Peanut Butter Brownie Trifle

shared by Dara P.  (This is rich but delicious!)

Ingredients:

1 fudge brownie mix (13-inch x 9-inch pan size)

2 packages (13 ounces each) miniature peanut butter cups

4 cups cold 2% milk

2 packages (5.1 ounces each) instant vanilla pudding mix

1 cup creamy peanut butter

4 teaspoons vanilla extract

2 cartons (8 ounces each) frozen whipped topping, thawed 

Directions:

1. Prepare brownie batter according to package directions. 
2. Bake in a greased 13-in. x 9-in. baking pan at 350° for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake).  Cool on a wire rack; cut into 3/4-in. pieces. 
3. Cut peanut butter cups in half; set aside 1/3 cup for garnish. 
4. In a large bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick). 
5. Add peanut butter and vanilla; mix well. 
6. Fold in 1-1/2 cartons whipped topping.Place a third of the brownies in a 5-qt. glass bowl; top with a third of the remaining peanut butter cups. Spoon a third of the pudding mixture over the top. 
7. Repeat layers twice.
8. Cover with remaining whipped topping; garnish with reserved peanut butter cups.
9. Refrigerate until chilled.

Caribbean Black Bean Soup

shared by Patty H. (This recipe was shared by a retired teacher in a feature story in a local magazine. It sounded delicious and I was not disappointed.  This is one of the best soups I have ever tasted and I would really encourage you to try it.  It said that leftovers freeze well but John and I didn't have any.  We just ate a bowl of it every day until it was gone!)

Ingredients:

1/2 cup diced onion

2 T. brown sugar

1 T. chili powder (I only used 1/2 T. and it was just right for us.)

1 T. ground cumin (I only used 1/2 T. of this also.)

1 tsp. ground coriander

1 T. olive oil

1 tsp. minced garlic (I only use the dry minced garlic where 1/4 tsp. = 1 clove)

1 – 14 oz. can fire-roasted diced tomatoes * (Be sure to use these to get the full flavor.)

1 – 8 ounce can tomato sauce

1 – 14.5 ounce can chicken broth

1/2 cup orange juice

1/4 cup tomato paste

2 cups diced or shredded cooked chicken

1/2 tsp. salt (I used Kosher salt.)

2 – 15 ounce cans black beans, drained and rinsed

Directions:

1.      Saute onion and next 4 ingredients in hot olive oil in a Dutch oven over medium heat 2-3 minutes or until onion is tender.

2.      Add garlic and cook 1 minute.

3.      Stir in tomatoes and next 4 ingredients until well blended.

4.      Stir in chicken, black beans and salt.

5.      Cook until heated thoroughly.

 Note: If you double the recipe it makes a crockpot full. Leftovers freeze well.

7-Up Biscuits

shared by Patty H. (I found this recipe very intriguing when I ran across it so I just had to try it out.  The biscuits really are light and delicious! They are probably not the healthiest but they are definitely worth trying at least once.)

Ingredients:

2 cups Bisquick mix

1/2 cup sour cream
1/2 cup 7up soda
1/4 cup melted butter

Directions:

1.      Preheat oven to 450º

2.      Mix the sour cream and Bisquick

3.      Add the 7-Up. Make sure to stir until fully combined (the dough will  be sticky)

4.      Flour a piece of waxed paper (or use a little extra Bisquick) and cut or squeeze the dough into 12 even balls

5.      Microwave 1/4 cup butter in a small bowl then pour into the bottom of a 9-inch square baking dish (I just melted the butter in the baking dish in the microwave)

6.      Place the biscuits on top of the melted butter

7.      Bake for 12-15 minutes or until the tops are golden brown

Crockpot Chicken Fajitas

shared by Dara P. (Another recipe in preparation for little  # 3)

Ingredients:

6 chicken tenders or 1 lb. chicken breasts (I used about 4 chicken breasts.)

1 medium onion sliced

1 medium green pepper sliced

2 cups of salsa

1 can of green chiles

1 package of fajita seasoning (Old ElPaso)

2 T. olive oil

Directions:

1. Place all items in freezer bag. Toss and freeze flat.
2. When ready to cook place all ingredients in crockpot and cook for 6 hours on low or 4 hours on high.
3. Remove chicken from mix, shred and then add back into the mix.
4. Serve with warm tortillas and top with salsa, guacamole, shredded lettuce, sour cream and shredded cheese. 

Cinnamon Chip Breakfast Cake

shared by Dara P. (Aaron, Ky and Tucker devoured this!)

Ingredients

For the Cake

1 cup whole wheat flour

2 cups all-purpose flour

2 1/2 tsp. baking powder

1/4 tsp. baking soda

1/2 tsp. salt

2 tsp. cinnamon

1/2 cup granulated sugar substitute or sugar

1/3 cup brown sugar

3 T. butter, softened

2 eggs

3/4 cup plain Greek yogurt (I used sour cream)

1 1/4 cup non-fat milk (if you use all all-purpose milk, you will probably only need 1 cup milk) - I ONLY HAD 2% and used the 1 1/4 cups)

1/2 cup cinnamon chips

 

For the Topping

1/4 cup brown sugar

2 T. all-purpose flour

1/2 T. cinnamon

1 T. butter, melted

3 T. cinnamon chips

 

Directions

1.    Preheat oven to 350. Lightly spray a 9×13 baking pan with non-stick cooking spray.

2.    In a large bowl, whisk together flours, baking powder, baking soda, salt, and cinnamon.

3.    In the bowl of a stand mixer, beat together sugars and butter.

4.    Add in eggs and beat until creamy.

5.    Beat in yogurt until combined.

6.    Slowly mix in milk until combined.

7.    Add dry ingredients to wet ingredients and beat until just combined. Stir in cinnamon chips.

8.    Spread batter into prepared baking dish.

9.    Stir together all ingredients but the cinnamon chips for the topping. Sprinkle over the top of the batter. Sprinkle cinnamon chips over the top.

10. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

11. Allow cake to cool for 15-20 minutes before cutting into pieces.

12. Store leftovers in an airtight container.

Cheesy Zucchini Rice

shared by Patty H.  (I was looking for a recipe to use up some of the shredded zucchini that I have in the freezer from this past summer's garden.  This was easy and delicious.  I prepared it exactly as the recipe states.)

Ingredients:

1 tablespoon olive oil

1 cup long-grain white rice

2 cups chicken broth

2 tablespoons butter

1 medium or 2 small zucchini, grated

1 cup shredded sharp cheddar

1/2 teaspoon garlic powder

salt and pepper, to taste

splash of milk, as needed

Directions:

1. Heat the olive oil in a medium sauce pan over medium heat. 
2. Add the rice and stir to coat. Toast the rice, stirring often, just until it starts to turn golden. 
3. Pour in the chicken broth, bring to a boil, turn heat to low, and cover. 
4. Cook, covered, for 15 - 20 minutes or until most of the liquid is absorbed. 
5. Remove from the heat and add the butter, grated zucchini, cheddar, and garlic powder. Stir until well incorporated. Cover and let sit for 5 minutes. 
6. Stir again and add salt and pepper to taste and a splash of milk if you'd like to thin out the texture a little bit.

Bacon Wrapped Pork Chops in Zesty Sauce

shared by Kristin R. (This one received positive reviews from "all" my boys.)

Ingredients:

 6 (4 ounce) pork chops

12 slices bacon

1 (12 ounce) bottle tomato-based chili sauce

3 tablespoons brown sugar

2 tablespoons Dijon mustard

1 (8 ounce) can pineapple chunks, drained

Directions

1.    Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.

2.    Wrap each pork chop in 2 bacon slices to completely cover the pork chop, and secure with toothpicks.

3.    Place the wrapped chops onto a broiler pan, and broil until browned, about 5 minutes per side.

4.    Mix together the chili sauce, brown sugar, and Dijon mustard in a bowl.

5.    Place the browned pork chops into the bottom of a slow cooker, and pour the chili sauce mixture over the chops.

6.    Spread pineapple chunks over the chops.

7.    Set the cooker to low and cook until very tender, about 6 hours.

Oatmeal Chocolate Chip & Coconut Bars

shared by Patty H.  (Spring needs to come soon so I get past the urge to bake some type of "goody" because I'm inside.  These are a quick and fairly healthy chewy bar cookie.)

Ingredients:
1 cup uncooked oatmeal
1/2 cup flour
1/2 cup brown sugar
1/2 cup chocolate chilps
1/2 cup sweetened flaked coconut
1/4 tsp. baking powder
1/4 tsp. salt
5 T. unsalted butter, melted and cooled
1 large egg
1/2 tsp. vanilla

Directions:

1. Spray a 9-inch pan with nonstick spray.
2. Mix the oatmeal, flour, brown sugar, chocolate chips, coconut, baking powder and salt together.
3. Mix the egg, melted butter and vanilla together and add it to the oat mixture. jStir until fully combined.
4. Press the batter into the greased pan using a spatula or large spoon.
5. Bake at 350 for 22-24 minutes.
6. Cool.  Cut into 16 bars and enjoy!