No-Bake! Recipe Swap

No-Bake Chocolate and Peanut Butter Oatmeal Bars

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With a candy-bar-inspired top and a crumbly cookie base, each of these rich squares packs a double dose of that perfect pairing: chocolate and peanut butter.

Find this recipe and more in the August issue of Living -- on newsstands now!

Ingredients

Makes 2 dozen

• Vegetable oil cooking spray
• 9 ounces chocolate wafers (about 40 wafers), finely ground (2 cups)
• 1 1/2 cups old-fashioned oats
• 1 1/4 cups confectioners' sugar
• 1/4 teaspoon coarse salt
• 5 ounces (1 stick plus 2 tablespoons) unsalted butter, cut into small pieces
• 1 cup chunky peanut butter
• 3/4 cup plus 3 tablespoons smooth peanut butter
• 10 ounces semisweet chocolate, melted
• 1 1/2 ounces milk chocolate, melted

Directions

1. Coat a 9-by-13-inch baking dish with cooking spray. Line with parchment, leaving a 2-inch overhang on the 2 long sides.
2. Combine wafers, oats, sugar, and salt in a large bowl. Melt butter in a medium saucepan over medium heat, then add chunky peanut butter and 3/4 cup smooth peanut butter, whisking until well combined. Add peanut butter mixture to wafer mixture, stirring until combined. Transfer to baking dish, and use the bottom of a measuring cup or an offset spatula to firmly press mixture into an even layer. Refrigerate for 30 minutes.
3. Pour melted semisweet chocolate over chilled mixture and, using an offset spatula, spread into a thin layer that covers the entire surface. Refrigerate until hardened, at least 15 minutes.
4. Heat remaining 3 tablespoons smooth peanut butter in a small saucepan until runny. Drizzle peanut butter over chilled chocolate. Drizzle melted milk chocolate over peanut butter. Refrigerate until hardened, about 15 minutes.
5. Use parchment to lift out chilled block of bars. Run a sharp knife under hot water, dry well, and cut into 24 squares, wiping knife between cuts. Let bars stand at room temperature for 10 minutes before serving. (Sliced bars can be refrigerated for up to 1 week or frozen for up to 1 month.

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Andes Mint Cookies

Andes Crème de Menthe Cookies:

Ingredients:

1/2 cup salted butter - softened
3/4 cup dark brown sugar
1/2 cup white granulated sugar
1 tsp. baking soda
1 tsp. baking powder
2 tsp. vanilla extract
2 eggs
1 package (10 oz.) Andes® Crème de Menthe Baking Chips
2-2/3 cups sifted all-purpose flour

Directions:

Preheat oven to 350° F.

Blend butter, sugars, baking soda, baking powder, vanilla and eggs until mixed.

Stir in Andes Baking Chips and then flour. Chill approximately one hour in the refrigerator.

Measure out approximately 1 oz. of dough. Form a ball and slightly flatten.

Raise oven rack one level above the middle and bake on non-stick baking pans.

Bake at 350° F for approximately 8 - 10 minutes.

Cool on pans for two minutes before removing.

Yield:

4 dozen cookies.

These cookies are sooooo good!!!!!

For more Recipes head over to A Chaotic Life!

Oven Fried Chicken

Oven-Fried Chicken

1/4 butter or stick margarine

1/2 cull all-purpose flour

1 tsp. paprika (sometimes I don't even do this)

1/2 tsp. salt

1/4 tsp. pepper

3 to 3 1/2 pound cut-up chicken

1. Heat oven to 425. Melt butter in rectangular pan, 13x9x2, in oven.

2. Mix flour, paprika, salt and pepper. Coat chicken with flour mixture.

Place chicken, skin side down, in pan.

3. Bake uncovered 30 minutes. Turn chicken; bake about 30 minutes longer

or until juice is no longer pink when centers of thickest pieces are cut.

(I use the left over flour mixture for gravy. I mix it with milk and then take any left over "stuff"

from the bottom of the chicken pan and mix it with the milk mixture. Heat until it boils and thickens. (Makes a really great gravy!)

Sorry no picture grrr lol :)

For more great recipes head over to A Chaotic Life!

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Rocky Road Brownies

From:

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These chocolaty treats are topped with a chewy layer of marshmallows, nuts, and even more chocolate. The kids will hardly be able to wait until the brownies are cool!

Prep: 10 minutes
Total: 45 minutes, plus cooling

Ingredients

Makes 16

• 1/2 cup (1 stick) unsalted butter, cut into pieces, plus more for pan
• 1 bag (12 ounces) semisweet chocolate chips
• 1/2 cup granulated sugar
• 1/2 cup packed light-brown sugar
• 1/2 teaspoon salt
• 2 large eggs
• 3/4 cup all-purpose flour (spooned and leveled)
• 1 cup miniature marshmallows
• 1/2 cup chopped nuts, such as cashews, pecans, or walnuts

Directions

1. Preheat oven to 350 degrees. Butter an 8-inch-square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper.
2. In a heatproof bowl set over (not in) a saucepan of simmering water, combine butter and 1 cup chocolate chips. Heat, stirring occasionally, just until melted, 3 to 5 minutes.
3. Remove mixture from heat; stir in sugars and salt, then eggs, and finally flour, stirring just until combined. Spread batter evenly in prepared pan. Bake until a toothpick inserted in center comes out with moist crumbs attached, 30 to 35 minutes.
4. Remove from oven, and sprinkle with remaining chocolate chips, then marshmallows and nuts. Bake until chocolate is shiny and marshmallows are puffed, about 5 minutes. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into 16 squares.

Helpful Hint

To prevent toppings from sinking into the batter, sprinkle them on after brownies are baked. An extra 5 minutes in the oven melts the topping together for easy slicing.

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Recipe Swap Monday

I love meatballs! My sister sent me this recipe!

Meatballs

3lbs. Ground Beef

2 Eggs

2 cups oatmeal

1 can evaporated milk

1/2 tsp. garlic powder

1 cup chopped onions

1/2 tsp salt

2 tsp. chili powder

Sauce: 2 cups ketchup

2 cups brown sugar

2 T liquid smoke

350 degrees 20-30 minutes

For More Yummy recipes click HERE!

Hello Dolly Bars

Hello Dolly Bars

1 Stick Butter or Margarine

2 cups of vanilla wafer crumbs

1 cup of coconut

1 cup of butterscotch chips

1 cup of Nuts

1 can sweetened condensed milk

Melt butter in 9x13 pan (oven). Spread crumbs and press into 9x13 with butter. Layer ingredients in order listed and pour sweetened condensed milk over top.

Bake 20 minutes until golden brown. 350 degrees.

This recipe is so yummy!!!! I LOVE IT! lol

For more Yummy Recipes click here!

Recipe Monday

Sour Cream Coffee Cake III

INGREDIENTS

• 1 cup butter
• 2 cups white sugar
• 2 eggs
• 1 cup sour cream
• 1/2 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 1/3 cup all-purpose flour
• 1/2 cup packed brown sugar
• 2 tablespoons melted butter
• 1 teaspoon ground cinnamon

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
2. In a large bowl, cream together 1 cup butter and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Mix in 2 cups flour, baking powder, and salt. Spread 1/2 of batter in the prepared pan.
3. Prepare the filling: In a medium bowl mix 1/3 cup flour, brown sugar, 2 tablespoons melted butter, and cinnamon. Sprinkle cake batter with 1/2 the filling. Spread second half of batter over the filling, and top with remaining filling.
4. Bake 35 to 40 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean.

I have to admit, that I usually triple the Filling part haha. What good is coffee cake without lots of gooey filling!!


You can find this recipe here.

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