Crunchy Peanut Butter & Fudge Delights
Bottom layer:
1 1/2 cups all-purpose flour
1 cup (packed) brown sugar
3/4 cup butter (1 1/2 sticks)
Middle layer:
1/4 cup (1/2 stick) butter
3/4 cup light corn syrup
2 cups creamy peanut butter
4 cups miniature marshmallows
1 teaspoon vanilla extract
4 cups chow mein noodles
1 (12-ounce) can cocktail peanuts

Topping:
1/2 cup (1 stick) butter
1 (14-ounce) can sweetened condensed milk
2 cups semisweet chocolate morsels
Spray a 9-x13-inch baking pan with cooking spray. Line the pan with parchment paper, making sure the paper comes up and just slightly above the sides of pan. Preheat oven to 350 degrees.
Make the bottom layer by mixing flour, brown sugar and 3/4 cup butter. A food processor works well for this. Press the mixture evenly into the bottom of the parchment-lined pan. Bake in preheated 350-degree oven for about 15 minutes, until golden brown.
While bottom layer is baking, measure chow mein noodles and peanuts into a bowl. Set aside. Put 1/4 cup butter, corn syrup, peanut butter and marshmallows into a large microwave-safe mixing bowl. Heat in microwave oven for about 3 minutes on High power, stirring after each minute, until mixture is melted and smooth. This step can also be done in the top of a double boiler over hot water, stirring until mixture is completely smooth. Add chow mein noodles and peanuts to peanut butter mixture, stirring to mix. Spread mixture over still-warm bottom layer. Allow to cool, then cover and chill.
To make topping, combine 1/2 cup butter, sweetened condensed milk and semisweet chocolate morsels. Microwave on High power for 1 minute. Remove from microwave oven and stir mixture until smooth. You can also heat the ingredients in the top of a double boiler or in a heavy saucepan, stirring until melted and smooth. Spread fudge topping over peanut butter layer. Cover and chill. Cut into squares and serve. Store in refrigerator.
Tips from the cook
--I like to put the chow mein noodles and peanuts in an oven-safe bowl. When the crust comes out of the oven, I turn the oven off and slip the bowl in for a few minutes. The noodles and peanuts warm up a little bit, making it easier to mix them with the peanut butter mixture.
--Lining the pan with parchment paper makes it possible to easily pull the prepared Crunchy Peanut Butter & Fudge Delights from the pan and cut them into serving-sized pieces.

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Quick Pickles

* 1 1/4 pound(s) pickling cucumbers, trimmed and cut into 1/4-inch slices
* 1 1/2 teaspoon(s) salt
* 1 cup(s) cider vinegar
* 1 cup(s) white vinegar
* 1 cup(s) light brown sugar
* 1 cup(s) slivered onion
* 2 clove(s) garlic, slivered
* 1 teaspoon(s) dill seed
* 1 teaspoon(s) mustard seed

Directions

1. Place cucumber slices in a colander set in the sink. Sprinkle with salt; stir to combine. Let stand for 20 minutes. Rinse, drain and transfer to a large heatproof bowl.
2. Meanwhile, combine cider vinegar, white vinegar, brown sugar, onion, garlic, dill and mustard seed in a medium saucepan. Bring to a boil. Reduce heat and simmer for 10 minutes. Pour the hot liquid over the cucumbers; stir to combine. Refrigerate for at least 10 minutes to bring to room temperature.

BLT Burgers 

    *   1/4 cup(s)  ketchup
    * 1/4 cup(s) light mayonnaise
    * 1 tablespoon(s) yellow mustard
    * 1 1/4 pound(s) lean ground beef
    * 1/2 teaspoon(s) salt
    * 1/4 teaspoon(s) pepper
    * 8 slice(s) bacon
    * 4  sesame hamburgers buns, split
    * Lettuce, tomato and/or onion, for garnish

Directions

   1. Preheat grill to medium-high (or preheat your broiler)
   2. Stir ketchup, mayonnaise and mustard in a bowl until blended; set aside.
   3. Shape beef into 4 patties, each 3⁄4-inch thick. Sprinkle with salt and pepper. Wrap each burger with 2 strips of bacon, crossing each other at right angles.
   4. Place patties on the hot grill rack (or broiler pan) and cook about 10 to 12 minutes, or until they reach your desired doneness, turning once. Place the buns on the grill to toast during last 2 minutes of cooking.
   5. Serve burgers on buns with lettuce, tomato, onion and ketchup sauce. Make some frozen fries for a side dish.

Zucchini-Walnut Loaf

    *   3/4 cup(s)  whole-wheat flour
    * 3/4 cup(s) all-purpose flour
    * 1 teaspoon(s) baking powder
    * 1/4 teaspoon(s) baking soda
    * 1/4 teaspoon(s) salt
    * 1 teaspoon(s) ground cinnamon
    * 1/4 teaspoon(s) ground nutmeg
    * 2  large egg whites, at room temperature (see Tip)
    * 1 cup(s) sugar, or 1/2 cup Splenda
    * 1/2 cup(s) unsweetened applesauce
    * 2 tablespoon(s) canola oil
    * 1/4 teaspoon(s) lemon extract (optional)
    * 1 cup(s) grated zucchini, lightly packed (about 8 ounces)
    * 2 tablespoon(s) chopped walnuts

Directions

   1. Preheat oven to 350°F. Coat 2 mini 6-by-3-inch loaf pans with cooking spray.
   2. Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl.
   3. Whisk egg whites, sugar (or Splenda), applesauce, oil and lemon extract (if using) in a medium bowl. Stir in zucchini.
   4. Make a well in the dry ingredients; slowly, mix in the zucchini mixture with a rubber spatula. Fold in walnuts. Do not overmix. Transfer the batter to the prepared pans.
   5. Bake the loaves until a toothpick comes out almost clean, 40 to 45 minutes. Cool in the pan on a wire rack for about 5 minutes, then turn out onto the rack to cool completely.

Chinese Red-Cooked Pork Shoulder

    *   1/4 cup(s)  packed brown sugar
    * 1/4 cup(s) dry sherry
    * 1/4 cup(s) seasoned rice vinegar
    * 1/4 cup(s) plus 1 tbsp. reduced-sodium soy sauce
    * 1 medium onion, chopped
    * 1 piece  (2 inches) fresh ginger, peeled and thinly sliced into rounds
    * 2 clove(s) garlic, crushed with press
    * 2 strip(s) (3" by 3/4" each) fresh orange peel
    * 1 stick(s) cinnamon
    * 1 whole(s) star anise
    * 1 bag(s) (1 pound) peeled baby carrots
    * 4 pound(s) well-trimmed boneless pork shoulder, cut into 1 1/2-inch chunks*
    * 2 package(s) (10 ounces each) frozen broccoli florets, thawed

Directions

   1. In 6- to 6 1/2-quart slow cooker bowl, combine sugar, sherry, rice vinegar, and 1/4 cup soy sauce. Stir in onion, ginger, garlic, orange peel, cinnamon, star anise, and carrots. Top with pork; do not stir. Cover slow cooker with lid, and cook as manufacturer directs on low setting 8 hours.
   2. When pork has cooked 8 hours, open lid and stir in thawed broccoli. Cover and continue to cook until broccoli is heated through, about 10 minutes.
   3. Discard cinnamon and star anise. Skim and discard fat from cooking liquid. Stir in remaining 1 tablespoon soy sauce. Makes about 13 cups.

Sweet and Sour Chicken

This sounds so good to me right now

Sauces & Condiments: How To Make Sweet And Sour Chicken

You will need

* 1 1⁄8 lb chicken breast
* ¼ cups (1⁄8 pint) corn starch
* 1 green pepper
* 4 pineapple slices
* 1 medium onion
* Sauce:
* 3 tbsp vinegar
* 4 tbsp sugar
* 4 tbsp ketchup
* 5 tbsp water
* 2 tsp corn starch
* ½ tsp sesame oil
* 2- 4 cups corn oil , for frying
* large wok or skillet
* large chef knife
* strainer
Step 1:
Prepare The Chicken
Start by slicing the chicken into one inch cubes and placing the cubes into a clean bowl. Now add a half cup (64 g) of corn starch into the bowl and thoroughly coat the chicken cubes. The corn starch acts as a sealing agent, keeping the chicken moist on the inside during the frying.
Step 2:
Oil Blanch The Chicken
Now oil blanch the chicken cubes, which essentially means deep-frying for a very brief time. Place the chicken cubes in a few inches of pre-heated vegetable oil in a wok or large skillet. The oil should be between 325o - 350o (163o- 177o C). You will know when the oil is hot enough when you start to see smoke or little squiggly lines in the oil.

Take care not to overcrowd the chicken when placing in the wok. Oil blanching is intended only to seal in the chicken's moisture, not to fully cook the chicken. So when finished, the chicken is still raw inside. You will know when the chicken is done when it turns a golden brown, which will take between 30 and 60 seconds. Upon removing from the oil, drain the chicken on a paper towel and repeat the process with the remaining chicken.
Step 3:
Prepare The Vegetables
Take your green peppers and seed it by either using your knife to cut out the stem or by placing three fingers on the stem and pushing down hard. In either method, you want to remove the pepper's stem and seeds. Also, remove the white ribs of the green peppers as they have a bitter flavor. Cut the green peppers into one inch cubes. Now dice the pineapple and a small to medium sized onion into similar sized cubes.
Step 4:
Stir Fry
After first pre-heating your wok until it starts to smoke, add about a tablespoon of vegetable oil around the sides of the wok. When the oil is hot, add the cut onions, green peppers, and pineapple to the wok. Next, pour in your sauce ingredients starting with your vinegar, sugar, ketchup and the sesame oil. Stir all this around for at least a minute then add the oil-blanched chicken to the mix and let cook for a couple of minutes to thoroughly cook, stirring occasionally.
Step 5:
Thicken The Sauce
Mix together five tablespoons of water and two tablespoons of corn starch in a small bowl with your finger. Now add this slurry to the ingredients cooking in the wok, stirring constantly so that this slurry mixture will not clump. The slurry will thicken the sauce.

Cooks Note: This would be just as good and would be healthier if you skipped coating the chicken with corn starch and just sautéing it in a little oil.
This was indeed very tasty and a keeper recipe.

EF-Tortilla Pie with Chicken

• 12 corn tortillas (6-inch), toasted
• 2 cups cooked, shredded dark-meat chicken
• 1 can (4 ounces) chopped green chiles
• 1 1/2 cups Green or Red Salsa
• 1 cup sour cream
• 1 1/2 cups Monterey Jack cheese, shredded (6 ounces)

1. Preheat oven to 375 degrees. In an 8-inch square baking dish, layer 4 tortillas, 1 cup chicken, cup chiles, 1/2 cup salsa, 1/3 cup sour cream, and 1/2 cup cheese; repeat once. Top with remaining tortillas, salsa, sour cream, and cheese. Bake until top is browned and bubbling, 30 to 40 minutes.
   

Honey-Teriyaki Chicken

• 1/2 cup honey
• 2 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 4 garlic cloves, minced
• 2 tablespoons peeled and finely grated fresh ginger
• Coarse salt and ground pepper
• 8 bone-in, skin-on chicken thighs (about 3 pounds total)

1. Preheat oven to 475 degrees. Line a rimmed baking sheet with foil. In a large bowl, mix honey, vinegar, soy sauce, garlic, ginger, 1 tablespoon salt, and 1/2 teaspoon pepper. Add chicken and toss to coat. Transfer chicken and sauce to baking sheet.
2. Bake chicken, skin side up, basting occasionally with pan juices, until well browned and cooked through, 25 to 30 minutes. Serve chicken drizzled with pan juices.