No Bake Chocolate Peanut Butter Cookies

No Bake Chocolate Peanut Butter Cookies

That's right! I said, "NO BAKE"!!  Easy Peasy cookies!!

Ingredients

• 2 cups sugar
• 4 tablespoons cocoa
• 1 stick butter
• 1/2 cup milk
• 1 cup peanut butter
• 1 tablespoon vanilla
• 3 cups oatmeal
• Waxed paper

Directions:

In a heavy saucepan bring to a boil, the sugar, cocoa, butter and milk. Let boil for 1 minute then add peanut butter, vanilla and oatmeal. On a sheet of waxed paper, drop mixture by the teaspoonfuls, let cool and harden.  Enjoy!

Pumpkin Bread

 Bex's Pumpkin Bread

Those that know me know I do not bake - mostly because I do not like the fact that you have to be SO very precise in the measurements - but this Pumpkin Bread is so very easy & full proof that I have been making it for 10 plus years!   When it comes time to sift your dry ingredients, do not worry if you don't have a sifter - you can just use a whisk to break up any lumps!   You can also make a really yummy french toast out of any leftovers!!

I hope you enjoy this very moist, deliciously scrumptious Pumpkin Bread!!!

Ingredients:

Mix Together in one bowl:

15 oz pumpkin puree

1&1\2 c  sugar

1/2 c veggie oil

2 eggs

1/3 c water

Sift Together:

1& 3/4 c flour

1 tsp salt

1 tsp baking soda

1/4 tsp baking powder

1&1/2tsp Cinnamon

1 tsp allspice

2 tsp pumpkin pie spice

Optional (but I think necessary)

3/4 c raisins

1/2 c chopped walnuts

Preheat oven to 350 degrees.  Mix dry ingredients into wet pumpkin mixture until well blended. 

Fold in raisins & nuts into mixture. Pour mixture into a well greased bundt pan or 2 loaf pans.

Bake for approximately 1 hour - check @ 50 minute mark by inserting toothpick - if comes clean then it's done.

I usually make it the night before I need it and just let it cool completely then cover with foil!

Enjoy!!

Old School Stuffed Peppers

Old School Stuffed Peppers

My Mom used to make Stuffed Peppers when I was a child and although I loved the "stuff" in the Stuffed Peppers, I hated the actual peppers and my Mom used to have to eat my pepper.
Well, times have changed and I'm all grown up and I LOVE, LOVE, LOVE all kinds of peppers!!

This recipe is very simple and you can use either ground beef or ground turkey (I've used both and it's delicious either way).

The chunks of cheese stirred into the mixture was a suggestion made by my cousin Nina - she does it and I tried it and it is a can't miss step!!

I hope you enjoy!

Ingredients:

1 lb. Ground Beef (or Ground Turkey)
1 28 oz can tomato sauce
1 large red onion-chopped
2 cloves finely minced garlic
2 c. cooked rice (can use either white or brown)
4 large peppers (I use combo of red, yellow and green) sliced lengthwise
1Tbls Olive Oil
7-8 dashes of Worcestershire Sauce
1 1/2 tsp dried Italian seasoning
1 tsp. dried Basil
2 Tbs. Minced fresh Parsley
2 Tbs. Ketchup
8 slices American cheese
S&P to taste
*Optional - 3-4 oz. cubed cheese - fold into mixture before stuffing peppers

Directions:

Cut Peppers lengthwise and remove seeds and veins.
Bring a large pot of water to a rolling boil, toss in a few pinches of Salt and add peppers for 5 minutes.
Pull them out and drain all hot water off of peppers and set aside.
Brown ground beef in large non-stick skillet, add S&P, Italian seasoning, Basil and Worcestershire sauce - cook until no longer brown.
Add onions and garlic, cook until tender.
Add tomato sauce and ketchup, simmer for 5 minutes.
Stir in cooked rice and parsley, simmer for another 5 minutes.
Take ground beef & rice mixture off of the heat and stir in the optional cubed cheese if you like.
Place peppers in a 13x9 baking dish and fill each pepper generously with the mixture.
Bake at 350 degrees for approximately 25 minutes covered with foil.
Pull foil off for the final 5 minutes of bake time and place 1 slice of cheese on top of each pepper.

Served this with a crisp, cold iceberg salad and it is a complete nutritious Old School meal that everyone will LOVE!
Enjoy!

Easy, Easy, Easy Key Lime Pie

Easy Peasy Key Lime Pie

This is a super easy no-bake Key Lime Pie recipe!!  It is so easy & very tasty!! 
I hope you enjoy!!

Ingredients:
Base

3oz  butter

8oz graham crackers (crushed)

Filling

15oz can condensed milk

Finely grated zest and juice of 5 limes 

10 oz whipping cream or heavy cream (make sure it's very cold)

A few drops green food coloring (optional)

Decoration
Lime Zest and/or Cool Whip


Base

Melt butter in pan, then remove from heat.

Add crumbled cookies and stir, mixing welll with the butter.

Pour into 9in pie pan or loose-bottomed cake pan.

Use a spoon (or your hand) to mold the mixture into the base and side of pan, pressing firmly.

Place in refrigerator to set while preparing filling.

Fillling

In a medium mixing bowl whisk together the filling ingredients (it will thicken as you whisk)

Add the food coloring 1 drop at a time until you achieve the color you like (optional).

Pour into the chilled base and decorate with remaining lime slices, zest or cool whip (shown)

Chill for at least 60 minutes before serving.

Note: you can also drizzle the top with chocolate sauce

Magical Monkey Bread

Magical Monkey Bread

This is a recipe that my Aunt Carolyn taught me...it is SO very easy and completely fool-proof! 
It is perfect for a quick & simple yet delicious weekend morning breakfast.  It is loved by kids & adults alike! 

I hope you Enjoy!

Ingredients:

2 sticks of butter (and please do use butter - not margarine!)

1 c. Sugar

4 Tbs Cinnamon

3 cans refrigerator biscuits

*Optional- You can add in raisins, dried apples or dates, any kind of nuts you may like - just make sure to layer the add-ins into the torn up layers of the biscuits so they go throughout the entire Monkey Bread.

Directions:

-Tear up the biscuits and place in a greased bundt pan.

-Melt the butter on medium-low heat and mix in the sugar and Cinnamon.

-Pour the melted butter mixture over top of the torn up biscuits.

-Bake @ 350 degrees for approximately 30 minutes (give or take depending on how hot your oven runs)

-When it's done, take a large plate and place it on top of the bundt pan and invert and there ya go!  Breakfast is Served!!

Creamy Cool Cucumber Salad

Creamy Cool Cucumber Salad

This is a delightfully cool cucumber salad that is a great addition to any summer picnic or company potluck.  It is Super Easy and Super Yummy!!

Ingredients:



1 Large Cucumber - Peeled, Seeded, Quartered and Sliced

1/2 Red Onion - Thinly Sliced

1 Clove Garlic - Smashed & Minced Finely

1/2 c. Sour Cream (or you can use Plain Yogurt for a zippier taste)

1 Tbs Vinegar (white, red, apple - whatever you have on hand)

1/2 tsp Salt

1/2 tsp dried dill

Black Pepper - 2-3 grinds (or pinch of two)

Directions:

-Mix together the sour cream, vinegar, salt, dried dill and pepper in a mixing bowl.

-Add in the garlic, red onion and cucumbers.

-Toss to coat well.

-Taste test to make sure S&P flavors are good.

-Refrigerate for at least an hour before serving  (but can be kept for up to 3 days in frig).

Please do enjoy!!

Bex Tex-Mex Lasagna

Bex Tex Mex Lasagna

This is a great twist on an old favorite and it is super easy and can even be whipped up using left-overs, which is how I actually came up with this recipe.The recipe is written using ground beef but I have also used ground turkey as well as shredded pork or chicken in place of the ground beef - all work very well  - it just depends on what you have laying around or what you're in the mood for that night.

Ingredients:
1 lb. Ground Beef
1 Onion  - diced
2-3 Garlic Cloves - minced
1 pkg. Spanish Style Rice (can also use leftover rice)
1 pkg. Soft Tortillas (flour or corn)
1 can Chipolte Corn (or regular corn) - drained
1 can Black Beans - drained
1 pkg Taco Seasoning Mix (if don't have then use a Tbs each of ground cumin, chili powder, onion powder, paprika, garlic powder)
1 large Jar Salsa
1 Jar of Queso
1-8 oz pkg Shredded Sharp Cheddar Cheese
1 8 oz Sour Cream
1/2 c. H2O
S & P
Optional: 1 can sliced Olives(either black or green or both) & 1 can diced green chilies


Directions:

-Brown the ground beef in a skillet with a bit of either olive oil or canola oil (just enough to coat the bottom of pan) over medium high heat.
-Add in the diced onions & minced garlic - sprinkle a pinch or two of salt over & grind in 3 to 4 twists of pepper (I use a pepper mill if you do not have one then a pinch or two of pepper is fine).
-When the meat is no long pink add in the taco seasoning mix  as well as 1/2 cup of water, the drained black beans and stir in 1 c. of the Salsa - reduce temperature to medium-low to simmer 5 - 10 minutes.
-Prepare the Spanish rice as per package instructions.
-When rice is finished add the drained corn as well as the optional olives and chilies.
-In a 9x12 baking dish, spread a thin layer of the salsa along the bottom of the pan.
-Next lay the soft tortillas in a single layer (you may need to cut and it's ok if they over lap a bit).
-The next layer will be the ground beef and black bean mixture.
-Then layer the rice mixture over it and sprinkle a light layer of shredded cheddar cheese.
-Spoon and spread 1 c. of the queso over the rice mixture.
-Layer some more soft tortillas on top of the queso layer.
-Repeat from the 1st salsa layer one more time and you will end up with tortillas on the top.
-Spoon one final layer of salsa on top of the final layer of tortillas and then top with the shredded cheddar cheese liberally.

Bake @ 350 degrees for approximately 30-35 minutes - Covered with foil for the first 25 minutes and take it off for the final cook time so the cheese can brown.
Let it set for at least 10 minutes before cutting so it can set-up.

Serve with a dollop of sour cream on top and some tortillas chips wouldn't hurt anybody's feelings either!!  It's great with a salad or all by itself!!  
I hope you enjoy!

Bex Best Beef Stroganoff

This is a Beef Stroganoff recipe that is not only tasty but rather quick as well!
The cut of beef can be something rather inexpensive and will come out just fine & wonderfully tender so long as when you cut the meat into the tiny strips, you cut it against the grain. 
Enjoy!

Ingredients:

1 (16 ounce) package extra wide egg noodles

2 tablespoons butter

2 yellow onions, finely chopped (or 1 large)

3 cloves garlic, finely minced

1 (8 ounce) package fresh baby portabella mushrooms, thinly sliced

1 1/2 lbs. beef loin steak, cut into thin strips (or whatever is on sale that week is fine)

1 (14 ounce) can beef  broth

2 Tbls worchestershire sauce

2 Tbls flour

1 (8 ounce) container sour cream

Salt & Pepper

3 Tbls Olive Oil (or can use canola if no olive oil on hand)

1/4 c water

3 Tbls cornstarch

Dried or Fresh parsley (optional)

Bring a large pot of water to a boil, add large pinch of salt (to flavor the water) add the egg noodles,

boil  7-8 minutes - completely drain but do not rinse.

In a large skillet on medium-high, add oil and when it starts to ripple add onions and garlic as well as pinch of salt & pepper, saute til tender. 

Toss the thinly sliced meat with salt & pepper as well as flour, add to the skillet & brown.

Add in sliced mushrooms and saute as well.

Add beef broth to skillet & make sure to scrape the bottom of the skillet to get all those good tasty bits up - they add tons of flavor to your sauce!

In a small cup, mix together the water & cornstarch with a fork (this will ensure no lumps in the mixture)

When the sauce comes back up to temperature and starts to slightly bubble, add the cornstarch mixture and stir constantly, this thickening will happen very quickly!

Lower the heat to medium-low & cover skillet & continue cooking for 5 minutes, stirring occasionally. Remove from heat & stir in sour cream.

Serve over cooked egg noodles & garnish with parsley for a pretty finish!

I hope you enjoy this recipe!

Award Winning AnitPasto Pasta Salad

Bex' Award Winning Antipasto Pasta Salad



I say that this recipe is "Award Winning" but in realty I just got it published in pretty popular foodie mag, Simple & Delicious (there were no awards actually awarded)  :)

But that being said, it is one of the most requested items when I attend summer get-togethers as well as one of my most requested recipes!! 

It is not only very easy to prepare but made the day before also helps all the flavors "marry" together & it is simply scrumptious!

Ingredients:

1 box (16oz) corkscrew pasta (but can use any short grain pasta you like really)

1 jar (16 oz) giardiniera drained & cut up (hot pickled veggies)

2 cans (2.1/4 oz) sliced black olives

1 jar (5.3/4oz) pimento stuffed green olives sliced

1 jar (7 oz) roasted red sweet peppers, drained & chopped

1 to 2 cloves finely chopped garlic (pasted is better so you don't bite down on a chunk of garlic)

8 oz summer sausage, cubed

8 oz pepper jack cheese, cubed

1 bottle (16 oz) Italian salad dressing (use what you like but I've used Kraft House Italian & it's Great!)

Cook pasta to aldente (cause it will soak up quite a bit of the salad dressing & you don't want it to be soggy)

Drain & rinse in cold water to stop cooking process.

In large bowl combine cooled pasta, giardiniera, olives, red peppers, garlic, sausage & cheese.

Add 1/2 of the bottle of salad dressing and toss well.

Cover & refrigerate over night.

Before serving toss and check to see if the other 1/2 of the bottle of salad dressing needs to be added, sometimes just a bit & other times all the remaining dressing needs to be added - depends on how much dressing the pasta soaked up overnight.

Hope you enjoy!



Bex Mex Caviar Dip

Bex Mex Caviar Dip

 I created this recipe after I searched on-line for the infamous Texas Caviar and found a ton of not-so-good sounding recipes - so I decided as I do with most of my recipes to take the best from several different recipes as well as adding my own variations - which is were the hot sauce in the dressing idea came from! 

Serve with either Fritos Scoops or a tortilla chip, (although the Scoops are a stronger chip to use).

I hope you enjoy!

2 cans Black Eyed Peas - Rinsed & Drained

1 Jalapeno - Minus Seeds & Ribs - Finely Chopped

1 Red Bell Pepper - Finely Chopped

1 Red Onion - Finely Chopped

2-3 Green Onions - Thinly Slices

For Dressing:

2 Garlic Cloves - Pasted

Salt & Pepper to taste

1/2 c. Veg Oil

1/2 c. Red Wine Vinegar

4-5 Dashed of Hot Sauce

Drain & rinse the black eyed peas, making sure all the water is drained out - you don't want to have watery dip now do ya?? 

Finely chop the onions, peppers & jalapenos, if you like spice quite a bit then leave the ribs and a few of the jalapeno seeds in if not then take them all out before chopping. - add to black eyed peas.

Dressing:

( how to paste garlic: finely chop & add a pinch of kosher salt - take side of knife and smash garlic & salt together on chopping board & chop and smash again until garlic has become a paste)

Whisk together 1/2 c. oil & 1/2 c. red wine vinegar & add pasted garlic &  hot sauce & S&P.

Pour Dressing over mixture & cover & refrigerate (overnight for the full flavor to develop).

Serve with Fritos Scoops or Tortilla Chips!!