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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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

Homemade Shrimp Bisque


After reading a fellow blogger’s post this morning, I was suddenly starving and drooling for a homemade soup since it is so cold outside.

cold weather

Did you say hush… oh you sound just like my hubby…guess you are right…it could be worse, I could be braving the New York State Winter like I used to as I am letting the dogs out in my slippers and sweat shirt lol….

http://rantingchef.com/2013/01/22/soup-roulette/

In case you are wondering what inspired me this morning…. Hey where are you going?

Okay , he is great and has some really great recipes and some great guest bloggers on his site too.  I have even guest blogged there before.  Hurry back as I am about to give you the lowdown on my recipe.

Thanks for coming back, phew…was worried there for a second.

sweating picture1

 

Since my allergies are so bad to corn, I use all natural ingredients and fresh ingredients as much as possible in our foods so that I am not running for my allergy medication or even worse, my epi pen.

 

I started my soup with a few simple ingredients that I just happen to have in stock.

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A medium onion

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Some potatoes either red or yellow

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Shrimp (Take the tails off)

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Daisy Brand Sour Cream

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Fresh Baby Carrots

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Fresh Celery

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Fresh Sliced Mushrooms

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Old Bay Seasoning

milk

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Paprika (I happen to use the tube however this is fine)

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You can’t beat fresh baby spinach

(Had already thrown bag out when I realized I had not taken a picture sorry)

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Swanson does make it better for certain with their chicken broth

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My Vidalia Chopper is priceless in my kitchen for chopping my vegetables to a perfect size for all of my creations.  It is a must have for every kitchen.  It is quick and easy and super fast cleanup too.

I throw all my ingredients in the pot suited to how much of each item that we prefer as my hubby likes a lot more potato and more shrimp than the average person.  A full bag of spinach and easy on the mushroom, carrots and celery yet enough for flavor.  One to two containers of the sour cream depending on your taste and since my hubby does not like a thick soup I do not add a thickener and do add milk here…by now I am sure you know what milk looks like.  So I did not take a picture of our milk container.  Here would be a great spot to explain the thicker that I do use…I either normally use rice starch or potato starch and just a few teaspoons will do you.

Simmer slowly and enjoy the aroma till the veggies are soft.

Voila… serve in a bowl or to be creative in a bowl of carved bread.

Eat Healthy and enjoy,

Tammye Honey

Related articles

Split Pea Soup with Ham Hocks


So yesterday while on the telephone with a friend we were discussing how tight the grocery budgets are that we both have.

the phonehttp://images.search.yahoo.com/search/images;

While shopping with hubby, I had noticed how reasonable that fresh from scratch beans are priced.  So I picked up several varieties since at our age of slightly over 21 we require a little fiber in our lives now.

I had picked up a bag of Split Peas and had sent hubby on a quest to get some ham or a pork family relative to put with it… Meeting him there we carried on a discussion of the various varieties of choices and landed with ham hocks.  (if you are a Vegan leave them out and if you do not eat pork then add chicken or turkey)  This is a simple swap out.

They were a very inexpensive choice which were left with a lot of meat in a vacuum sealed bag for less than $5.00 for 4 very large bones.

ham hockBefore you start saying yuck, how disgusting…think about it…there is lots of meat that you are going to boil off in vegetable broth with a lot of vegetables then throw away the skin and the fat….they are just cooking for the flavor….

Another alternative is to get a pre-trimmed  piece such as this one

ham hocks

These really are closer to pork chops…

If you are Vegan then just place in the vegetable broth, onion, carrots and celery with your split peas and you are totally good to go…

Allow to boil and then let it simmer for a while.

Stir it often.  I leave my lid slightly ajar so that some of the steam is allowed to escape.  The split peas will cook down and the broth will become thick.

Now some people add brown rice, some add potatoes I just add crackers and eat…

split pea soup1

For all of you who are Vegan’s the non meat version is great for you

split pea soup

I have a friend (who was on the phone with me while I was making this) who was from England and she said that she was making this but not as a soup…and serving with vinegar and fish and chips.  Just the split peas.

So there you go a few ideas for food on a budget.

While I was blogging I was lucky enough to find these great blogs about the same idea also so thought I would pass them along to you also….

Happy Cooking and don’t forget that if you really use your noodle you can cook on a budget  and eat healthy… our meal came to less than $ 10.00 and I will freeze half of it… we could not eat anywhere for $ 5.00 for two people and guess what?  Even with freezing half we will each have a bowl today also…guess that makes it $ 2.50 for two people… Think we just beat McDonald’s and Wendy’s Dollar Menu since our meal is more nutritious and filling.

Sorry Ronald and Wendy.

Love and Hugs to all and Healthy Eating

Tammye

Guest Blogger on The Ranting Chef


So happy to be a guest blogger here today…check out this great Chef daily for some really great recipes… The Ranting Chef…Thank You for this opportunity to be a Guest Blogger on Your Site…

ranting chef

The Ranting Chef

chicken

Vagabond Chicken

5 Chicken Thighs

2 Red Delicious Apples (Cored, Peeled and Chopped)
1/4 cup of Shredded Sharp Cheddar Cheese (Kraft Foods)
1/4 cup of Feta Cheese (Athenos)
1/4 Cup of Mediterranean Herb Cheese (Cracker Barrel)
4 cups of homemade bread cubes
2 tbsp butter
1/2 cup of dry white wine (Beechaven is a local winery)
1/2 cup vegetable (or Chicken) Stock
1 tbsp water
1 1/2 tsp potato starch (or rice starch)
My sauce:  1/2 cup dry white wine, 1/2 cup vegetable broth, 1 cup apple sauce (unsweetened) with a generous addition of cinnamon, nutmeg, salt, white pepper, vanilla and honey to taste.  I added the Potato Starch to thicken.
1. Combine apple, cheese, and bread crumbs. Set aside.
2. Flatten chicken breasts between sheets of waxed paper to 1/4 inch thickness. Divide apple mixture between chicken breasts, and roll up each breast. Secure with toothpicks.
3. Melt butter or margarine in a 7 inch skillet over medium heat. Brown stuffed chicken breasts. Add wine and 1/4 cup water. Cover. Simmer for 15 to 20 minutes, or until chicken is no longer pink.
4. Transfer chicken to a serving platter. Combine 1 tablespoon water and cornstarch; stir into juices in pan. Cook and stir until thickened. Pour gravy over chicken, and garnish with parsley. Serve.
Hope you do not mind the modifications, the taste was great and even hubby liked it all…

Hope you enjoy both his blog site and my recipe….See his original version of this recipe also as mine has been modified due to corn allergies.

Have a delicious day….

Tammye Honey

Rantings of an Amateur Chef

Very few recipes are meant to be static. They are best as they evolve and every different chefs put their own special take on them. I am really happy that today’s guest blogger, Tammye from tammyehoney, has taken a recent recipe that I posted and made it her own. Check out Tammye’s version and check out her site tammyehoney

My husband is a retired Warrant Officer from the Army.  We were married on 9/9/2009 without realizing the date… We live in a small rural community called Woodlawn, TN which is just outside of Clarksville, TN and Ft. Campbell, KY.  We have a quaint ranch home with a few acres of land that is just enough to keep our two dogs and two cats happy.  (Also our lawn care people who are locals).  We have a fixed income since he has the pension and I am disabled.  Cooking is something…

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