Kissing Cousins Recipes

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KISSIN' COUSINS



Kissin' Cousins image

These melt-in-your-mouth cookies have a surprise inside! Our favorite cookie, anytime, but I always make these at Christmas. So easy to make and your young ones will love helping.

Provided by Susie in Texas

Categories     Dessert

Time 55m

Yield 48-54 cookies

Number Of Ingredients 7

1 cup butter, softened
1/2 cup granulated sugar
1 tablespoon vanilla extract
2 cups all-purpose flour
1 1/2 cups pecans, finely chopped
1 (9 ounce) bag hershey milk chocolate kisses
1 1/2 cups powdered sugar

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.

Nutrition Facts : Calories 125.2, Fat 7.8, SaturatedFat 3.3, Cholesterol 11.3, Sodium 31.1, Carbohydrate 13.1, Fiber 0.6, Sugar 8.4, Protein 1.2

KISSING COUSINS



Kissing Cousins image

Provided by Food Network

Time 1h15m

Yield 6 servings

Number Of Ingredients 12

Olive oil, as needed
18 asparagus spears
1 white onion, sliced
1 tablespoon herbes de Provence
2 cups shiitake mushrooms, sliced
3 bell peppers, preferably one each red, yellow and orange, sliced
25 large shrimp, peeled and deveined
20 large sea scallops
2 lobster tails (about 1 to 2 pounds)
4 cups hot cooked turmeric white rice, see *Cook's Note
1 cup clarified butter
2 bunches green onions, chopped

Steps:

  • Preheat broiler.
  • In a large skillet over medium heat, add olive oil and asparagus spears. Cook until asparagus is crisp-tender, about 5 minutes. Set aside and keep warm.
  • Add more oil to skillet, if needed, and add onions and herbes de Provence until softened, about 10 minutes. Set aside and keep warm.
  • Add more oil to skillet, if needed, and saute shiitake mushrooms until softened, about 7 minutes. Set aside and keep warm.
  • Add more oil to skillet, if needed, and saute bell peppers until softened, about 10 minutes. Set aside and keep warm.
  • Add more oil to skillet, if needed, and saute shrimp until just cooked through. Set aside and keep warm.
  • Add more oil to skillet, if needed, and saute sea scallops until just cooked through. Set aside and keep warm.
  • Broil lobster tails until just opaque and cooked through. Set aside and keep warm.
  • To serve, on a large platter, place a bed of turmeric rice. Place asparagus around the base of the rice. Place onions on top of rice. Place shiitakes on top of onions. Place bell peppers around the side of the rice. Place shrimp on top of the shiitakes. Place scallops around the shrimp. Pour clarified butter over the lobster tails. Sprinkle green onions over all. Place lobster tails on the extreme left right and left against the rice.
  • *Cook's Note: Prepare rice according to package directions, adding 2 teaspoons of turmeric when the cooking liquid begins to simmer.

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