No-Bake Chocolate Peanut Butter Bars

Ingredients
•2 cups peanut butter, divided
•3/4 cup (1 1/2 sticks) butter, softened
•2 cups powdered sugar, divided
•3 cups graham cracker crumbs
•2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels, divided

Directions

GREASE 13 x 9-inch baking pan.

BEAT 1 1/4 cups peanut butter and butter in large mixer bowl until creamy. Gradually beat in 1 cup powdered sugar. With hands or wooden spoon, work in remaining 1 cup powdered sugar, graham cracker crumbs and 1/2 cup morsels. Press evenly into prepared baking pan. Smooth top with spatula.

MELT remaining 3/4 cup peanut butter and remaining 1 1/2 cups morsels in medium, heavy-duty saucepan over lowest possible heat, stirring constantly, until smooth. Spread over graham cracker crust in pan. Refrigerate for at least 1 hour or until chocolate is firm. Cut into bars. Store in covered container in refrigerator.

Churros

Ingredients
1/2 cup butter
1 cup water
1/4 teaspoon salt
2 limes, zested
1 cup all-purpose flour
3 eggs, beaten
Vegetable oil, for frying
1/2 cup sugar
2 teaspoons ground cinnamon
Special equipment: Pastry bag and large star tip
Directions
In a large saucepan over medium heat, melt butter with water, salt and zest of 1 lime. Bring to a simmer and then slowly whisk in flour. Remove from heat and keep whisking until mixture forms a ball and breaks away from the sides of the pan. Slowly add eggs in thirds. Spoon batter into a pastry bag fitted with a large star tip and refrigerate 15 minutes. Meanwhile, fill a large saucepan 2/3 full with vegetable oil and heat to 350 degrees F. Remove batter from refrigerator and slowly squeeze 3-inch long strips of batter into the oil. Fry in batches, until golden brown, 5 to 6 minutes, flipping halfway through. Drain churros on paper towels. In a paper bag, add sugar, cinnamon and remaining zest. Once churros have cooled slightly, in batches, toss churros in bag and shake to coat with cinnamon sugar. Serve warm.

Beef Taco Bake

1 lb ground beef
1 can (10 3/4 oz0 Tomatoe soup
1 cup Chunky salsa
1/2 cup milk
6 (8-inch) flour tortillas or 8 (6-inch) corn tortillas
1 cup shredded cheese

1. Cook teh beef in a 10-inch skillet over medium-high heat until the beef is well browned. Stirring frequently to break up the meat. Pour off fat.
2. Stir the soup salsa, milk, tortillas and 1/2 cup of the cheese into the skillet. Spoon the mixture into a 12x8x2 -inch shallow baking dish. Cover the dish with foil.
3. Bake at 400 degrees for 30 min or until hot. Sprinkle with remaining cheese.

Beef Stir Fry

2 tbsp cornstarch
1 can (10 3/4 oz) Condensed Beef Broth
2 tbsp soy sauce
2 tbsp vegetable oil
1 lb boneless beef sirloin or top round steak, 3/4 inch thick, cut into thin strips
3 cups cut vegetables (broccoli, sliced carrots and red or green peppers
1/4 tsp garlic powder or 1 clove garlic minced
hot cooked rice

1. Stir the cornstarch, broth and soy in a small bowl. Set the mixture aside.
2. Heat the skillet over medium-high heat. Add the beef and stir-fry until well browned. Push beef to one side of the skillet.
3. Add the vegetables and garlic powder and stir fry until tender-crisp.
4. Stir the cornstarch mixture adn stir into the skillet. Cook and stir until the mixture boils and thickens. Serve over rice.

Garlic Mashed Potatoes and Beef Bake

(sort of a variation of shepard's pie)

1 lb ground beef or gound turkey
1 can (10 3/4 oz) Cream of Mushroom with Roasted Garlic Soup
1 tbsp Worchestershire sauce
1bag (16 oz) frozen vegetables combination (broccoli, cauflower, carrots), thawed
2 cups water
3 tbsp butter
3/4 cup milk
2 cups instant potato flakes or buds

1. Cook the beef in a 10-inch skillet over medium-high heat until the beef is well browned. Stirring frequently to break up meat. Pour off any fat.
2. Stir the beef, 1/2 can soup, Worchestershire and vegetables in a 12x8x2-inch shallow baking dish.
3. Heat the water, butter, and remaining soup in a 2-qt saucepan over high heat to a boil. Remove from heat. Stir in milk. Slowly stir in potatoes. Spoon potatoes over the beef mixture.
4. Bake at 400 degrees for 20 min or until hot.

Creamy Enchiladas Verde

1 can 10 3/4oz) Campbell's Condensed Creamy Verde Soup (we dont have this here so I just added diced green chilis to cream of chicken soup).
1/2 teaspoon garlic powder
1 1/2 cups chopped cooked chicken
2/3 cup shredded Cheddar or Monterey Jack cheese
8 corn tortillas (6-inches), warmed
1/4 cup milk

1. Stir 1/2 can of the soup, garlic powder, chicken, and 1/3 cup of the cheese in a medium bowl.
2. Spoon about 1/3 of the chicken mixture down the center of each tortilla. Roll up the tortillas and place them seam-side down in 12x8x2 inch shallow baking dish.
3. Stir the remaining soup and milk in a small bowl and pour over filled tortillas. Top with the remaining cheese.
4. Bake at 375 degrees for 20 min or until the enchiladas are hot and bubbly.

Burgers Of The Gods

Prep Time: 10 min Inactive Prep Time: hr min Cook Time: 20 min Level: Serves:
3 servings

Ingredients
8 ounces chuck, trimmed, cut into 1 1/2-inch cubes
8 ounces sirloin, trimmed, cut into 1 1/2-inch cubes
1/2 teaspoon kosher salt


Directions
In separate batches, pulse the chuck and the sirloin in a food processor 10 times. Combine the chuck, sirloin, and kosher salt in a large bowl. Form the meat into 5-ounce patties.

Heat a cast iron skillet or griddle over medium-high heat for 2 to 3 minutes. Place the hamburger patties in the pan. For medium-rare burgers, cook the patties for 4 minutes on each side. For medium burgers, cook the patties for 5 minutes on each side. Flip the burgers only once during cooking.

Recipe courtesy of Alton Brown

Grandma Carroll's Special K Bars

2 c. Sugar
1 c. light karo syrup
1 c. dark karo syrup
1 c. peanut butter
1 bag chocolate chips
1 bag butterscotch chips
1 lrg. box special K cearal

Combine sugar, karo syrups in a large sauce pan. Simmer and then add peanut butter. Mix in Special K cearal and stir until well blended. For thicker bars pour mixture into 9X13 in cassarole pan. For thinner use multiple cookie sheets. Refridgorate until cool. Melt butterscotch chips in microwave and spread on cooled bars. Refridgorate until cool. Then microwave chocolate chips until melted and spread on top of butterscotch. Cut into bars.

Aubrey's Ooey Gooey Sticky Popcorn

2 C. Brown Sugar
1 C. Karo Syrup
1/2 C. Butter
1 can sweetened condensed milk
Popcorn

mix brown sugar, karo syrup, butter and condensed milk in sauce pan and simmer until all mixed. Pop popcorn and pour mixture over and stir until popcorn is evenly coated.
-makes 3-4 batches of popcorn when using air popped.

Bobby Flay's Garlic Bread

1 stick unsalted butter
6 cloves garlic, finely chopped
2 TBSP. chopped fresh Italian parsley
salt and freshly ground pepper

1 loaf Italian or French bread, sliced 3/4 of the way through into 1/2 inch thick slices
Preheat oven to 375º.
Melt butter in a small saucepan over medium-low heat. Add garlic and let cook 5 minutes. Stir in parsley and season with salt and pepper.
Brush each slice of bread with the melted garlic butter. Wrap the loaf in foil and bake for 10 to 15 minutes, or until heated through.

Mac&Cheese With Peas and Bacon

1 lb. elbow macaroni
kosher salt
3 TBSP. unsalted butter
3 TBSP. all-purpose flour
4 C. warm whole milk
5 1/2 C. shredded sharp white cheddar cheese
freshly ground black pepper
extra-virgin olive oil
4 slices bacon, cut crosswise into thin strips
1 lg. onion, diced
2 garlic cloves, minced
leaves from 1/4 bunch fresh thyme
2 C. frozen peas, thawed in a colander under cool water

Bring a pot of salted water to a boil over high heat. Add 1 lb. elbow macaroni and cook until al dente, about 8 to 9 minutes, and drain. Preheat oven to 400º. Melt 3 TBSP. unsalted butter in a large deep skillet over medium-high heat. Whisk in 3 TBSP. all-purpose flour and cook for about 1 minute, stirring constantly to keep lumps from forming. Gradually whisk in 4 cups warm whole milk. Whisk vigorously, and continue to cook until the mixture is thick and smooth. Stir in 4 cups shredded sharp white cheddar cheese and continue stirring until the cheese is melted. Season the cheese sauce with salt and pepper, then add cooked macaroni to the pan. Mix well until macaroni is fully coated with the cheese mixture.
Scrape contents of pan into a 3-quart baking dish and sprinkle the top with 1 1/2 cups shredded sharp cheddar cheese. Bake for 30 minutes, or until hot and bubbly.
As the mac & cheese is baking, heat a 2-count of olive oil in a saute pan. Add 4 slices of bacon, cut crosswise into thin strips, 1 lg onion (diced), 2 garlic cloves (minced), and leaves from 1/4 bunch fresh thyme and cook for about 5 minutes, until onion is softened.
Fold in 2 cups frozen peas (thawed under cool water), and season with salt and pepper.
Remove mac & cheese from the oven. Scatter the top of the mac & cheese with the pea and bacon mixture and serve.

Recipes!!

Sorry there will be recipes added just as soon as I can go through some of mine and put them on here. It is going to be a big project but needs to be done!

Pink Salad

1 (16 oz) container of small curd cottage cheese
1 (3 oz) package strawberry gelatin
1 (8 oz) container of frozen non-dairy whipped topping, thawed
1 (20 oz) crushed pineapple, drained

1. In a large bowl, mix together the cottage cheese and strawberry gelatin
2. Fold in whipped topping.
3. Add pineapple, stirring gently to combine well.
4. Pour into glass serving dish.
5. Chill thoroughly before serving.