Reese’s Peanut Butter Bars

I also made these tonight.   They are very easy to make.  No cooking and they come together in about 10 minutes.  My family loved them, but Forrest said that the bottom part is very sweet.  I am not sure if they would still set up if I cut back the powdered sugar, but I might try that.   Even Scott liked it (and he is the picky one).


Reese’s Peanut Butter Bars
(from Let’s Dish)
Ingredients
1 cup butter melted
2 cups graham cracker crumbs (use the boxed kind, or grind them in a food processor. Tiny granules.)
2 cups confectioners’ sugar
1 cup + 4 tablespoons peanut butter
1 1/2 cups semisweet chocolate chips
Directions
In a medium bowl, mix together the melted butter, graham cracker crumbs, confectioners’ sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9×13 inch pan. In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the peanut butter layer. Refrigerate for at least one hour before cutting into squares.

Feta & Parmesan Zucchini Bake

I made this for dinner tonight (along with jerk chicken, and my yummy Caribbean rice).  This was the favorite dish out of everything on the table.  Yummy.

Feta & Parmesan Zucchini Bake
(recipe adapted from Kalyn's Kitchen)
6-7 medium zucchini or yellow summer squash
2 Tb canola oil
2 Tb minced garlic
2 tsp dried thyme
4 eggs
2/3 C light sour cream
1 C crumbled feta cheese
1/2 C fresh parmesan cheese
2 Tb lemon juice
salt and pepper

1.  Preheat oven to 375 degrees and spray a large casserole dish with nonstick spray.
2.  Slice the squash into 1/4" slices.  If they are larger squash, cut them down the middle before slicing. Heat the oil in a large non-stick frying pan.  Add the squash, garlic and thyme.  Saute and stir just until the squash is starting to soften slightly.  Don't cook too long or it will be mushy after it bakes in the oven. Remove from the heat.
3.  Beat together the eggs, sour cream, cheeses and lemon juice in a medium sized bowl.  Place half of the squash into the bottom of the casserole.  Sprinkle on some salt and pepper (remember the cheeses are salty!) then spread 1/2 of the egg mixture over the top.  Repeat with remaining squash and egg mixture.
4.  Bake for 40-45 minutes, until the mixture is bubbling and slightly set.  Serve hot.

Peanut Butter Cookies - Gluten Free

Shayna got this recipe at school and has made it several times.  It's great and has 3 ingredients.

1 cup peanut butter
1 cup sugar
1 egg

Preheat oven to 325.  Put ingredients in a bowl and stir until it forms a thick dough.  Spray cookie sheet really well with Pam.  Put flour on your hands and roll the dough into balls and then put on cookie sheet.  Bake for 11 minutes.  Let cool for 3-5 minutes.   Enjoy.