Category Archives: Mom’s Recipes

Mom’s Decadent Peanut Butter Pie Mini Mason Jars

My mom makes a version of this recipe for my birthday every year. We used to go to a restaurant in Pa called Rachel’s which this pie tastes just like. My birthday is coming up and I no longer live close to home so I decided to make it for myself this year. I did not end up making the crust she generally makes a oatmeal no bake crust. You can shave some chocolate on the top or place some roasted chopped peanuts for an added texture & topping. I prefer to place it in portion controlled contains so I do not eat the whole thing. Also this way you can share to many or have a dinner party and everyone will love the fact you made them their own personal dessert. My boyfriend and I started doing mason jars desserts during covid to avoid multiple people touching or breathing around desserts.

Ingredients:

1 1/2 cup of Heavy Cream

1 Teaspoon of pure vanilla extract

1/4 cup of granulated sugar

8 ounce of cream cheese (room temperature)

1 cup of your favorite smooth peanut butter

1 cup of confectionary sugar

—Optional for topping, roasted chopped peanuts, or broken peanut brittle pieces on the top

1. Whip up the first 3 ingredients (heavy cream, extract, granulated sugar) into a mixing bowl with whipping attachment. Whip until peaks form.

2. In a separate bowl mix together the soft cream cheese, peanut butter, and confectionary sugar until all items are married together (looks similar to frosting consistency).

3. Fold in the whipped cream until smooth.

4. Placed the batter in a large sealable ziplock bag, cut a small piece off one the the tips and fill approximately 112g of the filling into each 4 oz mason jar to yield 12 jars, Or divide the batter however you’d like. For best results seal with mason jar lid and place in the refrigerator for 24 hours before you indulge.

You can make this vegan by using full fat cold coconut milk (canned) & vegan cream cheese. If there is a peanut butter allergy in the family, you can use any smooth nut butter.

To make low carb substitutions would be swerve sweetener granulated sugar (or equivalent ands swerve confectionary sugar replacement equal parts.

Buckeyes

Growing up, I didn’t like peanut butter. Which if you know me now you would not even believe that statement. I was talking with a colleague at work and we were discussing a Ohio tradition of buckeye candies.

Since we both live in PA now, we found it ironic not too many people are aware of the candy buckeye tradition. Our conversation inspired me to make buckeyes with my mom and sister during our holiday baking extravaganza.

My mom and I looked high and low for a recipe that did not contact graham cracker crumbs which many recipes do especially when you are looking through old church cookbooks. Graham cracker crumbs are just a unnecessary filler, and quite honestly we didn’t have any on hand. We came across one that didn’t and added a few secret ingredients to the dough for a special touch.

Ingredients:

1 stick of unsalted butter (1/2 cup)

1 cup of creamy peanut butter (jif)

1 lb of powdered sugar

1 teaspoon of pure vanilla extract

1/4 of a bar paraffin wax

1 cup of semi sweet chocolate chips

5 oz of milk chocolate ( I used Daffins chocolate family local favorite)

Directions:

Combine the first 4 ingredients and roll into small balls using a size 60 scoop. Place the prepared dough balls in a sealable container. Be sure not to stack the candies. Place in the freezer overnight (or longer); however at least overnight. You want the ball firm and nice and cold for when you dip them i the melted chocolate.

When you go to prep the buckeyes. Start to melt the chocolate and wax in a double boiler. Use a toothpick to dip the prepared peanut butter balls into the melted chocolate***. Place the freshly dipped buckeyes on wax paper and allow to cool completely before placing in a sealable container.

***Friendly tip when dipping with the toothpick, make sure to remove excess chocolate and once you remove the toothpick lightly apply pressure where the toothpick whole is present with a spatula or knife to remove the secret of how you dipped the chocolate.

This Recipe yields 96 delicious buckeyes that melt in your mouth !

Classic Chocolate Chip Cookies

Family favorites around here are chocolate chip cookies. Now the debate of what is the best is still up in the air but on vacation the nestle toll houses recipe is a fan favorite for the Lee’s. Every year when we get together for a family vacation we bake these for a sweet treats after dinner.

Ingredients:
2 1/4 cup ap flour (I always like to use 1 cup of whole wheat pastry flour if on hand)

3/4 cup brown sugar

3/4 cup white sugar

1 tsp pure vanilla extract

2 sticks (1 cup) of butter (mom uses 1/2 margarine) make sure it is room temp

2 eggs

1 tsp baking soda

1/2 tsp kosher salt

1 package of semisweet chocolate chips ( we used mini allergy free chips)

1/2 cup chopped pecans (optional)

Predirections:

Preheat the oven to 375 degrees. Parchment paperline a cookie sheet.

Directions:

1. Mix well together with whisk in a medium bowl butter, sugars, and vanilla. Make sure the mixture is good and creamy. Add one egg at a time and incorporate after each addition. Set aside.

2. In a separate bowl mix together flour, soda, & salt. Add the mixed dry ingredients into the mixture with a wooden spoon. Once incorporated add nuts and chocolate chips.

3. Place the dough about 1 TB spoon amount on the baking pan and space about 1.5 inches apart and bake for 9 minutes. Be careful the amount of time & temperature depending on the darkness of the pan and the temp of the dough. We did have to decrease the temperature to 350 degrees and bake for 12 minutes. Remove from pan right away.

4. Enjoy quickly! They go fast!

You can tell when we are not in our own Kitchen, we have to resort to creative “mixing bowls”.

Mom Lee’s Peanut Butter Cookies

I was going through my grandma’s recipe books a few weeks ago. I stumbled across my Mom’s Famous Peanut Butter Cookies. These are the best peanut butter cookies ever! I maybe bias… Just saying. I love mom!

Pre directions:

Preheat oven to 375 degrees and line a half sheet pan with parchment paper. Set aside.

Ingredients:

1 cup unsalted butter

1 1/4 cups peanut butter

1 cup brown sugar

1 cup granulated sugar

2 eggs

1 tsp almond extract

1 2/3 cup sifted all purpose flour

1 cup whole wheat pastry flour (I made this change)

1 1/2 tsp baking soda

1/2 tsp kosher salt

1 package of Reese’s peanut butter chips

Vanilla sugar for rolling the cookie balls in the dough (optional)

Directions:

1. Thoroughly cream butter, peanut butter,sugar, and almond extract in stand mixer. Add one egg at a time and incorporate after each addition.

2. In a separate bowl sift together flour, salt and soda. Blend the flour mixture into the creamed mixure.

3. Shape the dough into 1/4 cup balls; roll in granulated vanilla sugar

4. Place 2 inches apart on parchment paper on prepared half sheet pan. I only placed 6 to a half sheet pan. Place crisscross pattern with fork or my mother in law found me this adorable “I love cookies” stamp at our favorite kitchen store in the Strip District.

5.Bake at 375 degrees for 11-13 minutes. The magic number for me was 12. Remove from pan right away and allow to cool on cookie wire rack.

Mom’s Chili

Nothing says winter Sunday like Mom’s chili. My mom graciously shared her recipe of chili one weekend when my husband and I moved a year and a half ago. Just this past weekend we had my family over for a visit and shared this warm hearty lunch. This recipe is perfect to start early in the day and let it simmer for 4 to 5 hours on low.

Ingredients:

1 TB canola oil
1 pound 93 % lean ground beef
Onion-1 medium diced
garlic 3 really large cloves (diced)
Add salt pepper to taste
1pkg food club chili mix-season meat or one heaping TB of penzeys chili powder (I used penzeys chili powder this last time but my mom prefers food club or Mccormicks Chili packet)
1 tsp red pepper flake (optional)
1box beef stock (32 oz)
One 32 oz V8 spicy or equivalent of 32 oz
1tb brown sugar
1 dark can of kidney beans drained & rinsed
1 light can of kidney beans drained and rinsed
1 can diced tomatoes with chilies such as rotel
1 large green pepper (diced)
1 tsp Berbere (penzeys seasoning)

Directions:

Place canola oil in a large Dutch oven on medium heat. Add ground meat to the pan. Season with salt and pepper. Cook meat until browned.