No-Bake Peanut Butter-Chocolate Bars

No-Bake Peanut Butter-Chocolate Bars

  • Crust:
  • 24 chocolate wafer cookies
  • 3 Tablespoons of unsalted butted, melted
  • 4 ounces semisweet chocolate morsels, melted
  • Filling:
  • 4 Ounces reduced-fat cream cheese
  • 1/2 cup creamy all-natural peanut butter
  • 1/2 cup 2-percent greek yogurt
  • 2/3 cup confectioners’ sugar
  • Topping:
  • 1/4 cup chopped roasted unsalted peanuts
  • Kosher Salt

Line an 6-inch square pan with foil so it overhangs on two sides and lightly coat with cooking spray
Process the cookies in a food processor until finely ground.
Add the melted butter and process again until the crumbs are coated with butter
Add melted chocolate and process again until the mixture is the texture of very wet sand.
Using an offset spatula, press the mixture into the bottom of the prepared pan, cover and refrigerate while preparing the filling.
Filling & Topping:
Add the cream cheese, peanut butter, yogurt and sugar into the bowl of the food processor and process until smooth and combined.
Pour the mixture over the crust and sooth with a spatula.
Top with the peanuts and sprinkle the 1/4 teaspoon salt.
Cover and refrigerate until set slightly looser tun cream cheese (anywhere from 4 hours to overnight)
Run a knife around the edges of the mixture to loosen, use the foil handles to lift it out and cut into 12 bars and serve chilled

Mashed Potato Stuffed Mushrooms with Mushroom Sauce

Mashed Potato Stuffed Mushrooms with Mushroom Sauce

  • Cooking spray, as needed
  • 1 (16-oz.) package large (2-inch diameter) white mushrooms, stemmed
  • 1 lb. small white potatoes
  • ¼ cup buttermilk
  • 2 garlic cloves, minced
  • 1 T. chopped chives
  • ¼ t. salt
  • 1 T. unsalted butter
  • 1 T. olive oil
  • 1 (8-oz.) packaged baby portabella mushrooms, sliced
  • 1 cup low-sodium beef broth
  • 2 T. cold water
  • 1 T. all-purpose flour
  • 1 T. red wine vinegar
  • ¼ t. salt (optional)
  • ¼ t. freshly ground black pepper

Preheat oven to 400°F. Coat 11×7-inch baking dish with cooking spray.

Arrange white mushrooms in dish, cap sides down.

Bake mushrooms for 15 minutes. Remove from oven; set aside.

Bring large pot of water to a boil over high heat.

Add potatoes; boil for 10-15 minutes or until tender.

Drain; mash in large bowl.

Mix mashed potatoes with buttermilk, garlic, chives and salt until smooth.

Spoon into mushroom caps.

Bake for 15 minutes or until mushrooms are tender.

Make sauce: Melt butter and olive oil in saute pan over medium-high heat.

Add portabella mushrooms; cook 3-5 minutes, stirring occasionally until softened.

Add beef broth; simmer until slightly reduced, about 5 minutes. In small mixing bowl, combine cold water and flour; whisk until smooth. Stir in flour mixture.

Add vinegar; season with salt and pepper. Simmer until thickened, about 1 minute. Pour sauce over mashed potato-stuffed mushroom caps. Serve immediately.

With permission from the American Culinary Federation and Clemson University’s Culinary Nutrition Undergraduate Student Research Group Chef & Child Ingredient of the Month, October 2011

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