Chocolate Crumb Bars from Nestle

I'm like 10 months pregnant now so pretty much all I have the strength for is making things with chocolate. Or maybe that's just what I keep telling myself. :)

This recipe is pretty good. If you have walnuts, definitely add them. I was out so I just used semi-sweet chocolate chips.

Ingredients:

1 cup (2 sticks) butter or margarine, softened
1 3/4 cups all-purpose flour
1/2 cup granulated sugar
1/4 teaspoon salt
2 cups (12-oz. pkg.) Semi-Sweet Chocolate Morsels, divided
1 can (14 oz.) Sweetened Condensed Milk
1 teaspoon vanilla extract
1 cup chopped walnuts, optional

Preparations:

1. PREHEAT oven to 350° F. Grease a 13 x 9-inch baking pan.
2. Combine butter with flour, sugar and salt, beat until crumbly. 
3. Press 2 cups crumb mixture onto bottom of prepared baking pan; reserve remaining mixture. Bake for 10 to 12 minutes or until edges are golden brown.
4. Melt 1 cup morsels and sweetened condensed milk in a small, heavy-duty saucepan. Warm over low heat, stirring until smooth. Stir in vanilla extract. Spread over hot crust.
5. Add nuts and remaining morsels into reserved crumb mixture; sprinkle over chocolate filling. 
6. Bake for 25 to 30 minutes or until center is set. Cool in pan on wire rack.
   

Nestle's Chocolate Chunk Cookies

Nestle has a pretty cool website that's worth checking out. You can search recipe categories for all types of recipes (not just for cookies). Here's an easy one for chocolate chunk cookies. I used the whole bag of Nestle chocolate chunks.

Ingredients:

2 cups all-purpose flour
3/4 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
2/3 cup granulated sugar
2/3 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 3/4 cups (11.5-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Chunks

Preparations:

1. COMBINE flour, cocoa, baking soda and salt in medium bowl. 
2. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. 
3. Gradually beat in flour mixture. Stir in chunks.
4. Drop by rounded tablespoon onto ungreased baking sheets.
5. BAKE for 9 to 11 minutes or until cookies are puffed and centers are set but still soft. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
   

Congrats to our Cook book Winners!

Congrats to Nate, Wendi, Georgie, Sarah and Michelle! Thanks for entering. Stay tuned for more giveaways in the future.

Betty Crocker's Smoky Mac & Cheese

If you like Noodles & Co. then I think you'll like this recipe.

Ingredients:

3 cups uncooked elbow macaroni (12 oz)
1 1/2 cups whipping cream
1 teaspoon Dijon mustard
1/2 teaspoon coarse (kosher or sea) salt
1/4 teaspoon ground red pepper (cayenne)
8 oz smoked Cheddar cheese, shredded (2 cups)
2 cans (14.5 oz each) fire roasted diced tomatoes, well drained
1/4 cup sliced green onions (4 medium)
1/3 cup grated Parmesan cheese
1/3 cup plain bread crumbs
2 teaspoons olive oil

Preparations:

1. Cook and drain macaroni as directed on box. Return to saucepan; cover to keep warm.
2. Meanwhile, heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 2-quart saucepan, heat whipping cream, mustard, salt and red pepper to boiling. Reduce heat; stir in Cheddar cheese with wire whisk until smooth.
3. Pour sauce over macaroni. Stir in tomatoes and onions. Pour into baking dish. In small bowl, mix Parmesan cheese and bread crumbs. Stir in oil. Sprinkle over top of macaroni mixture.
4. Bake uncovered 15 to 20 minutes or until edges are bubbly and top is golden brown.

Slow Cooker Steak Fajitas

This is an easy recipe that can be made as hot as you like it. If you want spicy hot, try using hot salsa and throwing in some green chiles.

Ingredients:
1lb of sliced beef (flank steak or top round will work)
1 medium onion, cut into strips
1/2 cup medium salsa
2 tablespoons lime juice
2 tablespoons chopped cilantro
2 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon ground Cumin
1/2 teaspoon salt
1 small green pepper, sliced
1 small red pepper, sliced
6 flour tortillas

Preparations:

1. In a bowl, mix salsa, lime juice, cilantro, garlic, chili powder, cumin and salt.
2. Add sliced beef to mixture and stir until all of the meat is coated.
3. Pour into crock pot and cook on low for 5-6 hours. 
4. Add peppers to cook during the last hour.
5. Serve on warm tortilla and top with salsa or sour cream or both!

Valentine's day Chocolates

Here's my aunt's recipe for Chocolate Peanut Butter balls that is almost as easy to make as the other one but tastes far better.

Ingredients:

1 stick of butter
2 cups of peanut butter
3 cups of Rice Krispies
1 lb of Powdered Sugar
1 bag of semi sweet chocolate chips

Preparations:

1. Melt butter and peanut butter in large pan over medium heat. Remove from heat.
2. Add powdered sugar and Rice Krispies. Mix well and roll into one inch balls.
3. Melt chocolate chips in small sauce pan. Dip balls in chocolate ( a hugely messy process I have yet to master) and let cool on wax paper lined cookie sheet.

Vegan One Pan Fudge Cake from Food.com

If you're one of those people who doesn't like super sweet chocolate cake or you're a Vegan, this is a great recipe for you! In fact, it's so moist and delicious that I had a small piece for breakfast this morning. :)

Ingredients:

1 1/2 cups sugar
1/2 cup cocoa
1 1/2 teaspoons baking soda
2 cups flour
3/4 teaspoon salt
1 1/2 teaspoons vanilla
3/4 cup vegetable oil
1 1/2 cups water
1 1/2 teaspoons vinegar

Preparations:

1. Mix water, vinegar and vegetable oil. Then add sugar.
2. Add vanilla.
3. Separately, combine flour, baking soda, salt, flour and cocoa. Mix well.
4. Combine both sets of ingredients. Blend well, scraping the sides of the bowl.
5. Grease and flour 13x9 inch pan.
6. Pour batter into pan and bake at 350 for 25 minutes.
7. Frost if you like or eat plain. It's good either way!!!

Chicken, Spinach and Artichoke Quesadillas from Mission

Last week Walmart ran a sale on quesadilla makers and I just had to get one. So, here's my first recipe that I've made with my new little appliance. It's not super sturdy but for $14.88, what can you ask for? I have to add that my husband raved about this recipe. It's easy and very tasty.

Ingredients:

5 flour tortillas
2/3 cup Spinach and Artichoke dip
1 2/3 cups cooked chicken breast, diced
2 1/2 cups shredded Mozzarella cheese
Non stick spray

Preparations:

1. Mix dip with diced chicken.
2. Spray non stick skillet (if you aren't using a quesadilla maker). Turn burner to medium heat.
3. Sprinkle 1/2 cup of Mozzarella cheese on half of a tortilla.
4. Spread 1/2 cup of chicken-dip mixture on other side.
5. Fold in half. Do the same for the other four tortillas.
6. Place in pan and toast until cheese is melted and the quesadilla is nicely browned.
7. Remove from heat, cut in half and serve warm.

Tablespoon's Peanut Butter Balls

If you want an easy recipe for candy, this recipe is for you. I have to say that compared to my Great Aunt Barbara's recipe for peanut butter balls, these aren't nearly as good so check back and in the next week I hope to have her recipe posted. It's more time consuming, but I think it tastes better.

Ingredients:

1 cup milk chocolate chips

2 tablespoons water

1 cup creamy or crunchy peanut butter
1/2 cup powdered sugar

1/2 cup light corn syrup

2 cups Rice Krispies cereal

Preparations:

1. Line cookie sheet with waxed paper. In 1-quart saucepan, heat chocolate chips and water over medium heat, stirring constantly, until mixture is smooth. Set aside to cool.
2. In medium bowl, stir together peanut butter, powdered sugar and corn syrup until well blended. Stir in cereal until evenly coated.
3. Lightly spray hands with cooking spray. For each candy, roll 1 tablespoon of mixture into 1 1/2-inch ball; place balls on cookie sheet and press slightly so bottoms of balls are flat.
4. Spoon about 1 teaspoon cooled chocolate onto each ball. Refrigerate about 30 minutes or until firm. Store in covered container in refrigerator.

Low Calorie Eggplant Bake

I still had some leftover eggplant from last week so I pulled out my cook books until I found this recipe. Like a lot of recipes, it can be modified. I used Mozzarella instead of Parmesan cheese. At 255 calories a serving (the recipe makes 4), this makes a pretty satisfying meal.

Ingredients:

1 small eggplant
3/4 lb lean ground beef or turkey
1/2 cup chopped onion
1 clove garlic, minced
1 8 ounce can of tomato sauce
1 tablespoon butter
4 teaspoons all-purpose flour
1/4 teaspoon salt
3/4 cup skim milk
3 tablespoons grate Parmesan cheese

Preparations:

1. Cook eggplant in skillet with 1/2 inch of boiling water, covered. Should take about 6 minutes unless you're me and you get distracted by the dishwasher that needs unloading. Drain water and set eggplant aside.
2. In same skillet, cook ground beef, onion and garlic until beef is brown and onions are tender.
3. Add tomato sauce. Bring to boil. Simmer uncovered for 5 minutes. Remove from heat.
4. In small saucepan, melt butter. Stir in flour, salt and pepper. Add milk and stir until it's thickened to the consistency of a sauce. Remove from heat.
5. In a casserole dish that you've sprayed with nonstick whatever, place half of your eggplant in the bottom. Cover with meat mixture. Add remaining eggplant.
6. Pour sauce over eggplant and meat. Top with Parmesan cheese. 

Bake uncovered at 325 for 30 minutes.

Low Calorie Peanut Butter and Oatmeal Cookies

These tasty little treats are only 69 calories a cookie if you're trying to watch what you eat.


Ingredients:

1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 cup butter
1/2 cup peanut butter
1/3 cup sugar
1/3 cup packed brown sugar
2 egg whites
1/2 teaspoon vanilla
1 cup rolled oats

Preparations:

1. Combine butter, peanut butter, sugars, egg whites and vanilla.
2. Separately, mix oats, baking soda and flour.
3. Combine both sets of ingredients. Mix well.
4. Drop dough onto greased cookie sheet. 
5. Bake for 8-10 minutes at 375.

Spicy Shredded Beef Enchiladas

I searched the internet and all of my cook books for a shredded beef enchilada recipe and never found one that looked appealing. So I made up my own.

Ingredients:

2lbs of Chuck beef pot roast (cooked)
1 cup of Medium Salsa
2 cups shredded Mexican mixture cheese
1 10 oz can of Red Enchilada sauce
7 medium-sized flour tortillas
14.5 oz can of Diced tomatoes with lime juice and cilantro
3 beef bouillon squares
6 cups of water

Preparations:

1. Slice beef into pieces. 
2. Turn crock pot on high and pour in 6 cups of water. Add bouillon.
3. Place beef in crock pot and cook on high for 3 1/2 hours or until beef comes apart easily.
4. Line or spray 13 x 9 inch pan.
5. Mix shredded beef with one cup of Medium salsa.
6. Warm tortillas and place in pan. 
7. Add 1/4 cup of beef mixture to each tortilla. Roll closed.
8. Combine enchilada sauce with tomatoes and mix. 
9. Cover enchiladas with sauce/tomato mixture.
10. Top with shredded cheese.
11. Bake at 400 for 20 minutes.

Nestle's Deliciously Rich Chocolate Brownies

After a long busy week, trying a new brownie recipe with the kids and watching a movie can be a fun and inexpensive way to spend a Saturday night. This recipe is very easy and doesn't take much time to make. It's from Nestle but I actually used Hershey's chocolate that I got on sale awhile ago. Being rather impatient, I baked them at 350 for 20 minutes.

Ingredients:

10 ozs. NESTLÉ® TOLL HOUSE® CHOCOLATIER 62% Cacao Bittersweet Chocolate Baking Bar, divided
1 cup granulated sugar
1/3 cup butter, cut into pieces
2 tablespoons water
2 large eggs
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 teaspoon salt

Preparations:

1. PREHEAT oven to 325º F. Grease 8-inch-square baking pan. Set aside 2 ounces chocolate (1/2 bar) for drizzle topping.
2. HEAT 8 ounces (2 bars broken into small pieces) sugar, butter and water in small saucepan over low heat, stirring constantly, until chocolate and butter are melted. Pour into medium bowl. Stir in eggs, one at a time, until mixed in. Stir in vanilla extract. Add flour and salt; stir well. Stir into nuts, if desired. Pour into prepared baking pan.
3. BAKE for 33 to 35 minutes until wooden pick inserted in center comes out still slightly sticky. Cool in pan on wire rack.
4. PLACE reserved 2 ounces of chocolate broken into small pieces, in small, heavy-duty plastic bag. Microwave on HIGH (100%) power for 20 seconds, knead bag to mix. Microwave at additional 10- second intervals, kneading until smooth. Cut a small hole in corner of bag; squeeze to drizzle over brownie. Cut into bars. 

Weight Watchers Eggplant Parmigiana

This recipe is from Food.com and is 3 points if you're counting. It's low in calories and tastes good, but I would double the amount of breadcrumbs and seasonings in order to cook a medium sized eggplant. 1/3 cup of breadcrumbs only covered about six thin pieces for me. If you don't have breadcrumbs, grind Ritz crackers into fine crumbs but remember that it might add calories.

Ingredients:

Cooking spray
1/3 cup Italian seasoned breadcrumbs
1 tablespoon grated Parmesan cheese
1 teaspoon Italian seasoning
1/4 teaspoon Garlic powder
1 medium raw eggplant
2 large egg whites, lightly beaten
1 1/2 cups canned tomato sauce
1/2 cup part-skim Mozzarella shredded cheese

Preparations:

1. Coat casserole or 9x13 inch baking dish with cooking spray. 
2. Preheat oven to 350 degrees.
3. Combine breadcrumbs, Parmesan cheese, Italian seasoning and garlic powder. Mix well.
4. Cut eggplant into slices and remove the skin.
5. Dip eggplant in beaten egg whites and then coat with breadcrumb mixture.
6. Bake on nonstick sheet until lightly browned. (20 - 25 minutes). Flip once.
7. Layer eggplant on the bottom of prepared dish. Cover with 1/3 of the tomato sauce and 1/3 of Mozzarella cheese.
8. Repeat layering process two more times.
9. Bake until cheese is melted and sauce is bubbling.

Graham and Fruit Bars

Want an easy, fruity mid-week treat? Well, check out these easy to make bars.

Ingredients:

2/3 cup all-purpose flour
2 cups honey graham cereal, crushed (I used Golden Grahams that I got on sale.)
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/3 cup butter, melted
2/3 cup jam or preserves (Pick your own flavor. I'm partial to raspberry :)

Preparations:

1. Heat oven to 350 degrees.
2. Combine flour, cereal, sugar and cinnamon. Mix well.
3. Add butter. Mix well.
4. Set aside 3/4 cup of the cereal mixture.
5. Press remaining mixture into bottom of 8x9 ungreased pan.
6. Spread jam evenly over cereal mixture. 
7. Sprinkle the 3/4 cup you set aside, over mixture in pan.
8. Bake 23 to 25 minutes or until jam is bubbling.
9. Cool for 15 minutes before you cut into bars!
   

Joy of Cooking's Easy Bread sticks

Here's a recipe for bread sticks to go with the lasagna. I used whole wheat flour because my husband read on a website that white flour is really bad for you and now every time I use it - there's comments I could just do without. So, if you don't have an opinionated spouse, feel free to use white flour. :)

Ingredients:

1 cup of water hot enough to heat the yeast (105 -115 degrees)
1 package of active dry yeast
3 cups of flour split in half
2 tablespoons of soft butter
1/2 teaspoon of salt
1 tablespoon of sugar

Preparations:

1. Add yeast to hot cup of water. Let dissolve.
2. Combine 1 1/2 cups of flour, butter, salt and sugar. Mix well.
3. Add dissolved yeast to flour mixture. Beat for three minutes.
4. Add remaining flour. Knead until the dough is not sticky. 
5. Cover dough. Let rise until doubled.
6. Separate dough into bread stick size pieces. Place on greased baking sheet and let rise again until doubled.
7. Bake at 400 for 15 minutes or until brown.
8. Baste with butter and garlic salt if you like. :)

Slow Cooker Lasagna Recipe

I made this in a 6 quart crock pot and couldn't fit FIVE noodles across. I managed to place one whole noodle across and then had to break a couple into much shorter pieces. I also substituted spaghetti sauce for tomato sauce. It has more flavor than just ordinary tomato sauce. It took about 2 1/2 hours to cook compared to the four to six that recipe indicates. I was actually surprised though at how tasty this was.

Ingredients:

1lb Jimmy Dean sausage
1 medium onion, chopped (1/2 cup)
3 cans (15 ounces each) Italian-style tomato sauce
2 teaspoons dried basil leaves
1/2 teaspoon salt
2 cups shredded mozzarella cheese (8 ounces)
1 container (15 ounces) part-skim ricotta cheese
1 cup grated Parmesan cheese
15  uncooked lasagna noodles

Preparations:

1. Cook sausage and onion in 10-inch skillet over medium heat 6 to 8 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in tomato sauce, basil and salt.
2. Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.)
3. Spoon one-fourth of the sausage mixture into 6-quart slow cooker; top with 5 noodles, broken into pieces to fit. Spread with half of the cheese mixture and one-fourth of the sausage mixture. Top with 5 noodles, remaining cheese mixture and one-fourth of the sausage mixture. Top with remaining 5 noodles and remaining sausage mixture.
4. Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender.
5. Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces.