We all have major sweet tooths here in our family and here’ s yet another gem from my stash of desert recipes.  These peanut butter bars are quick and easy to make and taste simply amazing!

Ingredients

1 c natural creamy peanut butter

6 T butter softened

3/4 c brown sugar

1/2 white sugar

1 1/2 t vanilla extract

3 eggs

1 c flour

2 C milk chocolate chips

Directions

Preheat your oven to 350

Cream together the peanut butter and butter by mixing for a few min.  Add both sugars, and mix until very creamy.  Mix in vanilla then beat in eggs one at a time.

Butter a 9 x 13 in pan.  Then, pour in batter

Bake for about 20 – 25 min.  ** It will look a bit undone, but like a brownie these are best when just a touch on the un done side.

Now, sprinkle the milk chocolate chips over the top of the peanut butter base and let stand for 5 min while they melt.  Once they do, gently spread the chocolate chips out until they’re smooth and cover the entire peanut butter bottom as evenly as possible.

Let the bars cool until the chocolate has hardened then serve.

I usually make several different kinds of cookies to create plates for people like our postal carrier, the kid’s martial arts teacher, neighbors, etc.  This year though, I wanted to do something different; so I’m going with tins of peppermint bark and chocolate covered pretzels.

Chocolate covered pretzels are self explanatory right.  Melt chocolate in a double boiler, dunk pretzels, cool on sheets of parchment paper or aluminum foil.  Try to use a good chocolate.  Its worth it.

I use Ghirardelli milk chocolate – and even found some Ghirardelli Chocolate coupons this year to help me save a bunch on my order.  This is the first time I shopped online for the chocolate since I needed so much; its worth it to buy in bigger quantities.  And, I don’t get the extra discounts in the grocery store!!

As for the pretzels, depends on your taste.  I generally use the twists because that’s kind of how they traditionally are, but, the sticks are easier to dunk.  And the medium twists would be cool too.

Now, for the Peppermint Bark Recipe.

This stuff is just amazing!  We first had it when my sister in law sent some up in the Christmas package.  We all devoured it!  Since then I’ve been making it each year since we all enjoy it so much.  I usually include it in my cookie plates too, but this year I’ll be making a bunch of it to go with the pretzels – hopefully that all goes smoothly….and we don’t eat it all here first!!

Ingredients

Makes 1 11×17 in baking sheet full of bark

12 oz chopped bittersweet chocolate

1/2 teaspoon (or more tot aste) peppermint extract divided

12 oz chopped white chocolate

3/4 C chopped candy canes divided (we like the natural candy canes from Pure Fun)

parchment paper

Directions

Line 11 x 17 in baking sheet with parchment paper and set aside.

Melt bittersweet chocolate in the top of a double boiler over lightly boiling water, stirring constantly.  Stir in 1/4 teaspoon of peppermint extract (or more to taste).

Spread chocolate evenly onto the prepared sheet using a spatula, chill until set, about 1 hr.

Melt white chocolate in the top of a double boiler over lightly boiling water, stirring constantly.  Stir in remaining 1/4 teaspoon of peppermint extract (or more to taste).  Then, add 1/2 cup of candy canes and stir to combine.

Spread white chocolate mixture over chilled dark chocolate spreading to the edge of the pan with a spatula.

Sprinkle remaining 1/4 of candy canes over the entire sheet of peppermint bark.

Chill until set, about four (4) hours or overnight.  Refrigerate until just before serving then break into pieces and serve.  Will keep in fridge for 5-6 wks.

We love cheese steaks – especially Mr. T. being from Philly and all.  That also makes him pretty picky about his cheese steak and, he hasn’t found one  in this area he really loves…if you can believe it someone up here actually put mayo on his cheese steak once!  Needless to say he was disgusted.  So, he decided to make his own, and now, that’s really all we do.

Homemade cheese steaks are really easy, quick, and while they aren’t exactly “healthy” they’re healthIER than what you can find in many shops, especially if you choose organic meats cheeses and buns.

At least try it out – you can always go back to your sub shop – but I bet you wont!

This recipe serves 4

Ingredients

4 6in. sub rolls of your choice

1 small green pepper

1 med onion

1 .5 lbs chipped steak

8 slices provolone cheese

Directions

Cut up peppers and onions and saute in a small frying pan.  In another pan or skillet saute your meat.  Once the meat is done, add sauted onions and peppers, then top with cheese.  Let cheese melt, then serve on buns.

Mr. T. and I were looking for a new dessert to make and enjoy.  We created this wonderful recipe for cheesecake brownies.  They are soooo yummy and they’re great with or without the frosting.

Ingredients

• 1 cup butter
• 2 cup white sugar
• 4 eggs
• 2 teaspoon vanilla extract
• 2/3 cup unsweetened cocoa powder
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder

• 1 (8 ounce) package cream cheese, softened
• 2 tablespoons butter, softened
• 1 tablespoon cornstarch
• 1 (14 ounce) can sweetened condensed milk
• 1 egg
• 1 teaspoon vanilla extract
• 3C powdered sugar
• 1/2 C butter
• 1 t vanilla
• 2-6 T milk
• 1/3 – 2/3 cocoa powder depending on preference

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 9 x 13 inch pan.
2. In a large saucepan, melt butter and remove from heat
3. In a large bowl blend sugar, eggs, and vanilla. Then add melted butter.
4. Next, beat in cocoa,  flour, salt, and baking powder.
5. Spread brownie batter into prepared pan
6. In another bowl, beat cream cheese, butter and cornstarch until fluffy. Gradually beat in sweetened condensed milk, egg and vanilla until smooth. Pour cream cheese mixture evenly over brownie batter.
7. Bake in preheated oven for 45 minutes, or until top is lightly browned. Allow to cool
8. To make frosting blend butter  cocoa powder, powdered sugar, vanilla and milk together until smooth and the right consistency and taste.  Spread over brownies after they’re completely cool.
9. Cut into bars. Store covered in refrigerator, or freeze in a single layer for up to 2 weeks.

I’ve been looking for a solid raspberry sauce recipe that I can use for cakes, pancakes, etc.  Often they’re just a bit too runny, but this one came out really well.

In fact, I used it in the center of a chocolate cake this weekend and it didn’t make it mushy in any way, nor did it ooze out the sides!

More importantly, it tastes AMAZING!

The whole house loves it.

So here ya go – enjoy!

Ingredients

3 C frozen or fresh raspberries

1 1/3 C water

1 3/4 C sugar

2 T lemon juice

5-6 T cornstarch

1/2 C additional water

Directions

Combine raspberries, water, sugar and lemon juice in a sauce pan and bring to a boil.  Simmer for 10-15 min.  If you like, you can push the mixture through a sieve at this point – its not necessary though.

Now, mix the cornstarch with 1/2 C water.  Add this cornstarch mixture to the raspberries and return to a boil.  Simmer for about 5 min. then take off the heat and cool completely.

We’re heading out for a 2 night camping trip; the first since O. was born.  We’ll be visiting the western part of the state for a bluegrass festival and wanted to explore the mountains there a bit too, so decided to make a weekend of it.  Best of all, our good friends and their daughters are going to be staying at the site next to us!

So, in preparation for the trip, I wanted to try and get a bit creative with the food we’ll be taking and preparing.  We do have a little coleman camp stove, but, what I really want to do is use the campfire instead.

Since I didn’t have any cookbooks with ideas,  I headed to the answer box (aka The Computer) and found some great campfire recipe ideas.  Here are some of the best; the ones we’re planning to actually use!!

Make Your Own Meal Packets

I think the kids will get a kick out of these.  You can put anything in them you want really – but here’s what we’ll have.  These will turn out kind of like a stew, but if you omit the bullion water and add in some marinade of your choice, it would be more like a beef and veggies skillet…or add a pre-made biscuit for a pasty or shepard’s pie type of meal).

Ingredients

1 lb ground beef

4 potatoes

4-6 carrots

2 onions

olive oil

veggie or beef bullion

Aluminum Foil

Parchment Paper

Directions

Cut up veggies.  Dissolve bullion in water.  Lay 2 pieces of aluminum foil (12 x 12 at least) out on the table.   Pour a bit of oil on it then add 1/4 of the hamburger, carrots, potatoes and onion.  Pour 1/4 C of bullion water over along with salt, pepper and desired herbs and spices.  Wrap the foil up over meal making sure to seal it tightly.  Now, place the packet into the fire on the hot coals and allow to “bake” for 30-40 min, until the veggies are tender.  Then take off coals and allow to sit for about 10 min, otherwise the steam inside could burn you.  Then enjoy!

Banana Boats

These are a fun little desert treat that’s different than the traditional campfire s’mores.  You can use any toppings you’d like including chocolate sauce, honey, jam, peanutbutter, marshmallows, or a combination there of.

Ingredients

Bananas – enough to feed everyone at least once, plus some extra

Toppings – including, but not limited to, chocolate, chocolate sauce, peanut butter, marshmallows, honey, nutella, and jam

Aluminum Foil

Directions

Lay two pieces of aluminum foil down on the table.   Place un-peeled banana on top of foil.  Slice banana down the middle.  Add toppings down the middle of the banana in the slit you just made.  Wrap the foil around banana and toppings.  Then, place in fire for 5-10 min.   Remove from campfire and open the packet.  Mush ingredients together some more and eat up.  Yum!

We made Spanish Rice the other night to go with our Enchiladas that Mr. T. made.  It was really yummy – and then, we used the extra, along with some black beans and cheese to make some kickin’ burritos.  How great is that!

Spanish rice is  really easy to make, healthy, super cheap and adds a bit of something to a lot of different meals.  So, here’s the recipe, enjoy…and make extra cause it’ll all disappear!

Ingredients

1 C white rice

1/2 pepper

1 small onion

2 garlic cloves (more if you really like garlic)

2 T olive oil

10 oz can of chopped/diced tomatoes – or 1 ripe fresh tomato

2 C veggie or meat broth – or water but broth gives more flavor

chili powder to taste

cumin to taste

(a little goes a long way with the spices so be careful)

Directions

Chop pepper, onion, and garlic.  Saute with oil and add rice.  Cook until rice is browned a bit.  Then, add tomatoes and their juices.  Cook for about 5 min then add water.  Cook until all liquid is absorbed then serve.

The 4th of July is not only a day to celebrate our country, its also a day to celebrate food!  Parades, Fireworks, and BBQs are traditional parts of 4th of July celebrations in the United States.

To help you carry on the tradition of great food on the 4th,  here are some amazing recipes to help you serve up some tasty eats and treats to go along side the prerequisite burgers, dogs.

They’ll help you create a fabulous party of your own, or, if you’re heading to a party – don’t show up empty handed.  You’ll be a total hit if you bring any one (or two!) of these recipes.

Potato Salad

From allrecipes.com, a basic version of the classic summertime dish.  Add things like bacon, dill pickles, deli mustard….or whatever else you can come up with to make this recipe your own.

Ingredients

• 5 pounds red potatoes
• 6 eggs
• 2 cups mayonnaise
• 1 onion, diced
• 2 green onions, thinly sliced
• 1 small green bell pepper, seeded and diced
• 3 stalks celery, thinly sliced
• 2 teaspoons salt
• 1 teaspoon ground black pepper

Directions

1. Bring a large pot of water to a boil. Add potatoes, and cook for 15 to 20 minutes, or until tender but still firm. Drain, cool and cut into cubes.
2. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
3. In a large bowl, combine chopped potatoes and eggs. Mix together mayonnaise, chopped onion, green onion, green pepper, and celery. Season with salt and pepper, then mix well. Cover, and refrigerate for several hours or overnight.

Stars and Stripes Berry Cake

This is what I’m making for desert on the 4th of July.  I., K., and O. are all huge berry fans, as is Mr. T.  It’s really simple, festive, and….Yummy!

Best of all, this time of year I can make it with fresh, local blueberries and strawberries!

YUM!!

Ingredients

• 2 1/3 cups all-purpose flour
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 1 1/2 cups white sugar
• 1/2 cup applesauce
• 2 eggs
• 1 cup milk
• 1 teaspoon vanilla extract
• 1 cup butter
• 4 cups confectioners sugar
• 2-6 T milk
• 2 t vanilla
• 2 cups blueberries
• 2.5 cups strawberries sliced

Directions

1. Sift together flour, baking powder, salt, and sugar.  Add eggs, milk, applesauce, and vanilla. Beat at low speed for 1 minute, then high for 2 minutes, scraping the bowl frequently.
2. Pour batter into greased and floured 9×13 inch pan. Bake in preheated 350 degree F oven (175 degrees C) for 25 to 30 minutes.
3. Let the cake cool.
4. Make the icing by blending the butter, confectioners sugar and enough milk to get the right consistency, as well as the vanilla.  Mix it for several minutes to make it whipped.
5. Then ice the cake.  After you’re done add the blueberries in the upper left corner, for the field of blue.  Then, slice the strawberries in half, and make the stripes.

Tropical Punch

Every good BBQ needs punch and this one really has….punch!  Its non-alcoholic, although I’m sure if you tried you could remedy that!

Here’s a tip, be sure all the juices and the water/soda are chilled already so you don’t have to dilute the punch by adding ice.

Ingredients

32 oz bottle pineapple juice

32 oz orange juice

32 oz mango juice

32 oz sparkling water or lemon lime soda

Directions

Mix all ingredients in a bowl or pitcher and serve.

It’s always fun to honor dad on Father’s Day.  Here at our house we like to do something fun for Father’s Day meals as part of our celebration.  We don’t have the same thing every year per say, we just usually ask Mr. T. what he wants, and we go with that!

This year, We’re going to chicken breasts in the crockpot with root veggies (just throw everything in with about 1/4 C veggie broth and cook for 4hrs on med) and a big salad.  Desert is not yet decided.  When I asked him he said “Give me some time on that one”.  So, hopefully he’ll come up with something good!

Everyone is different though, so, here are some other tasty recipes for foods Dad will really love this Father’s Day!

The Classic Steak and Baked Potato Dinner

A lot of guys love a good steak and while it’s an easy meal to cook, it can be a hard one to get just right.  Here are some instructions on how to cook a great steak.  And, if you don’t have a grill; almost essential for cooking a great steak, you can always make that part of his present (you can even save money with a Home Depot coupon!).

As far as the baked potato.  The secret to a tasty baked potato is to pierce it with a fork all over and then, rub it with salted olive oil all over it’s skin.  Place on the baking rack and bake for about 40-50 min at 350.

How About a Lobster Bake?

We Mainers love a good lobster bake, and father’s day can be the perfect day to head to the beach (or your backyard) and cook up a tasty seafood meal.  Its easy, and all you need is a giant pot, some salt water, the lobster, shell fish, some corn on the cob, and lots of lemon butter.  YUM!!

If you really want to throw a big bash, add the steak and baked potato above, and you’ve got surf and turf!

And For Desert…

Even though Mr. T. doesn’t yet know what he wants for desert this year, we have some great ideas that can be fun and are always extra yummy.

Chocolate Covered Strawberries

You’ll need a bag of milk chocolate chips or candy bars, and strawberries.  Also some waxed paper.

Melt the chocolate in a double boiler and then dunk the strawberries.  Place on waxed paper to dry.

Giant Decorated Cookies

Use your favorite chocolate chip recipe but make the cookies really big.  flatten  out the dough a bit so they don’t mound up and bake watching carefully as they’ll take a bit longer than normal.

Then make butter cream icing (1/2C butter 3 C powdered sugar, 2t vanilla and 3-5 T milk) and use food coloring to make it the color you want (or just use white).  You can decorate further with sprinkles, m & ms, whatever else you can think of!

Other Ideas….

His favorite pie, a big cake, a banana split, ice cream cake…anything that’s his favorite.

Whatever you cook though, be sure to cook it with lots of love for dad and he’s sure to enjoy it all.

Whenever we’re in a pinch for a quick but nutritious snack, or even dinner we often turn to Quesadillas and Burritos.  All you’ve got to do is work the basic ingredients into your regular shopping list and you’ll be all prepared whenever you need them.  The beauty of it is that nearly all the ingredients keep for quite awhile; the main exception being if you’re using any fresh veggies.  if you use jarred salsa though and canned beans, you can make these 2 great (and kid friendly) dinners any time.

This recipe serves 4 – adjust as needed.

Ingredients

1 package of flour tortillas – the bigger the better for burritos.

1 can black beans (you can use pinto too, or a combination of the two)

1 C (8 oz) your favorite cheeses grated – or sliced from the deli makes it even quicker.   Some good cheese ideas include cheddar and Monterey Jack.  My kids love American cheese in their burritos – and Mr. T. likes cheddar and pepper jack chesses on his.

**The rest of the ingredients are optional -

About 1/2 C of your favorite salsa if you like – I recommend it inside the burrito for sure but,  kids often enjoy no salsa inside but some on the outside to dunk in….the boys here like ketchup for dunking too!

Avocado

Sour Cream

Hot peppers

Extra veggies like tomato, pepper, onion

Meat, especially great for leftover chicken and beef

Or, anything else you like really…

Directions for Quesadillas

Spread margarine or butter on the back of your tortilla for frying – then, lay butter side down in the frying pan or on the skillet.

Add ingredients to your liking on the half of the tortilla closest to the bottom of the frying pan/skillet (aka – the side of the frying pan/skillet that’s closest to you when you’re standing in front of  the stove).

Take the top half (the part without the ingredients) and fold it over the top of the ingredients.

Turn on the stove to medium – low heat.

Heat quesidilla on one side.  Then Flip (I like to use a fork and my thumb to just pull them over so none of the stuff falls out) and cook on the other.

Serve hot with sides like salsa, sour cream, hot sauce, whatever is handy!

Directions for Burritos #1

Preheat oven to 350 – or, better yet, use your toaster oven

Lay tortilla on flat surface.  Put a line of beans, then salsa (if you want) topped by cheese.

Fold the tops down, then, fold one side over, then the other.  Flip onto baking sheet and bake for about 20 min.  Serve.

Directions for Burritos #2

put beans in a pot and warm over low heat.  Then add salsa.  After that, add the cheese and stir until all ingredients are heated through and cheese is melted.

Then, remove the pot from the burner, but keep the burner on.  Put tortilla on burner to warm gently.  Flip.  Once both sides have been warmed, put on plate, add warmed ingredients and other desired toppings, then, fold as directed in “Directions for Burritos #1″ above.

**Please note, I don’t claim that doing the tortillas this way is totally safe, but, we’ve done it for a long time and, with great caution, have been very safe and successful.