Easy Salted Peanut Chews

Reminds me of one of my favorite candy bars!


Ingredients

• 1 pouch (1 lb 1.5 oz) Betty Crocker™ peanut butter cookie mix
• 3 tablespoons vegetable oil
• 1 tablespoon water
• 1 egg
• 3 cups miniature marshmallows
• 2/3 cup light corn syrup
• 1/4 cup butter or margarine
• 2 teaspoons vanilla
• 1 bag (10 oz) peanut butter chips
• 2 cups crisp rice cereal
• 2 cups salted peanuts

Directions

Heat oven to 350°F. 

Spray the bottom of pan (13x9-inch) with cooking spray.

Stir cookie mix, oil, water and egg until soft dough forms in a large bowl. 

With floured fingers, press dough in pan using.

Bake 12 to 15 minutes or until set.

Sprinkle marshmallows over crust immediately.  Bake 1 to 2 minutes longer, until marshmallows begin to puff up.

Cook corn syrup, butter, vanilla and chips over low heat in 4-quart saucepan stirring constantly until chips are melted. 

Remove from heat; stir in cereal and nuts. Immediately spoon cereal mixture evenly over marshmallows. 

Refrigerate 30 minutes or until firm. 

For bars, cut into 9 rows by 4 rows.




Expert Tips from Betty Crocker


Skip the cooking spray and line pan with foil for quick cleanup and easy bar removal.

For a different flavor, try milk chocolate or semisweet chocolate chips for the peanut butter chips.



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Snickerdoodle Cheesecake With Caramel Sauce

Photo source: Sandra Lee Semi-Homemade

What a great combination!  If you love and snickerdoodles and cheesecake too, this dessert is for you.

The recipe comes from Sandra Lee of the Food Network Channel.  Her food creations are always a delicious treat!  If you have not checked out her website, click here to go to the recipe page.

Dulce de Leche Swirl Cheesecake

Cheesecake recipes always get my attention!

This recipe comes from Martha White.  I've never been disappointed with any of their recipes that are on the packages of flour, cornmeal, etc.  In fact, some of them have been in my collection since I was a teenager. Check out their website for awesome recipes!

Ingredients

Crust

• 2 (7 oz.) packages Martha White® Apple Cider Flavored Muffin Mix, or Cinnamon Sugar Muffin Mix
• 1/2 cup very soft butter

Filling

• 3 (8 oz.) packages Neufchatel or 1/3 less fat cream cheese, softened
• 1/2 cup sugar
• 3 large eggs
• 2/3 cup Smucker's® Caramel Flavored Topping

Directions

HEAT oven to 325ºF. 

SPRAY bottom of 9-inch springform pan with no-stick cooking spray.

For crust: BEAT muffin mix and butter on low speed of electric mixer until a dough forms. Press mixture into the bottom of the prepared pan.

For filling: BEAT cream cheese and sugar in medium bowl on low speed of electric mixer for about one minute. Add the eggs and mix until well-combined.

SPREAD cream cheese mixture evenly over crust. Pour caramel topping onto cheesecake layer. Swirl through mixture with knife several times for a marbled design.

BAKE for 45 to 55 minutes or until center is set and edges are light brown. Cool for 45 minutes at room temperature. 

Chill overnight or at least 3 hours before serving.

Nutritional Information Per Serving

Serving Size (1 slice, 1/12 of cake), Calories 460 (Calories from Fat 230), Total Fat 26g (Saturated Fat 14g, Trans Fat 0g), Cholesterol 110mg, Sodium 470mg, Total Carbohydrate 49g (Dietary Fiber 1g, Sugars 33g), Protein 8g; Percent Daily Value*: Vitamin A 15%, Vitamin C 0%, Calcium 20%, Iron 10%.

*Percent Daily Values are based on a 2,000 calorie diet.

Source:  Martha White

Fiesta Smothered Chicken

Ingredients

• 3 tablespoons reduced-sodium soy sauce
• 1 tablespoon Worcestershire sauce
• 1/4 teaspoon garlic powder
• 2 boneless skinless chicken breast halves (5 ounces each)
• 1/2 cup sliced fresh mushrooms
• 1/4 cup chopped onion
• 4 teaspoons chopped seeded jalapeno pepper
• 6 teaspoons butter, divided
• 1/4 cup shredded pepper Jack cheese
• 1/4 cup shredded cheddar cheese

Directions

Combine the soy sauce, Worcestershire sauce and garlic powder in a large resealable plastic bag.  Add the chicken. 

Seal bag and coat the chicken; set aside.

Saute the mushrooms, onion and jalapeno in 2 teaspoons butter until tender in a large nonstick skillet coated with cooking spray. Remove and keep warm.

Drain and discard marinade. 

Place drained chicken in remaining butter in the same skillet.  Cook over medium heat for 4-5 minutes on each side or until a meat thermometer reads 170°. 

Spoon vegetable mixture over chicken breasts.  Sprinkle with cheeses. 

Cover and cook for 1-2 minutes or until cheese is melted. 

Yield: 2 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Originally published as Fiesta Smothered Chicken 

in Cooking for 2 Spring 2009, p28

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