Easy Chocolate Peanut Butter Fudge

12 oz. semi-sweet chocolate chips
14 oz. sweetened condensed milk
1 c miniature marshmallows
3/4 c creamy peanut butter
1 1/2 tsp vanilla

Combine the chocolate chips, milk, and marshmallows in a medium-sized saucepan over medium heat.  Stir frequently as the chocolate melts.  Add the peanut butter and vanilla.  Stir to melt and combine well.

Remove from heat.  Lightly grease a 10-inch square pan (or line with parchment).  Pour the fudge into the pan and spread with a spatula.  Chill in the refrigerator until firm.  Slice into 1-inch pieces and stir in an airtight container in the refrigerator (or freeze).


From Barefeet in the Kitchen

Beef Burrito Casserole

1 tbs cooking oil
1/2 lb ground beef
1 clove garlic, minced
pinch of salt
4 c cooked rice
15 oz. black beans, rinsed and drained
16 oz. salsa
4 green onions, sliced, divided
1/2 tbs chili powder
4 oz. cream cheese
1 c shredded cheddar cheese

Preheat oven to 350.  Cook beef in oil with garlic and salt until browned, drain off fat.  Combine in a large bowl with beans, rice, salsa, chili powder and half the green onions.  Coat a casserole pan with cooking spray.  Spread half the rice and beef mixture in it, then put small dollops of cream cheese evenly across the surface, then cover with remaining rice and beef mixture.  Cover with foil (so rice doesn't dry out) and bake for 25 minutes.  Remove foil, sprinkle with cheese and bake another 10 minutes.  Top with remaining green onion just before serving.


From Budget Bytes

Plain and Simple Chili

2 lbs ground beef
2 garlic cloves, chopped
onion, chopped
8 oz. tomato sauce
2 28 oz. cans petite diced tomatoes
2 tbs chili powder
1 tsp cumin
1 tsp oregano
1 tsp salt
1/4 tsp cayenne pepper
1/4 c fine corn flour (or more)
15 oz. kidney beans, drained and rinsed
15 oz. pinto beans, drained and rinsed

Shredded cheese, sour cream, chopped onion, chopped tomato, tortilla chips (or macaroni & cheese!!!) for serving...


Brown ground beef in a large pot with onion and garlic.  Pour off excess fat, add tomatoes and spices.  Stir together well, cover, and reduce heat to low.  Simmer for 1 hour, stirring occasionally.  Add water if needed.

After an hour, mix the corn flour with 1/4 c water until smooth, pour into chili.  Add beans and simmer for 10 more minutes.


Modified from Ree Drummond

Pasta e Fagioli Soup

4 slices bacon, chopped medium
1 onion, chopped fine
4-6 garlic cloves, minced
1 tsp dried oregano
1/4 tsp red pepper flakes
28 oz. diced tomatoes
2 15.5. oz. cans canellini beans, rinsed and drained
3 1/2 c chicken broth
2 1/2 c water
1 tsp salt
8 oz. small-shaped pasta (1 3/4 c-- I like to use mini bowtie!)
1/4 c minced fresh parsley
1 c fresh grated Parmesan cheese
extra virgin olive oil (for serving)


Cook the bacon in a large Dutch oven over medium heat until crisp.  Stir in the onion, garlic, oregano, and red pepper flakes.  Cook until the onion is softened.  Stir in the tomatoes with their juice, beans, broth, water, and salt.  Bring to a simmer and cook for 10 minutes.

Stir in the pasta and cook until just slightly underdone.  Off the heat, stir in the parsley and season with salt and pepper to taste.  Sprinkle individual bowls with extra herbs if desired, then Parmesan cheese and then a drizzle of olive oil before serving.


From Our Best Bites

Overnight Oatmeal

2 c oats (regular or quick, but not steel-cut or instant)
2 c milk
1/2 tsp vanilla
1/4 tsp almond extract
2 tbs brown sugar
1/2 tsp ground cinnamon
pinch of salt
6 oz. raspberries
2 tbs sliced almonds

Combine oats, milk, vanilla, almond extract, brown sugar and cinnamon in a medium bowl.  Gently fold in raspberries.  Divide evenly among four 8 oz. mason jars.  Refrigerate overnight.  In the morning, top with sliced almonds and serve cold.


From Our Best Bites

Kat's Granola

8 c oats (not instant)
1 1/2 c brown sugar
1 1/2 c wheat germ (optional, but I think this really makes the texture great)
8 oz. almonds
8 oz. cashews
8 oz. coconut, unsweetened, large ribbon
3 oz. sunflower seeds
1/2 c water
1/2 c oil
1/2 c honey
1/2 c peanut butter
2 tsp vanilla
1 c raisins

Mix oats, sugar, nuts, coconut, and sunflower seeds in a large bowl.  Heat the water, oil, honey, and peanut butter until it begins to boil.  Add vanilla and stir, then pour over dry ingredients.  Mix well and spread on two large cookie sheets.  Bake in 200 degree oven for about 2 hours, or until coconut is golden.  Stir occasionally while baking.  Add raisins when cool.  Store in an airtight container.


From Kat Hogan, who got it from Bed and Breakfast Inns of Utah

Baked Black Bean Sweet Potato Flautas

1 medium sweet potato
1 can black beans, rinsed and drained
1 can fiesta corn, drained
1/4 c diced onion
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp chopped cilantro
1/2 tsp cumin
1/4 tsp red pepper flakes
2 oz. cream cheese (room temperature)
4-6 oz. grated cheese
1-2 heaping tbs salsa
Corn tortillas
fresh veggies for garnish (tomato and lettuce are my favorites)

Preheat oven to 425.  Poke holes in the sweet potato, wrap in a wet paper towel and microwave for 6-8 minutes, let cool.

Combine corn, black beans, onion, spices, salsa, cream cheese, and cheese.  Fluff sweet potato with a fork and add to mixture.

Wrap 4 tortillas at a time in a wet paper towel and microwave for 20-30 seconds to soften, fill with veggie mix, roll and set on a baking sheet.  Brush outside with oil (or cooking spray), sprinkle with kosher salt.  Bake for 15 minutes.  Top with lettuce and tomato.


From Peas and Crayons