Peanut Butter Cup Brownies

I made these for our family beach trip and they were gone REALLY quickly! Very yummy and easy to make.

Peanut Butter Cup Brownies
Makes 40 brownies (mine didn't make 40)

1 Box of your Favorite Brownie Mix (I used Ghiradelli Chocolate Brownie Mix)
1/2 Cup Peanut Butter Chips
1/2 Cup Semi-Sweet Chocolate Chips
3/4 Cup Creamy Peanut Butter

Preheat oven to 350*. Spray or grease 40 mini-muffin cups.

Prepare boxed brownie mix as directed. Spoon batter evenly into muffin cups (about 1 heaping teaspoon). Bake for 13-15 minutes or until top is set and a toothpick inserted into center comes out slightly wet. After brownies are out of the oven, wait for centers to fall. This will happen upon cooling. If not then tap the centers with the back of a teaspoon to make a hole for the peanut butter.

Place peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds then stir. While brownies are still warm spoon about half a teaspoon of peanut butter into the center of each brownie. Top with semi-sweet chocolate chips and peanut butter chips. Cool completely in pan.

Ground Turkey and Hominy

So I needed a new recipe that used ground turkey meat. I used my allrecipes.com app on my iPad and found this recipe. However, I didn't have hominy and I didn't know what it was so I looked it up and it's sort of like corn kernals but not haha. Anyways, I just used frozen corn instead and added black beans.

I've made this twice now the first time I added rice to Chad's bowl and noodles to mine. Last night when I made it we ate it in burrito shells.

Ground Turkey and Hominy
Prep Time: 5 Minutes
Cook Time: 15 Minutes
Servings: 8

1 1/2 LBS Ground Turkey - I just use two packages of Foster Farms Ground Turkey Breast
1 Teaspoon Minced Garlic
2 Cans Diced Tomatoes, undrained - I skipped this one.
1 1/2 Teaspoons Ground Cumin
1/2 Teaspoon Ground Mustard
1/4 Teaspoon Ground Cinnamon
1/4 Teaspoon Pepper
1 Large Onion, Chopped - I skipped this too
2 Tablespoons Olive Oil
1 Tablespoon Chili Powder
1 Teaspoon Salt
1/2 Teaspoon Dried Thyme
1/4 Teaspoon Ground Allspice
2 Cans Hominy - I subbed with a bag of frozen corn
2 Cans Black Beans (drained and rinsed) - The original recipe doesn't call for this but I add black beans whenever I can.

In a large skillet, cook the turkey, onion and garlic in oil over medium heat until meat is no longer pink; drain. Stir in tomatoes and seasonings; heat through. Add hominy and heat through.

I don't drain mine and I add the seasonings while the meat is still raw so the seasonings cook into the meat. Once the meat is no longer pink I add the frozen corn and drained and rinsed black beans; cover and heat until corn is no longer frozen. Roughly 5 minutes.

Dr. Oz's Green Drink

We make this a lot - it makes a big jar of smoothie. It will keep in the fridge for at least 3 days.

This "green drink" is high in fiber, low-calorie and rich in vitamins. Dr. Oz swears by this "breakfast" smoothie.

Dr. Oz's Green Drink
Makes approx. 3-4 Servings

2 Cups Spinach
2 Cups Cucumber (I just do one large cucumber)
1 Head of Celery
1/2 inch Ginger Root
1 Bunch Parsley
2 Apples
Juice of one Lime
Juice of one Lemon

Combine all ingredients in a blender and mix.

I don't measure the spinach but am sure that I'm putting more like 3 cups into the blender. We always add filtered water - we fill the blender about half way or less.

Blueberry Buckle Smoothie

We haven't made this in awhile so I don't have any pictures but Chad used to make this every morning.

Blueberry Buckle Smoothie

2 oz Coconut, Almond or Rice Milk, unsweetened
Handful of fresh or frozen Blueberries
1 Teaspoon Vanilla
10-15 Drops Liquid Stevia
1 Tablespoon Flaxseed Oil
2 Scoops of Jay Robb Protein Powder
Handful of Walnuts
2 Tablespoons Peanut Butter
1 Teaspoon Cinnamon

Put everything into the blender and mix. Chad always adds water and 3 ice cubes - it's up to you if you'd like to add the water and ice.

Peanut Butter-Oatmeal Chocolate Chip Cookies

Found this recipe on one of the new blogs I'm following. Made them last night and they are a hit! It only makes 16 cookies so I had to triple the recipe so there was enough for more than one day.

Peanut Butter-Oatmeal Chocolate Chip Cookies
Makes 16 Cookies

1 cup all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 stick (½ cup) unsalted butter, at room temperature
½ cup creamy peanut butter
½ cup granulated sugar
1/3 cup light brown sugar
½ teaspoon vanilla extract
1 egg
½ cup rolled oats
1 cup semisweet chocolate chips


1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.

2. Whisk together the flour, baking soda and salt; set aside.

3. On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes. Add the egg and beat to combine. On low speed, gradually add the flour until just combined. Stir in the oats, and then the chocolate chips.

4. Use a large cookie scoop (3 tablespoons) and drop dough onto prepared baking sheets about 2 inches apart. Bake for 10 minutes, or until the cookies are lightly golden. Cool completely on the baking sheet and then store in an airtight container at room temperature.

Vanilla Rich Chocolate Chip Cookies

I'm always looking for new cookie recipes. They are simple and easy to make and everyone always loves them. I made these for the boys when the went hunting. They turned out great. I did a little substituting and all ingredients I used were organic.

Vanilla Rich Chocolate Chip Cookies
Makes 5 Dozen

3 1/4 Cups Flour (I did 2 1/4 cups white flour and 1 cup wheat flour)
1 Teaspoon Baking Soda
3/4 Teaspoon Salt
1 1/3 Cups Butter, softened
1 1/4 Cups Granulated Sugar
1 Cup Firmly Packed Light Brown Sugar
2 Eggs
4 Teaspoon Vanilla
1 Package (12 oz) Semi-Sweet Chocolate Chips
1 Cup Coarsely Chopped Walnuts


MIX flour, baking soda and salt in medium bowl. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in chocolate chips and walnuts.

DROP by rounded tablespoons about 2 inches apart onto ungreased baking sheets.

BAKE in preheated 375*F oven 8 to 10 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.


**The wheat flour just gives it a little more nutty flavor and was actually good. Devin thought they were really good and he didn't know there was wheat flour in them. You could also use Almond Flour.**

Oven-Barbecued Chicken

I found this recipe and we love it so much that I make it once a week! There is nothing better than making your BBQ Sauce from scratch. You can tailor it to your own taste and that is awesome. It was my first time making BBQ sauce - I have a hard time finding BBQ sauce at the store without High Fructose Corn Syrup in it so making this from scratch means it's healthy.

 Oven-Barbecued Chicken

2 to 2 1/2 lbs meaty chicken pieces (breast halves, thighs, and drumsticks), skinned -- I use the breast halves because they have the most meat on them
1 Tablespoon Olive Oil
1 Medium Onion, chopped (1/2 Cup)
1 Clove Garlic, minced -- I use already minced garlic
3/4 Cup Bottled Chili Sauce -- I couldn't find any without high fructose corn syrup so I ended up using RedHot Wings sauce Original and it works great.
2 Tablespoons Honey
2 Tablespoons Soy Sauce
1 Tablespoons Yellow Mustard
1/2 Teaspoon Prepared Horseradish -- I found this at Trader Joes and it'll last awhile in the fridge.
1/4 Teaspoon Crushed Red Pepper

1. Preheat oven to 375*F. Arrange chicken pieces, bone sides up, in an ungreased 3-quart rectangular baked dish. Bake, uncovered, for 25 minutes.

2. Meanwhile, for sauce, in a small saucepan, heat oil over medium heat. Add onion and garlic, cook until tender. Stir in chili sauce, honey, soy sauce, mustard, horseradish, and red pepper; heat through.

3. Turn chicken, bone sides down. Brush half of sauce over chicken. Bake for 20 to 30 minutes or until chicken is no longer pink. Reheat remaining sauce until boiling; serve with chicken. Makes 4 servings.


My Changes:

1. I add extra honey to my sauce - I no longer measure the ingredients. You can add other things if you want.

2. I brush BOTH sides of the chicken with the BBQ sauce instead of just the top. I think it makes it even better.