Archives for the month of: April, 2016

Our son brought home a “Top Secret” cookbook from his school library and asked to make copycat Reese’s Peanut Butter Cups. I’m not a huge fan of baking or making candy (I love the improvisation and un-preciseness of cooking), but since he was so excited about a recipe I said sure why not. Plus… chocolate!!! Ha. Here’s how they turned out:

easy homemade peanut butter cups recipe

WHAT YOU NEED:

  • 8 oz. semi-sweet baking chocolate
  • 1 1/3 c. milk chocolate chips
  • 2 T. vegetable shortening
  • 1/2 c. creamy peanut butter
  • 1/4 c. + 2 Tbs. powdered sugar
  • 2 Tbs. softened butter

WHAT YOU DO:

STEP 1: Line 10 regular-sized muffin cups with paper liners. Set aside

STEP 2: In a microwave-safe bowl, heat 4 oz. baking chocolate in the microwave at 30-second intervals until it starts to melt. Add 2/3 c. chocolate chips and head an additional 30 seconds or until melted. Add 1 Tbs. shortening and stir until everything has combined and is melted. Pour into liners. Place muffin tin in freezer for 15-20 minutes, or until firm.

STEP 3: In a mixing bowl, with an electric mixer, beat peanut butter, butter, and powdered sugar on low until blended. Spoon mixture evenly among the cups of chocolate. Place back in freezer for 15-20 minutes, or until firm.

STEP 4: Repeat step 2 with remaining baking chocolate, chocolate chips, and shortening. Pour chocolate evenly among peanut butter to top. Freeze for 15-20 more minutes or until set.

recipe adapted from Copycat Candy Bars Cookbook

Here’s a fun and easy muffin-tin recipe: mix up frozen hash browns with some cheese and melted butter, then bake.

Cheesy Hash Brown Cups- Easy Muffin Tin Recipe

WHAT YOU NEED:

  • 16 oz. frozen shredded hash browns (I used a package that had onions, and green and red peppers mixed in)
  • 4 Tbs. melted butter
  • 1 c. shredded cheddar cheese
  • 1/2 tsp. coarse salt
  • optional add-ins: crumbled bacon bits, cubed ham, sliced mushrooms, etc.

WHAT YOU DO:

Preheat oven to 400°F. Grease muffin tin (or spray with nonstick spray).

Mix all ingredients in a bowl then spoon into muffin pan.

Bake for 30-40 minutes until crispy around the edges, remove from oven, and serve.

Muffin Tin

Cheesy Hash Brown Cups in a Muffin Tin

 

 

Here’s a simple and delicious recipe I tried: Lemon Ginger Chicken Thighs. I adapted it for the slow cooker, and then broiled it in the oven for a few minutes to make the thighs nice and brown. 

Slow Cooker Lemon Ginger Chicken - from Crock Pot to broil a few minutes to crisp

WHAT YOU NEED:

  • 3 lemons
  • 1 Tbs. grated fresh ginger
  • 1/2 tsp. coarse salt
  • 2 Tbs. honey
  • 1 Tbs. soy sauce
  • 2 Tbs. water
  • 8 chicken thighs; bone-in, with skin
  • 2 tsp. canola oil
  • for garnish: sliced green onions and lemon wedges

WHAT YOU DO:

Finely grate the peel of 1 lemon into a bowl. To this, add ginger and salt. Stir to combine. Rub this mixture under the skins of the chicken thighs.

In slow cooker, combine the juice of two lemons (the grated lemon, plus another lemon), honey, soy sauce, oil, and water. Add chicken, making sure to coat all pieces with liquid.

* tip: I love slow cooker liners. Much easier and faster clean-up afterward.

Cover and cook on LOW for 8 hours or until internal temperature of chicken reaches at least 165ºF. Once chicken is cooked, preheat oven to BROIL.

Remove chicken from slow cooker and place on a foil-lined baking sheet. Place chicken in oven and broil 5-10 minutes, or until golden brown, then remove. Top with green onion slices, add lemon wedges cut from the remaining lemon, and serve.

recipe adapted from bhg.com

Crock-Pot Programmable Cook and Carry Slow Cooker

Slow Cooker liners for Crock Pot recipes