Thursday, May 24, 2012

Foodie Friday #36 - Chocolate Peanut Butter No Bake Cookies

I can't believe it's Friday again already!  Time goes by way too fast and I can't seem to keep up with it.  The weather here has been rainy for the last several days and so the kids are driving me nuts.  They go crazy when they are cooped up that long.  I still haven't had a chance to get my garden in because of the rain -but that's probably a good thing since it might snow (WHAT??!) here tomorrow!  Gross!

So here are some little morsels to brighten your spirits -chocolate is good for that.  How about some delicious No Bake Cookies?

 Combine the sugar, cocoa and milk in a sauce pan.  Bring to a rolling boil and then simmer for 2 minutes.

Add butter, peanut butter, vanilla and oatmeal.


Spoon onto waxed paper and cool in the fridge.  Yes, it's really that easy!  And they are so tasty with a cold glass of milk. Yum!

Hope everyone has a great weekend!

Chocolate Peanut Butter No Bake Cookies


2 cups sugar
1/2 cup cocoa
1/2 cup milk

Simmer 2 minutes after mixture comes to full rolling boil

Then add:
1/2 cup peanut butter
1/2 cup butter
1 tsp vanilla
3 cups oatmeal.

Stir together and spoon onto wax paper.  Put in the fridge to cool.

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Monday, May 7, 2012

Cinco de Mayo Festivities

This year for Cinco de Mayo we had Pulled Pork Enchiladas.  They were absolutely fantastic!  I was so thrilled with how they turned out.   We were very happy to have friends over to share them with.

To make these babies I used the Mexican Pork recipe from the Our Best Bites cookbook.  Once that was done in the slow cooker, I divided the pork (drained of ALMOST all of the cooking liquid) between the tortillas.  Then I put some black beans and Monterey Jack cheese in each tortilla.

Meanwhile, in my baking pan (I used a 9x13 and a 9x9) I put a bit of green enchilada sauce over the bottom.  Then rolled up the tortillas and placed them seam side down in the pans.  I combined some of the remaining liquid from the pork with a 28 oz can of green enchilada sauce and poured that over all the enchiladas.

Cover with foil and bake at 400 F for about 25 minutes.  Then remove the foil and sprinkle generously with more cheese (I was running low on Monterey Jack so I added some cheddar).  Cook another 5-7 minutes uncovered until the cheese is bubbly and barely golden. 

I also whipped up some delicious Pico de Gallo so have with tortilla chips.  It's really very easy to make and tastes good too.

Pico de Gallo (fresh salsa):
2-3 ripe tomatoes, diced
1 small onion, diced
1/4 c cilantro (or to taste -depends how much you like cilantro)
Juice from 1/2 a lime
Salt to taste

As I mentioned before, sadly this year we had no pinata, but there's always next year!  Here is our pinata from last year -Tomas the Taco.  Anyone else celebrate Cinco de Mayo?  What are your fun traditions? 

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