Peanut Butter Bars

I decided to put this easy and impressive recipe up. People are always wanting the recipe and think you spent hours on them.

1 pkg graham crackers, crushed finely
1 cube butter, melted
2 cups peanut butter
3 cups powdered sugar

1 bag chocolate chips

Mix the melted butter and peanut butter together until well blended. Add graham cracker crumbs. Add the powdered sugar one cup at a time. Melt the chocolate chips for 1 minute in the microwave. Stir, then melt for 30 seconds more. Place the peanut butter mixture in a 9x13 pan. Spread chocolate evenly over the peanut butter. Place in fridge for about 30 minutes until chocolate is almost set. Cut. Put back in fridge to fully set.

Enjoy. It is a great treat to take to parties.

Baked Ziti

After a month or more of no posting, I am starting up again. The last 2 posts were started earlier, but I never finished them till now. I tried a new recipe the other day and liked it so much I made it again today for leftovers. I put some in the freezer for much later. I got this recipe from America's Test Kitchen but made a few adjustments of my own. I wanted to only use things I had at the house and that prompted most of my changes. All I had to buy was the cheese.

1 lb cottage cheese
2 eggs, lightly beaten
3 oz. Parmesan cheese, grated (about 1 1/2 cups)
salt
1 lb ziti or other short tubular pasta
1 jar spaghetti sauce
3 cans tomato sauce
1 cup heavy cream
1 tsp cornstarch
8 oz. mozzarella cheese, cut into 1/4 inch pieces (about 1 1/2 cups)

Adjust an oven rack to the middle position and heat the oven to 350 degrees. Whisk the cottage cheese, eggs, and 1 cup of the Parmesan together in a medium bowl; set aside. Bring 4 quarts quarts water to a boil in a large pot. Add 1 tbsp salt and the pasta; cook, stirring occasionally, until the pasta begins to soften but is not yet cooked through, 7 minutes. Drain the pasta and leave in the colander (do not wast the pot).

Heat your spaghetti sauce and tomato sauce. I also add some more seasoning, a little crushed red pepper, garlic powder and italian seasoning. Heat until warmed.

Stir the cornstarch and heavy cream together in a small bowl; transfer the mixture to the now empty pot set over medium heat. Bring to a simmer and cook until thickened, 3 to 4 minutes. Remove the pot from from the heat and add the cottage cheese mixture, 1 cup of the tomato sauce, and 3/4 cup of the mozzarella; stir to combine. Add the pasta and stir to coat thoroughly with the sauce.

Transfer the pasta to a 13x9 inch baking dish and spread the remaining tomato sauce evenly over the pasta. Sprinkle the remaining 3/4 cup mozzarella and remaining 1/2 cup Parmesan over the top. Cover the baking dish tightly with foil and bake for 30 minutes.

Remove the foil and continue to cook until the cheese is bubbling and beginning to brown, about 30 minutes longer. Cool for 20 minutes. Serve.