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Recipes
Reese's Nutter Butter Cookie Truffles
By srumbel
All six of us girls are huge peanut butter and chocolate fans! If a table full of desserts was sitting in front of...
- 16 ounces Nutter Butter Cookies
- 8 ounces cream cheese
- 8 ounces Reese's Mini Peanut Butter Cups, each one quartered
- 12 ounces milk chocolate chips
- 3/4 tablespoon shortening
- 1 tablespoon sprinkles (optional for top)
Hawaiian Chicken Kebabs
By srumbel
You will love the light sweetness of these paired with the pineapple, bell pepper and red onion
- 1/3 cup ketchup
- 1/3 cup packed dark brown sugar
- 1/3 cup low-sodium soy sauce
- 1/4 cup pineapple juice
- 4 Tbsp olive oil, divided, plus more for brushing grill
- 1 1/2 Tbsp rice vinegar
- 4 garlic cloves, minced (4 tsp)
- 1 Tbsp minced ginger
- 1/2 tsp sesame oil
- Salt and freshly ground black pepper
- 1 3/4 lb boneless, skinless chicken breast, chopped into 1 1/4-inch cubes
- 3 cups (heaping) fresh cubed pineapple (about 3/4 of 3 lb pineapple)
- 1 1/2 large green peppers, diced into 1 1/4-inch pieces
- 1 large red onion, diced into 1 1/4-inch pieces
Chocolate Zucchini Cake
By srumbel
The idea of hiding vegetables in baked goods is, in my opinion, brilliant
- 1/2 c. canola oil
- 1 1/2 c. sugar
- 2 teaspoons vanilla
- 2 c. flour
- 1/2 c. cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 c. shredded zucchini
Tricolor Christmas Cupcakes
By srumbel
Very Merry Tricolor Christmas Cupcakes in red, green and white have a hint of peppermint! See how easy it is to tur...
- FOR CUPCAKES:
- 1 box white or vanilla cake mix (I prefer Duncan Hines French Vanilla)
- 3 Large Eggs
- 1/2 cup butter, melted
- 1 cup of water
- 1 tablespoon peppermint extract (*optional)
- red and green gel food color
- FOR FROSTING:
- 1/2 cup butter, at room temperature
- 8 oz. cream cheese, at room temperature
- 1 teaspoon clear vanilla extract
- 4 cups powdered sugar
- 1 to 4 tablespoons heavy whipping cream
- bright white gel color (optional)
- sprinkles
Monster Cinnamon Roll
By srumbel
This simple creation was my Mother's Day breakfast
- 1 can (8 count) refrigerated cinnamon rolls with frosting packet
- parchment paper
- cooking spray
- pie plate
Chocolate Chip Snowball Cookies
By srumbel
so instead of making the ones I’ve already tried I decided to try them with a different flavor by adding chocol...
- 3/4 cup sliced almonds
- 2 cups + 2 Tbsp (302g) all-purpose flour
- 1/4 + 1/8 tsp salt
- 1 cup unsalted butter (226g), halfway softened*
- 1 1/2 cups (192) powdered sugar, divided
- 1 1/2 tsp vanilla extract
- 1 cup (160g) mini chocolate chips
Baked Denver Omelet by Tsccb
By srumbel
Add this easy, delicious Baked Denver Omelet to your breakfast menu for a warm, hearty, protein filled way to start
- Tips for making a Baked Omelet:
- 2 tablespoons 2 tablespoons salted butter
- 1/2 pound 1/2 pound ham, diced
- 1 medium 1 medium green bell pepper, chopped
- 1 medium 1 medium red bell pepper, chopped
- 1/2 cup 1/2 cup diced onions
- 1 cup 1 cup shredded cheddar cheese (about 4 ounces), divided
- 10 large 10 large eggs
- 1/2 cup 1/2 cup heavy cream
- 3/4 teaspoon 3/4 teaspoon salt
- 1/2 teaspoon 1/2 teaspoon black pepper
- Whisk together the eggs, cream and seasonings until well combined, but you don’t want to over-mix so that the mixture if frothy. Using a fork instead of a whisk works well, too.
- Add the sauteed veggies to the dish, first, then pour the egg mixture on top.
- You can easily cut this recipe in half as I did. Bake in a Quiche Pan and start checking at the 25 minute mark. The center should look set when your omelet is done.
- Store leftovers up to 4 days for an easy breakfast, brunch, lunch or even dinner. Pair with a tossed salad for a healthy evening meal!
- A dollop of sour cream kicks this baked Denver omelet up a notch or two. I loved mine with diced avocados and sliced cherry tomatoes, too.
- I know you’ll love this baked Denver omelet. Save it for the holidays when you have a house full of family. Or make a half batch and enjoy it for your weekday breakfasts. Bill and I gave it two thumbs up!
Peanut Butter Pudding Cookies
By srumbel
Pudding cookies with peanut butter, Reeses pieces, and banana chips
- 3/4 c. butter, softened
- 1/2 c. peanut butter
- 1/2 c. sugar
- 1/2 c. brown sugar
- 2 eggs
- 1 Tbsp. honey
- 1 tsp. vanilla
- 2 1/4 c. flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 small box instant vanilla pudding
- 1 c. chocolate chips
- 1 c. reeses pieces
- 1 c. dried banana chips, broken
Peanut Butter Cookies-favfamilyrecipes
By srumbel
Peanut Butter Cookies are sweet, chewy and make the most satisfying after school snack
- 1 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 cup peanut butter at room temperature smooth or chunky
- 3/4 cup sugar
- 1/2 cup firmly packed light brown sugar
- 1 large egg at room temperature
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 1/2 cup peanut butter chips optional
- 1/2 cup chocolate chips optional
Pumpkin Poke Cake
By srumbel
Directions: Preheat oven to 350°F
- Topping Ingredients:
- Cake
- 1 box white cake mix
- 3/4 cup water
- 2 eggs
- 1/4 cup oil
- 1 cup pumpkin puree
- 2 tsp. pumpkin pie spice
- 1 tsp. baking soda
- 1/2 cup sweetened condensed milk
- 1 pint heavy whipping cream
- 1/2 cup brown sugar
- 1/2 tsp. vanilla
- See more at: http://smithsfoodanddrug.inspiredgathering.com/recipes/pumpkin-poke-cake#sthash.SoB9jqJC.dpuf