Peanut Butter Chocolate Chip Bars

Last night I had a want to bake moment again!  I have so many things in my favorites on foodgawker that it's hard not to bake when I have a few minutes.  These bars were something I knew I had all the ingredients on hand to make and I did.  They were super easy to make, and so amazingly good!  My husband has a huge love for peanut butter and chocolate together.  Me on the other hand thinks those two ingredients are very rich together and can only eat a little of any dessert containing these two things.  I will say I love the taste though.  Peanut butter and chocolate just seem to melt in your mouth!  You can find the original recipe here at the pinch of yum blog.

Prep time:  20 mins, Cook time:  40 mins, Total time:  1 hour, Serves: 20 (I got 9 bars)

• 1 stick butter, unsalted (1/2 cup), softened
• ½ cup white sugar
• ⅓ cup packed brown sugar
• ½ cup peanut butter
• 1 egg
• 1 cup flour
• 1 teaspoon baking soda
• ½ teaspoon salt (less if you don’t like salty/sweet)
• ½ cup rolled oats
• 2 cups chocolate chips
• 8 ounces cream cheese, softened
• ⅓ cup sugar
• 1 egg
• ½ teaspoon vanilla

Preheat oven 325 degrees

Make the cookie dough by creaming the butter, sugars, and peanut butter until smooth and fluffy. Add the egg and beat until incorporated. In a separate bowl, mix the flour, baking soda, and salt. Slowly add the flour mixture in with the butter and sugar, mixing well after each addition. Stir in the oats and chocolate chips.

Make the cheesecake filling: Cream the cream cheese, egg, sugar, and vanilla until smooth.

Press half to two-thirds of the cookie dough in the bottom of a 9-inch square baking dish. Pour the cheesecake filling over the dough. Crumble the remaining dough and sprinkle over the top, OR roll it into a flat layer and place it over the cheesecake layer.

Cover with foil and bake for 20 minutes; remove foil and bake for another 15-25 minutes, or until tops is lightly browned and cheesecake layer is set. Serve warm or cold and store leftover bars in refrigerator.

Cheesy Chicken Spaghetti

This is an all time favorite dish in my house!  It truly is some of the best chicken spaghetti I've ever had.  My friend shared her recipe with us many years ago and it's the only way I've made chicken spaghetti since.  I really don't like chicken spaghetti if it is dry and thick.  With this recipe it never seems dry, and that's one of the biggest things I love about it!


Paula Dean Seasoning (salt, blk pepper, garlic powder, onion powder)
Montreal Steak
Tones Garlic & Herb
Lawry's Seasoned Pepper
Chicken Bouillon
1 can Original Rotel
1 can Mild Rotel
2 can Cream of Chicken
1 can Cream of Mushroom
2 lb Velveeta 
2.5 lb bag chicken tenders
2 12oz boxes of thin spaghetti noodles
Shredded cheddar cheese

Place frozen chicken tenders in 5qt pot, cover with water and boil until cooked and fork inserted causes tender to split.  Be careful not to overcook and dry chicken out.  Remove from burner, cover with lid and let sit for 15-20 minutes to cool some.

Prepare spaghetti noodles as directed on package. I break mine in half before placing in pot.

Remove chicken from pot, place in dish or on plate and shred to pieces with two forks.

Pour about 4 cups of broth into bowl or container for use later.  Leave remaining broth in pot.  This allows all the seasoning to be used in making the sauce.  Place sauce back on burner and set on medium heat.  Add rotel, cream of chicken, and cream of mushroom.  Begin cutting velveeta in chunks and add a little at a time to pot, allowing it to melt some before adding more.  Continue stirring until all ingredients are blended together and smooth.  During this you will need to add more form the reserve broth as needed to thin out sauce.  You want it to run off spoon smoothly, not too runny and not thick.

Place noodles in two 9x13 glass baking dishes.  Stir chicken into them both.  Pour sauce into baking dishes a little at a time, stirring it into the noodles and chicken.  Cover with shredded cheddar cheese.  Bake 20-25 minutes.

Christmas M&M Cookies

I actually had a little bit of spare time today, and what did I find myself wanting to do?  There is just that love for cooking that has me wanting to bake!   Just some cookies I saw on foodgawker and knew the kids would love them.  So it was time time to whip them up on a whim, and they were easy, fast, and yummy!

Christmas M&M Cookies
Yields about 1 1/2 dozen

2 1/2 cups all-purpose flour
2 tsp cornstarch
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup salted butter, chilled and diced into cubes (about 1/2-inch)
1 cup packed light-brown sugar
1/2 cup granulated sugar
2  large egg
3 tsp vanilla extract
1 (11 oz) bag M&M's


Preheat oven to 350 degrees. In a mixing bowl whisk together flour, cornstarch, baking powder, baking soda and salt, set aside. 

In the bowl of an electric stand mixer fitted with paddle attachment, blend together butter and sugar on low speed until it starts to come together then increase mixer to medium speed and whip until creamy, about 3 - 4 minutes. Mix in egg and egg yolk. Stir in vanilla.  With mixer set on low speed, slowly add in dry ingredients and mix just until combine (batter will be thick due to the chilled butter). Mix in M&M's (I set aside about 1/4 cup of the M&M's to lightly press into the tops of cookies before baking so they show through more, totally optional). 

Scoop dough out 2 Tbsp at a time and shape into a ball, place on nonstick cookie sheet  - fitting 8 per sheet.  Bake in preheated oven 10-12 minutes until edges are lightly golden. Allow to cool on baking sheet several minutes before transferring to a wire rack to cool. Store in an airtight container. 

Dark Chocolate Banana Bread

I love baking anytime, but especially in Fall and at Christmas time.  Breads are wonderful to bake, and I love eating them for breakfast with a cup of coffee.  This is the first time I've ever made a chocolate bread and I really like what I did here with the dark cocoa.  Of course I love dark chocolate so I really like this bread.  I got the original recipe from Becky Bakes, and made a few changes and had to substitute the buttermilk. It still turned out delicious!

• 2 cups all-purpose flour
• 1 cup unsweetened dark cocoa powder
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 stick (8 tablespoons) unsalted butter, at room temperature
• 3/4 cup sugar
• 1/2 cup (packed) light brown sugar
• 2 large eggs
• 2 ripe bananas, mashed
• 1 cup substitute buttermilk (1 cup milk, 1 Tbsp vinegar)
• 1/2 cup chocolate chips
• 1/2 cup pecans, chopped

Preheat oven to 350 degrees F.  Spray a 9×5 inch loaf pan with Bakers Joy and place it on an insulated baking sheet when baking,  this extra insulation will keep the bottom of the bread from overbaking.
 
Mix milk & vinegar, and let stand until needed, at least 5 minutes.
 
Sift together the flour, cocoa, baking powder, salt and baking soda.

Working with a stand mixer with a paddle attachment, or with a hand mixer in a large bowl, beat the butter at medium speed for about a minute  until soft.

Add the sugars and beat for 2 minutes more.  Add the eggs one at a time, beating for a minute after each addition.  Reduce the mixer speed to low and mix in the mashed bananas.  Add the dry ingredients in a little at a time, mixing until they disappear into the batter.  Still on low, add the buttermilk slowly a little at a time. Stir in the chocolate chips and pecans.  Pour batter into pan.  (you could make two thinner loafs by using 2 pans, this makes a lot of batter)

Bake for 3o minutes.  Cover the bread loosely with a foil tent to keep the top from getting too dark, and continue to bake for another 50-60 minutes (total baking time is between 80 and 90 minutes, this is for one pan, bake time would have to be less if batter is split to two pans), or until a thin knife inserted into the center comes out with a few crumbs.  Transfer the pan to a rack and cool for at least 20 minutes before flipping out of pan.  Let cool to room temperature.

Coconut Pie

This has been an all time favorite of mine since I was a little girl!  I always loved my moms' coconut pie and now I have her recipe.  I've made it about 3 times since I've been married and it still never seems to turn out like my moms, but it's still good!

Ingredients for filling:

• 1 cup sugar
• 4 Tbsp flour
• 3 eggs (yolks separated)
• 1 tsp vanilla
• 1 1/2 cup milk
• 1 cup coconut

Meringue Topping:

• 3 egg whites
• 1/3-1/2 cup sugar
• 1/8 tsp cream of tarter 

Separate egg whites.  Place yolks in pot you'll be cooking them in, and beat them up really good.  Then add 1/4 cup milk, mixing well.  In a separate bowl combine sugar and flour.  Add this a little at a time to yolk mixture until all mixed up smoothly, not clumpy.  Next pour in rest of milk, and add vanilla.  It will be runny at this point.  Cook on 4/5, or medium low heat, stirring constantly, about 15-20 minutes, until the filling thickens up.  Remove from heat, add coconut and pour into pie crust.

For the meringue, beat egg whites until they are peaky.  Add sugar, and cream of tarter.  Beat until meringue thickens up, taking about 5-10 minutes.  Once thick and peaks will stay up, add to top of pie and spread all the way to edge of pie crust.  It tends to separate at edge after setting so be sure and get a good spread to the edge.  Sprinkle top with coconut.

Bake @ 350 degrees until top is lightly brown.  About 10-15 minutes. 

 

Crispy Peanut Butter Balls

This is the second time I've ever made these and they have been a hit both times.  The recipe comes from the 2011 Taste of Homes Annual Recipe book.  These cook books are my favorite! 

Ingredients 
2 cups creamy peanut butter
1/2 cup butter softened
3 3/4 cups powdered sugar
3 cups crisp rice cereal
4 cups Ghirardelli semi sweet chocolate chips
1/4 cup plus 1 1/2 tsp shortening divided
1/2 cup vanilla or white chips (Ghirardelli brand)

Preparation
In a large mixing bowl, beat the peanut butter and butter until blended 
Slowly add the powdered sugar until all is combined
Stir in cereal
Shape into 1-inch balls or whatever size you prefer
Refrigerate until chilled

In microwave safe bowl, combine chocolate chips and 1/4 shortening.  Microwave on high until the chips are melted, about 3 minutes, and stir until smooth.  Dip balls into chocolate and place on a pan lined with wax paper.  Refrigerate until chilled.

In small microwave safe bowl, combine vanilla chips and remaining shortening.  Microwave at 70% power until melted, about 2 minutes, stir until smooth.  Drizzle white chocolate over balls and refrigerate until set. 
Tip:  I used my Wilton Decorator Plus to make drizzle over peanut butter balls

Oreo Pudding

This is really dirt pudding, but I never make it to look like dirt so we can just say it's Oreo Pudding.

Ingredients
8 oz cream cheese at room temperature
1 stick butter at room temperature
1 cup powder sugar
1 pkg sm box instant vanilla pudding
1 pkg sm box instant french vanilla pudding
3 1/2 cup milk
2 pkg oreos
12 oz or larger cool whip

Preperation
In gallon zip lock bag crush 1 pkg oreos.
In mixing bowl beat cream cheese, butter and sugar until completely combined.
In separate bowl mix pudding and milk.
Add pudding to butter mixture and blend together.
Stir in cool whip and then add the crushed oreos. 
Line glass bowl with whole oreos in different layers around the edge, adding pudding after each layer.  Stick remaining oreos on top of pudding.
Refrigerate 2 hours before serving.

Layering oreos around edge

Here is a photo of this pudding I made for my daughters birthday!  This is what she wanted for her party and the colors made it fun. 

Triple Chocolate Cake

This is a moist chocolate cake that my whole family loves!  I got the idea from a cake my husbands mother makes, with her using a yellow cake mix.  Well one time I wanted to make her cake and I only had a chocolate cake mix, so it was fixed up on a whim and we loved all the chocolate in it.  Then I started using Ghirardelli chips in all my baking and it really is so much better with these.

Ingredients
1 devils or fudge chocolate cake mix
3 eggs
1/3 cup canola oil
1 cup water
1 small box instant fudge pudding
1 bag Ghirardelli milk chocolate chips

Preparation
Preheat oven 350 degrees.  Spray bundt pan with bakers joy, or nonstick spray.
Combine all ingredients (excluding chocolate chips) in large mixing bowl.  Beat on low for 30 seconds.  Turn mixer to high and beat 2 minutes or until completely combined.  Stir in chocolate chips.
Pour into bundt pan, bake 50-60 minutes or until toothpick insert comes out clean.

Seasoned Roasted Potatoes

I always make these to go with burgers!  They are a favorite in my house, even the kids love them!

Ingredients

8-10 medium potatoes
2 Tbsp butter
1/4 cup olive oil
Lawry's seasoned pepper
Lawry's seasoned salt

Preparation

Preheat over to 425 degrees.
Wash potatoes very thoroughly if leaving the skin on them.  Then cu them into chunks.  Place in pot with water and boil about 3-5 minutes.  Be sure to not over boil.  They are not suppose to be mushy.
In small dish melt butter and mix in olive oil.
Drain water from potatoes and place on baking sheet.
Using pasting brush cover all potatoes with butter/olive oil mixture coating potatoes well.
Bake 25-30 minutes or until start to brown.

Seasoned Hamburger Patties

 

I have been using these seasonings for about 4 years now when I make hamburger patties for my husband to grill.  They probably are not the healthiest because I use so much seasonings, but one thing is for sure and that is they have flavor that can be tasted!  

Ingredients
1 1/2 -2 pounds very lean ground beef
Lawry's Seasoned Pepper
Lawry's Seasoned Salt
Montreal Steak Season
Paula Dean House Seasoning
Worcestershire Sauce
Hickory Liquid Smoke

Preperation
Place thawed out ground beef in large bowl.  Add lots of all four seasonings to meat, and begin mixing it all in with your hands.

You can see that I use lots of seasonings

Once all seasoning is mixed in well begin making patties.  Line patties on cookie sheet and pour Worcestershire sauce & the Liquid Smoke in the center of each patty.

Let set for at least 30 minutes before cooking

Fresh sliced cheese is great on burgers, & season onions with butter & garlic herb to cook on grill

Red Velvet Cupcakes

A few months back our youth were doing a bake sale and I wanted something new to take, and wanted to try red velvet since it was around valentines day.  I found a cake that had good reviews, and put it into cupcakes with cream cheese frosting.  I changed a couple things on the cake mix and icing making what I would call my favorite cupcakes now! 

Ingredients
2 stick butter at room temperature
1 1/2 cup granulated sugar
2 egg
5 Tbsp unsweetened cocoa powder
6 Tbsp red food coloring (almost 3 bottles of Adams brand)
1 tsp vanilla extract
1 cup buttermilk
2 cup all purpose flour + 4 Tbsp
1 tsp salt
1 tsp baking soda
3 tsp distilled white vinegar

Cream Cheese Frosting
8 oz butter (room temperature)
16 oz cream cheese (room temperature)
5 cups powdered sugar
4 tsp vanilla
sprinkles (optional)

Preparation
Preheat oven 350 degrees F.  Line standard muffin/cupcake pan with liners.

In separate bowl combine flour, salt, and baking soda and stir all together.

In mixer bowl on  medium/high speed, cream the butter and sugar until light and fluffy, about 3 minutes.  Turn the mixer to high and add the egg.  Scrape down the bowl, and beat until well blended.

In separate bowl, mix together cocoa powder, vanilla extract, and red food coloring to make a thick paste.  Add to batter and mix until thoroughly combined.  You may need to stop the mixer to scrape down bowl to insure all the batter gets colored.

Reduce the mixer to low and slowly add half the buttermilk.  Then add half of the flour mix and mix until combined.  Scape the bowl and add remaining milk and flour.  Beat on high until smooth, adding the vinegar during this time.

Divide the batter evenly between the cupcake liners and bake 18-20 minutes or until cake tester insert comes out clean.  Makes around 30 cupcakes (for mini cupcakes bake 14 minutes @ 350)

Once cupcakes are done, begin making the frosting.  Allow cupcakes to cool completely before icing.

Using the whisk attachment, whip the butter and cream cheese on high speed about 5 minutes, scrapping the bowl down as necessary.  Reduce the speed to low and slowly add the powdered sugar until all is incorporated.  Add the vanilla and mix until combined.  Turn mixer on high and whip a few minutes until the frosting is light and fluffy, scraping the bowl as necessary.

Adding these pics of mini cupcakes I recently made!  They were so cute and just as delicious as the big ones!  Also I have a tip worth sharing and it actually was my husbands idea.  I used the Wilton Decorator Plus to fill the mini muffin papers.  It was super easy and no mess on my pans! 

Mexican Cornbread

This has been a favorite since I was a little girl.  One of the things my mom would often cook.  As I was growing up I never cared for jalapenos so my mom would only put them on half of it for her and my dad.  Well, now that I make this dish I find myself doing the same thing for my kids.  When I made this tonight I added diced up Roma tomatoes, and really liked it.  Tomatoes have a way of adding a fresh flavor to just about any dish. 


Ingredients

1 1/2 pounds lean ground beef
1/2 of an onion (diced)
4 Roma tomatoes (diced)
1 cup fresh grated cheddar or Monterrey jack
desired amount jalapenos
1 can cream style corn

Corn Bread
3/4 cup yellow cornmeal
1 cup flour
1/3 cup sugar
1 cup milk
1 egg
1/4 cup canola oil
1 tsp salt
1 tsp pepper

Preparation

Preheat oven to 350.

Dice vegetables into small pieces

On medium heat in large skillet cook ground beef, stirring often with fork to make fine.  Drain grease about 90% done, return to skillet and add onions.  Cook 3-5 more minutes, and remove from heat. 

In large bowl add all cornbread ingredients and mix together well.  Next mix in the can of cream style corn to cornbread.

Pour 1/3-1/2 of cornbread mixture in bottom of iron skillet.  Place all ground beef on top of this first layer.  Then add tomatoes, jalapenos, and cheese.  Pour remaining cornbread mixture on top.

Bake 45 to 55 minutes or until golden brown.

Fresh Bean Dip

I've had a bean dip recipe saved in my favorites on foodgawker for a while now, and just had a craving to make it tonight.  Of course while at the store I could not find all the ingredients the recipe I had saved called for.  So I had to do my best and work with what I could find and what I already had at home.  I was impressed with how it turned out.  Of course this is not your typical bean dip, and you must realize it is healthier.   My personal opinion is that is taste fresh, which comes from the onion, garlic and jalapeno.   I think I could have made it more spicy, and next time I'll plan to leave a few seeds from the jalapeno to help with that part.  Overall this is just a fresh tasting snack!
 Recipe adapted from Dinner With Julie

Ingredients

1 Tbsp olive oil
2 15(oz) can Dark Red Kidney Beans (drained & rinsed)
5 garlic cloves diced
2 jalapeno peppers (remove seeds & dice)
1/2 onion chopped
4 Tbsp tomato sauce
2 Tbsp golden curry
2 tsp red wine vinegar
squirt of Sriracha Hot Chili Sauce (1/2 Tbsp)
juice from a lemon

Preparation

Chop & Dice garlic, jalapeno, & onion

Heat Olive Oil in skillet over medium heat.  Then add garlic, jalapeno, & onion and cook until soft.  Add tomato sauce, golden curry, red wine vinegar, and Sriracha sauce to skillet mixing all ingredients thoroughly.  Set skillet aside.

Place beans in blender/food processor with mixture from skillet, and small amount of lemon juice and honey.  Blend until all is mixed well or until desired smoothness. Place in bowl, cover with cling wrap and place in fridge for 2 hours before serving.

Scrambled Eggs

I usually have eggs every morning for breakfast.  So sometimes the regular salt/pepper eggs gets old, and I do little something different.  These eggs are still easy using two main seasoning I keep in my cabinet.  They have good flavor and are moist, making for a nice twist on eggs.

Ingredients
2 tsp Tones Garlic & Herb
2 tsp Paula Deen Seasoning
4 eggs
1/2 cup fresh shredded cheddar (divided)
1/4 cup milk
1 Tbsp salted butter

Preparartion
1.  Crack eggs in large bowl, and add milk.  Using a wire whisk, I used my handheld Cusinart with whisk attachment, blend eggs, milk, and seasonings very well until smooth and blended.

2. Place butter in skillet and place on burner at medium heat.  Coat sides of skillet with butter also.

3.  Once butter is melted and kinda bubbly, add egg mixture and add 1/4 cup cheese.  Stir eggs continuously to keep from sticking and forming thin dry pieces.

4. Once cooked to your desire, remove from heat, and serve.  Garnish with extra cheese.

Serves 2 people