Chocolate Peanut Butter Bon Bon Recipe

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Peanut Butter chocolate balls

This chocolately peanut butter treat is insanely easy to make! Not only is it the perfect recipe for your kids to help you make, but they will also be the talk of the party (or whatever event you are making them for!) Just beware – these Chocolate Peanut Butter Bon Bon’s are dangerously delicious and will not do your waistline good!

Ingredients: 

  • 1 1/4 cup (9 oz) smooth or chunky peanut butter
  • 1 cup bag confectioners sugar
  • 2 TBSP butter, melted
  • 3/4 cup semi-sweet chocolate chips

Directions:

  1. In a large mixing bowl, mix peanut butter, confectioners sugar and melted butter until the mixture is crumbly.
  2. Line a baking sheet. Roll the peanut butter filling into 1 inch balls. Place in the freezer for 5-10 minutes (this step will make coating with chocolate much easier!)
  3. In a sauce pan fill with water about 1/3 full and bring to a soft boil. Place chocolate in a metal bowl and create a double boiler by placing the metal bowl over the boiling water. Basically you are going to melt the chocolate by the steam of the water boiling below.
  4. Remove the peanut butter balls from the freezer. Insert a toothpick or wooden skewer into a peanut butter ball and then dip it into the chocolate. Cover the entire candy as best you can and quickly replace chocolate covered peanut butter balls to the lined baking sheet or platter.
  5. Refrigerate for approximately 30 minutes or until chocolate has hardened.

Fluffy and Moist – M&M Cookies Recipe

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m&m cookies ppm

Cookies are always a great choice for any occasion. Whether you are simply making tasty snack for your family at home, taking a treat for a holiday party at  your kids school or are preparing for a cooking exchange, these M&M cookies are amazing! Plus you can even alter this recipe to become a themed treat for Valentine’s Day, Christmas, St Patrick’s Day and more!

Ingredients:

  • 2  cups all-purpose flour
  • 1/4 cup instant vanilla pudding mix
    3/4 cup butter
  • 1 egg
  • 3/4 cup packed brown sugar
  • 1/4 cup white sugar
  • 1 teaspoon vanilla extract
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 1/2 cups M&M’s (you can choose seasonal colors like Valentines, Christmas and so on!)

m&m cookies pin ppm

Directions:

  1. In a stand mixer (or large bowl with electric hand blender) combine butter, white and brown sugar, egg, vanilla, and mix on medium-high speed until well combined and creating a creamy texture. (This takes about 3 minutes.)
  2. Add flour, pudding mix, baking soda, salt, and turn mixer to low speed. Mix until all ingredients are merged together. Do not over mix.
  3. Add the chocolate chips, 1 cup M&M’s, and mix on low speed until combined.
  4. Form 12 equal-sized mounds of dough, roll into balls, and slightly flatten about half way. You may want to add a few extra M&M’s to the tops of the cookies at this point.
  5. Place cookies on a large plate, cover with plastic wrap, and refrigerate for at least 2 hours. (This step is essential to not having flat cookies).
  6. Preheat oven to 350 degrees Fahrenheit, spray with cookie sheet with cooking spray. Place cookie dough on baking sheet. Make sure to space at least 2 inches apart and bake for 11 minutes or until golden brown around the edges.
  7. Cool on baking sheet for about 10 minutes before serving. Do not use a rack.
  8. Serve and enjoy :)

Cake Batter Dip

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cake batter dip

 

If you are like me, you love to sneak a lick off of the beater when you make a cake.  Of course, that isn’t safe due to the raw eggs.  But darn – if it doesn’t just taste Oh So Good!!  I recently found a recipe which gives you the cake batter flavor — but is safe to eat! In fact, it could be deemed a “bit healthy” because it contains both yogurt and lowfat whipped topping.  Pair it with some graham crackers or vanilla wafers and you’ve got an easy after school snack that your kids will love!

 

INGREDIENTS

 

1 Funfetti Cake Mix
2 cups vanilla yogurt
2 cups whipped topping (we use the lowfat)

1. Mix all ingredients in the order given.

2. Cover and put into the refrigerator to chill (around 2 hours).

3.  Serve and enjoy!

I wish I could tell you how long this is lasts in the refrigerator, but ours is always gone within a few days, so we’ve never had that problem!!

Homemade Apple Butter Recipe

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apple butter PPM

Apples are in season which means it’s that time of the year where we go apple baking crazy! This Apple Butter recipe is fabulous. Not only is it absolutely delicious, it will make your house smell amazing! You get the taste and smell of homemade apple pie, without all of the calories and fats!

Ingredients:

  • 4 lbs apples (Granny Smith are my favorite)
  • 2 cups apple cider vinegar
  • 1/2 cup honey
  • 1 TBSP lemon juice
  • 1 cup packed brown sugar
  • 1/2 tsp Salt
  • 1 TBSP Cinnamon
  • 1/4 tsp ground cloves
  • 1 tsp Vanilla Extract

Directions:

  1. Preheat the oven to 250 degrees F. Peel, cut and core apples.
  2. Combine apples, apple cider, brown sugar, honey and 1/2 teaspoon salt in a Dutch oven over medium heat. Stir often and cook until apples are partially are soft. This takes approximately 20 minutes.
  3. Remove from the heat and add lemon juice, cinnamon, vanilla and cloves.
  4. In a immersion blender (a regular blender) puree the mixture until smooth.
  5. Return the mixture to the Dutch oven and bake, uncovered for 2.5 – 3 hours. Make sure to stir every 30 minutes. Cook until apples have turned into a deep amber color and have thickened to your desired consistency.
  6. Remove mixture from oven and let cool. Transfer into an airtight container and keep refrigerated for up to 5 days.

Try Apple Butter on toast, waffles, pancakes, pork chops and more! It’s the healthy alternative to butter, gravy or syrup!

Mini Apple Pie Recipe

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mini apple pie PMM

These mini apple pies are the perfect for a dessert for family get together’s, bake sales or the next holiday dessert table spread. They are easy to make and come out in the perfect portion for one person.

Ingredients:

  • 2 packages of Betty Crocker Pie Crusts (pre-made, not frozen)
  • 2.5-3 lbs Granny Smith Apples
  •  Juice of 1/2 lemon or 3 TBSP lemon juice
  • 1/4 cup flour
  • 1 cup granulated white sugar
  • 1/2 cup brown sugar
  • 4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 cup butter, cubed evenly

mini apple pie pin wm

Directions

  1. Pre-heat oven to 350 degrees Fahrenheit.
  2. Cut, peel and core apples. Evenly coat with lemon juice.
  3. Combine cinnamon, white sugars, brown sugar, flour and nutmeg together and mix well. Add mixed dry ingredients to diced apples. Make sure coat evenly.
  4. With your pie crusts, cut 24 circles out.
  5. Place crust circles into ungreased cupcake pans.
  6. Fill each pie crust with the apple mixture.
  7. Put a sliver (or cube) of butter on each apple pie.
  8. Using the second pie crust, make another round of circles  or strips for the tops of the mini apple pies.
  9. Cook for 20 minutes or until golden brown.

Weekly Menu Plan For October 12 – 18

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Weekly Menu Plan | www.pennypinchinmom.com #menu #plans

 

If you have never done a menu plan, you may think that you don’t need one.  That is actually not true.  By planning, you can save yourself time and money.  Of course, if you’ve never set one up before you might not be sure where to start!  Take a look at this post on How to Create a Weekly Menu Plan and Shopping List.

Before you get started creating your own plan, make sure you take a look at all of our FREE Menu Plan and Shopping List forms.  You can either print them off, or even fill one out before printing it for the week – the choice is yours!

Here is my menu plan for the week!

 

BREAKFAST

 

Waffles
Cereal
Pancakes

LUNCH

School lunches
Cheese sandwiches, baked chips, grapes, apples, cheese sticks, cereal treats
Leftovers

 

SNACKS

 

Graham crackers
Cheese and crackers

 

DINNER

 

Sunday:  Penne Rigate, salad and french bread
Monday:  Left over night
Tuesday: Ranch chicken tenders, mac ‘n cheese and corn
Wednesdsay:  Mini meatloaf, mashed potatoes, beans
Thursday:  Leftover night
Friday:  Dinner out
Saturday:  Mini pizzas

Pumpkin Spice Latte Starbucks Copycat Recipe

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pumpkin spice latte logo wm

We all know that Starbucks is known for their amazing Pumpkin Spice Latte. But seriously who wants to spend nearly $5 a cup of coffee? Here is an amazing Pumpkin Spice Latte Copycat recipe that will sincerely meet your fall pumpkin cravings without braking the bank! The best part is that once you buy all of the ingredients you can indulge everyday (or as often as you want) for less than $0.50 a cup!

 

Pumpkin Spice Latte (Starbucks Copycat) Recipe

Ingredients:

  • 3-4 oz espresso or dark coffee
  • 6 oz  hot milk of your choice
  • 1.5 Tablespoons of brown sugar
  • ½ to 1 Tablespoon of pumpkin puree
  • ½ teaspoon of pumpkin pie spice
  • ½ teaspoon of vanilla
  • Top with whipped cream – optional
  • Cinnamon to garnish

Mix brown sugar, pumpkin puree, pumpkin spice and vanilla together. Stir Well. Add coffee and hot milk. Top with whipped cream and enjoy!

pumpkin spice latte logo pin wm

Candy Corn Sugar Cookie Bars

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Candy Corn Sugar Cookies

Here is another FUN treat idea for your Halloween party!  You can make these candy corn sugar cookies – complete with colored layers.  It may look tricky, but it is actually pretty simple to make!  Add some candy corn colored sprinkles to make them even more fun!  I found this recipe on Dessert Now, Dinner Later and modified it just a bit to fit my own kids’ tastes.

 

INGREDIENTS

 

1/2 cup softened butter (room temp is best)
1 cup of sugar
1 egg
1 1/2 Tbs milk
1 tsp. vanilla extract
2 1/2 cups  all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
Red & Yellow Drop Food Coloring or Yellow and Orange Gel
1 can of white frosting (or make your own form your own recipe)

Preheat your oven to 375.  Place parchment paper in a 9×13 pan – so that the edges come over the 13″ side.  Make sure you spray the 9″ sides with non-stick spray.

Cream the butter and sugar together.  Add in the eggs, milk and vanilla and mix well. Add in the flour, baking powder and salt and blend.

Separate the dough in half.  Tint one part yellow and the other orange.  Make sure the color is well blended through the dough.

Take the yellow dough and place into the bottom of the pan.  You may need to use a small roller to get it flat, or just use your fingers to push it into the corners and make it level.  Next, roll out the orange on a flat surface (on flour).  You can then pick it up and place it on top of the yellow.  Push it out flat as well so that you cover all of the yellow dough.

Bake for 18 – 21 minutes (or until edges are browned).  Remove from the oven and allow to cool completely before pulling it out of the pan.  Once cooled, grab the parchment paper and pull it out of your pan.  Frost the cookies.

Cut in half lengthwise and then cut that again.  Cut into triangles.  Sprinkle (as desired) and enjoy!!!

 

 

Sausage Hasbrown Breakfast Casserole

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sausage hashbrown

Sunday mornings are family time for us.  We attend church as a family and then always come home and have a delicious breakfast (which my husband usually prepares).  This past week it was his birthday, so I decided to take the reins myself and made him this dish.  It is one of his favorites as includes his favorite breakfast items — sausage, hash browns and cheese! I make it up the night before and then, I put it into the oven and set the timer so that it will bake while we are out, so we can sit down to eat it as soon as we get home!

 

INGREDIENTS

 

1 1/2 lb of sausage
5 eggs
1 cup of milk
1 can of cream of mushroom soup
1 can of cream of celery soup
12 oz of shredded cheddar cheese
1/2 tsp salt
1 tsp pepper
1 large bag of shredded hash browns

Preheat oven to 350.  Brown the sausage.  Mix all ingredients — except for hash browns — in a blender.  Mix with the cooked sausage.  Add in the hash browns and mix well.  Pour entire mixture into a well-greased 9×13 pan.  Bake for one hour.

Enjoy!

Rice Krispie Pumpkin Treats

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Rice Krispie Pumpkins

My kids and I love having fun making treats for various holidays.  One of their favorite things to make (even when it is just an ordinary Tuesday) is Rice Krispie Treats.  I thought I’d turn their favorite after school snack into something fun for them!  I made these Rice Krispie Pumpkin treats for them this past week and they were so excited to eat them when they got home from school.  It took me less than 15 minutes to make these, which earned it bonus points in my book!

 

INGREDIENTS

 

3 Tbs. butter
1/2 tsp. vanilla extract
Red & Yellow Food Coloring Drops OR Orange Food Coloring Gel
5 1/2 cups of mini marshamallows
6 cups of rice cereal (like Rice Krispies)
Mini Tootsie Rolls
Fruit Rollups (find the variety with green stripes)

Melt butter in a large pan.  Add in vanilla extract and marshmallows.  Mix until melted and well blended.  Add in food coloring (use your own judgement until you achieve the correct level of orange you want).  Add in the cereal and mix well, making sure to coat all with the mixture so that it is all orange.

Allow the mixture to cool slightly (but not too much or it will harden and set up).  Spray your hands with cooking spray (to avoid the sticky mess).  Form mixture into balls.

Open the tootsie roll and warm slightly so you can bend it, to make it look more like a stem.  Stick onto the top of your pumpkin (you may want to make a slight indentation in the top to make the tootsie roll stick in properly.  Cut small green strips from the fruit roll-up and place on the top of the pumpkin (this is optional and is not needed).

All to set up on a pan and then put into an air tight container.

Serve to your own little pumpkins and watch their faces light up!!

 

*I recommend that you make this on your stove rather than trying to use the microwave.  It is much easier to do that way.