Sunday, July 29, 2012

Summer Salad, Garlic Basil Sugar Rub, Peanut Butter Cup S'more Bars

Summer Salad 

 Avocado, tomato, feta, grilled chicken. 
I had to take a picture and post because it just looked so restaurant worthy.

 Garlic Basil Sugar Rub
-1/4 cup chopped basil
-1/4 Chopped parsley
-2 fine chopped garlic cloves
-1/4 Olive oil
-1 tsp Salt
-3 Tb Brown Sugar
-1 tsp Cumin
You can tweak the amounts of everything to taste. I've never measured when making this, the amounts listed are my best guess.
Pat meat dry with a paper towel, then rub the mixture over the meat. Cook and enjoy!

Peanut Butter Cup S'more Bars

-1/2 cup softened butter
-1/2 cup packed brown sugar
-1/4 cup sugar
-1 egg
-1 tsp vanilla
-1 1/4 cups flour
-1 tsp baking powder
-1/4 tsp salt
-1 cup crushed graham cracker
-mini peanut butter cups
-1 - 2 cups marshamallow fluff (Don't actually worry about measuring it, this is just about how much you will need. Fluff is too messy to bother with exact amounts.)

-Preheat oven to 350 degrees. Line an 8x8 baking dish with parchment paper.
-In a large bowl of a stand mixer, beat butter and sugars until fluffy. Beat in egg and vanilla until combined. 
-With the mixer on low, slowly mix in flour, baking powder, salt, and graham crackers until just mixed. 
-Spread approximately 1/2 the dough on the bottom of the prepared baking dish. Lightly press the peanut butter cups into the dough, then spread the marshamallow fluff on top.
-On a separate piece of parchment paper or aluminum foil, spread the rest of the dough into a square shape. Flip over on top of the marshmallow fluff and press down lightly.
-Bake for 30 minutes or until the edges just begin to brown. Allow to cool for at least 2 hours so the bars can set, then remove from pan and cut into squares.

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