Chocolate Peanut Butter Passion Bars

If you are like me and most of the world you enjoy the classic combination of chocolate and peanut butter. These sweet treats are in that category. The best part of these are you can make them for a last minute function, and chances are you already have everything on hand.

From See Aimee Cook

INGREDIENTS

1/3 cup vegetable oil
2 eggs
1 pouch chocolate brownie mix (9x13 size)
1 cup peanuts, chopped (I omitted these)
14 ounce can sweetened condensed milk
1/2 cup creamy peanut butter

DIRECTIONS

Preheat oven to 350. Lightly grease a 9x13 pan.

In a medium bowl, stir together the oil and eggs. Add the brownie mix and peanuts; stir until moistened. Press half of the brownie mixture into the pan (use your hands - it's way easier); reserve the other half for the topping.

To make the filling, stir the sweetened condensed milk and peanut butter in a medium bowl until smooth. Spread it evenly over the brownie layer in the pan.

Drop rounded teaspoonfuls of the reserved brownie mixture over the peanut butter layer.

Bake for 25-30 minutes or until the top is set. Cool thoroughly before cutting.

Recipe Rewind: Italian Spinach Pie

Risotto

Italian was the theme for my most recent recipe swap. I submitted this wonderful White Pizza Dip and in return I received Mushroom Risotto. Risotto is so creamy and comforting...I can't think of anything to not like. I always find it odd that so many Italian restaurants in my area never offer risotto. It seems like a classic staple to me. As you can tell by my photo there are no mushrooms, and that is because I do not like them. But that should come as no surprise to you. I will share recipe to include the mushroom since most people like them.

INGREDIENTS

4 cups chicken broth
8 ounces mushrooms, roughly chopped
1 small onion, diced
2 cloves garlic, diced
1 1/2 cups arborio rice
1/3 cup white wine
2 tablespoons unsalted butter
2 tablespoons Parmesan cheese
1/4 cup mozzarella cheese
salt and pepper to taste
olive oil

DIRECTIONS

In a medium pot, heat the chicken broth over low heat until warmed through.

Add about 2 tablespoons of olive oil to a large skillet over medium heat. Once hot, add the mushrooms and saute until tender and fragrant. Transfer the mushrooms to a plate and cover with foil to keep warm.

Add about a 1/2 tablespoon of olive oil to the skillet and the onions and garlic. Cook for 2-3 minutes until the onion is slightly soft. Add another 1/2 to 1 tablespoon of olive oil to the skillet and then the arborio rice.

Stir frequently with a wooden spoon until the rice has absorbed the oil and is a very pale golden color. Pour in the white wine and stir until the rice has absorbed the wine.

Add approximately 1/2 cup of chicken broth at a time, stirring until the rice has absorbed almost all of the stock is is just about to stick to the pan. There should be a milky looking trail when you're stirring around the rice. Continue to add the chicken broth 1/2 cup at a time and stirring until it is absorbed. This should take about 20 minutes total to use all of the stock.

Reduce the heat to very low and add the butter, Parmesan and mozzarella cheese. Stir until the cheese has melted and then add the mushrooms back to the skillet. Stir until everything is combined.

Season with salt and pepper and serve immediately.

Recipe Rewind: Creamy Chicken Sausage Bake

Slow Cooker French Dip

I just love coming home from a long day at work to the smell of dinner that is ready to go. This is an easy recipe that is filling and tasty. And don't skip dipping your sandwich in the sauce, it is a must!

Adapted from: Allrecipes

INGREDIENTS

4 pounds rump roast
1 (10.5 ounce) can beef broth
1 (10.5 ounce) can condensed French onion soup
1 (12 fluid ounce) can or bottle beer
a few good dashes of worcestershire sauce and hot sauce
6 French rolls
2 tablespoons butter
salt and pepper

DIRECTIONS

Trim excess fat from the rump roast, salt and pepper the roast, and place in a slow cooker. Add the beef broth, onion soup, beer, worcestershire sauce and hot sauce. Cook on Low setting for 7 hours. (Mine cooked for about 11 hours while I was at work).

Preheat oven to 350 degrees F.

Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.

Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.

Recipe Rewind: Manly Meaty Pasta Salad

Key Lime Pie

This key lime pie recipe could not be any easier. I did take some help from bottled key lime juice. My local store did not have an fresh key limes and they can be little pricey. Even with the bottled stuff this pie is tart, creamy and refreshing.

From: Nellie and Joe's Key Lime Juice

INGREDIENTS

9" graham cracker pie crust
14 ounce can of sweetened condensed milk
3 egg yolks (whites not used)
½ cup Nellie & Joe's Key West Lime Juice

DIRECTIONS

Combine milk, egg yolks and lime juice. Blend until smooth (I used a blender). Pour filling into pie crust and bake at 350º for 15 minutes. Allow to stand 10 minutes before refrigerating. Just before serving, top with freshly whipped cream, or meringue, and garnish with lime slices....which obviously I did not do.


Recipe Rewind: Southwestern Pulled Brisket

Ranchero Chicken Crostada

As soon as I saw this recipe I knew I had to make it. Usually it takes me a while to getting around to trying new recipes....but this one I made within days of seeing it. It definitely lived up to my expectations. My favorite part (besides being quick, easy and delicious) was the flaky crust around the outside...perfection!

Barely adapted from Recipe Shoebox

INGREDIENTS

1 roll Pillsbury pie crust, thawed
2 cups shredded chicken
1 can (10 ounce) mild Ro-Tel tomatoes, drained
2 teaspoons ranch dressing powder
1 teaspoon cumin
1 cup shredded cheese
1 can (15.5 ounce) black beans, drained and rinsed
ranch dressing (I used a spicy ranch)
olive oil

DIRECTIONS

Roll crust onto Pam-treated baking sheet. Preheat over to 375.

In large mixing bowl, mix chicken, Ro-Tel, ranch powder, cumin, 1/2 cup shredded cheese, and black beans. Spread chicken mixture onto pie dough leaving a 1-2-inch border around the edges. Fold this border up over chicken to make a deep-dish pizza-like crust, forming pleats every 2 inches or so. Brush olive oil on crust. Top with remaining 1/2 cup shredded cheese. Bake at 375° for 25-30 minutes. Top with a drizzle with ranch dressing.

Recipe Rewind: S'more Brownies