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This is one of my old stand-by recipes and I was shocked when I realized I had never posted it, here, for you. Craving the savory, rich, meatiness of this homey dish, I reached for the computer, to just pull up my recipe on the blog, and discovered that it wasn’t here. It was definitely [...]
This is one of my old stand-by recipes and I was shocked when I realized I had never posted it, here, for you. Craving the savory, rich, meatiness of this homey dish, I reached for the computer, to just pull up my recipe on the blog, and discovered that it wasn’t here. It was definitely necessary to immediately remedy that oversight. Well….immediately, after I made and ate some. :) That meant digging around in the upper cabinets for my old recipe box and retrieving a well-worn sheet of folded paper that I had scribbled the recipe on, years ago, when we were visiting David’s folks. Back then, we didn’t have two spare pennies to rub together and never subscribed to any magazines. Mom, on the other hand, always had several “ladies” periodicals on the coffee table and I loved to pore over the recipes, with her. If for no other reason than to recall that fun memory, this post had to happen.
As you can see, this recipe has been well loved and used. Now, that I have it here on the blog, I probably won’t pull it out, again, but I will definitely save it and put it back in the recipe box, stains, tears and all. Someday, when my grandkids pull it out and ask their moms about it, the girls can tell them all about their Great Grandma and Grandma looking through magazines for recipes and making fabulous family suppers.
I got a great deal on round steak by shopping very early in the morning, last week. The manager’s specials for meat whose “best if used by” dates will expire in a couple of days, are usually snapped up quickly, so I have to be one of the first to arrive to get the savings. I was able to get two, thin-cut, top-round steaks for a real bargain. One was just a little over 2 lbs for $4.97 and the other was a little under 2 lbs for $4.53! With some fresh bell peppers, onions, garlic and canned tomatoes, those steaks stretched to feed our family, plus guests, through several delicious meals. Gotta love stretching the grocery budget in such a tasty way!
I hope you enjoy this simple, easy recipe, as much as we do. The crock pot lets you just start it and forget it, while reaping the flavorful rewards of the slow-cooking the meat until it is, literally, fork-tender. This time, I served it over wide egg-noodles, but have served it over brown rice, with the same tasty exclamations of delight. I think it would be good over quinoa, too. Just be sure you have already trained your family to enjoy the texture of quinoa and cook it in chicken or beef stock, to ramp up the flavor.
Ingredients
- 4 to 4 1/2 lbs of round steak
- 2 large onions
- 4 large bell peppers, any color
- 1 Tablespoon minced garlic
- 2/3 cup soy sauce
- 2 (14.5 oz) cans of petite diced tomatoes, undrained
- 2 tubs Knorr Homestyle Beef Stock concentrate
- sea salt, to taste
- fresh black pepper, to taste
Instructions
- Slice the round steak into thin strips. Place the strips into your Crock Pot.
- Dice the onions and add them to the Crock Pot.
- Add the garlic and soy sauce to the Crock Pot.
- Add salt and freshly cracked black pepper. Stir everything together, and put the lid on your Crock Pot.
- Set the Crock Pot on LOW and cook for 4-6 hours, until the meat is tender.
- While meat is cooking, cut the peppers into thin strips.
- When the meat is tender, add both cans of tomatoes, the Knorr beef stock concentrate and all the bell peppers. (You could leave out the Knorr beef stock concentrate and the dish would still be good. I just love the rich, savory boost it gives to the sauce that forms in the slow cooker.) Turn the crock pot to HIGH and cook for another 30 minutes.
- Serve your pepper steak over noodles, brown rice, or even quinoa. We had broccoli and cantaloupe as side dishes to this wonderful meal!
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http://busy-at-home.com/blog/crock-pot-pepper-steak/When it comes to lunch, whether I’m at work or at home, I like things simple and quick. That’s not really too tough, but when you factor in the requirements of uber-delicous and meaningful nutritional value, those recipes are a little harder to come by. I recently pinned this wonderful formulation from Bon Appetit because it [...]
When it comes to lunch, whether I’m at work or at home, I like things simple and quick. That’s not really too tough, but when you factor in the requirements of uber-delicous and meaningful nutritional value, those recipes are a little harder to come by. I recently pinned this wonderful formulation from Bon Appetit because it seemed to meet those standards on every count, plus it simply made my mouth water to read the list of ingredients. For me, there’s nothing better than cold salads for warm weather lunches. Add citrus and the fact that it is a completely nutritious and hearty meal in one bowl and I’m definitely intrigued.
This recipe did not disappoint. Of course, I altered it slightly, to fit what I had in my own kitchen. The results are, nonetheless, extraordinary. I make it in the evening and have lunch for the next several days, as the flavors only get better and better, as it sits. Check out the original on Bon Appetit. The recipe, below, is the way I made it in my own kitchen. It’s light and packed with flavor, and the addition of quinoa provides that perfectly complete protein that leaves you satisfied and energized. The fresh lemon juice makes the veggies in this salad *POP*. I hope you’ll enjoy it as much as I do. Enjoy!
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Delicious tabbouleh salad of veggies and quinoa with a flavor-packed citrus and olive oil dressing.
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Ingredients
- -1 cup quinoa, rinsed well
- -1 1/2 cups chicken stock (could substitute water or veggie stock)
- -juice of 2 large lemons
- -1/4 cup white wine vinegar (I used champagne vinegar, because it was what I had on hand.)
- -1 teaspoon minced garlic
- -1/2 cup olive oil, (I used Meyer Lemon Olive Oil, but any good EVOO will work.)
- -1 large English hothouse cucumber, diced
- -1 pint cherry tomatoes, halved
- -1/3 cup red onion, minced
- -2/3 cup chopped flat-leaf parsley
- -1 teaspoon dried mint
- -salt and pepper to taste
Instructions
- Thoroughly rinse quinoa, to remove the bitter saponin layer.
- Cook the quinoa according to package directions. You can use water, but I almost always cook mine in chicken broth, because I like the added flavor and I usually make large batches that I divide and use in several different recipes. Whichever you select, use about 1 1/2 cups of liquid for each cup of quinoa.
- Once the quinoa is cooked and tender, fluff it with a fork and let it cool. I usually spread it in a thin layer on a cutting board to speed up the cooling time.
- While the quinoa cools, dice and slice your veggies -- cucumber, onion, and tomatoes.
- Mix the veggies, parsley and mint.
- Mix lemon juice, vinegar, garlic and salt and pepper in a small bowl.
- Whisk together, briskly, as you drizzle in the olive oil to make the dressing for your salad. Continue mixing until the oil is completely emulsified into the juice and vinegar. Set aside.
- In salad bowl, mix the veggies and quinoa.
- Pour dressing over salad and toss to coat.
- Refrigerate at least 30 minutes to chill and to allow flavors to marry.
- Enjoy!
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http://busy-at-home.com/blog/quinoa-tabbouleh-salad-nutritious-delicious-and-simple-lunch-youll-look-forward-to/It is critical that you make this. There is nothing else to say. That’s it. You just have to. lol Whether it’s a simple Sunday morning around the table with family, or a covered dish for a potluck brunch, you can’t go wrong with this beautiful, delicious breakfast pastry that’s so simple to prepare. [...]
It is critical that you make this. There is nothing else to say. That’s it. You just have to. lol
Whether it’s a simple Sunday morning around the table with family, or a covered dish for a potluck brunch, you can’t go wrong with this beautiful, delicious breakfast pastry that’s so simple to prepare. The sweet, fresh berries; the smooth textured cream cheese; plus, the richness of the egg, milk and vanilla custard that the chunks of crusty bread are soaked in, meld overnight in your refrigerator to create a heavenly treat that everyone you love will be clambering to enjoy. You’ll be lauded as a great chef and no one but you, will ever have to know how easy it is to prepare. It could be made with any fruit, I imagine. I can see myself altering this basic recipe, over and over, again to work with the fruit or berries I have on hand. I can imagine apples and cinnamon, or peaches and raspberries with orange zest, so many delicious possibilities. Enjoy!
Every delicious, delectable, sweet, creamy and crusty mouthful will make you want another bite. It’s fabulous!
Ingredients
- 12 - 14 slices whole wheat cinnamon bread
- 2 (8 oz) blocks cream cheese
- 1 - 2 cups mixed berries I used fresh, but my guess is frozen would work, as well.)
- 12 eggs
- 1/3 cup pure maple syrup
- 2 cups heavy cream
- 2 teaspoons vanilla
Instructions
- Tear the bread into large chunks. You could use any bread, really, but I had this delicious whole wheat cinnamon bread that I had baked earlier in the week. Denser bread would work better, I think, than say soft white bread.
- Grease a 9x13 baking pan.
- Spread 1/2 of the bread chunks in a layer on the bottom of the pan.
- Cut the cream cheese into small chunks and spread them evenly over the bread layer. Next time, I think I will make these chunks even smaller than you see in this picture, so I can distribute the cheese more evenly.
- Layer the berries over the cream cheese.
- Cover the cream cheese and berries with the remaining half of bread chunks.
- Mix the cream, eggs, maple syrup and vanilla in a mixing bowl. Beat them until they are combined and slightly frothy.
- Pour the cream and egg mixture over the top bread layer in the baking pan, allowing it to soak in and fill the pan.
- Cover the pan with plastic wrap or foil and refrigerate overnight.
- In the morning, remove the cover and bake at 350 degrees for 50 to 55 minutes.
- Cool in the pan for 5 minutes and then serve with fresh berries and your favorite syrup. I served mine with the rich, buttery Buttermilk Syrup made from the recipe, below.
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Ingredients
- 1/2 cup butter
- 3/4 cup Demerara sugar (You could use brown sugar or granulated white sugar, but I prefer Demerara since it is less refined and processed.)
- 1/2 cup buttermilk
- 1 tsp. baking soda
- 1 tsp. vanilla
Instructions
- In a LARGE saucepan (4 - 6 quart size), melt the butter and mix in the sugar and buttermilk.
- Cook over medium heat until the sugar is completely dissolved.
- Stir in the vanilla and then the baking soda.
- This is the point where having a large pan is critical. The baking soda will react with the alcohol in the vanilla and the syrup will begin to foam and rise in the pan, like a third grade volcano experiment in science. If you didn't plan for this, by using a big enough pot to cook your syrup, then you will end up with this.
- I managed to grab a second pan and pour half the syrup into it. Half of what wasn't already on my stove top, that is. Anyway, I ended up with two 2 1/2 quart sauce pans, fairly full of syrup.
- You could cut the recipe in half, but it did keep very well in the fridge and you will get several pancake, waffle or French toast breakfasts from this one batch. We loved the syrup, so much that I was glad to have the extra in the refrigerator. So, you decide -- half batch in a regular sauce pan or full batch in a very LARGE pot, like a dutch oven.
- Either way you will love this buttery, caramel-tasting, homemade syrup. It was delicious and beautiful over my Cheese and Berry Oven French Toast.
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http://busy-at-home.com/blog/overnight-cheese-and-berry-oven-french-toast/When it comes to making lunch for our family, I love to “mix it up” a little. Typically, I’m serving leftovers, but making them over into something fun, colorful and full of flavor can make a lunch of leftovers a real taste sensation! This recipe is so versatile and can make your leftovers into a [...]
When it comes to making lunch for our family, I love to “mix it up” a little. Typically, I’m serving leftovers, but making them over into something fun, colorful and full of flavor can make a lunch of leftovers a real taste sensation! This recipe is so versatile and can make your leftovers into a healthy-ish, palate-pleasing meal. The original recipe calls for ham and broccoli, but it would be easy to substitute other meats (turkey, tuna, chicken, etc.) and veggies (carrots, spinach, celery, radishes, tomatoes, peppers, etc.). You could also go meatless by using black beans, lentils or tofu. The possibilities are limitless and you can really get creative in coming up with your own colorful and tasty combinations! Honestly, it’s a pretty balanced meal, even on-the-go. For a little inspiration, I’ll show you what we did and I can’t wait to hear your own ideas for tastebud-pleasing, eye-appealing grilled cheese pocket lunches!
Our lunch, today, was DELISH! We had Grilled Cheesy Broccoli Pockets with Ham and Diced Apple.
Our 11-year-old loves to help out in the kitchen and this is a super, kid-friendly recipe, so I was anxious to get her involved. We have had some sort of bug running through our family this week, though, and she was not up to cooking, (only eating 
). I just wanted to mention that this is a good way to get your kids into the kitchen. It’s so much more fun, for them, to eat something they’ve helped to create. Get them involved with the dicing and chopping, mixing the filling and stuffing the pockets. The recipe we used came straight from the Birds Eye website. They have a section of kid-friendly recipes, created by kids, for kids. I chose Grilled Cheesy Broccoli Pockets with Ham. I made it almost exactly the same, but as usual, I changed it up a little bit to accommodate the ingredients I had on hand. You can check out the original recipe, here, and the one below, is the way we made it here, at our house. Enjoy!
A delicious way to make a quick, healthful lunch that the entire family will love! Use leftovers and veggies that fit your pantry ingredients.
Ingredients
- 1 1/2 cups Steamfresh® Broccoli Florets, cooked according to package directions
- 2 cups shredded cheddar cheese
- 1 Gala apple, cored, unpeeled, chopped small
- 1 1/2 cups leftover ham, chopped
- 3 whole wheat pita rounds, halved crosswise
- Miracle Whip and mustard
- pan spray for the grill pan
Instructions
- Steam the broccoli in the microwave according to the directions on the package. Allow it to cool enough to be able to handle it.
- Lightly spray a skillet or grill pan and heat the pan over medium to medium-high heat.
- While the pan is heating, core and chop the apple, dice the ham and the broccoli.
- Mix the apple, ham, broccoli and cheese in a bowl.
- Cut the pita rounds in half and gently open the pocket in each half. Spread each half with Miracle Whip and mustard.
- Spoon filling into the pockets.
- Place the filled pockets into the hot skillet, or grill pan, and let it cook until it's a nice golden brown. (If you use a grill pan, you'll get lovely grill marks.) I actually ended up being able to grill 4 at a time, in my grill pan.
- Flip the sandwich and brown the other side.
- Move to a plate and serve!
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If you’d like more info about Birds Eye or their yummy recipes, check out their Facebook page and be sure to follow them on Twitter.
I participated in a campaign on behalf of Mom Central Consulting for Birds Eye. I received product coupons to facilitate my review as well as a promotional item as a thank-you for participating. As with all Busy-at-Home reviews, the views and opinions expressed are wholly my own and based on my personal experience with the product.
Whether you’re looking for a quick and easy Sunday night supper, something to take to the church potluck or a new twist on appetizers for your buffet table, you can’t help but be the hit of the party with these sliders. I have pinned several versions on my Pinterest recipe boards and, of course, it [...]
Whether you’re looking for a quick and easy Sunday night supper, something to take to the church potluck or a new twist on appetizers for your buffet table, you can’t help but be the hit of the party with these sliders. I have pinned several versions on my Pinterest recipe boards and, of course, it is always my intention when I’m pinning them, to actually go ahead and make them. Last week, I finally got around to putting them together and oh gravy! These are really good! The recipe I tried comes from Janelle at Comfy in the Kitchen. I didn’t change much, other than using half white bread and half whole wheat, plus mixing up the deli meat and condiments a bit . Next time, I do think I will cut the brown sugar in half, since my crew prefers not too have to much sweet with their savory. But, sugar aside, these are fantastic! You really do have to try them. Your family will crown you Chef Extraordinaire! You know you want a crown. :) Okay, enough with illusions of grandeur. Here’s the recipe. Enjoy!
These delicious poppyseed sliders will make you swoon. I used smoked turkey in half of them and ham in the other half. They're served hot, with the wonderful caramelized sauce and ooey, gooey, melty cheese.
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Ingredients
- 1/2 lb deli ham, thinly sliced
- 1/2 lb deli smoked turkey, thinly sliced
- 12 white American cheese slices
- 2 (12 ct pkgs) dinner rolls (I used 1 white and 1 wheat)
- 1/2 cup butter
- 2 Tablespoons yellow mustard
- 1 Tablespoon Worcestershire
- 1 Tablespoon poppy seeds
- 1/3 cup brown sugar
Instructions
- To build the sandwiches, I sliced the white rolls and place two slices of ham on each roll with a little Miracle Whip.
- Then I cut the cheese slice into quarters and used 2 quarters on each sandwich.
- For the smoked turkey sliders, I used the wheat rolls and barbecue sauce instead of mayo. Otherwise, they were assembled in exactly the same way as the ham.
- I put all 24 sandwiches into my 9x13 stoneware baker. Any 9x13 cake pan will work.
- To make the sauce, add butter, mustard, Worcestershire, poppy seeds, and brown sugar to a medium saucepan.
- Bring the sauce ingredients to a boil.
- Drizzle the entire pan of sauce over the sandwiches in your baking pan.
- Your sandwiches will be completely coated. Most of the sauce will stay on top of the rolls, because they are pressed together so tightly in the pan. Some may seep down to the bottom and that's okay.
- Cover with foil and bake at 350 degrees for 20 minutes.
- Remove foil and bake an additional 5 minutes or so to caramelize the sauce on top of your sandwiches.
- Remove from oven and serve. We ate ours with a fresh veggie salad. SO good!!!!
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http://busy-at-home.com/blog/smoked-turkey-and-ham-sliders-with-caramelized-poppyseed-glaze-delish/I wanted a fast side dish for a meatloaf supper. Potatoes are definitely my family’s first choice, at such times, with the resounding preference being “mashed with gravy”. I just wasn’t going to invest that kind of time, so I needed something new. No one was more shocked than me, when I created a dish, [...]
I wanted a fast side dish for a meatloaf supper. Potatoes are definitely my family’s first choice, at such times, with the resounding preference being “mashed with gravy”. I just wasn’t going to invest that kind of time, so I needed something new. No one was more shocked than me, when I created a dish, that everyone agrees, is an acceptable substitute for that favored traditional standby! It is comfort food with a twist; and we’ll be making these over and over, (especially when I’m not in the mood to peel potatoes. ) They’re super simple to make.
Piping hot and ready to serve. DELISH! Potachos! Because they are sliced thin, the outside has a little crunch, but the insides are tender and yummy, like a baked potato.
The hardest time we had, was deciding what to call them. They sort of remind us of nachos, but there wasn’t anything spicy about this dish. The cool thing is that it is so versatile, you could use different toppings and they definitely COULD be more Tex-Mex. The possibilities are endless. Anyway, we decided the name had to be something that combined “potatoes” and “nachos”. We finally landed on Potachos, but Nachatos was a close second. -lol- Here’s the way I made them to accompany our meatloaf supper. I’m sure there will be many variations, in the future!
Ingredients
- 4-5 large russet baking potatoes, sliced very thin
- 1-2 cups sharp cheddar cheese, grated
- 1/4 cup bacon, fried crisp and chopped fine
- 2-3 green onions, sliced
- 1-2 tablespoons olive oil
- salt and pepper, to taste
Instructions
- Scrub potatoes and slice thin, leaving skins on. I used a mandolin to get very thin, uniform slices, but you could just use a good sharp knife.
- Put the potato slices in a large bowl and cover them with cold, salt water. Let them sit for at least 30 minutes. (I left mine about an hour. The salt flavor will absorb into the potatoes and they will crisp up better when you bake them.) Drain the slices and then pour them onto a clean kitchen towel to pat them dry.
- Toss the potato slices in the olive oil, to make sure each slice is coated.
- Salt and pepper to taste. Actually taste them, before seasoning. Remember they have been soaking in salt water.
- Spread potato slices, evenly, across a large baking sheet.
- Bake at 425 degrees for 10 minutes.
- Stir and turn potato slices to help with even browning and crisping.
- Bake an additional 10 - 15 minutes, until potatoes are cooked through and some of the potatoes, on top, nicely browned.
- Sprinkle the potatoes with cheese, then bacon, then green onion.
- Place back in the oven for 2-3 minutes, until cheese is melted.
- Remove from the oven and serve.
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http://busy-at-home.com/blog/you-say-nachato-i-say-potacho-fabulously-easy-and-delicious-potato-recipe/Sloppy Joes make a perfect quick supper that is filling and generally enjoyed by most people. It’s a staple in most kitchens and easy to fall back on in a pinch. The canned sauce varieties offer an even quicker alternative when I’m in a hurry to get a meal on the table, but my husband [...]
Sloppy Joes make a perfect quick supper that is filling and generally enjoyed by most people. It’s a staple in most kitchens and easy to fall back on in a pinch. The canned sauce varieties offer an even quicker alternative when I’m in a hurry to get a meal on the table, but my husband is not a fan of those. He prefers my homemade version. I recently came up with a compromise version that he liked and got me out the door to AWANA and Jr. High Youth Group in plenty of time. All I did was start with a base of an inexpensive canned sloppy joe sauce and then added the extra zip necessary to satisfy David’s discerning palate.
Spicy Sloppy Joe with Smoked Gouda Cheese
Fortunately, we’ve been testing some delicious products from Country Bob’s that added the perfect “kick” to our sloppy joe supper. The gift pack I reviewed contained a cookbook, Country Bob’s Seasoning Salt (which my daughter now has to have each evening when we make popcorn), Country Bob’s Barbecue Sauce (It was absolutely delicious on chicken.), Country Bob’s All Purpose Original Sauce (already one of our family favorites for burgers, steaks, chicken and pork), Country Bob’s Apple Chipotle Sauce and Country Bob’s Honey Habanero Sauce. We have loved Country Bob’s for years, but this was our first opportunity to try the seasoning salt and the two spicy sauces. We’re hooked ! They truly are “all purpose” sauces with so many possible uses in everything from meat, poultry, and casseroles to soups and stews.
I reviewed this awesome Country Bob's Gift pack.
Seasoning Salt, an assortment of sauces and a cookbook!
Fast, easy and satisfying with a spicy kick to turn same-old, same-old into something special!
Ingredients
- 3 lbs ground beef, browned and drained
- 1 (26.5 oz) can of sloppy joe sauce
- 1/3 cup Country Bob's Honey Habanero Sauce
- 1/3 cup Country Bob's Apple Chipotle Sauce
- 1/3 cup brown sugar, packed
- 1 Tablespoon yellow mustard
Instructions
- Heat beef and all ingredients over medium low heat, until sugar is melted and all ingredients are blended and heated through.
- Serve on hamburger buns with sliced cheese and your favorite burger toppings. I love these with some thinly sliced smoked Gouda. Yum!
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You and your family will have the chance to try a couple of these yummy sauces for yourself, if you win our Country Bob’s giveaway. Country Bob’s has generously agreed to send our winner TWO bottles of All Purpose Sauce! Register, below, to win!
a Rafflecopter giveaway
I received a Country Bob’s Gift Pack in order to test the product and write this review. no monetary compensation was received and a positive review was not required. As with all Busy-at-Home reviews, the views and opinions expressed are wholly my own.
I first pinned this recipe a couple of weeks ago, because the pictures looked so delicious. It was originally called Oma’s Sour Cream Chicken and posted over at the Making Life Delicious Blog. As usual, when the time came to make this yummy main dish, I adapted the recipe, somewhat, for our own family’s tastes [...]
I first pinned this recipe a couple of weeks ago, because the pictures looked so delicious. It was originally called Oma’s Sour Cream Chicken and posted over at the Making Life Delicious Blog. As usual, when the time came to make this yummy main dish, I adapted the recipe, somewhat, for our own family’s tastes and my pantry. Essentially, though, I think I did a fair job of sticking to the basic premise of the recipe.
Easy and delicious!
Well, it is SOOOO incredibly delicious that we ate every bite before I remembered that I hadn’t taken a pretty picture of it, served up on the plate, for you. I would promise to take a good one and update this post for you next time I make it, but that ship has sailed, my friend. We made it again, about a week later, and I forgot, again. Oy! So, I will try to remember to make a gorgeous plate and photograph it for you, when we serve this again, and we WILL be serving this, again. Seriously, it’s better than any chicken I have ever eaten in a restaurant. Making it for guests will make you famous and no one will ever have to know how easy it is. Five ingredients — it doesn’t get simpler.
Note: I have a new tip for prepping your chicken breasts — to use in any recipe, really. You can pound your chicken breasts out to make them all an even thickness, however, I have recently taken to slicing mine in half horizontally, resulting in two chicken breasts “tricking” the eye into seeing two pieces of meat, the same size as the original. They are just thinner. Oddly enough, if it looks the same size, somehow your eyes tell your stomach you are just as satisfied and you stretch your grocery budget in a significant way.
Ingredients
- 5 lbs chicken breasts, sliced in half horizontally or pounded thin (about 3/8")
- 3 - 4 Tablespoons Spike Seasoning
- 2 cups sour cream
- 1 (8 oz) pkg. Italian Panko Bread Crumbs
- 1/2 cup butter (one stick)
Instructions
- Place the chicken breasts on ungreased baking sheets.
- Sprinkle each piece liberally with Spike Seasoning.
- Spread sour cream over each seasoned chicken breast.
- Sprinkle with Italian Panko Bread Crumbs.
- Cut stick of butter into small cubes and dot over chicken breasts.
- Bake at 350 degrees for 35-40 minutes until chicken is done and crumbs are nicely browned.
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http://busy-at-home.com/blog/crispy-baked-chicken-divine-the-easiest-chicken-recipe-youll-ever-make/This recipe will rank right up there with No Bake Cookies when it comes to getting that chocolate craving satisfied in a big hurry! Our family loved this recipe. I came across it on “Mostly Food and Crafts” blog. Danielle says that these are her husband’s favorite and I can see why. Mine is a [...]
This recipe will rank right up there with No Bake Cookies when it comes to getting that chocolate craving satisfied in a big hurry! Our family loved this recipe. I came across it on “Mostly Food and Crafts” blog. Danielle says that these are her husband’s favorite and I can see why. Mine is a big fan, now, too. The most beautiful part? They take less than 10 minutes to whip up — maybe a half an hour in the fridge to firm up — and then chocolate bliss is yours! I’m not even a marshmallow fan and I love these! Hope you will, too!
Chewy, crunchy, chocolatey goodness! Don't you love that gorgeous Lenox plate? Its' Kiwi Floral Fusion and I love getting to try them out. Don't forget to enter the giveaway to win FOUR place settings of your own!
Ingredients
- 2 cups (1 bag) chocolate chips (I had milk chocolate on hand, but use your favorite)
- 1 2/3 cups (1 bag) of butterscotch chips
- 1/2 cup peanut butter (crunchy or creamy. I used creamy.)
- 9 cups of mini marshmallows (1 bag)
- 1 cup of dry roasted peanuts
Instructions
- Cover a 9x13 baking pan with foil.
- Melt chips and peanut butter in a microwave safe bowl for about 2 minutes.
- Stir until smooth when completely melted.
- Mix marshmallows and peanuts in a large bowl.
- Pour melted chip mixture over marshmallows and nuts and stir to completely coat the marshmallows and nuts.
- Spread evenly in pan and refrigerate for at least 30 minutes.
- Lift foil from the pan and peel away from the bars. Cut into squares.
- Enjoy sweet, chocolate satisfaction! Yum!
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We‘ve clearly established that I LOVE surprises — for me, for someone else — it doesn’t really matter. Surprise!!!! So, pair up August’s Secret Recipe Club and Chocolate — wow! Yah! Darn good day! Gooey it up with melted caramel and I’m SO gone. lol You’re going to love this recipe! Just sayin’. Just [...]
We‘ve clearly established that I LOVE surprises — for me, for someone else — it doesn’t really matter. Surprise!!!! So, pair up August’s Secret Recipe Club and Chocolate — wow! Yah! Darn good day! Gooey it up with melted caramel and I’m SO gone. lol You’re going to love this recipe! Just sayin’.
Hello Snickers! bar cookie. Delish! Please note the beautiful salad plate it is displayed on. It's a sneak peek of the next fabulous giveaway in my 50th Birthday Bash! Four 4-piece place settings of this lovely Lenox china. Stay tuned for the giveaway post!
Just in case you haven’t caught my previous Secret Recipe Club posts, “Lucy, let me ‘splain.” (P.S. It scares me when Jr. High kids stare at me blankly and say, “Wha…?” when I make I Love Lucy references. There needs to be more classic TV education. I’m just sayin’.) Okay, Secret Recipe Club… It’s so-o-o-o fun! I’m assigned a blog to make a recipe from, someone else is assigned my blog and they make a recipe from here, then we all have a big reveal day and surprise each other and you all get to check out the amazing recipes! How could it be better? There is always eating cooking or baking involved and discovering dozens of new food blogs. And seriously, if you search deep enough in their archives, there could be chocolate every single month – mmm hmmm, 100% of the time! But, you’d miss so many other great recipes, so… yah, I picked chocolate, this month. That’s just the way I roll. But, you will seriously want to check out all the other fantastic recipes over at Little Bit of Everything, my assigned blog for August. Julie likes to cook, travel and garden and her blog is a journey through her yummy cookbook collection. If that wasn’t enough to make her a “neighbor”, turns out she lives just down the street! –er, well about 75 miles, east. But truly, she’s right here in Nebraska, too!
I’m not sure where the name Hello Snickers hails from, because these didn’t taste like Snickers to our family, but they tasted like “it’s time to make another pan”, because those locusts gluttons piggies my family has already eaten them ALL. I didn’t really change anything up in the recipe, except to double it. The learning curve for doubling this particular recipe was that I wouldn’t have needed to double the butter. It basically works as moisture and prevents the bars from sticking to the pan. Two sticks was too much and left the bars a little greasy. Next time, I will double everything but the butter. I completely forgot to chop the peanuts and I will definitely do that next time, too, instead of leaving them whole. We felt these were even better cooled, than directly out of the oven. Chocolatey, caramely (It’s okay, I added it to my computer dictionary, so now, it’s a word.), gooey, chewy goodness with the wonderful texture contrast of crunchy peanuts. Yum!
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Ingredients
- 1/2 cup butter
- 1 cup chocolate sandwich cookies, crushed
- 1 cup caramel, melted
- 1 cup roasted peanuts, chopped
- 1 cups chocolate chips
- 1 cup sweetened condensed milk
Instructions
- Unwrap and melt caramels in a microwavable bowl. I did mine on 30% power for 4-6 minutes.
- Melt 1 stick of butter in a 9 x 13 pan.
- Layer the chocolate cookie crumbs over the butter.
- Pour the melted caramel over the cookie crumbs.
- Sprinkle peanuts over the caramel.
- Layer chocolate chips over the peanuts.
- Pour sweetened condensed milk over the chips.
- Bake at 325 degrees for 25 minutes, (350 for a glass pan).
- Cool and cut into 16 squares.
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Check out all the Other Fantastic Secret Recipe Club Recipes for August
