Chocolate Peanut Butter Squares

1½ cups peanut butter

1 cup melted margarine

1 cup graham crackers, ground

1 box powdered sugar

1 cup chocolate chips

  

Mix peanut butter, butter, crackers and sugar.

Press into the bottom of 9 X 13 pan.

Melt chips and spread over mixture.

Thanks to Grandma for the recipe.

Crisp Almond Cookies

1½ cups butter, softened

1 cup brown sugar

1 cup sugar

2 large eggs

2 tsps. vanilla extract

2¼ cups all-purpose flour

1 tsp. baking power

1/8 teaspoon salt

1 cup finely chopped almonds

Cream together butter and sugars, until light and fluffy, about 5 minutes.

Add in eggs and vanilla and beat again.

Combine flour, baking powder and salt. Add flour mixture to dough, one third at a time until all added. Stir in almonds.

Using a small cookie scoop, place dough on a parchment lined baking sheet three inches apart (these cookies spread.) Bake in a preheated 350 degree oven for 8-9 minutes. Until edges turn golden.

Let cool on baking sheet for 5 minutes before removing to racks to cool completely.

This recipe can be found here.

Turtle Bars

crust:

2 cups flour

1 cup brown sugar

¾ cup butter, softened

caramel:

1 cup butter

1½ cups brown sugar

3 Tbsp. corn syrup

plus:

2 cups of chopped pecans

2 cups of milk chocolate chips

Preheat oven to 350°.  Butter a 9X13 inch pan. (These squares tend to stick so butter it up good.)

Combine ¾ cup softened butter, 1 cup brown sugar and 2 cups flour: mix well. Pour the mixture into 9X13 pan and press down evenly to form the crust.

Sprinkle 2 cups chopped pecans over the top of the crust and press them in a bit. Set aside.

In a saucepan, bring 1 cup butter, 1½ cups brown sugar and 3 Tbsp. corn syrup to a boil and boil for one minute.

Pour over crust in pan and bake at 350 ° for 20 minutes.

Take out of the oven and sprinkle 2 cups of milk chocolate chips over the top. Let sit about 5 minutes and then spread softened chips to cover.

Allow ample cooling time before you enjoy!

This recipe can be found here.

Chicken Cacciatore

1 lb. chicken breasts, trimmed of fat and cut into bite-sized pieces

¼ c. white flour

1 tsp. Kosher salt

1 tsp. freshly ground black pepper

½ c. olive oil

1 onion, roughly chopped

5-6 cloves garlic, peeled and either crushed or halved

1 6-oz. can tomato paste

1 c. apple or white grape juice

1 Tbsp. white wine vinegar

1½ c. chicken broth

¼ tsp. thyme

¼ tsp. marjoram

½ tsp. salt

1 bay leaf

1 c. sliced mushrooms (or more if you love them. Mushrooms are divine in this dish!)

1 green bell pepper, chopped

Heat olive oil in skillet over medium heat. When oil is hot, add onions and garlic and stir frequently until onions are tender and garlic is fragrant. Remove with a slotted spoon (this is why you need to keep the onion and garlic pieces big), shake off excess oil (you don’t have to go crazy here, a little olive oil never killed anyone!), and transfer to your blender. Increase heat to medium-high.

In a large Ziploc bag, combine flour, 1 tsp. salt, and 1 tsp. black pepper. Add chicken pieces, seal bag, and shake to coat pieces with flour. Dump the entire bag into the hot pan and stir quickly to prevent pieces from sticking together. Sauté until chicken is golden. Remove chicken with slotted spoon and drain on a paper towel. Turn off the heat under the oil.

While chicken is draining, add juice, vinegar, chicken broth, tomato paste, thyme, and marjoram to the onions and garlic in the blender. Blend until smooth. Place chicken and bay leaf in your slow cooker and then pour the sauce over the chicken. Simmer for 90 minutes. When you have about 15 minutes to go, add the mushrooms and the chopped green pepper. Cook until mushrooms and pepper are tender. Remove bay leaf and serve over pasta.

This recipe can be found here.

Fudgy BonBons

1 cup chocolate chips

¼ cup margarine

1 can sweetened condensed milk

2 cups flour

½ cup finely chopped nuts

1 tsp vanilla

60 kisses, unwrapped

Melt chips and margarine in saucepan, stirring until melted and smooth.  Add milk; mix well.

In a bowl, combine flour, nuts, chocolate mix and vanilla. Mix well.  Let cool.

Shape 1 Tbsp dough around each kiss, covering completely.

Place 1 inch apart on cookie sheet.

Bake at 350° for 6 – 8 minutes.

Cookies will be soft and shiny.  DO NOT over bake.  Remove and cool.

White Chicken Chili

1 Tbsp. extra virgin Olive Oil

1 lb. boneless chicken, cubed (about 3-4 boneless, skinless breasts)

1 medium onion, diced

3-4 cloves garlic, minced

2 cans Great Northern Beans

1 3.5 oz. can green chilies

½ tsp. each cumin, oregano, coriander and salt

fresh cracked pepper

1 lime

½ cup chopped cilantro

16 - 32 oz chicken broth (less if you want it thick, more if you want it soupy)

Condiments: (in addition to measurements above)

Sour cream, chopped cilantro, shredded pepper jack or Jack cheese, avocado and/or tortilla chips

In a large pot, heat olive oil. Add chopped onion and cook for about 2 minutes- just until it starts to become translucent. While onions are cooking, drain beans and rinse with cold water and set aside. 

Sprinkle chopped chicken with a little salt and pepper; add to pot. Add garlic as well. Cook until there’s no more visible pink on the chicken, probably 3-4 minutes.

Then add green chills- along with all of the juices in the can. Add beans, cumin, oregano, coriander, salt, and a few turns of fresh cracked pepper. Stir to combine and then add chicken broth. Bring to a boil and reduce heat to a simmer. Simmer uncovered for 10-15 minutes. 

Remove from heat and add the juice from one lime and cilantro. Add salt and pepper to taste.

Ladle into bowls and top with sour cream. Serve with condiments.

Makes about 8 cups of soup.

This recipe can be found here.

Holiday Quinoa Salad

2 cups water or chicken broth

1 cup uncooked quinoa

½ cup crumbled feta

½ cup chopped pecans, toasted

½ cup chopped green onions

½ cup dried cranberries

zest of 1 orange

citrus dressing

Bring water or chicken broth to a boil in a medium saucepan.  Add quinoa and cover with a tight fitting lid.

Reduce heat to simmer and cook for 20 minutes.  Remove from heat, allow to stand 5 minutes, fluff with a fork and chill.

Toss chilled quinoa, feta, pecans, green onions, cranberries and orange zest together.

Drizzle dressing over the mixture and then toss quickly to combine.  Serve cold.

Citrus Dressing

¼ cup freshly squeezed orange juice

1 Tbsp. olive or canola oil

1 clove garlic, minced

½ tsp. kosher salt

10 cracks black pepper

1 tsp. creole seasoning

Whisk ingredients together.  If possible refrigerate at least 1 hour before serving.

This recipe can be found in Our Best Bites: Savor the Seasons

Almond Toffee Sandies

1 cup butter, softened

1 cup sugar

1 cup powdered sugar

2 eggs

1 cup canola oil

1 tsp. almond extract

4½ cups all-purpose flour

1 tsp. baking soda

1 tsp. cream of tartar

1 tsp. salt

2 cups sliced almonds

1 package (8 ounces) toffee bits

Preheat oven to 350°. In a large bowl, cream butter and sugars until blended. Add eggs, one at a time, beating well after each addition. Gradually beat in oil and extract. Combine the flour, baking soda, cream of tartar and salt; gradually add to the creamed mixture and mix well. Stir in almonds and toffee bits.

Drop by teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until golden brown. Remove to wire racks to cool. Yield: 9 dozen.

This recipe can be found here.

Chipotle Chocolate Chili

1 – 2 Tbsp. olive oil

1 lb. lean ground turkey or beef

1 large onion, chopped

1 red bell pepper, minced

2-3 cloves garlic, minced

2 15-oz. cans diced tomatoes

2 14.5-oz. cans kidney beans, drained and rinsed

1 15-oz. can beef broth

3 Tbsp. brown sugar

2 Tbsp. chili powder

1 tsp. ground cumin

1 Tbsp. unsweetened cocoa powder

½ tsp. freshly-ground black pepper

½ tsp. Kosher salt

Chipotle sauce (from a 7 oz. can of chipotle chilies)

½ oz. unsweetened chocolate (1/2 unsweetened baking cube), chopped (optional; use to taste as needed; be careful, because too much will make your chili bitter)

3-4 Tbsp. red wine vinegar

Sour cream, chopped green onions, shredded cheddar cheese

Heat olive oil in a large soup pot over medium heat.

Sauté onion, garlic, bell pepper, and ground turkey or beef until meat is cooked through.

Add salt, pepper, cumin, chili powder, brown sugar, unsweetened cocoa powder, tomatoes, beans, and beef broth. Add all of the chipotle sauce from the can of chipotle chilies. Heat to boiling and then reduce to a simmer (uncovered), stirring occasionally, until thickened as desired (I like it about 30-40 minutes).

If desired, add some chopped chipotle chilies. Add 3 Tbsp. red wine vinegar and a small amount of chopped chocolate at a time until desired richness is reached. If necessary, add more red wine vinegar to cut the sweetness of the chili. This is where you can play around a little with the flavors.

When thickened and seasoned as desired, serve with green onions, sour cream, and shredded cheddar cheese.

This recipe can be found here.

Black Bean Soup

1 Tbsp. olive oil

4 large cloves garlic, roughly chopped

¾ cup diced carrots (about 2 med carrots)

¾ cup diced celery (about 2 ribs)

1 cup diced onion (about 1 sm-med onion)

2 cans black beans, rinsed and drained

1 3.5oz can green chilies

2 cans low-sodium beef broth

1 t kosher salt

1/8 tsp. black pepper

½ tsp. chili powder

¼ tsp. cumin

½ tsp. dry oregano leaves

1 bay leaf

Optional Toppings: sour cream, tortilla chips, grated cheese, chopped cilantro, etc.

Place a large stock pot on the stove-top and set to medium-high heat.  When pan is warm, add olive oil.  Add carrots, celery, onion, and garlic and sauté 4-5 minutes.

Add in the black beans, chilies, and beef broth. Stir to combine and then add the salt, pepper, chili powder, cumin, oregano, and bay leaf.

Simmer uncovered for about 20-25 minutes or until carrots are tender.

Remove from heat. Remove bay leaf from soup. 

Place soup in a blender. (You could use an immersion blender in place of this step) Place lid on blender, but remove the stopper in the lid to let heat escape. Place a paper towel over the hole to avoid splatters. 

Puree soup until completely smooth.  Optionally you could pulse until a semi-chunky soup is achieved. Squeeze in the juice from one lime and pulse to combine.

Ladle into bowls and top with desired toppings. Serve with extra lime wedges.  Makes about 8 cups soup.

This recipe can be found here.

Creamy Corn Chowder

2 Tbsp. butter

¼ cup all-purpose flour

1 cup water

2½ cups milk

2 tsp. chicken base

½ lb. bacon (optional)

1 small onion, minced

2 red potatoes, diced into small cubes

2-3 cloves garlic, minced

1 can corn, drained or about 1 1/2 C frozen fresh corn

Salt and pepper to taste

A few dashes of hot sauce

Fry bacon until crisp.

In the meantime, melt butter over low heat in a soup pot. When melted, add flour to make a roux and whisk until it comes together in a little ball. Add water and whisk until completely combined and there are no lumps.

Add milk and chicken base or bouillon and bring to a simmer.

Add potatoes, onions, and garlic, and simmer (but don’t boil!), stirring very frequently, for about 20 minutes or until potatoes are tender.

Add crumbled bacon and corn and heat through. Add a few drops of hot sauce and then salt to taste.

Start with about ¼ tsp. salt, give it a few minutes, and then add more if you need it.

Ladle into bowls and sprinkle with extra bacon and/or cheese if you want. Serves 6-8.

This recipe can be found here.

Sunday Beef Stew

1½ -2 lb. lean stew beef, cut into even smaller bite-sized pieces

4-5 medium red potatoes, chopped

4-5 medium carrots, peeled and chopped

4 stalks celery, chopped

2 cups roughly chopped onions, one large or 2 small

4-5 cloves garlic, minced

2 12-oz. cans or 3 c. vegetable juice cocktail (like V8 or even Bloody Mary mix)

1 10-oz. can condensed tomato soup

10 oz. water (just use the can from the tomato soup to measure)

1 tsp. basil

2 beef bouillon cubes (or 2 tsp. beef base)

1/2 tsp. freshly ground black pepper

Preheat oven to 350°

Combine all ingredients in a large dutch oven or other oven save dish with a tight fitting lid.  Cook for about 3 hours.  (Or cook  in a slow cooker on low for 9-10 hours or high for 5-6.)

Remove from oven and serve.

This recipe can be found here.

Southwest Pasta Salad

Dressing

6 Tbsp. fresh lime juice (about 3)

¼ cup white wine or rice vinegar

5 – 6 cloves garlic, roughly chopped

1½ tsp. chili powder

1 tsp. cumin

½ tsp. coriander

½ tsp. kosher salt

2 tsp. sugar

¾ cup canola oil

½ cup roughly chopped cilantro

Pasta Salad

zest from 2 limes

½ lb. bow tie pasta, cooked

1 (14 oz.) can black beans, drained and rinsed

2 roma tomatoes, diced

1 large red, yellow or orange bell pepper, seeded and diced

½ cup sliced green onions

½ cup frozen corn

8 oz. diced cooked chicken (optional)

salt and pepper to taste

½ cup cheese (queso fresco, cotija, Monterey Jack, cheddar or pepper jack)

Dressing

Process lime juice, vinegar, garlic, chili powder, cumin, coriander, salt and sugar in a blender until smooth.  With the blender running on low speed, add the oil in a steady stream until incorporated.  Turn off the blender and add cilantro.  Pulse 5 – 6 times so cilantro gets broken up but some pieces remain intact.

Pasta Salad

Zest limes and place zest in a large salad bowl.  Place cooled pasta in the same bowl.  Add beans, tomatoes, peppers, green onions, corn, and chicken.  Toss with dressing.  Season with salt and pepper.

Chill 1 hour before serving.  Sprinkle cheese on top and serve.

This recipe can be found here.

Slow Cooker Gooey Chocolate Pudding Cake

1 cup all-purpose flour

1 cup sugar

½ cup Dutch-processed unsweetened cocoa powder

2 tsps. baking powder

¼ tsp. salt

½ cup whole milk

4 Tbsp. (1/2 stick) unsalted butter, melted

1 large egg yolk

2 tsp. vanilla extract

½ cup chocolate chips

1 cup boiling water

vanilla ice cream

Line slow cooker with heavy duty foil and spray with vegetable oil spray.

Whisk flour, ½ cup sugar, ¼ cup cocoa, baking powder, and salt together in a large bowl. 

In a separate bowl, whisk together milk, butter, egg yolk, and vanilla.  Stir milk mixture into flour mixture until just combined.  Fold in chocolate chips (batter will be stiff).  Scrape batter into prepared slow cooker and spread to edges.

Mix remaining ½ cup sugar with remaining ¼ cup cocoa, then sprinkle over top.  Slowly pour boiling water over top.  Do not stir. 

Cover and cook until top of cake looks cracked, sauce is bubbling and toothpick inserted into cake-y area comes out with moist crumbs attached, about 1 ½ hours on high.   Set sit for 10 minutes before serving.  Spoon over vanilla ice cream.

This recipe can be found here.

Weeknight Chili

1 lb. ground beef

1 medium onion, chopped

1 green pepper, chopped

3-4 cloves garlic, minced

1 (15 oz.) can kidney, black, or pinto beans, drained

1 (14.5 oz.) can diced tomatoes, undrained

1 (8 oz.) can tomato sauce

1 (15 oz.) can beef broth

1 Tbsp. chili powder

½ tsp. Italian seasoning

Salt and pepper, to taste

Tabasco or cayenne pepper, to taste

Shredded cheddar and/or chopped onions, for garnish

In a large stockpot, brown the ground beef.  When the beef is about halfway cooked, drain fat, if necessary and then add onion, pepper and garlic.  Cook until onion is translucent.

Add beans, tomatoes, tomato sauce, brother, chili powder and Italian seasoning.  Bring to a boil and reduce heat; simmer 30 – 40 minutes.

Season to taste.  Garnish with cheese and/or onion.

*found in Savoring the Seasons with Our Best Bites

Mix and Match Quiche

1. Make the crust

Preheat the oven to 375 degrees F. Line a 9-inch pie plate with pie dough (store-bought or homemade) and crimp as desired; chill 30 minutes.

Line with foil, then fill with pie weights or dried beans. Bake until the crust is set, about 20 minutes. Remove the foil and weights and continue baking until lightly golden, 5 to 10 more minutes.

Let cool while you prepare the filling.

2. Choose your vegetables

Prepare 1/2 to 1 cup total (choose up to 3). Transfer to a large bowl.

Asparagus, roasted and chopped

Broccoli, chopped and roasted or steamed

Kale, chopped and sautéed (or frozen chopped spinach, thawed and drained)

Jarred roasted peppers or cherry peppers, roughly chopped

Frozen peas, thawed

Mushrooms, sliced and sautéed

Potatoes, shredded and sautéed

Cherry or grape tomatoes, halved

Radicchio, chopped and sautéed

Olives, pitted and sliced (use up to 1/4 cup)

Onions or shallots, sliced and sautéed

Scallions, chopped

3. Add meat

Prepare up to 1/2 cup total (choose 1 or 2). Add to the bowl with the vegetables.

Bacon, cooked and crumbled

Sausage, cooked and crumbled

Ham or salami, chopped

Corned beef or pastrami, chopped

Rotisserie chicken, shredded

Crabmeat, picked over

4. Add cheese

Shred or crumble 3/4 to 1 cup total (choose 1 or 2). Add to the bowl with the vegetable mixture and toss.

Swiss, gruyere or jarlsberg

Fontina

Manchego

Provolone

Monterey jack or pepper jack

Cheddar

Gouda (regular, aged or smoked)

Mozzarella

Brie

Ricotta salata

Goat cheese

Feta

Parmesan

5. Make the quiche

Whisk 3 eggs, ½ tsp salt, ¼ tsp pepper and 1¼ cups heavy cream, half-and-half or milk in a large bowl. If desired, stir in 1 to 2 Tbsp chopped fresh herbs, ½ tsp. paprika or chile powder, or some grated lemon zest.

Spread the vegetable-cheese mixture in the crust, then pour the egg mixture on top. Reduce the oven temperature to 350 degrees F and bake until the filling is set, 40 to 50 minutes.

Let cool at least 30 minutes before slicing.

This recipe can be found here.