Thursday, July 24, 2014

Peanut Butter Overload Cookie Bars

 Guess what?
I may just be back in action for a little while.
Oh how I have missed all of you......
I have decided to celebrate my own return.
Funny, huh?
I am going to celebrate with these Peanut Butter Overload Cookie Bars.
These come from A Kitchen Addiction
I made a sinful change though.....
You can't have peanut butter without chocolate.
So I combined the two most deadliest world sins.....
peanut butter
&
dark chocolate
Please forgive me "A Kitchen Addiction",
but if we are going to overdose (overload) I want to go out with love.
And I love dark chocolate!

Peanut Butter Overload Cookie Bars

1/4 c. butter, softened
3/4 c. peanut butter
1/2 c. brown sugar
1/4 c. sugar
1 egg
1 tsp. vanilla
3/4 c. all purpose flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 c. quick oats
3/4 c. Reese's Mini peanut butter cups, un-chopped
1/3 c. dark chocolate chips

Preheat oven to 350 degrees F. Lightly spray an 8x8 or 9x9 pan.
In a large bowl of a stand mixer lightly cream together butter, peanut butter, and sugars. Add egg and vanilla and beat until well combined.
In a small bowl whisk together the flour, salt and soda. Add dry ingredients to wet ingredients and beat until combined. Stir in oats. Stir in peanut butter cups and chocolate chips.
Press dough into the bottom of the baking pan. Bake for 12 to 15 minutes (mine took like 20-25) or until edges are golden brown and center is set.
Allow to cool for 15 minutes before cutting into bars.

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Wednesday, May 21, 2014

Fun-Fetti Oatmeal Cookie Bars

 Have you ever found yourself trapped inside a man's kitchen?
Yes, trapped.
I was planning a meal for a family get-together,
visited my local grocery for the main course,
and found myself with no plans for dessert when I returned home.
You can't have a family meal without something sweet.
So I started opening cupboards, closets, and drawers 
looking for any sugary substances.
I started throwing things on the counter.
I will put something together once I empty unorganized
locations of sugary goodness.
This is what I found:
Cherry Pie Filling
Oatmeal Cookie Mix
Chocolate Chips
and a Fun-Fetti Cake Mix
Now what do I do with these ingredients?
I'll show you.....
 I lined an 8x8 pan with foil and spayed with cooking spray.
I mixed the oatmeal cookie dough according to package directions,
pressed it in the bottom of the pan and baked at 350 degrees 
for 15 minutes.
I removed the cookie crust from the oven and threw on half
of the bag of chocolate chips. 
I didn't spread them I just left them set where they fell.
 The fun-fetti cake mix:
1 cake mix
2/3 c. melted butter
2 eggs
All mixed together
I spread the cake mix on top of the cookie crust, 
and baked for 25-30 minutes.
Cool completely.
The foil lined pan makes it nice for lifting out the cookie
bars and slicing them into servings.
I topped each serving with cherry pie filling.
And that is what comes out of being trapped in a man's kitchen.
The impossible is always possible.

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Saturday, January 25, 2014

(Leftover) Stuffed Pepper/Artichoke Soup

 Is anyone else experiencing a crazy winter?
I haven't seen a winter this bad for a very long time.
Since the weather is still freezing cold I thought I would share
a soup recipe that I created.
This soup is the BOMB!
Are you a stuffed pepper fan?
I know I am!
I was walking past the meat department at my local grocery store
when a display of stuffed peppers caught my attention.
How easy is that?
Take them home, 
place them in a baking dish,
create my own tomato sauce,
and bake.
Simple!
Simple!
Simple!
But I bought four of them for two people.
Which that means we had leftovers.
I consider myself the leftover KING.
I can take leftovers and turn them into something new
over
and
over
and
over
I had one leftover stuffed pepper from our dinner the evening prior.
What can a lonely stuffed pepper be turned into?
Soup, of course.
As I created this soup I wrote down all my ingredients and steps involved. 
This is what I did:

(Leftover) Stuffed Pepper/Artichoke Soup

2 1/2 qrt. water
4 TBS beef soup base
2 c. whole wheat spiral pasta
1 can diced Italian seasoned tomatoes
Bring broth and tomatoes to a boil, add pasta and boil according to pkg. directions for al dente.

Then Add:
1 can artichoke hearts (drained and chopped), chopped leftover stuffed pepper, 1 c. frozen corn, and a few drops of hot sauce of your choice. 
Simmer until heated through, approximately 18-20 minutes.
Place in soup bowls. 
Top with Parmesan or grated provolone. 

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