Posted by Liza Torborg

My cousin Ellen — an amazing cook and baker — came up with this great recipe this summer. Everyone who had already tried it swore that I would love it and my kids would eat it, and they were right. It really is the perfect summer dish. Fresh basil and garlic are a must (but canned tomatoes make it so easy).

1 12 oz. box bow-tie pasta
1 28 oz. can diced tomatoes
1/3 C. olive oil
1 6 oz. package Parmesan cheese
3-4 cloves garlic, chopped
1/3 to 1/2 C. basil, chopped
Salt and pepper, to taste
3-4 Chicken Breasts, cooked and sliced (optional)

Cook pasta according to directions on the box. In a medium bowl, mix together tomatoes, olive oil, cheese, garlic, basil, salt and pepper. Drain pasta and return noodles to pot. Add tomato mixture to pasta and stir over low heat (only takes a minute or two to warm tomatoes). Add sliced grilled or baked chicken breasts and stir.

Posted by Scott Torborg

I got this recipe from my co-worker Debi Fasig.  She has supplied our work area with some fabulous food over the years.  Many of which have been added to this recipe blog.   She changed up a portion of the recipe and added some mini M&M’s on a few, but she didn’t like those as much.  So, if you got a sweet tooth these certainly won’t disappoint.  Thanks Debi, I think I’ll go grab another before they’re gone.

1 (14 to 16 oz.) bag caramels
5 T. butter
2 T. water
6 oz. pkg. chow mein noodles
1-1/2 C. dry roasted peanuts
1/2 C. chocolate chips
1/2 C. milk chocolate chips

Melt together caramels and butter and add water.  Stir in chow mein noodles and peanuts. Drop onto well-buttered wax paper.  Melt chocolate chips and drizzle over the top.

NOTE:  When you store these, make sure they are not placed on paper doilies–the cookie will stick to the paper.  I usually store them on greased wax paper in a Tupperware container.

Posted by Mackenzie Danglser

Recipe from the kitchen of Heather Czarny.  During the summer of 2010, my sister Chelsey kept telling my friend Heather not to come over unless she brought these cookies. We had them for the first time at my softball banquet freshman year (2004). Finally, with less than a week of summer left, Heather came over and we made Chelsey the cookies she has been waiting for. They were worth the wait.

1 C. Hershey’s semi-sweet chocolate chips
2 squares unsweetened baking chocolate
1 C. sugar
1/2 C. Crisco
2 eggs
1 tsp. salt
1 tsp. vanilla
1 1/2 C. + 2 Tbsp flour
1/2 tsp baking soda
36 Mini Reese’s Peanut Butter Cups
1 C. Reese’s Peanut Butter Chips

• Heat oven: 350 Degrees
• Combine semi-sweet chocolate chips and unsweetened baking squares in bowl. Melt in microwave.
• Combine sugar and Crisco in another bowl. Beat in eggs, salt, and vanilla. Add chocolate
• Stir in flour and baking soda
• Roll into balls
• Cook 8-10 minutes
• Take out and immediately put in Reese’s cups in center of cookie.

Drizzle:
Put the Reese’s Peanut Butter Chips in freezer zip-lock bag and keep in one corner of the bag. Melt in microwave. Cut off part of corner and drizzle over cookies once cookies have cooled. Let dry.

Posted by Scott Torborg

I got this recipe from Jean my co-worker.  She said she found the recipe in the Amish column in the Post Bulletin (Rochester, MN newspaper).   These bars are thicker than your standard bars and each bite is packed with a fantastic peanut butter flavor.   They will not disappoint.

1 C. creamy peanut butter
2/3 C. butter, softened
1 1/2 C. sugar
1 1/2 C. brown sugar
4 eggs
4 tsp. vanilla
2 C. flour
2 tsp. baking powder
12 oz. chocolate chips
1/2 tsp. salt

Preheat oven to 325 degrees  and grease 9 x 13″ pan.  Cream peanut butter, butter, and sugars until smooth.  Add eggs and vanilla.  Mix til smooth.   Add flour, baking powder, salt. Spoon into greased pan.  Sprinkle with chocolate chips. Bake 5 minutes.  Using a butter knife, swirl melted chips through the dough.  Bake 40 more minutes until knife inserted in center comes out clean (some chocolate may stick to the knife).  Cool one hour.  Cut.

Posted by Scott Torborg

This recipe comes to us from Val Lochner, a co-worker of mine.   I have had these before at various venues, but could never land the recipe until now.   It is a soft chewy oatmeal bar mixed with a sweet, tasty chocolate filling.   Just flat out AWESOME!!  Val, when you bringing in more?  Love it!

Oatmeal Mixture
1 C. shortening
2 C. brown sugar
2 eggs
2 tsp. vanilla
2 l/2 C. flour
1 tsp. soda
1 tsp. salt
3 C. quick oatmeal

Cream butter and sugar until light and fluffy. Mix in eggs and vanilla. Sift together flour, soda, and salt. Stir in oatmeal. Add dry ingredients to creamed mixture. Set aside.

Chocolate Filling
15 oz. can sweetened condensed milk
12 oz. package chocolate chips
2 T. butter
1 cup nuts
1/2 tsp. salt
2 tsp. vanilla

To make filling, mix chips, condensed milk, butter, and salt; melt over low heat. When smooth, add nuts and vanilla.

Spread 2/3 of oatmeal mixture in a 10 x 15 (or half-sheet, 13 x 18) pan. Cover with chocolate filling. Dot with remaining 1/3 of oatmeal mixture.

Bake at 350 degrees for 20-25 minutes.