Archive for the ‘yummy stuff’ Category


and these too

   Posted by: arcanai

Recipes stolen from Jessica.

Peanut Butter Cupcakes

makes about 12 cupcakes
  • 1/4 cup butter, softened
  • 1/2 cup creamy peanut butter
  • 1 cup sugar
  • 2 whole eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups flour
  • 1 1/4 teaspoon baking powder
  • 1/3 cup milk
  • 3/4 cup peanut butter chips/morsels

Preheat oven to 350 degrees F.

Cream butter and peanut butter together in the bowl of an electric mixer until smooth and creamy. Add sugar and eggs and beat together until fluffy. Add vanilla and mix for another minute or so.

Combine dry ingredients in a bowl. Add half of the dry ingredients, mixing until just combined. Add the milk. Once mixed, add remaining dry ingredients. Fold in peanut butter morsels.

Pour into cupcake tins and fill 2/3 of the way full. Bake for 15-20 minutes at 350. Let cool, then frost.


Chocolate Cheesecake Frosting

  • 1/2 cup butter, softened
  • 1 block cream cheese (8 ounces), softened
  • 1 tablespoon vanilla extract
  • 4 cups powdered sugar
  • 1/3 cup dark cocoa powder
  • 1-2 tablespoons milk, if needed

In the bowl of an electric mixer, beat butter and cream cheese together until smooth. Add in vanilla. With the mixer on low speed, slowly add powdered sugar 1/2 cup at a time and add cocoa powder, increasing the speed to mix. If the frosting it a bit too thick, add milk 1 teaspoon at a time, until desired consistency is reached.  If it is too thin, add additional sugar gradually. Frost cupcakes once cooled. Top with chocolate sprinkles.


because i just realized i didn’t have the recipe on my site

   Posted by: arcanai

Stolen from Richmond

Hot Artichoke Dip

  • 1 ½ C. Hellmans Mayo
  • 1 ½ C. Shredded Parmesan
  • 2-3 cloves chopped garlic
  • 14 oz Artichoke hearts
  • 10 oz Frozen chopped spinach
  • ½ lemon squeezed for juice
  • ½ tsp. Tobasco + ???

Thaw and squeeze spinach dry. Drain and coarsely chop artichoke hearts. Mix all ingredients. (The ??? amount of tobasco is about 3-6 extra drops).

Bake 1 hour @ 350 — use a Pyrex pie plate if you like lots of crispy browned top — for more cheesy gooeyness a small casserole dish works well.

Serve with crackers or bagel chips.  It’s also great on chicken!


these are a few of my favorite things…

   Posted by: arcanai

while i’m trying to get myself into the Christmas mood, i’ll go ahead and post my favorite Christmas cookie recipes.  the first two, peanut butter balls and jen’s butter coookies, are the ones that really taste like Christmas to me.  those are the ones that my mom taught me to make when i was just a little itty bitty.  what are your “true” Christmas cookies?

  • Peanut Butter Balls

    • 1 C Peanut Butter

    • 1 C Karo

    • 1 C Sugar

    • 4 C Rice Krispies

      • Mix Karo and Sugar in pot over medium heat. Stir constantly until mixture just starts to boil. Let boil without stirring 1 minute.

      • Remove from heat and immediately add peanut butter. Quickly mix well until creamy.

      • Pour mixture over tray of Rice Krispies. Mix together with hands and roll into small balls. (rubbing shortening on your hands prior to touching the mixture makes the heat less intense and keeps the candied peanut butter from sticking to your hands).

  • Jen’s Butter Cookies

    • 2 C Butter

    • 1 C Sugar

    • 1 Egg

    • 2 t Vanilla (or other flavoring)

    • 4 C Flour

      • Beat together sugar, butter, eggs, and flavoring.  Gradually add in flour and mix thoroughly. 

      • Add food coloring if desired and use cookie press fitted with the disk of your choice, press dough 1” apart onto ungreased baking sheets. 

      • Bake 8-10 minutes at 400° – 445°.

  • Cheese Cake Cookie Bars

    • Crust

      • 2/3 C Butter/Margerine

      • 2/3 C Brown Sugar

      • 2 C Flour

        • Cream butter with brown sugar in small bowl.  Add flour; mix to make a crumb mixture. 

        • Reserve 1 C for topping.  Press remainder into bottom of 9”x13” pan. 

        • Bake at 350° for 12-15 minutes until lightly browned.

    • Filling

      • ½ C Sugar

      • 2 Cream Cheese (8 oz)

      • 2 Egg

      • 4 T Milk

      • 1 t Vanilla

      • 2 T Lemon Juice

        • Blend sugar with cream cheese in small mixing bowl until smooth.  Add egg, milk, lemon juice, and vanilla; beat well.  Spread over baked crust.  Sprinkle with reserved crumb mixture. 

        • Bake 25 minutes. 

        • Cool; cut into 2” squares.  Yield:  appx. 16 cookies. 

  • Snickerdoodles

    • 2¾ C Flour

    • ¼ t Salt

    • ½ t Baking Soda

    • 1 t Cream of Tarter

    • ½ C Butter

    • 1½ C Sugar

    • 2 Eggs

    • 1 t Vanilla

      • Coating

        • 2 T Sugar

        • 2 t Cinnamon

          • Grease cookie sheet. 

          • Stir together flour, soda, cream of tarter, and salt. 

          • In a separate bowl, beat butter for 30 seconds; add the sugar and beat until fluffy.  Add eggs, and vanilla; beat well.  Add in dry ingredients. 

          • Form dough into 1” balls; roll in coating mixture.  Place balls on cookie sheet 2” apart; flatten slightly with bottom of drinking glass. 

          • Bake at 400° about 8 minutes or until light golden.

  • Peanut Butter Cookies

    • ¾ C Peanut Butter

    • ½ C Butter flavored Crisco

    • 1¼ C Light Brown Sugar

    • 3 T Milk

    • 1 T Vanilla

    • 1 Egg

    • 1¾ C Flour

    • ¾ t Salt

    • ¾ t Baking Soda

      • Combine peanut butter, crisco, light brown sugar, milk, and vanilla; beat at medium speed until well blended.  Add egg; beat just until blended.  Combine flour, salt, and baking soda; add to creamed mixture at low speed.  Mix until just blended. 

      • Drop by heaping teaspoonfuls 2” apart onto ungreased baking sheet.  Flatten slightly in crisscross pattern with fork. 

      • Bake at 375° for 7-8 minutes or until just beginning to brown.  Yield:  appx. 3 doz cookies.

  • Rice Krispy Treats

    • 1 bag Marshmallows

    • ¼ C Butter

    • 1 t Vanilla

    • 6 C Rice Krispies

      • Melt butter over medium low heat and stir in vanilla. Add marshmallows until melted. Stir in rice krispies until coated.

      • Press evenly into greased 9″x13″ pan. Let cool before cutting.

  • Kipfel

    • 1 C Butter

    • 8 oz Cream Cheese

    • 2 C Flour

      • Mix ingredients with fork. Refrigerate at least 2 hours.

      • Bring back to room temperature and roll thin.

      • Cut into 4″ squares. Put 1 t desired jam into center of each square. Pinch corners together above.

      • Bake 15 minutes at 375°.

  • Peanut Butter Blossoms

    • 1 3/4 C

    • 1/2 C Sugar

    • 1/2 C firmly packed Brown Sugar

    • 1 t Baking Soda

    • 1/2 t Salt

    • 1/2 C Shortening

    • 1/2 C Peanut Butter

    • 2 T Milk

    • 1 t Vanilla

    • 1 Egg

    • Sugar for rolling

    • 48 Candy Kisses

      • Heat oven to 375°F. Lightly spoon flour into measuring cup; level off. In large bowl, combine ingredients at low speed until stiff dough forms. Shape into 1 inch balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets.

      • Bake 10-12 minutes or until golden brown.

      • Remove from oven and top each cookie with candy kiss, pressing down until cookie cracks.

      • Makes 4 dozen

  • Red Velvet Cookies (recipe stolen from richmond)

    • 1 (8-oz.) Brick cream cheese, room temperature

    • 1 Stick butter, at room temperature

    • 1 Egg

    • 1 t Vanilla extract

    • 1 (18-oz.) Box moist Red Velvet cake mix (yellow or chocolate is great too!)

    • Confectioners’ sugar, for dusting

      • In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls.

      • Preheat oven to 350 degrees F.

      • Roll the chilled batter into tablespoon sized balls and then roll them in confectioner’s sugar. Place on an ungreased cookie sheet, 2 inches apart.

      • Bake 12 minutes. The cookies will remain soft and “gooey.”

      • Cool completely and sprinkle with more confectioners’ sugar, if desired.

  • Basic Chip Cookies

    • 2¼ C All-purpose Flour

    • 1 t Baking Soda

    • 1 t Salt

    • 1 C Unsalted Butter, softened

    • ¾ C Sugar

    • ¾ C Light Brown Sugar

    • 1 t Vanilla

    • 2 Eggs

    • 1 (12 oz) package Baking Chips (i prefer cinnamon chip or peanut butter chip cookies over chocolate chip cookies) 

      • Preheat the oven to 375°.

      • Combine flour, baking soda, and salt into a medium bowl and set aside.

      • Beat butter, granulated sugar, and light brown sugar with an electric mixer on high speed. Add the vanilla, then eggs beating well after each addition.  Gradually beat in flour mixture.  Stir in chips.  Drop by rounded tablespoon onto ungreased baking sheets.

      • Bake 9 to 11 minutes or until golden brown.  Cool on baking sheets for 2 minutes; remove to wire racks to cool completely


thanksgiving menu

   Posted by: arcanai

here’s the feast, more or less the same each year with minor adjustments.  the mac-n-cheese is a new addition this year since richmond keeps raving about how tasty it is.  what festive yummies will you be consuming today? Read the rest of this entry »