Peanut Butter Bars

Peanut Butter Bars (from here)

Note: These are Brandon's favorite.

1 cup butter
2 cups graham cracker crumbs
2 cups confectioners sugar
1 cup peanut butter
1 1/2 cups semisweet chocolate chips
4 tbsp peanut butter

In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of a 9x13 inch pan.

Melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least 1 hour before cutting into squares.

Naan

Naan (from here)

Notes: This is so good!

1 package active dry yeast
1 cup warm water
1/4 c. white sugar
3 tbsp. milk
1 egg beaten
2 tsp. salt
4 1/2 c. bread flour (I've always used all-purposed unbleached)
2 tsp. minced garlic (optional)
1/4 c. butter

In a large bowl, dissolve yease in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until msooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise about 1 hour or until the dough doubled in volume.

Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size. About 30 minutes.

During the second rising, preheat grill (I used the George Foreman grill) to high heat.

At grill side, roll one ball of dough out into a thin circle. Lightly oil grill (no need if using a George Foreman). Place dough on grill and cook for 2 to 3 minutes or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter and cook until browned, another 2 to 4 minutes. Remove from grill and continue with remaining balls.

Check Muddy Buddies

Chex Muddy Buddies/Puppy Chow

9 c. chex cereal
1 c. chocolate chips
1/2 c. peanut butter
1/4 c. margarine or butter
1 t. vanilla
1/2 c. powdered sugar

Pour chex into large bowl and set aside.

In 1 quart microwave-safe bowl, combine chocolate chips, peanut butter, and margarine. Microwave on high for 1 1/2 mins or until smooth stirring after one minute. Stir in vanilla.

Pour chocolate mixture over cereal stirring until all pieces are evenly coated. Pour cereal mixture into large ziploc bag with powdered sugar. Seal securely and shake until all pieces are well coated. Spread on wax paper to cool. (I never let them cool on wax paper!).

Pumpkin Cake

Pumpkin Cake (from Casa de Barker)

Pumpkin mixture:
29 oz. pumpkin
1 c. milk
1 tsp. cinnamon
1/8 tsp. cloves
1/2 tsp. salt
3 eggs
1 c. sugar
1/4 tsp. ginger
1/8 tsp. nutmeg

Cake:

1 box yellow cake mix

1 c. butter

Preheat oven to 350F.

Prepare pumpkin mixture and pour into a 9x13 inch pan. Sprinkle yellow cake mix over pumpkin mixture. Melt butter and pour over cake. Bake for 1 hour.

Pumpkin Roll with Cream Cheese

Pumpkin Roll with Cream Cheese (from Karen??)

Cake:
Powdered Sugar
3/4 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. cinnamon
1/2 teaspoon cloves
1/4 tsp. salt
3 large egs
1 c. sugar
2/3 c. pumpkin
1 c. walnuts (optional)

Filling:
1 pkg. cream cheese (8oz)
1 c. sifted powdered sugar
6 tbsp. softened butter
1 tsp. vanilla extract
powdered sugar

Preheat oven to 350F. Grease a 15x10 jelly roll pan. Line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.

Combine flour, baking powder, baking soda, cinnamon, cloves, and salt in a small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into pan. Sprinkle with nuts if desired.

Bake for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together starting with the narrowed end. Cool on wire rack.

Beat cream cheese, powdered sugar, butter, and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving if desired.

Caramel Bars

Caramel Bars (from faith)

Crust:
1 c. quick oats
1 c. packed brown sugar
1 c. flour
3/4 c. butter (not margarine)
1/2 t. baking soda
1/4 t. salt

Filling:
1 14oz package caramels
1/3 c. milk
1 c. chocolate chips

Combine all crust ingredients. Sprinkle 1 1/2 c. of mixture into 9x13 pan. Bake at 350 for 10 mins. In a double broiler over boiling water melt caramels with 1/3 c. milk. Pour caramel mixture over crumb mixture and sprinkle with chocolate chips. Sprinkle remaining crumb mixture over top. Bake for 10 more minutes. Let cool and refrigerate.

Banana Chocolate Chip Bread

Banana Chocolate Chip Bread (from Like)

Preheat oven to 325. Cook for 1 1/2 to 2 1/2 hours.

1 cup butter
2 cups sugar
4 eggs
2 tsp. baking soda
1/4 tsp. salt
4 cups flour
6 large bananas
1 1/2 to 2 cups chocolate chips or nuts

Cream butter and sugar. Add eggs; stir in dry ingredients; stir in bananas and chocolate chips or nuts. Bake for 1 1/2 to 2 1/2 hours.

Parmesan Chicken

Parmesan Chicken (from mom)

4 chicken breasts (2 1/2 to 3ish lbs)
1/4 c. whole wheat flour
1/2 t. salt
1 tablespoon milk
1/4 c. melted margarine
1/2 c. parmesan cheese
1 t. paprika
dash of pepper
1 egg

Preheat oven to 350.

Combine cheese, flour, and seasoning in plastic bag. Dip chicken in milk beaten with egg and coat with dry mixture. Put in baking dish and pour the margarine over the chicken.

Bake for 1 hour.

Taco Dip

Taco Dip (that mom made)

2 8oz cream cheese
1 8oz sour cream
1 16oz refried beans
1 pkt. taco seasoning
lettuce, tomatoes, cheese

Spread refried beans in bottom of jellyroll pan (or 9x13...it will just be thicker). Mix cream cheese, sour cream, and taco seasoning together and spread on top of refried beans. Top with lettuce, cheese, and tomatoes.Serve with tortilla chips.

Fruit Salsa

Fruit Salsa with Baked Cinnamon Tortilla Chips (from here)


Notes: I haven't made this yet, so notes are from original site.

• 1 kiwi, peeled and diced
• 1 Golden Delicious apples – peeled, cored and diced
• 4 oz. raspberries
• 8 oz. of strawberries, diced
• 1 Tablespoons white sugar
• 1/2 Tablespoon brown sugar
• 1 1/2 Tablespoons fruit preserves, any flavor (I used my strawberry freezer jam)
• 10 small flour tortillas (the fajita size that’s about 7 inches)
• 4 Tablespoons melted butter (or butter flavored cooking spray)
• 2 cups cinnamon sugar

1. In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
2.Preheat oven to 350 degrees.
3.Coat one side of each flour tortilla with melted butter (or butter flavored cooking spray). Sprinkle tortillas with desired amount of cinnamon sugar. Using a pizza cutter, cut each tortilla in half and then cut each half into 4 wedges. Arrange in a single layer on a large baking sheet. (if using cooking spray, spray tortillas again with cooking spray).
4.Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture. Best when made and eaten the same day otherwise the fruit gives off so too much juice and it gets runny. Serves around 5-6.

Blackened Tilapia

Blackened Tilapia (from here)

Notes: This was SO good. I really liked the lemon juice sprinkled on it and loved the fish served over bread! It was definitely a keeper recipe.

3 tbsp. paprika

1 tbsp. onion powder

1 pinch garlic powder

1 tsp. ground white pepper (didn't have so didn't use)

1 tsp. ground black pepper (probably didn't end up with this much because I'm impatient)

1 tsp. cayenne pepper (I didn't add this until I had seasoned the pieces that I wanted and then added it for Brandon, but I definitely didn't add a full tsp. That would be so so spicey. I probably added a little more than 1/4 tsp. and B liked it like that)

1 tsp. dried oregano

1/2 tsp. celery seed (I didn't have this, but I did have celery salt so I used that. I have no idea if they even give the same flavor! I didn't use a full 1/2 tsp just in case.)

1 tbsp kosher salt (I didn't use this much and cut it down even more since I used celery salt)

1 lb. tilapia fillets

lemon juice (fresh or not..I didn't use fresh)

white bread

The recipe says to put the spices on the fish and let sit for 30 minutes, but I didn't do this. I just dipped the fish directly into the spices and put it on the hot skillet. It was sooo so good! The lemon juice had a nice tangy flavor drizzled on. I think next time I would drizzle even more on mine! The bread was also a really good. We just put the fillets on one slice of bread. Will definitely make again!

Sugar and Spice Sweet Potatoes

Sugar and Spice Sweet Potatoes (from here)

Notes: This was DELICIOUS. I made my changes from the original recipe in the notes below.

Boil the sweet potatoes until soft, take off the skins, and then cut them into slices 1/2 inch-ish thick. Brush tops with melted butter.

Combine the following:
1 1/2 tbsp light brown sugar
1/2 tsp. kosher salt
1/2 tsp. ground cumin
1/2 tsp chili powder
1/2 tsp. paprika
1/4 tsp. onion powder
1/4 tsp. chipotle chili powder (didn't have this, so I didn't use it)
1/8 tsp. garlic powder
1/4 tsp. coarse ground pepper

Sprinkle the tops of the sweet potatoes with half of the spice mixture. Roast or fry them in a pan with butter or olive oil.

Turn them over and sprinkle with remaining seasoning. Make sure you get a golden crust on the potato.

I did them in the skillet with olive oil. I loved the flavor!

Cinnamon Sugar Pull-Apart Bread

Cinnamon Sugar Pull-Apart Bread (from here)

Notes: I haven't made this yet, so all of the notes are from the link that I got it. I REALLY want to make it though. It looks delicious and pretty (check out the link for photos)!!

For the Dough:

2 3/4 cups plus 2 tablespoons all-purpose flour

1/4 cup granulated sugar

2 1/4 teaspoons (1 envelope) active dry yeast

1/2 teaspoon salt

2 ounces unsalted butter

1/3 cup whole milk

1/4 cup water

2 large eggs, at room temperature

1 teaspoon pure vanilla extract

For the Filling:

1 cup granulated sugar

2 teaspoons ground cinnamon

1/2 teaspoon fresh ground nutmeg

2 ounces unsalted butter, melted until browned

In a large mixing bowl (I used just the bowl of my stand mixer) whisk together 2 cups flour, sugar, yeast, and salt.  Set aside.

Whisk together eggs and set aside.

In a small saucepan, melt together milk and butter until butter has just melted.  Remove from the heat and add water and vanilla extract.  Let mixture stand for a minute or two, or until the mixture registers 115 to 125 degrees F.

Pour the milk mixture into the dry ingredients and mix with a spatula.  Add the eggs and stir the mixture until the eggs are incorporated into the batter.  The eggs will feel soupy and it’ll seem like the dough and the eggs are never going to come together.  Keep stirring.  Add the remaining 3/4 cup of flour and stir with the spatula for about 2 minutes.  The mixture will be sticky.  That’s just right.

Place the dough is a large,  greased bowl.  Cover with plastic wrap and a clean kitchen towel.  Place in a warm space and allow to rest until doubled in size, about 1 hour.  *The dough can be risen until doubled in size, then refrigerated overnight for use in the morning.  If you’re using this method, just let the dough rest on the counter for 30 minutes before following the roll-out directions below.

While the dough rises, whisk together the sugar, cinnamon and nutmeg for the filling.  Set aside.  Melt 2 ounces of butter until browned.  Set aside.  Grease and flour a 9×5x3-inch  loaf pan.  Set that aside too.

Deflate the risen dough and knead about 2 tablespoons of flour into the dough.  Cover with a clean kitchen towel and let rest for 5 minutes.  On a lightly floured work surface, use a rolling pin to roll the dough out.  The dough should be 12-inches tall and about 20-inches long.  If you can’t get the dough to 20-inches long… that’s okay.  Just roll it as large as the dough will go.  Use a pastry brush to spread melted butter across all of the dough.  Sprinkle with all of the sugar and cinnamon mixture.  It might seem like a lot of sugar.  Seriously?  Just go for it.

Slice the dough vertically, into six equal-sized strips.  Stack the strips on top of one another and slice the stack into six equal slices once again.  You’ll have six stacks of six squares.  Layer the dough squares in the loaf pan like a flip-book.  Place a kitchen towel over the loaf pan and allow in a warm place for 30 to 45 minutes or until almost doubled in size.

Place a rack in the center of the oven and preheat to 350 degrees F.  Place loaf in the oven and bake for 30 to 35 minutes, until the top is very golden brown.  The top may be lightly browned, but the center may still be raw.  A nice, dark, golden brown will ensure that the center is cooked as well.

Remove from the oven and allow to rest for 20 to 30 minutes.   Run a butter knife around the edges of the pan to loosen the bread and invert onto  a clean board.  Place a cake stand or cake plate on top of the  upside down loaf, and carefully invert so it’s right side up.  Serve warm with coffee or tea.

I think this bread is best served the day it’s made, but it can also we wrapped and kept at room temperature for up to 2 days.

Spinach and Artichoke Dip

Spinach and Artichoke Dip (from here)

Notes: Haven't made this yet, but I LOVE this stuff, so I'm looking for recipes to try. I also think this one and this one might be good options. The one below is suppose to be like Applebee's which I really like.

1 10oz box frozen chopped spinach, thawed
1 (14oz) can artichoke hearts, drained and roughly chopped
1 cup shredded paremesan-romano cheese mix
1/2 c. shredded mozzarella cheese
10 oz. prepared alfredo sauce
1 tsp. minced garlic
4 oz. softened cream cheese
pepper (optional)

Preheat oven to 350. Combine ingredients thoroughly in a bowl and spread mixture into a small baking dish (8x8). Bake for 25 to 30 mins or until cheese are bubbling and melted. Serve with chips or bread.

One review also said they put everything into a small crock pot on high for 30 mins or low for an hour and it was good to go.

Easiest Chicken Pot Pie

Easiset Chicken Pot Pie

- Premade pie crusts (Pillsbury if there's a sale. Kroger if there's not.)
- 1 can cream of chicken soup
- Enough frozen mixed veggi's (with green beans) to fill a pie pan
- chicken (we prefer rotisserie chicken)
- salt and pepper to taste

Thaw veggie's and mix with chicken, soup, and salt and pepper. Put in pie crust. Add top crust. Bake according to pie crust directions.

Chocolate Malt Ice Cream Cake

Chocolate Malt Ice Cream Cake

Note: Haven't made this yet. Still need to finish writing instructions from the magazine.

1 1/2 c. all-purpose flour
1 c. sugar
1/4 c. unsweetened baking cocoa
1 tsp. baking soda
1/2 tsp salt
1/3 c. vegetable oil
1 tsp white vinegar
1 tsp vanilla
1 c. water
1 c. chocolate fudge topping
1 1/2 quarts (6 cups) vanilla icecream, slightly softened
2 cups malted milk ball candies, coarsely chopped
1 c. whipping cream
1/4 c. chocolate fudge topping
additional malted milk ball candies, if desired

Heat oven to 350F. Grease bottom and side of 9 or 10 inch spring form pan with shortening.

p. 46 of indulgent desserts spring 2007

Beefy Rice and Beans

Beefy Rice and Beans (my own brain)

Notes: I tried making this today, and it smelled AMAZING. The taste was delicious...but the rice FLOPPED big time. I've never made crunchy rice before today, but this stuff is a crunchy munch. However, if it wasn't crunchy, it'd be delicious!

1 cup uncooked rice
2 cups water
1 packet Lipton Onion Soup Mix (I use the onion soup mix spices listed below)

• 8 tsp. dried minced onion
• 1 tsp. onion powder
• 4 tsp. beef boullion
• 1/4 tsp celery salt

Combine rice, water, and spices. Cook according to rice directions.

1/2 lb. ground beef
1 can red beans

Brown ground beef. Add beans.

After rice is finished cooking, add beef and beans to the rice.

Stuffed Cookies

Stuffed Cookies (from here)

Notes: I haven't made these, and they sound absolutely terrible for you. But I'm slightly intrigued and want to try them...

Click the link for the recipe and photos.

Andes Crème De Menthe Cookies

Andes Crème De Menthe Cookies (from here)

Notes: I haven't made these yet, but they sound good. I have some mint chocolate baking chips that I want to use and thought this might be a good option.

1/2 cup butter, softened

3/4 cup brown sugar

1/2 cup granulated sugar

1 teaspoon baking soda

1 teaspoon baking powder

2 teaspoons vanilla extract

2 large eggs

1 (10 ounce) package Andes mint baking chips

2 2/3 cups all-purpose flour

Preheat oven to 350°F.

2 Blend butter, brown sugar, white granulated sugar, baking soda, baking powder, vanilla and eggs until ingredients are mixed.

3 Add Andes Baking Chips and mix.

4 Add Flour and continue to mix until all ingredients are well blended together.

5 Cover and chill in the refrigerator for 45-60 minutes.

6 Spoon out approximately 1 oz of dough per cookie.

7 Form a ball and then slightly flatten.

8 Place on non-stick baking pans and bake for approximately 8-10 minutes.

9 Cool on pans for 2 minutes, then remove.

Read more: http://www.food.com/recipe/andes-cr-me-de-menthe-cookies-andes-mint-cookies-95863#ixzz1FqxQm04T

Peanut Butter Melt Away's

Peanut Butter Melt Away's from Brielle Kennington

Note: Haven't made these, but they taste really good and are really easy to make.

1 lb bag vanilla melting chocolate
1 lb bag milk chocolate melting chocolate
1 cup peanut butter 

In a large bowl combine melting chocolate. Put in the microwave for 1
min and stir. Continue to put it in the microwave at 1 minute
intervals, stirring each time until the chocolate is completely melted
and blended together. Then add one cup of peanut butter. If you are
having trouble mixing in the peanut butter put it in the microwave an
additional 30 seconds and mix until well blended. Then pour the
mixture into a wax paper lined pan or baking dish with sides. Put it
in the fridge to cool and then leave it on the counter once hard
before cutting or it is very hard to cut. You can also cut out shapes
with a cookie cutter!