Mandy and Jace

I have a love/hate relationship with candy. I love it so much I eat it until I get sick or inhale way too many calories. My favorite candies are M&Ms, 3 Musketeer Bars and my ultimate favorite are Reese’s Peanut Butter Cups. The one thing I like more than Reese’s however are homemade peanut butter bars. They are like Reese’s but so much better. My mom used to make these every once in a while and I loved them!

The recipe is actually pretty easy. The only difficult part is getting the chocolate to the right consistency without burning it. Just pay careful attention when you are making them and you should be fine.

Chocolate Peanut Butter Bars
adapted from What A Dish!

1 cup butter (2 sticks), softened
1 packet whole graham crackers, crushed into fine crumbs
2 cups confectioners’ sugar
1 cup crunchy peanut butter
1 cups semisweet chocolate chips
2 tablespoons creamy peanut butter
2 tablespoons butter

In the bowl of a stand mixer or a large with a hand mixer combine the 2 sticks of butter, graham crackers, confectioner’s sugar and crunchy peanut butter. Mix until it is totally worked together and fluffy. Press into a greased 9×13 pan and set aside.

In a medal or glass bowl set on top of simmering (not boiling) water melt the chocolate chips, creamy peanut butter and butter together. Stirring occasionally. It should be easy to pour but not burned.

Pour it onto the graham cracker crust and spread over the entire crust.

Refrigerate for at least 1 hour before serving and store, covered in the fridge if you happen to have any left.

I realized the other day that I’ve had this website for over 5 years now. Our first post was January 3,2007 and we have done 310 posts since then. I know everyone is shocked that I stuck with something for that long. I normally take on a project, get bored and drop it. Surprise doubters, I actually did it!

In the midst of those glorious 310 posts I have put up 63 recipes. If you go back though them you can see my photography skills have gotten much better since we started. The photos were horrible at first. Also, in the beginning I was doing step by step photos. I decided that I was getting way too many burns from trying to cook and hold the camera so I became a slacker and went down to one good photo and the recipe.

This was my first recipe to be put up. It was baked chicken strips (I don’t think I’ve made them since I posted the recipe) and sweet potato fries (I make those all the time). Pretty ugly right?

I think I’ve definitely come a long way. Here are some of my favorite recipes that I’ve put up. You can just click on any of the recipe titles and it will take you to the recipe.

Chicken and Waffles

Jace actually put this one up. We dont’ eat this often because shortly after that I started counting calories and almost passed out when I found out the count on this one, but it is delicious if you’re not concerned with calories.

Zucchini Carbonara

I actually forgot about this recipe. It was delicious!

Pumpkin Pie

This is where I learned to take a photo. And the crowds rejoice!

This pumpkin pie is SO good! I love pumpkin pie and I could probably clean this one up all by myself.

Potato Cakes

If you haven’t made these yet you should go home and make them right now. They will blow your mind!

Browned Butter Chocolate Chip Cookies

I make these when I need a new pair of shoes. Of course, I always need a new pair of shoes.

I really like honey mustard, but I am very picky about which kind I like. I don’t like to taste all mustard. I like more of the sweet honey taste than the tangy mustard taste. This recipe has the right balance between sweet and tangy and tastes amazing on a turkey and pepper jack cheese panini.

Honey Mustard Sauce
adapted from Food Network

3/4 cup mayonnaise
3 tablespoons honey
2 tablespoons yellow mustard
1 tablespoon lemon juice
Horseradish, to taste

Mix the mayonnaise, honey, yellow mustard and lemon juice in a large bowl. Add horseradish and until it is the flavor you want it to be. Store in an airtight container and use for salads, dipping sauce or as a sandwich spread.

This dish was absolutely delicious! I made this with some mashed potatoes and I had a very happy husband. The skin is crispy and amazing and it has the slightest hint of rosemary and garlic. I know it sounds like a pretty difficult dish but it really isn’t at all. It’s actually very easy. The only issue I had was the grease in the skillet pops quite a bit so if you are making this with young kids around I would be very careful. Otherwise it’s pretty fool-proof and very worth the time

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Delicious Pan-Roasted Chicken Thighs
adapted from Bon Appétit magazine

6 skin-on, bone-in chicken thighs
Kosher salt and freshly ground black pepper
1 tbsp vegetable oil
3 fresh rosemary sprigs
5 whole garlic cloves

Preheat you oven to 475 degrees
Season your chicken with salt and pepper.
Heat the oil in a cast iron skillet on the stove on high heat until it hot. Place the chicken in the hot skillet, skin side down, and cook for 2 minutes. Be careful, it will pop and splatter. After 2 minutes lower the heat to medium-high and continue cooking, still skin side down, for 12 minutes or until the fat renders and the skin is golden brown. Move the chicken around every once in a while to make sure it cooks evenly.
After the 12 minutes tuck fresh rosemary sprigs and whole garlic cloves between the pieces of chicken, carefully move the skillet to the oven and cook for 13 more minutes. Turn the thighs over and continue cooking for about 5 minutes longer so the chicken is cooked through. Move the chicken to garnish. Serve.

This is a beautiful and tasty main course that is pretty easy to make and will blow your family at the dinner table or your guests at your next dinner party away. It is a Mediterranean dish that is full of depth and flavor . You will need to make the spice mix before you make your marinade so read over everything carefully before you start cooking.

Tabil Spice Mix
adapted from Bon Appétit magazine
3 tbsp coriander seeds
1 1/2 tbsp cumin seeds
1 tbsp caraway seeds
1/2 tbsp crushed red pepper flakes

Grind all the spices in a spice grinder or spice mill and store in an airtight container.

Grilled Yogurt-Marinaded Lamb Chops
adapted from Bon Appétit magazine
2 cups plain yogurt
3 1/2 tbsp Tabil spice mix
4 large garlic cloves, minced
1 tsp kosher salt
1 tsp freshly ground black pepper
1/4 cup extra virgin olive oil
2 tbsp fresh lemon juice
4 lamb chops
4 lemons, halved

Mix the yogurt, Tabil Spice mix, garlic, 1 tsp salt, 1 tsp pepper, oil and lemon juice in a bowl. Taste the mixture and add salt and pepper until you like it.
Place the lamb in a shallow dish and pour the yogurt mixture over the chops. Turn each chop to coat, cover and refrigerate for 2-4 hours.

When you are ready to cook, turn your grill on to medium-high heat. Season the lamb chops with salt and pepper. Place the chops and the lemon halves (cut side down) on the grill and cook to desired doneness.
Place them on a plate, garnish with grilled lemon and let them rest for 5 minutes before serving.