Katy, a little girl in the sixth grade from Charlotte, North Carolina, enjoys helping out in the kitchen. Some of Katy’s favorite recipes to make are from Not Just Sunday Dinner. A few of her NJSD favorites are Nan’s Easy Skillet Apple Pie and Pizza Dip, two of my favorites also! Katy recently shared this yummy candy recipe with me. These no bake peanut butter M&M balls are simple and addicting! They are the prefect snack to serve at your Easter egg hunts or any other Easter gathering.
I increased the powdered sugar measurement from 2 1/2 cups to 3 3/4 cups because I felt they were easier to roll. Thank you so much for sharing your delicious recipe, Katy! I look forward to you sharing many new recipes with me.
No Bake Peanut Butter M&M Balls
- 1½ c. creamy peanut butter
- ½ c. melted unsalted butter
- 3¾ c. powdered sugar
- Heaping ½ c. M & M's candies
- 1 c. milk chocolate chips
- 1 c. semi-sweet chocolate chips
- Place peanut butter and butter in a microwave safe bowl and heat on high for 1 minute. Stir mixture until smooth. Heat 15 to 30 seconds longer if you need to.
- Add powdered sugar and mix well. Add M & M's and stir.
- Roll into balls and place on a parchment paper lined pan. Place in the refrigerator while you prepare the chocolate coating.
- Place chips in a microwaveable bowl and heat on high for 1 minutes. Stir and continue heating in 15-20 second intervals, stirring after each, until the chocolate is completely smooth.
- Dip peanut butter balls in chocolate, allowing excess to drip back into the bowl. Place on prepared pan and place back in the refrigerator until set.
- Store in an airtight container in the refrigerator.
I’m going to be honest with you up front. This will be a short post. Short and it may not make a lot of sense! I’m a little loopy as I type this post. Don’t worry about the recipe, though. I typed the recipe several weeks ago. The thing is, I have been in a lot of pain since my surgery on Friday. First of all the pain meds did not last the 4 to 6-hour time frame that they should have. I felt like I needed to push through the pain, though. I practiced the breathing techniques that I learned in childbirth classes years ago. Nothing worked, though. I finally called the doctor’s office Monday afternoon, and they called in a new med to take with the pain pill that I already had. I don’t want to speak too soon, but I think it may have worked last night.
I recently had a cookie that unleashed a cookie monster inside of me! They were totally opposite from what I usually like. They were super thin and crispy. Obviously, not these brown butter cookies, which would typically be my pick. I am searching for the perfect thin and crispy cookie but in the meantime here is a delicious Brown Butter Chocolate Chip Cookie.
This cookie is just as delicious as the mysterious flat and crisp one. As I mentioned, I would usually pick this type of chewy cookie over a crispy cookie any day. This recipe is from King Arthur Flour. I visit the KAF website often when I am searching for recipes. I have never been disappointed by any of the recipes that I have found there. The brown butter gives them a nutty taste. My family loves these cookies, and they never last very long around our house.
Brown Butter Chocolate Chip Cookies
- 1 c. unsalted butter, softened
- 1 c. light brown sugar, packed
- 2 tsp. vanilla extract
- 1 tsp. molasses
- ½ c. granulated sugar
- 1 lg. egg, room temperature
- 1 lg. egg yolk, room temperature
- 2¼ c. all-purpose flour
- 1 tsp. salt
- 1 tsp. baking soda
- 1 c. chocolate chips
- ½ c. coarsely chopped pecans
- coarse sea salt, to sprinkle on top, optional
- Line 2 baking sheets with parchment paper and set aside.
- Place half of the butter into a medium skillet. Melt the butter over medium heat, swirling in the pan occasionally. It will foam as it cooks, & start to crackle and pop. Once the bits are amber brown (about 2½ to 3 minutes, or after the sizzling stops), remove the butter from the burner and immediately pour into a small bowl, bits and all. Allow to cool for 20 minutes.
- Beat the remaining ½ c. butter with brown sugar for 3 to 5 minutes, until the mixture is very smooth.
- Beat in the vanilla extract and molasses.
- Pour the cooled brown butter into the bowl, along with the granulated sugar. Beat for 2 minutes, until smooth; the mixture will lighten in color and become fluffy.
- Add the egg and egg yolk, and beat for 1 more minute.
- Add the flour, salt, and baking soda, beating on low speed just until everything is incorporated.
- Use a spatula to fold in chocolate chips and pecans, and finish incorporating all of the dry flour bits into the dough.
- Scoop the dough onto a piece of parchment paper, waxed paper, or plastic wrap. Flatten it slightly into a thick disk and refrigerate at least 30 minutes.
- About 15 minutes before you are ready to begin baking, place racks in the center and upper third positions of the oven and preheat oven to 350°F.
- Scoop 2 tbsp. sized balls and place on baking sheets. Leave about 2 inches between the cookies.
- Sprinkle the cookies with sea salt, to taste.
- Bake 12 to 15 minutes, until golden brown. Remove from oven and allow them to rest on the baking sheet for at least 5 minutes before removing them.
May be wrapped well and frozen.
Mexican food has always been one of my favorite cuisines to prepare and eat. When I was a young, inexperienced cook, I got my hands on a Mexican cookbook that helped fuel my love for cooking. I had several favorite Mexican dishes that were part of my regular work-day line-up. Cream Cheese and Mushroom Enchiladas, Spinach Enchiladas, Mexi-Corn Lasagna, and Cheesy ‘Chilada Casserole are just a few. All of them were even better served with homemade guacamole.
Avocados have become a big part of my diet over the past year. Google avocado health benefits and the list is impressive. They are heart healthy and they may even help prevent cancer. I eat them on sandwiches, halved and stuffed with tuna or chicken salad, for breakfast with eggs, or in this tasty guacamole. Homemade guacamole is super simple and fresh is always best! You can customize the recipe by adding additional onions or tomatoes, or cayenne pepper or Tabasco for a little heat. Serve with fresh vegetables for a healthier snack, or corn chips.
- 3 Haas avocados, halved, seeded and peeled
- ¼ c. chopped onions
- 2 garlic cloves, minced
- 2 to 3 tbsp. cilantro leaves, chopped
- 1 jalapeno, seeds removed and chopped
- 2 to 3 Roma tomatoes, diced
- 1 lime, juiced
- salt and freshly cracked black pepper, to taste
- Place avocado in a medium bowl and mash a little. When you mix all of the ingredients together it will break up even more, so if you like chunky guacamole don't mash it up too much to begin with.
- Add onion, garlic, cilantro, jalapeno, tomatoes, lime, salt and pepper and stir. Taste for seasoning.
- Let stand in the refrigerator, or at room temperature, for 1 hour.
I am writing this post as I prepare for surgery on Friday. I think I now realize why people just go ahead and schedule it as soon as they know they’ll need it. Waiting just feeds anxiety. I suppose, on a positive note, I have had time to prepare. Not only am I prepared with the rolling knee walker but I’ve moved a few things around to help facilitate my down time.
I made this recipe a while back and decided to save it for March and Saint Patrick’s Day. With a few changes to the original recipe that I posted back in June of 2015. This pudding is a new favorite of mine. Take a look at the original Chia Pudding recipe f you are not familiar with the health benefits of chia.
I first tried matcha tea powder about a year ago. I was already a fan of matcha tea bags and decided to try it because the health benefits are great. The following is from matchasourse.com.
🍃When you drink matcha, you ingest the entire leaf and receive 100% of the nutrients of the leaf.
🍃Matcha powdered green tea has 137 times more antioxidants than regularly brewed green tea.
🍃One cup of matcha = 10 cups of regularly brewed green tea in terms of nutritional content.
🍃Is packed with antioxidants including the powerful EGCg
🍃Boosts metabolism and burns calories
🍃Detoxifies effectively and naturally
🍃Calms the mind and relaxes the body
🍃Is rich in fiber, chlorophyll and vitamins
🍃Enhances mood and aids in concentration
🍃Provides vitamin C, selenium, chromium, zinc and magnesium
🍃Lowers cholesterol and blood sugar
Prepare the pudding the night before you plan to serve.
Coconut Chia Matcha Pudding
- 1 (13.5-oz) can coconut milk
- 1½ c. Vanilla Greek Yogurt
- ½ - 1 tbsp. matcha powder
- 1 tbsp. vanilla extract
- 2½ tbsp.(or to taste) honey
- pinch salt
- ¼ c. shredded coconut
- ½ c. Chia seeds
- In a medium bowl, gently whisk the coconut milk, yogurt, matcha, vanilla, honey, and salt until just blended. Whisk in the coconut and chia seeds; let stand 30 minutes. Stir to distribute the seeds if they have settled. Cover and refrigerate overnight.
- The next day, spoon the pudding into serving bowl, top with berries and nuts if desired.
I love dill pickles. When I think of going to a movie, I think of pickles. I know, it sounds strange, but when I was a kid the local movie theater had a big jar of those huge pickles right by the popcorn. I went for the pickles every time! Wes eats pickles the way I do. We keep a gallon of them in the refrigerator at all times.
If you love dill pickles as much as I do, you will want to make this dill pickle dip immediately. I found this recipe over at noblepig.com. I was a little skeptical AND captivated all at the same time. I took a screenshot of the recipes on my iPad months ago. I scrolled by the screenshot daily, and would stop to look at it all of the time. When I finally decided to try the dip I could have made it in my sleep because I had studied it SO many times.
Why did I wait so long? Oh my, it was delish! Love at first bite as a matter of fact. Dill pickle dip would be great at your next cookout. The pretzel chips were perfect with this dip!
Dill Pickle Dip
- 1 (8-oz.) pkg. cream cheese, softened
- ⅓ c. diced red onion
- ¼ c. pickle juice
- 2 tsp. finely chopped garlic
- 1 tsp. Old Bay seasoning
- 1 tsp. coarse ground black pepper
- 2 c. diced pickles
- With an electric mixer, combine cream cheese, red onion, pickle juice, garlic, Old Bay seasoning, and pepper. When mixed well, stir in the pickles and mix to combine. Refrigerate at least 3 hours before serving.