Peanut butter, chocolate and butterscotch combined, give these dessert bars a unique flavor kids and adults alike will enjoy!
1 cup sugar
1 cup light corn syrup
1-1/2 cups creamy peanut butter
6 cups Special K cereal
1 (12 ounces) package semisweet chocolate chips
1 cup butterscotch chips
1. In a Dutch oven, bring the sugar and corn syrup to a boil over medium heat; cook and stir for 2 to 3 minutes or until sugar is dissolved. Remove from the heat. Stir in peanut butter until combined. Add the cereal; toss to coat. Using a metal spatula, press mixture into an ungreased 13×9-inch pan.
2. In a microwave, melt the chocolate and butterscotch chips; stir until smooth. Spread over cereal mixture. Refrigerate until set. Cut into bars.* Makes 4 dozen.
* If these dessert bars have been chilled in the refrigerator for more than 1 hour, allow to stand at room temperature for about 15 minutes before cutting.
As most of you already know, my son Jason is a very good cook. He recently shared this recipe with me and now I am sharing it with you! It is simple, easy-to-make and tastes wonderful! Thank you Jason!!
1 pound lean ground beef
1/2 cup chopped red onion (I used yellow onions since that’s what I had on hand)
1 can (10-3/4 ounces) cream of mushroom soup
1/2 teaspoon garlic powder (or to taste)
1/4 teaspoon paprika (or to taste)
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)
1/2 cup sour cream
4 cups hot cooked noodles
1. In a large skillet cook the ground beef and onion until meat is no longer pink and onions are tender; drain.
2. Stir in the soup, garlic powder, paprika, salt and pepper; cook over medium heat until heated through. Remove from heat and stir in the sour cream. Serve over hot cooked noodles. Makes 4 servings.
Totally delicious and satisfying! That’s what my family said when they tried this yummy casserole for dinner last night! Hope you enjoy it as much as we did!!
8 ounces wide egg noodles, uncooked
1/2 pound fresh mushrooms, sliced
1 small onion, chopped (1/2 cup)
2 tablespoons butter
2 cups chicken broth
3 tablespoons cornstarch
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup half-and-half
1/2 cup shredded cheddar cheese
2 cups cooked chicken, cubed
1/4 cup grated Parmesan cheese
1. Cook noodles according to package directions; drain. In a large saucepan, sauté mushrooms and onion in butter until tender; stir in the broth.
2. Combine cornstarch, salt, pepper and half-and-half until smooth; stir into mushroom mixture. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat; stir in the cheddar cheese until melted. Add chicken and cooked noodles; blend.
3. Transfer mixture to a greased 2-quart casserole. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees F. for 25 to 30 minutes or until lightly browned. Makes 4 to 6 servings.
A delicious way to start your family’s day! These light, fluffy blueberry muffins are always welcome at my breakfast table!
3/4 cup butter, softened
1 cup granulated sugar
3/4 cup milk
1-1/2 teaspoons vanilla extract
1-3/4 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh or frozen (thawed) blueberries
1 tablespoon all-purpose flour
1. Preheat oven to 400 degrees F. Grease or coat with cooking spray, 15 muffin cups.
2. In a large bowl, cream together the butter and sugar until smooth. Add the egg, milk and vanilla until well blended. In a small bowl, combine the 1-3/4 cups flour, baking powder and salt; stir into the batter just until moistened.
3. Toss the blueberries with the remaining 1 tablespoon flour to coat; fold into batter. Spoon batter into muffin cups, filling about 2/3 full.
4. Bake in preheated oven for 15 minutes or until tops spring back when lightly pressed. Serve warm. Makes 15 muffins.
My family loves chicken almost any way I fix it. I am especially fond of chicken seasoned with curry and I like the convenience of casseroles, as this allows me to cook everything in one dish. I just started putting things together the other night and this is what came together for our dinner. Hubby and our son Matthew really enjoyed this and declared it a “keeper”!
3 cups uncooked wide egg noodles
1 medium onion, chopped
1 tablespoon butter
1 (14 ounce) package frozen broccoli cuts, thawed
4 ounces processed cheese spread (Velveeta), cubed
2 cups cooked chicken cut into bite size pieces*
2 cans (10-3/4 ounces each) cream of chicken soup
1 soup can of milk
1 teaspoon curry powder
1 (6 ounce) package French fried onions, divided
1. Cook the noodles according to the package directions; drain. Pour into bottom of a 13×9-inch casserole.
2. In a small skillet, sauté onion in butter until tender; stir into noodles in casserole. Layer the broccoli, cubed cheese, cooked chicken and 1/2 the French fried onions over the noodle mixture.
3. In a large bowl, combine the soup, milk and curry powder; pour over the noodle mixture. Sprinkle remaining French fried onions over the top.
4. Bake at 350 degrees F. for 20 to 25 minutes or until hot and bubbly and onions are golden brown. Makes 8 servings.