Peanut Butter Cup Bars

I found the recipe on Stylish Cuisine They were YUMMY!  Very close to reese's peanut butter cups, very rich though!  You'll want to eat lots, but one will do it for a while :)  But oh so good! (not so good for you though).  P.S. She has some fabulous pictures of them, if you want to see them.  I didn't get a picture before they were all gone!

Peanut Butter Cup Bars


1/2 cup butter
1 3/4 cups confectioner’s sugar
1 cup peanut butter
3/4 cup graham cracker crumbs
1/4 cup butter
1/2 cup semi-sweet chocolate chips
(Line a 8×8, 9×9, or 7×11 pan with foil for easy removal of bars later.)
Melt 1/2 c. butter of low heat. Remove from heat and stir in confectioner’s sugar. Add peanut butter and graham cracker crumbs, stirring until creamy. Spread mixture into pan, patting down evenly.
In same pot, on low heat, melt butter. Add chocolate chips and stir until chips are nearly melted and very soft. Remove from heat and continue stirring until chocolate is smooth and shiny. Spread over peanut butter layer. Refrigerate for 30 minutes. Cut into bars.
Store peanut butter cup bars in refrigerator.
Yield:  16 or more bars (depending upon how big you cut them)

Quinoa Taco Salad

Quinoa (pronounced KEEN-wah) is a grain that cooks similar to rice. This recipe had some yummy flavor.

1 cup quinoa
1 whole red onion, chopped
3 cloves garlic, minced
1/2 cups red bell pepper, chopped
1/2 cups yellow bell pepper, chopped
1/2 cups green bell pepper, chopped
1-1/2 teaspoon cumin
1/2 teaspoons oregano
1 teaspoon chili powder, or more depending on heat preference
1 dash cayenne pepper
15 ounce can black beans, drained and rinsed
3/4 cups diced tomatoes, fresh or canned
2 whole limes, divided
salt and pepper, to taste
8 ounces, weight baby spinach
1 cup cilantro
1/3 cups cheddar or feta cheese
1 whole avocado, diced

Cook the quinoa according to package instructions. Meanwhile, swirl a bit of olive oil in a saute pan. Heat oil over medium high heat. Add onion and saute for 3-5 minutes, until translucent and tender. Add garlic, cumin, oregano, chili powder, cayenne, and peppers and saute for an additional 2 minutes. Remove from heat. Stir in black beans, tomatoes, and the juice of 1 lime. Stir in the quinoa. Season to taste with salt and pepper. Chill.

Roughly cut baby spinach in strips like you would shred iceberg lettuce for tacos. Remove about 1 cup of cilantro leaves from the bunch, rinse and pat dry, and toss with t he spinach. Divide spinach and cilantro mixture evenly among 4 salad plates. Top each plate with a scoop of the quinoa salad. Top each salad with your choice of cheese and diced avocado. Cut the remaining lime into slices to garnish the plates.

This was really yummy and easy to adjust to your flavor preferences. I put in a lot less garlic and only used two types of peppers. You can make it your own. Enjoy!