Hershey's Kisses Peanut Butter Blossoms

Prep Time: 15 min, Bake Time: 8 min, Yield: 4 dozen

48 Milk Chocolate Hershey's Kisses
1/2 C shortening
3/4 C creamy peanut butter
1/3 C white sugar
1/3 C packed brown sugar
1 egg
2 T milk
1 t vanilla extract
1 1/2 C flour
1 t baking soda
1/2 t salt
white sugar

Heat oven to 375, and unwrap all the Kisses.

Beat shortening and peanut butter in large bowl until well blended. Add 1/3 C white sugar and brown sugar; beat until fluffy. Add egg, milk ad vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

Shape dough into 1 inch balls. Roll in white sugar; place on ungreased cookie sheet

Bake 8 to 10 min or until lightly browned. Immediately press a Kiss into the center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. Makes about 4 dozen  cookies.

Roast Sticky Chicken - Rotisserie Style

4 t salt
2 t paprika
1 t onion powder
1 t dried thyme
1 t white pepper
1/2 t cayenne pepper
1/2 t black pepper
1/2 t garlic powder
2 onions, quartered
2 (4 pound) whole chickens

1. In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.
2. Preheat oven to 250 degrees F (120 degrees C).
3. Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chickens stand for 10 minutes before carving.