Peanut Butter Cocoa Bars

My oldest daughter, as I've mentioned before, is a gymnast.  With the moving up a level this summer, is now at the gym 14 hours a week - and starting in September will be there 16.5 hours a week.   She's also tall.  And did I mention SKINNY!  Well, fit.  But I'm always asked if I feed her or not?  Believe me, this kid can EAT, although you'd never know it.  Not an ounce of fat on her.

I'd like to say she's a picky eater.  But I think that would be unfair.  She's a GOOD eater.  She doesn't eat the normal kid foods:  pizza, pasta, mac & cheese, etc.  However, give her asparagus, and she gobbles it up.  A salad with grilled chicken, that too.  Oh....and her favorite,  "Mom, can I make myself a bowl of peas".  "No, dear, you may not eat vegetables", said no mom.  Ever.

Anyway, she also does not like the normal kid-food snacks like granola bars.  Which is a blessing and a curse.  I'm always aching to get more protein in her - sneaking it if I have to.   This recipe is an adaptation of a Weight Watchers recipe from the 90's.  It's calorie dense, but also nutrient rich.  And when you make them yourself using Aldi ingredients, it's also very inexpensive.

We've tried with a variety of cereals - we like Corn Flakes best, or a combo of that with Bran Flakes.

Also, note, if your Aldi does not (or is not selling them right now) the mini chocolate chips, you can use regular, just place in a zippy bag and whack with a meat mallet or something to break up a little bit.

Peanut Butter Cocoa Bars

1 1/2 Cups Berry Hill Crunchy Peanut Butter (or a combo of 1 cup crunchy, 1/2 cup creamy)
2 Cups Millville Cornflakes, crushed - crush AFTER measuring.
2 packets Hot Cocoa (I used the one with marshmallows, for fun!)
3 Tbs Golden Nectar Honey (you can adjust this to taste)
1/2 Cup Baker's Corner Mini-Chocolate Chips (these are available seasonally)

Mix all ingredients together well and press into a wax-paper lined 8X8 or 9X9 square pan.   Place in refrigerator to set about 1 hour.  Cut into bars.  Wrap individually in wax paper and place in a container or bag and either fridge or freeze.  If you freeze they'll last longer.  I sometimes will give her one frozen in her lunch and it will thaw by lunch time. :)

Also note - if you're really trying to sneak protein, substitute the hot cocoa with a protein powder.

Aldi Recipe Review: Extra Rich Dark Chocolate Cake

I'm sure you've noticed by now that on the back of most of Aldi's boxes, bags, containers, there is a recipe for how to use them, and what to do with them.  I usually try them, and every now and then come across one that begs to be shared.

Yesterday, I bought a box of Baker's Corner Devil's Food Cake for the purpose of making my Aldi-way cookies.  However, when I looked at the back of the box this morning, I was presented with a picture of this thick, velvety looking cake...and well, I caved.  I scoured my cabinets to see if I had all the ingredients.  The only thing I was lacking was sour cream - so I substituted plain yogurt instead. :)  Makes it healthy, right?

So here it is...copied from the box off Baker's Corner Devil's Food Cake Mix....

1 package Baker's Corner Devil's Food Cake Mix
4 large eggs
1 cup sour cream (as I said, I substituted plain yogurt and it worked fine)
3/4 cup water
1/4 cup vegetable oil
1 package chocolate pudding & pie filling
3/4 chocolate chips (I think I used more like a cup...I like chocolate!

Preheat oven to 350.

In a large bowl, combine all ingredients except chocolate chips.  Beat with electric mixer or by hand.  Stir in chocolate chips.

Pour into well greased Bundt pan.  Bake 50-60 minutes.  Cool 20 minutes in pan and remove from pan for complete cooling.

NOTE:  I baked as cupcakes instead of as a bundt cake.  I baked for 23 minutes (the box recommends cupcakes be baked 20-25 minutes....so I chose the middle!).

Summer at Aldi!

Oh, it's summertime at Aldi, and they are in FULL SWING.

Do you want an Easy Set Backyard Pool by Intex?  Hurry in now, it's there.

I was so excited when I went into Aldi today and found they have the Season's Best Frozen Mixed Fruit Blend (Strawberries, Pineapple, Mangos & Peaches!) for $1.99/lb.  Mix with some Nature's Nectar OJ & Fit & Active Plain Yogurt and you have an unbelievable summer smoothie!  (guess what I'm having for lunch right now!)  They also have Frozen Sliced Strawberries and Frozen Mango Chunks, too!  $3.29 for 2 lbs.  WOW....I DARE you to find 2 lbs of frozen fruit anywhere than inexpensively!

Also, in the fresh fruit aisle, they had some Nectarines & Peaches, too....$3.29 for 2 lbs...and they smelled amazing!

All their fresh Nature's Nectar Lemonades are there, too.  Right near the OJ.  Lemonade, Raspberry Lemonade, Lemonade Iced Tea.

I'm not even going to mention the additions to the ice cream case, I'm going to  let you all discover THOSE goodies all on your own.  I was tempted though....wayyyyy tempted.

And as you check you, make sure to get some supplies for super Aldi S'Mores!

Dreamsicle Smoothie

Get ready for summer!  It's getting warm around here this week.  Went up to the mid 80's yesterday, and it's supposed to be in the upper 90's by the weekend!  And in northeastern part of the country where humidity is king, well, let's just say it's HOT here.  So...it's smoothie time!  I love having a smoothie for breakfast.

Our Aldi has recently started selling Greek Yogurt.  I LOVE Greek Yogurt.  I use it in place of sour cream for just about everything.  Mix it with the Stonemill Classics Ranch Dressing mix, and you have a MEAN dip for veggies.  My favorite way to serve is in a smoothie...so here's what I had for breakfast this morning!  Sorry there's no picture, it was sooooo yummy I didn't take time to take picture! :)

I do have a Magic Bullet Blender, so that's what I used, but you could use a regular blender.

Dreamsicle Smoothie

1 cup crushed ice
1 cup Nature's Nectar 100% OJ (not from concentrate)
1/2 cup Fage Greek Yogurt (or whichever greek yogurt your Aldi is selling)
1/2 tsp Stonemill Classics pure vanilla
1 packet of sweetener of choice OR 2 tsp sugar

Put all ingredients into a blender and blend on high until very smooth.

ENJOY!!!

"Oreo" Stuffed Chocolate Chip Cookies

Okay. So I admit it. This recipe is wrong on so very many levels it's not even funny. Chocolate Chip cookies are yummy. Chocolate Sandwich Creme cookies are yummy. It's insane to think that you could put the two together and it wouldn't be overkill. Okay, admittedly, it's overkill. But really, can you blame me? Someone (who shall be nameless, cough, cough) posted a picture of an Oreo stuffed inside of a baked Chocolate Chip Cookie. So, I accepted the challenge. Said someone does pick on me quite a bit that most of my recipes start out with a cake mix, so I promised her I would not do that this time. HA HA HA!!! Okay....It's got two, VERY SIMPLE ingredients. And it takes a few minutes to bake. But then...well, you just wait and see. These might even be the devil's spawn. I should feel guilty. Alas. I do not.


Stuffed Chocolate Chip Cookes


1 Package BakeHouse Chocolate Chip Cookie Dough
12 Bentons Chocolate Sandwich Cookies

Preheat oven to 350 degrees.

Line a cookie sheet with parchment paper (this is a very necessary step for these cookies).

Cut the BakeHouse cookies into 24 squares - this is easy peasy b/c Aldi has already pre-scored the cookies for you. Roll one into a ball and flatten on top of a piece of parchment paper. Press a Chocolate sandwich cookie on top. Roll another dough square into a ball and press flat in your palm and place on top of the sandwich cookie. Press the edges together - make sure they seal!

Place about 2" apart on the cookie sheet. Bake for 12-14 minutes.

Allow to cool completely before attempting to eat. :)

Pastitsio - Aldi-style

Oh. My. Goodness. One of my passions is Greek food. One of my favorite recipes, that I remember from a high school friend's Mom, is Pastitsio. I love the meat and pasta layers (not a huge fan of the bechemel layers, so I've omitted for this recipe). In my craving for greek food this evening, I decided to make an Aldi friendly version. And, it was DELICIOUS. TOO delicious NOT to share!!!

I know this recipe is SIMILAR to the Spaghetti Pie....but I guarantee the taste is soooo different. :)

I hope you enjoy as much we did.


Pastitsio

1 box Reggiano Penne Reggatte pasta
1 container Friendly Farms Cottage Cheese
1 lb Fit & Active Ground Beef (or ground turkey, which ever you prefer, I used Turkey)
1 8oz block Happy Valley Farms Mozzarella Cheese, shredded
1/4 Cup Friendly Farms Fresh Shredded Parmesan Cheese
1 Jar Reggiano Pasta Sauce (choose your favorite brand)
2 Tsp Stonehill Classics Italian Seasoning Blend
1 Golden Hen Egg
1 Tbs dried minced garlic

Preheat oven to 350 degrees.

Prepare pasta according to directions on the package. Drain & set aside to cool.

Brown ground beef (or turkey) on the stove, drain any excess fat. Add minced garlic and pasta sauce. Stir until mixed well and remove from heat.

While meat is browning, in a large bowl, mix together cottage cheese, mozzarella cheese, parmesan cheese and egg. Stir in Italian seasoning blend.

Stir the cottaqe cheese mixture into the cooled pasta. Mix very well.

Press this mixture into a 13 X 9 Lasagna pan. Pour beef/sauce mixture over the pasta. Cover with foil and bake for about an hour until very bubbly. (you can remove the foil at about 45 mins and bake uncovered).

Allow to sit about 5-10 minutes before diving into - and oh yes - you will dive!

Peanut Butter Milk Chocolate Chip Cookies

These could also be renamed "Santa Bait" but, quite frankly after you taste them, you're gonna tell the Fat Guy in the Red Suit to fend for himself - let him know the Oreos are in the cabinet. :)

Peanut Butter Milk Chocolate Chip Cookies

2 Sticks Country Creamery Butter
1 Cup Benton's Creamy Peanut Butter
2 Cups Grandma's Best Sugar
2 Golden Hen Eggs
1 Tsp. Stonemill Classics Pure Vanilla Extract
2 Cups Grandma's Best Flour
1 Tsp. Baker's Corner Baking Soda
1 Tsp. Sebree Salt
1 package Baker's Corner MILK Chocolate chips

Preheat oven to 375°

Cream together butter, peanut butter and sugar until light and fluffy. Add eggs one at a time. Add Vanilla and continue to mix well.

In a small bowl mix together flour, baking soda and salt. Add slowly to peanut butter mixture. Continuing to stir until well combined.

Add in chips and mix well.

Drop by tablespoons full onto a greased cookie sheet (I use a cookie scooper to make this easier). Bake 10-12 minutes until just lightly browned and crispy on the outside. Allow to cool on cookie sheet 2 or 3 minutes before removing to cooling rack. These cookies taste best when they are cooled.