Michelle’s Favorites Recipes

Peanut Butter Cups

You will need:

A  24 – cup mini muffin pan

Liners (to fit the muffin pan)

1 ½ pints fresh, unprocessed, peanut butter

½ cup honey

½ cup unsalted butter

8-10 Graham crackers (I use the original ones)

8 oz. dark chocolate (anything above 60% will do)


In a medium sauce pan, over low heat, melt together the peanut butter, honey and butter. Stir constantly. Remove from heat once butter is 75% melted. Keep stirring. Make sure the bottom is not burnt. Let cool for about 10 minutes.

Meanwhile, crush the crackers. You can use a food processor or a tightly zipped bag.

Combine the crackers with the peanut butter mix.

Line the muffin pan and fill each liner with the peanut butter mix, about 2/3 full.

Using a double broiler, melt the chocolate.

Using a spoon, pour the melted chocolate over peanut butter mix. Let cool for about 10 minutes; then put in the freezer for about 30 minutes. Enjoy!

Fall Crumble



3 cups sliced apples (any kind)

2 cups fresh cranberries

3 Tbsp flour

½ – 1 cup sugar (depending on the tartness of the apples used)

½ tsp cinnamon


1 ½ cups rolled oats

½ cup flour

½ cup brown sugar

1 stick melted unsalted butter


Pre heat oven to 350

Grease a 11 by 7 baking dish. Mix the filling ingredients and spread in the dish

Mix topping ingredients until crumbly and spread over the filling

Bake for 50 minutes or until golden brown

Pesto Sauce

3 cups of fresh basil (leaves only)

1/4 cup raw pine nuts

1/4 cup olive oil

1/4 cup finely grated Parmesan cheese

In a food processor, combine all the ingredients but the oil. Pulse, 4 or 5 times. Add the oil and let the processor run for a minute, until combined.

Serve immediately

Feta Cheese Scones (makes 12)

3 cups all-purpose flour

1 Tablespoons sugar

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon ground black pepper

3/4 cup unsalted butter, cold and cut into cubes

1 egg, beaten

3 tablespoons cold water

3/4 cup sour cream, cold

1/3 cup chopped chives or scallions

3/4 cup big crumbles of feta cheese

1 egg beaten for egg wash

Paprika for topping


Preheat oven to 400 degrees F.

In a mixing bowl, sift together flour, sugar, baking powder, baking soda, salt, and black pepper.  Cut in butter (using your fingers or a pastry cutter) until mixture resembles a coarse meal.  In another bowl, combine egg, sour cream, and water.  Beat lightly with a fork.  Add to flour mixture all at once, stirring enough to make a soft and shaggy dough.  Add the chives or scallions and feta and dump mixture on a clean counter to knead the dough together.  The mixture will come together in about 10 to 15 kneads.

Roll or pat out into a 1-inch thickness.  Cut into 2-inch rounds using a biscuit cutter or cut into 2×2-inch squares.  Reshape and roll dough to create more biscuits with excess scraps.    Place on prepared baking sheet, brush with egg wash and sprinkle with paprika.   Bake for 12-15 minutes.  Serve warm.

Avocado Dip
3 avocados (ripe)
3 hard boiled eggs
1 red or orange pepper
1/4 cup Greek yogurt (or sour cream)
2 Tbsp lemon juice

In a bowl, mash the avocados and the eggs. Finely dice the pepper and add to the avocados and eggs.
Mix in the Greek yogurt and add the lemon juice.

Couscous Salad with Vegetables (serves 4)

8 scallions

1 cup chicken broth

1 Tbsp oil

2 cups dry couscous

16 cherry tomatoes

1 cucumber

1 yellow or orange pepper

4 Tbsp chopped mint leaves

For the dressing:

2 Tbsp oil

2 Tbsp freshly squeezed lemon juice

Salt and pepper to taste

Chop the scallions (1/4 inch rings). In a pot, heat 1 Tbsp oil and add the scallions. Cook for 30 seconds. Then add the broth until it boils. Remove from heat and add the couscous. Using a wooden spoon, combine the couscous and the scallions. Cover with a lid for three minutes.

Dice the tomatoes, cucumber and pepper into small pieces. Mix the vegetable into the couscous. Add the dressing and enjoy immediately.


Comments are closed.