Peanut butter bars

Rich, creamy and delicious Peanut Butter Bars topped with a thick layer of chocolate! Don't forget to check out my step by step photos and tips above!

Ingredients

For the Base:

1 cup unsalted butter melted and slightly cooled

1 cup creamy peanut butter

1 ¾ cups powdered sugar

2 cups graham cracker crumbs

For the chocolate topping:

1 ½ cups semi-sweet chocolate chips or milk chocolate chips

1/4 cup creamy peanut butter

Directions

Line a 8x8 or 9x9 dish with parchment paper or foil.

Crush graham crackers in a ziploc bag using a rolling pin or blitz using a food processor.

Melt butter in a large bowl add peanut butter and mix until smooth.

Beat in powdered sugar then fold in the crumbs. Transfer to lined dish and smooth.

Melt chocolate and peanut butter, pour over the peanut butter base, smooth then chill for at least 90 minutes.

Cut into bars and enjoy.

Pro Tips

You'll need to use an 8x8 or 9x9 square dish for nice thick bars.

Make sure to line your baking pan or square dish with parchment paper so you can easily remove the bars after chilling.

Make sure to use creamy peanut butter such as Jif or Skippy. Oily peanut butter may stop the base from setting and will change the texture.

Use a hand whisk to incorporate the butter and peanut butter so you avoid any lumps.

You can use the stovetop or microwave to melt the chocolate. If using a stovetop do this in a bowl over a pot of simmering water.

The peanut butter gives the chocolate a creamier texture once set. This really helps when cutting the bars so the chocolate doesn't crack.

Make sure to let the bars chill in the fridge for at least 90 minutes before serving. Alternatively, you can make them the night before and let them chill overnight.

To cut the bars use a sharp or serrated knife.

Will keep well in the fridge for 5-7 days or can be frozen.

Oven "fried" potatoes

Back on the internet and found this.

Ingredients 

4 quarts water

20 g salt

5 g baking soda 

4 to 5 large, chopped, Russet potatoes

6 tablespoons olive oil

Directions

Oven to 450 F.

In a large pot, add water, salt, and baking soda.  Bring to a boil.

Add cut up potatoes and boil for 10 minutes.

Drain and add potatoes to a mixing bowl.  Drizzle olive oil over the potatoes.  Mix the olive oil over the potatoes.

Spread potatoes over parchment paper lined cookie sheet.

Roast for 40 minutes.  Flip about half way through the cook.

Chicken and Dumplings Recipe

Back on YouTube and I found this gem.  Although the originator is Brian Lagerstom.  I find his videos very entertaining and informative.

Ingredients

6 boneless, skinless chicken thighs
Salt 
Black pepper (approx. 1 tsp, divided)
1 large white onion, medium diced
3-4 stalks of celery, medium diced
3-5 medium carrots, diced
1 medium fennel bulb, chopped
4-5 cloves garlic, pressed
1 stick butter (1/4 cup)
1 cup all-purpose flour
1/2 cup dry white wine
5 cups chicken broth
1/2 cup heavy cream
3-4 sprigs thyme
2 bay leaves
3/4 teaspoon poultry seasoning
1 cup frozen peas

Dumplings

3 cups all-purpose flour
1 2/3 teaspoon coarse salt
2 1/2 tablespoon baking powder
1 1/2 teaspoon  black pepper
5 tablespoons butter, melted 
2 1/4 cup whole milk

Stuff you will need

Cookie sheet lined with parchment paper

Cutting board with sharp knife

Dutch Oven

Mixing bowl

Mixing spoon

2 teaspoons

Directions

Preheat the oven to 400°F.

Season both sides of the chicken thighs with salt and black pepper. Roast in the oven for 30 minutes or until fully cooked and fat is rendered.

While the chicken is roasting, dice onion, celery, carrots, fennel. Press garlic cloves.

In a large heavy-bottomed pot over medium heat, melt one stick of butter. Add diced vegetables and garlic, a pinch of salt, and sweat for 6-8 minutes, stirring often. I'm using a 6 3/4qt dutch oven.

Stir in all-purpose flour to create a roux. Add wine, scraping the bottom of the pot to deglaze. Cook for about 30 seconds.
Add chicken broth, heavy cream, thyme, bay leaves, and poultry seasoning. Stir well.

Chop the roasted chicken thighs into small bite sized pieces and add to the pot over medium heat along with frozen peas. Stir and simmer on low for 5 minutes to reheat chicken and peas, scraping the bottom of the pot as you go.

In a separate bowl, mix the dry dumpling ingredients: all-purpose flour, salt, baking powder, black pepper. While mixing, stream in the melted (but not hot) butter, and milk and continue stirring until just barely combined. 

Taste the chicken gravy mixture for seasoning and adjust with additional salt if needed. 

Back to the dumpling dough, using two teaspoons, quenelle (transferring from spoon to spoon, creating a dumpling that resembles a small football) the dumpling dough and drop 12-16 dumplings into the pot.

Lower the heat to low, cover with a lid, and cook for 15 minutes or until the dumplings have expanded and cooked through.

Test a dumpling for doneness by cutting into it; it should be fluffy and cooked through, not gluey.

Chocolate Cake Shake

I was watching this comedian on YouTube. Apparently there is a restaurant in Chicago that is famous for this.  I've never had one...  But I do believe I would like to try one...

Ingredients

1 slice of chocolate cake with icing

1 large scoop of chocolate ice cream

1 splash of milk

Things you will need

Blender

Cup 

Reusable straw

Directions

Put the entire piece of chocolate cake into the blender.  Including the icing.

One generous scoop of chocolate ice cream

A splash of milk.  I don't know how much a "splash of milk" is, but it certainly can't be a lot.

Blend and serve right away.

I've seen variations where they added a small scoop of expresso powder, or instant coffee.

This can be done with birthday cake and vanilla ice cream.

Comments and suggestions are ALWAYS welcome.

Oven baked Shotgun Shells

Tonya found a recipe for these shotgun shells on Facebook.  She made them and I got to test them.  They are very yummy.

Ingredients

24 manicotti pasta shells 

1 lb. hamburger

1/2 lb. spicy Italian sausage (remove casings)

1/4 cup finely chopped onion

1/4 cup BBQ Rub

1 cup shredded Cheddar

24 slices bacon (not thick cut)

1 ½ cups BBQ sauce, plus more if desired

Stuff you will need

Cookie sheet lined with tin foil

Greased rack

Mixing bowl

BBQ Brush

PATIENCE

Directions

Combine hamburger, Italian sausage, onion, BBQ Rub and cheese, in a bowl. Mix until well combined.  

With plenty of patience, gently insert the meat mixture into the manicotti shells.  Wrap each shell with one slice of bacon.

Place shells on a lightly greased rack set inside a baking sheet and sprinkle each shell with more of the BBQ Rub.

Set the shells in the refrigerator for 4 hours, or overnight.

Bake in the preheated oven for 60 minutes.

Brush each shell with barbecue sauce.

Return to the oven and bake until deep golden brown and the bacon is slightly crispy, 10 to 15 minutes more.  

Flip and brush with any more BBQ sauce and cook 5 more minutes. 

Remove from oven and let stand 10 minutes before serving.

When Tonya made this, she only got 12 shells, and she used the left over meat mixture to make some meatballs in spaghetti sauce.

Comments and suggestions ALWAYS appreciated.