TYLER, Texas (KLTV) — Back to school is hectic, exciting and busy. Here are some ideas that might help you. One is a snack idea that you can pack into lunch boxes if you like, and the other two are simple dinner ideas that are perfect for busy parents to do between helping with homework and filling up. of laundry.
First of all, this peanut butter and jelly bar recipe is an old but good thing that I can’t take credit for. It’s from Ina’s Gardenone of my favorite TV cooks, and I think you’ll love it, as long as you can safely enjoy peanuts.
2 sticks unsalted butter at room temperature
1½ cups sugar
1 teaspoon pure vanilla extract
2 large eggs
2 cups creamy peanut butter (18 ounces)
3 cups plain flour
1 teaspoon baking powder
1½ teaspoons salt
1½ cups strawberry, grape or other jam (18 ounces)
2/3 cups salted peanuts, coarsely chopped
Heat the oven to 350 degrees. Coat a 9×13 baking dish with cooking spray or shortening and flour, if you prefer.
In a bowl, cream the butter and sugar together on medium speed for about two minutes. Next, turn the mixer on low and add the eggs, vanilla, and peanut butter until well combined and creamy.
In another bowl, combine the flour, salt and baking powder.
Slowly add the flour mixture into the creamy mixture (on low speed to avoid flour clouds).
When combined and there are no flour lumps left in the mixture, place 2/3 of the batter into the 9×13 pan. Use wax paper (or your butter wrapper!) to press and smooth the dough flat and even.
Then pour the jam over the dough and spread it evenly with a spatula or knife.
Finally, place clumps of the remaining batter on top of the jam. You can see a few spots where the jam appears, but that’s okay. The dough will spread out as it cooks.
Sprinkle with the crushed peanuts, then place them on top and bake for about 45 minutes until golden brown.
Cool the bars then cut them into squares.
The taco-filled zucchini trays are so much fun to make and eat that kids usually love them. Adults too!
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- 4 medium zucchini
- 1/2 tablespoon olive oil
- 1 pound ground beef or turkey
- 2 teaspoons taco mix from an envelope
- Salt and pepper to taste
- 3/4 cup shredded Mexican cheese blend
Toppings can include pico de gallo, onion, cilantro, chopped tomatoes or avocado, shredded lettuce, and sour cream.
Heat the oven to 375 degrees. Line a rimmed baking sheet with aluminum foil or parchment paper.
Wash the zucchini. Cut each in half lengthwise and trim the ends.
Use a small spoon to scoop out the seedy insides of each zucchini half to make room for the filling in the “boats”. Place the trays on the baking sheet and bake for 20 minutes.
In a skillet over medium-high heat, cook the ground meat, breaking it into small pieces as it cooks. Also add the spices during cooking. Cook until golden brown and season with salt and pepper to taste.
Remove the boats from the oven after 20 minutes. Fill each with meat filling, then sprinkle cheese on top.
Switch the oven to broil. Place the cheese-topped punnets under the broiler for a few minutes to melt the cheese, but watch closely so they don’t burn.
Add your favorite toppings to each boat and enjoy!
This unique dish is quick and delicious!
- 2 large chicken breasts, halved lengthwise
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chilli powder
- Salt and pepper to taste
- Flour for dredging
- 1 tablespoon of butter
- 1 tablespoon olive oil
- 1/4 cup chicken broth
- 1 jar of salsa (14.5 ounces) use your favorite type
- 1 cup shredded Tex-Mex cheese blend
- Fresh cilantro, chopped to taste (optional)
Heat the oven to 400 degrees.
If the chicken breasts are thick, cut them in half widthwise to get two thin pieces of breast.
Sprinkle the chicken with the spices, salt and pepper. Then dredge each piece in flour.
Add butter and oil to a large ovenproof skillet over medium-high heat. When the pan is hot, brown the chicken for several minutes on each side until golden brown. Then remove the chicken to a plate.
Add the chicken broth to the skillet and scrape up the brown bits, where lots of flavor is.
Stir the salsa into the broth. Add the chicken to the skillet in a single layer. bring sauce to a simmer, spooning some of the salsa over the chicken. Sprinkle cheese on top.
Put the pan in the oven, can cook for about seven minutes. Remove from the oven and let stand for at least five minutes before serving.
Serve with rice, sprinkling a little of the delicious sauce over the rice and chicken, and garnish with whatever you like: sour cream, cilantro, etc., or eat as is.
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