Peanut Butter Cup Bars

Peanut Butter BarsOne of my very favorite times to eat and cook during any given month has got to be the meal/dessert that I chose for The Secret Recipe Club. This is that recipe. This month I chose to make Peanut Butter Cup Bars from the lovely, lovely blog Mele Cotte. It was a great decision. Let me tell you these babies are rich! Just how I like my dessert. The choosing process as usual was quite a lot of fun after a couple of hours reading blog posts I had it narrowed down to about 17 possible choices. How to choose. then one day I just up and decided on the peanut butter bars, walked into the kitchen and got down to business. They were enjoyed by all. Yes I shared. I am sure I will be back to Mele Cotte to try all her other fabulous recipes, head on over and check them out!

¾ cup unsalted butter- melted
1¾ cups powdered sugar
1 cup smooth peanut butter
¾ cup graham cracker crumbs
¼ cup unsalted butter
¾ cup bittersweet chocolate chips

1. Mix together butter, sugar, peanut butter and graham cracker crumbs. Pour into a 8 inch square baking pan that has been lined with tinfoil and buttered.

2. Melt remaining 1/4 cup butter with chocolate chips in small saucepan and spread over peanut butter mixture. Put in refrigerator for 1 hour. Slice.

3. Eat and enjoy!

Plum Snack Cake

Plum Snack CakeGuess what guys. It’s time for Secret Recipe Club

This month I was lucky to receive Cook with Sara. There were certainly a lot of options and many both savory and sweet , this month I was looking for the latter. My sweet tooth was wanting something new, something summery. We have been buying plums quite regularly at the grocery store, as they have been cheap and delicious, so when I found the Plum Snack Cake I knew that was what I wanted to make. Served warm with Ice cream for dessert, or plain for a snack or breakfast, either way is lovely, and we had both! A great way to use up some summer fruit, before we get over to the season filled with pumpkins and apples, enjoy this one while you can!

1 1/2 cups white whole wheat flour – I used 3/4 cup whole wheat and 3/4 cup all-purpose
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
2 Tbsp. canola oil
2 1/2 Tbsp. butter
1/3 cup sugar
1 egg
1/2 tsp. almond extract
1/2 cup vanilla yogurt
1 cup plums, seeded, sliced
1 Tbsp. turbinado sugar


1. Mix together flour, baking powder, baking soda, and salt. In separate bowl mix together oil, butter ( I melted mine), sugar, egg, almond extract and vanilla. Add to dry ingredients and beat until just combined. Pour into a greased 8 inch square baking pan.

2. Top with sliced plums and sprinkle with turbinado sugar.

3. Bake for 25-30 minutes until a toothpick inserted in centre comes out clean.

4. Eat and enjoy!

Sweet and Tangy Chili

The Secret Recipe Club - ChiliWow, I feel like I have gotten a lot done since that last Secret Recipe Club, sometimes time flies by however it seems like forever since I have written the last Secret Recipe Post. We have been enjoying summer, the kids have been at the park for hours at a time, plus they got to go on a camping trip while my husband and I enjoyed an Alaska Cruise. Yes, much fun has been happening in our lives. In between cruising and summer vacationing, I also had to find a recipe to make from my assigned blog, this month I received our very own coordinator Debbi Does Dinner. Although the temperatures have been pretty cool for the summer, which I like, when I was actually going through the blog, we were experiencing a bit of a heat wave. This meant anything that used the oven was immediately out. I am kind of a boring cook in the summer, as I avoid having the oven on, no delicious cookies, no baked meats, lots of sandwiches. Anyways, back to Debbi, she has got hundreds and hundreds of recipes to look through. I found a nice chili recipe that uses the slow cooker, and so the decision was made, chili it is. Debbi actually had quite a few chili recipes on her site I chose this one because it used the slow cooker, plus it had a lot of recipes that I already had on had. It is a very large recipe, so you can get quite a bit of leftovers from it as well, a huge bonus in the summer month’s of no cooking! So here it is Debbi’s Sweet and Tangy Chili .

2 lbs. ground turkey (I used ground chicken)
2 onions, chopped
2 peppers, chopped
1 jalapeno, chopped
2 tbsp. garlic, minced
1/3 cup balsamic vinegar
2 tsp. beef bouillon
1 (15 oz) can of tomato sauce
1 cup ketchup
1/2 cup water (or more if desired)
3/4 cup red wine
2 (15 oz) can black beans, drained and rinsed
2 (15 oz) can pinto beans, drained and rinsed
1/4 cup + 2 tbsp. chili powder
1/4 cup + 2 tbsp. brown sugar
2 tbsp. paprika
2 tbsp. cumin
2 tsp. cinnamon
Salt and pepper

1. Brown meat in large skillet, when it has browned add peppers, onions, jalapeño and garlic. Cook for about 5 minutes until onion is tender.

2. While meat and veggies are cooking mix remaining ingredients in very large slow cooker (at least 6 quarts). Add meat and veggies when they are done. Stir well to mix ingredients.

3. Cook on low heat for about 7 hours. If desired serve with cheddar and sour cream, or tortilla chips to dip.

4. Eat and enjoy!

Asparagus Dill Quiche

Asparagus QuicheTime just flew by like a witch on a broomstick. June is almost over and it’s time to once again reveal this month’s Secret Recipe Club assignment. I was assigned an absolute awesome blog The Kitchen Witch. So I spent almost 2 hours glued to my screen as I read and re-read recipes trying to narrow down the options. Funny thing is, the one I eventually picked is one of the first that I read. I know, you have probably already figured out that I chose to make her Asparagus Dill Quiche as I am sure you read the title of this post. Well, there you go, I made Quiche and it was yummy, super yummy, and if you want to see an amazing picture of it, head on over to her site!

  • 1 small onion, grated (about 1/2 cup)
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup all purpose flour
  • 1 1/2 pounds red potatoes, grated (or other starchy potatoes)
  • Olive oil or butter flavored cooking spray
  • 1 tablespoon olive oil
  • 1/4 cup chopped celery
  • 1 cup grape tomatoes, halved
  • 1/2 bunch asparagus cut into 2″ pieces (about 2 cups)
  • Salt & Pepper
  • zest of 1/2 lemon
  • 5 large eggs
  • 1/2 cup milk
  • 2 tablespoons chopped dill

1. Spray a large pie plate with cooking spray. Mix together crust ingredients together and press into pie plate. Bake for 25 minutes at 450 degrees. Remove from oven, brush with olive oil and cook additional 15 minutes.

2. While crust is cooking prepare vegetables. Heat olive oil in skillet, add veggies and cook for about 7 minutes until asparagus is tender. Sprinkle with lemon zest, salt and pepper.

3. In small bowl whisk together eggs, milk and dill.

4. When crust has finished cooking remove from oven and turn down temperature to 350. Spread vegetables on bottom of crust and pour egg mixture on top. Bake for 30 minutes. Let set for 10  minutes.

5. Eat and enjoy!