Classic Pea Salad

Classic Pea Salad - served as a simple dish with many dinners for years upon years.  I love the simplicity of a good side salad . . .sweet peas, sharp cheddar cheese, crisp red onion . .easy peasy (all puns intended).  Great with almost anything, but truthfully - I'm serving it with fish tonight!

Classic Pea Salad

Serves 4 as a Side Dish

Ingredients:
1 - 15 oz Can Peas - I prefer Le Sueur Sweet Peas

1/2 Cup Diced Red Onion

1 Cup Shredded Cheddar Cheese

1/2 Cup Mayonnaise

1 Tablespoon Milk
Salt & Pepper

Instructions:
Step 1:   In a medium sized bowl, combine the diced red onion, shredded cheese, milk and mayonnaise.  

Step 2:  Drain the peas really well and discard the juice.  Add peas to the bowl of onion/cheese.  Stir very gently so you do not mash the peas!  Season with salt and pepper to your desire.

Serve!  Store in the fridge if you have leftovers.

Optional:  Add a half cup of cooked, crumbled bacon for a real treat!

No Bake Peanut Butter Treats

This recipe is so simple, yummy and versatile.  It uses very few ingredients, requires no oven - but you can use a stove top or microwave.  If you love peanut butter or peanut butter candies - this recipe is for you!  Typically, I scoop this into balls and dip in chocolate like I would a truffle.  However, with Valentine's Day here - I thought I would use a heart shaped mold instead.  I also took some of the "dough" and rolled it out and then cut out hearts with cookie cutter and topped them with melted chocolate.  How you execute this is up to you!

No Bake Peanut Butter Treats

1/2 Cup Peanut Butter

1 Cup Powdered Sugar

3 Tablespoons Butter
1/2 Cup Chopped Peanuts (omit if using chunky peanut butter)

1 Cup Semi-Sweet Chocolate Chips

Step 1:  In a microwavable bowl, add the butter and peanut butter.  Place in microwave for 30 seconds and stir.  If not completely melted, go in 30 second intervals - always stirring in between each to combine.  You do not need this to be a liquid - but just well combined.

Step 2:  Add crushed peanuts if using creamy peanut butter.  Also add powder sugar and stir all of it until well combined.

Step 3:  Execution is up to you!  

Option 1:  Peanut Butter Balls.  Using a tablespoon or a small scoop, portion out the dough and roll into balls and place onto a wax paper lined cookie sheet.  Dip each ball into melted chocolate and place back onto a cookie sheet lined with wax paper to let the chocolate set up.  To expedite, you can place the tray into the fridge to harden the chocolate.  Once harden, you can place into a container to store.

Option 2:  Peanut Butter Cut-Outs.  Gather the dough into a ball and place onto wax paper.  Roll out to a 1/2 thick.  Cut into desired shapes with cookie cutter.  Place cut shapes onto a wax paper lined cookie sheet.  Drizzle or top with melted chocolate.  To expedite, you can place the tray into the fridge to harden the chocolate.  Once harden, you can place into a container to store.

Option 3:  Molded Chocolates.  Melt the chocolate.  Pour chocolate into mold cavities to cover the bottom.  Using a small food brush, cover the sides of the mold with chocolate.  Place mold in freezer for 10 minutes.  Then, pinch off some pb dough and fill each cavity with the dough, do not fill completely!  Leave a little space for the chocolate.  Once filled with pb dough, top with more chocolate - sealing each cavity.  Place back into freezer for 10 minutes to harden.  Remove from molds and store in container in a cool, dry place.  

Cherry Almond Fizz

Here is a fun little mocktail with a bright pink color (think:  Valentine's Day for the kids)  Personally, we have a Soda Stream and love it!  Therefore, we are never left without seltzer water in our household. 

Cherry Almond Fizz

Yield:  1 Mocktail

Ingredients:
1 - 2 Tablespoons Maraschino Cherry Juice 

1 Teaspoon Sugar or Sugar Alternative (I prefer to use 1 Stevia packette)

1/2 Teaspoon Almond Extract

2-3 Tablespoons Half & Half or Cream

Club Soda or Seltzer Water

Ice

1-2 Maraschino Cherries for Garnish

Step 1:  In a tall glass, place 3-4 ice cubes and then add the Maraschino cherry juice, sugar and almond extract.  

Step 2:  Fill with club soda - but leave about a 1/2 inch empty from the top.  Do not fill to the top or you will not have room for the cream!

Step 3:  Stir gently.  Top the drink off with the cream and garnish with Maraschino cherries.

Coconut Kahlua Muffins with Chocolate Chips & Walnuts

Low Carb.  It's a thing.  Coconut flour - also a thing.  Kahlua - always my thing!  This recipe yields a tasty coco-nutty, chocolaty muffin with a hint of coffee flavor from the Kahlua.  I love the added crunch from walnuts too. 

Coconut Kahlua Muffins with Chocolate Chips & Walnuts

Yield: 12 Muffins

Ingredients:

3/4 Cup Coconut Flour

1/2 Teaspoon Baking Soda

1/4 Teaspoon Salt

6 Eggs

1/2 Cup of Butter

1/3 Cup Honey

1/4 Cup Kahlua

1 Teaspoon Vanilla Extract

1/2 Cup Chocolate Chips

1/2 Cup Walnuts

Instructions:

Step 1:  Preheat oven to 350 degrees.  Prepare your muffin tin.

Step 2:  In a small bowl, mix together the coconut flour, baking soda and salt;  set aside. 

Step 3:  In a medium microwave-safe bowl, melt the butter.  Once melted, add in the honey, Kahlua and vanilla.  Mix thoroughly.  Then, add in three eggs and beat until combined.  Add in the other three eggs and and beat until all is well combined.  

Step 4:  Add dry ingredients to the butter/egg batter and mix well.  It will begin to thicken immediately - and that is normal.

Step 5:  Divide the batter among the muffin tin.  I like to use an ice cream scoop to disperse the batter.  Bake for 25 minutes.  

Let muffins cool before serving.  Store in airtight container in refrigerator.