Renee's Peanut Butter Blondies

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1 cup shortening
1 cup peanut butter
2 cups brown sugar, packed
3 eggs
1 tablespoon vanilla extract
1/4 cup peanuts, chopped
Frosting
1 lb confectioners' sugar
1/2 cup peanut butter
1/2 cup shortening
1 teaspoon salt
1/2 teaspoon vanilla extract
1/3 cup hot water


Heat oven to 350 degrees. Coat two 13x9 inch baking pans with cooking spray.

In a bowl, whisk together the flour, baking powder and salt. Set aside.

In a large bowl, beat shortening, peanut butter and brown sugar on medium-high speed for 3 minutes.

Add eggs; beat 3 minutes more. Add vanilla.

On low speed, beat in the flour mixture. Stir in the peanuts.

Divide batter between prepared pans. Bake at 350 for 25 to 30 minutes or until lightly browned. Let cool slightly.

Frosting:

Beat confectioners' sugar, peanut butter, shortening, salt, and vanilla. Add hot water, a little at a time Beat until smooth. Spread over blondies while still warm.

Chicken Tetrazzini

Photo:  Taste of Home

1 package (7 ounces) spaghetti, broken into 2-inch pieces

2 cups cubed cooked chicken (or you could use turkey)
1 cup shredded cheddar cheese
1 can (10-3/4 ounces) condensed cream of mushroom soup
1 medium onion, chopped
2 cans (4 ounces each) sliced mushrooms, drained
1/3 cup milk
1/4 cup chopped green pepper
1/4 teaspoon salt
1/8 teaspoon pepper

Additional shredded cheddar cheese, optional


Cook spaghetti according to package directions; drain. Transfer to a large bowl; add remaining ingredients and mix well. Spoon into a greased 2-1/2-qt. casserole; sprinkle with cheese if desired. Bake, uncovered, at 375° for 40-45 minutes or until heated through.

 Recipe adapted from Taste of Home

Chicken Chili Cheese Cups

Photo and Recipe from Family Fun

2 eggs

1/2 cup heavy whipping cream

1/4 teaspoon salt

1/8 teaspoon pepper

1 cup cooked chicken, finely diced

1 (4-ounce) can diced green chilies

2 tablespoons finely chopped cilantro

1/2 cup shredded Monterey Jack

30 mini phyllo shells

Heat the oven to 350º. In a small bowl, whisk together the eggs, cream, salt, and pepper. In another bowl, toss together the chicken, chilies, cilantro, and cheese.

Place the phyllo shells on a baking sheet lined with parchment paper. Spoon 1 rounded teaspoon of chicken filling into each shell, then add about 1 teaspoon of the egg mixture. Let the shells sit for about a minute so the egg can settle to the bottom. Then add about another teaspoon of egg to each shell, filling it close to the top.

Bake the cups until the custard is set, about 15 minutes. After the cups have cooled, freeze them for up to 2 weeks. To serve, simply reheat them in a 350º oven until heated through, 10 to 15 minutes. Makes 30 quiches

Chocolate Cookie Bark

My kids love to help in the kitchen....really they like to do it themselves. Because of this, I like finding easy things for them to do independently. These barks are quick and easy, which makes them great for kid chefs.


The broken cookies are mixed with white or semisweet chocolate for tastes that are either sweet and creamy or dark and rich.



20 creme-filled chocolate sandwich cookies (about half of an 18-ounce package)
2 2/3 cups white chocolate chips or 2 2/3 cups semisweet chocolate chips
1 teaspoon vanilla extract (use with semisweet chips only)


Line a 9-inch-square baking pan with waxed paper. Coat the paper with nonstick spray; set it aside. Pour the cookies into a large bowl and break them into small pieces by hand or with the back of a wooden spoon, a job kids will love.

Melt the white chocolate chips -- or the semisweet chips -- in a large microwave-safe bowl according to the package directions (add the extract after the chips have melted). Remove from the microwave and quickly fold in the cookie pieces with a spatula. Scrape the mixture into the prepared pan and spread to about a 1/2-inch thickness. Refrigerate until solid, about 1 hour.

Remove the bark from the pan and carefully peel off the waxed paper. Set the bark on a cutting board. Using a sharp knife, cut the bark into bars.


These are great gifts too. I love the idea of cutting them into 24 triangles for boxing as shown above.



Photo and recipe came from Family Fun

Sausage Grits Casserole

1 pound ground sausage
1/2 cup onion, chopped
2 cups water
2 cups milk
1 cup raw grits
8 oz cheddar cheese, grated
2 eggs, beaten
1/2 tsp salt
pepper to taste
1/4 cup cheddar

Preheat oven to 350
Brown sausage and onion together. Drain well
Bring milk and water to boil. Add grits and cook on medium heat until thickened.
Combine onion, sausage, grits, 8 oz shredded cheese, eggs, salt and pepper.
Pour into buttered 9x13 dish.

Top with 1/4 cup cheddar.

Bake 1 hour or until bubbly.

I had this at a friend's house and loved it. It is something you must try!