No-Bake Salted Nut Bars

shared by Nancy H. (these taste just like Payday candy bars)

Ingredients:
3 cups salted peanuts (no skins), divided
2 1/2 tablespoons butter
2 cups peanut butter chips
14 oz. can sweetened condensed milk
2 cups miniature marshmallows
Kosher salt or sea salt (optional)

Instructions:

1. Place 1 1/2 cups peanuts in the bottom of an ungreased 11 x 7 pan.
2. Melt butter and peanut butter chips in a large saucepan over low heat.
3. Stir until smooth. Remove from heat.
4. Stir in condensed milk and marshmallows.  Continue stirring until smooth and well-blended.
5. Pour peanut butter mixture over peanuts in pan.
6. Sprinkle remaining 1 1/2 cups peanuts over the top of peanut butter mixture and lightly press them with a metal spoon into the mixture.
7. If saltier bars are desired, sprinkle lightly with salt.
8. Cover and refrigerate until chilled.  Cut into bars.  Bars can be served chilled or at room temperature.

Note:  These can be made in a 9 x 13 pan.  Use another cup of peanuts, divided between the bottom of the pan and the top of the bars.  The same amount of filling will work and will give you slightly thinner bars.  When the mixture has chilled, cut into bars and wrap individually with plastic wrap.

Peach Pie Delight

shared by Patty H. (whose friend Judi shared it with her)

Ingredients:

1 package of white or yellow dry cake mix
1/3 cup butter, room temperature
2 large eggs, divided
29-ounce can of peach slices, drained
8 ounces of cream cheese, room temperature
1/3 cup of sugar
1 tsp. vanilla extract

Directions:

1.    Preheat oven to 350 degrees.

2.    Spray a 13 x 9 pan with cooking spray.

3.    In a large bowl combine cake mix, butter and 1 egg.  Mix until crumbly.

4.    Set aside 1 1/2 cups of crumbs for topping.

5.    Press remaining crumbs in bottom of prepared pan.

6.    Bake 10 minutes.

7.    Cut peach  slices into 1-inch pieces.  (You can use frozen or fresh peaches if you choose but canned peaches have a shorter baking time.

8.    Spoon peaches into partially baked crust.

9.    In a large bowl combine cream cheese, sugar, 1 egg and vanilla extract.  Beat with mixer until creamy.  Spoon over peaches.

10. Sprinkle with reserved crumbs.

11. Bake 30 minutes.

12. Chill at least 30 minutes before serving.

13. Refrigerate leftovers.

Ranch Chicken

shared by Dara P.


Ingredients:

6 chicken breasts
1 package dry ranch dressing mix
1 cup corn flakes, crushed
3/4 cup grated Parmesan cheese
1/2 stick melted butter

Directions:

1. Mix ranch dressing, corn flakes and cheese together.
2. Dip chicken in butter and then in mixture to coat.
3. Bake at 350 degrees for 45 minutes.

BBQ Ranch Chicken

shared by Dara P.

Ingredients:
package of dry Ranch dressing
4 chicken breasts
BBQ sauce

Directions:

1. Roll chicken breasts in powered ranch dressing.
2. Place in a baking dish.
3. Cover with BBQ sauce.
4. Bake and eat.

Note:  I cooked it on the grill and it was fantastic!

Peanut Butter Bars

shared by Dara P.

Ingredients:
1 cup light corn syrup
1/2 cup white sugar
1/2 cup brown sugar
1 1/2 cup peanut butter
3 cups Rice Krispies (I've used corn flakes & cheerios too but like the rice krispies the best)

Directions:

1. Put the syrup and sugars into a saucepan on medium heat until boiling, about 1 minutes.
2. Remove from heat and add peanut butter; blend together.
3. Add Rice Krispies.
4. Place in a pan to cool.  Cut into bars.
5. Devour.

Steakhouse Potato Salad

shared by Patty H.  (I came across this recipe and immediately tried it.  It is a tasty alternative to the typical potato salad recipes. This was really quick and easy to put together.)

Ingredients

3 lb. small red potatoes (about 9-12), cut into 1-inch cubes (make sure you use no more than 3 lbs. so there will be enough dressing to keep salad from being dry)

1/2 cup water
1/2 cup Miracle Whip Dressing
1/4 cup ranch dressing
6 slices bacon, cooked, crumbled
1 cup shredded cheese
4 green onions, thinly sliced
1 tsp. coarse ground black pepper
2 T. dried parsley

Directions:

1.    Place potatoes in 2-qt. microwaveable dish. Add water; cover with lid. (I just used a Corelle plate)

2.    Microwave on HIGH 12 to 15 min. or just until potatoes are tender; drain. Place in large bowl.

3.    Refrigerate 1 hour or until completely cooled.

4.    Mix dressings until blended. Add to potatoes with remaining ingredients; mix lightly.

Green Bean Feta Salad

shared by Patty H. (whose friend Joan shared it with her)

Ingredients:

1 lb. frozen or fresh green beans (steam slightly to semi-crisp)

1-2 fresh zucchini, sliced (depending on size)
2-3 tomatoes, diced (depending on size)
red or yellow pepper, seeded and sliced in strips
1/4 of a red onion, chopped
1/2 cup chopped walnuts
4 oz. feta cheese (I only used half the container, not the full 4 oz.)

Dressing

4 T. olive oil

1 T. balsamic vinegar
1 tsp. salt
1/2 tsp. pepper (I used coarse ground )
1/2 tsp. dried dill ( can use more depending on your taste for dill)

Directions:

1.    Fix vegetables as directed. Amounts of each can vary but the final salad makes a large bowl full.

2.    You can use any combination of fresh veggies.

3.    Slicing them in different  ways, i.e. slicing, dicing adds to the presentation of the salad.)

4.    Put dressing ingredients in a small jar and shake to combine.  Pour over vegetables.

5.    Chill in the refrigerator before serving.