Creamy Peanut Butter Chocolate Bars

These are rich and satisfying and highly addictive.  The chocolate-peanut butter combination is hard to resist.

Crust

8 medium-sized butter or chocolate chip cookies (I used Chips Ahoy)
1/4 cup butter, melted

Chocolate Layers

2 1/2 cups milk chocolate chips

Peanut Butter Filling

1 1/2 cups creamy peanut butter
1/2 cup butter, softened
3 cups confectioners'/icing sugar
2 tsp. pure vanilla extract

Preheat oven to 325F.

In food processor or blender process cookies until finely ground.  Add butter and mix together completely.  Press crumb mixture into bottom of greased 8 x 8 baking pan and bake 10 minutes.  Cool to room temperature.

Melt chocolate in double boiler over slightly simmering water.  Or microwave the chocolate, stirring every 30 seconds until completely melted.  Pour half of the melted chocolate into pan and smooth evenly over crust.  Place pan in refrigerator.  Keep remaining chocolate warm.

To prepare the peanut butter filling, blend peanut butter and butter together until smooth, using a food processor or electric mixer.  Slowly beat in icing sugar and then add vanilla.  Beat until smooth.  Spread peanut butter filling over the chilled chocolate layer.  Finish by pouring remaining warm chocolate over filling and spreading smooth.  Chill in refrigerator one hour or until firm.  Cut into bars and serve.

Yield:  24-36 bars

Source:  Mrs. Fields Cookie Book

Brenda's Canadian Kitchen

Paula Deen's Salmon Burgers

Salmon Burgers

1/2 cup red bell pepper, diced

1/2 cup yellow bell pepper, diced

3/4 cup panko

2 cloves garlic, minced

2 pounds salmon fillets, skinned and finely chopped

1 large egg, lightly beaten

1 T soy sauce

1 tsp. fresh lemon juice

1/2 tsp. salt

cooking spray

Sesame Mayonnaise, recipe follows

8 buttered and toasted sandwich buns

8 lettuce leaves

8 slices tomato

In a medium bowl, combine peppers, panko, garlic, and salmon.

In a small bowl, combine egg, soy sauce, lemon juice, and salt; add to pepper mixture, tossing gently to combine. Form mixture into 8 patties.

Lightly coat a grill pan or skillet with cooking spray. Heat over medium-high heat until hot. Grill or cook patties, 5 minutes per side, or until desired degree of doneness. Spread sesame mayonnaise evenly over toasted buns. Top each with a lettuce leaf, tomato slice, and salmon patty. Cover with tops of buns.

Makes 8 patties.

Sesame Mayonnaise

1 cup mayonnaise

2 cloves garlic, minced

1 tsp. soy sauce

1/2 tsp. sesame oil

In a small bowl, combine all ingredients. Cover and chill.

Yields: 1 cup

Source: Food Network

Swiss Steaks

Today's recipes come from Petit Chef

Swiss Steaks

Ingredients:

3 - 4 1/2 lb. blade roast (from the shoulder) cut into 1 1/2 - 2 inch steaks
1 - 14 oz can of diced tomatoes
3 cloves of garlic minced
1 whole onion sliced
1 TBL vegetable oil
2 TBL tomato paste
1 TBL AP flour
1 1/2 cups chicken stock
1/2 tsp. dried thyme
salt and pepper

Preparation:

step 1
In a large dutch oven heat the oil. Cut the roast in steaks and pat dry. Salt and pepper each side. When oil is ready sear the meat only doing about 4 pieces at a time. *that way you won't stew it and will get a good sear*. Set aside 

step 2
Then add onions and saute until clear and slightly browned. Add the garlic, tomato paste and flour and continue to stir (about a minute or 2). Add the tomatoes, stir, add the chicken stock and bring to a boil. 

step 3
Remove from the heat and add the meat and any juice from the plate. Place in a 300 degree oven and cook on middle rack for about 2 hours. I cooked mine 2 hours and 15 minutes. 

step 4
When done remove the meat and place on a platter and cover and let rest 10 minutes. To the sauce add 2 TBL sun dried tomatoes chopped and a good hand full of fresh chopped parsley.
When ready to serve spoon some sauce over the meat.