Peanut Butter Brownie Bar

This is a "that time of the month" chocolaty bar. Michelle C was over and had a taste and told me I had to post it, so here it is. I forgot which site I found this on, but I did get it off the Internet, I think some bed and breakfast site.

1 box of Betty Crocker Brownies w/ the chocolate syrup or 2 boxes No Pudge Brownies. I used the No Pudge so I could say they were good for me, wink wink.
Prepare as directed on the box, and cool.

Filling:
1/2 cup peanut butter, I used all natural- less sugary
1/2 cup butter, softened
2 cups powdered sugar, I used about 1 1/2 cups
2 tsp. milk
Beat over medium speed until smooth. Spread over cooled brownies.

Topping:
1 cup chocolate chips, I used dark chocolate
1/4 cup butter
Microwave 30-60 seconds, stir until smooth. Cool slightly and then spread over filling.
Cool until chocolate topping is hard. I placed in the freezer to speed up the process. Store any leftovers in the refrigerator.

Ladies I think these are better than my Peanut Butter Pie!

Pesto Pasta Chicken

So I just made it tonight and everyone ask me to make it again. This is a great quick meal to throw together last min., you can add almost anything. Also this dish can be made vegetarian or with chicken- or split up to make it both. I never have any leftovers... I guess that is a good thing???

1 Box of whole wheat penne pasta, follow directions on box. You can really use any type of pasta you have in your cabinet.
1-2 pkgs pesto sauce, prepare as directed. Depending on how many things you add. I use Knorr's pesto or you can use already prepared- but more expensive. You can find this by the other sauce mixes.
2-3 boneless chicken breasts, optional. I just cook over the stove and then shred.
1 head of broccoli, steamed.
Once everything is done I throw it all in together and sprinkle with Parmesan cheese. Yum yum.
Additional add ins: mushrooms, pine nuts, zucchini or yellow squash; endless possibilities.

Chicken Enchiladas

Here are two different recipes for Enchiladas. The 1st one is by Carrie w/ picture and the second one is by Michelle P. Enjoy. PLease post any comments after you have tried them.

Carrie's Creamy Chicken Enchiladas

Ingredients:
4 chicken breasts
1 C. chicken borth
*Cook these together until chicken is finished. Shred chicken & place off to side. Save 1/4 Cup of the chicken broth, discard the rest.
To the 1/4 C. broth, add 1 medium chopped white onion. Cook until transparent.
Then add the rest of the ingredients:
1 can Fiesta Nacho cheese soup
1 can cream of chicken soup
1 can green chiles, chopped
1 C. salsa
1 c. fat free sour cream
1 brick low fat cream cheese
1 C. mexican shredded cheese
Stir and cook until all blended.
Set aside 1 1/2 cups of this mixture for topping later.
Mix remainder of sauce w/ cooked chicken & spoon appx. 1/2 cup of mixture into tortillas.
Roll up each tortilla & place in sprayed 9x13 pan, seam side down.
Spread reserved topping sauce over the tortilla roll-ups to cover completely.
Top w/ 4 oz. shredded cheese and sliced black olives, and 1 cup chopped green onions.
Bake at 350 degrees for 20 - 25 minutes.


Michelle's
Chicken Cheese Enchiladas

1 can - Nacho Cheese Soup
½ cup – Milk
2 cups – shredded cooked chicken
½ cup – salsa
1 can (4 oz) – chopped green chilies
1 teaspoon – chili powder
8 – flour tortillas


1. In small bowl, combine soup and milk . . . set aside.
2. In medium bowl, combine chicken, salsa, chilies, chili powder and 2 tablespoons of soup mixture.

3. To make enchiladas, spread 1/3 cup of chicken mixture along one side of each tortilla. Roll up each tortilla, jellyroll fashion; place seamside down in greased 3-quart oblong baking dish. (An 11x7, 2-quart pan works really well.)

4. Spread remaining soup mixture over enchiladas. Cover with foil.
5. Bake at 375o for 35 minutes, or until hot and bubbling.

(My mom got this recipe from a cousin on my dad's side of the family in 1999.)

Confetti Spaghetti

This looks like it would take forever, but it doesn't. The hardest part is cutting up the broccoli and cauliflower. This is from the Moosewood Cookbook Series. I love it and have been making it since college. Heather knows this recipe all too well, she can vouch how good it is.

3 Tb butter AND olive oil
1 cup minced onion
3-4 garlic cloves, minced
1/2 tsp salt
lots of black pepper
1 tsp dried basil (I use more)
2 stalks broccoli, chopped
2 cups small cauliflowerettes
1/4 lb mushrooms, sliced
2 cups peas, fresh or frozen, I only use 1 cup
1 red bell pepper, diced
3 Tbs Tamari sauce, use a good kind and low sodium
1 lb whole wheat spaghetti
4-6 scallions, minced- I never added these
1 cup minced parsley, never added this either
2 cups grated sharp cheddar cheese, I use 1 cup

1. In large heavy skillet, cook onions and garlic in combined butter and olive oil, salt, pepper and basil for 5-8 min. In a separate pot, boil water and add pasta, cook until al dente.
2. Add broccoli and cauliflower, stir, cover and reduce heat to medium-low. Cook until just tender, 8-10 min. I add the mushrooms the last 2-3 min.
3. Add peas and diced pepper. Stir and cook over medium heat just a few min. Remove from heat and stir in tamari sauce. Cover and set aside until pasta is done.
4. Drain pasta and transfer to veggie mix. Toss and sprinkle in the scallions, parsley and cheese. Serve immediately.