Peanut Butter Hide-Aways

If you love peanut butter cookies (and why on earth wouldn't you?!) -- you will simply ADORE these: its a glorified version of a peanut butter cookie...and just as easy...

How could you possibly resist these?!

So, here's the recipe:

Peanut Butter Hide-Aways
1/2 cup softened margarine
1/2 cup smooth peanut butter
1/3 cup white sugar
1/3 cup brown sugar
1 large egg

1 and 1/3 cups flour
1/2 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt

Peanut butter cups (my package had 27 - and that's exactly how many cookies I made -- the recipe says it makes 3 and a half dozen -- I never get as many as the recipes say, though!)

So...Cream together the margerine, peanut butter and both sugars in a large bowl until light and fluffy -- beat in the egg.

Combine next 4 ingredients in a small bowl, then add to margarine mixture. Mix til just moistened and all the dry ingredients are blended in. Roll into small balls, using about a tablespoon for each.  Place the balls into an ungreased mini-muffin pan. Like I said, my recipe made 27 cookies, but you'd get more if you made them a little smaller...

Bake at 375 for about 10 minutes, until light golden and puffy. Remove from oven.

Press the peanut butter cups down into the hot cookies (still in pan!), loosen the edges slightly with a sharp knife, and cool in the fridge for about 20 minutes (if you can stand to wait that long!) Then remove from the pan and ENJOY!!!

Be sure to eat one (or more!) while they're still warm, the peanut butter cups are gooey and delicious!!

We used to make these at Camp Joy in NY -- so, they always remind me of all those cuties we worked with there...and the place where me and my hubs fell in love. He's gonna fall in love with me all over again when he comes home from work today and sees these little goodies on the counter!!

Peanut Butter Squares

Okay...these are sooo delicious, and sooo easy. Honestly, they're just as easy as Rice Krispie Squares, and they taste like Reese's Peanut Butter Cups, I'm not kidding.

Here's the ingredients:
1/2 cup margerine
3/4 cup smooth peanut butter
2 cups icing sugar
1/4 cup graham crumbs
1 cup chocolate chips (I did half milk chocolate, half semi-sweet - Chipits, of course!)
2 Tbsp. margerine

Here's what you do:

Melt in a saucepan (on medium heat):
1/2 cup margerine
then add 3/4 cup smooth peanut butter

Melt and stir until smooth. Remove from heat.
Then add: 1/4 cup graham crumbs and 2 cups of icing sugar.

Stir until combined, and pour into foil-lined 9x9 inch pan. Smooth out (if you're slightly anal, as I am.)

Melt:
1 cup milk chocolate chips and 2 Tbsp. margerine in microwave for about 1 minute at 50%, then stir...if not completely melted and smooth, do another 20-30 seconds...Pour and smooth over top of squares, and refrigerate for a little bit...

Sooooo yummy. and so easy, right?! :)

Enjoy!! ~ K~

Orange Cranberry Muffins

I have no picture, but...I'm telling you, these muffins...are sooo easy, and so moist and delicious -- you do most of it in the blender -- so, that's the toughest part: cleaning your blender afterwards!!

Orange Cranberry Muffins
1 whole, unpeeled orange
1/2 cup orange juice
1/2 cup dried cranberries
1 egg
1/2 cups softened margerine
1 3/4 cup flour
3/4 cup white sugar
1 tsp. baking powder
1 tsp. baking soda

Cut orange into 7 or 8 pieces. Remove seeds (remember, don't peel the orange!). Combine orange pieces and juice in blender. Puree 'til fairly smooth, then add cranberries, egg and margerine to blender and blend 'til...blended? Pour into medium sized mixing bowl.

Combine flour, sugar, powder and soda in separate bowl, then pour over top of orange mixture. Stir just until moistened, don't overmix too much or they may become tough! Fill greased muffin cups 3/4 full.

Bake at 400 degrees for 20 minutes...let sit about 5 minutes before removing from pan...Makes about 15 muffins...I have a tiny loaf pan that I usually pour the remaining batter in after I've filled my muffin pan up, 'cause...who wants to keep that oven on for just 3 muffins, am I right?

These are yummy...I can't believe I never took a picture of them...we gobbled them up too fast, I guess!  Enjoy!

So Soup Me..

So THIs just may very well be the BEST chicken Vegging soup Ive ever had! Ask anyone who kows me.. I CANNOT MAKE SOUP.. I just can't.. however since I've decided to start selling Epicure to make a little cash I HAVE to use their products so i can talk about them. Well the CHICKEN BOUILLON is TOPS!

AMAZING flavour.. 1/2 tsp to 1 cup water adn voila!  So i did 6 cups of broth with some fresh carrots and celery and chicken breast. Threw in some Epicure 3onion mix and it is amazing! Oddly enough the company promises to make you a better cook an dif you dont agree we will reimburse your money.. thats how SURE they are of their products! And I will say.. Im finding already that this wont be a hard sell.. the products are excellent.. top knotch.. can't wait for my first show!

Potato Salad

So...I cannot stop thinking about how nice it would be to have a BARBEQUE right now...but, there's no way that's happening. So...I'll settle for some other summer food: Potato Salad. And...I hate to brag, but...really, I don't think I've had anyone's potato salad that tastes as good as this. Its my mom's recipe, and pretty simple, but...sooooo good. Not healthy, but...very tasty!!

Potato Salad
Boil 6 - 8 medium sized potatoes, however you normally do. (I made mine into smaller chunks than normal so they'd cook faster.)

In a mixing bowl, mix:
3/4 cup mayonnaise (I use Hellmann's, which I'm pretty sure is the ONLY way to go! Mom uses Miracle Whip...which I'm not a huge fan of.)
1 Tbsp. cider vinegar
1 Tbsp. olive oil
1 Tbsp. sugar
1/4 cup coleslaw salad dressing
3-4 Tbsp. evaporated milk
Mix it up really good so the sugar dissolves. Then add about 1/3 cup chopped celery and chopped onion. Then add in your cooked potato. I kinda like mine pretty mashed up, but you can chop your potatoes or whatever you like! Add 3-4 chopped, boiled eggs, and put in the fridge. You'll probably want a couple bites of it warm, though - seriously delicious. I don't add salt and pepper to mine in the bowl, but I definetely do on my plate - everyone has a different tolerance for that, so I think its easier to just let them add their own.

So, there it is. I have mine cooling down in the fridge right now. Then I will be taking it to my mom's for a Potluck feast of lasagna, baked beans, and other yummy salads!! Mmmmm!!

I can't wait 'til summer.

Red Velvet Cupcakes

Well. Yum. Really. And very red, but -- these pretty little things were supposed to be for a birthday party for a friend for a party for tonight, BUT - we had some really messy, snowy roads...so we are...stuck with a whole batch of these little treats...which. We WILL share. Tomorrow. Tonight they will enjoy just being pretty, and tomorrow: they will be devoured by my family.

Red Velvet Cupcakes

1/2 cup margarine

1 1/2 cups white sugar

2 eggs

2 Tbsp. cocoa

3 Tbsp. red food coloring

1 tsp. salt

2 1/2 cups flour

1 tsp. vanilla

1 cup buttermilk

1 tsp. baking soda

1 Tbsp. vinegar

Cream margarine; add sugar gradually.  Add eggs, one at a time; beat well. Make a paste of cocoa and food coloring in a small bowl, then add to the sugar mixture.  Mix flour and salt in a small bowl, and add alternately with the buttermilk, beating well after each addition.  Add vanilla. Sprinkle soda over vinegar in small bowl, then add to the batter. Stir with a wooden spoon until mixed.

Put in a well greased muffin pan or muffin liners (I use a silicone muffin pan - they are super easy to clean and get out!)  and bake at 350 for about 22 minutes. Leave in the pan 'til a bit cooled so they don't fall apart.

Icing

1 pckg. cream cheese, softened

6 Tbsp. butter, softened

1 tsp. vanilla

2 cups icing sugar

I also had whipped cream - and that was equally as yummy on top in place of icing!

Enjoy! ~ Kristi



Cranberry Raisin Muffins with a bit of Orange

Healthy Cranberry Raisin Muffins

I was looking for a muffin recipe that was not just "healthy" but yummy. I wanted something to eat with a few chunks of hard cheddar cheese for breakfast or a morning snack at work so i wasn't tempted to go to the URBAN EATERY to get one of their delish cookies.  Sometimes the healthy muffins are the grossest.. lets be real.  But this recipe is the combination of two recipes plus a few added goodies of my own to jazz it up. If you actually have wheat germ in your cupboards... kudos to you.. add  2T, but if not.. no worries. Just be regular like the rest of us who have ran out of wheat germ today and your muffin will be just as tasty.

Okay.. lets get started!


1/2 Whole wheat flour
3/4 white flour
2 Tsp baking soda
pinch of salt
1/4 tsp cinnamon
1/4 cup brown sugar
1/4 cup ground flax seeds
1/2 cup raisins
1/4 dried cranberries

Mix together well with  a wooden spoon or your hands whatever suits your fancy.

In a separate bowl ADD
1 cup plain or vanilla yogurt, (Activia Plain is my fav)
3 Tbs Olive Oil
1 egg
the juice of one small orange
the zest of that same orange. 

Stir a few times until incorporated . Leave lumps!!! this is the secret to great muffins.

Spray a 12 cup muffin tin with Pam and fill 3/4 full. Bake for 21 minutes  @ 350*.

SIDE NOTE:
Muffins are best baked at no higher than 350*

These freeze well for 8 weeks but i promise. You wont let them last that long in your house!
Enjoy,
Amanda

A most amazing sticky sweet jam cookie

So for this old fashion sweet cookie I recommend using homemade jam and claim these puppies as "authentically homemade" from start to finish.

You will need:


1.5 cups of Brown Sugar
3/4 cup butter
2 eggs
1.5 tsp vanilla (you know I think Dominican pure vanilla extract is by far the best, If you have it use only .5 tsp)
2 cups flour
1tsp baking soda
.5 tsp salt.

This is so easy:
In a large bowl mix brown sugar, butter, vanilla and eggs with a mixer. Add the flour, baking soda and salt. Stir with a wooden spoon.
Using a tablespoon baller roll dough into balls, roll in a little white sugar if you have some, and place on cookie sheet. Flatten with your hand. Make a thumb impression in the centre fill with little dollops of homemade jam. I used strawberry jam for this receipe and it was DELISH!

Bake 12 minutes @ 350*. They wont look done but as you also know.. Kristi & I are big fans of letting cookies finish baking on their racks.  You will definately want a cup of tea with these cookies.

You will easily get at least 3 Dozen.

IMPORTANT NOTE: Dont be tempted to make these small. Often times when they are smaller they come out more plump but drier... go for the tablespoon size and enjoy the sticky sweet yumminess!

Amanda

Guest Blogger: Erin B

Happy to introduce to you, our Guest Blogger today, our faithful reader/friend/sister, Erin...

Winter
The one of the best parts of winter for me has been coming over to my sister's house in the afternoon and playing a good ol game of Racko. But usually before we start playing, my sis will get a big ol' pot of water piping hot to make us some hot chocolate. And she makes a darn good cup of it too.

(*right now, I hope you are envisioning the sequence from Polar Express....HOT HOT HOT HOT Chocolate and I'm also imagining that part in the movie Chocolat when she finally figures out Jonny Depp's "favorite" when she makes him her famous hot chocolate with chili peppers in it. But I digress.)

Anyways. Here's MY way of making Hot chocolate:
1. Get regular water and make it hot somehow -microwave, tea kettle, campfire. (But don't add it to the mug yet!)
2. Take a little bit of cream or milk and put that in your mug then add maybe 2 TBL of Hot Chocolate Mix. It's very important to rapidly whip this into a frenzy and have it nice and frothy before adding the hot water.
3. Ever so gently, pour the water directly into the mug.
4. Add at least 40-50 mini marshmellows on top, and don't put the bag away either because if you keep a spoon handy you can skim those ones off the top and add a few more when they start melting.
5. Enjoy with a game, book or movie! Good served alone or also with popcorn.
*Just remember that sometimes this is very rich and it needs to be very hot, so you may need to reheat it once the cup is half full...also it may give you a slight stomach ache from being too sweet* ~ Erin

Fish Tacos

Okay...this may or may not sound good to you: Fish Tacos. I was a skeptic, too, myself. But. Oh. My. Word. Sooooo delicious. We ate them with white rice and sweet potatoes, but we were thinking refried beans would probably be yummy with them, too. We love refried beans, though.

So...you MUST use corn shells (we use Paco brand) and fry them in a little bit of oil a couple seconds on each side. If you don't fry them, I guarantee you will NOT enjoy the corn shells.

Then you fill the corn shells with shredded cabbage, put a couple pieces of fried fish, and top with white sauce...(see below)

Fried Fish:
We used haddock, and cut into strips. Dipped into egg mixed with a little bit of milk. Then roll into Panko bread crumbs, and deep fry. Doesn't take long - maybe 3 minutes or so...

White sauce: (this is the kicker -- it is soo yummy!)
mix about 1/3 cup of mayonaisse and 1/3 cup of sour cream, and put lots of chopped-up cilantro, a couple squeezes of lime, and a dash of cayenne pepper, maybe 1/4 teaspoon of cumin. mix it all up and load it up ontop of your taco.

You will love it. I'm serious. I wouldn't say I'm a huge seafood lover (shameful, I know, being an Island girl), but I love Fish Tacos!! Enjoy. ~ Kristi

Shoe freak!

                                Need I say more? AMAZING!

Jet French Toast

           Just a little breakfast inspiration from Jet & Meena :)

By Amanda

THE MOST delish Apple Pecan Caramel Cheesecake

Get Prepared!
1 cup Graham Crumbs. I think for cheesecake it is ALWAYS best to get
the crackers, and mash them up in a zip lock baggie. The store bought
crumbs are to fine and you end up with a grainy crust plus we are adding
delish  chopped pecans to this crust  so you'll be happier with  the
texture of the banged up crackers.

3/4 cup pecans, chopped up a bit, divided into ½ and 1/4
3 Tbs white sugar
1 tsp Cinnamon
1/4 cup butter, melt that puppy for 20 seconds!
2 packs of cream cheese. I used whatever is on sale.. no name is just
fine.
½ cup more of white sugar
½ tsp vanilla
2 eggs
1/3 cup more of white sugar
4 cups peeled apple, sliced thin.

Lets Bake!

Oven gets turned on at 325* and you will bake this bad boy for 90
minutes.. I know that seems long.. but the temp is low and we want  that
low temp long cook time taste.(I actually don't know what this means..
It just sounds good.. BUT do cook for 90 minutes at 325*)

Mix it up:
Mix banged up crackers, ½ of the chopped pecans, 3Tbs sugar, ½ tsp
cinnamon and the melted butter. stir till everything is coated and press
into a 9' springform pan. Bake at 325 for 10 minutes.You are going to
LOVE how this smells.

Beat the softened cream cheese, ½ cup white sugar and the vanilla until
it's mixed well.Add the eggs one at a time.  Pour over the cooked crust.


Mix the other ½ tsp of cinnamon with the 1/3 cup of white sugar .. then
toss over the thinly sliced apples.  Lay the apples over the cheesecake
however you'd like them to look. Sprinkle the remaining 1/4 cup of
chopped pecans over the apples.
Now Bake for the 09 minutes. Cool on rack  for 3 hours.. or do as I
do.. Bake  it at 10 Pm .. remove from Over at 11:30 pm and leave on the
counter over night with a little wax paper on top. But you do what you
like.

This is SERIOUSLY a BIG HIT.. One of my best Cheesecakes.. I wish I
could take credit for it's yummy goodness but I can't.. Im  big fan of
all things Kraft and this is one of their delish recipes.

Invite a friend over for coffee (or pepsi ;) and happy eating.

Cheers!
Amanda

Oatmeal Cookies

Its a snowy, cozy day...and a great day for tea and cookies...so, me and my 2 year old made some delicious Oatmeal Cookies...My hubby likes raisins in his, but...my canister of raisins has been sitting there a little too long, so...we left those out this morning. We did, however, add some chocolate chips to some, because Jonah insisted. And...let's be honest, chocolate chips can never be a bad idea in an oatmeal cookie.  I have thank my friend, Sherry, for this yummy cookie recipe - practically everything I've eaten at her house I've gotten the recipe for...so, I will be sure to give credit where credit is due.

These cookies are chewy, not crispy...and the key is to take them out right around 8 - 9 minutes of baking...you might think they're not done, but...they'll finish cooking and be just perfect if you take them out when you are a little bit doubtful they're ready...about 8 and a half minutes after putting them in.

Oatmeal Cookies
1/2 cup margerine, softened
1 cup brown sugar
1 tsp vanilla
1 egg
1 cup flour
1 cup oats
1 cup coconut
1/2 tsp. baking soda
1/4 tsp. salt
2 tsp. baking powder

Mix margerine, sugar and vanilla in large mixing bowl. Add egg and mix well. In smaller mixing bowl mix the rest of the ingredients, then add to the egg/sugar mixture and mix well. Stir in raisins, cranberries, chocolate chips -- whatever you want.  Drop by tablespoon onto ungreased cookie sheet, and bake at 375, for 8-9 minutes. Let cool on cookie rack, and then...Enjoy!! This recipe makes 2 dozen cookies...they do not last long - they're soo yummy!

So -- cozy up on this snowy afternoon and make yourself a pot of tea to enjoy with your cookies. ~ Kristi

just a 'lull'

So, it seems we were more excited about this blog BEFORE we decided to publicly post it. oops. I think we have some hope yet, though. Don't give up on us. We'll get there. Just a dry spell. It is January, after all. But only for another hour or so...I have hopes that February will be a whole new month of inspiration for us.

I didn't make supper tonight, but we did use our last Buy 1/Get 1 Free coupon at Swiss Chalet. My favourite restuarant. And totally worth the 1 and a HALF HOUR WAIT. I'm not kidding, either. Seems everyone else in Charlottetown remembered tonight was the last night to use the coupon, as well. Mmmmm. I'll try to make something yummy to share on here soon. In the meantime...

Happy last day of January.

maybe the best ice cream you'll ever eat...

So...last week, I was sick, and my little sister brought me one of my favorite treats: Farmer's Bay of Fundy Mudslide ice cream. Delicious, creamy chocolate ice cream, with swirls of caramel, and delightful little peanut butter cups - and I mean: a ton of them!! Its soooo yummy. If you live anywhere other than Canada...I'm sorry, but: you probably won't be so lucky as to try this yummy treat unless you come to Canada. And more specific: the Maritimes. Which really, is the best place in Canada, in my opinion. ~ Kristi

And Other Such NonSense

So Kristi & I met "officially" at NBBI back in 1999 but became the closest of friends while both living  and ministering in New York City back in 2001. During that time of  living in the "Projects" of CBF we scrapbooked by day, learned to drive Jays (her now husband) standard car, and began our love of baking. Probably the worst baking disaster known to man kind was a very conceited, cocky and heartfelt attempt at what turned out to be the worst tasting peanut butter cheesecake ever. I wish I had pictures of the  day this cheesecake was made so you culd see the sheer delight on our faces at how proud we were to be making that cake and then the after photos of how terrible it tasted. Oh Mercy. we still laugh at that now.. 10 years later. (wow... 10 years)

We have shared in a mountain of goodness  and a small heap of trials these last 10 years. For 7 of those years we lived in different countries or provinces wishing we were neighbours and here we are.. just a town away writting this blogg together. We have seen each other through weddings and a divorce, family deaths and sickness, the birth of her baby boy Jonah and the growth of my boy Silas. We've watched other friends come and go.. both been  through financial woes and have become what we would consider kindred spirits.
We share a love a Matlock, boardgames, coffee and the ocean. Please enjoy some pictures of us over these past 3 years.. and continue to read our blogg.

Cheers,

~Amanda

Curried Shepherd's Pie

Sometimes my favorite meals are the simple ones...I don't feel like as much of a 'real cook' when I make these meals, but...when I eat them...oh. my. word. YUM!!
 So, this recipe is stolen from a friend from church, but I know she'd be thrilled if she knew we were publishing it for the world to see...So, Karyn. You're welcome. And people: please try this.  You won't regret it. I promise. And the nice thing is, the ingredients are things you probably always have on hand, if you're like me.


Curried Shepherd's Pie
Potatoes, pared and cooked (probably about 6 medium potatoes)
3 to 4 tablespoons butter
1 pound or so of lean ground beef...more or less depending on many you want to serve
1 large sweet onion, chopped...or 3 small ones
1/2 teaspoon ground ginger
3 garlic cloves, crushed
1 tablespoon curry powder
1 teaspoon salt (I don't usually cook with salt, 'cause I have a 2 year old; I just add it to my own plate)
1/4 teaspoon cayenne pepper
28 oz can of diced tomatoes
250-g pkg cream cheese...if you have it - if you don't, no big deal.

Cook enough potatoes for the size of your casserole dish. I like a deep dish that is fairly large because leftovers are even yummier than first day servings.


Meanwhile, cook lean ground beef with a small amount of butter until browned. Remove from pan with slotted spoon and set aside. Add a tablespoon of butter and onion, ginger and garlic. Sprinkle with curry. Saute over low heat until onions are soft. Stir in salt, cayenne and tomatoes. Bring to a boil. Return beef along with any juices that collected. Simmer for a few minutes, then pour into your greased casserole dish.


Your potatoes should be cooked by now. Drain them and whip them with the cream cheese that has been cut into chunks and 2-3 tablespoons of butter and same amount of milk (or cream, however you like your whipped potatoes.)  Spoon over beef-tomato mixture...and smooth out a bit. Cover with shredded cheddar cheese and cook uncovered in a preheated oven at 350F for 30 minutes. And...you're done!! That's it. Pretty easy. And tasty. And just a little change from the regular Shepherd's Pie. Which I also happen to love.


No picture right now, 'cause I made it last week and forgot to take a picture of it. *gasp*, but...next time I make it - I'll add a picture. Don't worry. Try this. Really. ~Kristi

An attempt at moms Molasses Cookies

Well allow me to start off with this very first blogg of  eats, treats and probable disasters by saying thanks for stopping in and checking out our new food blogg. As you get to know us and read our personalities through this fanceyful blogg (name to be changed) drop us a comment and be sure to try whatever we give a "thumbs up".

Below is a receipe that I thought was my moms molasses cookie receipe but turned out to be a yummy one from a gerneric google website that was tasty and went over quite well at work but just wasn't my mom's. Let me tell you about my mom for a brief second.. She can not cook. Ask my dad, and we've made fun of her cooking (and singing) for about 31 years now. However, she can make a killer molasses cookie! (along with amazing fish chowder, chili, turkey soup and biscuits). But the list stops there. Love yah mom. :)

So though these are not "Fernie's Cookies" they really are quite yummy. I will post my moms receipe as soon as she mails that to me and we will give these cookies another go!

1 1/4 c flour

 1 1/2 ground ginger

 1/2 tsp. baking soda

 1/2 tsp. cinnamon

 1/4 tsp. each ground cloves and ground nutmeg

 1/3 c soft butter

1/2 c white sugar

 1 egg

 2 Tbsp. molasses

 1/4 c white sugar for smashing the rolled cookies into, then flatening. 

 Now on to the fun part:

 Heat up the oven to 350 * F

 In a medium bowl stir the flour, soda and spices together. In another bowl,  cream the butter and 1/2 cup of the sugar until nice and fluffy. Beat in the egg then add the molasses and mix until it is all combined. 

 Dump 1/2 of the flour mixture into the wet mixture and beat with an electric mixer. Dump the rest of the dry mix into the wet mix and  voila! you are almost done.

 Use  your hands and make small balls out of the dough... plop them onto the dish of 1/4 cup of white sugar and roll them around until covered. Do this with all of the dough and place on an ungreased cookie sheet then flatten with your hand. (If you think thats gross and need to be all fancy use the bottom of a glass.. but come on.. get real.. your hand is fine. )

Bake for 8 minutes ONLY then let them sit for 2 additional minutes on the cookie sheet. Place on a cooling rack  to finish cooling. 

When cooled.. take 3 freshly baked cookies, a drink of your choice.. milk or coffee for this gal.. and eat happily. 

Happy eating folks!  1 Thumbs up!