Layered Beef Casserole

This is one way to use some of your home canned goodies. I pride myself in filling my shelves each year. I'm sad to see the jars disappear sometimes but when you can make a quick meal like this, its so worth it. Making dinner quickly after a busy day is what it's all about. (I forgot to take a picture, will post one the next time I make it)

6 medium potatoes, peeled and thinly sliced
1 pint whole kernel corn, drained
1/2 cup chopped green bell pepper
1 cup onion, chopped
2 cups fresh carrots, sliced
1 quart home canned beef roast chunks, drained
1 can (16 oz) tomato sauce
Salt and Pepper
1 cup (4 oz) shredded process cheese (Velveeta)

In a greased 13 in x 9 in baking dish, layer the potatoes, corn, green pepper, onion and carrots. Top with beef. Pour  tomato sauce over top. Sprinkle with salt and pepper.

Cover and bake 350 degrees for 1 1/2 hours. Sprinkle with cheese. Return to oven till the cheese has melted. Let stand for 10 minutes before serving.

Layered beef casserole can be divided between two 1 1/2 quart baking dishes. Bake one casserole to enjoy now and freeze the other for another meal. Casserole can be frozen for up to 3 months. To use frozen casserole. Thaw in refrigerator over night. Bake as directed. Sprinkle with cheese before serving. Yield 8 servingsPin It

Irish Soda Bread

Makes 1 - 9x5 inch loaf

3 cups all purpose flour
1 tablespoon baking powder
1/3 cup white sugar
1 teaspoon salt
1 teaspoon baking soda
1 egg, lightly beaten
2 cups buttermilk
1/4 cup butter, melted

Preheat oven to 325 degrees F. Grease a 9x5 inch loaf pan.

Combine flour, baking powder, sugar, salt and baking soda. Blend egg and buttermilk together, and add all at once to the flour mixture. Mix just until moistened. Stir in butter. Pour into prepared pan.

Let sit at room temperature for 30 minutes to allow time for the baking powder and baking soda to do what they are intended to do. This will create an airier loaf.

Bake for 65 to 70 minutes, or until toothpick inserted in the bread comes out clean. Cook on a wire rack. Wrap in foil for several hours or overnight, for best flavor.


This bread goes great with Corned Beef and Cabbage.




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Oh my my, Strawberry Pie

There's nothing like celebrating the "unofficial" first day of summer with strawberry pie. So when I saw how quick and easy this recipe was I had to try it. It was gobbled up so fast that I didn't get a serving photoed. I'm thinking I will have to make another and make it soon. 

3 Tablespoons cornstarch

1 cup sugar

1 1/2 cups water

3 oz box strawberry Jell-o

2 cups sliced strawberries

Pre-baked 10" pie shell (click here for recipe)

Line bottom of pie shell with the sliced strawberries. 

Combine cornstarch, sugar and water in a small saucepan. Bring to a boil and simmer, stirring constantly, until thickened (this happens really quick). Add the Jell-o and stir until dissolved. Pour over the strawberries and refrigerate until set.

Serve with whipped cream.

~ Farmgirl

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Italian Style Meatloaf

Your going to learn something new about me here today. I'm a freak for meatloaf. But, I don't like the same meatloaf over and over, so I try different ones every chance I can get. Why, well because burger is cheaper than steak and we also raise beef cattle so I always have an abundance of it. We'll usually I do. Just recently ran out. Bummer!

The Italian Style Meatloaf I'm sharing here today is a new one for us. I made it a few weeks ago. We really did enjoy it. With my family if you add cheese to it they'll eat anything.

1 pound ground beef
2 eggs beaten
3/4 to 1 cup bread crumbs
1/4 cup ketchup
1 teaspoon Italian seasoning
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon garlic salt
1 (14.5 oz) can seasoned diced tomatoes, drained (I used Hunt's Basil and Oregano flavoring)
2 cups shredded mozzarella cheese

Preheat oven to 350 degrees F.

In a large bowl, mix together ground beef, eggs, bread crumbs and ketchup. Add in the Italian seasoning, oregano, basil, garlic salt, diced tomatoes and cheese. Press into a 9x5 loaf pan if desired or shape into loaf log in a 9x13 baking dish, cover loosely with foil.

Bake 1 hour or until internal temperature reaches 160 degrees F.

Enjoy!

~ Farm GirlPin It

Amish Cinnamon Bread

Super easy sweet bread. This no kneading, just mix it up and bake it bread. Makes a wonderful dessert or even quick breakfast.

Makes 2 loaves

Batter:
1 cup butter, softened
2 cups sugar
2 eggs
2 cups butter milk
4 cups flour
2 teaspoons baking soda

Cinnamon sugar mixture:
2/3 cups sugar
2 teaspoons cinnamon

Grease two 9x5 loaf pans. Set aside until needed.
Cream together butter, 2 cups sugar, and eggs. Add milk, flour, and baking soda. Mix well.
Put 1/4 of batter in each greased loaf pan.
Mix in separate bow the 2/3 cup sugar and cinnamon. Sprinkle 3/4 of the cinnamon mixture on top of the batter in each pan. Add remaining batter to pans; sprinkle the remaining cinnamon topping. Swirl with a knife. Bake at 350 degrees in a preheated oven for 45-50 minutes or until toothpick tester comes clean.

Cool in pan for 20 minutes before removing from pan.

Excellent if eaten warm out of the oven but great toasted with a little butter or cinnamon butter.

Enjoy!!

~ Farm Girl

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Blueberry Breakfast Scones

I've only made these one time; that's only because I had misplaced the recipe. Now that I have found it again. I will be making them often. I know everyone in my family really did enjoy them. I enjoyed watching them devour them as they are a healthier option than most cereals and other breakfast foods they usually choose. Not to forget they are also pretty.  :)

Nonstick cooking spray
1 - 1/2 cups all purpose flour
1/2 cup white whole wheat flour or whole wheat flour
1/4 cup sugar
1 tablespoon  baking powder
1 tablespoon finely shredded orange peel
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup butter
1 egg
1/2 cup buttermilk
1 teaspoon vanilla
1 cup fresh or frozen blueberries
1 recipe Orange Glaze (follows this recipe)

Preheat oven to 400 degrees. Lightly coat a baking sheet with nonstick cooking spray; set aside. In a large bowl stir together all purpose flour, whole wheat flour, sugar, baking powder, orange peel, baking soda, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture.

In a small bowl whisk together egg, buttermilk, and vanilla. Add egg mixture all at once to flour mixture; stir just until moistened. Gently stir in blueberries. (Do not thaw frozen blueberries; thawed berries will discolor the dough.) Mixture will not completely come together in a ball.)

Turn out dough on a lightly floured surface. Knead dough by folding and gently pressing dough for 10 to 12 strokes or until nearly smooth. Transfer dough to the prepared baking sheet; pat or lightly roll dough to a 7 inch circle. Cut circle into 10 wedges. Separate wedges so they are about 1 inch apart.

Bake about 15 minutes or until golden brown. Remove from baking sheet. Cool slightly on a wire rack. If desired, drizzle scones with Orange Glaze. Serve warm. Makes 10 scones.

Orange Glaze: In a small bowl stir together 3/4 cup powdered sugar and 1/4 teaspoon finely shredded orange peel. Stir in enough orange juice or fat free milk (3 to 4 teaspoons) to make drizzling  consistency.

Nutrition Facts:
Calories 171, Total Fat 5 grams, Cholesterol 34 mg, Protein 4 grams, Carbohydrate 27 grams, Fiber 1 gram, Sodium 215 mg



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Strawberry Cream Cheese Cobbler

Strawberry Cream Cheese Cobbler

1 stick (1/2 cup) butter

1 egg, lightly scrambled

1 cup milk

1 cup all purpose flour

1 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

2 quarts whole strawberries, capped and washed

4 ounces Neufchatel cheese, cut into small pieces

Plain Greek yogurt, vanilla ice cream or whipped topping for serving optional

Preheat oven to 350 degrees. Melt butter and pour into 9x13 inch glass baking dish. In a small bowl, mix together the egg, flour, sugar, baking powder and salt. Pour directly over the butter in the baking dish, but do not stir.

Add the strawberries arranging in a single layer as much as possible. Sprinkle cream cheese pieces over strawberries. Place in preheated oven and bake for 45 minutes, or until top is golden brown and edges are bubbling. (Crust rises up and around the fruit, but fruit will still peek out of top.)

Serve hot out of the oven with choice of topping, if desired.

Note: The berries will sink and become mushy the longer it sits out of the oven after baking. Best if eaten hot fresh out of the oven.

Recipe credit goes to Kitchenscoop.com 

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Porky Pie

As seen on the Chew this is my version of Michael Symon's (you can find his version here) Pork Pie. Like always, I can't make a recipe as instructed. So this is my take on his version. The fun thing about cooking is tweaking everything to your families liking. I have made a few recipes to a "T" but they are far and few in-between.

1 pound sausage (I used wild boar)
1 pound bacon, chunked
1/2 pound ham, chunked
1 medium onion, chopped
2 stalks celery, chopped
3-4 large baking potatoes, chopped
1 cup water
1 tablespoon parsley
1 tablespoon cilantro
1/4 teaspoon cayenne powder
1/4 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup shredded cheddar cheese, + a handful more to toss on top of filling
2 pie crusts to fit skillet, (top and bottom)
1 egg

In a stock pot or large skillet cook chunked bacon until crisp or desired doneness. Remove from pan. Remove bacon fat if it you like. (I left bacon fat in, because the sausage I used is very, very lean.) In same pan cook sausage, until no longer pink.

Add ham, bacon, onion, and celery. Cook for 3 minutes. Add chopped potatoes, water, parsley, cilantro, cayenne powder, paprika, salt, and pepper. Mix well, cover and cook for 10 minutes or until potatoes are al dente. Stir several times.

While the meat and potatoes are cooking this is a good time to make your pie crusts. I used a recipe from my Better Homes and Gardens New Cook Book copyright 1989. I've been using this no fail recipe for years now. Double Pie Crust recipe found here.

Preheat oven to 350 degrees. Roll out bottom crust and fit to skillet and spoon filling into pastry shell.

Add the extra handful of cheese if desired to the filling. Cover with top pastry shell. Roll edges, cut slits in top and brush with egg wash.

Bake in preheated 350 degree oven for 45 minutes or until top is golden brown. When done let rest out of oven for 10 minutes before serving.

This turned out better than I expected. It's also perfect for my husband as he is a meat and potatoes kind of guy. Three meats put him in hog heaven. You can serve this with a nice salad. However, this time I served it with creamed peas and it reminded me of something my grandmother would of put on the table. Nice rustic meal.


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Pastry for single Crust Pie

1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/3 cup shortening or lard
3 to 4 tablespoons cold water

In a mixing bowl stir together flour and salt. Cut in shortening or lard till pieces are the size of small peas.

Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat till all is moistened. Form dough into a ball.

On a lightly floured surface, flatten dough with hands. Roll dough from center to edges, forming a circle about 12 inches in diameter. Wrap pastry around rolling pin. Unroll onto a 9 inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry.

Trim to 1/2 inch beyond edge of pie plate; fold under extra pastry. Make a fluted, rope shape, or scalloped edge. Do not prick pastry. Bake as directed in individual recipes.Pin It

Pastry for Double-Crust Pie

2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup shortening or lard
6 to 7 tablespoons cold water

In a mixing bowl stir together flour and salt. Cut in shortening or lard till pieces are the size of small peas. Sprinkle 1 tablespoon of the water over part of mixture; gently toss with a fork. Push to side of bowl. Repeat till all is moistened. Divide dough in half. Form each half into a ball.

On a lightly floured surface, flatten one ball of dough with hands. Roll dough from center to edges, forming a circle about 12 inches in diameter. Wrap pastry around rolling pin. Unroll onto a 9 inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry even with rim of pie plate.

For top crust, roll remaining dough. Cut slits to allow stem to escape. Fill pastry in pie plate with desired filling. Place top crust on filling. Trim top crust 1/2 inch beyond edge of plate. Fold top crust under bottom crust; flute edge. Bake as directed in individual recipes.Pin It

Au Gratin Potatoes

Ingredients:
1/2 cup SOS Mix
1 3/4 cups water
1 cup lowfat sour cream
4 medium potatoes
1/4 cup chopped green onions (optional)
1/2 cup chopped fresh mushrooms (optional)
1/2 cup cheese, grated (optional)

Directions:
Combine SOS Mix (you can find the recipe for the mix here) and water in a small sauce pan and cook and stir until thick. (Optional - 1 cup lowfat sour cream can be stirred into the sauce before it is added to the potatoes.) Thinly slice the potatoes and layer half in a 2 quart oven safe baking dish. Pour half of the sauce over the potatoes, half of the green onions, mushrooms and cheese. Layer the rest of the potatoes on top. Add the remaining of the sauce, onion, mushrooms, and cheese.

Cover and baked at 350 degrees for 20 minutes. Uncover and continue baking for an additional 55 minutes or until potatoes are soft.

Yield: 8 Servings

Finally, I got those scalloped potatoes I have been craving for so long and they were so yummy. I'm very thankful for the internet and for the other bloggers out there to help people just like me.

~ Farm GirlPin It

Fresh Apple Cake with Brown Sugar Glaze

I'm digging the whole pintrest thing these days. The amount of recipes shared daily has gotten me out of a rut on many occasions. Now that we are in full swing apple harvest season this is the perfect dessert to complete any meal. This cake is just delicious. You will have to bake one yourself to find out...

Caramelly. Appley. Delicious.

Apple Cake:

• 1 1/2 cup all purpose flour
• I cup sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 2 eggs
• 1/2 cup canola oil
• 1 teaspoon vanilla
• 1 1/2 cup finely chopped apples
• 1/2 cup nuts (pecans or walnuts)

Brown Sugar Glaze:

• 1/2 cup packed light brown sugar
• 3 tablespoons butter
• 1/2 teaspoon vanilla
• 1 tablespoon heavy whipping cream

For the cake: Heat the oven to 350 degrees F. Grease an 8 inch baking dish and set aside.

In a medium bowl, combine flour, sugar, baking soda, salt, cinnamon. Stir with a whisk to mix everything together.

In a large bowl, mix eggs with an electric mixer til light and foamy. Add oil and vanilla and beat well.

Stir in flour mixture with a spoon and continue stirring the batter till the flour disappears. Add the apples and nuts and stir to mix them into the batter.

Scrape batter into prepared baking dish and bake for 40 to 45 minutes, or until toothpick inserted in middle comes out clean.

Place hot cake onto wire cooling rack. While its still hot prepare the glaze.

For the glaze: Combine all the ingredients in a saucepan. Cook over medium heat, stirring often, until mixture comes to a gentle boil. Cook for 3 to 5 minutes.

Spoon the hot glaze over the warm cake. Let the glazed cake cool completely before serving straight from the pan. Serve with a scoop of Black Walnut ice cream (Mayfield's brand).

Note: This recipe can easily be doubled and made in an 9x13 baking pan.


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Freezer Home fries

I'm totally in love with the idea of OAMC (Once A Month Cooking). I have done some reading up on this for a few years now. I've tried many recipes but I have never made enough meals to make it through a month. I have however used the concept of buying in bulk and dividing it out for many meals.

These home fries I'm about to take you step by step through are so simple and you'll want to thank me many times for passing this on to you. As it will cut making breakfast time in half.

Freezer Home fries

5 lbs of potatoes (white or sweet)
oil (olive or vegetable)
seasoned salt, to taste

First peel and cut potatoes into 1/4 inch to 1/2 inch chunks. Put them in a bowl of cold water to keep them from turning brown.

Work in small batches. Drain and dry the cut potatoes on a large towel.

Drying potatoes on a large towel

Put dry potatoes in large bowl. Add a splash of oil and seasoning, mix well to coat.

Spread on a cookie sheet in a single layer. Do not over crowd your pan.

Bake in a 450 degree Fahrenheit oven for 15 to 20 minutes, until tender.

Remove from oven and let cool at room temperature. If doing more than one batch of potatoes I put them out on freezer or wax paper to cool. Reuse baking pan several times.

When cool, divide potatoes out into meal size portions or put in gallon freezer bag. Put in freezer and every hour or two shake the bag to break them up a tad bit. You don't want them to freeze in a solid lump.

To use add frozen potatoes to preheated lightly oiled skillet. Cook until browned and heated threw. You may choose to defrost in microwave before cooking. Either way works great.

Enjoy
~ Farm girlPin It

Lemon Blueberry-Strawberry Yogurt Loaf

Makes 1 loaf

1 1/2 cups + 1 tablespoon all-purpose flour, divided

2 teaspoons baking powder

1/2 teaspoon kosher salt

1- 6oz Strawberry Yogurt

1- 6oz Blueberry Yogurt

1 cup sugar

3 large eggs

2 teaspoons grated lemon zest

1/2 teaspoon pure vanilla extract

1/2 cup vegetable oil

1 1/2 cups blueberries, fresh or frozen, thawed and rinsed

For the Syrup:

1/4 cup fresh squeezed lemon juice

1/4 cup sugar

For the glaze:

1/2 cup confectioners sugar, sifted

1 to 2 tablespoons fresh lemon juice

Directions:

Preheat the oven to 350 degrees F. Grease bottom and sides of one 9x5 inch loaf pan; dust with flour; tapping out excess.

In a medium bowl, sift together flour, baking powder and salt; set aside.

In a large bowl, whisk together yogurts, sugar, eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. In a separate bowl mix the blue berries with the remaining tablespoon of flour, and fold them very gently into the batter.

Pour the batter into the prepared pan and bake 50 to 55 minutes; or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for 10 minutes before removing loaf to a wire rack on top of a baking sheet.

While the loaf is cooling, make lemon syrup in a small sauce pan over medium heat. Stir together the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat; set aside.

Use a toothpick to poke holes in the top and and sides of the warm loaf. Brush the top and sides of the loaf with lemon syrup. Let the syrup soak into the cake and brush again. Let cake cool completely.

To make the lemon glaze, in a small bowl, whisk together confectioners' sugar and 1-2 tablespoons of lemon juice. Mixture should be thick but pourable. Pour the lemon glaze over loaf and let it drip down the sides. Let glaze set up before serving.

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Hamburger - Frankfurter Bake

Hamburger - Frankfurter Bake

12 slices of bread
Butter or margarine
1 lb. LEAN ground beef
1/4 cup ketchup
1 tsp. salt
6 frankfurters
2 medium onions sliced
6 slices process American Cheese
2 eggs, beaten
1 cup milk

Spread 6 bread slices with butter; arrange in bottom of greased pan (13 x 9 x 2"). Toast in moderate oven 350 degrees about 15 minutes.

Combine beef, ketchup and salt; spread over toast (1/3 cup per sandwhich). Top with frankfurters, cut almost in half lengthwise, onion and cheese slices. Cover with remaining bread slices.

Combine eggs and milk; pour over bread.

Bake in moderate oven (350 degrees) about 50 minutes. Makes 6 servings

Recipe from Busy Woman's Cookbook by the Food Editors of Farm Journal copyright 1971.  I recently recieved this cookbook from my Granny it was one of hers.Pin It

Turkey a la King

Just what do you do with all your Thanksgiving turkey leftovers? For me I freeze as much as I can for quick meals later on. This dish is usually made with chicken and I just swapped it out with turkey breast meat. Simple to make and the whole family enjoyed it.

Ingredients

1 (4.5 ounce) can mushrooms, drained, liquid reserved

1 green bell pepper, chopped

1/2 cup butter

1/2 cup all-purpose flour

1 teaspoon salt

1/4 teaspoon ground black pepper

1 1/2 teaspoons chicken bouillon powder

1 1/2 cups milk

1 1/4 cups hot water

1/2 cooked turkey breast, chopped

4 ounces chopped pimentos (optional)

1 cup frozen corn

1 cup frozen peas

Directions

Cook and stir drained mushrooms and green pepper in butter or margarine over medium heat for 5 minutes, Remove from heat.

Blend in flour, salt, and pepper. Cook over low heat, stirring constantly, until mixture is bubbly. Remove from heat.

Stir in instant bouillon, milk, water, and reserved mushroom liquid. Heat to boiling, stirring constantly. Boil for 1 minute.

Stir in turkey, pimiento, peas, and corn. Heat through.

Serve over mashed potatoes, noodles, rice or biscuits.

~ Farmgirl

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Angel Biscuits

A nice flaky biscuit that goes with just about anything. I was so delighted when I found this recipe; as I have tried many in the past and have not had very good success. So to my suprise these were just what I was looking for.

Ingredients

1 (1/4 ounce) package dry yeast

1/2 cup warm water

1/4 cup sugar

4 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

4 1/2 cups all-purpose flour

2 cups butter milk (make your own with 2cups milk and 1 tablespoon white vinegar, let sit unti it curdles, about 10 minutes)

1/2 cup shortening.

Directions

Dissolve yeast in warm water. Mix all dry ingredients and combine with liquids.

Place in refrigerator until ready to use. Stores up to two weeks.

When ready to make:

Take out the amount you want to use and leave the rest in the refrigerator.

Roll out and shape into biscuits on a lightly floured surface or drop by the spoonful onto a lightly greased baking sheet.

Bake at 375 degrees for about 20 minutes or until browned on top.

Makes approx. 48 biscuits

*Note: May make these up and keep batter covered in fridge for up to 2 weeks.

Angel biscuits hidden under there somewhere.

Recipe orginal poster Mama's Kitchen.

~Farmgirl

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Peach Oatmeal Crisp

Just ones of those easy recipes to throw together when your in the mood for something sweet but not too sweet. Even my teen aged daughter found this to be easy to make.

1 can (29 ounces) sliced peaches in juice
2 teaspoons ground cinnamon, divided
1/2 teaspoon vanilla
1 tablespoon cornstarch
1/2 cup uncooked quick oats
1/4 cup flour
1/4 cup packed brown sugar
3 tablespoons margarine, melted

Preheat oven to 375 degrees. Grease 8-inch square baking dish; set aside. Drain peaches, reserving liquid in glass measuring cup.

Combine peaches, 1 teaspoon cinnamon and vanilla in medium bowl. Add enough water to reserved peach liquid to make 1 cup; stir in cornstarch until dissolved. Add cornstarch mixture to peaches; mix well. Place in prepared baking dish.

Combine oats, flour, sugar and remaining 1 teaspoon cinnamon in small bowl. Pour margarine over mixture; blend with fork until crumbs form. Sprinkle crumb mixture over peaches.

Bake 20 minutes or until fruit is hot and topping is golden brown. Serve warm or chilled.

Makes 6 servingPin It

Black Forest Pie

'Tis the season to be sharing. We are now well into the Christmas season and with many parties to attend. I have found that this pie is a great addition to any Christmas dinner table. It's not only easy to make but its super yummy.

Pie before topping added.

Cherry topping added.

Black Forest Pie

Makes 1 9-inch pie

3/4 cup sugar

1/3 cup baking cocoa

2 tablespoons all-purpose flour

1/3 cup milk

1/4 cup butter or margarine

2 eggs, lightly beaten

1 can (21 ounces) cherry pie filling, divided

1/2 teaspoon almond extract, optional

1 unbaked pastry shell (9 inches)

Whipped topping, optional

In a sauce pan, combine sugar, cocoa, flour and milk until smooth. Add butter. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of hot mixture into eggs. Return all to the pan. Fold in half of the pie filling. Pour into pastry shell. Bake 350 degrees for 35 to 40 minutes or unti filling is almost set. Cool completely on a wire rack. Just before serving, mix 1/2 tsp. almond extract into pie filling, top with remaining pie filling and whipped topping if desired. 

Yeilds 6-8 servings

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Sweet Rewards ~ Homemade peanut butter cups

Had an urge to make something sweet today. But, in order for me to make the sweet yummy goodness I bribed  my husband and son to cut all the venison meat off the bone for me. Something I really dislike doing. I held my end of the bargain up so they had to do their part. 


I know that my husband has a weakness for chocolate and peanut butter and I used it to my advantage. 

Step two adding the peanut butter filling.

He just can't pass up milk chocolate and the smooth creamy sugary peanut goodness! 

Step three covring the peanut butter filling with remaining chocolate.

Good thing about Christmas time, its easy to score good chocolate and peanut butter on sale. 


Homemade peanut butter cups are so darn awesome!! Whats even better they are so darn easy to make. So do yourself a favor and take a few minutes out of your busy day and make up a batch of these awesome peanut butter cups!

Peanut butter cups after they have chilled out in the fridge.

Chocolate Peanut Butter Cups
Makes 12

1 (11.5 ounce) package milk chocolate chips, divided
1 cup peanut butter
1/4 teaspoon salt
1/2 cup confectioners' sugar

Trim 12 paper muffin cup liners to half of their height.
Place 1/2 chocolate chips in a microwave safe container. Microwave for 2 minutes, stirring after each minute. Spoon melted chocolate into muffin cups, filling halfway. With a spoon, draw the chocolate up the sides of the cups until evenly coated. Cool in the refrigerator until firm.
In a small bowl, mix together peanut butter, confectioners' sugar and salt. divide into the chocolate cups. Melt the remaining chocolate, and spoon over peanut butter. Spread chocolate to edges of cups.

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