Monday, November 22, 2010

Ultimate Reeses Cheesecake Brownie Bars

I found these while surfing the web for...I really don't know what I was surfing for...anyway...I had to try them because I LOVE chocolate and peanut butter!

I found the recipe here

Ultimate Reese's Cheesecake Brownie Bars

1 pkg. brownie mix
1 pkg. (8 oz.) cream cheese (I used Neufchatel)
2 tbsp. butter, softened
1 can (14 oz.) sweetened condensed milk (I used evaporated milk with some added sugar)
1 tbsp. cornstarch
1 egg
1 tsp. vanilla
Reese's candy bars (I used about 6 of the individual Reese's PB Cups)

Preheat oven to 350. Mix brownies according to package. Spread in greased 9x13 pan. Chop up as many Reese's candy bars as you think best for your taste. Beat cream cheese, butter and cornstarch until fluffy. Beat in milk, egg, and vanilla until smooth. Stir in your chopped candy bars. Spoon cheesecake batter on top of the brownie batter. Bake 40-45 minutes. Cool. Cut into bars and drizzle with peanut butter and chocolate candy melts and sprinkle reeses pieces on top of that. Refrigerate after cooling.

I didn't put the Reese's pieces on top, because I didn't have any and also because I thought it would be way too much.  I just put some chocolate and peanut butter chips and nuts on the top.  It turned out really good.

Sunday, November 7, 2010

Parmesan Potato Wedges

This is a great side dish!!

6 medium baking potatoes (skin on)
1/3 c butter, melted
1 clove of garlic, minced
1/4 grated parmesan cheese
1/2 tsp italian seasoning blend

Line a cookie sheet (15"x10"x1") with foil or parchment paper. Cut each potato into 8 wedges. In a large bowl stir together the last 4 ingredients and coat the potato wedges thoroughly. (I did this in a bowl with a cover, so I shook it to coat)

Bake uncovered in 425 deg oven for about 30-40 minutes until tender.

Makes 6 servings (figure about one potato per person, so you can shrink the recipe easily)

Wednesday, November 3, 2010

Slow Cooker Tex - Mex Chicken

Source:  Kraft Foods

  • 1 lb. boneless skinless chicken breasts, cut into 1-inch-wide strips
  • 2 Tbsp.  (1/2 of 1-1/4-oz. pkg.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
  • 2 Tbsp. flour
  • each green and red pepper, cut into 1-inch-wide strips
  • 1 cup frozen corn
  • 1-1/2 cups  TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
  • 1 cup KRAFT Mexican Style Finely Shredded Four Cheese

Make It

TOSS chicken with taco seasoning and flour in slow cooker. Stir in vegetables and salsa; cover with lid.
COOK on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).
STIR just before serving; top with shredded cheese.

  • I like to add black beans and pinto beans.  
  • I also like to serve it with lettuce and sour cream.