No-Bake Chocolate Peanut Butter Bars

I generally pride myself when it comes to being able to resist chocolate. Don’t get me wrong, I love chocolate as much as anyone else, I just try to control my cravings as it goes right to my hips. My only downfall is Reese’s Peanut Butter Cups. That’s too much temptation for me. Needless to say, Halloween is the only time we keep them in the house. That’s my annual treat. Unfortunately, a couple of weeks ago I discovered a new recipe, which I have to admit, is now on my “dangerous list.” Dangerous, because it’s so good I can’t control my urge to splurge. Oatmeal bars, filled with chocolate and peanut butter. Wish it was as healthy as it tastes. And, “dang it all,” it’s no-bake, which makes it a breeze to prepare. I don’t know the original source of this recipe, as I discovered it on Facebook. Since I had all the ingredients in the pantry already, I thought I would give it a try. Mike loves chocolate and oatmeal bars, so I figured he would enjoy it. Little did I know that I would end up loving it more…..sigh! This truly is an unexpected delight. Proceed with caution, however; one bite of these bars and you will be hooked.

 Grease an 8x8 square baking pan.

 

Chocolate chips missing from this photo, but included in a photo below.

In large saucepan, over medium heat, melt butter. Stir in brown sugar. Continue stirring until sugar is dissolved. Stir in vanilla. Add oats and mix well to incorporate.

Reduce heat to low and continue cooking 2 to 3 minutes. Press slightly more than half of the mixture into the bottom of prepared baking dish. Reserve balance of oat mixture for top.

In small heavy saucepan, melt chocolate chips and peanut butter over low heat, stirring constantly until smooth.

Pour the chocolate mixture over the crust in the pan. Spread evenly with a spatula, or back of spoon.

Top with remaining oat mixture, pressing in gently.

Optional decorating glaze: Microwave chocolate chops and oil 1 minute, stirring after 30 seconds. Stir well to fully melt chips. Pour melted chocolate into decorating bottle, or resealable plastic bag. If using plastic bag, snip off tip in corner so you can use it as a decorating bag. 

Drizzle criss-cross pattern over top of bars.

Cover bars and refrigerate 2 hours. Cut into squares and store in air-tight container. Return to refrigerator for at least another hour, or overnight. 

NO-BAKE CHOCOLATE PEANUT BUTTER BARS
Source:  Facebook (Unknown)
Posted by:  www.meldingmagic.com

INGREDIENTS:

• 1 cup butter
• 1/2 cup packed brown sugar
• 1 teaspoon pure vanilla extract
• 3 cups quick-cooking oats
• 1 cup semi-sweet chocolate chips         
• 1/2 cup creamy peanut butter

Decorator Glaze (optional):

• 1/2 cup semi-sweet chocolate chips
• 1/2 Tablespoon vegetable oil        

DIRECTIONS:

1. Grease an 8x8-inch square baking pan.
2. In large saucepan, over medium heat, melt butter. Stir in brown sugar. Continue stirring until sugar is
    dissolved. Stir in vanilla. Add oats and mix well to incorporate.
3. Reduce heat to low and continue cooking 2 to 3 minutes. Press a little more than half of the mixture
     into the bottom of prepared baking dish. Reserve balance of oat mixture for top.
4. In small heavy saucepan, melt chocolate chips and peanut butter over low heat, stirring constantly
    until smooth.
5. Pour the chocolate mixture over the crust in the pan. Spread evenly with a spatula, or back of spoon.
6. Top with remaining oat mixture, pressing in gently.
7. Optional Glaze: Microwave chocolate chips and oil 1 minute, stirring after 30 seconds. Stir well to fully
    melt chips. Pour into decorating bottle, or resealable plastic bag (with corner snipped). Drizzle criss-
    cross pattern over top of bars.
8. Cover bars and refrigerate 2 hours. Cut into squares and store in an air-tight container. Return to
    refrigerator for another hour, or overnight.

Bacon Cheeseburger Pasta

                

How’s this for thinking outside the bun? All the flavors of a bacon cheeseburger melded in pasta. Kid friendly and mother approved! Guaranteed to satisfy even the pickiest eater. I discovered this recipe many years ago in an issue of Quick Cooking magazine, modified it a bit, and it’s been a family favorite ever since. It’s kind of like a homemade version of Hamburger Helper, but without all the additives (and a lot more bacon). It’s an effortless, hearty dish that is sure to get the seal of approval from every member of your household. But, you better plan on ordering out the next night, as there won’t be any leftovers from this meal.

Cook bacon until crisp, reserving 2 to 3 Tablespoons of drippings. I never give instructions on how to cook bacon, as everyone has their preferred method: oven roasting, fried in a skillet, or zapped in a microwave. Whatever method works best for you is just fine. Transfer bacon to a plate to cool. When cool, break apart into small pieces and set aside.

Boil water for pasta; then cook pasta according to package directions. (In case you are not already aware of this tip….put a wooden spoon across the top of your pasta pot to avoid “boil-overs”. As long as your pot is not over-filled with water, it will prevent the water from boiling over onto the stove-top. Sounds like a crazy old wives’ tale, but it actually works. The wooden spoon will, over time, warp; but, if you're prone to boil-overs, like me, it's well worth the small investment of a new spoon.)

Meanwhile in a dutch oven (or large skillet), cook beef, garlic and onions in reserved bacon fat until browned. 

Add 2 cans soup and stir well to combine.

Add chopped bacon and simmer on low heat.

Drain pasta and add to skillet with ground beef mixture. Sprinkle with shredded cheese and stir well until melted. Serve while hot. Don’t get too comfortable though, because, in no time at all, they will be clamoring for seconds.

BACON CHEESEBURGER PASTA
Source: Modified from Quick Cooking Magazine (Jul/Aug 2000)
Posted by: www.meldingmagic.com

INGREDIENTS:

• 1 (16-ounce) package mini penne pasta (smaller penne with lines), or elbow macaroni
• 2 pounds lean ground beef (90% or above)
• 1 pound lean bacon
• 2 cans (10-3/4 ounces each) condensed tomato soup  
• 2 cups shredded sharp Cheddar cheese
• 3 to 4 cloves garlic, minced
• 1 small onion, chopped fine

DIRECTIONS:
1. Cook bacon until crisp, reserving 2-3 Tablespoons drippings. Transfer bacon strips to plate to cool.
    When cool, break apart into small pieces and set aside.
2. Boil water for pasta; then cook pasta according to package directions.
3. Meanwhile, in a Dutch oven (or large skillet), cook beef, garlic and onions in reserved bacon fat over
    medium heat until no longer pink.  Add 2 cans soup, reserved chopped bacon and simmer on low
    heat.
4. Drain pasta and add to skillet with ground beef mixture. Sprinkle with cheese; stir well until cheese
    melts.
5. Serve immediately.

Yield: 8-10 servings

Crock Pot Chicken Fajitas

Never underestimate the power of a crock pot! It’s a busy mom’s best friend. A little prep the night before, or first thing in the morning, and you have a hassle-free meal ready to serve at the end of the day. Not to mention that lingering aroma of a good home-cooked meal that fills the house all day while it’s slow cooking. You wouldn’t generally consider a fajita to be a good crock pot choice, as preparation is relatively simple: grill the meat and sauté the vegetables. However, if you prepare the meat (in this case chicken) in a crock pot, it is literally marinating all day long in the flavors of cilantro, onions, tomatoes, jalapenos, lime juice and taco seasoning spices. You’ll be smackin’ your lips all day long in anticipation of the final result. No dried out grilled chicken with this recipe. This is a perfect example of Melding Magic.

Chop the cilantro. Seed and dice the jalapeno peppers. Or, leave the seeds in if you want to turn up the heat.

In slow cooker, combine 24 ounces of thick & chunky picante (medium or mild), juice from one lime, dry packet of taco seasoning, cilantro and jalapeno peppers. Mix well to combine. Add chicken to crock pot and spoon some of the sauce mix over top.

Cover. Cook on low 7 to 8 hours. (Or, cook on high for 1 hour, then reduce temperature to low and cook for an additional 5 to 6 hours.) Last hour of cooking, slice or break apart chicken, return to crock pot and spoon some sauce over. Cover and continue cooking on low for the last hour. Alternatively, leave the chicken breasts whole and serve with your favorite Tex-Mex side dish. Can also be served in tacos or salads. This is a versatile recipe.

Ingredients for Fajitas:

For fajitas: thinly slice peppers and onions. Seed and dice tomatoes. Sauté peppers and onions in a little olive oil until crisp, tender. 

Heat tortilla in a dry skillet, just until warmed. Layer chicken, peppers, onions, shredded cheese and diced tomatoes over warmed tortilla. 

Fold over sides of tortilla and serve with your favorite garnish.

CROCK POT CHICKEN FAJITAS
Posted by: www.meldingmagic.com

INGREDIENTS:

• 24 ounces thick and chunky, mild or medium picante sauce
• Juice from one lime
• 1/4 cup fresh cilantro, chopped
• 1 package (1.25 ounces) dry taco seasoning
• 4 jalapeno peppers, seeded and finely chopped (optional)
• 3 boneless chicken breast halves, defrosted
• 2 to 3 bell peppers, any color combo, seeded and cut in thin strips         
• 2 to 3 onions, halved, and cut into thin strips
• Shredded cheese (cheddar, jack, or Mexican blend)
• 3 Roma tomatoes, seeded and diced
• Tortillas, flour or corn
• Sour cream, guacamole, or your favorite fajita garnish (optional)            

DIRECTIONS:

1. In slow cooker, mix together first five ingredients.
2. Add 3 boneless chicken breast halves (completely defrosted) to the slow cooker and coat with the
    salsa mixture. Cover and cook on Low for 7-8 hours. (Or, cook on high for 1 hour, then reduce
    temperature to low for an additional 5 or 6 hours.)
3. Last hour of cooking, slice or break apart chicken breasts, return to crock pot and spoon some sauce
     over top. Continue to cook on low for last hour.
4. Heat tortilla in dry skillet until warmed. Top warmed tortilla with chicken, peppers, onions, shredded
    cheese and diced tomatoes.
5. Fold over sides of tortilla and serve with your favorite garnish.

Tips: Chicken can also be served in tacos, salad, or as a main dish with your favorite side.