Thursday, 31 January 2008

Overnight Ham and Cheese Casserole

NOTE:  prepare several hours or the night before

6 slices of bread (I buy an
   unsliced loaf of soft bread
   and cut as needed)
2 tablespoons butter
1 cup grated Cheddar cheese
   (or what have you?)
3/4 pound ham, chopped
8 ounces mushrooms, sliced
   and sautéed in a little butter
   until softened
Can diced green chiles (taste
    one and then decide how
    many you want)
1 cup grated Monterey Jack
   cheese (or what have you?)
6 large eggs
2 cups milk (2% OK)
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon basil
1/2 teaspoon dry mustard
1 small onion diced (or sometimes I used dried onions)
1/4 teaspoon black pepper

1. Butter slices of bread; place butter-side-down in a 9x13-inch baking dish. Sprinkle with approximately 1 cup of shredded cheese. Place ham on top of cheese; then layer with mushrooms and chiles. Top with approximately 1 cup of the same or another shredded cheese.

2. In a bowl, beat eggs and add milk, salt, paprika, basil, dry mustard, onion, and pepper. Pour over ingredients in dish. Cover with plastic wrap and refrigerate overnight.

3. To bake: Preheat oven to 325°F. Uncover casserole and bake for 50 to 60 minutes, or until eggs are set.  Let stand for 10 minutes before serving.

Keeps in the fridge for a couple of days cooked and heats up well in the microwave.
Makes 8 servings.

Chicken Fricassee

3 tablespoons all-purpose flour
1 teaspoon paprika
1 teaspoon poultry seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
4 (6-ounce) skinned chicken breast halves
2 teaspoons butter
1 1/2 cups chopped onion
1/2 cup chopped celery
3 garlic cloves, minced
1 cup chicken broth
1/4 cup dry white wine
2 cups (3-inch) julienne-cut carrot
Optional:  8 small new potatoes,
   par boiled or microwaved to
   just cooked and then cut in half
1/4 cup chopped fresh parsley
  • Combine first 5 ingredients in a large zip-top plastic bag. 
  • Add chicken; toss well to coat. 
  • Remove chicken from bag; reserve flour mixture. 
  • Melt butter in a large nonstick skillet over medium heat. 
  • Add chicken, breast sides down; sauté 5 minutes or until chicken is browned. 
  • Remove chicken from pan; keep warm.
  • Add onion, celery, and garlic to pan; sauté 5 minutes, stirring occasionally. 
  • Stir in reserved flour mixture; cook 1 minute. 
  • Add broth and wine; bring to a boil. 
  • Add carrot and and optional potatoes. 
  • Return chicken to pan, breast sides up. 
  • Cover, reduce heat, and simmer 25 minutes or until chicken is done. 
  • Sprinkle with the chopped parsley.

Wednesday, 30 January 2008

Taco Pull Apart Bread

1 Uncut Loaf of Bread or Sourdough
1 pound Lean Ground Beef
1 package Taco Seasoning
2 Tomatoes, seeded and diced
1/4 cup Sour Cream
2 1/2 cups Shredded Cheese
  • Preheat oven to 350 degrees.
  • In a skillet, prepare ground beef and taco seasoning according to directions. 
  • Slice loaf into strips, nearly going through to the bottom of the loaf. 
  • Rotate the loaf 90 degrees, and cut the other way.
  • Fill with shredded cheddar and seasoned ground beef. 
  • Wrap filled loaf with aluminum foil, and place onto baking sheet. 
  • Bake for 20 minutes wrapped, and uncover and continue to bake 5-10 minutes until crispy. 
  • Remove from oven, and top with tomatoes, sour cream, and additional cheese if desired.
  • Serve immediately with other toppings of choice.

Honey Log

For the dough:
2 - 3 tablespoons Honey
2/3 cup of white sugar
2-1/2 - 3 cups of flour
3 eggs
1 tsp. baking soda

For the cream:
200 grams sour cream
200 grams curd (I use cheese
   curds - see recipe below)
1 cup sugar

  • Lightly beat the eggs with the sugar and liquid honey. Add soda.
  • Pour the flour and knead to a soft dough. It can be a bit sticky because of the honey.
  • Cover 9 x 13 cookie tin with parchment paper.
  • Roll and pat and coax the dough directly on the parchment paper to fill the entire pan.
  • Bake in a hot oven 220 C until golden coluor (about 5-6 minutes). 
  • Remove and let cool down for about 10 minutes.
  • Trip edges off and then cut cake into 1/4 inch, or a bit narrower, strips.
  • Whip the sour cream with the sugar, add the cheese curds and stir.
  • Place foil in bread pan so that it is hanging over the edges
  • At the bottom put a layer of cream and on top a layer of sticks, then repeat the layers to the top of the pan. The edges of the foil should wrap up and over the cake.
  • Place the cake in the refrigerator for no less than 8-10 hours up to 24. During this time, the moisture from the cream soaks the sticks, and the cream & the cake become more compacted.
  • Before serving, remove the cake from the refrigerator, remove the foil from over the top of the cake, cover pan with a flat cutting board or plate and carefully flip, remove the foil. 
  • Decorate with a melted chocolate grid and either fresh strawberries or cherries. 

If Cheese Curds are not readily available where you live (like in Ecuador) here's a recipe:

1 Pink Skim Milk
1/2 Cup Heavy Cream
1/8 cup Lemon Juice

  • Combine the milk and cream.
  • Heat in a saucepan over medium heat until it is just about to boil.
  • Remove the saucepan from the heat.
  • Allow milk to cool slightly (about 2 minutes)
  • Add lemon juice to the milk and gently stir.
  • Allow the milk mixture to cool to room temperature -- this'll take an hour or 2.
  • Line a find mesh sieve with cheese cloth
  • Pour the milk through the cheese cloth catching the cheese curds.
  • Allow liquid to drain.
  • Form the cheese curds into a ball by wrapping the cheese cloth around the curd.
  • Gently squeeze out more liquid.
  • Place the cheese cloth wrapped curd between two plates and set something heavy on the top (like a full can of veggies).  I like to do this with two salad plates and then place that little tower (with can) on a larger plate.
  • Refrigerate until cheese curd is firm, occasionally dumping drained liquid.  This will take 3 - 5 hours.
  • Remove curd and place in airtight container until used.  Use within 24 hours. 

Potato Chip Shortbread

1½ cups butter (3 sticks), room
1 cup granulated sugar
1½ teaspoons vanilla
1 egg yolk
3 cups flour
1½ cups finely crushed potato chips
powdered sugar for dusting
  • Preheat oven to 350°F
  • Line a baking sheet with parchment paper and set aside.
  • In the bowl of your stand mixer fitted with the paddle attachment mix the butter and sugar on high for 5 minutes.
  • Turn the mixer to medium and add in the vanilla and yolk and mix for an additional minute, scraping the sides of the bowl as necessary.
  • Turn the mixer to low and add in the flour until incorporated and finally the potato chips.
  • Using a medium (2 tablespoon sized) cookie scoop drop the dough onto the prepared sheet 2 inches apart. 
  • Bake for 9-10 minutes until the edges are lightly golden.
  • These are very delicate cookies.  Best to remove from pan by lifting parchment and letting cool completely.  

Tuesday, 29 January 2008

Bacon Wrapped Chicken/Chili Appys

1 1/4 pounds boneless, skinless,
    chicken breasts (about 4 breasts)
1-pound sliced bacon
2/3 cup firmly packed brown sugar
2 tablespoons chili powder

  • Preheat oven to 350 degrees F. 
  • Cut chicken breasts into 1-inch cubes. 
  • Cut each bacon slice in half. 
  • Wrap each chicken cube with bacon and secure with a wooden pick. 
  • Stir together brown sugar and chili powder. 
  • Dredge wrapped chicken in mixture. 
  • At this point, pieces may be put into a container and stored in the fridge for later or the next day.
  • Coat a rack over a pan or a broiler pan with nonstick cooking spray. 
  • Place chicken wrap on rack or broiler pan. 
  • Bake 350 for 35 minutes and up to an hour or more - depending on the thickness of your bacon -- until bacon is crisp.  (Keep checking - cut into one if necessary.)
  • Again, at this point cooked product can be put into a container, refrigerated and then microwaved later, or frozen and then thawed and microwaved later. 

Use your favourite dipping sauce -- I like to use a sun dried tomato salad dressing.  I double the recipe and keep it on hand in the refrigerator for dips, salads, sandwich spread, etc.  

Lemon and Spinach Risotto

4 1/2 cups of chicken stock
2 1/2 teaspoons butter
1 tablespoon olive oil
1 small onion, finely chopped
1 garlic clove, crushed
1 1/2 cups Risotto Rice
1 tablespoon finely chopped fresh sage
2 teaspoons finely grated lemon rind
1/2 cup grated parmesan
1 cup of baby spinach chopped into bite
   size pieces

  • Place stock in pot and cook until it starts to simmer. 
  • Reduce heat to low to keep hot.
  • Heat butter the oil in a large, heavy-based saucepan over medium heat. 
  • Add onion and garlic. 
  • Cook, stirring, for 5 minutes or until onion has softened. 
  • Add rice. 
  • Stir to combine. 
  • Reduce heat to low. 
  • Add 1/2 cup stock mixture to rice mixture. 
  • Cook, stirring, until stock has absorbed. 
  • Repeat with remaining stock, 1/2 cup at a time, until all liquid is absorbed and rice is tender and creamy.
  • Add the sage and lemon rind
  • Stir parmesan into risotto. 
  • Add spinach.
  • Cook for 1 to 2 minutes or until heated through. 
  • Season with salt and pepper. 

Hot Sauce-Meatball Appetizers

1 cup hot chili sauce
1 cup honey
1/4 cup fresh lime juice (approximately
   2 limes)
2 pounds lean ground beef
1 cup home-made or panko bread crumbs
1/4 cup milk
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon kosher salt
1 teaspoon fresh ground pepper
2 large eggs

1/2 lb of spaghetti
1/4 cup of grated parmesan cheese
1 egg

  • Combine hot sauce, honey and lime juice in a slow cooker on high heat.
  • In a large bowl add remaining ingredients, except eggs. 
  • Stir hot sauce sauce in slow cooker until combined.  
  • Taste and add additional honey or hot sauce as necessary to suit your heat/sweet preference. 
  • Add 1/4 cup of sauce into meatball mixture, fold mixture together 2 times, then add eggs.  
  • Mix well but do not over mix or you will have tough meatballs. 
  • Roll meat mixture into balls about the same size as a tiny muffin tin opening and place them into the slow cooker. 
  • After about half of the meatballs are in the slow cooker, spoon sauce over the tops of them. 
  • Continue adding meatballs until they are all in the slow cooker.  You may have to layer them, just be sure the bottom layer is thoroughly coated in sauce before you add the next layer.
  • Reduce heat to low, cover slow cooker and cook for about 4 hours.
  • Transfer the sauce and meatballs to a saucepan on the stove top and cook until the sauce is reduced by half, or to desired consistency. 
  • In the mean time, cook the spaghetti – bring a pot of water to a boil and add your spaghetti and let it cook for about 8 to 10 minutes and then drain.
  • Once meatballs are ready, spoon out the still whole meatballs.  Some will have disintegrated and this is OK.
  • Put the egg, cheese, and sauce with disintegrated meatballs with your cooked spaghetti and mix it all together.
  • Put little nests of the spaghetti mixture into the cup-cake molds of a tiny cup-cake/muffin tin and allow for a space where you will place your meatballs. 
  • Place meatballs in nests.
  • Cook your spaghetti and meatballs at 350 degrees for 25 minutes, or until the spaghetti is a little crispy looking.
My tiny muffin tin only has 16 slots.  I freeze the "extra spaghetti with sauce" and "meatballs" separately in 16 meatball size packages for future use.  Just thaw, assemble and bake.

Saturday, 26 January 2008

Broccoli Salad

5 cups fresh broccoli florets, cut into smaller than bite size pieces
1/2 cup raisins
1/2 cup finely chopped pecans
6 - 8 pieces cooked, finely cut bacon
1 cup of frozen peas, thawed

1 cup mayonnaise or Miracle Whip
2 tablespoons vinegar
1/2 cup white sugar

Place 2 sheets of paper towels on plate.  Place bacon on paper towel.  Place one sheet of paper towel over bacon.  Cook in microwave for 5 minutes.  Cut finely.

Mix broccoli florets, raisins, pecans, bacon & peas in large serving bowl.  In separate bowl or large cup, whisk together mayonnaise, vinegar & sugar.  Add dressing to the salad and toss to mix well.  Chill before serving.  

English Scones

2 cups flour
6 tsp. baking powder
1 tsp. salt
4 tbsp. shortening
2 oz. sugar
2 tbsp. milk or cream
4 tbsp. currents, raisins or dried cranberries
2 eggs (beaten)

Mix flour, salt and baking powder in bowl.  Fork in shortening.  Mix in sugar and fruit.  Stir in beaten egg and milk to make a soft dough.  Pat out on floured board to thickness of about one inch and cut in rounds with large cutter.  Place on greased cookie sheet.  Bake in hot oven (450 F/ 232 C) for about 10 minutes. 

Friday, 25 January 2008

Almond, Ricotta, and Orange Cake

1/2 cup brown sugar
1 tablespoon water
3 large eggs, separated
2/3 cup granulated sugar
2 oranges
1/2 cup unsalted butter, softened
2/3 cup ricotta
1/3 cup cornmeal
1 cup firm-packed almond flour or meal
1/2 teaspoon fine sea salt
1/4 cup marmalade

  • Heat oven to 300 degrees F. Butter an 8-inch cake pan and line the bottom with a piece of parchment paper.
  • Stir brown sugar and water together so they form a thick slurry. Pour into prepared cake pan and spread thin. Set aside.
  • Whip egg whites in a medium bowl with an electric mixer until they hold thick peaks. Set aside.
  • Place sugar in a large mixing bowl. Finely zest both oranges over it. 
  • Cut both oranges in half. Cut one of the halves into paper-thin slices and arrange slices over brown sugar base in cake pan. Juice other three halves.  Set aside 1/3 cup of the juice.
  • Add butter to large mixing bowl and beat with an electric mixer (you can use same beaters you just did for egg whites) until light and fluffy. Add sugar and then egg yolks, one at a time, and beat to combine. 
  • Add juice and ricotta; mix until smooth. Sprinkle salt over batter, then add almond flour and cornmeal and mix until just combined. 
  • Gently fold in egg whites.
  • Scoop batter in large dollops over prepared cake pan base. Gently spread batter flat, trying not to disturb orange slices underneath. Bake in heated oven for 35 to 40 minutes, until a toothpick inserted into the centre comes out clean and then cook for 5 more minutes. The final cake is extremely moist.
  • Cool cake in pan on rack for 5 minutes, and then run a knife around the side and invert onto a cake plate. If any orange slices don’t come out easily, just gently arrange them on the top of the cake. 
  • Heat marmalade until loose and brush over cake top for a glossier finish. Let cool and cut squares.
  • Delicious served with an extra dollop of ricotta, creme fraiche or barely sweetened whipped cream. The cake keeps at room temperature or the fridge.

Calzone with Sausage & Peppers

1 lb. spicy sausage, casings removed
¾ tsp dried oregano
½ tsp salt
½ tsp ground pepper
½ tsp olive oil
2 red or orange bell peppers, diced
1 recipe pizza dough (see below)
1 cup tomato sauce
2 oz. black olives, sliced (1/2 cup)
½ cup shredded part-skim
6 basil leaves, thinly sliced
  • Make your pizza dough (see below) and when it's just about ready to roll out, continue with the recipe.  
  • Lightly coat a baking sheet with cooking spray.
  • Heat a large nonstick skillet over medium-high heat. Cook the sausage, crumbling with a wooden spoon, until cooked through. Season with oregano, salt and pepper. Transfer to a plate lined with a paper towel.
  • Reduce the heat to medium, add olive oil and cook the peppers until tender, 4 to 5 minutes.
  • Preheat your oven to 500 degrees F. 
  • You can use a device similar to that shown in the picture and make hand held calzones (see lower)
  • OR you can divide the dough into 4 pieces. Dust the counter with flour and roll each piece of dough into a 9 x 9-inch circle.
  • Spread ¼ cup of tomato sauce on one half of each dough circle, leaving a ½-inch border.
  • Divide the sausage, peppers, olives cheese and basil evenly between the pizza dough, piling on top of the tomato sauce.
  • Fold the other side of the dough over top of the filling and, using a fork or your fingers, seal the edges of the dough.
  • Our local grocery store provided us with the plastic device in the picture free of charge.  It is, I believe, an empanada maker.
  • In any case, what I did to make hand held calzone was to mix together the cooked & spiced sausage, the peppers, olives, basil leaves and mozzarella.  This step can be done the day before, mixed together and be sitting in your fridge ready to use.  Add a little tomato sauce to the mixture as well.  
  • I would then break off a piece of rolled pizza dough, fit it to the empanada maker, add a tablespoon of tomato sauce and a tablespoon of the meat mixture and then press the whole thing together and cut off the extra.  As you can see it took me a bit to perfect my technique.  Using this method I made 10 calzones.
  • Either way, place the calzones on the baking sheet and bake until the dough is golden brown, 12 to 15 minutes. 
  • Let the calzones rest for 5 minutes, than cut the large ones in half and serve with extra tomato sauce, if desired.

Pizza Dough

1 package yeast (2 ¼ tsp)
1 cup warm water (105-115 degrees F)
1 tsp agave nectar or honey
2 ½ cup flour
1 tbsp olive oil
1 tsp salt
Flour for kneading
Cooking spray
  • Pour the yeast into a large bowl. Add the water and agave nectar (or honey), and stir to combine. Let the mixture sit until foamy bubbles appear on the surface of the water, about 10 minutes.
  • Add the flour, olive oil and salt, and stir with a wooden spoon to combine.
  • Turn the dough out onto a lightly floured surface and knead the dough until it is smooth and elastic, about 5 to 6 minutes.
  • Coat a large bowl with cooking spray, place the ball of dough in the bowl and lightly spray the surface with cooking spray.
  • Cover the bowl with a dishtowel and let the dough rest in a warm, draft-free room for 1 hour.
  • After 1 hour, the dough will have doubled in size. 
  • Punch down the dough and turn it out onto a lightly floured surface. 
  • Roll to the desired size.

Wednesday, 23 January 2008

Dowager Seafood Chowder

1/4 pound butter
1 onion finely diced
1 red or yellow pepper finely diced
3/4 cup of flour
1 1/2 quarts of fish stock (made from poaching the seafood for this recipe)
1 pkg scalloped potatoes (can use cheesy scalloped potatoes if you want)
4 - 6 cups variety of seafood ~ what have you ~ lobster, tuna or any white fish, scallops, prawns, crab, mussels, clams, etc.
2 cups very thick cream
Pepper to taste
2 bay leaves
Milk as required

Poach all the seafood in water. Set aside. In your big pot, sweat onions and peppers in butter. Add the flour and cook to make a blond roux. Add the fish stock gradually, whisking to work out any lumps. Bring to a simmer. Add the bay leaves & parsley. Add the scallop potatoes and half of the mixture that comes in the box. Simmer until potatoes are cooked. Add the cream and seafood and pepper and stir just to combine. Add milk to thin if necessary. Remove bay leaves. Cook just until seafood is warm again. Serve.

Tuesday, 22 January 2008

Breakfast Muffins

  • Dried Fruit & Nut & Chocolate Chip
  • Oatmeal & Raisin
  • Carrot
Dried Fruit & Nut & Chocolate Chip

1 egg
2/3 cup apple juice or milk
1/2 cup vegetable oil
1 teaspoon vanilla
2 cups flour
1/4 cup white sugar
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 1/2 cup chopped nuts, dried fruit & chocolate chips mixture

In bowl beat all ingredients (except fruit/nut/chip mixture) just until flour is moistened. Batter will be a little lumpy. Stir in nuts, fruit & chips. Spoon into greased muffin tins about 2/3 full. Should make 6 large muffins. Bake at 400 F for 20-30 minutes or until golden brown.

Oatmeal & Raisin

1 egg
2/3 cup apple juice or milk
1/2 cup vegetable oil
1 teaspoon vanilla
1 1/2 cups flour
1/4 cup white sugar
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups rolled oats
1/2 teaspoon cinnamon
1/2 cup pre-soaked in boiling water and then drained raisins
1 1/2 cups of rolled oats

In bowl beat all ingredients (except raisins) just until flour is moistened. Batter will be a little lumpy. Stir in raisins. Spoon into greased muffin tins about 2/3 full. Should make 6 large muffins. Bake at 400 F for 20-30 minutes or until golden brown.


2 eggs
2/3 cup apple juice or milk
1/2 cup vegetable oil
1 teaspoon vanilla
1 1/2 cups flour
1/4 cup white sugar
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup pre-soaked in boiling water raisins
1 1/2 cups shredded carrots

In bowl beat all ingredients (except raisins & carrots) just until flour is moistened. Batter will be a little lumpy. Stir in raisins & carrots. Spoon into greased muffin tins about 2/3 full. Should make 6 large muffins. Bake at 400 F for 20-30 minutes or until golden brown.

Slow Baked Chicken Wings

5 lb chicken wing drummettes or wing
1 c soy sauce
1/2 c brown sugar
1/2 c white sugar
1/2 c sweet type french dressing
5 clove of peeled garlic
1/2 tsp ground ginger
Add 1/4 tsp (or more if preferred) of dried
    pepper flakes or chipotle pepper or hot

  • Place chicken wings/drummettes into a large baking pan lined with baking paper or tin foil. 
  • Bake at 400 degrees for about an hour turning once. This is just to render out the fat.
  • Remove wings from oven, place in temporary container, remove lining from pan and rinse pan.  Place wings back into cleaned pan. 
  • Blend all sauce ingredients together in a blender and pour over wings in the final pan. 
  • Bake slowly at 250 degrees for about another 1-1/2 hours basting every 30 minutes or so. 
  • Eat right away, or cool and warm up later, or eat cold.

Chocolate Cherry Oatmeal Cookies

1 cup unsalted, natural almonds
2 cups old-fashioned rolled oats
   (not instant)
1/2 cup all-purpose flour blend
1 tsp baking soda
1/2 tsp salt
3/4 tsp cinnamon
1/2 cup nut butter (almond or
1/4 cup avocado or olive oil
1/4 cup honey
1/4 cup brown sugar
1 egg
1 tsp pure vanilla extract
1/2 cup dried cherries or cranberries
1/2 cup dark chocolate chips

  • Preheat oven to 375 degrees F.
  • Prepare cookie pan with parchment paper or Pam.
  • Using a food processor, pulse almonds until finely chopped/minced and almost flour-like.
  • Transfer almonds to a large bowl and add rolled oats, flour, baking soda, salt, and cinnamon.
  • Mix well.
  • In a large bowl, combine almond/peanut butter, oil, honey, brown sugar, egg, and vanilla and mix well with a fork.
  • Fold in dried cherries/cranberries and chocolate chips using a baking spatula, then mix in the oat mixture.
  • For best results, pop mixture in the fridge for 15 minutes. This is optional but makes the mixture easier to scoop.
  • Use a tablespoon to scoop heaping TBSP of dough (which should be super-thick) onto your prepared baking sheet. Spacing each approx. 2 inches apart.
  • Bake until lightly browned for about 8-10 minutes. 
  • Use a spatula or fork to gently flatten each cookie.
  • Allow to cool for 5 minutes on the baking sheet (this helps crisp up the edges and set the shape) before transferring to a wire cooling rack to finish cooling.
  • Complete in 2 batches if needed, allowing the mixture to sit in the fridge while you wait to bake the second batch.

Fruit Cake Cookies

1 cup Vegetable Shortening
8 ounces cream cheese, softened
   to room temperature
¼ cup granulated sugar
1 teaspoon pure vanilla extract
2 1/2 cups all-purpose flour
½ teaspoon salt
¼ cup granulated sugar*
¼ cup lightly packed light
   brown sugar*
1 teaspoon ground cinnamon*
½ teaspoon fresh ground
¾ cup finely chopped walnuts
¾ cup coarsely raisins
½ cup coarsely chopped pitted
½ cup coarsely chopped dried
   cherries or dried cranberries
½ cup seedless raspberry
   or strawberry preserves
Egg Wash
1/3 cup granulated sugar*
½ teaspoon ground cinnamon*
1 large egg, beaten

  • To make the cookie dough, combine shortening, cream cheese, and sugar.  Mix until thoroughly combined at medium speed. Beat in the vanilla extract. Add the flour and salt on low speed until well combined.
  • Transfer the soft dough to a well-floured work surface and divide into 4 pieces. Wrap each piece in plastic wrap and refrigerate overnight.
  • To make the filling, combine the sugars*, cinnamon*, and nutmeg*. Set aside with about 1/3 of a cup of the mixture saved for the egg wash. 
  • In a separate small bowl toss together walnuts, raisins, dates, and cherries. Set aside.
  • When you’re ready to roll the cookies, on a lightly floured work surface, working with one dough ball at a time, roll the dough into approximately a 9-inch circle. 
  • Spread a very thin layer of jam on the dough (about 2 tablespoons per cookie dough round).
  • Sprinkle the dough with the spiced sugar mixture and fruit mixture; press gently. Keep in mind that the filling mixtures need to be divided between four dough rounds.
  • With a pizza cutter or sharp knife, divide the dough round into quarters, and then divide each quarter and continue creating 8 or more wedges. Starting from the wide edge, roll the dough and filling towards the tip, pressing gently.
  • Transfer rolled cookies to a baking sheet and repeat with all of the dough rounds and filling. Chill for 30 minutes to 1 hour before baking.
  • To top the cookies before baking, toss together sugar* and cinnamon* in a small bowl (if you didn't save any from the filling). In a separate small bowl beat egg with a splash of water.
  • Brush cookies lightly with egg wash and sprinkle with cinnamon sugar. 
  • Bake for 15 to 18 minutes until golden brown. 
  • Remove from oven and allow to cool for at least 15 minutes before removing to a wire rack to cool to room temperature.

Monday, 21 January 2008

Baguette Appetizers

Baguette about 14 inches long
8 oz cream cheese at room temperature
4 oz fresh goat cheese
1 large garlic clove, minced
1/2 cup finely chopped red or yellow bell pepper
1/2 finely chopped sun dried tomatoes in oil
1/2 cup finely chopped green olives
2 oz finely chopped spicy salami
2 tbsp minced parsley
2 tsp minced thyme
Black pepper to taste

Slice off both ends of the baguette. Using a long thin knife and working from both ends, hollow out the baguette leaving about 1/2 inch thick crust all around.

Using an electric mixer, beat the cream cheese until smooth and lump free. Beat in the goat cheese and garlic. Stir in the rest of the ingredients.

Working from both ends, fill the baguette with the cheese mixture. You may wish to half the baguette and work with two. Wrap the stuffed baguette very well in plastic and refrigerate for at least 2 hours and up to 2 days. Right before serving, slice into 1/2 inch thick slices.

Brian's Fried Rice

1 1/2 cups of rice

2 tbls. cooking oil
1 good sized onion
4 slices bacon chopped
2 cloves fresh chopped garlic
1 cup each frozen peas and mixed frozen vegetables
2 eggs
2 medium green onions chopped

1/2 tsp Chinese 5 spice
2 tablespoons oyster sauce
4 squirts soy sauce
Fresh ground pepper to taste

Cook rice and refrigerate over night. Just before wok frying (see below) take a fork and fluff up the rice so that there are no clumps in it.
  • Beat eggs and cook in large skillet completely covering bottom. When cooked slice in quarter inch pieces about 4 inches long. Set aside.
  • Chop bacon to about 1/2 inch pieces. Fry until cooked but not too crispy. Set aside.
  • In wok over highest heat possible, pour in 2 tablespoons or so of cooking oil. When oil is almost smoking hot, add chopped garlic for seasoning. Remove garlic when it turns brown.
  • Add onions to wok. Stir constantly until onions turn transparent.
  • Add rice and stir & flip constantly until the rice starts to brown.
  • Squirt soy sauce & dribble oyster sauce over rice and stir until evenly distributed.
  • Add cooked bacon and stir.
  • Sprinkle 5 spice and stir in.
  • Add green onion and frozen vegetables. Stir constantly until vegetables are cooked.
  • Finally, stir in the shredded egg & pepper to taste.

Crab Cakes

1 pound crabmeat, picked free
    of shells
1/3 cup crushed crackers
    (recommended: Ritz)
chives finely chopped
1/2 cup finely chopped bell
1/4 cup mayonnaise
1 egg
1 teaspoon Worcestershire
1 teaspoon dry mustard
1/2 lemon, juiced
1/4 teaspoon garlic powder
1 teaspoon salt
Dash cayenne pepper
Flour, for dusting
1/2 cup peanut oil

  • Favourite dipping sauce, for serving (suggest Thousand Island Dressing mixed with Worcestershire sauce).  
  • In a large bowl, mix together all ingredients, except for the flour and peanut oil. Shape into patties and dust with flour.  
  • If too moist, add more crackers.
  • Heat oil in a large skillet over medium heat. 
  • When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. 
  • Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with preferred sauce.

Various Salad Dressings

Last Updated:  January 10, 2018

Honey/Mustard # 1

1/4 cup Dijon or a spicy/sweet mustard
1/2 cup honey
1/2 cup cider vinegar
2/3 cup olive oil
salt and fresh ground black pepper to taste

Sun Dried Tomato

1/2 cup sun-dried tomatoes, drained or rehydrated if dry
2 tbsp fresh basil
2 tsp capers
2 cloves garlic
2 tbsp balsamic vinegar
2/3 cup olive oil or another quality oil

Honey-Mustard #2 

½ cup olive oil
2 tablespoons lemon juice
2 tablespoon smooth Dijon mustard
1 tablespoon apple cider vinegar or more lemon juice, to taste
1 tablespoon honey, more to taste
2 cloves garlic, pressed or minced
½ teaspoon sea salt
Pepper, to taste

Carrot Ginger Dressing

⅓ cup extra-virgin olive oil
⅓ cup rice wine vinegar (or in a pinch regular white vinegar)
2 large carrots, peeled and roughly chopped (about ⅔ cup)
2 tablespoons peeled and roughly chopped fresh ginger
2 tablespoons lime juice
1 tablespoon plus 1 teaspoon honey
1½ teaspoons toasted sesame oil
¼ teaspoon salt, more to taste

  • In a blender, combine all of the salad dressing ingredients as listed. 
  • Bend until completely smooth. 
  • Taste, and add additional salt if desired or blend in a bit more honey.
  • Keep in fridge. 

Ranch Dressing Recipe

1 c. sour cream or plain homemade yogurt (half and half makes it pourable, typically)
1 Tbs. red wine vinegar
2 cloves crushed fresh garlic
1/2 tsp. onion powder
1/2 tsp. each: dried parsley, dill weed, chives
a few shakes cayenne pepper or a few chili flakes
black pepper to taste
salt to taste

  • Mix and serve. 
  • Store in the refrigerator.
  • Lasts as long as the sour cream would have lasted.

Ginger Cranberry Dressing

1 cup fresh cranberries
1/2 cup olive oil
1 tablespoon seasoned rice vinegar
1 tablespoon chopped ginger
2 tablespoons maple syrup

  • Combine all of the ingredients in your blender, and puree until smooth.

Sweet BBQ Turkey or Pork Meatballs

1 1/2 cups barbecue sauce
10 ounces Apple jelly or Apple Sauce
2 tablespoons Tapioca (for thick sauce if desired)
1 tablespoon Vinegar
1 Egg, beaten
1/4 cup Seasoned bread crumbs, fine
2 tablespoons Milk
1/4 teaspoon Garlic powder
1/4 teaspoon salt
1/4 teaspoon onion powder or a chopped small red onion
1 pound Ground turkey or pork
Non-stick vegetable spray

  • In crockery cooker: stir together barbecue sauce, jelly, tapioca (if used), and vinegar.
  • Cover; cook on high-heat setting while preparing meatballs.
  • For meatballs, in large bowl combine egg, bread crumbs, milk, garlic powder, salt, and onion powder (or onion).
  • Add ground turkey or pork and mix well.
  • Shape into 1/2 to 3/4-inch meatballs.
  • Spray a 12-inch non-stick skillet; add meatballs and brown on all sides over med. heat.
  • Drain meatballs.
  • Add meatballs to crock pot; stir gently.
  • Cover; Cook on high heat setting for 1 1/2 to 2 hours.
  • Makes 16-20 meatballs.

Raspberry Ginger Muffins

Nonstick vegetable oil spray
1½ teaspoon baking powder
½ teaspoon salt
1½ cups plus 1 Tbsp. all-purpose flour
1 large egg
1 cup (packed) light brown sugar
½ cup unsalted butter, melted
½ cup whole milk
1 teaspoon finely grated peeled ginger
1½ cups fresh (or frozen, thawed) raspberries

  • Coat 2 standard 6-cup muffin pans with nonstick spray. 
  • Whisk baking powder, salt, and 1½ cups flour in a medium bowl. 
  • Whisk egg, brown sugar, butter, milk, and ginger in a large bowl; mix in dry ingredients. 
  • Toss raspberries with remaining 1 Tbsp. flour in a small bowl; gently fold into batter.
  • Divide batter among muffin cups and bake until a tester inserted into centre comes out clean, 25–30 minutes. 
  • Let cool 5 minutes in pan before serving.
  • Store in airtight container at room temperature.

Corn, Tomato & Pesto Flatbreads

2 - 4 naan flatbreads
1/4+ cup pesto
2+ tablespoons of tomato jam*
1 ear corn, kernels removed
   from the cob
kosher salt
freshly ground black pepper
1/3+ cup crumbled or shredded
   cheese (mozzarella and/or

  • Preheat oven to 400°F. 
  • Line a baking sheet with parchment paper. 
  • Arrange the naan/flatbread on the baking sheet.
  • Spread the pesto over the naan/flatbread, and top with a tablespoon of tomato jam*, corn kernels, and cheese. 
  • Season with salt and pepper. 
  • Place the naan pizzas into the oven and bake for about 10 minutes, or until the corn is cooked, the cheese is oozy, and the naan is toasted. 
  • Remove from oven, and immediately cut into appetizer sized pieces.
Can be made ahead of time, kept in the fridge & microwaved for just a minute when time to eat. 

* See here for tomato jam recipe.

Sunday, 20 January 2008

Microwave Cheesecake

2 cups graham cracker crumbs
(Note: in Ecuador these are hard to find.We use 1 cup crushed vanilla cookies & 1 cup Apanadura "Chabela" [found in the bread section])
1/2 cup melted butter or margarine
1/4 cup of white sugar if you're using graham cracker crumbs. If you're using crushed cookies no sugar required.

Melt butter in microwave dish big enough to hold cheesecake. Add graham cracker crumbs (or substitute), mix and then press firmly into the bottom & sides of the container.

2 pkgs cream cheese, softened
1/3 cup sugar
4 eggs
1-1/2 tsp vanilla extract
The juice from 1 lemon and the zest (rind) from one lemon (Note: you can peel the rind with a knife if you're using a blender; otherwise grate).
Strawberry Jam

Beat all ingredients together (except Jam) until smooth. (Shelley throws it all into a blender and gives it a whirl but she's made it on the boat by hand blending as well.) Pour into crust.

Cook on high power 1 minute on, 1 minute off, for a total of 7 minutes on. Depending on your microwave, check after 6 minutes on. The one minute off thing isn't crucial. Shelley cleans up & putters and then pushes the button on again. She has to keep count on a piece of paper though; she can't seem to remember by herself.

The cake should be a little bit jiggly in the middle when you take it out.

Push Graham Cracker crumbs from side over filling. Wait 10 minutes. Cover top of cheesecake with strawberry jam.

Cover tightly and chill at least 12 hours.

French Toast Casserole x 3


4 tablespoons butter, melted
3/4 cup packed light brown sugar
6 - 8 stale flaky buns, sliced
4 eggs
1 cup milk or cream
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup chopped pecans
1/2 cup raisins
Confectioner's sugar and/or maple syrup for accompaniments

  • The evening before, combine the melted butter and sugar in the bottom of a 9 x 9 baking dish making sure mixture is evenly across the pan.  Arrange the cut buns on top, squeezing them into place.
  • Whisk the eggs, milk, vanilla extract, cinnamon, ginger & salt together and pour mixture over the bread, letting it soak in.
  • Top with pecans & raisins and cover with plastic wrap.  Keep refrigerated overnight.
  • Set out at room temperature for at least 20 minutes before placing in 350 F oven.  Bake until lightly brown and set, approximately 45 minutes.
  • Serve hot with confectioners' sugar and/or maple syrup on top.


1 (13 to 16 oz.) loaf French bread, sliced 1-inch thick
6 eggs, beaten
2 c. half-and-half
1 tsp. vanilla extract
1 T. sugar
1/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg
pinch salt

3/4 c. butter
1 c. brown sugar
2 T. light corn syrup
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 c. chopped pecans

  • Coat a 9x9 baking dish with PAM non-stick cooking spray. 
  • Arrange bread slices in the pan in two rows with the slices overlapping.
  • In a mixing bowl, combine eggs, half-and-half, milk, vanilla extract, sugar, cinnamon, nutmeg, and salt. 
  • Pour egg mixture over the bread slices. 
  • Cover and refrigerate over night.
  • Just before cooking prepare the topping right. 
  • Melt butter in a saucepan over medium heat. 
  • Add brown sugar, corn syrup, cinnamon, and nutmeg. 
  • Continue to heat, stirring constantly, until mixture is smooth. 
  • Remove from heat and stir in chopped pecans.
  • Spread pecan mixture evenly over the top of the bread slices.
  • Bake at 350 degrees, uncovered, for 40 minutes or until puffy and golden brown.


5 eggs
1 1/2 cup milk
1/2 cup heavy cream (I used fat free half and half)
14 oz apple pie filling
2 tsps vanilla
1 tsp cinnamon
8 cups cubed dry bread
1 cup brown sugar
1/2 cup butter, softened
1/2 cup quick cooking oats

  • Whisk together the eggs, milk, cream, vanilla, and cinnamon.
  • Using a knife, cut up the apple pie filling while still in the can. Add the whole can to the egg mixture.
  • Stir in the bread. Mix well so that all the bread is coated in the egg mixture.
  • Spray 9x9 baking dish with cooking spray and pour in the whole mixture. Cover with saran wrap and refrigerate overnight.
  • When ready to bake, preheat the oven to 350 degrees and remove the dish from the refrigerator.
  • Mix together the butter, oats, and brown sugar. Spread over the bread egg mixture.
  • Bake for 40 minutes or until the eggs set.

Spirits Pecans & Oatmeal Cookies

2 cups pecans, toasted and
   roughly chopped
1/2 cup butter, room
   temperature + 2 tablespoons
   melted butter
1 cup packed light brown
   sugar, divided
1/2 teaspoon sea salt
1 1/4 cups flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon sea salt
Pinch of black pepper
1/4 cup shortening
1/4 cup spirits - bourbon, rum,
   brandy (what-have-you?)
1 teaspoon vanilla extract
2 tablespoons heavy cream
1 egg
1 cup old-fashioned rolled oats

  • Add chopped pecans (preferably while still warm) to a medium bowl, and toss with 2 tablespoons melted butter, 1 tablespoon brown sugar and sea salt. Set aside. 
  • Whisk together flour, baking soda, cinnamon, nutmeg, sea salt and black pepper in a medium bowl, and set aside.
  • In yet another bowl, add butter, shortening and remaining light brown sugar, beating on medium speed with a mixer until light and fluffy (5 minutes). 
  • Scrape down the sides, then mix in spirits, vanilla and cream until well-incorporated. 
  • Add egg and mix just until incorporated. 
  • Add the flour mixture in 2 increments. Start the mixer on low speed, then gradually increase to medium, and beat just until the flour is incorporated each time. Using a spatula, scrape down the sides and make sure any flour hiding at the bottom is mixed in. 
  • Stir in the oats and pecans. Cover and chill dough in the refrigerator for 30 minutes or roll into plastic wrap as a long tube and refrigerate for 30+ minutes.
  • Preheat an oven to 375°F and set a rack in the middle position.  Spray pan with Pam.
  • Scoop heaping tablespoons of dough onto the prepared baking sheets about 2 inches apart. Using a small spatula or your fingers, gently flatten the dough into a disc. These cookies don't spread too much on their own, so you've got to start with a disc rather than a ball to get a flat finished cookie. 
  • Alternatively, or cut rolled dough into cookie sizes and place on sheet with room to spread.  
  • Bake, one sheet at a time, until the cookies are lightly golden around the edges (11 - 12 minutes). 
  • Let cool for 2 minutes on the baking sheet, then transfer to a cooling rack.

Saturday, 19 January 2008

Slow Cooker Chicken Cacciatore

8 skinless boneless chicken thighs
1 can tomato pasta sauce (we use Hunts Original)
2 cups sliced mushrooms
1/2 cup dry white wine
1 medium onion
1 red bell pepper, sliced
1 green bell pepper, sliced
4 cloves of garlic, finely chopped
1 tsp basil
1 tsp oregano

2 tbsp flour
1/4 cup water

Combine chicken through oregano in slow cooker. Cover and cook on low heat setting for 6 to 7 hours or until the chicken is cooked and the vegetables are tender. Increase to high heat. Whisk together flour and water until smooth. Stir into cacciatore. Cover and cook for 30 minutes or until cacciatore is thickened. Serve on top of pasta noodles; we like fusilli.

Frying Pan Pizza

2 cups flour
1 tsp baking powder
2 tablespoons butter
1 tablespoon oil
2/3 cup milk

Mix above ingredients until smooth and then make the size of your frying pan.
Cook over low heat.

Top with sauce, meat, veggies, spices, cheese

Cook until cheese melts

All things considered: Not bad


4 cups walnuts finely chopped
1/2 cup sugar
1 teaspoon cinnamon
1 pound phyllo strudel leaves
1 cup butter or margarine melted
1 12-ounce jar honey

  1. Grease 13 x 9 baking dish.
  2. In large bowl with spoon, combine chopped walnuts, sugar and ground cinnamon until blended. Set aside.
  3. In baking dish, place 1 sheet of phyllo, allowing it to extend up sides of dish; brush with some butter. Repeat to make 5 more layers of phyllo; sprinkle with 1 cup walnut mixture.
  4. Cut remaining phyllo into approximately 13 x 9 rectangles.
  5. Place one sheet of phyllo in baking dish over walnut mixture; brush with butter. Repeat to make at least 6 layers. Use small pieces if necessary but overlap.
  6. Sprinkle 1 cup walnut mixture evenly over phyllo
  7. Repeat Step 5 and 6 two more times.
  8. Place remaining phyllo on top of last walnut layer.
  9. Trim any phyllo that extends over top of dish.
  10. With sharp knife, cut just halfway through all layers in a diamond pattern to make 28 servings.
  11. Bake in 300 F oven 1 hour and 25 minutes or until top is golden brown
  12. Meanwhile in 1 quart saucepan over medium-low heat, heat honey until hot but not boiling. Spoon hot honey evenly over Baklava.
  13. Cool in pan at least 1 hour, then cover and leave at room temperature until serving time.
  14. To serve: With sharp knife, finish cutting through layers.


Stir together:
6 cups finely mashed potatoes
2 beaten eggs
1/2 cup butter (in warm potatoes)

Mix in:
1 tsp baking powder
1-1/2 tsp salt
2-1/2 cups flour

Add more flour if needed to roll very thin into pancake like circles.

Roll while still warm & cook on flat pan/frying pan. Pan should be hot but regulate to avoid burning.

Sprinkle with lemon juice and white sugar while still warm.

Roll into tubes

Quick Chocolate Syrup for Ice Cream

In a saucepan mix together:

1/2 cup cocoa
1-1/4 cups sugar
2 tablespoons cornstarch

Stir in slowly 1-1/4 cup boiling water.

Boil over low heat until somewhat thick.
Remove from heat and stir in 1 teaspoon vanilla.

Store covered in refrigerator.

Chocolate Rolls

2 sqs. semi-sweet chocolate
1 sq. unsweetened

Melt chocolate in microwave, add 3 tablespoons of butter and melt butter via heat of chocolate


Beat 1 egg and add to chocolate

1 cup icing sugar
24 cut up marshmallows or 3/4 bag miniature marshmallows
1/2 cup chopped walnuts
1/2 cup chopped maraschino cherries

Mix altogether, form into roll and then roll in coconut

Crispy Peanut Butter Cups

1/2 cup pre-cooked quinoa (cooled)
2 teaspoons sugar
1 tablespoon softened unrefined coconut
   oil, divided
1/2 cup unsweetened shredded coconut
1 heaping cup dark chocolate chips
1/ 4 cup thick creamy peanut butter
flaked sea salt

  • Preheat your oven to 300° F. 
  • Toss pre-cooked quinoa with sugar and 1 teaspoon coconut oil on a baking sheet. Place in the oven and cook for 22-28 minutes, stirring 3 times. Remove from the oven once golden brown and crispy. Quinoa should turn fully crunchy once cooled.
  • While quinoa is in the oven, spread coconut on another baking sheet. Place in the oven for 10-15 minutes, stirring twice, until golden brown. Watch closely as it burns quickly. Let fully cool.
  • Line a standard muffin tin with 6 liners.
  • Melt the chocolate using a double boiler over low heat, or in the microwave for 30-second increments, stirring after each until fully melted. Set aside.
  • In a small bowl mix the peanut butter with 2 teaspoons softened coconut oil, toasted quinoa and coconut. The mixture will be very thick.
  • Spoon about 2 teaspoons of melted chocolate into each muffin liner and spread to cover the bottom & up the sides a bit. 
  • Take about 1 tablespoon of the peanut butter mixture and place over the melted chocolate (use it all up), then spoon about 1 tablespoon of chocolate over the peanut butter. Tap the chocolate with your spoon to help spread. 
  • Sprinkle with flaked sea salt and place in the fridge or freezer to set. 
  • Store in a sealed container in the fridge or freezer for up to a few months.

Friday, 18 January 2008

Chocolate & Peanut Butter (or Nuts) Bars & Pies & Candy Times More Than 21

Last Updated:  September 25, 2016

CNTL/F to locate Recipes for:
  1.   Brownie Bars with Peanut Butter Filling
  2.    Chocolate Cheesecake with Peanut Butter Topping
  3.    Chocolate Nut Bars 
  4.    Chocolate Peanut and Pretzel Brittle
  5.    Chocolate Peanut Butter Cracker Bars
  6.    Chocolate Peanut Butter Energy Bars
  7.    Chocolate Peanut Butter Oatmeal Bars
  8.    Chocolate Peanut Butter Oatmeal Bars Again
  9.    Chocolate Peanut Butter Peanut Bars 
  10.    Chocolate Peanut Butter Caramel Bars
  11.    Chocolate Peanut Butter Truffle
  12.    Chocolate Peanut Pie
  13.    Coconut Oil Chocolate Peanut Butter Fudge
  14.    Cookie Dough Bars
  15.    Getting Close to a Reese's Peanut Butter Bar
  16.    Getting Really Close to Reese's Pieces
  17.    Magic Peanut Butter Cookies
  18.    No-Bake Peanut Butter Confetti Bars
  19.    Peanut Butter Coconut Chocolate Bars
  20.    Peanut Butter Squares 
  21.    Pecan Chocolate Shortbread 
  22.    Triple Layer Brownies
  23.    Walnut Coconut-Oil Fudge



Peanut Butter Coconut Chocolate Bars:

1/2 cup peanut butter
1/4 cup butter or margarine at room temperature
1/2 cup light brown sugar
1 cup flour

2 eggs
1 cup light brown sugar
1 teaspoon vanilla extract
2 tablespoons flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup flaked or shredded coconut
1 pkg. (1 cup) semisweet chocolate chips

Preheat oven to 350 F. Blend peanut butter, butter and brown sugar. Stir in flour. Turn out into an ungreased 13 x 9 baking pan. Flatten dough with hand to cover bottom of pan. Bake 10 minutes. While baking prepare topping.

Beat eggs well. Add brown sugar & vanilla. Beat until blended. Mix in flour, baking powder and salt. Stir in coconut and chocolate pieces.

Spread topping on baked crust. Return to oven; bake 25 minutes or until golden brown. Cool slightly before cutting.

Getting Close to a Reese's Peanut Butter Bar:

1/2 cup butter
1-3/4 cup confectioner's sugar
1 cup peanut butter
3/4 cup graham cracker crumbs
1/4 cup butter
1/2 cup semi-sweet chocolate chips
  • Line 9 x 9 pan with foil for easy removal of bars later.
  • Melt 1/2 cup butter over low heat.
  • Stir in confectioner's sugar.
  • Add peanut butter and graham cracker crumbs, stirring until creamy.
  • Spread mixture into pan, patting down evenly.
  • In same pot on low heat melt 1/4 cup of butter.
  • Add chocolate chips and stir until chips are nearly melted and very soft.
  • Remove from heat and continue stirring until chocolate is smooth and shiny.
  • Spread over peanut butter layer.
  • Refrigerate for 30 minutes.
  • Cut into bars.
  • Store in refrigerator.

    Chocolate Peanut Butter Oatmeal Bar:

    3/4 cup butter
    3/4 cup brown sugar
    3/4 cup white sugar
    2 eggs
    1 tsp vanilla
    3/4 tsp. soda
    1/2 tsp. salt
    1-1/2 cups white flour
    1-1/2 cups oatmeal

    3/4 cups peanut butter
    1 cup white sugar
    1/2 cups evaporated milk (or heavy cream will do)
    5 tablespoons butter
    1 cup chocolate chips

    Preheat oven to 350 degrees.

    In large mixing bowl, cream together butter, brown sugar, white sugar & peanut butter.  Add eggs and vanilla. Add soda and salt and mix until well blended. Add flour, making sure it's incorporated but not over mixed. Sir in oatmeal.

    Spray a 15 x 10 jelly roll pan with nonstick cooking spray.  Spread mixture in pan. (I wet my hand and press the mixture evenly).

    Cook at 350 degrees for 12 - 15 minutes.

    Remove from oven and immediately drop peanut butter (from the topper ingredients list) by teaspoonfuls evenly around the pressed mixture. Allow to melt & then spread smooth with a spatula.

    Allow to cool.

    In a small saucepan, bring sugar, evaporated milk and butter to a full boil for 45 seconds. Remove from heat and add chocolate chips. Stir until chocolate is smooth. Pour evenly over the bars and allow to set before cutting and serving.

    Chocolate Peanut Butter Caramel Bar:

    2 cups flour
    1/2 cup light brown sugar
    1/4 cup cornstarch
    1/2 teaspoon salt
    1 cup butter, cold and cut into cubes
    2 tablespoons cold water
    2 egg yolks
    3/4 cup peanut butter

    2-14 oz. cans sweetened condensed milk
    1 cup light brown sugar
    3/4 cup unsalted butter, cut into cubes
    1/4 cup corn syrup
    2 teaspoons vanilla extract

    1 12 oz. bag chocolate chips

    1. Start by making the crust. In a medium bowl, whisk together the flour, brown sugar, cornstarch and salt. Using a pastry cutter or fork, cut together the cold, cubed butter until a coarse crumbs form. Add in the water and egg yolks and beat until well combined.

    2. Grease a 9 x 13 pan with Pam or butter and then spread the dough out into the pan. Bake at 350 degrees for 15 - 20 minutes until lightly brown and set. As soon as you take it out of the oven, drop by teaspoon peanut butter over the crust and spread with spatula. Set aside to cool.

    3. Combine the sweetened condensed milk, brown sugar, butter, corn syrup and vanilla in a medium sauce pan. Place over medium heat and stir often until the butter has melted and the sugar has dissolved. Bring the mixture to a boil over medium high heat and stir constantly until thickened. Stir constantly for about 5 minutes more on simmer. 

    4. Pour caramel over the crust and spread it out evenly. Set aside and let cool. While it sets, melt your chocolate in a double boiler or microwave. If in pan, stir constantly so it doesn't burn. Spread the chocolate over the caramel. Place the whole pan in the fridge to set for at least 2 hours.

    5. Cut into bars and serve. Can be stored in airtight container in fridge and can be frozen.

    Chocolate Peanut Pie:

    - 3/4 cup butter, plus more for greasing of pan
    - 1 cup chocolate chips - semi sweet, divided
    - 1 1/2 cups graham cracker crumbs
    - 1/2 cup peanuts
    - 8 ounces cream cheese - softened
    - 1 cup icing sugar
    - 1 teaspoon vanilla extract
    • In a saucepan over medium heat, melt 3/4 cups of butter and 1/3 cup of the chocolate chips. Stir until smooth.  
    • Stir in graham cracker crumbs and peanuts.  
    • Press this into a buttered 13x9x2 inch pan.
    • Cover and refrigerate for 30 minutes or until set.
    • In a mixing bowl, beat together the cream cheese, icing sugar and vanilla until smooth.  
    • Spread this over the bottom layer.
    • Melt the remaining 2/3 cup of chocolate chips until smooth.  
    • Carefully spread this over the cream cheese layer.  
    • Cover and refrigerate until set.

    Cookie Dough Bars:

    1/2 cup butter, softened
    3/4 cup light brown sugar
    1 teaspoon vanilla extract
    2 cups flour
    1 (14 ounce/397 grams) can sweetened condensed milk
    2 cups mini chocolate chips
    1 cup creamy peanut butter (not natural kind)
    2/3 cup milk chocolate chips
    • In mixing bowl, mix together the butter and brown sugar for about 3 minutes. 
    • Add 1 teaspoon of vanilla extract and mix
    • With the mixer on low speed, alternate between adding the flour and sweetened condensed mlk.  Mix until combined.
    • Add in the mini chocolate chips and folk in with spatula.
    • Line a 8 x 8 inch baking pan with parchment paper.  Press the cookie doug into the pan.  Wet hands slightly to prevent dough from sticking to hands.
    • Cover the cookie dough with plastic wrap and place in refrigerator overnight or for 3 hours of more. 
    • Combine the milk chocolate chips and peanut butter in a microwavable bowl.  Melt in microwave. 
    • Take the cookie dough bars out of fridge.  Hold onto the parchment paper and pick them out of the pan.  Put the cookie dough bars (still on parchment paper) onto a baking sheet.
    • Pour the melted chocolate/peanut butter mixture over the cookie dough.  Spread out with spatula.
    • Chill the bars in the fridge for an hour or more until topping is firm.
    • Cut.



      Chocolate Nut Bars:

        1/2 cup almonds
        1/2 cup mixed nuts
        1/2 cup walnuts
        1/2 cup uncooked oatmeal 
        1/2 cup raisins
        1/2 cup honey
        1/4 cup sun flower seeds
        1 tbsp vanilla
        1/2 tsp cinnamon
        1/2 tsp nutmeg
        1 egg
        1 cup chocolate chips
        • Chop or use processor to chop all nuts, oats & raisins.   
        • Place all ingredients in bowl and mix in honey, vanilla, cinnamon & nutmeg.  
        • After mixing add egg which you have whipped up.  Mix all together.  
        • Place mixture in a 9x9 baking pan which has been greased, then cook for 20 minutes or until edges turn brown at 375F/190C . 
        • Melt chocolate chips & spread over mixture.  
        • Put in fridge and wait until chocolate set.  Cut into pieces.  

        Brownie Bars With Peanut Butter Filling:

        For Brownies:
        1 cup butter
        2 cups sugar
        3 eggs
        3 teaspoons vanilla
        2/3 cup cocoa powder
        2 cup flour
        1/2 teaspoon salt
        1/2 teaspoon baking powder

        For Peanut Butter Filling:
        1/2 cup butter, softened
        1/2 cup creamy peanut butter
        2 cups icing sugar
        2 - 3 teaspoons milk

        For Topping:
        1/4 cup creamy peanut butter
        2 cups semisweet chocolate chips
        1/4 cup butter
        2 tablespoons heavy whipping cream
        1. Preheat oven to 350F.  Line 9 x 13 inch baking pan with parchment paper. 
        2. In a medium saucepan over medium heat, melt the butter.  Remove from heat and add the sugar, stir to combine.  Beat in eggs and vanilla until combined.  Mix in cocoa, baking powder and salt.  Add flour and stir until just combined.  Pour into prepared pan and spread evently.  Bake for 25 - 30 minutes.  Let cool.
        3. While the brownies are cooling, make the peanut butter filling.  Combine ingredients and beat until smooth.  Add more milk if necessary to make it spreadable.  Spread in an even layer over the brownies.  Place in fridge until filling is set (about 30 minutes).
        4. While the filling is setting, make the topping.  Combine the ingredients in a double boiler or microwave safe bowl.  Melt together and combine.  Pour the topping over brownies & filling and spread gently.  Return to fridge until set. 

        Chocolate Cheesecake with Peanut Butter Topping:

        For crust:
            •    9 graham crackers
            •    1/4 cup sugar
            •    1/4 cup melted butter

        For cheesecake:
            •    3 8 oz packages cream cheese, softened
            •    3 eggs
            •    1 teaspoon vanilla extract
            •    1 cup sugar
            •    1 1/2 cups semi-sweet chocolate chips, melted

        For topping:
            •    1/2 cup peanut butter
            •    1/2 cup powdered sugar
            •    1/2 cup heavy cream
            •    1 oz shaved chocolate
        1. Preheat oven to 350 degrees.
        2. Crush graham crackers or process into a fine crumb in a food processor.
        3. In a small bowl combine graham cracker crumbs, 1/4 cup sugar and melted butter.
        4. Press into bottom of a 10 inch spring form pan.
        5. Bake for 8 minutes. Remove from oven and set aside to cool.
        6. Melt semi-sweet chocolate in a microwave safe bowl in 30 second intervals, stirring in between until chocolate is melted and smooth. Set aside.
        7. In a large mixer bowl add cream cheese and beat at medium to high speed until smooth. Beat in sugar and vanilla. Add eggs one at a time, mixing just until combined after each addition. Add chocolate and mix until all combined.
        8. Pour over crust and bake for 45 minutes or until center is set.
        9. Remove from oven and cool for about 5 minutes.  Slide a knife around the edge and remove outer ring and cool for 45 minutes.
        10. Meanwhile, add peanut butter, cream and powdered sugar to a mixing bowl or food processor and beat or process until smooth.  Spread over top of cooled cheesecake.
        11. Refrigerate for 6-8 hours or overnight.

        Getting Really Close to Reese's Pieces:

        1-½ cups peanut butter
        16 ounces powdered sugar
        1 teaspoon vanilla extract
        1 cup butter, divided
        12 ounces semisweet chocolate chips

        1. Line a baking sheet with wax paper and place in the freezer.
        2. Mix peanut butter, ½ cup butter, sugar, and vanilla. Remove frozen sheet. With hands form nickel-sized balls. Mixture will be stiff. Place balls on sheet and spear with a toothpick.
        3. Once sheet is full place sheet back into the freezer and allow balls freeze while slowly melting together chocolate and ½ cup butter in a double boiler.
        4. Remove balls from freezer and coat in chocolate.
        5. Freeze or refrigerate for 30 minutes or longer to allow chocolate to firm.
        6. For storage, keep refrigerated.

        Chocolate Peanut Butter Oatmeal Bars Again:

        3/4 cup butter
        1/2 cup packed golden broken sugar
        1 teaspoon vanilla extract
        3 cups quick cooking oats
        1 cup semi-sweet chocolate chips
        1/2 cup peanut butter (smooth or chunky)
        1. Melt butter in a large sauce pan over low heat.  Stir in brown sugar, vanilla and oats.  Cook for 3 to 4 minutes.  Press half the mixture into the bottom of a butter 8 x 8 dish or pan. 
        2. Melt the chocolate and peanut butter (either in pan or microwave) stirring every 30 seconds until blended.  
        3. Pour the chocolate peanut butter mixture over the crust, reserving a couple of spoonfuls to drizzle over the top. 
        4. Sprinkle the rest of the oat mixture over the chocolate/peanut butter mixture, pressing gently to form a crust.  
        5. Drizzle remaining chocolate/peanut butter over the top.
        6. Refrigerate for 3 hours before cutting. 

        Peanut Butter Squares:

            3/4 cup peanut butter
            1/2 cup packed brown sugar
            1/2 cup corn syrup
            1 tablespoon butter or margarine
            1 teaspoon vanilla extract
            2 cups cornflakes
            1 cup crisp rice cereal
            1 1/2 cups semisweet chocolate chips
        • In a microwave-safe bowl, combine the peanut butter, brown sugar, corn syrup and butter. 
        • Microwave, uncovered, on high for 1 minute or until butter is melted. 
        • Stir in vanilla until combined. 
        • Add cereal; mix well. 
        • Spread into a greased 8-in. square pan.
        • In a microwave-safe bowl, melt the chocolate chips; stir until smooth. 
        • Spread over cereal mixture. 
        • Refrigerate until chocolate is set. 
        • Cut into squares.

        Magic Peanut Butter Cookies:   

            1-1/2 cups flour
            1/2 cup unsweetened cocoa powder
            1/2 teaspoon baking soda
            1/2 cup white sugar
            1/2 cup packed brown sugar
            1/2 cup butter, softened
            1/4 cup peanut butter
            1 teaspoon vanilla extract

            1 egg
            3/4 cup confectioners' sugar
            3/4 cup peanut butter
        • In small bowl blend flour, cocoa and baking soda. 
        • Mix until well blended.In large bowl beat sugar, butter or margarine and 1/4 cup peanut butter, until light and fluffy. 
        • Add vanilla and egg, beat. 
        • Stir in flour mixture until blended. 
        • Set aside.
        • To make Filling: Combine confectioner's sugar and 3/4 cup Roll filling into 30 - 1 inch balls. 
        • For each cookie, with floured hands, shape about 1 Tablespoon of dough around 1 peanut butter ball, covering completely. 
        • Place 2 inches apart on an ungreased cookie sheet. 
        • Flatten with glass dipped in sugar.
        • Bake at 375 degrees F (190 degrees C) for 7-9 minutes. 
        • When cookies are done, they should be set and slightly cracked.

        Chocolate Peanut Butter Peanut Bars:

            1 1/2 cups all-purpose flour
            1/2 teaspoon baking powder
            2/3 cup packed brown sugar
            1/4 teaspoon salt
            1/4 teaspoon baking soda
            2/3 cup butter, softened
            2 eggs
            1/2 teaspoon vanilla extract
            1/4 cup butter
            3/4 cup chopped peanuts
            1 1/4 cups confectioners' sugar
            1 1/2 cups peanut butter
            1/2 teaspoon vanilla extract
            2 cups semisweet chocolate chips

        Preheat oven to 350 degrees F (175 degrees C).

        To make Pastry:
        • Cream together 2/3 cup butter and brown sugar.
        • Stir in the flour, baking powder, salt, and baking soda until well blended.
        • Separate the eggs and beat in the yolks. 
        • Add in 1/2 teaspoon vanilla and mix well.
        • Press mixture into the bottom of a 9 x 13 inch pan. 
        • Bake for 12 minutes or until golden brown.
        To make the Topping:
        • In a medium bowl, mix together the powdered sugar, chopped peanuts, peanut butter, egg whites, and 1/2 teaspoon of vanilla. 
        • Melt 1/4 cup of butter or margarine and stir into mixture.
        • Turn off oven and remove pan. 
        • Let cool for about 2 minutes. 
        • Spread topping over pastry. 
        • Sprinkle chocolate chips over topping and return to warm oven for 2 or 3 minutes. 
        • Spread chocolate over topping, like a frosting. 
        • Let cool before cutting.

        Chocolate Peanut Butter Energy Bars:

            Cooking spray
            1/2 cup whole-wheat flour
            1/2 teaspoon baking soda
            1/2 teaspoon ground cinnamon
            1 cup packed light brown sugar
            1/2 cup creamy or chunky peanut butter
            2 large eggs
            2 tablespoons canola oil
            1 teaspoon pure vanilla extract
            1 1/2 cups rolled oats
            3/4 cup dried cranberries
            1/2 cup peanuts
            1 cup semisweet chocolate chips, divided

        Preheat oven to 350°.
        • Spray a 13- x 9-inch baking pan with cooking spray.
        • In a small bowl, whisk together flour, baking soda, and cinnamon. 
        • In a large bowl, beat brown sugar and peanut butter until well combined. 
        • Beat in eggs, oil, and vanilla. 
        • Stir in flour mixture. 
        • Add rolled oats, cranberries, peanuts, and 3/4 cup chocolate chips, stirring to combine.
        • Spread evenly in prepared pan. 
        • Bake 20-25 minutes, until lightly browned and firm to the touch. 
        • Cool completely in pan on wire rack.
        • In a small bowl set in a pan of simmering water, melt remaining 1/4 cup chocolate chips, stirring until smooth. 
        • With fork, drizzle chocolate over bars; refrigerate until set. 
        • Cut into 24 bars.

        Pecan Chocolate Shortbread:

            2 cups coarsely chopped pecans
            1 cup butter, softened
            2/3 cup firmly packed light brown sugar
            1/3 cup cornstarch
            2 cups all-purpose flour
            1/4 teaspoon salt
            2 teaspoons vanilla extract
            1 (12-oz.) package semisweet chocolate morsels

        • Preheat oven to 350°. 
        • Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool completely (about 15 minutes).
        • Beat butter at medium speed with an electric mixer until creamy. 
        • Stir together brown sugar and cornstarch; gradually add to butter, beating at low speed until well blended. 
        • Stir together flour and salt; gradually add flour mixture to butter mixture, beating at low speed just until blended. 
        • Add vanilla and 1 cup pecans, beating at low speed just until blended.
        • Turn dough out onto a lightly greased baking sheet; pat or roll dough into an 11- x 14-inch rectangle, leaving at least a 1-inch border on all sides of baking sheet.
        • Bake at 350 F for 20 minutes or until golden brown. 
        • Remove from baking sheet to a wire rack; sprinkle shortbread with chocolate morsels. Let stand 5 minutes; gently spread melted morsels over shortbread. 
        • Sprinkle with remaining 1 cup pecans, and let cool completely (about 1 hour). 
        • Cut or break shortbread into 2- to 3-inch pieces.

        Triple Layer Brownies:

           For The Brownie Layer:
            6 ounces bittersweet chocolate
            8 tablespoons unsalted butter
            1/2 cup granulated sugar
            1/2 cup packed light brown sugar
            1/2 teaspoon salt
            1/4 cup peanut butter
            2 large eggs
            1/2 teaspoon vanilla extract
            3/4 cup all-purpose flour
            2 tablespoons cocoa powder
            For The Peanut Butter Layer:
            1/2 cup plus 2 tablespoons peanut butter
            6 tablespoons butter, softened
            1 cup confectioners' sugar
            1/2 teaspoon vanilla extract
            1/8 teaspoon salt
            For The Ganache Layer:

            6 ounces bittersweet chocolate
            1 tablespoon confectioners' sugar
            2 tablespoons peanut butter
            1/4 cup heavy cream

        • Make brownie layer: Adjust rack to middle position and preheat oven to 350°F. Grease 8- by 8-inch baking pan and line with 8- by 14-inch piece of parchment paper, allowing both ends to overhang the edge of the pan.
        • In microwave heat chocolate and butter, stirring every minute, until melted and smooth. Whisk in sugar, brown sugar, and salt. Whisk in peanut butter, eggs, yolk, and vanilla until smooth.
        • Sift flour and cocoa powder into small bowl. Stir into chocolate mixture until completely combined. Pour into prepared pan and smooth the top. Bake until just set and toothpick inserted into center comes out with moist crumbs, 20 to 25 minutes. Transfer to wire rack to cool completely before topping with peanut butter layer.
        • Meanwhile, make peanut butter layer: With mixer beat peanut butter and butter on medium low speed until creamy. Beat in confectioners' sugar, vanilla, and salt until smooth and creamy. Spoon into pan over brownies and smooth the top. Chill while making ganache topping.
        • Make the ganache topping: Place chocolate, sugar, and peanut butter in microwave, beating every minute, until smooth. Add cream. Whisk into chocolate mixture until smooth. Pour over peanut butter layer.  Chill until firm, 2 to 3 hours.
        • To cut, run sharp knife along inside edge of pan. Grab parchment paper, lift brownies out of pan, and place on work surface. Use a large hot, wet knife to cut into squares.

        Chocolate Peanut Butter Truffle: 

            5 tablespoons virgin coconut oil
            3 tablespoons powdered sugar*
            5 tablespoons unsweetened cocoa powder 

            2 tablespoons peanut butter
            2 tablespoons brown sugar
            1/4 teaspoon vanilla extract 

        1. Melt coconut oil.
        2. Stir in powdered sugar.
        3. Whisk in cocoa powder until completely smooth (no lumps!)
        4. Pour chocolate mixture into mould (or small silicone baking cups)
        5. Freeze for about 10 minutes. While chocolate hardens, mix peanut butter filling. 
            Melt peanut butter, and stir in brown sugar and vanilla.
        6. Place filling into a zip top bag, and cut the tip. Put a small amount (1 teaspoon) 
            into each truffle.
        7. Pour the rest of the chocolate on top of the filling (to the top of the mould). 
            Return to freezer for about 30 minutes, or until solid.
        8. Remove truffles from the mould.

        Walnut Coconut Oil Fudge:

        1 cup walnut pieces (plus see below)
        1/2 cup coco powder
        1/2 cup melted coconut oil
        1/2 cup maple syrup
        2 teaspoons vanilla
        2 pinches salt
        Garnish: 3/4 cup rough chopped walnuts

        1. In a food processor, blend 1 cup walnut pieces, coco powder, melted coconut oil, maple syrup, vanilla and salt together. Reserve 3/4 cup walnuts for garnish.
        2. Line a small square dish (Tupperware?) with parchment paper.
        3. Scoop the fudge batter into square dish. Top with chopped walnuts, pushing some in as you go, and add a finishing layer. 
        4. Freeze for an hour or more.
        5. Chop into squares
        6. Best stored in the freezer

        Coconut Oil Chocolate Peanut Butter Fudge:

        1 cup coconut oil, melted
        1 cup high quality raw cacao powder or good cocoa powder 
        1/3 cup honey
        1 teaspoon vanilla
        1/2 teaspoon almond extract
        dash sea salt
        1/3 cup chunky natural peanut butter (or more to taste)

        1. Add all ingredients except peanut butter and beat on medium to high with a hand or stand mixer for 5-7 minutes. Mixture should be smooth and glossy. 
        2. Add peanut butter and blend until combined.
        3. Pour mixture into a glass baking dish (no need to grease). A larger or smaller dish can be used depending on desired thickness. 
        4. Refrigerate to set. 
        5. Cut into squares and enjoy!  

        No-Bake Peanut Butter Confetti Bars:

        1 ½ Cups creamy peanut butter
        ¾ Cup butter, softened
        1 ½ Cups Almond Flour
        1 Teaspoon Vanilla Extract
        1 Cup Puffed Rice
        1 Cup Pretzels, crushed
        ¼ Cup M&Ms, crushed
        1 Cup chocolate chips
        1 Teaspoon Oil
        • Mix together 1 1/2 of cups peanut butter, 3/4 cup of butter, 1 1/2 cups of almond flour and 1 teaspoon of vanilla extract. 
        • Fold in 1 cup of puffed rice. 
        • Line a 10 x 10 baking sheet or 9 x 13 pan with parchment paper, such that it hangs over the edges.
        • Spread the peanut butter mix into a flat layer. Don’t worry about it being perfect. Just get it as flat as you can.
        • Take 1 cup of crushed mini pretzels and 1/4 cup of crushed M&Ms and sprinkle them over the top of the peanut butter mix. 
        • Take another sheet of parchment paper and lay it on top. Pressing with the palm of your hand, flatten out the pretzels and M&Ms, slightly pressing them into the dough.
        • Melt 1 cup of chocolate chips along with 1tablespoon of coconut oil, then spread the chocolate over the top of the dough.
        • Place the pan in the fridge for at least three hours, or until set. 
        • Lift up on the parchment paper and place squares on counter. Cut into 2-inch squares and enjoy

        Chocolate Peanut and Pretzel Brittle

        1 cup granulated sugar
        2 tablespoons light corn syrup or golden syrup
        1/4 cup water
        2 tablespoons butter
        1/2 teaspoon baking soda
        3/4 cup broken-up chunks of thin salted pretzels
        3/4 cup roasted salted peanuts
        3/4 to 1 cup semisweet chocolate chips

        • Either grease a large cookie sheet or line it with parchment paper or a nonstick baking mat. Get all of your other ingredients ready; you’re going to need to add them quickly in a few minutes, and you won’t have time to hunt and measure.
        • Combine sugar, corn or golden syrup and water in a medium saucepan, stirring just until sugar is wet. Attach a candy thermometer and heat over medium-high heat, without stirring, until mixture reaches between 300 and 305 degrees F. If you don’t have a candy thermometer, you’re looking for a small amount of the mixture dropped into cold water to separate into hard, brittle threads. This takes around 9 minutes depending...
        • Remove from heat and quickly stir in butter (until it melts), baking soda, peanuts and pretzels until all are coated. 
        • Pour quickly out onto prepared pan. Use a spatula or, even better, two forks to pull and stretch the mixture as flat as you can get it, working quickly. 
        • Sprinkle with chocolate chips and let rest for 5 minutes so that they soften. Once they are all soft, use a spatula to spread them over the brittle. 
        • Store in a container at room temperature.

        Chocolate Peanut Butter Cracker Bars

        3/4 cup butter, room temperature
        1 1/4 cup smooth peanut butter, divided
        3 cups crushed crackers (I use Ritz & 
           Graham and sundry)
        2 cups mini chocolate chips, divided

        • Combine 1 cup peanut butter and butter in mixing bowl, blend until smooth and creamy. 
        • Stir in crushed crackers and 1/2 cup mini chocolate chips. 
        • Press peanut butter mixture into the bottom of a greased 9 x 13 pan.
        • In a small saucepan or in the microwave, melt remaining chocolate chips with 1/4 cup peanut butter over low heat until smooth.
        • Spread melted chocolate evenly over peanut butter mixture. 
        • Refrigerate until set, at least 1 hour. 
        • Cut into bars. 
        • Keep refrigerated.