Broccoli Bacon Salad.

 

So good. Quick and easy too!!

With company coming for dinner tonight, I needed a side dish and I needed it quick! Fresh Broccoli, crispy bacon….. Yum. (I thought about adding some blue cheese to the mix…..???!!!!)

Broccoli Bacon Salad

3 or 4 heads Broccoli (florets)

1 pound of bacon

1 medium red onion

1 cup Mayonnaise

1/3 cup sugar

2 tbsp vinegar

Cook bacon until crispy, then crumble. Cut florets into bite side pieces. Dice red onion. Wisk mayo, sugar and vinegar until combined.Add to broccoli, bacon and onion, toss until coated. Enjoy!

5 Ingredient Peanut Butter M&M Bars

 

Recipe from ‘Not Rachel Ray’ find it Here.

So Easy, and so good! Chewy, peanut buttery, dense awesomeness.

 

3/4 cup peanut butter (I used creamy)
2 large eggs
1 cup packed brown sugar
2 cups all-purpose baking mix (Bisquick, for example)
1 bag of M&Ms

1. Preheat oven to 325*F. Spray an 8-inch square pan with cooking spray.
2. Combine peanut butter and eggs until well mixed and smooth.

3. Add in brown sugar and stir until combined.

4. Stir in baking mix until moistened
5. Fold in M&Ms.

  

6. Spread mixture in greased pan and bake for 35-40 minutes or until golden brown.

ENJOY!!!!!!!!

Potato Pancakes

 

 

Every weekend my grandfather will request a certain food from me. They usually tend to be something he hasn’t had in quite some time, or something my grandmother used to make. While I know that I will always fall short of the amazing cooking my grandmother was capable of, I still try to bring him what he wants.

For his birthday he requested potato pancakes. I was told tales of nostalgia related to eating these little potato fritters. Him and my grandmother would always  stop at the same little restaurant on their way home from a typical visit to Sayre or Elmira. They would always order potato pancakes and drown them in sweet, sweet maple syrup while enjoying a bond that only an awesome marriage can bring.

While they may not be the healthiest  food to indulge in… they are soooo delish! This recipe is mega easy too!

Potato Pancakes

recipe from myrecipes.com

2 pounds russet or Yukon Gold potatoes, peeled and rinsed

1 onion (8 oz.), peeled and halved, or 1/4 cup sliced green onions

2 large eggs, beaten to blend 

3 tablespoons potato starch or all-purpose flour

1/2 teaspoon salt

1/2 teaspoon pepper

About 2 cups vegetable oil

with a  food processor, shred potatoes, Shred onion and add to bowl (if using green onion, reserve). Let stand for 30 minutes.

Drain potato mixture; wipe bowl clean. With your hands, squeeze excess water from a large handful of the potato mixture, then pile it on a clean kitchen towel. Enclose potatoes tightly in towel and twist it to wring out remaining moisture. Repeat to dry all potatoes, using fresh towels if need. Return potatoes to bowl.

Add eggs, potato and onion, salt, and pepper (and green onions, if using) to bowl and mix well.

 

Pour 1/2 inch oil into a deep frying pan (with sides at least 2 in. tall) over medium-high heat. When  oil get hot enough to fry, scoop 1/3 cup of the potato mixture into one hand, then turn it onto a wide spatula. Flatten mixture into a pancake about 1/2 inch thick. Gently slide each cake from spatula into hot oil, 3 to 4 pancakes per batch (do not crowd pan). Cook until edges of pancakes are crisp and well browned and undersides are golden brown (lift with spatula to check), about 3 minutes. Turn and cook until remaining sides are golden brown, about 3 minutes longer. Transfer to paper towels to drain briefly… serve hot!

While some may enjoy syrup with the pancakes, I love to smother mine in sour cream or applesauce!! Enjoy!

“That's when the chocolate hit the peanut butter.”

quote by Perry Kamel

 

A coworker of mine recently asked me to try this recipe. After seeing the link, and the fabulous pictures, I HAD to try it. It really looks like heaven. God bless It’s creator, and thank you for sharing this with the world!!!

 

Ultimate Pretzel Crusted Peanut Butter Cookie Candy Brownie Bars

Original recipe from blog.babygizmo.com created by Hollie Schultz.

Click here to visit her site!

 

2 ½ cups crushed butter pretzels

1 cup melted butter (2 sticks)

5 tbsp sugar

Peanut Butter Cookie Mix and  the ingredients the mix calls for

Brownie Mix (13×9 family size box)  and  the ingredients the mix calls for

Reese’s Peanut Butter Cups (about 12-16 or so of the snack size)

Crush the pretzels in a food processor . On the recommendation of this recipes creator, Hollie Schultz, I used “Synder Butter Pretzels”. Mix the melted butter, sugar and pretzel crumbs. Press into lightly greased 13×9 pan. Set aside.

 

Mix the peanut butter cookie dough according to package. Spread evenly over pretzel crust.

Layer peanut butter cups! (this was the most tedious part… unwrapping all the peanut butter cups!)

  

Prepare brownie batter according to package. Pour over peanut butter cups, spread evenly.

 

Bake at 350 degrees for 40-45 minutes.

Have a huge glass of milk on hand and prepare for the chocolate to hit the peanut butter!!!!