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Reeses Peanut Butter Cups No Bake Truffles Balls

Reeses Peanut Butter Cups No Bake Truffles Balls

Reese’s Peanut Butter Cups No Bake Truffles Balls are even than those infamous Buckeye’s! Try these for your next holiday gathering, but be sure to make double the batch!

Reeses Peanut Butter Cups No Bake Truffles Balls

Trust me, you won’t make “buckeyes” ever again. Or you’ll just call these Reese’s Peanut Butter Cups No Bake Truffles “buckeyes” or “Reese’s Truffles,” because, well, those are kinda easier to say! 

Whatever you call them, they are for sure DELICIOUS! Here’s how to make them:

No Bake Reese’s Truffles

  • 8 ounces of softened cream cheese
  • 1/2 cup creamy peanut butter
  • 2 tablespoons granulated sugar
  • 1 package of Reese’s mini peanut butter cups, roughly chopped (or you could use the store brand if you want to save money)
  • 2 cups chocolate chips with 1 teaspoon of shortening

What You Need To Do: 

Just add all the ingredients to a large bowl and stir together until well mixed. The batter will be soft, so be sure to place the pan of truffles in the freezer for about 15 minutes (or you could put the bowl in the fridge until you’re ready to “make” the truffles – you know, before you roll them into balls and dip them into that ooey-gooey melty chocolatey goodness)!

Once you’re ready to make them, use a cookie scoop (like the smaller version of the ice cream scoopers, like this one) to roll your truffles into balls. You can use your hands too – that’s sometimes easier I’ve found. After you’ve placed your balls onto a cookie sheet with parchment paper (so they don’t stick when they’re ready to eat), put the pan into the freezer for about 30 minutes.

Pretty much like making buckeyes – but trust me – these are so much better!

To make the chocolate dipping sauce, grab a microwave-safe bowl and add the chocolate chips and shortening to it. Pop it into the microwave for about 3 minutes – but stir it every 30 seconds. 

Dunk your frozen chocolate peanut butter truffle balls in the melted chocolate concoction and set them down to harden on the pan (preferably on top of parchment paper). I used two forks and had a pretty good dunk and scoop assembly line going. The chocolate will be soft so once you’re done, go ahead and stick them back in the fridge to harden completely for about 1-2 hours (or overnight if you can).

So there you have it – Reese’s Peanut Butter Cups No Bake Truffles – that will be gone in a flash, so be sure to make extra (or double the recipe)! If you enjoy these Reese’s Peanut Butter Cups No Bake Truffles Balls, be sure to leave a comment below! 

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Paula Deen Southern Hot Crab Dip

Paula Deen Southern Hot Crab Dip

Paula Deen Southern Hot Crap Dip is the perfect appetizer and crowd pleaser. It’s pretty much the only dip you’ll need at the party, let’s just put it that way.

Paula Deen Southern Hot Crab Dip

I’m a Food Network junkie. It’s the first thing I turn on every Saturday and Sunday mornings. Kind of like when I was a kid and turned on the Saturday morning cartoons… those were the best days weren’t they?

But these days aren’t too bad, either. I look forward to catching up on my cooking shows on the weekends (The Kitchen is my fave right now) and getting inspired to try new recipes from some of my favorite chefs!

If you are in charge of bringing the chips and dip to your next potluck or get together, you’ll definitely want to make this Paula Deen Savannah southern hot crab dip recipe. You actually might want to make double this recipe because it’s just that dang good, y’all!

It’s just like a spicy dip from the south should be made. And I like to sprinkle a little bit of Old Bay Seasoning on mine to give it a more cajun feel – of course you don’t have to if you don’t want.

For this recipe you’ll need lemon or lime juice (preferably fresh), Worcestershire sauce, garlic, green onions, Parmesan cheese, mayo (full fat – this isn’t a diet dip), pepper jack cheese, jumbo lump crab meat (the best part), dry mustard, salt and pepper, and of course, some of Paula Deen’s very own hot sauce.

This recipe is enough for 4 people (it makes 4 cups).

Paula Deen’s Savannah Southern Hot Crab Dip Recipe

Ingredients

2 tablespoons fresh lemon or lime juice
3 tablespoons Worcestershire sauce
6 cloves or use two non-roasted cloves, minced roasted garlic
1/4 cup minced, optional green onions
1/4 cup grated Parmesan cheese
3/4 cup mayonnaise
1 cup grated pepper jack cheese
1 lb free of shells jumbo lump crabmeat
1 teaspoon Paula Deen Hot Sauce
1/2 teaspoon dry mustard
to taste salt and pepper

Instructions

Preheat oven to 325 °F.

Grate a cup of jack cheese and toss it into the crab meat.

Then add Parmesan cheese, green onions, Worcestershire sauce, lemon, garlic, salt, dry mustard, hot sauce, ground pepper, and bind it with mayonnaise.

Gently stir until thoroughly mixed.

Bake for 40 minutes. Serve hot with crackers or toast points.

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Copycat Chick fil A Mac and Cheese Recipe

Copycat Chick fil A Mac and Cheese Recipe

Craving Chick-fil-A on Sunday? Try making this Copycat Chick fil A Mac and Cheese recipe that will hold you over until they are open again! This makes the perfect side dish to anything and everything, especially for the holidays.

Copycat Chick fil A Mac and Cheese Recipe

Ingredients

  • 16 ounces elbow macaroni
  • 1 teaspoon salt
  • 1/4 cup salted butter
  • 1/4 cup flour
  • 1 cup cream
  • 2 1/2 cups whole milk
  • 1 3/4 cup shredded sharp cheddar
  • 3/4 cup shredded parmesan
  • 1 cup shredded romano cheese
  • Salt and Black Pepper (to taste)
  • Extra cheddar cheese for top

Instructions

Preheat oven to 350 degrees F

In a large pot boil water, adding in a few dashes of salt

Add noodles and boil, stirring occasionally.  Drain and set aside

Melt butter in a large sauce pan over medium heat

Add flour and whisk continuously for 5 minutes over low heat

Slowly pour in cream and whole milk; stir until it starts to thicken over low heat

Gently mix in cheeses until it starts to melt and become creamy; season with salt and pepper to taste

Stir in the noodles, coating fully with cheeses

Pour mixture into a large baking dish.

Top with additional shredded cheddar cheese and bake for 5 minutes

Turn on the broiler to low and cook for 2 minutes

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Fruity Pebbles Donuts

Fruity Pebbles Donuts

Kids and adults alike will love these fun, colorful Fruity Pebbles Donuts! Perfect for breakfast, of course, but really, who are we kidding? Enjoy them for a snack, too!

Fruity Pebbles Donuts

How to make Fruity Pebbles Donuts

INGREDIENTS

cooking spray
2 c. all-purpose flour
1 1/2 tsp. baking powder
1 tsp. Kosher salt
1/4 tsp. baking soda
2 large eggs
1/2 c. whole milk, plus more for glaze
1/2 c. sour cream
1/3 c. packed brown sugar
1/3 c. granulated sugar
1/4 c. canola oil
1 1/2 tsp. pure vanilla extract
1 c. Fruity PEBBLES™ cereal, plus more for topping
1 1/2 c. powdered sugar

DIRECTIONS

Preheat oven to 400° and grease two nonstick donut pans with cooking spray. In a medium bowl, whisk to combine flour, baking powder, salt, and baking soda.

In a large bowl, whisk to combine eggs, ½ cup milk, sour cream, sugars, oil, and vanilla until smooth. Pour dry ingredients into wet ingredients and fold until just combined. (Some lumps are OK!) Gently fold in Fruity PEBBLES cereal.

Spoon batter into a piping bag or resealable plastic bag. Cut off the tip and pipe batter into donut pans, filling each well.
Bake for 8 to 10 minutes, or until the tops appear dry and the undersides are golden. Let cool 5 minutes before turning out. Let cool completely.

Whisk powdered sugar with 2 tablespoons whole milk to make a thick but dippable glaze. If necessary, thin glaze with ½ teaspoon more milk at a time. Dip top of each donut in glaze then sprinkle donuts with more Fruity PEBBLES cereal.
Let glaze set, about 20 minutes, before serving.

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The Pioneer Woman Meatloaf Recipe

Pioneer Woman's Ree Drummond's Meatloaf Recipe

The Pioneer Woman’s Ree Drummond’s  Meatloaf Recipe goes great with mashed or baked potatoes, sweet corn on the cob, macaroni and cheese, baked beans, cole slaw, pasta salad, a plain ole’ regular salad, bread rolls (a southern dish always includes the bread!) … okay, okay, you get my point, what doesn’t it go with?  I usually make this recipe once a month, but I like to switch the sides up.


What You Need:

  • 1 cup 2% or whole milk
  • 6 slices of white bread (you can substitute GF (gluten-free) bread for this as it also works great in this meatloaf recipe!)
  • 2 lbs. ground beef
  • 1 cup shredded parmesan cheese
  • 1/4 tsp all-purpose seasoning
  • 1/3 tsp salt
  • Freshly ground black pepper
  • 1/3 cup minced parsley
  • 4 whole eggs
  • 8-10 slices of thin bacon
  • For the Sauce:
  • 1.5 cups ketchup
  • 1/3 cup brown sugar
  • 1 tsp dry mustard
  • Dash of Worcestershire sauce
  • Several dashes of hot sauce


Here’s how to make Ree’s Meatloaf recipe:

Preheat the oven to 350 degrees F.

Pour milk over the bread and let soak for 3 minutes.

Place the ground beef, milk-soaked bread, Parmesan, salt, pepper, seasoned salt and parsley in a large mixing bowl.

Add in eggs and mix the ingredients until well combined by hand.

Form the mixture into a loaf shape on a foil-lined broiler pan, which will allow the fat from the meat to drain.

Lay the bacon slices over the top, tucking them underneath the meatloaf on the sides

To make the sauce:

Pour ketchup into bowl.

Add brown sugar, mustard, hot sauce and Worcestershire sauce. Stir the mixture until well combined. Pour a third of the sauce on top of the meatloaf.

Bake for 45 minutes, and then pour over another third of the tomato sauce on top of the meatloaf. Bake for 20 minutes and then remove and let cool before serving. Garnish with chives or for a southern flare – cornbread crumbs!

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Instant Pot Weight Watchers Weight Loss Soup

Instant Pot Weight Watchers Weight Loss Soup

Made in the instant pot, this delicious Weight Watchers weight loss soup will fill you up and will be one of your new favorite recipes for losing weight!

Instant Pot Weight Watchers Weight Loss Soup

How to make Instant Pot Weight Watchers Weight Loss Soup

Ingredients

2 tablespoons olive oil
1 large sweet onion peeled and diced
8 cloves garlic minced
2 tablespoons tomato paste optional
1 cup zucchini diced chopped
1 cup celery chopped (about 2 stalks)
1 medium carrot peeled and sliced rondelle
4 medium russet potatoes peeled and quartered
1/4 cabbage chopped
2 14. 5 ounces cans San Marzano diced tomatoes
1/2 cup green beans cut in half
1 cup broccoli florets
1 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon red pepper flakes
1 teaspoon salt or to taste
1 teaspoon pepper or to taste
6-8 cups low-sodium vegetable broth or more
3 bay leaves
Garnish:
Fresh parsley leaves finely chopped

Instructions

Set Instant Pot to Saute mode.

Once HOT, add olive oil, let it warm up and add onion, cook for a few minutes, until soft.

Add minced garlic, cook for 1 minute, stirring all the time.

Add celery, zucchini, carrot, potatoes, cabbage, diced tomatoes and tomato paste if using.

Add basil, oregano, onion powder, garlic powder, red pepper flakes, salt and pepper. Stir to combine.

Add broth. Stir to combine.

Add green beans, broccoli florets and bay leaves. Add more broth if needed. The broth should just slightly cover the veggies. Make sure you don’t go over the MAX fill line of the pot.

Close lid and set to manual High Pressure for 5 minutes. It will take about 10 minutes for the Instant Pot to reach high pressure, then it will cook for 5 minutes. Make sure you close the vent.

When timer goes off, 10 minutes, that is called a 10 minute Natural Pressure Release. Then carefully open the vent and release any remaining steam.

Open the Instant Pot, remove and discard the bay leaves and gently stir to combine the soup.

Taste and adjust for salt and pepper.

Serve and garnish with chopped parsley.

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Weight Watchers French Toast

Weight Watchers French Toast

Who doesn’t love French Toast? Well, if you are losing weight, you can still enjoy this Weight Watchers French Toast without the guilt!

Weight Watchers French Toast

How to make Weight Watchers French Toast

Ingredients

Ingredients:
2 large eggs
2 Tbsp non fat half and half
1 tsp ground cinnamon
1 tsp vanilla extract
6 slices low point bread (Nature’s Own Sugar Free Wheat Bread)

Instructions

Heat a large square skillet pan over medium heat or 350 degrees on a griddle.

In a shallow dish or plate whisk together the fat free half and half or milk and eggs until well combined. Add vanilla and cinnamon and whisk until all ingredients are incorporated.

Dip bread slices into the egg mixture, covering both sides.

Spray skillet with non stick cooking spray.

Place coated slices of bread in the prepared skillet or griddle.

Cook for a few minutes, or until the bottom of the bread is golden brown.

Flip each slice and cook on the other side. Remove from heat.

Serve with your favorite toppings such as: Sugar free syrup, strawberries, bananas, blueberries, and sugar free whipped cream!

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Weight Watchers 0 Points Homemade Spaghetti Sauce

Weight Watchers 0 Points Homemade Spaghetti Sauce

This Weight Watchers 0 Points Homemade Spaghetti Sauce is the perfect sauce for zucchini noodles!  What makes it zero points, you ask?  Zero sugar, of course! You can make this with a Splenda sugar substitute. This is a delicious recipe dating back to 2002!

Weight Watchers 0 Points Homemade Spaghetti Sauce

Ingredients

1 medium onion (diced)
1 bell pepper (diced)
8 garlic cloves (your preference-more or less if you like)
2 (14 1/2 ounce) cans diced tomatoes
1 (6 ounce) can tomato paste
1 (14 1/2 ounce) can water (from tomato can)
cooking spray (Pam or your choice)
1 teaspoon Italian seasoning
1 teaspoon salt
pepper (to taste)
1 teaspoon sugar (I use 1-2 packets Splenda sugar substitute)
1⁄2 teaspoon red pepper flakes
1⁄2 teaspoon dried basil
1⁄8 cup dried parsley

Instructions

Saute the diced onion and green pepper in a large cooking pot using the cooking spray 5 or so minutes (until soft). Add the garlic and cook another minute or so. Add all other ingredients and simmer for 30-45 minutes.

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Chocolate Peanut Butter and Banana Smoothie

Peanut Butter and Banana Smoothie

This Chocolate Peanut Butter and Banana Smoothie is the perfect protein-packed breakfast that will keep you full through lunch and give you the energy you need to start your day right!

Peanut Butter and Banana Smoothie

How to Make a Chocolate Peanut Butter and Banana Smoothie

Ingredients

6 cubes ice cubes
1 cup milk
1 banana
1 scoop chocolate-flavored protein powder
2 tablespoons peanut butter
1 tablespoon honey
1 teaspoon unsweetened cocoa powder, or more to taste

Instructions

Blend ice cubes, milk, banana, protein powder, peanut butter, honey, and cocoa powder together in a blender until smooth.

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Copycat Subway Black Forest Ham Sub Sandwich

Copycat Subway Black Forest Ham Sub Sandwich

Restaurant-style lunch at home! I make this Copycat Subway Black Forest Ham Sub Sandwich at least twice a week.

Copycat Subway Black Forest Ham Sub Sandwich

How to Make a Copycat Subway Black Forest Ham Sub Sandwich

Instructions

2 Italian subs
10 slices Swiss cheese
½ lb black forest ham, sliced thick
Lettuce
Onions, sliced
Tomatoes, sliced
Mayonnaise

Instructions

Spread mayo on each side of the subs and assemble sandwich as desired.