Caramel Stuffed Apple Cider Cookies

My goodness. I saw these cookies on Pinterest and had to make them immediately. They were absolutely incredible. Talk about the warmth of winter in a cookie. I'm telling you, this creation is unlike anything you have ever eaten. You must eat most of them fresh out of the oven because he gooey caramel can't be beat. They're still good later but just a bit tough because the caramel has hardened.

Ingredients:
1 cup softened butter
1 cup granulated sugar
1/2 tsp. salt
1 box (7.4 oz) Alpine Spiced Apple Cider Instant Original Drink Mix-not sugar free- all 10 packets
2 eggs
1 tsp. vanilla extract
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. ground cinnamon
3 cups all purpose flour
1 14 oz. bag Kraft Caramels

Directions:
1. In a small bowl whisk together flour, baking soda, baking powder and cinnamon.
2. With your mixer cream together butter, sugar, salt and all 10 packets of apple cider powder until light and fluffy.
3. Beat in eggs one at a time. Add vanilla and mix well.
4. Gradually add flour mixture to butter/egg mixture. Mix until just combined.
5. Refrigerate for about an hour.
6. While waiting, preheat oven to 350 degrees and line cookie sheets with parchment paper.
7. When you are ready to bake, unwrap your caramels.
8. Scoop out tablespoon-sized cookie dough balls. Flatten the dough slightly in the palm of your hand. Press the unwrapped caramel into the center of your dough and seal the dough around it, covering it completely. Place on parchment covered cookie sheets 2 inches apart.
9. Bake 12-14 minutes or until very lightly browned around the edges. Once the cookies are done, slide the parchment off the baking sheet right out onto the counter. Allow cookies to partially cool on the parchment. When cookies are cool enough to be firm but still slightly warm carefully twist off (or slide with spatula) of the parchment paper and allow to finish cooling upside down (on parchment paper or rack).
10. Store uneaten cookies in airtight container (if there are any left!).

Source: Scrambled Henfruit

Lentil soup

Looking for a nice, hearty soup that fills you up without making you feel like you gained 10 pounds? Look no further because this soup is so satisfying. Serve it with a thick bread and you'll feel warm and fuzzy from your head to your toes.

Ingredients:
2 Tbsp. olive oil
1 onion, chopped
4 carrots, diced
3 celery stalks, diced
1 tsp. minced garlic
2 tsp. oregano
2 tsp. basil
2 bay leaves
Salt and pepper to taste
1 can diced tomatoes
2 cups of dry lentils
8 cups of broth (I use vegetable)

Directions:
1. Sauté vegetables in oil until translucent.
2. Add spices and cook for 2 more minutes.
3. Add lentils, tomatoes and broth. Cook until lentils are tender- about 1 hour.

Blackberry Cobbler

Ingredients:
1/2 cup white sugar
2 Tbsp. cornstarch
6 cups fresh blackberries
1/4 cup melted butter

2 1/2 cups all purpose flour
1 1/2 cups white sugar
1 Tbsp. baking powder
1 tsp. salt
2 cups milk
1 Tbsp. vanilla extract
1/4 cup melted butter

Directions:
1. Preheat oven to 350 degrees. Lightly grease 9x13 baking dish. Whisk 1/2 cup sugar with cornstarch in small bowl; set aside.
2. Place the blackberries in a mixing bowl and drizzle with 1/4 cup melted butter. Sprinkle with the cornstarch mixture and toss to evenly coat. Spread the berries into the prepared baking dish. In a separate bowl whisk together the flour, sugar, baking powder and salt until evenly blended. Stir in the milk, vanilla extract, and butter until combined but slightly lumpy. Pour batter over the berries.
3. Bake until the berries are tender and the batter is golden brown; about 1 hour.

Source: AllRecipes.com