Peanut Butter Squares

I found this one the other day while looking in my recipe box. I had totally forgotten about them and feel in love with them again. SO EASY to make and so so good.

1/2 cup butter
2 c. powdered sugar
1 1/2 c. graham cracker crumbs
1 c. peanut butter
12 squares bakers semi-sweet baking chocolate (I like 1/2 semi-sweet, 1/2 milk chocolate)

line 13x9 inch baking pan with foil, with ends of foil extending over sides of pan.

Melt butter, stir in sugar, crumbs and peanut butter, mix well. Spread mixture into prepared pan.
Melt chocolate until smooth. Cool slightly, then pour over peanut butter miture in pan. Cut partially through mixture to mark 48 squares. refrigerate 1 hour or until set. Lift from pan using foil handles. Cut all the way through mixture into squares.

Taquitos and Burritos

I got this from Rachael Ray. They were really good. My kids LOVED the taquitos but didn't really love the burritos as much. I didn't have any adobo paste so that may have made the difference. This was a 30 minute meal, but with prep time it took about 1 hour. I will be making these again though.

For the taquitos:

• 2 cups shredded rotisserie chicken
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• Salt and freshly ground black pepper
• 1 can chopped green chiles, 4 ounces
• A few leaves fresh cilantro or parsley, finely chopped
• Vegetable or canola oil, for frying
• 12 (6-inch) corn tortillas

For the dipping sauce for burritos and taquitos:

• 1 tablespoon extra-virgin olive oil
• 1 red onion, chopped
• 2 cloves garlic, grated or finely chopped
• 1 teaspoon sugar
• 1 tablespoon chili powder, a palm full
• 1 1/2 teaspoons ground cumin, 1/2 a palm full
• A pinch ground cinnamon
• Salt and freshly ground black pepper
• 1 (28-ounce) can fire roasted crushed tomatoes

For the burritos:

• 8 (8-inch) flour tortillas
• 3 tablespoons extra-virgin olive oil, divided
• 1 1/2 pounds ground pork
• 1 small zucchini, grated
• 2 cloves garlic, grated or finely chopped
• 2 to 3 tablespoons (medium to hot) chipotle in adobo, mashed into paste
• Salt and freshly ground black pepper
• 1 (19-ounce) can black beans (recommended: Progresso)
• 2 cups shredded Chihuahua cheese or Monterey Jack or Cheddar
• 1/2 head iceberg lettuce, or 1 heart romaine, shredded

Directions

Preheat oven to 425 degrees F.

For the taquitos:

Season the chicken with cumin, oregano, salt and pepper and mix in the chiles and cilantro or parsley. Dip the tortillas in 1-inch warm oil to soften. Tightly roll a couple of forkfuls of chicken up in the tortillas. Place seam side down and bake 12 minutes.

For the sauce:

Heat a sauce pot over medium heat and add 1 tablespoon extra-virgin olive oil, red onion and garlic and soften 5 minutes then season with sugar, chili powder, cumin, cinnamon, salt and pepper and stir in the fire roasted tomatoes. Reduce heat to low and simmer.

For the burritos:

Heat a large skillet over medium-high heat with 2 tablespoons extra-virgin olive oil. Add the pork, brown it for 2 minutes then add in zucchini, garlic, chipotle in adobo and salt. Cook for about 7 to 8 minutes more.

Heat the last tablespoon of extra-virgin olive oil in a small nonstick skillet. Add the black beans and mash with a fork. Season the beans with salt and fry until crisp at edges, about 3 to 4 minutes.

Soften tortillas in microwave or in hot oven. On each tortilla pile a little refried black beans, cheese, pork and lettuce. Tuck in the sides then wrap and roll the tortilla.

Pretend Salsa

This is what I make when I am craving salsa. It is not true salsa, but it is SO easy and it hits the spot for me. It makes a lot so be ready, but don't worry, you can eat it all!

1 can kidney beans
1 can black beans
1 can yellow corn
1 can white corn
1/3 cup red onion
1 Tbs. basil
8 roma tomatoes chopped in chunks
1 medium bottle Italian dressing

Drain and rinse all the canned items, then add the remaining ingredients. Mix well.
You can eat it right away, but I like to chill it for a while first. So good. I have some in my fridge right now!

Simple Pan Fried Pork Chops

These are amazing. I am not a huge fan of Pork Chops, but I could eat these things all night. Another gift from the Pioneer Woman. They remind me of Chicken Fried Steak. The flour makes a nice golden crust. Don't be alarmed if they get a little dark. They are suppose to. I might make these again tonight, they are that good!!

• 7 pieces Or 8 Pieces Breakfast Chops (very Thin Bone-in Pork Chops)
• 1 cup All-purpose Flour
• 1 teaspoon Seasoned Salt
• 1 teaspoon Black Pepper
• Cayenne Pepper To Taste
• ½ cups Canola Oil
• 1 Tablespoon Butter
• Extra Salt And Pepper, To Taste

Preparation Instructions

Rinse pork chops. Salt and pepper both sides of the pork chops.

Combine all dry ingredients. Dredge each side of the pork chops in the flour mixture, then set aside on a plate.

Heat canola oil over medium to medium-high heat. Add butter. When butter is melted and butter/oil mixture is hot, cook 3 pork chops at a time, 2 to 3 minutes on the first side; 1 to 2 minutes on the other side. (Make sure no pink juices remain.) Remove to a plate and repeat with remaining porch chops.

** I don't like pork chops with bones in, so I bought boneless pork chops and they were just as good. Buy what you like, either way they will be good!!

Fluffy French Toast

Zach HATES French Toast. I always fight with him to eat it when I make it. Last night was a busy soccer night and I thought I would try this quick and easy recipe for it. I made eggs to go with it and was planning on having Zach just eat those, but when he came in he said it smelled so good he had to try them. He LOVED them. We put homemade jelly on them and they turned out a lot like jelly filled donuts. YUMMY!!! Try these out.

• 2 Tablespoons Vegetable Oil
• 1 cup Flour
• 1 cup Milk
• 2 whole Eggs
• 1-¾ teaspoon Baking Powder
• ½ teaspoons Salt
• 1 teaspoon Sugar
• ⅛ teaspoons Ground Cinnamon
• ½ teaspoons Vanilla Extract
• ½ teaspoons Maple Flavoring (Optional, See Note Below)
• 10 slices Bread, Your Choice

Note: if you do not use the maple flavoring, add an extra 1/2 teaspoon of vanilla extract.

Heat a skillet over medium-high heat and brush on just enough vegetable oil to coat the entire skillet. Whisk together all the dry ingredients, and in a separate bowl, mix together all the wet ingredients. Combine the wet and dry ingredients; stir until just combined. Pour the batter into an 8×8 square baking dish and dip single pieces of bread into the batter, flipping to coat both sides. Place immediately on the hot skillet. Flip when browned and brown the other side.

Serve immediately. Enjoy!

Roasted Red Pepper Sauce

This is an AMAZING recipe I got from a good friend. She is living in Korea right now so I feel safe to add it. She can't beat me from Korea!!! Very easy but looks and tastes like you have been working on it for hours. You really have to try this one!!

3-4 red bell peppers
1 quart heavy whipping cream
1 quart spaghetti sauce
handful Basil (sprinkle on top)
Crushed red pepper ½ tsp. , just a pinch if using it for kids
Angel hair pasta
Hot Links

Broil the red bell peppers; turn them until they are completely dark and broiled. Place in a plastic bag for the peppers to be steamed.
Once steamed, peel peppers; take out the seeds and put peppers in a blender with the heavy whipping cream. Blend.
Put spaghetti sauce in a sauce pan with heavy whipping cream and pepper mixture. Cook on medium until thickened and well blended. Add basil and crushed red pepper. Mix well.
Cook noodles.
Slice links and warm in a frying pan.
Serve sauce with links over spaghetti.

It is even better the next day. It can be cut in half if needed.

Chicken Bow-Tie Pasta Salad

This is a good one for summer. It is also good for you!! Even better.

2 c. bow-tie pasta
2 c. fresh broccoli florets
1 pkg. grilled chicken breast strips
1 c. halved cherry tomatoes
1/2 light zesty Italian reduced fat dressing
1/2 c. Colby and Monterey Jack Cheese Crumbles
1/4 c. sliced ripe olives
1/4 c. grated parmesan cheese

Cook Pasta as directed on package. With 2 minutes left add broccoli. Drain
Toss chicken, tomatoes, dressing, cheese crumbles and olives in large bowl. Add pasta mixture; mix lightly.
Sprinkle with parmesan cheese. Serve immediately or chill for several hours.