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.

Amazing Meatloaf

I'm not a huge fan of meatloaf unless it's THIS meatloaf.  To die for.  Really.

• 1 1/2 pounds hamburger
• 1/2 cup crushed Ritz crackers
• 3/4 cup shredded Cheddar cheese
• 1 package dry onion soup mix
• 2 eggs, beaten
• 1/4 cup ketchup
• 1 T. soy sauce

• Preheat the oven to 400
• Mix the hamburger, crackers, cheese, and onion soup mix until well blended.  In a small bowl, whisk eggs, ketchup, and soy sauce until smooth.  Pour over meat mixture and stir until combined.  If it is dry, add a tiny bit of milk.  Press into a 9x13. (I recommend putting a wire rack in first so the grease drips into the pan and doesn't puddle around the meatloaf.)
• Bake until no longer pink in the middle, about 20-30 minutes.

Brittney's Artichoke Dip

I'm claiming this one as mine, even though I found it online!  It was soooooo good!

2 (6.5 oz) jars marinated artichoke hearts, drained and chopped into tiny pieces.
2 c. mayo
3 c. grated Parmesan cheese
2 (8 oz) packages cream cheese, softened
1 (4 oz) can chopped green chile peppers
Paprika

• Preheat oven to 350
• In a medium bowl, mix the artichoke hearts, mayo, 2 c. Parmesan, cream cheese, and green chiles.  Scoop the mixture into a pie pan or medium baking pan.  Top with remaining Parmesan cheese, then sprinkle with paprika.
• Bake for 25 minutes or until bubbly and slightly browned.  Serve warm.

Note:  I used wheat thins and french bread.

Luscious Slush Punch

This is the recipe from Christmas Eve...

2-1/2 cups white sugar
6 cups water
2 (3 oz) packages strawberry flavored jello
1 (46 oz) can pineapple juice
2/3 c. lemon juice
1 quart (4 cups) orange juice
2 bottles Sprite or 7-Up

• Bring the sugar, water, and jello to a boil in a large saucepan; boil for 3 minutes.  Stir in the pineapple juice, lemon juice, and orange juice.  Divide mixture into 2 separate containers and freeze.
• Combine the contents of 1 container with 1 bottle of Sprite in a punch bowl; stir until slushy. Repeat with remaining portions as needed.

Note:  I cut the frozen juice into cubes so it would turn to slush faster.

Jen's Rolls

So, I know I usually make these as cresent rolls, but this last Thanksgiving I made them different and much easier.  They turned out looking like Texas Roadhouse rolls - square.  Here is the recipe and I'll explain how I rolled them out below.


2 pkgs. yeast (4 tsp. yeast)
1/2 c. warm water
3/4 c. cooking oil
1 tablespoon salt
1/2 cup sugar
2 cups warm milk
2 eggs
8 (+/-) cups flour

put oil, salt, and sugar in large mixing bowl. add warm milk. stir until sugar dissolves. add yeast softened in 1/2 cup warm water. stir in beaten eggs. add flour. mix thoroughly till smooth. cover with aluminum foil and store in refrigerator at least 2 hours. dough however will keep several days. when ready to use, sprinkle four on table or counter - large surface. place 1/2 the dough on the floured surface and roll into a 1 inch thick rectangle.  Then just cut into squares - cut rows.  Place on greased cookie sheet and bake until very light about 15 minutes at 425. brush lightly with butter when they come out.

This also is good dough for cinnamon rolls and pizza.

                

November Recipes

I have found a bunch of recipes on Pinterest lately that I put into our November meal calendar.  I thought I would share the links for you to check them out.  If they turn out good I will put them on here permanently.

1. Chinese Honey Chicken - (I tried this once and I had to add more garlic, ginger, and I added some red pepper flakes - to give it more of a kick) It does have the best way to bread chicken I've ever tried.
2. Crock Pot Orange Chicken
3. Hawaiian Crock Pot Chicken
4. BLT Pasta Salad 
5. Crock Pot Brown Sugar and Balsamic Glazed Pork Loin
6. Crock Pot Baked Potato Soup
7. Three Cheese Pasta Bake
8. Pizza Factory Bread Sticks
9. Crock Pot Mac and Cheese
10. Stuffed Green Peppers

Chicken and Rice Casserole

1 1/4 c. uncooked rice
1 c. milk
1 can cream of mush
1 can cream of chicken
1 can cream of celery
2 chicken breasts
1/4 c. margarine
parmesan cheese
paprika

Mix milk with soup and divide in half.  Mix 1/2 of soup mixture with the rice.  Put rice mixture in the bottom of a 9x13 pan.  Sprinkle cheese on top of rice mixture. Put cut up chicken on top of the cheese, and butter on top of the chicken chicken.  Sprinkle with paprika and pour the remaining soup on top.  Then top with more cheese and more paprika.

Bake for 2 hours and 15 min. at 275

Bannana Bread

1/2 c. butter melted
2 eggs beaten
5 T. sour cream
1 c. sugar
1 t. soda
1/2 t. salt
2 c. flour
3 ripe bannanas
(add chocolate chips if desired)

Melt butter, add beaten eggs.  Add sour cream, sugar, soda, salt, flour.  Add mashed bannanas - bake in greased loaf pan at 325 until very light brown.

Southwest Creamy Pasta Bake

12 oz. uncooked spiral pasta
3 c. cooked, cubed chicken breast
2 c. (16 oz) sour cream
2 c. shredded Colby-jack cheese, plus 1 c. shredded cheese for top of casserole
1 can cream of mushroom
1 can cream of celery
1 can (10 oz) green chili salsa
1 c. chopped green onions
1 can (4.5 oz) chopped olives

-Cook pasta according to package directions.  Meanwhile, in a large bowl, combine the remaining ingredients.  Drain pasta; stir into chicken mixture.
-Transfer to a greased 9x13 baking dish.  Top with 1 c. cheese.  Bake, uncovered, at 350 for 30-35 minutes or until heated through.

Chicken Artichoke Divan

4 chicken breasts, cooked and cubed
2 packages (10 oz. each) frozen broccoli florets
2 cans cream of chicken soup
1 c. mayonnaise
1 tsp. lemon juice
1/2 tsp. curry
2 jars (6 oz. each) marinated artichoke hearts, chopped
Liquid from artichoke hearts
Slivered almonds

-Steam broccoli until soft.  Spread on the bottom of a 9x13 baking dish.  Cover with chicken.
-Mix together soup, mayo, lemon juice, curry, artichokes, and liquid.  Spread over chicken.  Top with almonds.
-Bake at 350 for 30-40 minutes or until bubbly.

Homemade Ice Cream

2 c. milk
1 c. sugar
1/4 tsp. salt
4 c. heavy cream
3 T. vanilla

In a saucepan over medium heat, scald milk.  Add sugar and salt; stir until dissolved.  Remove from heat.  Add cream, then vanilla.  Cool well.  Put in an ice cream maker and follow manufacturer's directions.

Chicken Divan

 
3 broccoli crowns (cut up)
2-3 chicken breasts (cut up)
cheddar cheese
French's French Fried Onion Rings (Great Value brand is a cheaper way to go) - also these are found by the canned vegetables - I have searched for them several times.
Cooked Rice

For the sauce mix the following in a bowl:
2 cans cream of chicken soup
1 c. mayonnaise (don't use salad dressing)
1 T. lemon juice
1 t. curry powder

Cook chicken as desired (I like to boil mine) and then cut up into bite size pieces and set aside.  Cut up broccoli and cook until tender.  Place broccoli in the bottom of a 9x13 pan.  Top with chicken pieces.  Pour mixture over the chicken and spread evenly.  Cover with slices of cheese.  Bake at 350 for 20 minutes.  Remove and top with 1 can of French's French Fried Onion Rings (or 1 large bag of Great Value Onion Rings).  Return to oven and bake for 10 more minutes until onions are light brown.  Serve over cooked rice.  Makes about 6 servings.

Apple Crisp

Mix the following in a 9x13 pan:
6 c. diced apples (about 6 apples)
2 cups sugar
2 heaping T. flour
dash of salt
Cinnamon to taste

Topping - more the merrier (the below measurements are already doubled):
In a separate bowl mix:
1 1/2 c. otameal
1 1/2 c. flour
1 1/2 c. brown sugar
1/2 t. baking powder
1/2 t. salt
2/3 c. butter melted

Sprinkle the topping on top of the apple mixture and bake at 350 for about 30 minutes.  Server with ice cream!

Chocolate Chip Cookies / Pazookies

Cream the following together:
1 c. crisco
1/2 c. sugar
1 c. brown sugar
1 t. vanilla
2 eggs

Add:
2 1/2 c. flour
1 t. salt
1 t. soda
2 c. chocolate chips

Bake at 375 for about 8 minutes.  You want them very light so they stay soft.  And, thanks to Jake, a trick to also keep them soft: when you take them out of the oven, drop the tray of cookies on your counter from a short distance to get the air out.   I post this recipe because it was the one Mom gave me once and they've been a hit whenever I've made them since.

You can also make yummy Pazookies out of these:

Sugar Cookies

1/2 c. butter
1/4 c. shortning
1 c. sugar
2 eggs
1 t. vanilla
2 1/2 c. flour
1 t. baking powder
1 t. salt

Cream butter, shortning, sugar and eggs.  Add dry ingredients.  Chill 1 hour (I don't personally do this).  Roll out 1/2 inch thick dough and cut.  The thickness is the key to the soft sugar cookie - plus the baking time.  Bake at 400 for maybe 6-8 minutes or until you can see a little brown on the bottom of the cookie.

Wassail

1 gal. apple juuice
1 quart orange juice
36 oz. pineapple juice
1 1/2 c. lemon juice
3/4 c. sugar
2 cinnamon sticks

Boil and ENJOY!

Chicken Corn Chowder

1 1/2 lb. chicken breasts
1/2 c. chopped onions
1-2 garlic cloves minced
3 T. butter
4 chicken bullion cubes
2 c. hot water
1 t. ground cumin
2 c. half & half
4 oz. can chopped green chillies
2 cans creamed corn
8 oz. monterey jack cheese

Cut chicken into small pieces - brown with onion and garlic in butter.  Disolve bullion in hot water and add to pan with cumin.  Boil.  Reduce heat and add half & half, creamed corn, chillies, and cheese.  Stirl low heat until cheese is melted.