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.

Click here for a printable version of this recipe.

Sweet and Sour Chicken Pizza

Yep. You heard me right. We've been eating this for a few years now, so it doesn't sound strange to me anymore. But when I mention it to other people, they are a bit surprised at first. But if you like BBQ chicken pizza, you're going to like this too. I promise.

This is a hybrid pizza. We've combined some our our FAVORITE recipes into one amazing pizza. Yum! The sauce recipe is here. And the pizza dough recipe is here.

And the pizza is in my belly, nice, fat and happy. You really should be feeling the same way. Enjoy!

{SWEET AND SOUR CHICKEN PIZZA}

1 recipe pizza crust

3/4 c. sweet and sour sauce

1/2 lb. chicken, cooked and shredded

1 (4-oz) can olives, sliced

1 small green pepper, diced

1/2 red onion, diced

2 c. mozzarella cheese, shredded

Prepare dough according to recipe directions. Spread sweet and sour sauce over all dough. Arrange chicken and veggies over all. Top with cheese. Bake at 425° for 20-25 minutes.

Avocado Salsa

We had an end of the Summer BBQ with my family, before my brother and his family went back across the country for another 6 months. Sadness. I knew I had to make something good to supress our separation anxieties. Ok, it's not that dramatic, but we do miss them. AND this is a really good dip. Delicious actually. Try it. Enjoy.

{AVOCADO SALSA}

 1 (16-oz) pkg. frozen corn

2 tomatoes, diced

2 (4-oz) cans olives, sliced

1 bunch green onions, chopped

4 garlic cloves, minced

1/3 c. olive oil

3 T. cider vinegar

1 tsp. oregano

1/4 c. lemon juice

1/4 c. lime juice

1/2 tsp. pepper

1/2 tsp. salt

3 medium avocados, diced

In a small bowl, mix seasonings and garlic together and set aside. In a large bowl, combine corn, onions and olives. Pour seasonings mixture over corn and allow to marinate. Just before serving, add avocado and tomatoes. Serve with corn chips.

Mommy Nap-time Cocktail

It was one of those Mommy days. I definitely realized I'm a mother to a 2-year-old. And he wants to do everything himself. But the problem is, he can't quite communicate about what he exactly wants to do. So there's a lot of screaming and kicking these day.

After I put him down for a nap. I needed a break. I came up with this fun little drink. Then I sat back, kicked my feet up, and watched some good old Judge Judy. No lie. 

I dedicate this to all the mothers out there who are trying to do the best for their children, and have realized they aren't perfect--neither are their children. But life is still so sweet and rewarding. And when those chubby little fingers wrap around yours and you get those slobbery kisses all over your cheek, you realize you just had your "Mommy Pay Day." So, drink up and ENJOY!

{MOMMY NAP TIME COCKTAIL aka FROZEN STRAWBERRY LEMONADE}

Serves one tired Mommy during naptime.

3 T. frozen lemonade concentrate

3 large strawberries (mine were frozen, but fresh are great too)

3 T. sugar 

1/2 tsp. vanilla

1/2 c. ice

Blend all ingredients until thoroughly mixed. If you'd like to line your cup with sugar, just roll the edge of your class with a lime wedge, covering it in juice. Dab your glass in sugar until it sticks. Then, kick your feet up and enjoy.

 

Zucchini & Tomato Frittata

I guess you'd probably think "breakfast" when you think about frittatta (by the way, isn't that a fun word to say?). But we had this for dinner and it was WONDERFUL! It was also a great way to use more of our garden veggies.

I know I've mentioned our garden a lot lately. I think it's funny that when we plant our garden in the Spring, it seems like such a great idea to have all these fresh veggies to just go in the backyard to pick. And in theory, it IS quite nice. But I have to say, it's also a little stressful. I keep thinking, "Ok come up with another dish that uses zucchini, tomatoes, green onions, and maybe some butternut squash, etc." I think I may have to get quite creative to use all these veggies. 

Uh-oh. I just remembered we haven't even TOUCHED our jalapeno peppers. Any suggestions?

{ZUCCHINI & TOMATO FRITTATA}

8 eggs

1 T. coarsely chopped fresh basil

1/2 tsp. salt

1/4 tsp. pepper

1/2 c. grated Monterrey Jack cheese

1 tsp. olive oil

1 small zucchini, sliced

2 green onions, sliced

2 tomatoes, thinly sliced lengthwise

1/2 onion, diced

1/2 c. parmesan cheese, grated

In a medium bowl, combine eggs, basil, salt, pepper and 1/4 cup Monterrey Jack cheese; beat well and set aside. Heat oil in medium skillet over medium heat until hot. Add zucchini, onions, and green onions. Cook and stir for two minutes or until veggies are tender. Add egg mixture; cook 2 minutes or until egg mixture is almost set, lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet. Top frittata with tomato slices. Sprinkle remaining Monterrey Jack cheese and Parmesan cheese over all. Broil for about 2 minutes or until top is set and begins to brown. Garnish with chopped fresh basil.

Recipe for Awesomeness

Today for Labor Day, I'm taking the day off from cooking. Instead, I'm competing in my 2nd triathlon. And I am SO excited. As you read this, I'm probably running barefoot across gravel from the water to my bike. 

I remember standing in line for my first race, shivering with nerves. Someone asked if it were my first tri. I squeaked out a little, "yes." He said, "Oh man, you're going to be hooked!"

He was right.

I strongly recommend a triathlon. I've never felt so amazing (minus my major life events. C'mon now, I'm not heart-less).

If you've ever wondered "what if I could do one of those blasted races?" Stop wondering and start training. You'll feel so great and you'll never feel more proud. It's AWESOME. 

So, I apologize for the lack of food today. I'm sticking to gatorade and gel. But here's my recipe for awesomeness anyway. Enjoy!

{AWESOMENESS}

Swim

Bike

Run

Do all three activities consecutively. Kiss your husband (or wife!), be proud of yourself, and then go home and take a LLOOOOONG nap.

Ham & Broccoli Stuffed Spiral Rolls

Oh the possibilities. Oh the divinity. We absolutely loved these. They are wonderful! And so fun for kids to eat. My mind has been turning trying to think of other flavor combinations. And I absolutely love the wheat rolls. Perfect. Thank you to this talented woman for the idea! You should check out her blog for more detailed pictures. Enjoy!

{HAM & BROCCOLI STUFFED SPIRAL ROLLS}

First you start with the rolls:

1 1/2 cups warm water 

1 T. active dry yeast
2 T. white sugar
2 T. vegetable oil
1 tsp. salt
2 c. all-purpose flour

2. wheat flour

Mix yeast with warm water and sprinkle with sugar. Allow to rise for about 5 minutes, until it's foaming a bit. Then add oil, salt, and 1 cup white flour, 1 cup wheat flour. Mix until completely incorporated. Stir in remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Knead on lightly floured surface until smooth and elastic, about 5 minutes. Place the dough in a large bowl, and spray with cooking spray to coat. Cover and let rise in a warm place, about 1 hour.

 

Then you add the filling: 

8-oz. cream cheese, softened
1/4 c. butter, softened
2 c. ham, chopped (I used lunchmeat, actually)
1 1/2 c. broccoli, finely chopped
2 c. Monterrey Jack cheese, shredded
1 c. Parmesan cheese, grated
1 c.  green onions, finely chopped

Punch down the dough and roll out into a large rectangle about 1/2-inch thick.

Mix butter and cream cheese in a small bowl. Spread mixture on dough, covering all. Top with ham, broccoli, cheeses and green onions. Roll the dough up like a cinnamon roll, pinching the seam to seal. Slice the roll into about 1-inch segments. Place the rolls on a lightly greased baking sheet and cover with plastic wrap. Allow to rise about 20 more minutes. Bake at 350 degrees for 20 minutes or until lightly browned and bubbly.

Homemade Strawberry Oreos

Yum.

Thanks to my beautiful, talented, smart, sophistacted friend, Patty, for these. I don't usually post pictures of food others have made (maybe I should start doing that!), but these were fantastic! And she claims she "doesn't cook." Well, shut yo' mouth Patricia! These are yummy. 

Maybe you've made home-made oreos before, but there were two things about these that stood out to me, and made them definite winners:

1) The cookies were small! Like maybe a little bigger than a silver dollar. It was the PERFECT size.

and

2) The strawberry frosting!!! GENIUS!! I think I had about 4 at her house and then claimed "I need to take some home to my husband." Haha, my evil plot worked.

I'll include the recipe for the white filling too, just in case you're not a strawberry fan. Enjoy!

{HOMEMADE STRAWBERRY OREOS}

1 box Betty Crocker devils food cake mix.
¾ c. butter or margarine softened
2 eggs

1 can Strawberry Frosting (usually, I'm not a fan of pre-made stuff, but in this case, it was so yummy!)

(or if you'd like the original filling:)

Classic White Filling:
1 (8-oz.) pkg. cream cheese, softened
½ c. butter
2 T. vanilla
2 c. powdered sugar

In a large bowl combine cake mix, the ¾ c. butter, and eggs. Chill about 10 minutes. Roll into small balls. Place on a greased baking sheet. Bake at 350° for 7-9 minutes. Cool completely.  Spread filling of choice on top of cookie, and then top with another cookie to make an oreo sandwich. Makes about 2 dozen cookies.

Shopska Salad

Fresh goodness, that's what it is. Especially with all things from our garden. Isn't it amazing how wonderful tomatoes taste when they're straight off the vine? Wow. My mouth is watering just thinking about it. 

Perhaps you've seen a salad similar to this before now? Maybe you're thinking, "Hey this is greek!" Well, not so in our home. My husband lived in Bulgaria about 10 years ago (no, he's not a Bulgar). And he took me back to visit this Summer. It was an amazing trip. What a remarkable country and people. It's life-changing.

Anyway, this salad is by FAR one of my husband's favorite "treats." That's why our garden is planned the way it is: cucumbers, tomatoes and green onions. I wish we could grow feta cheese out there too. That would be nice. 

In any case, ENJOY!

P.S. These measurements are just estimates of how we like this salad. Add however much of each ingredient you'd like. 

{SHOPSKA SALAD}

1 medium cucumber, peeled and cubed into bite-size pieces

2-3 medium tomatoes, diced

3-4 green onions, chopped

1/2 c. feta cheese, crumbled

Olive oil

Red Wine Vinegar

Toss all veggies and cheese together. Drizzle your desired amount of oil and vinegar over all (put as much on as you would with salad dressing).