PB&J Bars

These were quite yummy, especially when slightly warm. My favorite was is that they bars stayed soft, even after a couple days.

BB's PB&J Bars 2

Peanut Butter & Jelly Bars

Source: Recipe from the Barefoot Contessa, Ina Garten

Makes 24 bar cookies

Ingredients:

nocoupons

  • 2 sticks unsalted butter, at room temperature
  • 1 1/2 c. sugar
  • 1 tsp pure vanilla extract
  • 2 extra-large eggs, at room temperature
  • 2 c. creamy peanut butter (recommended: Skippy)
  • 3 c. all-purpose flour
  • 1 tsp baking powder
  • 1 1/2 tsp kosher salt
  • 1 1/2 c. raspberry jam or other jam (I used blackberry preserves)
  • 2/3 c. salted peanuts, coarsely chopped

Directions

Preheat the oven to 350.

Grease a 9×13 pan. Grease and lightly flour the pan. (You can also lay parchment paper on bottom of pan, and grease & flour that.)

Cream the butter and sugar on medium speed until light yellow, about 2 minutes. Lower the mixer to low speed and add the vanilla, eggs, and peanut butter. Mix until all ingredients are combined.

Sift together the flour, baking powder, and salt and gradually add to peanut butter mixture. Mix just until combined.

BB's PB&J Bars 1Spread 2/3 of the dough into the prepared pan and spread over the bottom with a spatula. Spread the jam evenly over the dough. Drop small bits of the remaining dough evenly over the jam. (Note: The original recipe said that the dough would spread in the oven, but mine did not.) Sprinkle chopped peanuts on top of bar cookies and bake for 45 minutes, until golden brown.

BB's PB&J Bars 3

Rich & Easy Clam Chowder

I made this a couple months ago for some friends. I don’t actually eat clam chowder and have no idea what it tastes, so this was an experiment for me. The entire pot was gone, so I guess it went well!

 

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Rich & Easy Clam Chowder

Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 5
Author Liz

Ingredients

  • 3 10 ¾ oz. cans cream of potato soup
  • 2 10 ¾ oz. cans of New England clam chowder
  • ½ c. butter
  • 1 small onion diced
  • 1 pint half-and-half
  • 2 6 ½ oz. cans chopped clams
  • 1-2 tsp. freshly ground black pepper

Instructions

  1. Combine all ingredients in slow cooker. Cook on low, stirring occasionally, for about 2 hours.

Recipe Notes

The original instructions say to cover and cook on low for 2-4 hours. I found that it was ready in closer to 1-2 hours, stirring occasionally.

This recipe was adapted from the Fix It & Forget It Cookbook.

Hello world!

Hello!

This is my first attempt at blogging. I’m going to share two of my interests – playing around in the kitchen and curling up with a good book. I’ll post favorites, and for recipes, share adaptations. I’d love to try at least one new recipe a week and read one new book a week – a great goal for a busy schedule. I’ll also add links to some of the blogs I’ve been enjoying (I hope nobody minds!) so that you can enjoy them as well.

Thanks for reading!