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



  • 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


  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.

Blueberries and Lemon Cream in Phyllo Shells



  • 48, pre-made Phyllo shells
  • 3/4 cup SYSCO Classic powdered sugar, sifted
  • 1-1/2 qt. SYSCO Classic reduced fat sour cream
  • 3 tbsp. lemon zest
  • 1/4 cup SYSCO Classic lemon juice
  • 3 qt. SYSCO Classic IQF blueberries
  • 24 each lemon twists, garnish



  1. Stir powdered sugar into sour cream.
  2. Add zest and juice; stir smooth. Cover; chill.
  3. For each serving, spoon about 1 T. lemon-sour cream mixture into bottom of pastry shell.  Top with approximately 3 blueberries.

NOTE:  Unless you’re feeding an army or planning to make large pies with the leftover filling, you’ll want to half this recipe.


Recipe Source: North American Blueberry Council
Photo Source: