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.

Parmesan And Broccoli Stuffed Potatoes

Ingredients

• Servings: 4
• 4 large baking potatoes
• 1 small head broccoli, cut into florets
• salt and pepper to taste
• 3 tablespoons roasted garlic and parmesan cheese sauce (such as ragu®)

Recipe

Preparation Time: 25 mins Cook Time: 30 mins Ready Time: 55 mins


• wash potatoes and pierce with a fork. microwave on high for 15 minutes, or until done.
• place broccoli in a steamer over 1 inch of boiling water, and cover. cook until tender but still firm, about 2 to 6 minutes. drain.
• preheat oven to 350 degrees f (175 degrees c).
• slice the tops off of the potatoes, and scoop the flesh into a large bowl with the broccoli. season with salt and pepper to taste. stir in cheese sauce and mash mixture until desired consistency is reached, adding more sauce if desired. spoon mixture back into the skins, and place on a baking sheet.
• bake in preheated oven for 30 minutes.

strawberry rhubarb custard pie

Ingredients

• Servings: 1
• 1 (9 inch) unbaked pie crust (see footnote for recipe link)
• 3 cups rhubarb, sliced 1/4-inch thick
• 1 cup fresh strawberries, quartered
• 3 large eggs
• 1 1/2 cups white sugar
• 3 tablespoons milk
• 3 tablespoons all-purpose flour
• 1/4 teaspoon freshly grated nutmeg
• 1 tablespoon butter, diced
• 2 tablespoons strawberry jam
• 1/4 teaspoon water

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 2 hrs 20 mins


• preheat oven to 350 degrees f (175 degrees c). place rolled-out pie crust in a 9-inch pie plate and set on a baking sheet lined with parchment paper or a silicone baking mat.
• combine rhubarb and strawberries in a bowl; transfer to the pie crust, distributing evenly.
• whisk eggs, sugar, milk, flour, and nutmeg together in a medium bowl. slowly pour filling over rhubarb mixture until it just reaches the top edge of the crust. scatter diced butter evenly over the top of the filling. lightly tap and shake the baking sheet to remove any air .
• transfer pie to the preheated oven and bake, turning halfway through, until rhubarb is tender and custard is set, about 1 hour.
• mix strawberry jam and water in a small bowl; heat in the microwave until warm, about 15 seconds. glaze the top of the pie with the jam mixture and let cool. refrigerate until ready to serve.

One Bowl Brownies

Ingredients

• Servings: 2
• 4 (1 ounce) squares unsweetened chocolate
• 3/4 cup butter
• 2 cups white sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 cup chopped walnuts

Recipe

• preheat oven to 350 degrees f (180 degrees c).
• microwave chocolate and butter or margarine in large bowl at high for 2 minutes or until butter or margarine is melted.
• stir until chocolate is melted. stir in sugar. mix in eggs and vanilla. stir in flour and nuts.
• spread in greased 13 x 9 inch pan. bake for 35 minutes (do not overbake).

wet burrito

Ingredients

• Servings: 4
• 1 pound lean ground beef
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 (14.5 ounce) can diced tomatoes with juice, divided
• 1 tablespoon worcestershire sauce
• 1 1/2 teaspoons chili powder
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 3/4 teaspoon ground cumin
• 1/2 teaspoon ground black pepper
• 2 cups refried beans
• 1/4 teaspoon ground cumin
• 1 (18 ounce) jar beef gravy
• 1 (10 ounce) can enchilada sauce
• 4 large flour tortillas
• 2 cups shredded cheddar cheese, divided
• 1 cup sour cream, divided
• 1/4 cup chopped onion, divided
• 1/4 cup chopped tomatoes, divided
• 1 cup chopped lettuce, divided

Recipe

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


• preheat the oven to 375 degrees f (190 degrees c).
• place a skillet over medium heat. cook and stir ground beef, 1/2 cup chopped onion, and garlic in the hot skillet until beef is browned and crumbly, breaking it apart as it cooks, about 8 minutes; drain excess grease. mix in half the can of diced tomatoes, worcestershire sauce, chili powder, paprika, oregano, 3/4 teaspoon of cumin, and black pepper. bring meat mixture to a boil over medium-high heat and cook for 5 minutes, stirring often.
• heat refried beans and 1/4 teaspoon cumin in a saucepan over medium-low heat. keep beans warm. mix remaining half of diced tomatoes, beef gravy, and enchilada sauce in a separate saucepan; bring to a boil.
• place tortillas a microwave-safe plate and cover with a damp paper towel; microwave tortillas until they are soft and warm, about 30 seconds. place a warmed tortilla a work surface and spoon 1/4 the beef mixture in a line down the center of the tortilla. layer 1/4 the bean mixture on top of beef layer and spread 1/4 cup of cheddar cheese over the bean layer. fold right and left edges of the tortilla over the ends of the filling and roll up tortilla to make a burrito. place burrito seam side down into a 9x13-inch baking dish. repeat with remaining tortillas to make 4 burritos.
• pour gravy sauce over the burritos in the baking dish; top with remaining 1 cup cheddar cheese.
• bake burritos in the preheated oven until the cheese has melted, 15 to 20 minutes. to serve, place each burrito on a serving plate and spoon sauce from baking dish over the burritos. top each burrito with 1/4 cup sour cream, 1 tablespoon chopped onion and chopped tomato, and 1/4 cup of chopped lettuce.

Avocado Irish Cream Fudge

Ingredients

• Servings: 28
• 2 avocados, peeled and pitted
• 1/2 cup butter, melted
• 1/2 cup irish cream liqueur
• 2 cups unsweetened cocoa powder
• 6 cups confectioners' sugar
• 1 1/2 cups semisweet chocolate chips
• 1/2 cup white chocolate chips

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 1 hr 20 mins


• place the avocados and melted butter in a mixing bowl. blend with an immersion blender until the mixture is smooth and creamy. scrape the mixture into a saucepan and stir over low heat.
• pour in the irish cream and stir. add the cocoa powder and stir until completely incorporated. stir in the confectioners' sugar 1 cup at a time, making sure the sugar is completely incorporated and the mixture is smooth before adding the next cup.
• melt the semi-sweet chocolate and white chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). do not overheat or chocolate will scorch. pour the melted chocolate into the sauce pan and mix thoroughly. remove from the heat.
• line a 9x11-inch pan with wax paper or foil sprayed with cooking spray. pour the fudge mixture into the prepared pan. chill in the refrigerator for at least 1 hour.

indian spiced chex® mix

Ingredients

• Servings: 11
• 3 cups rice chex® cereal
• 3 cups corn chex® cereal
• 3 cups wheat chex® cereal
• 1 cup cashews
• 1/2 cup pistachios (shelled)
• 1/2 cup almonds
• 1 1/2 tablespoons butter
• 3 tablespoons light corn syrup
• 3 tablespoons honey
• 3/4 teaspoon salt
• 3/4 teaspoon ground cardamom
• 1/2 teaspoon ground ginger
• dash cayenne pepper

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in large microwaveable bowl, mix cereals, cashews, pistachios, and almonds. in small microwaveable bowl, microwave butter uncovered on high about 30 seconds or until melted. stir in corn syrup and honey; microwave on high about 10 more seconds. add salt, cardamom, ginger, and cayenne; stir well. pour over cereal mixture; stir until evenly coated.
• microwave mixture uncovered on high 3 minutes, stirring after each minute. spread on waxed paper or foil to cool. store in airtight container.

Cinnamon Mocha Sheet Cake

Ingredients

• Servings: 1
• 1 cup butter
• 1/3 cup unsweetened cocoa powder
• 1 cup water
• 2 tablespoons instant espresso powder
• 1 cup white sugar
• 1 cup brown sugar
• 2 cups all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 2 eggs, lightly beaten
• 1/4 cup butter
• 3 tablespoons unsweetened cocoa powder
• 3 tablespoons strong brewed coffee
• 1/2 teaspoon ground cinnamon
• 1 tablespoon milk, or more as needed
• 2 cups sifted confectioners' sugar

Recipe

Preparation Time: 30 mins Cook Time: 18 mins Ready Time: 1 hr 48 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 10x15-inch jelly roll pan.
• melt 1 cup butter in a saucepan over medium heat. whisk in 1/3 cup cocoa powder, water, and espresso powder; mix until smooth.
• combine white sugar, brown sugar, flour, 1 1/2 teaspoon cinnamon, and baking soda in a mixing bowl. pour in the butter-cocoa mixture, vanilla extract, 1/2 cup milk, and eggs. mix until fully incorporated. pour the batter into the prepared baking sheet
• bake in the preheated oven until the cake springs back when touched lightly with a finger, about 18 minutes. cool the cake in the pan on a wire rack.
• to make the icing, melt 1/4 cup butter in a saucepan or in the microwave. transfer melted butter to a mixing bowl. whisk in 3 tablespoons cocoa powder, coffee, 1/2 teaspoon cinnamon, and 1 tablespoon milk. slowly mix in the sifted confectioners' sugar and beat until smooth; add milk as needed to reach the consistency you like. spread the icing over the cooled cake. for easier serving, score the icing before cutting the cake: mark lines as a guide before you start to cut, and divide the cake into 32 pieces.

Peanut Butter Cookie In A Mug

Ingredients

• Servings: 2
• 1 tablespoon butter
• 1 tablespoon peanut butter
• 1 tablespoon brown sugar
• 1 tablespoon white sugar
• 1 pinch salt
• 1 egg
• 3 tablespoons all-purpose flour

Recipe

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


• place butter and peanut butter in a microwave-safe mug. microwave until butter and peanut butter are melted, about 30 seconds. stir brown sugar, white sugar, and salt into butter mixture. add egg; stir flour into mixture.
• cook in the microwave until cookie is set, 2 to 4 minutes.