Peanut Butter Candy Bars

So, who remembers those amazing little peanut butter candy bars they served in the school cafeteria? They were the best part of school lunch, when they had them! They are soft, sweet and peanut buttery...at my school they were just dusted with a bit of powdered sugar. I have fancied them up a little and topped them with a layer of semi-sweet chocolate. Delicious! 

Ingredients:

- 1/2 cup (1 stick) butter

- 2 cups confectioners sugar

- 2 cups finely crushed graham crackers

- 1 cup peanut butter

- 1 cup semi-sweet chocolate chips

Melt stick of butter in microwave about 45 seconds. Add crushed graham crackers and confectioners sugar, stir together. Add peanut butter and heat another 15 or seconds. 

Stir together until well combined and it's smooth and creamy.

 Line a 13x9 inch pan with foil, with ends of foil extending over sides of pan. Spray with non stick cooking spray and pour your peanut butter mixture, spread evenly.

Melt chocolate chips in microwave and spread a thin layer evenly on top of the peanut butter mixture.

Refrigerate at least 1 hour or until firm. Using the foil handles, remove from pan and cut into squares.

YUM!

*You can store this at room temperature, but I like them better stored in refrigerator. 

No Bake Cookies

No bake cookies are one of my favorites, they are so quick and easy to make! If you're like me and love to eat the dough...go ahead because there is no raw eggs...just yummy chocolate, peanut butter and oats. These are a huge hit in my house and go fast!

Ingredients:

- 2 cups sugar

- 1/2 cup (1 stick) butter

- 1/2 cup milk

- 4 tbsp unsweetened cocoa powder

- 1/2 cup peanut butter

- 1 tsp vanilla

- 3 cups quick-cooking oats

Add the first 4 ingredients in a sauce pan. Bring to a rolling boil (stirring occasionally) and let boil for 1 minute. Remove from heat. Stir in your peanut butter and vanilla until smooth, then your oats. Drop by tablespoons onto wax paper and let cool until set.

That's it...Told you they were so easy and sooo good! Perfect cookie to make around the Holidays and give out as gifts. :)

Spaghetti Bolognese

I love, love LOVE spaghetti! It is probably my number one comfort, favorite meal! I have always made a really good spaghetti sauce that my whole family loves, but it is pretty simple and basic. However, this recipe I want to share is a bit different. This is a rich, bolognese sauce. Over the summer, I was in New York and went to this awesome, authentic restaurant called Il Mulino. I ordered their spaghetti bolognese and it was AMAZING! Much different than my normal spaghetti sauce that I was accustomed to. This dish was rich, creamy and spicy. So, I thought I would give it a try...I googled a couple different recipes and this is what I came up with. Turned out fabulous!!

Ingredients:

- 1 1/2 pounds ground beef

- 1 onion, chopped

- 3 celery stalks, finely chopped

- 3 garlic cloves, minced

- 1 can diced tomatoes (I used petite diced, you can use any you prefer)

- 1 large can crushed tomatoes

- Italian seasoning

- crushed red peppers

- garlic salt

- season salt

- black pepper

- 1 tbsp sugar

- 1/2 cup white wine

- 1 cup half n half, divided

- 2 tbsp beef base with 1 cup water (or you can use beef broth)

Heat some olive oil in a large skillet or pot and saute celery, onions and garlic until softened. Add meat and saute until no longer pink, drain fat.

Add 1/2 cup half n half and simmer until it has evaporated. (this tenderizes the meat) Add 1/2 cup white wine and simmer until evaporated. Add italian seasoning, crushed red pepper, garlic salt, season salt, sugar and black pepper (I don't measure, I just put a good amount in and taste, add as much as you like). Add diced and crushed tomatoes. Add beef base and water and simmer on low heat (uncovered) for at least 2 hours. (the longer the better!) Add remaining 1/2 cup half n half, stir together and simmer another 10 minutes or so. (the extra half n half is optional, it just makes for a richer sauce.) 

Serve over noodles (I prefer thin spaghetti or angel) and some warm, crusty bread.  It was sooo yummy!! This is the ultimate comfort food for me! :) ENJOY!

Chicken Enchiladas

Chicken enchiladas are one of my go to meals when I am in a hurry to cook dinner and not sure what else to make. This recipe is so easy and I usually have everything on hand. (I always buy chicken breasts in bulk and separate them into bags and freeze.) They taste great too! I like to serve with black beans and yellow rice to make it a meal.

Ingredients:

- 2 chicken breasts

- garlic salt

- season salt

- chili powder 

- cumin

- pepper

- 1 can enchilada sauce

- 1 small onion, chopped

- flour tortillas 8 to 10 (depending on size and how much you want to fill)

- cheddar cheese

Rub some olive oil on both sides of chicken breast. Season with garlic salt, season salt, chili powder, cumin and pepper. Bake at 375' for 25 to 30 minutes. Let cool and shred. 

I have found that this is the best way to cook chicken. I use it in a lot of meals, from pasta dishes, fajitas, to sandwiches, etc. It's so good, moist and easy. You can switch up the seasonings depending on what your making.

Take your shredded chicken and mix a little of the enchilada sauce together. Add chicken mixture in flour tortilla, sprinkle with cheddar cheese and some chopped onion. Roll tightly and put in casserole dish. Continue with rest of the chicken and tortillas. Pour enchilada sauce over all the rolled tortillas. Top with cheddar cheese. Bake at 350' for 30 minutes, covered with aluminum foil. Uncover and bake another 10 minutes til cheese is nice and bubbly. 

You can top with sour cream, fresh tomatoes and green onions if you'd like or whatever your favorite toppings are.

Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Icing

 

I bought this Pillsbury Halloween cake mix the other day at Target. As I was getting ready to bake cupcakes last night, I decided I wanted them to have a pumpkin flavor...so I just added some pumpkin pie spice to the cake mix and they came out wonderful! Since I was having pumpkin spice cupcakes, I thought to tweak the icing a bit too. So, I added a little cream cheese and cinnamon to the store bought icing and it turned out just as I wanted, YUMMY and Fall-ish!

 

Ingredients:

- 1 package Pillsbury funfetti cake mix (box calls for, 3 eggs, 1/3 cup vegetable oil, 1 cup water)

- 1 container Pillsbury frosting

- pumpkin pie spice

- 4oz cream cheese, softened

- cinnamon

 

Prepare cake mix according to box. Add 1 to 2 tablespoons of the pumpkin pie spice. Pour mix into cupcake/muffin tin...I bought some really cute halloween cupcake liners also at Target. Bake according to box. (I always undercook, 1 to 2 minutes for a more soft, moist cupcake)

 

For the icing, I added 1/2 a package of softened cream cheese (4oz) and 1 to 2 tablespoons of cinnamon.

 

Let cupcakes cool completely, then spread your icing on top. The icing comes with some sprinkles...but I really don't care for the taste of them, so I left them off and sprinkled a bit of cinnamon on top just for looks. Super easy store bought mix, just fancied up a bit! ENJOY!

 

 

 



Homemade Butterfingers

I have recently become obsessed with Pinterest, I know I am a little late hopping on this band wagon. But, this is where I found these amazingly simple, yet SO tasty homemade butterfingers. With only THREE ingredients! I LOVE fall, it is my favorite time of the year! From football, crisp cool air, pumpkin spice lattes, spiced candles, scarves, boots, Halloween...all the way through Thanksgiving and Christmas; I could go on and on I just love it all! Anyways, where I was going when I got off track with my obsession of Fall was, I was looking for some fun treats that were fall and Halloween-ish; that's when I found these cute little butterfingers. So, I had to make them and you will too!

Ingredients:

- 1 lb candy corn

- 16 oz peanut butter

- milk chocolate chips

This is the measurements of what the recipe called for. I actually made just half a batch. Using only 8 oz of peanut butter and 1/2 bag of candy corn. So, depending how many you want to make, it's up to you.

Start, by melting your candy corn in a microwave safe bowl in 30 second intervals, stirring in between, until it's melted and smooth. It took me about 1 1/2 minutes. Stir in the peanut butter until mixed well and smooth, heating 10 to 15 seconds if needed.

Line an 8x8 inch pan with wax paper. Pour mixture in prepared pan. Place in freezer for 15 to 20 minutes until firm. 

Cut into squares. Or break into messy chunks like I did.

Melt chocolate chips in microwave in 30 second intervals. Then dip your squares into the chocolate or drizzle some on top, however you want. I just smeared some chocolate on top. Put back in freezer for about 15 minutes and allow to firm.

Drew's Birthday Weekend

Meet my handsome husband, Drew. (Gosh, I love this man!) He just had his 27th birthday over Labor Day weekend. Great husband and a wonderful dad!

We celebrated with some family and had a little cookout. The food was amazing, so I wanted to share a few photos of this mouthwatering menu! Drew insisted on grilling the steaks, even on his own birthday. I guess he's the master of his grill, which is fine by me, because that is one thing I am not good at when it comes to cooking...maybe one day! Hmm, no actually I think I'll leave that to him. (there's got to be some things a girl "can't" do)  :)

Grilled beef tenderloin


Twice baked potatoes

Green bean bundles

Fried okra

Layered salad

And last, but not least, buttered rolls

One word: SCRUMPTIOUS! 

This right here is the cute little golf cake I made for Drew! I am not much of a cake decorator by any means. (unlike my mother in law, which makes BEAUTIFUL cakes by the way!) But, I think she was even proud of this cake I made. It was very easy to make, ill share it with you soon.

This is my sweet son, Christian, enjoying some birthday cake.

And here is my sweet little girl, Isla, also loving that birthday cake.

We had a WONDERFUL weekend! I love getting to spend great quality time with my family! Hope you all had a great Labor Day weekend as well. 

Eggplant Au Gratin

Ohh my gosh! This eggplant was simply amazing! I tried a new version of an eggplant parmesan last night and I am so excited and pleased with the way it turned out, I had to post as soon as possible. This is a lighter version that I thought I would try...especially after eating such a heavy meal the night before for Drew's birthday celebration. (my sweet husband turned 27...wow we are getting old!) The food was absolutely fabulous, but lots of it and definitely not very healthy. Ok back to my eggplant...This recipe does not require any flour, egg wash or bread crumbs. It is just fresh eggplant and a couple of other simple ingredients. (which are not pictured, I seriously just threw this recipe together, not even thinking about taking pictures or posting about it.) BUT, it was seriously THAT awesome I have to tell yall about it! I actually want some right now just typing about it...hmm maybe that's what I am having for breakfast. :)

Ingredients:

- 1 medium or large eggplant

- mozzarella cheese

- parmesan cheese

- olive oil

- salt and pepper

- season salt

- Ragu spaghetti sauce (or any jar sauce of your preference) I happen to LOVE Ragu. Pictured below is my favorite. It's robusto with sauteed onion and garlic. 

Slice the eggplant about 1/4 inch thick. Lay out on some paper towels, sprinkle with salt, pepper and season salt on both sides. Let the eggplant sit there and release some of its moisture about 20 or so minutes.

Heat a skillet to medium high heat and add some olive oil.

Saute eggplant slices, about 4 to 5 slices at a time or however many can fit comfortably in your skillet. Turning over once, until you get a nice golden brown color. About 4 to 5 minutes on each side.

Add more olive oil as needed. My eggplant soaked it up pretty quick, so I had to add more olive oil a few times, to keep the skillet from getting too dry.

Spread a thin layer (about 4 or 5 spoonfuls) of your spaghetti sauce in a casserole or baking dish. 

Lay the eggplant down in an even layer, cover with some sauce and mozzarella cheese. Continue layering with remaining eggplant, sauce, and mozzarella. Sprinkle top with parmesan cheese. 

Bake in a preheated oven at 375' uncovered until cheese is melted, bubbly and golden, about 30 minutes. 

I served this over some Rotini pasta and a side tossed salad. SO delicious! 

P.S. I did eat the leftovers for breakfast, while typing this post :) YUM!

Simple Arugula Salad

This salad is so quick and easy to throw together, I just had to share it. I love arugula, it has such a light spicy, peppery taste...a little something different than just your plain ole' romaine lettuce. This salad is light and fresh, with tomatoes, parmesan cheese, toasted pine nuts and dressed with a raspberry vinaigrette. 

Ingredients:

- fresh baby arugula

- handful of pine nuts

- diced tomato

- fresh shaved parmesan cheese

- red onion, thinly sliced

- raspberry vinaigrette dressing (or you can use a dressing of your choice)

Lightly toast your pine nuts in a medium heated skillet. You will know they are done when you can smell them, careful not to burn.

Toss together all the ingredients, drizzle with your dressing and top with the toasted pine nuts.

Mmmm, soo good and healthy!