Reese’s Peanut Butter Cookie Dough Dip

I came across this recipe on a Facebook post. I wanted to pin it, but couldn't find the original link, so I thought I'd post it here :) I'd really like to give credit to the original creator of this fabulous taste explosion, so if anyone knows who that is please leave a comment! Without further ado, here it is:


1/2 cup unsalted butter
1/2 cup light brown sugar
1/4 cup creamy peanut butter
8 oz cream cheese, softened
3/4 cup powdered sugar
1 tsp vanilla extract
1/2 cup semi sweet mini chocolate chips
8oz pkg Reese's peanut butter cup Minis (or about 1 1/2 cup chopped Reeses cups)

In a small saucepan over medium heat, add brown sugar and butter. Whisk until completely combined and butter is melted. Bring to a boil, remove from heat. Whisk in the peanut butter and vanilla extract. Set aside to cool.
In a large mixing bowl, beat cream cheese with powdered sugar until creamy (about 3-4 minutes. On low, add in brown sugar mixture (that has cooled to near room temp). Mix until combined. Fold in mini chocolate chips and mini Reese's cups. Serve immediately or store in refrigerator until ready to serve. Enjoy with pretzels, animal cracker and graham sticks.


Skillet Cornbread

I'm not normally a huge cornbread fan...I just never liked it! But my dear hubby is a cornbread addict. So I resolved myself to finding a recipe I could stomach. And then I found this recipe! Not only can I stomach it, I'm now a cornbread believer :) Nothing says southern like a warm plate of cornbread with some pinto beans. And of course, this must be baked in an iron skillet...

2-3 tsp bacon grease
2 c. buttermilk
1 large egg
1 3/4 c. cornmeal (I use self-rising)
If you don't use self-rising cornmeal you will also need:
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt

Preheat oven to 450 degrees. Coat the bottom and sides of skillet with bacon grease. Heat the skillet in the oven. While the skillet is heating, in a medium-size bowl whisk the buttermilk and egg together. Add the cornmeal and stir well. *If not using self-rising cornmeal whisk in the baking powder, soda, and salt.* Pour batter into the hot skillet. Bake the bread for 15 minutes or until golden brown. Remove from the oven and immediately place the cornbread upside-down on a plate. Serve immediately while it is still hot!

Now for the great debate...to sugar or not to sugar :) My husband is strictly anti-sugar in cornbread while I don't mind a tsp or so. This is entirely up to you and your taste preferences. For variety you can add jalapeƱos or corn. And don't forget that you never wash an iron skillet with soap! Simply wash with hot water (use salt to scrub).

Skillet Chicken

First of all, allow me to apologize for my serious neglect of this blog. I've been so swamped by life in general that I have failed to update this. That being said, I have discovered a super yummy way to cook chicken :) I'm sure I'm not the first person to cook chicken this way, but I love it! It is quick, easy, and best of all it's versatile. This recipe can easily be modified to fit your taste preferences. So, without further ado, here it is:

Chicken Tenders
1/3 c. flour
Italian Seasoning
1 stick butter
2 TBSP chicken broth

Melt 1 stick butter in a skillet (I prefer an iron skillet) over medium heat. Pound chicken tenders 2 or 3 times with a meat mallet. Lightly coat chicken with flour. Place in pan and sprinkle with seasoning. Cook 5-6 minutes then turn. Cook another 5-6 minutes. Turn heat to low, add broth, cover, and cook 1-2 minutes.

See...super simple. Now here's some variations:

Lemon-Pepper Chicken-use lemon pepper instead of Italian seasoning and use lemon juice instead of broth.
Use water, lemon juice, or lime juice in place of broth.

There are many other ways to change up this recipe. Just play around with it and most of all, have fun!