Gracie's Chocolate Peanut Butter Bars

**Warning** 

There is ZERO nutritional content in these bad boys.

1 c. butter

1 c peanut butter

2 c graham cracker crumbs

2 c powdered sugar

1 1/2 c semi-sweet chocolate chips

4 Tbsp peanut butter

Directions:  Melt butter & 1 c peanut butter.  Add graham cracker crumbs and powdered sugar. Mix until well blended.  Press into ungreased 9" x 13" pan.  Melt chocolate chips with 4 Tbsp peanut butter (either on stovetop or microwave) and spread on top of graham cracker mixture. Refridgerate for at least 1 hour.

Yum!!!  Perfect for barbeques, pot-lucks and scoring points with the husband!

Cucumbers in Sour Cream

2 large cucumbers, peeled and sliced very thin

1 1/2 teaspoons salt

1 cup sour cream

2 tablespoons lemon juice

1 tablespoon onion, finely chopped

2 tablespoons dill pickle, chopped

1/4 teaspoon sugar

dash pepper

3 radishes, sliced thinly

1 1/2 teaspoons fresh parsley leaves, finely chopped

Lightly toss cucumbers with 1 teaspoon salt; refrigerate until well chilled. 

Meanwhile, combine all other ingredients except parsley.

Drain moisture off cucumbers. Toss cucumbers with sour cream mixture. Sprinkle with parsley.

From the Kitchen of: Pam, Littleton, CO

Rockin' Rosemary Marinade

1/3 cup soy sauce

1/3 cup olive oil

3 cloves garlic, pressed or minced (about 1 T)

1 tablespoon minced fresh rosemary leaves

1 tablespoon minced fresh thyme

1 tablespoon dark brown sugar

1 tablespoon tomato paste

1 teaspoon ground black pepper

Combine all ingredients in small bowl, stirring until sugar is dissolved.

Makes enough for 2 pounds of flank steak. Tenderize steak and add to marinade. Refrigerate over-night or as long as possible. Grill. Enjoy.

From the Kitchen of: Cooks Illustrated

Mo's Noodle-Rama

My MIL made this for a family dinner last weekend...I had 3 helpings (not sure if I'm proud). This would be a great one for school lunch in a thermos.

2 lbs lean ground beef

2 large onions, chopped (12 oz each)

3 cloves garlic, chopped

3 cups water

2 14 oz. cans diced tomatoes

2 15 oz cans tomato sauce

3 tablespoons soy sauce

2 tablespoons Italian Seasoning

3 bay leaves

1 tsp salt

2 cups elbow macaroni uncooked

Use 6 qt Dutch oven

Med-high cook beef

Add onions translucent 10 min

Add garlic

Add water

Tomato sauce

Diced tomatoes

Soy sauce

Italian seasoning

Salt

Heat to boiling

Reduce heat cover simmer 20 minutes

Cook macaroni ONLY 5 minutes

Add to beef mixture simmer cover 20 minutes

Ready to serves if noodles are done to likeness

SECRET: Do day before and everyone will ask for recipe.

Serves 8

From the Kitchen of: Mary, Goodyear, AZ

Emeril's Baby Bam

3 tablespoons paprika

2 tablespoons salt

2 tablespoons dried parsley

2 teaspoons onion powder

2 teaspoons garlic powder

1 teaspoon ground black pepper

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon dried thyme

1/2 teaspoon celery salt

Blend together. Store in tightly sealed container in cool dark places for up to 6 months.

From the Kitchen of: Emeril

Emeril's Essence or Bam

5 tablespoons paprika

1/4 cup salt

1/4 cup garlic powder

2 tablespoons dried oregano

2 tablespoons thyme

2 tablespoons onion powder

2 tablespoons fresh ground pepper

2 tablespoons cayenne pepper

Blend together. Store in tightly sealed container in a cool dark place for up to 6 months.

From the Kitchen of: Emeril

Chicken Cilantro Enchiladas

2 lbs boneless, skinless chicken breasts

2 cups water

1 onion, diced

1 clove garlic, minced

2-3 sprigs fresh cilantro

1 1/3 cups chicken broth

2 10 oz can  mild enchilada sauce

4 cups Monterey Jack cheese, grated

8 green onions , sliced

2 tablespoons fresh cilantro leaves, chopped

1/2 teaspoon salt

1/4 teaspoon pepper

Tobasco sauce, to taste

10 corn tortillas

Bring chicken breasts to boil in water with onion, garlic, and cilantro sprigs. Reduce heat and simmer until chicken is tender; about 10 minutes. Remove chicken from broth and cool; shred meat; strain broth. Add 1 1/3 cups chicken broth to enchilada sauce; set aside.

For filling, combine chicken, 2 cups cheese, green onions, and chopped cilantro leaves with salt, pepper, and Tabasco sauce to taste. Add 1 cup enchilada sauce/broth mixture to moisten filling.

To assemble, warm tortillas on hot skillet or griddle until flexible, turning once. Dip each corn tortilla in enchilada sauce mixture until coated on each side and lay flat. Fill with 2-3 T chicken filling and roll tortilla. Place filled tortillas, seam side down, in lined 9x13 baking dish. Spoon remaining sauce over filled tortillas; sprinkle with remaining 2 cups cheese. 

Bake at 350 F for 25-35 minutes, until sauce bubbles and cheese is melted. Top with your choice of lettuce, tomato, sour cream, and sliced avocados.

From the Kitchen of: Don't Panic - Dinner's in the Freezer, by Martinez, Howell and Garcia