Chocolate Peanut Butter Bites

Chocolate Peanut Butter Bites

Crust:

2/3 cup flour

1 Tbsp Icing Sugar
1 Tbsp Cocoa Powder
1 pinch salt
3 Tbsp Shortening

 

Filling:

1 cup peanut butter
1 can condensed milk

 

Topping:

2/3 cup magic shell topping (I used chocolate chips melted with a bit of shortening)

32 mini muffin paper cups

 

1.       Preheat oven to 350. Line muffin cups with paper cups.

2.       Crust: Mix ingredients until course crumbs. Press 1 tsp into bottom of each muffin cup.

3.       Bake 8 minutes. Cool.

4.       Filling: Mix peanut butter and condensed milk.

5.       Top crust with slightly less than 1 Tbsp of peanut butter mixture.

6.       Add topping.

7.       Freeze 2 hours or until firm. Serve frozen.

Cranberry Bliss Bars

THESE ARE AMAZING!

 

Cranberry Bliss Bars
Source: RecipeGirl

Ingredients:
Blondie Layer:

3/4 cup (1 1/2 sticks) salted butter, cubed
1 1/2 cups packed light brown sugar
2 large eggs
3/4 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1/2 cup dried cranberries
6 ounces white baking chocolate, coarsely chopped

Frosting:

1 package (8 ounces) cream cheese, softened
1 cup powdered sugar, sifted
6 ounces white baking chocolate, melted
1/2 cup dried cranberries, coarsely chopped
1 teaspoon grated orange zest (optional)

Instructions:

1. Preheat the oven to 350 degrees. Spray a 9×13-inch baking dish with nonstick spray or line with parchment paper.
2. Prepare the blondie layer: In a medium bowl, melt butter for one minute in the microwave or until melted; stir in brown sugar. Pour the butter and sugar into a large bowl and let cool to room temperature. Use an electric mixer to beat in the eggs and vanilla. In a separate bowl, whisk together the flour, baking powder, salt and cinnamon; gradually add the dry mixture to the butter mixture. Stir in the cranberries and chopped chocolate (batter will be thick).
3. Spread the blondie batter into the prepared pan. Bake for 18-21 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool completely on a wire rack.
4. Prepare the frosting: In a large bowl, use an electric mixer to beat the cream cheese and powdered sugar until combined. Gradually add half of the melted white chocolate; beat until blended. Frost brownies. Sprinkle with chopped cranberries. Drizzle with remaining melted white chocolate. Let the frosting set (speed this up by throwing them into the fridge) then cut into bars- square or triangle-shaped. Store in the refrigerator until ready to serve.

Cheese Stuffed Mushrooms

1 teaspoon Paula Deen’s House Seasoning
1/2 cup finely chopped green onion with tops
4 ounces feta cheese
2 ounces cream cheese
1   (10-ounce package) frozen chopped spinach
24   fresh mushrooms, stems removed
Salt, to taste
1 cup grated Parmesan cheese

Directions

Preheat oven to 350 degrees F.

Wipe mushroom caps clean with a damp paper towel.  Thaw spinach in a colander; squeeze out as much moisture as possible. In mixing bowl, combine all ingredients except mushrooms and parmesan cheese.  Mix well.  Fill mushroom caps with mixture and place on a cookie sheet.  Sprinkle Parmesan cheese on top.  Bake for 15 to 20 minutes.  Serve warm. 

Another alternative - I will make a spinach dip and put spinach dip in the mushroom and top with feta or mozarella cheese.  Bake for 15 - 20 minutes and serve warm.

Beef Samosas

Dry Ingredients:

• 2 1/4 cup of flour
• 1/4 tsp baking soda
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 1/2 tsp cinnamon
• 1 1/2 cup fresh strawberries, diced

Wet Ingredients:

• 3/4 cup brown sugar
• 2 eggs
• 1 stick of butter, melted
• 2 large ripe bananas
• 1 tsp vanilla

Preheat oven to 350 degrees. Coat a muffin pan with cooking spray. In a large bowl combine all dry ingredients. After mixing, gently fold in the strawberries, making sure to coat them with flour – this helps prevent the berries from sinking while baking. In another large bowl, combine the wet ingredients (I use a potato masher to break up the banana) until mixed thoroughly. Slowly combine the wet mixture into the dry mixture, stir until just combined – do not over mix the batter or you will have tough muffins. Fill the muffin tray with the batter, place in the oven and bake for 22-25 minutes or until a knife inserted in the center of a muffin comes out clean. Transfer to a wire rack to cool. Enjoy!

3 large potatoes, peeled and diced
1 cup frozen peas
2 tablespoons vegetable oil
1/2 teaspoon cumin seed
1 bay leaf
2 large onions, finely chopped
1 lb ground beef
4 garlic cloves, crushed
1/2 teaspoon fresh gingerroot
1/2 teaspoon ground black pepper
1 1/2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon chili powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon cayenne pepper
1 quart oil (for deep frying)
2 eggs
1/4 cup cold water
50 egg roll wraps
3/4 cup sweet chili sauce, mango chutney or 3/4 cup plum sauce

Directions:

1 In a medium saucepan bring some lightly salted water to boil for potatoes.
2 Add potatoes and frozen peas.
3 Cook until potatoes are tender about 15 minutes.
4 Drain, set aside.
5 Heat oil in a large saucepan over medium-high heat.
6 Brown cumin seeds and bay leaf.
7 Add in onions and ground beef.
8 Saute until beef has all been browned and the onion is soft, about 5 minutes.
9 Add garlic, fresh ginger.
10 Season with black pepper, salt, cumin, coriander, turmeric, chili powder, cinnamon, cayenne pepper and cardamom.
11 Stir in the potato mixture.
12 Remove from heat and chill in the refrigerator for 1 hour, or until cool.
13 Remove bay leaves.
14 In the meantime, make an egg-wash beating the egg and water in a small bowl.
15 Heat oil in a large sauce pan or fryer on high to 350 degrees Fahrenheit.
16 Brush both sides of a spring roll wrapper with egg-wash.
17 In the corner of the wrapper place about 1 tablespoon of meat and potato mixture.
18 Fold wrapper into triangles, (There is usually a diagram on the spring roll wrapper package) pressing edges together making sure edges are sealed.
19 Fry until golden brown, in small batches, about 3 minutes.
20 Drain on paper towels and serve warm.
21 Can be eaten cold but taste better warm.
22 Use sweet chili sauce, mango chutney or plum sauce for dipping.

Sausage Potato Soup

Ingredients

• 1/2 pound smoked kielbasa, diced
• 6 medium potatoes, peeled and cubed
• 2 cups frozen corn
• 1-1/2 cups chicken broth
• 1 celery rib, sliced
• 1/4 cup sliced carrot
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1-1/2 cups whole milk
• 2/3 cup shredded cheddar cheese
• 1 teaspoon minced fresh parsley

Directions

• In a large saucepan, brown sausage; drain. Set sausage aside. In the same pan, combine the potatoes, corn, broth, celery, carrot and seasonings. Bring to a boil.
• Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Add the milk, cheese, parsley and sausage. Cook and stir over low heat until cheese is melted and soup is heated through. Yield: 6 servings.

Nutritional Facts 1 serving (1 cup) equals 380 calories, 17 g fat (8 g saturated fat), 47 mg cholesterol, 955 mg sodium, 46 g carbohydrate, 4 g fiber, 15 g protein.