Peanut Butter Cup(cake)s #Momsathomemeals #Recipes #Food

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As I was browsing hundreds of amazing images of unhealthy, delish desserts on Pinterest or Facebook, I stumbled across this recipe that was (I think!) originally shared by Jamie on My Baking Addiction! I also found a slightly modified version of the recipe at Crazy Little Projects.

I just knew I had to make these and it was SO worth it! They are easy but look like you’ve slaved away! And the taste? Amazing!

Reese’s Peanut Butter Cup Cupcakes

1 Devil’s Food Cake Mix
1 box (5.9 oz) chocolate pudding
1 C sour cream
1 C oil
4 eggs
2 teaspoons vanilla
1 tablespoon instant espresso granules dissolved in 1/2 cup warm water (granules optional, water not)
24 Reese’s Miniatures; frozen

Preheat oven to 350 degrees. Mix all ingredients. The batter will be very thick. Pour into 24 muffin tins.

Insert a mini Reese’s into each one.

Bake for 18-20 minutes. Let cool and prepare the following:

Peanut Butter Frosting Recipe

1 cup butter, softened
1 cup creamy peanut butter
4 cups powdered sugar
5 teaspoons milk

Use a disposable cake decorating bag to pipe the frosting on to each cupcake Top with one or one-half mini Reese’s or garnish with a few chopped Reese’s sprinkled over the frosting.

I also melted chocolate candy coating, put into a cake decorating bag with the smallest tip and drizzled all over the cupcakes!

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Mealtime Mondays: Lobster, Baked Brie and Strawberries w/Chocolate #Food #Recipes #MomsatHomeMeals

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Each Monday I publish a recipe from one of my books. This recipe, however, is one from my little date night in with my husband on Friday. We just felt like celebrating! I’ve been so busy lately that I’ve put myself last and it felt nice to just let loose and enjoy life for a minute! If you use any of these recipes, please take a photo and share with me on my Moms at Home Facebook page or on my professional Facebook page. Or, tweet them to me and use hashtag #MomsatHomeMeals Enjoy!

Get ready for Date Night!

Baked Brie

Ingredients:

1 Wheel Brie

5 Mins Prep

30 Mins Bake

1/4 Cup Raspberry Preserves
1 Tube Pillsbury Crescent Roll Seamless Dough
2-3 TBS Honey
 1 Bottle  Wine

Directions:

You have a choice, to cut the rind off or not. The rind IS edible but I don’t personally like it so I cut mine off.

Unroll crescent dough (the seamless is brilliant!). Place on the center of a non-stick cookie sheet. Smother with Raspberry Preserves -taking care to leave the edges somewhat bare. (I used Polaner All Fruit Seedless Raspberry Preserves. You can really use any flavor preserves or jam for this. I’m just a huge raspberry fan!).

Place the cheese wheel in the center of the dough. Fold the dough around the cheese. Make sure all seams are sealed well to avoid loosing any melted cheese. Place seam side down.

Bake at 350 Degrees for about 30 minutes or until crescent dough is golden brown. Drizzle with honey.

Photos from our “Date Night” Below. I paired this with Toasted Wheat Thins Multigrain Chips (So! Good) and Middle Sister Wine’s Sweet and Sassy Moscato. We also had a couple of lobsters with drawn butter and some deliciously sweet strawberries dipped in chocolate (Really, really good with the wine!)

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Mealtime Mondays: Pizza Rolls Quick, Easy and Yummy! #Momsathomemeals #Recipes #Food

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3 cans Pillsbury Buttermilk Biscuits (10 ct)
60 pepperoni slices (2 per biscuit)
Block of cheese (Colby/Monterey Jack or Chedder)
1 beaten egg
Parmesan Cheese
Italian Seasoning
Garlic Powder
1 jar pizza sauce

Directions:

Slice cheese into approx. 28 squares. Flatten each biscuit and stack pepperoni and cheese on top (Like in the picture) Gather edges of biscuit and secure on top of the roll. Line rolls in greased 9×13 pan Brush with beaten egg. Sprinkle with parmesan cheese, Italian seasoning and garlic powder. Bake at 425 degrees F. for 18 to 20 mins. Serve with warm pizza sauce for dipping. ENJOY!!

Mealtime Mondays: Easter Dinner- Ham and Sides #MomsatHomeMeals #Recipes #Food

Fotopedia Photo. My actual Ham photo was lost in transfer to Google Drive!

Fotopedia Photo. My actual Ham photo was lost in transfer to Google Drive!

Each Monday I will be publishing a recipe from one of my books. This recipe is featured in the “Easter” Section of Moms at Home: Holiday Traditions available on Amazon in Print. If you use any of these recipes, please take a photo and share with me on my Moms at Home Facebook page or on my professional Facebook page. Or, tweet them to me and use hashtag #MomsatHomeMeals Enjoy!

While I was growing up we never really had large family gatherings for Easter. My Mom cooked Easter Dinner at home for my parents, brother and I. It was cozy and simple. I tend to cook Easter Dinner now and often invite whoever would like to join us. The following are my go-to recipes! Check out my Easter Triple Berry Trifle for dessert!

Baked Ham

Serves 24. 20 Mins Prep 2 Hrs Cook

Maple Syrup adds the special touch to this delicious Ham w/Hawaiian flare.

Ingredients:
1 Cup Maple Syrup
1 Cup Orange Juice
1 Cup Ginger Ale
½ Cup Brown Sugar
½ Cup Honey
1 Jar Maraschino Cherries, Halved (10oz)
12 Lbs Fully Cooked Bone-In Ham
1 Can Pineapple Slices, Drained (15.25oz)
1 Box Wooden Toothpicks

Directions:
Preheat the oven to 350 degrees.

Mix maple syrup, orange juice, ginger ale, brown sugar and honey. Stir in the juice from the maraschino cherries, and half of the cherries. Score the outer edge of the ham with a sharp knife in a diamond pattern. Cuts should be about 1/4 inch deep. This will allow the ham to soak up the juice.

Place the ham into an oven bag, and carefully pour the juice mixture over it, keeping all of the juice in the bag. It may look like there is too much juice, but the ham will soak it up while baking. Place the pineapples onto the top of the ham, and secure with toothpicks. Place cherries into the centers of the rings, and secure with toothpicks also. Or, poke in whole cloves. Tie the end of the bag closed. Place in a large roasting pan, and cut a few small slits in the top of the oven bag.

Bake for 2 hours in the preheated oven. The internal temperature should be 160 degrees when done. Remove ham from bag to a serving plate, and let stand for 10 minutes before serving.

potat

Photo By daves cupboard (Lost ALL of my Photos!)

Twice-Baked Taters

Serves 8.

These potatoes are incredibly easy to make but look like they took you hours!

Ingredients:
8 Large Russet Potatoes
½ Cup Butter
1 Cup Sour Cream
1 Scallion, Finely Chopped
1 Cup Shredded Sharp Cheddar Cheese
Garnish with Bacon Bits

Directions:

Preheat oven to 400 Degrees.

Pierce potatoes with a fork. Place on oven rack at the center of the oven and bake for about an hour. Remove potatoes and turn down the heat to 375 Degrees.

Hold the potato with an oven-mit or towel, trim off the top of the potatoes to make a canoe-like shape. Reserve the tops. Carefully scoop out most of the potato into a bowl. Take care to leave enough potato in the skin so the shells stay together. Mash the potato lightly with fork along with 2 to 3 tablespoons of the butter and sour cream.

Stir in the scallion and season with salt and pepper, to taste. Season the skins with salt and pepper. Refill the shells with the potato mixture mounding it slightly. Sprinkle the cheese on top of the potato filling. Brush the reserved top with the remaining butter and season with salt and pepper.

Set the potatoes and lids on a baking sheet, and bake until heated through, about 20 minutes. Serve immediately.

carrots

Photo By astarin (Lost ALL of my Photos!)

Maple Glazed Carrots

Serves 10. 5 Mins Prep 20 Mins Cook

Every year for Christmas, my Uncle Kevin gives us a Gallon of Pure Maple Syrup. Because I have it in abundance, I enjoy using it in place of brown sugar on occasion.

Ingredients:
2 Pounds Baby Carrots
½ Cup Water
½ Cup Butter
3/4 Cup Pure Maple Syrup
1/4 Cup Chopped Pecans (Optional)

Directions:

Place carrots and water in a saucepan. Bring to a boil. Reduce heat to medium. Cover and cook for 10 minutes. Drain.

Return carrots to saucepan. Stir in butter, syrup and pecans. Cook until butter is melted.

Optional: Garnish with fresh dill.

rolls

Photo By Sally_Monster (Lost ALL of my Photos!)

Gram’s Trick Rolls

I once raved at Thanksgiving about how much better my Gram’s homemade rolls were than store-bought. She said thank you and took years to reveal her true “recipe.”

Surprise! These are fast and easy
Ingredients:
1 Pkg Rhodes Frozen Roll Dough (24 Ct.)
Directions:
Thaw dough in refrigerator overnight. Grease a cookie sheet. Flour counter. Knead together TWO rolls to form one larger roll. Let rise. Bake until golden brown or slightly longer than the package directions.

Mealtime Mondays: Garlic Corned Beef Sandwiches #Food #Recipes #Leftovers #MomsatHomeMeals

garlic corned beef sandwich

Each Monday I will be publishing a recipe from one of my books. This recipe is featured in the “Sandwiches” Section of Moms at Home: A Collection of Recipes available on Amazon in Print. If you use any of these recipes, please take a photo and share with me on my Moms at Home Facebook page or on my professional Facebook page. Or, tweet them to me and use hashtag #MomsatHomeMeals Enjoy!

This is my absolute favorite way to eat corned beef, even better than yesterday’s Corned Beef and Cabbage dinner!

Ingredients:

1 Lb Corned Beef
1 Loaf Prepared Garlic Bread
1 Lb Sliced Mozzarella Cheese
 Optional: Caramelized Onions

Directions:

If you are using frozen garlic bread, bake according to package directions but remove from oven about 5 minutes before done.

Layer corned beef, caramelized onions if using and mozzarella cheese on one half of the garlic bread. Leave the other half on the cookie sheet. Bake an additional 10 minutes.

Place the empty garlic bread half on top of the meat and cheese covered bread. Slice into sandwiches.

So simple but absolutely delicious!

Mealtime Mondays: Corned Beef and Cabbage #Food #Recipes #St.Patricks

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Each Monday I will be publishing a recipe from one of my books. This recipe is featured in the “Boilin’ Over” Section of Moms at Home: A Collection of Recipes available on Amazon in Print. If you use any of these recipes, please take a photo and share with me on my Moms at Home Facebook page or on my professional Facebook page. Or, tweet them to me and use hashtag #MomsatHomeMeals Enjoy!

Get ready for St. Patty’s Day!

Corned Beef and Cabbage

Ingredients:

2.5 Lbs Corned Beef Brisket

15 Mins Prep

Cook for 3-4 Hours

1 Pkt Corned Beef Seasoning (packed w/meat)
1 Head Cabbage, Chopped
2 Med Onions, Diced
1 Lb Carrots, Peeled and quartered
2 Lb Potatoes, Peeled and Halved (or about 8-10 New Red Potatoes w/skin)
1 Bay Leaf
Salt & Pepper to taste

Directions:

Place the corned beef, pepper, seasoning packet, bay leaves and salt into a large 8-quart pot along with 3-quarts of water. Cover and set over high heat. Bring to a boil, decrease the heat to low and cook, at a low simmer for 2 1/2 hours.

After 2 1/2 hours, add the carrots, onions, potatoes and celery if desired (3-4 stalks chopped). Return to a simmer and cook uncovered for 15 minutes. After 15 minutes, add the cabbage and cook for an additional 15 to 20 minutes until the potatoes and cabbage are tender. Remove the bay leaves and serve immediately.

Mealtime Mondays: Lubia (Lebanese Dish) #MomsatHomeMeals #Food #Recipes

lubia

Each Monday I will be publishing a recipe from one of my books. This recipe is featured in the “Lebanese Please” Section of Moms at Home: A Collection of Recipes available on Amazon in Print. If you use any of these recipes, please take a photo and share with me on my Moms at Home Facebook page or on my professional Facebook page. Or, tweet them to me and use hashtag #MomsatHomeMeals Enjoy!

Lubia

This is another one my Uncle Greg’s Lebanese recipes. The Allspice flavoring in this is mouth-watering!

Ingredients:

1.5 Tbs Butter
1.5 Lbs Stew Beef (or Lamb)

Adjust amounts to number of People Served. This is at least 6.

1 Can Diced Tomatoes
2 Cans Tomato Sauce
1 Cans Cut Green Beans, Drained
2 Cloves Garlic, Minced
2 Lrg Onions, Chopped
2 Cups Water
1.5 Tsp Allspice
1 Tsp Salt
¾ Tsp Pepper
Serve over rice, egg noodles or in Syrian pockets.

Directions:

Melt butter in large pot. Add beef to pot and turn to cook all sides. Once the beef is cooked on all sides, add the onion and cook until the onions are soft and golden.

Add water, tomato sauce, diced tomatoes, allspice, salt and pepper. Stir to combine and bring to a boil.

Once boiling, reduce heat to medium/medium low. Cover and simmer for 2-3 hours until meat is tender and the sauce has thickened/reduced. Be sure to stir the mixture every 30 minutes or so.

Add the green beans during the last 20 minutes of cooking.