Peanut Butter Pie

This pie is Aaron's favorite (because peanut butter, of course). I started making it years ago when we were first married, and today I'm making it once again for his 42nd birthday!

Ingredients

1 10 inch prepared graham cracker crust

1/2 jar of hot fudge, heated slightly

1 cup creamy peanut butter

1 8 oz package cream cheese, softened

1 1/4 c powdered sugar

1 8 oz package cool whip, thawed (4 oz more to top, optional)

Chopped Reeses peanut butter cups, optional    

Directions

For the crust: Pour 1/2 jar hot fudge into prepared graham cracker crust, and spread around the bottom of the pie.

For the filling: Beat the peanut butter with the cream cheese until smooth. Add the powdered sugar and beat until smooth. Add in the thawed whipped topping and beat until smooth, scraping the sides as needed.

Pour the filling into the crust, evening out the top with a knife or spatula. Chill for at least an hour before serving. Garnish top of pie with more Cool Whip and chopped Reeses, if desired.

BBQ Chicken Pizza

BBQ Chicken pizza is something that's been around a while, but I've never been a huge fan. But with Pizza Night once a week, we're always trying something different. This pizza was a big [surprise] hit for us. It was delicious!

BBQ Chicken Pizza

Ingredients:

• 1 boneless and skinless Chicken Breast
• 1/3 cup BBQ Sauce
• Shredded Mozzarella Cheese
• Rotisserie Chicken, meat pulled off
• ½ of a Red Onion, sliced thinly
• ¼ cup Cilantro leaves, chopped
• ¼ cup shredded Parmesan Cheese (Optional) 
• Pizza Crust (recipe below)

Directions:

1. Preheat oven according to pizza crust directions. 
2. Spread/squeeze BBQ sauce over pizza crust to taste. We opted for not a lot.
3. Cover pizza with cheese to your liking.
4. Add shredded rotisserie chicken, then onion slices over cheese.
5. Bake according to pizza crust instructions.
6. After pizza is baked, pull out and add cilantro and parmesan to taste.

Pizza Crust (makes 2)

Ingredients:

• 1 1/2 cups warm (105-115 degrees) water
• 1 tablespoon instant or active dry yeast (active will take longer to rise)\
• 1 tablespoon. sugar
• 1 teaspoon salt
• 1 tablespoon olive oil
• 3 1/2 cups unbleached all-purpose flour, plus more as needed
• Olive oil/nonstick cooking spray
• Garlic salt
• cornmeal

Directions:

1. In a large mixing bowl or the bowl of your stand mixer (preferred), stir in water, sugar and yeast. Let sit 5-10 minutes or until the yeast is foamy and dissolved. Add olive oil, salt, and 1 ½ cups flour and mix until combined with your hook attachment (or with a wooden spoon if not using a mixer). Gradually mix in 2 more cups of flour until dough starts to pull away from the sides of the bowl. If your dough is too wet, add 1 more tablespoon of flour at a time (up to 1/4 cup) until dough barely sticks to your fingers. Once dough has pulled away from the bowl, knead in mixer on medium-low speed or by hand for 5 minutes.
2. Shape the dough into a ball and place back into your large mixing bowl that has been coated lightly with olive oil or nonstick cooking spray. Turn dough over to coat all sides. Cover tightly with plastic wrap and allow to rise until doubled in size, 1-2 hours.
3. Guestimating 15 minutes before your dough is ready, preheat your pizza stone or baking sheet in middle rack of your oven for 30-60 minutes at 475 degrees F.
4. After dough has doubled, remove from bowl and knead a couple times. Divide dough into two equal balls and cover with a towel for 15 minutes. You can freeze one of the balls at this point if desired.*
5. Carefully remove your pizza stone/baking pan and GENEROUSLY grease the entire surface with olive oil or with nonstick cooking spray. Sprinkle with cornmeal.
6. After dough has been resting 15 minutes, roll each dough ball out onto a lightly floured surface or parchment paper into a 12-inch round circle. Transfer pizza dough to your baking sheet or pizza stone then pinch edges to create a rimmed crust (if you have trouble transferring, you can place your entire piece of parchment paper on your stone/baking sheet and bake directly on your parchment paper). Lightly brush the top of the crust with olive oil and sprinkle with garlic salt. Using a fork, prick several holes in the crust.
7. Bake for 12 minutes at 475F degrees with favorite toppings then broil for 2 minutes or until cheese is golden.

Burger Night [Caprese Burger]

Caprese Burger

• 1.25 lb. Ground Beef (feeds 4)
• Salt & Pepper
• Fresh mozzarella
• 2 tomatoes
• 12 Basil leaves
• Balsamic Vinegar
• Green Onions (optional)
• 4 Buns

Preheat grill. Slice tomatoes and marinate in balsamic vinegar. (This can be done a couple of hours ahead of time if you like.) Season ground beef with salt & pepper. Grill burgers until nearly done and then add sliced mozzarella on top. Toast buns and assemble burgers, adding tomatoes, basil leaves, green onions, and some extra balsamic (also a small amount of mayo is an option). Eat up!

Salsa Verde Burgers

In our house, Aaron is the king of burgers. He makes such amazing hamburgers. He makes all kinds, and they are all delicious. So you can imagine the anxiety I felt when I had planned on burgers for dinner one night, and then he didn't have enough time to grill them for me. I pulled up a recipe that I'd pinned on Pinterest from SkinnyTaste, and decided to make burgers myself. I was terrified.

I was completely shocked and flattered, however, when Aaron raved and asked if I would make more, and said it was one of his favorite burgers he'd ever had. What?! This man takes his burgers very seriously, so it was a huge honor coming from his mouth.

And now, for the recipe!

Salsa Verde Burgers 
Skinnytaste.com

Ingredients:

• cooking spray
• pinch kosher salt and pepper, to taste
• 4 (93% lean) beef patties, 4.75 oz each
• 1/2 cup salsa verde, homemade or store bought
• 4 slices Sargento reduced fat pepper jack cheese
• 4 (100 calorie) whole wheat potato buns
• 1/4 cup shredded red cabbage (or lettuce)
• 4 ounces sliced avocado (from 1 medium haas)

Directions: 

Heat a skillet or grill over high heat. When hot, spray with oil and add the patties. Season with salt and pepper and cook a few minutes on each side, to your desired liking. Add the cheese and cover; cook to melt, about 30 seconds.

Servings: 4 • Size: 1 burger with the works • Old Points: 8 • Weight Watcher Points+: 10 pt
Calories: 407 • Fat: 17.5 g • Carb: 25 g • Fiber: 8 g • Protein: 42 g • Sugar: 7 g
Sodium: 445 mg  • Cholest: 87 mg 

Shakes & Smoothies

A couple of weeks ago, we decided to start working towards eating healthier (again), and I found this week long cleanse from Shape. We didn't do the full cleanse, but did opt to do the shakes/smoothies for breakfast and lunch most days. They were pretty good, filling, and we both lost a few pounds. Here are a few of our favorites.

Chocolate Morning Wake-up: Combine 1 cup unsweetened almond milk, 1 cup baby spinach, 1 frozen banana, 2 tablespoons unsweetened cocoa powder, 1 tablespoon superfood greens (I didn't have this on hand so I left it out), 2 tablespoons protein powder, and 1 cup ice in a blender. Blend until smooth. Serve immediately. (Makes 2 servings.)

Blueberry Protein Power "Shake": Combine 2 cups unsweetened almond milk, 1 frozen banana, 2 cups frozen blueberries, 1 scoop (1/4 cup) protein powder, and 1 cup ice in a blender. Blend until smooth. Serve immediately. (Makes 2 to 4 servings.)

Chocolate Peanut Butter Cup: (Aaron's favorite, of course) Combine 1 cup unsweetened almond milk, 2 cups baby spinach, 1 frozen banana, 1/2 cored Bartlett pear, 2 tablespoons natural peanut butter, 2 tablespoons unsweetened cocoa powder, and 1 cup ice in a blender. Blend until smooth. Serve immediately. (Makes 3 servings.)

Chocolate Avocado Goddess: Combine 1 avocado, 2 tablespoons dark unsweetened cocoa powder, 2 tablespoons agave nectar, 1 frozen banana, 1 cup ice, and 1 cup unsweetened almond milk in a blender. Blend until smooth. Serve immediately. 

Macaroni and Cheese

Macaroni and Cheese. It's so delicious. I mean, really... talk about comfort food. It's an American staple. I don't make it often, but every once in a while, it's good to have the real thing. Home made from scratch and not from the blue box. (That's not a knock on the blue box. I'm pretty sure I ate a box of it a day when I was pregnant with Abby. That could also be why I gained like 65 pounds in that pregnancy. Maybe.) In the past, I've always made this mac and cheese from The Pioneer Woman. It's delicious and rich and just about perfect. But it packs a lot of calories, and it calls for a lot of cheese, which can get a little expensive.

I've been cooking a lot lately using recipes from all the Cooking Light magazines I have stacked up around here, and I came across their mac and cheese recipe. We tried it last night and it was yummy! It really didn't even feel "light", which is a major bonus, and it's pretty cheap to make. I usually have almost all of the ingredients on hand.

INGREDIENTS

10 ounce large elbow macaroni (I used whole wheat macaroni)
2 tablespoons canola oil
3 garlic cloves, crushed
2 1/4 cups low sodium chicken stock, divided
1/2 cup 2% reduced-fat milk
8 teaspoons all-purpose flour
4 ounces 1/3-less-fat cream cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray
3 ounces extra-sharp cheddar cheese, shredded (I may have used 4)

DIRECTIONS

1. Cook pasta according to package directions, omitting salt and fat; drain. Set aside.
2. Preheat broiler to high.
3. Heat Dutch oven over medium heat. Add oil to pan; swirl to coat.  Add garlic to pan; cook 3 minutes or until garlic is fragrant, stirring frequently (do not brown). Stir in 1 cup stock; bring to a boil. Cook 1 minute. Combine remaining 1 1/4 cups stock, milk, and flour; stir with a whisk until flour dissolves. Add milk mixture to garlic mixture, stirring with a whisk. Bring to a boil; cook 5 minutes or until mixture begins to thicken. Remove milk mixture from heat; add cream cheese, stirring until smooth. Stir in salt and pepper. Add cooked pasta to milk mixture, tossing to coat. Let stand 5 minutes. Pour pasta mixture into a 2-quart baking dish coated with cooking spray. Sprinkle cheddar evenly over pasta mixture. Broil 3 minutes or until cheese melts and begins to brown. Let stand 5 minutes.

SERVES 6

Serving 1 cup | Calories 358 | Fat 15g | Protien 14.4g | Carbohydrates 40.7

Roasted Butternut Squash

I've discovered over the past couple of years that I really like butternut squash. Trouble is that every time I try and make it, I fail miserably. After tasting a particularly delicious version of Butternut Squash in Ireland, I came home resolved to try one more time. 

So I came across this post on the "Perfect" roasted butternut squash. And then sort of improvised from there. So here goes...

INGREDIENTS
1 butternut squash
Olive oil (or other oil)
1 T. butter
2 T. cream or milk
Salt & pepper to taste

DIRECTIONS

1. Preheat oven to 350.
2. Cut the squash in half lengthwise, then coat with oil (skin as well as the exposed insides).
3. Put flat sides down on cookie sheet (with skin up), then place in preheated oven.
4. Cook the whammy out of it. At least an hour, but probably more. Maybe an hour and 20 minutes or so? It should be very tender and mushy.
5. Let cool for a few minutes, then scoop out and discard seeds. Scoop squash into a bowl and set aside.
6. In a saucepan over low-medium heat, add cream and butter. 
7. Once butter melts, stir in squash until blended. For extra creaminess, blend using an immersion blender. 
8. Season with salt and pepper, then serve.

Pork Carnitas Tacos

This pork carnitas from 100 Days of Real Food is delicious and (even better) easy! Aaron also discovered (and highly recommends) that the leftover pork makes delicious nachos the next day!

INGREDIENTS

• 2 to 2 ½ lbs pork shoulder or Boston butt roast, cut into 5 or 6 small pieces
• 3 teaspoons dried oregano
• 2 teaspoons black pepper
• 1 teaspoon salt
• ½ teaspoon ground cumin
• 1 onion, cut into 6 or 8 chunks
• 3 garlic cloves, whole
• 1 recipe tomatillo salsa
• Corn tortillas
• 2 avocados, sliced
• Fresh cilantro

DIRECTIONS

1. Mix together oregano, pepper, salt, and cumin and rub on outside of pork pieces in bottom of slow cooker.
2. Throw onion and garlic on top of pork.
3. Slow cook on low for 6 – 8 hours or until meat is falling apart.
4. When finished discard the onion and garlic. Drain meat and shred with a fork.
5. Serve warm with tortillas, tomatillo salsa, avocados and cilantro.

Ranch House Pork Chops

These Ranch House Pork Chops are a go-to recipe for me when I want something hearty, but don't have much time to cook. If you want the full recipe with the homemade mashed potatoes, go here, otherwise, here's my easier version.

INGREDIENTS 
6 Pork Chops (I like the thick ones)
1 packet Ranch dressing mix
1 can cream of chicken condensed soup

Simply Potatoes Garlic Mashed Potatoes 

DIRECTIONS 

1. Place all ingredients in crock pot and cook on low 4-6 hours. 
2.  Cook mashed potatoes according to package instructions.
3. Serve pork chops over mashed potatoes and pour sauce generously over the top.
4. Try not to laugh when your husband licks his plate clean.

Honey Chipotle Turkey Meatballs

I adapted this recipe (to make more sauce/glaze) from a recipe I found in Everyday Food from Martha Stewart. It's a quick easy meal (or appetizer) to pull together and it doesn't cost much! The kids really like it.

INGREDIENTS

• 1 1/2 lbs. ground turkey
• 1/2 yellow onion, diced small
• 2 garlic cloves, minced
• 1/2 tsp. fine salt
• 1/4 tsp. ground pepper
• 4 T. honey
• 1-2 T. chopped chopotle chiles in adobo sauce
• 4 T. cider vinegar

DIRECTIONS

1. Preheat oven to 375. 
2. In medium bowl, mix together ground turkey, onion, garlic, salt, and pepper until combined (do not overmix). Form into 16 meatballs.
3. In a small bowl, stir together honey, chipotles, and cider vinegar.
4. In large ovenproof skillet, heat 1 tablespoon olive oil over medium high heat. Add meatballs and cook until browned on all sides (10-12 minutes).
5. Transfer skillet to oven and bake 5 minutes. 
6. Remove from oven and pour honey mixture over meatballs, and swirl skillet to coat.
7. Bake until liquid is reduced and meatballs are glazed (5 minutes), swirling halfway through.

Zuppa Toscana

On a cold fall day, there's nothing better than a hearty bowl of soup. I got this recipe from Olive Garden, and it's delicious!

Ingredients

• 1 lb ground Italian sausage
• 1½ tsp crushed red peppers
• 1 large diced white onion
• 4 Tbsp bacon pieces
• 2 tsp garlic puree
• 10 cups water
• 5 cubes of chicken bouillon
• 1 cup heavy cream
• 1 lb sliced Russet potatoes, or about 3 large potatoes
• ¼ of a bunch of kale

Directions

1. Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.
2. In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft.
3. Add chicken bouillon and water to the pot and heat until it starts to boil.
4. Add the sliced potatoes and cook until soft, about half an hour.
5. Add the heavy cream and just cook until thoroughly heated.
6. Stir in the sausage and the kale, let all heat through and serve. Delicious!

Serves 6-8

Ashley's Pot Pie

My dear friend, Ashley, made this delicious Chicken Pot Pie for us one time when we visited her family in Anna. It was warm and comforting and delightful, just like her! I insisted she share her recipe and she was kind enough to send it along.

Ingredients

• 1 15 oz. refrigerated pie crust
• 1/3 c. butter or margarine
• 1/3 c. chopped onion
• 1/3 c. flour
• 1/2 t. salt
• 1/4 t. pepper
• 1 1/2 c. chicken broth
• 2/3 c. milk
• 2 1/2 to 3 c. cooked chicken (shredded/chopped)
• 2 c. frozen mixed veggies

Directions

1. Heat oven to 425. Prepare pie crust as directed on package for two crust pie using 9-inch pie pan. 
2. Melt margarine in medium saucepan over medium heat. Add onion. Cook 2 minutes or until tender. Add flour, salt and pepper. Stir until well blended. 
3. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened. Add chicken and veggies. Mix well. 
4. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust. Seal edges and flute. Cut slits in several places in top crust. 
5. Bake @ 425 for 30 to 40 minutes or until crust is golden brown. Let stand 5 minutes before serving.

Poppy's Tortilla Soup

I remember walking to my car from one of my night classes at the community college in the (literal) freezing rain. As I sat in the car shivering and waiting for the ice on the windshield to melt, I called Aaron (my then fiance) to say hello and talk about the crazy weather. As I whined about how freezing cold I was, he invited me over to his mom and dad's house to warm up and hang out for a while. When I walked in, Bill offered me a bowl of soup, and I gladly accepted. I sat down to the table and my life was changed. It was the best soup ever. Several years later (after I was sufficiently married into the family), he was kind enough to share his delicious recipe with me. 

Ingredients

• 1 16 oz. can diced tomatoes
• 1/2 c. chopped cilantro
• 1 medium onion
• 2 cloves garlic, minced
• 1/2 t. sugar
• 1 1/2 lbs. cooked chicken, chopped
• 8 c. chicken broth
• 1 chipotle in adobo sauce, diced and seeded
  (increase if you like spiciness)

Directions

1. Cook chicken, cut into chunks, and set aside.
2. Mix undrained tomatoes, onion, garlic, cilantro, and sugar. Put mixture in large pot with broth, chicken, and pepper(s). Bring to boil; cover and simmer for additional 20 minutes.
3. Serve with crunched up tortilla chips (or we prefer to bake strips of corn tortillas in the oven and make our own), shredded cheese, avocado, sour cream, and rice.

Serves: at least 8, makes great leftovers

Garlic Baked Shrimp

Tonight, I tried making a new recipe I found on LaaLoosh. I typically don't like shrimp, but this one caught my eye (it looked similar to one of my favorite restaurant dishes, Shrimp Paesano) and I decided to give it a go. Well, this dish passed the family test with flying colors! Aaron is still talking about it several hours later, and is asking if we can have it tomorrow too.

Ingredients

• 1lb fresh, raw shrimp, deveined, peeled and tails removed
• 2 tbsp light butter, melted
• Juice from ½ a lemon
• 2 tbsp parsley, finely chopped (optional)
• 2 tbsp grated Parmesan cheese
• 1 tsp paprika
• 1/2 tbsp lemon zest
• 4 cloves garlic, minced
• 1 cup Special K cereal, crushed
• Salt & pepper to taste

Instructions

1. Preheat oven to 425 degrees.
2. In a medium sized bowl, combine shrimp, lemon juice, garlic, paprika and salt & pepper. Pour into a small baking dish.
3. In another bowl, combine Special K, butter, Parmesan cheese, lemon zest and parsley until it reaches a course, mealy consistency – just enough to evenly blend the ingredients.
4. Sprinkle Special K mixture over shrimp. Transfer to oven and bake until shrimp are pink and cooked through, about 10-12 minutes.

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 4

PER SERVING: 180 calories; 5g fat; 7g carbohydrates; 24g protein; 0g fiber

SERVE WITH: Angel Hair Pasta, Steamed Vegetables

Chicken Lime Tacos

Chicken tacos are one of my new favorite foods, and they're healthy (especially if you swap the sour cream for salsa). And letting the crock pot do most of the cooking, well... you know I love that! (Recipe from Taste of Home)

Ingredients

• 1-1/2 pounds boneless skinless chicken breasts
• 3 tablespoons lime juice
• 1 tablespoon chili powder
• 1 cup frozen corn
• 1 cup chunky salsa
• 12 whole wheat flour tortillas (6 inches), warmed
• Sour cream, shredded cheese, and shredded lettuce, optional

Directions

• Place the chicken in a 3-qt. slow cooker. Combine lime juice and chili powder; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender.
• Remove chicken; cool slightly. Shred meat with two forks and return to the slow cooker; heat through. Stir in corn and salsa.
• Cover and cook on low for 30 minutes or until heated through. Serve in tortillas with sour cream, cheese and lettuce if desired.

Pot Roast + Beef and Artichoke Fettucine (2 meals)

These are both delicious and easy meals. Make the pot roast on night one, and then use the leftovers to make the Beef and Artichoke Fettucine the next night!

Pot Roast 
You can use your own recipe if you like or this is the one I used last week

Ingredients

4 lb. Chuck Roast
2 packs of brown gravy mix
1 c. water

Directions

• Place roast in crock pot. 
• Stir 1/2 cup water into each packet of gravy mix and stir. 
• Spread thick gravy mix over roast and cook on low 6-8 hours. 

Reserve 1-1.5 lbs for tomorrow's dinner.

Beef and Artichoke Fettucine

Aaron, who does not really like pot roast (something I will never understand), says this dish makes him look forward to having roast in the future for the leftovers!
Ingredients

8 oz fettucine
6 oz jar marinated artichoke hearts
1/4 c. finely chopped onion
1 c. half and half
1 c. shredded parmesan cheese
2-3 c. chopped roast beef from Meal 1

Directions

• While pasta is cooking, saute onion in 1 T of artichoke oil in large skillet. 
• Cut artichokes into fourths and discard remaining oil. 
• Add to skillet: half and half, cheese, artichoke hearts, and beef. Stir until hot. 
• Drain pasta, return to pot and pour mixture over pasta. Toss. 

Serve with: steamed broccoli and garlic bread.

Garlic Knots

You might want to double this recipe!

Ingredients:
1 can Pillsbury Breadsticks
1 T. EVOO
2 T. butter
1 t. finely choped garlic

Directions:
Grease 12 muffin tins and preheat oven to 375. Tie each breadstick into a knot and place in muffin tin. Melt butter with olive oil in microwave (about 30 seconds), then add garlic, then brush/pour onto dough. Bake 10-15 minutes until golden and delicious. Try not to eat all 12 yourself.

Spaghetti & Meatballs (The Minimal Prep Version)

Here's yet another of my minimal prep, uber cheap dinners for nights when we have a lot going on, but still want to take the time to sit at the table together. Plus, its one of Abby and Carson's favorite meals. Sometimes, I do it all homemade, but I like to have these things on hand for the nights when I don't have the time to make meatballs and sauce.

Ingredients
Whole wheat pasta (I like Market Pantry at Target) ($1)
1 jar pasta sauce (I like Market Pantry at Target) ($1.32)
1/2-1 bag Fully Cooked Italian Meatballs (Beef or Turkey) from HEB ($2.98)

1 bag steamable vegetables (green beans or broccoli) or an easy salad ($2 or less)

Directions
Follow package instructions.

P.S. The above photo is from our Back to School Dinner in 2010, and annual tradition in our house, and no, my son is not drinking wine. It's sparkling grape juice!

Coconut Rice

I love rice. But unless it's the instant variety, I'm not so good at making it. I somehow always over or under cook it. I hear that a rice cooker is the way to go, but I haven't been able to justify spending the extra money. So the other day, I did some research in order to improve my skills, and I discovered that I can cook rice in the crock pot! Then I decided to get creative and see if I could do something fancy with it, and I made coconut rice. And it turned out good! (Hear the shock in my voice?) And, while it tastes fancy, between you and me, it's quite easy to make!

Ingredients

1 c. Jasmine or Basmati Rice
1 c. Lite coconut milk (or more if you want. You just need 2 cups liquid total between the coconut milk and water.)
1 c. Water
1 T. butter
Salt to taste
Cilantro (optional)

Crock Pot Directions
Rub butter on inside of crock pot. Pour rice, coconut milk, water, and salt in crock pot. Turn to high and cook 1 1/2 to 2 hours (or low for 3-4 hours). Garnish with chopped cilantro if desired. Serve and enjoy!

Stove Top Directions
Bring Coconut Milk and Water to a boil. Add salt and butter. When boiling, add rice. Lower heat and let simmer for 15 minutes. Fluff and serve!

Jackie's Homemade Peanut Butter Cups

We head dinner at our friends David and Jackie's house tonight, and after a lovely dinner, she walked in the room with a big tray of these. Aaron is a peanut butter addict, of course, but even I couldn't get enough of these peanut butter chocolate treasures!

Ingredients
2 sticks margarine, room temp
1 cup peanut butter
1 pound confectioners sugar
1-1 1/2 cups graham cracker crumbs
16 ounces milk chocolate chips

Directions

• Cream margarine, peanut butter, sugar, and graham cracker crumbs together. 
• Option 1 Mix thoroughly and pat into a 9x13 inch pan. Melt chips and spread on top. 
• Option 2 Roll peanut butter mix into balls and spoon melted chocolate chips on top.