Wednesday, March 19, 2014

Homemade Nutter Butter Cookies

  • Cookies:
  • 1 cup butter, room temperature
  • 1 cup creamy peanut butter
  • 1 cup granulated sugar
  • 1 cup light brown sugar, packed
  • 2 eggs
  • 2 tsp vanilla
  • 2 1/2 cups flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • approx 1/3 cup extra sugar for rolling
  • Filling:
  • 1 cup butter, room temperature
  • 1 cup creamy peanut butter, room temperature
  • 4 cups powdered sugar
  • 2-3 tablespoons milk
  • In a large bowl with mixer beat butter, peanut butter, and sugars until light and fluffy, about 30 seconds on medium-high speed. Lower mixer to medium and add eggs and vanilla continuing to mix until combined. Turn mixer to low and add in flour, baking soda and baking powder. Mix until combined. Refrigerate dough for 1 hour.
  • Preheat oven to 375°
  • Form chilled dough first into 1 inch balls and then form into a log shape. Roll the log-shaped dough in extra granulated sugar and place on baking sheet about 2 inches apart. Using a fork press down on cookie creating a criss-cross pattern. Pinch the center to create the peanut shape.
  • Bake for 6-8 minutes until edges are lightly golden. Cool on baking sheet 2-3 minutes and then transfer to wire rack to continue cooling.
  • Filling:
  • In a large bowl beat butter and peanut butter together until smooth. Slowly add in your powdered sugar and turn mixer speed up to medium and beat until filling is smooth. Add your milk, one tablespoon at a time until desired consistency is reached.
  • Spread a heaping tablespoon of filling onto the bottom of one of the peanut butter cookies and then top with another cookie to create sandwich.

Saturday, March 1, 2014


“Wendy’s” Chili


2 lb. Ground Beef (Browned)
1-29 oz. Tomato Sauce
1 29- oz. Can Kidney Beans
1-29 oz. Can Pinto Beans
1 C. Onion Diced
1/4 C. Diced Celery
1/2 C. Diced Green Chilies
3 Medium Tomatoes
1 Tsp. Cumin
3 TBSP. Chili Powder
1 1/2 tsp. Pepper
2 tsp. Salt
2 C. Water


Add all ingredients into crock pot or onto stove top. Simmer for a a few hours.
**I would always half this recipe unless you are cooking for a really large group!


Crunchwrap Supreme


Large (burrito size) tortilla shells

small tostada shells

queso sauce

Pre-cooked taco meat

shredded lettuce

shredded cheese

sour cream



Warm your tortilla in the microwave to make it soft enough to bend

Put a dollop of queso sauce in the center of your tortilla, but be sure to leave a wide edge so you can wrap it around later

Spoon some taco meat on the cheese

Place the tostada shell on top of the meat (depending on the size of the shell you may have to break it to make the center of your crunchwrap a little smaller so it will close)

Spoon a dollop of sour cream and spread over the shell

Sprinkle some shredded lettuce, shredded cheese and tomatoes on top

Wrap the edges up toward the center until they close around your filling (if it won't cover it all, tear a piece off another tortilla to cover the top and wrap the edges around it)

With some ninja quickness flip the crunchwrap into a warm non-stick pan, fold side down. Lightly pressed down with your spatula to seal the folds and brown. It won't take long

Carefully flip it over once the edges are sealed and lightly brown the bottom side. This won't take long either because really, you're just warming that yummy, gooey queso on the bottom


Crockpot Tortellini Soup


1 bag of frozen tortellini

1 small bag of fresh spinach

2 cans of Italian style diced tomatoes

1 box or 4 cups of vegetable broth

1 block of cream cheese


put all ingredients in crockpot, chunking up the cream cheese

cook on low for 5-6 hrs.

Tuesday, February 11, 2014


Baked Corn Dog Muffins

corn dog muffin 2


1-2 boxes Jiffy

1 package of hot dogs


Mix Jiffy Muffin Mix according to package directions

Cut hot dog into bite sized pieces

Put hot dog pieces in muffin tin and pour corn muffin mix on top

Bake according to directions on box



Note: next time I will use muffin tin liners since the muffins stuck a little!!

Peanut Butter Syruppeanut butter syrup


1 cup white sugar

1 cup water

3/4 cup creamy peanut butter


In a medium heavy bottom pan over medium heat add the sugar and water.

Stir occasionally or until the sugar is all dissolved.

Once dissolved, add in the peanut butter and stir well.

Bring to a rolling boil stirring every so often. Keep an eye on it as it has the potential to bubble over. The whole process should take 10-15 minutes.

Remove from the pan and store in a glass lidded jar. No need to refrigerate.

Crab Rangoonegg drop and ragoon


8oz cream cheese softened

4oz imitation crab meat

1 medium sized onion, chopped

50 wonton wrappers

oil for frying



Combine cream cheese, “crab” and onion in food processor and pulse until combined. You want a bit of texture but not big chunks. Place the wanton wrappers on a flat surface 10 at a time and put about 1 teaspoon of filling on each. Don’t overfill or they will ooze out during frying. Put some water in a cup and using your finger dip it in and then wet the edges of the wanton wrapper. Fold into a triangle and press the edges closed, try not to leave large air bubbles or they will expand and rupture during frying. Fry in about 2 inches of hot oil about 1 minute per side or until golden brown. Drain on paper towels and try to wait at least a few seconds before eating or you will burn your mouth.


crab ragoon

Egg Drop Soupegg drop and ragoon


4 cups chicken stock

2 tablespoon soy sauce

1 teaspoon ground/grated ginger

1 tablespoon arrowroot powder (+2 tablespoon chicken stock)

3 eggs (lightly beaten)

Optional: dried seaweed, green onion, white pepper



bring chicken stock, soy sauce and ginger to a boil.

IN a small bowl create a slurry by mixing the arrowroot powder into 2 tablespoons of chicken stock, until the powder is dissolved.

slowly pour the slurry into the pot, while stirring the soup and let thicken.

Once thickened, reduce the heat to a light simmer.

slowly pour in the lightly beaten eggs, continuing to stir so the eggs spread and feather into the broth.

Optional: Just before stirring in your beaten eggs, throw in a handful of dried seesawed.

the seaweed will rehydrate and serve as an added layer of texture for your broth

turn off the heat and add chopped green onions if you like and pepper to taste if needed

Serve immediately and enjoy

egg drop soup