Archive for March, 2012

Wow – it’s been too long since I posted any recipes! It’s not that I haven’t been baking, because I have. In fact, I’ve got my third cake for the week in the oven as I write this. I’ll get those recipes posted later. Raspberry Magic Bars & Peanut Butter Brownies

For now, since I’ve been such a slacker, here are two recipes I made recently to take to the dojo. I’m always hungry after a workout, especially after those two hour pre-black belt test workouts. And because I think every event needs treats (you know I do!), I made some goodies to help everyone replace the calories we’d just burned off. Both recipes are simple, and both travel well. Click for recipes.

Raspberry Magic BarsThe Raspberry Magic Bars are adapted from the classic Magic Bar recipe. Instead of using chocolate chips, these use jam or preserves for a fruity twist. I chose seedless raspberry preserves with almonds for the filling. The result was a very simple, but delicious treat which truly is magical! They are a very sweet bar, so if you prefer things a little less sweet, you can make some adjustments.

For me, the next time I make them, I’ll use a little less jam, substitute a stronger nut such as pecans or walnuts, and add some dark chocolate chunks or chips. I think the dark chocolate and raspberry will nicely complement each other. Mmmm… I can’t wait to try that combination! If you have a favorite preserve flavor or jam, use that instead of the raspberry.

 Peanut Butter BrowniesThe Peanut Butter Brownies were OK. I can’t say they were my favorite brownie recipe, but I’ll probably give them another try. They start with a brownie mix, so they’re fairly simple. Keep an eye on the baking time so they don’t dry out. While the recipe calls for creamy peanut butter, I think they’d be good with chunky peanut butter or with the addition of chopped peanuts or peanut butter chips.

There you go. Two sweets to help you get your sugar fix! 

I got this recipe from my friend, Stacy. It’s not the typical white chicken chili that I’ve had before, but it’s really good. And its super-simple. You put everything in the crockpot and turn it on. That’s it!

Making a double batch!

I made a double batch so I could have some for myself and sent the rest with The Pretty One. If you make a double batch, make sure you have a large crock pot – mine’s a 5-Qt. and you can see how full it was.You can start with frozen or fresh chicken. If you don’t like corn (you know who you are, NM!), you can leave it out. If you do that, I suggest adding more beans – probably navy beans or white kidney beans. Rinse and drain them, and add about 1/2 a can of water to replace the corn liquid.

While I found the chili to be nicely seasoned, if you like a hotter chili use the hot Rotel instead of mild, or add some chopped fresh jalapenos to the mix. Click for recipe.

Don’t worry about putting the cream cheese in with everything else – it’ll be fine. However, if you’re going to leave this to cook much more than 8 hours, you might want to wait and stir it in right before serving.

Load up the crock pot before you leave for work, and when you get home, dinner’s ready. Simple, right?