Shortcut Peanut Butter Cookies

I saw this recipe and was immediately intrigued or was it my craving for peanut butter.  I really don't know.  Either way it is simple, easy and perfect for a quick treat.  Not to mention delicous.  They are a very soft cookie and I think they were even better the next day. 

Shortcut Peanut Butter Cookies

Adapted from Kids Cook!

1 package yellow cake mix

1 cup chunky peanut butter (or creamy)

2 eggs

1/3 cup water

Preheat oven to 375 degrees.  Combine half of the package of cake mix and peanut butter together.  Add the eggs and 1/3 cup water.  Mix well.  Add the other half of the cake mix and mix again.  The batter may get really stiff.

Lightly grease a cookie sheet.  Put a small amount of sugar in a bowl, Using a cookie scoop drop dough into sugar (it is sticky dough) Roll in the sugar and place on the cookie sheet.

Dip fork in the sugar and make crisscross imprints in each cookie.

Bake for 8-10 minutes.  Cookies will be lightly colored. 

Makes about 3 dozen cookies.

Enjoy!

~Tiffanee

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APOLOGY!!

I sincerely apologize for the lack of posts lately.  It has been a crazy month.  Just know up front I don't tell you this to whine.  Hubby lost his job about a month ago, so after 11 years of staying at home I have returned to the workforce this week.  Not my ideal job, but at this point in time a job and I am grateful for that.  Along with my computer giving me fits....When I try to post and I have still not replace my broken camera so all my pictures are blurry. UGHHH! It has made it difficult to keep up with everything. So forgive me and I will try my best to keep giving you delicious recipes. 

Thanks for understanding!!

~Tiffanee
Don't forget to enter my giveway here!!

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No-Guilt Grilled Corn with Chipotle-Lime Browned Butter ♥

Today's easy summer recipe for the grill: Grill sweet corn with the husks off to reveal corn's natural sweetness, then brush with just a touch of a bright and spicy butter. What a summer treat!

Sweet corn is one of the summer's most-anticipated vegetables, so worth waiting for, so worth savoring each and every kernel. But calorie-wise, corn gets a bad rap, one it doesn't deserve. Why?

FIRST An ear of corn has built-in portion control: one ear of corn yields about a half cup of corn kernels. Even for Weight Watchers, that's a small enough portion that it counts as, get this, 1 point (Old Points) or 2 points (PointsPlus).

NUTRITION ESTIMATE for CORN ONLY
Per Ear of Corn, assumes 1/2 cup kernels: 66 Calories; .84g Tot Fat; .14g Sat Fat; 0mg Cholesterol; 11mg Sodium; 14.65g Carb; 2.08g Fiber; 2.48g Sugar; 2.48g Protein. WEIGHT WATCHERS Old Points 1, PointsPlus 2 (for the record, for Old Points, the exact points are .97, not 1.47 or something approaching 2 points and for PointsPlus, the exact points are 1.90)

SECOND Corn is often treated as a butter-to-mouth transfer vehicle – not that there's anything wrong with that, except that too much butter overwhelms the corn's own delicate deliciousness.

Grilling corn brings out the corn's own natural sweetness. We grilled corn without the husks twice last week. Subjected directly to the heat of the grill, some of the kernels get quite chewy, almost candy-like. (Toothpicks are useful, after!) Add just a touch of the spiced butter and oh my, what a treat.

It's about time we learn to love corn again, without feeling guilty, just for the few weeks in summer when it's fresh from the field.
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Pink Saturday: Watermelon Tip

Have you ever bought a watermelon got home, cut it up and it lacks a bit in flavor?  I have the perfect solution.  This is a great tip I received from my good friend over at Tightwad Mom's Frugal  Forum  years ago.

 It is brilliant!! Mix it with non-calorie drink mix, the powder kind.  We love Raspberry Ice flavor.  YUM!!

It add just a touch of flavor and makes it so delicious.   My kids ask for it no matter what the watermelon tastes like.

Happy Pink Saturday!

Not quite pink but I figured you probably wouldn't want to see my pink back. Which after a week is finally pink not bright red! Lesson learned:

DO NOT LET YOUR SIX YEAR OLD APPLY SUNSCREEN TO YOUR BACK!! I planned on applying more but we got in a hurry and I forgot. Atleast everyone else got lathered.

Now go check out all the pink over at Pink Saturday!!

Also check out my Friend Frenchy over at Le Chateau des fleurs by Frenchy.  She has an incredible eye for decorating. (I really need her to help me out!!) It is an amazing blog with great ideas and incredible pictures.

Happy PINKS!!!

~Tiffanee

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Chicken Pesto Tortellini

It was so hot in my house that I needed something that would not required the oven. I made some fresh pesto today for the first time so I wanted to do something with it. Remember my basil craving?? I had hubby grill some chicken breasts and I used what veggies I had in the fridge added a few other ingredients and voila!! Dinner is served. It was a huge hit. Even the picky eater had thirds!!

Pesto Chicken Tortellini

1 Tablespoon olive oil

1 cup sliced mushrooms (or more)

1/2 cup diced onions

1 small zucchini, sliced and quartered

1/2 cup ham, pepperoni, bacon or sausage (Optional)

2 cups cooked chicken, diced

1 medium tomato, diced

1/2 cup olives, sliced

1/2 cup pesto

3 Tablespoons Balsamic Vinaigrette dressing (Girard's Creamy Balsamic is good!!)

Optional: shredded Mozzarella cheese

1 package frozen Tortellini, cooked according to package directions and drained.

Heat olive oil in a saute pan. Add onion, mushrooms and zucchini. Saute a few minutes on medium heat until onion becomes transparent and veggies are cooked.

Stir in chicken and ham (or other meat if desired) and heat for just a few minutes. Add tortellini, tomatoes, olives, pesto and vinaigrette dressing. Stir to combine.

If desired garnish with a little shredded Mozzarella cheese.

**You could use any type pasta and the veggies your family likes. This is a very versatile recipe.

Enjoy!! I also think it would be great served cold.

Perfect for this hot summer day!!

~Tiffanee

Linked to:

Friendly Friday
Foodie Friday
Friday Favorites

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Tried It Out Thursday: Basil, My New Favorite Herb

I must admit I am a little behind the times when it comes to fresh herbs.  I have grown chives, rosemary and cilantro (which I love!!), but have not expanded my horizons past that.  A few weeks ago I ordered a caprese chicken dish at a restaurant and fell in love with fresh basil.  Oh My!!  I have been missing out.  I checked it out in the produce department at the store and wow...talk about expensive. Then my smart sister in law suggested I buy a plant use what I can until it dies and it would be cheaper.  I found what was called "the living basil plant" in Winco for $2.48 so I purchased it.  It did not look real good, but I had to feed the craving.  I thought I was buying something I could plant in my planter outside, but I was wrong.  You place it in a glass with a small amount of water.

Luckily, it started to perk up.

It no longer looks like this.  I have since used it:

on pizza (YUM!) and I made fresh pesto for the first time.

It was good, but I am still trying to perfect the recipe before I post it.

Let's just say I hope I get much more from this little plant.  I am going to look for one I can actually grow indoors so I can feed the frenzy year round. 

Now this has got me wondering what other fresh herbs am I missing out on??

So what is your favorite fresh herb and recipe for it?

~Tiffanee

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Sautéed Cucumbers ♥

Today's easy cucumber recipe: For all of us, including me, who stop at 'salad' when thinking what to make with a surplus of cucumbers, here's a new take, a quick sauté. Not just vegan, "Vegan Done Real".

We're eating like rabbits this year. Wait, that's not quite right, let me say it differently.

The truth is, we are not eating like rabbits because the neighborhood bunnies are. They munch-and-crunch on the garden's baby zucchini and nascent tomatillos while the resident humans chew on cucumbers the size of bats, all the rabbits deign to leave behind. The resident Mr. McGregor has declared war, preparing for battle with the big guns: bottles of hot sauce and jars of cayenne pepper.

Back to the cucumbers. I've cooked cucumbers twice this week and both times was pleased how the gentle cucumber flavor emerges while much of the crunch, albeit softer, remains.

The first time, I sautéed the cucumbers with onion and crispy bits of leftover homemade corn tortillas, then stirred in some fresh tarragon. Would you think to put an egg over top and call it breakfast? I did and applause ensued. The second time, I cooked the cucumbers with bits of commercial corn tortillas which might have gotten crispy if I'd allowed more time or more oil, then stirred in strips of fresh basil. This made for a succulent side dish, tasting way more rich and fresh than imagined.

Cucumbers: they're not just for salad anymore. Even the rabbits are thinking about trying them cooked.
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