No-Bake Peanut Butter-Chocolate Bars

No-Bake Peanut Butter-Chocolate Bars


24 chocolate wafer cookies
3 Tablespoons of unsalted butted, melted
4 ounces semisweet chocolate morsels, melted
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
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

Smoked Salmon Wrap

Smoked Salmon Wrap

  • 1 cup Wisconsin whole milk ricotta cheese

  • ¼ cup Wisconsin cream cheese, at room temperature

  • Zest of 1 lemon

  • 2 tablespoons capers, chopped

  • 1-2 teaspoons olive oil

  • Kosher salt and black pepper, freshly ground

  • 2 tablespoons fresh chopped chives

  • 2 tablespoons fresh chopped dill

  • 1 tablespoon fresh chopped parsley


  • 2 multi-grain flatbread wraps or 10-inch wheat tortillas

  • 2-4 leaves red leaf lettuce

  • 4-6 ounces smoked salmon

  • 4 thin slices tomato

  • 2 thin slices red onion

  • ½ cucumber, sliced

  1. Prepare whipped ricotta. In bowl of small food processor, combine ricotta cheese, cream cheese, lemon zest, capers and 1 teaspoon olive oil; and process until smooth, about 1 minute. Season with kosher salt and pepper and pulse to mix. Thin mixture with additional olive oil if desired. Remove bowl and stir in chives, dill and parsley; set aside.
  2. If using tortillas, microwave for 10 seconds to soften.
  3. Lay each flatbread or tortilla on piece of parchment paper. Spread with whipped ricotta and place 1 to 2 lettuce leaves about 1 inch above bottom edge of flatbread or tortilla. Layer over each 2 to 3 ounces smoked salmon in a row and top with 2 slices of tomato, 1 red onion slice and cucumber slices.
  4. Fold bottom of flatbread up and over salmon and fillings. Wrap parchment paper up and over flatbread and gently squeeze so fillings are tight. Continue rolling wrap with parchment paper on outside. Cut wrap in half, remove parchment paper and serve.

Reprinted with permission from The American Culinary Federation. Credit: FoodieCrush
Chef & Child Ingredient of the Month, April 201

Very Vegetable Soup with Walnut/Parmesan Crisps

Very Vegetable Soup with Walnut/Parmesan Crisps

  • 2 T. olive oil
  • 1 medium-sized onion, minced
  • 1 medium-sized celery stalk, minced
  • 1 large carrot, diced
  • 1 t. salt, divided (or to taste)
  • About 10 large mushrooms (white or cremini), minced or sliced
  • 1-2 handfuls fresh green beans, trimmed, cut in 1-inch pieces
  • 2 T. minced garlic
  • 1 t. dried or 1 T. fresh oregano or marjoram
  • 2-3 stalks ruby chard, chopped (include stems, keep separate)
  • 6 cups low-sodium vegetable broth
  • 2 small (6-inch) zucchini, diced or sliced
  • ½ cup (packed) minced fresh basil leaves
  • 1 (15-oz.) can navy or pea beans, thoroughly rinsed, drained
  • Freshly ground black pepper, to taste
  • Lemon wedges
  • Walnut/Parmesan Crisps (recipe follows)
  • Walnut/Parmesan Crisps
  • ¹/3 cup grated Parmesan
  • ¹/3 cup coarsely ground walnuts
  • Nonstick spray (canola- or olive-oil based)

1. Heat olive oil in soup pot or Dutch oven. Add onion, celery, carrot and ½ t. salt; sauté over medium heat for about 5 minutes. Stir in mushrooms, green beans, garlic, oregano or marjoram and remaining salt. Sauté for a few minutes more. Cover; cook over low heat for 15 minutes.

2. Add chard stems; sauté for a minute or two. Add broth. Bring to a boil; lower heat to a simmer. Cover; cook for 10 minutes.

3. Stir in chard leaves, zucchini, basil and navy beans; add black pepper, to taste. Cover pot, remove from heat; let soup sit for about 10 minutes.

4. Serve hot, accompanied by lemon wedges and Walnut/Parmesan Crisps.

Walnut/Parmesan Crisps
Method: Put a skillet over medium heat for about 1 minute. Combine cheese and walnuts in small bowl. Lightly spray pan with nonstick spray. Spoon in small mounds (about 1 t.) cheese/nut mixture; spread into thin circles with back of spoon. Cook over medium heat until cheese has melted and crisps solidified, about 2 minutes. With metal spatula, flip over to cook other side. Cook until golden and crisp.


5 servings

Reprinted with permission from the American Culinary Federation and Credit: Mollie Katzan, Cookbook Author/Artist
The National Culinary Review, February 2010

Plum Hazelnut with Champagne Sabayon Sauce

Plum Hazelnut with Champagne Sabayon Sauce

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  • 13 oz. granulated sugar
  • 3 oz. butter, room temperature
  • 6 eggs
  • Linzertorte dough (recipe follows)
  • 4 T. apricot or red current/ raspberry jam
  • 6-10 plums, seeded, cut in wedges or thick slices
  • Cinnamon, as needed
  • Champagne/Lemon Sabayon Sauce (recipe follows)

1. Mix sugar and butter in bowl. Gradually add eggs; mix to a custard.

2. Roll out linzertorte dough. Line tart pans. Par-bake blind.

3. Spread jam on linzertorte bases; arrange plums in pattern. Pour custard over plums; sprinkle with 4. cinnamon. Bake at 350ºF until golden-brown. Reduce heat to 300ºF; bake until custard sets, approximately 15 minutes. Cool

4. Slice. Serve with champagne/lemon sabayon sauce.
Linzertorte Dough

  • 12 oz. butter
  • 18 oz. granulated sugar
  • 18 oz. hazelnut flour
  • 20 oz. all-purpose flour or 50/50 bread/ cake flour
  • ½ oz. cinnamon
  • 1½ t. lemon zest
  • 1 T. vanilla extract
  • 1½ t. salt
  • 4 eggs

 Cream butter and sugar together just until smooth. Add hazelnut flour, all-purpose flour, cinnamon, lemon zest, vanilla extract, salt and eggs; mix until smooth. Chill until firm.
Champagne/Lemon Sabayon Sauce
½ cup champagne
2 T. lemon juice
½ t. lemon zest
½ cup granulated sugar
4 egg yolks
½ cup whipped cream (soft peaks), optional


 Over bain marie in stainlesssteel bowl, whisk champagne, lemon juice, lemon zest, sugar and egg yolks until cooked to 160ºF. Serve warm, or chill over ice until room temperature. Fold in whipped cream, if desired.


2 Tarts

Reprinted with permission from the American Culinary Federation and Credit: Mollie Katzan, Cookbook Author/Artist
The National Culinary Review, February 2010

Mango/Passion Fruit Pie

Mango/Passion Fruit Pie

  • 1/4 cup passion fruit juice
  • ½ cup sugar
  • 3 T. cornstarch
  • 4 lbs. fresh mango, peeled, cut in
  • chunks or slices
  • Butter pie crust

Combine passion fruit juice, sugar and cornstarch; heat until simmering.

Pour over mango; toss to coat. Pour into butter pie crust of choice; top with second crust.

Bake at 425°F for approximately 30-40 minutes.

Let cool.

Store at room temperature.

Reprinted with permission from American Culinary Federation; with credit: Sandy Poehnelt, Owner, The Right Slice, Lihue, Hawaii. The National Culinary Review, April 2016

Zesty Adzuki Bean Salad

Zesty Adzuki Bean Salad

  • 1½ cup dried adzuki beans
  • ¼ cup arame sea vegetable
  • ¼ teaspoon toasted sesame oil
  • 3 tablespoons canola oil
  • 1½ tablespoon finely chopped ginger
  • ½ teaspoon finely chopped garlic
  • 1¼ cup basil, finely chopped
  • 2 tablespoons rice vinegar
  • pinch red pepper flakes
  • 1 tablespoon tamari
  • ¼ cup lime juice
  • 1 cup thinly sliced green onions
  • 1 cup grated carrots

1. Put beans in a large bowl, cover with water and set aside to let soak for 8 hours or overnight.

2. Drain beans and put in a large pot with 8 cups water. Bring to a boil, then reduce heat and simmer until tender, 45 to 60 minutes. Drain and rinse gently under cold water. Set aside to let cool completely. Meanwhile, soak arame in cold water for 15 minutes; drain and rinse well.

3. Put oils, ginger, garlic, basil, vinegar, pepper flakes, tamari and lime juice into a large bowl and whisk to make a dressing. Add cooled beans, arame, green onions and carrots and toss gently to combine.


5 servings

Published with permission from the American Culinary Federation – credit to: Chef & Child Ingredient of the Month, January 2016