I make this recipe often at my house. I love the chocolate glaze!
Prep: 15min Bake: 25 min. + cooling
3/4 cup butter, softened
3/4 cup creamy peanut butter
3/4 cup sugar
3/4 cup packed brown sugar
2 tsp. water
2 eggs
1-1/2 tsp. vanilla extract
1-1/2 cups all purpose flour
1-1/2 cups quick cooking oats
3/4 tsp. baking soda
1/2 tsp. salt
GLAZE:
1-1/4 cups milk chocolate chips
1/2 cup butterscotch chips
1/2 cup creamy peanut butter
In a large mixing bowl , cream the butter, peanut butter, sugars and water. Beat in eggs and vanilla. Combine the four, oats, baking soda and salt; gradually add to creamed mixture.
Spread into a greased 15in. x 10in. x 1in. baking pan (school sized cookie sheet). Bake at 325 degrees for 25 minutes or until slightly browned.
For glaze, in a microwave-safe bowl, melt chips and peanut butter; pour over warm bars and spread evenly. Cool completly on a wire rack before cutting. YIELD: 4 dozen.
Tuesday, November 18, 2008
Monday, November 3, 2008
Crock Pot Chili - Robyne Zollinger
This is a good comfort food that we like to have on cold days with some corn bread.
This is a recipe that I put together. I could never find a recipe that I really liked so I made this one up and have entered it in a couple of Chili Cook-Offs. I received awards for best flavor and Judges' Favorite. So I hope you'll enjoy it just as much as we do.
Crock Pot Chili
2 Tbsp. Oil
1 large green pepper, diced
1 medium onion, diced
1 tsp. garlic powder
2 lbs. ground beef
2 cans light red kidney beans
1 can black beans
1 can petite diced tomatoes
2 (8 oz.) cans tomato sauce
1 (8 oz.) can tomato paste
1/2 cup brown sugar
1 1/2 Tbsp. ground cumin
1 Tbsp. Chili powder
Saute pepper, onion and garlic powder in oil together in a large skillet until onions are translucent in color. Add ground beef and brown with pepper and onion. Fill large crock pot 1/3 full of water. Drain and rinse the beans and tomatoes and put in the crock pot with the meat, pepper, and onion. Add the tomato sauce and tomato paste. Stir together. Add brown sugar, cumin and chili powder. Cook on high for 3-4 hours or low all day until ready to serve.
(The ingredients might not be quite the exact amounts because I don't measure things when I cook. I usually base my cooking on the way it smells and tastes. But I think this is a fair estimate of what I use. Add more or less sugar and seasonings to your own liking.)
This is a recipe that I put together. I could never find a recipe that I really liked so I made this one up and have entered it in a couple of Chili Cook-Offs. I received awards for best flavor and Judges' Favorite. So I hope you'll enjoy it just as much as we do.
Crock Pot Chili
2 Tbsp. Oil
1 large green pepper, diced
1 medium onion, diced
1 tsp. garlic powder
2 lbs. ground beef
2 cans light red kidney beans
1 can black beans
1 can petite diced tomatoes
2 (8 oz.) cans tomato sauce
1 (8 oz.) can tomato paste
1/2 cup brown sugar
1 1/2 Tbsp. ground cumin
1 Tbsp. Chili powder
Saute pepper, onion and garlic powder in oil together in a large skillet until onions are translucent in color. Add ground beef and brown with pepper and onion. Fill large crock pot 1/3 full of water. Drain and rinse the beans and tomatoes and put in the crock pot with the meat, pepper, and onion. Add the tomato sauce and tomato paste. Stir together. Add brown sugar, cumin and chili powder. Cook on high for 3-4 hours or low all day until ready to serve.
(The ingredients might not be quite the exact amounts because I don't measure things when I cook. I usually base my cooking on the way it smells and tastes. But I think this is a fair estimate of what I use. Add more or less sugar and seasonings to your own liking.)
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