Category Archives: Hubbies Favorites

Peanut Butter Nanaimo Bars

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So, you may be asking, “what is a nanaimo bar?”  Good question.  I didn’t know what they were either before I came across this recipe.  Well, let me give you a bit of background on this delicious bar.  It is a Canadian dessert, made popular back in the 1950′s by a local housewife who happened to live in the city of Nanaimo, British Columbia.  This is the theory anyway, I am not sure this would be stated as a fact in an encyclopedia or history book, but we are talking about desserts after all.   Its original version was a no-bake, chocolate crumb base topped with a custard and then a hardened melted chocolate layer.  Well, since the 1950′s many versions have come about.  I decided to make this one considering two of my husbands favorite things in life are peanut butter and chocolate.  Also, as you may have guessed just by looking at the ingredients list, it was amazing.   It is a very rich dessert so a little goes a long way.  Hope you enjoyed it as much as we did.

Ingredients:
For the Base:

  • ¾ cup unsalted butter, melted
  • ½ cup granulated sugar
  • 2 eggs
  • 2½ cups graham cracker crumbs
  • ¾ cup shredded sweetened coconut
  • ⅓ cup cocoa powder

For the Filling:

  • 1¼ cups creamy peanut butter
  • ⅓ cup unsalted butter
  • 3 cups powdered sugar
  • ⅓ cup milk

For the Topping:

  • 8 ounces semisweet chocolate, finely chopped
  • 2 tablespoons unsalted butter

 Directions:
1.  Preheat oven to 350°.  Line a 9×13 inch baking pan with parchment paper, set aside.

2.  Make the Base: In a large mixing bowl, whisk together melted butter, sugar and eggs.  Using a wooden spoon, stir in graham cracker crumbs, coconut and cocoa powder.  Stir until completely combined.  Transfer mixture into prepared baking pan and using hands press evenly.  (Hint:  the mixture is very sticky, wet your hands slightly before you press the mixture)  Bake crust for 12-15 minutes, or until firm and no longer shiny.  Transfer pan to cooling rack and allow to cool completely before preparing filling.

3.  Make the Filling: Microwave peanut butter and butter in large microwave safe bowl until completely melted and smooth.  Whisk in powdered sugar 1 cup at a time, alternating with divided milk.  Whisk together until completely smooth.  Spread evenly over the crumb base and refrigerate until firm.  Usually takes about 1 hour.

4.  Make the Topping:  Using a double boiler, melt the chocolate and butter together.

5.  Spread over the chilled filling and allow to set at room temperature.

6.  Make sure it is completely cooled before cutting into bars and serving.  Store in an airtight container in the refrigerate for best results.

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Adapted from:  Browneyedbaker

Red Velvet Poke Cake

If you have been following my blog, not too long ago I had a recipe for coconut poke cake, well it was such a hit I decided to make a different flavored poke cake.  One of my husband’s favorite cakes is red velvet, so I decided to give it a try.  It was delicious, so delicious in fact my husband and I ate a quarter of the cake in one sitting.  I know, put the fork down.  It is so much easier said than done when it comes to me and sweets.  For the next week we were motivated to hit the gym everyday so we wouldn’t feel guilty about having a piece of cake every night after dinner.  Life is all about balance, right?  Even despite making it to the gym everyday, I think I am going to wait a while before I make another poke cake, my skinny jeans will thank me.

Ingredients:

  • 1 red velvet box cake
  • 1 (14-oz) can sweetened condensed milk
  • For the Frosting:
  • 8 ounces butter, at room temperature
  • 8 ounces cream cheese, at room temperature
  • 4¼ cups powdered sugar
  • 2 tablespoons vanilla extract

*sprinkles if desired

Directions:
1.  Make cake according to box directions.  Remove cake from the oven and immediately poke holes all over the top of cake while still hot.  I used the end of a wooden spoon to poke the holes.

2.  Slowly pour the can of condensed milk all over the top of the cake, as evenly as possible. 

3.  Allow the cake to cool completely before frosting and decorating.


Making the Frosting:
1.  In a medium bowl, using an electric mixer, whip together butter and cream cheese on high speed for about 5 minutes.  Next, reduce mixer speed to low and slowly add in powdered sugar until all is incorporated.  Add in vanilla and mix thoroughly.  Increase mixer speed to medium and whip for 3 minutes, or until frosting is light and fluffy. 

2.  Spread the frosting evenly over top of cake and decorate as desired.  Make sure to store cake in an airtight container in the refrigerator.

Cut and Enjoy!!!!

Adapted from:  browneyedbaker

Pizza Bites

 
When I think of delicious game day food, I always think pizza.  Well, why not make pizza into a snack size.  No, I’m not talking about Totinos pizza rolls, I am talking about fresh bite size pizza straight out of your own oven.   I came up with these as a game day snack for the Superbowl.  I used pepperoni, because my husband is meat fanatic, but you could also make them vegetarian.  Just adding fresh basil, black olive and a bit of green pepper would be wonderful.  So, go ahead and use this recipe as a base and add your favorite pizza toppings to them.  Enjoy some good food, good friends and good football.  Go Broncos!!  Oh wait, that’s right they lost to the ravens.   Maybe next year.  


Yields: 24 pizza bites

Ingredients:

  • 11-oz can pizza dough ( I used Pillsbury thin crust pizza dough)
  • marinara sauce (I used basil and garlic flavor)
  • pepperoni
  • shredded motzarella cheese
  • Italian seasoning
  • garlic powder
  • basil leaves
  • 2 mini muffin pans
  • non-stick cooking spray

Directions:
1.  Preheat oven to 400°.  Spray mini muffin pans with non-stick cooking spray, set aside.
2.  Lightly flour counter top and lay pizza dough out and roll until 1/4″ thick.
3.  Using the open side of a cup slightly larger around than each muffin.  Cut out circular pieces of dough.

 4.  Place cut out dough in each prepared muffin pan.  1 piece of dough in each muffin.

5.  Then place 1 piece of pepperoni into each muffin, then add small amount marinara sauce into each muffin.

5.  Sprinkle each one with small amount of Italian seasoning and garlic powder.

6.  Top with a sprinkle of motzarella cheese.

Bake in oven for 10 minutes or until cheese and dough is slightly golden.

Enjoy!!! 
If your looking for some other great food ideas for the big game.  Here are a few of my favorite game day selections.
                                   
                                                             Avocado Deviled Eggs
 

White Turkey Chili

 

This white turkey chili is a great, tasty alternative to the traditional red chili.  If your looking for something warm to cook on that cold winter night, look no further.  By using green chili, jalapenos, cumin and chili powder, this chili is packed with delicious flavors.  This dish has a unique taste that even the pickiest eater will enjoy.  You can spice this dish to your own taste, by adding more jalapenos or even a little hot sauce to your own bowl.  I served it with baked tortilla chips, but it would be out of this world to dip homemade tortillas in.  This is one of my husband’s favorite meals. It is actually what he requested for his birthday this year.  So, therefore; I am adding it to hubbies favorites. This will be a new category, for my blog.   

Ingredients:

 
 • 1 tablespoon butter
• 1 1/2 cups chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped red bell pepper
• 1 tablespoon minced seeded jalapeño pepper
• 1 garlic clove, minced
• 1 (20-ounce) package chopped cooked lean ground turkey
• 2 (19-ounce) cans cannellini beans, drained and divided
• 2 (16-ounce) cans fat-free, chicken broth *less 1/2 cup
• 1 (7-ounce) can chopped green chiles
• 2 cans white hominy drained and rinsed
• 1 1/2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup 1% low-fat milk
• 1/2 cup chopped fresh cilantro

Directions:
    1.  Melt the margarine in a large pot over medium-high heat. Add onion, celery, red bell pepper, jalapeno and garlic, sauté 5 minutes.
2.  Add cooked turkey, 1 1/2 cups beans, broth, green chilies, hominy, cumin, chili powder, salt and pepper.   Bring to a boil.  Cover, reduce heat and simmer 15 minutes.
3. Mash remaining beans with a fork. Add mashed beans and milk to the turkey mixture.  Simmer uncovered, 20 minutes or until mixture becomes slightly thickened, stirring frequently.
4. Remove from heat and stir in chopped cilantro.
 

 

Adapted from: Cooking Light- November 1998