John and I helped host coffee and fellowship at church on Sunday. For occasions such as this, I always enjoy making recipes that are easy to prepare ahead of time, make large quantities and require 
little prep time. Plus, they must look and taste delectable. This weekend I chose two recipes that fit the bill on all accounts: Peanut Butter Cup Cookies, which are one of my kids’ favorites, and Blueberries & Lemon Cream in Phyllo Shells.
Blueberries & Lemon Cream is most likely a recipe you don’t already have in your collection. I do hope you’ll give it a try! It’s a nice, light recipe for spring and summer. May this recipe help bring a little “spring” into your kitchen, too.
Peanut Butter Cup Cookies
from AllRecipes.com
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup butter, softened
- 1/2 cup white sugar
- 1/2 cup peanut butter
- 1/2 cup packed brown sugar
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 40 miniature chocolate covered peanut butter cups, unwrapped
Directions
- Preheat oven to 375 degrees F (190 degrees C).
- Sift together the flour, salt and baking soda; set aside.
- Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
- Shape into 40 balls and place each into an ungreased mini muffin pan.
- Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.
Blueberries and Lemon Cream in Phyllo Shells
Source: North American Blueberry Council
Ingredients
- 48, pre-made Phyllo shells
- 3/4 cup SYSCO Classic powdered sugar, sifted
- 1-1/2 qt. SYSCO Classic reduced fat sour cream
- 3 tbsp. lemon zest
- 1/4 cup SYSCO Classic lemon juice
- 3 qt. SYSCO Classic IQF blueberries
- 24 each lemon twists, garnish
Preparation
- Stir powdered sugar into sour cream.
- Add zest and juice; stir smooth. Cover; chill.
- For each serving, spoon about 1 T. lemon-sour cream mixture into bottom of pastry shell. Top with approximately 3 blueberries.
NOTE: Unless you’re feeding an army or planning to make large pies with the leftover filling, you’ll want to half this recipe.
When I sit down to write articles for our blog, I feel like I'm sitting down with my family at the dinner table, ready to talk about 