Marshmallow Crunch Brownie Bars

I love peanut butter and chocolate, it is my favourite combination so whenever I see any dessert that calls for both I feel like I need to make it and this recipe is no exception. I think that I will use a richer brownie recipe next time but I was in a hurry and just wanted to use one of my old favorites from my mom. But either way these were very yummy.

Marshmallow Crunch Brownie Bars

Brownie Base Ingredients:

1 cup butter

2 cups sugar

4 eggs

1 tsp vanilla

1 1/2 cups flour

1 tsp salt (omit if using salted butter)

4 Tbsp cocoa

For the topping:

1 (10 1.2 ounce) bag of mini marshmallows

1 1/2 cups milk chocolate chips

1 cup smooth peanut butter

1 Tablespoon unsalted butter 1½ cups Rice Krispies cereal

Directions:

In a bowl sift together your flour, salt and cocoa. Using the paddle attachment of your mixer cream butter and sugar until light and fluffy (about 2 minutes). Then add your eggs one at a time scrapping down sides of the bowl as needed. Add vanilla. Add flour mixture all at once and mix until just incorporated. Bake at 350 for 25-30 minutes or until a cake tester inserted into the corner of of the pan comes out with moist crumbs. Remove the brownies from the oven and immediately sprinkle the marshmallows over them. Return the pan to the oven for 3 more minutes. Meanwhile, place the milk chocolate chips, peanut butter, and tablespoon of butter in a medium saucepan. Melt over low heat, stirring constantly, until completely melted (this can also be done in a microwave). Remove from heat, add the Rice Krispies and mix well. Allow to cool for 3 minutes. Spread the mixture evenly over the marshmallow layer. Refrigerate until chilled before cutting.

Recipe from Brown Eyed Baker

Red Lentil Stew or Baby's Dal

This is from Elly’s baby cook book Cooking For Baby in the 9-11 month section. I love that it is a great source of fiber and still something that I enjoy to eat. It is not Jesse’s favorite so it is usually something that Elly and I eat for lunch. The original recipe only called for 1/3 cup lentils and 2 cups broth but I really like the lentils and I enjoy it being a bit thicker (the consistency reminds me of split pea soup).

Red Lentil Stew or Baby's Dal

Makes about 3 cups

Refrigerate in an airtight container for up to 3 days.

Ingredients:

2/3 cup red lentils

12 baby carrots

3 small red potatoes

2 Tbsp green onions, chopped

2-3 cups chicken stock

1/4 tsp curry powder

1/4 tsp ground coriander

1/4 tsp ground turmeric

1/4 tsp ground cumin

salt and pepper

Directions:

Pick over lentils, discarding misshapen ones. Rinse and drain. Finely chop carrots and potatoes. In a saucepan over medium-high heat, combine all ingredients. Cover, reduce heat to medium, and simmer until vegetables are tender, about 20 minutes. Stir every 5 minutes and check to make sure stoke is not all absorbed. This is when you may want to add the third cup of stock, depending on desired thickness. Season with salt and pepper if necessary.

Recipe Card Maker

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Skip To My Lou

Black Bean and Corn Salsa

I made this dip for a dinner that I was attending tonight from a recipe that I found on the Sisters Cafe Blog it was yummy and something I will definitely make again. Next time I think it would be really yummy with some finely diced red onion.

Ingredients:

1 can (15oz) black beans rinsed and drained

2 Tbsp freshly squeezed lime juice

1/4 cup olive oil

1 small garlic clove

1 tsp kosher salt

pinch cayenne pepper

1 cup frozen sweet corn, thawed

1 avocado, diced

1 small red pepper (yellow or orange would work as well)

2 medium tomatoes, diced

4 green onions (tops and all) finely chopped

1 jalapeño, seeded and minced (optional)

1/4 cup fresh cilantro, chopped

Directions:

In a small container (with lid) combine the lime juice, olive oil, garlic and seasonings. Cover and shake until well combined.

In a medium bowl combine the remaining ingredients and pour over the dressing. Serve immediately with taco chips or eat on its own as a side. Serves 3-4 main course servings or 6-8 side dish servings.

Easy Taco Salad

I feel a little silly for posting this but I really enjoy finding new simple ideas for dinner on nights that I just don't really want to do anything but relax.

I have no recipe to post with this - just a picture. I make ground beef with Taco seasoning (sometimes I cook onion and peppers with it) and serve it with lettuce, taco chips (I usually melt some grated cheese just before serving), and some guacamole (1 avocado, 1 finely diced tomato, 1 Tbsp finely minced onion, lemon juice, 1 tsp mayonnaise, 1 tsp sour cream, salt and pepper to taste).

I usually like mine with ranch dressing or salsa and sour cream but you can have it with any dressing you like.

Sugar Cookie Bars

Sugar Cookie Bars
Yield: about 4 dozen bars

Ingredients:
For the cookie bars:
1 cup (2 sticks) unsalted butter, at room temperature
2 cups sugar
4 large eggs
2 tsp. vanilla extract
1 tsp. almond extract
5 cups all-purpose flour
1 tsp. salt
½ tsp. baking soda

For the frosting:
1 cup (2 sticks) unsalted butter, at room temperature
1 tsp. vanilla extract
Pinch of salt
4 cups confectioners’ sugar, sifted
5 tbsp. milk
Food coloring (optional)

Directions:
To make the cookies, preheat the oven to 350˚ F. Grease a 13 x 18″ rimmed baking sheet (mine was 12 x 17″). Combine the butter and sugar in the bowl of an electric mixer. Beat on medium-high speed until light and smooth, about 2 minutes. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Blend in the vanilla and almond extract. In a medium bowl, combine the flour, salt and baking soda. Stir together with a fork to blend. Add the dry ingredients to the mixer bowl and beat on low speed just until incorporated.

Transfer the cookie dough to the prepared baking sheet and press into an even layer (I use a rolling pin to help me with this part). Bake 10-15 minutes, until light golden brown and a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and let cool completely before frosting.

To make the frosting, place the butter in the bowl of an electric mixer. Beat on medium-high speed until smooth, about 1 minute. Blend in the vanilla, salt, and confectioners’ sugar until smooth, 1-2 minutes. Mix in the milk. Tint as desired with food coloring. Spread over the cookie in the pan, cut into bars and serve. (If you don't like a lot of frosting you may want to make only half a suggested amount).

Source: adapted from Annies-eats and The Repressed Pastry Chef

My new favorite pizza

I am not sure if it is the recipe for the dough or the method of cooking that makes this pizza my new favourite - but either way I am in love with it and will be making this once a week. I will worn you that this is a bit more work then I like to put in for a week day meal and the kitchen was still a disaster a few hours after but since I enjoyed eating it so much I didn't really mind.

You need to have your oven really hot for this (clean oven recommended to limit smoke alarms going off) but this will help make your pizza crust just perfect. For more tips on making your crust just perfect go to: Annies-Eats

Basic Pizza Dough:

Ingredients:
½ cup warm water
2¼ tsp. instant yeast
4 cups (22 oz.) bread flour, plus more for dusting
1½ tsp. salt
1¼ cup water, at room temperature
2 tbsp. extra-virgin olive oil

Directions:
Measure the warm water into a 2-cup liquid measuring cup. Sprinkle the yeast over the top. In the bowl of a stand mixer fitted with the paddle attachment, combine the bread flour and salt, mixing briefly to blend. Measure the room temperature water into the measuring cup with the yeast-water mixture. With the mixer on low speed, pour in the yeast-water mixture as well as the olive oil. Mix until a cohesive dough is formed. Switch to the dough hook. Knead on low speed until smooth and elastic, about 5 minutes. Transfer to a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise until doubled in size, 1½-2 hours.

Press down the dough to deflate it. Transfer the dough to a lightly floured work surface. Divide the dough into two equal pieces. Form each piece of dough into a smooth, round ball. (If freezing the dough, wrap in plastic wrap and freeze at this point.) Cover with a damp cloth. Let the dough relax for at least 10 minutes but no longer than 30 minutes.

To bake, preheat the oven and pizza stone to 500˚ F for at least 30 minutes. Transfer the dough to your shaping surface, lightly sprinkled with cornmeal. Shape the dough with lightly floured hands. Brush the outer edge lightly with olive oil. Top as desired. Bake until the crust is golden brown, and cheese is bubbling, 8-12 minutes.

Chicken Ranch Pizza:

¼ cup Ranch dressing
¾ cup shredded mozzarella cheese
½-1 grilled chicken breast, chopped into bite-sized pieces

1 white onion finely diced and lightly cooked
1 tomato, seeded and diced
2-3 green onions, chopped
¾ cup shredded cheddar cheese

Spread the Ranch dressing in a thin layer evenly over the unbaked crust. Sprinkle with shredded mozzarella. Top with grilled chicken, tomato, onions and green onions. Sprinkle with shredded cheddar. Once assembled, carefully transfer the parchment round and pizza to the preheated baking stone and return to the oven. Bake for 10-12 minutes, or until the cheese is melted and browned. Slice, serve, and enjoy!

Pizza dough and chicken ranch pizza from Annies Eats

Chicken Caesar Pizza

¼ cup Caesar dressing
¾ cup shredded mozzarella cheese
½-1 grilled chicken breast, chopped into bite-sized pieces

1 white onion finely diced and lightly cooked
2 pieces of cooked bacon, cut into bite sized pieces
3-4 mushrooms, sliced and lightly cooked
¾ cup shredded cheddar cheese

2 Tbsp grated Parmesan cheese

Spread the Caesar dressing in a thin layer evenly over the unbaked crust. Sprinkle with shredded mozzarella. Top with grilled chicken, onions, mushrooms and bacon. Sprinkle with shredded cheddar and Parmesan. Once assembled, carefully transfer the parchment round and pizza to the preheated baking stone and return to the oven. Bake for 10-12 minutes, or until the cheese is melted and browned. Slice, serve, and enjoy!

My favourite way to cook chicken

I find that I am always making dishes that call for cooked chicken. I used to cut the raw chicken and pan fry it until I was watching Rachel Ray and saw that she boils her chicken breast in water with a bay leaf (or two), salt and pepper for approximately 20 minutes depending on the size of your chicken breasts. I find that the chicken stays moist and I enjoy not having any crispy edges that usually pan frying creates.

Roasted Red Potatoes

This was a great side and a nice twist on boring potatoes.

Roasted Red Potatoes

Ingredients:
4 red potatoes (or 8 new potatoes)
1 Tablespoon olive oil
2 Tablespoons bread crumbs
1 Tablespoon Parmesan cheese
Various seasonings (I use salt, garlic powder, onion powder, and parsley)

Directions:
Preheat oven to 375 degrees. Slice potatoes into wedges and place in bowl. Toss in olive oil until coated and then add all remaining ingredients and toss until evenly coated. Bake in preheated oven 30-40 minutes or until desired degree of crispness, turning wedges over halfway through baking.

Recipe source: from Brown Eyed Baker originally from Ambers Delectable Delights

Roasted Salmon with Herbed Yogurt and Oven Baked Rice

I love to make Salmon for dinner - it is so fast and good for you and I always feel like I am made a really nice meal after its all done. My favorite things to serve with this dish is roasted veggies and couscous or oven baked rice (recipe below) but it is also good with mashed or roasted potatoes.

Roasted Salmon with Herbed Yogurt

Ingredients:

1/2 cup plain yogurt

2 Tbsp Dijon mustard

2 Tbsp fresh dill, finely chopped

2 Tbsp fresh parsley, finely chopped

1 side of salmon (3 pounds) or 8 fillets (6 ounces each)

Directions:

Preheat oven to 450. Combine yogurt, mustard, dill and parsley; season with salt and pepper. Place Salmon skin side sown on a rimed baking sheet. Spread yogurt mixture on salmon. Roast until opaque throughout 15-20 minutes (8 minutes for fillets). Serve warm.

Recipe from Everyday Food

Oven Baked Rice

Ingredients:

1 onion finely diced

5 mushrooms sliced (optional)

1 Tbsp Olive oil

1/4 cup butter

1 cup Rice

2 cups chicken broth

Directions:

Cook onion and mushrooms in olive oil and 1/2 of the butter on medium heat until cooked, add the rice and remaining butter and increase the heat to medium high heat and cook until the rice is toasted. Transfer to a covered baking dish and add broth. Cook for 45minutes or until rice is tender. (if you do not have 45 minutes to allow the rice to bake add the broth to your pot on the stove, cover and turn heat to low. cook for approximately 20 minutes or until rice is tender).