Butternut Squash and Spinach Stuffed Shells

You may have seen this recipe on Pinterest.  And if you did, you pinned it, because it looks and sounds amazing.  By now we've all had our fair share of "Pinterest Fails;" it's beginning to be a running joke.  So as beautiful as this recipe looked, I was wary!  Not too wary though, as I made three pans of it in one sitting - two pans to bring to friends with new babies!  I prepped all 36 shells Monday night, and cooked ours last night.  The other pans are in the fridge, ready for our friends to eat or freeze.

Source: prouditaliancook.blogspot.com via Caitlin on Pinterest

So the verdict?  These were GOOD.  Really tasty!  Laura, of course, was wary of the squash and spinach... so I just hid those bites in the "noodles" I stuck on her fork.  They were a little more prep time than your normal shells (I've always used the recipe on the box to great success), but full of flavor.  The roasted squash alone was delicious, and was in danger of being eaten by me before I could get it in the shells. 

In typical fashion, I did stray from the given recipe a bit.  The biggest change I made was adding sauce.  I wasn't sure how well the sage butter would freeze AND I forgot to buy sage AND I really couldn't picture shells without some sauce for the ricotta to soak up.  So I grabbed a jar of Classico's light alfredo (really good, by the way), and added some to the bottom of the pan, and then poured the rest over the prepped shells.

The original recipe is for one tray of 12 shells.  I made triple that number, but didn't really measure anything.  So here's original recipe with my notes in parenstheses on the side:

Ingredients:
Butternut squash (recipe didn't say how much - I used one package pre-chopped squash)
Olive oil
Jumbo shells, cooked and cooled
2 cups ricotta cheese (I used a 32 ounce tub)
1/3 cup parmesan cheese (handfuls!)
1 clove minced garlic (oops - I forgot this, and would remember it next time)
1/4 cup frozen chopped spinach, squeezed and drained (I used a whole box)
1 egg
lemon zest (about 2 teaspoons)
salt and pepper to taste
(And of course: 1 jar alfredo sauce)
(Optional: pancetta or prosciutto, chopped)

Instructions:
Set out spinach to thaw (which I forgot to do till the last minute)

Peel and chop your butternut squash
Toss in olive oil with a little salt
Roast at 425F for 15-20 minutes.

Cook your jumbo pasta shells according to directions.

In a bowl mix ricotta, parmesan cheese, garlic clove, thawed and chopped spinach, 1 egg, salt, pepper, roasted squash (cooled), and grated lemon peel (and pancetta!). The lemon peel was key to this dish and added a nice bright flavor.

Stuff the shells with the mixture and place in a buttered baking dish (with a little sauce on the bottom).

Make a sage brown butter sauce by melting 1 stick of butter in a saute pan until golden brown and bubbly.  Add at least 10 sage leaves until slightly crisp. Turn off heat and squeeze in fresh lemon juice.

Pour additional alfredo sauce over shells.**

Place your shells in a 400F oven until heated through around 20-25 minutes. When finished spoon your warm sage sauce all over and sprinkle with grated parmesan.

**If you want to freeze, this is the time to do it.  Cover prepped, uncooked shells in plastic wrap and foil to make as airtight as possible; pop in freezer for later.  To cook frozen shells, let thaw overnight and allow a good hour for cooking.

Strawberry Cake

I found this beautiful cake on Pinterest several weeks ago, and have been waiting for the right time to try it:

Source: coloredgrains.wordpress.com via Caitlin on Pinterest

Strawberries are in season, and it seemed only fitting to make a strawberry cake since Laura has been "baking" everything from strawberry hugs and kisses (the very best kind) to strawberry soup in her play kitchen.  As promised in the original blogger's post, this cake was super quick and easy to make.  The biggest stumbling block for me was converting the metric measures.  Even that wasn't too difficult, thanks to the conversion chart at the back of my beloved Fannie Farmer.  So here is a quick recap of the recipe, as it worked for me:

Ingredients:
1/4 cip canola oil
1 tablespoon white vinegar
1 egg
1/2 cup milk
1 1/2 teaspoons vanilla extract
3/4 cup + 1 tablespoon sugar
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1-2 cups strawberries














Directions: (Note that I have switched the order of things a little, to better suit my baking style)
Preheat oven to 350*
Wash, dry and quarter strawberries.
Mix with 1 tablespoon sugar, set aside.

Mix the oil, vinegar, milk and egg in large mixing bowl.
Add remaining sugar (3/4 cup) and vanilla extract, mix well.
Add flour and baking powder, whisk till smooth.

Pour batter into greased baking dish or pie pan.
Arrange strawberries on top of batter, making sure they don't sink too deep.  (My strawberries went missing!)

Bake at 350* for 45 minutes, or until inserted toothpick comes out clean.

Observations: My cake does not look nearly as pretty as the one I was copying.  But it does taste absolutely delicious.  And I don't even like fruit that much.  The batter was so simple to make, and so tasty to eat - it could really serve as a base with any fruit you have on hand.  I am glad I peeked at mine about 15 minutes into cooking - all my strawberries had disappeared!  I quickly shoved a few extras onto the top for looks.  Next time, I might try par-baking the cake for 5-10 minutes before adding my strawberries.  I am also glad I checked on my cake at the 45 minute mark.  The original recipe called for an hour of baking; my cake would have been toast by then!  I will definitely make this again.  YUM!

Pork Tenderloin with Caramelized Pears and Pear-Brandy Cream

I love pork tenderloin.  Love it.  I don't think I've met a pork tenderloin I didn't like.  If I had to choose a "last supper," pork tenderloin would be on the menu.  Quite possibly, I'd specify this recipe with it's creamy sauce and delicate pears (or maybe this one with the plums).  Its delicious combination of flavors is perfection in my mouth.  Here's how to enjoy this creamy, savory meal:

Ingredients:
(recipe can be halved)
3 lb pork tenderloin, cut into 1" thick slices
8 tablespoons butter
6-8 firm ripe Anjou pears, peeled, cored and cut into 1/3" wedges
2 teaspoons sugar
1/3 cup shallots, diced
1 1/2 teaspoons dried thyme
1/2 cup pear eau-de-vie (poire William) (<-- I can never find this, and use apricot brandy instead)
2/3 cup pear nectar (Goya makes it)
2 cups whipping cream (half and half works, too)

Directions:
Pound pork slices into 1/4" thickness
Melt 4 T butter in large skillet over high heat
Add pears and sugar, saute until tender and deep golden (8 minutes)
Set aside in skillet

Melt 2 T butter in another large skillet over high heat
Season pork with salt and pepper to taste
Saute in skillet until cooked through, approximately 2 minutes per side
Transfer to platter, cover with foil

Using pork skillet, reduce heat to medium
Melt 2 T butter
Add shallots and thyme, saute 2 minutes
Add brandy, boil until reduced to glaze (2 minutes)
Add cream and pear nectar
Boil until thickened sauce (5 minutes)
Add salt and pepper to taste
Reheat pears

Spoon the pears onto a platter, and arrange the pork around them.  Spoon sauce over the pork.  Serve on platter with rice and vegetable of your choice.  Enjoy!

This might not be the healthiest or quickest dinner to fix, but it is easy absolutely delicious!  Great for special occasions, even if that occasion is a random Thursday night.

Classic Chocolate Cake

This is my mom's go-to cake recipe, for every occasion.  It's your birthday?  Here's a chocolate cake!  It's so go-to, in fact, that my mom usually forgets that I actually prefer yellow cake with chocolate frosting.  Oops!  But really, I'll take any flavor cake - especially one my mom made for me - any day!  So while chocolate cake might not be my favorite, this recipe certainly is delicious!

Ingredients:
3/4 cup cocoa
2/3 cup boiling water

3/4 cup butter
2 cups sugar
1 teaspoon vanilla
2 eggs

2 cups unsifted cake flour (this is an important detail!  Cake flour, not all-purpose!)
1 1/4 teaspoons baking soda
1/4 teaspoon salt
3/4 cup buttermilk (2 tsp vinegar to milk)

Directions:
Stir together cocoa and boiling water until smooth; set aside
Cream butter and sugar
Add vanilla
Mix dry ingredients
Add dry ingredients alternately with buttermilk
Blend in cocoa mixture

Grease and flour two 9-inch layer pans
Bake at 350* for 35-40 minutes
Cool 10 minutes, then remove from pans

Frost with buttercream:
1 lb confectioners sugar
2 sticks softened butter
2 teaspoons vanilla
3-4 tablespoons milk

Chocolate Molten Souffles

These are a really impressive dessert that are fairly easy to make.  Very yummy!

Ingredients:
Chocolate Souffles
2 T (1 1/2 sticks) butter, softened

1 pound semisweet chocolate, in small pieces

8 medium eggs

1 1/2 C sugar

1 1/2 C all-purpose flour

powdered sugar

White Chocolate Sauce

1 C heavy cream

8 oz white chocolate, in small pieces

Make the white chocolate sauce while the souffles are baking: Bring the heavy cream to a boil in a heavy sauce pan. Turn off the heat. Add the white chocolate pieces and stir with rubber spatula or wooden spoon until the chocolate has melted completely.

Directions:

• Preheat oven to 350.
• Use 2 T of the butter to grease 8 ramekins (6 oz capacity) make sure every surface is covered.
• PLACE the remaining 10 T butter with the chocolate pieces in the top part of a double boiler and melt completely, stirring occasionally with a rubber spatula.
• BREAK the eggs into the workbowl of food processor, add the sugar and the melted chocolate, and process until the mixture is smooth, about 15 seconds.
• Add the flour and process another 10 seconds. Scrape down the inside of the workbowl with the spatula and process until smooth, about 10 seconds more
• POUR an equal amount of the batter into each ramekin. Place the ramekins on a baking sheet and bake in the preheated oven for about 20 minutes, until the mixture begins to rise and the center is still slightly soft to the touch. Remove the souffles from the oven, but don't let them cool for more than a couple of minutes before you carefully turn them out onto serving plates.
• TO SERVE: Sprinkle each souffle generously with powdered sugar, and spoon the white sauce around the perimeter. Serve warm!

Hint: you can make the batter ahead of time, pour into the ramekins and refrigerate, Bake as described, but add 5 minutes cooking time.

Loaded Baked Potato Soup

There is a reason my family calls me CaitoPotato: I love potatoes.  So when Nate and I were craving a little comfort food the other day, my head jumped straight to a creamy, soupy potato concoction.  I had never made potato soup, so I set out to find a yummy recipe.

I wasn't thrilled with any of the recipes I found on Pinterest.  They all looked tasty, but I was either missing key ingredients, or I disagreed with the methodology.  I might have some strong preferences as to how things should be cooked...  I broadened my search and found this recipe on CDKitchen.com.  Of course, I made it my own.  Here is the recipe as I adapted it!

Ingredients:
6 large baking potatoes, peeled & cut in 1/2-inch cubes (I used the 6 largest Yukon Gold I had, plus 2 smaller)
1 medium onion, chopped
3 slices uncooked bacon, chopped
1 quart chicken broth
1 tsp minced (jarred) garlic
1/4 cup butter
2 1/2 teaspoons salt
1 teaspoon pepper
1 cup sour cream
1/2 cup milk
1 cup shredded sharp Cheddar cheese
3 tablespoons chopped fresh chives (optional)
8 slices bacon, fried & crumbled
cheese, for sprinkling

Directions:
Combine first seven ingredients in a large crockpot; cover and cook on HIGH for 4 hours or LOW for 8 hours (potato should be tender).

Mash mixture until potatoes are coarsely chopped and soup is slightly thickened. Stir in sour cream, cheese and chives.  <-- I used my immersion blender for this part!  So much fun!

Top with bacon, chives and more cheese.

This was super easy, and very delicious.  I didn't have any chives and the soup was still great.  I hope to add them next time!

Meatloaf

This might be my mom's meatloaf, but it's not your mother's meatloaf!  This delicious, comfort food dish is really closer to a really huge, baked cheeseburger.  But WOW is it fantastic!  My mom's meatloaf (with a side of peas) was my birthday dinner go-to for much of my childhood.  That's right: I special requested meatloaf for my birthday dinner. 

I love that I can make this meatloaf any size, by just adjusting the measurements by eye.  Nothing is too precise, but it always comes out delicious.

Ingredients:
1 pound ground beef (I hear turkey works well too... not my style)
1/4 pound ground veal
1/4 pound ground pork (the ground pork/veal can be a "meatloaf mix" or left out entirely; just double your beef)
1 small can (4 oz) tomato sauce (or 1/2 jar of chili sauce!)
3/4 C Italian bread crumbs
1 egg
2 cups shredded cheddar cheese, divided
1 (8 oz) container ricotta cheese

Directions:
In large bowl, using hands (take off your rings!), mush together the meat, tomato sauce, bread crumbs, egg and 1 C of the cheddar cheese until thoroughly blended.
Pat 1/2 of the meat mixture about 1" thick into the bottom of a baking pan; I like to build a little retaining wall for the cheese filling in the next step:

Spread the ricotta cheese across the layer of meat, almost to the edges.
Cover with the remaining 1 C cheddar cheese.
Pat the remaining meat over the top of the cheeses, sealing the cheeses within.
Bake 1 hour at 350* degrees. 
Drain grease from pan. 
Let sit 5-10 minutes before serving, so the cheeses can cool.

Last night's meatloaf, pictured here, turned out even tastier than usual.  Maybe it was the cold, rainy weather, but YUM!

Chicken Pot Pie

This has to be one of my favorite foods.  Good thing it's so easy to make!  I almost exclusively use shortcuts in this tasty, comfort food classic.  I love buying a grocery store rotisserie chicken for one dinner, then using the leftovers in pot pie the next night!

Ingredients:
store-bought pie crusts
chicken, cooked and cubed (whatever chicken is leftover from the night before!)
one can Veg-All (any can of mixed veggies, or whatever veggies are leftover in your fridge)
1 1/2 cup chicken broth
2 tablespoons flour
thyme
salt
pepper

Directions:

Preheat oven to 475*

Unroll first pie crust into pie dish

Drain veggies and spread onto pie crust

Sprinkle 1-2 teaspoon flour over top

Add salt, pepper and thyme to taste

Spread cubed chicken over veggies

Sprinkle remaining flour over top

Add salt, pepper and thyme to taste (too much s&p is bad; no such thing as too much thyme! Pun intended.)

Pour chicken broth over top, making sure it doesn't spill over the edge of the pie crust.  (You probably don't need the full amount)

Unroll second pie crust over top, and crimp edges.

Bake at 475* for fifteen minutes.

Reduce heat to 375* and bake for 20-30 minutes, till crust is brown and gravy is bubbly.  Let sit five minutes before serving.

*As a side note, if you roast your own chicken the night before, you can substitute leftover gravy for the chicken broth and flour.  You can also use a jar of canned gravy (my mom's choice), or make a white sauce.  The broth/flour mix just happens to appeal to my lazy, shortcut nature!  Enjoy!

Cocoa-Braised Crock Pot Pot Roast

Out to lunch with friends last weekend, I scoured the menu for hours looking for something to eat.  I settled on pot roast french fries; I'm not sure why.  In a cruel twist of fate, I was the pregnant woman left without her food for the longest time - my fries had been forgotten.  When they finally arrived, I wanted to hate them.  Instead, I devoured every last drop of gravy, cheese, meat and fry... and was left craving more.  So I added pot roast to my menu plan for the week, and set out to find a really succulent crock pot version. 

I asked friends and scoured Pinterest.  I ultimately settled on a recipe found through Pinterest on EatingWell.com, but with my own modifications.  The Eating Well recipe was written to be braised in the oven, but included the necessary steps to make it in a crock pot instead.  Thank you, Eating Well!  The original recipe also includes strong black coffee... which I have a history of seriously messing up.  I improvised, as is written below!  This turned out absolutely delicious - everything I hoped it would be!  Here is the recipe as I created it.

Ingredients:

• 1 4-pound beef chuck roast, trimmed of fat (although, mine was a bit smaller)
• 1/2 teaspoon salt, or to taste
• Freshly ground pepper, to taste
• 4 teaspoons extra-virgin olive oil, divided
• 2 medium onions, halved and thinly sliced
• 1 heaping teaspoon jarred, minced garlic
• 1 teaspoon dried thyme
• 1 tablespoon baking cocoa powder, whisked into 1/2 cup boiling water
• 2 tablespoons balsamic vinegar
• Sliced mushrooms
• Carrots
• 2 tablespoons cornstarch mixed with 2 tablespoons water
• French fries

Directions:

1. Season beef with salt and pepper. Heat 2 teaspoons oil in a heavy frying pan over medium-high heat. Add beef and cook, turning from time to time, until well browned on all sides, 5 to 7 minutes.
2.  Transfer to crock pot
3. Add the remaining 2 teaspoons oil to the pan. Add onions, reduce heat to medium and cook, stirring often, until softened and golden, 5 to 7 minutes.
4. Add garlic and thyme; cook, stirring, for 1 minute. Stir in cocoa and vinegar; bring to a simmer.
5. Pour onions and cocoa sauce over beef in crock pot.  Add mushrooms and carrots.
6. Cook on low 8 hours.
7. Transfer beef, mushrooms and carrots to a cutting board, tent with foil and let rest for about 10 minutes.
8. Cook french fries in oven according to package.
9. Meanwhile, transfer braising liquid to sauce pan and bring to a boil over medium-high heat. Add the cornstarch mixture and cook, whisking, until the gravy thickens slightly, about 1 minute. Season with pepper. Carve the beef and serve with gravy.

Serve your delicious pot roast with gravy over french fries, and enjoy!

I prepped my meat and onions the night before.  It took about 20 minutes to sear the meat, saute the onions and prepare the sauce.  The next morning, all I had to do was take the crockery out of the fridge and set the timer on the crock pot.  When I got home from work, I just stuck some french fries in the oven and prepared the gravy.  DONE!

Pork a la Parke

This is a variation of Beef Wellington my mom created ages and ages ago.  My brother loved it so much, she dubbed it Pork a la Parke in his honor!  I make this fairly often (in both beef and pork versions), as it looks really, really impressive... but is actually really simple to make.

Ingredients:
one package pork tenderloin
salt
2 T sweet butter
1/2 lb mushrooms, minced and thoroughly dried
2 shallots, minced
1 package puff pastry
1/2 C melted butter

Directions:
Preheat oven to 400 degrees
Saute mushrooms and shallots for 2-3 minutes or until soft. Set aside.
Butterfly the two strips of tenderloin and quickly sear.
Put the mushroom mixture on top of one butterflied piece and then top with the second tenderloin.
Wrap in puff pastry.
Cook until pastry is golden brown, 40 to 45 minutes

Delicious, and so pretty on the table!

Grilled Pork Tenderloin with Plums and Apricots

This is one of my favorite dinners, ever.  I request it whenever I'm home, and have made it for myself several times as well.  It tastes delicious with any random assortment of fruits, too.  I'll substitute whatever I have on hand!  And since I always have a tenderloin in my freezer for just-in-case... we end up eating this delicious entree fairly often!

Ingredients:
4 lbs boneless pork tenderloin, cut in half lengthwise
4 T olive oil
1 1/2 C port wine
1 C orange juice
3 T honey
3 shallots, minced
1 tsp garlic, minced
1/2 C dried apricots
8 fresh prune plums, cut in half and pitted
2 T fresh rosemary, chopped
salt and pepper to taste
*regular plums may be substituted for prune plums. Make sure the plums are ripe!

Directions:
Rub the pork tenderloin all over with olive oil and coarse salt.
Place in 5-6" deep bowl or pan
Place other ingredients in saucepan and heat to simmer.
Simmer 5 minutes, then pour the warm marinade over the pork.
Let cool to room temperature.
Cover and let marinate in refrigerator at least 4 hours.
Prepare grill.
When coals are hot, sear pork away from heat until nicely browned.
Adjust rack so pork is 4-5" from coals.
Cover and grill, turning occasionally, until desired doneness, 35-45 min.
Boil marinade 5-7 minutes.
Remove any separated peel.

Cut pork into 1 1/2" slices.
Spoon warm marinade over sliced tenderloin.
ENJOY!

Calypso Pork Roast

My little brother loves the sauce on this.  Not my favorite... but let's be honest: I'll eat pork tenderloin anytime, anywhere.  It's my favorite meat!

Ingredients:
4 lbs pork tenderloins
2 T olive oil

Paste:
1 1/2 C brown sugar
3 T light dark rum
3 cloves minced garlic
3 tsp ground ginger
1 bay leaf, crumbled
1 tsp each salt and pepper

Sauce:
1/2 c chicken stock
1/4 C light rum
1 T flour
1/4 C fresh lime juice

Garnish with Mango -Lime Salsa

Directions:
Mix "paste" ingredients until a paste forms.
Cover and set aside.
Preheat oven to 400 degrees.
Place tenderloins in large roasting pan greased with olive oil.
Roast until meat thermometer reaches 160 degrees or about 35-45 minutes, depending on thickness of the meat.
Remove from oven.
Increase oven temperature to 450 degrees.
Spread pork with sugar and spice paste.
Continue to roast 8 minutes.
Transfer pork to platter and tent with foil.

Set roasting pan over medium heat.
Add chicken stock and light rum to deglaze the pan.
Sprinkle flour over stock mixture and whisk to blend.
Bring to a boil, whisking constantly.
Add lime juice and boil until thickened slightly, about 2 minutes.
Remove from heat.

Slice the pork into 1/2 inch slices.
Drizzle with sauce and serve.

Serve with Mango Lime Salsa:

Mix together and cover and refrigerate until ready to serve:
1 C canned pineapple juice
4 T fresh lime juice
1 tsp minced garlic
15-20 cilantro leaves
4 T red wine vinegar
1 T curry powder
salt and pepper.
3 ripe mangoes (or one jar ready to eat mango)
1 small red pepper, seeded, diced
1 small green pepper,seeded, diced
1 small red onion, minced.
*I leave out the cilantro!!

Wicked Good Corn Bread

No really, this corn bread is Wicked Good.  That's the name of it.  Bestowed by a chef named Jen who cooked one of my favorite childhood breakfasts at a small cafe on the Cape.  "Jen's Wicked Good Corn Bread."  And it does not fail to live up to the reputation!

Ingredients:
2 boxes Jiffy corn bread mix
1 small can cream-style corn
2 eggs
1/2 C corn oil
1 C sour cream

Mix all ingredients together.
Pour into greased 9"x13" pan.
Follow baking directions on Jiffy box, ignoring their ingredients and mixing instructions.  (My weirdo oven always takes at least five minutes longer.  Sometimes 10)

Cool and enjoy!

Breakfast Souffles

Nate had to run a quick errand first thing Sunday morning.  And since Laura was up, he figured he’d take her with him.  And since they’d be out, he figured they’d pick up some breakfast.

Nate: What do you want?
Me: Oh, whatever. You know what I like.
Nate: No. Do not give me that crap. There is no way I am guessing what a hungry pregnant lady wants. You are crazy.
Me: I WANT CHICK FIL-A ON A SUNDAY!
Nate: Not happening. What about Panera?
Me: Ooh… I forgot about Panera!

So Nate brought me back a ham and cheese breakfast souffle, which was perfection in a muffin cup.  Laura ate an entire one by herself, while giving me the side eye every time I tried to steal a forkful of hers (having devoured my own in mere seconds).

Me: Ohmigahd Nate. These are so freaking good. Om nom nom nom.
Nate: I bet you could figure out how to make them.
Me: YOU ARE SO SMART! Probably Pillsbury crescent rolls and eggs…
[google DIY Panera breakfast souffle]
Me: AH!  Epicurious for the win!  NATE!  My favorite recipe site EVER has a recipe!  And you’ll never guess – the recipe specifically calls for Pillsbury crescent rolls!

OM NOM NOM NOM NOM NOM!!!

Check out the recipe, because these things are so delicious.  And could they be easier?  I think no.

Pretzel Hugs

My mother saw this tasty treat on Pinterest.  Of course she had to try it.  And of course I taste one... and then make my own!  Super simple, and really yummy.

Ingredients:
2 bags of Hershey’s Hugs
1 “Pounder” bag of Pretzel Snaps
Big baking sheet
Waxed paper – for easy removal

Directions:

Preheat oven to 300*

Unwrap hugs

Line baking sheet with waxed paper (parchment works too)

Lay out pretzels

Top each pretzel with a Hug

Heat in oven for 2 minutes (my oven takes 2 minutes and 30 seconds)

**Don't let Hugs get too melty!  They'll run through the holes in the pretzel and make a mess!

Sandwich each Hug with a second pretzel, pressing gently so they stick together

Cool in fridge for 20-30 minutes

Eat and enjoy!  These bag and ship really well.

Peppermint Blossom Cookies

So this recipe might be a little late, since the holidays are officially OVER.  (sniff!) But maybe you still have some Hershey’s peppermint kisses lying around, and are just aching to reminisce about the holidays one last time.  This recipe (taken directly from the Hershey website) is for you.
Step 1:
Enlist a really cute assistant standing on step stool.

Step 2:
Follow instructions from Hershey website to a T:
Ingredients:

• 48 HERSHEY’S KISSES Brand Candy Cane Mint Candies
• 1/2 cup (1 stick) butter or margarine, softened
• 1 cup granulated sugar
• 1 egg
• 1-1/2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons milk
• Red or green sugar crystals, granulated sugar or powdered sugar

Directions:

1. Heat oven to 350°F. Remove wrappers from candies.
2. Beat butter, granulated sugar, egg and vanilla in large bowl until well blended. Stir together flour, baking soda and salt; add alternately with milk to butter mixture, beating until well blended.
3. Shape dough into 1-inch balls. Roll in red sugar, granulated sugar, powdered sugar or a combination of any of the sugars. Place on ungreased cookie sheet.
4. Bake 8 to 10 minutes or until edges are lightly browned and cookie is set. Remove from oven; cool 2 to 3 minutes.

Step 5:
Have really cute assistant place kisses in the “centers” of each cookie.

Step 6:
Cool on racks, eat and enjoy!