Week 2 Thursday: Cranberry Orange Muffins, Chicken with Leeks in Walnut Sauce with Parsleyed Potatoes, Green Peas and Reeses Bit Blondies

It's Thursday morning of Week Two.

 

It's muffin day for breakfast - Thursday! Today's menu calls for Orange Cranberry Muffins. I found this mix when my kids were little. And although I like a good muffin made from scratch, and virtually all my other muffin recipes are from scratch, I still really like this mix and crave it occasionally. Plus, it's so fast and easy! Just mix, water and the drained cranberries.

For dinner, I am trying a recipe on the menu that I haven't made before. Chicken with Leeks and Walnut sauce.  It sounds fantastic, with parsley and red wine vinegar mixed into the ground walnuts for the sauce. I can't wait to try it.

On the side are Parsleyed Potatoes, these I've made before, simply, tasty and visually appealing.

For dessert, I am making Reese's Bit Blondies. These I've made many, many times. They are a family favorite. It's a peanut butter flavored blondie with  Reese's Pieces baked inside, topped with a rich chocolate frosting sprinkled with more Reese's Pieces. These will go fast! And I will have to vigilantly guard the Reese's Pieces on top, someone always tries to eat them off top!

 

Cranberry Orange Muffins

 

Chicken with Leeks in Walnut Sauce with Parsleyed Potatoes, Green Peas and Reeses Bit Blondies

 

BREAKFAST: 

1. Preheat the oven to 425 degrees. Grease a muffin tin. Drain the cranberries.

 2. Dump the mix in a bowl and add one cup of water. Mix only until moistened. Add cranberries, stir gently so the sauce doesn't seep into the batter. I fill the muffin tins to the top so they are big and fluffy. Bake 14 minutes or until golden brown.

 3. Let cool a few minutes to make getting them out of the tins easier. Serve with butter. ENJOY!

 

DINNER:

 

 

CHICKEN WITH LEEKS IN WALNUT SAUCE

 1. Put the chicken in the bottom of a greased crockpot. Add the olive oil and garlic.

 

2. Chop the celery and leeks and add to the crockpot.

 

 

3. Add the tarragon pepper and flour. Cook on LOW for  6 hours or so.

4. Chop the walnuts and cut the stems from the parsley and roughly chop. Put both in the blender.

 

5. With the blender on pulse or chop, grind the parsley and walnuts until finely ground. With the blender on a low setting, pour in the olive oil and red wine vinegar. Blend well.

 

6. Stir the walnut sauce in the crockpot with the chicken. Serve with parsleyed potatoes, recipe below.

 

 

 PARSLEYED POTATOES

1. Put the desired number of scrubbed clean potatoes in a large pot. Cover with water and turn burner on high.

 

2. Once the water boils, turn the heat down a bit and let continue to boil until the potatoes are tender enough that a knifes slides into them easily without resistance. While the potatoes boil, cut stems from the parsley and roughly chop.

 

3. Drain the water and then use a large knife to cut the potatoes into rough chunks, still inside the pot.

 

 

4. Add butter, garlic and parsley. Put the lid back on for a few minutes while the butter melts. Then remove the lid and stir gently to coat the potatoes with the butter, garlic and parsley. Salt and pepper.

 

5. ENJOY!

 

DESSERT:

 

  1. Preheat the oven to 350 degrees. Put 2/3 cup of butter or margarine in the bowl of a stand mixer. Add the 1 cup brown sugar and 1/2 granulated sugar. Mix well and cream until fluffy.

2. Beat in 2/3 cup peanut butter. Mix well.

3. Beat in the 2 eggs, one at a time, then the 1/3 cup milk and teaspoon of vanilla.

4. Add the teaspoon of baking powder and 1 3/4 cup flour, mix well.

 

5. Gently stir in 1 cup of the Reese's Pieces.

 

6. Grease a 9x13 inch pan. Spread the batter across the bottom. Bake 35-40 minutes or until toothpick inserted in center comes out clean.

7. While the Blondies are baking, make the frosting. Put 1/4 cup of butter or margarine in a mixing bowl. Cream until smooth. Add 1/4 cup cocoa and mix well.

8. Add 1 Tbsp of corn syrup, 2 Tbsp milk and a teaspoon of vanilla. Mix well.

9. Add 1 1/2 cups of powdered sugar. Mix well. After bars have cooled for just a few minutes, but are still warm, spread the frosting over the top. Sprinkle with the remaining Reese's Pieces.

 

10. Let cool a bit before serving. ENJOY!