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Thursday, December 31, 2015

sweet & salty no bake peanut butter bars

Ingredients

  • Servings: 12
  • 6 tablespoons unsalted butter, melted
  • 1/2 teaspoon pure vanilla extract
  • 4 ounces pretzel sticks, crushed
  • 2/3 cup creamy peanut butter
  • 1 cup confectioners' sugar, sifted
  • 3/4 cup ghirardelli 60% cacao bittersweet chocolate baking chips
  • 3 tablespoons creamy peanut butter

Recipe

    Preparation Time: 15 mins Ready Time: 15 mins

  • line an 8x8 inch pan with aluminum foil or parchment paper and set aside.
  • in a large bowl, stir together butter and vanilla extract. with an electric mixer on low speed, add in the pretzel crumbs, 2/3 cup peanut butter, and confectioners' sugar. mix until thoroughly combined. press mixture into prepared pan to form an even crust layer.
  • in a medium microwave-safe bowl, combine ghirardelli® 60% cacao bittersweet chocolate baking chips and peanut butter. microwave on medium power (50 percent) for 1 minute. remove and stir. if chocolate is not melted, return to microwave and repeat heating step, stirring every 30 seconds to avoid scorching. stir until smooth.
  • using an offset spatula spread chocolate mixture over the prepared crust layer. refrigerate bars for at least one hour before cutting into squares or sticks.

lucy's quick tonkatsu sauce

Ingredients

  • Servings: 1
  • 1/2 cup ketchup
  • 2 1/2 tablespoons reduced-sodium soy sauce
  • 2 1/2 tablespoons worcestershire sauce
  • 1 1/2 tablespoons dry
  • 1 1/2 tablespoons white sugar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground ginger

Recipe

    Preparation Time: 5 mins Cook Time: 1 min Ready Time: 1 hr 6 mins

  • combine the ketchup, soy sauce, worcestershire sauce, , sugar, garlic powder, and ginger in a microwave-safe coffee mug or glass measuring cup. stir well with a fork and microwave on high for 1 minute. stir again and set aside.
  • let stand for 1 hour to allow the flavors to incorporate.

charleston breakfast casserole

Ingredients

  • Servings: 8
  • 12 slices bacon
  • 1/4 cup butter, melted
  • 3 cups croutons
  • 2 cups grated cheddar cheese
  • 6 eggs
  • 1 3/4 cups milk
  • 1 bell pepper (any color), diced
  • 1 tablespoon prepared mustard
  • salt and pepper to taste

Recipe

    Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 20 mins

  • place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and set aside.
  • preheat oven to 325 degrees f (165 degrees c).
  • melt butter in the microwave, or in a small pan on the stove over low heat. spray a 9x12 inch baking dish with vegetable spray. place croutons in the bottom of the dish, and drizzle with melted butter. sprinkle with grated cheddar cheese.
  • crack the eggs into a bowl, whisking to break up the yolks. add milk, peppers, mustard, salt, and pepper, and beat until well-combined. pour over the croutons and cheese, and sprinkle with crumbled bacon.
  • bake in the preheated oven for 40 minutes. remove from oven and allow to stand 10 minutes before serving.

butterbeer

Ingredients

  • Servings: 2
  • 2 cups
  • 1 teaspoon butter
  • 1 tablespoon brown sugar
  • 1/4 teaspoon cinnamon

Recipe

    Preparation Time: 5 mins Cook Time: 1 min Ready Time: 6 mins

  • place the in a 2-cup microwave-safe measuring cup, and microwave on high until the soda is hot but not boiling, 1 to 2 minutes. gently stir in the butter to melt, then stir in the brown sugar and cinnamon. don't stir too vigorously to avoid the soda fizzing up. pour the drink into mugs, and serve.

peanut butter bars i

Ingredients

  • Servings: 1
  • 1 cup butter or margarine, melted
  • 2 cups graham cracker crumbs
  • 2 cups confectioners' sugar
  • 1 cup peanut butter
  • 1 1/2 cups semisweet chocolate chips
  • 4 tablespoons peanut butter

Recipe

    Preparation Time: 25 mins Ready Time: 1 hr 25 mins

  • in a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. press evenly into the bottom of an ungreased 9x13 inch pan.
  • in a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. spread over the prepared crust. refrigerate for at least one hour before cutting into squares.

Black Bean Breakfast Bowl

Ingredients

  • Servings: 2
  • 2 tablespoons olive oil
  • 4 eggs, beaten
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 avocado, peeled and sliced
  • 1/4 cup salsa
  • salt and ground black pepper to taste

Recipe

    Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 15 mins

  • heat olive oil in a small pan over medium heat. cook and stir eggs until eggs are set, 3 to 5 minutes.
  • place black beans in a microwave-safe bowl. heat on high in the microwave until warm, about 1 minute.
  • divide warmed black beans between two bowls.
  • top each bowl with scrambled eggs, avocado, and salsa. season with salt and black pepper.

'not Nanaimo Bar' Squares

Ingredients

  • Servings: 20
  • 1/2 cup peanut butter
  • 1/2 cup brown sugar
  • 1/2 cup corn syrup
  • 2 cups cornflakes cereal
  • 1 cup crispy rice cereal (such as rice krispies®)
  • 2 cups confectioners' sugar
  • 2 tablespoons custard powder
  • 1/2 cup margarine, melted
  • 1 tablespoon warm water, or as needed
  • 4 (1 ounce) squares semisweet chocolate, chopped
  • 2 tablespoons margarine

Recipe

    Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 50 mins

  • grease an 8x8-inch square pan.
  • cook and stir peanut butter, brown sugar, and corn syrup together in a large pot over medium heat just until warm and well blended, about 3 minutes; remove from heat. stir cornflakes cereal and crispy rice cereal into peanut butter mixture; press cereal mixture evenly into the prepared pan.
  • whisk confectioners' sugar and custard powder together in a bowl. whisk 1/2 cup melted margarine gradually into custard mixture. stir warm water into custard mixture to moisten to a spreadable consistency; spread evenly over cereal mixture.
  • melt chocolate with remaining 2 tablespoons margarine in a microwave-safe bowl, about 1 minute. pour chocolate mixture over custard layer. refrigerate cookies until chocolate is hardened, about 30 minutes; cut into 1-inch squares.

holiday sweet potato casserole

Ingredients

  • Servings: 10
  • 2 pounds parsnips and/or carrots, peeled and cut into 1/2-inch pieces
  • 2 pounds sweet potatoes, peeled and cut into 1-inch pieces
  • 1/2 cup reduced-sodium chicken broth
  • 1/4 cup whipping cream
  • 5 tablespoons butter, chopped and divided
  • 3/4 teaspoon salt, divided
  • 1/2 cup packed brown sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon dried rosemary, crushed
  • 1/2 cup pecans, chopped
  • 2 tablespoons maple syrup

Recipe

    Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 1 hr 10 mins

  • preheat oven to 400 degrees f. line a 2-quart rectangular baking dish with reynolds wrap® pan lining paper, parchment side up. no need to grease dish.
  • add parsnips and/or carrots to a large microwave-safe bowl. add 1/4 cup water and cover with wax paper. microwave on high for 5 minutes. uncover and add sweet potatoes. cover and microwave 15 minutes more or until tender, stirring once. drain and return vegetables to bowl.
  • pour broth and cream into the bowl with vegetables. use a potato masher to mash to desired consistency. stir in 3 tablespoons butter and 1/2 teaspoon salt. transfer to prepared baking dish.
  • combine brown sugar, flour, rosemary, and 1/4 teaspoon salt in a medium bowl. using a pastry blender, two forks, or your fingers, cut in 2 tablespoons butter until mixture resembles coarse crumbs. stir in pecans and maple syrup and sprinkle over sweet potato-mixture.
  • bake 20 to 25 minutes or until pecan mixture is just starting to brown.

Southwestern Egg Rolls

Ingredients

  • Servings: 5
  • 2 tablespoons vegetable oil
  • 1 skinless, boneless chicken breast half
  • 2 tablespoons minced green onion
  • 2 tablespoons minced red bell pepper
  • 1/3 cup frozen corn kernels
  • 1/4 cup black beans, rinsed and drained
  • 2 tablespoons frozen chopped spinach, thawed and drained
  • 2 tablespoons diced jalapeno peppers
  • 1/2 tablespoon minced fresh parsley
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/3 teaspoon salt
  • 1 pinch ground cayenne pepper
  • 3/4 cup shredded monterey jack cheese
  • 5 (6 inch) flour tortillas
  • 1 quart oil for deep frying

Recipe

    Preparation Time: 20 mins Cook Time: 12 mins Ready Time: 4 hrs 32 mins

  • rub 1 tablespoon vegetable oil over chicken breast. in a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. remove from heat and set aside.
  • heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. stir in green onion and red pepper. cook and stir 5 minutes, until tender.
  • dice chicken and mix into the pan with onion and red pepper. mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. cook and stir 5 minutes, until well blended and tender. remove from heat and stir in monterey jack cheese so that it melts.
  • wrap tortillas with a clean, lightly moist cloth. microwave on high approximately 1 minute, or until hot and pliable.
  • spoon even amounts of the mixture into each tortilla. fold ends of tortillas, then roll tightly around mixture. secure with toothpicks. arrange in a medium dish, cover with plastic, and place in the freezer. freeze at least 4 hours.
  • in a large, deep skillet, heat oil for deep frying to 375 degrees f (190 degrees c). deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. drain on paper towels before serving.