No Bake Chocolate Oat Bars

Janae! I know you love chocolate and peanut butter, and I know you love making treats! I found these on allrecipes.com and they are so yummy and so easy! I am sure you will love them!

These bars can be frozen, just thaw 10 minutes before serving."

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PREP TIME	30 Min
READY IN	3 Hrs 30 Min
Original recipe yield 1 - 9x9 inch pan

INGREDIENTS

• 3/4 cup butter
• 1/2 cup packed brown sugar
• 1 teaspoon vanilla extract
• 3 cups quick cooking oats
• 1 cup semisweet chocolate chips
• 1/2 cup peanut butter

Directions

• Grease a 9x9 inch square pan.
• Melt butter in large saucepan over medium heat. Stir in brown sugar and vanilla. Mix in the oats. Cook over low heat 2 to 3 minutes, or until ingredients are well blended. Press half of mixture into the bottom of the prepared pan. Reserve the other half for topping.
• Meanwhile, melt chocolate chips and peanut butter in a small heavy saucepan over low heat, stirring frequently until smooth. Pour the chocolate mixture over the crust in the pan, and spread evenly with a knife or the back of a spoon.
• Crumble the remaining oat mixture over the chocolate layer, pressing in gently. Cover, and refrigerate 2 to 3 hours or overnight. Bring to room temperature before cutting into bars.

Justin's Burritos

This is Justin's invention.
Flour Tortilla
Rice
Black Beans
Chili powder and cumin
Mushrooms
Olives
Avacado
Cheese
Sour Cream
Hot sauce or salsa
Put a little bit of rice on tortilla, then black beans and season with chili powder and cumin, add sliced mushrooms, sliced olives, avacado, cheese, sour cream, hot sauce or salsa. Roll up like a burrito. This is quite delicious!! If you have some cooked diced chicken, you can add that as well.

Fettuccini Alfredo

So this is a combination of two recipes from my sister Mandi, and sister-in-law, Jen. So they really get the credit...thanks!!
1 pkg. fettuccine noodles (or spaghetti)
1/2 cup butter
1 cup parmesan cheese
1 cup whipping cream
1/2 tsp. garlic powder
1/4 tsp. black pepper
1/4 tsp. salt
1 tsp. dried parsley

Book pasta according to package directions. In a small saucepan, melt butter over medium heat, gradually stir in cheese, then cream until well blended. Continue heating sauce, stirring constantly, just to boiling. Remove from heat and stir in seasonings. Toss with hot pasta. A lot of times we just eat this plain with some kind of veggie and toast with butter and garlic powder.

Veggie Ranch Pizza

1 unbaked pizza crust
1 cup ranch-style dressing
2 cups shredded cheddar cheese
1/2 cup shredded carrots
1/2 cup chopped cauliflower
1/2 cup chopped broccoli
1/2 cup chopped onion
1/2 cup chopped bell pepper
1/2 cup sliced fresh mushrooms
2 cups shredded mozzarella cheese

Preheat oven to 350 degrees. Place pizza crust on a pizza pan or baking sheet, and spread dressing evenly over the top. Sprinkle with cheddar cheese, followed by carrots, cauliflower, broccoli, onion, bell pepper, and mushrooms. Top with mozzarella cheese. Bake in preheated oven for 15-20 minutes, unitl veggies are tender, and cheese is melted and lighlty browned. This is a fun, different way to have pizza. Not to mention you get a whole lot of veggies!!

Open-Face French Bread Sandwhich

French Bread
Mayo or Miracle Whip (your preference)
Black Beans (of course)
Salt and Pepper
Cheese
Olives
Green Onions
Tomatoes

Cut the French Bread in half length-wise, then cut into whatever size for each individual (Justin can do 3/4 of one half size!) Toast the bread for a minute. Add mayo, then black beans and season the beans with salt and pepper, top with cheese, olives, and green onions. Toast until cheese is melted. Then add chopped tomatoes. Oh, so good. This is one of our easy, favorite meals! Justin just loves!!! It can be a little bit messy and of course you can add whatever veggies you love.

Tortilla Soup with Black Beans

I had to post this for Janae because I know she loves black beans! I made this last night and it is so easy and really yummy! You have to try it! Prep: 15 minutes
Total: 15 minutes

Ingredients

Serves 4

• 1 tablespoon olive oil
• 4 garlic cloves, minced
• 1 teaspoon chili powder
• 2 cans (14 1/2 ounces each) diced tomatoes in juice
• 2 cans (15 ounces each) black beans, rinsed and drained
• 1 can (14 1/2 ounces) reduced-sodium chicken broth
• 1 package (10 ounces) frozen corn kernels
• Coarse salt and ground pepper
• 1 cup crushed tortilla chips, plus more for serving (optional)
• 1 tablespoon fresh lime juice, plus lime wedges for serving

Directions

1. In a large saucepan, heat oil over medium. Cook garlic and chili powder until fragrant, about 1 minute. Add tomatoes (with juice), beans, broth, corn, and 1 cup water; season with salt and pepper.
2. Bring soup to a boil; reduce to a simmer. Add tortilla chips; cook until softened, about 2 minutes. Remove from heat; stir in lime juice, and season with salt and pepper. Serve soup with lime wedges and, if desired, more chips.