Amazing peanutbutter buttercream

 

• 2 sticks unsalted butter, softened
• 1 cup smooth peanut butter , don't use old-fashioned or natural brand
• 2 cups confectioners' sugar
• 1 pinch table salt
• 1 teaspoon vanilla extract
• 2 tablespoon milk

Directions:

1. In standing mixer fitted with whisk attachment, beat butter and peanut butter at medium-high speed until smooth, about 20 seconds. Add confectioners' sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds; scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.
    
   For the cupcake in this picture I used Pillsbury devils food. I chopped mini peanut butter candies and added them to the batter. I topped the cupcakes with one as well....so good you have to try. This frosting is not too sweet. Its seriously amazing. 

Chicken pot pie cupcakes

This pot pie is one of the easiest meals I've made in a long time. It takes no time at all to have a delicious home cooked meal. I used veggies I knew my husband would like, but you can make these however your family would enjoy. I think next time I'll use broccoli cheese soup and frozen broccoli. Yum.
Ingredients:
1 roll of refrigerator biscuit dough
1 can of cream of chicken soup
2 diced chicken breast (cooked)
1/4 cup frozen peas
1/4 cup frozen corn
1/4 frozen carrots
1/2 cup of shredded cheddar cheese

Directions:
Place one biscuit in each whole of a muffin pan. Use your fingers to press the dough down and up the sides to create the crust. In a mixing bowl place all the other ingredients. Mix them together and spoon the mixture into the biscuit crust. The mixture should go about a quarter inch above the crust. Bake them for 10 mins at 400 degrees.

chicken pesto pizza

Ingredients:
Pillsbury thin crust pizza dough
2 cups mozzarella or Italian blend cheese
2 chicken breast
1/4 cup pesto
2 Roma tomatoes
2 tbsp of grated Parmesan cheese
1 tbsp olive oil

Directions:
Cook the pizza crust on a cookie sheet or pizza stone for 5 mins at 400 degrees. While the crusts bakes, salt and pepper the chicken and saute in a pan with olive oil. Cook the chicken until when pierced the juices run clear. Set chicken aside and let rest. Take the pesto and spread it on the pizza crust. You can use store bought pesto or if your ambitious you can make it from scratch. Sprinkle one cup of the cheese evenly on the pizza. Slice the chicken breast and layer it over the cheese. Sprinkle the last cup of cheese over the chicken. Slice the tomatoes and place them on top. Sprinkle the whole pizza with Parmesan cheese. Bake at 450 degrees for about 5-10 mins.

Oven fried pickle chips

If you love pickles you may have tried deep fried pickles. I have and can say...I'm in love. Well, to feed my addiction I had to search until I found a guilt free recipe. Using the panko it keeps the crunch, and still feels like you are cheating on your diet. Try them for yourself, you will not be disappointed!
Ingredients:
Small jar of dill pickle slices
2 eggs
1 teaspoon creole seasoning
1 teaspoon Worcestershire sauce
2 tablespoons whole wheat flour
1 cup panko bread crumbs

Directions:
In a bowl mix eggs, creole seasoning, Worcestershire sauce, and flour. Whisk together. Drain the pickles and toss in egg mixture. After completely coated toss each one in the panko breadcrumbs. Place on a cookie sheet and broil for 3 mins and flip and broil another 3 mins.

Coconut Tartlet

Ingredients:
1 package  sugar cookie dough
1 cup of heavy whipping cream
1/4 cup powdered sugar
1/4 cup shredded coconut
 For the coconut custard you will need:
1/2 cup evaporated milk
1/2 cup sugar
1 large egg
1/4 cup unsalted butter
1/2 cup unsweetened shredded coconut
1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract

Directions:

 

1. Combine the evaporated milk, sugar, egg, and butter in a medium saucepan and cook over medium heat, stirring constantly, until it thickens, 4 to 5 minutes. 2. Remove the pan from the heat and press the mixture through a fine strainer into a nonreactive bowl, glass or ceramic. Stir in the coconut and vanilla. Refrigerate the filling, wrapped in plastic, until chilled and very thick, at least 4 hours, before using.

 press the cookie dough into the tart pans and bake as the directions on package tells you too. After it comes out of the oven immediately press the cookie down to form the crust.

 Allow to cool completely. In a stand mixer add whipping cream and powdered sugar.

Whip until the cream forms stiff peaks.

Cool in the refrigerator until ready to use.

Place the coconut in a small nonstick pan and heat on medium heat until the coconut starts to turn brown. Careful not to over cook it. It will burn.

Now they are ready to assemble. Put the custard into the crusts.

 

Pipe whipped topping on top of  tartlet. 

Top with toasted coconut

one word......YUM!

Rosemary garlic potatoes

Ingredients:
4 russet potatoes
kosher salt
1 tbs dried or fresh rosemary
garlic powder

Directions:
Slice the potatoes super thin. I used a handheld mandolin to insure even thin cuts. Place them in a single layer on a baking sheet that has been sprayed lightly with cooking spray. I actually used my pizza stone. (I use it for EVERYTHING) Sprinkle the potatoes lightly with garlic powder, rosemary, and salt. Bake on 400 degrees until the potatoes are golden brown. Careful not to burn. They turn out crispy and full of flavor.

Slutty Brownies

So I found this recipe on another site.  They're called Slutty Brownies because they're oh so easy, and more than a little bit filthy.

Ingredients:
1 box of Pillsbury fudge brownies
2 eggs
1/2 cup oil
1/4 cup water

1 Package of double stuff Oreos

1 package of Betty Crocker chocolate chip cookies
1 stick of butter
1 egg
1 tsp water

1 scoop of your favorite ice cream for each brownie

Directions:
Prepare the cookie mix according to package and add 1 tsp of water. Spread in a 9x13 pan.
Layer Oreos on top of the cookie mix

Prepare brownies according to the box. Pour over Oreos.

Bake at 300 degrees for 30 mins. Take out and let cool. When still a little warm serve. The middle should still be a little gooey. To make even more "slutty" add a scoop of your favorite ice cream on top.

You can make this recipe using a cookie and brownie recipe from scratch, but in this case, its not necessary.  This is truly one of the easiest and most indulging recipes I've ever made. :)

Chicken and prosciutto white pizza

Ingredients:
3 chicken breast
2 packages of  prosciutto 3oz. each
2 cups of Italian blend cheese
4 green onions
1 Pillsbury thin crust pizza dough
1 tbs corn meal

Sauce:
1/2 cup of heavy cream
4 cloves of garlic, minced
2 tbs butter
2 tbs grated Parmesan cheese

Directions:

Grill chicken breast until cooked through, set aside. Lay prosciutto pieces on a cookie sheet and  bake in the oven on 400 degrees until crisp. 

Set aside as well. Sprinkle cornmeal over baking sheet or pizza stone and unroll pizza crust. Bake crust according to directions on package.
While the crust is baking put butter in a small sauce pan with the garlic. Cook on medium heat until the garlic just starts to change color and pour whipping cream in pan. Whisk until mixture starts to thicken. Add the Parmesan cheese.  This is the Alfredo style sauce.

The crust should be done by this point. Take out and let cool for a few mins. Slice or chop the chicken into small bites, set aside. Crumble the prosciutto just like if it was bacon. Now you are ready to assemble pizza.
Spoon on the sauce as much or as little as you prefer. Spread it across the crust. Sprinkle half of the Italian cheese. Put chicken evenly over crust. Now sprinkle the prosciutto over the chicken. Spread the other half of the Italian cheese over the topping to help glue them down. Lastly sprinkle the green onions over the whole pizza. Put the pizza back in the oven on 425 degrees and bake until the cheese is melted and bubbly. 

You can also make this pizza with a store bought Alfredo sauce. You can also substitute the prosciutto with bacon. Prosciutto is a thin sliced cured ham. Its very salty like bacon but has that tangy aged flavor. I love it on sandwiches or even crispy sprinkled over a salad.

Loaded Baked Potato Soup

What warms you up like soup, Nothing....so on this cold snowy day I whipped up a pot of this loaded baked potato soup. Its a crowd pleaser. You really can't go wrong with a creamy soup loaded with potatoes, bacon, and cheese.

Ingredients:

• 8 medium potatoes
• half of a yellow onion chopped
• 1 pack of bacon
• 1/2 cup of sour cream
• 1 cup of sharp cheddar
• 5 cups milk
• 4 tbs flour
• 4 tbs butter
• Salt and Pepper

Garnish:

• 4 tbs of green onions 
• 4 tbs of sharp cheddar 
• 4 tbs cooked chopped bacon
• A small dollop of sour cream for each bowl

potatoes chopped in 1 inch cubes

green onions for garnish

chopped bacon being cooked

Directions:
Peel and chop potatoes into 1 inch cubes. Boil the potatoes in water until fork tender. Drain and set aside. Cook the whole pack of bacon until crisp. I like to cut it into small pieces before cooking. I use my kitchen scissors for this. Once it is cooked I drain it on a paper towel to soak up some of the bacon grease.
In a soup pot add 4 tbs of butter on medium heat. When the butter has melted add the onions. Cook them until the turn translucent making sure to not caramelize them. You don't want any color on them. To the onions add the 4 tbs of flour. You want to stir this around to soak up all the butter. Cook the flour for about 1-2 mins. Add the 5 cups of milk to the pot and whisk together. This will help break any lumps. Cook on medium heat whisking often. Make sure not to scorch the milk. After about 10 mins the milk should be thickened. Add Salt and pepper  to taste.
Add sour cream and cheese. Stir until cheese has melted. Add bacon and potatoes.
Ladle the soup in to bowls and top with a small dollop of sour cream, cheese, bacon, and green onions. Serve immediately.  This soup should warm you up. It pairs great with some garlic cheese biscuits.

When I made this soup we were watching calories. So I used nonfat milk, fat free sour cream, and a sharp cheddar made with 2% milk that was lower in fat and calories. You could also replace the bacon with a turkey bacon if you wanted also. It still turns out very creamy and delicious but is a little more figure friendly.

cheesy mashed clauliflower

This cheesy mashed cauliflower is a great side dish. A lot of people are cutting carbs these days yet still want that sense of comfort food. This a great substitute for mashed potatoes that still has the creaminess and warm homey feel. Its also another great way to get kids to try new things.

Ingredients:

• 1 head of cauliflower
• 1/4 cup sour cream
• 2 Tbs butter
• 1/2 cup sharp cheddar cheese
• 1 Tbs chives
• 1/4 cup milk

Directions:

Chop cauliflower into small bits. Place in a med sized pot and cover with water. 

Boil until fork tender. In a food processor or blender add sour cream, butter, and milk. Drain Cauliflower and add to food processor.

Blend until smooth. If it isn't becoming smooth add a little more milk. Add salt and pepper and blend.

Add cheese and mix until melted. Sprinkle the top with chopped chives. Serve immediately.