Crispy Chocolate Peanut Butter Bars

I modified a recipe in one of my cookbooks and added frosting and came up with these bars.

10 c rice krispies
1 1/2 c corn syrup
1 c sugar
1 c brown sugar
2 c peanut butter, divided
1 pkg (12 oz) semisweet chocolate chips

Put rice krispies in a very lg bowl. In a saucepan, combine corn syrup and sugars; bring to a boil. Boil for 1 min. Remove from heat and stir in 1 c peanut butter. Pour over rice krispies and mix. Press into a greased 15x10" pan. Put remaining peanut butter and chocolate chips into microwave safe bowl. Heat 1 min in microwave. Stir. Heat an additional 30 seconds. Stir til smooth. Pour over top of bars and spread. Cool and cut into bars. Makes 3 dozen.

Italian Bow Tie Supper

(This recipe is from the Quick Cooking 2002 cookbook.)

This delicious recipe tastes like lasagna in a crock pot.

1 1/2 lbs ground beef
1 med onion, chopped
1 garlic clove, minced
2 cans (8 oz each) tomato sauce
1 can (14 1/2 oz) stewed tomatoes, cut up
1 tsp dried oregano
1 tsp Italian seasoning
salt and pepper to taste
1 pkg (16 oz) bow tie pasta, cooked and drained
1 pkg (10 oz) frozen spinach, thawed and well drained
1 1/2 c (6 oz) shredded mozzarella cheese
1/2 c grated Parmesan cheese

In a skillet, cook the beef, onion, and garlic over med heat til meat is no longer pink; drain. Transfer to a slow cooker. Stir in the tomato sauce, tomatoes, and seasonings. Cover and cook on low for 7-8 hrs or til bubbly.

Increase heat to high; stir in pasta, spinach, mozzarella, and Parmesan cheese. Cover and cook for 10 min or til heated through and cheese is melted. Makes 6-8 servings.

Bacon Cheeseburger Rice

I was skeptical about this recipe before trying it, especially because of the pickles. (Who puts pickles in a hot dish?!) But after making and eating it, I must say that it really IS delicious!

1 lb ground beef
1 3/4 c water
2/3 c barbeque sauce
1 Tbsp prepared mustard
2 tsp dried minced onion
1/2 tsp pepper
2 c uncooked instant rice
1 c (4 oz) shredded cheddar cheese
1/3 c chopped dill pickles
3 Tbsp soft bacon bits

Brown beef in skillet til no longer pink; drain. Add water, barbeque sauce, mustard, onion, and pepper. Bring to a boil; stir in the rice. Sprinkle with cheese. Reduce heat; cover and simmer 5 min. Sprinkle with pickles and bacon bits. Makes 4-6 servings.

Chocolate Eclair Torte

This recipe reminds me of the version my mom made when I was little.

2 small boxes instant vanilla pudding
1 lg tub Cool Whip (can use light or fat free)
3 c milk
1 box graham crackers
1 can chocolate frosting

Line bottom of a 9x13" pan with whole graham crackers. Mix pudding with milk. Fold in Cool Whip. Alternate layers of whole graham crackers with the pudding mixture. Final layer should be graham crackers. Ice the top player with melted chocolate frosting (microwave 1 minute). Refrigerate to let set. Keep refrigerated.

Unstuffed Pepper Soup

It really does taste like stuffed peppers!

1 lb ground beef
3 lg green peppers, chopped
1 lg onion
2 c water
4 tsp beef boullion
2 cans (10 3/4 oz each) condensed tomato soup, undiluted
1 can (28 oz) crushed tomatoes, undrained
1 can (4 oz) mushroom stems and pieces, drained
1 1/2 c cooked rice

In a Dutch oven or lg saucepan, brown beef with green peppers and onions til beef is done and vegetables are tender; drain. Stir in water, boulllion, soup, tomatoes, and mushrooms. Bring to a boil. Reduce heat; cover and simmer for 30 min, stirring occasionally. Add rice; heat through. Makes 10 servings.

Creamy Corned Beef Bake

I love corned beef, and this is a delicious alternative to a traditional corned beef and cabbage meal! I've also posted a traditional corned beef meal here.

1 1/2 c cubed cooked corned beef OR 1 can (12 oz) cooked corned beef
1 can (10 3/4 oz) condensed cream of chicken soup, undiluted
8 oz Velveeta-type cheese, cubed
1 pkg (8 oz) small shell pasta, cooked and drained
1 c milk
1/2 c chopped onion
2 bread slices, torn into small pieces
2 Tbsp butter or margarine, melted

In a bowl, combine the first six ingredients. Transfer to a greased 2 qt baking dish. Toss bread cubes with butter; sprinkle over topp. Bake uncovered at 350 degrees for 40-45 min or til golden brown. Let stand for 10 min before serving. Makes 4 servings.

Green Bean Chicken Casserole

(This recipe is from the Quick Cooking 2002 cookbook.)

This recipe makes 2 casseroles, one to eat and one to freeze for another time.

1 pkg (6 oz) long grain and wild rice mix
4 c cubed, cooked chicken
1 3/4 c frozen French-style green beans
1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted
1 can (10 3/4 oz) condensed cream of chicken and broccoli soup, undiluted
1 can (4 oz) mushroom stems and pieces, drained
2/3 c chopped onion
2/3 c chopped green pepper
1 envelope onion soup mix
3/4 c shredded Colby cheese

Additional ingredient (for each casserole):
2/3 c french-fried onions

Prepare the wild rice according to pkg directions. Stir in the chicken, beans, soups, mushrooms, onion, green pepper, and soup mix. Spoon into two greased 1 1/2 qt baking dishes. Sprinkle with the cheese. Cover and freeze one casserold for up to 3 mo. Cover and bake the second casserole at 350 degrees for 25-30 min or til heated through. Uncover and sprinkle with french-fried onions; bake 5 min longer or til the onions are golden.

To use frozen casserole:
Completely thaw in the refrigerator. Remove from the refrigerator 30 min before baking. Cover and bake at 350 degrees for 60-65 min or til heated through. Uncover and sprinkle with french-fried onions; bake 5 min longer.

Makes 2 casseroles, 4-6 servings each.