Chocolate & Peanut Butter Bars

"Bars with peanut butter chips, Hershey's chocolate bars and Reese's mini peanut butter cups-Does it get any better than this?"

 "Oh My, this picture says it all doesn't it?" 

 

1 cup brown sugar

2/3 cup softened butter

1/4 cup milk

1 teaspoon vanilla

2 cups flour

10 ounce bag of Reese's peanut butter chips, divided

4.4 ounce Hershey's chocolate candy bar, broken into pieces

Reese's peanut butter cup minis, for garnish (from 8 ounce bag)

 

Preheat oven to 350 degrees.  With an electric mixer, combine brown sugar, butter, milk, vanilla and flour.  (The mixture will be like a thick cookie dough.)  Stir in 1/2 of the bag of peanut butter chips.  Using fingers, press dough into a non-stick 9x13 pan.  Bake at 350 degrees for 28-30 minutes.  Remove from the oven and evenly place pieces of Hershey's chocolate bar on top.  Allow to sit for about 5 minutes to allow chocolate to melt.  Using a knife, spread chocolate out to edges of bars.  Allow to cool for about 30 minutes and then sprinkle remaining peanut butter chips over the top.  Cut into squares and serve with mini Reese's cups on top for garnish.  

 

TIP:  I love these bars slightly warm so I heated the leftover cooled bars in the microwave for about 10 seconds before serving.    

Mexi-Ranch Dip

"The Summer barbecue and party season is on it's way.  There will be Graduation parties, Memorial Day barbecues, Birthday bashes and 4th of July potlucks to attend.  This dip is layers and layers of YUMMINESS and will be a perfect addition to any event menu."

16 ounce can of refried beans
8 ounce container of sour cream
1 ounce packet of Hidden Valley Ranch salad dressing mix
1 Tablespoon Taco Seasoning mix (from packet of mix)
1 cup of prepared Guacamole
15 ounce can of black beans, drained and rinsed
8 ounce package of shredded cheddar cheese
4 ounce can of diced green chilies, drained
2 Roma tomatoes, diced
3 green onions, sliced
4 ounce can of sliced black olives, drained
pickled jalapeno slices, desired amount
Tortilla chips

In a 10 inch platter or pie plate, spread refried beans.  Stir together sour cream, Ranch salad dressing mix and Taco seasoning mix.  Spread over refried beans.  Layer the remaining ingredients in order listed.  Serve with tortilla chips. 

Chocolate Pudding Cups

"I have always loved chocolate pudding, but I've never made it from scratch.  So I decided to turn my Grandma's Cream Filling recipe into a delicious chocolate dessert.  It is yummy served in cups with a dollop of whipped cream and would be perfect poured into a pre-baked pie crust for a delicious chocolate cream pie."

 

2 cups milk

3/4 cup sugar

1 Tablespoon cornstarch

3 Tablespoons flour
1/4 teaspoon salt

3 egg yolks, beaten

2 Tablespoons butter

1 teaspoon vanilla extract
3 ounces Bittersweet Chocolate, chopped (from a 4 ounce bar)
whipped cream, if desired

 

Spray the bottom of a medium saucepan with non-stick cooking spray (to ensure that pudding won't stick to pan) and pour in milk.  Scald milk (heat milk just to the point before it's going to boil-about 180 degrees).  In a bowl, mix together sugar, cornstarch, flour and salt.  Add to heated milk and cook on low until thickened, stirring occasionally for 10-15 minutes.  Remove from the heat and stir in egg yolks, 1 Tablespoon at a time, stirring constantly.  Return pan to the heat and add butter.  Cook and stir until butter is completely melted (2-3 minutes).  Remove from the heat and add vanilla and chopped chocolate.  Stir until chocolate is completely melted.  Divide pudding into 4 cups (1/2 cup each), cover with plastic wrap and refrigerate.  When ready to serve, add a dollop of whipped cream on top.  ENJOY! 



Cherry Whip

"This Salad is so delicious and it's honestly one of the easiest recipes I've ever made.  This would be a perfect addition to your Mother's Day brunch!"

1 (21 ounce) can of cherry pie filling
1 (20 ounce) can of crushed pineapple, drained
1 (14 ounce) can of Eagle brand sweetened condensed milk
1 (9 ounce) container of Cool Whip non-dairy whipped topping, thawed
3/4 cup chopped walnuts

Mix together all ingredients and chill until ready to serve.

*Hint:  I reserved about 1 Tablespoon of cherry pie filling and a few walnuts for garnishment.

Dijon Parmesan Pork Chops

"The Dijon mustard adds the perfect tangy zip to the parmesan breading on these DELICIOUS pork chops!  They are an easy and quick dinner idea for any night of the week."

4-5 boneless pork chops, about 3/4 inch thick
3 Tablespoons canola oil
1 cup Italian-Style bread crumbs
1/3 cup grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon pepper
3 eggs
2 Tablespoons Dijon mustard

Preheat oven to 350 degrees.  Drizzle canola oil onto a non-stick baking sheet.  In a shallow dish, combine bread crumbs, parmesan cheese, salt and pepper.  In another shallow dish, whisk together eggs and Dijon mustard until completely combined.  Double dredge each pork chop by dipping into the egg mixture, then into the bread crumbs, back into the eggs and finishing with the bread crumbs.  Place chops onto baking sheet and place into a 350 degree oven.  Bake for 20 minutes and flip chops over (being careful so that breading doesn't come off).  Bake for an additional 15-20 minutes.  ENJOY!