Wednesday, February 6, 2013

School Lunch Peanut Butter Bars

I was searching around for some recipes. I came across this one and I want to try it. I loved these in school. 

 I found it on Tried and Tried Again. I ran across this blog on Pinterest.

School Lunch Peanut Butter Bars
1 1/2 C Flour
1¼ tsp. Salt
½ tsp. Baking Soda
¾ C Butter
¾ C Sugar
¾ C Brown Sugar
1 ½ tsp. Vanilla
1 1/2 C Creamy Peanut Butter (split)
2 Eggs
1 ½ C Quick Oats
½ C Butter (1 stick)
3 ½ C Powdered Sugar
2 T Cocoa
¼ C Milk (I use whatever I have in the fridge)
1 tsp. Vanilla
Preheat oven to 350 degrees. In a small mixing bowl, mix together flour, baking soda and salt. In a large mixing bowl, cream together butter, sugars, 3/4 C peanut butter, eggs and vanilla until light and fluffy. Gradually add dry ingredients, just until incorporated. Then, stir in the oats. Spread onto a greased 11 x 15 Jelly Roll Pan (cookie sheet). Bake for 12-15 minutes, or until golden brown. Cool for 10 minutes.

The frosting is a two step process. First, whip the remaning ¾ C Creamy Peanut Butter until it becomes lighter colored and fluffy. Carefully spread the whipped peanut butter over the pan cookie.

Then, add butter to a small sauce pan and melt the butter. Add the milk and cocoa. Cook over medium heat, stirring constantly. Heat just until boiling. Remove from heat and add vanilla. Then, gradually add the powdered sugar. Stir until thickened. Pour over the peanut butter and gently spread over the cookie. Cool completely, and slice into bar cookies.

Tuesday, February 5, 2013

Fried Potatoes

This isn't one of my healthiest choices on side dishes, but the kids love it!

What you need
1 small onion
10 red potatoes
 black pepper
margarine or butter

How to make it
Peel your potatoes, I just guessed at how many, you can make more or less. This is an estimate of what I use. Cut them into cubes place them in a skillet with 1-2 sticks of margarine or butter add chopped onion. Add some pepper and salt to taste. Cook on medium to low heat until potatoes are soft.

The main dish was from yesterday's post, Crispy Parmesan Chicken Breasts. Those turned out even more moist and delicious than I thought they would.


Monday, February 4, 2013

Crispy Parmesan Chicken Breasts

I haven't tried this recipe yet. I will be doing it this evening and will upload pictures soon. All the reviews I found on it were great. Crossing fingers!

What You Need

1/3 cup  KRAFT Grated Parmesan Cheese

1/4 cup  seasoned dry bread crumbs

1/4 tsp.  paprika

1/4 tsp.  black pepper

6 small  boneless skinless chicken breast halves (1-1/2 lb.)

3 Tbsp.  butter or margarine, melted

Make It

HEAT oven to 400°F.
MIX cheese, crumbs and seasonings in shallow dish.
DIP chicken in butter, then in cheese mixture, turning to evenly coat each breast before placing on rimmed baking sheet sprayed with cooking spray.
BAKE 20 min. or until chicken is done (165ºF). 


Friday, February 1, 2013

Secrets, tid bits and hints....

What is that one thing you do differently that makes you're recipe better than anyone else?
What hint do you have for someone starting out baking or cooking?
Any other tid bit of information you want to share??

One thing I always do when I'm baking is use Olive Oil instead of Vegetable Oil. Its healthier and tastes so much better!!
Also, try applesauce instead. I'm not sure of measurements though. If anyone knows please comment!