Chewy Peanut-Marshmallow Bars

     These yummy bars are so easy to make and are great treat.  I got the recipe from  The Pampered Chef Simply Sweet Cookbook, one of my favorites to bake from.  I brought some over to a Spouse's Club get together and they were a hit!  Enjoy!

Ingredients:

Crust:

3/4 cup (1 1/2 sticks) Butter

1/4 cup Creamy Peanut Butter

1 package (18.25oz) Yellow Cake Mix

Filling & Topping:

3/4 cup Creamy Peanut Butter

2/3 cup Light Corn Syrup

1/4 cup (1/2 stick) Butter

3 cups Miniature Marshmallows

2 cups Crisp Rice Cereal

2 cups Dry-Roasted Peanuts

Preparations:

Crust:
Preheat oven to 350 degrees.  Place butter and peanut butter in a microwavable bowl, microwave uncovered on HIGH 1 minute or until butter is melted.  Stir until well blended.  Place cake mix into bowl and whisk to break up the lumps.  Add peanut butter mixture, stir until a thick dough forms.

Break apart dough and distribute over bottom of an ungreased large sheet pan.  Pat dough into the pan, spread evenly.  Bake 15-17 minutes or until crust is set and golden brown.  Remove pan from oven, let crust stand for 2 minutes to cool slightly.

Filling:
Meanwhile, combine peanut butter, corn syrup, and butter in a saucepan.  Cook over medium heat, stirring constantly until mixture is smooth.  Spoon 1/2 cup of peanut butter mixture over hot crust, spread evenly and immediately sprinkle with marshmallows.  Return to oven, bake an additional 1-2 minutes or just until marshmallows begin to puff. Remove pan from oven to cool.

Topping:
Add cereal and peanuts to remaining peanut butter mixture.  Spoon over marshmallows and spread gently in an even layer.  Cool completely or until topping is set.  Cut into bars.

Option:
Drizzle some melted chocolate on top for an extra special treat!

Italian Sausage & Escarole Stew

     The hubby and I made this recipe by The Pampered Chef the other night and it turned out just as amazing as always....However we substituted Kale we got from the Farmers Market for the Escarole.  I've made it both ways, with kale and the escarole, both are great, but the kale you need to let wilt a little longer in the pot before serving.

Here's what you will need:

2 medium red onions

1 large red bell pepper

1 1/4 lbs Italian sausage links (5 links), casings removed

4 garlic cloves, pressed

6 cups (1.5L) chicken stock

1 can (28oz) petite diced tomatoes, undrained

1 cup uncooked ditalini pasta

2 sprigs fresh rosemary

1 small head escarole (about 12 cups) sliced

2 TBsp Balsamic vinegar

1tsp salt

2 oz Parmesan cheese, shaved

Preparation:

Dice onions and bell pepper. Cut sausage in half lengthwise, then cut crosswise into 

1/2 in pieces.  Place sausage into a large stockpot.  Cook over medium heat 6-7 minutes 

or until browned, stirring occasionally.  Remove sausage; drain on paper towels, set aside.

Add onions and bell pepper to stockpot.  Cook and stir for 3-4 minutes or until browned.  

Add pressed garlic, cook an additional 30 seconds or until fragrant.  Stir in sausage, stock, 

tomatoes, pasta, and rosemary.  Bring to simmer over medium heat and cook 10-12 minutes 

or until pasta is tender.  Remove from heat and remove rosemary sprigs.

Meanwhile, cut escarole head in half lengthwise.  Cut off and discard root end.  Slice 

escarole crosswise.  Rise with water and dry.  Stir escarole, vinegar, and salt into stockpot; 

let stand 2-3 minutes or until escarole is wilted.  Serve with shaved Parmesan cheese.

Enjoy!

Tasty Tuesdays

The Pampered Chef

Ingredients: Couscous
1 1/2	tsp (7 mL) canola oil
1	cup (250 mL) uncooked Israeli couscous
1 1/2	tsp (7 mL) curry powder
1 1/4	cups (300 mL) water
Chicken & Compote
1	tbsp (15 mL) canola oil, divided
4	boneless, skinless chicken breasts (3 oz/90 g each)
1/2	tsp (2 mL) salt, divided
1/4	tsp (1 mL) coarsely ground black pepper
2	large shallots, finely chopped
1	medium Granny Smith apple, diced
1	cup (250 mL) unsalted chicken stock
1/4	cup (50 mL) dried currants
1	tbsp (15 mL) sugar
1	tbsp (15 mL) curry powder
1 1/2	tsp (7 mL) cornstarch dissolved in 1/4 cup (50 mL) cold water
1	tbsp (15 mL) light butter
3	large fresh apricots, pitted and diced

Directions:

1. For couscous, heat oil in (3-qt./2.8-L) Saucepan over medium heat 1-3 minutes or until shimmering; add couscous and curry powder. Cook 3-4 minutes or until couscous is golden brown, stirring occasionally. Add water; bring to a boil. Reduce heat to medium-low; cook, covered, 8-10 minutes or until couscous is tender. Remove Saucepan from heat; set aside and keep warm.
2. Meanwhile, for chicken, heat 2 tsp (10 mL) of the oil in (12-in./30-cm) Skillet over medium-high heat 1-3 minutes or until shimmering. Flatten chicken to an even thickness with Meat Tenderizer; sprinkle with 1/4 tsp (1 mL) of the salt and black pepper. Cook chicken 2-2 1/2 minutes on each side or until centers are no longer pink. Remove chicken from Skillet; set aside and keep warm.
3. Add remaining 1 tsp (5 mL) oil, shallots and apple to Skillet; cook and stir 30 60 seconds or until shallots are fragrant. Stir in stock, currants, sugar, curry powder and remaining 1/4 tsp (1 mL) salt; cook, uncovered, 1-2 minutes or until mixture comes to a simmer. Slowly add cornstarch mixture to Skillet, stirring constantly; stir in butter. Reduce heat to medium-low. Return chicken to Skillet; cook, covered, 3-4 minutes or until heated through. Stir in apricots. Serve with couscous.

Tasty Tuesdays

The Pampered Chef

Ingredients:

8 slices thick-cut bacon

6 tablespoons plus 1 teaspoon  brown sugar, divided

1 teaspoon coarsely ground black pepper   

2 packages (6 ounces each) fresh baby spinach   

1 medium Granny Smith apple, cored and cut into bite-sized pieces  (Use Apple Wedger)

1/2  cup thinly sliced red onion wedges  (Try Ultimate Mandoline or Veggie Wedger)

3 tablespoons apple cider vinegar   

4 teaspoons  Dijon mustard 

Salt and coarsely ground black pepper   

4 hard-cooked eggs, peeled and cut into wedges  (Try Veggie Wedger)

1. Preheat oven to 400°F. Line Large Bar Pan with sheet of Parchment Paper. Arrange bacon slices in a single layer on bar pan. Top bacon slices evenly with 2 tablespoons plus 1 teaspoon of the brown sugar; sprinkle with black pepper. Bake 22-25 minutes or until crisp; remove bacon from bar pan to paper towel-lined plate and cool completely. Reserve 2 tablespoons bacon drippings from bar pan. Cut bacon into 1/2-inch pieces using Chef's Knife.
2. In Stainless (6-qt.) Mixing Bowl, combine spinach, apple and onion. Whisk remaining 4 tablespoons brown sugar, reserved bacon drippings, vinegar and mustard in Small Micro-Cooker® until well blended. Cover; microwave on HIGH 2 minutes or until bubbly. Pour over spinach mixture; toss to coat using Bamboo Spatulas. Season with salt and black pepper. Top with egg wedges and bacon pieces; serve immediately.