Peanutty-Chocolaty Bars

1 cup butter or margarine
1 cup brown sugar
1/2 cup dark corn syrup
3/4 cup chunk-style peanut butter
4 cups oatmeal
1 (12 oz.) package chocolate chips

Combine in saucepan:  butter, sugar and corn syrup.  Stir over low heat until butter melts.  Stir in oatmeal.  Spread and pat into lightly greased (10 x 15") jelly roll pan.  Bake at 350 degrees F. for 15 minutes.  Do not overbake.

While baking, combine chocolate chips and peanut butter in saucepan; stir over low heat until blended.  Spread on hot base.  Cool slightly and cut.  Amount:  32 bars.

Scalloped Potatoes

6 medium potatoes, peeled and sliced
1 medium onion, sliced
2 tablespoons flour
2 cups whole or evaporated milk
Salt and pepper to taste
3 tablespoons butter or margarine

In a 2-quart greased casserole dish, layer potatoes and onion.  In a jar, combine flour, milk, salt, and pepper.  Screw lid on tightly and shake well until smooth.  Pour milk mixture over potatoes, and dot with butter.  Bake uncovered at 350 degrees for 1 hour.  Makes 6 servings.

(Source:  Utah State Fare, pg. 145)

Sticky Coconut Chicken

INGREDIENTS

Chicken:
• 6-8 boneless, skinless chicken thighs
• 1 cup canned coconut milk
• 1 Tbsp. minced fresh ginger
• 1 tsp. fresh ground pepper
• 1 tsp. red pepper flakes
• Marinade chicken in coconut milk, ginger, pepper and red pepper flakes at least one hour (I let mine marinade four about four to five hours). Grill on barbecue.
Glaze:
• 3/4 cup rice vinegar
• 1/2 cup sugar
• 3 Tbsp. soy sauce
• 1 tsp. red pepper flakes

DIRECTIONS

1. While the chicken is grilling, bring above ingredients to a boil over medium-high heat and cook until mixture is reduced and thickened, about 8-10 minutes. Be patient because it takes a little while. But once it starts getting really thick, immediately take it off the heat!
2. Glaze both sides of chicken the last few minutes of grilling and serve chicken over rice.

Recipe Source: from Leigh Anne with my slight adaptations

(She uses the extra coconut milk as part of the liquid when she cooks the rice.  Yummy!)

(Source:  Mel's Kitchen Cafe, http://www.melskitchencafe.com/2008/07/sticky-coconut-chicken.html)

Raspberry White Chocolate Muffins

Muffins Ingredients:

1 cup milk
1/2 cup butter, melted
1 egg, slightly beaten
2 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 cup fresh or frozen (do not thaw) raspberries
1/2 cup white baking chips

Topping Ingredients:

1/4 cup butter, melted
1/4 cup sugar

Heat oven to 400 degrees F.  Combine milk, butter and egg in large bowl.  Stir in all remaining muffin ingredients except raspberries and white baking chips just until flour is moistened.  Gently stir in raspberries and white baking chips.

Spoon into foil or paper-lined 12-cup muffin pan.  Bake for 24 to 28 minutes or until golden brown.  Cool slightly; remove from pan.

Dip top of each muffin in melted butter, then in sugar.

VARIATION:

Raspberry White Chocolate Coffee Cake:  Spread batter into greased 9-inch square baking pan.  Drizzle with 2 tablespoons melted butter; sprinkle with 2 tablespoons sugar.  Bake at 375 degrees F. for 40 to 45 minutes or until light golden brown and toothpick inserted in center comes out clean.  Cool 10 minutes; cut into squares.

Nutrition Facts (1 muffin):  Calories 270, Fat 15g, Cholesterol: 50mg, Sodium: 440mg, Carbohydrates:  33g Dietary Fiber: 1g, Protein: 4g.

(Source:  Land O'Lakes)

Lemon Tea Cookies

for the cookies

¾ cup (1 1/2 sticks) unsalted butter
1 teaspoon lemon zest
1 tablespoon lemon juice
1 ¼ cup flour
½ cup cornstarch
1/3 cup confectioners’ sugar

for the frosting

¾ cup confectioners’ sugar, sifted
¼ cup unsalted cold butter, cut into 1/2 inch cubes
1 teaspoon lemon zest
1 teaspoon lemon juice

Divide in half. Shape each half into an 8×1 inch log and roll in plastic wrap. Refrigerate for 2 hours.for the cookies
Cream butter, lemon zest and juice until fluffy. In separate bowl, sift dry ingredients and mix into butter on low speed.

Cut into ¼ inch rounds. Bake at 350 F for 12 minutes. Cool and frost.

for the frosting
On low speed, mix the cold butter with electric mixer (use paddle attachment for a stand mixer) until smooth. Slowly add confectioners’ sugar until blended. Beat in the lemon zest and juice.

(Source:  http://mymadisonbistro.com/archives/lemon-tea-cookies)