No-Bake Chocolate Oat Bars

This is the first recipe I learned to make from the Rookie Cookie recipe insert in the news paper when I was a 12 yr old 38 years ago, WOW 38!  It is a simple healthy no bake cookie treat.  Especially nice for an after school snacks for the kids or a special surprise in a lunch box.

No-Bake Chocolate Oat Bars
Makes 16 to 20 bars
Prep Time: 15 minutes
Total Time: 2 hours 15 minutes

Ingredients
1 cup butter
½ cup brown sugar, packed
1 teaspoon pure vanilla extract
3 cups rolled oats
¼ teaspoon salt
1 cup dark chocolate chips
¾ cup chunky peanut butter

No-Bake-Chocolate-Oat-Bars
Directions
Line a 8-inch-by-8-inch baking dish with parchment paper, and set aside.
In a medium saucepan, combine the butter, brown sugar and vanilla extract. Heat over low-heat, until the butter has melted and the sugar has dissolved.
Add the oats, and salt. Cook, stirring constantly, for 4 to 5 minutes.
Pour half of the oat mixture into the prepared baking dish. Spread out the mixture evenly, pressing down.
In a small microwave-safe bowl, combine the chocolate chips and the peanut butter. Heat on high in the microwave, in increments of 40 seconds, stirring in between each increment, until melted and fully combined.
Pour ⅘ of the chocolate mixture into the pan over the pressed oats, reserving about ¼ cup for drizzling. Top with the remaining oats and drizzle with the remaining ¼ cup chocolate mixture.
Refrigerate for 4 hours, or until set.

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Instant Pot – Pork Carnitas Mexican Pulled Pork

I just love using my Insta Pot.  This has made my life so much easier being a busy mom.  You can take a frozen roast or  whole chicken to completely cooked in 90 minutes.

One of my go to recipes is Pork Carnitas. This recipe will make several meals and is freezer friendly.  You will have shredded pork in the freezer ready to thaw for tacos or burritos at a moments noticed.  Great for moms on the go..makes really quick meals your family will love…and who doesn’t love tacos?  Right?

Enjoy!

Mexican Pork Carnitas –  Delicious Mexican pork made in the Instant Pot (pressure cooker) for tacos, burritos, taco salads etc. 

Total Time: 60 minutes * This is freezer-friendly


2 1/2 pounds trimmed, boneless pork shoulder blade roast, cut into 4 pieces
2 teaspoons kosher salt
black pepper, to taste
6 cloves garlic, cut into sliver
1 1/2 teaspoons cumin
1/4 teaspoon dry oregano
1 cup reduced sodium chicken broth
2-3 chipotle peppers in adobo sauce (to taste)
1/4 teaspoon dry adobo seasoning (I used Goya)
1/2 teaspoon garlic powder
Directions:
Season pork with salt and pepper.
Press sauté on the instant pot, spray with oil and brown the pork on all sides for about 5 minutes. Remove from heat and allow to cool.
Using a sharp knife, insert blade into pork about 1-inch deep, and insert the garlic slivers, you’ll want to do this all over.
Season pork with cumin, oregano, adobo and garlic powder all over.
Pour chicken broth, add chipotle peppers and stir, and place pork in the Instant Pot, cover and cook using the pressure cooker setting on high pressure for 80 minutes.
When the pressure releases, shred pork using two forks and combine well with the juices that accumalated at the bottom.
Adjust cumin and add adobo and mix well.

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Calling all Reese’s fans…..

Are you a Fan of Peanut Butter?  Do you have a family that’s crazy for it.  Reese’s are everywhere in this house.  My son comes home from wrestling practice and first thing he does is get a big spoonful of Peanut butter to eat while doing his chores.  I cannot keep enough peanut butter and Nutella in my house.

I have found the best recipe that is similar in flavor like a Reese’s peanut butter cups. With my family they are a big hit.  Very easy to make. You will be a hit at the next bake sale or potluck!

Enjoy!

 

No Bake Peanut Butter Bars

Ingredients

Peanut Butter Bars
1 cup (2 sticks) salted butter, melted
2 cups graham cracker crumbs
1 3/4 cup powdered sugar
1 cup peanut butter
1/4 cup brown sugar
1/2 cup mini Reese’s pieces

Chocolate Layer
1 1/2 cups milk chocolate chips
2 tablespoons peanut butter
1/4 cup mini Reese’s pieces

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Instructions
Prepare a 9×13 baking dish by lining with tin foil. Set aside.
Combine melted butter, graham cracker crumbs, powdered sugar, peanut butter, and brown sugar. Mix together until combined.
Add in the Reese’s Pieces and stir together.
Dump into baking pan lined with foil and evenly press into the pan. Use your hands or a spatula to do this.
To make chocolate topping: combine chocolate chips and peanut butter in a microwave-safe bowl and microwave for 1 minute at a time, stirring after 1 minute (mine took 2 minutes).
Pour on top of the peanut butter bars and smooth out. Sprinkle with some Reese’s Pieces.
Refrigerate for 1-3 hours. Lift bars out of the pan by the tin foil and cut into squares.

Notes
This recipe can easily be halved. Use a 8×8 baking pan.
The longer the bars sit out at room temperature the softer they become. Store in fridge for best results. Leave out on the counter for a few minutes to soften if wanted or eat straight from the fridge.
You can find the mini Reese’s Pieces in the baking aisle by the chocolate chips.

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Coconut Chewy Delights

These bars are so simple but oh so good, I could just lick the inside of the sweetened condensed can.  I cannot keep them around long enough to enjoy them myself  with my sons and husband around..

These bars are so easy to make. Basically just crus dump and bake…They make quick gifts for friends, teachers, neighbors or potlucks.

Enjoy!

Coconut Chewy Delights

Ingredients

1 pkg crushed graham crackers ( one sleeve )
10 TBS stick butter (melted)
1 – 1/4 cups chocolate chips
1 cup pecans (chopped)
1 cup sweetened shredded coconut
1 – 14. oz. can sweetened condensed milk

Instructions
Preheat oven to 325-degrees.
Line a 9″ x 9″ casserole dish with tin foil. Spray the tin foil with non stick spray.
Crush the graham crackers in a bag and add the 2 cups to a bowl.
Add the butter and mix well.
Pour into the casserole dish and press down with your hand.
Sprinkle the chocolate chips on top.
Sprinkle the pecans on top.
Sprinkle the coconut on top.
Pour the can of sweetened condensed milk on top.
Bake for 25-30 minutes, or until the edges are golden.

Dinner Tonight, Mexican Taco Bake

Who doesn’t like Mexican food?  This easy to fix, yummy, quick dish is just what the family would love to have for dinner.

Being a busy mom, I look to find a way to satisfy my family tummies while crunching time for everything else that is going on in my life.  Work, kids activities, chickens keep me busy.

Enjoy!

Taco Bake

Prep Time 20 minutes * Cook Time 10 minutes * Servings 4
Ingredients
1 lb Ground Beef
1 pkg Taco Seasoning
2/3 Cup Water
Chili Cheese Corn Chips
1 Can Cheddar Cheese Soup
1/2 Cup Milk
8 to 12 oz Shredded Monterey Jack or Colby Cheese
Toppings ( Lettuce, Tomatoes, Sour Cream, Guacamole, Olives)

Instructions

Brown ground beef and prepare taco meat according to the seasoning package (using water).
Pour enough fritos into a 9 x 9 pan to cover the bottom.
Top with taco meat.
Combine soup and milk in a sauce pan and heat through until smooth.
Top taco meat with cheese sauce.
Top with cheese (8 oz to 12 oz depending on the level of cheesiness desired).
Bake at 350 degrees for 10-15 minutes until bubbly.
Serve over lettuce and with desired toppings.