Sunday, September 21, 2014

Oatmeal Peanut Butter Chocolate Chip Bars

  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup rolled oats
  • 1/2 cup (8 tablespoons) butter, softened
  • 1/3 cup peanut butter, creamy or crunchy
  • 1/2 cup granulated sugar
  • 1/2 cup lightly packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • 1 cup peanut butter chips
  • 1 cup chocolate chips, semisweet, bittersweet or milk

  1. Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch baking pan and set aside.
  2. In a medium bowl, whisk together the flour, baking soda, salt and oats.
  3. In a large bowl (or in the bowl of an electric stand mixer fitted with the paddle attachment), cream together the butter, peanut butter, granulated and brown sugars until light and well-mixed, 2-3 minutes. Mix in the vanilla, egg and egg yolk until combined.
  4. Stir in the dry ingredients, chocolate chips and peanut butter chips and mix until combined.
  5. Press the batter into the prepared pan. Bake for 18-20 minutes until lightly browned on the edges. Don't overbake or the bars will be dry! Remove the pan to a cooling rack and let the bars cool in the pan before cutting into squares.
Note:  I love these cookie bars.  I used 1 cup of the mini reese's pieces instead of the peanut butter chips just because I already had them.  

Monster Cookie Bars

  • 2 large eggs
  • 2/3 cup granulated sugar (5 ounces)
  • 2/3 cup packed light brown sugar (5 ounces)
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup creamy peanut butter (9 ounces)
  • 1/3 cup butter (5 1/3 tablespoons) softened to room temperature
  • 1 1/2 cups (9 ounces) chocolate chips
  • 1 teaspoon baking soda
  • 3 cups quick oats (12 ounces)
  • 1 cup M&M's (7 ounces)

  1. Preheat the oven to 350 degrees F. Grease a 9X13-inch baking pan with cooking spray.
  2. In a large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter and butter. Mix until creamy and well combined. Stir in the chocolate chips, baking soda and oatmeal. Mix well.
  3. Spread the batter into the prepared pan and press lightly into an even layer. Sprinkle the M&M's evenly across the top and gently press them into the dough.
  4. Bake for 20-25 minutes until the edges are golden and set. Let the bars cool completely in the pan. For a cleaner cut, refrigerate the bars before slicing and serving.
Note:  I made these for the Ogden Temple Rededication celebration that we had at Mom and Dad's in Brigham City.  When I was making them it did throw me off for a bit because there is no flour in the recipe.  They are really good!  I got the recipe from Mel's Kitchen Cafe.

Tuesday, September 2, 2014

Ranch Pasta Salad

1 cup Greek yogurt
1/4 cup Miracle Whip
1 packet ranch dressing mix
1lb pasta, cooked
2 large carrots
1 1/2 cups broccoli
1 cup ham
1 cup cheese
1/2 yellow bell pepper
1/2 red bell pepper

Combine Greek yogurt, miracle whip and ranch dressing mix. Set aside.

Cook pasta until al dente. Drain and rinse with cold water, drizzle with canola oil so it does not stick.

Chop veggies, ham and cheese into bite size pieces. Combine pasta and dressing mix.

Refrigerate for at least one hour before serving.

Note: I used bacon and one green pepper because that it want I had on hand.