Mom Central Food

Appetizers for the Big Game

editor — Mon, 23 Jan 2012 14:19:50 PST

The Super Bowl provides a great excuse to get together with friends and family, regardless of which team you may root for. Between the game, the commercials, and the friendly chatter, even non-football fans can be entertained at a Super Bowl party. Beer and cocktails typically represent a common staple at football gatherings but the appetizers also play an important role!

These three appetizer recipes satisfy fans of all ages. Deemed man-approved, kid-friendly and easy to make- what’s better than that? Try them at your upcoming football gathering and see how fast they disappear.

Spicy Sun Dried Tomato Hummus
Recipe from Man Tested Recipes
Ready in 5 minutes
Yield: 3 cups

Ingredients

2 (15-ounce) cans garbanzo beans, rinsed and drained
1 (7-ounce) jar oil-packed sun-dried tomatoes
2/3 cup water
3 tablespoons olive oil
2 garlic cloves, halved
1 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/4 teaspoon pepper

Directions
Place all ingredients into a food processor and pulse until smooth. Serve with chips or pita bread for dipping.

Photo credit: FamilyFun Magazine

Football Turnovers
Recipe from Family Fun Magazine
Yield: 20 turnovers

Ingredients

1 (15-ounce) box refrigerated piecrusts (two 9-inch crusts)
½ pound meatballs, cooked
1 (8-ounce) can tomato sauce
¼ cup grated Parmesan cheese
Milk for glaze

Directions

To make a batch, first set out the crusts to bring them to room temperature (about 15 minutes) and heat the oven to 375 degrees. Meanwhile, cut the meatballs into small pieces, then place them in a small saucepan with the tomato sauce and simmer for 5 minutes. Let the mixture cool thoroughly.
One at a time, place each crust on lightly floured waxed paper and use a floured rolling pin to flatten it slightly into a 10-inch circle. Use a biscuit cutter to cut seven 4-inch circles from the dough, then reroll the dough scraps to get 3 more dough circles.
Spoon 1 tablespoon of filling onto half of each circle, leaving about a 1/2-inch margin at the edge, then sprinkle on about 1/2 teaspoon of Parmesan cheese. Use your fingertips to moisten the edges of the dough with water, then fold the uncovered half of the dough over the filling and press the edges together to seal. Crimp the edge with a fork, then transfer the turnovers to a lightly greased baking sheet and poke each one twice with a fork for vents. Brush each one with milk, then bake for about 25 minutes or until golden brown. Transfer to a rack to cool. Serve warm or at room temperature.

Photo credit: MyRecipes.com

Spicy-Sweet Deviled Eggs
Recipe from MyRecipes.com
Yield: 10-12 servings

Ingredients

1 dozen hard-cooked eggs, peeled
1/2 cup mayonnaise
3 tablespoons mango chutney
1/8 teaspoon ground red pepper
Kosher salt to taste
Garnish: sliced fresh chives

Directions

Cut eggs in half lengthwise; carefully remove yolks.
Mash yolks; stir in mayonnaise, chutney, and red pepper until blended.
Spoon yolk mixture evenly into egg white halves.
Sprinkle evenly with desired amount of salt. Garnish, if desired. Chill until ready to serve.

Starting off the New Year in Comfort

Stacy DeBroff — Thu, 12 Jan 2012 07:58:34 PST

Ellie Krieger’s Comfort Food Fix cookbook remakes hearty, family favorite meals into healthier and equally delicious dishes Moms can feel good about serving. Krieger herself is a Mom, nutritionist, and host of the Food Network’s Healthy Appetite.

Her cookbook offers 150 recipes for satisfying and warming meals with enhanced nutritional value. The cookbook includes recipes for the usual breakfast, lunch, and dinner, as well as for everything in between: baked goods, brunch, snacks, salads, appetizers, sides, sandwiches, soups, and desserts, too.

Each recipe offers full nutritional information and a before-and-after comparison between the standard version of the dish and Krieger’s healthier twist. A few great recipes from the book include honey whole-wheat cinnamon raisin bread, chipotle BBQ pulled pork sliders, broccoli-cheddar soup (with nearly 400 fewer calories than the regular version!), honey-crisp oven-fried chicken, and dark chocolate brownies.

Looking at the individual recipe nutrition comparisons, it’s a real pleasure to see the calories and levels of saturated fat, cholesterol, and sodium go down, and the amount of fiber increase. These healthier dishes nix the bad stuff and provide more of the nutrients and antioxidants kids and parents alike need on a daily basis.

Krieger’s Comfort Food Fix cookbook contains beautiful full-page illustrations of some of the meals…I only wish there were one for every dish. The introduction of the book also proves useful and informative, with simple “fix factors” and ingredient swaps to make home cooking healthier. Each recipe presents easy-to-follow instructions and a straightforward list of ingredients.

The amazing thing about Krieger’s recipes? With only a few cooking substitutions, the foods retain their vibrant flavor while boasting better nutritional value in every bite. Krieger offers clever cooking instruction to indulge in home-cooked family meals in a healthy way.

Out of the Oven and On the Go
Pyrex offers versatile, reusable glass bakeware – perfect for comfort foods, like Krieger’s Green Bean Casserole with Crispy Shallots. Glass Pyrex bakeware includes baking dishes, casserole dishes, pie plates, and more. The Pyrex Easy Grab Oval Baking Dish works great for breads and casseroles. Also, the Pyrex dish includes non-porous glass to eliminate the absorption of any stains or odors from previous meals. Like all Pyrex products, the Pyrex Easy Grab Oval Baking Dish remains microwave, freezer, and dishwasher safe, making the preparing, storing, and cleaning process that much easier!

Pyrex also offers No-Leak Lids glassware ideal for storing your favorite soup or pasta. Krieger’s tasty soups like her Triple French Onion Soup call for a storage container that you can count on to keep your meal fresh and leak free. The Pyrex No-Leak Lids keep food sealed tight, promising no more spills. The product includes vents for microwaving, making it easier and less messy to quickly heat up a yummy meal. In addition, it also comes in a variety of sizes and shapes to accommodate any meal of your choice.

Ellie Krieger’s Comfort Food Fix Recipe for Honey-Crisp Oven-Fried Chicken

Ingredients

4 skinless, bone-in chicken thighs (about 1 ½ pounds)
2/3 cup low-fat buttermilk
 4 cups cornflakes cereal
 ½ teaspoon paprika 
½ teaspoon garlic powder 
½ teaspoon salt 
¼ teaspoon freshly ground black pepper 
¼ teaspoon cayenne pepper 
Olive oil cooking spray
 2 tablespoons honey

Directions 

Place the chicken in a bowl with the buttermilk and toss to coat. Marinate in the refrigerator for at least 1 hour and up to 4 hours.
 Place the corn flakes in a food processor and process until crumbs form (you should have about 1 cup of crumbs). Transfer to a shallow dish and mix in the paprika, garlic powder, salt, black pepper, and cayenne pepper. 
Preheat the oven to 350°F. Spray a baking sheet with cooking spray. 
Remove the chicken from the buttermilk, shaking off excess buttermilk from the chicken. Discard the remaining buttermilk. Brush each piece of chicken with honey, then dip in the cornflake crumbs, pressing hard so the crumbs adhere to the chicken. Place the coated chicken on the prepared baking sheet. Lightly spray the top of each chicken thigh with cooking spray. Bake until the chicken is crisped and cooked through, 45 to 50 minutes.

Makes 4 servings
Serving size: 1 piece
 Per serving: Calories 330; Total Fat 10 g; (Sat Fat 3 g, Mono Fat 3.7 g, Poly Fat 2.3 g); Protein 27 g; Carb 35 g; Fiber 1 g; Cholesterol 85 mg; Sodium 600 mg
 Excellent source of: Folate, Iron, Niacin, Protein, Riboflavin, Selenium, Thiamin, Vitamin B6, Vitamin B12 
Good source of: Phosphorus, Vitamin A, Vitamin C, Vitamin D, Zinc
Copyright 2011 Ellie Krieger All rights reserved

Disclosure: Mom Central received a sample of Ellie Krieger’s Comfort Food Fix cookbook, as well as samples of Pyrex No-Leak Lids glassware to facilitate this review.

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In the Kitchen … with Cat Cora

Stacy DeBroff — Thu, 12 Jan 2012 07:31:14 PST

World-renowned celebrity chef, Cat Cora, teams up with the leading manufacturer of Greek specialty products, Gaea, to launch her new line of Greek specialty foods. Cora’s new line, Cat Cora’s Kitchen, includes gourmet olives, olive oils, cooking sauces, tapenades, vinegars, and other Greek specialties. Through her new line, Cora looks to create high quality and affordable products that will hopefully encourage American Moms and their families to try a healthier Mediterranean diet.

The Extra Virgin Olive Oils found in Cat Cora’s Kitchen provide a variety of healthy and tasteful alternatives for those Moms who find they use the same olive oil for nearly every meal. Cora’s four different award-winning Extra Virgin Olive Oils offer an array of tastes from fruity or peppery to fresh herb and almond. And all Cora’s products consist of natural and organic ingredients along with no harsh additives or preservatives.

Purchase your own olive oils, cooking sauces, vinegars and more from Cat Cora's Kitchen line here.

Disclosure: Mom Central received a sample of Cat Cora’s Extra Virgin Olive Oils to facilitate this review.

Mexican Cuisine for the Whole Family

Kasey Hallion — Tue, 10 Jan 2012 13:41:23 PST

Tacos al Pastor

A few weeks ago I had the pleasure to visit one of my favorite Mexican style counter service restaurants, Anna’s Taqueria. It’s always been a favorite of mine because of the fast service, varied menu, and the family-friendly environment. No matter who you go with, there’s always an option for everyone. Anna’s plain cheese quesadillas, burritos, or tacos can satisfy the picky eaters, while the more adventurous (like myself) can opt for more daring options such as lengua tacos with pickled habaneros.

Our meal started off with some beverages I had never tried before. All of them were sweet to the taste but had their own unique flavor. The Horchata was made from almonds, rice milk and cinnamon, which to me tasted like a rich treat (who says you can’t have a little dessert before dinner?). The Jamaica was a little fruitier and is a great option for kids as it has a very similar taste to fruit punch. Finally, I could tell a slight difference between the Mexican Coke and the Coca-Cola I’m used to, the main difference being that the former is made with real cane sugar rather than corn syrup.

By the time I had gotten to my meal I had already tasted many flavors but was ready to try a little of everything nonetheless. My favorite was definitely the Tacos al Pastor. These pork tacos had pineapple, red onion, and cilantro drizzled with spicy guacamole. In my opinion, these tacos had the perfect combination of spiciness and zest. Other equally yummy options included the Tacos with steak and salsa roja, made in a pepper-based sauce or the lengua tacos (for those bold eaters!). Our meal left both the picky and non-picky eaters equally satisfied and I look forward to going back again soon.

If you’re in the greater Boston area with the family and looking for an authentic Mexican meal everyone will agree on, check out Anna’s Taqueria to find a location near you.

Disclosure: I received a complimentary meal from Anna’s Taqueria for this review.

Easy App Recipes for Holiday Entertaining

editor — Mon, 26 Dec 2011 18:23:03 PST

Celebrating the New Year provides a great opportunity for getting together with friends and neighbors. Our group usually goes by the rule of “bring an app to share” so we get to try a wide variety of recipes while mingling. If you need to prepare an easy and delicious appetizer this year, try one of these creative ideas. They have been a favorite at my holiday gatherings!

Holiday Cucumber Cups
Recipe via FamilyFun Magazine

Ingredients

6 medium cucumbers
1 (8 oz) container red pepper hummus
1 (8 oz) container lemon hummus
Chopped chives for garnish

Directions

Create decorative stripes on the sides of the cucumbers using a vegetable peeler (for wide stripes) or a citrus zester (for thin stripes). We did a combo of the two, as shown above.
Cut the cucumbers crosswise into 3/4-inch-thick rounds. Using a teaspoon or melon baller, scoop out the seeds to form a well, about 1/3 inch deep, in each slice. (A great job for kids!)
Spoon about 1/2 tablespoon of the red pepper hummus into the wells of half of the cucumber cups, mounding it slightly. (For a fancier look, use a pastry bag fitted with a large star tip and pipe in the filling.) Repeat the process with the lemon hummus and the remaining cups.
Sprinkle all with chopped chives. Serves 20 (makes about 64 cups).

Chicken Chili Cheese Cups
Recipe from FamilyFun Magazine
Ingredients

2 eggs
1/2 cup heavy whipping cream
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup cooked chicken, finely diced
1 (4-ounce) can diced green chilies
2 tablespoons finely chopped cilantro
1/2 cup shredded Monterey Jack
30 mini phyllo shells

Directions

Heat the oven to 350 degrees. In a small bowl, whisk together the eggs, cream, salt, and pepper. In another bowl, toss together the chicken, chilies, cilantro, and cheese.
Place the phyllo shells on a baking sheet lined with parchment paper. Spoon 1 rounded teaspoon of chicken filling into each shell, then add about 1 teaspoon of the egg mixture. Let the shells sit for about a minute so the egg can settle to the bottom. Then add about another teaspoon of egg to each shell, filling it close to the top.
Bake the cups until the custard is set, about 15 minutes. After the cups have cooled, freeze them for up to 2 weeks.
To serve, simply reheat them in a 350 oven until heated through, 10 to 15 minutes. Makes 30 quiches.

Kid-Friendly New Year's Eve Treats

editor — Mon, 26 Dec 2011 17:38:27 PST

While adults are preparing to ring in the New Year, why should the kids be left out? These fruity, non-alcoholic drinks and warm appetizers will satisfy guests of all ages while waiting for the ball to drop at midnight. With a festive presentation, some of the simplest recipes can add to the holiday spirit of bringing in 2012.

Some quick “mocktail” recipes will provide kids with a sweet drink selection. Use colorful paper umbrellas and fruit accents to add to the holiday atmosphere.

New Years Sunrise
Recipe from FamilyFun Magazine
Ingredients

4 oz. seltzer
6 oz. orange juice
½ oz. grenadine syrup
1 orange slice
1 lemon slice
1 maraschino cherry
plastic toothpick

Directions
In a tall glass, mix the seltzer and orange juice. Slowly pour the grenadine into the center of the glass, allowing the syrup to settle to the bottom. Garnish with the orange, lemon and cherry, stacked and skewered with the toothpick.

New Year’s Eve Punch
Recipe from Mommy Rantings
Ingredients

2 cups cranberry juice
1 cup orange juice
½ cup pineapple juice
¼ cup lemon juice
¼ cup water
¼ cup sugar
1 tsp almond extract

Directions
Mix the ingredients in a large pitcher and serve on ice. Yields 4 cups.

Triple Red Shirley Temple
Recipe from FamilyFun Magazine
Ingredients

1 oz. grenadine syrup
6 oz. cranberry juice
4 oz. cranberry ginger ale
1 paper umbrella
3 maraschino cherries
orange slice
ice (optional)

Directions
Mix the syrup, cranberry juice and ginger ale in a tall glass. Add the three cherries and balance the umbrella on the glass rim in front of the orange slice.

Balance out the chatter and excitement of New Years Eve with at least one creative appetizer to keep young guests satisfied into the night. With simple ingredients that kids love, this finger food recipe is quick to prepare, and easy to enjoy.

Bacon Cheese Puffs
Recipe from Diana’s Kitchen
Ingredients

1/2 cup milk
2 tablespoons butter, cut up in small pieces
1/2 cup flour
2 eggs
1/2 cup shredded sharp Cheddar cheese
1/4 cup crumbled cooked bacon or diced smoked ham or prosciutto
1/4 cup chopped green onion
1/4 teaspoon garlic powder
dash salt
1/4 teaspoon coarsely ground black pepper

Directions

Combine milk and butter in a medium saucepan over medium heat.
Bring to a boil; add flour all at once, stirring constantly, until mixture forms a dough ball and leaves the sides of the pan.
Remove from heat. Add eggs, one at a time, stirring constantly and vigorously until mixture is smooth.
Add cheese, bacon or ham, green onion, garlic powder, salt, and pepper.
Line a baking sheet with foil; grease. Or, use a nonstick silicone-baking mat to line the baking sheet.
Drop dough by teaspoonfuls onto the greased foil.
Bake at 350° for 25 minutes or until puffed and nicely browned.

Serve warm. Makes about 36 puffs.

Break Away from Classic Champagne in 2012

editor — Mon, 26 Dec 2011 16:56:06 PST

Are you getting bored with the classic New Year’s Eve beverage? Although Champagne has symbolized this annual celebration for many years, that doesn’t mean you have to stick to the traditional glass while awaiting the arrival of 2012. These champagne cocktails offer a few alternatives to really look forward to this year.

Bellini
Ingredients

6 oz. champagne
2 oz. peach juice or peach puree

Directions

Pour the peach juice or peach puree into a champagne flute
Slowly add champagne (avoid stirring to keep the bubbles intact)

Black Velvet
Ingredients

4 oz. champagne
1 oz. chilled black Irish stout

Directions

Pour the Champagne and black Irish stout into a beer mug, pint glass or Champagne flute.

Poinsettia
Ingredients

1/2 oz. Cointreau or triple sec
2 oz. champagne
1 oz. cranberry juice

Directions

Chill all ingredients beforehand
Pour the cointreau and cranberry juice into a chilled Champagne flute
Stir well
Top with champagne

French 75
Ingredients

1/2 oz. lemon juice
1 oz. gin
½ oz. Cointreau
2 oz. Champagne

Directions

Pour the lemon juice, gin, and Cointreau into a cocktail shaker with ice cubes
Shake well
Strain into a chilled Champagne flute
Carefully top off with the Champagne- beware, this cocktail packs a punch!

All recipes adapted from The Food Network

Fine Greek Dining at Amali NYC

Stacy DeBroff — Fri, 23 Dec 2011 07:24:24 PST

Dining in New York City provides thousands of options that one could spend hours obsessing over the perfect setting, food, location, and price point. We always love places that are cheery and have fabulous food but also look for locally grown and fresh ingredients on the menu. Recently, the Mom Central team had the opportunity to visit the newly opened, Amali Restaurant on 60^th Street and Park Avenue in New York City, and taste some items from the menu put together by owner, James Mallios and executive chef, Devon Gilroy.

Enjoying our lunch in an intimate, modern setting, we were impressed at how much the dining room felt like an airy outdoor patio space. This was particularly enhanced by the picket fence that marks the entrance, the ridged texturing on the walls and coral seating that brightened the room, and the skylight backroom with black brick walls. The owner later told us that the beautiful light wood tables were crafted from the original ceiling wood of the restaurant—how cool!

If the décor and setting wasn’t enough, the food wowed us with each savory bite. For appetizers, we first tasted two crostini, one with an artichoke spread with lemon and mint flavoring, the other with chanterelle mushrooms and white cheese, along with a char-grilled octopus. We were huge fans of the crostini, which were big enough to split between the 4 of us.

For the main dishes, we sampled a garlic and tomato pasta, quail with greens and olive oil, a light fish fillet with fennel, and a sweet and savory squash assortment with drizzled 25-year-aged balsamic vinaigrette and ricotta cheese. For this course, the fish and squash were the stand-outs.

By the time we were offered dessert, we were so full and happy with the other course that we almost hesitated to try. “Just a bite never hurt anyone!” we said. However, when the Greek version of a cannoli was put in front of us, we devoured the entire dish. Baked philo spindles were wrapped around the sweet, ricotta cheese, with honey and honeycomb bits lightly poured over the cannoli. The walnut cake that was also served was delicious and we never would have thought to pair it with a beet sorbet and Greek yogurt combo.

Our experience was pleasantly unexpected with the unique tastes and combinations of the ingredients put together with modern flair. This would be a lovely place for a special family meal or a gathering in their upstairs event room. Check out some pictures and their menu at http://amalinyc.com/.

See additional photos of our dining experience at Amali NYC in the gallery below.

Created with Admarket's flickrSLiDR.

Disclosure: Mom Central received a complimentary menu tasting at Amali.

Holiday Baking with McCormick

Matt Schuierer — Wed, 21 Dec 2011 14:40:42 PST

There couldn’t be a better time than the holiday season to share your most prized recipes with families and friends, especially for those homemade deserts that everyone can’t wait to get their hands on! This holiday season, McCormick has partnered up with Kim Ima, a cookie expert and author of the new The Treats Truck Baking Book, to provide recipes for the most delicious cookies for the holidays. In addition to her holiday favorites, Kim’s book includes an array of other goodies like brownies, cakes, pies, frostings, and much more.

Below are McCormick and Kim’s recipes for the perfect holiday cookies this season, and don’t forget to visit the McCormick website and Facebook page for more holiday baking recipes!

Little Peppermint Crispy Rice Squares
The perfect minty twist on a favorite recipe!

Prep Time: 25 minutes 

Ingredients

4 tablespoons butter
10 ounces mini marshmallows
6 cups crispy rice cereal 
1/4 teaspoon McCormick Pure Peppermint Extract 
1/3 cup white chocolate chips 
3 coarsely crushed candy canes

Directions

Use 1 tablespoon of the butter to grease an 8x8-inch or 9x9-inch pan.
Melt the 3 tablespoons butter in a big pot over low heat. When the butter has melted enough to coat the bottom of the pot, add the marshmallows. Stir often until melted, then remove from the heat. Add peppermint extract and stir well.
Pour the rice cereal, white chocolate chips and 2 crushed candy canes into the pot and stir until the marshmallows and other ingredients are mixed together.
Use a bowl scraper or spatula to get the mixture into the greased pan. Pat into place. Use buttered hands or buttered spatula to press into the pan.
Garnish with 1 crushed candy cane to create a festive look.
Let mixture set for at least 15 minutes. Cut into five rows of five, and once removing from the pan, also slice the pieces to half the thickness to make little peppermint squares the ideal size for including in holiday cookie gift baskets or boxes.

Makes 50 servings.

Sugar Cookie Thumbprints with Spiced Jam Centers
While this sugar cookie recipe is great for rolling out and cutting into holiday-shaped cookies, it also serves as a good dough for thumbprint cookies with jam centers – the perfect addition to any cookie platter!

Prep Time: 20 minutes
Cook Time: 10 – 12 minutes
Refrigerate Time: 30 minutes or overnight

Ingredients

1 cups (2 sticks) butter, softened
1 cup sugar
1 egg, slightly beaten
3 cups flour
11/2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons heavy cream
1 teaspoon McCormick Pure Vanilla Extract

Assorted Spiced Jam Centers

1/2 cup Blueberry Jam with 1/4 teaspoon McCormick Ground Ginger
1/2 cup Strawberry or Apricot Jam with 1/2 teaspoon McCormick Ground Cinnamon
1/2 cup Boysenberry Jam with 1/2 teaspoon McCormick Ground Cinnamon

Directions

In a medium bowl, combine the flour, baking powder, and salt. Mix and set aside.
Use a mixer to cream the butter and sugar until light and fluffy. Add the eggs and mix well.
In a measuring cup, combine the cream and vanilla.
Mix in the flour mixture into the butter-sugar mixture in three parts, alternating with the cream and vanilla mixture, starting and ending with the flour.
Remove the dough from the bowl and wrap it in plastic or put in a container. Refrigerate for at least 1/2 hour and up to overnight.
Preheat the oven to 350˚F. In three small bowls, mix the cinnamon or ginger with the appropriate jams.
Roll a small scoop of dough between your hands to form a ball and place it on the cookie sheet. Pat the ball to flatten a bit, and then use your thumb to make a small indent in the center. Fill the center with the spiced jam of your choice.
Bake for 10 to 12 minutes, or until lightly golden at the edges.

Makes about 2 to 3 dozen.

Disclosure: Mom Central received a set of McCormick baking spices and a copy of Kim Ima's The Treats Truck Baking Book to facilitate this review.

Peanut Butter Buttons: Kid-Friendly Holiday Treats

editor — Tue, 13 Dec 2011 11:33:05 PST

With the holidays approaching, I usually feel tempted to take the easy route and bake a classic cookie (sometimes even from a package) for our family Christmas party. I rarely have the time to expand my recipe book and year after year, everyone seems to bring the same selection of desserts- tasty but predictable.

But this year, I finally found a great recipe that will be sure to catch everyone’s attention. This easy and delicious peanut butter cookie recipe offers a great way to get your kids involved in holiday baking, too.

In addition to regular peanut butter, the peanut butter chips in this recipe create smoother dough that helps replicate real buttons. To mimic the shape of a button, each cookie gets an imprint of a small cup or any round shape- a perfect task for kids to tackle.

After baking the cookies for a short time and letting them cool, employ the help of the kids again to tie on the finishing touches. Red licorice strings wrap through the middle holes adding a sweet burst of color.

This recipe produces unique cookies with a personal homemade touch. While their debut on the dessert table will likely spark conversation, don’t expect them to last long!

Peanut Butter Buttons
Recipe from FamilyFun
Yield: about 32 cookies

Ingredients

1/2 cup peanut butter chips
1/2 cup smooth peanut butter (not natural)
1 cup unsalted butter, at room temperature
1/2 cup packed light brown sugar
1/2 cup sugar
1 large egg
2 teaspoons vanilla extract
1 teaspoon salt
2 1/2 cups flour
Red licorice strings (optional)

Directions

Heat the oven to 375°. Microwave the peanut butter chips at medium heat for 1 minute. Stir the chips. If they're still not melted, microwave them for another minute, then stir them until smooth.
In a large bowl, beat together the melted chips, peanut butter, butter, and both sugars with an electric mixer on medium-high speed until smooth and fluffy. Blend in the egg, vanilla extract, and salt. Gradually beat in the flour on low speed until a firm dough forms.
Working with half the batch at a time, roll out the dough to a 1/4-inch thickness on a flour-dusted surface, using a lightly floured rolling pin. Cut out cookies with a 3-inch round biscuit cutter and transfer them to ungreased baking sheets. Reroll the dough scraps for additional cookies.
Press the bottom of a small drinking glass into the center of each cookie to create a circular indentation. Then use the end of a drinking straw to cut four buttonholes in each cookie (twisting the straw a quarter turn each time will lift the dough from the hole).
Bake the cookies until set and slightly golden on the bottom, about 8 to 10 minutes. Let them cool on the sheets for 1 minute, then transfer them to a wire rack to cool completely. Store the cookies in an airtight container at room temperature for up to 3 days.
For a fun finishing touch, lace licorice string through the holes in each cookie. Starting from the back, thread a piece of licorice through the holes, crisscrossing it in front of the cookie. Trim the ends to about 1/2 inch long, leaving them loose at the back.