- No-Bake Sweet & Salty Peanut Butter Pretzel Bars
- Slow Cooker Pork Sirloin Roast with Spicy Peanut Sauce
- Cake Batter Fudge
No-Bake Sweet & Salty Peanut Butter Pretzel Bars
This was a crowd favorite. The bars are very sweet but the salt and sweet mixture is perfect!
Prep: 15 mins- Cooking: 5 mins
- Cooling:180 mins
- Yields: 30 servings, 2 pieces each
Ingredients
- Nonstick cooking spray
- 2 cups creamy peanut butter, divided
- 3/4 cup (1 1/2 sticks) butter, softened
- 2 cups powdered sugar, divided
- 4 cups (roughly ½-inch pieces), broken small pretzel twists, divided
- 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided
Directions
This pork had a unique and delicious flavor!! I will most definitely make it again.
LINE 13 x 9-inch baking pan with foil leaving an overhang on two sides. Lightly spray foil with nonstick cooking spray.
BEAT 1 1/4 cups peanut butter and butter in large mixer bowl until creamy. Gradually beat in 1 cup powdered sugar. Stir in remaining 1 cup powdered sugar, 3 cups pretzel pieces and 1/2 cup morsels. Press evenly into prepared baking pan. Smooth top with spatula.
MICROWAVE remaining 1 1/2 cups morsels and 3/4 cup peanut butter in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 45 seconds; STIR. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Spread chocolate layer evenly over powdered sugar mixture. Sprinkle with the remaining pretzel pieces, pressing down lightly. Refrigerate for at least 3 hours or until firm. Lift from pan; peel off foil. Cut into 60 pieces. Store in covered container in refrigerator.
BEAT 1 1/4 cups peanut butter and butter in large mixer bowl until creamy. Gradually beat in 1 cup powdered sugar. Stir in remaining 1 cup powdered sugar, 3 cups pretzel pieces and 1/2 cup morsels. Press evenly into prepared baking pan. Smooth top with spatula.
MICROWAVE remaining 1 1/2 cups morsels and 3/4 cup peanut butter in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 45 seconds; STIR. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Spread chocolate layer evenly over powdered sugar mixture. Sprinkle with the remaining pretzel pieces, pressing down lightly. Refrigerate for at least 3 hours or until firm. Lift from pan; peel off foil. Cut into 60 pieces. Store in covered container in refrigerator.
From: Very Best Baking
Slow Cooker Pork Sirloin Roast with Spicy Peanut Sauce
This pork had a unique and delicious flavor!! I will most definitely make it again.
Makes 4-6 servings, depending on the size of the pork roast. A Crock-Pot 2.5-Quart Slow Cooker was used for this recipe. Use the smallest size you have that will fit the roast.
Ingredients:
2-3 lb. pork sirloin roast, fat trimmed
1 tsp. Penzey's Pork Chop Seasoning, for seasoning the pork before it's browned (or use any seasoning blend that's good on pork)
2 tsp. olive oil
Sauce Ingredients:
1 T minced fresh ginger (ginger from a jar is fine for this)
1 T minced fresh garlic (garlic from a jar is fine for this)
1/4 cup smooth natural peanut butter (choose peanut butter with the least sugar for South Beach Diet)
1/4 cup tomato sauce
3 T soy sauce
3 T sugar, Splenda, or Stevia in-the-raw Granulated (use Splenda or Stevia for South Beach Diet)
2 tsp. Chile Garlic Paste (or more if you really like it spicy)
3 T chicken or vegetable stock
Instructions:
In a food processor or the bowl attachment of an immersion blender, combine the minced ginger, minced garlic, peanut butter, and tomato sauce and process until the ingredients are well-combined. Add the soy sauce, sweetener of your choice, Chili Garlic Paste, and chicken or vegetable stock and process again until everything is mixed.
Trim any visible fat from the pork sirloin roast; then rub the roast on all sides with Penzey's Pork Chop Seasoning, or a seasoning mix of your choice that's good on pork. (You could use just a blend of garlic powder, salt, and pepper if you don't have anything else that will work.) Heat the oil in a heavy frying pan over high heat and brown the roast well on all sides, about 2 minutes per side.
Put the pork roast into the smallest slow cooker you have that will fit it; then pour sauce over. Cook on low for 2-3 hours, or until the roast is tender and internal reaches at least 145F (shown on a meat thermometer.) I stirred the sauce a couple of times and scraped down the side of the slow cooker.
When it's done, remove meat from the slow cooker and let it rest for a few minutes. If the sauce looks separated, whisk it for a minute to combine. Slice meat into slices about 1/2 inch thick and serve with sauce drizzled over.
From: KalynsKitchen.com.
Ingredients:
2-3 lb. pork sirloin roast, fat trimmed
1 tsp. Penzey's Pork Chop Seasoning, for seasoning the pork before it's browned (or use any seasoning blend that's good on pork)
2 tsp. olive oil
Sauce Ingredients:
1 T minced fresh ginger (ginger from a jar is fine for this)
1 T minced fresh garlic (garlic from a jar is fine for this)
1/4 cup smooth natural peanut butter (choose peanut butter with the least sugar for South Beach Diet)
1/4 cup tomato sauce
3 T soy sauce
3 T sugar, Splenda, or Stevia in-the-raw Granulated (use Splenda or Stevia for South Beach Diet)
2 tsp. Chile Garlic Paste (or more if you really like it spicy)
3 T chicken or vegetable stock
Instructions:
In a food processor or the bowl attachment of an immersion blender, combine the minced ginger, minced garlic, peanut butter, and tomato sauce and process until the ingredients are well-combined. Add the soy sauce, sweetener of your choice, Chili Garlic Paste, and chicken or vegetable stock and process again until everything is mixed.
Trim any visible fat from the pork sirloin roast; then rub the roast on all sides with Penzey's Pork Chop Seasoning, or a seasoning mix of your choice that's good on pork. (You could use just a blend of garlic powder, salt, and pepper if you don't have anything else that will work.) Heat the oil in a heavy frying pan over high heat and brown the roast well on all sides, about 2 minutes per side.
Put the pork roast into the smallest slow cooker you have that will fit it; then pour sauce over. Cook on low for 2-3 hours, or until the roast is tender and internal reaches at least 145F (shown on a meat thermometer.) I stirred the sauce a couple of times and scraped down the side of the slow cooker.
When it's done, remove meat from the slow cooker and let it rest for a few minutes. If the sauce looks separated, whisk it for a minute to combine. Slice meat into slices about 1/2 inch thick and serve with sauce drizzled over.
From: KalynsKitchen.com.
Cake Batter Fudge
My friend, Sherry served me this fudge and I loved it. So I decided to make it for some friends. Very delicious and very EASY fudge!!! I am going to try to use different cake batter next time.
- Prep Time: 10 mins
Photo by NancyB - Total Time: 12 mins
- Servings: 24
Ingredients
- 2 cups yellow cake mix
- 2 cups powdered sugar
- 1/2 cup butter
- 2 tablespoons colored sprinkles (optional)
Directions
- * Stir cake mix and powdered sugar in microwave safe bowl.
- * Cut butter into small pieces and put in bowl.
- * Microwave on high for 2 minutes.
- * Stir until well mixed. If it is too think to stir, add 1/2 tsp milk at a time until it is well mixed (should be thick but stirrable).
- * Add sprinkles, if desired. But do it quickly as they will melt in the hot batter.
- * Spread in a greased 8x8 pan. Refrigerate for an hour to set. Cut and serve
From: Food.com
