Thursday, September 11, 2008

Triple Layer Peanut Butter Brownies

I wish I could take credit- they are sinfully good! But then for me anything that is chocolate and peanut butter (that is a bonus)....I LOVE! This recipe comes from

Prep Time:
40 min
Total Time:
2 hr 10 min
32 servings, 1 brownie each

What You Need
1 pkg. (19 to 21 oz.) brownie mix, prepared in 13x9-inch pan
1 cup cold milk
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 cup creamy peanut butter
1/2 cup powdered sugar
1-1/2 cups COOL WHIP Whipped Topping (Do not thaw.)
3 squares BAKER'S Semi-Sweet Chocolate
1/2 cup PLANTERS Dry Roasted Peanuts, coarsely chopped

Make It
WHISK milk and pudding mix 2 min. while brownies are cooling. Add peanut butter and sugar; mix well. Cover and refrigerate pudding mixture until brownies are completely cooled.

SPREAD pudding mixture over brownies.

MICROWAVE COOL WHIP and chocolate on HIGH 1 min., stiring every 30 sec. Spread over pudding; sprinkle with nuts. Refrigerate 1 hour. Refrigerate leftovers.
Kraft Kitchens Tips

Prepare as directed, using JELL-O White Chocolate Flavor Instant

Chicken Enchiladas

I got this recipe from the Studio 5 program on I can hardly wait to try them!

Chicken Enchiladas

By: Brooke Carn - Wasatch Woman (I try to give credit to the people who made the recipe if it wasn't me- most of the time it won't be me!)

3 pounds boneless, skinless chicken breasts
1 16 ounce jar mild salsa
1 15 ounce can refried beans (I prefer Taco Bell Fat Free)
4 cups shredded cheddar cheese, divided
1-2 cans prepared enchilada sauce (I prefer Rosarita red)
15-20 flour tortillas, soft taco size

1. In a crock-pot, combine chicken breasts and salsa. Let cook over medium heat for about 6 hours, or 4 hours over high heat. The chicken is done when it can be shredded apart with a fork.
2. Take chicken out of crock-pot and shred the meat. Return the shredded meat to the juices accumulated in the crock-pot.

3. To the chicken add refried beans, 2 cups of cheese and enough enchilada sauce to make a little sauce. The mixture should be easily spoon able and not too thick.

4. Spray a 2- quart casserole with non-stick cooking spray. Spread enchilada sauce in the bottom of the pan.

5. Coat one tortilla with enchilada sauce and spoon about 1/3 cup of chicken mixture on to the middle of the tortilla. Roll the tortilla, like a cigar to loosely hold the chicken mixture in. Repeat with remaining tortilla to fill the pan. Pour a little enchilada sauce over the top to ensure the tortillas will not dry out. Sprinkle cheese down the center of the pan.

If fresh, cook the enchiladas at 350 degrees F. for 30 minutes or until the cheese is melted and sauce is bubbly. If frozen, bake at 350 degrees F. for 1 hour covered and 30 minutes uncovered

This is one of my favorite make-ahead recipes. I love it because for the same effort of one meal I can make at least three. Having these enchiladas in the freezer makes weeknight dinners easy and delicious.

Servings: Three 6 person servings
Prep time: 30 minutes active, 5-6 hours inactive

Tuesday, September 9, 2008

Rice a Roni Meatballs- or "Nutballs" as my kids call them

This is another recipe from my Childhood! Enjoy! I'd love to hear what you think!

1 egg
1 pound of raw hamburger or ground turkey not frozen
1 one package of riceroni noodles only- beef flavor

Mix this together with your hands then form them in to balls make sure that they are small enough to cook all the way through and brown them

Take the seasoning mix from the riceroni and mix it with 2 3/4 cup of water and pour it over the meatballs after you have browned them.

Turn your fry pan down to simmer and cover with a lid and simmer for 30 minutes

Hamburger Ho Boy

I can't explain the name but I can tell you that the family loves it and I love it because it is EASY! I grew up eating this, it is my Mom's recipe.

1 pound of Ground Hamburger or Ground Turkey browned

2 cups of cooked rice

1 Can of Tomato Soup and One can of water

Grated cheese - up to you how much to put in

Instant Potatoes that have already been cooked-I usually make the one for 6 servings

Preheat the oven to 350 degrees. Combine the meat, rice, soup and water in a casserole dish and cook for 20 minutes. Scoop the instant potatoes on the top of the meat and rice mixture and them cook for 20 more minutes. Finally sprinkle the grated cheese on top of the potatoes and cook about 5 more minutes until cheese is melted.

Yum Yum!