CHOCOLATE PEANUT BUTTER NO BAKE COOKIES

1 stick butter
2 cups sugar
½ cup milk
¼ cup cocoa
1 cup peanut butter
2 tsp vanilla
3 cups quick cook oats
¼ tsp salt

In a large bowl stir together oats and salt. Set aside.  In a small saucepan, over medium-high heat, whisk together butter, sugar, milk, and cocoa.  Bring the mixture to a boil for about a minute and then remove from heat.  Whisk in peanut butter and vanilla until well combined.  Pour chocolate peanut butter mixture over oats and stir until combined.  Line a baking sheet with wax paper. Drop cookies onto the wax paper using a medium cookie scoop.  Let the cookies cool on the countertop. Store in the refrigerator once cookies are cool and dry.

GREEK PORK SOUVLAKI

2 lbs pork steak / pork fillet chopped into bite-sized chunks
¼ cup olive oil
1/3 cup fresh lemon juice
4 garlic cloves crushed
2 tsp dried oregano
2 tsp rosemary finely chopped
1-2 tsp salt
1 tsp black pepper


Combine all the marinade ingredients then pour over the pork. Cover and allow to marinade for at least 30 minutes, but up to 24 hours in the fridge. Carefully skewer the marinated pork onto skewers. Pre-heat an outdoor grill or griddle pan then add the skewers. Cook for 5-7 minutes per side until golden brown all over and cooked through. Remove from the heat and allow to rest for 5 minutes.
Serve with lemon wedges, tomatoes, cucumbers, olives and pita.

SOUR CREAM RAISIN BARS

1 cup brown sugar
1 cup butter
1 3/4 c quick oats
1 teaspoon baking powder
1 3/4 cups flour
1/2 cup nuts

1. Mix and press half of mixture into a cake pan.

2. Soak 2 cups of raisins in water and then drain.

3. In a saucepan, boil the following until thick:

1/4 tsp salt
1 cup sugar
1 1/2 cup sour cream
1 teaspoon vanilla
3 tablespoons cornstarch
3 egg yolks

4. Add raisins.  Place on top of first layer of dough and then add remaining dough.

Bake at 350 degrees for 30 minutes.

CREAMY LEMON CHICKEN

2 tablespoons olive oil

10 boneless, skinless chicken tenders

1 teaspoon Herbes de Provence

1/2 teaspoon creole seasoning or other spicy seasoning salt

1 cup reduced-sodium chicken broth

1 3/4 cup heavy cream

zest of 1 lemon

2 teaspoons lemon juice

3/4 pound fettuccine, cooked al dente according to package directions

Pat chicken tenders dry and sprinkle with Herbes de Province and creole seasoning. Heat oil in a skillet over medium-high heat and brown tenders on both sides. Add chicken broth and simmer and reduce down for a few more minutes, then add cream and lemon zest. Simmer for 10 to 12 minutes or until sauce has reduced to desired consistency. Stir in lemon juice and add chicken back to sauce. Serve over fettuccine.   

CAULIFLOWER MAC & CHEESE

1 cup grated cheddar cheese

16 ounces cauliflower, chopped into macaroni sized pieces
1/3 cup grated Monterey jack cheese
½ teaspoon ground mustard
¼ cup heavy cream
2 ounces cream cheese, room temperature
½ teaspoon salt

½ teaspoon cracked pepper

1. First, Bring a pot of water to a boil. Add the cauliflower pieces and boil for 5 minutes.
2. Then, Drain the water and return the cauliflower to the pot over low heat.
3. Next, Add the remaining ingredients and stir well until the cheese has melted fully, about 3 minutes.
4. Serve immediately.

PERFECT HOMEMADE BISCUITS

3 cups all-purpose flour
3 tbsp sugar
1/2 tsp salt
4 tsp baking powder
1/2 tsp cream of tartar
3/4 cup COLD butter
1 egg
1 cup whole milk
Preheat oven to 450 degrees.


The secret to excellent biscuits is COLD BUTTER. Really cold. Many times the biscuit dough gets worked so much that the butter softens before the biscuits even go in the oven. Try cutting the butter into small pieces and stick back in the fridge pulling out only when ready to incorporate into the dough.

Combine the dry ingredients in a large bowl.

Use a pastry cutter to cut cold butter into flour mixture. Don't go too crazy here - you want to see small, pea-sized pieces of butter throughout the dough.


Add in the milk and egg and mix just until the ingredients are combined. The dough will be sticky but don't keep working it. You should be able to see the butter pieces in the dough.


Turn the dough out onto a generously floured surface. Sprinkle some flour on to the top of dough so it won't stick to your fingers and knead 10-15 times. If the dough is super sticky just sprinkle on some additional flour.


Pat the dough out to 3/4 - 1 inch thickness and cut with a biscuit cutter or glass. I ended up with nine this time but depending on who is snacking on biscuit dough, I can get up to 12 biscuits.


Place the biscuits on a lightly greased baking sheet or parchment lined baking sheet and bake for 10 to 15 minutes or until golden brown on top.


For extra yumminess, brush the tops of the biscuits with melted butter...

MAGIC BARS

½  cup unsalted butter

¼ cup light brown sugar, packed

2 cups graham cracker crumbs, approximately 15 to 16 full sheets

1 cup semi-sweet chocolate chips

1 cup shredded sweetened coconut

¾ cup pecans, coarsely chopped

1 2/3 cups sweetened condensed milk

Preheat oven to 350 degrees.

Crush graham the crackers. Stir the brown sugar into the graham crackers; set aside.

Put the ½ cup butter into an 8 x 8 baking pan; heat in the oven until butter is completely melted.

Remove from the oven and evenly spread the graham cracker and brown sugar mixture over the melted butter.

In layers, alternate the chocolate chips, coconut, and the pecans. Evenly pour the sweetened condensed milk over the top. Bake for 30 minutes or until the coconut is lightly browned. Cool completely before cutting.