Saturday, July 30, 2011

Chubby Hubby Bars

Ingredients
2 c all-purpose flour
1 tsp baking soda
1/2 tsp salt
3/4 c unsalted butter or margarine (room temperature)
1 c light brown sugar
1/2 c granulated sugar
2 lg eggs
1 Tbsp vanilla extract
1 c semi-sweet chocolate chips
1 1/2 c coarsely chopped pretzels
1/4 c peanut butter chips (for top)
1/4 c chocolate chips (for top)
1/4 c coarsely chopped pretzels (for top)

Directions
1.
Preheat oven to 350. Foil line and spray a 9X13" pan. In a bowl, whisk flour, baking soda and salt. Using a mixer, beat butter and both sugars at medium speed until fluffy. Add eggs and vanilla. On low speed, beat in dry ingredients just until incorporated. I stirred in some chunky peanut butter eye balled about 1/4 cup or so,1 cup chocolate chips and 1 1/2 cups pretzel pieces.
2.
Spread batter evenly in pan. Sprinkle peanut butter chips, 1/4 chocolate chips and 1/4 cup chopped pretzels.
3.
Bake for about 30 minutes or until golden brown. Cool completely.

Tami's Potato Salad

4 red skin potatoes Boiled
4 hard boiled eggs - chopped
2 TBSP Hidden Valley Dressing Mix
2 TBSP Bacon Bacon (Tastefully Simple)
Salt & Pepper

Cut Potatoes into bit size pieces. Put in medium size bowl with rest of ingredients. Stir and put in fridge. If needed add a little Hidden Valley Ranch dressing to moisten before serving.

Monday, July 18, 2011

Italian Herb Marinated Chicken Recipe

INGREDIENTS:

1 1/2 pound boneless skinless chicken breast halves
1/4 cup olive oil
2 tablespoons white wine vinegar
2 tablespoons McCormick� Grill Mates� 25% Less Sodium Montreal Chicken Seasoning
1/2 teaspoon McCormick� Italian seasoning

PREPARATION:

Trim chicken of excess fat. Lightly pound chicken to an even thickness. Place chicken in large resealable plastic bag or glass dish. Mix remaining ingredients in small bowl. Add to chicken; turn to coat well.

Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.

Grill over medium-high heat 6 to 7 minutes per side or until cooked through.

Sunday, July 3, 2011

Mocha Chocolate Icebox Cake

Mocha Chocolate Icebox Cake

2010, Barefoot Contessa How Easy is That?, All Rights Reserved

Prep Time:
20 min
Inactive Prep Time:
12 hr 0 min
Cook Time:
--

Level:
Easy

Serves:
8 servings

Ingredients

* 2 cups cold heavy cream
* 12 ounces Italian mascarpone cheese (Sour Cream works)
* 1/2 cup sugar
* 1/4 cup coffee liqueur, such as Kahlua
* 2 tablespoons unsweetened cocoa powder
* 1 teaspoon instant espresso powder
* 1 teaspoon pure vanilla extract
* 3 (8-ounce) packages chocolate chip cookies, such as Tate's Bake Shop
* Shaved semisweet chocolate, for garnish

Directions

In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, coffee liqueur, cocoa powder, espresso powder, and vanilla. Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks.

To assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. (I break some cookies to fill in the spaces.) Spread a fifth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until there are 5 layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap, and refrigerate overnight.

Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate, cut in wedges, and serve cold.