Peanut Butter Bars

Photo courtesy of Russell Jack. These are my actual finished products.

This recipe comes from Jared's 9th grade foods class. I was impressed by it. :)

PEANUT BUTTER BARS

1 package semisweet chocolate chips
1/2 cup butter, softened
2/3 cup peanut butter
1 cup light brown sugar
1 egg
1 tsp vanilla
1 1/4 cups flour
1/2 tsp baking soda
1/4 tsp salt
1 1/2 cups oats

Melt chocolate chips in the microwave or in a double boiler.
In a large mixing bowl, cream butter with peanut butter. Beat in sugar, egg, and vanilla. Add flour, soda, and salt. Add oats. Press about 3/4 of the mixture into the bottom of a greased 9x13 pan. Spread melted chocolate chips over the top. Crumble remaining peanut butter mixture over the chocolate. Bake in a preheated 350 degree oven for about 20 mins.

Makes about 24.

Enjoy!

Poppy Seed Chicken

6 Boneless skinless chicken breasts, cubed
2 cans cream of chicken soup
1 1/2 cup sour cream

1 1/2 cup Ritz crackers, crushed
2 Tbsp. poppy seeds
3/4 cube butter

Cube chicken and lay in bottom of 9x13 pan. Mix soup and sour cream together and put on top of chicken (can mix all together). Melt butter in small bowl. Add poppy seeds and crushed Ritz crackers. Mix together. Spread on top of chicken mixture. Bake at 350 for 45 mins-1 hour covered. Take foil off for last 15 mins.

Peanut Butter Cookies

This is the best peanut butter cookie I've EVER had! The dough is amazing on its own as well!

PEANUT BUTTER COOKIES

1/2 c. margarine

1/2 c. peanut butter

1/2 c. granulated sugar

1/2 c. brown sugar

1/4 tsp salt

1 egg

1/2 tsp vanilla

1 1/4 c. flour

3/4 tsp baking soda

Preheat oven to 375. Combine margarine and peanut butter. Add sugars, salt, egg, and vanilla and beat until light and fluffy. Add dry ingredients. Shape into 1" balls and place on baking sheet. Flatten in a criss-cross pattern with a fork dipped in sugar. Bake for 9-10 minutes.

Yield: 2 dozen

Enjoy!

Blueberry Buckle Muffins

Batter:
1/4 cup butter, room temp
3/4 cup sugar
2 eggs
1/2 cup milk
1 tsp vanilla
2 cups flour
2 tsp baking powder
1/4 tsp salt
2 cups blueberries

Topping:
1/3 cup sugar
1/2 cup flour
1 1/2 tsp cinnamon
1/4 cup butter, room temp.

Cream butter and sugar. Beat in eggs, then add milk and vanilla. Stir in the dry ingredients, mixing well. Fold in blueberries. Spoon into greased muffin tins and sprinkle with topping. Bake at 350 for 20 mins. Let cool 15 mins. in pan.

Enjoy!

Brianne's Freaking Amazing Cheesecake

This is our favorite cheesecake recipe.... so good and so easy! And I like to think that it's healthier than a baked cheesecake cuz it has only one thing of cream cheese and not 6!

8 oz cream cheese
1 can sweetened condensed milk
1/3 cup lemon juice
1 tsp vanilla
1 graham cracker crust

Beat the cream cheese until fluffy. Gradually add sweetened condensed milk. Add lemon juice and vanilla. Pour into graham cracker crust and let sit in fridge for AT LEAST one hour. Serve with your favorite topping.
Eat and love.

Fried Zucchini

I've decided this is my favorite way to eat zucchini... more than bread, unless it has chocolate chips, then that's a tough choice. :)

FRIED ZUCCHINI

1 egg, beaten
1/3 cup of milk
1 cup flour
salt/pepper to taste
garlic salt
chili powder
Italian seasonings

Heat vegetable oil in pan of some sort (we like to use a wok). Mix all ingredients together til smooth. Add water to desired thickness. Dip cut zucchinis (circles for smaller zucchinis, I like to do juliene sticks for big fat zucchinis) in batter to coat. Place battered zucchinis in hot oil and cook until browned. (Dustin likes them DARK brown, i like them lighter brown). Serve with Ranch and/or marinara sauce. SO GOOD!! ENJOY!!

We like to eat

Yes, yes, we do! So here is a blog for our favorite family recipes and for our own creations! :) You can't get much tastier than what you will find here!