Chocolate Peanut Butter Bars

A few weeks ago I was looking for a dessert recipe for Bible Study. I wanted something that had chocolate in it but wasn't a brownie and was something that could be eated without any utensils. So I searched my trusty recipe source (Tasty Kitchen) and came up with a few options. I gave Jason the choice of which one to make since he would get leftovers and he chose the Chocolate Peanut Butter bars. I'm so glad he did because they were so good! And while making them I might have stumbled upon my new favorite, super guilty pleasure of peanut butter and brown sugar (don't worry I was cleaning the spoon after everything had been safely put into the pan and the pan was cooking in the oven!). These are really good and very easy. And they have oats in them so they're healthy right?? Oh... just because they have oats doesn't mean they're healthy?? I will choose to ignore that you just told me that! Enjoy!

Chocolate Peanut Butter Bars

Bottom layer:
1 box Chocolate Fudge Cake Mix
1/2 cups Butter, melted
1 whole egg

Top layer:
1/2 cups smooth Peanut Butter
3 tablespoons Butter
1/2 cups packed Brown Sugar
1 cup Oats
2 tablespoons All-purpose flour
Semi sweet chocolate chips

- Preheat oven to 350 degrees. Pray a 9x13 dish with cooking spray.
- In a large bowl, mix cake mix, butter, and egg together until well combined. Press into bottom of pan.
- Melt peanut butter and butter together in a microwave safe bowl until butter as been melted. Stir in brown sugar, oats, and flour until oats and flour have been incorporated. Sprinkle over chocolate layer and gently press peanut butter crumbles into chocolate layer.
- Top with chocolate and bake 25-30 minutes or until a toothpick comes out clean.
- Cut into squares and serve. Great warm or cooled.

Apple Dip

I had never had this dip until a friend of mine brought it to a party Memorial Day weekend. The first bite I had I fell in love with it. I had a chance to make it for our last Bible Study gathering a few weeks ago and everyone there asked me to post the recipe. It is a really simple recipe that is better the farther ahead of time you make it. I made one recipe with six cut up apples for our Bible Study and we ate most of it. If you're having more than 10 people I would double the recipe.


Apple Dip

1 package of cream cheese (softened)
½ cup brown sugar
¼ cup granulated sugar
1 tsp vanilla
1 package toffee chips/heath bar chips (in chocolate chip section)

*Mix all ingredients together, then fold in toffee chips.
*Refrigerate for at least 2 hours prior to serving to allow flavors to be absorbed.
*Serve with tart apples (Granny Smith). Put lemon juice on the apple slices to keep longer...

Fried Okra and Fried Green Tomatoes

We have been loving our Grow Alabama boxes this summer. It has provided us with very fresh, varied produce that is all organically grown in Alabama and the surrounding states. A few weeks ago we got some green tomatoes and one of Jason's co-workers brought some fresh okra into work to share so we took the challenge and fried up our first ever batch of fried okra and fried green tomatoes! I went to my trusted recipe source of Tasty Kitchen and found two recipes and went with them.

The okra was pretty good. We should have added a little more spice into the breading because we added salt and pepper afterwards but we were scared to go too spicy with our first batch. In the future we'll know. This was a traditional southern recipe and it did taste like the fried okra that you get at the local country restaurants.

The fried green tomatoes were really good. This recipe is NOT the traditional southern recipe. The parmesan cheese gave it a different kick that was really good once you realized you shouldn't expect the typical tomato fare.

Overall, both great recipes that we will try again. It might be next summer before I have the desire to make that mess again, but we will try it again eventually!

Southern Fried Okra
Serves 2
1 lb fresh okra pods
2 whole eggs, beaten
1/4 c Buttermilk
1 c All-purpose flour
1 c Cornmeal
2 t Baking Powder
1 t Salt
1 dash Black Pepper
3 c Oil for frying
1. Wash and slice okra; pat dry with paper towels.
2. Combine eggs and buttermilk; add okra, and let stand for 10 minutes.
3. Combine flour, cornmeal, baking powder, salt, and pepper.
4. Drain okra, small portions at a time, using a slotted spoon.
5. Dredge okra in flour mixture.
6. Pour oil to depth of 2-4 inches in a Dutch oven or fryer and heat to 375 degrees F.
7. Fry okra until golden brown. Drain on paper towels and serve immediately.
Panko-Parmesan Crusted Fried Green Tomatoes
Serves 6

2 whole green tomatoes
1 cup Buttermilk
1/2 c All-purpose flour
1/3 c Panko Bread Crumbs
1/3 c Italian Seasoned Bread Crumbs
5 T shredded Parmesan Cheese
1 t Kosher Salt
1/2 t Ground Pepper

1. Slice the tomatoes into about 1/2 inch thick slices. Place in a bowl and cover with buttermilk while you combine the other ingredients.
2. Place flour in a shallow container and season to taste with salt and pepper.
3. Combine panko bread crumbs, Italian bread crumbs, and parmesan in a shallow container. Season well and also season with salt and pepper.
4. Bring about 1 inch of oil up to 350-375 degrees F in a cast iron skillet or dutch oven.
5. Dredge the buttermilk-soaked tomato slices through the flour, back into the buttermilk, then into the bread crumb mixture. Fry until golden brown, turning once and being careful not to knock off the breading.

Greek Chicken Pasta

When I was on the tail end of being sick a few weeks ago Mom called and told me that she had made a pasta dish and they had lots of leftovers and she wondered if we wanted them. I'm always up for not having to cook a meal, especially when I'm not feeling 100%, so I jumped on the opportunity. I'm sure glad I did because this was one of the best pasta dishes I've had in a while! Thanks Mom for the recipe!

Greek Chicken Pasta
Makes 5-6 servings
2 cups uncooked penne pasta
1/4 cup butter, cubed
1/2 large onion, chopped
1 teaspoon fresh garlic, minced
1/4 cup all-purpose flour
1 can (14.5 oz) chicken broth
3 cups cubed rotisserie chicken
1 jar (7.5 oz) marinated, quartered artichoke hearts, drained
1 cup (4 oz) crumbled feta cheese
1/2 cup chopped oil-packed sun-dried tomatoes
1/3 cup sliced, pitted Greek olives
2 tablespoons minced fresh parsley

1. Cook pasta according to package directions
2. Meanwhile, in a large skillet, melt butter.
3. Add onion; saute until tender. Add garlic and cook about a minute more.
4. Stir in the flour until blended; gradually add broth.
5. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the chicken, artichoke hearts, cheese, tomatoes, and olives.
6. Drain pasta; stir into the pan. Broil 3-4 inches from the heat for 5-7 minutes or until bubbly and golden brown. Sprinkle with parsley.