PB cup cookies

Peanut Butter Cookie Cups

1 package (17 ½ oz.) PB cookie mix

36 mini pb cups, unwrapped

Prepare cookie mix according to directions. Roll dough into 1 inch balls. Place in greased mini muffin cups. Press dough evenly onto bottom & up sides of each cup.

Bake @ 350 for 11-13 min.’s

Immediately place PB cup in each cup; press down gently. Cool 10 minutes & then remove from pans.

Watermelon Cake

Watermelon Cake

This was a super fun idea that I made for a Youth activity!
I just bought a strawberry cake mix & followed those directions to bake.

Then I colored white frosting pink & some green.
After frosting the cake I put green jellybeans around the rim & topped the cake with chocolate chips on top to look like watermelon seeds!

Brownie Truffles

The best part of these truffles is that they are SO very simple 

to make and you can customize them ANY way you like!

Ingredients:

1 box dark chocolate brownie mix (with chocolate syrup pouch)

¼ cup water

2 Tablespoons light color corn syrup

Coatings like coconut, nuts, sprinkles

To Make:

In a large bowl, stir together dry brownie mix, chocolate syrup from pouch, water, & corn syrup until well mixed. 

Pour each desired coating into separate pie plates.

 Scoop up 1 Tablespoon of brownie mixture; using slightly wet hands, shape mixture into smooth ball. 

Roll ball into coating to cover.

 Place on baking sheet. 

Repeat to make 28 truffles, rinsing hands when mixture is too sticky to roll. 

Chill in fridge for 1 hour.

Fettucine Alfredo

Creamy Chicken Alfredo

1/4 cup flour
6 boneless, skinless chicken breast halves
fettucine noodles
1/2 tsp. salt
1/2 pepper
2 Tbsp. plus 1 tsp. EVOO, divided
3 cloves garlic
1 Tbsp. minced onion
1 1/2 cup whipping cream
1/3 cup grated Parmesan cheese
1 Tbsp. chopped fresh parsley (optional)

Place flour on a plate. Sprinkle chicken with salt & pepper and coat in flour.
Heat 2 Tbsp. EVOO in large skillet over med-high heat.
Add chicken & cook until golden on each side, temp. reaches 180 degrees F & juices run clear.

While the chicken is cooking, I like to get a big pot of water boiling for my noodles.

Then when the chicken is done, take it out of pan & let it sit for a minute.
Meanwhile, in the same pan, put remaining EVOO, garlic, & onion. Cook 1-2 minutes.
Increase heat to med-high & add whipping cream, Parmesan, & pepper.
Cook until sauce is bubbly & slightly thickened (2-3 minutes).

Drain fettucine noodles & put into deep bowl.
Then spoon sauce over noodles & cut up chicken & add it to the top!
Sprinkle with parsley if desired.

*Tip*
I always like to add more garlic & whipping cream.
Just mix sauce & add according to your taste preference!

Raspberry Tart

Raspberry Tart

I got this recipe from a friend & I really liked the way it came out!

If you have a good recipe for a crust, go ahead & make it .

If not, then do what I did & go get a Pillsbury crust & bake according to package directions.

Let it cool.

Then, Make the raspberry glaze

7/8 cup sugar in a bowl

mix with 2 heaping TBSP. of corn starch

5 shakes of salt

Then, take 1 1/2 cup raspberries (or more) and cover with water in a pan and boil.

Let sit for 15 minutes.

Then strain and use the juice (1 1/2 cups of juice)

Put the juice in a pan and boil, then stir in the sugar mixture

Make sure to stir, stir, stir constantly!

Put fresh raspberries in the cooked crust.

Then pour the glaze over the berries and chill in the fridge.

Texas Cinnamon Pecan Strudel

Texas Cinnamon Pecan Strudel

1 package (18 ounce) frozen unbaked cinnamon rolls, thawed

3 Tablespoons honey

½ cup chopped pecans

½ cup chopped walnuts

Additional honey

1 teaspoon ground cinnamon

Preheat oven to 375 degrees. Line cookie sheet with parchment paper.

Gather cinnamon rolls into one ball. Knead dough in bowl until smooth. Roll out dough on lightly floured work surface to 12 X 7 inch rectangle. Brush dough with 3 Tablespoons honey. Sprinkle dough with pecans and walnuts. Gently press nuts into dough. Roll up dough as for jelly roll.

Place dough, seam side down, on prepared cookie sheet. Bake for 2o minutes, or until golden brown. Cut strudel crosswise into diagonal slices. Drizzle with additional honey and sprinkle with cinnamon.

Serve warm.

Beef Stew

Savory Beef Stew

1 1/2 pounds beef stew meat
1 medium onion, cut into wedges
1 can (14.5 ounce) stewed tomatoes, undrained
1 1/2 tsp. seasoned salt
1/2 tsp. pepper
1 dried bay leaf
2 cups water
2 Tbsp. flour
12 small red potatoes, cut in half
1 bag (8 ounces) baby carrots

This is a super easy crock pot recipe. I just throw everything in & let it cook for hours.
Tip: Mix 1 cup of the water & the 2 Tbsp. flour first in a small bowl & then add to crock pot.

I dump in all the liquid first (water & stewed tomatoes)
then I add the potatoes, carrots, onions, & meat
followed by the spices & bay leaf.

Turn on crock pot to high & let cook for a few hours (I typically give it about 4 hours).
Check occasionally & stir around ingredients.

Enjoy!

Mozzarella Sticks

I discovered Mozzarella sticks for the first time last year & I am addicted! So, I had to make them for myself!

Mozzarella Sticks

Ingredients

• 1 1/2 cups Italian-style dried breadcrumbs
• 1 1/3 cups freshly grated Parmesan
• 1 teaspoon salt
• 2 (16-ounce) blocks pasteurized mozzarella cut into 4 by 1/2-inch sticks
• 4 large eggs, beaten to blend
• 1 1/2 cups vegetable oil
• 4 cups Marinara Sauce

Directions

Stir the bread crumbs, 1 cup of Parmesan and 1 teaspoon of salt in a medium bowl to blend. Dip the cheese in the eggs to coat completely and allow the excess egg to drip back into the bowl. Coat the cheese in the bread crumb mixture, patting to adhere and coat completely. Place the cheese sticks on a baking sheet. Repeat dipping the cheese sticks in the egg and bread crumb mixture to coat a second time. Cover and freeze until frozen, about 2 hours and up to 2 days.

Heat the oil in a large frying pan over medium heat. Working in batches, fry the cheese until golden brown, about 1 minute per side. Transfer the fried cheese to plates. Sprinkle with the remaining cheese and serve with the Marinara Sauce.

Enjoy!

Chicken with lemon sauce

This recipe is SO delicious! It tastes like something straight from a 5 star restaurant!

Ingredients:
2 boneless, skinless chicken breasts, halved
5 teaspoons all-purpose flour, divided
1/4 cup grated Parmesan cheese
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
2 eggs
2 tablespoons butter, divided
1 tablespoon olive oil
3/4 cup chicken broth
1/2 cup apple juice
1 tablespoon lemon juice
1 tablespoon minced fresh parsley (i didn't have this on hand)

Directions:
Flatten chicken to 1/4-in. thickness.
In a shallow bowl, combine 4 tablespoons flour, Parmesan cheese, 1/2 teaspoon salt and 1/4 teaspoon pepper.

In another bowl, beat the eggs.
Dip chicken into eggs & then coat with flour mixture.

In a large skillet, cook chicken in 1 tablespoon butter and oil over medium heat for 3-5 minutes on each side or until juices run clear. Remove and keep warm.

In a small bowl, combine the remaining flour, salt and pepper; stir in broth until smooth.
Add apple juice to the skillet, stirring to loosen any browned bits.
Stir broth mixture and add to the pan.
Bring to a boil; cook and stir for 1-2 minutes or until thickened and bubbly.

Stir in lemon juice & cook for 1 minute.
Add parsley and remaining butter;
cook and stir until butter is melted.
Serve over chicken.

Lime Chicken Enchiladas

I love this recipe for enchiladas because they are not too heavy and I am a huge fan of the green sauce!

I make it easy and just buy a rotisserie chicken and shred it and add some lime and spices to it and marinade for a short time.

The return is a huge amount of flavor!

You will need:
1.5 lbs chicken, cooked and shredded {rotisserie}


The Sauce:
1/4 cup lime juice
1/2 tsp. garlic powder
(you can throw in some chili powder too depending on how spicy you like it)
28-30 ounces of canned green enchilada sauce
shredded cheese (I use sharp cheddar & mozzarella)
corn tortillas


Directions:
Mix the shredded chicken, lime juice, & garlic powder.
Toss the chicken/mix together, cover with plastic wrap and put in refrigerator to marinade for at least 30 min.

Lightly spray a large baking dish and pour some green enchilada sauce to cover the bottom.



In a small fry pan, heat up some vegetable oil.

Place a corn tortilla in it just long enough for it to become soft & pliable.
 Then take out & repeat with however many shells you need.


The tortillas will be very greasy, so I like to grab some paper towel and soak up some of that grease.



Then fill tortillas with desired amount of meat mixture and cheese.



Again, I combine the two cheeses & add the chicken mixture too.
Roll up tightly and place seam down in dish.



Use remainder of enchilada sauce and pour over all the enchiladas and sprinkle more cheese on top.






Baked UNCOVERED for 30 minutes at 350 F until bubbly and cheese is melted.