Peanut Butter Kiss Blossoms

I got this recipe from my beautiful, talented and sweet sister-in-law, Amber.. She made these cookies for my Grandparents 60th Wedding Anniversary celebration picnic this past weekend. They are truly so yummy and I love this recipe because they are so easy to make. I even love the fact that it has just 5 ingredients. The ingredients are staples in anyone's pantry which is also a huge plus! These cookies would be great for a summer picnic/BBQ, baby shower or even a birthday party. Try making them for your next get together or just make them for a Friday night dessert to celebrate the weekend! They are great with milk!

Peanut Butter Kiss Cookies

Ingredients:1 can (14 oz.) sweetened condensed milk (not evaporated)
3/4 c. creamy peanut butter
2 cups Original Bisquick mix
1 teaspoon Vanilla
White Sugar
about 36 Hershey kisses or heart shaped chocolates

1. Preheat the oven to 375 degrees.
2. In a large bowl, stir sweetened condensed milk and peanut butter until smooth. Stir in Bisquick mix and vanilla.
3. Shape dough into 1 1/4 inch balls. Roll tops in sugar. Place sugar side up 2 inches apart on a cookie sheet.
4. Bake 8-10 minutes or until the bottoms of cookies just begin to brown. Immediately press a chocolate kiss or heart into the top of each cookie. Remover from cookie sheet to cooling rack. Enjoy!

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Ashlee, The Culinary Queen

Independence Day Maddy Dress

Go here to see one of my favorite blogs that I like to visit. I love Ashley Johnston. Maybe it is because we have the same first name or maybe it is because she is so seriously talented at coming up with her own tutorials/patterns and crafty ideas. I think it is both. I have really grown fond of this pattern that Ashley has designed and I have thoroughly enjoyed making this pattern for my little girl. My little girl has four of these cute little sundresses hanging in her closet. What is also nice about this pattern, is that you can make them a size smaller (don't sew on bottom ruffle) and use this pattern for a little top as well. The possibilities are endless!! Truly though, I am in love with this pattern... Oh, and did I mention that it is so easy to sew. I am not a seamstress, nor do I profess to be but this pattern is seriously so simple and the instructions are so easy to follow. If I can do it, any aspiring seamstress can make this cute little dress for the little dear in their life. Ok, so there is my plug for Ashley Johnston patterns. (This past week, I just bought 4 more patterns from her. I am excited to start sewing something new!)

I made this cute little Independence Day dress for my cute little 6- month-old niece, Kenley. Her daddy is just getting out of the Army and I wanted to make something for her to wear to not only meet her daddy in (he has seen her once at birth but has spent the rest of her life serving our country in Afghanistan) but also so she would have something patriotic to wear for this years up coming holiday (Independence day). I also got ambitious too and made her a cute little hair bow to match. I am excited to get this cute little ensemble off in the mail and surprise my cute little niece.

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Ashlee, The Culinary Queen

Sopaipilla's

I know that Cinco De Mayo has come and gone but this dessert would be a great finale to any Cinco De Mayo party!! A good friend of mine recently brought these yummy desserts over for our little family to enjoy. I had never heard of Sopaipillas before and I did a little research about them. For those of you that don't know what a Sopaipilla is, it is a fried pastry and a type of quick fry bread that is served in New Mexico, Chile and other South American countries. After the pastry is fried it is served with a generous amount of cinnamon and sugar sprinkled on top. It can also be served with honey drizzled on top. This particular Sopaipilla recipe of course isn't fried and has been "Americanized." This Sopaipilla recipe calls for crescent rolls that are layered between a cream cheese mixture. It may sound hard to make but they are actually very easy to make and are so delicious. Naturally after trying these little pieces of heaven, I had to have the recipe for my own. I can guarantee that this delicious recipe will become a regular dessert at our home! Enjoy!

Sopaipillas

from the kitchen of Carlynn Payne

2 cans crescent rolls 1- 8 oz. bar of cream cheese
1 c. Sugar
1 stick of butter melted
1/2 c. of cinnamon and sugar mixture

In a 9X13 pan, roll out the crescent rolls. Pinch the perforations together. Then mix the cream cheese and sugar together and then spread the mixture over the crescent rolls. Next, top with the second can of crescent rolls and pinch perforations together. Drizzle with melted butter and sprinkle with cinnamon and sugar mixture. Bake in a 350 degree oven for 30 minutes.

* These are the best when they are served warm but are also good when served cold. Enjoy!

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Ashlee, The Culinary Queen

Chinese Coconut Shrimp

When I came upon this recipe, I just had to try it. One of my favorite things to get when I visit Red Lobster is the coconut shrimp. I am in love with it! When I found this recipe I was hoping this recipe would be similar and become a family favorite. This is all that and more!! It turns out, I have again stumbled across another very delicious recipe. If you love seafood and love shrimp this recipe is worth a try! This is a little different from the traditional deep fried coconut shrimp that you would usually find in a Seafood Restaurant. This shrimp dish is sauteed rather than fried version that is served with a coconut flavored sauce! The shrimp in this dish is very flavorful and when you take that first bite it is like having a party in your mouth! This dish has a sweet flavor, so it may not be for everyone but if you do enjoy the Deep Fried Shrimp and dipping sauces you will most likely enjoy this recipe. Go on and give this one a try, I promise that your taste buds will thank you for making this dish! If you try this dish, I would love to hear from you and get your feedback!

Chinese Coconut Shrimp

Recipe and Photo courtesy of blog chef.com

1 lb. jumbo shrimp (peeled and deveined with tails off)
Salt and Pepper
1 T. Olive Oil
4 Green Onions, chopped
1 T. Amaretto Liquor *(You will have to make a trip to the state liquor store for this. I bought the Amaretto Silk DeKuyper Brand.)
1/2 c. coconut milk
1/4 c. Heavy cream
2 T. Sugar
1 teaspoon coconut extract
1 teaspoon vanilla extract
* If you are worried about cooking with alcohol, do not fret, the alcohol cooks out! :)

Step 1: In a wok or large saucepan, heat olive oil over medium- high heat. Season shrimp with salt and pepper. Add shrimp and saute' for 2-3 minutes. Add green onion and amaretto liquor. Cook for another 1-2 minutes until the shrimp begins to caramelize.
Step 2: Remove the shrimp from the pan and set aside. Add to the wok or saucepan- coconut milk, heavy cream and sugar. Bring to a boil, reduce heat and simmer (stirring occasionally ) until the sauce is reduced by half (about 6 minutes).
Step 3: Add shrimp back into the wok or saucepan and add vanilla and coconut extracts. Simmer for another 1-2 minutes and serve over rice.
(Makes 4 servings)

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Ashlee, The Culinary Queen

Soft Peanut Butter Cookies

Two weeks ago, I had the opportunity to get together with some friends and make this darling Mother's Day picture holder. While we were crafting, I snuck on over to the refreshments and found these incredible soft peanut butter cookies staring at me in the face. Let me tell you, It was love at first bite! I think I ate my weight in cookies that night. I know, I have no shame!! Since my love affair with those cookies that night, I have been craving them ever since and I am ashamed to admit that I have since made several batches for my family. I promise these cookies are that delicious and so incredible soft! I adore cookies that are soft and not crunchy. I have to thank my friend Becca for sharing this mouth watering cookie recipe with me. May all of you cookie lovers out there enjoy this recipe just as much as I do!

Super Soft Peanut Butter Cookies
Recipe Courtesy of Becca Hyer

3/4 c. Creamy Peanut Butter
1/2 c. Butter Crisco
1 1/4 c. Brown Sugar
1 egg
3 Tbsp. Milk
1 1/4 tsp. Vanilla
1 c. flour
1/2 tsp. Salt
1/2 tsp. Soda
Peanut Butter Chips (optional, but I would highly recommend adding them)

Blend peanut butter, butter Crisco and brown sugar. Slowly add egg and milk. Add remaining ingredients. This is a very soft dough. Place spoonfuls on tinfoil line cookie sheet and bake at 350 degrees for 10 minutes. Enjoy!

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Ashlee, The Culinary Queen