Peanut Butter Pie

So I never post unless it is worth it to me to save the recipe, that's why 2012 didn't have any. I didn't try anything new that was worth it. But living in Bama part of the year I have learned to love peanut butter pie. I updated! Take note! I was instructed that to get it floofier that good 'ol cool whip is the way to go. You can still use heavy whipping cream for a thicker pie.

Here you go!

2 cups heavy whipping cream
1 large tub of cool whip
1/4 cup sugar (this can be omitted)
8 oz (box) cream cheese
1 cup creamy peanut butter, I used the Natural (Jiffy?) and it was pretty peanut buttery, I'm going to back off it a little on my next go but this was REALLY good.
1 cup powdered sugar + 1/2 cup for whipped cream
1 oreo crust or graham cracker
1/2 cup chocolate chips (optional)

Whip cream with 1/2 cup powered sugar until it's got peaks. I also like to add some vanilla, about a teaspoon. Remove. This is for your topping. Beat the rest of the ingredients until fully mixed with exception of cool whip. Then beat in cool whip. Chill for several hours before eating, my use some time in the freezer, freezes really really well if you want to make in advance. This recipe is super quick to make but needs chill time. So freakin' good.

Klassy Jello Shots

If you know me you know that I am a fan of jello shots. My goal however, is not to make you stupid drunk, but to enjoy a tasty treat. I hadn't made them for quite a while until I stumbled on Jelly Shot Test Kitchen. There they made a whole site around what I used to do for random parties. I was intrigued by the Rainbow Jelly Shooters which are beautiful and also can be made non-alcoholic for the little ones. (Which I will probably do soon) They recommended using one type of vodka for the layers, but since I am an overachiever I decided to make it more complex than necessary.

The cherry jello layer was Smirnoff cherry, the lemon layer was Grey Goose Orange, and the berry layer was just straight Stoli (I forgot that I did have raspberry Stoli, but this was good) This site gives you instructions that are about as complicated as making jello.

The site only has a few recipes because they are plugging a book which I might just purchase. They key seemed to not rely on the jello alone, but adding Knox gelatin packets to the water first, then the jello, then the liquor. This process made them able to leave the confines of the dixie cup and makes them more hands on.

During a quick run to the store for cherry jello, we came across the amazing flavor of tropic fruits and my mind immediately went to Mai-Tai land. Here are the two recipes that we came up with that were just lovely.

FYI if you use cheap booze your jello shots will reflect it.

Mai-Tai Jello Shots

1 packet of Tropical Fruit Jello

2 packets Knox gelatin

1C can pineapple Vess soda (any pineapple soda probably will do)

1/2 C Spiced Captain Morgan.(depending how strong you want them, I recommend 1/2C)

Put 1/2 cup water in a pot and sprinkle the Knox on top. DO NOT DUMP IN. If you do, the gelatin will clump and then your shots will be like Orbits soft drinks and no one wants that. Let it sit as you slowly raise the temperature, mixing so it doesn't form clumps, you may need to add 1/2C of the soda to help it. Once the gelatin is dissolved, mix in Jello, then the rum, then the remaining 1/2 C of soda. Mix well and pour into either a pan or molds. Make sure to spray them lightly with a cooking spray to help them release. It should take about 1-2 hours to set depending on your settings.

Chocolate covered cherry

1/4C Godiva liquor

3/4C chocolate vodka (I used 3 Olives, the Godiva vodka is also amazing)

1C water

1 packet cherry jello

2 packs knox gelatin.

Basically the same as above, just put the whole cup of water with the knox, then the jello, then the liquor.

Fuzzy Navel Jello Shots
1 package orange jello
1/2 C peach vess soda
1/2 C orange juice (no pulp)
1/2 C water
1/2 C peach schnapps
2 packets Knox unflavored gelatin

warm the knox with the water orange juice combo, then add jello, stir until well blended, then add soda and schnapps. Chill.

A couple of combos I tried
Cherry Jello with Amaretto
Mellon fusion Jello with Mellon Schnapps
Layer lemon and lime jello, using vodka and lemon lime soda.

Experiment, it is just Jello! 

Bacon Chicken Turnovers

This was a recipe I found online, but tweaked because I didn't like two of the ingredients. Kinda like a hot pocket. This is very simple filling meal, and well, it involves bacon. 

8 chicken strips

6-8 pieces of bacon, cooked and crumbled

puff pastry sheets (I haven't tried using the Pillsbury croissants, that's my next experiment)

white cheddar

Thaw the pastry, about 20 minutes, and gently roll with a rolling pin so it doesn't puff up too much when you cook it. Preheat oven to 350 degrees. Cook chicken in a skillet in either a tablespoon or two of olive oil or some other cooking oil. Do not bread the chicken. Sprinkle with salt and pepper while cooking. Don't overcook, it is going into the oven for a while so if it isn't 100% done that is ok. Strips cook quickly. Set aside on plate, cut the pastry into squares large enough to put one piece of chicken inside and fold over like a turnover. Place one piece of chicken, and a piece of cheese (I use a block and about 1/2" X 2" piece or so. It isn't an exact science, just put however much you want) and bacon crumbles. Fold pastry around chicken and pinch edges closed. Poke a couple of holes to let steam out. I baked mine on a rack on a cookie sheet between 20 minutes to a half an hour until the pastry is lightly browned. Experiment with cheeses and seasonings.

Chocolate Cherry Oatmeal Cookies

Hello all.

Fall is here  so that means baking time!

I had some oatmeal I needed to use up and I didn't have any raisins so I decided to try something new.

I'm not going to lie, these are not the most amazing cookies you have ever had, however the oats > flour ratio makes them far better for you and I'm planning on having these instead of muffins for breakfast. :)

2 sticks of butter or margarine

1 C firmly packed brown sugar

1 C sugar

2 eggs

1 t vanilla

1 t baking soda

2 C flour

1/2 t salt

3 C uncooked oats

1 C dried cherries (I cut the cherries in half since they are larger than raisins)

1/2 C chocolate chips (you can up the amount of chips to your preference)

Heat oven to 350 degrees. Beat butter and sugars until creamy. Then add vanilla, eggs, beat well. Then add the baking soda, salt and flour. Then stir in cherries, chocolate and finally oats. Drop onto ungreased cookie sheet and bake for about 9-11 minutes depending on your oven.

Berry good lemonade!

Hello folks! 

I know it has been a while since I posted anything, but frankly, like I said, it needs to be something I have made before and worth posting. I have tried a couple of recipes that weren't anything special 

so I  didn't waste your time with them either. 

So here you go. 

This is simple and awesome and probably would be super tasty with vodka. 

Berry Lemonade

2 C freeze dried berry mix (available at walmart and I think Trader Joe's) 

OR one bag of frozen berries

Juice from 4-6 lemons depending on how big they are

1 C sugar or honey or splenda. I used sugar.

Ok I have used both the frozen and the freeze dried and surprisingly the freeze dried is a little better. 

Put 6 cups of warm water in a pitcher and let berries soften for about 15-30 minutes. 

Then add lemon juice and sugar and stir well. Allow to chill for a couple of hours so the fruit

flavors the water. Enjoy!

One pan dinner: Mustard-Rosemary Chicken with carrots and potatoes

Hello all!

Sorry it has been a while, but I have had some crazy business going on at home, so here we go!

This is a very simple recipe and one thing I like, is that most of the seasonings aren't too perishable so you can have them on hand to make whenever. I don't make the whole recipe, I usually just do the chicken because I have it frozen and I don't want to go out and buy anything else. Here is the full recipe. 

12 thin carrots

1T plus1t of EVOO

1/4t salt (I use sea salt from a grinder)

1/4C Dijon mustard

4 garlic cloves minced (I have used garlic powder and it's fine if I don't have fresh on hand)

1 1/2t fresh rosemary + three sprigs (not once have I used fresh since I got this recipe in the winter, I will try this summer though)

8 chicken thighs or drumsticks, skinned (I have used frozen every time)

8 small potatoes like Yukon Gold or new potatoes

1 lemon halved (sometimes I have this, sometimes I don't)

Preheat oven to 425. Toss carrots, 1t oil and 1/8t salt in a bowl. Spread out evenly on rimmed baking sheet for about 15 minutes. Combine mustard, garlic, chopped rosemary and 2t oil in another bowl. Rub mixture over chicken pieces to coat. Toss the remaining oil with the potatoes, and sprinkle with what is left of the salt. Remove sheet from oven, add chicken, potatoes and rosemary sprigs to carrots. Bake until internal temp reaches 165 (about 45 minutes) sprinkle lemon juice on top. Sometimes I add Parmesan to the potatoes. 

Yum!!

Double Chocolate Cookies

You'd betta wear a helmet 'cause these cookies will blow ya mind!

...Well maybe not but they are really really good.

1 bag dark chocolate chips (Ghirardelli)
1 bag semi sweet chocolate chips

3 eggs

1 C sugar

1/3 C all purpose flour

1/2t baking powder

1C nuts (I omitted)

Melt dark chocolate in a double boiler with butter. In a small bowl mix baking powder and flour. With mixer beat eggs and sugar until thick. Stir in chocolate mixture. Gently mix in semi sweet chocolate chips and nuts. Using a sheet of plastic wrap form dough into two logs about 2" thick. It will be very soft. Refrigerate at least one hour or until firm. Preheat oven to 375 (I did 350 because my oven runs hot) Unwrap dough and  cut into slices. I did thicker and then cut them to about the size of a quarter. Place on greased cookie sheet or use parchment.  Bake about 7-8 minutes for small cookies or about 12 for larger ones. They are easy to burn so on the first batch just do a couple cookies and see what works. You want to bake until they have a light crust on the top but the inside is still soft. They are great when they are still warm,. I am going to test them out with vanilla ice cream!