Peanut Butter Cups

Here’s another post I found on one of my favorite blogs from The Brown Eyed Baker…Peanut Butter Cups.  I had actually planned on making these for Christmas last year but…well I’m not sure what happened.  I’m just now getting around to making them and I am so glad that I did.

Just like everyone has a favorite color, most people also have a favorite candy bar.  I can say that I rotate my favorite depending on what kind of mood I’m in for that week.  One week it’ll be Peanut M&Ms and the next week it’ll be Twix or Heath candy bars.  But one of my all time favorites is the Reese’s Peanut Butter Cups.  When the kids go trick or treating for Halloween, they know to take those out of their bucket and either hide them from me or just give them over right away.

So when I saw her post for this, I knew at some point I was going to have to try them.  There are certain things that you just can’t eat one of no matter how hard you try.  For me, these were it.  I made them later in the evening last night and again, the hardest part is the waiting you have to go through when it has to harden in the fridge.  My fingers poke in there numerous times to see if they are done.  Then a minute goes by and I have to at least see if it’s done.  Of course it’s not.  Ten minutes does not by any means come close to 30 minutes it’s supposed to sit in the dang fridge!!!

And when that time finally did pass, I had to have a least four of them to make sure that they were good.  Duh.  How else was I supposed to share if I wasn’t absolutely sure they were good to go!!!!

Homemade Peanut Butter Cups

Yield: About 3 dozen peanut butter cups

Prep Time: 45 minutes | Chill Time: 1 hour, total

1 cups creamy peanut butter
¼ cup unsalted butter
¼ cup light brown sugar
1¼ cups powdered sugar
4 cups milk chocolate chips (two 11.5-oz bags)
¼ cup vegetable shortening

1. Line a mini-muffin tin with paper liners; set aside. Line a baking with parchment paper; set aside.

2. In a medium saucepan, combine the peanut butter, butter and brown sugar over medium heat. Heat until completely melted and starting to bubble a little, stirring constantly. Remove from the heat. Add the powdered sugar a ¼ cup at a time, stirring until completely combined with the peanut butter mixture after each addition. Set aside and let cool.

3. Meanwhile, melt the chocolate chips and shortening together in the microwave on 50% power in 30-second increments, until completely melted, stirring after each burst.

4. Using a small cookie scoop or a couple of teaspoons, spoon melted chocolate into the bottom of each lined muffin cup.

5. Use a heaping teaspoon to scoop out the peanut butter mixture. Roll it into a ball, and then flatten it slightly into a disk. Place on the prepared baking sheet lined with parchment paper. Once finished with all of the peanut butter mixture, refrigerate both the muffin tins and the peanut butter patties for about 30 minutes.

6. Place a peanut butter patty on top of each chocolate-lined muffin tin. Then use a scoop or spoon to add more melted chocolate on top and around each peanut butter patty. (If the melted chocolate firmed up, just pop it back into the microwave at 50% power for 30 seconds or so to re-melt.)

7. Refrigerate again for 30 minutes, then they’re ready to serve! Store in the refrigerator or freezer. You can keep at room temperature in an airtight container if you’re going to serve them the same day, but they’ll start to get soft if not at cool room temperature.

The only thing I did have to do was add a bit more powdered sugar to the peanut butter mixture to get it thick enough to roll into a small ball.  Other than that, these little bundles of heaven in my mouth are to simply die for.  Anyone that loves Reese’s Peanut Butter Cups, HAS to try these.

I had some extra peanut butter mixture left over so I used a small bag of white chocolate chips and made more!  Love, love, love these!

Thank you, thank you for sharing these..

Have an awesome week.

Patricia – Two Girls Cooking 😉


Brown Eyed Baker


Catalina Cranberry Chicken

I’m all up for new ways to make a chicken dinner.  We eat it quite often at our house.  And let me tell you, this one (for me anyways), was pretty dang good.  The two flavors of the salad dressing and the cranberry…oh goodness.  I loved it.  The chicken was so moist and tender.

I even thought about making this on the grill and using it as a foil pack with some veggies.  But our schedule has been a bit crazy with sports, so I did what the recipe called for and it was good to go.  Super easy.  Super good.  A must try winner again.  Thank you again Big Fork Little Fork.

What you need:

4 lb. bone-in chicken pieces (breast halves and/or thighs) – I used 4 large boneless, skinless chicken breast instead

1 can (16 oz.) whole berry cranberry sauce

1 bottle (8 oz.) KRAFT CATALINA Dressing

1 env. onion soup mix
Make it:

1. Heat oven to 350°F. Place chicken in 2 (13×9-inch) baking dishes.

2. Mix remaining ingredients; pour over chicken.

3. Bake 50 min. or until chicken is done (165°F).

This one the entire family liked.  I’d say I’d make it again (and it’s not that I won’t) it’s just that we have been trying so many new things it’s hard to do a repeat.  And for us, that’s huge!

Happy Cooking

Patricia – Two Girls Cooking


Kraft Recipes

Citrus Crunch Chicken

It’s that time of the week for a chicken dinner.  We have them a couple of times per week and this one sounded really good.  I have a hard time getting Brooklyn to eat chicken because she says she feels bad for the bird that walks around.

Now for those that are vegans or vegetarians, I applause you.  I’m not sure I could do it.  I have a hard time trying to fit healthy meals into my daily menu.  But I do tell Brooklyn that she should try all types of foods.  When she gets older she can make a choice to eat what she wants or doesn’t want.  But I did find this one on that app I’ve been talking about lately.  Do I really need to tell you what it is?  Well sure, there may be a new reader here!  Big Fork Little Fork.

Super easy to make.  The fruit flavor is amazing.  I squeezed the juice from the orange, lemon and lime over the chicken prior to cooking to add more zest to it!

what you need

1 lemon
1 lime
1 orange
1 pkt. SHAKE ‘N BAKE Chicken Coating Mix
4 small boneless skinless chickenbreast halves (1 lb.)

make it

HEAT oven to 400°F.

GRATE zest from half of each of the fruit pieces; mix with coating mix. Use to coat chicken as directed on package.

CUT fruit into thin slices; arrange, slightly overlapping, on bottom of foil-lined 13×9-inch pan. Top with chicken.

BAKE 30 min. or until chicken is done (165°F). Serve topped with fruit slices.

The kids didn’t want to help me cook dinner tonight.  The weather just so happens to be outside so they wanted to hang out there instead of in the kitchen with Nana.  Fine whatever!!

Have a great week and if you haven’t checked out that app, do so.  You’ll find great recipes.

Patricia – Two Girls Cooking 😉


Big Fork Little Fork

Bacon Cheeseburger Rollups

Here’s another awesome chicken dinner from my new favorite app “Big Fork Little Fork!!”  As you see, when I find something I use it and use it until we’ve tried the recipes that I “hope” everyone will enjoy!

Who doesn’t love a cheeseburger?  Hello?  Me raising hand in the air again!  I get to have the turkey burgers here at home because that’s what’s better for us!  And I did make some substitutes to this as well.  Who would have thought rolling up a cheeseburger would be as good as it was!!  Well it is.  And I’m sure if you have kids or you just love burgers, then this is for you and yours as well.

what you need

1 lb. lean ground turkey
4 slices OSCAR MAYER Bacon, chopped (I used the bag of bacon that you find in the dressing isle- less time when you have baseball!)
1 small onion, chopped (this went on mine)
1/2] lb. (8 oz.) VELVEETA®, cut into 1/2-inch cubes
1 pkg. (13.8 oz.) refrigerated pizza crust

make it

HEAT oven to 400°F.

BROWN ground turkey with bacon and onions (I added raw onions to mine after cooking) in large skillet on medium-high heat; drain. Return meat mixture to skillet. Add VELVEETA; cook 5 min. or until melted, stirring frequently. Cool 10 min.

UNROLL dough onto baking sheet sprayed with cooking spray. Press into 15×8-inch rectangle; top with meat mixture. Roll up, starting at one long side. Rearrange if necessary so roll is seam-side down.

BAKE 20 to 25 min. or until golden brown.

Enjoy this one.  The kids can certainly help with rolling out the pizza crust and rolling it back up!

Patricia – Two Girls Cooking 😉


Big Fork Little Fork

Cooking with Kids

Today after work, the kids and I spent three hours in the kitchen cooking.  We made two different recipes that we’ll post soon for you all.  I thought I’d share some of the pictures of the fun we had today.


Enjoying our food


Eating some of our cooking


I got some pictures too of the kids actually sitting at the same table coloring today as well.  We had a few moments where there was some back and forth between the two of them, but for the most part we had a good time together this afternoon!

Color Time


Caleb I'm not taking a pix of him

Brooklyn and Rosetta coloring

I try my best to spend some quality time with each of the kids separately but they do make it difficult.  There is so much competition between the two of them for attention that when one is doing something with me, the other is right there having to do the same thing.  I tried to get Brooklyn to help me make the appetizer but Caleb insisted that he help too.  I ended up making two batches of the appetizers and doing dinner alone!

What a good way to end the long weekend.  Good cooking, good quality time and great food!

I believe in getting the kids as involved in the kitchen at this age so that they, not only learn how to cook, but also to enjoy doing it.

Getting our pastry ready

Caleb getting our pastry ready

Happy President’s Day.

Patricia, Caleb and Brooklyn