Lemon Muddy Buddies

It doesn’t get much better than peanut butter and chocolate, especially for me. That is definitely my weakness, in fact, every year for my birthday, my husband whips up this Choco-Peanut Butter Delight. It hits the spot...I wish he made it every month, not just once a year! With that said, I made peanut butter chocolate desserts so often that I decided to please my husband for once! He is all about tart lemon desserts, so when I saw these Lemon Muddy Buddies, I had to give them a shot. Can you guess who is the one who binged on them?! Yep, ME! Of course. I just couldn’t keep my little fingers away from these, and you won’t be able to either:)

Lemon Muddy Buddies

Printable Version

8 c. Rice Chex cereal

1 c. white chocolate chips or candy melts

1/2 c. lemon curd

1/4 c. butter

1 1/2 c. powdered sugar

Melt white chocolate, butter, and lemon curd in a small saucepan over low heat, stirring constantly.

Pour Rice Chex into a large paper bag (grocery size) and pour melted lemon mixture over cereal. Fold the bag to seal and shake to coat cereal.

Add powdered sugar to paper bag and shake once more to coat.

Spread out on cookie sheet to cool; once completely cool, store at room temperature in airtight containers.

Recipe from lemontreedwelling.com

Makes about 8 cups

Peanut Butter No Bake Cookies

No bake cookies are my easy go-to late night snack. I don't have to turn on my oven, which is one less thing to do.They are such a quick fix for chocolate...unfortunately, I usually eat about 10 of these babies without slowing down! I just moved and I couldn’t find my cocoa powder, so I quickly search for a straight peanut butter recipe. HOLY COW! I loved these! Unlike the chocolate ones, these cookies have brown sugar. It creates such a delicious depth of flavor in them. MMM my mouth is watering right now!

Peanut Butter No Bake Cookies

Printable Version

1 1/2 cups old fashioned oatmeal

3 1/2 tbsp. peanut butter

1/2 tsp. vanilla

1 cup brown sugar

1/4 cup milk

1/8 cup butter

Spread a sheet of wax paper onto your counter to cool cookies on.

In a large bowl add oatmeal, peanut butter and vanilla, set aside.

In a medium saucepan combine sugar, milk and butter and cook over medium heat and bring to a boil. Boil mixture for a full minute.

Remove from the heat and pour oatmeal mixture into saucepan and stir until oatmeal is completely coated.

Spoon out cookie sized scoops onto the waxed paper and allow to cool until set and firm. Store in an airtight container.

Makes about 30 cookies

Recipe from www.stillmagnolias.blogspot.ca

Oatmeal Cream Pies with Salted Caramel Buttercream Frosting

We found this little cookie shop just down the road from our new house. They have these delightful oatmeal cream pies that we just haven’t been able to stay away from! However, at $1.50 a piece we have been racking up quite the bill! When I saw a recipe on my friend, Melanie’s, blog, for Double cruncher cookies, I knew it would be the perfect recipe for my attempt at the oatmeal cream pies. So, I decided to go for it! I added a little more “crunch” than both the original cookies and recipe have, and added this heavenly salted buttercream frosting to the center. You won’t regret. My husband has been raving over them all night, as well as the neighbors I shared them with! If you want some raving yourself, make these, tonight.

Oatmeal Cream Pies with Salted Caramel Buttercream Frosting

Printable Version

Cookies

1 cup butter (2 sticks), softened to room temperature

1 cup granulated sugar

1 cup packed light brown sugar

2 eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

2 1/2 cups rolled oats

1 cups crushed cornflakes

1 cup rice crispie

1 cup sweetened, shredded coconut

Preheat the oven to 350 degrees F.

In a large bowl (of a stand mixer or with a handheld electric mixer), cream together the butter and both sugars until the mixture is light and fluffy, 2-3 minutes. Add eggs and vanilla and mix to combine. Stir in the flour, baking soda, and salt. Add the oats, cornflakes, rice crispies, and coconut. (Just a side note, I like to shred my coconut a little further in a food processer). Stir until combined.

Shape the dough into 1-inch balls and place about 2 inches apart on silpat or parchment-lined baking sheets (or lightly greased baking sheets). Bake for 10 minutes until lightly browned around the edges but still slightly soft in the middle.

Remove to wire rack to cool completely.

Spread frosting (recipe below) on the underside of half the cookies and top with the other half of the cookies (pretty sides facing out).

Cookie Recipe from Mel’s Kitchen Cafe

Makes about 24 sandwiches (48 cookies)

(If you make mini cookies, it makes about 80 cookies, or 40 sandwiches)

Salted Caramel Buttercream

2 sticks unsalted butter, room temperature

20 bite sized caramels

2 T. heavy cream

2 c. powdered sugar

heaping 1/2 tsp. kosher salt

First, melt the caramel with the heavy cream. You can pop it in the microwave for 30 second increments, until the caramel is smooth, it takes about 1.5 minutes in my microwave. Allow it to cool in the fridge for about 10 minutes, stirring to help it cool evenly.

Meanwhile, whip the butter for about 30 seconds on med-high speed, so it gets fluffy. Add in one cup of powdered sugar, and mix until it’s all combined. Once the caramel is cool to the touch, turn the mixer on medium speed and then drizzle the caramel into the frosting. (If it’s too hot, it’ll melt the buttercream, so be patient.)

Beat until fluffy. Then add in the other cup of powdered sugar and the salt, a 1/4 to a 1/2 t. at a time, mixing and then tasting after each addition to make sure you don’t add too much. A little goes a long way with the salt. Once it tastes the way you want it to taste, frost your cookies!

Buttercream recipe from bakeitinacake.com

Makes enough frosting to make 24 sandwiches

(Or enough for 40 mini cookie sandwiches)

BBQ Chicken Alfredo Pizza

How often are leftovers just as good, or better, than the original recipe? Not often...okay but this Lasagne is the exception:) This recipe is so yummy. I have had my share of BBQ pizza’s in the past, but this one is so original. The Asian flare from the BBQ marinade is so amazing when mixed with alfredo sauce. O jeez I just want to make it again tonight and it has only been a few days since I had it last!

BBQ Chicken Alfredo Pizza

Printable Version

½ cup alfredo sauce (THIS one is amazing)

¼ cup reserved Asian BBQ Marinade from THIS recipe (recipe below)

1 cooked, shredded chicken breast

1 ½ cups fresh mozzarella, shredded

3 Tbs. fresh cilantro

1 pizza crust

Cook pizza crust according to recipe directions. Mix alfredo sauce and Asian BBQ Marinade and spread evenly over crust.

Top with chicken and mozzarella and bake until cheese is melted and slightly browned. Top with fresh cilantro and serve.

Serves 3-4

Recipe from Our Best Bites

Asian BBQ Chicken Marinade

1/4 C packed brown sugar

1/4 C soy sauce

2 Tbs lime juice

1/4 tsp cayenne pepper

1/4 tsp curry powder

4 garlic cloves, minced

1 tsp grated fresh ginger

½ tsp cornstarch

Combine everything except the cornstarch in a saucepan. Add cornstarch to reserved marinade in saucepan, stirring constantly. Cook for 5 minutes or until slightly thickened.

Asian BBQ Chicken

You know those recipes you immediately call and tell your best friend to make? Well, this was one of them. Not only did I call my best friend, but I told my mom, sister, and sister in laws to make it! Honestly it’s a quick marinade and grilled chicken that you can use for 2 meals. I always double the marinade and grill an extra piece of chicken and use it on THIS BBQ Chicken Alfredo Pizza the next day. I promise you won’t regret it! It is beyond amazing.

Asian BBQ Chicken

Printable Version

1/4 C packed brown sugar

1/4 C soy sauce

2 Tbs lime juice

1/4 tsp cayenne pepper

1/4 tsp curry powder

4 garlic cloves, minced

1 tsp grated fresh ginger

2 boneless, skinless chicken breasts

½ tsp cornstarch

Combine everything except the chicken and cornstarch  in a small bowl. Whisk to dissolve the brown sugar. Place marinade and chicken in a zip-lock bag. Place in fridge for a minimum of 4 hours, or longer if you have it.

Preheat a grill. Remove chicken from marinade and pour reserved marinade into a saucepan. Cook chicken for 5-10 minutes on each side depending on the thickness.

While chicken is cooking, heat reserved marinade and add cornstarch to reserved marinade in saucepan, stirring constantly. Cook for 5 minutes or until slightly thickened.

Serve chicken over rice or quinoa with extra sauce.

NOTE: Double the marinade and grill an extra piece of chicken and use it on THIS BBQ Chicken Alfredo Pizza the next day. I promise you won’t regret it! It is beyond amazing.

Recipe from Our Best Bites

Serves 2

Lemon Custard Cake

Lemon. Mmmm Lemon. Whenever I ask my husband for a dessert suggestion, he comes up with something with lemon in it! its actually a really good balance because whenever i choose it is definitely chocolate and peanut butter! So a light, fluffy, lemon cake is a great way to mix up our dessert menu. This custard was so creamy with a nice cakey base. The tart level was perfect for our liking, leaving quite a tang on your toungue. It is also super quick and easy which makes this busy momma happy!

Lemon Custard Cake

Printable Version

3 large eggs, separated

1/2 cup granulated sugar

2 tablespoon all purpose flour

2-3 tablespoons grated lemon zest

1/4 cup fresh lemon juice

1 cup milk

1/4 teaspoon salt

Confectioners' sugar for dusting

Preheat the oven to 350F. Set a kettle of water to boil. Grease with cooking spray six 6-ounce custard cups, and place them in a roasting pan.

In a large bowl, whisk together the egg yolks and granulated sugar until the mixture is light; then whisk in the flour. Gradually whisk in the lemon zest and juice, and milk.

With an electric mixer, beat the egg whites and salt until soft peaks form. Add to the lemon mixture; gently fold in with a whisk (the batter will be thin).

Divide the batter among the prepared cups. Place the pan in the oven and fill with boiling water to reach halfway up the sides of the cups. Bake until the puddings are puffed and lightly browned. 20-25 minutes. Invert out of cups and serve at room temperature or chilled(we loved it this way), dusted with confectioners sugar.

Recipe from cathiecooksfood.blogspot.com

Make 6 custard cups