Peanut Butter and Jelly Bars

For the Pastry Dough:
1½ cups all-purpose flour
¼ cup granulated sugar
¼ teaspoon salt
½ cup cold unsalted butter, cut into ½-inch cubes
1 egg

For the Peanut Butter Filling:
1 cup unsalted butter, at room temperature
1 cup creamy peanut butter
1 cup chunky peanut butter
1¾ cups powdered sugar
½ teaspoon vanilla extract

For the Crumb Topping:
¾ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon cinnamon
1/3 cup dark brown sugar
2/3 cup traditional rolled oats
6 tablespoons cold unsalted butter, cut into ½-inch pieces

For Assembly:
2 cups jelly or preserves
1. Make the Pastry Dough: Butter the sides and bottom of a glass or light-colored metal 9x13-inch pan. Line the bottom with parchment paper, using enough parchment to hang over the sides of the pans. Put the flour, sugar and salt in a food processor and pulse until combined. Add the butter and pulse until sandy (about 6 to 10 quick pulses). In a small bowl, whisk the egg and pour into the food processor. Pulse just until the dough begins to hold together. 2. Dump the dough mixture into the prepared pan. Using your fingers, press the mixture into the bottom of the pan and up the sides just a little (maybe a half inch). Place the pan in the freezer for 30 minutes. 3. Preheat the oven to 375 degrees F. 4. Remove the pan from the freezer, line it with aluminum foil, and fill it three-quarters full with pie weights or dried beans. Bake for 15 minutes, then remove the foil and weights and bake for another 10 minutes, or until the crust is lightly browned. Transfer the pan to a wire rack to cool. 5. Reduce the oven temperature to 325 degrees F. 8. Place the dry mix in the bowl of a standing mixer fitted with the paddle attachment. Add the butter and beat on low speed until loose crumbs form. 9. Assemble the Bars: Spread the jelly in an even layer over the peanut butter filling. Sprinkle on the crumb topping, covering the jelly. 10. Bake the bars for 20 to 25 minutes, rotating the pan halfway through, or until the top is brown. 11. Transfer the pan to a wire rack to cool completely, then cut the bars and serve. 12. The bars can be stored in the refrigerator in an airtight container for up to 2 days


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Royal Seafood Amok


Amongst the signature dishes in Cambodia, the Royal Seafood Amok is a must-try delicacy full of distinct flavours and textures. Some believe this steamed fish curry dish originated during the Khmer Empire, with its preparation method being passed down from generation to generation. Today, it is one of the most popular local dishes served at both budget eateries and refined restaurants at properties such as Anantara Angkor Resort. The term "amok" refers to the steaming process and the resulting culinary creation has a custard-like texture as well as a heavenly combination of being both spicy and sweet. If you can't wait to try this delectable delight, here is a recipe so you can prepare and enjoy Royal Seafood Amok at home.

Ingredient Serves 2:
50 grams Bar Fish
50 grams Tiger Prawns
50 grams Squid
01 tablespoon Coconut Oil
1/4 tablespoons Prahok or Shrimp Paste
cup Coconut Milk
20 grams Young Noni Leaves, Finely Sliced
01 Kaffir Lime Leaves
1/2 cup Sugar
1 tablespoon Salt
01 Egg
1/4 teaspoon Turmeric Powder
2 Dried Chilies, Soak, Seedless, Finely Chopped
2 Banana Leaf Cups or Young Coconut Shells (if you like to serve the dish inside them)
Kroeung Paste:
3 Garlic Cloves, Finely Chopped
2 Shallots
3 Lemongrass Stalks
1 Small Piece Galangal
1 Small Piece Fresh Turmeric
2 Kaffir Lime Leaves

Method of Preparation

01.To make the kroeung paste, pound galangal, kaffir lime leaves, turmeric and lemongrass until coarse. Add shallots and garlic and pound them till they are...
See the full directions on my site



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An essential part of Myanmar cuisine, Mohinga is a traditional breakfast dish consisting of fish broth with rice noodles served with split pea fritters, hard-boiled egg, fish sauce, chilli and coriander. It is considered the national dish across the country and the most popular morning choice. Generally, Mohinga is sold by street hawkers who carry a large wooden pole on their shoulders balancing various elements of the dish on either side as they go from city to city; this dish is also sold as a Yangon Brunch at street-side stalls as well as restaurants. Each bowl of Mohinga offers a completely unique and individual culinary experience in Myanmar and now you can try making it at home as well.

lb. Uncooked Rice Noodles
03 Litres Water
06 Cloves Garlic
½ tsp Turmeric
02 tsp Salt
03 Stalks Lemongrass, Cut Into 3-Inch Pieces
01 Scaled and Gutted Catfish (About 3 Pounds)
02 Ounce Piece of Ginger, Thickly Sliced Crosswise Into Slabs
For the Soup:
1/3 Cup Vegetable Oil
01 Stalk Minced Lemongrass
¼ Cup Minced Garlic
01 tsp Turmeric
1 ½ tsp Ground Black Pepper
03 tbsp Minced Ginger
01 tbsp Paprika
02 tbsp Roasted Rice Powder
½ Cup Young Banana Stem or Banana Blossom Sliced
¼ Cup Fish Sauce
3 ½ Cups Diced Red Onions
A Pinch of Salt
01 lb Cooked Rice Noodles
½ Cup Coriander, Coarsely Chopped
06 Hard-Boiled Eggs, Sliced
12 Yellow Split Pea Fritters, Broken Into Small Pieces
02 Limes, Cut Into Wedges
03 Thinly Sliced Red Onions
Crushed Red Pepper

Method of Preparation

01.To make the broth, put the fish in a large wide pot and add the water, lemongrass, turmeric and salt and bring to a boil. Lower the heat and simmer for 15...
See the full directions on my site



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Make this cheesy Chicken Noodle Casserole from scratch with simple, wholesome ingredients. The egg noodles, vegetables and tender chicken come together in a creamy sauce with a buttery Ritz cracker topping. Add a salad and corn muffins or biscuits for an easy dinner any night of the week!

2 c uncooked wide egg noodles
6 T salted butter
1/2 c diced carrot
1/2 c diced celery
1/2 c diced onion
1 clove garlic
1/4 c all purpose flour
1 c milk
2 c chicken broth
1.5 t fresh thyme leaves ( or .5 t dried thyme )
2 c shredded cooked chicken
1 c grated cheddar cheese
1 c frozen peas
3/4 c Ritz cracker crumbs
salt and pepper ( to taste )
  1. Preheat oven to 350 degrees F. Spray a 9 x 9-inch baking dish (or other 2 ½ -quart baking dish) with cooking spray and set aside.
  2. Cook the noodles in a large pot of salted boiling water...
    See the full directions on my site


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Homemade Beetroot Halwa


This beetroot halwa is wonderfully easy, positively addicting, finger-licking good, perfectly sweetened and there is ONE SECRET TIP to make it even more creamy and delicious! If you never made homemade beetroot halwa before, you are going to be amazed!


Please Check:-

See the full directions on my site

Healthy Zucchini Bread Recipe


Zucchini bread is an extremely healthy breakfast and a snack. It takes minimal prep and is loaded with the goodies of green veggies which we can't seem to have enough of! It has an amazing flavour and a soft spongy texture that leaves you craving for more!


Please Check:-

See the full directions on my site
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