Beach Shack Shrimp Tacos

INGREDIENTS

3 Kirby cucumbers

8 radishes

1/2 c. fresh cilantro leaves

2 tbsp. rice-wine vinegar

1/4 small green cabbage

1 ripe mango

1/2 small Red Onion

2 tbsp. mayonnaise

8 corn tortillas

4 tsp. canola oil

1 lb. peeled and deveined jumbo shrimp

1 tbsp. Caribbean jerk seasoning

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DIRECTIONS

1. In a medium bowl, combine the cucumbers, radishes, ¼ cup cilantro and 1 Tbsp rice wine vinegar. In a large bowl, whisk together the mayonnaise and remaining 1 Tbsp rice vinegar. Add the cabbage, mango and red onion and toss to combine.
2. Heat a large nonstick skillet over medium heat. Brush both sides of the tortillas with 2 tsp oil. Add tortillas in a single layer 2 or 3 at a time and cook until softened and golden brown in spots, 1 minute per side. Transfer to a plate and cover with foil to keep tortillas warm and pliable.
3. Wipe out the skillet and heat the remaining 2 tsp oil over medium heat. Season the shrimp with the jerk seasoning and cook until opaque throughout, about 2 minutes per side; transfer to a plate.
4. Fill the tortillas with the shrimp and cabbage mixture. Serve with the cucumber salad.

Grilled Tequila Lime Chicken

Ingredients

1 1/2 teaspoons ground cumin

1 teaspoon chili powder

3/4 teaspoon kosher salt

1/4 teaspoon chipotle chile powder

6 bone-in chicken thighs (about 2 pounds), skinned

3/4 cup pineapple juice

1/3 cup tequila

1/4 cup honey

2 teaspoons cornstarch

2 teaspoons water

2 teaspoons grated lime rind

3 tablespoons fresh lime juice

1/4 teaspoon crushed red pepper

Cooking spray 

Preparation

1. Preheat grill to medium-high heat using both burners. After preheating, turn the left burner off (leave the right burner on).
2. Combine the first 4 ingredients in a small bowl; rub evenly over chicken.
3. Bring the pineapple juice, tequila, and honey to a boil in a small saucepan; cook until reduced to 3/4 cup (about 10 minutes). Combine cornstarch and 2 teaspoons water in a small bowl, and stir well. Add cornstarch mixture to juice mixture, stirring constantly with a whisk. Bring to a boil, and cook for 1 minute, stirring constantly. Remove from heat, and stir in lime rind, 3 tablespoons lime juice, and red pepper.
4. Place chicken on grill rack coated with cooking spray over right burner (direct heat). Cover and grill for 5 minutes on each side, basting occasionally with juice mixture. Move the chicken to grill rack over left burner (indirect heat). Cover and grill an additional 5 minutes on each side or until done, basting occasionally.

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Note:

If you would rather not use tequila, you can substitute 1/3 cup pineapple juice. Start the grilling over direct heat to get good grill marks and charred bits, and then move to indirect heat to gently finish the cooking.

Loaded Baked Potato Soup

Ok, it's Fall y'all!  And what does Mom CRAVE when it gets cold....(No..not everything!) SOUP! This is one of the BEST if not THE best baked potato soup recipes I've found.  And even more exciting??  I played with it and found a way to make it just a tad bit healthier!  To my credit...the fam loved it more than my other super fattening almost as delicious soup. This is going to be my new go-to from here on out!

INGREDIENTS:

• 6 slices cooked bacon*, diced (heck, you know I used the entire package!)
• 5 cups good-quality chicken or vegetable stock
• 2 pounds potatoes, diced (you don't even need to peel them!)
• 1 medium white or yellow onion, peeled and diced
• 1 stick butter
• 1/3 cup all-purpose flour
• 1 (12-ounce) can 2% evaporated milk
• 1 cup shredded reduced-fat sharp cheddar cheese
• 1/2 cup plain low-fat Greek yogurt or low-fat sour cream
• 1 teaspoon Kosher salt, or more to taste
• 1/2 teaspoon freshly-cracked black pepper
• optional toppings: thinly-sliced green onions or chives, extra shredded cheese, extra bacon, sour cream

DIRECTIONS:

1. Add bacon, 5 cups chicken stock, potatoes and onion to the bowl of a large slow cooker, and stir to combine.  Cook on low for 6-8 hours or on high for 3-4 hours, or until the potatoes are completely tender and cooked through.
2. Once the soup has slow cooked and is about ready to serve, cook the butter in a small saucepan on the stove over medium-high heat until it has melted.  Whisk in the flour until it is completely combined, and then cook for 1 minute, stirring occasionally.  Gradually add in the evaporated milk while whisking it together with the flour mixture, and continue whisking until the mixture is completely smooth.  Let the mixture continue cooking until it reaches a simmer, stirring occasionally, and then it should get really thick.
3. Immediately pour the milk mixture into the slow cooker with the potatoes, and stir until combined.  Add in the cheddar cheese, Greek yogurt (or sour cream), salt and pepper, and stir until combined.  If you would like the soup to be even thicker, you can use a potato masher or a large spoon to mash about half of the potatoes (while the soup is still in the slow cooker) to thicken the soup up.  If you would like the soup to be thinner, add in an extra 1-2 cups of warmed chicken or vegetable stock.  Stir to combine, then taste and add more salt and pepper if needed.
4. Serve warm, garnished with desired toppings.  Or transfer to a sealed container and refrigerate for up to 3 days.  (This recipe will not freeze well.)

Greek Chicken Kabobs

Okay...sharing these straight from my new BFF's...all six of the sisters from Six Sisters stuff.  (Now that was a mouthful to say).  Seriously some of the best gals you'll ever meet and some of the best food you'll ever eat!  These kabobs are the bomb and they were gone in minutes so I'm leaving them riiiiiight here so I can find them quick!  And it's great with Tzatziki Sauce!!! MMmmm!

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into 1" pieces
• 1 8-oz plain yogurt
• 1 cup greek vinaigrette dressing
• 1/2 teaspoon lemon zest
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
• 2 teaspoons oregano
• 1 red onion, cut into 1" pieces
• 2 green bell peppers, cut into 1" pieces

Instructions

1. In a large ziploc bag, place chicken, yogurt, greek dressing, lemon zest, lemon juice, salt, and oregano. Zip and mix with your hands. Refrigerate for 2-4 hours.
2. If you are using wooden skewers, soak them water for up to 30 minutes before grilling to prevent them from burning.
3. After meat has marinated, slide alternating pieces of meat, onion, and green pepper onto skewers. Heat grill to medium-high heat and grill for 8-10 minutes, or until chicken is no longer pink and the juices run clear.

Tzatziki

Also seen on Six Sisters' Stuff

Ingredients

32 ounces plain yogurt 
2 cucumber ( regular, peeled and seeded ) 
3 clove(s) garlic ( crushed ) 
2 teaspoons red wine vinegar 
1 teaspoon Lemon juice 
1/2 teaspoon dill weed ( dried ) 
to taste salt 
to taste black pepper 
to taste Olive oil 

Directions

Strain yogurt using a cheesecloth over a bowl (if you don’t have that, a strainer lined with a coffee filter will work) fora couple of hours (I let mine strain for about 6 hours) or overnight to get out as much moisture as possible (I know that this step sounds funny, but I promise that if you don't do it, your sauce will be runny and not as delicious).
Shred or grate the cucumbers and blot them with a paper towel or clean kitchen towel to get rid of as much moisture as possible.
Mix together the strained yogurt, shredded cucumbers, garlic, vinegar and lemon juice. Add salt and pepper to taste. Keep in the fridge until serving (let the flavors come together for about 30 minutes before serving).
If you want, drizzle a little olive oil over the top before serving.
Read more at http://myrecipemagic.com/recipe/recipedetail/tzatziki#wUFr68HVzcrf43MQ.99

One-Pot Cajun Pasta

This is definitely one of our new fam faves!  Easy breezy delicious...and best of all you only need to mess up one pan!  Fast and delicious!  Spice up your life and give it a try!


Ingredients:
- Olive Oil (2 Tbsp.)
- 2 Diced Chicken Breasts
- Andouille or Smoked Sausage (8 oz, sliced)
- Garlic (3 cloves, minced)
- Yellow Onion (1/2, sliced)
- Red Pepper (1, sliced)
- Green Pepper (1, sliced)
- Mushrooms (2 cups)
- 16 oz box of the pasta of your choice (we used linguine)
- Chicken broth (5 cups)
- Heavy Cream (1/2 cup)
- Shredded Parmesan (1 cup)
- Cajun Seasoning (1 Tbsp.)
(You can use a store-bought Cajun spice mix or make your own! We used equal parts cayenne pepper, onion powder, paprika, garlic powder, salt, and pepper.)

Directions:
Pour olive oil into the pot. Add diced chicken breast to the pot, cover with cajun seasoning, and stir until the chicken is evenly seasoned. Then, add sliced sausage and stir. Cook the meat on medium heat for 5-10 minutes or until the chicken is cooked through.

Once the meat is cooked, add in the garlic, onion, peppers, and mushrooms, and stir. Continue stirring for 3-5 minutes as the veggies cook down.

Add the dry pasta to the pot (if using long, thin noodles, break in half), then pour in the chicken broth. Stir until everything is well-mixed. Cover the pot and bring to a boil. Once boiling, keep covered bring the heat down to a simmer for 10 minutes (stirring every two minutes). If there still extra chicken broth, you can discard it, cook longer until the liquid evaporates, or add a little cornstarch to thicken the liquid.

Lastly, add heavy cream and parmesan and stir until your pasta is well blended. Garnish with green onions, more parmesan, a sprinkle of cajun seasoning (if you want some extra spice), and salt and pepper to taste. Enjoy!

Shrimp Po'boy Sandwiches - Cooking Light

Was the week to try something new and these were a hit!  Den said he would have these again ANY day!

Remoulade Slaw:
3 T mayonnaise
1 T minced shallots (I just used white onion)
1 tsp fresh lemon juice
1 tsp Worcestershire
1/2 tsp Dijon mustard
1/2 tsp prepared horseradish
1/4 tsp Tabasco
1/4 tsp grated lemon rind
1 garlic clover, minced
2 1/2 C packaged cabbage-and-carrot coleslaw

Po'boys:
1 T cornstarch
1/2 tsp grated lemon rind
1/4 tsp kosher salt
1/4 tsp ground black pepper
1 large egg white
1 lb. medium shrimp, peeled and deveined
4 pieces French bread baguette, split and toasted
3 T cornmeal
1/4 tsp ground black pepper
2 tsp extra-virgin olive oil
8 slices tomato

1.  To prepare coleslaw, combined first 9 ingredients in a medium bowl, stirring with a whisk.  Add coleslaw; toss to coat.  Cover and chill.

2.  To prepare Po'boys, combine cornstarch and next 4 ingredients (through egg white) in a medium bowl; whisk until blended.  Add shrimp; toss well.  Marinate in fridge 30 minutes, stirring once.

3.  Hollow out top and bottom halves of bread, leaving a 1/4 thick shell.  Place torn bread in a food processor; process until very fine crumbs.  Set aside 1/2 breadcrumbs; reserve remaining bread crumbs for another use.  Combine 1/2 breadcrumbs, cornmeal, and black pepper in a large zip lock bag; seal and shake to combine.

4.  Remove shrimp from bowl; discard marinade.  Add shrimp to breadcrumb mixture.  Seal and shake to coat.

5.  Heat large skillet over med-high heat.  Add oil to pan; swirl to coat.  Add shrimp; cook 3 minutes on each side until done.  Do not overcook!!

6.  Arrange 1/2 cup coleslaw on each bottom half of bread.  Top with shrimp and tomato slices.

Muschroom and Cream Cheese Stuffed Salmon

This is a light and super easy dish that's great for summer or any time of year.

1 large salmon fillet (I like to buy mine at Costco)
8 - 10 mushrooms, finely chopped
2 T lemon juice
3 T butter
4 oz cream cheese
Season salt

Score fillet from one end to the other 3 times.
Fill scored sections with softened butter.
Fill scored sections with softened cream cheese.
Cover entire fillet with mushrooms pressing firmly into scored sections.
Drizzle with lemon juice and sprinkle with season salt.
Cover in foil.
Grill or broil for approximately 15 minutes.

Melon Salad with Prosciutto

We made this on Father's Day - it was fantastic!!!!

2 C sliced seeded watermelon
2 C sliced seeded honeydew melon
1/3 C very thinly vertically sliced red onion
2 ripe nectarines, pitted and sliced
1/4 tsp kosher salt
3 T lemon juice
2 T olive oil
1 1/2 T honey
4 C Arugula or Baby Spinach
1/4 C torn fresh mint leaves (optional)
3 oz. prosciutto, very thinly sliced and pulled into pieces
1/2 ounce Romano cheese, shaved.

Combine first 5 ingredients.
Sprinkle with salt.
Combine juice, oil, and honey, stirring well.
Drizzle dressing mixture over fruit mixture; toss gently.
Arrange Arugula or Spinach on a platter - or you can do individual plates.
Top with fruit mixture, then Prosciutto, then cheese.

*You can add one VERY small minced serrano pepper to the fruit mixture, but it makes it VERY hot.

Open-Faced Pimento Cheese BLT's

Put a new twist on the ole BLT!

2 T bottled diced pimentos - drained
1 T grated peeled shallots - minced (I just white onion)
2 T mayonnaise
1 tsp cider vinegar
1/4 tsp ground black pepper
1 C sharp cheddar cheese - grated
1/3 C Parmesan cheese - grated
4 sliced sourdough bread - toasted
Tomato slices
4 thick (center-cut) bacon slices - cooked and halved
Arugula or Spinach leaves

Combine first 7 ingredients in a large bowl.
Spread 3 T cheese mixture on each bread slice.
Top each with 2 - 3 tomato slices.
Top each sandwich with 2 bacon halves and 1/4 Arugula or Spinach.

Perfect for a hot summer day and perfect for those sun ripened tomatoes!  I broiled the bacon in the oven for ease an quick clean-up  :0)

Baked Potato Soup (Crockpot)

Ingredients:
- 5lbs Russet Potatoes, washed but NOT peeled. Diced into 1/2 inch(ish) cubes
- 1 large yellow onion, diced
- 10 cloves of garlic (you can use whole, crushed, or minced)
- 8 cups chicken stock
- 16 oz cream cheese (I used 8oz regular and 8oz lowfat)
- 1 TBS seasoned salt or all-purpose seasoning

Garnishes:
- Crumbled bacon
- Shredded cheddar cheese
- Green onions

Directions:
- Add potatoes, onion, garlic, seasoning and chicken stock to slow cooker.
- Cook on high for 6 hours or low for 10 hours.
- Remove and puree the garlic cloves (if you used whole cloves) along with 1/2 to 1/3rd of the soup.  -Return 1/2 of the pureed soup to the crockpot.  Add the cream cheese to remaining soup in the blend until well incorporated.
- Stir in the cream cheese and allow to melt. Stir every 10-15 minutes until soup is well blended.
- Top with your choice of garnishes & serve!

Yields about 10-12 servings.

Cranberry Cilantro Cream Cheese Dip

This is delicious!  These flavors all blend INCREDIBLE together.  My new favorite.  Thanks again to Jamie at Jamie Cooks It Up  :)

1  12 oz package fresh cranberries

1/4 C green onion, chopped

1/4 C cilantro, chopped

1 small jalapeno pepper

1 1/4 C sugar

1/4 t cumin

2 T lemon juice

dash salt

2  8 oz packages cream cheese

1.  Put your cranberries in a food processor.
2.  Chop the green onion, jalapeno, and cilantro.  Omit the seeds of the jalapeno if you don't want the heat.
3.  Add all the ingredients EXCEPT THE CREAM CHEESE into a bowl.  Mix well.  Cover and store in the fridge for at least 4 hours.  (If you don't give the sugar time to make friends with the cranberries, it will taste bitter!)
4.  When you are ready to serve, place your room temperature cream cheese on a plate and spread it around nicely and evenly.
5.  Pour cranberry mixture over cream cheese and spread evenly.
6.  Serve with crackers or tortilla chips.
 

Creamy Ranch Bacon Chicken (Crockpot)

Easy breezy.....beautiful!  Love this for a Manic Monday Meal!!!!

4 chicken breasts
1 can cream of chicken soup
1 packet dry ranch dressing mix
2 - 3 T bacon bits/pieces
1 tsp minced garlic
1 C sour cream
Pasta/Rice

Place chicken breasts in bottom of crockpot.  In separate bowl, combine soup, sour cream, garlic, dressing mix, and bacon bits.  Mix well.  Pour over top of chicken.  Cook on high 4 hours.  Remove chicken and shred or cube and place back in pot.  Serve over cooked pasta or rice.

Apple Pie Caramel Apples

Twice a year we treat ourselves to yummy Rocky Mountain Chocolate Factory caramel apples.  Our favorite?  You guessed it.....the Apple Pie Caramel Apple.  Why only twice a year?  Since they are a little pricey, we treat ourselves to one every LDS General Conference (April and October).  But then I decided, if I could figure out how to make them myself, then I could have them all year round!!!  So let me introduce  you to the most heavenly taste around!  I give you...the Apple Pie Caramel Apple!

Caramel
6 - 8 Granny Smith Apples
2 pkg Kraft Caramels (14 oz size)
2 T milk

White Chocolate

2 pkgs Nestle White Chocolate Chips
2 tsp Shortening

Cinnamon Sugar
1 c Sugar
3 tsp Cinnamon

1.  Boil a pot of water.
2.  Quickly dip apples in boiling water.  This removes the waxy film that is on the apples.  Dry them thoroughly.
3.  Place apples on a cookie sheet covered with wax paper and lightly sprayed with cooking spray.  Place in fridge to cool 15 minutes.
4.  Place caramel and milk in microwave safe bowl.  Microwave in 30 second increments, stirring often until caramels are completely melted.
5.  Dip apples in caramel.  Twirl the apple around a few times.  Hold it over the bowl and let it drip for a minute until the caramel settles.  Place back on the wax paper lined cookie sheet.
6.  When all apples are dipped, place back in the fridge.
7.  Place white chocolate chips in microwave safe bowl.  Microwave in 30 second increments until chocolate is melted, stirring often.  DO NOT get chocolate too hot.
8.  Add shortening to chocolate when it's completely melted and stir until incorporated.
9.  Mix sugar and cinnamon in a regular cereal bowl.  Make sure the cinnamon is mixed in well.
10.  Roll apples in chocolate and let them drip above the bowl for a minute.
11.  Roll in cinnamon sugar and place back on cookie sheet.
12.  Place back in fridge for 15 minutes or so until chocolate hardens.  I keep them in the fridge as they will start to "wilt" if they get too warm.

Enjoy~

Black Bean Butternut Squash Chili

For my favorite vegetarians!  You KNOW who you are!  :)

1/4 cup extra virgin olive oil
3 onions chopped
4 cloves of garlic chopped
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
2 jalapenos seeded and minced
2 14.5 oz cans of diced fire roasted tomatoes
4 15 oz cans of black beans, rinsed and drained
3 tablespoons chili powder
2 tablespoon cumin
1 tablespoon dried oregano
2lb butternut squash, peeled, seeded and chopped into 1/2 inch cubes
salt and pepper
heat oil in large skillet, cook onions and garlic until tender, add peppers and cook until crisp tender, transfer to slow cooker and add remaining ingredients except for the squash. mix well. arrange squash over the chili, cover and cook on LOW for 6 hours season with salt and pepper serve with cornbread…so good

Chicken and Sweet Potato Stew

I'm definitely making this on Saturday.  Even if your family doesn't like sweet potatoes, they'll LOVE this!
(Thanks got Crockpot Girls!  You're my new BFF's!)

4 boneless, skinless chicken breast cut into bite sized pieces
2 sweet potatoes peeled and cubed
2 Yukon gold potatoes peeled and cubed
2 medium carrots peeled and cut into 1/2 inch slices
1 can stewed tomatoes
1 tsp paprika
1 tsp celery salt
1 tsp salt
1/2 tsp ground black pepper
1/8 tsp nutmeg
1/8 tsp cinnamon
1 cup non-fat, low sodium chicken broth
1/4 cup fresh basil, chopped

Combine all ingredients and cook on low for 6-8 hours or high for 3-4 hours.

Cranberry Roast

Doesn't this just sound delicious?!  What a great and EASY Sunday dinner to help ring in Fall!

Any type of Roast (shoulder, butt, round)
2 Cans WHOLE cranberry Cranberry Sauce
1 packet Lipton Onion Soup Mix

Mix cranberries and soup mix together.  Pour over roast in crockpot.  Cook 8 hours on high.  Break up with fork just before serving.

Spinach Lasagna Rolls

My family LOVED these.  Many thanks to JamieCooksItUp!  I added sausage for the meat luvin men in house (they were pretty demanding..sheesh) and it was delicious that was as well.

12 lasagna noodles

3 C Prego Spaghetti Sauce

1 C mozzarella cheese

FILLING:

2 C ricotta cheese

1/2 C cottage cheese

1 egg

1 C Parmesan cheese

1 C mozzarella cheese, divided

3/4 t salt

1/8 t cracked pepper

1 t parsley, dried

3/4 t oregano, dried

1 t lemon juice

5 C finely chopped spinach

1. Boil your noodles in salted water until the are al dente. (Not quite all the way cooked through.) Pour them out into a strainer and run cold water all over them. We don't want you to burn your pretty little fingers while you fill and roll the noodles. 

2. Mix all of your filling ingredients together in a large bowl. Be sure to get them all thoroughly combined. You don't want any of the egg hanging around alone. Get everything mixed in.

3. Spray a 9 x 13 pan with cooking spray. Pour about 1 C of the Prego into the pan. Spread it around so it evenly covers the bottom of the pan.

4. Lay a lasagna noodle out on a plate. Using a spoon, spread out the filling all over the top of the noodle. 

5.  Roll it up!

6. Place the rolled lasagna noodle, seam side down in your pan. Repeat with the other 11 noodles. Pour the remaining Prego sauce over the tops of your lasagna rolls and sprinkle with 1 C mozzarella cheese. 

7. Cover and bake at 350 for 45 minutes or until cooked through.

Classic Fudge Walnut Brownies

I can't wait for baking season!  So I'm off to an early start!!!

3/4 c flour
1 c sugar
3/4 c unsweetened cocoa
1/2 c packed brown sugar
1/2 tsp baking powder
1/4 tsp salt
1 c bittersweet chocolate chunks, divided
1/3 c milk
6 T butter, melted
1 tsp vanilla
2 large eggs, lightly beaten
1/2 c chopped walnuts, divided
Cooking spray

1.  Preheat oven to 350

2.  Combine flour, sugar, cocoa, brown sugar, baking powder in a large bowl.

3.  Combine 1/2 cup chocolate and milk in a microwave safe bowl; microwave at HIGH 1 minute, stirring after 30 seconds.

4.  Stir in butter, vanilla, and eggs.

5.  Add milk mixture, 1/2 cup chocolate and 1/4 cup nuts to flour mixture; stir to combine.

6.  Pour batter into a 9-inch square baking dish coated with cooking spray.

7.  Sprinkle with remaining 1/4 cup nuts.

8.  Bake at 350 for 19 minutes or until a toothpick inserted in the center comes out with moist crumbs clinging.

9.  Cool in the pan on a wire rack.

Speedy Skillet Pork Stir Fry

Need a quick and tasty dinner?  Here ya go!

1 T vegetable oil
1/4 pound pork cut into 1/8 inch strips (I just use thinly sliced pork chops)
2 packages pork flavor ramen noodle mix
1 1/2 c water
1 T chopped parsley, or 2 tsp parsley flakes
1 T soy sauce
1 c broccoli flowerets
1 medium red bell pepper, cut into 3/4 inch pieces
4 medium green onion, cut into 1 inch pieces
*Optional:  Add any veggies you like such as zucchini, carrots, and mushrooms!

1.  Heat oil in a large skillet over medium-high heat.  Add pork; stir-fry about 5 minutes or until pork is slightly pink.

2.  Gently break apart blocks of noodles.  Stir noodles, contents of seasoning packets, and remaining ingredients into pork.

3.  Heat to boiling.  Boil 3 to 4 minutes, stirring occasionally, until noodles are completely softened.

Peanut Butter Cup Brownies

Need a new after-school-snack to start off the new school year?  They'll come running through the door when they smell these!!!!

1 1/4 c flour
1 c sugar
1/2 tsp baking powder
1/4 tsp salt
1/3 c creamy peanut butter
1/4 c butter, melted and cooled slightly
2 T milk
1 tsp vanilla
2 large eggs, slightly beaten
1/4 c semi-sweet chocolate chips
3 - 4 Peanut butter cups, coarsely chopped

Preheat oven to 350
Combine flour, sugar, baking powder, and salt stirring well with a whisk.
Combine peanut butter, butter, milk, vanilla, and eggs.  Stir well.
Combine peanut butter mixture to flour mixture.  Add chocolate chips and stir well.
Scrape batter into 9 inch square baking dish lightly coated with cooking spray.
Arrange peanut butter cups over batter.
Bake @ 350 for 19 minutes or until a toothpick inserted in the center comes out with moist crumbs clinging.
Cool in pan on wire rack.