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.

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 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.

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:

Dad's Coffee Cake

1 1/2 c. flour
1/4 c. butter
3/4 c. sugar
3/4 c. milk
1 egg
2 1/2 t. baking powder
3/4 t. salt

Heat oven to 375 degrees.   Spray round 9 inch OR square 8x8 or 9x9 pan.  Blend the above ingredients.  Spread batter in pan.

Mix Topping until crumbly (I have already doubled the below ingredients):
1 c. brown sugar
4 t. cinnamon
4 t. melted butter

Sprinkle topping mixture over the top of the batter.  Bake 25-30 min or until toothpick comes out clean.  Serve warm.

Spinach Dip

1 c. mayonnaise
16 oz. sour cream
1.8 oz. package dry veggie soup mix
1 package spinach (in salad area) chopped and chopped
1 loaf sourdough bread (or french) cut into squares

In a bowl, mix together mayo, sour cream, soup mix, and chopped spinach.  Chill in fridge for 6 hours or overnight.

Serve with bread.

Dad's Chocolate Frosting

This is the best chocolate frosting and we've had to call Dad several times for it.  I finally wrote it on a recipe card and put it in my box.

2 2/3 c. powder sugar
2/3 c. soft butter
3/4 t. vanilla
2 T. milk
cocoa to taste (I think I put in about 5 T.)

Broccoli Cheese Soup

3 c. water
6 chicken bulion cubes
1 large onion diced
6 cups broccoli diced (about 3 heads)
1 cube butter
5 T. flour
2 c. milk
8 oz. cream cheese

This is the BEST broccoli soup I have found.  This is also my 3rd broccoli recipe post - maybe we should have a dinner of all broccoli! :)

Boil water, bulion, onion and broccoli.  In a separate bowl with a mixer, combine softened butter, softened  cream cheese, flour and milk.  Add mixture to broccoli mixture and bring to a boil.  It's ready to serve.  We've had this in bread bowls and it's delicious!

Broccoli Puff

3 crowns of broccoli
2 eggs beaten
1/2 c. mayonnaise
4 T. melted butter
2 cans Cream of Mushroom Soup
1/2 c. milk
3/4 c. bread crumbs
1 c. sharp cheddar cheese

Boil broccoli until done.  Drain.  Place broccoli in a 9x13 baking dish.  Stir soup and cheese together.  Add milk, mayo and beaten egg. Mix well. Pour evenly over broccoli.  Combine breadcrumbs and melted butter.  Sprinkle over the soup mixture.  Bake at 350 for 45 minutes.

S'More Cookie Bars

1/2 cup butter, room temperature
1/4 cup brown sugar
1/2 cup sugar
1 large egg
1 tsp vanilla extract
1 1/3 cups all purpose flour
3/4 cup graham cracker crumbs
1 tsp baking powder
1/4 tsp salt
2 king-sized milk chocolate bars (e.g. Hershey’s–although I used Chocolate chips this time)
1 1/2 cups marshmallow creme/fluff (not melted marshmallows)

Preheat oven to 350°F. Grease an 8-inch square baking pan.

In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. 2 king-sized Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick. Spread chocolate with marshmallow creme or fluff. Place remaining dough in a single layer on top of the fluff (most easily achieved by flattening the dough into small shingles and laying them together).
Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars.

Brined Pork Chops

This is one of the best ways to have pork chops.  I was always a fan of the Shake'n Bake version, but then Braden made these and they are number one now.

2 C chicken stock (we use bullion and water)
¼ C salt
¼ C brown sugar
½ tsp black peppercorns
2 bay leaves
½ Tbsp apple cider vinegar
2 C ice with water

Combine everything except the ice water in a saucepan and heat on low just until the sugar and salt dissolve, stirring with the whisk. Once everything is dissolved (except the bay leaves) take off heat and add the ice water.  Stir until ice is melted - you want the liquid to be cool-cold when you do the next step.  Add the liquid to your pork chops either in a large zip-lock bag or in a bowl and then cover it with foil.  Put the pork chops in the fridge to sit.  The longer they sit in the brine the stronger the flavor will become.   There will be noticeable flavor change after just 30 minutes of soaking. I would not leave them for longer than 8 hours. Take the meat out of the brine and pat it dry with paper towels. Cook the brined meat on the grill as you would regular pork chops.

Tomato- Basil Chicken

1 Tablespoon vegetable oil
2 skinless, boneless chicken breasts
1 can of tomato soup
1/2 cup of sour cream (0r milk)
2 Tablespoons Parmesan cheese
1/2 teaspoon crushed dried basil leaves
1/4 teaspoon garlic powder
4 cups of pasta (of your choice)

In a skillet on medium- high heat, heat oil. Add chicken and cook 10 minutes (or until brown). Set chicken aside.

Add soup, sour cream, cheese, basil and garlic powder. Heat to a boil. Put chicken back into pan. Put heat on low and cook 5 minutes or until chicken is completely cooked.

Serve with pasta... so yummy.

Upside-down Spaghetti

8 oz. cream cheese
1 c. sour cream
8 oz. spaghetti cooked
1 lb ground beef
32 oz. spaghetti sauce
3 c. mozzarella cheese grated

Combine cream cheese and sour cream until nice and creamy.  In a 9x13 pan spread cream mixture.  Put cooked spaghetti on top.  Cook beef and stir in spaghetti sauce.  Ad that on top of noodles.  Put mozzarella cheese on top and cook for 1 hour at 325 degrees.

Chinese Chicken Wings

1 c. soy sauce
3 T. sugar
1 t. ginger
1-2 t. garlic powder
Approximately 2 lbs. chicken wings

Combine above ingredients in large baking pan and stir until sugar is dissolved.  Place chicken wings side by side in pan with sauce until bottom of pan is packed.  Bake at 350 degrees for 30 minutes.  Remove pan and turn chicken pieces over.  Bake for another 30 minutes.  Repeat this cooking process until the sauce is at desired thickness (caramelized).  (about 2 hours is best)  Serve with fried rice.

Broccoli Salad

Mix the following ingredients ina  large bowl:

2-3 bunches of raw broccoli (chopped extremely small - smaller the better)
1 bunch green onions (finely chopped)
18 slices of bacon (cooked and crumbled)
1 c. sunflower seeds
8 oz. can water chestunts (drained and chopped small)
1 c. grated cheddar cheese

Whisk the following dressing, pour over broccoli mixture and mix well:
1 c. mayo
4 T. apple cider vinegar
1 c. sugar

Raspberry Pretzel Salad

2 2/3 cups pretzels, crushed
2 T. sugar
1/2 c. butter melted
8 oz. cream cheese, softened
1 c. sugar
8 oz. Cool Whip
6 oz. raspberry jellow mix
2 c. boiling water
16 oz. frozen raspberries

Preheat oven to 350 degrees.  Combine pretzels, sugar and butter; mix well and press into a 9x13 inch pan.  Bake for 10 minutes.  In a bowl, cream together cream cheese and sugar.  Fold in Cool Whip; spoon over cooled pretzels to edges.  Dissolve jello in boiling water; add frozen raspberries and pour over cream mixture.  Refrigerate until cooled and ready to serve.