The long awaited recipe...Chocolate Oatmeal Almost Candy Bars

When you take a look at my next few blog posts you will absolutely see where my brain has been lately – ON SUGAR! And let me tell you none of these next few recipes will disappoint in the sugar department. They are all so amazingly delicious you will want to eat them all in one sitting!
When I saw this recipe on Annie’s blog I just knew I had to make it! It combines some of my most favorite flavors. The oatmeal and chocolate combination remind me of my grandmother’s oatmeal and chocolate oatmeal cookies all wrapped into one delicious bar! The flavors in this recipe go so well together you will think you are eating a snickers bar!

I recommend cutting these bars smaller than I did as they are very, very rich.

Chocolate Oatmeal Almost Candy Bars

adapted from Annie's Eats

Ingredients

Oatmeal layer:

2 ½ cups all-purpose flour

1 tsp. baking soda

1 tsp. salt

¼ tsp. ground cinnamon

1 cup unsalted butter, at room temperature

2 cups light brown sugar

2 large eggs

2 tsp. vanilla extract

3 cups old-fashioned oats

1 cup salted honey roasted peanuts, coarsely chopped

Chocolate layer:

1 (14 oz.) can sweetened condensed milk

2 cups semisweet chocolate chips

2 tbsp. unsalted butter

¼ tsp. salt

1 tsp. vanilla extract

¾ cup salted honey roasted peanuts, coarsely chopped

Instructions for cooking:

Preheat your oven to 350° F. Line the bottom of a 9 x 13-inch baking pan with parchment paper. Grease the sides of the pan with butter.

To make the oatmeal cookie layer, combine the flour, baking soda, salt and cinnamon in a medium bowl. Whisk to blend. In a large mixing bowl, beat the butter on medium-high speed until it is soft and creamy, about 1 minute. Add the brown sugar and beat on medium-high speed until light and fluffy, about 2 minutes. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Blend in the vanilla. With the mixer on low speed, mix in the dry ingredients just until incorporated. Fold in the oats and peanuts with a rubber spatula until evenly combined.

Reserve close to 1 ½ cups of the mixture. Place the remaining dough in the prepared pan and press over the bottom of the pan in an even layer.

To make the chocolate layer, combine the condensed milk, chocolate chips, butter and salt in a heatproof bowl set over a pan of simmering water. Stir occasionally until the mixture is warm and the chocolate chips and butter are melted. Remove from the heat and stir in the vanilla and peanuts.

Pour the warm chocolate mixture over the oatmeal cookie layer and spread evenly. Crumble the remaining oatmeal cookie mixture and scatter evenly over the top of the chocolate.

Bake for 25-30 minutes, until the topping is golden brown and the chocolate layer is starting to pull away from the sides of the pan. Transfer the pan to a wire rack and let cool completely. Cut into bars as desired and serve.

Enjoy!

Creamy Taco Mac

Has it really been over a month since my last post? Where does the time go?

I loved Hamburger Helper growing up and okay, I will admit it, I on very slight occasion will still cook it. But not after today! This recipe has opened my eyes to so many other possibilities. Best part of the meal? It is nowhere near the fat and calories Hamburger Helper has per serving. So when I tell you to Enjoy, I really mean ENJOY!!

(MOM, This dish is for you! This dish does not require cheese to enjoy!)

Creamy Taco Mac
adapted from Annie’s Eats

Ingredients

1¼ lbs. ground turkey

13 oz. whole grain pasta shapes

1 small onion, chopped

1 clove garlic, minced

1 (14 oz.) can diced tomatoes, drained

1 tbsp. mexican chili powder
1 tbsp. cumin
1 tbsp. coriander

3 oz. reduced fat cream cheese

¾ cup reduced fat sour cream
1 cup reserved pasta cooking water

Salt and pepper

Shredded cheddar cheese (optional)

Instructions for Cooking

Bring a large pot of water to boil. Cook pasta according to the package directions. Drain, reserving 1 cup of pasta water. Set aside.

In a large skillet, cook the ground turkey over medium to medium-high heat until almost cooked through. Add the chopped onion and garlic to the skillet and cook until softened and turkey is cooked through. Mix in the diced tomatoes and spices and let simmer over medium heat for about 5 minutes.

Stir in the cooked pasta, cream cheese, sour cream and reserved pasta water, and continue stirring until the cream cheese is melted and the sauce is well blended. Season with salt and pepper to taste.

Simmer over medium-low heat for 5 minutes to reduce the sauce. Remove from the heat and top with shredded cheddar cheese, if desired.

Enjoy!

Grilled Potato Salad

A couple weeks ago my husband’s family had a cook-out and I was clueless what to bring since we are in the 90’s here in Atlanta and I didn’t want to make anything that would spoil in the heat. So, what is summer without a delicious potato salad? Not a very good one! I found a recipe on the Kraft website that looked delicious but it didn’t have any reviews. I rarely will try a recipe from a website without any type of reviews but that recipe just seemed too easy for it not to work. With this recipe you won’t ever miss your normal mayonnaise-laced potato salad. It is extremely delicious and has become a go-to recipe for the summer.

Grilled Potato Salad
adapted from Kraft

Ingredients

2 lb small red potatoes, quartered
1/3 red pepper, halved, seeded
1/3 yellow pepper, halved, seeded
1/3 orange pepper, halved, seeded
3 green onions
1 tbsp chopped fresh basil
1/2 cup three cheese crumbles
3/4 cup Italian dressing
Salt

Instructions for cooking:

Heat grill to medium-high heat.

While the grill is heating add potatoes to lightly salted boiling water for 10 minutes or just until tender; drain.

Grill potatoes, peppers and onions for 10 minutes or until just browned, turning occasionally.

Place potatoes in bowl. Chop peppers and onions. Add to potatoes with remaining ingredients; mix lightly. Serve warm or at room temperature.

Penne Alla Vodka with Pancetta

Wow! I am a very, very bad blogger! Don’t take my absence as I’m not cooking – because I have! Sadly, though, not near as much as I’d like. With a trip to the beach, starting a new job and my stove broke (and still is!! Ugh!!) I just haven’t had the time to even venture to my blog. But don’t worry, if you like pasta, you will love this recipe. It was simply heavenly!! This dish serves 4 people but people – BEWARE – my husband and I almost ate the entire pot it was SO good!

Penne Alla Vodka with Pancetta
adapted from Cooks Illustrated

Ingredients

1 28oz can whole tomatoes, drained, liquid reserved
1 tablespoon olive oil
3 ounces pancetta, cut into large chunks
½ small onion, minced
1 tablespoon tomato paste
4 medium garlic cloves, minced or pressed through garlic press (or 2 large cloves)
½ teaspoon hot red pepper flakes

Salt
1/3 cup vodka (I used Svedka as this is what I had on hand)
½ cup heavy cream
1 pound penne
2 tablespoons minced fresh basil leaves
Grated parmesan cheese, for serving

Instructions for cooking:

Puree half of tomatoes in food processor until smooth. Dice remaining tomatoes into ½ inch pieces, discarding cores. Combine pureed and diced tomatoes in liquid measuring cup (you should have about 1 and 2/3 cups). Add reserved liquid to equal 2 cups.

Heat oil in large saucepan over medium heat until shimmering, add pancetta and cook until crisp, 3-4 minutes. Using slotted spoon, transfer pancetta to small bowl and set aside. Pour off all but 2 tablespoons fat from the pan. Add onion and tomato paste and cook, stirring occasionally, until onions are lightly golden around edge, about 3 minutes. Add garlic and pepper flakes; cook, stirring constantly, until fragrant, about 30 seconds.

Stir in tomatoes and a pinch of alt. Remove pan from heat and add vodka. Return pan to medium-high heat and simmer briskly until the alcohol flavor is cooked off, 8 to 10 minutes; stir frequently and lower heat to medium if simmering becomes too vigorous. Stir in cream and cook until hot, about 1 minute.

Meanwhile, bring 4 quarts water to boil. Add 1 tablespoon salt and pasta. Cook until just shy of aldente, then drain pasta, reserving ¼ cup cooking water, and transfer pasta to sauce. Toss pasta and sauce over medium heat until pasta absorb some of sauce, 1 to 2 minutes, adding reserved cooking water is sauce is too thick. (I had to add a couple tablespoons.) Stir in basil and reserved pancetta and adjust seasoning with salt. Serve immediately with parmesan sprinkled on top.

I dare you not to eat more than one bowl! ;)

Enjoy!

Chicken Tequila Burgers

When I saw this recipe on Pink Parsley I knew my husband and I had to try it out – and I will tell you know this is one delicious and healthy burger! Oh, and remember my first recipe post that said I would teach you at a later date how to make your own ground chicken? Well, the time has come! I promise you this will be one burger you find very easy to make and mighty tasty!

Chicken Tequila Burgers

adapted from Pink Parsley

Ingredients

2 cloves garlic, roughly chopped
1 jalapeno, seeds and ribs removed, roughly chopped
1 lb boneless skinless chicken breasts
1/4 cup parsley (or cilantro)
Juice of 1 lime
1 ½ ounces tequila
Dash of soy sauce
Kosher salt and ground black pepper
½ cup panko bread crumbs
½ teaspoon honey

Burger buns, brushed with oil and put on the grill for light marks
Sautéed peppers and onions (I buy frozen and just heat through to save time and money)

Instructions for cooking:

Process the garlic, parsley, and jalapeno in the food processor until finely chopped.

Cut the chicken breasts into chunks, and add to the food processor. Add the lime juice, tequila, soy sauce, honey, panko, salt, and pepper. Pulse until the chicken is uniformly ground and all the ingredients are well mixed. (Making your own ground chicken for this recipe saves you a ton of calories and fat. If you buy your own ground chicken at the store most likely the meat has extra stuff such as skin to add flavor to the meat but what you don’t realize is the additives also add fat and calories that boneless skinless chicken breasts don’t have.)

Form into 4 patties.Prepare grill, and grill 5-7 minutes per side, or until burgers are cooked through. Serve on toasted hamburger buns and topped with peppers and onions.

My husband added sliced white American cheese to the other burgers – they were good but next time I’d like to try sliced pepper jack cheese to add a little kick to the burgers. I also recommend serving this delicious burger with a margarita – it’s the perfect pairing!

Enjoy!

Deviled Eggs

Growing up in the south Deviled Eggs were always on the table. They are basically a staple in any meal in the south. My Grandmother made some of the best deviled eggs. I hope I make her proud as I try to make the same eggs.

I made these for mother's day at my in-law's house and I will tell you not a single one was left. They were enjoyed by all!

Deviled Eggs can be made lots of different ways. This isn't going to be so much a recipe as a guide on how to make your perfect deviled eggs.

Deviled Eggs

Ingredients

8 eggs
Mayonnaise
Sweet gherkin pickle juice
Salt and pepper
Paprika

Instructions for cooking:

Add your eggs to a pot and cover with just enough water to cover the eggs. Let the pot come to a slow boil and lower heat slightly. Cook eggs for 12 minutes. Remove from heat, drain off water and add cold water to the pot to stop the cooking process.

Once the eggs are cool enough to handle peel off outer shell – careful not to damage the egg. (I cook 8 eggs because one we need a taste test and two I usually end up with a egg that just isn’t pretty enough to serve.) Once all of your eggs are peeled cut the eggs in half gently and remove yolks and place in a bowl.

This is where you will need to gage your other ingredients. Add mayonnaise, salt and pepper to taste and a couple or few teaspoons of the pickle juice. I like a nice and smooth consistency so I stir and mash with a fork for a good 10 minutes. I highly recommend taste testing throughout this process to make sure each ingredient compliments each other.

Once you’ve reached the point where you are happy with your mixture add it by teaspoonfuls back into the egg white. Once all are filled put into the refrigerator until ready to serve and sprinkle with paprika.

If you like a chunky yolk mixture you can also chop up some gherkin pickles or any type of pickle and add to the yolk mixture.

Enjoy!

Ranch Broccoli Slaw

This is a great side dish for any cook-out!

Ranch Broccoli Slaw

Ingredients

(2) 12 oz bags Broccoli Slaw (or Rainbow slaw)
4 slices of bacon, crisped and broke into small pieces
½ cup finely shredded mild cheddar cheese
½ cup toasted sliced almonds (slivered will also do)
1 ½ cups ranch dressing

Instructions for cooking:

In a bowl mix together the broccoli slaw, shredded cheese, most of the toasted almonds (but reserve some for topping the slaw) and ranch dressing. Sit in the refrigerator for at least 2 hours – remember the longer it sits in the refrigerator the better it is going to get. When ready to serve top slaw with the bacon pieces and the rest of the almonds. Serve immediately.

Enjoy!