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No Bake Chocolate Oatmeal Bars

Indgredients

  • 1 cup butter
  • 1/2 cup brown sugar, packed
  • 1 teaspoon vanilla extract
  • 3 cups rolled oats
  • 1 cup semisweet or dark chocolate chips
  • 1/2 cup peanut butter

Instructions

Line an 8-inch or 9-inch square baking dish with parchment paper and set aside. Overhangs the edges of the foil to lift the bars easier from the baking dish. (You can use a 9x13-inch if you want thinner bars.) Melt butter and brown sugar in large saucepan over medium heat, until the butter has melted and the sugar has dissolved. Stir in vanilla. Mix in the oats. Cook over low heat 3 to 4 minutes, or until ingredients are well blended. Pour half of the oat mixture into the prepared baking dish. Spread out the mixture evenly, pressing down. Reserve the other half for second layer. To make the filling, melt the peanut butter and chocolate chips together in a small microwave-safe bowl and stir until it’s smooth. Pour the chocolate mixture over the crust in the pan, reserving about 1/4 cup for drizzling and spread evenly. Pour the remaining oat mixture over the chocolate layer, pressing in gently and drizzle with the remaining chocolate mixture. Refrigerate 2 to 3 hours or overnight. Bring to room temperature before cutting into bars. Note: Like any no-bake cookie, the final texture of these really depends on how long you boil the sugar mixture. If it doesn't boil long enough, the cookie/bars mixture will be too soft, if you boil too long, they could turn out dry and crumbly. Recipe source.

Peanut Butter Filled Chocolate Cookies

Indgredients

Cookie Dough:

  • 1-1/2 cup flour
  • 1/2 cup unsweetened cocoa
  • 1/2 teaspoon baking soda
  • 1/2 cup sugar
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup butter, softened
  • 1/4 cup peanut butter
  • 1 teaspoon vanilla extract
  • 2 eggs

Cookie Filling:

  • 3/4 cup peanut butter
  • 3/4 confectioners sugar

In a small bowl combine flour, cocoa, and baking soda; blend well. In large bowl, beat sugar, brown sugar, butter, and 1/4 cup peanut butter until light and fluffy. Add vanilla extract and eggs; beat well. Stir in flour mixture until blended and set aside. In a small bowl, (preferably a vintage Pyrex mixing bowl - I’m kidding! Just seeing if you’re paying attention) combine filling ingredients and blend well. Roll into one-inch balls.

For each cookie, with floured hands (I didn’t flour my hands and it worked out fine, and probably a lot less messy), shape about 1 tablespoon cookie dough around one peanut butter ball, covering completely. Place 2 inches apart on ungreased cookie sheet (I lined the sheet with parchment paper). Flatten slightly, as these cookies don’t really spread! Bake at 375 degrees for 7 - 9 minutes or until set and slightly cracked. Cool on wire racks. Recipe source.

South-of-the-Border Beef Stew

Ingredients

  • 1 1/2 pounds ground beef
  • 1 large onion, chopped (about 1 cup)
  • 1/2 teaspoon garlic powder
  • 1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup
  • 1 can (10 1/2 ounces) Campbell's® Condensed Beef Broth
  • 1 cup water
  • 2 tablespoons chili powder
  • 3 medium white potato, cut into cubes (about 3 cups)
  • 1 can (15.25 ounces) whole kernel corn, drained

Instructions

Cook the beef, onion and garlic powder in a 12-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat.

Stir the soup, broth, water, chili powder and potatoes in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the potatoes are tender. Stir in the corn and and cook until the mixture is hot and bubbling. Sprinkle with shredded Cheddar cheese, if desired. Recipe source.

MINI MORSEL SHORTBREAD SQUARES

Ingredients

  • 1 cup (2 sticks) butter or margarine, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels, divided

Instructions

PREHEAT oven to 350° F.

BEAT butter and sugar in large mixer bowl until creamy. Beat in egg and vanilla extract. Gradually beat in flour. Stir in 1 cup mini morsels. Press onto bottom of ungreased 13 x 9-inch baking pan.

BAKE for 30 to 33 minutes or just until top is light brown. Immediately sprinkle with remaining morsels. Let stand for 5 minutes or until morsels are shiny; spread evenly. Cool completely in pan on wire rack. Cut into squares.

Recipe source.

Meatloaf

Ingredients

  • 1 pound lean ground beef
  • 1 pound ground pork
  • 1 cup milk
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon chopped fresh sage leaves or 1/4 teaspoon dried sage leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon pepper
  • 1 garlic clove, finely chopped or 1/8 teaspoon garlic powder
  • 1 egg
  • 2 slices bread, torn into small pieces
  • 1 small onion, grated (1/4 cup)

Directions

Heat oven to 350°F.

Mix all ingredients except ketchup. Spread mixture in ungreased loaf pan, 8 1/2x4 1/2x2 1/2 or 9x5x3 inches, or shape into 9x5-inch loaf in ungreased rectangular pan, 13x9x2 inches.

Insert meat thermometer so tip is in center of loaf. Bake uncovered 1 hour to 1 hour 15 minutes or until thermometer reads 160°F.