Buckeye Brownies

Ingredients

• 1 box fudge brownie mix
• 2 cups powdered sugar
• 1/2 cup unsalted butter, softened
• 6 TB unsalted butter, softened
• 1 cup creamy peanut butter
• 1 cup milk chocolate chips

Instructions

1. In a 9x13 pan, make and bake brownie mix according to box directions. Let cool.
2. In a bowl add your powdered sugar, 1/2 cup butter and peanut butter. Mix well. Spread with fingers over the brownies and pat down (it has a consistency similar to playdough).
3. Melt together chocolate chips and remaining butter in a saucepan over low heat, stirring occasionally. Spread over brownies 2nd layer. ENJOY!

Quinoa Coconut Granola Bars

Instructions

1 cup uncooked quinoa**

1 cup oats

1/2 cups coconut

1 cup combination of nuts and dried fruit 

1/4 tsp salt

1/2 cup peanut butter

3/4 cup honey

1 TBL  oil

3 TBL Brown Sugar

Preheat oven to 350 degrees F. Grease a ceramic or glass 9X13 inch baking dish.  Spread oats and quinoa on a cookie sheet and toast in preheated oven for 8 minutes. Return mixture to a large bowl and add coconut, nuts, and dried fruit.  In a medium saucepan, combine salt, peanut butter, honey, oil, and brown sugar. Bring to a boil over medium heat and immediately remove from heat. Pour over oats mixture and combine until dry ingredients are evenly coated. Pour into baking dish. Press mixture down into pan. Bake for 20 minutes. Let cool for up to 2 hours and then cut and serve.  (Oven times may vary! Watch your bars carefully to not burn them!)  Once they are browned on the edges, you can take them out.

**After reading some reviews from this recipe I realized that uncooked quinoa wasn't going to give me any nutrition, so I cooked my quinoa first, then toasted until a light golden color, then I added my oats and toasted an additional 8 minutes. This was just long enough to give some of my quinoa a crunch, just like the uncooked quinoa, but with all the nutrition.

For a tastier treat:

1 cup semi-sweet chocolate chips

1 TBL oil

Melt in the microwave at 30 second intervals, stirring until melted.  Cut the granola bars, and dip each one in the chocolate, and let sit on a piece of parchment paper until it hardens. OR after melting just spread on top and cut into bars when it hardens.

No Bake Protein Bars

Ingredients:

2 cup rolled oats
1 1/3 cup unsweetened thick cut coconut
2/3 cup raw honey, real maple syrup or blackstrap molasses
1 cup nut butter
1 cup ground flax meal
1 cup dark/bittersweet chocolate chips
2 tsp unrefined coconut oil
2 tsp pure vanilla

Optional:
4 tbs whey protein powder
2 tbs chia seeds

Directions:
Combine all ingredients in a large bowl or stand  mixer.

Spread and press firmly into an 8″x 8″ pan - Or chill dough for at least 30 minutes and scoop rounded tablespoons into balls and stack in an airtight container in the fridge.

- I have never put the chocolate chips in these and they are still delicious! 

Worlds Best Chocolate No Bake Bars

1 cup peanut butter

1/2 cup honey

1/2 cup unrefined coconut oil (I usually don't use unrefined....still delicious!)

2 cups dry oats (not instant)

1 C shredded coconut

1/2 C chopped walnuts (optional)

1 1/4 cups dark chocolate chips

1 t vanilla extract

Melt peanut butter, honey and coconut oil over medium-low heat. Once melted, remove from heat and add oats, shredded coconut, chocolate chips and vanilla. Stir until chocolate is entirely melted. Pour into a 9x13 pan and cool in the fridge. When it's set, cut into bars and enjoy. Store in the fridge. If they last that long!

*This is what I took to the family reunion at Ryan's last year. This is my "healthy" version of no-bake cookies.

Slow Cooker Baked Potato Soup

Ingredients:

• 5 pounds russet potatoes, washed but NOT peeled. Diced into 1/2 inch(ish) cubes
• 1 medium/large yellow onion, diced
• 10 cloves of garlic, minced (if you use jarred, it's a 5 teaspoon equivalent)
• 64 ounces (8 cups) chicken stock or broth
• 16 oz cream cheese, softened (I use low fat)
• 1 tablespoon seasoned salt
• optional garnishes: crumbled bacon, shredded cheese, green onions, diced ham

Directions:

1. Add potatoes, onion, garlic, seasoning, and chicken stock to slow cooker.
2. Cook on high for 6 hours or low for 10 hours.
3. Add the softened cream cheese and puree soup with an immersion blender until the cheese is incorporated and about half the soup is blended. (Alternately you could remove 1/3 to 1/2  half the soup and the cream cheese to an upright blender, then re-incorporate).
4. Stir well, top with your choice of garnishes & enjoy!

Yields about 10-12 servings.

*this makes a LOT of soup. I cut the recipe in half, because my crockpot is small, but I've made the whole recipe (when I had a different, bigger crockpot)....and just enjoyed the leftovers!!

Artichoke and Portabella Mushroom Soup

One 14-oz can marinated artichokes, chopped
2 ribs celery, chopped
1/2 pkg (1 lb) carrots, chopped
1/2 c green onions, chopped
1/2 c butter
1 bay leaf
1/2 t thyme
1/2 t oregano
 1/8 t cayenne pepper
4 c chicken broth
2 Portabella mushroom (or use white button ones)
2 T flour
2 c half 'n' half or 1 c cream


Saute carrots, celery, and onions in 1/4 c butter for 10-15 minutes
Add mushrooms - cook 4 more minutes
Add spices, broth and artichokes


In another pan melt butter, add flour, and make a roux.  Add cream, then add to broth and mushroom mixture


Cook 20 minutes


We had this at Mary Lou and David's after Sierra's missionary farewell talk.  It is REALLY delicious!!

Smoky corn and Shrimp Chowder

4 ears fresh sweet corn (I just use frozen)
4 slices bacon
1 medium onion, chopped
1 tsp. salt
1 tsp. smoked paprika
1/4 tsp. cayenne pepper
2 T. flour
2 medium potatoes, chopped and cooked
5 cups milk
1 pound shrimp, peeled and deveined
4 cups baby arugula or other peppery greens

1. Cut corn from cob.  Set aside.
2. Cook bacon. Remove from pan, drain and crumble.  Add onions, corn, salt, smoked paprika and cayenne pepper to bacon drippings. Saute 10 mins.
3. Add flour, whisking well; cook 2 minutes. Add potatoes and milk.  Cook until thick and creamy, about 10 mins. Add shrimp and cook until pink (I use precooked). Stir in arugula.  Serve with crumbled bacon.

Strawberry Fluff

1 cup flour
1 cube butter
1/4 cup brown sugar

2 egg whites
1 pkg. frozen strawberries (3 cups)
1 cup sugar
1 tsp. vanilla
1 cup cream

Cut together flour, butter, brown sugar. Drop in tiny bits on cookie sheet. Bake 300* for 10-15 min until barely golden. Crumble on bottom of 9x13 pan.  Save some for top. Beat egg white, frozen strawberries, sugar and vanilla on high for 10-20 minutes.  Whip the cream and fold in to strawberry mixture. Top with left over crumble. Freeze 4 hours.

Traditional Lasagna

1 pound ground beef
3/4pound sausage
3 cans (8 oz each) tomato sauce
2 cans (6 oz each) tomato paste
2 garlic cloves, minced
2 tsp. sugar
1 tsp. Italian seasoning
1 tsp. salt
1/2 tsp. pepper
3 eggs
3 T minced fresh parsley (I don't usually have this)
3 cups (24 oz) cottage cheese
8 oz. ricotta cheese
1/2 cup grated Parmesan cheese
9 cooked lasagna noodles
6 slices provolone cheese
3 cups shredded mozzarella cheese, divided

Brown beef and sausage; drain. Add the next 7 ingredients. Simmer uncovered for 1 hour (1/2 hour for me) stirring occasionally.  In a bowl. combine eggs, parsley, cottage cheese, ricotta and parmesan.  Spread 1 cup meat sauce in 9x13 pan. Layer 3 noodles, provolone cheese, 2 cups cottage cheese mixture, 1 cup mozz., three noodles, 2 cups meat sauce, remaining cottage cheese mixture and 1 cup mozzarella. Top with remaining noodles, sauce and mozzarella (dish will be full). Cover and bake 375 for 50 minutes.  Uncover; bake 20 minutes more. Let stand 15 minutes before cutting.

Macaroni and Lots of Cheese

8 oz dried macaroni
1/4 cup chopped green onion
2 Tb butter
2 Tb flour
1/8 tsp pepper
2 cups milk
1 1/2 cups shredded cheddar cheese
1- 3 oz package cream cheese, cubed (half box)
1/3 cup grated Parmesan cheese

Cook, rinse, and drain macaroni. While pasta is cooking, microwave butter and onions in medium bowl, covered until butter melts and onions are tender. Stir in flour and pepper. Add milk gradually while stirring.
Cook in microwave on high, uncovered-6-8 minutes or until thick and bubbly. Stir every minute until mixture starts to thicken, then stir every 30 seconds.
Add cheddar and cream cheese. Stir until smooth. Stir in pasta. Sprinkle Parmesan cheese on top. Microwave 2 minutes.
May garnish with tomato wedges and green onions.

Lemon-Blueberry Cheesecake Bars

Crust
9 graham cracker rectangles
2 Tb granulated sugar
1 tsp grated lemon peel
1/4 cup butter, melted

Filling
2 packages (8 oz each) cream cheese, softened
2 eggs
2 Tb grated lemon peel
1/4 cup fresh lemon juice
1/2 cup granulated sugar
1 1/2 cups fresh blueberries (or frozen, thawed)

Streusel Topping
1 cup packed brown sugar
3/4 cup flour
6 Tb cold butter

1.Heat oven to 325. Spray square pan with cooking spray.

2.In food processor, place graham crackers, 2 Tb sugar, and 1 tsp lemon peel. Cover, process with on   and off pulses until crumbs form (I use blender for crackers then stir in rest). Add melted butter. Cover; process with 3 to 4 pulses until mixed. Press evenly in bottom of pan. Bake 10 minutes. Cool.

3.Meanwhile, wipe food processor with paper towel. Add cream cheese, eggs, 2 Tb lemon peel, the lemon juice, and 1/2 cup sugar (I use a mixer). Cover and process until smooth. Pour filling over crust. Top with blueberries.

4.In medium bowl, mix topping ingredients with fork or fingers until crumbly. Sprinkle over filling.

5.Bake 35 to 40 minutes or until topping is lightly browned and center is almost set. Cool 1 hour. Refrigerate 2 hours or until chilled.

Southwest Quinoa Bites

INGREDIENTS*yields 12 regular muffin sized bites

2 cups cooked Quinoa

1 cup shredded, cooked chicken

1/2 cup bread crumbs

1 cup cheddar cheese

1/2 cup pepper jack cheese

1 tablespoon olive oil

1/2 cup black beans

1/2 cup canned corn

1 medium red pepper, chopped

2 garlic cloves, minced

3-4 scallions, chopped small

1 tablespoon cumin

1 tablespoon chili powder

3 eggs, lightly beaten

salt & pepper to taste

ranch dressing for dipping

1) Preheat oven to 350 degrees.

2) Place your Quinoa, bread crumbs, cooked chicken and cheeses in a large mixing bowl and set aside.

3) Heat your olive oil in a medium saucepan over medium heat.  Once the oil is heated, add your black beans, corn, red pepper, garlic, scallions, cumin and chili powder and saute for 3-5 minutes.  The goal here isn’t to cook the vegetables through, but simply allow the flavor of everything to combine a bit before adding it to the rest of the mixture.

4) Add the veggie/spice mixture to the quinoa/chicken/bread crumbs/cheese and allow it to cool for a few minutes before adding the eggs (about 5 minutes).  You can then add the beaten eggs and combine the mixture.  Season with salt and pepper to taste.

5) Take a regular sized muffin tin (12 muffins) and spray with non-stick cooking spray.  Add about 1/3 cup of the mixture to each muffin slot.

4) Bake in your preheated oven for 30 minutes.  Serve with a side of Ranch dressing for dipping!

Since this was dinner, I decided to use a regular sized muffin tin vs. the mini-muffin tin, but these would certainly be great bite sized as well!  Served with a nice side salad, it was a perfect, healthy and scrumptious dinner.  If you wanted to add a little kick to these, you could always toss some crushed red pepper flakes in with the cumin and chili powder! 

We had this for dinner tonight and loved it! Well, Gary and I did. The kids didn't seem to care for it, strangely enough. I actually never made or ate quinoa before this week, but this week we've had it 3 times. I LOVE it!! It's a great alternative to brown rice, which I don't care for and this cooks ten times faster! Yea for healthy eating!

Recipe from And They Cooked Happily Ever After

We ate this with a yummy Fiesta Bean Salad found here. We served it on top of spinach because it seemed like it needed a little something else. Both delicious recipes, but probably a little excessive on the beans all in one meal!!!

Creamy Mexican-style Chicken

1 can black beans
8 oz softened cream cheese
1 1/2 c shredded cheese
1 can chopped green chilies
1 T chile powder
3/4 c enchilada sauce
3/4 c heavy cream
4 chicken breasts, cut up

Spray 9 x 13 pan.  Put chicken on bottom; mix all other ingredients and pour over chicken.
Bake covered 350 for 40 minutes.
Serve over rice.

I got this recipe from Sister Blue.  It is easy and delicious!

Lemon Parfait

18 oz. cream cheese, softened (I used 2 pkgs - 16 oz.)
2 1/4 c powdered sugar
3 c heavy cream (I used regular whipping cream)
9 T lemon juice
3 t lemon zest

Beat together the cream cheese and powdered sugar until smooth.
Add cream and beat on low until smooth.  Increase speed and beat until billowy and holds medium firm peaks (a couple of minutes).
Add lemon juice and zest.  Stir briefly to blend.
Keep in frig until ready to serve.
(I had leftovers, and it kept well in the frig for a few days.)

Crumb Topping
1/2 c walnuts, chopped  (I used almonds, because that's what I had and I refused to pay the price for walnuts here in California!)
1/2 c butter, softened
1 c flour
1/4 c packed brown sugar

Mix together and place on cookie sheet.  Bake at 350 for about 15 minutes or until golden brown.  Cool completely and break into crumbs before serving on top of Lemon Parfait.  (You can make this ahead of time and keep in frig for up to a week, or it can even be frozen and kept longer.)

Place some frozen mixed berries in parfait dish (plastic drinking cups work well too).  Let these thaw for a while until they start to soften.  Spoon on some of the parfait and top with crumb topping.  You can layer this according to your creativity and it is very pretty.  But it tastes great no matter how your serve it, in any kind of bowl!  ~~  One of the Relief Societies served this at zone conference to 50 of us!   

Apple Toffee French Toast with Apple Syrup

8 cups French bread, cut into 1-inch cubes
3 tart apples, peeled and chopped
8 oz cream cheese, softened
3/4 c brown sugar
1/4 c sugar
1/4 c apple juice
2 t vanilla, divided
1/2 c English toffee bits
5 eggs
3/4 c milk

Place half of the bread cubes in a greased 9 x 13 pan; top with apples.  Beat cream cheese, sugars, apples juice and 1 t vanilla until smooth; stir in toffee bits.  Spread over apples.  Top with remaining bread cubes.

In another bowl, beat the eggs, milk, and 1 t vanilla; pour over bread.  Cover and refrigerate overnight.

Remove from the frig 30 minutes before baking.  Bake incovered at 350 for 40 to 45 minutes or until knife inserted comes out clean.

While this is baking, prepare the syrup.

1 c sugar
2 Tbs cornstarch
1/2 t cinnamon
1/2 t nutmeg
2 c apple juice
2 Tbs lemon juice
5 Tbs butter

Whisk everything except butter together and heat to a boil, whisking constantly.  Boil for 1 minute, then stir in butter. 

Serve over French toast.

(November 2010  The Costco Connection)

This is dang fine!!