Friday, June 8, 2012

This week I tried 3 new recipes and they were all fantastic! 

First I made peanut butter chocolate chip pudding cookies..SO YUMMY!

makes about 3 dozen
2 1/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter, at room temperature
1/2 cup peanut butter
1/2 cup granulated sugar
3/4 cup brown sugar
2 eggs
1 teaspoon vanilla
1 (3.4 ounce) box instant vanilla pudding mix
2 cups peanut butter chips( I used chopped up mini Reeses instead)
6 (1.55 ounce) Hershey Candy Bars, broken roughly( I used milk chocolate chips instead)
In a medium bowl, whisk together the flour, baking soda and salt. Set aside. Using a mixer, cream the butter, peanut butter, sugar and brown sugar. Add eggs and vanilla. Mix well. Add in the pudding mix. Slowly add the dry ingredients and mix until well incorporated. Stir in by hand the peanut butter chips and candy bars. Using a cookie scoop, drop onto a cookie sheet lined with parchment paper. Bake at 350 degrees for about 10 minutes. Do not over bake these. When they cool, they should be soft and chewy.

Next I made BBQ Pulled Pork in the crock pot. So easy!


  • 1 (2 pound) pork tenderloin
  • 1 (12 fluid ounce) can or bottle root beer
  • 1 (18 ounce) bottle your favorite barbecue sauce
  • 8 hamburger buns, split and lightly toasted


  1. Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Note: the actual length of time may vary according to individual slow cooker. Drain well. Stir in barbecue sauce. Serve over hamburger buns.

And Finally I made "Sunshine Muffins" to go with Chili one night..and we ate them for the next two days!


  • 1 package (9 ounces) yellow cake mix
  • 1 package (8-1/2 ounces) corn bread/muffin mix
  • 2 eggs
  • 1/2 cup water
  • 1/3 cup 2% milk
  • 2 tablespoons canola oil


  • In a large bowl, combine the mixes. In a small bowl, combine the eggs, water, milk and oil. Stir into dry ingredients just until moistened.
  • Fill greased and floured muffin cups half full. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes; remove from pans to wire racks. Serve warm. Yield: 14 muffins.

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