I don't always bake... Alfredo sauce... kinda

Recently I've been making sure not to let my fresh veggies go to waste. When my 2 year old turned the cold setting up to the highest possible number and froze everything in the fridge I knew I had to do something with them. I needed a yummy side to go with the steak I was making but didn't want to do the same old sauteed onions and mushrooms so I started throwing stuff into a pan and this delicious, garlicky, creamy sauce was the result. It was the perfect side dish and my husband begged me to write it down so I can easily reproduce it again. I hope you enjoy as much as he did!

Ingredients

2 Tbs. olive oil
1 medium red onion, diced
5 cloves garlic, minced
1/2 C. fresh mushrooms, sliced
4 chicken bouillon cubes
1 C. water
8 oz. cream cheese
1 Tbs. dried parsley

Directions

Heat olive oil over medium high heat in large skillet. Add onions and garlic. Cook until onions become clear, but do not caramelize. Add mushrooms and bullion, cook until mushrooms are tender. Add water, cream cheese and parsley. Stir until cheese melts, and mixture becomes thick. Serve over your favorite pasta.

Peanut Butter Cup Cookies

Posting this now so I don't lose the slip of paper I have the recipe on - but I'll have to make a stop at the store soon to pick up some miniature peanut butter cups to actually make these to share (or to hoard and eat all by myself in the closet!) A friend at work brought these in to share and, being a true lover of peanut butter, I couldn't pass them up. Be warned - they are addictive!!

Ingredients:

1 3/4 C. all-purpose flour
1/2 tsp. salt
1 tsp. baking soda
1/2 C. Butter, softened
1/2 C. white sugar
1/2 C. peanut butter
1/2 C. packed brown sugar
1 egg, beaten
1 tsp. vanilla extract
2 Tbs. milk
40 miniature chocolate covered peanut butter cups (unwrapped!!)

Directions:

Preheat oven to 375 degrees Fahrenheit

Sift together flour, salt, and baking soda in a small bowl. Set aside.

Cream together with mixer the butter, sugar, peanut butter, and brown sugar until fluffy. Beat in the egg, vanilla, and milk. Add the flour mixture and mix well.

Shape dough into 40 balls and place each into an ungreased mini muffin pan.

Bake at 375 degrees for approximately 8 minutes. Remove from the oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from the pan.

Try not to eat them all at once! I dare you!