Pickled Red Beet Eggs

I love these eggs!!!  My mom makes them every Easter and that's pretty much the only time I have them. Every once in awhile I see them on top of a salad at a few local restaurants. The Hawks Club has them on their menu as a side dish but the problem there is you have to choose the eggs or the beets ...they don't come together (strange right?  Like separating a married couple). I decided this week that I would try making my own. WOW!  They turned out so good!!  My husband and daughter won't even try them. They don't know what they're missing.  I guess you either love them or hate them. I thought I would blog the recipe because most people who grew up in PA will enjoy them and they're super easy to make. Enjoy!!

12 eggs, hard boiled* and peeled
2 cans (15 oz size) sliced red beets
3/4 cup apple cider vinegar
1/4 cup plus 2 tablespoons sugar
1/2 tsp salt

Place eggs in a large container or bowl.  In a medium saucepan combine beets, beet juice, vinegar, sugar and salt.  Bring to a boil and then let simmer for 5 minutes. Pour over eggs. Allow to cool, top with a lid. Refrigerate for at least 3 days before serving.

*to make perfect hard boiled eggs ...place eggs in a pot and add water until they are just covered.  Bring to a rapid boil. Top with a lid, turn off the heat and time for 15 minutes.  Drain and rinse with cold water. Peel immediately. Note: eggs that have been in your refrigerator for a week or more will peel much easier vs fresh eggs.

 

Thai Peanut Noodle Salad

This recipe has a ton of flavor from the red curry paste.  I added 2 extra teaspoons of the paste as well as a few teaspoons of siracha to spice things up.  Make sure you purchase THAI curry (do not use Indian curry paste!).  This pasta is suggested to be served cold.  I skipped the step of running cold water over my pasta and returned the pasta & sauce to the pan with the chicken and tossed everything together and served it hot.  Either way, it is delicious!!  

INGREDIENTS (makes 4 servings)
8 oz uncooked angel hair pasta
1/2 cup creamy peanut butter
3 tbsp rice vinegar
2 tbsp soy sauce
2 tbsp water
4 tsp Thai red curry paste
1 medium red bell pepper
3 green onions
1 cup dry-roasted salted peanuts
1 cup fresh cilantro
8 chicken tenders (1 lb chicken, sliced chicken breasts can be substituted

DIRECTIONS
1.  Cook pasta according to package directions.  Drain and rinse with cold water.

2.  Meanwhile, for sauce, combine peanut butter, vinegar, soy sauce, water and curry paste; whisk well.  Set aside 1/4 cup of the sauce in a separate bowl.

3.  For salad, coarsely chop the bell pepper.

4.  Thinly slice the green onions.  Set aside 2 tbsp green onions for garnish.

5.  Add bell pepper, green onions and sauce to the pasta; mix well.

6.  Heat pan over medium heat for 5 minutes.  Finely chop peanuts & cilantro.  Place peanuts & cilantro in a coating tray and mix well.

7.  Spray pan with canola oil.  Add chicken to pan and cook 3-5 minutes or until internal temperature reaches 165'F, turning once.

8.  Remove chicken from pan and add to reserved sauce; toss to coat.  Press chicken into peanut mixture.  Serve chicken with salad; garnish with reserved green onions.

From Pampered Chef 29 Minutes to Dinner, Volume 3

Bailey's Cookies & Cream Parfaits

You may have seen this recipe floating around Facebook.  When it came across the screen on my phone I just had to try it!  And yes, it is as good as it looks & sounds. Recipe says it makes 3 parfaits ... I made 6 small in tiny juice glasses.

INGREDIENTS
15 oreo cookies, crushed
4 oz semi-sweet chocolate, coarsely chopped (I used 1/2 cup mini chocolate chips)
1/2 cup milk
2 cups heavy whipping cream
1/3 cup Bailey's, chilled
1/4 cup powdered sugar

DIRECTIONS
1.  Place the chocolate in a bowl. Steam milk in the microwave for about a minute on high and then pour over the chocolate.  Stir until chocolate is dissolved and then let sit until room temperature.  

2.  Using a stand mixer, add heavy cream, Bailey's and powered sugar to bowl.  Beat on high 5-7 or until stiff peaks begin to form.

3.  Divide cream mixture in half.  The first half of the whipped cream will be left alone and is ready to use in the parfait.  The second half will be mixed with the chocolate.  When ready, slowly add the chocolate mixture over this half of the whipped cream, gently (yet thoroughly) folding them together until completely mixed.

4.  To assemble the parfaits;  Using a pastry bag (or just a spoon), add layers of the cream and crushed cookies.  I layered chocolate, then cream, then cookies and repeated finally topping with a few extra cookie crumbs.

5.  Parfaits can be served immediately or If you would like the chocolate layer to be firmer, chill parfaits for 2-3 hours before serving.



Recipe from http://homemadehooplah.com/recipes/baileys-cookies-cream-parfaits/

Jamaican Coconut Shrimp

All I can say about this recipe is WOW!  I have never had coconut shrimp better than this. The jerk seasoning underneath the coconut gives a spicy flavor and the rice it is served over is just so flavorful and good.  We loved this at our house and will be making it again soon.

INGREDIENTS (Serves 4)

1 cup converted long grain rice

3/4 tsp salt

1/2 tsp ground black pepper

16 extra large shrimp (I increased this and used 6 Gulf shrimp per person)

2 tbsp Jamaican Jerk Rub

2 tbsp cornstarch

2 egg whites

1 1/2 cups sweetened flaked coconut

1/4 cup canola oil

1/2 cup fresh cilantro, divided

1/2 small red bell pepper

1 can (8 oz) pineapple tidbits, drained

DIRECTIONS

1.  For the pineapple rice, combine rice, 2 cups water, salt & pepper and cook according to the rice package instructions.  

2.  Meanwhile, cut each shrimp down the back, from neck to tail, almost all the way through.  Ease open with fingers.

3.  Combine shrimp and rub in large bowl; mix well to coat.

4.  Add cornstarch to the bowl; mix well.  Beat egg whites until frothy and add to bowl; mix until throughly combined.

5.  Place coconut into coating tray.  Press and lightly flatten shrimp into the coconut, coating evenly.

6.  Heat oil in skillet over medium heat 1-3 minutes or until shimmering.

7.  Add shrimp to skillet.  Cook 2-3 minutes per side or until golden brown.

8.  Meanwhile chop the cilantro; set aside 1 tbsp for garnish.  Chop the bell pepper.

9.  Add remaining cilantro, bell pepper and pineapple to rice; mix well (I added a little extra pineapple as well as some of the juice). Serve shrimp over pineapple rice and garish with reserved cilantro.

Recipe from Pampered Chef 29 Minutes to Dinner, Volume 3

Swedish-Style Turkey Meatballs

You don't have to travel to a Swedish furniture store for meatballs...you can make them in your own kitchen!  Makes 20-24 meatballs. I served mine over egg noodles.

INGREDIENTS
1 medium onion, chopped finely
2 slices day-old french bread (1/2 cup fresh bread crumbs)
1 lb ground turkey (my package had 1.2 lbs and that worked fine)
1 egg, slightly beaten
1/2 teaspoon allspice (if you dont have allspice, this is a combination of cinnamon, cloves and nutmeg)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons vegetable oil
3 tablespoons all-purpose flour
2 tablespoons butter
1 can beef broth (14 oz)
1/4 cup heavy whipping cream

DIRECTIONS
1) Finely chop onion* and bread.  Combine onion, bread, crumbs, turkey, egg, allspice, salt and pepper in a large mixing bowl.  Mix gently but thoroughly.  Using a rounded scoop, form turkey mixture into meatballs about 1 1/2" round.  Heat oil in a 12" skillet over medium heat for 1-3 minutes.  Place meatballs in skillet; cook 6-8 minutes or until browned, turning once. Remove from skillet and set aside.

2) Add flour and butter to skillet, whisking to form a smooth paste.  Slowly add broth and cream, stirring constantly; cook 1-2 minutes or until sauce comes to a simmer.  Return meatballs to skillet; cook covered 4-5 minutes or until meatballs are no longer pink in the centers.

*I think the next time I make these I will saute my onions a little first.  I found that they did not cook completely  through.

Recipe from Pampered Chef 29 Minutes to Dinner, Volume 2

Saltine Toffee

I keep seeing recipes for this pop up all over my Facebook newsfeed.  I have been wanting to try this for a long time and just never got around to it.  I finally had time last night and WOW so glad I made it because its DELICIOUS!!!  and soooooo very, very EASY!!  You should definitely add this to your Christmas cookie list this year!  Hope you enjoy it!

INGREDIENTS
30-40 Saltine Crackers (depends on the size of your pan)
1 cup salted butter
1 cup light brown sugar
2 cups semi-sweet chocolate chips
makes 18-24 servings

DIRECTIONS
1.)  Preheat oven to 350'F.  Line a cookie sheet (one with sides) or a 9 x 13 pan with parchment paper.

2.) Arrange the saltine crackers in a single layer on the bottom of the pan. Break the crackers in half if necessary to fill in around the edges.

3.)  Place butter and brown sugar in a small sauce pan. Cook over medium heat stirring until the butter melts and all the brown sugar dissolves.  Bring to a boil and allow to boil softly for 3 minutes.  Remove from heat and immediately spread evenly over the saltine crackers.

4.)  Bake for 8-10 minutes, or until bubbling. Remove from oven and immediately sprinkle with chocolate chips.  Allow the chocolate chips to soften for a minute or two and then spread the chocolate evenly over the top.

5.) Optional:  Sprinkle with coarse salt (or chopped nuts or sprinkles).

6.)  Cool at room temperature for 15-30 minutes and then cool in the refrigerator for an hour or until the chocolate is set (I put mine the freezer for 15 minutes to speed up the process).

7.)  Break into pieces and store in an airtight container at room temperature for up to 2 weeks.

Recipe adapted from Brown Eyed Baker (she has some great photos of each step of this recipe on her website)

Peanut Butter Chip Cookies

There's a ton of recipes online for chocolate cookies with peanut butter chips and peanut butter cookies with peanut butter chips but what about a vanilla cookie with peanut butter chips??  Have you ever visited Chocolate World?  They have a bakery there that sells lots of delicious desserts and one of the items is the vanilla cookie with peanut butter chips and it is by far my favorite!  So, my mission today was to recreate my favorite Chocolate World cookie.  It is not exactly the same but I got pretty darn close!! They're delicious!  My daughter loves them so I say it was a success.  Enjoy!

INGREDIENTS:

2 cups plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks butter or margarine, room temp
1 cup packed light or dark brown sugar
1/2 cup granulated sugar
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract
1 package peanut butter chips

DIRECTIONS:

1.  Whisk the flour, baking soda, and salt together in a medium bowl; set aside.

2. Using an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at low speed just until combined. Stir in the chips.  Refrigerate 1 hour.  

3. Heat the oven to 325 degrees. Line 2 large baking sheets with parchment paper.

4. Using a cookie scoop or tablespoon, drop onto cookie sheets about 2 inches apart.

5. Bake until the cookies are light golden grown and the outer edges start to harden yet the centers are still soft and puffy, 15 to 18 minutes (I took mine out at 16 minutes) rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the sheets. Remove the cooled cookies from the baking sheets with a metal spatula.

Makes about 30 cookies.   

Recipe adapted from Brown Eyed Baker Thick and Chewy Chocolate Chip Cookies

Philly Cheese Steak Ring

This recipe is great for football season. This was in one of the very first Pampered Chef cookbooks...an oldie but goodie that I made a few changes to make it even better.  It is super easy to make and a crowd pleaser.  who doesn't love a good cheese steak?! This recipe serves 8 but can easily be divided for a smaller serving for 4.

photo from Pampered Chef since I forgot to snap a pic

INGREDIENTS
1 cup bell pepper, chopped (I prefer red, yellow or orange but you can use green if you like the flavor)
3/4 cup onion, chopped
1 tablespoon vegetable oil
1 garlic clove, pressed
1 tsp Italian seasoning, divided
16 ounces thinly sliced deli roast beef
8 ounces thinly sliced American cheese
4 ounces mozarella cheese, shredded
2 packages (10 oz each) refrigerated pizza dough
1 egg white, lightly beaten
1 tablespoon water
1/2 cup pizza sauce

DIRECTIONS
Preheat oven to 400'.  Heat oil in a frying pan over medium heat until hot.  Saute the peppers, garlic and onions until soft, mix in 1/2 tsp of the Italian seasoning.  Remove pan from heat.  Unroll both pizza crusts onto lightly floured surface.  Roll out to form two 12" x 9" rectangles; cover with the beef , cheese and vegetable mixture to within 1/2 inch of edges of dough.  Starting at the longest side of the first rectangle, roll up dough, jelly roll fashion; press seam together to seal. Repeat with remaining crust.  Place rolls seam side down on a 15" round baking stone (or large cookie sheet).  Join ends of rolls together to form 1 large ring; press ends together to seal.  In a small bowl, combine egg white and water; brush onto dough using a pastry brush.  Sprinkle with remaining 1/2 teaspoon of Italian seasoning.  Bake for 25 minutes or until golden brown.  Let stand for 10 minutes before slicing.  Serve with warm pizza sauce for dipping.

Recipe adapted from Pampered Chef Stoneware Sensations "Philly Beef-Stuffed Sandwich"

White Chicken Chili

I haven't blogged any recipes for a long time and the only excuse I have is that I haven't made anything new that I haven't already shared with you.  I made a batch of this chili last weekend to share with some friends while we watched football. I thought this was already on my blog???... but looks like I never posted it. Its a good one!  Hope you enjoy it!

Fall is a great time of year for chili.  This recipe makes a big pot of chili and is a crowd pleaser.  I usually divide mine into containers and freeze it so we have it ready to go thoughout the winter.

INGREDIENTS
1 chicken or about 4 cups cooked & chopped  (I use a rotisserie chicken from Sams Club to save time)
3 garlic cloves, pressed
1 cup onion, chopped
1 yellow or red bell pepper, chopped
1/3 cup fresh or jarred jalapenos, chopped
2 large cans great northern beans (40 oz each), drained & rinsed
1 can white corn, drained (optional)
2 teaspoons vegetable oil
4 cans (14.5 oz each) chicken broth
2 tablespoons southwest seasoning mix (or taco seasoning)
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 cup lime juice
1 tablespoon corn starch
1 tablespoon cold water
1/4 cup fresh cilantro, chopped

DIRECTIONS
1.  Heat oil in a large stock pot.  Add onions, jalapenos, pepper and garlic.  Cook about 5 minutes until the onion is tender.

2.  Measure 2 cups of the beans and mash with a fork in a bowl, set aside.

3.  Add chicken, mashed beans, remaining beans, broth, corn, seasonings and lime juice to the pot.  Bring to a boil; reduce heat and simmer 25 minutes.

4.  Combine cornstarch and water, stirring until smooth.  Add to chili and continue cooking 5 minutes.

5.  Stir in cilantro just before serving.  Garnish with shredded cheese, sour cream, jalapenos and tortilla strips.

Makes about 18 cups

Recipe adapted from Pampered Chef "Main Dishes" White Lightning Chicken Chili

Flatbread Pizza

The majority of Fridays over this summer we have been having "Flatbread Friday" at our house.  Sometimes by the end of the week I don't always feel like preparing a big meal so I have been making these quick and easy flatbread pizzas. I haven't blogged them yet because I don't really have an exact ingredient list but after giving it some more thought that's actually the fun part about these little pizzas...you can use leftovers and top them with pretty much anything to create your own version your family will like. I have listed below just a few we have made over the summer...get creative, the possibilities are endless!  I usually make two pizzas and its enough for my husband and I to share. Keep in mind my ingredient measurements are estimates.

I buy my flatbreads at Aldi (6 in a pack for $2) but I'm sure they can be found at your favorite grocery store.  Look in the bread or deli section.

DIRECTIONS
Preheat your oven to 400'F (or toaster oven or grill). Place flatbread on a baking stone or cookie sheet, top flatbread with your favorite ingredients (take it easy, the crust is super thin so you don't want to pile on too much).  Bake for 5-6 min keeping a close eye on them because they bake fast.   Slice into 6 pieces and serve. 1 flatbread serves one person.  Could be used as an appetizer as well.

Caprese
Tomato, chopped or sliced (about 1/3 cup)
Fresh basil leaves, chopped (3-4 leaves)
Fresh mozarella, chopped into small pieces (1 slice of a mozarella ball)
Regular mozarella, shredded (about 2 tbs)
olive oil (about 1/2 tsp)
garlic, crushed (1/2 clove)
balsamic glaze (Giant Simply Enjoy brand is a good one)

spread the olive oil and garlic on the flatbread, top with tomatoes, cheese and basil.  bake.  drizzle with balsamic glaze after removing from the oven.


Steak & Blue Cheese
leftover steak or roast beef luncheon meat (sliced finely, about 1/4 cup)
blue cheese salad dressing (1/2 - 1 tsp)
balsamic glaze
sauteed onion slices (about 1/4 cup)
blue cheese crumbles (1-2 tbs)
mozarella, shredded (about 2 tbs)

spread blue cheese dressing and a small amount of the balsamic glaze on the flatbread, top with onions, steak & cheeses.  bake.  drizzle with additional balsamic glaze after removing from the oven.


Turkey Bacon Ranch
turkey luncheon meat (about 3 slices)
1-2 slices cooked bacon, crumbled
ranch salad dressing (about 1 tsp)
cheddar cheese, shredded (about 2-3 tbs)
chipotle seasoning
chopped tomatoes (1 tbs, optional)

spread ranch dressing on flatbread, sprinkle with a small amount of chipotle seasoning (Webber Grill Mates brand makes a good one), top with turkey, bacon, cheese and tomatoes. bake.


Grilled Chicken BBQ
grilled chicken breast, chopped (about 1/4 cup)
BBQ sauce (about 1 tbs)
sauteed onions (about 2 tbs)
sauteed yellow or red pepper (about 2 tbs)
cheddar and/or mozzarella, shredded (about 2-3 tbs)

spread bbq sauce on flatbread, top with peppers & onions, chicken and cheese.  bake.


Traditional Pizza
pizza sauce (about 2 tbs)
mozarella cheese, shredded (2-3 tablespoons)
additional toppings optional such as pepperoni, mushroom slices, pepper slices, etc.

spread pizza sauce on flatbread, top with cheese and any optional toppings. bake.


Jalapeno Sausage
1 link Jalapeno turkey sausage, sliced thinly
sauteed onions (about 2 tbs)
sauteed yellow or red pepper (about 2 tbs)
pepperjack cheese, shredded (2-3 tbs)

top flatbread with sausage, onions, peppers & cheese.  bake.


Buffalo Chicken
leftover buffalo chicken dip (about 1/4 cup)

spread on flatbread. bake.

Chicken Corn Soup

I can't make it through summer without making a big pot of chicken corn soup.  This is something I remember having every summer since I was a little girl.  My Grandpa Tatem would make chicken corn soup and bring it to the Manfred family reunion to share.  My mom made it countless times.  There's a comfort factor involved when you eat something that brings happy memories along with it ...its the type of food that doesn't just fill your tummy but your soul as well.

I use a rostisserie chicken from Sam's and low sodium boxed broth to save time but if you want to cook a fresh chicken and make your own chicken broth then go for it!  This recipe makes enough soup to stock your freezer so you can enjoy this in the winter too.

INGREDIENTS
4 cups cooked chicken meat, chopped or shredded
1 tbs vegetable oil
7 celery stalks, chopped (2 cups)
4 carrots, peeled & chopped (1 1/2 cups)
1 small onion, chopped
12 cups chicken broth
6 cups corn (yellow or white fresh off the cob, canned or frozen no salt added)
3 hard boiled eggs, peeled and chopped (optional)
salt & pepper
Rivels, optional (mix 1 egg, 3 tbs flour & dash of salt)

makes 20 servings

DIRECTIONS
In a large stock pot (8 quart) saute the onions, celery and carrots in oil until the celery is tender.  Add the chicken, broth, corn, eggs, salt & pepper.  Bring to a boil.  Meanwhile make rivels... in a small bowl mix together 1 egg, 3 tablespoons flour and a dash of salt.  Drop mixture by spoonfuls into the boiling soup. Let simmer 15 minutes.

Tomato and Blue Cheese Crostini

Its tomato season time!  mmm, I could eat tomatoes with every meal of the day when they are home grown.  This is a great summer appetizer that's super easy to make and if you like tomatoes as much as me you will love these.

INGREDIENTS
french baguette
tomatoes (sliced or chopped)
blue cheese salad dressing
basil leaves
salt & pepper

DIRECTIONS
I purposesly did not put ingredient measurements because you can make as little or as much as you want.  I suggest 2-3 slices of baguette per person.  Slice the baguette in about 1/2" slices, toast at 400' in toaster oven or conventional oven for 3-5 minutes until just slighly toasted (not yet brown).  Remove from oven and top each slice with 1/4 - 1/2 teaspoon blue cheese salad dressing, then with tomato slice, then chopped basil leaves and a tiny bit of salt & pepper.  Bake an additional 3-5 minutes.  Enjoy while warm!

Margarita Cupcakes

I saw these online almost a year ago.  I was hesitant to make them because I couldn't quite imagine how tequila would taste in a dessert???  I've made cupcakes with alcohol before ... Mojito Cupcakes and Irish Cupcakes but tequila just had me wondering because the flavor can be so strong.  These cupcakes seriously taste like margaritas.  So if you like margaritas you will like these cupcakes!  They were a crowd pleaser at the picnic we went to over the weekend.  Enjoy!

INGREDIENTS

For the Cupcakes

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, at room temperature

1 cup granulated sugar

2 eggs

Zest and juice of 1 1/2 limes

2 tablespoons tequila

1/4 teaspoon vanilla extract

1/2 cup buttermilk (I used 2% milk and it worked fine)

To Brush the Cupcakes

1 tablespoon tequila

1 tablespoon triple sec or orange liquor 

For the Tequila-Lime Frosting

1 cup unsalted butter, at room temperature

2 3/4 cups powdered sugar

1 tablespoon lime juice

2 tablespoons tequila

Pinch of coarse salt

DIRECTIONS

1.  Preheat over to 325'F.  Line a cupcake pan with liners.  (regular cupcake pan or mini ... recipe makes 12 standard cupcakes or 48 mini).  

2.  In a medium bowl, whisk together the flour, baking powder and salt and set aside.

3.  In an electric mixer on medium-high speed, beat butter & sugar until light and fluffy (about 5 minutes).  

4.  Reduce mixer speed and add the eggs one at a time, mixing thoroughly after each addition.  

5.  Scrape the sides of the bowl and add the lime zest, lime juice, tequila and vanilla.  Mix until combined.

6.  Reduce mixer speed to low and add the dry ingredients in 3 batches, alternating with the milk in 2 batches.  Mix only until just incorporated. 

7.  Divide batter evenly among the muffin cups.  If making standard size cupcakes bake for 25 minutes (mini cupcakes bake for 12 minutes) or until just slightly golden and a toothpick inserted comes out clean.

8.  Allow cupcakes to cool for 5-10 minutes.  Remove to cooling rack.  Brush tops with tequila/triple sec mixture.  Allow to cool completely before frosting.

9.  To make the frosting, whip the butter on medium-high speed in an electric mixer using the whisk attachment for 5 minutes.  Reduce speed to medium-low and gradually add the sugar, mixing and scraping the sides until it is all incorporated.  Add the lime juice, tequila and salt and mix on medium-high until light and fluffy.  If the frosting appears too soft you can add some additional sugar one spoonful at a time until you reach the desired consistency.  Frost cupcakes.  If you wish you can garnish with lime zest & a sprinkle of coarse salt. 

Recipe from Brown Eyed Baker

Peanut Butter Cup Crunch Brownies

My chocolate & peanut butter love continues with these amazing candy-bar-like brownies.  I made them this weekend to take along to a friend's picnic.  The base layer is a brownie, then topped with chopped peanuts, chopped peanut butter cups and finally the top layer is a crunchy peanut butter & chocolate layer of heaven.  The top tastes like a Nestle Crunch bar with peanut butter.  YUM!!!!

INGREDIENTS
Bottom Layer
Brownie Mix for 13 x 9 pan (plus all the ingredients listed on the box)

Middle Layer
3/4 cup salted peanuts, chopped
8 full size Reeses Peanut Butter cups, chopped (or Fun Size Snicker Bars work too)

Top Layer
1 1/2 cups creamy peanut butter
1 1/2 cups chocolate chips (milk chocolate or semi-sweet)
1 tablespoon butter
1 1/2 cups Rice Krispies cereal

DIRECTIONS

1.  Mix and bake the brownies according to the box directions, however, bake for 5 minutes less than the recipe states. I recommend lining the pan with parchment paper for easy removal.

2.  Remove brownies from the oven and sprinkle with the chopped salted peanuts and chopped peanut butter cups.  Return to the oven and bake an additional 5 minutes.

3.  While the brownies are finishing in the oven, melt the peanut butter, chocolate chips and butter in a medium saucepan over low heat.  Stir in the cereal until evenly coated.  Remove brownies from the oven and pour the chocolate/peanut butter mixture over the top.  Spread to cover evenly.  Allow to cool and then refrigerate for at least 2 hours before slicing.  Cover tightly and store in the refrigerator.  Makes 24 brownies or more depending on how small you slice them.  I sliced mine small because they're rich like a candy bar and got about 36 brownies out of the recipe.

Enjoy!

Recipe from Sally's Baking Addiction

Grilled Citrus Shrimp

I LOVE shrimp!  This recipe is a great way to make shrimp in the summertime.  Marinating the shrimp in the citrus juice gives them a great flavor and the spice from the cayenne gives just enough heat without being overly spicy.  Serve with grilled vegetables and a cold glass of white wine.

INGREDIENTS
16 ounces uncooked shell-on medium to large shrimp (wild caught are worth the extra money vs farm raised)
2 lemons
2 limes
1/2 cup orange marmalade
1 tablespoon vegetable oil
1 large garlic clove, pressed
1 tablespoon snipped fresh parsley (or 1/2 tablespoon dried parsley)
1/4 teaspoon ground red pepper/cayenne

DIRECTIONS

1.  Peel and devein shrimp, leaving tails on.
2.  Using a juicer, juice lemons to measure 1/4 cup juice.  Juice limes to measure 1/4 cup juice.  Pour juices into a small bowl.  Add orange marmalade, oil, garlic and red pepper.  Mix until well blended.
3.  Place shrimp in the citrus marinade and press down so they are completely covered by the citrus juices.  Marinate in the refrigerator for 45 minutes to 1 hour.  Do NOT marinate longer than 1 hour or your shrimp will start to cook in the citrus juice (aka ceviche).
4.  Prepare grill for cooking over medium heat.  Place shrimp on skewers and place on grill for 5-6 minutes, turning once.  Brush with extra marinade while cooking.

Recipe adapted from Pampered Chef "Casual Cooking" Citrus Shrimp Skewers

Grandma Tatem's Peanut Butter Fudge

"Tatem" is my daughter's middle name which came from my mom's maiden name. My Grandma Tatem, quite possibly the kindest woman ever, had EIGHT children.  Can you imagine??  Sometimes I need a glass of wine at the end of the day and I only have ONE child ... I really can't imagine eight children!!  Needless to say I have A LOT of cousins & relatives on my mom's side of the family and this recipe post happened to be requested by one of my cousins.  I hope I do it justice!

I've had this recipe since March and I FINALLY made it yesterday.  The ingredient list concerned me a little with the amounts ... 2 lbs of sugar, 1 lb of butter ... it just sounded like it was going to make a TON of peanut butter fudge!  Then I got to thinking that perhaps this recipe was doubled??  I mean with such a large family to share with I would imagine all of Grandma Tatem's recipes were doubled or even tripled.  So, I'm going to list the original recipe but you could always choose to make half of it or even a quarter of it (1/4 of it was perfect for my family of 3).

This is a super simple method to make fudge ... no candy thermometer necessary, no stove, no microwave.  Just mix it and refrigerate.  If you're a peanut butter lover like I am you will LOVE it!  Its creamy & delicious!!!

INGREDIENTS
2 lbs powdered sugar
1 lb butter or margarine
2 cups peanut butter
1/2 tsp vanilla (I recommend increasing this to 1 tsp)
1/2 cup cocoa powder (8 tablespoons)

DIRECTIONS
Blend all the ingredients using a mixer or by hand.  Press into a 9 x 13 pan and refrigerate for at least an hour before slicing.  Store in an airtight container (I kept mine refrigerated to remain firm).  If making half the recipe use a 8 x 8 pan.  I recommend lining the pan with wax paper for easy removal.

My small batch version (because there is NO WAY this girl is having 8 kids)...
2 cups powdered sugar
1 stick butter or margarine, softened
1/2 cup peanut butter
1/4 tsp vanilla
2 tablespoons cocoa

I used a 6 x 6 tupperware container and it worked perfectly.

here's me with my Grandma Tatem.
I bet she would have loved my sweet Caroline Tatem!

No Bake Chocolate Peanut Butter Oat Cookies

I'm a complete failure today at low carb.  I saw these cookies posted on Facebook a few weeks ago.  I wanted to make them the second I saw the recipe (I have a weak spot for chocolate & peanut butter) but I have been trying to be "good" and eat healthy, low calorie, low carb foods to get ready for summer.  My daughter had a playdate today and of course I used that as an excuse to finally try this cookie recipe.  They taste like little clusters of peanut butter fudge goodness and I can't stop eating them!  This is a perfect cookie recipe for the summer because you don't even have to turn on your oven ...that's right, no baking required!

INGREDIENTS
1/2 cup butter or margarine
2 cups granulated sugar
1/2 cup milk
4 tablespoons unsweetened cocoa powder
pinch of salt
1/2 cup creamy peanut butter
2 teaspoons vanilla extract
3 cups quick cooking oats

Add the first five ingredients to a 4 quart sauce pan.  Bring to a rapid boil.  Let boil for one minute.  Remove from heat.  Stir in peanut butter, vanilla and oats.  Drop by spoonful onto a wax paper or parchment paper lined cookie sheet.  (I sprinkled a little sea salt on mine)  Allow to cool for 30 minutes.  Store in an airtight container.  Makes 36-48 cookies depending on what size you make them (1-2 tablespoons per cookie).  I made half a batch and used a 1 tablespoon sized scoop and it made 24 cookies. Also, I didn't have quick cooking oats and substituted old fashioned oats and they worked fine.

Recipe from http://www.browneyedbaker.com

Cinco de Mayo

Happy Cinco de Mayo!  Are you celebrating tonight with some yummy Mexican food and margaritas??  I'm making Salsa Chicken for dinner.  I thought I would re-share this recipe and a few others with Mexican flavors.  Enjoy!

Salsa Chicken
Tamale Corn Cakes with Rajas Topping
Blackened Fish Tacos
Empanadas
Black Bean Soup
Jalapeno Poppers
Salsa
Shrimp Ceviche Cups

Ham & Cheese Omelet Roll

If you're planning a brunch or have a large family this is an impressive breakfast dish that's easy to make, tastes delicious and serves 8 people. I made this on Sunday along with some blueberry oat muffins while hosting a brunch.  Everyone really liked it!

INGREDIENTS
4 ounces cream cheese, softened
3/4 cup milk
2 tablespoons flour
1/4 teaspoon salt
12 eggs
8 ounces ham, finely chopped (about 1 1/2 cups)
6 ounces cheddar or Swiss cheese, shredded (1 1/2 cups)...I mixed 1/2 cheddar/ 1/2 Swiss)
1/4 cup green onions with tops, thinly sliced
2 tablespoons Dijon mustard

DIRECTIONS

1.  Preheat oven to 375'.  In a small bowl, combine cream cheese and milk; whisk until smooth.  Add flour and salt; whisk to combine.

2.  In a large mixing bowl, gently whisk eggs until blended.  Add cream cheese mixture; mix well.

3.  Line a large bar pan (or 4 sided cookie tray) with parchment paper.  Pour egg mixture into pan.  Bake 30-33 minutes or until omelet is puffy and golden.

4.  Meanwhile, finely chop ham, shred cheese and slice onions.

5.  Remove omelet from oven; immediately spread with Dijon mustard. Spinkle with half the cheese; top with ham and onions.  Sprinkle with remaining cheese.  Starting at one short side, roll up jelly-roll fashion, removing parchment paper as you roll.  Garnish top with additional shredded cheese and onions, if desired.  Let stand for 5 minutes to allow cheese to melt.  Slice and serve.  Makes 8 servings.  Leftovers can be refrigerated and reheated in the microwave (about 90 seconds per slice).

Recipe from Pampered Chef "Main Dishes" cookbook

Blueberry Oat Muffins

I hosted a brunch at my house this past weekend. I made a Ham & Cheese Omelet Roll, hashbrowns, fruit salad and these muffins.  I've made these muffins before as full size muffins but I thought for a brunch that mini ones would be better so my guests would still have room for the egg dish.  My daughter liked them so much she didn't even try anything else I made.  The recipe makes 48 mini muffins so I had enough to send some home with my guests and still have a few leftover for our family. The oatmeal in this recipe gives the muffins a good texture and the orange zest gives a light citrus flavor.  Enjoy!

INGREDIENTS
1 1/2 cups flour
1 cup oatmeal (old fashioned or quick oats)
1 tablespoon baking powder
1/4 teaspoon salt
3/4 cup brown sugar
1 cup milk
1 egg
1/4 cup butter or margarine, melted
1 tablespoon orange or lemon zest
1 cup blueberries (I cut mine into pieces so they didn't take over the mini muffins ...if you make large muffins then keep whole)
1/4 cup sliced almonds, chopped

Preheat oven to 400'. Spray mini muffin pans with non-stick cooking spray or line with paper liners.  Combine flour, oats, brown sugar, baking powder in a large mixing bowl.  Stir in blueberries and zest.  Add milk, butter and egg; mix until dry ingredients are moistened.  Spoon batter into muffin cups.  Sprinkle with almonds.  Bake for 10 minutes.  Remove from pan and let cool on a cooling rack.  Sprinkle with powdered sugar (optional).  This makes 48 mini muffins or 12 large muffins.  If making large muffins make sure to increase the baking time to 18-20 minutes.

Recipe adapted from Pampered Chef "Stoneware Inpirations" cookbook