I confess, I made these at Christmas for my annual cookie tin. Yes, I know it’s March – that doesn’t make them any less delicious! I’d be more apt to call these little treats Hidden Kisses or Surprise Kisses or something like that, but Forgotten Kiss is the name of the original recipe so we’ll go with Forgotten Kisses, since you know, many kisses are better than just one, yes? Or, I guess, oui?

This is one in a series of cookies I made last year with random things baked into them! First I made Rolo Stuffed Cookies, then came Peanut Butter Stuffed Double Chocolate Chip Cookies and somewhere in there I also whipped up some Brownie Stuffed Chocolate Chip Cookies. Phew. The kids have been happy!

Forgotten Kisses Cookies via Tasty Kitchen
1 cup butter, softened
1/3 cup sugar
1/3 cup packed light brown sugar
1 teaspoon vanilla
2 cups flour
1 cup mini chocolate chips
1 9oz. bag hershey kisses

Preheat your oven to 375F, then cream the butter with the sugars ad add the vanilla. Then add the flour.
Keep mixing till it’s creamy! Now go ahead and add the chocolate chips. The original recipe suggests you can use mini M&Ms instead of chocolate chips.
Unwrap all of your Christmasy kisses! Or whatever kind of kisses you’re using. I made these at Christmas for the first time so I used peppermint kisses.
Roll the dough into a ball and flatten it a little. Put the kiss in the middle and form the ball of dough around the chocolate.
Then do it again and again and again! Bake for about 10 minutes or so and voila!
They look like innocent chocolate chip cookies!
But they’re way tastier than that!!

Today, I’m participating in Tasty Tuesday at 33 Shades of Green.

I know technically these little bundles of deliciousness are called Beggar’s Purses but I made them for my mother’s Pixie-themed 60th birthday party (my mother loves fairies and anything to do with fairies), so Pixie Purses they are! Bacon + goat cheese? OMG. I’ve recently given up the bacon but I’d probably still snarffle down a few of these little babies. They were a hit with everyone that tried them and the only treat I made for my mother’s party that didn’t have any leftovers!

You could make these suit your needs however you like! You could fill them with fake cheese and tempah or with mozza and chicken or or or…endless combinations really. They also look really snazzy but don’t require too much effort.

Pixie Purses (aka Beggar’s Purses, aka Goat Cheese Phyllo Purses) via Confessions of a Foodie Bride
5 oz goat cheese, softened
2 tablespoons chives, chopped
I also added a few tablespoons of fresh chopped parsley
4 slices of bacon, cooked to a crisp
black pepper
6 sheets of phyllo dough
6-8 tablespoons of melted butter
Chives or strips of the tops of green onions for tying

Preheat your oven to 400 F and mash together your goat cheese, chives, parsley (if you’re using it) crumbled bacon, and black pepper.
The thing about phyllo is it pretty much always starts out the same. Lay a single piece on your counter, use a pastry brush to paint melted butter all over it, then add a second sheet and attack that with melted butter and again with a third piece. Then cut it into four equal pieces and put about 1 1/2 to maybe 2 tablespoons of the mixture into the middle of each square. Then gather the phyllo around it like a little package and tie with your chive or strip of green onion.
So cute!!! It’s looking pretty pale on the left! I brushed the tops of each one with a little butter and made a bunch more. I put all of them in a shallow dish and baked them for about 8 minutes. Check on them though!! If your oven runs hot they’ll be incinerated in a heartbeat! Let them cool for a bit so you don’t burn yourself with 400 degree goat cheese!

I’m participating in Menu Monday at Organizing Junkie and Life as a Lofthouse

I didn’t blog last week because honestly I have been extremely distracted. It’s all been pretty fun distractions though!! Since Christmas we thought we were going to be planning a long distance short-term work-related move. We were extremely excited because it was to a place we’ve always wanted to go. Then last weekend we thought that it wasn’t going to happen after all, only to find out a few days later that it’s going to happen, just not as soon as we thought. For a planner this was at first, extremely painful. However, after a while I have come to appreciate that it can be fun to just live my life as I live it (playing in the kitchen while making sock puppets and cocktails) and let surprises unfold on their own – and in their own time. I asked my husband not to keep me in the loop about this work move. Only to tell me when it’s a sure thing and it’s time to start packing. Which honestly takes a load off. So now I’m focusing on Wee One #3’s teeny weeny Hello Kitty birthday party next weekend. It’s teeny weeny because she only really has one friend, I mean she is just turning three after all!

I mentioned a couple of weeks ago that my oven died, thankfully my stove stop still works perfectly so I’ve been cooking quite a bit, and working through my ‘no bake’ recipes but I haven’t been doing any baking at all. Le sigh. I love baking. At first we looked into having it fixed, but it’s not much of a savings compared to getting a new one and then we have a new warranty. Anyhoo, it’s Menu Monday so while we pick a new stove here’s yet another stove top menu!

This Week’s Menu (Feb 27 – March 5)
*I mentioned last week, I make two separate dinners most nights because I’ve made some dietary changes and I’m not pushing it on my family. They tend to join in with a healthy May-style breakfast and lunch and I make their faves for dinner. Wee One #2 has started eating ‘dinner like mommy’ though, so that’s something!

Sunday – Hamburgers and French Fries for the fam, Chick Pea Burgers and Sweet Potato Fries for me

This week, I will photograph these meals as I make them so I can blog about them and link back to those posts when I mention them in a future Menu Monday, which you know I probably will!

Today though, since I have no oven and you probably do, I will hit you with this recipe for Tater Tot Casserole so you can make it for me! It’s the ultimate in trashy food (I have a weakness for such things, remember?) I’m not even going to lie to you (though it would save face if I said something like ‘I don’t remember where I came across this recipe‘), this is totally a Duggar Family recipe. Don’t look at me like that! Don’t act like you don’t love that show too! Johanna is my fave little one and I think Jessa is fierce. <3

First, make mashed potatoes however you usually do that. I toss mine in the pressure cooker and then mash them up with some garlic and butter.
Now add the egg, milk and flour or else they will just be mush in the oil. MUSH. The original tater tot recipe coats them in breadcrumbs and I didn’t. I totally will next time though! This is when you heat a pot of oil and toss these babies in. They only need to be in the oil for like 30 seconds. I had my first few in for about 2 minutes and look what happened!!
They were perfect on the inside, burnt to a blackened crisp on the outside. Whoops!
I had the next batch in for about 45 seconds and that’s all they needed!
Now for the actual casserole part. I just browned the ground turkey (you could use chicken or pork or beef or fake tofu-ish stuff) with a little parsley, garlic and onion though none of those three are technically called for in the recipe, and spread it over the bottom of a casserole dish. Then I put the tater tots on top!
Then in another bowl, I mixed the evaporated milk with the cream soups and poured it over meat and tater tots in the casserole dish.
Bake at 350F for about an hour and OH MY shit this is amazingly good.

If my new oven isn’t chosen and delivered by Friday, I’m going to have to bake a Hello Kitty cake at my neighbor’s house. Oh small town living, you come in handy sometimes.

We make a lot of Rice Krispie treats around here. I don’t mean like, a few times a month a lot, or ever once a week a lot. I mean, like, a lot of Rice Krispie treats. My husband snarffles down a handful as a midnight snack, my oldest requests them in his lunch nearly everyday and the girls are all over them. Sometimes I add things like wheat germ or ground flax seeds to them and no one is ever the wiser, in this case however, I added more sugar to them via the addition of sugar cookie mix. I know, I know. A treat comprised mostly of marshmallows and I added more sugar? Blame Jaclyn over at Cooking Classy for this one. Aren’t her pictures so cute?! Don’t they make you want to run to your kitchen and whip up a batch? You’re a dirty liar, I know they do.

Ahem.

I had to run to the grocery store to pick up some cookie mix because DUH I don’t keep that shit in my house on the regular. Theeen, I ran to my kitchen and whipped up a batch – with my husband because he was intrigued. I was messing with one of his favorite snacks, so he wanted to know what was up.

After we made them, (sorta) let them cool and iced them, they were good but not so much better than regular Rice Krispie treats for me to add the cookie mix to them all the time. It did get me thinking though, if adding sugar cookie mix made them taste sort of like a sugar cookie, what about adding chocolate cookie mix? Is that even a thing? It must be. Or maybe the same amount of brownie mix? I will have to experiment!

As I mentioned above, the recipe was originally posted at Cooking Classy.

Rice Krispies: 1/3 cup butter 1/8 teaspoon salt 5 cups miniature marshmallows 1/2 cup sugar cookie mix 6 cups Rice Krispies Cereal

Frosting: 1/4 cup butter, softened 2 tablespoons milk 1/2 teaspoon vanilla pinch salt 2 cups icing sugar

I trust that you know how to make Rice Krispie treats, but here’s the blow by blow anyway.

Melt the butter and the marshmallows together till it’s soupy.
Now add the sugar cookie mix and mix till it’s dissolved. Then add the Rice Krispies and stir until they are all coated with marshmallowy goodness. Press them into your pan/s and let them cool off a bit.
For the frosting, beat the butter, milk, vanilla, salt and icing sugar till it’s the consistency you’re going for. If you want thicker frosting, add more icing sugar. Spread it over the top of your cooled Rice Krispie treats and you’re done. Well, add some sprinkles or something to make them festive!

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desserts, no bake, rice krispie treats