Peanut Butter Sheet Cake with Brownie Brittle Crunches

 Have you had the chance to try the brownie brittle.

I will be honest....

When I first heard of brownie brittle my first thoughts were:

It is going to be sticky and get get stuck in my teeth.

So I swayed myself from trying it.

I finally got up the nerve to disappoint myself and bought a bag.

 Was I disappointed?

NO WAY!

This stuff is surly a brownie crunchy corner lover's dream.

Yes, I am one that will attack the corners on a pan of brownies.

I love the chocolaty crunch that the corners provide.

And to have a whole bag of crunchy corners.....

Truly in heaven.

But when I got to the bottom of the bag there were a

bunch of leftover crumbs from all the crunchy goodness.

What do you do with crunchy brownie crumbs?

Well let's see.....

You could put them on ice cream,

on a frosted cupcake,

sprinkle in oatmeal,

and the list could be endless.

 This is what I chose to do with my leftover crunchies.....

I made a peanut butter sheet cake.

Everyone knows that peanut butter and brownies go hand in hand.

RIGHT?

RIGHT!

 I topped off our Sunday meal with

Peanut Butter Sheet Cake with Brownie Brittle Crunches.

Fantabulous!!

Plus, it's been a long time since I've made 

something sweet for my Johnie.

Here is the recipe for the cake:

Peanut Butter Sheet Cake

The frosting is simply:

1/2 c. butter

1/2 c. creamy peanut butter

1/3 c. milk

1 tsp. vanilla

4 c. powdered sugar

Bottom of the bag Brownie Brittle Crunchies

In 2-quart saucepan, heat butter, peanut butter and milk over medium-low heat, stirring constantly, until butter and peanut butter are melted. Heat to boiling; remove from heat. Stir in vanilla. Working quickly, add powdered sugar, 1 cup at a time, beating with whisk until incorporated and icing is smooth. Immediately spread icing over cake. Sprinkle with Brownie Brittle. Store loosely covered.

 See Ya'all Soon

Bacon Wrapped Chicken

 Are you looking for some game-day goodies?

Bacon wrapped chicken makes the perfect snack.

And you can make these in bite size if you want to.

Serve them with a little honey mustard dip

and you will have a satisfied crowd.

 I made this as a meal for Johnie and I.

It is very easy to prepare.

All I did was:

Cut two boneless skinless chicken breasts into

three strips each.

I wrapped each strip with one slice of bacon.

I placed them on a cookie sheet and baked them

in a 375 degree preheated oven for about 45 minutes.

As you can see I served them with mashed potatoes and corn.

May the best team win!

See Ya'all Soon

Some Mediterranean For YOU

 How many of you are die-hard Mediterranean food fans?

I am one!

I think Johnie can live without it,

but whenever I can bring the Mediterranean into our kitchen I am

happy

happy

happy

I found this wonderful pasta mix at our local Aldi's Supermarket.

I love shopping at Aldi's.

Their products are unique and you never know what 

they will supply for you.

I was shopping there before the holiday and ran across these

lovely peaches.

Aren't they beautiful?

They had all different flavors.

This one is flavored with vanilla.

But let's get back to the Mediterranean.....

This is what I did:

I cut up two boneless skinless chicken breasts.

I browned them on a cast iron skillet with 

olive oil and a little salt and pepper.

 The seasoning packet that was attached to the pasta is very simple to make.

Just add 1 c. of water and boil until the water disappears.

I added about 1/4 c. of kalamata olives while the seasonings were boiling.

 Boil the pasta in salted water for 15 minutes.

Add the pasta to the cooked seasoning mix.

Add 4 TBS olive oil and stir.

 Top your pasta with browned chicken and you have

a meal to die for......

Definitely Mediterranean all the way.

 I also ran across this new item from Kraft.

I topped the pasta dish with some of this 

and it just added more to the FANTASTIC.

Make a trip to your local Aldi's and see what you can find.

See Ya'all Soon

The New Year & Sauerkraut Soup

We hope your New Year celebrations were safe,

and you remain faithful to your New Year resolutions.

I don't commit to resolutions because I ALWAYS break them.

I would rather set little tiny (baby steps) goals for myself throughout the year.

Some of my goals this year are to focus on home improvements.

Buy less food.

(And Johnie knows I have a serious problem with this)

Create a vacation account.

And continue to live life in the moment.

 I do believe Johnie is enjoying his Christmas gift.

That clock got here just in time.

It was delivered on Christmas Eve.

Nothing like waiting till the very last minute.

 Did you all eat your pork, black eyed peas, and sauerkraut on New Years day?

We did!!

We can definitely use some luck to be thrown our way.

This is what I did for our good luck meal:

I purchased a family pack of boneless western style ribs.

(which I created three different meals with)

I grabbed my stoneware bean pot,

I drained half the liquid off of a jar of sauerkraut.

Drained and rinsed 1 can of black eyed peas.

I placed 1/4 of the sauerkraut on the bottom of the pot.

Threw in half of the black eyed peas.

Placed 4 of the ribs on top.

Then I continued another layer of kraut and peas.

4 more of the ribs.

Then topped it off with the rest of the kraut.

I sprinkled in a little celery salt.

Placed the lid on top of the pot and put it in a 250 degree F. oven

for about 5 hours. 

That was our New Year meal.

 But there is no way two people can eat a whole pot of kraut and pork.

We each ate a serving, 

and then look what I did with the leftovers.

I made SOUP!

I have to get this recipe in type before I forget what I did.

 I had about a cup of tri-mixed fresh mushrooms (oyster, steak, and button)

I chopped the mushrooms

8 cloves garlic, minced

2 large carrots, peeled and diced

1 small white onion, diced

Place 2 TBS olive oil in dutch oven.

Cook the mushrooms, carrot, onion, and garlic over med. heat until crisp tender.

(onion and garlic will be translucent)
Drop in 1 tsp. shredded creamy horseradish

Chop leftover pork into bite sized pieces.

Add the pork to veggie mixture.

Pour in 4 c. water

3 TBS chicken soup base

and leftover kraut and peas.

Bring this to a slow boil and add
2 TBS Sweet Hot Stone Ground Mustard

1 (10.5 oz.) can Campbell's Cream of Chicken with Herbs.

Turn temp down to simmer.

Cover dutch oven with lid and allow it simmer for about 45 minutes.

A perfect soup!

I served Schwan's coconut shrimp with our soup.

We hope you like this as much as we did.

We also hope you find success and wellness in 2015.

See Ya'all Soon!