Peanut Butter Cup Bars

If there is one thing I can't resist it's a peanut butter cup.  Whether it's in a trick or treat bag at Halloween, in the form of an egg at Easter, or staring at me in line at the grocery store, it's hard to resist a classic.  The combination of peanut butter and chocolate will always be a winner.  And even better if you can get that classic taste in a recipe that comes together very quickly and easily.

These bars are so good that you will want to plan on giving some away, otherwise you'll be finding yourself sneaking into the fridge for an excuse to grab one!    Easy, delicious - can't get any better than that!

Peanut Butter Cup Bars

1 stick plus 2 tablespoons unsalted butter

1 3/4 cups powdered sugar

1 cup smooth peanut butter

1/3 cup graham cracker crumbs

Pinch of salt

1/4 cup unsalted butter

1/2 cup milk chocolate chips (slightly heaping)

Extra butter to grease pan

Directions

Line an 8x8 pan with parchment, wax paper, or foil, then butter to grease.  Set aside.

In a medium saucepan, melt 1 stick plus 2 tablespoons of butter on medium low heat.  Once melted, remove from heat and stir in powered sugar until smooth.  Next, stir in peanut butter and stir until smooth.  Next add graham cracker crumbs and salt.  Once combined, spread evenly in prepared pan.

In your empty saucepan (no need to thoroughly clean), melt 1/4 cup of butter and then add in chocolate chips.  Stir and, when almost smooth, remove from heat and stir until completely smooth.  Pour chocolate on top of peanut butter mixture and spread evenly.

Place pan into fridge for 1/2 an hour, then remove and cut into 2 inch bars.  Store in airtight container in the refrigerator.

Herb Marinated Pork

This marinated pork dish will be one that you make time and time again.  It's definitely one of my go-to recipes.  The pork is best marinated ahead of time but I've even given it a quick 15 minute soak and still gotten really good flavor.   I have also replaced the fresh herbs with dried herbs (using the same amount) with great success.  The pork will be delicious and succulent if cooked to temperature (145 degrees) and allowed to rest before cutting.   This one is a keeper!

Herb Marinated Pork

1 pork roast (about 3-5 pounds)

Zest of 1 lemon

3/4 cup of freshly squeezed lemon juice (about 4-6 lemons)

1/2 cup olive oil (for marinade)

3 tablespoons olive oil (for searing)

2 tablespoons minced garlic (about 6 cloves)

1 1/2 tablespoons minced fresh rosemary leaves

1 tablespoon chopped fresh thyme leaves

2 teaspoons Dijon mustard

2 teaspoons kosher salt, plus extra for seasoning

Black pepper

Directions

Combine lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons of salt in a 1 gallon zip-lock bag.  Add pork, seal, and turn to coat with the marinade.  Refrigerate for 3 hours or overnight.

Preheat oven to 400 degrees.

Remove pork from marinade and allow herbs to cling to the meat.  Sprinkle with salt and pepper.  Heat 3 tablespoons of olive oil in a large pan (preferably oven safe) over medium high heat.  Sear pork on all sides until golden brown.  Place roast in the oven until it reaches an internal temperature of 145 degrees, about 45 mins.   The time will vary depending on size.   When done, transfer pork to a platter, tent with foil and allow to rest for 10 minutes.  Carve 1/2 thick on the diagonal.  Season with salt and pepper if necessary to taste.

Source:  adapted from Ina Garten

Chicken Romano

This dish was inspired by Chicken Parmigiana but was created using pantry items I had on hand.  All I can say is that this dish is not lacking!  It is incredible!  So flavorful, so easy to make, and good enough to serve guests.  It's a winner!  This will definitely be going on our menu rotation because it is THAT good!

Chicken Romano

4 boneless, skinless chicken breasts

1/2 cup flour

Salt and Pepper

1/4 cup olive oil

2 tablespoons butter

1 medium onion

2 cloves garlic

1/2 to 3/4 cup red cooking wine, or red wine

1 jar Bertolli Tomato and Basil pasta sauce

1/4 to 1/2 cup Italian parsley, chopped

3/4 cup Romano cheese, grated

Spaghetti or linguine, around a pound

Directions

Place chicken into a gallon ziploc bag and leave a small opening unsealed (so the bag doesn't pop), and pound chicken breasts to around 1/4 of an inch thick.  Remove from bag and sprinkle chicken with salt and pepper.  Combine flour and a little more salt and pepper in a dish that can be used to coat the chicken.  Heat a deep skillet over medium-high heat and then add olive oil and butter.  While you're waiting for your skillet to get hot, coat chicken in flour and set to the side.  Next, place chicken in hot skillet and cook for 3 or so minutes per side, or until reaching an internal temperature of 165 degrees.  Adjust heat as necessary.  Remove chicken from skillet to a clean plate.

Begin cooking spaghetti or linguine in salted water with a little olive oil.

On medium heat, add onion and garlic to skillet with remaining oil and chicken bits.  Cooked until onions are translucent.  Add in cooking wine and let simmer until mixture is reduced by half.  The mixture will get a bit darker and will be thicker.  Add in pasta sauce and a sprinkle of fresh chopped parsley and Romano cheese.  Stir and allow to simmer for a couple of minutes.  Gently add cooked chicken back into the skillet, without covering completely with sauce.  Add grated Romano cheese to the tops of the chicken and cover skillet with a lid.  Once the cheese is melted, sprinkle tops with more fresh parsley. 

By this time your spaghetti should be done and ready to drain.

Add spaghetti to your plate, sprinkle with a little parsley and Romano cheese.  Top pasta with extra sauce from your skillet and gently place the chicken on top.

Feel free to adjust Romano and parsley more or less to your taste.

Delicioso!!

Source:  Original recipe

Chocolate Covered Peanuts / Crockpot Candy

If you're like my family, we love our chocolate covered peanuts.  Especially around the holidays.  You will love this recipe because everything gets thrown into a crockpot with very little hands on time!  This frees you up for some of your more time consuming cooking and baking.  

The first time I made this recipe I dropped the candy onto wax paper using a larger spoon.  I found that we enjoy these chocolate covered peanuts a little more munchable, so I do recommend using a teaspoon measuring spoon to achieve just the right size!  Note this recipe makes A LOT, you can easily half the recipe and still yield a good amount!

Crockpot Candy

2 pounds white almond bark
4 ounces German sweet chocolate bar
12 ounce bag semisweet chocolate chips
24 ounces dry roasted peanuts

Directions

Add all ingredients to slow cooker. Let cook on low for 1 hour without stirring. After an hour, stir to combine everything. Allow to cook for 1 more hour, stirring every 15 minutes.


Drop spoonfuls of the candy onto wax paper and allow to cool completely.


Source: Fake Ginger

Southern Buttermilk Pie

I'm not sure how I've lived in the South all my life and haven't tried this pie sooner!  When I first heard the term "Buttermilk Pie" I thought this pie would be tangy and sour.  But to the contrary it's very buttery sweet!  I would put it in the same realm of a pecan pie in terms of sweetness and yummy!   Like the pecan pie, make sure to bake this pie long enough that it's not jiggly in the center.  That's my biggest problem with these types of pies, but if that obstacle is conquered, it's on!   This is a very easy pie to put together and is sure to be a crowd pleaser.

I recently saw a Buttermilk Pie featured on FoodNetwork that included lemon juice and lime zest.  I will definitely be including a squeeze of lemon the next time around on this pie to give it a little lemony sweet taste!  Can't wait! 

Buttermilk Pie

1 9-inch pie crust, unbaked
3/4 cup plus 1/8 cup of sugar (the original recipe made 2 pies and this is the calculation for 1 pie)
1/4 cup flour
1/4 teaspoon salt
1/2 teaspoon vanilla
3 eggs, beaten
1/2 cup (1 stick) butter, melted
1/2 cup buttermilk
Squeeze of lemon juice - optional


Directions


Preheat oven to 350 degrees.  


In a large bowl, mix sugar, flour and salt. Add eggs, butter,buttermilk, and vanilla. Pour into unbaked pie crusts and bake for 1 hour (check them at 50 minutes- if they’re too jiggly put them back in for a few more minutes. They shouldn’t jiggle very much at all when they’re done). If the tops are getting too brown, cover loosely with foil for the remainder of baking time. Let cool for at least 1 hour before slicing.


Source:  Sing for Your Supper (I love this blog)

Buttermilk Ranch Dressing

This salad dressing alone might bring me back to salads.  It is so delicious and the perfect accompaniment to any veggie snack, salad, or..pizza. :)  Not that I tried or anything..hehe.    I found myself looking for things to put it on, it's that good.   I can't wait for warmer weather so I can serve this up on a healthy salad next to nice grilled burgers.  Yum!  And I know what you're thinking...bacon ranch burgers.  :)  

Ranch Dressing

3/4 cup mayonnaise
3/4 cup sour cream
1 Tbsp olive oil
1 Tbsp lemon juice
1/4 to 3/4 cup buttermilk
1 small bunch of chives
Small handful of italian parsley
1 clove garlic
1/2 tsp salt
1/4 tsp white pepper

Place all ingredients with 1/4 cup of buttermilk in a food processor and blend until smooth and incorporated. Check consistency and blend in additional buttermilk if desired. In lieu of a food processor you may also use a blender or finely chop all ingredients by hand.

Store in an air-tight jar in the fridge.

Source: Confections of a Foodie Bride, originally from The Gourmet Cookbook, 2004

Mini Breakfast Quiches

My family loves to start the day with some protein for breakfast, usually in the form of eggs.  Eggs are filling, my 2-year loves them, are on the healthy side, and don't induce the sugar collapse around 10 am.  :)   

I am so excited to share this recipe because it's a great make-ahead option for busy week day mornings.  It's also a great way to add variety to eggs.  Plus, a sneaky way to add some healthy veggies. I was surprised at how filling just one of these mini eggs cups are, and I have to say very delicious!

Mini Breakfast Quiches / Ham & Egg Cups

8 eggs *

3/4 cup grated sharp cheddar cheese

1/4 cup grated Parmesan or Romano cheese

1/4 cup cottage cheese

Handful of fresh Baby Spinach, chopped (or 5 oz frozen spinach, defrosted, water squeezed out and roughly chopped)

1/3 cup roasted red peppers, diced (jarred, or make your own)

1/4 to 1/3 cup diced ham, canadian bacon, or crumbled bacon

1 sliced green onion

1/4 teaspoon kosher salt

1/8 teaspoon black pepper

foil muffin tin liners OR 12 slices ham

*or substitute 4 eggs for 1 cup of egg substitute

Directions:

Preheat oven to 350 degrees.

In a bowl, combine all ingredients (except ham slices) and stir well.

If using ham slices, spray muffin tin with non-stick cooking spray and place one piece of ham in each well to form a bowl.  

If using foil muffin liners, spray the insides of the liners with non-stick spray. 

Evenly divide egg mixture between the 12 muffin wells (about 1/4 C each), being careful to keep ingredients well dispersed.  You want them to fill right up to the top.

Place in the oven and bake for 15-20 minutes. The tops should be puffed and just barely set on top. Eggs will sink after cooling.

Store them in an airtight container in the fridge, or freeze them. When reheating in the microwave, make sure to take off the foil liner! And if you're reheating from frozen, I try to take them out the night before so they can thaw in the fridge. Then when you microwave them, set them on a folded paper towel to drain excess moisture.

Eat them alone, or for a well-rounded breakfast crumble on top of a piece of whole grain toast along with a glass of milk and a piece of fruit. 

Recipe Source:  adapted from Our Best Bites