Home Made Reese’s Eggs Repost


TUESDAY, MARCH 12, 2013

Homemade Reese’s Eggs

Growing up, our favorite treat in our Easter baskets were Reese’s Eggs. They only come out for a few months each year, but with this recipe, I can eat them all year long!

Ingredients
3 Cups powdered sugar
1 1/2 Cups creamy or crunchy peanut butter
1/4 cup butter or margarine, melted
2 Tablespoons milk
oval or egg-shaped cookie cutter
1-2 bags milk chocolate chips (11 oz. each), divided
2 Tablespoons shortening

Directions
Beat powdered sugar, peanut butter and butter together.  Dough will be crumbly.  Add two tablespoons of milk and continue to beat together, until the dough softens.  (Note, dough will still be crumbly- this is fine!)
Working with about 1-2 cups of dough at a time, roll the dough into about 1/2 inch thickness on a flat, floured surface, and use cookie cutter to make eggs.
Place the eggs on a cookie sheet and chill in freezer for at least one hour.
When ready to dip, melt 1 bag of milk chocolate chips with 1 tablespoon of shortening in a  microwave.  You may need a bit more shortening to thin it out.
Dip each egg, covering completely, and place on wax paper until set.
If you need more chocolate, melt second bag with more shortening.
I got about 20 eggs using my cutter and rolling to 1/2” thickness.

The amount of chocolate needed will vary, again, based on thickness and shapes of eggs.


Adapted from: Blog is the New Black

Looking for More Easter Treats? Here are some of our favorites:
I am a recipe finder today…woo hoo…I so wish I could make these corn free lol…
Hope you enjoy
Tammye Honey
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An Irish Dessert


So today I am all about the Irish…Hey now my last name is Green lol…

This one is courtesy of another great site I love http://www.chow.com

Chocolate Guinness Cupcakes

 

Chocolate Guinness Cupcakes

Adapted from Dave Lieberman

I love cooking with beer, and that’s no exception when it comes to desserts. Of all beers, Guinness is the perfect one for desserts because of its distinct chocolate and coffee notes. Pairing it with actual chocolate is the obvious choice. These cupcakes are light in texture but heavy in the chocolate department. The white cream cheese icing reminds me of the creamy white head that Guinness is famous for.

This dish was featured as part of ourSt. Patty’s Day Recipes photo gallery.

TIME/SERVINGS
Total Time: 50 mins
Active Time: 25 mins
Makes: 24 cupcakes

INGREDIENTS
For the cupcakes:
Unsalted butter, melted, for coating the muffin pans (optional)
1 (11.2-ounce) bottle Guinness stout
1/2 cup whole milk
1/2 cup vegetable oil
1 tablespoon vanilla extract
3 large eggs
3/4 cup sour cream
2 1/2 cups all-purpose flour
2 cups granulated sugar
3/4 cup natural unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon fine salt

For the frosting:
1 (8-ounce) package cream cheese, at room temperature
Pinch fine salt
1/3 cup heavy cream
1 pound powdered sugar
Natural unsweetened cocoa powder, for dusting

INSTRUCTIONS

For the cupcakes:

  1. Heat the oven to 350°F and arrange a rack in the middle. Place cupcake liners in two (12-well) muffin pans; alternatively, coat the wells with melted butter. Set the pans aside.
  2. Whisk together the Guinness, milk, vegetable oil, and vanilla in a large bowl until combined. Whisk in the eggs, one at a time, until completely incorporated. Whisk in the sour cream.
  3. Whisk the flour, sugar, cocoa powder, baking soda, and salt in a second large bowl to aerate and combine. Gradually fold this mixture into the wet Guinness mixture. Divide the batter among the muffin wells.
  4. Bake until a toothpick inserted into the center of the muffins comes out clean, about 20 to 25 minutes. Set the pans on a wire rack and let the cupcakes cool completely before removing from the pans.

For the frosting:

  1. Place the cream cheese and salt in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until light and fluffy, about 2 minutes. With the mixer on medium speed, gradually beat in the heavy cream until smooth, about 1 minute. Scrape down the sides of the bowl with a spatula. With the mixer on medium speed, gradually mix in the powdered sugar until completely incorporated and smooth, about 3 minutes.
  2. Top each cupcake with a heap of frosting and dust with cocoa powder.

Happy Baking and preparing for your festivities… hope this helps

Tammye Honey

What Can I Make with Peanut Butter (Besides PB & J)?


Straight from http://realwomenofphiladelphia.com/blog/post/what-can-i-make-with-peanut-butter-besides-pb-j

I could not think of three ideas that are better…

What Can I Make with Peanut Butter (Besides PB & J)?

Mar 11, 2013

Happy Monday!

We love peanut butter: crunchy or creamy, it’s the perfect spread on an apple or warm slice of toast, and you can never go wrong with a classic pb & j.

But what else can we make with peanut butter?

Thanks to the talent and creative skills in this online cooking community of ours, peanut butter has been transformed.

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A. Peanut Butter fanatics, this is it: smooth caramel, decadent chocolate and that nutty flavor we LOVE! Grab this CANDY BAR CHEESECAKE SWIRL BROWNIES recipe and make these tonight!

B. Enjoy the creamy peanut butter and crunchy peanuts in this SWEET AND SOUR THAI CHICKEN recipe. Make sure there’s enough for seconds…

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C. Rich chocolate, bananas, white chocolate curls, and creamy peanut butter inside? Heaven. ThisCHOCOLATE-PEANUT BUTTER MOUSSE PIE recipe is tonight’s dessert, and maybe tomorrow’s too…

So how do you want to eat peanut butter? A, B or C? Tough choices. Leave us a comment!

Happy Cooking

Tammye Honey

A Must Have For Your Fridge To Post (It May Save Your Life)


Have you ever wondered how long you can keep certain foods safely?  Well Chow just did an article on this and here are the answers for you.

 

[via Foodbeast]

shelflifewhole

This is a must have for every home to keep it safe.  My hubby and I are horrible about stocking up then forgetting to check the expiration dates.  Since it is just the two of us we do not use products as quickly as most people.  Our milk is a great example of this.  We go through streaks where we use a lot then other times we hardly use any at all.  This can prove to be embarrassing when you have company and they want real milk for their coffee.

That was when I came to realize that I had to start checking my fridge for expiration dates. We had just opened a ketchup and it had expired a year prior.  That was a scary fact.  I did a deep cleansing of the fridge which looks like a bachelor lives here now but we are safe.

The article in Chow that I was reading was from http://www.chow.com/food-news/135542/how-long-can-you-keep-foods-before-they-go-bad/

If you are even in doubt there is an entire website set up with answers for just about anything on the market that you could ask about in various categories:  http://www.stilltasty.com/

Sturdy Staples: 9 Foods That Can Outlast You

 

You’ve just gotten halfway through a recipe, only to discover that a key ingredient is missing because you tossed it during your last cleaning spree.

It’s a predicament you shouldn’t have to face again — at least when it comes to the nine kitchen staples we’ve listed here.

When stored properly, these everyday items will last for years — sometimes decades — even after they’ve been opened. And they’ll lose very little, if any, of their original quality as time passes. So think twice before tossing one of these items. If you’ve been handling it correctly, chances are it’s just fine.
1.     HONEY
Pure honey is as durable as it is delicious; it keeps safe indefinitely. Honey may change color or crystallize over time, but that won’t make it unsafe.
Keep it fresh: Store in a cool area and keep tightly closed. Revive crystallized honey by placing the opened jar in warm water and stirring until dissolved.
 
2.     RICE
White, wild, arborio, jasmine and basmati rice all have an indefinite shelf life, when kept free from contaminants. The exception: brown rice. Thanks to its higher oil content, it won’t keep nearly as long.
Keep it fresh: Store in a cool, dry area. Once opened, place rice in a sealed airtight container or place original package in a resealable heavy-duty freezer bag. For added protection, store rice in the refrigerator or freezer.
3.     SUGAR
White, brown or powdered — sugar never spoils because it doesn’t support bacterial growth. The real challenge is to prevent it from becoming rock-hard.
Keep it fresh: Keep sugar in a cool, dry area. To prevent sugar from hardening after opening, place it in an airtight container or cover the original package in a heavy-duty plastic bag and seal tightly.
4.     HARD LIQUOR
Whipping up some penne alla vodka and a pitcher of cocktails? Distilled spirits —vodka, rum, whiskey, gin, tequila and the like — don’t spoil, even after opening. The taste and aroma may fade gradually, but it’ll take ages before you notice.
Keep it fresh: Store in cool, dark area, away from direct heat or sunlight. Keep bottle tightly closed when not in use.
5.     MAPLE SYRUP
Pure maple syrup not only makes your pancakes special, it adds tremendous flavor to a whole range of dishes. Best of all, it keeps forever in the freezer.
Keep it fresh: Refrigerate after opening. For long-term storage, freeze maple syrup in airtight plastic containers.
Yes, it’s more expensive than its imitation counterpart. But pure vanilla extract keeps forever, so you’ll never have to waste a drop.
 
Keep it fresh: Store in cool, dark cupboard and keep tightly closed when not in use.
 
A reliable standby in everything from marinades to salad dressings, distilled white vinegar will remain virtually unchanged as the years pass by.
Keep it fresh: Store vinegar a cool, dark area and keep tightly capped after each use.
 
8.     CORNSTARCH
A must-have for thickening sauces, gravies, and puddings. Cornstarch will keep indefinitely if it’s kept dry and free from contaminants.
Keep it fresh: Store in cool, dry area; keep package tightly closed between uses.
9.     SALT
From the basic table variety to fancier versions like kosher and sea, salt is a flavor enhancer that never spoils or goes stale.
Keep it fresh: Store in cool, dry area.
Hope this helps to keep your family safe and happy.
Happy Cooking
Tammye Honey

Dinner In A Hurry


When I found out that I was going to have hungry grandchildren to visit yesterday I wanted to make something quick and easy so that I could sit and visit while it cooked.  Due to a time crunch on the visit as the boys had to return home to get ready for school for today it had to be a quick meal.  Their mom had said that she could pick up a pizza on the way.

Homemade and nutritious for me always wins hands down.  I said I had already started to just come and visit.

I took chicken thighs and placed them in my roaster pan where I poured Wishbone Lite Italian Dressing on them enough to well coat them.  I covered with foil and placed them in the oven at 350 F.

I then proceeded to peel potatoes.  Both yellow butter and Red potatoes since I did not have enough of the yellow butter ones.  I placed them in a pan of water cubed with a hint of sea salt and let them boil with the cover slightly ajar.

I then took one container of Vanilla Yogurt, a container of Sour Cream, several varieties of fruit that I had (Mine were canned although frozen do work well) and 1/4 cup of marshmallows  I mixed them together in the bowl and let them sit in the fridge.

I was able to sit and visit, only being interrupted by my timer every fifteen minutes to turn the chicken.

The potatoes were finished and we added one stick of butter and one container of sour cream to whip them with the beater..

The thighs were done and we ate.  The meat fell easily from the bone and was very tender.  To have the boys comment how good the chicken was felt good.

They were surprised when I said that I had dessert.  First response was “What is that?”  I handed each a fork to stick in the mixture to taste.

Each had a big bowl of it and the last one finished the bowl.  I had a bag of coconut on the side to sprinkle on the top if the wanted it.  (I do not care for coconut so it always is a side option for me.)

A side salad was the other option which was offered.  Simple cherry tomatoes and romaine lettuce with a choice of dressings.

Complete meal that was quick and easy with no measuring and I was able to spend time with my guests.

Thank you for reading.

Tammye Honey

What is in the Fridge Today?


As I walk to my fridge and look I am faced as many women with the task of being inventive and still staying on budget.

So far my ingredients include

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CIMG1381

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Perhaps some chicken or beef…have not decided yet but this is my starting block for dinner.  Since it is not grocery day I have to work with what I have in the house.  I do not feel like soup so a type of empanada it is.

Hubby was no help when I asked him what he wanted and he said whatever I am having.

As I am going through our mini freezer, what do I stumble upon but a ready made meal.

meal in a bag

I will have to take an allergy pill but with coupons I paid next to nothing for this and the chicken was on sale too.

Contessa makes a great line of quick meals for two. Or for one with leftovers for next day. Look for coupons as they are always available too.  I add meat to mine as hubby likes lots of meat.

chicken

Perdue is now feeding their chickens without chemicals and organic.  They are not abusive so I try to stay clear of off brands that might be a deal but not good.

Thank goodness for coupons and being able to use them…

I guess the left over chicken will be the empanadas of tomorrow… and dinner is made for tonight…so I can clean today.  Yeah! I need to read the 12 secrets to planning meals why don’t you peek at it too?  Tell her I sent you please…Thank you.

One of my readers http://stuphblog.wordpress.com has asked what is an empanada so here I am adding an explanation of one of the easiest meals to make for a quick dinner.

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You start with an shell…CIMG1380

I love this brand as it is made with flour base that does not have bromine and no Corn…

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I add my hubby’s favorite cheese

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Medium Heat on the stove for the frying pan or griller

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I spray the pan with Pam to not have a greasy empanada

chicken

I cut my chicken into strips and brown them on both sides or brown hamburger or stew beef or turkey burger….

Here is where it gets fun….

You can add…Onions

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Diced up and brown in the meat while it is cooking

Green peppers or hot peppers if you so choose

Spinach if you want to be healthy

CIMG2509Then set aside after cooked and partially cooled.

In a clean pan that has been sprayed with the Pam cooking spray

Add your tortilla shell then on half of the shell add your meat mixture.  Around the edges I sprinkle my favorite cheese as well as across the top.

Then fold over the other half so that it seals with the cheese. Press down with your spatula.  Brown on both sides then serve with

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This is to dip your empanada in

Enjoy

Tammye Honey

Oven BBQ Short Ribs


ribs

My version at $ 2.39 per pound keeps us on our budget

I can always tell what dishes I have made that my hubby has really enjoyed, as he shows up with the ingredients to those dishes above and beyond the grocery list that I have sent with him on days that I can’t go on the Military Base at Ft. Campbell, KY.

Since I had to stay and meet with prospective vendors for an upcoming fundraiser in our area he went shopping with my list.

This huge rack of beef short ribs is what the extra item was today.  Last time that I made them, he insisted that he was going to hate them because that is a grilling food.

** To explain, my hubby is not one of those “Grilling hubby’s” that you see on television.  If I can’t be out there to guard the food it resembles charcoal when he brings it back into the house.  **

grilling

Now if our food looked like these pictures it would be wonderful, However…

grilled-chickens

See the smoke in this picture… well I can still see the food so this is minor compared to our grill…thank goodness he does turn it down on low but the smoke is still thick…

To make a long blog short I simply cut the ribs and place them in my roaster pan and cover them with a mixture of Slow Simmering Barbecue sauce (Brand I used today was Kraft) and mix it with fresh honey.  I turn the ribs every 15 minutes and bake them on 325 F oven for about 2 hours.  The ribs are well coated in the mixture so they will not be the least bit dry.

He is drooling just anticipating these ribs today out of the oven …

Happy Cooking…

Tammye Honey