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My Most Requested Recipes- Crowd Pleasers!

Looking for some new recipes to try out this Christmas?? 
i’m happy to pass along some great recipes i’ve come across!
Here are the ones that people ask me for the most!
Tried and True Favorites!
These are easy, fast and most of all… crowd-pleasers.

Lets start with the good stuff first!

Reese’s Peanut Butter Cup Cookies
I made these recently for my cookie exchange party..
and ever since i’ve been getting e-mails and comments wanting the recipe. so here you go! 
i found the recipe on the back of a Reese’s bag!! 
These made up soooo easy. i was shocked how fast. 
i even doubled it the first time and it still made up fast. 
The best part is that majority of the ingredients i already had..just had to grab some Reese’s candies!
And any recipe that doesn’t call for a million ingredients i have to go out and get is awesome.
Fast and easy. you need to make these up!
I love my miniature cupcake pan..and am happy to have found another great recipe to use it for. :)  


About 40 (13-oz. pkg.) REESE’S Peanut Butter Cups Miniatures
 or 12 (0.8 oz. each) REESE’S Peanut Butter Cups, quartered
1/2 cup (1 stick) butter or margarine, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup REESE’S Creamy Peanut Butter
1 egg
1/2 teaspoon vanilla extract
1-1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt

1. Heat oven to 375°F. Remove wrappers from candies.
 Line small muffin cups (1-3/4 inches in diameter) with paper bake cups.

2. Beat butter, brown sugar, granulated sugar, peanut butter, egg and vanilla until light and fluffy in large bowl. Stir together flour, baking soda and salt; add to butter mixture, beating until well blended. Shape dough into 1-inch balls; 
place one in each prepared muffin cup. Do not flatten.

3. Bake 10 to 12 minutes until puffed and lightly browned; remove from oven. Immediately press peanut butter cup or piece onto each cookie. 
Cool completely in muffin pan. About 3-1/2 dozen cookies.

Blueberry Buckle.
(not my photo. found via google.)
Here’s the Recipe my Mom passed on to me when i got married! 
She would make this for Easter and Christmas Morning… amazing! 
If you like something fruity and sweet with a little crunch… this is for you!
1/4 cup butter or margarine
3/4 cup sugar
1 Egg
2 cup sifted all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
2 cups fresh blueberries, washed

Crumb Topping:
1/4 cup soft butter
1/2 cup sugar
1/3 cup flour
1/2 tsp cinnamon

Cream butter; add sugar and beat until lights. Add egg and beat well. Add sifted dry ingredients alternately with milk, beating until smooth. Fold in berries. Pour into greased pan (my mom always used a 9x9x2″) Sprinkle with Crumb Topping. Bake 375 degrees for 35 minutes. 6-9 Servings

Sausage Egg Strata
I made this for our first Christmas as Newlyweds and it was a huge hit with family that was visiting! Been making it ever since and people are always asking for the recipes.’s that good.
I can’t remember where i found the recipe…i’ll try and track it down.
Its a great recipe to make a head and then just throw in the oven in the morning!
 I’m making this again for breakfast on christmas morning! makes the house smell delicious. 
and can really feed a crowd on a budget without messing up a lot of dishes. :)
for those of you with loved ones who love something salty and savory..this is perfect.
(not my photo. found via google.)

Here’s the Recipe I used.
1 lb pork sausage
6 (1 ounce) slices of bread, cubed
2 cups shredded cheddar cheese
6 eggs
2 cups milk
1 tsp salt (i do a little less..go easy on the salt cause the sausage is so salty!)
1 tsp ground dry mustard

-Place sausage in large deep skillet. Cook over medium heat until evenly brown. Drain and set aside
-Layer bread cubes, sausage and cheddar cheese in a lgihtly greased 7×11″ baking dish.
-In a bowl beat egg, milk, salt, mustard. Pour egg mixture over bread cube mixture.
-Cover it refrigerated 8 hours/overnight
-Remove from the fridge 30 minutes before baking.
-Preheat 350 Degrees. Bake 50-60 Minutes. Let stand 10 minutes. Serves 8