No Bake Chocolate Peanut Butter Bars

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Does this even need a description? Perfect, heavenly, dangerous, mouthwatering, delectable… Should I go on? These babies are the absolutely perfect ending to a great meal. I would only suggest making sure you have a ton of people with you to eat them because they are addictive! This recipe really saved me because I cannot bake to save my life! Thank you http://www.mybakerlady.com for this wonderfully perfect no bake recipe 🙂

Serves: 15    Calories: 389/bar      Time:  5 minutes for assembly and 1 hour chill time

Ingredients:

  • 1 cup of butter, melted
  • 2 cups of graham cracker crumbs
  • 2 cups powdered sugar
  • 1 cup peanut butter
  • 1.5 cups of milk chocolate chips

Directions:

  1. In a large bowl mix together the butter, graham crackers, sugar, and peanut butter. Mix well
  2. Press evenly into a 9×13 baking pan.
  3. In a microwave safe container melt chocolate chips in 30 second intervals mixing between intervals. (Mine took a 30 second zap and then an additional 20 second zap.)
  4. Scoop melted chocolate over the pressed peanut butter mixture. Evenly spread chocolate over with a knife of the back of a spoon.
  5. Refrigerate for an hour before serving and cut into 15 squares
  6. Enjoy!
*Original recipe belongs to http://wp.me/pr0i6-Ko
**Photo is an original belonging to me
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Cheese Enchiladas with Spanish Rice

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Perry has been asking me to make enchiladas for a few weeks now so when he told me a few of his band mates were coming over for dinner I had to make them for him. I’ve made chicken enchiladas before, but I personally hate the way chicken tastes when it reheats. I used the excuse of having a vegetarian coming for dinner as a reason to skip the chicken and go right to cheese. I’m SO glad I did because these came out amazing. Everyone enjoyed them which not only makes me happy but also proves I made the right decision going 100% bean and cheese. These bad boys were filled with creamy deliciousness and covered with a cheesy tomato sauce. I’m not going to lie, I surprised myself with this one 🙂 The rice was just your typical Spanish rice. Nothing too special but it really complimented the enchiladas perfectly.

Serves: 6-8      Calories: 364/2 enchiladas   157/half cup         Time: 35 minutes for Enchiladas    30 minutes for Rice

Ingredients for Enchiladas:

  • 12 small corn tortillas
  • 1 cup grated cheddar cheese + 1/2 lb grated cheddar cheese , divided
  • 2 (11 oz) cans of red enchilada sauce
  • 1 (15 oz) can of pinto beans
  • 1 tbsp butter
  • 1/2 cup of water
  • 1 tsp salt
  • 1/8 tsp pepper
  • 1 onion chopped
  • 4 tbsp canned green chilies

Directions for Enchiladas:

  1. Preheat oven to 350 degrees Fahrenheit
  2. Over Medium heat add pinto beans to a large pan. Mash the beans a little bit then add butter and water. Simmer for 5 minutes
  3. Add salt, pepper and onions. Simmer for an additional 5 minutes
  4. Add green chilies and 1/2 lb of grated cheese. Mix well.
  5. Spray a 9X13 baking dish with cooking spray and pour one can of enchilada sauce in bottom of pan.
  6. Fill each tortilla with about 1/4 cup of cheese mixture. Roll the tortilla and place seam side down in pan
  7. Pour remaining can of sauce over the enchiladas and sprinkle the remaining grated cheese on top
  8. Bake for 20 minutes
  9. Enjoy!

Ingredients for Spanish Rice:

  • 1 (15oz) can of fire roasted diced tomatoes
  • 1.5 cups of reduced sodium chicken broth
  • 1.25 cups of rice
  • 1 tbsp butter
  • 2 tsp chili powder
  • 3/4 tsp oregano
  • 1/2 tsp garlic salt
  • 1 tsp cumin

Directions for Spanish Rice:

  1. In a saucepan, combine all the ingredients.
  2. Bring to a boil and reduce heat to simmer.
  3. Cover and simmer for 25 minutes or until rice is done.
  4. Enjoy!

*Both original recipes can be found at http://www.food.com

**Photo is an original belonging to me

Three Bean Vegetarian Chili

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After being on vacation for 10 days it is now time to get back into healthy cooking/eating mode. We went all vegetarian this week and I have to admit I’m feeling pretty good about it. Perry requested that I try to make something that isn’t just vegetables on a plate, and what better way to do that then a veggie chili. The base of this recipe came from Betty Crocker, but I really built on her original recipe. I’m sure her chili is great but this recipe is better 🙂 We’ve packed this chili with three different kinds of beans to not only give an awesome taste and texture but to also increase our protein and fiber intake. To add a smokey flavor to our chili we used fire roasted diced tomatoes and it was absolutely delectable!

Serves: 6+     Calories: 387 per 3/4 cup serving     Time: 60 minutes

Ingredients:

  • 1 tbsp vegetable oil
  • 1 large onion, chopped
  • 1 large green bell pepper
  • 1 large yellow bell pepper
  • 4 cloves of garlic, finely chopped
  • 2 fresh jalapeño peppers, finely chopped (if you like spice leave in the seeds.. Also Betty Crocker suggests serrano chiles if you do not like jalapeño peppers.)
  • 1 (15 oz) can of black beans, drained and rinsed
  • 1 (15 oz) can of kidney beans (I used dark red), drained and rinsed
  • 1 (15 oz) can of garbanzo beans, drained and rinsed
  • 2 (14.5 oz) cans of fire roasted diced tomatoes
  • 1.5 cups of water
  • 1.5 tbsp chili powder
  • 1.5 tsp ground cumin
  • .5 tsp kosher salt (+more to taste)
  • 1 cup frozen corn
  • If you want to have a thick broth have some flour on hand, or even better masa flour 🙂
  • Optional: Greek yogurt and fresh cilantro to top

Directions:

  1. In a large saucepan heat vegetable oil over medium heat. Add onion, bell peppers, garlic and jalapeños. Cook for 5-7 minutes until veggies are tender. Stir frequently as to not burn.
  2. Stir in beans, tomatoes +juice, water, chili powder, cumin, and salt. Bring to a boil then reduce heat to simmer and cover. Simmer for 30 minutes, stirring occasionally.
  3. Cut in frozen corn and bring back to a boil. Once boiling, reduce heat to a simmer once more and cook uncovered for 5 minutes
  4. OPTIONAL: If your broth is too watery for your liking you’ll want to follow this step.  Scoop about a cup of broth from the saucepan. To that cup of broth add 1-2 tbsp of flour and mix until combined. Once combined add the broth back to the saucepan and mix it into the chili. Repeat this process until you find the texture you like. I had some masa flour on hand, which in case you are unaware is the flour used to make tamales. I used this instead of regular flour and it added an even more earthy corn taste that was perfect for this chili! Add additional salt to taste.
  5. Top with you favorite extras and enjoy!

*Photo is an original belonging to me

*Betty Crocker inspired the base and the recipe for her chili can be found at http://www.bettycrocker.com/