Recipes that put a little "spring" in your kitchen

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

1. Preheat oven to 375 degrees F (190 degrees C).
2. Sift together the flour, salt and baking soda; set aside.
3. 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.
4. Shape into 40 balls and place each into an ungreased mini muffin pan.
5. 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.