Peanut butter chocolate chip granola bars

I love granola bars! I dont however love the cost or the extra junk thrown in. I looked around at a bunch of different recipes and combined them into my version. It will make about 24 quaker sized bars. They are chewy and delicious! I'll get the cost comparison up soon.

2 c Rice Krispies
1 1/2 c Quick Oats
1/2 c chopped peanuts
1/2 c light corn syrup or honey
1/2 c firmly packed brown sugar
1/2 c peanut butter
1 t vanilla
1/2 c chocolate chips (frozen for optimal results)

1. In a large bowl mix rice krispies, oats and peanuts. Set aside
2. In a medium saucepan add corn syrup(or honey) and brown sugar. Bring to boil
3. Once boiling remove from heat. Mix in peanut butter and vanilla until creamy smooth.
4. Dump liquid mixture over dry mixture. Quickly mix it together
5. Mix in frozen chocolate chips. They dont have to be frozen, but it helps them not to melt.
6. Press mixture into a GREASED pan. I use a 9x13 glass pyrex pan.
7. Allow to cool. Cut into bars. I removed mine when they were "hard" enough and placed on a plate so they could dry completely.
8. Store in an airtight container.

Stuffed Mushrooms

I threw this together one night when I couldnt find a recipe for stuffed shrooms and my internet was down. They are meatless yet fabulous!

12oz pkg Portabella mushrooms
1/4 cup chopped mushroom stems
1/4 cup chopped onions
1/4 cup chopped green peppers
1 t minced garlic
1/2 cup bread crumbs (i made mine fresh by toasting a hot dog bun)
1/2 t oregano
1/2 t parsley
1 T parmesan cheese (grated)
1/4 cup mozzarella cheese (shredded)
2 T melted margarine

Topping
2 T melted margarine
more mozzarella cheese

1. Remove stems and gills from mushrooms
2. Mix all ingredients and stuff into mushrooms
3. Pour 2T melted margarine over shrooms, sprinkle with mozzarella cheese (however much you want... we make ours very cheesey, but a little will do.
4 Bake at 400 for 20 minutes

Thanksgiving leftover quesadillas

I got this idea from one of those money saving Food Network shows with Sandra Lee. I didnt use her recipe but it is a fantastic way to use some thanksgiving leftovers for a quick and easy lunch. No measurements because I just used up what I had. You just have to wing it sometimes. It really helped me use up what was left from that chicken dinner!
 

Tortillas
Leftover turkey (or chicken)
Leftover stuffing
Cheddar cheese
margarine
sour cream (for dipping)

1. Melt 1T margarine in a skillet. Lay in tortilla
2. On half of the tortilla spread 1 scoop/spoonful of stuffing
3. Top stuffing with leftover turkey/chicken
4. Top chicken with a handful of cheddar cheese
5. Fold tortilla over the filling.
6. Toast tortilla until golden brown. Flip over and toast the other side
7. Serve with sour cream for dipping and maybe somecranberry sauce!

Mmmmm melty!

Impromptu Superbowl party

My husband and I had discussed having a superbowl party and then decided against it. We were just going to hang out with the baby and watch the game. Of course last minute he decided to invite over some family members (and by last minute I mean about 4 hours before kickoff) I quickly threw together some snacks for the football lovin crowd. I was a little bummed because if I knew ahead of time I could have made some really cool food and rockin decor... but everyone had a good time and that is what mattered. GO SAINTS!

Menu:
Buffalo Chicken dip with celery and tortilla chips
Matt's famous dip with potato chips
Garden salad with lots of veggies
Hot dogs with secret recipe Coney Sauce
Baked Parmesan Garlic fries
Black and white brownie bites
Coca Cola
Beer

Decor:
None.... no notice

Recipes:

Buffalo Chicken Dip with celery and tortilla chips : aka crack dip. The ultimate football food

Matt's famous dip with potato chips: I wish I could tell you the exact measurements, but this is my husbands recipe. He doesnt exactly measure. He just keeps adding things and tasting it til he likes the result

2 (8oz) bricks of cream cheese
1/4 of a large onion (chopped finely)
ketchup
tobasco sauce

Garden Salad with lots of veggies
Romain, radicchio, cheddar cheese, grape tomatoes, mushrooms and carrots. Served with homemade balsamic vinaigrette. 

*Insert pic*

Kosher beef hot dogs with secret recipe Coney Sauce.
I wish I could share the recipe, but my life has been threatened. It is hands down the best coney sauce Ive ever had, but it is a secret recipe among my husbands family. Rumor has it one of the aunties worked at a famous hot dog stand back in the day and snagged the recipe.

Oven Roasted Parmesan Garlic Fries
a healthier than deep fried french fry

Black and white brownie bites
A semi homemade recipe! I will be sharing this sometime this week.

Everyone loved the food! Not bad for a few hours notice.

Buffalo Chicken Dip

This dip is SO hot right now. (dig the Zoolander reference) It seems everyone is making some variation of it. Its hot and bubbly and cheesey. Its good both hot (in a crockpot for a party) or cold (when you go sneak some out of your fridge at 2am)  Best of all it tastes just like a chicken wing and you dont have to mess with the bones. Pardon the bad picture. The piggies at this house were eating it before I had time to put it in a serving bowl and take pictures :) It makes a TON and is perfect for a party.

2 cups shredded cooked chicken breast
2 (8oz) bricks of cream cheese (softened)
1 cup Franks hot sauce
1 cup ranch dressing
2 cups shredded cheddar cheese

1. Mix everything and dump into a 13x9 glass baking dish
2. Bake at 350 for 30 minutes

Serve with celery sticks or tortilla chips (I do both)

Pineapple Salsa

Mmmmm pineapple salsa. I adapted this recipe from the pampered chef seasons best cookbook (spring 09) Its sweet and tangy with a little bit of bite. Add more jalapeno to make it hotter.... but whatever you do be careful when cutting that sucker. My thumb is still burning.

1 (20oz) can pineapple (or 1/2 fresh pineapple)
4 plum tomatoes
1/2 small red onion
1 (6") piece seedless cucumber (or a deseeded regular cucumber)
1/2 cup lightly packed cilantro leaves
1 jalapeno pepper
1 lime
1/2 tsp salt

1. Dice tomato, onion, cucumber
2. Cut jalapeno in half and remove the seeds and ribs. Finely chop jalapeno
3. Chop cilantro
4. Dice pineapple
5. Toss all in a bowl.
6. Squeeze 2-3T of lime juice into mixture. Sprinkle with salt
7. Mix everything together.

Enjoy!

Pepperoni Rolls

These are so good and quite easy to make.... the kids can even help. I usually double the batch for parties.

Rhodes Frozen white rolls (36 ct)
Sliced pepperoni (1 pillow pack)
1lb mozzarella cheese (cut into 36 pieces)
Mild banana pepper rings*

1.Allow dough to rise according to direction on the package.
2.Preheat oven to 350
3.Flatten risen roll in your palm. Add piece of cheese, 3-5 pepperoni, 1-2 banana pepper rings.
4.Fold dough to completely cover the filling. Be careful not to leave holes or cheese will run out
5.Place fold side down on greased cookie sheet.
6.Bake 8 minutes. Open oven and brush the tops with melted butter. Bake 12 more minutes or until brown.

*These can also be made minus the pepper rings. 

Pizza Bagels

These turned out better that I could have hoped and are a really easy thing to have in the freezer ready for lunches or an afternoon snack. The best thing is you can use up leftovers and customize the pizzas for your family. I didnt really use a recipe as I just used a little of what I had on hand.

You will need:
*Bagels (I went to Nickels thrift and bought day old bagged bagels on the cheap)
*Sauce (pizza sauce, leftover spaghetti sauce... whatever)
*Shredded Cheese (mozzerella, cheddar, provolone... whatever)
*Pepperoni pillow pack
*Oregano
*Various other pizza toppings

1. Open bagels on a ookie sheet and place under the broiler until toasted
2. Spread a little sauce on your toasted bagel
3. Cover the hole in the bagel with a slice or 2 of pepperoni
4. Cover bagel with shredded cheese.. just a pinch or 2. You dont want to over do it (even though there is no such thing as too much cheese)
5. Sprinkle with oregano (optional)
6. Top with your favorite pizza toppings **
7. Place bagels in cookie sheet and flash freeze (just slide cookie sheet in freezer until bagels are solid and toppings are secure)
8. Remove from cookie sheet and place in a freezer bag. Store up to 3 months

** Pizza toppings! This is the time to use up little bits of veggies/meats leftover or from other recipes. I have used pepperoni green/red peppers, chopped onions, olives and sausage (chopped patties when I made my breakfast sandwiches) with great success. I wanted to try mushrooms, but I only had fresh. If you want shrooms use the canned kind. I always put pepperoni on top because it helps everything stay on better when frozen.

To bake:
Preheat oven to 350. Place frozen bagels on cookie sheet. Bake 25-30 minutes