No-Bake Chocolate Peanut Butter Bars

This is a pretty easy recipe that would be great in the summer when it's already hot out, because you don't even need to turn on the oven. If you like Reese's peanut butter cups, you'll love this recipe. The flavor and even the consistency are quite similar to Reese's. 

Ingredients:

- 1 cup butter, melted
- 2 cups graham cracker crumbs
- 2 cups powdered sugar
- 1 1/4 cups peanut butter, divided
- 1 1/2 cups chocolate chips

Directions:

Combine the melted butter, graham cracker crumbs, powdered sugar, and 1 cup peanut butter in a medium bowl. Stir together until well-blended.

Press the mixture evenly into the bottom of an ungreased 9x13-inch pan.

Melt the chocolate chips with the remaining 1/4 cup peanut butter. Stir until smooth.

Spread the chocolate mixture over the top of the crust.

Refrigerate for at least one hour prior to slicing.

Becky's tips: Melt the butter in the microwave. Crush the graham crackers using a blender. Use crunchy or smooth peanut butter, whichever you prefer. Melt the chocolate chips in a small saucepan over low-medium heat. Let the bars warm up slightly at room temperature before slicing (if they are too warm or too cold, they will be difficult to slice).

Breakfast Pizza Squares

This is a delicious egg casserole-type dish that's perfect for a Saturday morning brunch.

Ingredients:

- 1/2 lb Italian or pork sausage
- 1 tube (8 oz) refrigerated crescent rolls
- 4 eggs
- 2 tablespoons milk
- 1/8 teaspoon pepper
- 3/4 to 1 cup shredded cheddar cheese

Directions:

Preheat the oven to 400 degrees. Lightly grease a 9x13-inch pan.

In a large skillet, crumble the sausage and cook over medium heat until no longer pink, then drain.

Unroll the crescent dough onto the bottom and 1/2-inch up the sides of the prepared pan. Seal the seams between the pieces of dough.

Sprinkle the sausage over the dough.

In a medium bowl, beat together the eggs, milk, and pepper. Pour the egg mixture over the sausage. Sprinkle with cheese.

Bake for 15 minutes or until a knife inserted in the center comes out clean.

Applesauce Bread

This recipe came to us from Paul's mom. It's got a wonderful, sweet, crunchy topping to go with the great flavor of the bread.

Ingredients:

- 1 1/4 cups applesauce
- 1 cup sugar (depending on how sweet the applesauce is, you may need less sugar)
- 1/2 cup oil
- 2 eggs
- 3 tablespoons milk
- 2 cups flour (optional: substitute 1/2 cup wheat flour for 1/2 cup white flour)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/2 cup chopped pecans

- 1/4 cup pecans
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon

Directions:

Preheat oven to 350 degrees. Grease a 9x5-inch loaf pan.

Combine the applesauce, 1 cup sugar, oil, eggs, and milk. Add the flour, baking soda, baking powder, 1/2 teaspoon cinnamon, salt, nutmeg, allspice, and 1/2 cup pecans.

Pour the batter into the prepared pan.

Separately, combine the 1/4 cup pecans, 1/4 cup brown sugar, and 1/2 teaspoon cinnamon to make the topping.

Sprinkle the topping over the batter.

Bake for 1 hour.

Paul's Fabulous Meatloaf

This meatloaf is nothing like the entree out of middle school cafeteria horror stories. Rather, it's actually good! Ground beef and Italian sausage are combined with pasta sauce, and layered with mozzarella cheese before baking. Top with additional pasta sauce and melted cheese, and you've got a hit!

Ingredients:

- 1 egg, beaten
- 1 cup soft bread crumbs (about 1 piece of bread torn into very small pieces)
- 1/2 cup pasta sauce
- 1-2 cloves garlic, minced (or dried minced garlic)
- 1/2 teaspoon dried rosemary, crushed
- 8 oz Italian sausage (or pork sausage links without casings, or ground beef)
- 1 lb ground beef
- 2 oz mozzarella cheese (or provolone), cubed or shredded
- 2 tablespoons pasta sauce
- 2 tablespoons mozzarella cheese (or provolone), shredded
- fresh rosemary sprigs (optional)

Directions:

Preheat the oven to 350 degrees.

In a large bowl, stir together the egg, bread crumbs, 1/2 cup pasta sauce, garlic, and rosemary.

Add the Italian sausage and ground beef to the egg mixture, and mix well.

Press two-thirds of the meat mixture in the bottom of an ungreased 8x4x2-inch loaf pan.

Make a 1/2-inch indentation down the center of the meat mixture. Place the 2 oz cubed or shredded cheese in the indentation. Pat the remaining meat mixture over the top.

Bake for 55-60 minutes or until meat is no longer pink.

Let stand for 10 minutes before serving. Drizzle top of meatloaf with 2 tablespoons pasta sauce, and sprinkle with 2 tablespoons shredded cheese. Garnish with fresh rosemary springs if desired.

Gorgonzola Pasta with Chicken and Broccoli

With this recipe, we've completed our first experiment with gorgonzola cheese -- and we think we like it! The recipe didn't say anything about broccoli but we added it on a whim and found it really added to the dish.

Ingredients:

- 12 oz pasta (penne recommended; other varieties work great too)
- 1 lb chicken breasts, cut into 1/2-inch pieces
- 1 tablespoon olive oil
- 1 large garlic clove, minced
- 1/4 cup white wine (or chicken broth)
- 1 cup heavy whipping cream (substitute 1/3 to 1/2 cup of this with milk if desired)
- 1/4 cup chicken broth
- 1 tablespoon butter
- 2 tablespoons flour
- 1 1/4 cups (5 oz) crumbled Gorgonzola cheese
- 6-8 fresh sage leaves, thinly sliced (or dried sage)
- salt and pepper to taste
- grated Parmesan cheese
- minced fresh parsley

-broccoli (10-12 oz.)

Directions:

Cook the pasta according to the directions on the package.

Meanwhile, in a large skillet over medium heat, brown the chicken in the olive oil. Add the garlic and cook for 1 minute longer. Add the butter and once melted add flour for thickening the sauce.

Add the wine and stir to loosen any browned bits from the pan.

Add the heavy cream and chicken broth. Cook until the sauce is slightly thickened and the chicken is no longer pink. 

Stir in the Gorgonzola cheese, sage, salt, and pepper. Cook just until the cheese is melted.

Drain the pasta and toss with the sauce or serve separately. Same with the broccoli. 

Sprinkle with Parmesan cheese and parsley prior to serving.

Sesame Pork Tenderloin

This is one of our first experiments with pork tenderloins baked in the oven. It's got a yummy marinade that makes for a great flavor and tender meat once baked.

Ingredients:

- 2 pork tenderloins (1 lb each)
- 1/2 cup soy sauce
- 3 tablespoons olive oil
- 1/2 teaspoon ground ginger (or 2 teaspoons minced fresh gingerroot)
- 1 to 3 garlic cloves, minced
- 1/2 cup honey
- 1/4 cup brown sugar
- 1/3 cup sesame seeds, toasted

Directions:

Place the tenderloins in a large Ziploc bag. Add the soy sauce, oil, ginger, and garlic. Seal the bag and turn it to coat the tenderloins with the sauce. Refrigerate for 4 hours or overnight, turning occasionally.

Preheat the oven to 375 degrees. Line a shallow glass pan with aluminum foil and grease the foil.

Drain and discard the marinade. Place the tenderloins in the prepared pan.

Bake for 20 minutes.

Combine honey and brown sugar. Spoon over the tenderloins once they have cooked for 20 minutes. Sprinkle with sesame seeds.

Bake for an additional 10-20 minutes or until the meat is cooked.

Let stand for 5-10 minutes before slicing.

P&B's Special Scalloped Potatoes

This recipe was created one day entirely by accident. I (Becky) was attempting to make a batch of Au Gratin Potatoes out of a cookbook. That particular recipe was right next to a rather similar, but slightly different, recipe for Scalloped Potatoes. Midway through preparing the recipe, I realized I had been using ingredients and amounts from both recipes -- oops! However, Paul loved the result, so we have adopted this as our new favorite cheesy potato recipe. Enjoy!

Ingredients:

- 3 tablespoons butter or margarine
- 1 small onion, finely chopped (1/4 cup), or dried minced onion
- 3 tablespoons flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 1/2 cups milk
- 2 3/4 cups shredded Cheddar cheese (sharp preferred)
- 6 medium potatoes, peeled and thinly sliced (6 cups)
- 1/4 cup dry bread crumbs
- paprika (optional)

Directions:

Preheat oven to 350-375 degrees (350 for a half recipe). Grease a 9x13 inch pan (or 9x9 inch or 7x11 inch for a half recipe).

In a saucepan, melt the butter over medium heat, then cook the onion in the butter for about two minutes, stirring occasionally, until tender.

Stir in the flour, salt, and pepper. Cook, stirring constantly, until bubbly, then remove from heat.

Stir in the milk. Heat to boiling, stirring constantly. Boil for 1 minute while stirring, then remove from heat.

Stir in 2 cups of the cheese until the cheese is melted.

Spread potatoes in the prepared dish. Pour the cheese sauce over the potatoes. Bake for 1 hour.

In a small bowl, mix the remaining 3/4 cup cheese with the bread crumbs. Sprinkle over the potatoes after the 1 hour of baking. Sprinkle with paprika, if desired.

Bake for an additional 15-20 minutes or until the top is brown and bubbly and the potatoes are tender.