Ultimate Peanut Butter Cup Crunch Brownies

If you love peanut butter, look no further.  You have just stumbled upon your favorite brownie that is packed with Reese's peanut butter cups, peanuts, peanut butter, Rice Krispies, and of course chocolate.  These layered brownies are delicious.  You'll end up cutting them into smaller squares because they are so decadent.

I modified the recipe from the Cookies and Cups blog.   The recipe below will make a 13x9 pan. 

Gather the Goods:

• Pilsbury Family Size brownies (or any brand that will bake in a 13x9 pan)
• 1 small bag Reese’s miniatures (I used about 18 miniatures total)  Coarsely chopped
• *Optional: ½ cup peanuts, coarsely chopped
• 2 cups semi-sweet chocolate morsels
• 1 cup peanut butter
• 1 tbsp butter
• 2 cups of Rice Krispies

1. Bake brownies according to package directions in a 13x9 pan lined with foil for easy removal  (Don't overbake!)
2. During last 5 minutes of baking, remove from oven and sprinkle chopped peanut butter cups and chopped peanuts on top. Return to oven for remaining 5 minutes to melt the chocolate.
3. As soon as you pull them out of the oven, spread the melty peanut butter cups/peanuts with an off-set spatula to smooth over top. Let brownies cool.
4. In a pot over medium heat, combine chocolate chips, peanut butter and butter.  Stir frequently until completely melted.  Once melted, remove from heat. 
5. Immediately stir in Rice Krispies until evenly combined.
6. Pour over brownies and smooth. Chill until chocolate is set, about 2 hours.
7. Cut into small squares to serve.

Store airtight for up to 3 days. I like to keep them in the fridge, but you can store them at room temperature too.  Also, as you're cutting the brownies, any pieces that fall off are fair game for the baker. 

Combine the peanuts and peanut butter cups so you can sprinkle them easily.

The crispy layer poured on top of the cooled brownies.

The foil lined pan makes it easy to remove the brownies for cutting.

I didn't exaggerate the thickness of these brownies.

With the chopped peanuts and an increased top layer.

    

Bacon Cheddar Ranch Dip

The only thing that can make bacon and ranch even better is adding cheese.  I'm always looking for a crowd pleasing dip recipe.  This is a great recipe for tailgating, parties, and gatherings.  The original recipe (below) is delicious, but the fiesta variation I just tried takes it up to a whole new level of yum.

Original Version
16 oz sour cream
4oz Hormel real bacon bits (the kind in the bag)
1 packet Ranch dressing mix
1 cup shredded cheddar cheese

Mix together all ingredients.  Refrigerate overnight.  Serve with tortilla chips, Frito Scoops, or veggies.  

I really didn't think this dip could get any better.  But it did... 

Fiesta Bacon Cheddar Ranch Dip
16 oz sour cream
4oz Hormel real bacon bits (the kind in the bag)
2 tbsp Wildtree Spicy Chipotle Ranch
1 cup shredded cheddar cheese

Mix together all ingredients.  Refrigerate overnight.  Serve with tortilla chips, Frito Scoops, or veggies.  
 

Mediterranean Fajita Salad

I came across this recipe and wanted to give it a try.  Instead of wrapping it in a tortilla or pita, I decided to put it over a bed of romaine lettuce.  It was delicious and it didn’t even need dressing thanks to the flavors and hummus.  The original recipe can be found here: Mediterranean Fajitas  My modified version is listed below and I halved the recipe.  I used the seasonings I had on hand.  If there is a shortcut to take, take it! 

Gather the goods:

1 pound chicken breast, cut into strips or chunks

1 tbsp oil (I used natural grapeseed oil)

1 tbsp Opa! GreekSeasoning

½ cup Kalamata olives, minced

1 garlic clove, pressed or minced

½ tsp grapeseed oil (I used Wildtree’s garlic grapeseed oil)

½ cup hummus (or enough for 1 serving per salad)

1 plum tomato, diced

¼ cup roasted red peppers, diced (I roasted one red pepper on the stove, but buying a jar would be a great shortcut)

Romaine lettuce, chopped (I used bag salad for this to save a step)

Add the chicken, oil, and greek seasoning in a large resealable bag.  Smush around the ingredients so the chicken is completely coated.  Let marinade in the fridge for added flavor.  I let it sit in the fridge overnight since I was meal prepping.  Preheat the grill or grill pan to medium high.  Remove the chicken from the bag and place on the grill or grill pan.  Cook the chicken until it is cooked completely.  Meanwhile prepare the olive tapenade by combining the olives, garlic, and ½ tsp oil.  Set aside.  Place romaine lettuce in a salad bowl and top with chicken, tapenade, diced tomato, roasted red peppers, and a single serving of hummus.  Serves 4.

Not feeling the salad?  Put it in a pita or a tortilla that is spread with the tapenade and hummus!  My husband enjoyed the “fajita version” as I was devouring the salad.  Both were a hit and made great leftovers. 

Why I Love it:  It’s an easy dinner that is so flavorful.  It’s also a great recipe to mix and match with the seasonings you have on hand. 

Your turn:  Share your version!  We want to see it.  #tammytastes 

Interested in learning more about Wildtree and the products used?  Click here to browse and shop online. 

 

What's In Your Lunch? Bento & Bistro Lunch Ideas

What’s better than a lunch packed by a mom?  I remember my mom packing me the best lunches as a child.  They were always packed so neat and tidy in whatever character lunchbox I had at the time (Minnie Mouse, New Kids on the Block, and Popples are a few that ring a nostalgic bell).  She even included a little note with a simple little drawing of a smiley face.  The lunches weren’t extravagant by any means – typically a sandwich, juice box, chips, and a snack.  It was the 80s.  Sugar was all the rage.  Something about those lunches though always stuck with me.  To this day, she still makes the best sandwiches (and lunches).  I even tell her she “makes the best” sliced apple. 

Fast forward to adulthood and I still enjoy packing a lunch.  I try to stay away from ordinary sandwich, chip, snack that I once enjoyed as a kid.  I like packing salads, wraps, etc.  In bistros and markets I noticed little “lunch kits” that you could purchase that included a protein, veggie, fruit, cheese, etc.  They looked delicious and I knew they’d be easy to recreate and even pack ahead for the entire week.  So I used my sectioned Gladware containers and put together my own “bistro box” which I later learned through my perusal of pinterest actually had the defined name “bento boxes”.  Whatever you call ‘em, it makes lunch easy to pack for the week and keeps you from getting into the boring lunch slump.  It’s a great way to use up whatever is left in the cupboards and fridge.

Below are just a few pictures of some of the simple Bistro Boxes I’ve packed.  There are sites devoted to bento boxes for adults.  There are even companies that sell containers for them, but you don’t need a fancy container to pack a lunch.

Why I love them: they’re transportable, save money and calories since you’re not eating out, and saves time when you pack them ahead for the week.  

Your turn:  Share your on-the-go lunch or favorite website for lunch ideas!  #tammytastes

Check out my board on Pinterest devoted to lunch/breakfast on the move.  Many of the pictures have the Weight Watchers points value with them.
 Follow Tammy's board Breakfast/Lunches On-the-Move on Pinterest. 

Some of the containers I use: Gladware sectioned containers, mini Dixie cups with lids, silicone cupcake “wrappers”, my favorite thirty-one lunch bags, Tupperware mini sauce containers, Ziploc stackable containers. 

 

Baked Avocado Fries with Chipotle Ranch Dipper

Dip lovers will know what I mean.  I am a fan of dips and sauces.  Really, anything is just a vehicle for the Holy Grail of all dips - - - ranch.  When I saw this recipe on the Wildtree site I knew I had to try it.  I followed the recipe but cut the amount of flour in half and did not add the coconut oil to the panko crumbs.  I just used plain panko crumbs.  The baked fries were absolutely delicious.  When avocados are warmed, they become very creamy.  The panko crust will fool you into thinking these are fried.  The dip alone is worth replicating again...and again...and again.  I ended up using it as a dip for carrots.  I immediately associated it with the Outback Blooming Onion sauce, which is the ultimate dip (second only to ranch of course).  One serving with dip, will "cost you" 6 if you are tracking.  The recipe below is from the Wildtree website.

Gather the Goods

• 1/2 cup mayonnaise, light
• 2 tablespoons plain Greek yogurt (if you don't have this on hand, I wouldn't worry about it, just add more mayo)
• 2 tablespoons water
• 1 tablespoon Dijon mustard
• 1 teaspoon Wildtree Garlic Galore Seasoning Blend
• 1 tablespoon Wildtree Spicy Chipotle Ranch
• 2 avocados
• 1/2 cup flour (I barely used the flour)
• 2 eggs, beaten
• 1 1/2 cups panko (you won't use all of it) 
• 2 teaspoons Wildtree Organic Coconut Oil, melted (I skipped this step)

Recipe In a bowl, whisk together to mayonnaise, yogurt, water, Dijon mustard, Garlic Galore Seasoning Blend, and Spicy Chipotle Ranch. Refrigerate until you are ready to serve. Preheat oven to 450°F, line a baking sheet with foil, and place a wire rack on the sheet pan; set aside. Halve and pit avocados. Slice avocado halves into wedges. Set up three bowls for breading. In the first bowl, place the flour; in the second bowl, place the beaten eggs; in the third bowl, combine the breadcrumbs and Organic Coconut Oil (if you're using that). Coat each avocado slice with flour, egg, and breadcrumbs and place on the wire rack on the sheet pan. Bake for 15 minutes or until the coating is lightly browned. Serve with prepared Chipotle Ranch dipping sauce.

Wildtree products used: Garlic Galore, Spicy Chipotle Ranch

Why I Love It: Bottom line - it was delicious.  You'll want to try this recipe. 

Your Turn: Share your version of this recipe!  We want to see it.  #tammytastes 

Chocolate Chip Ore-O-M-G Brownies

It’s no secret I love baking.  I bake a couple times a week, mostly for my hubby to bring to the guys at his firehouse.  I am hoping to become the official amateur baker of his fire department, complete with personalized apron.  Okay, that’s farfetched but I do enjoy sending in baked goodies for the guys.  The recipe below was sent in and has been requested a few times.   

A chocolate chip cookie bottom, an Oreo middle, and a brownie top.  Gimme.  

A friend of mine introduced me to these brownies and referred to them as “Slutty Brownies”.  I searched for the recipe and made these brownies immediately.  The first few times I made these, I made them from scratch, with the exception of the Oreos of course.  They.  Were.  Amazing.  Today when I made them, I needed something quick so I used cookie dough, boxed brownie mix, and Double Stuffed Oreos.    
I don’t typically go for the lower fat, altered recipes when it comes to baking.  It goes without saying the recipe for these brownies is anything but healthy.   I’m not even going to think about putting in the points values of these brownies.  Ignorance is bliss.    
To follow the “from scratch” recipe I originally tried, visit this blog: http://whatsgabycooking.com/slutty-brownies/ 
 
If you want a shortened version of “Slutty Brownies” try out my “Chocolate Chip Ore-O-M-G Brownies”
 
Gather the Goods:

• Boxed brownie mix (plus ingredients listed on the box)
• Refrigerated chocolate chip cookie dough
• One package double-stuff Oreos, roughly chopped (you’ll use about 2/3  of the package) 

Heat oven to 350°.  Prepare the bottom of a 13x9 pan with nonstick spray or line with parchment paper.  Press refrigerated cookie dough into bottom of pan.  I used about half of the tub pictured.  You can also just press one roll of cookie dough into the bottom of the pan.  

Roughly chop Oreos.  (The original recipe says to just line the Oreos in a layer on top of the cookie dough.  I prefer to roughly chop them and layer them on top.)  Press down a little to help the Oreos settle into the cookie dough.  Prepare brownie batter as directed on the box.  Pour the batter on top of the Oreo layer.  Spread evenly.  Bake for 30-32 minutes.  Brownies are done when a knife inserted into the brownie comes out clean.  Allow brownies to cool completely.  Enjoy! 

Why I Love It: This can barely even be considered a recipe because it is so easy to bake.  It is a sinfully delicious treat.  My friend also throws in butterscotch chips - - - a whole new level of deliciousness!  The variations are endless. 
 
Your turn: Share your version of the recipe with us!  #tammytastes