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Peanut Butter Cup Cookies

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Okay, so I’m not a big fan of peanut butter, which is apparently really strange and just crazy talk to some people. However, I do like PB & J, Reese’s Pieces, and Peanut Butter Cups (though I prefer the mini ones), which is probably even more strange than my dislike of peanut butter. Which brings me to the Peanut Butter Cup Cookie.

My hubby came home one day with Peanut Butter Cup Oreos and my first thought was “I can make a cookie with that cookie”, because let’s face it, besides dunking it in milk, the next best way to eat an Oreo is of course by making another whole cookie out of it.

Now, the one who doesn’t really care for peanut butter (that would be me) experimented then tasted and thought that this was a pretty damn impressive cookie. 

Now, I suggest that you get yourself a tall glass of milk and get ready for some one on one time with this nugget of deliciousness.

As always, please read through the entire recipe and notes before embarking on this adventure. 

Yield: 2 Dozen

Peanut Butter Cup Cookies

Peanut Butter Cup Cookies

Everything you love about a peanut butter cup in a chewy delicious chocolate cookie.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients

  • 2 sticks unsalted butter, softened
  • 1/2 cup light brown sugar, packed
  • 1/2 cup sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 1/4 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 (3.5 ounce) box instant chocolate pudding, not prepared
  • 10 peanut butter chocolate sandwich cookies
  • 10 ounce bag peanut butter baking chips

Instructions

PREHEAT OVEN TO 350° AND LINE A BAKING SHEET WITH PARCHMENT PAPER.

Sift together:

  1. Flour
  2. Baking Soda
  3. Salt
  4. Chocolate Pudding Mix

Using a hand mixer OR stand mixer with a paddle attachment (recommended), cream together:

  1. Butter
  2. Brown Sugar
  3. Sugar

Cream until light and fluffy. This will take about 5 minutes (with stand mixer).

Add eggs one at a time, mixing well after each addition.

Add vanilla extract.

Slowly add flour mixture, mixing well after each addition.

Add in sandwich cookies, then add in baking chips.

Spoon/scoop onto your lined baking sheet.

Bake in preheated oven for about 15 minutes or until edges begin to crisp up.

Once done, leave on baking sheet to cool for about 5 minutes, then transfer to a cooling rack to cool completely.

Enjoy.

Notes

I use a stand mixer with a paddle attachment, which is what I recommend. However, you can certainly use a hand mixer. However, your prep time will increase.

When making these cookies, I use a red #24 scoop, which scoops about 2 1/2 tablesppons of dough. This yields me about 2 dozen cookies. This also means that my cook time is about 15 minutes. Depending on how you scoop/spoon your cookies and the size of your scoops, your cook time will vary. How many cookies you get to shove into your mouth will also vary.

I crush my sandwich cookies by adding them directly to the cookie dough and letting the paddle do the work for me.

Using a ramekin to crack your eggs into before you add to dough can save you from having to dig eggshells out of your bowl or teeth.

Because of the pudding in this recipe, the cookies are comewhat delicate. So be sure to cool completely on a wire rack.

© Merrie J
Category: Cookies

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Barbecue Pasta Salad

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Barbecue Pasta Salad

So, the 4th of July was upon us and I was really looking for something other than potato salad to make. It’s not that I don’t like potato salad, I actually love it, I was just feeling something a little different.

I decided to go on a hunt and find a “4th of July-ish” recipe and came across this one right here, Barbecue Pasta Salad.

And what do you know, it was a huge hit. Needless to say, it has made it into the rotation.

As always, please read through the entire recipe and notes before beginning.

Original recipe here.

Barbecue Pasta Salad

  • 1 pound corkscrew pasta
  • 2 TBS apple cider vinegar
  • 1/2 tsp chili powder
  • 1/8 tsp garlic powder
  • 1 cup mayonnaise
  • 1/2 cup BBQ Sauce (see recipe under “Sauces and Soups”)
  • 1 red bell pepper (seeded and diced)
  • 2 ribs celery (chopped)
  • 2 whole scallions (sliced thin)
  • salt and pepper to taste

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  1. Cook pasta, according to box directions.
  2. Drain, set aside to cool. Then transfer to a large bowl.

In another large bowl, mix together

  1. Mayo
  2. BBQ Sauce
  3. Vinegar
  4. Chili Powder
  5. Garlic Powder
  6. Salt and Pepper
  7. Whisk together until thoroughly combined.
  8. Add the vegetables to pasta, toss until mixed.
  9. Pour dressing over pasta and mix well.
  10. Cover and Refrigerate.
  • I served this as a side, but you could definitely make this a main dish by adding some meat, which is what the originally recipe calls for.
  • You most certainly do not have to use a corkscrew pasta, but make sure you use a pasta that holds a sauce/dressing well.
  • I only used the red pepper/celery/green onions the first time I made this, but it would be just as delicious if you were to add other things such as: corn/red onions/black beans/eggs. Just add what sounds great.
  • If you’re looking to make this a little more healthier, then use half greek yogurt and half mayo, or go crazy and use greek yogurt instead of mayo.

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    M & M Cookies

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    M & M Cookies

    M & M cookies was a huge question mark for me, until recently. Slow down, let me clarify. It was a question mark when it came to preparation, not consuming, let’s not get crazy.

    When I set out to make a M & M Cookie, I did research, but all of the recipes I came across didn’t seem right to me, I just wasn’t feeling it. I then decided to just take the Chocolate Chip Cookie recipe and sub in M & M’s for the chocolate chips. It worked, it just wasn’t as fluffy as I wanted, kinda flat, both literally and figuratively, so I had to put my brain to work. And it’s summertime, let’s face it, that’s just not fair.

    Luckily, it didn’t take too much work. I tweeked a different recipe and BAM! I got a soft and delicious M & M Cookie.

    As always, please read through the entire recipe AND the notes before you begin.

    Yield: 2 Dozen

    M & M Cookies

    M & M Cookies | Recipe on www.bxtchesbeblogging.com

    Two delicious treats in one delectable combination.

    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes

    Ingredients

    • 2 sticks unsalted butter, softened
    • 3/4 cup light brown sugar, packed
    • 1/4 cup sugar
    • 2 large eggs, room temperature
    • 2 teaspoons vanilla extract
    • 2 1/4 cups all purpose flour
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 (3.5 ounce) box of vanilla pudding, not prepared
    • 2 cups mini M & M's

    Instructions

    PREHEAT OVEN TO 350° AND LINE A BAKING SHEET WITH PARCHMENT PAPER.

    Sift together:

    1. Flour
    2. Baking Soda
    3. Salt
    4. Vanilla Pudding Mix

    Using a hand mixer OR stand mixer with a paddle attachment (recommended), cream together:

    1. Butter
    2. Brown Sugar
    3. Sugar

    Cream until light and fluffy. This will take about 5 minutes (with stand mixer).

    Add eggs one at a time, mixing after each addition.

    Add vanilla extract.

    Slowly add flour mixture, mixing well after each addition.

    Stir in M & M's.

    Spoon/scoop onto your lined baking sheet.

    Bake in preheated oven for about 15 minutes or until the edges begin to brown.

    Once done, leave on baking sheet to cool for about 5 minutes, then transfer to cooling rack.

    Enjoy.

    Notes

    I use a stand mixer with a paddle attachment, which is what I recommend. However, you can certainly use a hand mixer. However, your prep time will increase.

    When making these cookies, I use a red #24 scoop, which scoops about 2 1/2 tablesppons of dough. This yields me about 2 dozen cookies. This also means that my cook time is about 15 minutes. Depending on how you scoop/spoon your cookies and the size of your scoops, your cook time will vary. How many cookies you get to shove into your mouth will also vary.

    Using a ramekin to crack your eggs into before you add to dough can save you from having to dig eggshells out of your bowl or teeth.

    Because of the pudding in this recipe, the cookies are comewhat delicate. So be sure to cool completely on a wire rack.

    I prefer to use the baking mini M & M's when making these, however, if those aren't in your pantry or grocery store, feel free to use the M & M's you find in the candy aisle.

    © Merrie J
    Category: Cookies

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    Lemon Cream Cookies

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    Lemon Cream Cookies

    I know that necessity is the mother of invention and while I’m not sure if that applies to craving a cookie, it probably should. I was looking for a really good recipe for Lemon Cookies and after looking and looking, I couldn’t find one that really made my mouth water, so I decided to improvise.

    By taking components from a couple of different recipes, a fantastic cookie was born. You can thank me later.

    As always, read through the entire recipe and all of the notes before starting.

    Yield: 2 Dozen

    Lemon Cream Cookies

    Lemon Cream Cookies | Recipe on www.bxtchesbeblogging.com

    Trust a BXTCH, you will need this cookie in your collection.

    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes

    Ingredients

    • 2 sticks unsalted butter, softened
    • 1 cup sugar
    • 3 tablespoons lemon jello mix
    • 2 large eggs, room temperature
    • 1 tablespoon lemon extract
    • 2 1/2 cups all purpose flour
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 (3.5 ounce) lemon pudding mix (not prepared)
    • 10 lemon sandwich cookies, chopped
    • 1 cup white chocolate chips

    Instructions

    PREHEAT OVEN TO 350° AND LINE A BAKING SHEET WITH PARCHMENT PAPER

    Sift together

    1. Flour
    2. Baking Soda
    3. Salt
    4. Lemon Puddig Mix

    Using a hand mixer OR stand mixer with a paddle attachment (recommended), cream together:

    1. Butter
    2. Sugar
    3. Jello Mix

    Cream until light and fluffy. This will take about 5 minutes (with stand mixer).

    Add eggs one at a time, mixing after each addition.

    Add lemon extract.

    Slowly add the flour mixture, mixing well after each addition.

    Add crushed lemon sandwich cookies, mix well.

    Add white chocolate chips, mix well.

    Spoon/scoop onto your lined baking sheet.

    Bake in preheated oven for about 15 minutes or until the edges begin to brown.

    Once done, leave on baking sheet to cool for about 5 minutes, then transfer to cooling rack.

    Enjoy.

    Notes

    When making these cookies, I use a red #24 scoop, which scoops about 2 1/2 tablesppons of dough. This yields me about 2 dozen cookies. This also means that my cook time is about 15 minutes. Depending on how you scoop/spoon your cookies and the size of your scoops, your cook time will vary. How many cookies you get to shove into your mouth will also vary.

    I crush my sandwich cookies by adding them directly to the cookie dough and letting the paddle do the work for me.

    I use a stand mixer with a paddle attachment, which is what I recommend. However, you can certainly use a hand mixer. If you do use a hand mixer, then I suggest you crush your sandwich cookies in a ziploc bag before adding to your dough.

    Using a ramekin to crack your eggs into before you add to dough can save you from having to dig eggshells out of your bowl or teeth.

    © Merrie J
    Category: Cookies

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    Lemon Cream Cookies
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    Pico de Gallo

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    Pico de Gallo | Recipe on www.bxtchesbeblogging.com

    Pico de Gallo

    Everybody could use a good recipe for pico de gallo. Of course, you could purchase it at the grocery store, but you most likely already have all of the ingredients you need, so why not go at it from scratch.

    As always, read through the recipe and notes before starting recipe.

    Pico de Gallo

    • 4 to matoes (diced)
    • 1/2 red onion (medium, diced)
    • 1/2 jalapeno (seeded, diced)
    • 1 lime (juiced)
    • Handful of chopped cilantro
    • 1/4 tsp. kosher salt

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    1. Add all of your diced/chopped ingredients to a medium bowl
    2. Add the lime juice
    3. Add the salt
    4. Mix until all ingredients are incorporated
    5. Cover and store in the fridge for about 1 hour before serving
  • When dicing your vegetables, dice them the size you want your pico. The larger the dice, the chunkier the pico.
  • You may want to think about de-seeding your tomatoes if they are especially juicy. If your tomatoes are super juicy, then your pico may be more like a salsa, which is also delicious, so just a heads up.
  • Of course you should taste the pico once prepared and adjust any lime/salt at that point.
  • Use a glass bowl if possible. Do not put or store in a metal bowl. The acids in your recipe may react to the bowl, which will not make for a great recipe.
  • The nutrition label is listed as a guide, not gospel, use it as such.
  • There are so many things you can top off with this recipe:
    • Fajitas
    • Spaghetti
    • Tacos
    • Baked Potatoes
    • Scrambled Eggs
    • Mixed with sour cream for a wonderful dip
    • Wraps
    • Possibilities are endless. Use that kick ass imagination of yours.

    •  

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    Chocolate Chocolate Cake

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    Chocolate Chocolate Cake

    I’m about to “truth you”, so I’m gonna need for you to have a sit, because I would hate for you to have your feet pulled out from under you. OK, here goes: I actually don’t really like this cake. I know, that is crazy talk, but (again, get ready), it’s just too much chocolate for me. I can practically hear the screams.

    So, you’re probably wondering “then why in the hell is she posting this recipe?”. Well, I try to do a little good every now and than and besides, everyone else LOVES this cake, so you most likely will too.

    I don’t know where exactly this recipe came from. I’m pretty sure my husband found it in a newspaper. . .yes, we are that old.

    As always, read through the entire recipe and all of the notes before starting.

    Yield: 1 Loaf

    Chocolate Chocolate Cake

    Chocolate Chocolate Cake

    If chocolate is what you're looking for, you have definitely found it.

    Prep Time: 15 minutes
    Cook Time: 1 hour 5 minutes
    Total Time: 1 hour 20 minutes

    Ingredients

    • 1 (18 1/4 ounce) box Devil's Food Cake Mix (unprepared)
    • 1 (4 ounce) box of instant chocolate pudding (unprepared)
    • 1 cup sour cream
    • 1/2 cup water
    • 1/2 cup vegetable oil
    • 4 large eggs
    • 1/2 cup semi-sweet chocolate chips

    Instructions

    PREHEAT OVEN TO 350°F. GREASE AND FLOUR A 9X5 INCH LOAF PAN.

    In a large mixing bowl, using a hand or stand mixer, combine:

    1. Cake mix
    2. Pudding mix
    3. Sour cream
    4. Water
    5. Oil
    6. Eggs

    Once combined, fold in chocolate chips.

    Pour batter into prepared pan and bake for 1 hour 5 minutes. Depending on your oven, this could take a bit longer. Cake is done when a toothpick is inserted and comes out with moist crumbs.

    Once done, place pan on a wire rack for 10-20 minutes. Remove from pan and let cool completely.

    Notes

    When mixing, mix until just combined. This cake has a personality and will revolt if you overmix.

    This works well in a bundt pan.

    © Merrie J
    Category: Breads and Cakes
     

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    Pulled Pork

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    Pulled Pork

    I very seldom (which means, never) cook Pulled Pork in a smoker or a grill. And I live in Texas, so I believe it’s almost against some religion or something. I don’t cook it outside, because I don’t know how. But I do like to eat it. 

    So we cook it inside and problem is solved. For this particular recipe, I used the oven, but I have also cooked this in a crockpot, both are equally delicious.

    The original recipe is here.

    As always, read through the recipe and notes first. Click for Homemade BBQ Sauce recipe.

    Pulled Pork

    • One 4 pound boneless pork butt or shoulder roast
    • 2 TBSP brown sugar
    • 2 TBSP paprika
    • 1 1/2 TBSP salt
    • 1 1/2 TBSP black pepper
    • 1 TBSP cumin
    • 1 tsp. garlic powder
    • 1/2 TBSP liquid smoke
    • 2 cups apple juice
    • 1 cup apple cider vinegar
    • 1 1/2 TBSP Worcestershire sauce
    • Homemade BBQ sauce (or your favorite bottled)

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    In a small bowl combine

    1. brown sugar
    2. paprika
    3. salt
    4. black pepper
    5. cumin
    6. garlic powder
    7. Place the pork in a large bowl and rub the dry mixture all over, being sure to coat all of the meat.
    8. Cover the bowl with plastic wrap and place in refrigerator anywhere from 2 hours to overnight.
    9. When it’s time to cook the pork, preheat your oven to 325°.
    10. Pour the apple juice, vinegar, Worcestershire, and liquid smoke into a large Dutch oven.
    11. Place the pork in the pot and cover tightly with foil, then the lid.
    12. Bake until the meat is fork tender and shreds easily (about 4 hours).
    13. Be sure to baste the pork with the cooking juices about every hour.
  • The pictures posted are with a 9 pound pork, the recipe listed is for a 4 pound. So, adjust the recipe accordingly depending on the size of your pork.
  • I listed the recipe how I actually prepared my pork. The original recipe calls for cayenne pepper and dry mustard. You can link back to the original recipe for all of the dry ingredients and quantities used.
  • For my pork, I let it sit in the fridge for about 6 hours and I cooked it for about 7 hours. The longer you allow it to cook, the more tender it will be.
  • I actually don’t own a Dutch oven big enough to hold a 9 pound pork, so I had to use a roasting oven (you know the kind you plug in and use for the holidays), and it worked perfectly. If you don’t own a Dutch oven at all, then I would suggest to buy an aluminum roasting pan (throw away kind) and just be sure to cover the hell out of it.
  • BBQ isn’t the only dish this is good for. You can use this for:
    Pork tacos
    BBQ Spaghetti (so, this is BBQ, but it’s a little different)
    Nachos
    Jazz up a grilled cheese
    Pack in the kiddos lunch
    Use your imagination people

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    M & M Cookies

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    M & M Cookies

    Here’s the thing. When I first went on a mission to make a cookie with M & M’s, I was lazy. I just used my recipe for chocolate chip cookies and replaced the chocolate chips with M & M’s. These tasted great except, they spread out too much. So I went hunting for a new recipe, but most of the ones I came to, had chocolate chips in them or the recipe just didn’t sing to me.

    So, while I was making Banana Cream Cookies one day, the light bulb went off and a new cookie was born, just made a few adjustments. And that my fellow BXTCHES, was the winning recipe. So here it is.

    M & M Cookies

    • 2 sticks unsalted butter (softened)
    • 3/4 cup brown sugar
    • 1/4 cup granulated sugar
    • 2 large eggs
    • 1 tsp. vanilla extract
    • 2 1/4 cups all-purpose flour
    • 1 tsp. baking soda
    • 1/2 tsp. salt
    • 3.4 ounce box instant vanilla pudding (unprepared)
    • 2 cups mini m & m’s

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    1. Preheat oven to 350°
    2. Prepare your dry ingredients by sifting together: flour, baking soda, salt, and pudding mix.
    3. In your mixing bowl, cream together: butter, sugar, and brown sugar. Cream until light and fluffy.
    4. Add eggs, mixing well after each addition.
    5. Add vanilla.
    6. Slowly add in dry ingredients until fully incorporated.
    7. Stir in M & M’s.
    8. Place even sized scoops onto parchment lined baking sheet.
    9. Bake for approximately 9-11 minutes or until edges start to brown.
  • Because of the pudding in this recipe, the cookie is somewhat delicate. It is very soft, so my recommendation is to make sure it cools completely on a wire rack.
  • When making these cookies, I use a yellow #20 scoop. Which scoops about 3 tbsp. of dough. This yields me about 20 cookies per recipe. This also means that I have to cook mine for longer than 9-11 minutes, mine cook for about 20 minutes. Obviously if your scoops are smaller, you will yield more cookies & have a shorter cooking time.
  • If M & M’s get to be a bit boring for you, then add another candy, we like to also use mini Reese’s Pieces.

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    Crock Pot Corn on the Cob

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    Crock Pot Corn on the Cob

    Here is another easy peasy recipe, especially with the summer looming and fresh corn on the cob at the ready.

    Another great thing: you get to use the crock pot and spare your kitchen and house the use of the stove. And, you can’t really screw up this recipe, so it’s a win/win all the way around.

    Let’s get down to the goods, shall we?

    As always, read through the notes prior to beginning.

    Crock Pot Corn on the Cob

    • Aluminum Foil
    • Fresh corn on the cob (shucked and cleaned)
    • Butter
    • Salt
    • Pepper

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    Prep first by

    1. Shucking and cleaning your corn
    2. Cut squares of foil (one for each ear of corn)

    Then

    1. Using a small pat of butter, cover the ear of corn, then season well with salt and pepper.
    2. Wrap each ear of corn in the foil and wrap tightly (make sure it is sealed well)
    3. Place in crock pot
    4. Set crock pot to low and cook for approx. 5 hours.
  • Be adventurous here. I used butter, salt, and pepper. But you can certainly use olive oil instead of butter and any sort of seasonings that tickle you taste buds.
  • I used a small pat of butter, just enough to cover the ear of corn.
  • Take advantage of the kiddos here. They will love helping and they make great corn shuckers.
  • I let my corn cook for 5 hours, realistically, it was probably done at around 4, but after 5 hours, the corn was the perfect amount of done.
  • Make sure that you wrap each ear of corn well, making sure it’s tightly sealed.
  • Be mindful of young taste buds. Don’t go too heavy on the pepper for the kiddos.

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    Crockpot Refried Beans

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    Crockpot Refried Beans

    I feel that lately I’ve been trolling for crockpot recipes. But, in my defense, I do live in Texas and any excuse to not heat the house with the oven works for me and not to sound too much like an advertisement, but, isn’t it great to be able to just throw things in a pot and really forget about it until dinner time?

    This is one of those recipes that is very versatile. Obviously, it can be used as a side dish with your favorite Mexican cuisine (or any dish), but it can also be the main star of whatever you’re preparing that night.

    I’m not entirely opposed to using refried beans from a can, in a pinch, that’s the way to go. Now, this isn’t a true refried bean, there’s no fat component and the ingredients are pretty simple, which makes it healthy and that beats the canned version any day. It does taste wonderful and really, that’s what is important. Besides being healthy, one of the great things about this recipe is, IT’S CHEAP!

    Please make sure to read through the recipe and notes before beginning.

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    Crockpot Refried Beans

    • 2 pounds pinto beans
    • 1 large onion (diced)
    • 4 Tbsp. jarred minced garlic
    • 2 tsp cumin
    • 2 Tbsp salt
    • 1 tsp black pepper
    • 10 cups hot water

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    1. Rinse the beans, picking out any bad ones.
    2. Combine all of the ingredients in the crockpot (remove any floating beans). Cover and cook on LOW for 4 hours. Once done, using a potato masher, mash beans until they reach your desired consistency.
    3. Cover and store in fridge for up to a week or freeze in ziploc bags to use at a later time.
  • Be sure to pick out any beans that have floated to the top. Chances are those bad boys are hollow from insect damage and there is nothing delicious about that.
  • I know, I know, you are supposed to soak beans overnight, blah, blah, blah. I have never pre-soaked beans for this particular recipe. But, according to Martha Stewart, pre-soaking does cut down on cooking time and the flatulent effect of beans. So if gas is a huge issue in your house, then by all means, soak them overnight.
  • While I put measurements for the salt/pepper, I usually just season to taste. If you go that route, be sure not to over salt. That will make for an awfully horrible bean.
  • The recipe is for 2 lbs of beans, which makes a lot of beans. In the pictures, I cut the recipe in half and that was plenty for my family of 5.
  • If you do not own a potato masher, no worries, I have used a hand mixer before and it worked out just as good.
  • If you choose to crank your crockpot up to high to speed up the cooking time, make sure you keep an eye on the beans, because the water can disappear quickly.
  • Got a Thermos for the kiddos? Pack this in there and top with cheese for a great lunch OR pack some tortilla chips and they got a great little bean dip for lunch.

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    Crockpot Refried Beans

    Crockpot Refried Beans

    Refried Beans

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