Old-School Peanut Butter Squares

I originally posted these last year for Easter when I made Bird's Nest Treats. Katrina had been after me for a week or so to make them again for her school lunches. So after dinner and the clean up, I whipped these together. Literally, i whipped them. I asked Katrina to help me but I had them done by the time she came into the kitchen. I have already eaten 2 of them too. So good and reminds me of the one's we had at school. Thanks to Tried-and-True Cooking with Heidi for sharing this recipe with us on her blogspot.

OLD-SCHOOL PEANUT BUTTER SQUARES

1 cup light corn syrup
1 cup sugar
1 cup peanut butter
5 cups crisp rice cereal (puffed rice)

Combine corn syrup and sugar in medium saucepan. Stir until well blended and cook on medium heat until boiling, stirring occasionally. Let boil for about 30 seconds and remove from heat. Stir in peanut butter and mix well until well blended. Stir in cereal and mix until blended. Pour into a greased 9x13 pan. Lightly spray hands with cooking spray and then press mixture into pan. Cool and then cut into squares.

I cut them up and portioned 1/2 the pan into baggies for kids' lunches and the rest are for snack at home (minus the 2 I already ate).

Mini Banana Nut Bread

Katrina and I made the teachers Banana Bread for Christmas. Her teacher liked it so much that she sent us a Christmas card over break to tell us how much she loved it and to say thanks. Her birthday was coming up and Katrina wanted to make her teacher another thing of banana bread. I found this recipe for Mini loaves (In my Taste of Home Cooks who Care edition) and it was another winner. My husband ate it up (he loves banana bread). This recipe is perfect if you only have like 1 or 2 banana's and want some delicious banana bread. I am now craving some warm banana bread.

Mini Banana Nut Bread

3 tbsp. shortening
1/3 cup sugar
1 egg
1/4 tsp. vanilla extract
2/3 cup all-purpose flour
1/4 tsp baking soda
1/8 tsp salt
1/2 cup mashed ripe banana (about 1 large)
3 tbsp chopped walnuts (we omitted these just in case there were any nut allergys).

In a small mixing bowl, cream shortening and sugar. Beat in egg and vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with banana. Fold in walnuts.

Transfer to a 5-3/4-in.x 3-in x 2-in. loaf pan coated with cooking spray. Bake at 325 for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Tangy Carrot Coins

I have been skimming through my Taste of Home cookbook (2000 edition) and found this recipe. I was just going to steam the carrots and then remembered finding it and I am glad I did. The carrots had a great taste.

Tangy Carrot Coins
1 pound carrots, sliced (I used baby carrots and cut into 3rds)
3 tablespoons butter or margarine
1 tablespoon brown sugar
1 tablespoon Dijon mustard
1/8 tsp salt

Place carrots in a saucepan. Add 1 in. of water; bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Drain. Add the butter, brown sugar, Dijon mustard and salt; cook and stir over medium heat for 1-2 minutes or until sauce is thickened and carrots are coated. Yield: 4 servings.

Slow-Cooker Salsa Chicken

Everyone loves their slow-cooker or crock pot and here is a great recipe just for that. I used my Saladmaster pan and it was done in only 2-3 hours (oops). This chicken was falling apart and was "Dustin" approved, he loved it.

Slow-Cooker Salso Chicken

4 boneless, skinless chicken breasts
1 cup salsa
1 package reduced sodium taco seasoning
1 can reduced fat cream of mushroom soup (condensed)
1/2 cup reduced fat sour cream

(I found this recipe on SparkPeople. I used all normal fat and sodium items)

Add chicken to slow cooker. Sprinkle chicken with taco seasoning. Pour salso and cream of mushroom soup over chicken (I mixed the two and then poured it over chicken). Cook on low 6-8 hours. Remove from heat and stir in sour cream (I omitted the sour cream).
Serve with rice.

That all seemed really easy and it was. After trying this chicken, I wanted to use it with noodles. Enjoy :)

Skillet Lasagna

I love lasagna but it seems like a pain to make. Once its out of the oven, you cut into it and try scooping it out onto a plate, it's a mess. I found the perfect recipe to let me enjoy it all again. Most of all, MY family enjoyed it.

Skillet Lasagna

1 lb. lean ground beef
1 small onion
3 cloves garlic (minced)
1 can diced tomatoes (undrained)
1-1/4 cup water
8 oz tomatoe sauce
1 tbsp dried parsley flakes
1 tsp dried basil leaves
1 tsp salt
2-1/2 cups broken up whole wheat lasagna noodles (I used regular)
1 cup fat free cottage cheese
1/4 cup fat free grated Parmesan cheese
Dash Basil and Pepper (optional)
1 egg
Shredded fat free mozzarella cheese for garnish

(As I am typing this up, I am realizing I forgot the egg. I dont know what it would have done, but it was amazing without the egg).

In a large skillet, brown beff with onions and garlic. Drain.
Add tomatoes, water, tomato sauce, parsley, basil, oregano, and salt.
Stir in uncooked pasta.
Bring to a boil, stirring occasionally.
Reduce heat, cover and simmer for 20 minutes or until pasta is tender.
Combine cottage cheese and parmesan cheese.
Mix in the egg.
Sprinkle in basil and pepper to taste.
Drop cheese mixture by rounded tablespoons onto pasta mixture.
Cover and cook for 5 minutes more.
Sprinkle with shredded mozzarella and serve.

I have had this recipe for some time and just never made it. I am SO glad I did. It was simple, fast and delicious. Pairs well with garlic bread and salad.

Best Chocolate Pudding

So I love chocolate pudding (who doesn't) but trying to stay away from prepackaged foods. I made pudding in school back in the day in HomeEc, why not now. So I found this recipe and had to give it a try (the picture to the pudding looked yummy too).

Best Chocolate Pudding

1/4 cup cornstarch
1/2 cup sugar
1/8 teaspoon salt
3 cups whole milk
6 ounces 62% semisweet chocolate, coarsely chopped (you want to use a good quality chocoloate; use 70% bittersweet if you want more of a dark chocolate kick)
1 teaspoon pure vanilla extract

1. Combine the cornstarch, sugar and salt in the top of a double boiler. Slowly whisk in the milk, scraping the bottom and sides with a heatproof spatula to incorporate the dry ingredients. Place over gently simmering water and stir occasionally, scraping the bottom and sides. Use a whisk as necessary should lumps begin to form. After 15 to 20 minutes, when the mixture begins to thicken and coats the back of the spoon, add the chocolate. Continue stirring for about 2 to 4 minutes, or until the pudding is smooth and thickened. Remove from the heat and stir in the vanilla.

2. Strain through a fine-mesh strainer (or skip this step if your pretty sure there are no lumps...I didn't strain) into a serving bowl or into a large measuring cup with a spout and pour into individual serving dishes.

3. If you like pudding skin, pull plastic wrap over the top of the serving dish(es) before refrigerating. If you dislike pudding skin, place plastic wrap on top of the pudding and smooth it gently against the surface before refrigerating. Refrigerate for at least 30 minutes and up to 3 days.

Ok, so at first taste I didn't love it. It had a different taste than I was used to. Later on that day when I tried it again, I was falling in love. It tastes like REAL chocolate and not imatation. I will definitely be making this a lot.

Breaded Ranch Chicken

We had this for dinner tonight and I was a big fan. I love the breading and the ranch flavor. This will be made again. I found this recipe in the Taste Of Home cookbook from 2001.

Breaded Ranch Chicken

3/4 cup crushed cornflakes
3/4 cup grated Parmesan cheese
1 envelop ranch salad dressing mix
8 boneless skinless chicken breast halves (2 pounds)
1/2 cup butter or margarine, melted

In shallow bowl, combine the cornflakes (I put them in the bullet to get them crushed fine), Parmesan cheese and salad dressing mix. Dip chicken in butter, then roll in cornflake mixture to coat. Place in a greased 13x9 in baking dish. Bake, uncovered at 350 for 45 minutes or until done.