Reese's Peanut Butter Cup Stuffed Cupcakes

Printable Recipe

Reese's Peanut Butter Cup Stuffed Cupcakes

Cupcakes:
1 Devil's food cake mix
1 box (5.9 oz) chocolate pudding mix
1 cup light sour cream
1 cup vegetable oil
4 eggs
1/2 cup water
2 tsp vanilla
Mini Reese's Peanut Butter Cups

Frosting:
1 cup butter, softened
1/2 cup creamy peanut butter
4 cups powdered sugar
5 tsp milk

Preheat oven to 350. Place 24 cupcake liners in muffin tins. Combine all of the cupcake ingredients except for the peanut butter cups and beat until combined. Scoop into muffin tins. Unwrap mini Reese's and push one down into each cupcake. Bake for 18 minutes. Cool completely before frosting.

To make frosting, beat together butter, peanut butter, powdered sugar, and milk. Frost cupcakes and top with an additional peanut butter cup, if desired.

Recipe adapted from Crazy Little Projects

Past Recipes:
One year ago: Grasshopper Mint Chocolate Bark
Two years ago: Pumpkin Cake Bars with Cream Cheese Frosting
Three years ago: Za Zoom Meatballs

Thai Pork with Peanut Sauce (Slow Cooker)

This recipe has been moved to The Traveling Circus.

Click the link below for the recipe

Thai Pork with Peanut Sauce

S'more Pudding Cookies

Printable Recipe

S'more Pudding Cookies
3/4 cup butter, softened
1/4 cup sugar
3/4 cup brown sugar
1 (3.4 oz) box instant vanilla pudding (dry)
2 eggs
1 tsp vanilla
3 sheets graham crackers (finely crushed)
1 tsp baking soda
2 cups flour
2/3 cup mini marshmallows
1 cup chocolate chips (semi-sweet or milk)

Cream together butter and sugars. Add the pudding mix and beat until well incorporated. Add the eggs and vanilla and beat until well blended.

In a small bowl, stir together graham crackers crumbs, baking soda, and flour. Add the dry ingredients to the wet ingredients and beat until well mixed.

Stir in the chocolate chips and mini marshmallows until evenly mixed in.

Drop a tablespoonful amount of dough onto a baking sheet. Bake at 350 for 8-10 minutes. Do not overbake.

Recipe adapted from Chef In Training.

Past Recipes:
One year ago: Slow Cooker Cream Cheese Chili
Two years ago: Tomatillo Chicken Soup
Three years ago: Nachos

Mexican Pasta Salad

This is the best pasta salad I have ever had. I love the Mexican flavors and the peppers, onions, and chips give it a nice crunch.

Printable Recipe

Mexican Pasta Salad
1 lb bow tie pasta, cooked and drained
1 can kidney beans, rinsed and drained
1 can black beans, rinsed and drained
1 can corn, drained
1 medium green pepper, diced
1 medium red pepper, diced
1 purple onion, diced
1 can sliced olives
2 cups grated cheddar cheese

Dressing:
1 pkg Fiesta Ranch Dip Mix (If you can't find this use you can use any kind of spicy ranch mix)
1 cup mayonnaise
1 1/2 cups buttermilk

Doritos Nacho Cheese Chips, slightly broken up

Mix together salad ingredients. Mix together dressing ingredients. When ready to serve, toss salad with desired amount of dressing. Stir in the crushed Doritos just before serving.

Past Recipes:
One year ago: Mini Pumpkin Spice Donuts
Two years ago: Monster Pizzas
Three years ago: Shredded Beef Taquitos

Reese's Pieces Peanut Butter Blondies

Printable Recipe

Reese's Pieces Peanut Butter Blondies
1 1/2 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, softened
1 1/2 cups light brown sugar
2 eggs
4 tsp vanilla extract
1/2 cup peanut butter (creamy or crunchy)
1 1/2 cups Reese's Pieces

Preheat oven to 350. Line a 9x13 baking pan with foil and spray with cooking spray. In a small bowl, combine flour, baking powder, and salt; set aside. In a large bowl, beat together butter and brown sugar until smooth. Add eggs, vanilla, and peanut butter and beat until well combined. Add the flour mixture and stir until just combined. Fold in the Reese's Pieces. Pour the batter into prepared baking pan. Press down evenly. Bake for 30-35 minutes, or until toothpick comes out clean. Let cool completely before cutting into squares.

Makes 24 bars

Recipe adapted from Six Sisters Stuff

Past Recipes:
One year ago: Chicken Cordon Bleu Florentine Casserole
Two years ago: Southwestern Chicken Soup
Three years ago: Chicken and Black Bean Burritos

Spooky Halloween Recipes

I love this time of year. There are so many fun, creative things you can do with food at Halloween time. Here are some of my favorite spooky Halloween recipes.

Monster Meatballs

Spooky Halloween Punch

Monster Pizzas

Mac & Cheese Zombies

Mummy Meatloaf

Nutter Butter Ghosts

Italian Calzone Wraps

Printable Recipe

Italian Calzone Wraps
1 1/2 lb Italian sausage
1/2 cup onion, diced
2 cloves garlic, minced
1 large or 2 small bell peppers, chopped
3 tsp chopped sundried tomatoes
1 cup mushrooms, sliced (optional)
1/2 lb fresh mozzarella, cut into cubes
1 cup fresh basil or 1/4 cup dried basil
1/4 cup grated parmesan cheese
marinara sauce (for dipping)
tortillas

In a large skillet, cook sausage with onion and garlic until cooked through; drain. Add bell peppers, sundried tomatoes, and mushrooms. Cook for a few minutes or until peppers and mushrooms are tender. Add mozzarella and basil. Toss, put the lid on and let the cheese melt. Don't heat for too long or the cheese will get stringy. Sprinkle with parmesan cheese. Serve in tortillas with marinara sauce on the side for dipping.

Serves 6

Recipe adapted from The Sisters Cafe

Past Recipes:
One year ago: Cookies & Cream Cheesecake Cupcakes
Two years ago: Loaded Baked Potato Salad
Three years ago: Homemade BBQ Sauce