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.