Beet & Chèvre salad

 

 Beet & Chèvre salad

 

 

 

 

1/2 package Spring Greens and 1/2 package leafy romaine

1/4 c freeze dried corn

1/4 c julienned beets

1/4 c goat cheese crumbles

1/4 c Craisins

1/4 c candied nuts

Toss with oil and vinegar, or Brianna's poppyseed dressing.

Chocolate Chip-Peanut Butter Bars

 

 

 

 

 

Chocolate Chip-Peanut Butter Bars

Base and topping:
2 1/4 C quick oats
1 1/4 C packed brown sugar
1 C flour
1/2 tsp baking soda
1 C butter, softened

Filling:
1 can (14 oz.) sweetened condensed milk
1/4 C peanut butter
1/2 tsp vanilla
1 C semisweet chocolate chips
1/2 C coarsely chopped salted peanuts-optional

1. Heat oven to 350 degrees. Grease 13X9 inch pan with shortening or cooking spray. In a large bowl, beat base and topping ingredients on low speed until crumbly. Reserve 2C crumb mixture for topping. Press remaining mixture evenly into bottom of pan.

2. In a small bowl, mix condensed milk, peanut butter and vanilla until well blended. Pour evenly over base. sprinkle with chocolate chips and peanuts, if desired. Sprinkle reserved crumb mixture over top; press down gently.

3. Bake 25-30 minutes until golden brown. (Center will not be set) Cool completely, about 1 hr. Cut bars to desired size