Peanut Butter Cup Cookies
You’ll Need:
1 ¾ cups of all purpose flour.
½ tsp of salt.
1 tsp of baking soda.
½ cup of softened butter.
½ cup of peanut butter.
½ cup of packed brown sugar.
1 beaten egg.
1 tsp of vanilla extract.
2 tbsps of milk.
40 miniature chocolate covered peanut butter cups, unwrapped.
How to:
In a bowl, mix together the flour, salt and baking soda.
In a large bowl, mix together the butter, sugar, peanut butter and brown sugar until fluffy and creamy then beat in the egg, vanilla and milk. Mix in the flour mixture until well combined.
Shape the dough into 40 balls and place each into an ungreased mini muffin pan.
In a preheated oven to 375° bake for 8 minutes.
Once you remove the muffins from the oven press a mini peanut butter cup into each ball while still hot.
Let cool and Voila!
Simple, easy and sweet! These little delights are super easy to make and very delicious. You can make as many as you want, they can be very useful in family gathering.
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Peppered Shrimp Alfredo
You’ll Need:
12 ounces of penne pasta.
¼ cup of butter.
2 tbsps of extra-virgin olive oil.
1 diced onion.
2 minced cloves of garlic.
1 diced red bell pepper.
½ pound of diced portobello mushrooms.
1 pound of peeled and deveined medium shrimp.
1 (15 ounce) jar of alfredo sauce.
½ cup of grated romano cheese.
½ cup of cream.
1 tsp of cayenne pepper.
Salt and pepper.
¼ cup of chopped parsley.
How to:
Cook the pasta in a large pot of boiling lightly salted water for 8 to 10 minutes and drain.
In a sauce pan, melt the butter and olive oil together over medium heat and sauté the onion for 2 minutes. Add in garlic, red pepper and mushroom, mix to combine and cook for 2 minutes or more.
Mix in the shrimp and cook until firm and pink. Add the alfredo sauce, romano cheese and cream and simmer for 5 minutes while stirring.
Add some cayenne, salt and pepper to taste and add the pasta to the sauce. Mix to combine and serve with some parsley on top.
Bonne Appétit!
Simple, easy and cheesy! The shrimp, the mushrooms, the sauce and cheese add an extraordinary taste to this pasta. Give it a shot, you will be amazed.
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Blueberry Coffee Cake
2 c. flour
1 c. sugar
1 c. milk
1/3 c. butter, softened
1 egg
1 T. baking powder
1 t. salt
1 ½ c. blueberries (I used frozen; thawed slightly)
How to make it
Beat all ingredients, except blueberries, in a large bowl on a low speed for 30 seconds. Then beat on medium speed for 2 minutes scraping the bowl occasionally.
Grease a 13x9 pan. Spread half the batter in the pan. Sprinkle blueberries over batter; then, top with remaining batter. Add Streusel Topping and bake at 350 degrees for 40 minutes. Cool 10 minutes in pan. Can be inverted onto a serving plate or left in pan. Drizzle with Glaze. Makes 16 servings.
Streusel Topping:
½ c. chopped walnuts or pecans
1/3 c. brown sugar, packed
¼ c. flour
½ t. cinnamon
1 T. butter, softened
Mix all ingredients together until crumbly. Sprinkle on top of cake.
Glaze:
1 c. powdered sugar
2 T. milk
¼ t. vanilla
Combine all ingredients; drizzle over top of cake.
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