Peanut Butter Mousse

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extra pb crunchy mousse + cake scraps = delicious pb and cake shots!! Recipe for crunchy peanut butter mousse is adapted from the cookbook – Gatherings- creative kosher cooking p.236

Ingredients

Almost a whole Richs whipp- whipped

1 cup peanut butter

1 8oz container tofutti cream cheese

1 cup conf sugar

1 tbsp vanilla extract ( I think going forward I would have used vanilla sugar – adding liquid made the mousse a bit looser)

1/2 container peanut brittle ( brand is nuts galore)

Directions

Mix peanut butter and tofutti cream cheese, then add conf sugar and vanilla- lastly add the WHIPPED Richs whipp and brittle

The mousse needs a few hours in the fridge to set well- enjoy! 

Chicken & Rice

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Easy one pan, one hour supper- too bad it’s not supper time yet…

Recipe:

1 chicken quartered

1 1/2 cups water

1/2 packet onion soup mix

2 tbsp olive oil or margarine

1 cup (basmati is what I like) rice

Small can of mushrooms drained ( optional)

Directions:

*Lightly brown the skin- side of the pieces of chicken in a frying pan sprayed with Pam 

Next in a 9×13 add the water, soup mix, oil and rice 

When the chicken is done browning on skin side- gently place in the pan

Cover tightly and cook for one hour on 350 *the step of browning the chicken COULD be skipped- but the end result will just look a bit bland

Buckeye Bark

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Delicious buckeye bark!!

Ingredients:

2 -15oz bars of baking chocolate

2 cups creamy peanut butter

1 teaspoon vanilla

1 cup powdered sugar

Instructions:

1)Melt chocolate according to package directions. Pour half of melted chocolate onto a parchment lined baking sheet. Using a spatula, spread chocolate to create a large chocolate slab. Place in freezer for 10 minutes to solidify.

2)Mix together peanut butter and vanilla then stir in powdered sugar until smooth and creamy.

3)Spread peanut butter mixture over chilled chocolate slab to cover entirely.

4)Pour remaining melted chocolate over top of peanut butter layer. Carefully spread to edges to completely cover peanut butter.

5)Return to freezer for 5-10 minutes to set top layer of chocolate. Cut Bark into desired sized pieces and enjoy.

Store in an air tight container. No need to refrigerate unless in a warm climate.

Read more at http://chocolatechocolateandmore.com/buckeye-bark/#QRFd8AlK30UmW1C2.99

Pulled Brisket

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Anyone for some barbecue shredded brisket?? Can you smell the amazingness??

I love that it’s a plan-ahead hearty supper without too much effort-

Pulled Brisket 

Ingredients

• 2 lb. beef brisket

• 1/2 medium onion

• 1 garlic clove, minced

• ½ bottle of Dr. Pepper or any regular soda

• Salt and pepper

• 1 tbsp. brown sugar (optional)

• 1/2 cup of your favorite BBQ sauce • 1 tbsp soy sauce

• 1 tsp of red wine vinegar

• Toasted buns 

Instructions

1. Chop the onion into wedges, and toss into the crock pot with the minced garlic.

2. Generously salt and pepper the meat, and place meat atop the onion/garlic.

3. Pour in Dr. Pepper.

4. Sprinkle in brown sugar.

5. Cover and cook on high for 4 hours or low for 7 hours.

6. Take meat out and tear off/ cut all the fat.  Start shredding the meat by using two forks.

7. Remove almost all of the liquid from the crock pot and place shredded meat back into it, add the BBQ sauce, soy sauce and red wine vinegar and cook on low for a few minutes until hot

8. Serve immediately

Two Tone Pretzel Bark

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When you need a dessert but have no time and and are missing the main baking staples… Yes, its happened to me so many times… Out of eggs AND margarine… This recipe is the one to use

Not sure you can even call it a recipe because of its simplicity but here goes.

1 bar semi-sweet chocolate

a few cups of pretzels (yes, even a few snack bags worth are just fine- I won’t tell 😉

1 bar of white chocolate

Directions:

Melt the semi sweet chocolate in a microwave safe bowl for 30 second intervals, stirring occasionally, until melted

Pour the melted chocolate onto a parchment lined sheet pan and spread somewhat evenly with the back of a spoon, making sure not to spread the chocolate too thinly

Sprinkle the pretzels over the melted chocolate

Next, melt some of the white chocolate the same way as before and drizzle over everything

Let it harden completely before cracking the bark into perfectly imperfect pieces

Peanut Butter Squares

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This recipe originated from my sister’s sister in law. It comes together really fast, making it perfect for being a last minute dessert, for last minute company or a simcha you just heard about.

Rows and rows of peanut butter gooey goodness…

Recipe:

16 oz jar of peanut butter

1 container marshmallow fluff

5-6 cups Rice Krispies 

Semisweet chocolate 

Directions:

Combine pb and fluff in a pot over a low flame

Once combined add Rice Krispies 

Flatten onto sheet pan (so it’s nice and thin) and slice into small squares 1 inch x 1inch

Melt chocolate, dip the squares and decorate to your liking