sabihakakitchen

Nargasi chicken masala

2014-08-26T12:25:00.000-07:00

Ingredients
Chicken 1 kg
Oil ½ cup
Whole mixed spices 1 tbsp
Ginger garlic 1 tbsp
Onion 1 grinded
Khoya 2 tbsp
Salt 1 tsp
Chili powder 1 tsp
Coriander powder 1 tsp
All spice ½ tsp
Eggs 2
Spinach leaves 250 gm
Saffron ¼ tsp
Method
Heat ¼ cup oil fry chicken pieces until light golden, remove from oil fry grinded onion, ginger garlic paste for 5 minutes add coriander powder, salt, chili powder, chicken with ½ cup water, cook till chicken tender, dissolve saffron in little water and add to the chicken mixture, now remove chicken from masala and keep aside. In another pan heat remaining ¼ cup oil, fry well washed, chopped spinach leaves with the masala from the meat and khoya, cook on slow flame until spinach is cooked. Beat 2 eggs, spread on the spinach when the eggs set place the chicken pieces over it, remove it in a serving dish.

Creepy Mini Pizzas

2012-10-13T10:45:00.000-07:00

Ingredients:

Crust:

3 1/4 cups all-purpose flour, or more as needed

1 envelope Fleischmann's® Pizza Crust Yeast or RapidRise Yeast

1 1/2 tablespoons sugar

1 1/2 teaspoons salt

1 1/3 cups very warm water (120 degrees to 130 degrees F)*

1/3 cup Mazola® Vegetable Plus! Oil

Directions:

Suggested Toppings:

Green, red and yellow bell peppers

Mushrooms

Black olives

Pepperoni slices

Curly leaf parsley or other fresh herbs

1 pound shredded white and yellow cheeses such as mozzarella and cheddar

Preheat oven to 425 degrees F.
Combine 2 cups flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute.
Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. Divide dough into 8 portions; cover. (If using RapidRise Yeast, let dough rise at this point for 10 minutes.)
Pat each portion of dough with floured hands into an 8-inch circle on a greased baking sheet. Form a rim by pinching the edge of the dough. Add a second crust to the same baking sheet.
Bake for 6 to 7 minutes, dough will be just set and only lightly browned on the bottom. Remove crusts to a wire rack to cool. Continue with remaining pizza dough. (Works best to use several baking sheets.) May use crusts immediately or place in freezer bags and freeze for up to 1 month.
When ready to bake, preheat oven to 475 degrees F. Spread each crust with pizza sauce. Top with desired toppings to make Halloween designs! Repeat with remaining pizzas. Place on a baking sheet and bake for 6 to 8 minutes, until cheese is melted and lightly browned and bottom of crust is browned.

Desi Chili Chicken By Shireen Anwar

2012-10-05T00:22:00.003-07:00

Ingredients:

• Chicken 1 kg 16 pieces

• Ginger Garlic paste 1 tbsp

• Chili powder 1 ½ tsp

• Salt 1 tsp

For Tomato sauce

• Oil ¼ cup

• Green chilies 4

• Onion 1 slIced

• Whole Tomatoes 1 can

• Oil ½ cup

• Capsicum 2 cubes

• Onion 2 cut in cubes and separate each leave

• Ketchup 4 tbsp

• Chili sauce 2 tbsp

Method:

Heat ¼ cup oil add 4 chopped green chilies, 1 sliced onion fry till transparent add 1 can of whole tomatoes, cook covered for 10 minutes, remove and blend, boil 1 kg chicken with 1 tbsp ginger garlic paste, 1 ½ tsp chili powder and 1 tsp salt till it water dries (do not add any water while boiling the chicken) In a wok heat ½ cup oil add 2 chopped capsicum and 2 onion’s cubes, sauté for 2 to 3 minutes, add prepared tomato sauce, boiled chicken, 4 tbsp ketchup, 2 tbsp chili sauce, leave it on low flame for 10 minutes till tender.

Mocha Espresso

2012-10-05T00:10:00.001-07:00

Ingredients:

Crushed Ice 1 cup

Milk 2 cup

Sugar 2 to 3tbsp

Coffee 1 tbsp heaped (for strong) (acc to taste)

Chocolate sauce 4 tbsp

Chcocolate Ice Cream 4 scoops

Method:
Put all the ingredients in blender and blend it very well.Drizzle chocolate sauce in glasses and keep it in freezer for few minutes and then pour mocha espresso in glasses

Drumstick Masala

2012-09-19T00:27:00.002-07:00

recipe of Drumstick Masala by Shireen Anwar from Masala Mornings. This mouth-watering "Side Dishes" recipe for Drumstick Masala can be prepared in 30 minutes and serves 2-4 people.

Recipe Ingredients

1/2 kg Chicken drumsticks
2 Chopped tomatoes
3 Green chilies
4 Green cardamom
1/2 cup Yogurt
1/2 cup Onion fried and grinded
1/4 cup Oil
1 tsp Ginger garlic paste
1 tsp White cumin crushed
1 tsp Salt
1 tbsp Ginger juliennes
2 tsp Chili powder
1/4 tsp Turmeric
1/2 tsp All spice
2 tbsp Green coriander chopped

Recipe Method

Give cuts on each drumstick, heat 1/4 cup oil in pan, add 1 tsp heaped ginger garlic with 2 tsp chili powder, 1/4 tsp turmeric, 1 tsp crushed white cumin, 1 tsp salt, 4 green cardamom, 2 chopped tomatoes and 1/2 cup yogurt, fry well, add drumsticks and fry well, add 1/2 cup ground brown onion. Also add 1 cup of water, cover and cook till drum sticks tender. Lastly add 1/2 tsp all spice, garnish with 2 tbsp chopped coriander, 3 green chilies and ginger juliennes.

Roast Chicken

2012-09-19T00:22:00.001-07:00

Masala TV recipe of Roast Chicken by Shireen Anwar from Masala Mornings. This mouth-watering "Main Course" recipe for Roast Chicken can be prepared in 30 minutes and serves 2-3 people.

Recipe Ingredients

Chicken 1 kg cleaned
Ginger garlic paste 1 tbsp
Salt 1 1/2 tsp
Crushed black pepper 1 tsp heaped
Mustard powder 1 tsp
Lemon juice 2 tbsp
Ketchup 4 tbsp
Chili garlic sauce 2 tbsp
Worcestershire sauce 1 tbsp
Boiled vegetables 1 cup
Baby potatoes 10 to 12 peeled and deep fried

Recipe Method

Prick the chicken well and marinate with Ginger garlic paste 1 tbsp, Salt 1 1/2 tsp, Crushed black pepper 1 tsp heaped, Mustard powder 1 tsp, Lemon juice 2 tbsp, Ketchup 4 tbsp, Chili garlic sauce 2 tbsp, Worcestershire sauce 1 tbsp
Tie the legs of the chicken with a rubber band, heat ¼ cup oil in a pan add the marinated chicken fry well on both sides when light golden add in the left over marinade with half cup water, cover and cook on low flame till the chicken is tender.
Serve chicken roast with fried baby potatoes, boiled seasonal vegetables.

Chicken Chapli Kabab

2012-09-19T00:12:00.000-07:00

Recipe Ingredients

1 kg Chicken mince
1 cup Corn meal
1 bunch Mint leaves
1 Onion chopped
3 Eggs
4 Green chilies
4 Tomato
1 tsp Cumin seeds
1 tsp Whole black pepper
1 tbsp Crushed red pepper
2 tbsp Pomegranate seeds
2 tbsp Whole coriander
to taste Salt

Recipe Method

Chop 1 kg chicken mince well.Beat 3 eggs well and fry like
omelet. Keep aside.Grind together 2 tbsp whole coriander, 1 tsp black pepper
and 1 tsp cumin seeds.In a bowl put together chicken mince, 2 tbsp pomegranate
seeds, salt to taste, fried eggs, ground mixture of black pepper, 4 chopped
tomatoes, 4 chopped green chilies, 1 chopped onion, 1 bunch of chopped mint
leaves, 1 tbsp crushed red pepper and 1 cup corn meal. Mix well and keep aside
for few minutes.Make Pattie and fry in a frying pan with ghee or oil as
required.

Serve with Roghani Naan.

Baked Spaghetti And Cheese Balls With Spinach Sauce

2012-09-19T00:01:00.000-07:00

Recipe Ingredients

For the Spaghetti
1 1/2 cups cooked spaghetti
1/4 cup chopped onions
1 1/2 tsp finely chopped green chilies
1 tbsp butter
salt to taste

For the Cheese Balls
1 1/2 cups (cottage cheese)
2 bread slices
3 tbsp fresh yogurt
1 tbsp chopped coriander
3 finely chopped green chilies
4 tbsp plain flour
1/4 tsp baking soda
Salt to taste

For the sauce
1 cup spinach
1/2 cup fresh cream
1 cup white sauce
salt to taste

Other Ingredients
1/4 cup grated mozzarella cheese
oil for deep-frying

Recipe Method

For the spaghetti
Heat 1tbsp butter in a pan, and add ¼ chopped onions and sauté till they turn translucent. Add 1-1/2 tsp green chilies, 1 ½ cup cooked spaghetti and salt to taste . Mix well and cook for ½ minute. Turn the flame off and keep aside
For the cheese ball
Soak the bread slices in 3 tbsp yogurt for 10 minutes. Crumble 1-1/2 cup cottage cheese, add the soaked bread slices, 1 tbsp coriander, 3 finely green chilies, 4 tbsp plain flour, ¼ tsp soda bi-carb and salt. Mix well and shape into small balls.
Heat oil in a wok and deep fry the balls till they turn golden brown. Drain on an absorbent paper and keep aside.
For the sauce
Blend together 1 cup spinach along with ½ cup fresh cream, 1 cup white sauce and salt to taste
For assembling
Layer spaghetti in a dish, and pour the sauce over it. Arrange the cheese balls on top.
Sprinkle 1/4 cup grated mozzarella cheese on top and bake in a pre-heated oven at 200°c for 15 to 20 minutes. Serve hot.

Pesto Cheese Terrine

2012-09-18T00:11:00.000-07:00

Ingredients

12 ounces cream cheese, softened, divided
2 tablespoons finely chopped almonds, toasted
4 teaspoons finely chopped onion
1 teaspoon grated lemon peel
3 tablespoons prepared sun-dried tomato pesto
3 tablespoons prepared basil pesto
1/2 cup chopped fresh parsley, divided
Keebler® Town House® Original Crackers

Directions

Line 5 x 3 x 1 1/2-inch loaf pan with plastic wrap, allowing plastic wrap to extend beyond edges of pan.
In small bowl stir together 4 ounces of cream cheese, almonds, onion and lemon peel. In another small bowl combine 4 ounces of cream cheese and tomato pesto. In third small bowl combine remaining cream cheese, basil pesto and 1 tablespoon of parsley.
Evenly press tomato mixture into lined pan. Evenly spread almond mixture over top. Spoon basil mixture over almond mixture. Cover with plastic wrap. Refrigerate for 2 hours to 2 days.
Invert pan onto serving platter to remove cheese from pan. Remove plastic wrap. Press remaining parsley on sides and top of terrine. Serve with crackers.

Footnotes

* NOTE: Basil pesto and sun-dried tomato pesto are available in the deli sections of many supermarkets. Disposable aluminum 5 x 3 x 1 1/2-inch loaf pans are available in many markets.

Nutritional Information

Amount Per Serving Calories: 264 | Total Fat: 19.1g | Cholesterol: 26mg

Herbed Goat Cheese Spread

2012-09-18T00:07:00.003-07:00

Ingredients

8 ounces chevre (goat cheese)
1/4 cup low-fat plain yogurt
1 tablespoon olive oil
2 tablespoons sliced green onion
1 tablespoon chopped fresh thyme
1/4 teaspoon coarsely ground black pepper
1 clove garlic, peeled and quartered
Fresh thyme (optional)
Keebler® Town House® Flatbread Crisps - Sea Salt & Olive Oil or Keebler® Town House® Flatbread Crisps - Italian Herb

Directions

In food processor bowl combine chevre, yogurt, olive oil, onion, thyme, pepper and garlic. Cover and process until smooth. Transfer to serving bowl. Cover and refrigerate at least 1 hour. Garnish with fresh thyme, if desired. Serve with KEEBLER TOWN HOUSE FLATBREAD CRISPS crackers.

Nutritional Information

Amount Per Serving Calories: 108 | Total Fat: 8.5g | Cholesterol: 18mg

Blue Cheese Spread

2012-09-18T00:03:00.004-07:00

Ingredients

1/2 cup fat-free sour cream
2 tablespoons fat-free French salad dressing
1 cup crumbled blue cheese
1/2 cup sliced green onions
1/2 cup seeded and chopped tomato
Keebler® Town House® Original Crackers

Directions

In small bowl stir together sour cream and salad dressing. Stir in cheese, onions and tomato. Serve with crackers.

Nutritional Information

Amount Per Serving Calories: 216 | Total Fat: 12.2g | Cholesterol: 9mg

Awesome Italian Hoagie Spread

2012-09-17T23:55:00.002-07:00

Ingredients

1/3 pound deli-roasted turkey breast, chopped
1/4 pound Genoa salami, chopped
1/4 pound provolone cheese, chopped
1/2 cup sliced green onions
1/2 cup mayonnaise
4 drained pickled pepperoncini peppers, chopped
2 tablespoons zesty Italian vinaigrette salad dressing
1/4 teaspoon crushed red pepper
2/3 cup seeded and chopped roma tomatoes
112 Keebler® Town House ® Flipsides® Original Crackers or Keebler® Town House ® Flipsides® Cheddar Crackers

Directions

In medium bowl stir together turkey, salami, cheese, green onions, mayonnaise, pepperoncini peppers, salad dressing and red pepper. Cover and refrigerate at least 1 hour.
Just before serving, stir in tomatoes. Serve with KEEBLER TOWN HOUSE FLIPSIDES Original crackers.

California Party Spread from Town House®

2012-09-17T23:46:00.000-07:00

Ingredients

1 (14 ounce) can artichoke hearts, well drained and chopped
1 (8 ounce) package cream cheese, softened*
1 cup light mayonnaise
1 cup grated Parmesan cheese
3/4 cup chopped tomato
1 medium jalapeno pepper, seeded and minced
1 teaspoon dried dill weed
Keebler® Town House® Original Crackers

Directions

In a medium-size mixing bowl combine all ingredients except Keebler Crackers. Place in a shallow baking dish
Bake at 325 degrees F for 35 to 40 minutes or until heated through and lightly browned.
Serve with crackers.

Hot Ham and Swiss Dip

2012-09-17T23:40:00.003-07:00

Ingredients

2 cups shredded Swiss cheese
1 1/2 cups finely chopped ham
1/2 cup sliced green onions
2 tablespoons all-purpose flour
1/2 cup reduced-fat mayonnaise
2 tablespoons spicy brown mustard
1 1/2 teaspoons caraway seeds, slightly crushed
56 KEEBLER® TOWN HOUSE® FLIPSIDES® Original Crackers or KEEBLER® TOWN HOUSE® FLIPSIDES® Cheddar Crackers

Directions

In medium bowl stir together cheese, ham, green onions and flour. Add mayonnaise, mustard and caraway seeds. Mix until combined. Spread in 9-inch pie plate.
Bake, uncovered, at 350 degrees F about 25 minutes or until heated through and bubbly around edges.
Serve warm with KEEBLER® TOWN HOUSE® FLIPSIDES® Original Crackers.

Nutritional Information

Amount Per Serving Calories: 67 | Total Fat: 4.7g | Cholesterol: 12mg

Swiss Cheese and Grape Salsa

2012-09-17T23:35:00.000-07:00

Ingredients

2 cups finely shredded Swiss cheese
2 cups chopped green seedless grapes
1/2 cup chopped pecans, toasted*
3 tablespoons honey mustard salad dressing
2 tablespoons chopped fresh tarragon or basil
Keebler® Town House® Flatbread Crisps - Italian Herb

Directions

In medium bowl toss together cheese, grapes, pecans, salad dressing and tarragon. Serve with KEEBLER TOWN HOUSE Flatbread Crisps Italian Herb crackers.

Footnotes

*NOTE: To toast pecans, spread evenly on baking sheet. Bake at 350 degrees F for 5 to 10 minutes or until light golden brown, stirring once or twice.

Arugula, Fennel, and Orange Salad

2012-09-17T00:21:00.000-07:00

Ingredients

1 tablespoon honey
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup olive oil
1 bunch arugula
2 orange, peeled and segmented
1 bulb fennel bulb, thinly sliced
2 tablespoons sliced black olives

Directions

Whisk together the honey, lemon juice, salt, and pepper; slowly add the olive oil while continuing to whisk.
Place the arugula in the bottom of a salad bowl; scatter the orange segments, fennel slices, and olives over the arugula; drizzle the dressing over the salad to serve.

Chicken Marsala

2012-09-17T00:12:00.000-07:00

Ingredients

1/4 cup all-purpose flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms
1/2 cup Marsala wine
1/4 cup cooking sherry

Directions

In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

Twelve Minute Pasta Toss

2012-09-16T23:53:00.000-07:00

Ingredients

16 ounces rotini pasta
4 skinless, boneless chicken breast halves, cut into bite size pieces
4 tablespoons olive oil
3 cloves garlic, minced
1 1/4 teaspoons salt
1 1/4 teaspoons garlic powder
1 1/4 teaspoons dried basil
1 1/4 teaspoons dried oregano
1 cup chopped sun-dried tomatoes
1/4 cup grated Parmesan cheese

Directions

Cook and drain pasta as directed.
While pasta is cooking, in a 5-quart pot, heat olive oil and saute chicken, garlic, salt, garlic powder, basil, and oregano until chicken is cooked. Add sun-dried tomatoes and cook for two minutes.
Remove from heat and toss with pasta. Serve with grated Parmesan cheese if desired.

Chinese Take-Out Shrimp with Garlic

2012-09-13T23:55:00.000-07:00

Ingredients

2 tablespoons canola oil
10 cloves garlic, chopped
1 teaspoon minced fresh ginger root
1 (8 ounce) can sliced water chestnuts, drained
1 cup snow peas
1 cup small white button mushrooms
1 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1 teaspoon ground black pepper
1 pound peeled and deveined jumbo shrimp
1/2 cup chicken broth
1 tablespoon rice vinegar
2 tablespoons fish sauce
2 tablespoons dry sherry
1 tablespoon cornstarch
1 tablespoon water

Directions

Heat oil in wok or large skillet until very hot. Cook and stir garlic and ginger in the hot oil until fragrant, about 30 seconds. Add the water chestnuts, snow peas, mushrooms, red pepper flakes, salt, pepper, and shrimp to the pan. Cook, stirring, until shrimp turns pink, 2 to 3 minutes.
Combine the chicken broth, rice vinegar, fish sauce, and dry sherry in a small bowl. Pour into the shrimp mixture; cook and stir briefly to combine. Combine the cornstarch and water and stir into the wok. Stir until sauce has thickened, about 2 minutes.

Southern Peach Cobbler

2012-09-13T23:29:00.000-07:00

Ingredients

8 fresh peaches - peeled, pitted and sliced into thin wedges
1/4 cup white sugar
1/4 cup brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon fresh lemon juice
2 teaspoons cornstarch
1 cup all-purpose flour
1/4 cup white sugar
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled and cut into small pieces
1/4 cup boiling water
MIX TOGETHER:
3 tablespoons white sugar
1 teaspoon ground cinnamon

Directions

Preheat oven to 425 degrees F (220 degrees C).
In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.

Hunts® Bruschetta Chicken Skillet

2011-11-17T22:16:00.000-08:00

Ingredients

1 (14.5 ounce) can Hunt's® Diced Tomatoes, drained
3/4 cup shredded Italian blend cheese
1 (.75 ounce) package fresh basil, chopped
5 (5 ounce) boneless skinless chicken breasts
1 (8 ounce) can Hunt's® Tomato Sauce
1 teaspoon finely chopped garlic
2 cups small garlic- or Italian-flavored croutons, crushed

Directions

Stir together drained tomatoes, cheese and basil in medium bowl; set aside.
Pound chicken to 1/2-inch thickness. Top evenly with tomato mixture, pressing onto chicken.
Combine tomato sauce and garlic in large skillet; add chicken. Bring sauce to a boil over medium-high heat. Reduce heat to medium-low, cover and cook 15 minutes or until chicken is no longer pink in centers (165 degrees F). Top with croutons just before serving.

Brown Sugar Shortbread

2011-11-15T22:34:00.000-08:00

Ingredients

1 cup butter (no substitutes), softened
1/2 cup packed brown sugar
2 1/4 cups all-purpose flour

Directions

In a mixing bowl, cream butter and sugar. Gradually stir in the flour. Turn onto a lightly floured surface and knead until smooth, about 3 minutes. Pat into a 1/3-in. thick rectangle measuring 11 -in. x 8 in. Cut into 2-in. x 1-in. strips. Place 1 in. apart on ungreased baking sheets. Prick with a fork. Bake at 300 degrees F for 25 minutes or until bottom begins to brown. Cool for 5 minutes; remove to a wire rack to cool completely.

Shrimp Scampi Bake

2011-11-15T22:22:00.000-08:00

Ingredients

1 cup butter
2 tablespoons prepared Dijon-style mustard
1 tablespoon fresh lemon juice
1 tablespoon chopped garlic
1 tablespoon chopped fresh parsley
2 pounds medium raw shrimp, shelled, deveined, with tails attached

Directions

Preheat oven to 450 degrees F (230 degrees C).
In a small saucepan over medium heat, combine the butter, mustard, lemon juice, garlic, and parsley. When the butter melts completely, remove from heat.
Arrange shrimp in a shallow baking dish. Pour the butter mixture over the shrimp.
Bake in preheated oven for 12 to 15 minutes or until the shrimp are pink and opaque.

Peanut Butter Noodles

2011-11-15T22:09:00.000-08:00

Ingredients

1/2 cup chicken broth
1 1/2 tablespoons minced fresh ginger root
3 tablespoons soy sauce
3 tablespoons peanut butter
1 1/2 tablespoons honey
2 teaspoons hot chile paste (optional)
3 cloves garlic, minced
8 ounces Udon noodles
1/4 cup chopped green onions
1/4 cup chopped peanuts

Directions

Bring a large pot of water to a boil. Add noodles and cook until tender according to package directions. Drain.
Meanwhile, combine chicken broth, ginger, soy sauce, peanut butter, honey, chili paste, and garlic in a small saucepan. Cook over medium heat until peanut butter melts and is heated through. Add noodles, and toss to coat. Garnish with green onions and peanuts.

Nutritional Information

Amount Per Serving Calories: 330 | Total Fat: 12g | Cholesterol: 0mg

Jif® Peanut Butter Blossoms

2011-11-15T21:32:00.000-08:00

Ingredients

1/2 cup CRISCO® Butter Shortening
1/2 cup JIF® Creamy Peanut Butter
1/2 cup firmly packed brown sugar
1/2 cup sugar
1 large egg
2 tablespoons milk
1 teaspoon vanilla
1 3/4 cups PILLSBURY BEST® All Purpose Flour
1 teaspoon baking soda
1/2 teaspoon salt
Sugar
48 foil-wrapped milk chocolate pieces, unwrapped

Directions

Preheat oven to 375 degrees F.
Cream together shortening, peanut butter, brown sugar and 1/2 cup sugar. Add egg, milk and vanilla. Beat well.
Sire together flour, baking soda and salt. Add to creamed mixture. Beat on low speed until stiff dough forms.
Shape into 1-inch balls. Roll in sugar. Place 2 inches apart on ungreased cookie sheet.
Bake for 10 to 12 minutes or until golden brown.
Top each cookie immediately with an unwrapped chocolate piece, pressing down firmly so that cookie cracks around edge. Remove from cookie sheets to cool.

Nutritional Information

Amount Per Serving Calories: 95 | Total Fat: 4.9g | Cholesterol: 5mg