Avalanche Bars

(I stole this image from the blog that I got the recipe from!)

Avalanche Bars

12 oz bag of White Chocolate Chips

1/4 cup creamy peanut butter

3 cups Rice Krispies, or “Puffed Rice” if you’re buying generic

1 1/2 cups mini marshmallows

1/4 cup mini chocolate chips + 2 Tbsp for garnish.

Lightly grease a 9×9 pan (or 8×8 if you prefer thicker bars)

1. In microwave-safe bowl dump in white chips and heat on med power for 1 minute. Stir and continue in 30 second increments until chips are melted.

2. Combine the peanut butter with the melted chips

3. Add the krispies.

4. Let cool approx 15 – 20 minutes stirring every 5 minutes or so to help cool.

5. Add the marshmallows and the mini chocolate chips and stir to combine.

6. Dump mixture into the prepared pan and spread evenly, pressing lightly with the back of your spoon, but do not compact too much, otherwise they will get hard.

7. Press the remaining chocolate chips into the top for garnish.
When the bars are completely cooled cut into squares and enjoy!

**I doubled the recipe for our recipe club night and made it in a 9x13" pan**

Breakfast Cookies
*ok, so these were the ones I brought to the bacon night, not the cookie night, but I never got them posted. I am planning on making them for Christmas morning.

 

1/2 c butter softened

3/4 c sugar

1 egg

1 c all-purpose flour

1/4 tspn baking soda

10 strips bacon (or the whole pound :)), cooked and crumbled

2 c cornflakes (I used Honey Bunches of Oats and it was a nice addition of sweet)

1/2 c raisins

 

Cream butter and sugar.  Beat in egg.  Add flour and baking soda, mix well.  Add in bacon, raisins and cornflakes, stirring to combine.  Drop by rounded tablespoon fulls 2 inches apart and bake at 350* for 15-18 minutes or until lightly browned.  Cool for 2 minutes before removing to cooling rack.

angie

Peppermint Meltaway Cookies
yields: approx. 42 cookies
Bake time: 10 mins/ batch
Preheat oven to 350*

 

4Ingredients

• 1 cup butter, softened
• 1/2 cup confectioners' sugar
• 1/2 teaspoon peppermint extract
• 1-1/4 cups all-purpose flour
• 1/2 cup cornstarch
• 
  FROSTING:
• 2 tablespoons butter, softened
• 1-1/2 cups confectioners' sugar
• 2 tablespoons 2% milk
• 1/4 teaspoon peppermint extract
• 2 to 3 drops red food coloring, optional
• 1/2 cup crushed peppermint candies

Directions

• In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in extract. Combine flour and cornstarch; gradually add to creamed mixture and mix well.
• Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until bottoms are lightly browned. Remove to wire racks to cool.
• In a small bowl, beat butter until fluffy. Add the confectioners' sugar, milk, extract and food coloring if desired; beat until smooth. Spread over cooled cookies; sprinkle with crushed candies. Store in an airtight container. Yield: 3-1/2 dozen.

Taste of Home 2011

Peppermint Swirl Cookies

Ingredients

• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup unsalted butter, softened
• 1 cup sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 1 teaspoon peppermint extract
• 1 tablespoon red food coloring.( I highly recommend the gel variety. You can buy it at any craft store. It is much brighter and you can use less)
• Powdered sugar, for rolling out dough
• 3 tablespoons milk
• DIRECTIONS
• Sift together the flour, salt and baking powder and set aside.
• Cream butter and sugar together in another large bowl. Add egg, vanilla, milk and beat until incorporated. Gradually add the dry mixture, beating until combined. Remove half of the mixture from the bowl. Add red food coloring,and peppermint extract, beating until fully combined. You may have to knead the colored dough a bit to get it mixed thoroughly. On a sheet of waxed paper, roll out dough to form a large rectangle, about 1/4-inch thick. Repeat this step with the other half of uncolored dough with no food coloring.
• Now very carefully, slide the red dough on top of the white dough and slide the parchment paper out. Trim edges if uneven and patch if necessary. Roll dough into a log, creating a swirl effect. NOTE: do not worry if the dough starts to tear a little when you are rolling it. This is normal. Simply mend it with your fingers as you go along.
• 
  
• Now place a generous amount of sprinkles in a shallow dish and roll the cookie dough log firmly over the sprinkles until they stick and its covered. Wrap tightly with saran wrap and place the dough back in the refrigerator and let chill for 2 hours.
• Preheat oven to 375 degrees F.
• Slice the dough into 1/2-inch slices and place on a parchment lined sheet tray about 1-inch apart. Bake fo2 10-15 minuets depending on how thick you sliced the cookies.

Peppermint-pinwheels.html  Here is the link to the blog, showing step by step photos.

Cardamom Honey Cutouts

13-1/2 oz. (3 cups) unbleached all-purpose flour; more for rolling 
1 tsp. ground cardamom 
1/2 tsp. table salt 
1/4 tsp. baking soda 
8 oz. (1 cup) unsalted butter, at room temperature 
3/4 cup granulated sugar 
1/4 cup honey 
1 large egg 
1 tsp. pure vanilla extract 

---

In a medium mixing bowl, combine the flour, cardamom, salt, and baking soda. Whisk until well blended.
In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl with a hand mixer), beat the butter and sugar on medium speed until well blended and slightly fluffy, about 3 minutes. Scrape down the bowl and the beater. Add the honey, egg, and vanilla. Continue mixing on medium speed until well blended, about 1 minute. Add the flour mixture and mix on low speed until the dough is well blended and comes together in moist clumps, 30 to 60 seconds.
Divide the dough roughly in half. On a piece of plastic wrap, shape each dough half into a smooth 5-inch disk. Wrap well in the plastic. Refrigerate until chilled and firm enough to roll out, 1 to 1-1/2 hours.

Bake the cookies:
Position a rack in the center of the oven and heat the oven to 350ºF. Line two or more cookie sheets with parchment or nonstick baking liners. Working with one disk at a time, roll the dough on a floured work surface to about 3/16 inch thick. Dust with additional flour as needed. Choose one or more cookie cutters of any shape that are about 2-1/2 inches wide and cut out shapes. Arrange the cookies about 1 inch apart on the lined cookie sheets. Gather the scraps and gently press together. Re-roll and cut. Repeat with the remaining dough.

Bake one sheet at a time until the cookies’ edges develop a 1/4-inchwide light-brown rim, 11 to 13 minutes (rotate the sheet halfway through baking for even browning). Let the cookies cool on the sheet for about 10 minutes and then transfer them to a rack to cool completely.

The plastic-wrapped dough may be refrigerated for up to 3 days or frozen for 1 month. Thaw overnight in the refrigerator before proceeding with the recipe.

Spicy Caramel Bacon Popcorn

2 cups brown sugar
2 sticks of butter
1/2 cup karo syrup (dark or light)
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla
1 tsp. chipotle powder
1 pound of smokey bacon, cooked and crumbled
3 Tab. bacon grease (optional)
5-6 quarts popped popcorn  (24 cups of popped popcorn)
1 cup salted peanuts (optional)

Cook bacon, crumble pieces, SAVE 3 TAB of grease.  Sprinkle bacon pieces and peanuts over popped popcorn.  Mix together, and put aside.
Stir together brown sugar, butter, karo, and bacon grease.  Bring to a boil and boil for 3 mins.  Remove from heat and add baking soda, salt, vanilla and chipotle powder.  Pour over popcorn mixture.  Stir to coat.  Bake at 250 degrees for 1 hour, stirring every 15 mins.  ( I baked mine for 45 mins)

Bacon Wrapped Water Chestnuts

Bacon Wrapped Water Chestnuts

Ingredients:
1 cup ketchup
1 cup brown sugar
1 tsp. Worcestershire sauce
6-10 dashes Tobasco (more or less depending on how much kick you like!)
1/2 to 1 tsp. soy sauce (to taste)
16 ounces sliced bacon
2 (8 ounce) cans whole water chestnuts, drained

Directions:
1. Preheat oven to 350 degrees
2. Cut bacon slices into thirds. Wrap chestnuts in bacon and secure with toothpicks; place in a 9x13 pan.
3. Bake for 20 minutes then pull pan out of the oven and remove as much bacon fat as possible.
4. While chestnuts are baking for the first 20 minutes - in a saucepan, combine ketchup, brown sugar, Worcestershire sauce, tobasco, and soy sauce; heat just to boiling. Pour sauce over bacon and water chestnuts (after they have baked for 20 minutes)
5. Return sauced up chestnuts to the oven for another 30 minutes, or until the bacon is cooked.

One Word...
YUMMO! (I will certainly be making these babies again...probably for Thanksgiving!)

Cheddar Bacon Ranch Pulls

CHEDDAR BACON RANCH PULLS (such an easy and terribly addictive appetizer!)

1 unsliced loaf of sourdough bread (round is preferable)
8 to 12 oz. cheddar cheese, thinly sliced
3 oz. bag Oscar Mayer Real Bacon bits (I used bacon that I cooked instead of the packaged kind)
1/2 cup butter, melted
1 tbsp ranch dressing mix

Using a sharp bread knife cut the bread going both directions. Do not cut through the bottom crust. Place slices of cheese in between cuts. Sprinkle bacon bits on bread, making sure to get in between cuts. Mix together butter and ranch dressing mix. Pour over bread. Wrap the entire loaf in foil and place on a baking sheet. Bake at 350 degrees for 15 minutes. Unwrap. Bake an additional 10 minutes, or until cheese is melted.

Bacon Brittle

BACON BRITTLE

**This is probably the easiest candy recipe ever, which is a blessing and a curse. :)

1/2 c water

2 sticks of butter

large pinch of salt

2 c sugar

10 strips of bacon (I used a pound, more is better!  I also cut it into strips before cooking)

1. Line a baking tray with a silpat, or oil it very well.  I didn't have a silpat, so I lined the pan with parchment paper and it worked well. I used the medium sheet pan from PC.

2. Crisp 5 pieces of bacon in a skillet or a broiler and drain on paper towels. Break or chop them into 1/4" bits and set aside. Don't go too small so that the bacon pieces are noticeable.

3. Place in a heavy saucepan, in this order: water, butter, a large pinch of salt, and sugar.
4. Over medium-high heat, cook till the mixture reaches 285*F, stirring often.

5. Pull it off heat, mix in the bacon bits, and pour onto the prepared baking sheet. Spread quickly to about 1/4" thick, and let cool for 2 hours.
6. Break into bits.

Bacon-Cheddar Cheese Ball

• 1 (8 ounce) package cream cheese, softened
• 1/4 lb grated sharp cheddar cheese
• 1/4 cup chopped green onion
• 6 slices bacon, cooked and crumbled (or to taste)
• 3 tablespoons fresh parsley, finely minced
• 1 tsp hot pepper sauce at least (or adjust to taste)

1. Combine all ingredients; mix well then form into a ball.
2. Cover with plastic wrap and refrigerate overnight to blend flavors. Delicious!

Bacon Bread

1 lb bacon, chopped into smallish pcs and fried (drain and cool)

4 c flour

2 tspn salt

2 tspn sugar

1 tspn black pepper

4 tspn yeast

1 1/2 c warm water (about 110*)

3+ TBLSP olive oil  (3 to start with and add more until dough comes together and is elastic/sticky)

 

Slice bacon and cook, drain and cool.  Combine flour, salt, sugar and pepper in mixing bowl. (I use the stand mixer) Stir yeast into water and then combine 3 TBLSP oil into the water/yeast mix.  Add this to the flour, mix until still partially dry and then add in bacon, mix adding in oil until dough is together and elastic. 
Allow dough to rise for 2 hours, covered or until doubled in size.

When it comes time to shape dough, shape as desired.  (I like making it into mini-loaves, although you can make it into boules and batards.)  After shaping, allow dough to rest for 20 minutes.

Preheat oven to 375*.  Bake bread for 20-25 minutes or until golden brown.

 

Maple Butter
1 stick of butter, softened

1/4 c maple syrup

Whisk syrup into butter

 

Delicious on the bacon bread 

Breakfast Cookies

1/2 c butter, softened

3/4 c sugar (I do 1/2 c raw sugar and 1/4 c white sugar)

1 egg

1 c flour

1/2 tsp baking soda

10 strips bacon, cooked and crumbled (I used a whole pound, sliced, cooked and drained)

2 c cornflakes (I had honeybunches of oats w/ almonds so I used those)

1/2 c raisin

 

Cream butter and sugar.  Beat in egg.  Add flour and baking soda; mix well.  Add in bacon, corn flakes and raisin. 
Spoon onto baking stone/sheet, (I use a 2 Tbls scoop) and space about 1 in apart.  Bake for 15-18 minutes or until lightly browned.  Cool for 2 minutes before moving to cooling rack.  Store in the fridge.

Brown Butter Bacon Chocolate Chip Cookies

1 3/4 cups unbleached all-purpose flour
1/2 teaspoon baking soda
14 tablespoons unsalted butter
1/2 cup granulated sugar
3/4 cup packed dark brown sugar
1 teaspoon table salt
2 teaspoon vanilla
1 large egg
1 large egg yolk
4 oz semisweet chocolate bar, diced into 1/4″ pieces
1/2 cup bittersweet chocolate chips (I like Ghirardelli 60% cacao)
3 tablespoons milk chocolate, grated
1 cup bacon that’s been fried until crispy and diced into roughly 1/4″ pieces

check out this link for step by step pictures and instructions.

'3' Ingredient Pumpkin Cookies

These cookies are SO simple, and relatively low in calories!


'3' Ingredient Pumpkin Cookies

18.25 oz. Spice Cake Mix
15 oz. 100% Pure Pumpkin
1/2 Cup mini chocolate chips

Preheat Oven to 350 degreees.
Mix wet ingredients well, then fold in the chocolate chips.
Drop about 2 Tbl. per cookie onto your cookie sheet (I used the middle sized Pampered Chief cookie scoop). *The cookie will bake just as it looks like on your cookie sheet it doesn't flatten out much during cooking.*
Bake for 15 minutes.

Using the mid size PC cookie scoop will yield 3 dozen cookies. 80 cal. per cookie.

Broccoli and Bacon Salad Recipe (lowfat, low carb)

If I would have been on top of things I would have made this!

Ingredients
4 cups broccoli, finely chopped
1 1/4 cups jicama, chopped into small, bite sized pieces
1 small red onion, finely chopped
6 slices cooked extra lean turkey bacon, finely chopped
1/4 cup reduced-fat mayonnaise
1/2 cup fat free Greek yogurt plain
3 garlic cloves, minced
1 tbsp cider vinegar
1 tsp brown sugar
3 tbsp dried cranberries
1 tsp salt
½ tsp black pepper

Instructions
Whisk garlic, mayonnaise, yogurt, vinegar and sugar in a large bowl.
Add broccoli, jicama, onions, bacon, cranberries and pepper; stir to coat with the dressing.

*I like to add cheese, almonds or pine nuts and double bacon, but then it's not really a lowfat recipe anymore;)

Mexican Quinoa Salad

1 1/2 cups water
1 cup quinoa, rinsed/drained
1/2 cup seeded/chopped red bell pepper
1 small jalapeno, seeded/diced
2 green onions, chopped
2 Roma tomatoes, chopped
1 15-oz can black beans, drained/rinsed
1/2 tsp cumin
1/4 cup cilantro
1/2 cup salsa
1 tbsp olive oil
juice of 1 lime
salt
pepper

-Heat the water to boiling in a 2-quart saucepan and add the quinoa.  Lower the heat to medium-low and cover.  Cook until the liquid is absorbed, 15 to 20 minutes.  Remove from heat and cool.

-When the quinoa has cooled, add the peppers, onions, tomatoes, beans, cumin, cilantro, salsa, oil and lime juice.  Season with pepper and salt, and toss to blend well.  Chill before serving.

Hummus and Pita Platter

Hummus Platter and Homemade Pitas
 
1/2 English seedless cucumber
1 small to medium squash
2 large carrots
4 stalks celery
4 or 5 pitas, quartered
Clean and slice all veggies on bias for squash, carrots and cucumber. Cut celery into 2 to 3 inch segments.
Arrange everything on platter around hummus bowl.
 
Hummus
2- 14.5 ounce cans garbanzo beans, drained
tahini paste (you can find it in the international aisle at most groceries)
1-2 lemons
salt to taste
olive oil, enough to create texture you prefer
seasoning of choice, I used The Pampered Chef's Moroccan Rub
2-3 cloves of garlic
 
In food processor, pulse garbanzo beans until fine crumble; scrap down sides.  Through the food chute, add a stream of oil (while processor is spinning) until it starts to be a paste.  Add in a tablespoon of tahini paste and juice of 1 lemon.  Pulse again to combine.  Add in garlic cloves and turn on processor, stream in more oil until hummus is more velvety.  Add spices and salt to taste.  If needed add a little more oil so you have the consistancy you like.  Sorry, it really is a preference thing so measurements are not really there.  I make it by sight and taste.
 
Pita Bread Loaves
 3 cups all-purpose flour
1 1/2 teaspoon salt
1 1/4 cup warm water (~110*)
1 tablespoon honey
2 tablespoon walnut oil or olive oil
 
Combine water, yeast and honey and allow to proof for about 5 to10 minutes.  In mixing bowl or food processor, combine flour, salt and water mixture and mix until combined and add in oil and mix until ball forms.
Allow dough to rest for 90 minutes in warm, dry place. (it should double in size)
Punch down dough and divide into 16 little balls,(don't over work it to roll into ball, just shape into mound) and allow to rest for 20 minutes.  Preheat oven to 425*. If you have a baking stone, preheat it at the same time.
Dust surface with flour and roll first ball to 1/8 in thickness, approx 4 inches in diameter.  Place on warmed cooking stone/sheet and cook for 6 minutes and then turn to cook 6 mins on other side.  They will puff up while baking and deflate as they cool.
I like to cook about 3 to 4 at a time, but you will find what works best for you after a batch or two.

--
Angie
Independent Consultant
The Pampered Chef
540-905-7989 (home)
703-398-3977 (cell)
www.pamperedchef.biz/angiearnold

Italian Pressed Sandwich by Laurie Redfearn

I have made this with variations in the filling, but this is what I did this time:

Day old Italian loaf (from Wal-Mart, $1.04)... you're going to smash it anyway!
Cut in 1/2 lengthwise, tear out the insides top and bottom to make room for the fillings, and save for another use.

Bottom:
pesto all over to the edges, so it isn't dry
layer of Italian meats, like mortadella, capicolla, salami
layer of fresh mozzarella slices
roasted red pepper (takes a few minutes over a flame, then let it steam in a baggie, and peel and deseed)
pepperoncini or olive spread like TJ's Muffaletta for the salty spicy kick
parsley, because I had it
sun-dried tomatoes, let the oil drizzle in too

Top:
mayo or olive oil on bread
as much fresh spinach as you can pile in so it's bulging

Flip the top over the bottom, put it back in the bag the bread came in (or wrap it)
Lay it on a baking sheet, and place another baking sheet on top. Weight the top down with a heavy pot or canned food. I used my big cast iron dutch oven pot.
Place in fridge overnight to blend flavors and press small enough to get your mouth around it!

Slice and serve a crowd! Great for tailgating, taking to picnics, while waiting in line for Shakespeare Free For All tickets (and make everyone else jealous). All the work is done ahead, and is easier than making individual sandwiches. Great leftover until it is gone, which won't be long.

Other fillings: all roasted vegetables like eggplant, zucchini, peppers or traditional turkey and ham. The key is to get the bottom moist with olive oil or pesto, so it presses into the bread, and getting lots of spinach in the top. You need a firm green to stand up to the pressing and waiting a day to eat it. I don't think spring mix or lettuce would work as well without tasting wilty.

The MOST Delicious Salad You'll Ever Eat (Shaved Zucchini Salad) by Anna Hastings

I was so sad not to be able to come last week.  But, if I had, I would have made this, and you all would have adored it.  Seriously.  This salad is amazing.  I got it from a friend, who got it from a friend, who got it from epicurious.com.  You will love this for two reasons.  It tastes amazing and it uses all that zucchini that overpopulated your garden.  In fact you might even start to think your garden should actually produce more zucchini so you can eat this salad for every meal, every day.  Have I talked it up enough?  Well here it is:

Shaved Zucchini Salad with Parmesean Pine Nuts

1/3 cup extra-virgin olive oil

2 Tb fresh lemon juice

1 tsp coarse salt

1/2 tsp freshly ground black pepper

1/4 teaspoon dried crushed red pepper

2 lbs medium zucchini, trimmed

1/2 cup coarsely chopped fresh basil

1/4 cup pine nuts, toasted

small wedge of Parmesean cheese

Preparation: 

Whisk oil, lemon juice, 1 tsp salt, 1/2 tsp black pepper, and crushed red pepper in small bowl to blend.  Set aside.

Using a vegetable peeler or V-slicer and working from top to bottom of each zucchini, slice zucchini into ribbons (about 1/6" thick).  Place ribbons in large bowl.  Add basil and nuts, then dressing; toss to coat.  Season to taste with salt and pepper.  Using vegetable peeler, shave strips from Parmesean wedge over salad.
(And a little P.S.  I've been trying to watch my weight and trying to make recipes lower cal. so I only put in about 1 or 2 TBS of the olive oil and it was completely delicious still).

The New York Times Chocolate Chip Cookies

I've been on the hunt for a new chocolate chip cookie recipe and this one is my new fav!! if you like salted chocolate, sprinkle a little sea salt on top after baking!

2 cups minus 2 tablespoons (8 1/2 ounces) cake flour

1 2/3 cups (8 1/2 ounces) bread flour
*I only used all purpose flour for my recipe*

1 1/4 teaspoons baking soda

1 1/2 teaspoons baking powder

1 1/2 teaspoons coarse salt

2 1/2 sticks (1 1/4 cups) unsalted butter

1 1/4 cups (10 ounces) light brown sugar

1 cup plus 2 tablespoons (8 ounces) granulated sugar

2 large eggs

2 teaspoons vanilla extract

1 1/4 pounds chocolate chips
*I've been loving the ghirardelli mini's or milk chocolate chips*



Sift flours, baking soda, baking powder and salt into a bowl and set aside.

Using a mixer with a paddle attachment, cream butter and sugars until light and fluffy – about 5 minutes. Add eggs. Stir in vanilla. Reduce to low speed and add dry ingredients slowly, mixing until just combined. Fold in chocolate chips. Refrigerate dough for 24-36 hours (DON"T SKIP THIS STEP). Another thing I like to do is scoop cookies into balls, put on a cookie sheet and freeze until hard. Then put in a ziplok container or baggie to keep in the freezer to have ready for a quick and easy treat.

When ready to bake, preheat oven to 350.

Drop spoonfuls of dough onto baking sheet. Bake for 10-12 minutes.

Peanut Butter Popcorn by Melanie Whiteside

Servings: 4        Prep Time: 15 mins      Total Time:  20 mins

Ingredients:
1/2 cup light corn syrup
1/2 cup sugar
1/2 cup peanut butter
1 tsp. vanilla
6 cups popped popcorn

Directions:
In small pan melt together corn syrup and sugar over medium heat until sugar is dissolved.  Add peanut butter and melt.  Be careful not to boil mixture too much, the peanut butter will start to burn.  Remove from heat and stir in vanilla.  Carefully stir into popped corn.  (Honestly this is just enough for Mom and you can make a second batch for the rest of the family!)

Citrus Lemonade by Melissa Jensen

5 lemons
5 limes
5 oranges
3 quarts of water
1-2 cups of sugar

Squeeze 4 lemons, 4 limes, 4 oranges.  Mix their juice with the water.  Add sugar and stir to dissolve.  Chill.  Thinly slice the last lemon, lime, and orange.  Use these to garish.  You can put them in a large pitcher with the juice or put the slices in individual glasses.

* if limes are small, squeeze extra.  I add a pinch of fresh ginger too.

Kate's Apple Cider

Bring to a boil:

4 cups water
2 cups sugar
4 cinnamon sticks (little ones)
8 whole allspice
10 whole clove

Let simmer for 5 minutes
Remove from heat and let sit a few hours (really, as long as you want)

Remove spices
Add:
4 cups orange juice
2 cups lemonade
2 qt. apple juice

Heat on stove til' desired temperature...drink up and enjoy!

Beef-Barley Soup by Laurie Redfearn

1 1/2# beef stew meat (or cut up chuck roast)
1 T oil
1 C thinly sliced carrots
1 C sliced celery
1 medium onion, thinly sliced
1/2 C coarsely chopped green pepper
1/4 C snipped parsley
4 C beef broth (dissolve bouillon powder)
1 29-oz can tomatoes, cut up
1 C spaghetti sauce
2-3 T worcestershire sauce
2/3 C pearl barley
1 1/2 tsp dried basil, crushed
1 tsp salt
1/4 tsp pepper, or more

Cut meat into 1" cubes. Brown in a large skillet, half at a time in hot oil. Meanwhile, in 5 or 6 qt crock pot combine all ingredients, including juice from tomatoes. Cover; cook on low setting 10-12 hours or high 4 1/2-5 hours. Serves 6-8. It thickens as it sits, so I often thin it with more broth, a can of v-8, or whatever I have on hand.

Mango Coconut Bars by Melissa Jensen

Yield: one 8" x 8" square pan bars

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 40 minutes

ingredients:

for the coconut crust

1 cup all-purpose flour
1/2 cup unsweetened finely shredded coconut
1/2 cup granulated sugar
1/2 teaspoon kosher salt
4 tablespoons unsalted butter, melted

for the mango filling

one 14-ounce can sweetened condensed milk
4 large egg yolks
3/4 cup mango juice (you can use mango puree as well)

for the topping

1 cup heavy whipping cream
3 tablespoons confectioners’ sugar
2 tablespoons coconut milk
1/2 cup coconut, toasted (you can use large flake or shredded!)

directions:

for the coconut crust

preheat the oven to 350 degrees F.

line an 8" x 8" pan with parchment paper, allowing the paper to drape over two sides of the pan. set aside.

in a medium bowl, combine the flour, coconut, sugar and salt. whisk to combine.

add the melted butter, and using a rubber spatula, mix until crumbly.

press the crust into the prepared pan firmly.

bake the crust at 350 degrees F for 15 minutes, or until very lightly golden brown.

remove from the oven and set aside.

for the filling

in a medium bowl, combine the sweetened condensed milk, egg yolks and mango juice. whisk until thoroughly combined.

when the crust comes out of the oven, pour the filling directly over it while still hot.

return the pan to the oven and bake at 350 degrees F for 25-30 minutes, or until the filling is set and only slightly jiggly in the center.

remove from the oven and allow to cool completely on a wire baking rack.

for the topping

combine the whipping cream and confectioners' sugar in the bowl of a stand mixer. using the whisk attachment, whip on medium speed until soft peaks form, about 2 minutes.

add the coconut milk, and whip another 30 seconds until firm peaks form.

you can also use a hand mixer or whip by hand, but it will take a bit longer.

spread the whipped cream on top of mango bars evenly, and sprinkle the toasted coconut on top.

cover the top of the pan with foil or plastic wrap, and allow to chill in the fridge for 1-2 hours until the whipped cream is firm.

remove from the fridge and pull the bars out of the pan using the parchment paper.

cut into equal squares and serve.

the mango coconut bars will keep in the fridge in an airtight container for up to 5 days.

a food + words original