Peanut Butter Bars

3/4 c. butter soft
1/2 c. sugar

1 1/4 c. brown sugar
3/4 tsp. baking soda

1/2 tsp. salt

1/2 tsp. vanilla

2 eggs

3/4 c. peanut butter

1/2 c. flour

2 c. oatmeal

Cream together butter, sugar, brown sugar, baking soda, salt, vanilla, eggs, and peanut butter.  Add flour and oatmeal until well mixed.  Pour the dough into a large cookie sheet and cook at 350 degrees for 12-15 minutes or until light brown.  Let cool completely and frost with chocolate frosting.

Our Favorite Smoothie

·       

      1 cup ice

·       1/2 cup frozen strawberries

·       1/2 cup vanilla lowfat yogurt

·       1 banana

·       1/2 cup old-fashioned rolled oats

·       1 tablespoon honey

·       1 cup coconut juice or milk

      Place ice and raspberries in the bottom of blender, and all other ingredients on top. Whir until completely smooth. Serve.

Seven Layer Bars

Amazing cookie bars - can't stop eating these!

Ingredients

• 1/2 cup unsalted butter
• 1 1/2 cups graham cracker crumbs
• 1 cup semisweet chocolate chips
• 1 cup butterscotch chips
• 1 cup chopped walnuts
• 1 (14 ounce) can sweetened condensed milk
• 1 1/3 cups shredded coconut
• 
  
• Directions

1. Preheat oven to 350 degrees F (180 degrees C).
2. Place butter in 13 x 9 inch pan and melt in oven. Swirl to coat bottom and sides with butter.
3. Spread crumbs evenly over bottom of pan. Layer chocolate chips, butterscotch chips, and nuts over crumbs. Pour condensed milk over nuts. Sprinkle coconut over condensed milk.
4. Bake until edges are golden brown, about 25 minutes. Let cool.

Orange Chicken

This is a great recipe.  We made it tonight (found originally on Pinterest).

Ingredients

• 2 lbs boneless skinless chicken, chopped into bite sized pieces
• 1 egg
• 1½ tsp salt
• Pinch of white pepper
• 2 tbsp oil, divided, plus more oil for frying
• ½ cup + 1 tbsp cornstarch, divided
• ¼ cup flour
• 1 tbsp ginger, minced
• 1 tsp garlic, minced
• ½ tsp crushed hot red chili pepper
• ¼ cup green onion, chopped
• 1 tbsp rice wine
• ¼ cup water
• Zest of ½ an orange (optional)

For the “Orange” Sauce

• 3 tbsp soy sauce
• 3 tbsp water
• ½ cup sugar
• ½ cup white vinegar

Method

1. In a large bowl, mix together the egg, salt, pepper, and 1 tbsp of oil. Mix well. Stir in the chicken pieces.
2. In medium bowl, stir together the flour and ½ cup cornstarch. Add the chicken pieces, stirring to coat.
3. Heat oil for deep frying in a wok or deep fryer to 375°F.
4. Add the chicken, small batches at a time, and fry for 4-5 minutes until golden crisp (but avoid overcooking the chicken). When done remove the chicken from the oil with tongs and drain on paper towels.
5. Clean the wok if you used it and heat for 15 seconds over high heat. Lower to medium high and add 1 tbsp of oil.
6. Add the ginger and garlic and stir try until fragrant, about 10 seconds.
7. Add the crushed chiles and green onions, then the rice wine, stirring for a few seconds.
8. Add the orange sauce and bring to a boil.
9. Stir the remaining 1 tbsp of cornstarch into the water, add this mix to the chicken and heat until the sauce has thickened.
10. Add the cooked chicken, stirring until well incorporated.
11. Turn off the heat and stir in the orange zest if using.
12. Serve over white rice.