Recipes that put a little “spring” in your kitchen
Posted on Tuesday, March 9th, 2010 by by Shannon Latham, Vice President of MarketingJohn 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.

industry, is that the majority of producers care for their animals better than we care for our pets. Providing regular vet visits to ensure health, taking care of hoof treatments, and providing a nutritionist who has them on a healthy diet. And the truth, as I know it from the pork industry, is that the antibiotics given to their animals are only antibiotics approved by the Food and Drug Administration (FDA) to treat pigs, and are administered when pigs are sick, susceptible or exposed to illness.