This is from the Our Best Bites new cookbook, Savoring The Seasons With Our Best Bites, it's a great cookbook, I love it. I made them for the first time this weekend, and they are so scrumptious. VERY decadent. Brent even liked them a lot and he is not a fan of chocolate and peanut butter together.
No Bake Peanut Butter Cup Bars
25 chocolate sandwich cookies (i.e. Oreos)
1 c. plus 4 TBSP butter, divided
1 1/2 c. plus 3 TBSP creamy peanut butter, divided
1 lb. (about 3 1/2 c.) powdered sugar
1 1/2 c. graham cracker crumbs
1 (12 oz.) bag semisweet chocolate chip ( but I used milk chocolate when I made them and they still tasted fabulous)
1. Line a 9x13 inch baking pan with foil that extends over edges of pan. Set aside.
2. Process whole cookies in a food processor, or put them in a zip lock baggie and crush them with a rolling pin until you have crumbs. Melt 4 TBSP butter and stir into the crumbs until combined. Press crumbs evenly into the baking pan, and pop into the fridge while preparing the rest of the dessert.
3. Melt remaining 1 c. butter. Beat 1 1/2 c. peanut butter, butter, and powdered sugar until combined. Add graham cracker crumbs and mix until incorporated. Press peanut butter dough evenly into pan on top of cookie crust.
4. Place chocolate chips and remaining 3 TBSP of peanut butter in microwave safe bowl. Heat in 30 second intervals until nice and smooth, stirring in between intervals. Pour chocolate mixture over peanut butter layer and spread evenly. Refrigerate bars about 2 hours. To serve, lift foil out of pan, and use a large, sharp knife to cut into bars.
Yield: about 32 bars
Sunday, October 14, 2012
Taco Soup
Here is my version of taco soup that may be exactly like someone else's version, but between the two versions I have seen, this is a hybrid. So I call it mine.
Taco soup
-2 cans, drained and rinsed (or 2 cups soaked and cooked,if using fresh) of beans of your choice ( I usually use pinto and black)
-1/2 lb. to 1 lb. ground beef, browned with 1/2 an onion and a few cloves of garlic
- 2 cans of tomatoes, UN-drained
-1 can whole kernel corn, UN-drained
- 1 envelope dry Ranch dressing mix
-1 envelope of Taco Seasoning
Throw everything in the crockpot. Add water to just cover ingredients. Stir a couple of times, and cook on Low for about 5-6 hours. Top with crushed tortilla chips, shredded cheese, sour cream and/or chopped green onions.
Taco soup
-2 cans, drained and rinsed (or 2 cups soaked and cooked,if using fresh) of beans of your choice ( I usually use pinto and black)
-1/2 lb. to 1 lb. ground beef, browned with 1/2 an onion and a few cloves of garlic
- 2 cans of tomatoes, UN-drained
-1 can whole kernel corn, UN-drained
- 1 envelope dry Ranch dressing mix
-1 envelope of Taco Seasoning
Throw everything in the crockpot. Add water to just cover ingredients. Stir a couple of times, and cook on Low for about 5-6 hours. Top with crushed tortilla chips, shredded cheese, sour cream and/or chopped green onions.
Monday, October 8, 2012
German Pancakes
This is a recipe from my sister in law, Kyra. I have been making this for one of our General Conference breakfasts for years now. I love it because not only is it delicious, it is easy and quick.
German Pancakes
1/4 c. butter
4 eggs
1 c. milk
1 c. flour
1/2 tsp. salt
Preheat oven to 425. Melt the butter in a 9x13 pan in the oven. Combine the rest of the ingredients in a blender-pulse until smooth. Pour batter into pan and cook for 20 minutes.
German Pancakes
1/4 c. butter
4 eggs
1 c. milk
1 c. flour
1/2 tsp. salt
Preheat oven to 425. Melt the butter in a 9x13 pan in the oven. Combine the rest of the ingredients in a blender-pulse until smooth. Pour batter into pan and cook for 20 minutes.
Monkey Bread
This recipe is from the cookbook, Our Best Bites: Mormon Moms in the Kitchen by Sara Wells and Kate Jones. It is great for a special, out of the ordinary breakfast, that you don't want to be time consuming (i.e. General Conference weekend).
Monkey Bread
from Our Best Bites
1 c. sugar
1 TBSP cinnamon
3 (8 oz.) cans refrigerator biscuits, cut into fourths
1/2 c. butter
1/2 c. brown sugar
2 TBSP honey
1. Preheat oven to 400 degrees F. Spray bundt pan with nonstick cooking spray and set aside.
2. Combine sugar and cinnamon in a large zip-top bag. Add the quartered biscuits, close the top, and shake to coat the biscuits in cinnamon sugar. Arrange in the prepared pan.
3. Place butter, brown sugar, and honey in a medium or large microwave safe glass bowl or measuring cup. Cook on high for 1 minute at a time until the butter is melted and the ingredients can be easily mixed. Pour the mixture over the dough balls in the pan.
4. Bake for 20 minutes or until the bread is golden brown. Remove from oven and allow to stand for 5 minutes and then invert the pan onto a plate or serving platter.
My boys LOVED this!
Monkey Bread
from Our Best Bites
1 c. sugar
1 TBSP cinnamon
3 (8 oz.) cans refrigerator biscuits, cut into fourths
1/2 c. butter
1/2 c. brown sugar
2 TBSP honey
1. Preheat oven to 400 degrees F. Spray bundt pan with nonstick cooking spray and set aside.
2. Combine sugar and cinnamon in a large zip-top bag. Add the quartered biscuits, close the top, and shake to coat the biscuits in cinnamon sugar. Arrange in the prepared pan.
3. Place butter, brown sugar, and honey in a medium or large microwave safe glass bowl or measuring cup. Cook on high for 1 minute at a time until the butter is melted and the ingredients can be easily mixed. Pour the mixture over the dough balls in the pan.
4. Bake for 20 minutes or until the bread is golden brown. Remove from oven and allow to stand for 5 minutes and then invert the pan onto a plate or serving platter.
My boys LOVED this!
Black Bean and Corn Salad
This is from Holly Clegg's cookbook, Trim and Terrific: Meals on the Move. It's one of my favorite cookbooks. And this is one of my favorite recipes from that cookbook, if not THE favorite. And it is very nutritious to boot.
Black Bean and Corn Salad
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can whole kernel corn, drained
2 c. coarsely chopped tomatoes
1 bunch green onions, sliced
1 TBSP seeded, and chopped jalapeno ( although I have omitted this and it still is good)
1/3 c. chopped fresh cilantro (or about 1 TBSP of dried)
1/4 c.lime juice
2 TBSP olive oil
1/2 tsp. ground cumin
salt and pepper to taste
In a bowl, combine the black beans, corn, tomatoes, green onions, jalapenos, and cilantro (unless using the dried, add the dried to the dressing). In a small bowl, whisk together the lime juice, olive oil, and cumin. Toss dressing with bean mixture and season to taste with salt and pepper. Try with tortilla chips and/or sliced avocado, sooooooooooooo delicious!
Black Bean and Corn Salad
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can whole kernel corn, drained
2 c. coarsely chopped tomatoes
1 bunch green onions, sliced
1 TBSP seeded, and chopped jalapeno ( although I have omitted this and it still is good)
1/3 c. chopped fresh cilantro (or about 1 TBSP of dried)
1/4 c.lime juice
2 TBSP olive oil
1/2 tsp. ground cumin
salt and pepper to taste
In a bowl, combine the black beans, corn, tomatoes, green onions, jalapenos, and cilantro (unless using the dried, add the dried to the dressing). In a small bowl, whisk together the lime juice, olive oil, and cumin. Toss dressing with bean mixture and season to taste with salt and pepper. Try with tortilla chips and/or sliced avocado, sooooooooooooo delicious!
Thursday, October 4, 2012
Tortellini Sausage Soup
This soup has such a delicious flavor. I got it from Our Best Bites new seasonal cookbook, but you can also get this recipe on their web site. It is delicious.
Tortellini Sausage Soup
3 links Italian sausage
4 cloves pressed garlic
1 onion, diced
½ c. water
2 15-oz. cans chicken broth
½ c. apple cider (don’t leave this out! I did once and it wasn’t the same…)
1 16-oz. can diced tomatoes
1 8 oz. can tomato sauce
1 c. sliced carrots
1 tsp. dried basil
1 tsp. dried oregano
2 medium zucchini, grated (great way to use your food processor if you have one)
2 tablespoons dried parsley
8-10 oz. package cheese tortellini (check the freezer section of your grocery store; if you can find it there, it will almost always be way cheaper than fresh tortellini. Also, Barilla makes a great dry cheese tortellini)
2 Tbsp. dried parsley (yes, that’s two tablespoons)
If you’re using link sausage, remove the casings and crumble into a large soup pot. To remove the casings, you can use a sharp knife to cut a slit down one side of the sausage and then peel back the casing.
Chop onion and add to pot with garlic and a drizzle of olive oil. Continue cooking until onions are translucent and your sausage is cooked. Your house will smell heavenly.
Add tomatoes, tomato sauce, juice, water, chicken broth, carrots, oregano, and basil. Cover and simmer for 1/2 hour. Add parsley and zucchini and simmer for another 15 minutes or so. Add the tortellini and cook until tender, and then serve with bread and freshly-grated Parmesan.
Tortellini Sausage Soup
3 links Italian sausage
4 cloves pressed garlic
1 onion, diced
½ c. water
2 15-oz. cans chicken broth
½ c. apple cider (don’t leave this out! I did once and it wasn’t the same…)
1 16-oz. can diced tomatoes
1 8 oz. can tomato sauce
1 c. sliced carrots
1 tsp. dried basil
1 tsp. dried oregano
2 medium zucchini, grated (great way to use your food processor if you have one)
2 tablespoons dried parsley
8-10 oz. package cheese tortellini (check the freezer section of your grocery store; if you can find it there, it will almost always be way cheaper than fresh tortellini. Also, Barilla makes a great dry cheese tortellini)
2 Tbsp. dried parsley (yes, that’s two tablespoons)
If you’re using link sausage, remove the casings and crumble into a large soup pot. To remove the casings, you can use a sharp knife to cut a slit down one side of the sausage and then peel back the casing.
Chop onion and add to pot with garlic and a drizzle of olive oil. Continue cooking until onions are translucent and your sausage is cooked. Your house will smell heavenly.
Add tomatoes, tomato sauce, juice, water, chicken broth, carrots, oregano, and basil. Cover and simmer for 1/2 hour. Add parsley and zucchini and simmer for another 15 minutes or so. Add the tortellini and cook until tender, and then serve with bread and freshly-grated Parmesan.
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