mix all and spread onto jelly roll pan. chill. cut into cubes about 2" square
melt 1 large package semi sweet or dark chocolate chips with 1/3 bar baker's wax (paraffin).
dip cubes into chocolate and set out on wax paper. chill.
3 Cups Rice Krispies cereal (or generic)
2 Cups powdered sugar
1 18 oz jar of Peanut Butter (I like Jif the best) 1 stick of melted margarine
3 Cups semi sweet chips
1 to 2 inch square of paraffin wax
Combine all ingredients except chocolate chips. Mix well with hands and shape into 1/2 to 1 inch balls and chill 1 hour. While the balls are chilling Melt semi sweet chips and paraffin in a double boiler. Using fork and spoon dip balls in chocolate mixture place on wax paper and chill.
Makes approx. 72 balls
1 cup sugar
1 cup corn syrup
1 cup peanut butter
6 cups Rice Krispies cereal (I use generic brand cheap brand- you don't taste a difference)
2 cups semi-sweet chocolate chips
Cook the sugar and corn syrup in a medium saucepan over medium heat until bubbly. Remove from the heat and add the peanut butter and cereal and mix well. Spread the mixture in a 9 x 13-inch pan. In a double boiler, melt the chocolate chips and pour over the cereal mixture. Chill until firm and cut into squares. Makes 2 dozen squares.
1 cup Unsalted butter
1 cup Crunchy peanut butter- (I use crunchy Jif)
1 cup Granulated sugar
1 cup Light brown sugar, firmly -packed
2 Eggs
2 1/2 cups All-purpose flour
1 teaspoon Baking powder
1 1/2 teaspoon Baking soda
1/2 teaspoon Salt
Cream together butter, peanut butter and sugars. Beat in eggs. In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir into batter. Put batter in refrigerator for 1 hour. Roll into 1" balls and put on baking sheets. Flatten each ball with a fork, making a criss-cross pattern. Bake in a preheated 375 deg F oven for about 10 minutes or until cookies begin to brown. Do not over-bake. Super easy and yummy to your tummy!
Mostly Green Curry Chicken over Coconut Jasmine Rice
1 ½ Cups chicken stock or broth
1- 13 ½ oz. can coconut milk
1 Cup jasmine rice
3 tablespoons vegetable oil
4 6-8oz boneless, skinless chicken breast halves, cut into bite sized pieces
Salt and pepper
1 green bell pepper, cored, seeded, and thinly sliced
1 med. Yellow onion, thinly sliced
3 lg. garlic cloves, chopped
1 sm. Jalapeno, cut in half and seeded
3 inch piece of fresh ginger, peeled and finely grated
2 cups broccoli florets
Zest and juice of one lime
½ Cup of fresh cilantro leaves, chopped
3 scallions, thinly sliced
½ cup fresh flat leafed parsley leaves, chopped
1 cup frozen peas
Hot sauce, to taste
In a sauce pot, combine 1 cup of the chicken stock, 4 oz. (1/4 cup) of the coconut milk, and the jasmine rice. Bring to a simmer, cover, and cook for 15 to 18 minutes. Turn the heat off and keep the rice covered until ready to serve.
While the coconut jasmine rice is cooking, preheat a large nonstick skillet over high heat with about 2 tablespoons of the veg.oil. Season the chicken pieces with salt and pepper. Add the chicken pieces, spreading them evenly across the pan, and brown the chicken on all sides, about 3-4 minutes. Remove the browned chicken to a plate and reserve. Add the last tablespoon of veg. oil to the pan. Add the green bell peppers, onions, garlic, jalapenos, ginger, and broccoli. Cook, stirring frequently, for 3-4 minutes, or until the veggies start to wilt. To the skillet add the remaining coconut milk and ½ cup chicken stock. Bring the mixture to a boil, then reduce the heat and simmer for 4-5 minutes. Add the chicken back to the skillet and return it to a simmer for about 2 more minutes. Add the lime juice, lime zest, cilantro, scallions, parsley, and frozen peas. Stir to thoroughly combine. Simmer a minute more to heat the peas, taste, and adjust the seasoning. Add more salt or some hot sauce. Serve over the coconut jasmine rice.
4 Servings
This is from Rachel Ray’s 365 No Repeats book; we’ve made it many times and love it. I don’t put the peas in or the parsley because dh hates peas and I hate parsley. I also use light coconut milk when I make it and low sodium chicken stock. It takes me a little longer than 30 min. to make, mainly because of all the chopping involved. I sometimes get everything chopped and ready to go and then throw it together when dh gets home from work. Don’t let the “curry” scare you, if you think you don’t like curry. There’s no curry in it! It’s so yummy and it makes way more than 4 servings, we will usually have left overs for dinner another night, or eat it for lunch a couple of times. I hope you all enjoy it!
This is a super easy slow cooker/ crockpot meal I make especially during this summer heat when I don't want to turn on the oven. I have other recipes if not everyone has a crockpot, just let me know and I'll be more than happy to post something else. This is a sweet and sour dish that is a huge hit with Nicholas! He's so picky that I find myself making this quite often. I usually serve it with a fresh veggie and white rice or alfredo noodles.
Slow Cooker Apricot Lemon Chicken (serves 6)
Coat the bottom on the slow cooker with either olive oil or veg. oil.
Place chicken breasts in the bottom of a 4 1/2 quart (or similar) slow cooker. Squeeze the quartered lemons over the chicken meat, and drop the squeezed lemon quarters in the pot. Pour orange juice over the chicken.
Add the remaining ingredients and stir until well mixed. Cook on high for 4 hours.
Slow cooker lasagna
1. In a large skillet over medium heat cook the ground beef, onion, and garlic untill brown. Add the tomato sauce, tomato paste, salt, and oregano and stir until well incorported. Cook untill heated through.
2. In a large bowl mix together the cottage cheese, grated Parmesan cheese, and shredded mozzarella cheese.
3. Spoon a layer of the meat mixture onto the bottom of the slow cooker. Add a double layer of the uncooked lasagna noodles. Break to fit noodles into slow cooker. Top noodles with a portion of the cheese mixture. Repeat the layering of sauce, noodles, and cheese until all the ingredients are used.
4. Cover and cook on low heat in slow cooker for 4-6 hours. (the original recipe said 6-8 hours but it came out dry so I cook for about 5 on low).
Serves about 10
