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YUMMY recipe
Posted on Monday, July 7, 2008 at 07:00
Friends, yesterday I made these for a small picnic I was having and they were delciious, and sooo easy, I was asked several times for the recipe. Here it is. This is a keeper in my recipe book.
No-Bake Chocolate Oat Bars
1 cup butter
1/2 cup firmly packed brown sugar
1 teaspoon vanilla
3 cups uncooked quick-cooking oats
1 cup semi sweet chocolate chips
1/2 cup crunchy or creamy peanut butter
Grease 9-inch square baking pan. Melt butter in large saucepan over medium heat. Add brown sugar and vanilla; mix well.
Stir in oats. Cook over low heat 2 to 3 minutes or until ingredients are well blended. Press half of mixture into prepared pan. Use back of spoon to spread mixture evenly.
Meanwhile, melt chocolate chips in small heavy saucepan over low heat, stirring occasionally. Stir in peanut butter. Pour chocolate mixture over oat mixture in pan; spread evenly with a knife or back of spoon. Crumble remaining oat mixture over chocolate layer, pressing in gently. Cover and refrigerate 2 to 3 hours or overnight.
Bring to room temperature before cutting into bars. (Bars can be frozen; let thaw 10 minutes or more before serving).
I had found this on someone's blog a week or so ago but I am sorry and can't remember who's... but boy are they fantastic, especially if you like peanut butter and chocolate!
YUM
Posted on Saturday, July 14, 2007 at 01:42
I found this recipe on farmerswife blog this recipe from but I made it this week, next time I will snap a picture, it's delicious, quick and easy. YUM.
Summer Fruit Trifle
1 (5 ounce) pkg. instant vanilla pudding
3 cups cold milk
1 9" angel food cake, cut into 1" cubes or pound cake
1 cups fresh blueberries (or 4 sliced bananas)
2 cups sliced fresh peaches (or 2 cups sliced fresh strawberries)
1 (12 ounce) contained frozen whipped topping, thawed
Prepare pudding with milk according to package directions. In a trifle bowl or glass serving dish, layer half the cake pieces, half the pudding, half the berries, half the peaches and half the whipped topping. Repeat layers. Cover and chill in refrigerator 4 hours before serving. I really think any fruit you would want to put in would be delcious. It's very refreshing.
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Baked oatmeal
Posted on Tuesday, July 3, 2007 at 02:17
we tried this, this morning and it was delicious.
1/2 cup melted butter
1 cup brown sugar
2 beaten eggs
3 cups oatmeal
2 tsp baking powder
1 tsp salt
1 cup milk
Mix all ingredients in bowl. Put in greased 8/10 baking dish. Bake at 350 for 30 minutes. You can add raisins etc later, we just ate it plain and it was very good. We just ate fresh strawberries on the side. I posted awhile back about using up many containers of oatmeal and now we will be having this a few mornings a week.
Lisa
Chicken and Mushroom sauce
Posted on Tuesday, March 20, 2007 at 03:55
Dinner tonight is:
1 lb mushrooms
1/2 cup butter or margarine
1/2 cup flour
salt and pepper to taste
1/4 tsp nutmeg
8 boneless chicken breasts
1/3-1/2 cup chicken broth
1 1/2 cup whipping cream
In skillet saute mushrooms in butter until tender. Remove and set aside mushrooms. combine flour, nutmeg, salt and pepper. Coat chicken pieces and shake off excess flour. Brown chicken in same skillet as mushrooms over medium heat. Add mushrooms, add broth to remaining flour in bowl, stir until smooth. Fold in cream. Pour over chicken and mushrooms and bring to a boil, reduce heat and summer for 20-25 minutes.
Makes 8 servings.
I am adding rice and a salad and some homebaked wheat bread to this for my meal. This is really good!! Enjoy.
Lisa
Paula Dean's pound cake.
Posted on Friday, March 16, 2007 at 05:47
I made this for dessert one night and YUM YUM is this good. I always buy blueberries when they are cheap and freeze them. So not a big expense to make this. I did use real butter though and didn't substitute margarine.. But boy was it worth it..LOL Next time I make it I will take a picture and try to add it to the blog.
2 C. softened butter (4 sticks) 3 C. sugar 6 large eggs 4 C. flour 1 T baking powder 1/2 t salt 1 C. milk 2 t vanilla 2 C. fresh or frozen blueberries Preheat oven to 350. Grease and flour a 10 inch tube pan. In a large mixing bowl, beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time beating well after each addition. In a medium bowl, combine flour, baking powder and salt. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at a low speed, blending well after each addition. Stir in vanilla. Fold in blueberries and pour into prepared pan. Bake for 1 hour and 30-40 minutes or until toothpick comes out clean. Shield top of cake loosely with foil to prevent excess browning. Cool in pan on wire rack
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