Oh Henry Bars

Bring to a boil:

2 C. Sugar
2 C. Corn Syrup

Place in Bowl:

6 C. Rice Krispies
2 C. Peanut Butter
2 to 3 C. Salted Peanuts

Stir hot mixture over ingredients in a bowl, after all is mixed, press into greased cookie sheets.

1 Package Butterscotch Chips
1 Package Milk Chocolate Chips

Melt in Microwave and spread over top and let cool and set up/ cut into

Peanut Butter Bars

1 C. Butter
1 C. Sugar
1 C. Brown Sugar
2 Eggs
1 C. Peanut Butter
1 tsp. Soda
1 tsp. Baking Powder
½ tsp. Salt
2 tsp. Vanilla
2 C. Flour
2 c. Oatmeal

Cream together butter, sugars, and eggs, add Peanut butter, then dry ingredients.
Put on a greased cookie sheets, bake at 350-degrees for 15 minutes. Put Chocolate chips on top of dough.

Frosting

½ can evaporated milk
½ C. butter softened
1/3 C. cocoa
Add powder sugar until desired consistency. Frost peanut butter bars.

Corned Beef and Cabbage

Prep Time: 10 Minutes
Cook Time: 2 Hours 25 Minutes

Ready In: 2 Hours 35 Minutes
Servings: 5
"This traditional Irish dish is the centerpiece for many a St. Patrick's Day table. Pre-seasoned corned beef - available at most grocery stores - takes a long, lovely simmer with potatoes, carrots and cabbage for a hearty and satisfying dish."
Ingredients:
3 pounds corned beef brisket with spice
packet
10 small red potatoes
5 carrots, peeled and julienned
1 large head cabbage, cut into small
wedges

Directions:

1.Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.

2.Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.

3.Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.

*This is not one of my mothers recipes, but with St. Patrick's days coming up I thought that I it would be fun to put a festive recipe on my blog. I hope if you try it that you will let me know what you think of it. Bone Appetite*

Café Chicken Salad

Salad

½ head of Lettuce
1 head romaine lettuce
1 ½ c romano cheese
Lime Rice
Fresh Lime wedges
Grilled Chicken breast
Black Beans

Mix lettuces together

Chicken garlic lime marinade (marinade for 6 hours)

¼ c olive oil
6 Tbsp. soy sauce
¼ red wine vinegar
6 Tbsp. Worcestershire sauce
Juice from 2 fresh limes
1 tsp. salt
1 ½ tsp. black pepper
3 cloves crushed garlic
6 boneless chicken breast

Cook on grill on a nonstick pan , until done.

Tomatillo Dressing

1 fresh hot pepper
2 medium tomatillos cut in chunks’
½ bunch fresh cilantro
1 clove of garlic
Juice of 2 limes
¾ jar of ranch dressing

Combine into a blender mix until smooth, refrigerate one hour

Lime Rice

1 C. uncooked rice
2 C. Chicken broth
1 Tsp. salt
Juice from 1 lime
1 tbsp. parsley
Bring to a boil and simmer for 10 to 15 minutes or until rice is soft.

Black Beans

2 cans black beans
1 tbsp. olive oil
1 tsp. cumin
1 clove of crushed garlic
2 tbsp. onion finely chopped

Heat small frying pan add oil, onion and garlic cook for 1 minute, add beans and cumin cook until soft

Serve on flour tortilla grilled with cheese melted on the side. Place the tortilla in a serving bowl and layer starting with beans, rice, chicken, lettuce, top with tomatillo dressing and cheese, Garnish with lime wedges and avocado. Makes 6 to 8 servings.

Poblano Mexi Chicken Stew

Serves: 10
1 teaspoon vegetable oil
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon salt
½ teaspoon black pepper
½ cup celery, chopped
½ cup carrots, chopped
1 cup onions, chopped
1 poblano pepper, chopped fine
3 cloves garlic, chopped fine
2 tablespoon flour
5 tomatoes, cut in half and seeds removed and chopped
1 cup frozen corn
1 can low sodium black beans, drained
1 pound boneless skinless chicken, cut into ¼ inch cubes
½ gallon low sodium chicken stock
¼ cup chopped fresh cilantro

Directions:
In a large stock pot over medium high heat add oil.
Once oil is heated add celery, carrots, onions, poblano pepper, and garlic and sauté for 5 minutes.
Next add the chili powder, cumin, salt, pepper, and flour and sauté an additional 3 minutes.
Add tomatoes, corn, black beans, chicken, and chicken stock and bring to a simmer.
Turn heat to medium low and simmer for an additional 45 minutes remembering to stir occasionally to keep the food from sticking to the bottom of the pot.
Remove from heat and add fresh cilantro and serve.
Serve.
Note: This freezes well for up to three months.
Nutrition: calories 170, calories from fat 30, 3.5g fat, cholesterol 25mg, sodium 610mg, carbohydrate 21g, dietary fiber 4g, protein 18g.