Cherry Chocolate Kisses
1 cup powdered sugar
1 cup butter or margarine, softened
2 teaspoons maraschino cherry liquid
½ teaspoon almond extract
3 to 4 drops red food color
2 ¼ cups all- purpose flour
½ teaspoon salt
½ cup maraschino cherries, drained, chopped
48 milk chocolate Hershey kisses unwrapped
1. Heat oven to 350 degrees. In a large bowl, combine powdered sugar, butter, cherry liquid, almond extract and food color; blend well. Lightly spoon flour into measuring cup; level off. Add flour and salt; Mix well. Stir in cherries. Shape dough into 1-inch balls. Place 2” apart on ungreased cookie sheets.
2. Bake at 350 degrees for 8-10 minutes or until edges are light golden brown. Immediately top each cookie with a candy kiss, pressing down firmly. Remove from cookie sheets. Makes 4 dozen cookies. No change for High altitude baking.
2 cups bread cubes
1/2 pound sharp cheddar, cubed
1/2 pound bacon, cooked and crumbled, or ham/shrimp/sausage
1/4 cup butter, melted
1/2 pound whole fresh mushrooms
3 large eggs
2 cups milk
1 teaspoon prepared mustard
1/4 teaspoon salt
Place half the bread cubes in a 1.5 qt. casserole. Layer half the cheese, bacon and butter. Repeat layers and arrange mushrooms on top. Beat eggs, milk, mustard and salt and pour over the layered mixture. Set casserole in pan of hat water, and bake uncovered at 300 for 1 1/2 hours. It is better to prepare in advance and refrigerate overnight before baking.