Peanut Butter Bars

Peanut Butter Bars

Peanut Butter Bars

If you LLLLLLLLLOVE peanut butter, these Peanut Butter Bars are just the ticket!

Working at a school, the Support Staff sometimes is taken for granted. We forget that they are the backbone of any school District.

So, in an effort to show how much we appreciate what they do, I made these Peanut Butter Bars for Shawn our Network Administrator. Shawn and his staff work diligently to make sure our district’s computers and systems are in top working order. Shawn is also a web site builder and has given me some incredible tips for my blog. I remembered him saying he loved Peanut Butter. So, when I saw this recipe from Shugary Sweets on Pinterest, I knew I had to make them, to thank him for all his hard work!

Giving and sharing food is how I can pay back those I love and care for!

I only varied the recipe in two ways…….1. I used butter and the recipe called for Crisco which I did not have. 2. I do not own a 15 x 10 inch baking sheet so I used a 13 x 9 inch pan. I think the biggest difference was with the size of pan, the candies on top were more condensed…….not a bad thing in my opinion!

I saved half the pan for Tim and I, and we took them on a visit to see Tim’s Mom. Our nieces ……..who live in Hawaii……..I know right!…….were here and they loved the bars. So girls, here is the recipe!

I hadn’t planned on putting this on but, with the positive response I got from everyone, I knew I had to share the recipe. The sad thing is I have no photos of the cut bars :(

But, Tim’s other pictures will show the glory that is Peanut Butter Bars!

Peanut Butter Bars Collage

Peanut Butter Bars
Author: 
 
Ingredients
  • For the Cookie Layer:
  • ½ cup butter
  • ¾ cup creamy peanut butter
  • 2 tablespoon milk
  • 1¼ cup light brown sugar
  • 1 egg
  • 1¾ cup all purpose flour
  • ½ teaspoon kosher salt
  • ¾ teaspoon baking soda
  • For the Middle Layer:
  • 1 can (14oz) sweetened condensed milk
  • 2 Tbsp unsalted butter
  • 1 bag (10oz) peanut butter morsels
  • For the Topping:
  • 1 bag (14oz) Reese's pieces
  • 1 bag (8oz) Reese's MINI peanut butter cups
Instructions
  1. For the cookie, beat butter with peanut butter, milk and brown sugar until creamy. Beat in egg. Add flour, salt and baking soda, mix until thoroughly combined.
  2. 2. Press cookie dough into a lightly greased 15x10 baking sheet. Bake in a 375 degree oven for 18-22 minutes, until browned. Remove.
  3. 3. While baking, heat condensed milk with butter over low heat until warmed. Remove from heat, whisk in peanut butter morsels and stir until melted. Pour over warm cookie layer. Immediately press candies into top layer. Allow to set, about one hour. Slice and serve

 

 

Roasted Peanut Kale Salad

Roasted Peanut Kale Salad

Roasted Peanut Kale Salad

Kale is all the rage right now, and rightly so. It has crazy amounts of vitamins A, K, and C, and it’s packed with calcium. I must admit that I prefer spinach, and in a nutritional match up they are pretty equal. Although, spinach is a better source of iron, magnesium, and fiber. Be sure to buy either of these organic if possible. Leafy greens can be a sponge for any chemicals used in the growing process. Nutrition lesson over……..but look for our new page……coming soon, that will be all you wanted to know about nutrition, but were afraid to ask.

This recipe is hopefully….fingers crossed, just what my friend Michelle was looking for. She had a salad at a restaurant in Chicago and tried to replicate it but, wasn’t happy with the result. Now, Michelle is one of the best cooks I know, so if she couldn’t  come up with it I wasn’t sure I could either. But, I was willing to give it a try.

Michelle described what was in the salad and the ingredients were fairly simple. Kale, cabbage, mint, cilantro, parsley, and a peanut dressing. As I said before, I am not a huge fan of kale, but I tried a baby kale which I found to be a better taste. I will try this again with spinach. The dressing is where Michelle was stuck, so I hope my version…….peanut oil, rice wine vinegar, etc…….see recipe…..is the taste she was looking for.

Roasted Peanut Kale Salad 1

I added grilled chicken that I marinaded in the dressing for flavor, and and topped it with roasted peanuts. Both Tim and I really enjoyed it.

So, I hope my version of Roasted Peanut Kale Salad will be a close match for the restaurant salad……….let me know Michelle!

Roasted Peanut Kale Salad Collage

Roasted Peanut Kale Salad
Author: 
Serves: 2
 
Ingredients
  • Salad
  • 6 cups baby kale
  • 2 cups prepackaged cole slaw mix
  • ¼ cup each fresh mint, cilantro, parsley chopped
  • 2 green onions sliced on the diagonal
  • ¼ cup peanuts, toasted and chopped
  • ¾ to 1 pound chicken tenders ( about 6 tenders)
  • Dressing
  • ¾ cup Peanut oil
  • ¼ cup rice wine vinegar
Juice of 2 lemons
  • 1 tablespoon honey
1 teaspoon garlic pepper
1 teaspoons salt
1 tablespoon dry mustard
1 teaspoon worchestershire sauce
2 tablespoons soy sauce
1/2 teaspoon sesame oil
1 clove garlic minced
Instructions
  1. Whisk all the dressing ingredients together and set aside.
  2. Add ¼ cup of the dressing to chicken tenders and marinade for 30 minutes (or more).
  3. Combine all ingredients for the salad, except the peanuts and set aside.
  4. Remove chicken from marinade, discarding any remaining marinade. Grill chicken tenders over medium high heat until cooked through. Remove from grill and cut into bite size chunks and let cool slightly.
  5. Add chicken and dressing to the kale cabbage mixture. Toss to coat adding dressing as desired.
  6. Plate and serve.
  7. Top with chopped peanuts and serve.
Notes
This recipe serves 2-4.

 

 

BLT Potato Sandwich

BLT Potato Sandwich

BLT Potato Sandwich 2

You make a really nice dinner…..you make baked potatoes………dinner is over……..What do you do with the left over bakers?????

You make BLT Potato Sandwiches of course!

This is more of a method than a recipe. The standard BLT is made up of five ingredients: bacon, lettuce, tomato, mayonnaise, and bread. The BLT evolved from the tea sandwiches served before 1900 at a similar time to the club sandwich. The first “recipe” for a BLT was published in the 1903 Good Housekeeping Everyday Cook Book, a recipe for a club sandwich included bacon, lettuce, tomato, mayonnaise and a slice of turkey sandwiched between two slices of bread.  But, everyone has their own way of making BLT sandwiches………. some  like toast, some like variations on bread, which is where my recipe…….a.k.a. method comes in.

Tim and I had a really nice steak and potatoes dinner one night. My intention was to make potato salad with the remaining potatoes. I was working on a BBQ recipe and we all know that BBQ needs either cole slaw or potato salad. That being said, I also have a ton of lettuce in my garden to use. Tomatoes are not ready yet………we had a very late start to the growing season here and a very cool summer so far, so things are not quite where they should be……but I digress. We also had some bacon to use up.

For me, a traditional BLT is on toast with chips on the side…….hmmmm……….why not use the potato for the base of my BLT. At first I was going to just warm up the potatoes and fill them with the BLT stuff, but as I looked at the potatoes I kept seeing bread. If I sliced them and sautéed them, maybe they would hold as the the bread………Glory Hallelujah it worked…..The “bread” for my BLT worked!!!!

BLT Potato Sandwich 1

The rest of the story is a lot less note worthy………just your basic BLT with Basil mayo. Now, as with any BLT, use the bacon you like, whatever tomatoes and lettuce you grow or purchase from your local Farmers Market……..Please visit your local Farmers Markets, your support means the world to them and the taste of local grown is beyond compare!

So the next time you are looking for something to do with those……..leftover potatoes……….try our BLT Potato Sandwich!

BLT Potato Sandwich Collage

BLT Potato Sandwich
Author: 
Serves: 2
 
Ingredients
  • 2 Baked potatoes cut in quarters lengthwise
  • Non-stick cooking spray
  • 8 slices applewood smoked bacon (or your favorite bacon)
  • 8 tomato slices
  • Romaine lettuce
  • Basil Mayo - ¼ cup mayo or salad dressing mixed with 1 tablespoon chopped fresh basil.
Instructions
  1. Spray potato slices with cooking spray. Sauté slices over medium to medium high heat until crispy.
  2. You are using the potato slices as the bread. Spread the basil mayo on the potato slices, add the bacon, tomato slices, and lettuce. Place a slice of potato on the lettuce to form your sandwich. Secure with toothpick.
  3. Serve.

 

Cilantro-Sriracha Burgers

Cilantro-Sriracha Burgers

Cilantro Sriracha Burger

The 4th of July weekend brings with it camping, picnics, get togethers, fireworks and food. Speaking of fireworks, how about a firecracker of a burger……. our Cilantro-Sriracha Burgers.

Tim has a taste for the spicy, and Sriracha is one of his favorites. So, why not a burger with Sriracha???………no reason not too. This creation is all Tim……he told me what he wanted in a burger, and I added it in. Now, I must admit I wasn’t too sure about some of the ingredients, they all are strong flavors, but the result was amazing. The burger was spicy to be sure, not only is there Sriracha, but also jalapeño, cumin, onion, coriander, garlic, and cilantro. Now, the spicy was not that breathing fire, oh my God get me a glass of water spicy, it was more a I can breathe a little better now, tingle to your taste buds!

Sriracha Burger

For condiments, an extra layer of spice with some sriracha mayo. You can adjust the spice in the mayo to your taste. I kept mine to the less spicy side, but for those of you who like it hot…..add all you want!

Top the burger with some cool toppings…….lettuce, tomato, onion, and avocado. The avocado was my addition. Tim is not as big a fan of them as I am, but they lent a cool creaminess that I really liked. But as with any burger, add the condiments you enjoy.

So, the next time a spicy burger is in order try the Cilantro-Sriracha Burgers, its fireworks for your tastebuds!

Cilantro Sriracha Burger Collage

Cilantro-Sriracha Burgers
Author: 
Serves: 4
 
Ingredients
  • Burgers:
  • 
1 pounds ground beef
2 tablespoons cilantro,chopped
  • 1 small jalapeño, minced
  • ¼ cup minced red onion
  • 2½ teaspoons sriracha
  • 1 clove minced garlic
  • 
1/2 teaspoon cumin
  • ½ teaspoon coriander
  • 
3/4 teaspoons course salt
  • Freshly ground black pepper
  • 4 slices Pepper jack cheese
  • Hamburger buns
  • Sriracha Mayo:

  • ¼ cup mayonnaise
1-2 teaspoons sriracha, or to taste
  • Garnish:
  • avocado
,tomato,
lettuce
,onion,
Sriracha Mayo
Instructions
  1. Preheat the grill to medium heat. (you can also cook indoors on grill pan or in a skillet)
  2. In a large bowl, combine the beef, cilantro, jalapeño, red onion, sriracha, garlic, cumin, coriander, salt and pepper. Form into 2-4 patties. (we make large burgers)
  3. Make the Sriracha Mayo by combining the mayonnaise and sriracha in a small bowl until combined.
  4. Cook the burgers over medium heat,to desired doneness. Top with pepper jack cheese during last few minutes to melt the cheese. Serve burger on toasted bun with Sriracha mayo, and desired condiments.