I saw this recipe on Studio 5 and we tried it out...something different and very yummy...not diet food!
3 oz. cream cheese, at room temperature
1 c. powdered sugar
1/4 c. milk
3/4 c. creamy peanut butter
2 c. heavy cream (cold)
1 Tbl. vanilla extract
Reese's Peanut Butter Cups (optional for decoration)
Beat the cream and vanilla until stiff peaks form; refrigerate. Cream together the cream cheese, sugar, milk, and peanut butter. Fold in the cold whipped cream until a creamy smooth textured mousse forms. Refrigerate until very cold.
Peanut butter mousse can be served by itself or as a cupcake filling/frosting. We made heart shaped German Chocolate cupcakes, cut them in half, put the mousse in the middle, and spread it on top.
There's a picture of the cupcakes we made on my blog!
Friday, March 5, 2010
Thursday, March 4, 2010
Creamy White Chili
This chili is super easy and soooo dang good!
Creamy White Chili
1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
1 1/2 teaspoons garlic powder
1 tablespoon oil
2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
1 can (14 1/2 ounces) chicken broth
2 cans (4 ounces each) chopped green chilies (if you like less kick, add just one can)
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup whipping cream
In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. (I boil my chicken with the onion and garlic powder until it is tender enough to shred.) Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Garnish with fresh cilantro, if desired. Serve immediately. This is especially good served with tortilla chips. Makes about 6 servings.
To make your own tortilla chips, lightly brush olive oil over both sides of fresh corn tortillas, cut into strips or triangles and bake at 400 degrees until crisp.
Enjoy,
Missy
Creamy White Chili
1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
1 1/2 teaspoons garlic powder
1 tablespoon oil
2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
1 can (14 1/2 ounces) chicken broth
2 cans (4 ounces each) chopped green chilies (if you like less kick, add just one can)
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup whipping cream
In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. (I boil my chicken with the onion and garlic powder until it is tender enough to shred.) Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Garnish with fresh cilantro, if desired. Serve immediately. This is especially good served with tortilla chips. Makes about 6 servings.
To make your own tortilla chips, lightly brush olive oil over both sides of fresh corn tortillas, cut into strips or triangles and bake at 400 degrees until crisp.
Enjoy,
Missy
Thanksgiving in March
Hey Ladies,
Here is the recpie for the pumpkin squares we had at our first RS "meeting". But, I am also including my turkey brine recipe. I tried it a couple of weeks ago and it was so moist and yummy and normally I really don't like turky much. Despite it being almost Spring--I hope you enjoy!
Pumpkin Squares
Whip together:
16 oz. pumpkin
4 eggs
1 c. oil
1 2/3 c. sugar
Sift together:
2 c. flour
2 tsp. cinnamon
2 tsp. baking powder
1 tsp. soda
1 tsp. salt
Combing all ingredients and pur into a greased cookie sheet. Bake at 350 degrees for 25-30 minutes. Cool and frost.
Frosting
Cream together:
1 8 oz. cream cheese
1/2 c. butter
Add 1 lb. powdered sugar
1 tsp. vanilla
Mix until creamy and frost cooled squares.
Turkey Brine
1 c. kosher salt
1/2 c. brown sugar
5 bay leaves
2 tbs. blakc pepper corns
1 tbs. garlic powder
1 tbs. dried rosemary
1 tbs. rubbed sage
1 tbs. coriander seeds
Disolve brine in 2 quarts of boiling water. Once it is dissolved, add 1-2 quarts more water (depending on the size of your bird). Place your turkey in a large Ziploc storage bag (one of the big ones designed for holding sweaters). When the brine is cool, pour over brid. Let bird sit in brine for 12-24 hours. Remove, rinse and roast immediately.
Happy cooking!
Cheryl
Here is the recpie for the pumpkin squares we had at our first RS "meeting". But, I am also including my turkey brine recipe. I tried it a couple of weeks ago and it was so moist and yummy and normally I really don't like turky much. Despite it being almost Spring--I hope you enjoy!
Pumpkin Squares
Whip together:
16 oz. pumpkin
4 eggs
1 c. oil
1 2/3 c. sugar
Sift together:
2 c. flour
2 tsp. cinnamon
2 tsp. baking powder
1 tsp. soda
1 tsp. salt
Combing all ingredients and pur into a greased cookie sheet. Bake at 350 degrees for 25-30 minutes. Cool and frost.
Frosting
Cream together:
1 8 oz. cream cheese
1/2 c. butter
Add 1 lb. powdered sugar
1 tsp. vanilla
Mix until creamy and frost cooled squares.
Turkey Brine
1 c. kosher salt
1/2 c. brown sugar
5 bay leaves
2 tbs. blakc pepper corns
1 tbs. garlic powder
1 tbs. dried rosemary
1 tbs. rubbed sage
1 tbs. coriander seeds
Disolve brine in 2 quarts of boiling water. Once it is dissolved, add 1-2 quarts more water (depending on the size of your bird). Place your turkey in a large Ziploc storage bag (one of the big ones designed for holding sweaters). When the brine is cool, pour over brid. Let bird sit in brine for 12-24 hours. Remove, rinse and roast immediately.
Happy cooking!
Cheryl
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