Peanut Butter Rice Crispy Bars--like PCMC cafeteria :)

1 Cup Sugar
1 Cup Karo Light Corn Syrup
1 Cup Creamy Peanut Butter
6 cups Rice Krispies
1 cup Butterscotch Chips
1 Cup Semi-Sweet Chocolate Chips

Bring 1 cup sugar and 1 cup Karo Light syrup just to a boil mixing well. Take off heat and add 1 cup peanut butter and mix until smooth.
Add to the 6 cups of Rice Krispies and mix until all the Krispies are coated well.
Put this mixture into a well greased 9X13 pan and press down evenly into the pan. Empty chips into a microwaveable bowl and microwave at 3-45 second intervals, mixing well after each 45 seconds. Mix together until smooth. (You can use a double boiler method if you prefer.) Pour entire mixture on top of the pressed down Rice Krispies and spread to cover. Let them cool.

Smore Cupcakes

I haven't made these...I saw them on TV and they looked so good I have to share!

S'more Cupcakes with Marshmallow Frosting

Ingredients:

· 1 cup sour cream

· 4 eggs

· ½ cup water

· ½ cup canola oil

· 1 devil's food cake mix

· 1 small box instant chocolate pudding

· 1 1/2 cups graham cracker crumbs

· ¼ cup sugar

· 1/3 cup unsalted butter, melted

· 1 bag mini semisweet chocolate chips

Method:

1. Preheat oven to 350 degrees. Line 24 muffin tins with cupcake liners; set aside.

2. In a large mixing bowl, combine eggs, oil, sour cream and water. Mix until well combined.

3. Add cake mix and chocolate pudding and mix on medium speed until well blended, about 2 minutes.

4. Place graham cracker crumbs, 1/4 cup sugar, and melted butter in a large bowl; stir until well combined.

5. Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup. Use the bottom of a metal spoon to pack crumbs into the bottom of each cupcake liner. Reserve remaining graham cracker mixture for topping.

6. Place 1 teaspoon chocolate chips in each muffin cup. Transfer muffin tins to oven and bake until the edges of the graham cracker mixture is golden, about 5 minutes.

7. Remove from oven and fill each muffin cup three-quarters full with cake batter. Sprinkle each with remaining graham cracker mixture and a few chocolate chips. Return to oven and bake until tops are firm and a cake tester inserted in the center comes out clean, 15 to 18 minutes. Transfer muffin tins to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely.

8. Prepare marshmallow frosting.

9. Transfer frosting to a large pastry bag fitted with a large plain round or star tip. Pipe frosting in a spiral motion on each cupcake. Transfer cupcakes to a baking sheet. Using a kitchen torch, lightly brown the frosting, taking care not to burn the cupcake liners. You can also quickly brown the frosting under the broiling element in your oven. Preheat the broiler to hi. Place cupcakes about 6 inches below the broiler element. While watching constantly, broil the cupcakes for about 2 minutes until the tops are browned. Do not walk away while the cupcakes are browning! They will burn very quickly.

Marshmallow Frosting Ingredients:

Ingredients:

· 8 large egg whites

· 2 cups sugar

· 1/2 teaspoon cream of tartar

· 2 teaspoons pure vanilla extrac

Method:

1. Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.

2. Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately.

Stuffed Peppers

These are the most delicious things in the entire world!!  

In fact, this is what I am bringing to the Fav. Foods Dinner on Sunday.  So, since Karine suggested we all bring a copy for each other, I decided to be friendly to a tree or two and strictly post it here for everyone to access.  

Stuffed peppers are usually filled with grease, cheese, and other delicious things that clog our arteries.  These are delish, and cut out all of that yucky stuff that keep Karine (and soon Cam and Christy!) employed!!  While we all wait them to remain gainfully employed, I am all about doing what is healthy at this point in my life!!  

Stuffed Peppers

Recipe Taken From :  www.bethenny.com

Recipe By:  Bethenny Frankel 

(My BFF, that I have never actually met!)

Ingredients:

• 6 peppers (I like red ones the best!)
• 1 pound ground turkey meat (I have made them with ground chicken as well, also tasty!)
• 1 cup quinoa (cooked) (This is usually in the organic/health food section of the grocery store.)
• ½ large onion, chopped
• 2 cups jarred tomato sauce
• 1.5 tsp garlic salt
• 2 tsp tabasco
• 2.5 tsp worcestershire sauce
• 1 tsp salt
• 1 tsp pepper
• 1 tsp chili powder
• 2 tsp fresh thyme
• 1/3 cup feta cheese (I use about 2/3 cup.....mmmm, feta)
• 2 tablespoon toasted pine nuts (I leave these out, they aren't my fav.)
• Parsley for garnish

Directions:  

Preheat oven to 400 degrees Cook for 30 minutes Prep Time 30 minutes

1. Cook quinoa per directions. Add one cup grain to 2 cups water. Boil, then simmer until water is gone.
2. Crumble turkey meat with wooden spoon over medium heat.
3. While turkey meat is cooking, chop the tops and bottoms of peppers into pieces and combine with chopped onion, garlic salt and tomato sauce. Saute over medium heat and add remaining ingredients except the feta and pine nuts.
4. Combine the above with cooked turkey, quinoa, pine nuts and feta cheese (save a small amount of feta to sprinkle on top later on).
5. Remove the inside of the peppers. Portion the mixture into each of the peppers and place them on a baking sheet. Top with feta cheese. Bake for 30 minutes.

  

Thought I'd post something...these are a favorite of the family. Enjoy!

Sugar Cookie Bars
1 1/2 C Sugar
1 C Butter
1 8 oz Cream Cheese
1 egg
1/2 tsp. almond extract
1 tsp. vanilla
cream the above ingredients together
Then add:
1/2 tsp baking soda
1 tsp. baking powder
2 1/2 C flour
Place in 11X17 inch pan. Bake at 375 degrees for 20 min.

Frosting:
1/2 C butter
4 oz. cream cheese
3 1/2 Cups powdered sugar
2 tsp. vanilla
food coloring of choice
milk as needed

Karine Romero

Cafe Rio Pork Salad

Cafe Rio might be my favorite thing to eat, and when our secretary at school made these salads for us for Christmas I was in heaven!  I found the recipes in my box this morning, and thought while my student teacher was teaching I would post them for all of you!!

Cafe Rio Pork Salads

Recipes from:  Caryn Waterman

Cafe Rio Barbacoa Pork

2 Cups Pace Salsa

1 Cup Dark Brown Sugar

1 Can Coke or Dr. Pepper

1 3lb. Pork Tenderloin or Center-Cut Pork Loin

Cut the pot into large chunks and place in a crock pot.  Fill it half way up with water.  Cook on low for 5-7 hours.  Drain off the water.  Shred the port and remove any excess fat.  Put salsa, soda, and brown sugar in a blender and mix well.  Pour over the shredded port and cook in the crock pot for 3 more hours on low.

Creamy Tomatillo Dressing

1 pkg. Hidden Valley Ranch Dressing Mix

1 Cup Mayonaise

4 tbs. Green Salsa Verde

1-2 Cloves of Garlic

3/4-1 Cup Chopped Cilantro

1 tsp. Lime Juice

1/2-1 Small Jalepeno, seeds removed.

Blend everything together in a blender.  Add a little milk if the dressing is too thick.



Black Beans

2- 16 oz. Cans Black Bean

1/2 Cup Chopped Onion

2 Cloves of Garlic

1/2 tsp. Cayenne Pepper

Salt and Pepper to taste

Juice from 1/2 a Lime

In a medium sauce pan, combine beans, onions and garlic.  Bring to a boil.  Reduce heat to medium low.  Season the beans with cayenne and salt.  Add pepper if needed.  Simmer for 15 minutes, add lime juice, and serve.

Cafe Rio Rice

4 tsp. Chicken Bouillon

4 tsp. Chopped Garlic

1/2 Bunch Chopped Cilantro

1 tsp. Cumin

1 Can Green Chilies

3/4 tsp. Salt

1 tbs. Butter

1/2 of a Chopped Onion

Blend ingredients together in a blender, then put in a pan on the stove.  Add 3 cups of water and bring to a boil.  Add 3 cups of MINUTE rice and simmer for 30 minutes.

"No-Guilt" Chocloate Oat Cookies

The only guilt you'll have is from eating half the batch in one day!

1/4 cup butter
3/4 c. Splenda
1/2 c. brown sugar Splenda blend (or you can use 3/4 c. brown sugar)
1/2 c. unsweetened applesauce
2 egg whites
2 T. water
2 t. vanilla
1-1/4 c. all-purpose flour
3/4 t. baking powder
3/4 t. baking soda
1/2 t. cinnamon (optional)
1/4 t salt
2 c. rolled oats, uncooked (can substitute quick-cooking)
1/2 to 3/4 c. chocolate chips

In a large bowl, beat butter and sugars until light and fluffy. Add applesauce, egg whites, water and vanilla; beat until well mixed. Add all dry ingredients except for the oats to butter mixture; beat until blended. Mix in oats; stir in chocolate chips. I use a cookie scoop to drop cookies onto baking sheets. Bake at 350 degrees for 12 minutes.
makes 2-1/2 to 3 dozen cookies.

Take my word for it, they are EXTREMELY yummy. You may want to double the recipe!

Avocado Salsa

Ingredients

8 oz frozen corn
1 can black eyed peas (drain MOST of juice)
2-3 large tomatoes (or large can diced)
1 bunch cilantro, finely chopped
1 green onions, finely chopped
1 pk dry Italian dressing
2 Haas avocados, cubed
Juice of 1-2 limes

Instructions

1. Mix all ingredients except for dressing and avocados
2. Mix dressing according to package directions
3. Stir dressing and vegetable mixture together. Chill
4. Add avocados just before serving

White Chili

4 cans Great Northern White Beans (rinsed)
4 cups chicken broth
1 medium onion, chopped

Simmer 1 hour

4 cups cooked, diced chicken
1 can diced green chilies
1 tsp cumin
1 tsp oregano
1 clove garlic

Simmer 1 hour

Serve with sour cream and Monterrey Jack Cheese

Taco Salad Meat Sauce

Ingredients
1 lb ground beef
1/2 c chopped onion
1/2 c green (or red) pepper
1 packet taco seasoning
1 16 oz can re-fried beans
1 16 oz can stewed tomatoes

Instructions
Brown ground beef with onions in a large frying pan. Add green pepper and saute. Add remaining ingredients, stir well, simmer, serve.

Amish White Bread

From: allrecipes.com

Ingredients
2 cups warm water (110 degrees)
2/3 cup white sugar
1 1/2 tbs active dry yeast (approx. 4 packets)

1/4 cup vegetable oil
2 tbs gluten or dough inhancer
1 1/2 tsp salt
6 cups BREAD flour

Instructions
1. In a large bowl dissolve the sugar in warm water then stir in yeast. Allow to proof until yeast resembles a creamy foam.
2. Mix oil, gluten and salt into yeast. Mix in flour one cup at a time. Knead dough until smooth. Place dough in a well oiled bowl and turn to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
3. Punch dough down. Knead for a few minutes and divide in half. Shape into loaves and place into 2 well oiled 9 x 5 loaf pans. (those are Large Loaf pans, 3 if you have Medium size pans) Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
4. Bake at 350 degrees for 30 minutes.

Chicken Carbonara

This one is for Greg.  I made it once for him, because I knew it is his FAVORITE thing to eat!!  By no means is this a diet food.....or even one that could even be considered a little bit nutritious, but man is it good!  Just ask Greg!!

Chicken Carbonara

By:  Giada DeLaurentiis

Taken from:  Foodnetwork.com

Ingredients

2 teaspoons olive oil

4 ounces thinly sliced pancetta, chopped (I used bacon.)

2 teaspoons minced garlic

2 1/2 cups whipping cream

1 cup freshly grated Parmesan

8 large egg yolks

1/4 cup chopped fresh basil leaves

1/4 cup chopped fresh Italian parsley leaves

Salt

1 pound spaghetti

4 cups coarsely shredded chicken (from 1 roasted chicken)

Freshly ground black pepper

1/2 cup chopped walnuts, toasted (I left these out...sounded weird to me.)

1 tablespoon finely grated lemon peel

Directions

Heat the oil in a heavy large frying pan over medium heat. Add the pancetta (or bacon) and garlic and saute until it is brown and crisp, about 8 minutes. Cool slightly.

In a large bowl, whisk together the cream, cheese, yolks, basil, and parsley to blend.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook until it is just tender but still firm to the bite, stirring occasionally, about 10 minutes. Drain.

Add the chicken to the pan with the pancetta and stir to combine. Next, add the spaghetti and the cream mixture and toss over medium-low heat until the chicken is heated through and the saucecoats the spaghetti thickly, about 4 minutes (do not boil or you might end up scrambling the eggs). Season the pasta, to taste, with pepper and salt if needed (the pancetta will likely add all the salt you need). Transfer the pasta to a large wide serving bowl. Sprinkle the walnuts and lemon zest over, and serve.

I have only made this recipe once, but it was delish!  A little labor intensive, but worth it.  This probably wouldn't be a week night meal, but one you might want to save for special occasions.  There was no picture of it on Foodnetwork.com either.  I bet by now you can figure out who my favorite Food Network personality/chef is.......since this isn't the first, or the last recipe of her's I will share.

Chicken Tetrazzini

By:  Giada DeLaurentiis

Taken from:  Foodnetwork.com

Ingredients

9 tablespoons butter

2 tablespoons olive oil

4 boneless skinless chicken breasts

2 1/4 teaspoons salt

1 1/4 teaspoons freshly ground black pepper

1 pound white mushrooms, sliced

1 large onion, finely chopped

5 cloves garlic, minced

1 tablespoon chopped fresh thyme leaves

1/2 cup dry white wine

1/3 cup all-purpose flour

4 cups whole milk, room temperature

1 cup heavy whipping cream, room temperature

1 cup chicken broth

1/8 teaspoon ground nutmeg

12 ounces linguine

3/4 cup frozen peas

1/4 cup chopped fresh Italian parsley leaves

1 cup grated Parmesan

1/4 cup dried Italian-style breadcrumbs

Directions

Preheat the oven to 450 degrees F.

Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish. Melt 1 tablespoon each of butter and oil in a deep large nonstickfrying pan over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size pieces and into a large bowl.

Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes. Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken.

Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.

Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.

Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.

This is probably my favorite chocolate chip cookie recipe.  It's easy, and doesn't make a zillion cookies like so many recipes do.  This picture doesn't do the cookies justice, I promise!!  These are not your average run of the mill cookies!  I added a few of my own tweeks to the recipe in italics.

My Big, Fat Chocolate Chip Cookies

By:  Tyler Florence

Taken from:  Foodnetwork.com

Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt (I use Kosher salt, which adds a little salty bite to the cookies that is delish!)
• 1 cup (2 sticks) unsalted butter, at room temperature
• 1/2 cup white sugar
• 3/4 cup packed light brown sugar
• 1 teaspoon pure vanilla extract (I always triple the vanilla in any chocolate chip cookie recipe I make.)
• 2 large eggs
• 1 (8-ounce) block dark chocolate, coarsely chopped (I add 1/2 of a bag of Chocolate Chips instead.)

Directions

Preheat the oven to 350 degrees F.

Line 2 cookie sheets with parchment paper (or use a silicone mat). Sift together the flour, baking soda, and salt into a medium bowl and set aside (I skip this step, and my cookies always turn out just fine).

Place the butter, sugar, and brown sugar in the bowl of an electric mixer; cream together on medium speed until light and fluffy. Scrape down the sides of the bowl with a rubber spatula. Beat in the vanilla and eggs. Gradually add the dry ingredients to the creamed mixture and continue to mix until a smooth batter forms. Turn off the mixer and fold in the chocolate chunks using the spatula.

To form the cookies, scoop about 1/4 cup of cookie dough into your hands and roll it around into a ball; place them about 3-inches apart onto the prepared cookie sheets; you should get about 4 cookies on each pan. Press down the tops of the dough slightly and bake until the cookies are light brown, 12 minutes for chewy cookies, or about 15 minutes for crispy cookies.

Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Repeat with remaining dough/cookie sheets.

Poppy Seed Chicken

This is another recipe from my mama......It is a recipe that doesn't make too much, maybe enough for 2-3 people, but can easily be doubled or even tripled for those with larger families.  Again, I apologize for the lack of picture.  I will get better at taking pictures of things when I cook now that we have this fabulous blog!

Poppy Seed Chicken

Ingredients:

2 Cooked Chicken Breasts Cubed

1/2 Can of Cream of Chicken Soup

1/2 Can of Cream of Celery Soup

1/2 Cup of Sour Cream

1/2 of a Sleeve of Ritz Crackers Crushed

1/4 Cup of Melted Butter

1 Tablespoon of Poppy Seeds

Directions:

Preheat the oven to 350 degrees.  Mix the soups, sour cream. and chicken together.  Pour the mixture into a 9x9 Pyrex baking dish.  Mix the butter, crackers, and poppy seeds together, and sprinkle the mixture over the chicken.  Bake for 30 minutes.