Reese's Peanut Butter Squares

1 cup creamy peanut butter
2 cubes melted butter
1 1/2 cups graham cracker crumbs
2 1/3 powder sugar
2 cup milk chocolate chips

Mix all of the ingredients except for the chocolate chips. Press in a greased and floured 9x13 pan. Melt chocolate chips pour over the peanut butter mixture.

Yummy!

Pumpkin Roll

Ingredients:

• CAKE
• 1/4 cup powdered sugar (to sprinkle on towel)
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup LIBBY'S® 100% Pure Pumpkin
• 1 cup walnuts, chopped (optional)
• FILLING
• 1 pkg. (8 oz.) cream cheese, at room temperature
• 1 cup powdered sugar, sifted
• 6 tablespoons butter or margarine, softened
• 1 teaspoon vanilla extract
• Powdered sugar (optional for decoration)

Directions:
FOR CAKE:
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

COOKING TIP:
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

I made this last week for work, and everyone loved it. It is really good!

I got the recipe from click here

Chicken Tikka Masala

Chicken Tikka Masala
1 cup plain yogurt
1 tablespoons lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon cayenne pepper
1 teaspoon paprika for the cayenne
2 teaspoons black pepper
1 tablespoons minced fresh ginger
1 teaspoon salt
3 boneless, skinless chicken breasts
Combine all ingredients except chicken. Pour sauce over chicken and refrigerate for one hour. Grill or cook chicken in frying pan. Discard marinade

1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
1/2 teaspoon salt
1 8-oz can tomato sauce
1 cup cream, I used milk and it was fine
1/4 cup chopped cilantro
Melt butter in large skillet over medium heat. Saute garlic and jalapeno for one minute. Season with cumin, paprika and salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken and simmer for 10 minutes. Garnish with fresh cilantro. Serve over hot rice with naan.

We made this a couple of nights ago and it was really good...it's a keeper.

I found the recipe here

Chunky Monkey Mix

1 c. semisweet chocolate chips
1/2 c. peanut butter
1/4 c. butter
1 tsp. vanilla
9 c. chex cereal
1 1/2 c. powdered suger

Melt chocolate chips, peanut butter and butter in sauce pan ON LOW HEAT till it's smooth and can be stirred. Stir in vanilla. Measure chex into a separate large bowl. Pour heated mixture over the top and softly stir till well coated. Divide mix into two separate gallon zip lock bags. Divide sugar and add to each bag. Shake well to coat. Store in fridge.

**Made this the other night...not sure if it's really worth the calories. I thought that it was just ok. Will post pictures later.**

Recipes

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Polenta Gratin with Mushroom Bolognese

Serves 4
2 tablespoons vegetable oil
1 onion, peeled and chopped
1 carrot, peeled and chopped
1 rib celery, peeled and chopped
Coarse salt and freshly ground black pepper
1 clove garlic, peeled and very finely chopped
1/2 to 3/4 pound mixed wild mushrooms, cleaned, trimmed, and chopped
1 tablespoon fresh thyme leaves
1 tomato, seeded and diced
1 cup store-bought low-sodium chicken stock
1 cup polenta
1/4 cup extra-virgin olive oil
3 to 4 tablespoons freshly grated Parmigiano Reggiano cheese
Directions
In a large skillet, heat vegetable oil over medium-high heat. Add onion, carrot, and celery; season with salt and pepper; cook, stirring occasionally, until vegetables begin to soften, about 5 minutes.
Add garlic and cook for 1 minute. Add mushrooms and thyme leaves; cook, stirring frequently, until mushrooms are almost tender, about 3 minutes. Add tomato and cook, about 2 minutes more.
Add stock to skillet, 2 tablespoons at a time, bringing liquid to a simmer before each addition. Simmer until thickened, about 30 minutes. Remove from heat and set mushroom bolognese aside to cool.
In a medium bowl, mix polenta with 2 tablespoons water to moisten. Bring 4 cups water to a boil in a medium saucepan over high heat. Add a pinch of salt to boiling water and slowly stir in polenta. Bring to a boil, stirring constantly, and immediately reduce to a simmer. Cook polenta, stirring occasionally, until no longer grainy, about 30 minutes. Remove from heat; stir in olive oil and season with salt.
Preheat oven to 350 degrees. Spoon half of the polenta into a medium baking dish and cover with reserved mushroom bolognese. Top with remaining polenta and sprinkle with Parmigiano Reggiano.
Transfer baking dish to oven and bake until top is golden, about 40 minutes. Serve immediately.

Recipe found here

Country Gourmet Curry Rice Chicken Salad

Via the West from the San Jose Mercury news

Yummy salad!!!

Dressing:
1/4 cup red wine vinegar
2 tsp brown sugar
1 tsp sea salt
2 tsp minced garlic
1 TBSP curry powder
1/2 tsp ground cumin
1/2 tsp black pepper
1/4 tsp cayenne pepper
3/4 tsp turmeric
1/2 cup olive oil


Rice:
1 cup brown rice
1 3/4 cup chicken stock
(I use the Trader Joe's brown rice from the freezer section and just cook in microwave)

Salad:
1 pound boneless chicken cut into bite size pieces
1 tsp curry powder
1/2 tsp salt
2 TBSP vegetable oil
1/4 cup celery, diced
1/2 cup carrots, graded
1/3 cup apple, diced
1/3 cup red onion, diced
1/4 cup parsley, minced
1/4 cup red bell pepper, diced
2/3 cup toasted walnuts
3/4 cup seedless red grapes

Mix dressing in a canning jar and shake with the lid on.

cook the brown rice

Toss the raw chicken in the curry powder & salt and cook in the vegetable oil over medium heat.

Mix the remaining ingredients with rice and cooked chicken. Toss in the dressing and refrigerate.

Serves 4-6 people