No bake chocolate oat bars

Ingredients

• 1 cup butter
• 1/2 cup packed brown sugar
• 1 teaspoon vanilla extract
• 3 cups quick cooking oats
• 1 cup semisweet chocolate chips
• 1/2 cup peanut butter

Directions

1. Grease a 9x9 inch square pan.
2. Melt butter in large saucepan over medium heat. Stir in brown sugar and vanilla. Mix in the oats. Cook over low heat 2 to 3 minutes, or until ingredients are well blended. Press half of mixture into the bottom of the prepared pan. Reserve the other half for topping.
3. Meanwhile, melt chocolate chips and peanut butter in a small heavy saucepan over low heat, stirring frequently until smooth. Pour the chocolate mixture over the crust in the pan, and spread evenly with a knife or the back of a spoon.
4. Crumble the remaining oat mixture over the chocolate layer, pressing in gently. Cover, and refrigerate 2 to 3 hours or overnight. Bring to room temperature before cutting into bars.

Freezer Meals

I have decided to start making food and freezing it so when the baby gets here I won't have to cook for awhile!

Santa Fe Chicken

• 1 onion, chopped
• 3 cloves garlic, minced
• 1 Tbsp. olive oil
• 9 oz. pkg. frozen fully cooked diced chicken
• 2 (15 oz.) cans black beans, drained and rinsed
• 24 oz. jar thick and chunky salsa
• 1 cup taco sauce
• 8 corn tortillas
• 1 cup sour cream
• 2 cups shredded Cojack cheese

Preparation:

In medium microwave safe bowl, cook onion and garlic in olive oil on HIGH for 2-3 minutes until tender. Stir in frozen chicken, black beans and salsa. (If freezing, cool onion and garlic mixture before adding frozen chicken.)

In 2 quart glass baking dish, pour taco sauce. Lay four corn tortillas over sauce. Top with half of chicken mixture. Spoon on half of sour cream in small dollops. Sprinkle with half of cheese. Top with remaining tortillas, chicken mixture, sour cream and cheese. Cover with foil. At this point, you can wrap the casserole well and freeze up to 3 months.

Rococo Chicken (looks a little complicated to make, but sounds good!)

Prep Time: 50 minutes

Cook Time: 50 minutes

Total Time: 100 minutes

Ingredients:

• 8 boneless, skinless chicken breasts
• 8 oz. pkg. cream cheese, softened
• 2 Tbsp. butter
• 1 onion, finely chopped
• 1 clove garlic, crushed
• 1 egg, beaten
• 2 Tbsp. milk
• 2 cups dried bread crumbs
• 1 cup wild rice
• 1 cup brown rice
• 1/4 cup butter
• 1/4 cup olive oil
• 1 green bell pepper, chopped
• 1 onion, chopped
• 1 cup chopped mushrooms
• 1/4 cup flour
• 1 cup chicken broth
• 1-1/2 cups half and half or whole milk

Preparation:

Flatten chicken breasts between waxed paper. In small saucepan, melt 2 Tbsp. butter and saute onion and garlic until tender. Remove from heat. In small bowl, combine cream cheese with sauteed onion and garlic and blend well. Divide mixture among the chicken breasts. Roll up each piece to hold filling.

Beat egg with milk. Dip each chicken bundle in egg mixture, then roll in bread crumbs. Chill in refrigerator for 1 hour.

Meanwhile, cook wild and brown rice in water to cover for 45 minutes. Drain off any remaining water.

Melt 1/4 cup butter and olive oil in large frying pan. Saute chicken bundles just to brown lightly. Remove chicken and set aside. In oil remaining in pan, cook green peppers, the second onion, and mushrooms until crisp tender. Add flour and cook and stir until bubbly. Add chicken broth and half and half or milk, stirring constantly until thickened and smooth. Combine rice mixture with this sauce and pour into 13x9" baking pan. Top with chicken bundles.

Bake at 350 degrees for 30-40 minutes until bubbly and chicken bundles are thoroughly cooked.

If you're going to freeze this dish, bake as directed, then cool completely in the refrigerator. Wrap well, label, and freeze up to 3 months. To thaw and reheat, thaw overnight in refrigerator. Bake at 350 degrees F for 40-45 minutes until thoroughly heated.

rainbow cake

My mom always made us rainbow frosting cakes for our birthday, this cake is taking "rainbow cake" to a whole new level! I may attempt it someday.

Ingredients for Special Butter Cream Frosting

• 2 cups shortening
• 8 cups confectioners' sugar
• 1/2 teaspoon salt
• 2 teaspoons clear imitation vanilla extract
• 6 fluid ounces heavy cream