Fluffernutter Cookies

I found this recipe at The Picky Palate. I LOVE these cookies. They are SO simple and SO yummy. I really like the fact that they are not too sweet.

Fluffernutter Cookies

Ingredients:

1 cup peanut butter

1 cup marshmallow creme

1 egg

Directions: Preheat oven to 350 degrees F. In a large bowl, mix the peanut butter and egg until well combined with a spoon. Slowly stir in marshmallow creme until just combined. You want to see the marshmallow creme not fully incorporated, almost like swirled through. With a small-medium cookie scoop, scoop dough onto a parchment or silpat lined baking sheet. Bake for 12-15 minutes or until baked through. Let cool for 5 minutes on a cookie sheet before transferring to a cooling rack.

Makes approx. 18 cookies.

Sweet and Sour Asian Wraps

My Sister found this recipe in her April Family Circle Magazine. When she told me about it, I told her to send me the recipe. I LOVE lettuce wraps and these are SO good!! I've made them twice, once with shredded chicken(that I had bottled) and ground turkey(didn't have ground chicken at my store). I really like them both ways! My husband really liked them with the ground turkey. The ones with the ground turkey were definitely juicier.

I also couldn't find the fish sauce at my grocery store so I left that out of the dipping sauce. The first time I made them with the shredded chicken, I also added some chopped almonds on top(SO GOOD). I also added about a teaspoon of crushed red peppers to my husbands dipping sauce. I made two bowls of dipping sauce and then we just added a spoonful or two to our wraps before we ate them.

Sweet and Sour Asian Wraps

Ingredients:

(Sauce)
2 T soy sauce
2 T rice vinegar
2 T Sugar
1 t fish sauce
1/4 t. sriracha
1 T water (I didn't add the water)

(wraps)
1 T canola oil
1 lb. ground chicken
1 sm red sweet pepper (chopped)
1 t sugar
1/2 t garlic powder
1/2 t ground ginger
1/4 sriracha
2 scallions chopped
1 T soy sauce
16 lg. bibb lettuce leaves
sliced cucumbers, scallions, mint and limes for serving

Directions:
Dipping sauce: Stir together all ingredients in a small dish and set aside.

Wraps: Heat oil in large non-stick skillet over medium-high heat. Crumble in chicken and cook 2 minutes breaking up large pieces with a wooden spoon. Stir in red pepper, sugar, garlic powder, ginger and sriracha. Cook 3 minutes, until no longer pink, stirring occasionally. Take off heat and stir in scallions and soy sauce.

To serve, spoon 1/4 cup chicken mixture into each lettuce leaf and top with cucumber, scallions, mint, and a squeeze of lime. Serve with dipping sauce and brown rice.

Crock pot Burritos

WELL....I'm not sure why this keeps posting with the format all messed up. I'm going to post it anyway. If you have any suggestions on how to fix it, let me know. I found this recipe over at Tried and True with Heidi. As soon as I saw this, I knew my family would LOVE it!! It is really easy too.

Crock pot Burritos

Ingredients:

• 
  
  1 lb. ground beef, cooked and drained


• 
  
  1 envelope taco seasoning


• 
  
  2 cans refried beans


• 
  
  1 can (8 oz) tomato sauce


• 
  
  3/4 cup water


• 
  
  flour tortillas


• 
  
  toppings of choice (lettuce, cheese, sour cream, black olives)

Directions: Mix first 5 ingredients in a greased crock pot. Cover and cook on low 6-10 hours. Place in flour tortillas with your choice of toppings. Roll up and enjoy.

Recipe coming soon

I am trying to get a recipe posted today. For some reason it is not posting the way that it looks when I type it in. Blogger must be having some issues. I'll check back later and see if it will post correctly.

Valentines Cookies, Reece's Style

I found these cookies over at the blog, my name is snickerdoodle. She called them 'melt your heart cookies'. SO cute!

I just wanted to share these really quick and tell you to go check out my name is snickerdoodle (her picture is MUCH better than mine:)). I used a different peanut butter cookie recipe than she used for hers. These are basically the same as the Reece's mini-muffin cookies that I blogged about here.

Valentines Cookies, Reece's Style

Ingredients:

• 1 3/4 cup flour
• 1/2 t. salt
• 1 t. baking soda
• 1/2 cup butter, softened
• 1/2 cup white sugar
• 1/2 cup peanut butter
• 1 egg, beaten
• 1 t. vanilla extract
• 2 T. milk
• 30-40 miniature Reece's Peanut Butter HEARTS

Directions:

1. Preheat oven to 375 degrees
2. Combine flour, salt, and baking soda, set aside
3. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in egg, vanilla and milk. Add the flour mixture; mix well.
4. Using approx. 1 T of dough, shape into a ball, roll in sugar and place on a baking sheet.
5. Bake at 375 degrees for 8 minutes. Remove from oven. Allow to cool for 2 minutes. Press Reece's heart into the center of the cookie and allow to finish cooling.

Edited:  I now let my cookies cool for 9-10 minutes before adding the Reece's heart.  The Reece's hearts will melt, if you add them too soon.  In the first picture above, I let the cookies cool ~10 minutes.  The second picture was cooling for ~2 minutes.

Paula Deen's Dreamy Creamy Hot Chocolate

There is nothing that reminds me of Grandma like Cinnamon Toast and Hot Chocolate. I tried this recipe from Food Network for Paula Deen's Hot Chocolate and it is really Yummy!

I am still planning to share the mixed berry syrup from the crepe post with you, I just can't find my recipe book. We have had a few things disappear lately...shoes, books, etc...guess it's time to go hunting for the 2 year old's hiding places:)

Paula Deen's Dreamy Creamy Hot Chocolate

Ingredients:

• 1 (14-ounce) can sweetened condensed milk
• 1/2 cup unsweetened cocoa
• 1 1/2 t. vanilla extract
• 1/8 t. salt
• 6 1/2 cups hot water
• miniature marshmallows(optional-I used whipped cream)

Directions: In a large saucepan, combine sweetened condensed milk, cocoa, vanilla and salt; mix well. Over medium heat, slowly stir in water; heat through, stirring occasionally. DO NOT BOIL. Top with marshmallows if desired.

Tip: Chocolate can be stored in the refrigerator up to 5 days. Mix well and reheat before serving.

Crepes with Cheese Blintz Filling

My Sister sent me this recipe. Her husband made them for her(lucky). We had to try them and we LOVED them. My Sister served hers with pureed strawberries and pureed peaches mixed with a little Splenda, fresh berries and powdered sugar. I served mine topped with mixed berry sauce(I'll share that recipe soon), whipped cream and strawberries.

I loved these, the filling wasn't too sweet and mixed wonderfully with the fruit syrup and whipped cream. Thanks for the recipe, Heather!

Crepes with Cheese Blintz Filling

Ingredients:

Crepes:

• 1 1/2 cups all-purpose flour
• 2 cups milk
• 3 T butter, melted
• 2 T granulated sugar
• 2 eggs
• 1/2 t. vanilla
• 1/2 t. baking powder
• 1/2 t. salt
• additional butter (for pan)

Filling:

• 1 cup cottage cheese
• 1 cup softened cream cheese
• 1/4 cup powdered sugar
• 1/4 t. vanilla

Directions:

1. Use an electric mixer to blend together all crepe ingredients(except the butter for the pan) in a large bowl. Blend just until smooth. The butter will be very thin.
2. Combine the filling ingredients in a medium bowl and mix by hand. Keep the filling nearby.
3. Preheat a 10-inch frying pan over medium heat. When the pan is hot add 1/2 t. butter.
4. When the butter has melted, pour 1/3 cup batter into the pan. Swirl the batter so that it entirely coats the bottom of the pan. Cook for 1 1/2 to 2 minutes or until golden brown on one side.
5. Use a spatula to lift an edge of the crepe, grab it with your finger, use the spatula to quickly flip over. Cook for another 1 1/2 or until a bit lighter shade of brown than the first side, then slide it out of the pan. Repeat with the rest of the batter and stack finished crepes on top of each other to keep them warm.
6. Heat the cheese filling in the microwave for 1 to 2 minutes or until hot. When ready to fill the crepes, place each crepe, dark side down, on a plate. Pour 2 to 3 T of cheese filling across the center of the crepe. Fold the sides in and flip entire blintz over(to hide seam) onto a serving plate.
7. Top with desired toppings.