Wednesday, December 13, 2017

Pork Roast with Chili Plum Sauce


My mom got this recipe from a Church activity when I was younger and we've had it for Christmas dinner ever since (usually accompanied by funeral potatoes...which you can see in the background here!) Anyway, for whatever reason I decided to make this for Easter instead of the usual ham...it was just one of those pregnancy food decisions! :-)

The sauce might sound strange at first but it's really like a sweet bbq sauce. In fact my 2 year old who usually hates any kind of meat gobbled hers all up and had seconds since it was covered in this sauce! So that was kind of a nice surprise.

When I made it this last time I realized I don't know why I only make this on special occasions since it is so easy! I think this would also make a great crock pot recipe and I might try it that way next time and let you know how it goes!

Pork Roast With Chili Plum Sauce

Roast:
3-4 lb. pork roast or tenderloin
garlic powder
chili powder

Sauce:
1 cup ketchup
2 tsp. chili powder (or to taste)
1 1/2 cup plum jelly (good subs are red currant jelly or grape jelly)
1 T. apple cider vinegar

Instructions:
Place roast in large roasting pan. Rub with garlic and chili powder. Bake at 325 for 1 1/2 hours. Combine all sauce ingredients in a medium saucepan. Cover roast using half of the sauce. Continue baking roast for 1 hour or until meat is done. Serve the other half of the sauce with dinner and top each piece as desired! That's it...pretty easy!

Or...
Freezer Meal Instructions:


Rub roast with garlic powder and chili powder to taste.  Place inside a large gallon sized freezer bag. And seal.  In a medium mixing bowl, whisk together all sauce ingredients until smooth.  Pour sauce into a quart sized freezer bag and seal.  Place roast bag and sauce bag inside another gallon sized freezer bag, seal and label.



When ready to serve: thaw in refrigerator overnight.  Line a large roasting pan with foil and place tenderloin  in pan.  Bake at 325 for 1 hour.  Brush with ½ of sauce and continue baking for 1 to 1.5 hours or until meat is done.  Use a thermometer to prevent over or under cooking meat.  Heat other ½ of sauce and serve with sliced tenderloin as desired.  This goes great with funeral potatoes!
 

Tuesday, October 31, 2017

Halloween Recipe Ideas

Here are some of my family's favorite Halloween and fall recipes from over the years!  Our two regulars are monster salads and ghost pie! It's great to start traditions like this because then you don't have to be creative anymore ;) My other Halloween tradition is after dinner I send everyone out with dad so that I can read and drink hot chocolate in a quiet house while handing out candy to the 8 people that come by.  I look forward to it all year! Anyway, give one of these recipes a try before you head out to trick or treat tonight!

Monster Taco Salad

Ghost Pie

Apple Nachos

Lil' Smokie Mummies

Cupcake decorating ideas for kids

Pumpkin Donuts with Maple Glaze

Taffy Apple Tartlets

Chocolate Caramel Apples (and other topping ideas)

Hot Chocolate Add In Ideas (Step 1- send family out in the cold dark world to hunt down candy. Step 2- make hot chocolate just the way you like. Step 3- drink it in the quiet of your house while reading a book.  Bonus points if it's by Steinbeck or Fannie Flagg!)

Monday, October 9, 2017

Chicken Noodle Soup (In the crock pot)

It's getting cold outside and I love it!! Fall is my favorite! And this is my favorite chicken noodle soup recipe.  It's super quick to throw together and it cooks in a crock pot- making the house smell delicious. I love to make it with homemade egg noodles but it's also delicious with store bought noodles.  I've also updated the recipe with the freezer meal instructions I used in my freezer meal workshop last month! Combine all the ingredients in a crock pot for a yummy meal today or combine them all in a freezer bag and cook it on a busy day in the future!  Enjoy!

Chicken Noodle Soup
Ingredients:
3 chicken breasts
5 large carrots (peeled and chopped)
3 celery stalks (chopped)
½ sweet onion (chopped)
6 tsp. chicken bouillion
½ cup butter
2.5 tsp. minced garlic
½ tsp. dried thyme
½ tsp. sage
1 T. Parsley
6 cups water (if freezing only use 1 cup water and add the rest when ready to cook)
3 cups prepared egg noodles (use store bought or my favorite homemade recipe from mel's kitchen cafe)

Regular Prep Instructions:
Place all ingredients (other than egg noodles) in a large crock pot.  Cook on low for 7-8 hours or until chicken is cooked through and veggies are tender.  

Take chicken out of crock pot and shred, then return to soup. 

Cook noodles according to package or recipe instructions and add to soup.  Enjoy!

Freezer Meal Prep Instructions:
Combine all ingredients (only use 1 cup of the water, and exclude the noodles) in a gallon sized freezer bag. Label and freeze.

When ready to serve- place in crock pot with the other 5 cups of water (and 1 bay leaf if desired). Cook on low for 9-10 hours if frozen, or 7-8 hours if thawed or until chicken is cooked through and vegetables are tender. 

Take chicken out of crock pot and shred, then return to soup.

If adding noodles:
Boil egg noodles in water according to directions in recipe and add to soup OR pour soup into a large stock pot and bring to a boil on the stove. Boil noodles in soup according to the noodle recipe and serve!







Wednesday, September 27, 2017

Do It Yourself Children's Chore Charts


With five kids we have a lot to clean up around here and now that four of those kids are old enough to help we're getting more organized about our routines!  Before I had kids I used to envision family Saturday mornings where we got up and all did our chores together while we rock out to some Journey or U2. Even though we've done that on occasion it hasn't really been enough to keep our house put together.  The kids are bigger now and their mess is bigger and pretty much every room needs to be cleaned every day.  I'm not sure how old my kids will be before they figure out that the easiest way to clean is to not make a giant mess in the first place...maybe age 25/26? ;) Plus there are every day chores and tasks that need to be done like making beds, homework, music practice, etc.

I've gone through a few different variations of chore charts (mostly found on Pinterest) and they've all either been to complicated for my kids, or didn't keep them motivated, or end up being more work for me to keep updated than the kids. So this time I kind of picked what I liked and what I didn't like about the others and tried to simplify it down as best I could.  And here is what I finally landed on.


We've been using these for about a month now and the girls all love them! Every morning I put out which chores they need to do on the To Do side and once they finish them they move them to the Done side. Every night if they've moved all their chores to the Done side they get to move their little picture on the bottom over a spot toward their payday!  Once they get 7 days of doing chores they get their allowance.  I know some people have their kids do 7 consecutive days but I'm trying to keep my kids motivated so if they miss a day I don't make them start over, they just don't get to move.  So they might clean 4 days in a row, miss a day, clean 3 more days and still get their money.

I cut vinyl lettering but you could also just use a permanent marker for all the labeling. All of the chores are magnetic so they store easily on the back of the sheet. I tried to think of every possible chore in our house but since the chore cards are laminated you could always make a blank card or two to write in any extra chores that pop up.

Our tasks list includes:
Get dressed/brush hair
brush teeth
make bed
clean up bedroom floor
pack lunch
put away backpack/coat/shoes
mop
sweep
set/clear table
clean up living room
clean up family room
load/unload dishwasher
clean up toy room
yard work
trash duty
watch baby brother
clean bathroom sink and mirror
clean bathroom toilet and floor
pick up stairs/hallways
put away laundry
homework
instrument practice
wash table and kitchen counters
vaccuum

I was originally going to do the older girls with just words but they wanted the pictures like the younger girls. I'm working on attaching the printable but until then you can email me and I'll send you the page. Below is the list of supplies you'll need to make your own.  Hope it helps your family like it has mine!

Kid's Chore Chart

Supplies Needed
-Large cookie sheet (if you can find one that isn't nonstick that's the best but nonstick works fine too)
-Decorative duct tape (I bought sparkly Duck brand)
-Decorative ribbon
-Vinyl stickers (child's name, to do, done, 6 dots and a money symbol)
- Printable chore cards (Link coming Soon! request at julia@neighborjulia.com)
-1 sheet of Magnifique magnet squares or some type of magnet
-laminator sheets
-Small 1 in. by 1 in. picture of your child

Tools
Laminator
drill (that can drill through metal)
scissors or paper cutter
sillhouette or vinyl cutter (if you're making your own stickers)

Instructions:
Drill two holes horizontally about 1 1/2 inches apart in top of cookie sheet. Cut 8 inches of ribbon and loop it through the holes.  Tie it together in a bow to make a hanger.

Place two pieces of decorative tape straight across the sheet about 3 inches from the top and the bottom of the cookie sheet.  Place a third piece perpendicular to the other pieces of tape splitting the middle box in half.  In the top box place the child's name sticker. In the bottom box make a trail using the dot stickers and the money symbol sticker.  Put the to do sticker in the left box and the done sticker in the right.  See the picture above to help follow these directions.

Print out the chore cards and cut on the lines.  Laminate. Attach a magnet to the back of each chore card.  Print out a 1 in. by 1 in. picture of your child and laminate that as well.  Attach a magnet on the back of that and place it on the money path at the bottom of the chore chart. Now you're ready to start having your kids clean up!! Enjoy!





Thursday, September 7, 2017

Banana Cake



Maybe it's because I've had tons of cake orders lately or that I'm back in training for a race and cut down my sugar intake but I've got cake on the brain! After a couple months of mostly healthy posts now I'm hitting you with two delicious cake recipes in the last few weeks. If you missed the first one- Chocolate Mug Cake in the Microwave- you might want to check it out too.

Over the summer my girls each took a few turns making dinner and of course they wanted to make dessert too!  Mayzie decided to make one of our favorites. Banana cake!  It's so quick and moist and delicious with a little cream cheese frosting. I make it in a 9x13 pan for our family but it also doubles easily and fits in a large sheet pan for gatherings. The next time you find yourself with some old bananas that need used up give this one a try.

Banana Cake
Ingredients:
1 1/3 cups sugar
1/4 cup butter, room temp
1 cup sour cream
2 large eggs
1 1/2 cups mashed bananas (I use over-ripe to give it more flavor)
2 tsp. vanilla (real vanilla people!)
2 cups flour
1 tsp. baking soda
dash of salt

Frosting:
1/3 cup butter, softened
1/4 cup cream cheese
3 cups powdered sugar
1/3 cup heavy cream
1 tsp. vanilla

Instructions:
Preheat oven to 350 degrees.

For the cake- use a stand mixer to cream together the sugar and butter. Mix in sour cream and eggs (one by one). Scrape the side of the bowl to make sure everything gets combine well.  Add banana and vanilla. Add remaining cake ingredients slowly and mix together until incorporated.

Bake in a 9x13 baking dish for 34-35 minutes or until a toothpick can be inserted into the center and come out clean.  You can also check for doneness by pressing in the middle and seeing if the cake springs back.  When it does it finished.

Meanwhile make frosting by combining all the frosting ingredients until whipped and creamy.  Set aside.

Cool cake completely and frost. If desired, serve it topped with fresh bananas. Enjoy!





Sunday, August 27, 2017

Smoothie Freezer Pack and Some Favorite Smoothie recipes!


 While not an awesome picture these smoothie packs are pretty awesome!  We did these for the last freezer meal night at my daughter Emeline's request. The part I liked best was the frozen yogurt cubes! Then it all gets portioned out and put in a freezer instead of keeping a giant carton in the fridge. For the packs in the picture we did spinach, banana, berries and greek yogurt but they are super adaptable and you can make them just like you want.  Just add them to a blender with a cup of liquid and you're set to go! Give them a try and save yourself some time on busy mornings!

Smoothie Packs (7 servings)

Ingredients:
1 (32 oz.) container vanilla greek yogurt (or regular vanilla yogurt)
7 cups spinach
7 bananas (chopped)
7 cups mixed berries (I used frozen blueberries, blackberries, raspberries, and strawberries) (Also see other fruit ideas below!)

Other Supplies needed:
7 quart sized freezer bags
1 ice cube tray (with at least 14 compartments)

Prep Directions:
Spoon yogurt into ice cube tray and place in freezer.  Freeze for at least six hours or until solid.

When yogurt is frozen remove from trays and place two cubes in each of the 7 freezer bags.  Add 1 cup spinach, 1 banana, and 1 cup of fruit to each bag.  Seal well, making sure to release any extra air and freeze.

Serving Directions:
When ready to serve place contents of 1 smoothie pack in a blender with 1 cup liquid (coconut/almond/cows milk, fruit juice, or even water).

For a thicker smoothie add 1/2 cup of ice or another frozen yogurt pack.  For a thinner smoothie add extra liquid. Add some protein powder to pack in some extra energy!



Smoothie Variations (Use the following variations along with the measurements above to make your own unique packs)

Peach Perfection:
Omit the spinach and use peaches in place of the berries in the smoothie packs.  Add coconut milk and ice when you blend it.

Chocolate Banana Strawberry:
Use all strawberries in place of the mixed berries in the smoothie packs.  Add 1 scoop chocolate protein powder with the liquid when you blend it.

Peanut Butter and Jelly
Add 2 T. all natural peanut butter to your smoothie pack.  Add 1/4 cup extra liquid and/or ice when you blend it. Use almond milk for extra nuttiness!

Pina Colada
Use coconut greek yogurt in place of the vanilla yogurt.  Use pineapple in place of the mixed berries (or do half pineapple and half strawberries).  When ready to serve use coconut milk for the liquid.

Raspberry Peach:
Omit the spinach.  Use 1/2 raspberries and 1/2 peaches in place of the mixed berries in the smoothie packs.  When blending use 1/2 cup almond milk and 1/2 cup orange juice for the liquid and add 1/2 cup ice.

Friday, August 18, 2017

Molten Lava Mug Cake (in the microwave)

That's right, cake in a microwave!  I found this recipe a couple years ago on cleobuttera.com and with a few tweaks it has been my go to for a quick dessert.  You can check out the original on her website too because her pictures are gorgeous and her site name is hilarious.

The original recipe says for one but this makes a pretty big bowls worth so we usually split it between us. It takes about 5 minutes to throw together and even less to cook.  Also, it doesn't leave you with an entire cake to slowly eat the rest of the week so it's only one night of bad eating choices ;)

Molten Lava Mug Cake (2 servings)
1/4 cup flour
1/4 cup sugar
2 T. unsweetened cocoa powder
1/2 tsp. baking powder
pinch of salt
3 T. butter (melted)
3 T. whole milk
1 egg (small is good here)
1 tsp. vanilla
1/4 cup semisweet chocolate chips*
1 T. water

In a large (microwave safe) cereal bowl combine flour, sugar, cocoa, baking powder and salt.  In another bowl melt butter.  To the melted butter add milk, egg, and vanilla.  Whisk to combine.  Add to dry ingredients and stir until combined.  Place chocolate chips on top of batter in a clump in the middle (you don't need to push them down in, they'll take care of that themselves during baking).  Sprinkle tablespoon of water over top of the batter and chocolate.

Bake in the microwave on full power for 1 min. 35 seconds (up to 2 minutes depending on microwave) or until cake is set but not dried out.  (You don't want to over bake it or you won't get your molten core!) If still not cooked through keep baking at 5 second intervals until done.

*For a nutty twist you can sub 2 T. peanut butter instead of the chocolate chips.  Push it down into the batter slightly.This gives you a nice peanut butter lava instead of chocolate.  It's pretty much Alex's favorite this way!





Monday, August 14, 2017

New features!




I've been making a few subtle changes to my blog lately that I wanted to point out to people!

Image result for freezer pic
1) I've added a new tab at the top of the page for freezer meal workshops.  A few months ago a couple friends and I started a group in Los Alamos where people pay to come and cook for 2 hours a month and leave with a weeks worth of dinners! In doing that I've really started to collect and adjust recipes to make them work for the freezer and wanted to share!  I'm still working on getting pictures attached to all of them and making them just perfect but in the meantime you can at least see the recipes and get your freeze on!  If you're local you can also get more information about attending freezer meal workshops in the future.  Just click on the tab that says freezer meal workshops and recipes! Happy Cooking!


Image result for thinking picture
2) In the past I've periodically written essays and other non-recipe/homemaking type posts on neighborjulia. I've recently made a new goal to write something meaningful every day but I also realize I have a lot of readers from my local community using neighborjulia recipes that may not want to know everything there is to know about me!

For these reasons I've decided to take all those types of posts off this blog and move them to a new one! However, I couldn't move the comments so feel free to read through them and comment again! I will be posting political essays, book reviews, religious conversations, poetry, weightloss/fitness tracking and more on my new blog: Semi-Deep Thoughts by Neighborjulia. So if you're interested in any of that you can check them out there and if you're just in it for the food you can stick with neighborjulia and not have to hear all my ramblings ;) A link to my semi-deep thoughts blog can be found on the sidebar also! Happy reading!

Monday, August 7, 2017

Salisbury Steaks with Homemade Brown Gravy


This is a meal we had a lot growing up.  I loved it as a kid and now I love it as an adult because my kids will eat it too!  It's quick and hearty and I usually have most of the ingredients on hand.  We always called them juicy hamburgers growing up but I've since learned they are also called Salisbury steaks. You can call them whichever you prefer- I suppose more people will know what you're talking about if you call them the latter though. ;) Give them a try!

Salisbury Steaks (makes 8)
2.5 lbs. ground beef
2 T. Worcestshire sauce
2 tsp. seasoned salt
pepper to taste
1 recipe brown gravy (below)
parsley (for garnish)

Combine ground beef with 2 T. worcestshire, seasoned salt and pepper.  Form into 8 patties and place inside a large skillet.  Cook beef until no longer pink but still tender.  While patties are cooking begin making gravy. When patties are done cooking, pour gravy over patties and continue to cook until gravy is thickened.

Brown Gravy
1/2 cup butter
1/2 cup flour
1/2 tsp. minced garlic
4 cups beef broth or stock
1/4 cup ketchup
1 tsp. dijon mustard
1 T. Worcesteshire

To make gravy- In a medium saucepan melt butter. Add flour and cook over medium heat, stirring frequently, until butter/flour mixture is golden brown. Add garlic and continue cooking for 1 minute or until fragrant. Whisk in remaining ingredients until well combined.  Bring to a boil, stirring occasionally (making sure to scrape bottoms and sides of pan). If adding to cooked salisbury steaks go ahead and pour gravy over top of them now, otherwise leave gravy in saucepan. Whether in the skillet or saucepan- Simmer for 15 min, over medium-low heat, stirring occasionally, until reduced and thickened.


Tuesday, June 27, 2017

Thai Peanut Pasta



This was a delicious pinterest find! Plus I bought already prepped veggies in the produce section which made this meal super quick to pull together! My kiddos loved it and so did Alex and I.  I may have tricked them into trying it by telling them there was a secret ingredient (peanut butter) and whoever figured out what it was could have a popsicle for dessert.  I might have to start doing that with more dinners because they all cleaned their plates! I like to believe that also had something to do with the food being good ;)  Anyway, give it a try!

Thai Peanut Pasta
3 chicken breasts (grilled and thinly sliced)
1 lb. thin spaghetti
1/4 cup sesame oil (divided)
1 cup shredded carrots (I bought a bag of already shredded carrots)
2 cups shredded cabbage (I bought a bag of cole slaw mix)
1/2 bunch green onions (chopped)
3 tsp. minced garlic
1 T. fresh ginger (peeled and minced)
1/4 cup honey
1/4 cup soy sauce
1/4 cup chunky peanut butter
3 T. rice vinegar
2 T. siracha
fresh cilantro (optional)
chopped peanuts  (optional)

Grill chicken until cooked through.  Remove from heat and let set for 5 min. before slicing thinly.

Meanwhile, in a large pot bring water to a boil and cook pasta until al dente (you don't want it mushy!). Drain pasta, toss with sesame oil, and set aside.

Add remaining oil to the bottom of the pot and saute green onion, carrots and cabbage until slightly softened (it doesn't take long). Then add chicken, garlic and ginger and continue cooking for 1 min.

Add remaining sauce ingredients to pot and stir to combine. Place noodles back in the pot and toss all ingredients together.

Top with fresh cilantro and/or chopped peanuts if desired. Enjoy!


Monday, June 26, 2017

Caprese Salad


I love summer! I love that you can just chop up fresh ingredients and call it a meal. Have this salad with some grilled chicken and maybe some watermelon and you're good to go. You'll look super fancy and you'll still have time to read a book or something after you make dinner!

It's so fast to make and you can change it to fit your tastes/needs.  You can make your own balsamic drizzle like I have below or make this recipe even easier by buying some pre-made at the store. I've found it in the oils and vinegars section.  You can marinate the tomatoes in balsamic vinegar for an extra punch or add a little ground pepper at the end.  Enjoy!

Caprese Salad
16 oz. fresh mozzarella (I get mine at the Murray cheese counter in Smith's)
4 larger roma tomatoes (you want them to be firm)
1/4 cup chopped fresh basil (more if you like!)
balsamic drizzle (recipe below or buy a pre-made drizzle)
salt and pepper to taste

Balsamic Drizzle:
1/2 cup firmly packed brown sugar
1/2 cup balsamic vinegar
1 T. corn starch

Combine all drizzle ingredients in a large saucepan and bring to a boil.  Reduce heat to med low and allow to thicken.  When sauce is reduced to desired thickness remove from heat and allow to cool.

Meanwhile, slice mozzarella and roma tomatoes into 1/4 in. thick slices and arrange on plate alternating between cheese and tomato.  Sprinkle chopped basil on top.  Drizzle cooled balsamic glaze over salad.  Top with salt and pepper if desired.


Friday, June 16, 2017

Mexican Street Corn


So I've never actually had Mexican street corn before but it's all over pinterest these day and so I decided to give it a whirl.  I've seen tons of different recipes for mexican street corn salad, steak, kabobs, etc. etc. etc.  So I decided to just try a straight up corn on the cob recipe and boy did it pay off. Not only is it delicious it looks fantastic in pictures! No wonder the internet is obsessed.  It's a food bloggers favorite kind of recipe!

For as much as it was all over the internet, no two recipes were alike so I just borrowed what I like from each of them and made my own up. I liked that a lot of the spice comes from topping it with chile powder at the end so my kids were able to adjust the heat to their own preferences.  And it was a nice change from just drowning the corn in butter.  Test it out for yourself!

Mexican Street Corn
8 whole cobs of corn (husk and silk removed)
1/4 cup sour cream
1/4 cup mayo (I used bestfoods olive oil mayo)
1/2 cup grated cotija cheese (plus more for sprinkling on top)
1 tsp. chili powder (plus more for sprinkling on top)
1 T. minced garlic
1/4 cup chopped cilantro
juice from 1/2 a lime

After removing husks from corn, place corn on a preheated grill and cook for about 8 min. over medium heat.  Then flip and cook another 9 minutes or until corn is soft but not dried out.  It's okay if some of the corn chars up a bit. 

Meanwhile, combine all remaining ingredients in a small bowl and set aside.

When corn is done- remove from grill and brush each piece all over with sour cream/cheese mixture. Sprinkle with extra cotija cheese and chili powder.  Eat warm!



Thursday, June 15, 2017

Salmon Tacos with Cilantro-Lime Yogurt Sauce


I love cooking in the summer! You can pretty much just buy meat, veggies and fruit and you've got yourself a summer meal!  Plus I love that my husband likes to grill so I get to cook with him for a few months each year.  This was our first week in a while where I didn't have a million things going on at night so I finally planned out a whole weeks menu and have stuck to it (for the most part- nobody's perfect!).  We started off with some salmon tacos.  My girls and I love salmon but the boys are not that big of fans.  The taco is the only way my husband will eat salmon on account of it has so many others toppings he can drown out the salmon taste.  I love to pile it high in salmon and garnish it with the other toppings. So whether you love salmon or loathe it this recipe might by for you!


Salmon Tacos w/ Cilantro Lime Yogurt Sauce

Salmon:
2 lbs. salmon
2 T. chile powder
1 tsp. garlic powder
1 tsp. cumin
1 lime- slice in 1/4 in. slices

Toppings:
1 cup shredded cabbage (I used cole slaw mix-no sauce)
Sliced avocado
Fresh pico de gallo (or for a delicious sweet twist use a mango peach salsa!)
1 can black beans (drained and rinsed)
15-20 corn tortillas
1 recipe cilantro lime yogurt sauce (below)

Cilantro Lime Yogurt Sauce:
1 cup plain greek yogurt
1 avocado
1/2 bunch cilantro
2 T. minced garlic
Juice from 1/2 lime

Instructions:
For salmon- place skin side down on a large sheet of heavy duty foil.  Combine spices and rub on top of salmon evenly.  Place lime slices down the top of the salmon.  Wrap foil up and over any thinner parts of the salmon.  Place on preheated grill and cook over medium heat for about 45 min.  Open foil about 15 minutes before you are ready to remove it from the grill.  Salmon is done when pink and flaky.

While salmon is cooking prepare your other toppings including the cilantro yogurt sauce. For the sauce combine all sauce ingredients in a blender until smooth.  Keep chilled until ready to serve.

To assemble taco- place salmon on a corn tortilla and top with yogurt sauce and whichever toppings you prefer.  Enjoy!






Friday, March 10, 2017

Homemade Peanut Butter Bars


Well, this is my last queued post for the week so I thought I'd end on a sweet note! My ten year old actually found this recipe for us!  She was having a daddy daughter activity at church and they were supposed to bring a treat their dad loved.  For my husband that is Reeses peanut butter cups! So my daughter decided to try her hand at making homemade cups and ended up with a hit! With a little more effort you can make these look like actual cups but they are just as tasty in bar form. Give them a try!

Homemade Peanut Butter Bars
2 cups graham cracker crumbs (finely ground)
2 cups powdered sugar
1 cup butter, melted
1 cup plus 4 tablespoons peanut butter
1 1/2 cups semi-sweet chocolate chips

In a large bowl place graham cracker crumbs, powdered sugar, melted butter and one cup of the peanut butter.  Mix well.  Press peanut butter mixture into bottom of a well greased 9x13 pan.  In a medium microwave safe bowl combine the remaining 4 T. of peanut butter with the chocolate chips.  Melt in microwave for about 1.5 minutes (stirring every 30 seconds).  Carefully spread chocolate mixture on top of peanut butter mixture.  Place tray in refrigerator and allow to cool for 1 hour. 

At this point cut the bars evenly into snack sized squares (this prevents the chocolate from breaking off when you cut them later).  Continue to refrigerate for another 1-2 hours or until set. Re-cut bars and serve!