Homemade Peanut Butter Cups

 I always loved going up the ‘path’ to visit Grandmama Elliott for our 30-minute visits in the afternoon. We would sit out on the porch swing and eat ‘birthday chocolates’ while talking about school or whatever was going on that day.

At birthday parties, it seems that Grandmama was concerned that the smaller kids would feel left out when the birthday person opened their presents. She used to buy the miniature ‘Reece's Peanut Butter Cups’ in the box to wrap and give as a gift to the others. Those Reece's Peanut Butter Cups became known as ‘Birthday Chocolates.’ Grandmama seemed to always keep some on hand. Here's a recipe to make your own. It's fun and tasty too!

Peanut Butter Cups

2 cups milk chocolate chips
2 tablespoons shortening
1/2 cup butter
1/2 cup peanut butter, crunchy or smooth
1 cup confectioners' sugar
2/3 cup graham cracker crumbs

In a small bowl, melt 1cup chips and 1 T shortening in microwave for 1 minute, stir and microwave for an additional 30 seconds or until melted and smooth. Do this in steps so the chocolate doesn't harden before you finish filling the cups...

In 2-quart saucepan combine butter or margarine and peanut butter. Cook over medium heat, stirring occasionally, until melted (4 to 6 minutes). Stir in confectioners' sugar and graham cracker crumbs. Let mixture cool completely.

The easiest way to make the cups is to use some sort of squeeze bottle, or maybe even a plastic bag with one corner cut to fill the cups. First, line your cups with the paper or use a mold*. Form all of the balls of the PB mixture by rolling about a teaspoon of the dough in your hands and forming it into a ball. Set the PB balls on a cookie sheet. Fill a squeeze bottle with chocolate, squeeze a bottom into all of the cups, place a peanut butter ball in the middle of the chocolate and then squeeze the remaining chocolate in around the sides and tops of the cups. Freeze until firm. Store refrigerated.

*If you look in kitchen specialty shops or candy making equipment shops, you can find the plastic candy cup molds to make these. You follow the same procedure as above. When chilled, they just pop right out when you bend the mold back and forth!

Chocolate Chip Kiss Cookies

This is a kid friendly recipe. I use Pillsbury "Safe to Eat Raw" Cookie dough, so it won't matter if your little ones sneak a bite of dough! Only two ingredients makes this the easiest slap together in the kitchen play date with the kids! This makes 24 cookies. 

1 pkg Pillsbury Chocolate Chip Cookie Dough
1 bag of Hershey's Kiss Candies

Preheat oven to 350 degrees. 
Follow instructions on the cookie dough package.
Bake cookies for 12 - 14 minutes. 

While the cookies are baking, unwrap 24 kisses.
When the cookies are done, top with a kiss. Remove the cookies and place on a wire rack.

Red Velvet Cheesecake

Red Velvet CheeseCake

Growing up, I always had Mama's Red Velvet Cake. She specialized in red velvet. I also loved cheesecake. I don't remember Mama ever making one, but we would order it for special occasions. The two desserts are my families favorite, so years ago, I decided to put the two together into one three-layered dessert! Just fyi, read the assemble directions at the bottom of the recipe to find my tips on time and ease of preparing the cake. 

Judy's Red Velvet Cake Layers

1/2 cup shortening
1 1/2 cups sugar
2 eggs
2 teaspoons cocoa
3 tablespoons red food coloring
2 1/4 cups flour
1/2 teaspoon salt
1 cup buttermilk
1 teaspoon soda
1 tablespoon vinegar
1 teaspoon vanilla

Cream shortening and sugar. Add eggs. Mix well. Mix cocoa and food coloring in a cup. Add to eggs and sugar. Add vanilla. Sift flour and salt. Add, alternating with buttermilk. Add soda and vinegar. Let foam and FOLD into mixture. Divide batter into two 8 inch greased and floured cake pans. Bake at 350 for 30 minutes, or until a toothpick comes out clean.

Icing
1/2 cup butter, room temp
8-ounces cream cheese, softened
1 box powdered sugar
1 teaspoon pure vanilla extract

Whip together until creamy. Spread on cake. * 

Rich and Creamy Cheesecake Layer

1 tablespoon unsalted butter, melted

3 tablespoons graham cracker crumbs

2 pounds cream cheese

1 1/4 cups sugar

4 large eggs

1 teaspoon minced lemon zest

2 teaspoons vanilla extract

1/4 cup heavy cream

1/4 cup sour cream

1. Adjust oven rack to middle position and heat oven to 500 degrees F.

Brush the bottom and sides of an 8-inch springform pan with butter. Sprinkle crumbs over bottom. Tilt pan in all directions to coat evenly with crumbs. Cover pan underneath and along sides with a sheet of heavy-duty foil and set on a cookie sheet.

2. Meanwhile, beat cream cheese in a bowl of electric mixer until smooth. Gradually add sugar and beat on medium speed until sugar dissolves,

about 3 minutes. Add eggs, one at a time, beating until just incorporated and scraping down after each addition. (If you don't scrape down the bowl after each egg, cream cheese that sticks to the bowl will ultimately show up as lumps in the batter). Add zest and vanilla and beat until just incorporated.  Remove bowl from mixer; stir in cream and sour cream.

3. Pour batter into the prepared pan. Bake cake at 500 degrees for 10 minutes. Reduce oven temperature to 200 degrees (prop oven door open with a wooden spoon until temperature reduces). Bake until the cheesecake perimeter is set but center jiggles like Jell-O when the pan is tapped, about 1 hour longer.

Remove the springform pan from the oven and set on a wire rack, cool to room temperature. Cover and refrigerate until chilled, at least 4 hours. (Can be refrigerated for up to 4 days). *

To Assemble Cake:

*I cook the cheesecake first. It takes longer to cook and longer to chill/freeze to handle. Once the cheesecake cools, wrap and put it in the freezer for at least an hour, then make the cake layers. Cool them on racks. I even put them in the freezer for a while to make sure they are cold when working with the icing.

Spread a tablespoon of icing on the bottom of the cake plate to hold the red velvet layer steady. Add a cake layer to the plate. Add a little icing to the top. You don't need much. The cheesecake is moist enough on its own. Place the cheesecake on top. Top with the other red velvet layer and finish icing the remained of the cake.

Moon Pie Banana Pudding

Banana Pudding is about as southern as it gets, but I did my twist on it with a favorite southern snack, Moon Pies! It's really simple to make, and the kids love it! 

Moon Pie Banana Pudding

8 ounces sour cream

1 (8 ounce) container frozen whipped topping

1 (5 ounce) package instant banana pudding mix

2 cups whole milk

6 Chocolate Moon Pies cut into bite size pieces 

4 bananas, peeled and sliced

In a large bowl, combine sour cream, whipped topping, pudding mix and milk. Mix well.

In the bottom of a 9x13 glass serving dish, (or trifle bowl) put a layer of Moon pie pieces, a layer of sliced bananas and then a layer of pudding mixture. Refrigerate until serving. Top each serving with a dollop of whipped cream and top with a moon pie piece for garnish, if desired.

Moon Pie Banana Pudding

Easy Chocolate Peanut Butter Fudge!

This two-ingredient fudge is so simple and easy!

It comes together in no time, with little effort.

To me, it tastes like a Reese's peanut butter cup.

1 16oz can Chocolate Frosting * (See note at bottom) **
1 16oz jar Creamy Peanut Butter

Microwave each to melt. (30 seconds at a time.) Pour into a large mixing bowl. Mix until well combined and no lumps are visible. Pour into a parchment paper lined 8X8 dish.  

Chill or freeze. Remove from dish and cut into squares and serve.

Enjoy! 

* Note: In these pictures I used 2 cans of frosting, one milk chocolate and one chocolate. I doubled the peanut butter to two jars and pour it into a deep cookie sheet. 

** It can also be made with any flavor frosting you like and peanut butter. 

Crab and Cheese Garlic Toast

Quick and easy Crab and Cheese Garlic Toast!

1 – 8oz Cream Cheese, softened
1 – 8oz package of Crab Meat
1 C Shredded Colby Jack Cheese, plus a little more for topping the toast
2 tbsp Old Bay seasoning, or to taste
6 slices Garlic Texas Toast 


Preheat oven to 350 degrees, and line a cookie sheet with parchment paper

Using a large bowl, mix together the cream cheese, Colby Jack cheese, and Old Bay until combined.

Mix the crab meat with the cream cheese mixture.

Place toast on the cookie sheet and bake for 5 minutes.

Remove from the oven and top the toast with the crab mixture and top with a little more cheese.

Return to the oven and bake for about 10 - 15 minutes or until the cheese has melted and taken on a little color and the bread has toasted.

 

Mama's Steamed Cabbage

How many of you remember your Mother or Grandmother rendering pork fat or lard?

I remember when I was small, my Mama, Judy Elliott, had an aluminum canister on the stove. The canister had a shallow cup in the top with holes and a lid. When Mama would fry bacon, she would drain the grease into that can and the small cup/strainer would catch all the little bits and leave behind clean grease. She would use that grease to season greens, cabbage and many other dishes.

Today I cooked cabbage for dinner, and I remembered how my Mama used to cook it. I, however, took short-cuts because I was in a hurry! I like to slow down and cook the way she did because, frankly, it tastes better!

Here is Mama's Cabbage Recipe:

• Head of Cabbage, cored and rough chopped
• 2 strips of Bacon
• Salt & Pepper

Fry the bacon is a frying pan or a wide bottom pan. Remove bacon and place on paper towels. Do not drain grease from pan. Add cabbage. Crumble bacon and add it to the cabbage. Carefully add about a 1/4 cup of water. Cover and let steam for about 10 or 15 minutes.

*My Grandmama Elliott would let her cabbage cook all day until it was completely limp. Mama said that that was wrong! "Never let it cook that long Lynn!"

Cheesy Chicken Bacon Ranch Potato Foil Packs

 

Very simple and easy clean up! 

Cheesy Chicken Bacon Ranch Potato Foil Packs

 

2 chicken breasts, cubed

4 medium potatoes, cut in large cubes

1 medium onion, quartered

2 teaspoons oil

2 tablespoons ranch dip mix (from 1-oz package)

4 slices cooked bacon, coarsely chopped

1 cup shredded Cheddar cheese 

Preheat oven to 375°F.

Cut 2 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray.

Add cut potatoes and onion to a medium bowl. Drizzle with oil; sprinkle with ranch dip mix. Add chicken; stir until evenly coated. Place an equal amount of mixture on the center of each sheet of foil. Evenly sprinkle with bacon.

Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.

Place the packs on a cookie sheet. Bake at 375°F 30 to 40 minutes or until potatoes are tender and chicken is done. Remove packs from the oven and cut large X across top of each pack. Carefully fold back foil, (contents will be hot and will release steam) and sprinkle potatoes with cheese. Return to the oven and cook until the cheese is melted and starting to brown a little.

Bacon Ranch Cheddar Cheese Dip

I think if your baby's face looks like this, it's safe to say,

"That's some good dip right there!"

Bacon Ranch Cheddar Cheese Dip

8 ounces Sour Cream
8 ounces of Cream Cheese, room temperature

1 packet (1 ounce) Ranch Dip Mix

1 cup Shredded Cheddar Cheese
4 strips of bacon, cooked and crumbled

Mix together until well combined. 

I actually use ranch from a large batch shaker. I think I use more than an ounce. Check the taste and add more if you like! 

Also, if it is too thick to combine, microwave it for 30 seconds or so until you can get it smooth. 

Whole Chicken Wings ~ Chinese Takeout Style

 

I researched a lot of methods, spice combos and cooking techniques before finding the perfect mix for this recipe! I'll never settle for "plain fried chicken" again!

6 whole chicken wings (washed and pat dry)
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon sugar
1 tablespoon cornstarch
2 tablespoons all-purpose flour
1 tablespoon soy sauce
1 tablespoon vinegar
1 teaspoon oil
1 egg

oil (for frying)

In a small bowl, mix the spices, sugar, cornstarch and flour. Stir to combine.

In another small bowl, mix the egg, soy sauce, vinegar and oil. Stir to combine.
Place wings in a large bowl. Coat with the wet ingredients. Toss to evenly coat the wings. Dust with the dry ingredients. Toss to coat evenly. Let the wings marinade for 2 hours.

If the marinade is too wet and pooling in the bottom of the bowl, add a little more flour and cornstarch until it sticks to the wings. It will be a wet, light batter.

Set your fryer to 350 degrees. Fry the wings 5 minutes. Lift the basket and flip the wings. Fry for another 5 minutes or until up to temp and golden brown.

Chili and Cornbread

I found some beans, onions and tomatoes in the pantry, and I had some hamburger in the freezer! Good time for a giant pot of chili! 

For the Beans:

1 lb dried Red Kidney Beans

4 cups water, or stock

1/2 tsp dried, minced onion

1 tsp minced garlic

salt and pepper to taste

Rinse and drain the beans several times. Add the water, onion, garlic, salt and pepper to a large pot and cook for a few hours or until beans are tender.

To finish the Chili:

1-2 pounds ground lean beef

1 onion, chopped

2 cans diced tomatoes, drained

4 tablespoons of chili powder

1 teaspoon garlic powder

1 teaspoon onion powder

1/4 teaspoon cayenne pepper

2 teaspoons paprika

2 tablespoons ground cumin
salt and pepper to taste

Cook hamburger and onion until meat is done. Drain off fat. Add tomato and stir. Add to the beans. Add the seasonings and stir until dissolved and mixed well. Simmer until chili is the thickness you like. I usually let mine simmer for about 45 minutes. Serve with cheddar cheese, sour cream and cornbread!

For the Cornbread: I cheated and just used a mix with 1/3 cup milk and 1 egg. I used my mini muffin ceramic pan. 

If you'd like some homemade cornbread recipes click on this link: Cornbread Recipes

Cheesy Hashbrown and Chicken Casserole

20 oz bag of southern style hash browns
1 cup of cooked, cubed chicken breast
1 can of cream of chicken soup
½ cup cream cheese
½ cup sour cream
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
1/4 cup grated parmesan cheese
1 tsp salt
1 tsp pepper
1/2 tsp minced garlic


Preheat oven to 400-degrees and grease a 9" x 13" casserole dish or a twelve inch skillet.

Add the soup, cream cheese and sour cream to a large bowl.

Next, add 1/2 cup of mozzarella cheese and 1/2 cup of cheddar cheese to the bowl.

Add the hashbrowns, chicken, parmesan, salt, pepper and garlic to the bowl and mix well.

Pour the potato and chicken mixture into a casserole dish.

Sprinkle the remainder of the cheese on top and cover with foil.

Bake for 15-20 minutes, remove the foil, and bake 15-20 more minutes until bubbly and golden brown.

Brown Rice with Mushrooms

Brown Rice with Mushrooms

1 ½ cups uncooked long-grain white rice
1 can beef broth
1 can condensed French onion soup

1 can sliced mushrooms and liquid
¼ cup butter, melted
1 tablespoon Worcestershire sauce

Preheat oven to 350 degrees.

Pour melted butter in an 8x8 pan and add rice and liquids. Add mushrooms and liquid. Cover and bake for 30-45 minutes or until liquid is absorbed and rice is tender.

Cheesy Chicken and Potato Bake

Cheesy Chicken Potato Bake

2 large chicken breasts, cubed
2 Potatoes, cubed
1/4 cup chicken broth
1/4 cup Butter, melted

1/2 cup sour cream
8 oz cream cheese block, softened

2 cloves garlic, minced
1 1/2 cups Shredded Cheddar Cheese, more if you like
4 pieces bacon cooked crisp and crumbled

Place your cubed potatoes and chicken in a pan and pour in broth and butter.

In a small bowl, mix together sour cream, cream cheese and garlic with a fork until well combined.

Spread cream cheese mixture over chicken and potatoes.
Sprinkle cheese on top. Top with crumbled bacon.

Cook at 400 degrees for 30 minutes or until the chicken is done and the cheese is golden and the casserole is bubbly.