete Guide to Entertaining.

I usually prepare the potatoes and asparagus ahead of time so I just throw the ingredients together right before serving.

1.5 kg small new red potatoes
2 Tbsp olive oil + 1/4 cup olive oil
Salt and pepper
1 kg fresh asparagus
1 cup chicken stock
2 cloves garlic, minced
1/2 cup toasted/slivered almonds
1/2 cup shopped fresh mint

Heat oven to 200 degrees C.  Chop potatoes and coat with 2 Tbsp olive oil, sprinkle with salt and pepper, roast for 25 minutes. Blanche asparagus, cut into 5 cm lengths.

Warm the 1/4 cup olive oil and add the potatoes and heat them through.  Add the asparagus, chicken stock and garlic and simmer a few minutes to heat through.  Season with salt and pepper, add almonds and mint.