Pumpkin and Peanut Butter?!

I love the fall for many reasons, one reason being the pumpkin flavored everything, everywhere! I am also obsessed with peanut butter, I could probably sit down and eat an entire jar of peanut butter. No joke. I have 1 jar open in the cupboard and 2 more unopened jars in the pantry. I don’t want to run out! I have a friend who is also obsessed with peanut butter, however she actually WILL sit down and eat the whole jar if its in her house. So she just doesn’t buy it anymore, for any reason at all. She came across this recipe for Reeses Pumpkin Peanut Butter Cups, and asked if I’d make it so she could try them and not have to buy any peanut butter. I love being given new recipes to try, especially sweets, and then I can give some of them away! I wasn’t completely sure how I felt about pumpkin and peanut butter being mixed together, but I figured I’d give it a try! The recipe seemed easy enough, and I had everything I needed for it, I love when that happens! So I accepted the challenge, and I was NOT disappointed!!! I strongly suggest you make these for when you are having some company over, or if you want to feel like a glutton, make them for yourself and just hide them in the freezer and don’t share with anyone! That was what I wanted to do 😉

 

Reeses Pumpkin Peanut Butter Cups

Ingredients:

  • 1/2 c. chocolate chips, melted
  • 2 T Pumpkin puree
  • 2 T Peanut Butter, creamy
  • 1/8 tsp. cinnamon
  • Pinch pumpkin pie spice (optional)

Directions:

  1. Start these little guys off by melting the chocolate chips. I opted for the easy way and just microwaved the chocolate chips in a microwave safe bowl in 30 second increments, stirring in between each round in the microwave. While doing this, line mini muffin tins with some fun festive cupcake liners, or whatever you have on hand. You’ll need about 10 liners.
  2. When the chocolate is melted, use a spoon and put enough chocolate in the liners to fill the bottoms, it won’t take much. Place the pan in the freezer for 8-10 minutes, or until the chocolate has hardened. If you don’t have a big chest freezer that will fit the whole cupcake pan, I actually took the liners out of the cupcake pan and put the liners into an empty ice cube tray. It worked GREAT!
  3. While the chocolate is freezing, in a small bowl combine the pumpkin, peanut butter, cinnamon and the pumpkin pie spice if you choose to use it. I did use just a few shakes of the pie spice, because I love pumpkin pie. But I’m sure it would be great without it.
  4. When the chocolate is hard, take it out of the freezer and place about a tsp of the pumpkin mixture in the center of each liner. I didn’t use an actual teaspoon measuring spoon, just a regular spoon, use whatever is easiest for you! After even liner has the pumpkin mixture in it, top with the remaining chocolate. Making sure to cover all of the pumpkin mixture and getting chocolate along the side so it’s not just a chocolate and pumpkin sandwich, but just like a Reeses Peanut Butter Cup!
  5. Place the liners back in the freezer for another 8-10 minutes. Take out, and enjoy!!!

When I made these, I didn’t think 2 Tablespoons seemed like enough, so I added an extra Tablespoon of each. I had a lot of pumpkin mixture left over. I think without the extra pumpkin and peanut butter you’ll still end up with more of the mixture than you have melted chocolate. So feel free to play around with how much of each you need to use it all up. I ended up just melting more chocolate and making more, including 3 bigger ones in a normal cupcake pan. I think I liked the bigger ones more, just because they had more chocolate than the mixture, like a normal PB Cup would have. You can also use just straight up Peanut Butter and make homemade peanut butter cups. Also delicious, I did this with 4 of the mini ones. Next I want to try to make some homemade caramel (dulce de leche) with the sweetened condensed milk and doing this recipe using that caramel instead of the pumpkin/peanut butter mixture. Doesn’t that sound amazing?! Let me know what you think and what you’d use in the middle!

Recipe from: http://chocolatecoveredkatie.com/2012/10/04/reeses-pumpkin-peanut-butter-cups/

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I hate broccoli!!

I have never liked broccoli, or cauliflower for that matter. I think broccoli smells like bad feet when it’s being steamed, or cooked. I can’t get over the texture either. I don’t care how much cheese or ranch you douse it with, I won’t eat it….until now. I found this recipe on facebook a couple weeks ago, and I thought to myself, “that actually sounds really good…broccoli and all!” So I figured I’d pin it, in case it still sounds good after I’ve already eaten and am no longer hungry. Turns out, this recipe is all I was thinking about!!! So I went to the store, bought myself some broccoli and the other ingredients I needed to buy and made this, Easy, Cheesy, Spicy, Creamy, Chicken, Bacon, Broccoli, and Rice. Now that’s a mouthful to say, and after you make it, it’ll be a mouthful of deliciousness!!! And even though this recipe calls for a lot of ingredients, and it may look like a bit of work, it’s actually quite easy to make!!! This dish also reheats really well! Funny story about that, lately B hasn’t been helping me eat leftovers, so I’m stuck with the same lunch for a week, ugh! But this dish, which I wouldn’t have minded for a few days, he reheated the next day and ate the last of it! I couldn’t believe it!! This also coming from another fellow broccoli hater! Let that be proof as to how good this recipe is!!!

Cheesy, Chicken, Bacon, Broccoli Rice

Ingredients:

  • 8 slices of bacon, diced (I used Turkey bacon)
  • 12 oz of boneless, skinless chicken breasts, cubed
  • 1 T olive oil
  • 1 C. Rice
  • 1 C. diced onion
  • 12 oz (about 4 cups) broccoli florets, roughly chopped into bite sized pieces (I used a little less than this)
  • 2-4 cloves of garlic, minced
  • 2 (10 oz) cans Ro-Tell with green chiles
  • 2 T butter
  • 2 T flour
  • 1 C chicken broth
  • 1 C. sharp cheddar cheese
  • 1/2 tsp each salt and pepper

Directions:

  1. Throw the diced bacon into a large skillet or dutch oven and turn the heat up to medium-high. Cook the bacon until crispy, stirring occasionally. This took me about 6-ish minutes. I didn’t want it burnt, and since I used turkey bacon this process went pretty quickly and I think I ended up turning the heat down. Just pay attention to the bacon!
  2. While the bacon is cooking, season your cubed up chicken. When the bacon is done, use a slotted spoon to remove the bacon from the pan and place it on a plate. If you’re using light bacon, or turkey bacon, you’re not going to have much for grease in the pan, or if you’re like me and are trying to cut back on the calories, wipe out the pan and add the olive oil to it. Put the chicken in the pan and cook until down. This should take about 5-7 minutes, depending on how big or small you cubed your chicken. Remove the chicken and go ahead and add it to the plate with the bacon, they can become friends.
  3. After the chicken and bacon are done, start your rice in another pot. I used brown rice, you can use white, or any other kind of rice you happen to have on hand. Make the rice according to the box. When the rice is done, you can go ahead and just set it a side, we’ll be using that a little later.
  4. Meanwhile, throw in the onion and broccoli into the same skillet you cooked up the chicken and bacon in. I added a little olive oil again to this, but not much. Cook over medium-high heat until the broccoli is tender and the onions are caramelized, this shouldn’t take more than about 10 minutes. Add in the garlic, cook and stir constantly for about 30 seconds! There isn’t much worse than burnt garlic! Add in the cans of Ro-Tel, the chicken, bacon, and the rice. Stir it all together and then reduce the heat to low, just let it all sit there, mingling with each other.
  5. In a sauce pan, throw in the butter and let it melt. Whisk in the flour until just combined. Pour in the chicken broth and stir well, making sure to get rid of all of the buttery flour chunks. Turn the heat up to high and cook this concoction until it gets thick and bubbly. Remove from the heat once it’s reached that thick, sauce type consistency, and stir in the cheese, salt and pepper. Keep stirring until all of that cheese is melted! Once it’s melted, pour it over the chicken and broccoli mixture. Mix it all together and Voila!! You have an amazing, filling dinner!!! This makes 4-6 good sized servings!

I still can’t get over how delicious this was! And the tomatoes and broccoli added some nice colors too! I apologize for the picture I took, I forgot to take the picture before I ate dinner, and remembered that night while I was at work eating my lunch….so the presentation is not really the greatest! Oops!!! I’m wondering how this would taste with a few more veggies added in, like some bell peppers, maybe some matchstick carrots, mushrooms. If you try this, and add in anything else, let me know what and how it was!!!

Recipe taken from: http://www.kevinandamanda.com/recipes/dinner/cheesy-chicken-bacon-broccoli-and-rice.html

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