Sunday, September 29, 2013

The "Elvis" Trifle + Giveaway WINNER!

The final recipe for Peanut Butter week is this Peanut Butter Trifle. This recipe is a fun new twist on a trifle. And it can be topped with peanut butter flavored bacon, bananas, or waffle cones! 

The "Elvis" Trifle

1 (14oz) can sweetened condensed milk
1 1/2 cups ice cold water
1 (3.4 oz) package instant vanilla pudding mix (use Jell-O brand)
3/4 cup Smooth Operator Peanut Butter
3 cups heavy cream
6 Tablespoons powdered sugar
1 box waffle cones, crushed into pieces
4 cups sliced bananas
6 slices bacon optional
additional peanut butter for bacon optional

Optional Step:Preheat oven to 350 degrees F. Place a cooling rack ontop of a cookie sheet and lay a few pieces of bacon on it. Brush bacon on each side with peanut butter. Cook for 20-25 minutes (or until slightly crispy) turning bacon half way through. 

In a small bowl mix sweetened condensed milk and water with an electric hand mixer until mixed together (about 1 minute). Add the pudding mix and beat well (about 2 minutes) and then add peanut butter.  Cover and refrigerate for 3-4 hours so the pudding can set up.

In a large bowl beat heavy cream and powdered sugar until stiff peaks form.

To assemble place large scoop of peanut butter mixture then a scoop of the whipped cream then a few waffle cone pieces, then a few slices of bananas. Repeat until jar is filled. 

Garnish with peanut butter bacon,banana slices, or waffle cone pieces.

And the Giveaway winner is...

a Rafflecopter giveaway

And thank you everyone who entered the giveaway!
 Make sure to look for Peanut Butter & Co. at your local stores or order online! 

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Saturday, September 28, 2013

Peanut Butter Banana Foster Crepes

Here is a yummy and different breakfast or dessert recipe! These crepes are very versatile. They were yummy with peanut butter and jelly, fresh bananas and peanut butter, and then my favorite peanut butter and bananas foster.

On a side note check out my amazing new mixer below from Wayfair. Isn't the color just so fun and amazing! They have lots of fun new colors. Best hand-mixer out there for sure!

Peanut Butter Banana Foster Crepes

1 cup flour
pinch of kosher salt
3 eggs
1 to 1 1/3 cups whole milk
2 Tablespoons melted butter

Combine ingredients in a bowl and use hand mixer to combine. Add more milk if necessary. The batter needs to be really thin. This can also be made up to 2 hours ahead of time.

In a small frying pan spray a little Pam spray and over low-medium heat pour about 1/4 cup of batter and swirl around until the batter evenly covers the bottom of the pan. Cook on each side for a few minutes or until barely cooked on each side.

Banana Foster:
4 bananas
1/2 cup butter
1/2 cup brown sugar

Chop bananas into 1/2 inch slices. Melt butter in large sauce pan over medium heat. Add brown sugar and allow to melt. Add bananas and cook over medium heat until tender.

Peanut Butter Glaze:
3/4 cup powdered sugar
1/3 cup Bees Knees Peanut Butter
1/4 cup milk

Combine ingredients in a medium bowl. Add more milk if necessary to get the consistency of a glaze.

To Make Crepes:

Grab a crepe and spread about a Tablespoon of Bees Knees Peanut Butter in the center of the crepe. Add about 4-5 slices of banana. Roll up. Place on plate. Grab a spoonful of peanut butter glaze and go back and forth over the crepe until all the crepe is lightly covered with the glaze. Then Enjoy!


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Friday, September 27, 2013

Peanut Butter Chicken Pad Thai

When I was collaborating ideas of peanut butter recipes to post a peanut butter pad thai was one of the first things. I was trying to think of something different then just peanut butter desserts. With almost 2 million views, my sweet and sour chicken has been the top viewed recipe on my blog. So I decided to make the chicken the same as that chicken, but just add the peanut butter sauce instead of the sweet and sour sauce. I know most pad thai recipes do not have big chunks of chicken in them, but this one does. I will admit that I am a novice pad thai person. And this was actually my first pad thai recipe that I have ever tried to make. When I made it my kids were all sleeping, my husband was out of town, and once it was all cooked and ready I sat down and enjoyed every single bite in peace and quiet. And boy was it just what a needed! I hope all your pad thai lovers out there enjoy this recipe!

Peanut Butter Chicken Pad Thai

3 chicken breasts, trimmed and cut into 1 inch cubes
1 cup corn starch
2 eggs, beaten
1/2 cup vegetable oil

10 oz. rice noodles
1 Tablespoon oil
2 eggs

1 (13.5 oz) can coconut milk
1 Tablespoon honey
1 Tablespoon brown sugar
1/4 cup soy sauce
1 Tablespoon minced garlic
juice of 1 lime

(3) green onions, thinly sliced
1/2 cup fresh cilantro, chopped
1/4 cup roasted salted peanuts, chopped

Preheat oven to 350 degrees F. Place oil in frying pan over medium heat. Place eggs in a bowl and place cornstarch in ziploc. Grab the chicken and place in ziploc and shake until all covered. Then dip chicken in eggs and then place in oil. Cook chicken on both sides until lightly golden. Then place in a baking dish. Repeat until all chicken is done.

Place all ingredients in a large bowl and with a electric mixer mix well until everything is combined. Pour 1/3 of sauce over chicken. And place in oven to bake for 15 minutes. Turn chicken half way through.

Follow instructions on bake of noodles for boiling them. Once they are cooked. Clean out the frying pan from the chicken and add oil. Then add the eggs and cook them like scrambled eggs. Then add the cooked noodles. Then the remaining sauce. Add the green onions now if you would like. Cook for a few minutes until everything is all combined. 

Grab a bowl or plate. Add the noodles, a few pieces of chicken, and some garnish. Then serve.


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Thursday, September 26, 2013

White Chocolate Golden Peanut Butter Balls

Well here is another Peanut Butter recipe but this time featuring "White Chocolate Wonderful." I am not much of a chocolate girl. But if I had to choose I would almost always pick white chocolate over dark chocolate. And that is why I love this peanut butter and I love these peanut butter balls. 

I used "White Chocolate Wonderful" in my Homemade "No Bake" Clif Bars and will always have a jar of this stuff on hand. It is that good! I currently have 3 jars in my pantry....just saving it for a rainy day I guess! Grab a jar next time you are at the store. You can thank me later!

White Chocolate Golden Peanut Butter Balls

1 teaspoon Pure Vanilla
1 lb powdered sugar
3 Tablespoons whole milk
2/3 package of (14.3 oz) Golden Oreos, crushed in pieces

Combine peanut butter, vanilla, powdered sugar, and milk in a mixer. Beat until all combined. If "dough" is crumbly add another Tablespoon of milk. Grab Oreos and place in ziploc bag and smash down into small pieces and then pour onto a plate. Roll into 1 inch balls and then roll in Oreo crumbs and press firmly down covering the whole ball. Place in fridge for 30 minutes. Then enjoy!

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Wednesday, September 25, 2013

Salted Chocolate-Peanut Butter Bars

To prepare for Peanut Butter Week I spent hours and hours in the kitchen getting new recipes ready to feature. Unfortunately one of the weeks I was baking I decided to "eat healthy" I had a fun girls trip coming up and I wanted to look and feel my best! So I called my husband and told him that I had made 2 different kinds of cookies and these bars and needed him and his co-wookers to become my taste testers for the day! He did not mind one bit and I got some good reviews back! Plus I didn't have to cheat and could still eat healthy that day! Win Win in my book! After my husband told me the reviews from his co-workers he said but my favorite were the "chocolate bar things" and lets face husbands opinion matters the most! So with that said I will be making these over and over again to make my husband a happy man!

I used Peanut Butter & Co's Dark Chocolate Dreams. And it was absolutely amazing in them! Perfect contribution for our Peanut Butter Week! You are going to want to make these ASAP.

Salted Chocolate-Peanut Butter Bars

1 cup butter, softened
1/2 cup sugar
3/4 cup powdered sugar
1 Tablespoon vanilla
2 1/4 cup flour
1/2 (16 oz) container of Dark Chocolate Dreams
sea salt

Preheat oven to 325 degrees. In a mixing bowl cream together butter and sugar until fluffy. Add vanilla. Sift flour and then slowly add to the mixture. Grab a 9x9 pan and spray with cooking spray. Take 1/2 of the dough and press firmly in the bottom of the pan. Bake for 20 minutes or until lightly golden brown. Set aside and let cool for about 10 minutes. Grab the Dark Chocolate Dreams and spoon on to the dough. Let sit for a few minutes so it starts to melt a little so it becomes easier to spread and then spread it all over. Grab the remaining dough and crumble it into small pieces. Evenly place it all over in the Dark Chocolate Dreams. Place back in the oven and cook for another 25-27 minutes or until the edges start to get golden brown. Once it is done cooking grab the sea salt and gently sprinkle it all over evenly. Then let them sit for a few minutes and then place in the fridge to let it cool even more before you cut it.

Then sit down and try to eat only 1 of them!

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Tuesday, September 24, 2013

Peanut Butter S'more Pancakes

Before I get to the recipe for this amazing "fully loaded" breakfast let me tell ya a little about where I came up with these. I have a group of 7 girlfriends who love to get together. We all have children around the same ages (5 years and younger), we live within a 15 mile radius, we spend hours and hours laughing together, go on girls trips for our birthdays, even our husbands love getting together for group dates. I feel very very lucky to have them. Whenever one of us has a hard day they always know that at least 1 of us will always drop what we are doing to go to lunch or ice cream with them, bring them dinner, or just be there to talk! It was my friend Jenny's birthday so to celebrate we spent 2 nights in Scottsdale, Arizona laying by the pool, staying up way to late, and going out for each and every meal. One morning we went to this little breakfast place and I ordered pancakes very similar to these! They were so good that I knew I had to re-create them and share them with you all! These are what I like to call "Special Occasion Pancakes" I definitely could not {and should not} eat these for breakfast everyday, but boy are they good! Just try them! Your husband, kids, neighbors, and whoever else you make these for will love them and love you even more!

Peanut Butter S'more Pancakes
1 1/2 cups All-Purpose flour
1 Tablespoon sugar
1 Tablespoon brown sugar
1 Tablespoon baking powder
1/2 teaspoon kosher salt
1 1/4 cup whole milk
1/2 cup buttermilk
1 egg
1/2 cup crushed graham cracker
1/3 cup chocolate chips
Combine all ingredients in a large bowl and using a hand mixer mix them all together. Grab a skillet and spray with a little pam spray and make them pancakes and lightly butter them when they are done!

10 oreos, smashed
5 graham crackers, smashes
1/4 cup water

Bring water to boil. Place Marshmallow fluff in a bowl. Slowly add hot water to marshmallow fluff one Tablespoon at a time while stiring. Continue to add water until the marshmallow fluff in melted and it is smooth.

Put oreos in a ziploc bag and smash. Place graham crackers in a different ziploc bag and smash.

To Assemble:

Grab a few pancakes and put them on a plate. Grab some smashed oreos and some graham crackers and place on top. Then pour marshmallow mixture on top. And then enjoy!


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Monday, September 23, 2013

Peanut Butter Week

Welcome to Peanut Butter Week!

This week I have teamed up with Peanut Butter & Co. to bring you a very fun giveaway and some pretty amazing and fun peanut butter recipes every single day! 

Each day this week I will feature a new recipe using a different one of their Peanut Butters. And if any of you have tried their Peanut Butters you know exactly what I mean when I say how amazing and fun their flavors really are! I had a blast cooking up these recipes and sampling them wasn't too bad either! 

Enter the giveaway below and check back each day for a new recipes!

And Here is what you will be winning at the giveaway! Holiday Sampler Box Which contains 6 jars: The Bee’s Knees, Mighty Maple, Smooth Operator, White Chocolate Wonderful, Dark Chocolate Dreams, and Cinnamon Raisin Swirl

And for the first recipe to kick off Peanut Butter Week...
Peanut {Nutter} Butter Cookies

Peanut {Nutter} Butter Cookies
1/2 cup shortening
1/2 cup butter
1 cup brown sugar
1 cup sugar
2 eggs
2 1/2 cups flour
1 1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup mini Nutter Butter cookies

Cream first 6 ingredients together. Add dry ingredients. Mix well. Grab cup of mini Nutter Butters dump out on cutting board and chop into small pieces. Add into dough. Roll into balls. Crisscross with a fork. Sprinkle with sugar. Bake at 375 degrees F for 6-8 minutes. (Best when cooked on light colored cookie sheets)

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Monday, September 16, 2013

Double Chocolate Pudding Cookies

I feel like "pudding" cookies are all over Pinterest so I figured that I should give them a try! These cookies were soft in the middle and slightly crunchy on the outside just the way I like them!

Double Chocolate Pudding Cookies

1 cup butter, softened
1/2 cup brown sugar
1/2 cup sugar
3 oz. instant vanilla pudding mix
2 eggs
1/2 teaspoon butter flavoring
1 teaspoon vanilla
2 1/3 cup All-Purpose flour
1 teaspoon baking soda
1/2 t
easpoon baking powder
1/4 teaspoon kosher salt
1 1/4 cups milk chocolate chips
1/2 cup white chocolate chips

Preheat oven to 350 degrees. In a large mixing bowl mix cream together butter and sugars. Add in pudding mix, eggs, butter flavoring and vanilla and beat well. Shift together the flour, baking soda, baking powder, and salt. Slowly add the shifted flour mixture. Scrap sides and mix again until all ingredients are combined. Add the milk and white chocolate chips in. Place cookie dough on a cookie sheet using a cookie scoop. Bake for 10-12 minutes or until the cookies have barely lost their shine. Take out of the oven and let cool on cookie sheet for 2 minutes and then transfer cookies to a cooling rack.

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Monday, September 9, 2013

Honey Hot Chicken Strips

My favorite food has always been buffalo chicken wings. I could eat them almost everyday. I am a little picky on my buffalo sauce, but recently I have loved honey hot wings just as much as buffalo wings! Buffalo sauce is a little too spicy for my young family but not this honey hot sauce. It is the perfect happy medium for my family and I hope it is the same for yours!

Honey Hot Chicken Strips
1 pkg frozen Tysons breaded chicken tenders
1 cup oil (for frying)

1/3 cup Franks Hot Sauce
1 1/3 cup brown sugar
1 Tablespoon water

In a medium saucepan heat up the hot sauce, brown sugar, and water. Continue to stir up all the sugar is dissolved. Set aside and allow to cool while you fry up the chicken tenders.

Place a frying pan over medium heat and add the oil. Let the oil heat up for a few minutes. Place the chicken tenders in the oil. Cook on each side for about 3 minutes or until golden browned. Remove chicken from oil and place on a paper towel to drain off some of the grease.

Then place chicken tenders in a bowl and pour warm sauce over them. Coat the chicken all over with the sauce. Serve with blue cheese or ranch and a side of the left over hot honey sauce.
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Friday, September 6, 2013

Funfetti Cupcakes

A few weeks ago my son Remington celebrated his 3rd birthday! He talked about his birthday party for months and months. He picked Batman as the theme and that is exactly what he got! I found these fun little signs here and I also bought the cups, plates, and napkins there too. I think they were the perfect touch to add to his batman party!

My mom is an amazing cook. I have learned almost everything I know from her and spending hours and hours in the kitchen together! She made these cupcakes for Remington's party and they were amazing! And definitely good enough to share with my readers! I hope you enjoy these as much as my little boy and his party guests did!

Funfetti Cupcakes
yields: 2 dozen cupcakes

1 1/2 cup self-rising flour
1 1/4 cup cake flour
1 cup unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla
1 teaspoon vanilla bean paste
1/4 cup rainbow sprinkles

1 lb powdered sugar
1 cube of butter
1 8oz brick of cream cheese
1 teaspoon vanilla
1/4 cup rainbow sprinkles

Preheat oven to 350 degrees F. Place cupcake liners in 2 12-cup muffin tins. In a small bowl combine the 2 flours. In a kitchen mixer, cream the butter and sugar until fluffy; about 3 minutes. Add the eggs one at a time while mixing. Add the flour mixture in three parts alternating with the milk and vanilla. Then add the bean paste. Scrape the sides of the bowl to make sure that it is all mixed in well. Then grab a spatula and slowly stir in the sprinkles. Carefully spoon the batter in to the muffin tins. Filling about 3/4's full. Bake for 20-25 minutes.

Cool the cupcakes for about 15 minutes and then remove from the muffin tins. Remove and place on a cooling rack. Once they are completely cool you can grab the icing and ice them. Sprinkle with some remaining sprinkles and then enjoy!

Beat together the butter, cream cheese, and vanilla. Slowly add the powdered sugar. (add some milk if it is too thick) Then slowly mix in the sprinkles with a spatula.

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Wednesday, September 4, 2013

Baked Ziti

Pasta dishes are always a hit in my house! My 5 year old son devours this dish. This recipe is from one of my favorite aunts, Tarrah. Also this recipe makes a ton and is great when cooking for a crowd! Hope you enjoy it as much as our family does! 

Baked Ziti
yields: 8-10 servings

1 lb dry ziti pasta
1 onion, chopped
1 lb lean ground beef
2 (26 oz.) jars spaghetti sauce
6 ounces provolone cheese, sliced'
1 1/2 cup sour cream
6 ounces mozzarella cheese, shredded
2 Tablespoon Parmesan cheese, grated

Bring large pot of lightly salted water to a boil. Add ziti pasta and cook until al dente, about 8 minutes; drain. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.

Preheat the oven to 350 degrees F. Butter a 9x13 baking dish. Layer as follows: 1/2 of the ziti, provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese, and remaining sauce mixture. Top with Parmesan cheese. Bake for 30 minutes or until all cheeses are melted.

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