If you have seen “Providence Falls” on Hallmark Channel, then you are well aware of why I’m naming these cookies “fate cookies”. The relationship between Liam and Cora cannot be matched in this or any lifetime! Their connection is strong, and there are three movies in this series to prove it! I felt like these peanut butter and jelly cookie cups were a perfect representation of them, because just like peanut butter and jelly, Cora and Liam belong together, always!

These are super simple and yummy. A big hit with all ages!

Ingredients:

-Two rolls of sugar cookie dough (store-bought or homemade)

-1 cup peanut butter

-1/4 cup powdered sugar

-1/4 teaspoon vanilla

-Strawberry preserves

Directions:

Spray a mini muffin tin with nonstick spray. Space out every other spot so that the cookie cups don’t bake too close together, as they will spread a bit.

Break off a small piece of cookie dough and press into the cavity of the muffin tin. Create a small dip in the middle. Make sure the crater in the center isn’t too thin or the peanut butter will be too heavy and it will split apart after its baked.

Place back in fridge while you put together the peanut butter mixture.

In a small bowl, whisk together peanut butter, powdered sugar and vanilla.

Take prepared cookie dough out of the fridge and spoon a dollop of peanut butter filling into the center.

Bake at 350 degrees for about 25 minutes. Once it has cooled a bit, add a dollop of strawberry preserves. Enjoy!

So much deliciousness to behold in the Hallmark Channel move, “Villa Amore”! I absolutely had to make the sfogiatelle that this sweet Italian town was known for, but more so because it was the reason for the “meet cute” between Leo and Liara (played by Kevin McGarry and Eloise Mumford). As a first generation Sicilian, these types of pastries are basically in my blood, and I had a great time making them! They are indeed a bit labor intensive, but totally worth it!

Ingredients:

For the dough

-4 cups flour

-pinch salt

-1 cup water or more if needed

-1/2 tablespoon honey

For the filling

-2 cups milk

-1/2 cup sugar

-pinch or salt

-1 cup semolina flour

-2 cups ricotta

-lemon zest

-1 egg

-1 teaspoon vanilla

-softened butter (for spreading on each sheet of dough)

Directions:

For the dough: In a large bowl, mix all the ingredients until a dough ball forms. If it’s too dry, add a bit more water. Wrap up in plastic wrap and place in fridge for about a half hour.

After taking it out, divide the dough into four sections. Roll out one section at a time and run through pasta maker to create long, flat sheets. Fold in half and run through the pasta maker once more. Spread softened butter along the top of the dough sheet, then roll the long sheet of dough into a tight “sausage” roll. Place it aside.

Repeat this step with the other 3 parts of dough, and each time, you will add to the “sausage roll”, by rolling the new sheet around the previous roll. Making it bigger and bigger.

Spread butter along the entire outside of the giant roll and wrap in plastic wrap overnight.

For the filling: In a large saucepan, bring the milk, sugar and salt to a boil, stirring frequently. Add semolina and stir until thick. Remove from heat.

Add ricotta, lemon zest, egg and vanilla. Stir well and refrigerate until ready to fill the sfogiatelle.

Once the dough is chilled through, slice Into discs and gently create a shell shape, revealing all the layers. Fill with filling and pinch closed.

Spread more butter on top and bake for 30 minutes until golden and sizzling. Once they are cooled, sprinkle with powdered sugar. Enjoy that crunch!

It’s time for another installment of “A Hannah Swensen Mystery: Pie To Die For”! I cannot wait for this newest installment, especially as things start to finally start to heat up betweenHannah and Chad! Since the title of this movie is “Pie To Die For”, and there is a banana cream pie on the promo for it, I knew it was safe to get on the banana boat and make a pie with my own twist! I love the combination of peanut butter and bananas, so I decided to make a peanut butter crust using Nutter Butter cookies!

Ingredients

-2 rows of “Nutter Butter” Cookes (keep extra to make crumbs for topping)

-3 tablespoons melted butter

-1 box instant banana pudding

-1 box instant French vanilla pudding

-16 oz carton heavy whipping cream

-3 teaspoons sugar

-1/4 teaspoon vanilla extract

Directions:

Start by using a food processor to turn your cookies into crumbs. If you don’t have a food processor, you can put cookies in a large ziplock bag and pound them into crumbs. Melt butter and mix into the crumbs. Press around the sides and bottom of pie dish. Bake at 350 for about 15 minutes until it gets a deep golden color.

Make both boxes of pudding with 4 cups cold milk. Place in fridge.

In standing mixer, pour entire carton of heavy whipping cream with sugar and vanilla. Start whisking on low, and gradually move on to high until stiff peaks form. Place in fridge.

Once the crust is baked and cooled, you can fill with pudding filling. Follow with whipped cream on top. You can also pipe a pretty whipped cream edge along the outer rim. Slice a banana and place slices all round the perimeter of pie.

Crush a few extra Nutter Butter cookies and sprinkle the crumbs around the outer edge. Refrigerate for at least three hours before serving. Enjoy!

Watching “To Barcelona, With Love” on Hallmark Channel made me want to take a trip to Barcelona asap! I was inspired to make these treats by a scene where Anna, (Ashley Williams) is amusingly trying to pronounce “Panellet” while enjoying one of her first authentic, Spanish delicacies. I thought I’d give it a try before watching the sequel, “To Barcelona, Forever”!

Ingredients:

-1 large potato

-2 cups almond flour

-1 cup sugar

-1 egg

-lemon zest

-1 tsp lemon juice

-pinenuts

Directions:

Peel and boil potato. Drain, mash and cool for a few minutes.

In a large bowl, combine almond flour, sugar, lemon zest, lemon juice, and mashed potato. Then stir in egg.

Mix well and refrigerate for 30 minutes.

Preheat oven to 350 degrees.

Roll cooled dough into small balls and dip top in a small bowl of an a whisked egg, then dip in pine nuts.

Bake for about 15 minutes until pine nuts are browned. Enjoy!

I love a good play on words, so the fact that Paul Greene stars in this movie, eating hot green peppers is perfect! In “Love in the Clouds” On Hallmark Channel, on many occasions Paul’s character is eating hot green peppers on pretty much everything! I went a more subdued route, as I can’t eat anything spicy! So to stick with the flavors of New Mexico, where this movie takes place, I made a delicious, Southwest style stuffed (sweet) green pepper!

Ingredients:

-4 large green bell peppers

-1 box Mexican rice

-1/2 lb ground beef

-1/4 teaspoon smoked paprika

-1/2 teaspoon chili powder

-1 teaspoon onion powder

-1 teaspoon garlic powder

-Salt and pepper

-1/2 cup tomato sauce

-1 can black beans

-1 package shredded Mexican cheese

-Salsa for garnish

Directions:

Start by cooking the Mexican rice according to box directions. While that is simmering, rinse and hollow out the bell peppers. Set aside.

Add ground beef to hot pan and add all the spices. Once it is browned, add the tomato sauce. Let is simmer while stirring occasionally until the sauce has thickened up.

Stir in 1/2 cup shredded cheese and let it melt in. Set aside.

Once the rice is done cooking, you can start layering the inside of the peppers.

Start with a layer of beef, followed by rice, beans, then cheese. Press each layer down with a spoon to make space for more. Repeat the layers until you reach the top. Make sure the top layer is cheese. Drizzle top with a bit of olive oil.

Bake at 375 degrees for about 30 minutes until the peppers are a bit shriveled up and cheese is browned on top. You can garnish with salsa before serving. Enjoy!

Off to the races! It was hats galore on the Hallmark Channel movie “Hats off to Love”! I have always loved hats since I was little, and seeing all the unique and beautiful hats in this movie was so much fun! The Kentucky Derby is not only known for their highly anticipated horse races, but the beautiful attire worn by the guests. Especially the elaborate hats! I made these very easy and adorable hats to celebrate all the spectacular hats seen throughout this movie!

Ingredients:

-Sugar Cookies (Store bought or homemade)

-Large marshmallows

-Candy melts (color of your choice)

-Frosting

-Candy flowers

-Decorative sprinkles of choice (I used candy pearls)

Directions:

Place (fully baked) sugar cookies on a tray lined with a silicone mat. Melt a bit of the candy melts and place a small dot in the middle of cookie.

Cut marshmallow in half and place one half on the dollop in the middle. Let it set in the fridge until it is securely on the cookie.

Melt the rest of the candy melts in a microwave safe bowl. Make sure it is large enough to dip the full cookie in.

The candy melts should be melted in 30 second increments, stirring in between.

Take cookies with marshmallow out of the fridge. Place cookie upside down with marshmallow facing down, into the melted candy melts. Place pearl sprinkles and candy flowers wherever you like. Set aside to harden.

Once it hardens, use white frosting in a piping bag to pipe a border around the covered marshmallow in the middle of the hat, and a more embellished border around the outer edge of the hat. Let harden before serving. Enjoy!

“Journey To You” on Hallmark Channel starring Erin Cahill and Erik Valdez inspired this dish! This was a beautiful story of a group of people on a pilgrimage through the Camino de Santiago. Every member in the group found meaning in their journey as they all found a piece of themselves they were searching for. I loved how they became such a close group of friends, sharing stories, aspirations, and many delicious meals together! One of which, was Paella, where they all worked together to make! Here is my toned down, easy version of a family style Paella!

Ingredients:

-Olive oil for sautéing

-1 cup uncooked Arborio rice

-1 onion (chopped)

-3 cloves garlic (minced)

-1/2 red bell pepper (chopped)

-12 shrimp

-2 Andouille sausages

-1/2 cup tomato sauce

-1/2 teaspoon smoked paprika

-2 1/2 cups chicken broth

-Parsley for garnish

-Salt and pepper

Directions:

Start by sautéing the dry rice in olive oil for a few minutes just to toast them up. Remove from heat and place aside.

Add more olive oil to the skillet and saute chopped onions and peppers. Once the onions are translucent, add garlic and thinly sliced sausage. Cook and stir for a few minutes.

Add tomato sauce and paprika.

Let tomato sauce dissipate a bit, then add chicken stock. Let it come to a boil and add toasted rice.

Add shrimp. Give it a good stir and cover with lid. Stir occasionally and simmer for about 20 minutes until rice and shrimp are cooked through.

Add salt and pepper to taste. Garnish with parsley and enjoy!

The “Hearts Around The Table” 4 movie series on Hallmark Channel was such a wonderful series! The last installment of the four movies was “Kiki’s Fourth Ingredient”, where Kiki’s character is the caterer for her sister’s upcoming wedding. So many delicious recipes in this movie, but the very first scene got me inspired right away as Kiki delivers a large batch of her famous chocolate zucchini muffins to a cafe. I loved the idea of chocolate and zucchini together, but also added my own ingredient, avocado! These muffins are decadent without too much guilt!

Ingredients:

-1 1/2 cups flour

-1/4 cup cocoa powder

-1 teaspoon baking powder

-3/4 teaspoon baking soda

-1 avocado mashed

-1/3 cup applesauce

-1 egg

-1/2 cup brown sugar

-2/3 cup milk (can substitute with non dairy)

-1 teaspoon vanilla

-1 large zucchini grated

Directions:

In a large bowl, mash avocado. Add milk, vanilla, applesauce and egg. Whisk together.

Next add the dry ingredients: Flour, baking powder, baking soda and brown sugar. Mix well.

Peel zucchini, then grate it completely into batter and stir it in. Pour into muffin liners and bake at 350 degrees for 25 minutes. Enjoy!

To all my “When Calls The Heart” fans out there, this is in honor of little Jack! That cute little guy had to play quite the serious role this season, and he did a great job! We are all so happy to see his character thriving, so this is for you little Jack! Unlike most Mac and cheese recipes, this one has three varieties of “Jack” cheese, and topped with cheesy biscuits, which is definitely an item that is frequently consumed at the Cafe in Hope Valley.

Ingredients:

-2 cups of macaroni (any shape)

-2 cups milk

-2 tablespoons salted butter

-3 tablespoons flour

-salt and pepper

-1 cup shredded Colby Jack cheese

-1 cup shredded Monterey Jack cheese

-1 cup shredded Cheddar Jack cheese

-1 box cheese biscuit mix (I like the Red Lobster brand).

-Extra 1/2 cup shredded cheese of choice for biscuits

Directions:

Start by cooking the noodles and pour into a 9X13 baking dish.

In a medium sized pot, melt butter. Then add flour and create a paste.

Very slowly add the milk while whisking until you get a thicker consistency.

Lower the heat, and add the three cups of shredded cheese variations. Stir until melted. Add salt and pepper.

Pour and stir into cooked noodles in the baking dish. Let sit a few minutes.

Make cheesy biscuits according to box directions.

Pour small dollops of milk in some open pockets of the Mac and cheese, then dollop biscuit dough all over the top. Cover with more shredded cheese of your choice.

Bake at 350 degrees for about 20 minutes until the biscuits are fully cooked on top. Let cool a bit before serving, Enjoy!