Chewy No Bake Nutter Butter Bars

These bars were so yummy and they were so easy to make. My family scarfed them down so fast!

Printable Recipe

Chewy No Bake Nutter Butter Bars

1 lb pkg Nutter Butters

5 cups large marshmallows

4 Tbsp butter

In a food processor, pulse Nutter Butters until ground. Place marshmallows and butter in a large microwave-safe bowl. Melt in microwave until marshmallows are puffed, about 1 1/2-2 minutes. Pour ground cookies into the bowl with marshmallows and stir until combined. Transfer to a foil-lined 8x8 baking pan. Let set up for 10-15 minutes. Cut into squares and serve.

Makes 9-12 squares

Recipe from Picky Palate

Past Recipes:

One year ago: Crock Pot Santa Fe Chicken

Two years ago: Cashew Pork and Vegetables

Teriyaki Meatballs

This recipe has been moved to The Traveling Circus.

Click the link below for the recipe

Teriyaki Meatballs

Creamy Potato Leek Soup {Slow Cooker}

Before I made this soup, I had never even tried a leek before. When we got leeks in our Bountiful Baskets last week, I knew I had to try this soup. To be honest, I was a little nervous. Leeks are like giant green onions. I wasn't sure how a soup that consisted of mostly leeks would taste. I was pleasantly surprised. It was really good. My husband loved this soup! He said he likes it almost as much as he likes Creamy White Chicken Chili, which is our favorite soup ever. That's really saying a lot!

Printable Recipe

Creamy Potato Leek Soup
2 leeks, washed and sliced (white and green parts)
6 medium potatoes, peeled and chopped
1 cup onion, diced
2 carrots, sliced
1 stalk celery, sliced
6 cups chicken broth
1 Tbsp dried parsley
1 tsp garlic salt
2 Tbsp butter
12 oz can evaporated milk
1 lb bacon, chopped and cooked crisp
salt and pepper to taste
cheddar cheese
chives

In a large crock pot, combine leeks, potatoes, onion, carrots, celery, chicken broth, parsley, garlic salt, and butter. Cover and cook on low heat for 6-7 hours or high heat for 3-4 hours. Stir in evaporated milk for the last 30 minutes of cooking time. Season with salt and pepper to taste. Stir half of the bacon into the soup. Serve topped with remaining bacon, cheddar cheese, and chives.

Serves 6-8

Recipe adapted from The Sisters Cafe

Past Recipes:
One year ago: Slow Cooker Chicken Tortilla Soup
Two years ago: Chicken Parmesan Bundles

Southwestern Chopped Chicken Salad

Now that the kids are in school, I find that I'm busier than ever. There's homework, scouts, soccer, dance. Sometimes I feel like I just don't have time to get everything done, including making dinner. This meal is great because you can chop everything ahead of time and keep it in the fridge until you're ready to eat. Plus it's also a great way to get the kids to eat their veggies!

Printable Recipe

Southwestern Chopped Chicken Salad
1 head iceberg lettuce, chopped
2 cups cooked shredded chicken
1 bell pepper, chopped
2 roma tomatoes, chopped
3 green onions, sliced
1/4 cup cilantro, chopped
2 avocados, chopped
1 can black beans, rinsed and drained
1 can corn, drained
crushed tortilla chips

Dressing:
1/2 cup mayonnaise
2/3 cup plain greek yogurt
1 Tbsp ranch dressing mix
1 Tbsp taco seasoning

In a large bowl, toss together lettuce, chicken, bell pepper, tomatoes, green onions, cilantro, avocados, black beans, and corn.

Combine all ingredients for the dressing and mix well. Pour over the salad, starting with half of the dressing, and toss to combine. Add more dressing, as needed. Top with crushed tortilla chips.

Serves 6 as a main dish

Recipe adapted from Greens and Chocolate

Past Recipes:
One year ago: Rosemary Ranch Chicken Kabobs
Two years ago: Super Burritos

Homemade Snickers Bars

Have you ever tried a recipe that claims to taste like something, but when you try it, it's really not that similar? Well that is not the case with these delicious bars. They tasted exactly like a Snickers bar. It was pure heaven!!! My mouth is watering just thinking about it.

Printable Recipe

Homemade Snickers Bars

Bottom chocolate layer:
1 1/4 cups milk chocolate chips
1/4 cup peanut butter

Line a 9x13 baking dish with aluminum foil and spray with cooking spray. Melt chocolate chips and peanut butter together in the microwave, then pour into the prepared pan and spread until even. Cool in the refrigerator until completely hardened.

Nougat layer:
1/4 cup unsalted butter
1 cup granulated sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow fluff
1/4 cup peanut butter
1 tsp vanilla extract
1 1/2 cup salted peanuts, roughly chopped


Melt butter in a saucepan over medium heat. Add sugar and evaporated milk, stirring until dissolved. Bring to a boil. Let cook for 5 minutes, stirring occasionally. Add marshmallow fluff, peanut butter, and vanilla, stirring until smooth. Turn off heat and fold in peanuts. Pour over chocolate layer. Cool in refrigerator until completely cooled.

Caramel layer:
1 14 oz bag of caramels
1/4 cup whipping cream

Combine caramels and whipping cream in a saucepan over low heat. Let melt, stirring constantly, until smooth. Pour over nougat layer and cool in refrigerator.

Top chocolate layer:
1 1/4 cups milk chocolate chips
1/4 cup peanut butter

Melt chocolate chips and peanut butter in microwave. Pour over caramel and spread until even. Refrigerate at least one hour before serving. Remove bars from the pan by lifting out the foil. Cut into squares and serve. Store in refrigerator.

Makes 24 bars

Recipe adapted from How Sweet It Is

Past Recipes:
One year ago: Honey Spice Rubbed Pork Chops
Two years ago: Chicken with Creamy Chive Sauce

Slow Cooker San Francisco Chops

This recipe has been moved to The Traveling Circus.

Click the link below for the recipe

Slow Cooker San Francisco Chops

Glazed Muffins

I found this recipe on Pinterest, my favorite site ever!!! The original recipe is called Glazed Donut Muffins but I didn't really think it tasted like a donut. It tasted more like a spice cake with a glaze on top. But I thought they were so good! They were a hit with my family and I'm sure I'll be making them again.

Printable Recipe

Glazed Muffins

Muffins:
1/4 cup butter, softened
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 tsp baking powder
1/4 tsp baking soda
3/4 tsp ground nutmeg
1 tsp cinnamon
3/4 tsp salt
1 tsp vanilla extract
2 2/3 cups all-purpose flour
1 cup milk

Glaze:
3 Tbsp butter, melted
1 cup powdered sugar, sifted
3/4 tsp vanilla
2 Tbsp hot water

Preheat oven to 425. Line 12 muffin cups with liners or spray with cooking spray.

In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, vegetable oil, and sugars until smooth. Beat in eggs, one at a time. With the mixer on low speed, add baking powder, baking soda, nutmeg, cinnamon, salt, and vanilla until just combined. Add the flour and milk alternately, beginning and ending with the flour, making sure everything is thoroughly combined.

Spoon batter equally into cups, filling to the top and smoothing. Bake until muffins are lightly golden and springy to the touch, about 15-17 minutes, rotating halfway through baking time. Cool in muffin tins for 5 minutes, then transfer to a wire rack and cool for 10 minutes before glazing.

To make glaze, mix together melted butter, powdered sugar, vanilla, and water. Whisk until smooth.

Dip the muffin crowns into the glaze and allow the glaze to harden. Once hardened, dip a second time and allow to harden before serving.

Makes 12 muffins

Recipe adapted from Sweet Pea's Kitchen

Past Recipes:
One year ago: Chicken and Black Bean Quesadillas
Two years ago: Potato Salad