As always, Dessert First!
Chocolate Peanut Butter Mounds Bars:
Raise your hand if you LOVE coconut! (I'm raising my hand.)
Ingredients:
19 graham crackers, crushed (2 sleeves)
1 stick butter, melted
½ cup sugar
1 14-oz package sweetened coconut flakes
1 14-oz can sweetened condensed milk
12 oz chocolate chips, melted
2 tbsp peanut butter
Directions:
Preheat the oven to 350 degrees. In a large bowl, mix together the graham cracker crumbs, melted butter and sugar. Pat down into a greased 9" or 13" pan. Bake for 10 minutes until golden.
In another bowl, combine the sweetened condensed milk and coconut. Spread on top of the baked graham cracker crust and return to oven to bake for 20 more minutes.
Melt the chocolate chips in the microwave, stirring every 30 seconds until smooth. Once melted, add the peanut butter and stir until well combined. Spread over coconut layer once bars come out of the oven. Place in the fridge to cool and let the chocolate harden. Once hard, cut into small squares and serve.
Time:
2 hours (includes cooling time)
*I realized I didn't have any sweetened condensed milk on hand so I found a substitute recipe that didn't call for dry milk (which I also didn't have), and the bars turned out awesome. Click here for that substitute recipe from cooks.com.
What we liked:
-Chocolate peanut butter combo is ALWAYS a winner, let's get real.
-These taste like Mounds bars but way better because they have the graham cracker crust. Also, always a winner in my book.
-Easy, only a few ingredients, most of which I usually have on hand.
AND we enjoyed them with these two cuties. Here we are playing Angry Birds the card game. (Thanks mom for Jer's stocking stuffer!)
Dinner:
www.jamiecooksitup.blogspot.com
Time: 15 minute prep + 45 minutes baking
Yield: 7 servings
Recipe from adapted from What's Cookin' Chicago via Pinterest
Chicken:
4 large chicken breasts
2 sleeves Ritz crackers
1/4 t salt
1/8 t pepper
1/2 C milk
3 C cheddar cheese, grated
1 t dried parsley
Sauce:
1 14 ounce can cream of chicken soup
2 T sour cream
2 T butter
1. Cut each chicken breast into 3 large chunks.
2. In a small food processor grind up the ritz crackers.
3. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the mixture around to combine.
4. Dip each piece of chicken into the milk then the cheese and finally the cracker crumbs.
5. Spray a 9x13 pan with cooking spray and lay the chicken inside the pan.
6. Sprinkle the dried parsley over the chicken.
7. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy.
8. Into a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.
Enjoy!
19 graham crackers, crushed (2 sleeves)
1 stick butter, melted
½ cup sugar
1 14-oz package sweetened coconut flakes
1 14-oz can sweetened condensed milk
12 oz chocolate chips, melted
2 tbsp peanut butter
Directions:
Preheat the oven to 350 degrees. In a large bowl, mix together the graham cracker crumbs, melted butter and sugar. Pat down into a greased 9" or 13" pan. Bake for 10 minutes until golden.
In another bowl, combine the sweetened condensed milk and coconut. Spread on top of the baked graham cracker crust and return to oven to bake for 20 more minutes.
Melt the chocolate chips in the microwave, stirring every 30 seconds until smooth. Once melted, add the peanut butter and stir until well combined. Spread over coconut layer once bars come out of the oven. Place in the fridge to cool and let the chocolate harden. Once hard, cut into small squares and serve.
Time:
2 hours (includes cooling time)
*I realized I didn't have any sweetened condensed milk on hand so I found a substitute recipe that didn't call for dry milk (which I also didn't have), and the bars turned out awesome. Click here for that substitute recipe from cooks.com.
What we liked:
-Chocolate peanut butter combo is ALWAYS a winner, let's get real.
-These taste like Mounds bars but way better because they have the graham cracker crust. Also, always a winner in my book.
-Easy, only a few ingredients, most of which I usually have on hand.
AND we enjoyed them with these two cuties. Here we are playing Angry Birds the card game. (Thanks mom for Jer's stocking stuffer!)
Dinner:
Crispy Cheddar Chicken
Time: 15 minute prep + 45 minutes baking
Yield: 7 servings
Recipe from adapted from What's Cookin' Chicago via Pinterest
Chicken:
4 large chicken breasts
2 sleeves Ritz crackers
1/4 t salt
1/8 t pepper
1/2 C milk
3 C cheddar cheese, grated
1 t dried parsley
Sauce:
1 14 ounce can cream of chicken soup
2 T sour cream
2 T butter
1. Cut each chicken breast into 3 large chunks.
2. In a small food processor grind up the ritz crackers.
3. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the mixture around to combine.
4. Dip each piece of chicken into the milk then the cheese and finally the cracker crumbs.
5. Spray a 9x13 pan with cooking spray and lay the chicken inside the pan.
6. Sprinkle the dried parsley over the chicken.
7. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy.
8. Into a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.
Enjoy!
What we liked:
-Once again, a recipe I had all the ingredients for.
-Yummy comfort food. I served this with mashed potatoes and the sauce worked well as a gravy, too!
-Looks fancy but it is really pretty easy!
Enjoy!
Yum! I want to try both of these recipes! I really do think the Mounds bars sound a lot like the Prayer Bar recipe I have, but easier!
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