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No-Bake Cookie Bars

No-Bake Cookie Bars

2 cups granulated sugar
1/2 cup milk
1 stick (1/2 cup) butter
1/2 cup unsweetened cocoa powder
1/2 cup crunchy peanut butter
3 cups quick-cooking oats
1 teaspoon vanilla extract

Spray an 8″ square pan with cooking spray and set aside. Measure the peanut butter & oats and set aside so they’re ready when you need them. Have your vanilla bottle handy along with a teaspoon. In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a boil and once it reaches a full rolling boil, cook for 1 1/2 minutes, stirring constantly. Remove from heat and stir in the peanut butter until melted, then stir in the vanilla and lastly the oats. Immediately pour mixture into prepared pan and put on a cooling rack to set until completely cool. Once cool, cut into bars. To make this recipe into the regular round cookies, just drop the mixture by spoonfuls onto wax paper and let cool. You can store them in an airtight container several days at room temp or over a week in the fridge.

I know this isn't witchey but I had to share it..lol

Salsa Borracha (Drunken Salsa)

I found this recipe  in the News Paper and I thought that I would like to try in and see if it's taste good, so I thought I would put It on my blog. so I can share it with anyone who Read's my blog. Is there any other reason. So here It is and I hope you enjoy Thanks


8 dried pasilla chillies or dried anchor chilies
1 cup fresh orange juice
1/2 cup golden tequila
1 garlic clove, minced
1/4 cup olive oil
Salt and freshly ground black pepper
1/4 cup crumbled anejo cheese of feta cheese


Cook the chilies in a dry saute pan over high heat turning constantly until slightly toasted, about2 minutes. Remove from the seeds. Tear them into small pieces and add them to a blender.


Add the orange juice, tequila, garlic and olive oil to the blender. Puree the salsa and add it to the saute pan used to toast the salsa with salt and freshly ground black pepper. Cool completely. Transfer to a serving bowl and top with crumbled anejo cheese.


NOTE: The ancho chili is a dried poblano chili, It is also as "pasilla" or "Chile negro." Anejo is a salty, crumbly cheese that is generally sprinkled on top of enchiladas, burritos and tacos. It can be substituted with feta cheese. The chilies and the anejo can be found in some supermarkets, Latin specialty markets or online.


There is now magick in this recipe but you can make it into one if you like...)0(

Apple Pie

Ingredients
Double pie crust
7-8 Granny Smith or Greening apples
1-2 lemons
2 tablespoons sugar
2 tablespoons cinnamon
Dash nutmeg
1/2 cup butter



Procedure

Pare and core apples and place in large bowl. Juice lemon(s) as desired and pour juice over apples, tossing to coat. Let sit for 15-20 minutes. Preheat oven to 425*F. Put crust in pie plate and place drained apples on top of crust. Sprinkle with sugar, cinnamon, and nutmeg. Dot with butter. Place top crust on top of pie. Trim excess and seal crust. Make 4 slits for steam to escape. Place prepared pie in 425*F oven for 45 minutes or until crust is golden brown.

Food

This soup is so good you have to try it, Yum O

Ingredients

2 tablespoons extra-virgin olive oil

2 leeks, white part only, washed well and chopped

1 clove garlic, minced

1 small potato, peeled and chopped

1 (8-ounce) package frozen artichoke hearts, thawed

2 cups chicken stock

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 tablespoons plus 1/3 cup mascarpone cheese

2 tablespoons chopped chives, for garnish

Directions

Heat olive oil in a heavy, large pot over medium heat. Add the leeks and the garlic and stir. Add the potatoes and cook for 5 minutes, stirring often. Add the artichokes, stock, salt, and pepper and cook until the vegetables are tender, about 20 minutes.



Using a handheld immersion blender, or in a blender in batches*, puree the soup. Add the 2 tablespoons mascarpone and blend again to combine. In a small bowl, stir the remaining 1/3 cup mascarpone to soften.



Ladle the soup into serving bowls. Dollop the top of each of the soups with a spoonful of the softened mascarpone cheese and top the cheese with chives.



* When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth

You can find this and other resipes at: http://www.foodnetwork.com/