no-bake nutter butter nutella pie

From Eat live run

for the crust-
24 nutter butter cookies
1/4 cup butter
for the filling-
2-8 oz. packages cream cheese, softened
3/4 cup granulated sugar
1 teaspoon vanilla
1/2 cup nutella
1/2 cup whipping cream
for nutella ganache {optional}
1/4 cup nutella
1/4 cup cream {or more if you like a thinner ganache}

Directions:
Spray 9-inch pie plate with non-stick cooking spray and set aside.
{1}Place nutter butter cookies into food processor and grind until they are fine crumbs. Stir together with melted butter.
{2}Press into prepared pie plate. Place into refrigerator to chill.
{3}For the filling, whip cream cheese and sugar together until well blended. Stir in vanilla and nutella. Scrape sides of bowl and mix again briefly. Stir in cream and then increase speed and whip 3 minutes or until very thick.
{4}Pour into pie crust and smooth the top. Refrigerate until set, at least 2 hours.
To serve, prepare nutella ganache by microwaving nutella and cream together until a thin sauce forms. Drizzle over pieces of pie.

Peanut Butter Fudge Treats

From Joy the Baker

Rice Krispy Treats

• 3 tablespoons butter or margarine
• 1 package (10 oz., about 40) regular marshmallows
• - OR -
• 4 cups miniature marshmallows
• 6 cups Rice Krispy Cereal (or any puffed rice cereal)

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.2. Add Rice Krispies cereal. Stir until well coated.
3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. ( You may want to line your pan with parchment paper or waxed paper large enough to have flaps hanging over the sides. This will make it easy to pull the giant block of goodness out of the pan when it’s done. I just forgot this step. But as recorded in the comments below, some people had trouble with the wax paper sticking to the Krispie treats.  A well sprayed pan might just be your best bet!) Cool. Make Peanut Butter Fudge.

Peanut Butter Fudge
recipe from Alton Brown

• 1 cup butter, plus more for greasing pan
• 1 cup peanut butter
• 1 teaspoon vanilla
• 1 pound powdered sugar

Microwave butter and peanut butter for 2 minutes on high. Stir and microwave on high for 2 more minutes. Add vanilla and powdered sugar to peanut butter mixture and stir to combine with a wooden spoon. Pour over the Rice Krispy treats in the pan and spread evenly. Let cool in the fridge while you make the Chocolate Fudge.

Easy Chocolate Fudge

• 2 Tbsp butter
• 2/3 cup evaporated milk
• 1 2/3 cups sugar
• 1/2 tsp salt
• 2 cups miniature marshmallows
• 1 1/2 cups semisweet chocolate chips
• 1 tsp vanilla

Combine butter, milk, sugar, and salt in a saucepan over medium heat. Bring to a boil; cook 4 to 5 minutes, stirring constantly. Remove from heat. Stir in marshmallows, chocolate, and vanilla,. Beat for about 1 minute, or until marshmallows melt and mixture is thoroughly combined. Pour over peanut butter fudge, spread evenly and place in the fridge to harden and cool. Cut into 1-inch pieces or smaller and give to your friends.

Chex Lemon Buddies

From Smashed peas and carrots

9 cups Rice Chex cereal

1 1/4 cup white vanilla baking chips

1/4 cup butter or margarine

4 tsp grated lemon peel

2 Tbsp lemon juice

2 cups powdered sugar

Measure cereal into a large mixing bowl and set aside.  In a microwaveable bowl, microwave chips, butter, lemon peel and juice uncovered on high for 1 minute; stir.  Microwave about 30 more seconds or until mixture can be stirred smooth.  Pour mixture over cereal, stirring until evenly coated.  Pour into a 2-gallon resealable food storage plastic bag.  Add powdered sugar, seal bag and shake until all the cereal is well-coated.

Chicken Tetrazzini

From Giada De Laurentiis

• 9 tablespoons butter
• 2 tablespoons olive oil
• 4 boneless skinless chicken breasts
• 2 1/4 teaspoons salt
• 1 1/4 teaspoons freshly ground black pepper
• 1 pound white mushrooms, sliced
• 1 large onion, finely chopped
• 5 cloves garlic, minced
• 1 tablespoon chopped fresh thyme leaves
• 1/2 cup dry white wine
• 1/3 cup all-purpose flour
• 4 cups whole milk, room temperature
• 1 cup heavy whipping cream, room temperature
• 1 cup chicken broth
• 1/8 teaspoon ground nutmeg
• 12 ounces linguine
• 3/4 cup frozen peas
• 1/4 cup chopped fresh Italian parsley leaves
• 1 cup grated Parmesan
• 1/4 cup dried Italian-style breadcrumbs

Directions

Preheat the oven to 450 degrees F.

Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size pieces and into a large bowl.
Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes. Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken.
Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.
Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.
Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.

Chicken Parmigiana

From Racheal Ray

• 1 cup flour
• 2 eggs, lightly beaten
• 1/2 cup breadcrumbs
• 1 cup grated Parmigiano-Reggiano, divided
• 1/4 cup chopped parsley (about a handful)
• 2 tablespoons chopped oregano (about half a palmful)
• Salt and freshly ground black pepper
• 8 chicken breast cutlets, about 1 1/2 to 2 pounds
• 5 tablespoons extra-virgin olive oil (EVOO), divided, plus additional
• 3 to 4 cloves garlic, chopped
• 1 teaspoon crushed red pepper flakes
• 1 small, yellow-skinned onion, finely chopped
• 1 28-ounce can fire-roasted diced tomatoes, such as Muir Glen brand
• 1 cup chopped fresh basil (about 2 handfuls), plus additional for garnish
• 1 cup shredded mozzarella

Preheat broiler.

Set up three dishes on your countertop: Fill one with the flour, one with the eggs, and the other with a mixture of the breadcrumbs, half the grated cheese, herbs, salt and pepper.

Place a large skillet over medium-high heat with 3 turns of the pan of EVOO, about 3 tablespoons. While the pan is heating up, season the chicken cutlets with salt and freshly ground black pepper, and coat each one in the flour, then in the egg, and lastly in the cheesy breadcrumbs.

Once the oil is hot, cook the chicken cutlets until golden brown and cooked through, 3-5 minutes per side depending on how thick they are. Cook them in two batches, transferring the cooked cutlets to a paper towel-lined plate while the others, adding more oil to the pan between batches if need be.

While the chicken is cooking, place a medium-size pot on the stove over medium heat. Add 2 tablespoons EVOO, 2 turns of the pan. Add garlic, crushed red pepper flakes and chopped onion. Cook 5-6 minutes, stirring often, until the veggies have softened. Add the tomatoes and heat them through, about 2 minutes. Remove the pot from the heat and stir in the basil, then season the sauce with salt and freshly ground black pepper.

Layer the chicken with the sauce in a casserole dish. Top the casserole with the remaining grated Parmigiano and mozzarella. Brown the chicken parm casserole under the broiler until the cheese has melted and is lightly golden brown, about 3 minutes. Garnish with some chopped basil before serving.

Asian Pepper Steak

From Rachael Ray

• 3 pounds beef sirloin
• 3 tablespoons cornstarch, for dusting meat
• 3 cloves garlic, grated or finely chopped
• 2 tablespoons ginger, grated
• 1 large onion, sliced
• 3 red bell peppers, sliced
• 3 yellow bell peppers, sliced
• 1 8-ounce can tomato sauce
• 4 tablespoons brown sugar
• 3/4 cup soy sauce
• Ground black pepper, to taste
• 2 cups rice
• 
  
• Topper:
• 2 cups bean sprouts
• 1 cup cilantro, roughly chopped
• 2 limes

Yields: Serves 6-8

In a large skillet, sear the meat in some EVOO until nice and brown on both sides. Remove the steak to a cutting board and slice the steak into 1-inch thick strips.

Place the sliced steak into the crock-pot bowl, then dust the meat with cornstarch and mix the meat around until there is no more visible cornstarch.

Add the remaining ingredients except for the topper ingredients to the crock-pot, then place a lid on top and cook on high for 4 hours or low for 6 hours.

When you are ready to serve, get a medium bowl, mix the topper ingredients and place a portion of the mixture on top of each portion of Asian Pepper Steak. This will add pop of freshness and texture.

Serve on top of cooked rice.

Tuna Melt Frittatas

From Rachael Ray

• 2 tablespoons EVOO – Extra Virgin Olive Oil
• 2 tablespoons butter
• 2 shallots, chopped
• 5 to 6 baby Yukon Gold potatoes, finely chopped
• 2 ribs celery with leafy tops, finely chopped
• 2 cloves garlic, finely chopped
• Black pepper
• 2 6-ounce cans tuna, drained and flaked
• 8 eggs
• 2 teaspoons hot sauce
• 1/4 cup milk or half-n-half
  
• 1/4 cup chives
• 2 tablespoons finely chopped thyme
• 8 ounces Swiss cheese, grated or chopped
• 4 English muffins, toasted and buttered

Heat broiler and place oven rack in center of oven.

Heat EVOO and butter in a large ovensafe skillet over medium to medium-high heat. Add shallots, potatoes, celery and garlic to the pan. Season with black pepper and sauté 6-7 minutes, until tender. Add tuna and stir to combine.

In a bowl, beat eggs with hot sauce, milk or half-n-half. Pour eggs into the skillet and stir in herbs. Let the eggs set and brown along the edges and on the bottom. Transfer to oven and brown top lightly, 5 minutes. Top with cheese and return to broiler to melt, 1-2 minutes. Cut into wedges and serve with buttered English muffins alongside.

Mashed Potato Soup

From Rachael Ray

• Drizzle of EVOO - Extra Virgin Olive Oil
• 6 slices bacon, chopped
• 4 tablespoons butter
• 1 medium onion, chopped
• 4 tablespoons flour
• 1 quart chicken stock
• 2 cups leftover mashed potatoes
• 8 ounces shredded yellow cheddar cheese
• Chopped chives, for garnish 

In a medium pot or Dutch oven, heat a drizzle of EVOO over medium-high heat. Add bacon and cook until crispy. Remove bacon with a slotted spoon to a paper towel-lined plate and reserve.

Drain off excess bacon fat from the pot and add butter. When it is melted, add the onion and cook until softened, about 5 minutes. Sprinkle flour into the pot and cook with a wooden spoon for 1 minute. Whisk in the chicken stock and bring to a bubble. Cook until slightly thickened, about 2-3 minutes.

Spinach-Artichoke Potato Lasagna

Recipe from Rachael Ray

• 4 pounds large, starchy potatoes, peeled and sliced lengthwise 1/4-inch thick
• 2 boxes frozen spinach, defrosted and wrung dry
• 2 boxes frozen artichoke hearts, defrosted and chopped or 2 cans in water, drained well and chopped
• 2 15 to 16-ounce containers ricotta cheese
• 3 to 4 cloves garlic, minced or grated
• Salt and pepper
• 2 egg yolks, beaten
• 2 cups shredded Parmigiano-Reggiano cheese, divided
• 4 tablespoons butter
• 3 rounded tablespoons flour
• 1 quart whole milk
• Freshly grated nutmeg
• Shredded basil, for garnish 

Preheat oven to 400°F. Parboil potatoes 5 minutes in boiling salted water and drain.

Combine spinach, artichoke hearts, ricotta, garlic, salt, pepper, egg yolks and half the cheese in a bowl.

Melt butter in saucepot over medium-high heat and whisk in flour. Cook 1-2 minutes then add milk, season with salt, pepper and nutmeg and thicken sauce to coat a spoon.

Pour half the sauce into a casserole dish and top with a layer of the potatoes, then half the spinach-artichoke mixture. Continue layering the casserole with more potatoes, the remaining spinach-artichoke, the rest of the potatoes and top with the remaining sauce and cheese.

Bake until deeply golden, 40-45 minutes. Cool lasagna 5-10 minutes then top with basil, cut into squares and serve.

Cheesy Broccoli Gratin

Recipe from Kitchen Comments

1/4 cup butter
1/4 cup flour

2 cups milk
1/8 teaspoon ground nutmeg
1/4 teaspoon thyme
8 oz cheddar cheese
24 oz frozen broccoli florets, thawed
1/3 cup panko bread crumbs
1/2 cup grated Parmesan cheese

1.  Preheat oven to 400°F.

2.  Melt butter in a medium saucepan over medium heat.  Whisk in flour and cook for a minute or two to get the raw taste out of the flour.  Slowly add milk and whisk till smooth stirring in nutmeg and thyme. Turn off heat and add your shredded cheese stirring till melted. 

3.  Place your broccoli florets in your baking dish and pour cheese sauce over the top.  Sprinkle with panko bread crumbs and Parmesan cheese. 

4.  Bake for 20-25 minutes or until bubbly and golden brown.  Enjoy!