Triple-Layer Peanut Butter Brownies

I received this recipe in my e-mail a few days ago. I just had to make it for Scott. He LOVES peanut butter and sure enough he loved them. I had to take Carolyn (lady I work with) one also because she loves her chocolate. She said I needed to make a big batch for everyone. So, here is the recipe and I hope you and your family enjoys it as much as Scott and Carolyn did.

Triple-Layer Peanut Butter Brownies

1 pkg. (19-21oz) brownie mix (13x9- inch pan size)
1 cup cold milk
1 pkg. (3.4oz) Vanilla Instant Pudding

1 cup creamy peanut butter
½ powdered sugar
1 ½ cups cool whip whipped topping, frozen. Do not thaw.
3 squares Baker's Semi-Sweet Chocolate
½ cup Dry Roasted Peanuts, chopped

Prepare and bake brownies in 13x9 inch pan as directed on package; cool. Meanwhile, beat milk and pudding mix with whisk for 2 min. Add peanut butter and sugar; mix well.
Refrigerate until brownies are completely cooled.

Spread pudding mixture over brownies.

Microwave cool whip and chocolate on High; stirring every 30 seconds, until well blended. Spread over pudding; sprinkle with nuts. Refrigerate 1 hour.

ENJOY!!



(recipe and picture from kraftfoods.com)

Sweet and Sour Meatballs

I never have cared for meatballs until I tried this recipe. I now make it for super bowl parties and any time I need to take and
hor d'oeuvre anywhere.

Sweet and Sour Meatballs

1 lb cooked and frozen meatballs, thawed
2 (8oz) cans pineapple chunks, drained, juice reserved
½ cup Dijon mustard
1 diced white onion
&farc12; cup chopped green onion
6 cloves chopped garlic
Sweet and Sour Sauce, recipe follows

Preheat oven to 350 degrees F.

In deep non-greased baking pan, add the thawed meatballs. Top the meatballs with the pineapple chunks. In a medium bowl add the mustard, red and green onion, and garlic. Mix well. Top the meatballs and pineapple with the mustard sauce. Add the Sweet and Sour Sauce and season with black pepper.

Bake for 30 minutes. Remove from the oven; add the remaining pineapple juice, stir to combine, and place back in the oven for the remaining 30 minutes. Serve while hot.

Sweet and Sour Sauce

4 cups ketchup

4 cups ketchup

¼ cup water

2 tablespoons Worcestershire sauce

1 cup sugar

¼ cup white vinegar

Black pepper (about 2 tablespoons)

2 tablespoons pineapple juice

In a saucepot, mix all ingredients together. Cook on high heat. Keep your eye on it. Do not walk away. Cook for 2 minutes and stir. After 3 to 4 minutes, take it off the heat and mix for 2 minutes. Use it same day or keep in the refrigerator for about 2 to 3 weeks at the maximum.

ENJOY!

(recipe from www.foodnetwork.com)

Garlic Shrimp Pasta with a White Wine Sauce

I got a little recipe book in the mail awhile back from "Eat Better America" this photo was on the front cover and I immediately thought, "mmmmmm, that looks so good." So, I finally got around to trying it a few weeks ago. IT WAS SO YUMMY! It was so easy to make, so fast and with only 300 calories a serving who can complain? I hope your family enjoys it as much as we did. :-)


Healthified Garlic Shrimp Pasta with a White Wine Sauce

8oz uncooked multigrain angel hair pasta or spaghetti
4 cups fresh baby spinach leaves
1 ½ cups halved cherry tomatoes
3 teaspoons olive oil
1 medium onion, finely chopped
1 ½ lb fresh medium shrimp, peeled, deveined and tail shells removed
3 cloves garlic, finely chopped
¼ teaspoon crushed red pepper flakes
½ cup dry white wine
¼ cup reduced-sodium chicken broth
¼ teaspoon salt
1/8 teaspoon pepper
3 tablespoons chopped fresh parsley
2 tablespoons butter

1. In 5-quart saucepan or Dutch oven, cook pasta as directed on package. Drain; return to saucepan. Stir in spinach, tomatoes and 2 teaspoons of the oil. Cover to keep warm.

2. MEANWHILE, while pasta is cooking in 12-inch nonstick skillet, heat remaining 1 teaspoon oil over medium heat. Add onion , cook and stir 1 minute. Add shrimp, garlic and pepper flakes; cook and stire 2 minutes.

3. Stir in wine, broth, salt and pepper; cook 2 minutes or until shrimp are pink and firm. Remove from heat; stir in parsley and butter until butter is melted. Add shrimp mixture to pasta mixture in sauce pan; toss to mix.


ENJOY!


(recipe and photo from www.eatbetteramerica.com)

Salsa Chicken

I don't remember exactly where I found this recipe but I'm so glad I did. I think this has to be one of my new favorite recipes. Two great things about this recipe is that it made in the slow cooker. It's always nice to throw things in the slow cooker go on about your busy day and return to a great smelling home and a home cooked meal without much effort. The other great thing is that it has salsa. I love to use salsa in recipes it adds so much flavor and you can adjust the recipe to your likings. I just hope your family enjoys it as much as we did.




Salsa Chicken

6 Boneless Skinless Chicken Breast
1 (15oz) can black beans
1 ½ cups corn
1 ½ cups salsa
1 cup grated Cheddar Cheese
Hot Cooked Rice

1.) Combine ingredients in the slow cooker, except rice and cheese.
2.) Cover and cook on low for 6-8 hours or on high for 4-5 hours
3.) Serve over rice and top with cheese.

ENJOY!!

Toffee Brownie Bars

I have made these a couple times now and everyone seems to love them.


Toffee Brownie Bars

Crust
¾ cup butter or margarine, softened
¾ cup firmly packed brown sugar
1 egg yolk
¾ teaspoon vanilla extract
1 ½ cups all-purpose flour

Filling
1 (21 oz) package Duncan Hines family-Style Chewy Fudge Brownie Mix
1 egg
1/3 cup water
1/3 cup vegetable oil

Topping
1 package (12 oz) milk chocolate chips, melted
¾ cup finely chopped pecans

1.) Preheat oven to 350°F. Grease 15½X10½X1-inch baking pan.

2.) For crust, combine butter, brown sugar, egg yolk and vanilla extract in large bowl. Stir in flour. Spread in pan. Bake 15 minutes or until golden.

3.) For filling, prepare brownie mix following package directions. Spread over hot crust. Bake 15 minutes or until surface appears set. Cool 30 minutes.

4.) For topping, spread melted chocolate on top of brownie layer, sprinkle with pecans. Cool completely.

Makes 48 bars.

Bars may be made ahead and frozen in an airtight container for several weeks.

ENJOY!

Stuffed Strawberries

Scott and I went to the Strawberry Patch last night and picked 5 qt. of Strawberries. We had a good time picking strawberries together. We went to a cookout and this is one of the strawberry dishes we took. Everyone loved them. You know they are a hit when people ask to take them home. :-)


Stuffed Strawberries

• 20 whole large strawberries, hulled
• 8 ounces cream cheese, softened
• 1/4 cup confectioners' powdered sugar
• 1/4 teaspoon vanilla or almond extract
• 2/3 cup chopped pecans

Cut a thin slice from the bottom of each strawberry so the berries stand upright. Place berries, cut side down, on a serving platter. Carefully cut the berries into 4 wedges, cutting almost to, but not through, the bottoms with a criss-cross cut. Fan wedges just slightly, taking care not to break them. Set aside.

In a mixing bowl, beat together the cream cheese, sugar, and vanilla until combined but still stiff. Using a teaspoon or pastry bag with decorative tip, fill the strawberries with the cream cheese mixture. Sprinkle chopped pecans on top of the stuffed strawberries. Cover and refrigerate until ready to serve.

ENJOY!

(recipe and picture from foodnetwork.com)

Chicken Enchiladas

We love this recipe.


Chicken Enchiladas

2 cups chopped cooked chicken or turkey
1 cup chopped green bell pepper
1 package (8oz) Cream Cheese, cubed
1 jar (8oz) salsa, divided
8 (6 in) flour tortillas
3/4 pound (12 oz) Pasteurized Process Cheese Spread, cup up
1/4 cup milk

1.) Stir chicken, bell pepper, cream cheese and 1/2 cup salsa in saucepan on low heat until cream cheese is melted.

2.) Spoon 1.3 cup chicken mixture down center of each tortilla; roll up. Place, seam side down, in lightly greased 12x8 inch baking dish.

3.) Stir process cheese spread and milk in saucepan on low heat until smooth. Pour sauce over tortillas; cover with foil.

4.) Bake at 350° for 20 minutes or until thoroughly heated. Pour remaining salsa over tortillas.


Makes 4 to 6 Servings

ENJOY!