Monday, April 28, 2014

Twix Bars

These bars are so easy to make and so delicious. I made these for my niece who is in college and she really enjoyed them.

Club crackers
1 cup graham cracker crumbs
1/2 cup sugar
3/4 cup brown sugar
1/3 cup milk
1/2 cup butter
2/3 cup peanut butter
1 cup chocolate chips

Grease a 9x13 pan and line with one layer of crackers.

In a small sauce pan, combine graham cracker crumbs, sugars, milk and butter; boil for 5 minutes. Pour over crackers and spread evenly. Place another layer of crackers over the mixture.

Melt peanut butter and chocolate chips. Spread evenly over top layer of crackers.

Refrigerate bars; cut into squares or strips.


Rhubarb Cream Cheese Pie

When I saw this recipe on Facebook, I just new my family would enjoy it.  I will definitely make this pie again.


3 cups fresh rhubarb, cut into ½-inch pieces
1 cup, plus 2 tablespoons sugar, divided
1 tablespoon flour

1 10-inch prepared graham cracker crust
8 ounces cream cheese, softened
1½ cups (12 oz) sour cream, divided
2 eggs
1 tablespoon, plus 1 teaspoon vanilla, divided

Preheat oven to 350°F. Combine rhubarb, ½ cup sugar and flour in a non-stick skillet. Cook over medium heat until sugar melts. Pour into bottom of prepared pie crust.

Meanwhile, beat together cream cheese, ½ cup sour cream and ½ cup sugar until fluffy. Add eggs, one at a time, and 1 tablespoon vanilla until blended. Pour over rhubarb layer. Bake for 30 min. or until puffed and golden.

Combine remaining sour cream, sugar and vanilla; spread over hot pie. Set on a wire rack to cool slightly; cover and refrigerate before serving.

Black Bean Burgers with Sriracha Aioli

Black bean burgers are a great and healthy alternative to a traditional burger. The cilantro and garlic adds such an amazing flavor to this burger. I really like the spicy sauce. Roasted sweet potatoes are a great side to serve with this burger. 

1 (15  oz) can low-sodium (or unsalted) black beans, rined and drained
1/8 - 1/4 cup chopped onion
1/4 cup chopped fresh cilantro
1 TBS minced garlic
2 tsp low-sodium soy sauce
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/2 cup panko bread crumbs
1 large egg, lightly beaten
Cooking spray
4 whole-grain hamburger buns
1/4 cup canola mayonnaise
1 tsp Sriracha (hot chile sauce)
1 tsp fresh lime juice
2 cups baby arugula (or spring green mix)

Preheat oven to 425. 

Place beans in a large bowl; lightly mash. Stir in onion and the next 7 ingredients. Divide mixture into 4 portions; shape each into a 1/2-inch thick patty.

Arrange patties on a baking sheet coated with cooking spray. Bake at 425 for 8 minutes; turn after 6 minutes. Add bun halves to pan; bake for 3 minutes.

Combine mayonnaise, Sriracha, and lime juice; spread over bottom halves of buns. Top each serving with 1 patty, 1/2 cup arugula, and top halves of buns.

Serves 4

Source:  Cooking Light


Peanut Ginger Chicken Thighs

These chicken thighs are full of flavor and so easy to make. Make sure you give this recipe a try. I added some carrots to the slow cooker along with the chicken. This chicken is good served over brown rice. 

283 calories   11 grams of fat    31 grams of protein


1 cup medium salsa
1/3 cup light peanut butter
2 TBS frozen orange juice concentrate
1 TBS reduced sodium soy sauce
1 TBS honey
1 TBS grated ginger root
1/2 tsp curry powder
12 boneless skinless chicken thighs (about 2 1/4 lbs)
3 medium carrots cut in 1-inch pieces (optional)
Chopped green onion, cilantro and chopped peanuts for garnish.

Whisk together the salsa, peanut butter, orange juice concentrate, soy sauce, honey, ginger root and curry powder in the crock of a slow cooker.  Place chicken thighs over the sauce.  Turn pieces to coat both sides with sauce. 

Cover and cook on low-heat setting for 5 hours or high-heat setting for 2 1/2 to 3 hours, until chicken is tender. 

Garnish chicken with chopped green onions, cilantro and peanuts if desired.

Serves 6

Source:  The Looneyspoons Collection - Janet and Greta Podleski