Friday, September 14, 2012

Peanut Butter and Jelly Bars

During the day when I'm not being forced to watch the Disney Junior channel, I immediately turn on the Food Network. I love watching others cook and I really love getting inspiration to try my own creating. One afternoon while watching the Barefoot Contessa make a batch of these, I just knew I had to give them a try. I made them for a family dinner at our house and everyone enjoyed them. Daniel proclaimed that they weren't really peanut butter and jelly because I made it with raspberry jam instead of grape but what can you do.

Peanut Butter and Jelly Bars
Source: Ina Garten

1/2 pound (2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
1 teaspoon pure vanilla extract
2 extra-large eggs, at room temperature
2 cups (18 ounces) creamy peanut butter (She suggests Skippy, but I used a store brand and they were fine)
3 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons kosher salt
1 1/2 cups (18 ounces) raspberry jam or other jam
2/3 cups salted peanuts, coarsely chopped (I left these out)

Sorry for the poor quality of the photo.

 1.) Preheat the oven to 350 degrees F.

2.) Grease a 9 by 13 by 2-inch cake pan. Line it with parchment paper, then grease and flour the pan.

3.)In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until all ingredients are combined.

4.) In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined.

5.) Spread 2/3 of the dough into the prepared cake pan and spread over the bottom with a knife or offset spatula. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. Don't worry if all the jam isn't covered; it will spread in the oven. Sprinkle with chopped peanuts and bake for 45 minutes, until golden brown.

6.) Cool and cut into squares.

Thursday, September 13, 2012

Turkey Bacon Crescents

I've been a real cooking slump these past couple of weeks. I just don't have the motivation to find new recipes, write grocery lists, and then spend time cooking elaborate meals in the evenings. I'm not sure what the problem is but I hope I get out of this slump soon.

Not only am I in a cooking slump but I'm having some complications with my ileostomy. One of the complications pretty much keeps me from lifting or bending over so the easier the meal the better for me. When I saw this one I just knew I had to give it a try. It was delicious and we all loved it. It's most definitely another keeper here in our house!

Turkey Bacon Crescents
Source: Plain Chicken

1 can refrigerated crescent rolls
2 Tbsp honey mustard dressing
8 oz thinly sliced cooked turkey (from deli)
4 slices provolone cheese
8 slices precooked bacon


1.) Heat oven to 375.

2.) Separate dough into triangles.  Spread each triangle with 3/4 teaspoon honey mustard. Top each with turkey, 1/2 slice of cheese and 1 piece of bacon. Roll up loosely.

3.) Place on cookie sheet.  Bake 18 to 20 minutes or until golden brown and cheese is melted.

Yes my friends, it was that simple! If you have young children this is a must try recipe.

Tuesday, September 11, 2012

Italian Layer Bake

This meal was so good I can't even begin to properly describe it. It was easy to throw together and Daniel took one bite and proclaimed, "this is good!" I was afraid that it would be to bland so I threw in half a chopped onion with the roasted red pepper and I think it helped tie it all together. This is definitely going into monthly rotation here at our house!

Italian Layer Bake:

1 (8-ounce) container refrigerated crescent rolls 
8 slices (1/2 pound) deli turkey 
8 slices (1/2 pound) deli ham 
12 slices (1/2 pound) deli hard salami 
8 slices (1/2 pound) Swiss cheese 
1 (12-ounce) jar roasted peppers, drained 
4 eggs, beaten (I only used 3)
1/2 a small onion, finely diced


1. Preheat oven to 350 degrees F. Unroll crescent roll dough without separating triangles. Separate dough into 2 squares along center cut line.

2. Place 1 square of dough into an 8-inch square baking dish; using your fingertips, press dough to fit bottom of dish.

3.Layer with half of each of turkey, ham, salami, Swiss cheese, roasted peppers, and onions. Pour half of beaten eggs over peppers and repeat with remaining meat, cheese, and peppers.

4. Place remaining square of dough over peppers. Pour remaining beaten eggs over dough and cover lightly with foil.

5. Bake 20 minutes, remove foil, and bake an additional 20 to 22 minutes, or until golden and heated through. Let cool 15 to 20 minutes then cut and serve.