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.