HELP!!!

Is anyone else having problems with their site today? I logged in and everything is a MESS!!!
My theme is gone, It’s not letting me change anything! and that “new post” isn’t even showing up for me to delete it!
I’m loooooooooosing my mind!

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Happy 1 Month Anniversary Part Time House Wife!

It’s been 1 whole month and holy moly I survived! It started out a little rocky for me with some pretty harsh nasty criticisms from a group of meanies but I pushed through and hopefully improved a little bit each day! I still have so much to learn but it keeps me wanting more! Thank you to everyone who follows me over here, on Facebook and Twitter and to those who comes back daily to comment and see what I have going on. It means so much to me. It honestly does.

So in light of it being my 1 month anniversary here are the TOP 5 Most Viewed posts from the past 30 days!

Hope you all enjoy and feel free to share the love!

5. Easy Crockpot Artichoke Garlic Chicken

4.His & Her Surf & Turf- Filet & Champagne Scallops

3.No Fuss Sunday Slow-Cooker Balsamic Pot Roast

2. Bacon & Egg Bouquets

AND THE NUMBER ON POST ON WWW.PARTIMEHOUSEWIFE.COM THIS MONTH WAS……………

1.Homeade Ghirardelli Chocolate Peanut Butter Cups!

 

Looking forward to many more “month anniversaries!”

Posted in Uncategorized | 6 Comments

Friday Fish Tacos

I’m posting Friday Fish Tacos today so you can make them tomorrow! Keeping with the whole Fish Friday theme I thought it would be better for you to have the recipe a day in advanced so you could have time to prepare it.

These babies were fit for a fish lovin king! Or even a not so fish lovin king. Really these are good for anyone who loves a good taco. I used cod which is super light and fluffy and NOT fish tasting at all. Once the taco seasoning is added to the mix you really don’t know your devouring eating a piece of fish. Which is really helpful when trying to get your picky kids/husband to eat a light non-meat dinner =)
Just going through the pictures to post this my mouth started watering and my stomach started grumbling. I got up and ate a peach but it didn’t exactly satisfy the intensity of the craving for these tacos. They were that good and are definitely worthy of a repeat soon. Eat your tacos with a Margarita or Strawberry Basil Martini to wash it down and you’ll think you’re on a beach somewhere like Mexico or Hawaii. That is until reality comes back as you’re doing the dishes watching the icy wet snow fall. Blah

Serves 1-2

Ingredients:

2-4 Filets of Cod (Or any whitefish you prefer- I only used 2 filets and it was just enough for 2 tacos each)

2 Tbsp. Homemade Taco Seasoning or that store bought stuff. (If using more than 2 filets I think 2 Tbsp will still be enough there was quite a bit of flavor in these)

2 Tbsp. Fresh Lemon juice

1 Tbsp. Butter

1 tsp. Extra Virg. Olive Oil (just a quick drizzle added to the butter)

4 Low-fat Taco Shells/Tortillas

Extras: Lettuce, tomato, cheese, avocado, sour cream, salsa, taco sauce etc…

How To:

In a large High-sided skillet add butter, lemon juice and oil.

Spread it out covering the skillet.

Add fish filets.

Allow to cook about a minute

Add 1st Tbsp. taco season, covering both filets.

Flip and Add the 2nd Tbsp. of taco seasoning covering the other side.

Allow to cook through and eventually breaking the fish up into small pieces as it cooks.

Once fish is cooked through, seasoned thoroughly and light and fluffy add it to the taco shell.

Taco it up with all your favorite taco toppings

ENJOY!!!!

Friday Fish Tacos

Ingredients:

2-4 Filets of Cod (Or any whitefish you prefer- I only used 2 filets and it was just enough for 2 tacos each)

2 Tbsp. Homemade Taco Seasoning or that store bought stuff. (If using more than 2 filets I think 2 Tbsp will still be enough there was quite a bit of flavor in these)

2 Tbsp. Fresh Lemon juice

1 Tbsp. Butter

1 tsp. Extra Virg. Olive Oil (just a quick drizzle added to the butter)

4 Low-fat Taco Shells/Tortillas

Extras: Lettuce, tomato, cheese, avocado, sour cream, taco sauce etc…

How To:

In a large High-sided skillet add butter, lemon juice and oil.

Spread it out covering the skillet.

Add fish filets.

Allow to cook about a minute

Add 1st Tbsp. taco season, covering both filets.

Flip and Add the 2nd Tbsp. of taco seasoning covering the other side.

Allow to cook through and eventually breaking the fish up into small pieces as it cooks.

Once fish is cooked through, seasoned thoroughly and light and fluffy add it to the taco shell.

Taco it up with all your favorite taco toppings

Enjoy!!!

Posted in Dinners, Lunch | Tagged , , , , , , | 12 Comments

Peanut Butter Filled Chocolate Cupcakes with Chocolate Ganache Frosting

Yesterday I spent most of the day at my husband’s office. I was actually hoping to get some IT help from his IT guy but he was so busy I ended up just eating their snacks and allowing Scott to simply enjoy my presence =) Can you feel the love?

Hanging out at his office is actually pretty fun. He has a great staff, my Sister-in-Law Kris is his SUPER Assistant/Office manager and her cousin Nicole works there too. It’s a whole world of fun…for me at least. They recently hired a new Marketing Director, AJ.

AJ is a pretty cool guy and is officially 1 year older today. Therefore I stayed up late last night baking these AMAZE-BALL cupcakes for Scott to bring to work. I mean they’re like OHHHMYGAWD Amazing. So tempting that my “oh so prim and proper” husband couldn’t resist dipping the rubber spatula, first into the left over ganache frosting and then into the left over PB filling and then fitting the spatula entirely into his mouth. Through a full mouth I think I made out “That’s wreally guud”. Thanks honey, glad you liked it. This was first thing in the morning and he topped it off with his morning coffee. Breakfast of Champions right there folks! Anyways…Happy Birthday AJ! Hope your day is FANTASTIC!  

On to the good stuff-

FYI: The ganache needs about 2 hours to cool

Makes 16-18 Cupcakes

Frosting Ingredients:

16 oz. Heavy Whipping Cream

16 oz. Semi-Sweet Chocolate Chips

Cupcake Ingredients:

2/3 cup granulated sugar

2/3 cup light brown sugar, packed

2 extra-large eggs, at room temperature

2 teaspoons pure vanilla extract

1 cup buttermilk, shaken, at room temperature (If you don’t have buttermilk no worries! Add 1 Tbsp of white vinegar to a bowl and 1 cup of milk- let sit 5 minutes then use needed amount)

1/2 cup sour cream, at room temperature

2 tablespoons brewed coffee

1 3/4 cups all-purpose flour

1 cup good cocoa powder

1 1/2 teaspoons baking soda

1/2 teaspoon kosher salt

Chopped salted peanuts, to decorate, optional

PB Filling Ingredients:

1 Cup Favorite Creamy Peanut Butter

½  Cup Powdered Sugar

 4 Tbsp. Softened Butter

How To’s:

Frosting:

I suggest starting by making your ganache first because it takes some time to cool to room temp.

In a medium-large sized microwave safe bowl heat heavy cream until it SIMMERS not boils. About 3-4 minutes

Pour chocolate chips into a food processor.

Add the hot cream.

Process until creamy.

Set aside until it cools to room temperature. About 2 hours

Cupcakes:

Preheat the oven to 350 degrees F.

Line cupcake pans with paper liners.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes.

 Lower the speed to medium, add the eggs 1 at a time, (This egg crackin pic was stolen from the Taco Cheesecake post bc I’m a dork and forgot to snap 1… oops!)

Add the vanilla and mix well.

(oops forgot to take a pic of vanilla!)

 In a separate bowl, whisk together the buttermilk, sour cream, and coffee.

 In another bowl, sift together the flour, cocoa, baking soda, and salt.

On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture.

 Mix only until blended. Fold the batter with a rubber spatula to be sure it’s completely blended.

Pour batter into cupcake pan so each cup is filled about ¾ of the way. I used a gravy ladle and it was almost just enough.

Bake for 20-25 minutes or until toothpick comes out clean.

Cool on wire rack.

Pb Filling:

In a medium mixing bowl combine softened butter and peanut butter and beat on medium-low.

Add sifted powdered sugar and continue to beat mixture until smooth and blended.

Add to a frosting bag with tip.

Set aside.

 

Ganache Frosting Final Step:

Once ganache has cooled to room temperature add to a standing mixer bowl and whisk on high until the frosting is light and fluffy.

Transfer to a tipped frosting bag and set aside.

Assembling the cupcakes:

Once cupcakes have cooled fill each cupcake with pb filling by inserting tip of bag into center of cupcake and lightly squeezing the frosting bag.

The top of the cupcake with expand slightly.

Repeat until each cupcake is filled.

Frost each cupcake by slowly squeezing the bag with the tip slightly touching the cupcake. You can either spin the cupcake or move your bag creating a spiral around the perimeter of the cupcake working your way to the center.

Top with chopped salted peanuts (optional)

Enjoy!!!

Happy Birthday AJ!!

Frosting Ingredients:

16 oz. Heavy Whipping Cream

16 oz. Semi-Sweet Chocolate Chips

Cupcake Ingredients:

2/3 cup granulated sugar

2/3 cup light brown sugar, packed

2 extra-large eggs, at room temperature

2 teaspoons pure vanilla extract

1 cup buttermilk, shaken, at room temperature (If you don’t have buttermilk no worries! Add 1 Tbsp of white vinegar to a bowl and 1 cup of milk- let sit 5 minutes then use needed amount)

1/2 cup sour cream, at room temperature

2 tablespoons brewed coffee

1 3/4 cups all-purpose flour

1 cup good cocoa powder

1 1/2 teaspoons baking soda

1/2 teaspoon kosher salt

Chopped salted peanuts, to decorate, optional

PB Filling Ingredients:

1 Cup Favorite Creamy Peanut Butter

½  Cup Powdered Sugar

 4 Tbsp. Softened Butter

How To’s:

Frosting:

I suggest starting by making your ganache first because it takes some time to cool to room temp.

In a medium-large sized microwave safe bowl heat heavy cream until it SIMMERS not boils. About 3-4 minutes

Pour chocolate chips into a food processor.

Add the hot cream.

Process until creamy.

Set aside until it cools to room temperature. About 2 hours

Cupcakes:

Preheat the oven to 350 degrees F.

Line cupcake pans with paper liners.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes.

 Lower the speed to medium, add the eggs 1 at a time,

Add the vanilla and mix well.

 In a separate bowl, whisk together the buttermilk, sour cream, and coffee.

 In another bowl, sift together the flour, cocoa, baking soda, and salt.

On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture.

 Mix only until blended.

 Fold the batter with a rubber spatula to be sure it’s completely blended.

Pour batter into cupcake pan so each cup is filled about ¾ of the way. I used a gravy ladle and it was almost just enough.

Bake for 20-25 minutes or until toothpick comes out clean.

Cool on wire rack.

Pb Filling:

In a medium mixing bowl combine softened butter and peanut butter and beat on medium-low.

Add sifted powdered sugar and continue to beat mixture until smooth and blended.

Add to a frosting bag with tip.

Set aside.

Ganache Frosting Final Step:

Once ganache has cooled to room temperature add to a standing mixer bowl and whisk on high until the frosting is light and fluffy.

Transfer to a tipped frosting bag and set aside.

Assembling the cupcakes:

Once cupcakes have cooled fill each cupcake with pb filling by inserting tip of bag into center of cupcake and lightly squeezing the frosting bag.

The top of the cupcake with expand slightly.

Repeat until each cupcake is filled.

Frost each cupcake by slowly squeezing the bag with the tip slightly touching the cupcake. You can either spin the cupcake or move your bag creating a spiral around the perimeter of the cupcake working your way to the center.

Top with chopped salted peanuts (optional)

Enjoy!!!

 My Chocolate cupcake recipe came from one of the best bakers ever Ina Garten

Posted in Desserts | Tagged , , , , , | 16 Comments

Pot-Luck Party Pleaser -Taco Cheesecake

 

Taco cheesecake?? What the heck is that and how is that good you ask? Trust me…You will love it.

We had a pot-luck at work last weekend to celebrate my good friend Angela’s birthday. Happy Birthday Angela!! =)

Pot-lucks can be stressful if you aren’t sure of what to make and if you’re short on time it just adds to the stress. This is the perfect pot-luck recipe. It’s pretty quick, fairly easy, can be made the night before, and it’s simply delicious. It doesn’t have a “cheesecake” flavor but more of a taco dip taste.  I got pretty good reviews on this one. People were thrilled that you could cut yourself a slice of the “chip-dip” instead of having everyone’s hospital fingers in the mix. I was also told it has a really good flavor. I agree!

You can get really creative with this by adding layers of bean, guac, lettuce, cheese etc… The possibilities are endless!

Try it out for your next pot-luck or get-together; your guests will love it!

This recipe was adapted from KitchenAid Recipes

Serves: 20 (1 wedge per serving)

Ingredients:

2 pkgs Low-Fat cream cheese

2 Heaping Tbsp. Homemade Taco Seasoning or 1 Pkg store bought

3 Eggs

2 Cups Low-fat Shredded Mexican Blend Cheese

1 Cup Light Sour Cream

1 Cup Salsa

¼ cup chives (Original called for a 4oz. can of green chilies but I didn’t have one on hand)

2 Tbsp. Fresh Cilantro

The How-To:

Pre-Heat your oven to 350°F

Place cream cheese and taco seasoning in mixer bowl.

Beat on medium high until fluffy. (About 1 ½ min)

Stop and scrape sides. Mix on medium-low and add eggs one at a time. Beat about 15 seconds after each addition.

Once mixed, stir in cheese

Add chives and stir together.

Grease a 9” springform pan well. (If you don’t have a springform pan just grease a non-stick 9” baking dish, it all works the same)

Bake for 40 minutes or until knife comes out clean.

Remove from oven and cover with sour cream.

Return to the oven and bake 5 minutes. Cool about 15 minutes and refrigerate for 3-8 hours. (This is the part that’s perfect for those short on time- This can all be done the day/night before!)

Spread salsa over the top evenly.

Top with fresh cilantro

Serve with tortilla chips

Enjoy!!!!

Pot-Luck Party Pleaser -Taco Cheesecake

Ingredients:

2 pkgs Low-Fat cream cheese

2 Heaping Tbsp. Homemade Taco Seasoning or 1 Pkg store bought

3 Eggs

2 Cups Low-fat Shredded Mexican Blend Cheese

1 Cup Light Sour Cream

1 Cup Salsa

¼ cup chives (Original called for a 4oz. can of green chilies but I didn’t have one on hand)

2 Tbsp. Fresh Cilantro

The How-To: 

Pre-Heat your oven to 350°F

Place cream cheese and taco seasoning in mixer bowl.

Beat on medium high until fluffy. (About 1 ½ min)

Stop and scrape sides.

Mix on medium-low add eggs one at a time. Beat about 15 seconds after each addition.

Once mixed, stir in cheese

Add chives and stir together.

Grease a 9” springform pan well. (If you don’t have a springform pan just grease a non-stick 9” baking dish, it all works the same)

Bake for 40 minutes or until knife comes out clean.

Remove from oven and cover with sour cream.

Return to the oven and bake 5 minutes.

Cool about 15 minutes and refrigerate for 3-8 hours. (This is the part that’s perfect for those short on time- This can all be done the day/night before!)

Spread salsa over the top evenly.

Top with fresh cilantro

Serve with tortilla chips

Enjoy!!!!

Posted in App A Teasers | Tagged , , , , , , , | 6 Comments

Reduced-Fat Chicken Pot-Pie

 

When I think of Chicken Pot-Pie, comfort food instantly comes to mind. Usually comfort food means lots of butter, creamy, and fattening. Not this time!  I found the original recipe at Hungry Girl a few years ago, ever since then it has been a go to for dinner. It’s quick, easy, healthy and a perfect way to use up left over chicken. This specific time I used a store bought rotisserie chicken, making it even easier! No guilt with this one =)

Serves 2-4  If you have appetites like Scott and I it serves 2 with enough for a lunch tomorrow.

Ingredients:

2 Cups Cooked Chicken- Cubed

1 Cup Frozen Corn-Thawed

1 Cup Frozen Broccoli-Thawed

1 Cup Frozen Mixed Veggies-Thawed

1 Can Reduced-Fat Condensed Cream of Chicken Soup

5 oz. Low-Sodium Chicken Broth (Water can be used here if you don’t have broth on hand)

1 Can Reduced-Fat Crescent Rolls

Preperation:

Pre-Heat oven to 375°F

Cube Chicken

Don’t be surprised if you get a shaggy begger during this part!

Place in an oven safe 2 ¾ quart baking dish

Add corn

 Mixed veggies.

And broccoli

Mix them all up.

Add can of condensed cream of chicken

Pour chicken broth into empty soup can about half way full

Stir it a bit getting the left over soup

Pour over chicken, veggie, and soup mixture.

Mix well

Place each triangle of crescent rolls on top of the chicken, veggie, and soup mixture so that each roll touches the other.

Continue until entire pan is covered.

Bake for about 15 minutes,

Or until entire top is golden brown. Golden and bubbly!

Remove from oven

Cut,

Plate

Or bowl it up. Scott prefers his in a bowl.

Serve Hot

Enjoy!!!

Reduced-Fat Chicken Pot-Pie

Ingredients:

2 Cups Cooked Chicken- Cubed

1 Cup Frozen Corn-Thawed

1 Cup Frozen Broccoli-Thawed

1 Cup Frozen Mixed Veggies-Thawed

1 Can Reduced-Fat Condensed Cream of Chicken Soup

5 oz. Low-Sodium Chicken Broth (Water can be used here if you don’t have broth on hand)

1 Can Reduced-Fat Crescent Rolls

Pre-Heat oven to 375°F

Cube Chicken

Place in an oven safe 2 ¾ quart baking dish

Add corn

Broccoli

And mixed veggies.

Mix them all up.

Add can of condensed cream of chicken

Pour chicken broth into empty soup can about half way full

Stir it a bit getting the left over soup

Pour over chicken, veggie, and soup mixture.

Mix well

Place each triangle of crescent rolls on top of the chicken, veggie, and soup mixture so that each roll touches the other. Continue until entire pan is covered.

Bake for about 15 minutes or until entire top is golden brown.

Remove from oven

Plate or bowl it up

Enjoy!!!

Posted in Dinners, Lunch, Quick & Easy | Tagged , , , , , , | 16 Comments

Tried & True Updates!

2 new recipes were added to the Tried & True Page! Check it out!

Recipes in Review are: Reduced Fat Blueberry Cheesecake Crepes

 

Bacon & Egg Bouquets

If you want to submit a blog post to this page just recreate a recipe you found through me and link it back to me in a post! Happy Cooking!

Posted in Uncategorized | Tagged | 1 Comment

1 Minute No Guilt Pizza

 

I am truly obsessed with pizza. I love it. I adore it. I will eat it at any time of day. I will NEVER turn it down. I want to marry it. So some version of pizza is often my go to at home for lunch,  dinner or even breakfast. (I’ve spent my life being really random with my food and when I eat it) I always have pizza ingredients in the house and just because it’s pizza, it doesn’t have to be fattening, or greasy, or take 45 minutes to be delivered!

Here’s a healthy option for a reduced fat low carb pizza! YUMMMMMM and it literally took me longer to post this than it did for me to make it! 1 Minute Pizza or your money back guaranteed!

Ingredients:

1 Low-Carb/ Reduced-fat flour tortilla. Or whichever tortilla/sandwich wrap you prefer.

Pizza Sauce

Turkey pepperoni

Mozzarella Cheese – Fresh or shredded. (I used fresh because I LOVE that too, but I often use reduced-fat shredded)

Place tortilla on microwave safe plate. Spoon pizza sauce on tortilla and spread it evenly.

Top with cheese.

Toss some turkey pepperoni’s on there..

Pop it into the microwave.

Put 1 minute on the clock.

Press Start

Watch the yummy goodness start to bubble.

Remove from microwave.

I like to add fresh chopped basil, a little salt and pepper and red pepper flakes for some extra zest.

Slice it up.

ENJOY!!!

1 Minute No Guilt Pizza

Ingredients:

1 Low-Carb/ Reduced-fat flour tortilla. Or whichever tortilla/sandwich wrap you prefer.

Pizza Sauce

Turkey pepperoni

mozzarella Cheese – Fresh or shredded. (I used fresh because I LOVE that too, but I often use reduced-fat shredded)

Place tortilla on microwave safe plate.

Spoon pizza sauce on tortilla and spread it evenly.

Top with cheese.

Toss some pepperoni’s on there

Pop it into the microwave.

Put 1 minute on the clock.

Press Start

Watch the yummy goodness start to bubble.

Remove from microwave.

I like to add fresh chopped basil, a little salt and pepper and red pepper flakes for some extra zest.

Slice it up.

ENJOY!!!

Posted in App A Teasers, Dinners, Lunch, money saver!, Quick & Easy, TiPs! | Tagged , , , , , | 9 Comments

Citrus Scallop Ceviche

 

It’s the first Friday of Lent for some. Since during Lent, Friday’s usually mean fish I’ll try to come up with fish recipes to help you “Lenters” along! This Ceviche is a refreshing way to enjoy some fresh scallops. The resort my husband and I stayed in for our honeymoon had THE WORLDS BEST CEVICHE. At least that was my opinion. I literally would order it for lunch, my snack, my appetizer and my dessert. I dream of that ceviche, this isn’t that recipe but I guess it will have to do! ;-)

This is seriously so easy! Who would of thought ceviche would be so easy to make?! And it’s nearly fat free to boot!

Ingredients:

10 Large Fresh Sea Scallops- Diced

¾ Cup Fresh Lemon Juice

¾ Cup Fresh Lime Juice

¼ Cup Orange Juice

½ Large Red Onion- Diced

2 Large Garlic Cloves- Minced (about 2 Tbsp.)

1 Avocado- Diced

1 Tbsp. Fresh Cilantro- Minced

1 Roma Tomato- Diced

2 Tsp. Splenda or Sugar

Salt & Pepper to taste

In a non-reactive bowl (glass) combine all ingredients.

Mix well

Cover and refrigerate for at least 2 hours.

I found I liked the flavor better the second day.

ENJOY!!!

Citrus Scallop Ceviche

Ingredients:

10 Large Fresh Sea Scallops- Diced

¾ Cup Fresh Lemon Juice

¾ Cup Fresh Lime Juice

¼ Cup Orange Juice

½ Large Red Onion- Diced

2 Large Garlic Cloves- Minced (about 2 Tbsp.)

1 Avocado- Diced

1 Tbsp. Fresh Cilantro- Minced

1 Roma Tomato- Diced

2 tsp. Splenda or Sugar (Edited from Tbsp to Tsp)

Salt & Pepper to taste

In a non-reactive bowl (glass) combine all ingredients.

Mix well

Cover and refrigerate for at least 2 hours.

*** Added tip- When serving use a slotted spoon to allow the juices to drain.

I found I liked the flavor better the second day.

ENJOY!!!

Posted in App A Teasers, Dinners, Lunch, Marinades, Sides | Tagged , , , , , , , | 19 Comments

Pb & J Sorbet- Strawberry Style

I had an intense craving for sorbet the other night. There was a HUGE sale on strawberries and I picked up about 5lbs. What to do with 5lbs of strawberries?? I present you with PB & J Sorbet!

Ingredients:

1 lb. Stawberries- Washed & hulled

1 Tbsp. Fresh Lemon juice

1/3 cup.  Homemade Peanut butter – or your fave store bought.

¼ cup Splenda or sugar

¼ cup Water

In a small sauce pot over medium heat make a simple syrup by adding sugar

and water

stirring until sugar is completely dissolved.

Let sugar water boil for about 1 minute.

Remove from heat and transfer to a heat safe container.

Chill in refrigerator until completely chilled.

While the simple syrup is chilling add washed and hulled strawberries

to food processer/blender.

Transfer to a stainless steel bowl.

Add lemon juice to strawberry puree and stir well.

Stir in the Peanut Butter

Add chilled simple syrup to strawberry mixture  and cover with plastic wrap and freeze for at least 3 hours or until the sorbet has had time to freeze through.

Set out and allow it to thaw slightly.

Add back to food processor/blender and puree again.

Transfer sorbet back to stainless steel bowl, cover and freeze again.

Once sorbet has frozen completely, serve and …

 

ENJOY!!!

Ingredients:

1 lb. Stawberries- Washed & hulled

1 Tbsp. Fresh Lemon juice

1/3 cup.  Homemade Peanut butter – or your fave store bought.

¼ cup Splenda or sugar

¼ cup Water

In a small sauce pot over medium heat make a simple syrup by adding sugar and water and stirring until sugar is completely dissolved.

Let sugar water boil for about 1 minute.

Remove from heat and transfer to a heat safe container.

Chill in refrigerator until completely chilled.

While the simple syrup is chilling add washed and hulled strawberries to food processer/blender.

Transfer to a stainless steel bowl.

Add lemon juice to strawberry puree and stir well.

Stir in the Peanut Butter.

Add chilled simple syrup to strawberry & lemon juice mixture cover with plastic wrap and freeze for at least 3 hours or until the sorbet has had time to freeze through.

Set out and allow it to thaw slightly.

Add back to food processor/blender and puree again.

Transfer sorbet back to stainless steel bowl, cover and freeze again.

Once sorbet has frozen completely, serve and …

ENJOY!!!

Posted in App A Teasers, Desserts | Tagged , , | 22 Comments