Mock Kit Kat Bars

I seen this recipe last night while surfing around the web and I thought it was interesting

Mock Kit Kat Bar Cookies

84 Ritz Crackers — (about 2 1/2 sleeves)
1 1/2 c graham cracker crumbs
3/4 c brown sugar
1 c sugar
3/4 c butter
1/3 c milk
1 c butterscotch chips
1 c semisweet chocolate chips
3/4 c peanut butter

Line a 9×13 inch pan with parchment or non-stick foil. Put a layer for Ritz crackers across the bottom.

In a saucepan, stir together graham crumbs, sugar, butter and milk. Turn heat to medium and bring to a boil. When mixture begins to boil, set timer for 5 minutes and boil for 5 minutes, stirring occasionally. Pour half of this mixture over the Ritz crackers, then lay another blanket of Ritz over the graham cracker stuff. Pour remaining graham cracker stuff over second layer of Ritz, then top with one last layer of Ritz.

In a saucepan, combine butterscotch chips, chocolate chips and peanut butter. Melt, over low heat. Spread melted mixture over top.

Let this cool at room temperature for a while and then transfer it to the refrigerator for about half an hour or as long as it takes for chocolate/butterscotch/peanut butter layer to set. When it has set, remove from refrigerator by lifting whatever it is you’ve used to line the pan. Place on a cutting board and cut into bars.

Chili Non Carne

Chilli Non Carne

This recipe was given to me by Deborah Brehme. She had us all over to lunch Monday past. It was delicious. She added a few personal touches though. She used vegtable stock instead of water, added some cilantro, chipolte chili pepper, and used Miso instead of yeast extract.

4 oz. (115g) green lentils

1 tablespoon vegetable oil

1 large onion, chopped

2 carrots, chopped

3 cloves garlic, crushed

1 red pepper, chopped

1 green pepper, chopped

3 ½ oz. (100g) mushrooms, sliced

1 tin red kidney beans

½ tsp. chilli powder or more to taste

2 tsp. cumin powder

1 tin chopped tomato's

2 tbsp. tomato paste

1 small tin sweet corn

1 tsp. yeast extract

Salt and Pepper

Boil the lentils separately for 10 minutes and drain.

Heat the oil in a large saucepan and fry the onions, carrots and garlic for a few minutes. Add the peppers and the mushrooms to the pan.

Add the remaining ingredients except the yeast extract, and enough water to cover. Simmer for about 30 minutes on low heat, stirring occasionally. Add water if necessary.

Add the yeast extract, salt and pepper to taste.

Serves 3 to 4

Cheesy Chicken and Broccoli Bake

Cheesy Chicken and Broccoli Bake

A great prepare-ahead dish that makes meals easy. Nice for potlucks too. Mixture can be assembled the day before and refrigerated. Bake for 30 to 35 minutes.

4 cups cooked chopped broccoli

4 boneless chicken breasts, cooked and sliced

¼ cup butter

¼ cup all-purpose flour

2 chicken bouillon cubes, crushed

2 cups homogenized milk

1 tbsp. Dijon mustard

1 ½ cups grated sharp cheddar cheese

S & P

Paprika

Put broccoli in a 9" square baking dish. Arrange chicken on top. Melt butter in a saucepan. Add flour, stirring until smooth. Gradually add bouillon cubes, milk and mustard. Heat stirring constantly until the mixture comes to a boil and is thickened. Remove from heat; add cheese, stirring until melted. Season to taste with salt and pepper. Sprinkle with paprika. Bake at 375 F. for 20 to 25 minutes until heated through.