Lunch Lady Peanut Butter Bars

I found this recipe over on Six Sister's Stuff.  These are the most authentic peanut butter bars that I have found to remind me of those that I used to eat during my school years.  They are amazing and addictive!

1 C sugar
1 C brown sugar
1 C butter
1 tsp vanilla
2 eggs
1 C peanut butter
2 C oats (not quick)
2 C flour
1 tsp baking soda
1 tsp salt

Cream the butter and sugars together. 
Add vanilla, eggs, and peanut butter. 
Mix in remaining ingredients
Spread dough on greased jelly roll pan (18x13x1).
Bake at 350* for 15 minutes or until golden brown.
Spread 1 1/2 C peanut butter on top while still hot.
Allow to cool and top with frosting.

Chocolate Frosting
1/2 C butter
1/4 C milk
2 tsp vanilla
3 Tbsp cocoa
2-3 C powder sugar

Mix all ingredients together until smooth.

No Bake Cookies

No Bake Cookies are a favorite at our house and with them being super simple and super quick to make I will usually comply.  These are a a great go to treat!

Here are 2 variations for you to enjoy:

Peanut Butter No Bake Cookies

2 C brown sugar
4 Tbsp butter
1/2 C milk
3/4 C peanut butter
1/4 tsp salt
1/2 tsp vanilla
3 C oats

Bring to full boil the first 3 ingredients and remove from heat.
Add the peanut butter, salt, and vanilla and stir until completely incorporated.
Stir in oats and drop by tablespoon onto parchment paper.
Allow to cool and harden before enjoying.

No Bake Cookies

2 C sugar
1/2 C butter
1/2 C milk
1/4 C unsweetened cocoa
1 tsp vanilla
1/4 tsp salt
1/2 C peanut butter
3 C oats

Boil the first 4 ingredients for 1 minute.
Add the vanilla, salt, and peanut butter and incorporate completely.
Stir in the oats and drop by tablespoon onto parchment paper
Allow to cool and harden before enjoying.

**IMPORTANT: Start your 1 minute when mixture comes to a FULL boil.  If you don't boil long enough, the cookies will not set.  Also, if you boil too long the cookies will become dry and crumbly.**

Chili

I know there are a million chili recipes out there, but here is yet another.  I love chili in the fall and let's face it, fall is knocking on our doorsteps.  Please don't kill the messenger, but let's think of the happy things that fall brings... like chili... and hot cocoa, hoodies, fall colors, and cooler temperatures.   Without further delay, here is my version of a sweet and slightly spicy chili:

1 lb pork sausage or 1-2 lb cubed beef sirloin
large chopped onion
3 cloves garlic
1 can diced tomatoes with green chilies
1 can/bottle of dark beer
2 (6oz) cans tomato sauce
1 can beef broth
1/2 cup brown sugar
1 Tbsp cumin
1 Tbsp cocoa
1 tsp oregano
1 tsp cayenne
1 tsp coriander
1 tsp salt
1 tsp chili powder
1 tsp worcestershire sauce
2 cans beans (chili or kidney or pinto)

Saute meat, onion, and garlic until brown.
Add remaining ingredients and simmer for several hours.

**The beer is obviously optional, but it adds good flavor and the alcohol is burned off during the cooking process.**

Flourless Oatmeal Muffins

Very versatile and yummy muffin for your breakfast.  I would almost prefer without the nuts and fruit, but for that added umph of health I added them in.  My kids sure enjoyed them for breakfast.

2 1/4 C oats
1/4 C nuts (optional)
1/4 C dried fruit (raisins, craisins, apple)
2 tsp baking powder
1/2 tsp salt
3/4 C milk
2/3 C honey or brown sugar
2 eggs
2 Tbsp oil or softened butter

Preheat oven to 450*
Line muffin tin with paper or spray with oil
**I like to blend most the oats to a finer texture
Mix all ingredients in bowl until an even texture is achieved.
Divide batter between muffin tin bowls.
Bake 12-14 minutes or until golden brown.

Jack-in-the Box Tacos

My husband loves Jack-in-the-Box tacos, but considering we don't have any locations here, he has settled for these.  Pretty darn yummy!

1 lb ground beef
1/2 C refried beans
1/2 tsp garlic salt
2 Tbsp chili powder
1/4 C taco sauce
12 corn tortillas
6 slices American cheese
shredded lettuce
oil for frying

Brown ground beef and break it apart into small crumbles with back of wooden spoon.
Add refried beans, stirring to make a semi-smooth texture.
Add in seasonings and taco sauce, remove from heat.
Heat oil until hot.
Spread 1/12 mixture on tortilla and fold in half.
Drop in hot oil and fry on both sides until crispy.
Once fried, cool for a few moments, pry open slightly, and slide half a slice of cheese inside.
Garnish top of taco with lettuce and extra sauce.

Sour Cream Enchiladas

1 lb diced chicken
1 tsp garlic salt
1/2 tsp cumin
1 chopped onion
1 tbsp butter
8 8-inch tortillas (we use Tortilla Land brand)
2 C cheese
1/4 C butter
1/4 C flour
1 can (15 oz) chicken broth
1 C sour cream
1 can (4 oz) diced green chilies

Cook and season chicken and onion in pan over med-high heat, until chicken is cooked through.
Melt butter in a saucepan, and stir in flour to make a roux; stir constantly until bubbly.
Whisk in chicken broth, bringing mixture to a boil, stirring frequently.
Remove from heat and add sour cream and green chilies.
Cook tortillas on stove top.  Divide chicken between tortillas and sprinkle 1 1/2 Tbsp cheese in each.
Roll tortillas and place seam side down in 9 x 13 pan, that has been lightly sprayed with canola oil non stick spray (we use the Sam's Club brand).
Pour sauce over tortillas and sprinkle remaining cheese on top.
Cook in 400* oven for 20 minutes or until cheese is melted and bubbly.

Taco Seasoning

3/4 tsp paprika
2 tsp dried onion flakes
1/2 tsp salt
1 Tbsp cornstarch
1 tsp chili powder
3/4 tsp cumin
1/2 tsp garlic powder
1/4 tsp crushed red pepper flakes
1/2 tsp cayenne pepper
3/4 tsp dried oregano
1/4 tsp coriander (optional)

Mix together in small bowl or sprinkle directly over ground beef.
*If using as taco beef, add 3/4 C water and simmer for 5 minutes.