Peanut butter bars

PEANUT BUTTER BARS 

2 eggs
2 cup peanut butter
2 cup sugar
1 cup milk chocolate chips

Mix first 3 ingredients well. Press into a 9 x 13 pan. Top with chocolate chips.
Bake at 350 for 17-20 min. Do not over-bake.
Let cool and cut Enjoy

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Strawberries and Cream Chocolate Bark

Strawberries and Cream Chocolate Bark

Ingredients

12 ounces white chocolate Almond bark or candy melts

1 cup freeze dried strawberries

Instructions

Melt chocolate according to package directions. (I prefer the double boiler method)

On a parchment lined tray, arrange dried strawberries close together, reserving a few to garnish with.

Pour melted chocolate over strawberries. Garnish with remaining strawberries.

Let cool completely and set up before cutting to desired serving size.

Lemon-Raspberry Gelatin Gummies

Lemon-Raspberry Gelatin Gummies
 

Serves: 24 gummies

Ingredients

⁠¾ cup lemon juice

⁠1 cup frozen raspberries

⁠3 tablespoons honey

⁠¼ cup grass-fed gelatin (I like this brand)

Instructions

Place lemon juice and raspberries in a blender and blend on high until completely mixed. Pour into a saucepan.

Add the honey and gelatin and whisk together. You will have a thick paste. Turn the heat on low, and continue to whisk the mixture for 5-10 minutes, until it becomes thin and everything is incorporated. Take off the heat.

Pour into silicone molds or a small baking dish. Set in the refrigerator for at least 1 hour to firm up.

If you used a small baking dish as a receptacle, cut into bite-size squares. Otherwise, remove gummies from their molds and enjoy!

Herb-Roasted Chicken Cutlets

Herb-Roasted Chicken Cutlets

Heat the oven to 325°F. Mix 1 tablespoon minced fresh tarragon, 1/4 cup chopped fresh dill, 1/2 cup chopped fresh parsley, and some salt and pepper. Place 16 ounces of chicken in a baking dish with olive oil, herb mixture, and 1 cup chicken stock. Roast about 15 minutes. Serve with the sauce.

Grilled Chicken with Wasabi Sauce

Grilled Chicken with Wasabi Sauce

Combine minced garlic, 1/2 cup rice vinegar, 2 tablespoons mirin (in the international aisle), 2 tablespoons soy sauce, 1 tablespoon minced fresh ginger, 1 teaspoon wasabi powder, and salt and pepper. Brush 16 ounces of chicken with oil and grill. Warm the wasabi mixture and pour it on the chicken; garnish with chopped scallions and cilantro.

Lamb Burger with Smoked Mozzarella

Lamb Burger with Smoked Mozzarella

Cut 1/4 pound smoked mozzarella into 4 pieces. Divide a pound of ground lamb and form into patties around each one. Add salt and pepper. Grill or broil until the outsides feel very firm, about 3 or 4 minutes a side. Serve on toasted buns with whatever fixings you like.

Chicken Tikka with Yogurt Sauce

Chicken Tikka with Yogurt Sauce

Cut 16 ounces boneless chicken into 1″ chunks. Combine with 1/4 cup yogurt, 1/4 cup ground cashews, and a teaspoon each ground cardamom, ground coriander, minced ginger, and minced garlic. Remove from the marinade, and grill until it’s brown and cooked through. To make the sauce, mix 1 cup yogurt with 1 teaspoon minced garlic and some lemon juice, salt, and pepper. Serve with the chicken.