Looking to gain 20 pounds?? Well, you've come to the right place. Once you start with one of these bars, you will not stop until the whole pan is gone. The serving size is 1 inch piece and it is rich enough for that to be enough of a snack...but that never stops us from having a larger piece! This treat needs to be refrigerated, but we found it tastes best when put out at room temperature a little bit before eating. The ooey-gooey goodness will ooze out with each bite!
Homemade Snicker Bars
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup peanut butter
Filling = 1/4 cup butter
1 cup sugar
1/4 cup evaporated milk
1 1/2 cup marshmallow creme
1/4 cup peanut butter
1 tsp vanilla
1 1/2 cup chopped peanuts
Caramel Layer = 1 pkg caramels
1/4 cup whipping cream
Icing = 1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
Line a 9x13 pan with foil (butter it). Combine first three ingredients in a small saucepan, stir over low heat until melted and smooth mixture into the prepared pan. Chill to set.
Filling - Melt butter in a heavy saucepan over medium heat. Add sugar and milk and bring to a gentle boil and stir for 5 minutes. Remove from heat and stir in marshmallow creme, peanuts, butter, and vanilla. Add this mixture over the first layer. Chill until set.
Combine caramel and whipping cream in a saucepan. Stir over low heat until melted and smooth. Cook and stir 4 minutes longer. Be careful as it will scortch if not stirred!! Spread over filling. Chill until set.
In another saucepan, combine chips and peanut butter. Stir over low heat until melted smooth. Pour over caramel layer. Chill and least 4 hours. Remove from frig for 20 minutes before cutting. Remove from pan and cut into 1 inch squares.
Enjoy!
Friday, April 17, 2009
White Chicken Chili
Oooh, this is spicy and is definitely a family favorite! It goes great with garlic toast and wine...but what doesn't !?!?!
White Chicken Chili
1 1/2 pound chicken breast, cubed
2 Tbsp. Ground Cumin
1 tsp. Red Pepper
1 tsp. White Pepper
3 cans beans (Pinto, Great Northern, and Navy work well)
2 (4oz) cans of chopped jalepenos **
2 14 oz cans of chicken broth
2 cups shredded cheddar cheese
Cook the cubed chicken completely.
While the chicken is cooking -- in a larger kettle, heat the jalepenos until tender and add the Cumin and peppers. Add the remaining ingredients (except the cheese) and the cooked chicken. Cook on medium heat for 15 minutes.
Add the shredded cheese and remove from the heat. Mix well until all cheese is melted and serve.
**if you prefer a milder chili, you can substitute the jalepenos for either 1 or 2 cans of chopped green chilies. It will still have some kick, but is for the weenies of the group!!
White Chicken Chili
1 1/2 pound chicken breast, cubed
2 Tbsp. Ground Cumin
1 tsp. Red Pepper
1 tsp. White Pepper
3 cans beans (Pinto, Great Northern, and Navy work well)
2 (4oz) cans of chopped jalepenos **
2 14 oz cans of chicken broth
2 cups shredded cheddar cheese
Cook the cubed chicken completely.
While the chicken is cooking -- in a larger kettle, heat the jalepenos until tender and add the Cumin and peppers. Add the remaining ingredients (except the cheese) and the cooked chicken. Cook on medium heat for 15 minutes.
Add the shredded cheese and remove from the heat. Mix well until all cheese is melted and serve.
**if you prefer a milder chili, you can substitute the jalepenos for either 1 or 2 cans of chopped green chilies. It will still have some kick, but is for the weenies of the group!!
Pasta with Chicken/Pepper/Cheese Sauce
Although this may seem like an awful lot in ingredients, it really has a great deal of spices and is scarier to read than to actually make. This cheese sauce has some "kick" to it, but it's not so overly powerful to where the kids don't like it.
Pasta with Chicken/Pepper/Cheese Sauce
3 Tbsp flour
1/2 tsp salt
1/2 tsp ground red pepper
1/2 tsp ground white pepper
1/4 tsp black pepper
1 1/2 pounds cubed chicken breasts
2 Tbsp. cooking oil
1 medium onion, chopped
1 Tbsp. seeded and chopped jalepeno pepper
1 1/2 cup chicken broth
1 cup milk
2 tsp. worchestershire sauce
2 cups shredded Monterey Jack or Cheddar Cheese
1/2 cup sour cream
16 oz. linquine, cooked and drained (other other noodles -- egg noodles, spaghetti, etc)
Combine 1 Tbsp flour, salt, and ground peppers; toss with teh chicken to coat. In a 10 inch skillet, cook chicken in hot oil until fully cooked. Remove chicken. Add onion and jalepeno pepper. Cook until tender. Stir in remaining flour. *the pan may appear crusty at this point, it will cook back in when other ingredients are added...do not change pans!*
Add broth, milk and worcestershire sauce; cook and stir until bubbly. Stir in cheese until melted. Then add the sour cream. Add the chicken that was previously set aside and heat through (do not boil). Serve over linquine or noodles of your choosing.
Pasta with Chicken/Pepper/Cheese Sauce
3 Tbsp flour
1/2 tsp salt
1/2 tsp ground red pepper
1/2 tsp ground white pepper
1/4 tsp black pepper
1 1/2 pounds cubed chicken breasts
2 Tbsp. cooking oil
1 medium onion, chopped
1 Tbsp. seeded and chopped jalepeno pepper
1 1/2 cup chicken broth
1 cup milk
2 tsp. worchestershire sauce
2 cups shredded Monterey Jack or Cheddar Cheese
1/2 cup sour cream
16 oz. linquine, cooked and drained (other other noodles -- egg noodles, spaghetti, etc)
Combine 1 Tbsp flour, salt, and ground peppers; toss with teh chicken to coat. In a 10 inch skillet, cook chicken in hot oil until fully cooked. Remove chicken. Add onion and jalepeno pepper. Cook until tender. Stir in remaining flour. *the pan may appear crusty at this point, it will cook back in when other ingredients are added...do not change pans!*
Add broth, milk and worcestershire sauce; cook and stir until bubbly. Stir in cheese until melted. Then add the sour cream. Add the chicken that was previously set aside and heat through (do not boil). Serve over linquine or noodles of your choosing.
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