Reese’s Peanut Butter Cup Dip

So, it seems like One Direction is the hot topic of the week! In case you’ve been living under a rock the past few days (or aren’t a fan of pop culture), Zayn, one of five guys comprising the pop group, has left the band. And everyone is talking about it! Every Buzzfeed article is mentioning it, Facebook is blowing up, and some girl started a GoFundMe to buy out One Direction’s contract, which has already raised 87.8 million dollars! (Seriously.) I played some One Direction in my dance classes this week as a good-faith gesture, and my students were almost in tears. It’s apparently that bad! I tried to compare it to when Kevin temporarily left the Backstreet Boys, but let’s face it: I don’t think Kevin was anyone’s favorite BSB member. So, the world is down one One Directioner…is this the new “day the music died?”

If it is, I’ve got a cure: this creamy, heavenly combination of chocolate and peanut butter, which, in my opinion, is better than a boy band any day! I love to serve this dip when I have company over, and I’ve made it for work a few times too. It’s always a huge hit! It’s very rich, so a little goes a long way.

Reese’s Peanut Butter Cup Dip

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What I’m Listening to: “Show-Off” from The Drowsy Chaperone Soundtrack


-8 oz block of cream cheese, softened

-1 stick of butter, softened

-1/4 cup of creamy peanut butter

-1/2 cup of brown sugar

-3/4 cup of powdered sugar

-1 tsp of vanilla

-1/2 bag of semi-sweet chocolate chips

-An 8 oz bag of Reese’s minis

Place the cream cheese and butter in the bowl of a mixer. Blend together until combined. Add the peanut butter, brown sugar, powdered sugar, and vanilla. Blend until smooth. With a spatula, stir in the chocolate chips and Reese’s minis. Refrigerate until ready to serve. Serve with graham crackers or a spoon…I won’t judge.

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The Best Recipes of 2014

Happy New Year, foodies! As 2014 comes to a close, I wanted to wish you all a happy and healthy 2015. I also want to thank you for being a part of my year. “Table for One” would not be what it is without all of you. I’m excited to get this new year started, as I’m hoping to make “Table for One” bigger and better! Before we say goodbye to this year, I wanted to revisit my top 10 most popular recipes of the year.

The Best Recipes of 2014

10. Lazy Lasagna Bake

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The same lasagna taste in a single serving. My sisters are a big fan of this recipe!

9. Chicken Salad Melts


I love hot, gooey sandwiches, and this one packs a ton of flavor!

8. Creamy Tomato Mac and Cheese

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You all know how much I love comfort food…this recipe is the comfort-iest comfort food in the land.

And, it’s full of cheese. Could this be any better?!

7. Crockpot Honey BBQ Chicken Sandwiches


3 ingredients. That’s it. Throw it all in the crockpot, and aside from

shredding the chicken at the end, that’s all you have to do. Yum.

6. Creamy Potato Soup

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One of my favorite soup recipes! Perfect for a winter day, and can be made completely vegetarian.

5. Pizza Night! (Crust and sauce recipes included!)


Crust in less than 20 minutes. Sauce in less than 5. Enough said.

4. Pumpkin Crunch

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It’s not fall until I make this dessert…and eat the entire pan.

3. Elizabeth’s Bacon-Wrapped Chicken


Another one of my “Cooking for Beginners” recipes, courtesy of my beautiful friend, Elizabeth!

2. Ultimate Creamy Mac and Cheese


I can’t rave enough about this mac and cheese. It makes the best leftovers…and I HATE leftovers.

AND…the best recipe of 2014 was…

1. Tortellini Carbonara

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My take on Quartinos’s tortellini with alfredo. It’s cheesy, creamy, and delicious. Plus, there’s bacon!

I just want to tell you all thank you again. I am looking forward to another year at “Table for One” and hope you are too! Happy New Year, everyone!


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Peanut Butter Oreo Truffles

It’s the week before Christmas, which means it’s the week that I get nothing done in my dance classes. My students pretty much checked out before Thanksgiving, but I’ve been fighting tooth and nail to fill them with knowledge, until this week. This week, I give in. We’re playing dance games, doing improv, basically any “fun” things I can come up with that still involve learning. Tonight, I had my beginning tap class. They are 6 & 7 year olds, and one of my favorite classes of the week. After I finished taking attendance, the girls begged to each share something they asked for for Christmas. It seemed like a good idea, so I let them take turns. I heard the usual: American Girl doll accessories, an iPod, a “Frozen” castle…and then, something different. One of my little girls looked up at me and said, “I asked Santa for my family to be happy.” I literally couldn’t speak. In this week of crazy, in my stressing about teaching my students, and wrapping presents, and finding the perfect gift, this little girl reminded me of what’s important, and now I want to remind all of you. Merry Christmas, everyone. I hope that Santa brings happiness to all of your families, too.

Allow me to follow that deep thought with chocolate. And peanut butter. And Oreo’s. Mmmm. (Are you drooling yet?) I dreamed up these truffles a few weeks ago, and they turned out better than I imagined. These are great for sharing, gift giving, or eating the entire batch yourself! (Don’t worry, I won’t tell anyone…)

Peanut Butter Oreo Truffles

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What I’m Listening to: “I’m Not the Only One” by Sam Smith

Ingredients (makes 35-40 truffles)

-1 package of Oreo’s Double Stuffed

-1 8oz package of cream cheese, softened

-1 cup of creamy peanut butter

-2 2/3 cups of milk chocolate chips

-3 tbsp of Crisco

-A gallon-sized Ziploc bag

-Parchment paper

Line a baking sheet with parchment paper, and set aside. Place the Oreos in a gallon-sized Ziploc bag. Squeeze out the air and zip it closed. Smash the cookies with a rolling pin, until they are in bite-sized pieces or smaller. Set aside.

In a large mixing bowl, cream together the cream cheese and peanut butter. (I used my mixer, but you can also use a spoon.) When the mixture is blended, add the Oreos and mix well. Scoop a small spoonful of the cookie mixture, rolling it into a ball with your palms. Place on the parchment-lined baking sheet. Repeat until you’ve used all the cookie mixture. Place the baking sheet in the freezer for at least 15 minutes until the truffles harden. (If you’d like, you can transfer them to an air-tight container and freeze them over night.)

When you are ready to dip the truffles, place the chocolate chips and Crisco in a microwave-safe bowl. Heat in 30 second intervals, stirring vigorously in between. The chocolate will be done when the mixture is smooth throughout, usually 1:30-2:00. Place a toothpick in a truffle. Dip it in the chocolate, and use a spoon to coat. Gently place back on the parchment paper, using the back of the spoon to fill in the hole. Repeat for each truffle. When done, place in the freezer until the chocolate sets, about 5-10 minutes. Keep chilled until ready to serve.



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