A Cool Treat!

I've been in a baking/cooking mood recently...which is a really good thing. I have the meals for the rest of the week planned out and I can't wait to make them all and to share the recipes with all of you!

I made these last night while I was cleaning the house and doing other things. I like to stay busy!

PEANUT BUTTER BARS

INGREDIENTS:

1 C. Butter, melted 

2 C. Graham Cracker Crumbs

2 C. Powdered Sugar

1½ C. Peanut Butter

 

Peanut Butter Bar Chocolate Topping

• ¼ C. Peanut Butter
• 2 C. Chocolate Chips

Instructions

1. Combine first four ingredients in a large mixing bowl until well-combined and smooth. Spread evenly into a 9×13 baking dish.
2. Combine ingredients for the peanut butter bar chocolate topping in a medium glass bowl. Melt in the microwave for 1 minute at a time on 80% power. Remove from the microwave and stir until smooth. Spread on top of the peanut butter bar base and place in the freezer for 15 minutes.
3. Remove from the freezer and cut into individual bars

A Perfect Summer Treat

I had blueberries in my freezer from when I bought them on sale and I decided to use them this weekend to make this wonderful treat. Another "Pin Win", thanks Pinterest!!!

This really is a dessert that is best ice cold.

BLUEBERRY CREAM PIE

INGREDIENTS:

• 3 Cups Blueberries
• 1 Cup Heavy Cream
• 2/3 Cup Sugar
• 4 Tablespoons All-Purpose Flour
• 1/4 teaspoon Salt
• 1 Tablespoon Orange Zest (or Lemon)
• 1 Pastry Pie Crust (homemade or store-bought)

Instructions

1. 400* oven.
2. Pour Blueberries into unbaked Pie Crust.
3. Whisk together Heavy Cream, Sugar, Flour, Salt, and Orange Zest.
4. Pour over Blueberries.
5. Bake 35-42 minutes or until a light golden brown on the top.
6. Cool.
7. Store in refrigerator. Best when eaten chilled.

***NOTE*** It does tend to be a little liquidy...so next time I will bake for a bit longer to see if that helps. But it's still good in it's current state. :)

Yummy In The Tummy!

I made this casserole this weekend and it was a winner! Thanks again to Pinterest for giving me so many wonderful new ideas to try. I have so many more to make this week and I'm excited to try them!

UNFORGETTABLE CHICKEN CASSEROLE

INGREDIENTS:

3 C. Chicken; cooked & cubed
1 (10.75 oz.) Can Cream of Chicken Soup
1 C. Sour Cream
1 C. Mayo
3/4 C. Celery; diced
1 Small Can Diced Water Chestnuts
1/2 C. Slivered Almonds
8 Oz. Shredded Cheddar Cheese
1 Can French Fried Onions

Preheat the oven to 350. Spray a 9x13 baking dish with cooking spray. In a large bowl combine the Chicken, Soup, Sour Cream, Mayo, Celery, Water Chestnuts, Almonds and the Cheese. Stir together. Pour into the baking dish and bake uncovered for 30 minutes. Remove from the oven and top with the French Fried Onions, return to the oven for 5 more minutes.

So easy, and oh so tasty!

A Summer Meal Idea!

Tomorrow is our community picnic at work to honor our residents. Without them I wouldn't have a job! So, for them I am very grateful! :) My boss asked me if I would make a pasta salad and I happily agreed to do so.

I haven't had this salad in a long time, but it is so good. Especially with the sauce, which is a huge thanks to my Aunt B. for the recipe for it. Not sure it would taste quite as good without it. This makes a great Main Dish, or a Side Dish.

MACARONI TUNA SALAD

INGREDIENTS:
1 Box Ruffle Macaroni
3/4 Small Bag Frozen Peas
1 (8 oz.) Bag Shredded Cheese
1-2 Pints Cherry Tomatoes
2 (12 oz.) Tuna Fish; drained

SAUCE:
1 C. White Sugar
1 C. Vinegar
1 C. Mayo
1 Can Sweetened Condensed Milk

Boil the Macaroni until tender. Drain and cool. In a large bowl, combine the ingredients for the Sauce. Add the Tomatoes, Peas, Cheese and Tuna. Once the noodles are cooled add them and mix well. Refrigerate until ready to serve.

This is just the right amount of creaminess and not-so-creaminess. Give it a try and let me know what you think!

A Yummy Treat

I have been busy helping to get ready for a very special girls High School Graduation Open House this weekend, and been enjoying myself thoroughly in the process! I hope that everything turns out just the way that she envisioned it, and that she has a good time with all those who are celebrating her accomplishments! She definitely deserves it!!!! I'm so proud of you S. and I look forward to all of your future accomplishments, as I know that you will do GREAT things!

Anyway, I made this next recipe for her Open House and I hope that everyone likes them.

CHOCOLATE COVERED PRETZELS

INGREDIENTS:
1 Bag Pretzels
2 Bags White Chocolate Chips; melted
Various Sprinkles of your choice

Melt the Chocolate in a microwave safe dish. I did mine in intervals of 45 seconds, stirring each time until the chocolate was smooth. Dip the top half of a Pretzel in the Chocolate, and let excess drip back off into the bowl. Hold dipped pretzel over a plate or bowl and generously sprinkle with your toppings. Place on a sheet of wax paper to allow chocolate to harden again. Store in an airtight container until ready to serve.

The bro tried a few after they were made and gave his seal of approval. I hope that everyone enjoys them this weekend!

Oh My Potatoes!!!!!

Last night for supper the bro and I grilled up some homemade burgers that our Momma had put together and froze for us last weekend. We needed something to go along with them, and my boss at work had mentioned how she had made these potatoes and I thought that they sounded pretty stinkin' good, so I made some. Oh My!!! They were delicious!

BUTTER & PARMESAN POTATOES

INGREDIENTS:
1 - 1 1/2 Lbs. Red Skin; size B Potaotes
1 1/2 Sticks of Butter; melted
Parmesan Cheese

Preheat the oven to 350. Melt 1/2 stick of Butter and pour into a cookie sheet. Sprinkle on a generous amount of Parmesan Cheese. Cut the Potatoes in half and place cut side down on top of the Butter mixture. Melt the remaining stick of Butter and pour over the top of the potatoes. Sprinkle with more Parmesan Cheese. Bake for 30 minutes.

This made the house smell so yummy, and was a great addition to the burgers.

A "Pin-Win" For Sure!

I spent the 4th of July weekend in Battle Creek with friends who are more like family! We had a great time. H. and I went to the Balloon Festival and ate our fair share of Fair Food and watched Fireworks that night. It was so much fun. We packed a lot of fun into 1 weekend.

To top it all off, S. made us this recipe for dinner on Saturday night, and it was FABULOUS!

CREAMY WHITE CHICKEN AND ARTICHOKE LASAGNA

INGREDIENTS:
2. C. Cooked Chicken Breasts; shredded
1 Can (14 oz.) Artichoke Hearts; drained; chopped
1 pkg. (8 oz.) Shredded Mozzarella; divided
1/2 C. Grated Paremsan Cheese
1/2 C. Chopped; drained Oil-Packed Sun-Dried Tomatoes
2 Pkg. (8 oz each) Cream Cheese; softened
1 C. Milk
1/2 tsp. Garlic Powder
1/4 C. Tightly Packed Fresh Basil, chopped; divided
12 Lasagna Noodles; cooked

Heat oven to 350. Combine Chicken, Artichokes, 1 C. Mozzarella, Parmesan, and Tomatoes. Beat Cream Cheese, Milk and Garlic Powder with mixer until well blended. Stir in 2 Tbsp. Basil. Mix half with the Chicken Mixture. Spread half of the remaining Cream Cheese mixture onto bottom of 9x13 baking dish. Cover with 3 noodles and 1/3 of the Chicken Mixture. Repeat layers of Noodles and Chicken Mixture twice. Top with remaining Noodles, Cream Cheese mixture and Mozzarella. Cover. Bake for 25 minutes or until heated through. Sprinkle with remaining Basil. Let stand 5 minutes before cutting to serve.

She served this with Garlic Bread, and it was so good! Not too creamy, but not dry either...had just the right consistency. Definitely one to make again!