Avalanche Bars & Chocolate Blizzard Bars

These have to be the easiest recipes I have ever made. They're basically the same thing, just a white choc and reg choc version. I tried these out recently and gave some away and had requests for the recipe.


from Mel's Kitchen Cafe

12 ounces white chocolate chips
1/4 cup creamy peanut butter
3 cups Rice Krispies
1 1/2 cups mini marshmallows
1/4 cup mini chocolate chips

Lightly grease a 9×9 pan (or 8×8 if you prefer thicker bars) and set aside.

In a large, microwave-safe bowl, melt the white chips for one minute. Stir. Then continue to microwave in 30 second increments until the chips are completely melted.

Add the peanut butter to the melted chocolate and stir to combine. Add the Rice Krispies. Let the mixture cool for about 10 minutes, stirring now and again. Add the marshmallows and the mini chocolate chips and stir to combine.

Press the mixture into the prepared pan and spread evenly, pressing lightly with the back of a spoon, taking care not to press too hard or they will be overly compact and it will make the bars dry and tough. Garnish with additional mini chocolate chips, if desired. Let the bars cool completely before serving.

Chocolate Blizzard Bars
from Mel's Kitchen Cafe

*Makes an 8X8- or 9X9-inch pan of bars

12 ounces chocolate chips, semisweet, bittersweet or milk chocolate (I used a combo of milk and semi sweet)
1/2 cup creamy or crunchy peanut butter
3 cups crisp rice cereal (like Rice Krispies)
2 cups mini marshmallows
1/2 cup chocolate chips or M&M's (I skipped this, I don't think they're needed- especially the extra chocolate!)


Garnish: mini marshmallows and additional M&M's
Lightly grease an 8X8- or 9X9-inch baking pan and set aside.
In a large, microwave-safe bowl, melt the chocolate chips for one minute. Stir. Then continue to microwave in 30 second increments until the chips are completely melted. Stir in the peanut butter until combined. Let the mixture cool slightly, about five minutes. Add the rice cereal, marshmallows and chocolate chips and/or M&M's. Fold together with a rubber spatula until well combined.


Pour the mixture into the prepared pan. Press additional marshmallows and M&M's into the top of the bars, if desired. Let the bars cool and set for 5-6 hours until they are firm and no longer gooey and melty. Once the bars are firm and set, cut into squares and serve.

Decadent Brownies

from Eagle Brand


These brownies are amazing (Lisa- they're like your mom's). I needed to use some sweetened condensed milk and came across this recipe. I love these! I think they're best warm, so not straight out of the oven, but still warm. And I like to reheat them in the microwave for about 15 seconds. I thought I'd prefer them w/o nuts so I only put the nuts on half. But I do actually like the brownies better w/the nuts. So now I just add them right before eating.

1 (19.5 oz.) package Pillsbury® Classic Traditional Fudge Brownie
2 cups caramels, unwrapped
1 (14 oz.) can Sweetened Condensed Milk
1/2 cup butter
2 cups (12 oz. pkg.) semi-sweet chocolate chips (I used milk choc)
1 1/2 cups pecan halves


HEAT oven to 350°F. Spray a 13x 9-inch baking pan.

Prepare brownie mix according to package directions.
Spread 1 1/2 cups prepared batter in prepared pan. Bake 10 to 15 minutes or until center is set.

Combine caramels, sweetened condensed milk and butter in medium saucepan. Cook over medium-low heat until caramels are almost melted. Whisk until smooth.

Gently spread caramel mixture over partially baked brownie.
Sprinkle caramel with chocolate chips.
Spread remaining unbaked brownie batter evenly over chocolate chips.
Sprinkle with pecan halves.

Bake an additional 20 to 25 minutes.

Vietnamese Chicken Sandwiches

Recipe from bhg.com.

We don't have a grill, so I make this on the stove top and it is still amazing!

Ingredients

4 medium skinless, boneless chicken breast halves (about 1 pound total)
2 teaspoons toasted sesame oil
1/2 teaspoon crushed red pepper
2 tablespoons sugar
2 tablespoons peanut butter
2 tablespoons soy sauce
1 tablespoon cooking oil
1 clove garlic, minced
4 French-style rolls, split
1/4 cup sprouts
cucumber sticks

Directions

1. Rinse chicken; pat dry. Combine sesame oil and crushed red pepper; brush over chicken.

2. Grill chicken on the lightly greased rack of an uncovered grill directly over medium heat for 12 to 15 minutes or until tender and no longer pink, turning once.

3. Meanwhile, for sauce, in a small saucepan, stir together sugar, peanut butter, soy sauce, oil, garlic, and 2 tablespoons water. Heat on grill rack until sugar is dissolved, stirring frequently. For the last 1 minute of grilling, place split rolls on the grill rack to toast.

4. To serve, place cooked chicken breasts on bottom halves of rolls; spoon on sauce and top with sprouts, cucumbers, and roll tops. Makes 4 servings.

Spicy Beef-Noodle Bowl

Recipe from bhg.com.

Fast, easy, delicious. I also like to add sliced bell peppers in with the broccoli.

Ingredients

1 lb. boneless beef sirloin steak, cut in thin strips
1 Tbsp. cooking oil
2 14-oz. cans reduced sodium beef broth
1/3 cup bottled peanut sauce
1-1/2 cups medium egg noodles (3 oz.)
2 cups broccoli florets

Directions

1. Brown beef strips in hot oil over medium-high heat. Add beef broth and peanut sauce; bring to boiling.

2. Stir in noodles; reduce heat. Simmer, uncovered, 4 minutes, stirring occasionally to separate noodles. Add broccoli; return to boiling. Reduce heat. Simmer, uncovered, for 3 to 4 minutes more or just until noodles are tender, stirring occasionally.

June Theme

As it gets hotter, I am thinking- anything that doesn't heat up the house.
So what should we call that? I am at a loss for creativity. But it could include- salads, sandwiches, bbq, sides, etc.
Don't feel like you have to stick to just the theme though. If you have a recipe you'd like to post, you can post it whenever.

Homemade Enchilada Sauce & Enchiladas

Canned enchilada sauce is expensive where I live, so I had to find another option. I tried this recipe and fell. in. love. I don't think I'd buy canned again even if it was practical. This stuff is that good and it really isn't hard to make. The recipe is from favfamilyrecipes.com.

Enchilada Sauce:
3 Tbsp oil
2 Tbsp flour
¼ c. chili powder (yes, you really use that much)
1 Tbsp. cumin

Stir in saucepan on low heat until bubbly, then add:

2 c. beef broth
2. c. tomato sauce
½ tsp. oregano
1 clove minced garlic
salt, to taste

Simmer for 15 min over low heat stirring occasionally.

Use with your favorite enchilada recipe or you can try the one on favfamilyrecipes.com.

Personally I like this variety (I kind of just throw things in, so add or take out what you'd like):
4 cooked, cubed chicken breasts
Small can olives
1 can green chilies
1 large or 2 medium boiled and diced potatoes (love me some potatoes in my enchiladas!)
1/2 c. sour cream
Cheese
1 c. enchilada sauce

Mix all ingredients.

18 corn or flour tortilla shells

Drizzle bottom of 9x13 with enchilada sauce, add filling to tortillas and roll up like burrito, place in pan, cover with the rest of the sauce, top with cheese. Bake at 350 ° F for about 25 minutes.

Chicken Chili

I'm not sure if this is considered Mexican, but it is amazingly delicious either way! The recipe is from my friend, Rosie Pacini.

3 yellow onions, chopped
2 Tbs. olive oil, plus extra for chicken
4 cloves garlic
4 bell peppers (any color), cored, seeded, and large-diced
1 tsp. chili powder
1 tsp. ground cumin
1/4 tsp. dried red pepper flakes
1/4 tsp. cayenne pepper, or to taste
2 tsp. kosher salt, plus more for chicken
2 28-oz. cans whole peeled tomatoes in puree, undrained
1/4 c. fresh basil leaves, minced
4 chicken breasts
black pepper

for serving: chopped onions, corn chips, grated cheese, sour cream

Cook the onions in the oil over medium-low heat for 10-15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute.

Put the tomatoes in the food processor for a few pulses and then add them. Add the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.

Preheat the oven to 350 degrees.

Rub the chicken breasts with olive oil and put on a baking sheet. Sprinkle with salt and pepper. Roast the chicken. Let cool slightly. Cut chicken into chunks and add to the chili. Simmer, uncovered, for another 20 minutes.