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.

Rice Krispie Meatloaf

This is a great recipe believe it or not. I was introduced to it about 10 years ago and have been making it ever since. Usually I just wing the amounts, but for you I looked up the actual recipe from the Rice Krispie website.

My only suggestion is to cut the salt back from a teaspoon...and I usually don't bother with the sauce. Enjoy!

Rice Krispie Meatloaf

1 egg
3/4 cup milk
1 teaspoon salt
1/8 teaspoon pepper
1 teaspoon dry mustard
1 tablespoon Worcestershire sauce
1/3 cup finely chopped onion
2 cups Rice Krispies®
1 1/2 pounds lean ground beef

1 can (10 3/4 oz.) condensed golden mushroom soup
1/2 cup red wine


1. In large mixing bowl, beat egg slightly. Stir in remaining ingredients except ground beef. Let stand about 5 minutes or until KELLOGG'S RICE KRISPIES cereal softens. Beat well. Add ground beef. Mix until combined. Shape into loaf. Place in shallow baking pan coated with cooking spray or foil lined.

2. Bake at 350° about 1 hour or until well browned and center is cooked (160 degrees F). Serve with Golden Mushroom Sauce.

3. To make sauce, heat soup in small saucepan over low heat, stirring frequently. Stir in wine. Continue cooking until mixture boils. Serve immediately.

Stuffed Peppers

Stuffed Peppers

Ingredients

1 lb lean ground beef
1/4 cup chopped onions
1 (1 1/4 ounce) packages taco seasoning mix
1 eggs, beaten
2 cups cooked rice
4 -6 bell peppers
1 (19 ounce) cans diced tomatoes
1 (15 -16 ounce) jars salsa
shredded cheddar cheese
sour cream

Directions

Combine beef, onion, seasoning mix and egg in a large bowl.
Add rice and mix well.
Cut peppers in half lengthwise; remove seeds and membrane.
Spread tomatoes on the bottom of an ovenproof 12 X 9 inch baking dish. The liquid from the tomatoes will reduce during cooking so if (like me) you like lots of sauce, add about a cup of water. This also helps make the peppers softer.
Place peppers, cut side up, on top of the tomatoes.
Spoon beef mixture into peppers, mounding as necessary.
Top each pepper with salsa.
Bake in preheated 375°F oven for 40-45 minutes or until beef is cooked thoroughly and peppers are soft.

Sent from my iPad

Mushroom Bites

Mushroom Bites by Shirley Dean

¼ c. minced onion
½ c. chopped mushrooms
Sauté
Add
1 1/3 grated sharp White Cheddar
½ c. mayo
½ tsp. Curry
Parsley

Spread on 6 english muffins. Cut in half. Cut each in thirds. Place on tray to freeze, then bag. Bake at 350 degrees F. until golden.

This is the other recipe I found, however, I decided to go with the parsleyed breadcrumbs.

Honey and Sage-Roasted Rack of Pork

Times:

20 minutes prep, 90 minutes cook

Ingredients:

2 8-rib pork loin racks, center cut, chine bone off (Frenched)
Salt and pepper, to taste
1/2 cup honey
2 tablespoons fresh sage, snipped

Cooking Directions:

Season pork racks with salt and pepper. Place each rack in roasting pans with bones facing up and sides not touching. Roast at 350 degrees F. for 1 to 1 1/2 hours (about 20 minutes per pound) until internal temperature on a thermometer reads 150 degrees F. Remove roast from oven; let rest until temperature reaches 160 degrees F, about 10 minutes. Stir together honey and sage. Brush honey mixture onto roast after removing from oven. 
Serves 16