Monday, August 22, 2011

You won't believe this!

I am about to tell you about the best recipe I've had in a very long time. I had these bars at church this weekend and they are PHENOMENAL! I love Snickers candy bars and now I can make my own at home! They are time consuming and are probably better suited as a special treat, but I can't wait to make them! Enjoy!!


2 teaspoons butter
1 cup milk chocolate chips
¼ cup butterscotch chips
¼ cup creamy peanut butter
¼ cup butter
1 cup sugar
¼ evaporated milk
1 ½ cups marshmallow crème
¼ cup creamy peanut butter
1 teaspoon vanilla extract
1 ½ cup chopped salted peanuts
1 package (14 ounces) caramels
¼ cup heavy whipping cream
1 cup (6 ounces) milk chocolate chips
¼ cup butterscotch chips
¼ cup creamy peanut butter
1. Line a 13in x 9in. pan with foil; butter the foil with 2 teaspoons butter and set aside. In a small saucepan, combine the milk chocolate chips, butterscotch chips and peanut butter; stir over low heat until melted and smooth. Spread into prepared pan. Refrigerate until set.
2. For filling, in a small heavy saucepan, melt butter over medium heat. Add sugar and milk; bring to a gentle boil. Reduce heat to medium-low; boil and stir for 5 minutes. Remove from the heat; stir in the marshmallow crème, peanut butter and vanilla. Add peanuts. Spread over first layer. Refrigerate until set.
3. For caramel layer, in a small heavy saucepan, combine the caramels and cream; stir over low heat until melted and smooth. Cook and stir 4 minutes longer. Spread over the filling. Refrigerate until set.
4. For icing, in another saucepan, combine chips and peanut utter; stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate for at least 4 hours or overnight.
5. Remover from the refrigerator 20 minutes before cutting. Remove from pan and cut into 1 inch squares. Store in an airtight container.

Saturday, August 13, 2011

Tortellini Salad

Earlier this summer, my mom found this recipe on Two Peas and Their Pod. She's made it a few times and it's a keeper! We all fight over who is getting the last bowl. :) Thought that I'd share it here so I can remember where it is. Enjoy!

Tortellini Salad

Yield: 8-10


1 (16 ounce) package cheese tortellini, cooked according to package instructions, rinsed and drained
2 cups water-packed artichoke hearts, drained and quartered
1 large red pepper, chopped, seeds removed
1 large yellow pepper, chopped, seeds removed
1/2 cup pitted sliced black olives
1 1/2 cups grape tomatoes
3/4 cup shredded Parmesan cheese
1/2 cup freshly chopped basil
1 1/4 cups balsamic dressing (use your favorite brand)
Salt and pepper, to taste


1. In a large bowl, combine tortellini, artichokes, peppers, olives, tomatoes, Parmesan cheese, and basil. Stir until combined.

2. Add the balsamic dressing and gently stir until all of the ingredients are coated with dressing. Season with salt and pepper, to taste. Place tortellini salad in the refrigerator for at least 30 minutes before serving. Serve chilled.