Easy Chicken Curry

After eating all these holiday sweets, I'm ready for some "real" food again. This one is really easy and very good. I'm still looking for the "best" curry recipe that is potato based. If you have a perfect recipe, do share! Enjoy!

{EASY CHICKEN CURRY}

click here for a printable version of this recipe.

1 lb. chicken, cooked and shredded

1/4 c. butter

1 1/2 c. apple, chopped

1/2 c. onion, chopped

1 clove garlic, minced

1/3 c. flour

2 tsp. curry

Salt  & Pepper

2 c. chicken broth

1 c. tomato juice (or 1/2 c. tomato sauce + 1/2 c. water)

1/2 tsp. worcestershire sauce

Cooked Jasmine Rice

Melt butter and add apple, onion, and garlic. Cook 5 minutes. Stir in flour, curry, salt and pepper. Add chicken broth, worcestershire sauce, and tomato juice. Cook and stir until thick. Add cooked chicken and heat through.

Toppings:

Raisins

Coconut, shredded

Sliced Almonds or peanuts

Pineapple tidbits

Serve curried chicken over bed of hot rice with any combination of toppings.

Mini White Chocolate Caramel Popcorn Balls

I realize I JUST posted the recipe for caramel popcorn. But I think I did mention they were completely addicting. Well, I made more this afternoon. 

Christmas is coming and we are ALL getting fat, right? Actually, I have to say we haven't been eating too many sweets this season. It's just been too busy. However, today I cracked. My son and I built doughnut hole snowmen as well as these yummy mini white chocolate caramel popcorn balls. It's more of an idea than an actual recipe. But, I think they'd make cute little Christmas gifts for your friends and neighbors. I mean, I'm not sharing mine with my neighbors, but you go ahead and do so.

Below are the instructions for the popcorn balls. And if you want to see our little doughnut hole snowman, click here. Enjoy!

{WHITE CHOCOLATE CARAMEL POPCORN BALLS}

1 batch Grandma's Caramel Popcorn {recipe found here}

1/4 c. white chocolate melting wafers

Make caramel popcorn according to recipe. Shape into mini popcorn balls and drizzle white chocolate over top.

Doughnut Hole Snowmen

Now listen, I realize this isn't a "high fashion" looking snowman. I realize I could have made another one that looked more photogenic. But I like this one, because I had a blast building it with my adorable 2-year-old son. 

My son is obsessed with snowmen this year. Me? I'd really rather stay inside than go out in the snow...that's daddy's job. So, we built these cute, little, indoor, doughnut-hole snowmen today. He LOVED it! And so did I. He was so surprised that he could have free reign with candy. It was adorable. 

So, here's just a fun food activity for you and your kids this winter season. Obviously you can use all different sorts of things to decorate, but here's what we used.

{DOUGHNUT HOLE SNOWMEN}

 -Powdered Sugar Doughnut Holes

- Pretzel Sticks

- Chocolate Grasshopper cookies

- Candy Corns

- Pull n' peel Licorice

- Marshmallows

- White Chocolate Wafers

Melt Chocolate wafers in microwave in 30 second intervals until it's runny. Spread a little dollop on your plate and stick first dough-nut hole on top (as the white chocolate sets up, it will be your "plaster"). Stick a pretzel in the dough-nut hole and place the next dough-nut hole on top. Put another pretzel in the middle dough-nut hole just until half is hidden. Stick the 3rd dough-nut hole on the pretzel that is exposed. Spread white chocolate on top of head and anchor a cookie on top for a hat. Decorate with candies as you like! Enjoy!

Roasted Spiced Sweet Potatoes

I think sweet potatoes get a bad rap, at least in my family. We just assign someone to make sweet potatoes (or yams) for Thanksgiving just because that's what you're "supposed" to do. So, this year I got the assignment. I decided to try something different in hopes of reviving the joy of sweet potatoes in my family. I just wanted a good recipe for sweet potatoes. I think it worked! These were quite tasty. And they'd be a great compliment to any holiday meal you're making this season. They'd be amazing next to a Honey Ham. Oh yes. Enjoy!

{ROASTED SPICED SWEET POTATOES} 

click here for a printable version of this recipe

4 sweet potatoes, peeled and cut into 1-inch cubes

1/4 c. extra-virgin olive oil, plus more for drizzling potatoes after cooked

1/4 c. honey

1/4 c. brown sugar

2 tsp. ground cinnamon

Salt and freshly ground black pepper

Preheat oven to 375 degrees. Lay the sweet potatoes out in a single layer on a roasting tray. In a separate bowl, mix together oil, honey, sugar, and cinnamon.  Drizzle over the potatoes.  Sprinkle with salt and pepper.  Roast for 25 to 30 minutes in oven or until tender. Take sweet potatoes out of the oven and transfer them to a serving platter. Drizzle with more extra-virgin olive oil.

Grandma's Legendary Caramel Popcorn

Legendary is what I call it. Addicting is what it was. And all in my belly, is where it is.

My Grandma was the closest thing to an angelic visitation I'll ever have in this life. She was the sweetest and most innocent person ever. And that woman knew how to cook. And this has to be my favorite one...her caramel popcorn.

I made some last night and I literally could not stop eating it! I think I ate most of the batch myself. Nope, I'm POSITIVE I ate most of the batch myself. It's that good.

I'm seriously a little hesitant to share the recipe. But it's too good NOT to share. And since she's the sweetest person to have ever lived, I'm sure she'll forgive me for posting it. So you better enjoy it!

{GRANDMA'S LEGENDARY CARAMEL POPCORN}

click here for a printable version of this recipe.

5 oz bag of pre-popped butter popcorn

1/2 c. margarine

1 c. brown sugar

1/2 c. light corn syrup

1/2 can sweetened condensed milk

1/2 tsp. vanilla

In saucepan combine butter, sugar and corn syrup. Stir well and bring to a boil over medium heat. Stir in sweetened condensed milk and simmer stirring constantly until mixture comes to soft ball stage (232 degrees). My brothers are genius! They figured out this takes 10 minutes. So if you don't have a thermometer, just stir in a simmer for 10 minutes and you'll be good every time! Remove from heat and stir in vanilla. Pour over corn and mix in. Makes about 15 popcorn balls.

NOTE: I remember as a child rubbing my hands with shortening and then taking the popcorn out of the bowl to form into balls. It's a good little trick to keeping your hands less sticky. Enjoy!

White Texas Sheet Cake with Coconut Frosting

No, I'm not a Texan. But I do know a thing or two about Texan pride. They claim everything is BIGGER and better in Texas. Well, I've been there. I've eaten fried gator tail. It's ok. And I even love French Toast made with Texas Toast. But I'm sorry, I can't agree with the statement that everything is better there. However, this cake is "White Texas Sheet Cake." And I think they just might be on to something. This is absolutely one of the tastiest cakes I've made. It hit the spot. Enjoy!

{WHITE TEXAS SHEET CAKE WITH COCONUT FROSTING}

1/3 c. shortening

2 egg whites

2 c. sugar

1 tsp. baking soda

1 tsp. salt

2 c. flour

1 3/4 c. buttermilk

1 tsp. vanilla

1/2 tsp. almond flavoring

Icing:

1/2 c. butter, melted

1/2 c. flaked coconut

1/3 c. buttermilk

2 1/2 c. powdered sugar

Preheat oven to 350 degrees. Grease and flour 9x13 pan. In a mixer, beat shortening, egg whites, and sugar together. Add baking soda, salt, flour, buttermilk, vanilla and almond flavoring. Beat on medium speed for about 2 minutes. Pour the batter into the prepared pan and bake 25-30 minutes or until light golden brown. For icing, combine all ingredients and blend until smooth. Spread icing on warm cake.

Delicious Clam Chow-dah

This is another dish I "claimed" I used to not like. But that's when I was eating it out of a can. Shame. Shame. 

I changed my mind on my first trip to Boston a few years back. Wow! Once you have "chow-dah" in Boston, forget it! It's so delicious. In fact, my husband went on a business trip there just a month ago. I kept telling him, "Honey, if you do nothing else PLEASE promise me you'll get a bowl of clam chowder." 

He didn't.

But that's ok! He was busy. So I came up with this dish instead. I combined a few of my favorite recipes to come up with the Ultimate Clam Chowder recipe. 

BUT WAIT!!! If you claim you don't like seafood or clam chowder, this recipe is wonderful because you can bump up the clams or you can minimize or even ELIMINATE the clams and it's still a delicious chowder. I'm not lying. It's the truth. Enjoy!

{DELICIOUS CLAM CHOWER}

click here for a printable version

2 c. carrots, diced

2 c. onion, chopped

3/4 c. green pepper, chopped

1 clove garlic, minced

4 c. potatoes, cubed

1 bay leaf

2 cans clam juice (reserve the clams!)

Water

1 c. tomatoes, chopped

4 slices bacon, cooked & crumbled

3/4 c. butter

3/4 c. flour

1 qt. Half & Half

1 1/2 tsp. Salt

1 1/2 tsp. Pepper

2 tsp. Basil

Splash Red Wine Vinegar

Put carrots, onion, green pepper, garlic, potatoes and bay leaf in large stock pot. Saute over medium high heat for about 5 minutes until they start to soften and sweat. Pour clam juice over veggies and allow to simmer 1 minute. Add tomatoes and enough water to barely cover all. Simmer over medium heat for about 20 minutes until all the veggies are cooked through. 

Meanwhile in a separate saucepan, melt butter; add flour blending until smooth. Slowly add half & half, constantly whisking until the mixture becomes thick and smooth (you can use milk for a lower calorie soup). Add basil, salt and pepper. Add cream mixture to soup and mix together. Add bacon and vinegar. Heat through and serve with warm bread.

Caramel Pumpkin Cupcakes with Cream Cheese Frosting

These were DELICIOUS! I got the idea here. From a blog I love to follow. I made these for a bridal shower last weekend and people were absolutely raving about them. I actually made two kinds of cupcakes, but you'll just have to wait patiently for the other kind. Let's just say, "Chocolate dream!" 

Back to these little beauties. It may seem a little daunting to make these, but really it was pretty simple. And it was worth every second of prep. Plus, I think this is my new favorite recipe for cream cheese frosting. It's so delicious. 

The little flags on top were extremely simple too. I just made little diamond shapes and put the bride and groom's initials on them. Then I folded the diamond in half and glued it to a toothpick. Ta-DA! Thank you to my wise sister-in-law for the idea. I called her in a panic. She always gives me the best ideas.

Enjoy!

{CARAMEL PUMPKIN CUPCAKES WITH CREAM CHEESE FROSTING}

1 french vanilla cake mix

1/3 c, vegetable oil
2 eggs

1 c. pumpkin puree 

1/4 tsp. nutmeg

1/2 tsp. cinnamon

1 c. milk

Caramel ice cream topping

Mix cake mix, oil, eggs, pumpkin, nutmeg, cinnamon, and milk until smooth. Fill cupcake liners 2/3 full and bake at 350 for 10-12 minutes. Let cupcakes cool. Then take melon baller (or teaspoon), and spoon out a little divot in the top (save the tops though!). Spoon in 1 teaspoon of the caramel topping and replace the divot. The caramel will soak through the cupcake and deliver caramel goodness throughout. Top with cream cheese frosting (recipe follows).

Cream Cheese Frosting:

1 (8-oz.) pkg. cream cheese, room temperature

1 1/2 cubes butter (8 T.), room temperature
1/2 T. lemon juice
1/2 tsp. vanilla
1 lb. powder sugar

Cream the cheese and butter together on low speed with a mixer.  Scrape the bowl. Add lemon juice and vanilla. Mix together. Add powder sugar on low until incorporated.  Mix on med-high for 3 minutes to make the frosting a bit lighter. Chill for 1/2 hour to stiffing up before using. 

Austrian Apple Pancake

I love breakfast foods. Which is a little strange, since I don't love mornings so much. 

My beautiful sister gave me a box FULL of apples a couple weeks ago, so I've been trying to find yummy recipes to use up all those gorgeous apples. This one is definitely a winner. My little son keeps yelling, "More cake, Mommy. More CCAAKKEEE!" I'd say it's a hit. Enjoy!

{AUSTRIAN APPLE PANCAKE}

click here for a printable version

2 golden delicious apples, peeled and sliced 

1/4 c. butter

1/8 tsp. cinnamon

1 tsp. lemon juice

3 eggs

3/4 c. milk

3/4 c. flour

1 T. sugar

Pinch of salt

Preheat oven to 425 degrees. In a large skillet, cook apple slices in  2 T. of butter until tender (about 8 minutes). Add cinnamon and lemon juice and cook 1 minute. In a separate bowl, mix eggs, milk,flour, sugar, salt and remaining melted butter (2 T). Mix until smooth. Pour batter over apples in the hot skillet, do not stir. Place skillet in oven and bake until puffed and golden, 18-20 minutes. Make sure you cover the handle with foil, if it's not metal. Serve with maple syrup and powdered sugar.

Corn Chowder

This is easily one of my favorite soups. And it's super easy! But let's be honest, what isn't good with a little bacon in it? mmm.

And with the weather turning colder by the second, it's the perfect time for some soup for the soul...and of course the belly.

Until next time... Enjoy!

CORN CHOWDER

½ lb bacon, chopped
½ medium onion, chopped
2 celery stalks, chopped
3 carrots, chopped
2 c. corn
1 can cream of mushroom soup
1 can evaporated milk

Brown bacon; in drippings sauté onion. Add remaining ingredients. Simmer until veggies are tender, about 20-30 minutes.

P.S. In the picture, you'll notice there are some peas. I added some that night, because I was a little short on corn. I really liked it actually!

Pumpkin Cream Cheese Swirl Cookies

Speaking of pumpkin, now I'm obviously on the hunt for excellent pumpkin recipes. I saw this on a local television show and I knew it was a winner! Cream cheese swirled through pumpkin chocolate chip cookies? Plus, look how cute they are with the little green stems. These are excellent, but they are best eaten, the day you make them. And make sure you have enough milk in the house to go along side, or you'll be sorry! Enjoy.

{PUMPKIN CREAM CHEESE SWIRL COOKIES} 

Click here for a printable version.

1 pkg. (8-oz) lite cream cheese, softened

1/2 c. butter, softened

1/2 c. white sugar

3/4 c. packed brown sugar

1 tsp. vanilla

1 c. canned solid packed pumpkin (or homemade puree)

1 egg

Orange and Green food colors, optional

2 c. semi-sweet chocolate chips, 12 oz package

3 c. flour

1 T. pumpkin pie spice

1/2 tsp. salt

1 1/2 tsp. baking powder

1 c. powdered sugar

 3 T. flour

Beat together softened butter, white sugar and packed brown sugar. Stir in vanilla, pumpkin, egg and a couple drops orange food color; stir in chocolate chips. Add 3 cups flour, pumpkin pie spice, salt and baking powder; stir until thoroughly mixed. Remove 2/3 cup cookie dough and set aside. Roll remaining cookie dough out between two sheets of lightly floured wax paper or parchment paper into a 12x15x1/4 inch rectangle. Freeze dough while preparing cream cheese filling.

Knead a couple drops green food color into reserved 2/3-cup cookie dough. Roll dough into approximately 36 small marble size balls, freeze until ready to use.

Beat cream cheese until smooth; add powdered sugar and 3 tablespoons of flour; beat until smooth and creamy. Remove cookie dough from freezer; peel off top parchment paper; spread prepared cream cheese over 2/3 the width of the rectangle (keep cream cheese on one side of dough and spread out to both ends). Using the parchment paper to carefully lift, roll cookie into a log, starting on the long cream cheese side (jelly roll fashion with cream cheese in center). Wrap log in parchment, return to freezer for 2-3 hours, preferable overnight (or until stiff).

Preheat oven to 375 degrees. Spray cookie sheet with non-stick spray or line cookie sheet with parchment paper. Remove cookie dough from freezer, remove parchment wrap, cut into 1/4 to 3/8-inch thick slices; place on prepared baking sheet. Place a green marble size piece of dough at the top of each cookie and slightly flatten to form a stem. Bake about 12-13 minutes or until lightly browned. Cool cookies on rack. Makes approximately 3 dozen cookies.

NOTE: Pumpkin Pie spice may be replaced with mixture of 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves.

Baked Potato Soup

I never thought the cold weather would come! But came it did today. And it's now 10:36pm as I write this post, and I'm not ashamed to say that I'm still not dressed for the day. I DID shower, don't worry. But I got right back into my pajamas. And my son did too! It was a badly needed low-key day after a crazy busy weekend.

There's one thing my husband and I don't share and that is our weather preferences. I prefer the hot, sunny, beach weather. And he prefers the cloudy, snowy, mountain weather. So, he's ecstatic about this weather. I, however, cope by...not getting dressed, I guess. Just kidding. There is ONE benefit to this weather. And that is that cold weather brings with it the need for....

SOUP!

And this recipe is absolutely one of the best. We've had it a few times before, but this time after every bite, my husband was raving, "So good, honey. Seriously soooo good." Why, thank you. I actually took a small batch to a friend and she was still talking about it days after the fact too. So it must be a winner. Honestly, look at that picture. You can't tell me your mouth doesn't water seeing all that goodness in one bowl. Mmm. You'd love it even more with this or this.  Enjoy!

{BAKED POTATO SOUP}

click here for a printable version of this recipe

6 T. butter

2 c. onion, finely chopped

4 T. flour

2 can chicken broth (about 4 cups)

6 medium potatoes, peeled and cut into 1/2-inch cubes

1 tsp. salt

1 tsp. black pepper

2 tsp. dried basil

1/4 tsp. Tabasco sauce

1 tsp. garlic salt

2 c. half-and-half

Garnish with:

Cheddar cheese, sour cream, bacon, and green onions.

Melt butter in a saucepan on medium heat. Add onion and saute for 2 minutes. Sprinkle flour over onions and cook 5 minutes, stirring often. Gradually add chicken broth. Add potatoes, salt, white and black pepper, basil, Tabasco sauce and garlic salt. Bring to a boil. Reduce heat to a low simmer for 20 minutes, stirring occasionally. Stir in half-and-half and heat through. Serve with garnishes. 

Pumpkin Cinnamon Rolls

Have I mentioned how much my husband loves pumpkin? He claims he doesn't have anything that he can call his "favorite." Whether it be a favorite color, sport, friend, ice cream flavor, or meal. But I think I can safely say that pumpkin is is favorite flavor for desserts. Honey, I know you are wanting to refute this point as you read my post. But I stand by my claim.

So, if you're going to have pumpkin as your favorite dessert flavor, than these rolls will be your best friend. They are absolutely divine. I mean, I love cinnamon rolls and to add the pumpkin twist is GENIUS! Try it and tell me what you think. Enjoy!

{PUMPKIN CINNAMON ROLLS}

Click here for a printable version of this recipe.

1 pkg. yeast
¼ c. warm water
2 ¾ c. flour, divided
½ c. canned pumpkin
½ c. milk
¼ c. butter, melted
1 T. sugar
1 ¼ tsp. salt
¼ tsp. nutmeg

Dissolve yeast in warm water and let stand for 5 minutes. Add 2 c. flour, pumpkin, milk, butter, sugar, salt, and nutmeg. Beat until smooth. Knead dough about 10 minutes, adding remaining flour as needed to prevent dough from sticking to hands. Place dough in a large bowl coated with cooking spray, turning to coat. Cover and let rise until double in size. Punch dough down and let rest 5 minutes, then roll out into a 12x10 rectangle.

Streusel:
3 T. sugar
3 T. brown sugar
2 T. flour
1 ½ tsp. cinnamon
2 T. butter, chilled, cut into small pieces

Combine sugars, flour, and cinnamon. Cut in butter with pastry blender or 2 knives until well mixed. Sprinkle streusel on top of dough rectangle. Roll up and cut into 12 1” slices. Place in a 9” square baking dish coated with cooking spray. Cover and let rise another 25 minutes. Bake at 375° for 20
minutes or until golden brown.

Glaze:
¾ c. powdered sugar, sifted
1 T. hot water
¼ tsp. vanilla
Combine glaze ingredients with a whisk and drizzle over warm buns.

Candy Filled Brownie Bites

These are my new favorite, last-minute treats. They are so cute and yummy and very presentable I might add. I got the idea from my cute friend Mauri, at a bridal shower she threw. Adorable! She used Rolo's in hers, but I'm a peanut butter fanatic, so naturally mine have Reese's. The ideas or endless!

Enjoy!

{CANDY FILLED BROWNIE BITES}

click here for a printable version of this recipe

1 box brownie mix (I love my brownie recipe, but I was in a hurry today)

Candies of your choice

Mix brownies according to package directions. Spoon into mini cupcake liners and cook for about 20 minutes. Pull out of oven and press candies into the centers immediately. You need to do this before they harden too much. Makes about 40.

That's it! You're set. Isn't that just genius? I thought so too.

Aly's Amazing Shepherd's Pie

I've got to be honest. This was so good, I didn't get a picture of it on my plate. Luckily, I snapped a picture of the pan! Whew! Because you definitely don't want to miss this one. This was a favorite of mine growing up, but I spiced it up the other night and it was to die for! I loved it! A perfect Fall meal for the family (or for yourself, because you really could eat this whole pan, trust me!).

MY TIP FOR THIS: When you're making mashed potatoes for a different meal, make extra. It cuts down your prep time for this meal!

WHAT I WISH I WOULD HAVE DONE DIFFERENTLY: I wish I would have added cooked, crumbled bacon into the mashed potatoes. If you try it, let me know! YUM!

Enjoy!

{ALY'S AMAZING SHEPHERD'S PIE}

Click here for a printable version.

1 lb ground beef

1/2 onion, chopped

1/2 c. carrots, grated

1 tsp. salt

1 tsp. pepper

1 tsp. dried thyme

1 tsp. dried sage

1/4 c. ketchup

1/3 c. BBQ sauce

8-oz frozen green beans, french-cut style

2 c. mashed potatoes (see my tip above)

2 c. shredded cheddar cheese (I like my cheese!)

2-3 green onions, sliced

Sour Cream for garnish

Saute onion with ground beef until cooked through. Add carrots, salt, pepper, thyme, sage, ketchup, and BBQ sauce. Stir thoroughly. Spray a 9x13 pan with cooking oil. Spread meat mixture in bottom of the dish. Layer the green beans on top of the meat. Spread potatoes on top of beans. Spread cheese and green onions over all. Bake for 25 minutes at 350 degrees. Serve with sour cream.

Peanut Noodle Salad

Well, it's official. This is my new favorite pasta dish. Why am I so obsessed with peanut butter lately? This is such a healthy, easy, DELICIOUS meal. The fresh veggies are so refreshing. You're going to LOVE this for sure. Enjoy!!

{PEANUT NOODLE SALAD}

click here for a printable version

8-oz. uncooked whole wheat linguine, broken in half

2 c. fresh broccoli florets

1 c. julienne, cut carrots (you can get a pre-cut bag)

1 medium bell pepper, cut into bite size pieces

2 T. water

2 tsp. canola oil

1/4 c. peanut butter

2 T. rice vinegar or white vinegar

2 T. soy sauce

1/2 tsp. ground ginger

1/8 tsp. ground red pepper (cayenne)
1 tsp. sugar 

3 medium green onion, chopped

3 T. fresh cilantro, chopped

Cook linguine as directed on package, adding broccoli, carrots and bell pepper during last minute of cooking; drain pasta and vegetables. Rinse with cold water until pasta and vegetables are cool; drain.

In small bowl, gradually beat water and oil into peanut butter with wire whisk until smooth. Beat in vinegar, soy sauce, ginger, ground red pepper, and sugar.  

In large serving bowl, stir together pasta mixture, peanut sauce, onions and cilantro until well mixed.

source: www.bettycrocker.com

Raspberry Cream Peach Cheesecake

This was QUITE yummy. You better hurry while peaches are still lingering. Am I the only one whose mouth waters everytime I THINK of fresh peaches. Oh my. Delicious. 

Thanks to my cousin for this find. She's getting married next week! WAHOO!

Enjoy!

{RASPBERRY CREAM PEACH CHEESECAKE}
Click here for a printable version.

2 c. graham cracker crumbs

1/2 c. sugar

1/2 c. butter or margarine, melted

12 oz. cream cheese softened 

2 c. whipped cream, beaten to soft peaks with sugar to taste

3 large fresh peaches, sliced

1 1/2 c. boiling water

1 pkg (6 oz) raspberry jello

2 c. ice cubes

Mix crumbs, and 1/4 c.  sugar and butter in 9x13 pan, press into the bottom of the pan. In a separate bowl, beat cream cheese and remaining sugar until well blended. Whisk in 1 c. whipping cream. Spread mixture over crust. Top with sliced fresh peaches. Refrigerate while you make raspberry cream (below).

Add boiling water to jello and stir 2 minutes, until completely dissolved. Stir in ice cubes until melted. Refrigerate 5 minutes or until thickened. Whisk in remaining whip cream spread over peach layer. Refrigerate 4 hours or until firm.

The Best Peanut Butter Bars with PB-Chocolate Frosting

I know, I know.

WHERE HAVE I BEEN?!?!?

I've been living life. And life is one crazy ride, I tell you. So, I decided to take a break and simplify....re-prioritize, if you will.

And how have I been coping with this? By eating these delicious peanut butter bars. It really does make me feel better (well, until I climb back on that dang treadmill...but still...TOTALLY worth it).

Enjoy!

{PEANUT BUTTER BARS}
Click here for a printable version.

3/4 c. peanut butter

3/4 c. brown sugar

3/4 c. margarine

3/4 c. sugar

1/2 tsp. salt

3/4 tsp. baking soda

1 1/2 c. flour

2 eggs

1 1/2 c. oats

1 1/2 tsp. vanilla

1 pkg chocolate chips (I prefer milk chocolate)

Preheat oven to 325 degrees. Cream together peanut butter, brown sugar, margarine, and sugar. Stir in salt, baking soda, flour, eggs, oatmeal, and vanilla. Dough will be stiff. Press into an un-greased 9x13 pan. Bake for 15 minutes. Remove from oven and sprinkle with chocolate chips. Return to oven for about 2 minutes. Remove from oven and spread melted chocolate chips around. Wait about 15 minutes for chocolate to set a little. Frost with peanut butter frosting (below) and swirl into chocolate chips.

Frosting:

1 c. powdered sugar

1/4 c. milk, to consistency

3/4 c. peanut butter

Cream powdered sugar, milk and peanut butter until smooth.

Mile High Peanut Butter Brownie Pie

Did I say I didn't like pie? I didn't mean it! I take it back! I've actually said I don't like pie, my entire life. But that all changed instantly when I saw this recipe. I just couldn't resist. Oh my! It is heavenly. Absolutely heavenly. It is a MUST MUST MUST try. We loved it so much, I made one the next day for my in-laws. I'm thinking I'll have to adapt this to other flavors in the future. As a warning, this does take some time, so plan ahead!

MILE HIGH PEANUT BUTTER BROWNIE PIE

Pie Crust (you can use a pre-made crust, but that hurts my ego!)
1 3/4 c. flour
3/4 c. shortening
3-5 T. water
1/4 tsp. baking powder
1/4 tsp. salt

Brownie Filling (you can also use a brownie mix, but c'mon, you can do this!)
1/4 c. butter, melted
1/2 c. sugar
1/2 tsp. vanilla
1 egg
1/4 c. flour
1/6 c. cocoa (I'm halving a full brownie recipe, thus the 1/6th)
1/8 tsp. baking powder
1/8 tsp. salt
1/4 c. peanut butter chips

Creamy-Dreamy Topping
4-oz. cream cheese, softened
1/4 c. creamy peanut butter
1/2 c. powdered sugar
1 c. prepared whipping cream (ok, you can use that frozen whipped topping stuff, but really you should whip your own. Just buy a carton of liquid whipping cream, add sugar to taste and whip with your hand mixer until soft peaks form....it's MUCH MUCH better)
Chocolate and peanut butter chips for decoration
 


DIRECTIONS:

Pie Crust
Combine flour and shortening, cut with fork. Add water, baking powder and salt. Mix until dough forms. Roll out on floured surface to desired thickness (I don't like mine too thick). Place in greased pie tin and cut excess dough off edge of pan. Flute edges of pie crust with fingers (I'm wishing I had pictures of this now...I'll take some process pictures, next time I make it).

Brownie Filling
Blend butter, sugar and vanilla. Add egg. Beat with wooden spoon. Combine flour, cocoa, baking powder and salt. Gradually blend into egg mixture. Blend in peanut butter chips. Pour into eagerly awaiting pie crust.

Bake 30-40 minutes at 350 degrees. After the first 20 minutes, cover the crust with foil to avoid overcooking crust. (You just need to cook until brownie is set, but it's ok if it's a little gooey in the middle.)

Cool 20 minutes on counter top. Then refrigerate for 1 hour until it's completely cooled.

Creamy Dreamy Topping
In medium bowl, beat cream cheese, peanut butter and powdered sugar with electric mixer on medium speed until smooth. Fold in whipped topping. 

Spread mixture over brownie. Sprinkle with chocolate and peanut butter chips. I also used chocolate curls, by grating a chocolate bunny we had left over from Easter. You can also put peanuts on top, but I passed.

Refrigerate 30 minutes before serving. Store covered in refrigerator.

Click here for a printable version of this recipe. 

Zucchini Bread

Nothing like warm zucchini bread right out of the oven! Oh my. I craved this ALL the time after my son was born and I'd be up in the middle of the night.

3 c. flour, sifted
1 T. cinnamon
1 tsp. salt
1 tsp. baking soda
1/4 tsp. baking powder
3 eggs, beaten
1 c. sugar
1 c. brown sugar, packed
1 c. oil
1 T. vanilla
2 c. zucchini, peeled and grated
1/2 c. nuts, chopped

Preheat oven to 350 degrees. In medium bowl, sift together flour, cinnamon, salt, baking soda, and baking powder. Set aside. In large bowl, beat eggs, sugar, brown sugar, oil and vanilla. Stir in sifted ingredients. Blend in grated zucchini and nuts. Pour into 2 greased and lightly floured loaf pans. Bake for 1 hour.

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