Frozen Peanut Butter Chocolate Bars

Or as I like to call them To Die For Peanut Butter Chocolate Bars! There were many times growing up that we created our own ice cream cakes. This was well before they were the norm at every grocery store. But if we’d had this recipe I would never have eaten anything else for my bday again. lol

Peanut Butter Chocolate Bars

* Your favorite brownie mix, prepared and cooled
* 1-1/2 cups powdered sugar
* 3/4 cup peanut butter
* 8 oz. pkg. cream cheese, softened
* 1/2 cup peanut butter
* 1/2 cup powdered sugar
* 6 serving size pkg. instant vanilla pudding mix
* 2-1/2 cups milk
* 8 oz. container frozen whipped topping, thawed

1. In a large bowl combine 1-1/2 cups powdered sugar and 3/4 cup peanut butter until crumbly and all powdered sugar has been incorporated into the peanut butter. Put half of peanut butter mixture in a separate bowl. Add cream cheese to the peanut butter left in the large bowl and beat until fluffy.

2. In medium bowl, combine pudding mix and milk and beat with wire whisk briskly for 2 minutes.

3. Add pudding mixture to cream cheese mixture, beating until smooth. Fold in whip topping, do not stir.

4. Spread the mixture over the cooled brownies. Top with the separated peanut butter crumble mixture.

5. Freeze until solid, about 2.5 hours. Take out of freezer 20 minutes before serving to soften for easier cutting.

National Catfish Month

I’d like to thank guest blogger Ann Martin for a fun article about catfish and some recipes to try out.  As with most white fish, it is a little more difficult to freeze once cooked.  Not impossible though!

Once you’ve cooked your fish, you can set them on a cookie sheet and freeze the fillet for approximately an hour.  Then gently place frozen fillets into freezer bags or vacuum seal.  Just make sure that the fillets are frozen before you add them to the freezer bags or they will stick together.  Reheating can be done in the microwave quickly or do a quick fry and get that gently crispness back to it.

National Catfish Month

By Ann Martin

Did you know that august is national catfish month? Catfish is perfect to enjoy throughout the summer and brings that touch of New Orleans right to your table. There are many ways to enjoy catfish, but here a few easy recipes that will have you savor that southern flavor of catfish. Enjoy!

Easy Cajun Catfish Recipe

Ingredients:

• 4 tablespoons butter
• 2 tsp paprika
• ½ tsp cayenne pepper
• ¼ tsp black pepper
• ½ tsp dried thyme
• ½ tsp dried oregano
• 2 lbs catfish fillets

Directions:

Combine first six ingredients. Heat butter up in a frying pan. Coat catfish with seasoned mixture and place in frying pan. Fry catfish until golden brown on each side.

Blackened Catfish

This is an easy quick recipe for catfish that has a twist! I often visit southernfood.about.com and browse their southern food section and discover exciting new recipes and I have found that are also extremely delicious. This is one of those recipes that is worth trying!

Ingredients:

• 1 pound catfish fillets
• 1 envelope Margarita cocktail mix
• 1 egg, beaten
• ½ cup seasoned bread crumbs or cornmeal, seasoned with salt & pepper

Preparation:

Combine breadcrumbs and Margarita mix in plastic bag. Moisten catfish fillet in egg, then shake or roll in crumbs, pressing them firmly into the fish. Pan fry in 2 to 4 tablespoons oil or margarine, or broil on greased pan in oven at 12 to 14 minutes per side. Serves 2 to 3.

Easy Grilled Catfish Recipe

Ingredients:

• 2 lbs. catfish fillets (should be about individual fillets)
• 3-4 tbs. Dijon mustard
• Vegetable oil
• Salt
• Pepper

Directions: Preheat grill. Spread the Dijon mustard evenly on both sides of all the fillets. Let fillets marinade for an hour. Sprinkle with salt and pepper to taste. Brush the grill grates with oil. Place fillets on the grill and for about 4 minutes on each side.

Variation: Substitute Creole seasoning in place of the Dijon mustard to enjoy a southern treat!

Easy Lemon Grilled Catfish Recipe

Ingredients:

• 1 tbs. lemon juice
• ½ softened butter
• 1 clove crushed garlic
• 3 ½ lbs catfish (5 fillets about 5 ounces each)
• 2 tbs. lemon pepper

Ingredients for Lemon-Parsley Relish:

• ½ cup lemon juice
• ½ cup dried parsley flakes
• ½ cup minced onions

Directions:

Combine all relish ingredients, stir and set aside. Preheat the grill. Rinse fish and pat dry. Combine lemon juice, butter and garlic in a bowl; mix well. Coat both sides of filets lightly with some of the butter mixture; sprinkle with lemon pepper. Brush grill grates with oil. Place fillets on grill and grill catfish for about 5 minutes on each side. Serve fillets with a side of lemon-parsley relish.

About the Author:

Ann Martin is a writer for dinnerware center, an online tableware store. Dinnerware Center specializes in tableware sets from major brands, including the Noritake Colorwave Graphite and Noritake Colorwave Blue dinnerware sets.

National Raspberry Pie Day

I know the raspberries are going crazy at my parents house right now.  I’m going through a ton of recipes to get to putting them to use, but who doesn’t love a pie?  Many think of pies as only for the rainy season, but it doesn’t have to be that way at all.  Dessert doesn’t have to be unhealthy or difficult.  Try out this pie to hit the best of both.

1 quart (4 cups) raspberry sherbet
1 cup hot fudge topping, slightly warmed
1 creme-filled chocolate sandwich cookie crumb crust (6 oz)
1 cup frozen (thawed) whipped topping (can use non-fat)
1/2 cup fresh raspberries

DIRECTIONS:

1. Let container of sherbet stand at room temperature about 15 minutes to soften on counter. While sherbet softens, spread 1/2 cup of the fudge topping carefully over bottom of crumb crust; place in freezer for 15 minutes to set.

2. Spoon and spread sherbet over fudge topping in crust. Cover with plastic wrap; freeze 3 hours.

3. To serve, microwave other half of fudge topping on High 10 to 15 seconds or until thin enough to drizzle. Garnish individual servings with dollop of whipped topping, drizzle of fudge topping and several fresh raspberries.

A big reason I love this recipe is the fact that it is non-dairy. There are very few creamy pie recipes I can eat.

Chicken Lasagna

While ground beef is a common ingredient used to stuff lasagna, there are plenty of other fillings a cook may choose, including vegetables and the ever-popular chicken breast.

Ingredients

3 pounds of chicken breasts
4 cups of water
3 celery stalks
1 onion (cut in quarters)
1 can of Cream of Chicken soup
1 cup of sour cream
1 cup of grated Parmesan cheese
½ teaspoon of garlic salt
Green onions (chopped)
8 ounces of lasagna noodles
2 cups of grated Colby cheese
2 cups of grated mozzarella cheese
Salt (to taste)

Directions

1. Place the chicken breasts in a large saucepan with the water, salt, celery, and onion.
2. Cook the chicken for 45 minutes or until done.
3. Cool the chicken and cut into bite-size pieces. At this point, save the broth and set aside.
4. Combine the chicken soup with the sour cream, grated Parmesan cheese, green onions, and garlic salt.
5. Add the cut-up chicken.
6. Cook the lasagna noodle in the reserve chicken broth until tender.
7. Prepare the lasagna in a buttered 9×13 baking pan by layering noodles, chicken sauce, and grated cheese.

Cover with aluminum foil and freeze.  Defrost for at least 24 hours before cooking.8.  Bake the lasagna covered for 30 minutes at 350.  Uncover and bake another 10 minutes until bubbly and cheese is melted and browning at edges.

Homemade Dinner Rolls

Bread is my downfall. Especially homemade bread! The great thing about this recipe is it freezes well and you can take out only the needed portions to add with your meal. Something I prefer to do as I have no self-control with warm, buttered rolls.

How To Make Homemade Dinner Rolls From Scratch

By: Shelly Hill

A few years ago, my mother in law was gracious enough to share with me her recipe to make these easy and delicious homemade dinner rolls. You can make them any time of the year or just for special family dinners. You can freeze them (once baked) for up to 3 months in your freezer and then reheat in the oven (for 3-4 minutes) or the microwave for 1-2 minutes once thawed.

Homemade Tasty Dinner Rolls Recipe

2 packages (envelopes) dry yeast
3/4 cup warm water (not hot water)
1/3 cup granulated white sugar
1 teaspoon table salt
1 egg, slightly beaten
1/2 cup melted butter
3 1/4 cups all-purpose flour, divided
vegetable grease

In a measuring cup, dissolve the dry yeast in warm water. Pour yeast mixture into a mixing bowl and add in the granulated sugar, salt, egg, butter and 1 cup of your all-purpose flour. Mix the dough well. If needed, stir in a little more of the all-purpose flour to make a soft dough.

Shape the dough into a large ball. Lightly grease all sides of the ball and then return your dough ball back to your mixing bowl. Cover the bowl with a tea towel and let it rise until it has doubled in size. Punch down the dough and shape into smaller balls and let rise for 20-30 additional minutes.

Place balls onto a baking sheet and bake in a preheated 350 degree oven for 9 to 13 minutes or until golden brown and done.

Serving Suggestions: Serve rolls slightly warm with a pat of butter, honey butter, jam or fruit preserves.

Article Source: http://www.wahm-articles.com

Shelly Hill is a mother and grandmother living in Pennsylvania who enjoys cooking and baking a variety of homemade foods. You can visit Shelly’s online cooking site at wahmshelly.blogspot.com for free cooking tips and recipes.

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