If you need a easy, quick, yummy treat recipe this is the one to try.
O HENRY BARS
1 c. Karo syrup
1 c. sugar
1 1/2 c. crunchy peanut butter (can use creamy, but it is SO much better crunchy)
1 tsp. vanilla (optional)
4 c. rice krispies or cocoa krispies, Both are good.
1/2 bag Chocolate Chips
1/2 bag Butterscotch Chips
Cook Karo Syrup & sugar together until the sugar dissolves, take the pan off the stove and mix in the peanut butter & vanilla (if desired) until it is smooth. Pour mixture over the rice krispies and mix together until the rice krispies are well coated. Place in a greased 9 x 13 pan.
While the Karo Syrup and sugar are dissolving put the Chocolate Chips and butterscotch chips in a microwave safe bowl and warm them up until they are completely melted. The trick to not scorching the chocolate is to only do it in 1 - 2 minute increments and stir inbetween each minute.
Spread over the top and WHALLAH, you are done.
It is easiest to cut them when they are warm. You can wait until the chocolate is more solid to eat them or just eat them warm. My kids usually can't wait.
Saturday, October 16, 2010
Wednesday, October 13, 2010
Eagle Brand Chocolate Peanut Butter Bars
I was looking for a good recipe for a Young Women activity and this one popped up. I don't think you can ever go wrong with peanut butter and chocolate.
EAGLE BRAND CHOCOLATE PEANUT BUTTER BARS
Ingredients
2 cups quick-cooking oats
1 3/4 cups firmly packed light brown sugar
1 1/2 cups Pillsbury BEST® All Purpose Flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup butter or margarine
1/2 cup chopped peanuts
1 cup semi-sweet chocolate chips
1 large egg, beaten
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
1/2 cup Jif® Creamy Peanut Butter
Directions
1.Heat oven to 350 degrees F. In large bowl, combine oats, brown sugar, flour, baking powder and baking soda. Using a pastry blender, cut in butter until dough resembles fine crumbs. Stir in peanuts. Set aside 1 1/2 cups crumb mixture.
2.Stir egg into remaining crumb mixture. Press on bottom of 13x9-inch baking pan. Bake 15 minutes.
3.In small bowl, stir together sweetened condensed milk and peanut butter until well combined. Pour evenly over crust.
4.Stir together reserved crumb mixture and chocolate chips. Sprinkle evenly over peanut butter layer. Bake 15 minutes. Cool. Cut into bars. Store leftovers loosely covered at room temperature.
Nutritional Information
Amount Per Serving Calories: 344 | Total Fat: 16.3g | Cholesterol: 35mg
EAGLE BRAND CHOCOLATE PEANUT BUTTER BARS
Ingredients
2 cups quick-cooking oats
1 3/4 cups firmly packed light brown sugar
1 1/2 cups Pillsbury BEST® All Purpose Flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup butter or margarine
1/2 cup chopped peanuts
1 cup semi-sweet chocolate chips
1 large egg, beaten
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
1/2 cup Jif® Creamy Peanut Butter
Directions
1.Heat oven to 350 degrees F. In large bowl, combine oats, brown sugar, flour, baking powder and baking soda. Using a pastry blender, cut in butter until dough resembles fine crumbs. Stir in peanuts. Set aside 1 1/2 cups crumb mixture.
2.Stir egg into remaining crumb mixture. Press on bottom of 13x9-inch baking pan. Bake 15 minutes.
3.In small bowl, stir together sweetened condensed milk and peanut butter until well combined. Pour evenly over crust.
4.Stir together reserved crumb mixture and chocolate chips. Sprinkle evenly over peanut butter layer. Bake 15 minutes. Cool. Cut into bars. Store leftovers loosely covered at room temperature.
Nutritional Information
Amount Per Serving Calories: 344 | Total Fat: 16.3g | Cholesterol: 35mg
Sunday, April 18, 2010
Herb Chicken Marinade
We just got back from a trip to Utah for EFY training and we were able spend some time with our dear friends Willard and Dawn Gummersall. Every time we go there we are treated to great company and amazing food. She is a fenominal cook. I got this recipe from her.
HERB CHICKEN MARINADE
3/4 c. Miracle Whip
1/4 c. grape juice
2 garlic cloves, minced
2 Tbsp. finely chopped green onions
2 tsp. basil leaves crushed
1 tsp. dried thyme
6 boneless, skinless chicken breasts
Marinate for 4 hours and grill
This is SO good.
HERB CHICKEN MARINADE
3/4 c. Miracle Whip
1/4 c. grape juice
2 garlic cloves, minced
2 Tbsp. finely chopped green onions
2 tsp. basil leaves crushed
1 tsp. dried thyme
6 boneless, skinless chicken breasts
Marinate for 4 hours and grill
This is SO good.
Spinach Crescents
I haven't tried this recipe yet but it looks like it would be a great way to have the kids eat some spinach because they LOVE crescent rolls.
SPINACH CRESCENTS
1/2 cup sliced almonds
1 pkg (10 ounce) frozen chopped spinach, thawed and squeezed dry
1/2 cup grated Parmesan cheese
1/4 cup chopped onion
2 tsp light olive oil or canola oil
1/4 tsp. salt
1/8 tsp. pepper
1 pkg (8 ounces) refrigerated crescent rolls
In a food processor or blender, finely chop the almonds. Add spinach, Parmesan cheese, onion, oil, salt and pepper; cover and process until well blended. Unroll and separate the crescent dough into eight pieces.
Spread spinach mixture evenly over dough to within 1/8 in. of edge. Roll up and place on a greased baking sheet.
Bake at 375 for 15-18 minutes or until golden brown. Serve warm. Yield: 8 servings.
SPINACH CRESCENTS
1/2 cup sliced almonds
1 pkg (10 ounce) frozen chopped spinach, thawed and squeezed dry
1/2 cup grated Parmesan cheese
1/4 cup chopped onion
2 tsp light olive oil or canola oil
1/4 tsp. salt
1/8 tsp. pepper
1 pkg (8 ounces) refrigerated crescent rolls
In a food processor or blender, finely chop the almonds. Add spinach, Parmesan cheese, onion, oil, salt and pepper; cover and process until well blended. Unroll and separate the crescent dough into eight pieces.
Spread spinach mixture evenly over dough to within 1/8 in. of edge. Roll up and place on a greased baking sheet.
Bake at 375 for 15-18 minutes or until golden brown. Serve warm. Yield: 8 servings.
Blueberry Swirl Cheesecake
Cheesecake is always yummy and this recipe is WONDERFUL.
BLUEBERRY SWIRL CHEESECAKE
1 1/2 cups fresh blueberries
1/4 cup sugar
1 Tbsp lemon juice
2 tsp corn starch
1 Tbsp cold water
CRUST:
1 cup graham cracker crumbs (about 16 squares)
2 Tbsp sugar
2 Tbsp butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
2 Tbsp all purpose flour
4 eggs, beaten
1 cup (8 ounces) sour cream
2 tsp vanilla extract
In a small saucepan, combine the blueberries, sugar and lemon juice. Cook and stir over medium heat for 5 minutes or until he berries are softened. Combine cornstarch and water until smooth; stir into the blueberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; cool to room temperature. Transfer to a blender; cover and process until smooth. Set aside.
For crust, in a small bowl, combine the crumbs and sugar; stir in the butter. Press onto the bottom of a greased 9 in. springform pan. Place pan on a baking sheet. Bake at 350 for 10 minutes. Cool on a wire rack.
In a large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low speed just until combined. Stir in sour cream, and vanilla. Pour into crust. Drizzle with blueberry mixture; cut through batter with a knife to swirl. Place pan on a baking sheet
Bake at 350 for 1 hour or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
Remove sides of pan. Refrigerate leftovers.
This makes about 12 servings
BLUEBERRY SWIRL CHEESECAKE
1 1/2 cups fresh blueberries
1/4 cup sugar
1 Tbsp lemon juice
2 tsp corn starch
1 Tbsp cold water
CRUST:
1 cup graham cracker crumbs (about 16 squares)
2 Tbsp sugar
2 Tbsp butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
2 Tbsp all purpose flour
4 eggs, beaten
1 cup (8 ounces) sour cream
2 tsp vanilla extract
In a small saucepan, combine the blueberries, sugar and lemon juice. Cook and stir over medium heat for 5 minutes or until he berries are softened. Combine cornstarch and water until smooth; stir into the blueberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; cool to room temperature. Transfer to a blender; cover and process until smooth. Set aside.
For crust, in a small bowl, combine the crumbs and sugar; stir in the butter. Press onto the bottom of a greased 9 in. springform pan. Place pan on a baking sheet. Bake at 350 for 10 minutes. Cool on a wire rack.
In a large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low speed just until combined. Stir in sour cream, and vanilla. Pour into crust. Drizzle with blueberry mixture; cut through batter with a knife to swirl. Place pan on a baking sheet
Bake at 350 for 1 hour or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
Remove sides of pan. Refrigerate leftovers.
This makes about 12 servings
Raspberry Cream Dessert
When I saw this I had to try it because it has cream cheese. Anything with Cream Cheese in it is a big hit with our family. It also looked easy and fun for a Family Home Evening Treat.
RASPBERRY CREAM DESSERT
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1/2 cup heavy whipping cream, whipped
1 package (10 ounces)frozen sweetened raspberries, thawed
1 Tbsp. cornstarch
In a small bowl, beat cream cheese and sugar until smooth. Gradually fold in whipped cream. Pipe mixture into two dessert dishes or spoon into two 4 in. spring form pans coated with cooking spray. Refrigerate for 4 hours or until set. I am going to use my trifle dish.
Drain raspberries, reserving juice, set berries aside. Add enough water to the juice to measure 3/4 cup. In a small saucepan, combine cornstarch and juice mixture until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Cool slightly.
Stir in reserved raspberries. Cover and refrigerate until chilled. Serve with cream dessert.
This makes 2 Large serving.
RASPBERRY CREAM DESSERT
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1/2 cup heavy whipping cream, whipped
1 package (10 ounces)frozen sweetened raspberries, thawed
1 Tbsp. cornstarch
In a small bowl, beat cream cheese and sugar until smooth. Gradually fold in whipped cream. Pipe mixture into two dessert dishes or spoon into two 4 in. spring form pans coated with cooking spray. Refrigerate for 4 hours or until set. I am going to use my trifle dish.
Drain raspberries, reserving juice, set berries aside. Add enough water to the juice to measure 3/4 cup. In a small saucepan, combine cornstarch and juice mixture until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Cool slightly.
Stir in reserved raspberries. Cover and refrigerate until chilled. Serve with cream dessert.
This makes 2 Large serving.
Spicy Rice, Bean & Cheese Skillet
Our newspaper had a section "taste of home" that had some great recipes I thought I would add to the blog. Let me know what you think of this one.
SPICY RICE, BEAN & CHEESE SKILLET
1 1/2 cups green bell peppers, chopped
3 cloves garlic, minced
1 Tbsp. olive oil
1 can (10 oz.) diced tomatoes and green chilies, undrained
1 can (15 oz.) black beans, drained, rinsed
1 1/4 cups water
2 cups Minute Brown Rice, uncooked
1/4 cup fresh cilantro, chopped
1 cup low-fat Colby and Monterey Jack cheese, shredded
Cook and stir green peppers and garlic in hot oil in large skillet on medium high heat 1 minute. Add tomatoes, beans, and water; mix well. Bring to boil.
Stir in rice. Reduce heat to medium-low; cover. Simmer 5 minutes. Remove from heat.
Stir in cilantro; top with cheese. Let stand, covered, 5 minutes.
Makes 6 servings.
If you would like this as a main dish you can add cooked diced chicken.
SPICY RICE, BEAN & CHEESE SKILLET
1 1/2 cups green bell peppers, chopped
3 cloves garlic, minced
1 Tbsp. olive oil
1 can (10 oz.) diced tomatoes and green chilies, undrained
1 can (15 oz.) black beans, drained, rinsed
1 1/4 cups water
2 cups Minute Brown Rice, uncooked
1/4 cup fresh cilantro, chopped
1 cup low-fat Colby and Monterey Jack cheese, shredded
Cook and stir green peppers and garlic in hot oil in large skillet on medium high heat 1 minute. Add tomatoes, beans, and water; mix well. Bring to boil.
Stir in rice. Reduce heat to medium-low; cover. Simmer 5 minutes. Remove from heat.
Stir in cilantro; top with cheese. Let stand, covered, 5 minutes.
Makes 6 servings.
If you would like this as a main dish you can add cooked diced chicken.
Wednesday, February 10, 2010
Famous Pork Chops
FAMOUS PORK CHOPS
Ingredients
1 cup crushed butter crackers
garlic salt to taste
ground black pepper to taste
3 eggs, beaten
4 pork chops
1/2 cup butter
Directions
Preheat oven to 375 degrees F (190 degrees C).
In a shallow bowl combine crushed crackers, garlic salt and pepper; mix well. In a separate bowl beat eggs.
Dip your pork chops in the egg batter and then in the cracker mixture. Place the pork chops in a casserole dish. Place chunks of the butter around the pork chops. Cover and bake for 45 minutes.
Ingredients
1 cup crushed butter crackers
garlic salt to taste
ground black pepper to taste
3 eggs, beaten
4 pork chops
1/2 cup butter
Directions
Preheat oven to 375 degrees F (190 degrees C).
In a shallow bowl combine crushed crackers, garlic salt and pepper; mix well. In a separate bowl beat eggs.
Dip your pork chops in the egg batter and then in the cracker mixture. Place the pork chops in a casserole dish. Place chunks of the butter around the pork chops. Cover and bake for 45 minutes.
Thai Peanut Chicken
I LOVE Peanuts, actually, any kind of nut will do. So when I found this recipe I had to try it.
http://www.sugardoodle.net/melsrecipes/archives/265
http://www.sugardoodle.net/melsrecipes/archives/265
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