No Bake Reece's Peanut Butter Bars

No Bake Reece's Peanut Butter Bars
From: Our Best Bites

1 1/2 C graham cracker crumbs
1 lb (3 1/2 C) powdered sugar
1 1/2 C creamy peanut butter
1 C (2 sticks) real butter, melted
1 12oz bag chocolate chips (milk, semi-sweet, or dark, you pick!)
Scoop of Peanut Butter

In a large mixing bowl, combine graham cracker crumbs, powdered sugar and peanut butter and butter and beat until combined. Press into a parchment (or waxed paper or foil) lined 9x13 pan.

Place chocolate chips and scoop of peanut butter in a microwave safe bowl and heat in 30 second intervals, stirring after each one, until melted and smooth. Pour chocolate over peanut butter mixture and spread out evenly. Place pan in the fridge just until chocolate is set and then cut into bars. Tip: If the bars chill until the chocolate is too hard to easily cut, use a sharp knife and score the cuts first, then gently cut through. Can be stored in the fridge or at room temp. They will stay firmer if stored in the fridge.

Cookie Dough Topped Brownies

From: Mel's Kitchen with adaption by Me!

I just used a regular boxed brownie mix, and cooked it like normal, and then added the cookie dough on top. We didn't care for the brownie layer as well that came with this recipe.

Brownie Layer:
1 12-ounce bag semi-sweet chocolate chips
1 cup (2 cubes) butter
1 1/2 cups sugar
1/2 teaspoon salt
4 large eggs at room temperature
1 1/2 cups flour

Preheat oven to 350 degrees. In a medium saucepan over low heat, melt butter and chocolate chips. Stir constantly and remove from heat when chips are fully melted. In the same pot, blend in the sugar. Then add eggs, blending fully one at a time. Add flour and salt and beat until air bubbles form in the batter. Pour into a greased 9 X 13-inch pan. Bake for 20 minutes. Turn heat down to 325 degrees and bake for 10 more minutes.

Cool completely and then top with the cookie dough layer.

Cookie Dough Layer:
1/2 cup (1 cube) butter, softened
1/2 cup dark brown Sugar
1/4 cup granulated sugar
3 tablespoons milk
1 teaspoon vanilla extract
3/4 cup all-purpose flour
pinch of salt
1 cup semisweet chocolate chips

In a small bowl, cream butter and sugars until light and fluffy. Beat in milk and vanilla. Gradually add flour and salt. Stir in chocolate chips. Drop by tablespoonfuls over cooled brownies; carefully spread over top (this can be tricky but I found the best way is to slightly wet my hands and pat the dough down gently so it doesn’t pull up the brownies). Cut into squares. Store in the refrigerator.

Cream Biscuits

Cream Biscuits

From: Delicious Dishes

Ingredients:
2 cups all-purpose flour
2 teaspoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups heavy cream

**This recipe will make about 10 biscuits.**
Adjust an oven rack to the upper-middle position and preheat the oven to 450 degrees. Line a baking sheet with parchment paper. Whisk the flour, sugar, baking powder and salt together in a large bowl. Stir in the cream with a wooden spoon until the dough forms, about 30 seconds. Turn the dough out onto a lightly floured counter and gather into a ball. Knead until the dough becomes smooth, about 30 seconds. Roll the dough into a 3/4 inch circle. Cut the biscuits into rounds using a biscuit cutter or into wedges using a knife. Place the biscuits on the parchment-lined baking sheet. Then bake until golden brown, about 15 minutes.

Very good...light and fluffy. (6 points plus, WW).

Spicy Rice, Beans and Cheese Skillet

Spicy Rice, Beans and Cheese Skillet
From: Minute Recipes

1 1/2 cups green bell peppers, chopped
3 cloves of minced garlic
1 TBS olive oil
1 can diced tomatoes and green chilies, undrained
1 can black beans, drained, rinsed
1 1/4 cups water
2 cups Minute Brown Rice, uncooked
1/4 cup cilantro, chopped
1 cup low fat shredded Colby and Monterey Jack Cheese
2 cups cooked chicken

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 and chicken; top with cheese. Let stand, covered 5 minutes. Serves 8. 6 points plus (WW).

Easy Teriyaki Chicken and Brown Rice

Easy Teriyaki Chicken and brown Rice
From: Minute Recipes

1 TBS oil
1 lb chicken breasts cut into bite sized pieces
1 1/2 cups water
1/3 cups lite teriyaki sauce
1/2 tsp garlic powder
2 cups Minute Brown Rice, uncooked
2 cups frozen broccoli florets
1/2 cup salted peanuts
Cut up Peppers and carrots

Heat oil in large skillet on medium-high heat. Add chicken, cook and stir 5-7 minutes or until cooked through. dd water, teriyaki sauce, and garlic powder, stir. Bring to a boil. Stir in rice, broccoli, peanuts, and peppers and carrots, cover. Cook on low heat 5 minutes. Remove from heat. Let stand 5 minutes. Fluff with fork. Serves 6. About 8 points plus (WW)

We doubled everything, but the chicken. It was really good!!!! We all enjoyed this!

Veggies in the oven

Veggies in the oven
From: Me

Veggies (example, cauliflower, broccoli, carrots, celery, asparagus)
Olive Oil
Garlic Salt

Preheat oven to 375 degrees. Cut up the veggies into pieces. Put in a gallon ziploc bag. Pour a tablespoon of olive oil on it. Seal and shake. When veggies are coated, pour onto a Demarle silpat (or greased pan). Spread a thin layer. Sprinkle garlic salt on them. Bake in oven. (Asparagus bake about 8-10 minutes, cauliflower, broccoli, carrots and celery bake 25 minutes or so).

About 1 point plus (WW)

We LOVE these. We eat these a few times a week. The kids even like them.

Double Cheese and Bacon Egg Biscuits

Double Cheese and Bacon Egg Biscuits
From: Smithfield.com

Double Cheese and Bacon Egg Biscuits

• 4 large eggs
• 2 Tablespoons milk
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 can refrigerated biscuits, 10 count
• 6 strips cooked Smithfield bacon, crumbled
• 1/4 Cup shredded cheddar cheese

Instructions

Preheat oven to 350 degrees F. Place eggs into mixing bowl and add milk, salt and pepper. Whisk to combine. Press each biscuit round into 10 regular size muffin cups that have been sprayed with cooking spray. Bake for 6 minutes, remove from oven and with the end of a wooden spoon press centers of dough to make room for egg mixture. Pour in egg mixture into each partially baked biscuit, top evenly with crumbled bacon and shredded cheese. Bake for 12-15 minutes or until eggs are set. Remove and enjoy. 10 individual servings

We really liked these. They were really good!!!

Curried Coconut Chicken

From: Allrecipes.com

Ingredients

• 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
• 1 teaspoon salt and pepper, or to taste
• 1 1/2 tablespoons vegetable oil
• 2 tablespoons curry powder
• 1/2 onion, thinly sliced
• 2 cloves garlic, crushed
• 1 (14 ounce) can coconut milk
• 1 (14.5 ounce) can stewed, diced tomatoes
• 1 (8 ounce) can tomato sauce
• 3 tablespoons sugar

Directions

1. Season chicken pieces with salt and pepper.
2. Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
3. Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.

We serve this over rice. It was pretty good.

Caramel Snack Mix

Caramel Snack Mix

From: Cooking During Stolen Moments

• 10 c. assorted cereals, pretzels, nuts, etc.

• 1 c. butter

• 1 c. brown sugar

• 1/2 c. corn syrup

• 1 t. vanilla

In a large bowl, mix together assorted cereals, pretzels and/or nuts. Set aside until using.

Combine the butter, brown sugar and corn syrup in a medium sauce pan. Bring to a boil while stirring constantly. Reduce heat to low and simmer for 5 minutes, continuing to stir frequently. Pour into the bowl with the cereal mixture and stir to coat well. Pour the cereal mixture onto 2 greased cookie sheets and spread out into a single layer. Bake at 200 degrees for 1 hour, stirring at least once during bake time. Cool completely.

Peanut Butter M & M Cookies

Peanut Butter M & M Cookies

From: Cooking During Stolen Moments

• 1/2 c. butter or margarine

• 3/4 c. peanut butter (I prefer to use chunky in baked goods, but you can use your favorite.)

• 1/2 c. brown sugar

• 1/2 c. sugar

• 1 egg

• 1 1/2 t. vanilla

• 1 c. flour

• 3/4 t. baking soda

• 1 c. M & M’s

1. In a mixing bowl, beat together the butter, peanut butter and sugars until creamy and fluffy, about 5 minutes. Add the egg and vanilla and beat until well combined.

2. Add the flour and baking soda and beat just until combined, being careful not to over mix. By hand, stir in the M & M’s.

3. Using a rounded tablespoonful of dough, drop balls of dough onto cookie sheets. Bake at 350 degrees for 15-18 minutes. (15 minutes for softer cookies; 18 minutes for crunchier cookies.)

These are SOO good!!!!

Chocolate Chip Peanut Butter Nutella Cookies

Chocolate Chip Peanut Butter Nutella Cookies
From: A newspaper mom cut out and brought home, it says By Molly Herner

2 sticks butter
3/4 cup sugar
3/4 cup brown sugar
2/3 cup Nutella
1/2 cup peanut butter
1 tsp vanilla
2 eggs
2 1/4 cups flour
1 tsp baking soda
1 tsp salt
2 cups chocolate chips

1. First cream the sugar, brown sugar and softened butter together in a mixing bowl.
2. Now, add the Nutella and peanut butter and let that cream together.
3. When smooth, add the tsp of vanilla and the eggs one at a time, and beat until smooth.
4. Now gently sift in the flour, salt, and baking soda. Allow the mixture to combine fully and add the chocolate chips until evenly distributed.
5. Bake the cookies for about 10 minutes at 350 degrees and enjoy.

P.S. These are SOOO addicting!! Have a hard time stopping at 2 or 3!!!

Polish Mistakes

Polish Mistakes
From: Mom used to make these when I was little

1-2 pounds sausage

1 pound processed cheese food, cubed

1 teaspoon dried oregano

1 1/2 tablespoons Worcestershire sauce

1 (1 pound) loaf cocktail rye bread

Preheat the broiler.

Place sausage in a large, deep skillet. Cook over medium high heat until meat is evenly brown. Drain liquid.

Mix in the processed cheese food, oregano and Worcestershire sauce. Stir continuously until the cheese is melted.

If the bread is not sliced, cut it into thin slices. Spoon approximately 1 tablespoon of the mixture onto each slice. Place the slices in a single layer on a baking pan.

Broil the slices 10 minutes, or until the cheese is slightly browned and the bread is toasted. (Make sure you watch closely, we got ours a little over done).

Chicken Pomodoro

Chicken Pomodoro

From: Cooking During Stolen Moments

• 2 T. olive oil

• 1/4 onion, diced

• 5 cloves garlic, minced

• 1/4 t. crushed red pepper flakes

• Salt and pepper, to taste

• 2 15 oz. cans diced tomatoes

• 1 1/2 t. sugar

• 3 T. pesto or 1/3 c. fresh basil leaves, torn or cut chiffonade style

• 1/2 lb. chicken breasts, cooked and cubed (optional)

1. Heat olive oil in a large skillet. Add onion, garlic and crushed red pepper flakes. Season to taste with salt and pepper. Cook until onions are nearly translucent, about 3 minutes.

2. While the onion and garlic cooks, pour the tomatoes (with liquid) into a food processor or blender. Process until coarsely chopped to desired consistency. (Process less time for a thicker, heartier sauce or longer for a creamier sauce.)

3. Add the tomatoes and sugar to the skillet. Simmer for about 5 minutes, until very fragrant and somewhat thickened.

4. Stir in the pesto and simmer an additional 5-10 minutes. (If using fresh basil, let the sauce simmer for 10-15 minutes and then stir in the basil after removing from the heat.)

5. Stir the chicken into the sauce just until warmed through. Serve over pasta.

We served this with homemade noodles stirred in....it was very good!! We all liked it!!

15 Minute Curry Vegetable Chowder

15 Minute Curry Vegetable Chowder

From: Cooking During Stolen Moments

• 1 bag frozen California blend vegetables (broccoli, cauliflower & carrots)

• 4 c. chicken stock or broth

• 1 t. salt

• 1/2 t. pepper

• 4 T. butter

• 1/8 t. crushed red pepper flakes

• 1 t. curry powder (or a little less)
  

• 1/4 c. flour

• 1 3/4 c. milk

• Additional salt and pepper, to taste

Pour the frozen veggies into a large pot and pour chicken stock on top. Stir in 1 t. salt and 1/2 t. pepper. Bring to a boil, reduce heat and simmer for 5 minutes. While the vegetables simmer, melt butter with crushed red pepper flakes. Stir in curry powder and flour. Cook for 2 minutes. Stir in soup and bring to a boil. Remove from heat. With a potato masher or immersion blender, mash the veggies in the chicken stock until desired consistency. Bring back to a boil and slowly stir in milk mixture. Cook for another minute or so, just until incorporated and thickened.

The 1st time we made this we put a heaping tsp of the curry...it was a little spicy...we will be making it with less curry next time!! Miles ate it pretty good, the other 2 not so much. The adults liked it!!

Maple Glazed Chicken

Maple Glazed Chicken

From: Cooking During Stolen Moments

• 1 – 1 1/2 lb. boneless, skinless chicken breasts

• 1/3 c. maple syrup

• Juice of 1 lemon (about 1/4 c.)

• 6 cloves garlic, minced

• 1/2 t. salt

• 1/4 t. black pepper

• 1/8 t. crushed red pepper flakes

1. In a small bowl, whisk together maple syrup, lemon juice, garlic and seasonings.
2. Place chicken in a plastic freezer bag or bowl. Pour the marinade over the chicken and refrigerate at least 2 hours.
3. Spread chicken on a baking sheet or in a casserole dish. Spoon any remaining marinade over the chicken. Bake at 375 degrees for 25-30 minutes, until chicken is fully cooked. About halfway through the cooking time, spoon any marinade that has collected on the baking dish on top of the chicken.

We really liked this!!

Cheddar Garlic Bread

Cheddar Garlic Bread

From: Cooking During Stolen Moments

• 3 1/2 – 4 1/2 c. flour

• 1 T. yeast

• 1 c. milk

• 2 T. butter or margarine

• 2 T. sugar

• 1/2 t. salt

• 1 1/2 c. shredded Sharp cheddar cheese, divided

• 4 cloves garlic, minced

1. In a large mixing bowl, combine 2 c. flour and yeast.
2. Add the milk, butter or margarine, sugar and salt to a small saucepan. Heat until warm and the butter is completely melted. Add to mixing bowl and stir by hand or beat with an electric mixer until combined. Slowly add remaining flour until the dough comes together and is no longer sticky. Add 1 1/4 c. cheese (reserve remaining cheese) and garlic until combined. Knead for 5-8 minutes.
3. Place dough in a lightly greased bowl, cover and allow to rise for at least 1 hour.
4. Punch dough down and remove from bowl. Form dough into an oval-shaped loaf and place on a baking sheet. Sprinkle remaining cheese on top.
5. Bake at 375 degrees for 25-35 minutes, until golden and hollow sounding when tapped.
The garlic in the bread is purely a matter of taste.

Pork Chops with Apple Cider Gravy

Pork Chops with Apple Cider Gravy
From: Cooking During Stolen Moments

• 3 T. oil

• 6 – 8 bone-in pork loin chops

• Salt and pepper, to taste

• 2 c. apple cider

• 1/4 c. brown sugar

• 3 T. stone ground mustard

• 1/2 t. salt

• 1/2 t. pepper

• 1/4 t. allspice

• 3 red apples, sliced

• 1/3 c. raisins

• 1/3 c. sliced green onions

• 1/4 c. corn starch

• 1/3 c. water

Heat oil in a large skillet. Season both sides of pork chops with salt and pepper, to taste. Brown chops in oil, about 2-3 minutes per side. Place in a large baking dish.
2. In a bowl, whisk together apple cider, brown sugar, mustard, salt, pepper and allspice. Pour over the pork chops in the baking dish. Bake at 375 for 25-30 minutes, until fully cooked.
3. Remove pork chops and keep warm. Pour cider and drippings into a sauce pan. Bring to a slow boil. Add the apples, raisins and green onions. Cook for 5-8 minutes, until the apples begin to soften and the raisins plump.
4. Dissolve the cornstarch in the water and slowly stir into the boiling mixture. Continue cooking, stirring frequently, until thickened. Spoon over the pork chops and serve the extra to pass.

I used yellow apples and it was good. They were very flavorful. We all really enjoyed them!!

Tuna Croquettes

Tuna Croquettes
From: Cooking during Stolen Moments

• 2 cans tuna, well drained

• 1/2 small onion, minced

• 2 stalks celery, minced

• 1 c. bread crumbs, divided (we used saltine crackers)
  

• 2 eggs

• 1 t. paprika

• 1 t. salt

• 1/2 t. pepper

• 1/4 t. garlic powder

• Oil

1. In a large bowl, combine the tuna, onion, celery, 1/3 c. bread crumbs, eggs and seasonings. Stir until fully combined.
2. Pour remaining 2/3 c. bread crumbs into a shallow dish. Pat about a tablespoon worth of tuna mixture into a round patty. Cover both sides with bread crumbs.
3. Pour enough oil into a skillet to cover the bottom. Heat over medium heat. Add the breaded patties and cook until browned, about 3 to 4 minutes per side.
Our favorite dip to serve with these Tuna Croquettes is a simple sauce of mayonnaise and mustard. Use about 1 tablespoon of mustard for each 1/4 cup of mayonnaise. So simple but so good, and it is perfect with the tuna!
Also, this mixture tastes great formed into larger patties, fried as described above and served on a bun as a tuna burger.

We tried this for lunch today. It was VERY good. All the kids ate it!

Oatmeal Breakfast Bars

Oatmeal Breakfast Bars

From: Cooking During Stolen Moments

• 4 c. dry oats (old-fashioned or quick cooking)

• 1 1/2 c. flour

• 1 c. brown sugar

• 1/2 c. sugar

• 1 t. cinnamon

• 1/2 t. salt

• 1 c. applesauce

• 4 eggs

• 1 1/2 c. raisins

1. Dump all the ingredients into a large mixing bowl.

2. Stir, by hand, just until completely moistened and combined.

3. Press into a greased 13×9 casserole dish and bake at 350 degrees for 20 to 25 minutes. Let cool completely before cutting into individual bars.

We fixed these this morning! They were really good. Tucker ate 2 bars!!!