Homemade Peanut Butter Cups

I do not LOVE Reese's peanut butter cups like some, but I fell in LOVE with this homemade version for sure.  A friend of mine made these for me and I had to have the recipe.  She got the recipe from Martha Stewart, of course.  They were featured in her Everyday Food magazine.  Regardless you have to try them and give them to your chocolate/peanut butter lovers.  They will LOVE you forever.

4 oz white chocolate chopped
1/2 cup smooth peanut butter
12 ounces semisweet or bittersweet chocolate, chopped
2 TBSP unsalted roasted peanuts, chopped

Directions:

1.  Line two 12-cup mini muffin pans with paper liners; set aside.  In a microwave-safe bowl, combine white chocolate and peanut butter.  Microwave, until almost melted, 1 to 1 1/2 minutes, stirring halfway through.  Set aside to cool completely.

2.  Meanwhile, place semisweet chocolate in another microwave-safe bowl.  Microwave, stirring once or twice, until almost melted, 2 to 3 minutes.

3.  Dividing evenly, use a spoon to layer semisweet chocolate and peanut-butter mixture into liners, beginning and ending with chocolate; sprinkle with peanuts.  Place muffin pans in freezer until peanut butter cups are firm, about 15 minutes.  Bring to room temperature before serving.

4. To store, place in an airtight container and refrigerate up to 2 weeks.

*I used Guittard white and milk chocolate.  I liked how the milk tasted better than semisweet.  You can also make white chocolate/peanut butter/white chocolate layered ones and they are delicious as well.

* I did not put the peanuts on top.

* My sister used regular sized muffin tins and made extra large peanut butter cups.

Your Husband's Favorite Cinnamon Rolls

These are hands down my husband's favorite cinnamon rolls. We got the recipe from one of his childhood friend's mom and he never fails to remind me that without him, I wouldn't have this amazing recipe. They're really large, fluffy, and just plain good.

Your Husband's Favorite Cinnamon Rolls

14-15 c. flour

2/3 c. vegetable oil

2/3 c. honey

1 T salt

2/3 c. gluten

3 T saff instant yeast

Put 5 to 5 1/2 c. hot water in a mixer

Add 2/3 c. oil

Add 2/3 c. honey

Add 1 T salt

Run mixer for 30 seconds

Put 4 to 5 c. flour on top of water in mixer

Run machine until smooth, about a minute or so

Then add 2/3 c. gluten

Then add 3 T saff yeast

Mix til smooth

Then add 9 to 10 c. flour

Mix

Stop machine and add 1 more c. flour

Mix until combined

Oil the surface of counter with vegetable oil (NOT flour)

Cut dough in half

Roll each half into a rectangle

Butter each rectangle liberally with softened butter and sprinkle liberally with a mixture of cinnamon and sugar (2/3 sugar to 1/3 cinnamon ratio)

Roll up jelly roll style and cut into 12 rolls using dental floss

Place rolls on two jelly roll pans (with sides) and let rise for 20 minutes

Bake at 350 for approximately 25 to 30 minutes

Frost with your favorite butter cream recipe (I use the one below)

Recipe yields 24 large cinnamon rolls.

*gluten can be found at most grocery stores by the flour. I purchase my gluten and saff yeast at Bosch Kitchen Center.

Butter Cream Frosting

1/2 c. butter, softened

2 tsp vanilla

3 c. powdered sugar

milk to desired consistency

Cream softened butter. Add vanilla and mix until combined. Mix in powdered sugar and add milk until you've reached your desired consistency. 

German Chocolate Cake

German Chocolate Cake
(I got this recipe from my dear friend, Marissa, and am forever indebted to her seeing as it has become one of my husband's favorites.)


4 eggs
1/2 c. vegetable oil
1 box yellow cake mix (I prefer Duncan Hines, but any will do)
1 small box instant vanilla pudding
1/2 c. water
1 8oz carton sour cream
4 oz package german sweet chocolate
6 oz chocolate chips

Beat the eggs. Add oil and water and mix well. Add the yellow cake mix and vanilla pudding packet and stir until combined. Gently fold in carton of sour cream. Melt your german sweet chocolate, either in the microwave or using a double boiler. (I have a broken microwave and do not own a double boiler, so I simply boil a pot of water, place a glass bowl on top being careful that the bowl is large enough so that it doesn't touch the water, and melt my chocolate in the bowl.) Pour melted chocolate in with the rest of the ingredients and stir until mixed well. Fold in chocolate chips. Pour cake batter in greased bundt pan. Bake at 300 degrees for 55 minutes.

Frosting:

1 c. evaporated milk
1 c. sugar
3 egg yolks
1/2 c. butter
1 tsp. vanilla
1 1/3 coconut
1 c. pecans, chopped

Combine evaporated milk, sugar, egg yolks, butter, and vanilla in pan and cook aver medium heat stirring constantly until thick. Place coconut and pecans in a mixing bowl. Pour sauce from pan into mixing bowl and beat until combined. Let frosting cool and then pour over cake.

Pizza and Marinara Sauce

I found this recipe for homemade pizza from a New York girl at this site http://www.injennieskitchen.com/2010/01/pizza-for-project-365.html
I have not had better homemade pizza and credit it to Jennie and her expertise in New York pies. I don't know if it is the dough recipe, or the high cooking temperatures that makes this pizza so good. Or maybe it is the homemade pizza sauce. Trust me, it is so yummy! Notice how the cheese has started to brown on top. It even looks like a professional pizza. And don't mind the slice with green olives. I happen to be the only one that likes them and had to have them on my slice. Enjoy!

The Best Homemade Oreos

If I had to deem a cookie as being my husband's favorite, I'm almost positive it would be this one. I happen to be more than ok with this because they are really easy to make, and because they involve a hefty amount of cream cheese frosting. I could eat that stuff by the spoonful. 

The Best Homemade Oreos

Cookies:

1 package Devil's Food Cake Mix

1/2 c. shortening

2 eggs

Mix all ingredients together in a large bowl. Roll dough into small balls. (I roll mine out to slightly smaller than a golf ball.) Place balls on greased cookie sheet and bake at 350 degrees for 8-10 minutes. Let cookies sit on cookie sheet until set and then remove to cooling rack to finish cooling completely. Spoon cream cheese frosting between two cookies and sandwich together.

Frosting:

1/2 c. butter, softened

1, 8 oz. package of cream cheese, softened

3 1/2 c. powdered sugar

1 tsp vanilla

*Makes about 12 oreos, give or take a few depending on desired size.

Thai chicken peanut noodles

I found this great recipe at the following site. I frequent the sisters cafe site quite often and have found some yummy recipes there. It is such an easy and delicious go-to meal because I had almost everything on hand. I did not have a red pepper, so I opted for grated carrots instead and it was just as good. It is nice to have another option for a quick chicken and noodle dinner that everyone in the family will enjoy.



http://www.thesisterscafe.com/2008/05/thai-chicken-peanut-noodles-2

Black Bottom Banana Cream Pie

This pie is so good. So good that my brothers asked that I leave the leftovers for them after stuffing our bellies full on Thanksgiving day.

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Once again, I found this recipe on our cousins' blog. They've got some killer recipes over there--go check it out!

Black Bottom Banana Cream Pie

2 ready-made crusts, Oreo or Chocolate Graham*

1 small instant vanilla pudding mix

1 can sweetened condensed milk

1 c. cold water

3 c. whipping cream, divided

1 c. semi-sweet chocolate chips

1 tbsp. butter

2 tsp. vanilla, divided

1/3 c. powdered sugar

Chocolate curls

Bananas

Ganache: In a saucepan, heat 1 c. whipping cream with 1 tbsp. butter. Heat until it's hot but not boiling. Add 1 c. semi-sweet chips and 1 tsp. vanilla. Stir till smooth. Divide into two crusts and chill for 30 minutes.

Pudding mixture: Mix together pudding mix, water, and sweetened condensed milk until smooth. Put into fridge to set up (5-10 min). Whip 1 c. whipping cream until soft peaks form. Gently stir into pudding mixture.

Arrange thin slices of banana on the ganache and top with pudding mixture.

Beat remaining 1 c. whipped cream, 1/3 c. powdered sugar, and 1 tsp. vanilla until stiff. Spread on top and save some to spoon mounds around the edge. Top with chocolate curls and enjoy!

*For a homemade crust:

Place 30 oreos in a ziplock bag. Crush oreos, cream included, with a rolling pin until fine. Place 7 T softened butter in ziplock and combine. Empty oreo pieces into pie tin and press in tin until crust is formed.

Erin's Enchiladas

So right after I had my twins, my friend Erin brought over these yummy enchiladas and they quickly became one of my favorites. Now we know that there are many enchilada recipe variations out there, but being a girl from Texas I love an authentic enchilada recipe. This recipe proved to be just that. First, the recipe calls for corn tortillas and everyone knows that you are supposed to use corn tortillas when making an enchilada. Second, the sauce is homemade. None of this enchilada sauce from a can. Finally they taste amazing and you will just have to try them to be 100% convinced.

On a side note, when making these for my children I definitely cut back on the chili powder. Like I only use half of the allotted amount. They are still fabulous! If your kids can take the heat, then definitely leave it in!

On another side note, my family probably hates me for this but we have broccoli a lot. I know you are probably all thinking that broccoli and enchiladas do not go together, but in my family it does. Anything to get them to eat some greens.

Chicken Enchiladas

Sauce

2 Tbsp oil
2 Tbsp flour
2 Tbsp chili powder (I use 1 Tbsp when making it for my kids)
1 tsp cumin
1/4 tsp garlic powder
1 14 oz chicken broth
1 8 oz tomato sauce
1 tsp salt
Heat oil and stir in flour and chili powder. Cook for one minute. Add remaining ingredients, bring to a boil and let simmer for 10 minutes.

Chicken and Cheese mixture
2 chicken breast (cooked and shredded)
1/2 c cheddar cheese
1/2 c Monterrey jack cheese
1/4 c sour cream
1/4 c cilantro chopped
1/2 c sauce (made above)
1/2 c thinly sliced green onion
4 oz can diced green chilies

Combine and fill in the corn tortillas

I like to heat my corn tortillas on the stove for a few seconds each. This makes them pliable so the don't break when filling with chicken and cheese mixture. Make sure you spray your 9x13 pan with cooking spray or put a little sauce down in pan so your tortillas don't stick. After you have filled all of your tortillas, pour remaining sauce on top and sprinkle with cheese.

Bake at 350 for 15-20 min. Just until cheese melts and tortillas begin to crisp up a bit.

Creamy Potato Soup

Are you sick of all the soup recipes yet?

My husband dropped a subtle hint a few weeks back letting me know that it was soup season. I'm almost positive I had already started making soups at that point in time. However, sitting here now I realize that the soups I had been making were a bit more 'healthy' than the one seen below, and probably a bit too 'healthy' for his liking. I believe the soup below was the soup my husband was hinting at a few weeks ago. According to him this soup is not just good, it's really good. Like, don't even think about touching any leftovers because it already has his name written all over it, good.

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Creamy Potato Soup

(Recipe found here on our cousins' family cooking blog.)

2-3 c. diced or cubed potatoes

1 c. shredded carrots

1 c. chopped onion

½ c. chopped celery

12 oz chicken broth

Put vegetables and chicken broth in pan and add water just to cover vegetables. Bring to a boil and cook for 20-30 minutes until vegetables are soft. Make white sauce and add to cooked vegetables. Keep hot but do not boil.

For the white sauce:

¾ c. butter

¾ c. flour

1 quart half-n-half

2 tsp. salt

2 tsp. sugar

Melt butter and add flour, salt and sugar. Be careful not to burn as it browns quickly. Slowly stir in half-n-half and cook stirring constantly until thick. 

Thanksgiving Day Menu

I realize everyone probably already has their menu set for tomorrow, but if you're in a bind and looking for something good you're in luck. Our brothers are coming into town to celebrate Thanksgiving with us and I think we're all pretty excited about it.

Our menu plan is as follows:

The Best Cheeseball
Almond and Pomegranate Salad
Tara's Melt in Your Mouth Dinner Rolls
Turkey by mom (We let her do her thing--no recipe for this one.)
Mashed Potatoes and Gravy
Thanksgiving Stuffing
Sweet Potatoes Loaded with the Good Stuff (Marshmallows)
Roasted Carrots, by Pastor Ryan
Black Bottom Banana Cream Pie meets Banoffee Pie
Cherry Pie
Pumpkin Pie provided by Sister Kirkland (thank you Costco)
And a surprise chocolate pie I was just made aware of.

**Click on any highlighted item for the direct recipe. All other recipes will be posted shortly after Thanksgiving Day.


Happy Turkey Day to you!

Buttermilk Pancakes

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Buttermilk Pancakes

3 eggs

1/2 cube (1/4 c.) butter, melted

2 c. buttermilk

1/2 T baking soda

1/2 heaping tsp. salt

1/3 c. sugar

1 1/2-2 c. flour

Preheat griddle to 350 degrees.

Melt your butter and set aside to cool (to prevent from scrambling your eggs). In a mixing bowl beat the eggs and buttermilk. Mix in the melted butter. Slowly sift in dry ingredients and mix well.

Makes about 12 large pancakes.

**If you don't have buttermilk on hand, add one tablespoon distilled white vinegar to one cup milk and let sit until it begins to curdle at surface.

Momma Polly's "Butter Rice"

For lack of a better name and because that is what I called it growing up, "Butter Rice" will have to do. It is a very comforting and delicious side that I enjoyed as a kid and still enjoy today. And I kind of feel like I can splurge a little if I am having chicken and a vegetable with it. It is super simple, and I will be totally surprised if everyone in your house doesn't love it too. Even my picky eaters gobble it up.

Happy Monday!

1 Lipton Soup Mix

1/4 C butter

1 1/2 C rice

3 C water

Melt butter. Pour soup mix and rice in pan and toast for 2 to 3 min in the butter. Add water, bring to a boil, and let simmer for 20 minutes.

Tara's Melt in Your Mouth Dinner Rolls

Are you sick of all these soup recipes yet? I'm afraid I have at least one more to share, which happens to be my husband's favorite, but for now how about we post something to accompany your favorite soup.

Several of my recipes happen to be ones I've gotten from my sister, this one included. And this one is a keeper.

Tara's Rolls

2 1/2 c. warm water
2 T yeast
1/2 c. sugar
1/2 c. vegetable oil
2 eggs
2 tsp salt
1/2 c. dry milk
3 c. flour
And then
3-4 c. more flour

Combine first eight ingredients until smooth. Stir in 3-4 c. more flour. There should now be between 6 and 7 cups of flour in the dough. Let dough rise for 1 1/2 hours. After it has risen, punch the dough down. Divide the dough into two balls. Roll the first ball out onto your counter forming a circle of about 16 inches in diameter. Cut the circle into a pizza pie shape with 16 equal triangles. Roll triangles from the wide end to the point. Place the 16 individual rolls on a greased cookie sheet and let rise again for another 45 minutes. Repeat with the second ball of dough.

Bake rolls at 325 for 8-10 minutes.

Minestrone Soup

I have had several people ask me for this recipe lately. It is one that I make not only during the cold weather months, but all year round. I love the way it makes your house smell, that it is full of good vegetables, protein, and fiber, and that my kids will eat it. It is one of my very favorite soup recipes and I love how the fresh parmesan cheese on top makes all the other flavors blend together.

This soup is also great to freeze. My family typically only eats half a recipe. So I will take half of the soup out and freeze before I add the pasta. If you freeze the soup with the pasta it ends up soggy and my husband will not eat soggy pasta.

1 lb ground beef, browned
1/2 yellow onion chopped

2 stalks of celery chopped

1 green pepper diced

4 carrots sliced

1 quart of water

1 28 oz can diced tomatoes

2 8 oz can tomato sauce

1 can beef broth

15 oz can garbanzo beans

15 oz can kidney beans

1 Tbsp ground basil

1/2 tsp oregano

1 Tbsp parsley

3/4 tsp salt

1/2 tsp garlic salt

1/4 tsp pepper

1 1/4 C mostaccioli pasta (or whatever pasta you have on hand)

fresh parmesan cheese

Brown meat with onion, celery, and green pepper in a large soup pot. Add tomatoes water, carrots, tomato sauce, broth, and spices. Bring to a boil. Cover and simmer 20 minutes. Add drained and rinsed beans and pasta. Cook 15-20 minutes. Sprinkle with fresh parmesan cheese.

The Neiman Marcus Cookie

I typically don't stray away from my go-to chocolate chip cookie recipe. Why stray when you know what's good? But, after trying this cookie at work last week, I knew I had to bake up a batch myself so I could get my husband's approval as well. And he approved. Twice actually. That is the reason why there is a batch in my oven as I type this.

The Neiman Marcus Cookie
(Original recipe found here. I chose to omit the instant espresso coffee powder. Any other changes I made are in bold below.)


Ingredients:

1/2 cup (1 stick) butter, softened 1 cup light brown sugar 3 tablespoons granulated sugar 1 large egg 2 teaspoons vanilla extract 1-3/4 cups all purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup semi-sweet chocolate chips 1 cup milk chocolate chips Directions: 1. Preheat oven to 300 degrees. Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds) 2. Beat in the egg and the vanilla extract for another 30 seconds. 3. In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the chocolate chips. 4. Using a 1 ounce scoop or a 2 tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2 inch circle. Bake for 17-20 minutes depending on oven and how soft or crispy you like your cookies. Yield:   2 dozen cookies

Fresh Salsa

Got tomatoes? How about jalapenos? We planted a garden for the first time this year and let me tell you we have both. Subsequently, I have become pretty good at homemade salsa. So this one is for you, brother dear, and I am pretty sure I know which brother Whitney was referring to. Another non-baked item for you to try.

6 medium sized tomatoes
1/4 c cilantro
1-2 jalapenos
1/2 yellow onion
2 tsp sea salt (or 3 tsp table salt)
2 limes juiced

Place everything but tomatoes in a food processor or blender. I like to save the tomatoes for last, so I can control how chunky the salsa is. We like ours a little on the chunky side. Blend and then put the tomatoes in and blend those as well.

Enjoy with a big bag of tortilla chips in front of the TV watching NFL Sunday ticket. Or is this just my husband?

Chicken Tortilla Soup

My brother told me today that he loved this little food blog of ours. That he had been looking for our mom's chocolate chip cookie recipe everywhere and was so happy he had finally found it. I'm not sure if he was mocking me or not, but regardless, he has that recipe now and I'm pretty sure everyone should have it. He also put in a request for something other than a baked good recipe.

Here you go brother!

I found this recipe on this popular website. The direct link for this recipe is found here. However, I did make a couple minor changes seen in parenthesis.


Chicken Tortilla Soup

2 whole Boneless, Skinless Chicken Breasts 
1 Tablespoon Olive Oil 
1-1/2 teaspoon Cumin 
1 teaspoon Chili Powder 
1/2 teaspoon Garlic Powder 
1/2 teaspoon Salt 
1 Tablespoon Olive Oil 
1 cup Diced Onion (She used purple, I opted for white)
1/4 cup Diced Green Bell Pepper 
1/4 cup Red Bell Pepper 
3 cloves Garlic, Minced 
1 can (10 Oz. Can) Rotel Tomatoes And Green Chilies 
32 ounces, fluid Low Sodium Chicken Stock 
3 Tablespoons Tomato Paste 
4 cups Hot Water 
1 can (15 Oz. Can) Black Beans, Drained (She used two cans of beans. I chose to use one and instead added a can of corn.)
1 can Corn, Drained
3 Tablespoons Cornmeal

Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.
Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.
Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.
Pour in Rotel, chicken stock, tomato paste, water, corn and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.
Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed---add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. 
Ladle into bowls, then top with sour cream, tortilla strips, diced avocado, pico de gallo, and grated cheese.

Sweet Potato Soup

I have had this recipe for a while, and with the cold weather we have been experiencing thought it was the perfect time to try it out. I was pleasantly surprised and wished I had made it sooner. It is creamy, but not heavy. It is a potato soup with a hint of sweet potato. And with the sweet there is definitely some kick to it. I loved it, but the next time I make it I will cut down on the red pepper flakes. My kids thought it was a little too spicy. It is delicious by itself, but you can always add some cheese to make it extra good.

So go make yourself some sweet potato soup to warm up in this brrrr cold weather.

2 Tbsp butter

2 celery stalks chopped

1/2 yellow onion chopped

2 cans chicken broth

2 cups of water

2 tsp of chicken bouillon

4 medium potatoes peeled and cubed

1 large sweet potato peeled and cubed

2 cups ham (cubed or cut in small pieces)

1/2 tsp garlic powder

1/2 tsp seasoning salt

1/2 tsp dried parsley

1/2 tsp dried oregano

1/4 tsp pepper

1/4 tsp crushed red pepper (either omit or cut back for less spice)

1/4 c flour

2 cups milk

Simmer celery and onions in butter for 4-5 min, or until onions are translucent. Add broth, water and bouillon. Add potatoes and ham. Add remaining ingredients, except for the flour and milk. Bring to a boil, and simmer, covered. Combine flour and milk in separate bowl. Add gradually to the soup. Stir well. Bring to a boil. Serve immediately, simmer on low, or keep warm in a crock pot.

Soft and Chewy Gingersnaps

These cookies became my favorite ginger cookie a few years back. I always thought of ginger cookies as hard and crispy, but then a friend of mine brought over a plate of these and I had to have the recipe. My husband, who doesn't even like ginger cookies, loves these cookies. They are soft and chewy and have that yummy ginger zing.

Since it is officially fall, I thought this should be my first post. I hope you all love them as much as we do.

1 1/2 c vegetable oil
2 c sugar
2 eggs
1/2 c molasses (I like Grandma's)
4 c flour
4 tsp baking soda
1 tsp salt
1 1/2 tsp ginger
2 tsp cinnamon
*sugar for coating*

bag of white chocolate chips (optional)

Beat oil, sugar, eggs and molasses. Sift dry ingredients into mixture until well blended. Add bag of white chocolate chips. Refrigerate for 1 hour. Preheat oven to 350 degrees. Drop and roll balls in sugar. Bake 6-8 minutes. Enjoy!

Chocolate Chip Cookie Cupcakes

I'm still waiting for my sister to post a recipe to this here blog, but until she does here I am once again posting yet another delicious treat. Obviously I have quite a sweet tooth.

These chocolate cupcakes have a surprise inside.

What's hidden in the middle?

Chocolate chip cookie dough.

And to top it off, cream cheese frosting.

Try to eat just one.

Chocolate Cupcakes:

1 yellow cake mix

2 small packages chocolate pudding (You don't actually make the pudding--just use the powder.)

4 eggs

1 1/2 cup water

1/2 cup oil

2 tsp vanilla

Fill each cupcake liner halfway with the cake batter. Then place a cookie dough ball in the center of each cupcake. Use your favorite chocolate chip cookie recipe, or simply use store-bought.
Bake at 350 for 15-20 minutes, depending on your oven.
Once the cupcakes have cooled frost them with cream cheese frosting.

Cream Cheese Frosting:

1 pkg cream cheese

8 T butter

3 3/4 cups powdered sugar

1 tsp. vanilla

milk to thin to preferred consistency