Sunday, December 23, 2012

Peanut Butter Rolo Bars

1 cup butter (softened),  1 cup peanut butter, 2 1/2 cups granulated real maple sugar (or light brown sugar), 3 extra large eggs, 2 teaspoons vanilla extract, 4 3/4 cups flour, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt, 1 cup mini semi-sweet chocolate chips, 1 1/2 cups seasoned slivered almonds, 2 cups (one 11oz bag) Rolo chocolate caramel candies (unwrapped and quartered).

Grease or spray a 9" x 13" baking pan.  Set aside.  Preheat oven 350 degrees.

In a medium bowl combine flour, baking powder, baking soda, and salt.  Set aside.

In a large mixing bowl beat softened butter with peanut butter.  Beat in granulated maple sugar.  Add eggs and beat well.  Add vanilla and continue beating.  Add flour mixture and combine til thoroughly blended.  Add mini chocolate chips and slivered almonds folding into cookie dough mixture.  Lastly add quartered Rolo candies and finish folding into cookie dough mixture.  Empty combined cookie dough mixture into prepared baking pan and press down evenly with flat spatula.  Bake for 30 - 35 minutes.  Should be golden brown on top when done.  Cool completely before cutting into desired size squares.  Quicken cooling process by placing in frig about 1/2 hour after coming out of oven.  (Do not cut when warm.  They will crumble.)

Note:  Recipe can be cut in half with the exception of eggs. Use 2 large eggs.

Recipe idea thanks to ~ Two Peas & Their Pod which she calls Peanut Butter Rolo Blondies.
My recipe turned out much more chocolatey and does not resemble hers as a blondie.

Wednesday, August 15, 2012

Banana Bread with Chobani Greek Yogurt

3 ripe bananas, 1 cup Chobani Greek vanilla yogurt, 2 Tablespoons butter (melted), 1 t. salt, 1 t. baking soda, 1 t. baking powder, 3/4 cup Splenda, 1 t. vanilla extract, 1 Tablespoon milk, 2 large eggs, 2 cups flour, 1/2 cup mini chocolate chips.

Preheat oven 325 degrees.  Spray a 9"x4" bread loaf pan with cooking spray and set aside.

In a medium bowl combine flour, salt, baking soda, and baking powder.  Set aside.

In a large bowl mash bananas; add Chobani Greek vanilla yogurt, Splenda, butter, eggs, milk, and vanilla extract.  Beat to thoroughly combine.  Add dry ingredients to wet ingredients and mix together blending well.  Fold in mini chocolate chips.  Empty into prepared bread loaf pan and bake in preheated 325 degree oven for 65 minutes.  Remove from oven and let cool in pan for 15 minutes.  Remove from pan and wrap in waxed paper and wrap in foil to seal in moisture.  Refrigerate until ready to serve.

Wednesday, August 8, 2012

Summer Vegetable Medley with Chicken

1 large sweet onion (quartered and sliced thin)
3 cloves of garlic (minced)
2 green zucchini (thinly sliced)
2 yellow "Goldie" zucchini (thinly sliced)
3 cups sliced mushrooms (thinly sliced)
2 1/2 cups shredded carrots 
1 (15oz) jar roasted red peppers (drained and cut up)
1 cube pesto
2 1/2 - 3 cups tomato basil sauce
1/2 t. black pepper
1/2 t. salt
1/2 cup grated Parmesan cheese
3 cups cooked chicken breast (diced up in chunks)
1 T. olive oil
Cooking spray

Spray a large non-stick frying pan with cooking spray.  Place sliced onion in frying pan and begin cooking on medium heat and cook for about 5 minutes.  Add 1 T olive oil and minced garlic and stir..  Cook about a minute and add all sliced zucchini.  Stir turning zucchini into mixture.  Cover with lid and continue to cook about 25 - 30 minutes, stirring every 5 minutes.

 While vegetables are cooking, place 6 - 8 cups of water and shredded carrots in a large pot. Cover and cook on high until tender. (About 15 minutes)  Drain water out of pot and add sauce to cooked carrots along with sliced roasted red peppers, salt, black pepper, pesto and Parmesan cheese.

Add sliced mushrooms to frying pan with vegetables and cook until tender (covered, about 5 minutes).  When mushrooms are cooked, remove vegetables, discard liquid, and place vegetables in the large pot with the carrots /sauce mixture.  Add diced chicken breast and stir to blend. 

Serve hot by itself or with a cup of your favorite pasta.

Friday, June 8, 2012

Garnet Custard Pie

 5 eggs, 2 cups milk, 3/4 cup of sugar or Splenda, 3 T. melted butter, 1 cup mashed cooked and cooled garnet yams, 1/2 t. salt, 1/2 cup flour, 2 T. vanilla extract. Nutmeg for topping. Preheat oven 350 degrees. Grease a 9" deep dish pie plate with butter, place pie dish on a cookie sheet and set aside.
Place eggs and milk in blender and whip on low for 15 seconds. Add mashed cup of yams, butter, vanilla extract and whip for another 30 seconds. Add sugar, salt, and flour and continue blending for another minute to combine. Pour into prepared pie dish and sprinkle nutmeg on top. Carefully slip cookie sheet with filled pie dish into preheated 350 degree oven and bake for 1 hour and 10 minutes. Remove and set on counter to cool about an hour. Once cooled place in refrigerator and chill at least 3 hours or overnight. To cool quickly, after being out on counter for an hour, place in an ice bath with about 1" of water with crushed ice for about an hour. Once chilled pie is ready to serve.