Peanut Butter Spider Cookies

Peanut Butter Spider Cookies

Spider Cookies

Trick or treat….trick or treat …….give me something good to eat!!!

Peanut Butter Spider Cookies from A Spicy Perspective are just the treat……so you don’t get a trick!

My house was always the house with the “cool” treats and decorations. My nephew Brad and I would pick just the right thing or things and then make what ever we had chosen. Our yard was always decorated to the hilt. My treats were not always candy, but it was always something memorable.

Peanut Butter Spider Cookies

These Peanut Butter Spider Cookies would have been a huge hit, not only with my nephew……for the helping and the handing out part…..that was his job. He would go out trick or treating for a while and then come back to hand out the treats.
But, things change and kids grow up, Brad is now a college student……. Dean’s List( just to brag a bit)……..and I live in the country…………..but,I still miss the little boy who was so excited about stuff like this……..

These cookies are all over Facebook and Pinterest. As soon as I saw them, I knew I had to try them. They are super cute and not difficult to make. But, the best part is they are delicious. I am not usually a fan of the peanut butter cookie……..I don’t know if it’s the truffle that makes it for me or what but Tim and I are both crazy about these cookies.

I was worried that I would have a hard time finding the eyes but alms anywhere that has baking supplies sells them. I found them at a craft store, Walmart, and at my local grocery store. As a little boy Brad would have been all about those eyes……..

PB Spider Cookie

If the truffles are out of your price range, maybe large malted milk balls would do the trick, or your could make the cookies smaller and use regular size malted milk balls. For my money though, the truffles are just the ticket.

Peanut Butter Spider Cookies would make great edible table decorations for a Halloween party for kids or adults.    

So try the Spiders……..Happy Halloween!!!!

Peanut Butter Spider Cookies Collage

Peanut Butter Spider Cookies
Serves: 24
  • ½ cup unsalted butter, softened
  • ¾ cup smooth peanut butter
  • ⅓ cup brown sugar
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1¼ cup all purpose flour
  • ¾ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon salt
  • 24 round chocolate truffles (I used Lindt Truffles.)
  • ¾ cup semisweet chocolate chips
  • 48 candy eyes
  1. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
  2. Place the softened butter and peanut butter in the mixer and beat until fluffy. Then add both sugar and beat again until fluffy. Scrape the bowl and beat in the vanilla and egg.
  3. In a separate bowl mix the flour, baking powder, baking soda and salt together. Turn the mixer on low to slowly incorporate the flour mixture.
  4. Roll the cookie dough into 24 - 1½ tablespoon balls and spread 12 out on each cookie sheet. Bake for 10 minutes. Remove from the oven. Quickly use a pestle to press a cavity in the middle of each cookie. Then place back in the oven and bake another 6-10 minutes, until golden.
  5. Meanwhile, unwrap all the chocolate truffles. Once the cookies are out of the oven, cool until almost at room temperature (but not very warm) and place a truffle in the cavity of each cookie. If the cookies are too warm, the truffle will melt. If the cookies are cool, the truffle won't stick.
  6. Melt the chocolate chips in the microwave in 30 second increments, stirring in between, until melted and smooth. Scoop the melted chocolate in a zip bag. Close the bag and snip off a small portion of one corner to create a hole. Pipe 8 legs on each cookie, starting from the truffle body down.
  7. Then use the remaining melted chocolate to glue 2 eyes onto each truffle spider. Cool until the chocolate is firm and serve.


Italian Tortellini Soup with Chicken Sausage

Italian Tortellini Soup with Chicken Sausage

Italian Tortellini Soup

Quick and easy…….easy and quick……..healthy-ish. That is what Italian Tortellini Soup with Chicken Sausage is…….plus all kinds of yummy!!!!!

Sometimes, time is of the essence…….or if you are like me………I’m just damn lazy sometimes! I know eating out is always an option, but truth be told, I would rather cook then get all ready to go out in public.

News Flash……..I am a gobber ! At home…..I’m a bona fide sweatpant, white muscle shirt,sports bra, no makeup, hair in a clip, girl gobber. In my early twenties, I lived to dress up. I never left the house without makeup, hair done……..I mean for Gods sake, someone might see me!!!!

Well……..I’m over most of that. I’m still  not crazy about going with out at least a bit of make up, and looking presentable. So, that’s why I would rather cook than go out and have to give up my gobber girl look. Besides……. easy or difficult I do love to cook.

After having the past few weeks go by in what seems to be a flash………Vegas……sick…….back to work….. still not feeling totally great……..I was ready for a easy quick recipe.

This recipes origin was from one of those supermarket cash register cookbooks, you know the ones at the checkout that beg to be bought while you are standing in line. The original recipe had Italian sausage, but in an effort to be healthy- ish and easy, I bought the Johnsonville chicken sausages…….3 cheese Italian. If you have never tried these, do! They are awesome and come in other flavors. Lower in fat and calories than regular sausage……..bonus…….they are pre cooked.

This is a really basic soup recipe, although it’s a little thicker than soup, not quite a stew. The ingredients are stuff you may just have in your pantry/cupboard already…….notice I added cupboard……..I only wish I had a pantry, and to those of you who do……lucky you!

Italian Tortellini Soup

Just your regular Italian spices, basil, oregano, fennel seeds, a pinch of red pepper flakes, some onion and garlic, add the sausage…….a couple of kinds of tomato, chicken broth to thin it out, simmer for 10 minutes,add the tortellini cook until al dente and oh la la……wait….that’s French, oh well it’s tasty is what it is.

Some fresh parsley and Parmesan cheese to top it off and serve with some garlic bread sticks or your favorite Italian bread.

It yummy, hearty, healthy-ish, warm, and best of all……. easy!

Italian Tortellini Soup Collage

Italian Tortellini Soup with Chicken Sausage
Serves: 6
  • 2 teaspoons coconut oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon basil,dried
  • 1 teaspoon oregano, dried
  • ½ teaspoon fennel seed,crushed
  • Pinch red pepper flakes
  • 1 -12 oz. package Johnsonville 3 Cheese Italian Style Chicken Sausage,sliced
  • 1-9 oz. package fresh cheese tortellini
  • 1-28 oz. can crushed tomatoes
  • 1-14.5 oz. can diced tomatoes
  • 3 cups chicken stock
  • 2 tablespoons fresh parsley,chopped
  • ½ cup Parmesan cheese, for topping
  1. Heat oil in a large stock pot over medium heat. Sauté onion,basil,oregano,fennel seed, red pepper flakes,and garlic until onions are wilted and starting to turn translucent, about 7-10 minutes.
  2. Add sliced sausage and heat through. Add both tomatoes and chicken broth. Bring to a boil, reduce heat and simmer 10 minutes.stir in parsley. Serve with Parmesan cheese.

Italian Tortellini Soup

Monte Cristo Skillet Bread

Monte Cristo Skillet Bread

Monte Cristo Skillet Bread 1

Well, the flu kept its hold on me all week…….ugh!

But, on a brighter note I feel much,much better! So good, I made a little somethin, somethin for a snack ,which turned out to be even better for a lunch or brunch. Monte Cristo Skillet Bread!
It’s the best things about a Monte Cristo Sandwich in a cast iron skillet.

Sometimes, in the food blog world, happy mistakes happen. I was trying my hand at making a bubble bread…….. cut up biscuits, sauce, maybe a little meat, and some cheese. These recipes are all over Pinterest.

All I had was a can of pop and fresh Italian bread, some ham, and swiss cheese. But I needed a sauce…….hmmmm. How about the egg dip you dip the sandwich in to fry it…… could work…..maybe……and it would be baked not fried. Well, baked was good, and as my love for the cast iron skillet grows, I decided it would be a good vessel.

Monte Cristo Skillet Bread

But, the egg dip for the sandwich would be kinda thin, so I added a bit of flour and some sugar for a touch of sweet. Dijon mustard for flavor……we love mustard at our house <3

I cut up the bread in fairly large chunks, cubed the ham and cheese and threw it into the bowl with the make-shift sauce, mixed it all up…..gently of course, into a cast iron skillet and into the oven. I must admit the baking time I was somewhat amazed by. It required a wayyyyyy longer time that I originally thought, but it was worth the wait!

While it was baking I kept thinking, it should have a dip? Monte Cristo Sandwiches are served many times with raspberry jam and dusted with powered sugar. I still like mustard with ham and swiss……..hey……what if I mixed the two together??? How sweet it was, adding just a bit of fresh rosemary……yum!

After letting the bread cool for just a few minutes I realized my dream of a Bubble Bread was not going to come together, I cut wedges instead. A smear of the raspberry-dijon on a plate…….a little on the side for dipping. Monte Cristo Skillet Bread. Tim loved the raspberry-dijon which we both decided will have a place in another recipe.

Monte Cristo Skillet Bread 2

Now, this had a bonus for us, I figure you could cut the bread into 8 – 16 pieces depending on how you were serving it,how many you were serving and if you had other stuff along side. We just ate it for a snack, so there was quite a bit left over………Grab and Go Breakfast……..yeah, just a quick zap in the wave and out the door you go. Now, I do not recommend the sauce for this……..cause if you are like me a drip will find it’s way to the front of your shirt every time !!!

No matter what you are serving this for ………lunch, brunch, snack or grab and go breakfast…try it ….you’ll like it!!!

Monte Cristo Skillet Bread Collage

Monte Cristo Skillet Bread
Serves: 16
  • 1 - 13.2 0z. can Pillsbury Simply Rustic French Bread
  • 1 cup flour
  • 2 tsp. baking powder
  • 2 tablespoons sugar
  • 1 large egg
  • ¾ cup of milk
  • 1 tablespoon dijon mustard
  • ¼ tsp. salt
  • 1 cup ham, cubed
  • 1 cup swiss cheese, cubed
  1. Cut the french bread dough into large cubes, and set aside.
  2. In a large bowl sift together the flour, sugar, baking powder
  3. and salt.
  4. In a separate bowl, combine the milk, dijon mustard, and egg
  5. thoroughly.
  6. Add the egg mixture to the dry ingredients and combine until
  7. there are no lumps. The batter should be slightly thin, but thick
  8. enough to stick to the cubed bread dough. If the batter is to thick
  9. add a touch more milk.
  10. Add bread dough, cubed, ham and swiss cheese. Place in a cast
  11. iron skillet or a baking dish sprayed with non-stick cooking spray.
  12. Bake in a 375* oven for 18-20 minutes.
  13. Remove from oven and allow to cool slightly. Serve with
  14. Raspberry-Dijon Dipping Sauce.

Raspberry-Dijon Dipping Sauce
  • ½ cup raspberry jam
  • 2 tablespoons dijon mustard
  • ½ teaspoon fresh rosemary, minced
  1. Combine all ingredients in a small sauce pan mixing well. Heat over low heat until heated trough.
  2. Serve.

Monte Cristo Skillet Bread Info

Not Quite White Chili

Not Quite White Chili

Not Quite White Chili 1


How should white chili look? Does chili have to have chili powder to make it chili? This was the question Tim and I had before we went on vacation. I say white chili should be all white, Tim says chili needs chili powder to be “real” chili. Since this was Tim’s recipe, and we had differing options on what makes a real chili, we decided that it would have chili powder with white beans and white meat…..chicken……..and Not Quite White Chili was born.

It may not be the classic white or regular chili, but it was really good. Spicy, chili taste with a lighter touch of chicken and white beans. This chili also is good for you…… low in calories and fat. We served it with a nice loaf of rustic bread for a hearty cool weather meal that is sure to please.

Normally, I would go on a bit more that this but, as much fun as our vacation was, I brought back the flu. So, as all of you enjoy this Not Quite White Chili, I will enjoy some much needed bed rest……..

P.S………look for some of my takes on those Vegas recipes we shared from our trip.

Not Quite White CHili Collage

Not Quite White Chili
Serves: 6
  • 1 pound dry northern beans
  • 16 cups water
  • 1 pound boneless skinless chicken breast, cubed
  • 2 teaspoons coconut oil
  • 1 cup red pepper, diced
  • 4 cloves garlic, minced
  • 1 medium onion, chopped
  • ½ teaspoon salt
  • ½ teaspoon white pepper
  • 1 teaspoon cumin
  • 2 tablespoons chili powder
  • 2 pinches cinnamon powder
  • ¼ cup fresh cilantro, chopped
  1. Place dry beans in a large bowl and cover with water. Let soak over night.
  2. In a large stock pot, melt coconut oil over medium high heat. Add chicken and cook until cooked through. Add onion, red pepper and remaining ingredients cook until onion is translucent about 5 minutes. Add beans and water. Bring to a boil. Reduce heat and simmer 1½ to 2 hour or until beans are tender. You can also place all ingredients in crockpot and cook on low for 8 hours.
  3. Serve with shredded cheese, sour cream, and extra cilantro if desired.

Not Quite White Chili