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Thursday, December 7, 2017

Peanut Butter Bars

I got this recipe from my aunt when I was college and found I could make them in my dorm using the microwave in the lobby and my 9 x 13 pan (because don't all college girls have a 9 x 13?).  I had a group of guy friends who formed a hockey league on Thursdays and lovingly called me their "hockey mum", mostly because I had a car and drove them to games.  I made these bars for them on a regular basis, so they became known as "Hockey Bars".  

Peanut Butter Bars (a.k.a. "Hockey Bars")

10 graham crackers, crushed (I put them through a food processor, but they can be crushed by putting them in a ziplok bag and smushing them with a cup or meat tenderizer!)
1 c. peanut butter (creamy or crunchy)
1 stick butter, divided (and softened)
2 1/2 c. powdered sugar
1 c. semi-sweet chocolate chips

Combine graham cracker crumbs, peanut butter, 3/4 stick of butter and powdered sugar.  Press into bottom of a 9 x 13 pan.  Cool in fridge or in freezer to speed up the process!

Melt chocolate chips and remaining butter (1/4 stick) in microwave until smooth.  Pour on top of PB mixture and chill in fridge until hardened.  

Cut into bars and enjoy! 

Tuesday, November 14, 2017

Cranberry Sauce

This great sauce came from a Rachael Ray magazine years ago.  It's a tasty addition to your Thanksgiving turkey and is great the next day on top of your turkey sandwich!

Makes 2 1/2 cups

1 cup sugar
1 cinnamon stick
2 t. finely chopped fresh ginger
2 t. grated orange peel
1/4 t. salt
1/8 t. ground cloves
1 - 12 oz. bag fresh cranberries

1. In a medium saucepan, combine 1 cup water with the sugar, cinnamon stick, fresh ginger, orange peel, salt and cloves.  Cook over medium heat, stirring constantly, until the sugar is dissolved.  Stir in the cranberries and bring to a boil, then lower the heat and simmer, stirring, until slightly thickened, about 8 minutes. 
2. Transfer the mixture to a bowl and remove the cinnamon stick.  Let cool

(This can be made ahead and stored in the fridge)

Sunday, June 25, 2017

Peach BBQ Grilled Chicken

·                     6 boneless, skinless chicken breasts
·                     3 Tbsp BBQ seasoning (McCormick's has a version in the spice aisle)
·                     1 cup peach preserves
·                     1-1/2 Tbsp soy sauce
·                     1 Tbsp dry mustard
·                     1 clove garlic, minced
·                     1/4 tsp cayenne pepper
·                     3/4 tsp salt
·                     1/2 tsp black pepper
1.            Season chicken with BBQ seasoning on both sides.
2.            Whisk together peach preserves, soy sauce, dry mustard, garlic, cayenne pepper, salt and black pepper.
3.            Cook chicken on grill until almost done, approximately 6 minutes per side.

4.            Brush chicken generously on both sides with peach mixture during final minutes of cooking. Serve leftover sauce on the side with the chicken.

(This would also be great on pork!)

Saturday, March 25, 2017

Easy Homemade Pad Thai

Prep: Cook: Yield: 4- 6 servings 
2/3 cup chicken stock
2 tablespoons soy sauce
2 tablespoons fish sauce (if you don't have this, just use 4 tablespoons of soy and omit the fish sauce)
6 tablespoons brown sugar
6 tablespoons peanut butter
2 tablespoons freshly squeezed lime juice
2 tablespoon rice wine vinegar (if you don't have this use white vinegar or 2 tablespoons lime juice and omit rice wine vinegar)
2 teaspoons to 2 tablespoons Thai chili sauce (depending on your spice tolerance...if you know you're not into spicy, go with only 1 teaspoon)
2 teaspoons minced or grated fresh ginger
2 teaspoons minced garlic

  • 10 ounces of rice noodles, cooked to package directions and rinsed
  • 2 teaspoons olive oil
  • 2 large eggs, beaten
  • 2 chicken breasts, cubed (you can change this to shrimp if desired)
  • 1 cup bean sprouts

  • Chopped cilantro
  • Chopped peanuts
  • Lime wedges
  • Sriracha


  1. Whisk together sauce ingredients and set aside.
  2. Cook noodles according to package direction. Rinse and set aside in a colander.
  3. Preheat a skillet over medium heat and add oil. Add chicken breasts and cook until browned and mostly cooked through. Push the chicken over to one side of the skillet and pour the beaten eggs into the skillet in the space you've created and use your cooking spatula to scramble the eggs in the skillet. 
  4. Add the noodles to the skillet and then pour the sauce over the noodles. You might want to reduce the heat a little at this point to more like medium-low. The mixture will be saucy at first but let it cook for another 3-5 minutes, stirring frequently. The noodles and proteins will soak up the sauce and it will thicken. Stir the bean sprouts in once everything has thickened and remove from heat. Use a pasta sever to scoop the noodle mixture from the skillet and into shallow bowls (or onto plates).
  5. Top with desired toppings

Wednesday, February 8, 2017

Mini Bow Ties with Bacon and Peas

We love this recipe!  I always double it so we have leftovers.


8 ounces uncooked mini farfalle (bow tie pasta)
center-cut bacon slices, chopped
1/2 cup pre-chopped onion
medium carrots, peeled and diced
1 cup unsalted chicken stock
1 cup frozen green peas
1 tablespoon chopped fresh thyme
5/8 teaspoon kosher salt (if you cook your pasta in salt, you might not need this)
1/2 teaspoon black pepper
3 ounces 1/3-less-fat cream cheese


1. Cook pasta according to package directions, omitting salt and fat. Drain pasta, reserving 1/4 cup cooking liquid; set aside.
2. Heat a large nonstick skillet over medium-high heat. Add bacon; cook 4 minutes, stirring frequently. Remove bacon with a slotted spoon.
3. Add onion and carrot to drippings in pan; cook 5 minutes. Add stock; bring to a boil. Add peas; cook 2 minutes.
4. Remove pan from heat; stir in reserved 1/4 cup cooking liquid, bacon, thyme, salt, pepper, and cream cheese. Add pasta to pan; toss to coat. Serve immediately.

Sunday, November 6, 2016

Chicken Parmesan with Creamy Lemon Garlic Pasta

This is so delicious!!

From the Recipecritic
Crispy, tender and juicy parmesan crusted chicken over the most incredible creamy lemon garlic pasta! This is a must make meal!
Serves: 4
·      2 Chicken Breasts, sliced in half
·      6 Tablespoons butter, divided
·      ½ cup Italian Bread Crumbs
·      ½ cup grated parmesan
·      ¼ cup flour

  Creamy Lemon Garlic Pasta

·      8 ounce pasta of choice, I used spaghetti
·      ½ cup heavy whipping cream (to lighten things up, try fat free half & half!)
·      ½ cup grated parmesan cheese
·      Juice of one lemon
·      1 teaspoon garlic powder
·      ½ teaspoon salt
·      ¼ teaspoon pepper

1.    In a large skillet over medium heat melt 2 Tablespoons butter. To make the chicken: Melt remaining 4 tablespoons of butter in a shallow dish. In another shallow dish combine bread crumbs, parmesan cheese, and flour. Dip the chicken in the butter and then coat in the bread crumb mixture and place in skillet.
2.    Cook on each side for about 3-4 minutes until the outside is crispy and the chicken is cooked throughout. (It shouldn't take too long because the chicken should be thin).
3.    Meanwhile cook the pasta according to package directions and drain. In a medium sized skillet add the heavy whipping cream, parmesan cheese, lemon juice, garlic powder, salt and pepper. Whisk together and cook over medium high heat until it starts to thicken. Remove from heat and add the pasta to coat in the sauce.

4.    Serve the chicken with the pasta and garnish with chopped fresh parsley if desired.

Wednesday, November 2, 2016

Chicken Chili

  • From Panning the Globe blog.  This is amazing!  The chicken roasted with the spices is so good!  I saved extra to make chicken tacos.
  • 3 pounds boneless skinless chicken breast halves
  • 3 tablespoon olive oil, divided
  • 2 tablespoons plus 2 teaspoons chile powder, divided
  • 3 tablespoons cumin, divided
  • 1 teaspoon salt, divided, plus more, to taste
  • ½ teaspoon cayenne pepper or to taste
  • 3 cups chopped onion (2 medium)
  • 3 tablespoons minced garlic or more if you love garlic (4-5 large cloves)
  • 3 15-ounce cans white beans, drained
  • 2 4-ounce cans chopped green chiles (hot or mild, depending on your preference)
  • 2 teaspoons oregano
  • 4-6 cups low-salt chicken broth
  • 6 cups shredded cheese, divided (half Monterrey Jack, half cheddar)
  • 2 cups sour cream, divided
  • Garnish:
  • Chopped scallions
  • Chopped cilantro leaves
  • Your favorite hot sauce
  • Sour cream
  • Shredded cheddar or Monterrey Jack cheese

  1. Spice and Roast the Chicken: Preheat the oven to 350ºF. Spread chicken out in a roasting pan. Drizzle with 1 tablespoon olive oil and season with 2 teaspoons chili powder, 1 tablespoon cumin, ½ teaspoon salt and a pinch or two of cayenne. Roast for 30 minutes. Shred or cut into bite sized pieces. Set aside.
  2. Cook the Chili: In a large pot heat remaining 2 tablespoons olive oil. Sauté onion and garlic over medium heat for 5 minutes or so, until tender. Add beans, shredded chicken, chilies, oregano, 2 tablespoons chile powder, 2 tablespoons cumin, ½ teaspoon salt, and ¼ teaspoon cayenne (or more, to taste). Add 4 cups of chicken broth, reserving the rest for thinning the chili to your desired consistency. Stir to combine and simmer gently on low for 20 minutes. (to keep the chicken tender, do not let the pot boil)
  3. Remove the pot from the heat and let it cool for 5 minutes or so before proceeding. With the pot still off the heat, stir 3 cups of cheese into the pot, 1 cup at a time. Then stir in 1 cup of sour cream. (Or for Dean's richer, creamier version, add all 6 cups of cheese to the pot and 2 cups of sour cream) Bring the pot back to a gentle simmer over low heat (to keep the dairy products from separating, don't boil). Simmer the chili for 15-20 minutes, adjusting with additional chicken broth, if you like. A method I like to use for great added texture is to use a potato-masher in the pot to mash half the chicken and beans. Then stir to combine with the rest.
  4. Serve chili in bowls with garnishes on top or on the side