Saturday, September 29, 2007

Chinese Casserole

Also from Mom Jacobs.

1large onion
1 lb hamburger
2c.uncooked rice
1 can cream of mushroom soup
1 can cream of chicken soup
1 can water
Chow Mein Noodles (optional)

Preheat oven to 350

Brown hamburger with onion.

Combine hamburger with the next four ingredients in a casserole dish. Bake for 30-45 minutes covered. Then remove cover and add Chow Mein Noodles. Cook for additional 15 minutes.

Chicken Gumbo

This Recipe is from Mom Jacobs

4 pork chops
4 new potatoes, quartered
1 can Campbell's Chicken Gumbo Soup
1/2 can water

Put all ingredients in fry pan and cook for 1 hour. You can also cook in a crock pot.

Friday, September 28, 2007

Toffee Crunch Bars

I always get asked for this recipe when I make it. The best part is how easy it is, and how creative you can be.

Makes about 3 dozen bars.

Preheat oven to 350
13 by 9 inch cake pan, greased

1 package white cake mix (I prefer Dunkan Hines)
1/3 cup packed brown sugar
2 eggs
1/2 cup butter, melted
1 cup crushed chocolate-coated toffee bars (Skor, Heath, Butterfinger)
2/3 cup chopped almonds (optional)

In a large mixer bowl, combine cake mix, brown sugar, eggs and melted butter. Beat on low speed for 2 minutes or until smooth. Stir in crushed chocolate bar and almonds. Spread batter evenly in prepared pan. Bake 25-30 minutes or until golden. Cool completely in pan on a wire rack. Cut into bars.


1. Freeze chocolate bars so they become brittle and break up easily without melting.
2. By "misshaped" chocolate bars on sale and keep a supply in the freezer for this recipe.
3. If the chocolate bar you choose has lots of nuts, decrease teh quantity of nuts in the recipe.

Variation: replace chocolate bars with toffee bits and chocolate chips, or try with M&Ms for color-coordinated holidays!

Oreo Truffles

I got this recipe from my friend Jessica.

1 package Oreo cookies (mint would be a fun one to try)
8 oz package cream cheese, softenend
1 + package of chocolate chips (milk or dark chocolate)

Crush the whole Oreos finely in a food processor. Mix in cream cheese a little at a time. Start off with half and then keep adding until consistency is cohesive and even. I've made the mistake before of adding too much cream cheese and it totally ruins the truffles, so beware. Roll into 1 inch balls and place on wax or parchment paper lined cookie sheets. Cool in fridge for 1 hour. Microwave chocolate chips in microwave safe bowl according to package instructions (I do 30 second intervals on 50% power until easy to work with). Dip balls in chocolate, using a fork to remove helps get rid of excess chocolate. Since it's more difficult to dip as the balls get warmer, I pull groups of 4-5 from the fridge at a time. Place back on wax paper and refrigerate 1 hour.

If you're feeling extra "Martha" you can melt white chocolate and use a fork to drizzle over freshly dipped truffles.

A great party pleaser (and impresser!)

Thursday, September 27, 2007

Yummy Cinnamon Rolls

1 cup milk
1 egg; beaten
4 tablespoons melted butter
4 tablespoons warm water
1/2 (3.5 ounce) package vanilla instant pudding
4 cups bread flour
1 tablespoon white sugar
1/2 teaspoon salt
1 tablespoon active dry yeast

1/2 cup butter, softened
1/2 cup brown sugar, packed
1/2 cup white sugar
1 tablespoon ground cinnamon

1 teaspoon milk
1 1/2 cups confectioners sugar
4 tablespoons butter, softened
1 teaspoon vanilla flavoring

Set bread machine on the DOUGH cycle, place the ingredients for "dough" in the order listed. Allow your machine to complete the dough cycle. When finished, remove the dough onto a floured surface and knead slightly. Then roll dough into a large rectangle. Spread with the butter mentioned in the "filling" ingredients. Sprinkle with your prepared filling mixture. Roll the dough into a log. Cut into 12 equal pieces.

Place in a prepared 13 x 9 inch baking pan. Cover and place in a warm area to rise. When rolls have reached the top of the pan, place in a prepared 350 degree F. oven and bake for 15 - 20 minutes.

These seem really similar to the other ones. I make these on a weekly basis. Since they're in the machine, you really can't mess them up. They work best in the bread machine, but you can still knead them by hand. I've tried both ways and they’re better in the machine.

Wednesday, September 26, 2007

Glazed Citrus Chicken

2 Large, whole chicken breasts, halved, boned and skinned
2 Oranges, sliced in half
2 Lemons, sliced in half
2 Limes, sliced in half
1 tblsp. seasoned salt
1 tblsp. seasoned pepper
1 can (12 ounces) apricot halves, drained
2 tblsp. brown sugar
1 tblsp. butter or margarine
Dash of ground nutmeg
Mint leaves (garnish)

In 13x9x2-inch glass baking dish, place chicken. Squeeze juice from one half of each orange, lemon and lime over chicken. Thinly slice and set aside remaining citrus fruit halves for garnish. Sprinkle Seasoned Salt and Seasoned Pepper evenly over chicken. Cover and bake in 400 degree oven 30 minutes.

While chicken is baking, prepare glaze. In blender, process apricot halves. In small saucepan, combine processed apricots, brown sugar, butter and nutmeg. Heat until bubbles appear. Reduce heat; cover and simmer 5 minutes, stirring once or twice. Pour glaze over chicken breasts and bake, uncovered, an additional 10 minutes.

Presentation: Top with citrus slices and mint leaves. Perfect with sauteed bell peppers, black beans and rice.

Monday, September 24, 2007

Cinnabon Cinnamon Rolls

1/4 cup melted butter
1/4 cup lukewarm water
1/2 box Instant Vanilla Pudding, 3.9 oz. box
1 cup milk, room temperature
1 large egg, beaten
1 tablespoon sugar
1/2 teaspoon salt
4 cup bread flour
1 tablespoon bread machine yeast

You can mix and then knead the dough on a floured board by hand and if you do then dissolve one (1/4 oz.) package yeast in 1/4 cup lukewarm water and let set 15 minutes or dissolve the bread machine yeast and place ingredients in bread machine or mixer and follow the specifications of that particular machine. Set for dough cycle. After completed on dough cycle, remove from machine and roll out to approximate. a 16" x 24" rectangle and about 1/4" thick on a lightly floured area.

1/2 cup butter, brush over dough
1 cup brown sugar
1 tablespoon cinnamon
1/2 teaspoon ground nutmeg
3/4 cup chopped nuts or raisins, optional

Mix together brown sugar, nutmeg and cinnamon. Brush softened butter over dough. Sprinkle brown sugar, nutmeg and cinnamon mixture over top plus any optional nuts/raisins. Roll up dough jellyroll fashion, starting at the long side, roll tightly pinching edges closed when completely rolled. With dental floss or thread slice rolled dough by sliding floss under roll and crossing at top of roll into 1-1/2 " slices or 2" if a thicker bun is preferred.

Place into greased 9 1/2 x 9 1/2 inch cake pans or a cookie sheet. Let rise until doubled (about one hour). Bake at 350-F for 12-16 minutes, until golden. Do not over bake

4 oz. Cream cheese, softened
1/4 cup butter, softened, butter is a must for the frosting to setup
1 and 1/2 cups powder sugar
1 and 1/2 teaspoon vanilla
1/2 tablespoon milk
1/2 teaspoon cinnamon

Mix frosting. Spread on very warm rolls.

Rolls are best when eaten when just baked warm, but 10 to15 seconds in the microwave rejuvenates those eaten later.

Well I didn't try these but the recipes seems great.

Saturday, September 22, 2007

Sorta Salsa

My mom made this for the BYU football game today... super tasty.

1 can black beans, drained and rinsed
1 can corn, drained and rinsed
1 can black-eyed peas, drained and rinsed
1 can Mexican-style tomatoes (don't rinse)
1/2 can black olives, sliced
1 bunch fresh cilantro, chopped
1 avacado, chopped
Juice of 1 lime
1 packet dry Italian dressing, mixed according to directions

Mix all ingredients and serve with tortilla chips.

Thursday, September 20, 2007

Grilled Peanut butter and Banana Sandwiches

I saw this recipe on Paula Deen's T.V. show and sweetened it up just a bit myself.


4 slices of bread
2 Tbs. honey Butter
4 Tbs. crunchy peanut butter
2 Bananas

Put this easy luncheon sandwich together like you would a grilled cheese sandwich. Layer the sliced bananas in the middle and then grill to perfection. Her original recipe called for regular butter but I prefer honey butter with this one. Just watch it closer because it has a tendency to get dark quicker. Serves 2.

Mini Sausage Chimichangas

This is Hayley's recipe that I found in my email. She served it at a dinner group at April P.s house.

1 pkg. Hot Flavor Jimmy Dean roll pork sausage
1/4 c. finely chopped onion
1/2 tsp. ground cumin
1 tsp. chili powder
1 tsp. minced garlic
2 Tbs. lime juice
1 c. shredded Mexican cheese blend
1 pkg. (16 oz.) refrigerated egg roll wrappers
Vegetable oil for frying

Jalapeno Cream Sauce

1/4 c. lime juice
1/4 c. finely chopped jalapeno peppers
2 c. sour cream
Salt to taste

In a large skillet, cook sausage, onion, cumin, and chili powder over med-high heat, stirring frequently until meat is no longer pink. Stir in garlic; remove from heat. Set aside to cool 5 mins. Transfer sausage to a large bowl; stir in lime juice and cheese.
For each chimichanga, place two round tablespoons of mixture on egg roll wrapper; roll according to package instructions. In a wok, dutch oven, or fryer, heat 3 inches of oil to 375*. Fry chimichangas, 3-4 at a time, 3 mins. or until deep golden brown. Drain on paper towels. For sauce, combine lime juice and jalapenos in a blender; blend until smooth. Add sour cream; mix on low speed until just blended. Season with salt. Serve with chimichangas.
Yield: 18-24 appetizers

Wednesday, September 19, 2007

Taco Soup

1 pound ground beef
1 onion chopped
4 cups tomato juice (I use the whole big can from Safeway, then I have enough for leftovers)
1 can whole kernel corn (drained)
1 can kidney beans (drained)
1 (8 ounce) can tomato sauce
1 package taco seasoning
1 can diced tomatoes

In pan, over medium high heat, combine ground beef and onions. Saute until beef is cooked. Add other ingredients and heat through, but don't boil.

I serve it with Fritos Scoops (they don't get as soggy as tortilla chips), cheese and sour cream.

Tuesday, September 18, 2007

Heather's Mom's Chicken

Mix and set aside:
1/2 c. seasoned bread crumbs
1/4 c. chopped walnuts

Mix: 8 oz cream cheese
2 c. cooked, cubed chicken
1/2 c. chopped mushrooms
2 green onions, chopped

Open 2 packages of crescent rolls (Pillsbury or similar). Divide into triangles and with each one: spread out slightly, place spoonful of chicken mixture on it, fold to form a square & seal seams. Roll in melted butter then in bread crumb mixture. Bake on cookie sheet @ 375 for 15-20 min.
Serve with chicken gravy ( I use a packaged mix)

Burritos El Grande

1 lb. Ground Beef
1 jar (16 oz.) Salsa
1 medium green pepper, chopped
1 C. Minute rice, uncooked
1 can Refried beans (warmed)

Sour Cream

Brown meat in large skillet. Drain. Add salsa and green pepper, mix well. Bring to a boil. Stir in rice. Cover Reduce heat to low and simmer for 5 minutes.

Spread refried beans down center of tortillas. Top with the meat mixutre and your other favorite toppings.

Peach Cobbler

1/2 C. butter or margarine (melted)
2 cans sliced peaches (drained)
1/2 C. of juice from the peaches
1 1/4 C. Sugar (divided)
1 C. Flour
1 C. Milk
2 tsp. baking powder
1/4 tsp. salt

Preheat oven to 400 degrees. Pour melted butter into a 8x8 baking dish. Set aside. Drain peaches, reserve 1/2 C. of the juice. In a saucepan, bring the peaches and the juice just to a boil. Meanwhile, in a mixing bowl combine 1 C. of Sugar, flour, milk, baking powder and salt. Mix well. Pour over butter in baking dish. Spoon hot peaches over batter. Sprinkle with remaining sugar and cinnamon. Bake for 25 minutes or until cake is done.

(Note: I doubled the recipe. and baked it in a 9x13 pan, when we had it at Dinner Group at Heather's)

Monday, September 17, 2007

Tortilla Soup

1 medium onion
3 cloves garlic
2 tablespoons oil
2 cans stewed Mexican tomatoes
1 can Rotel tomato green chilies (or 1 can diced green chilies)
1 can tomato soup
1 teaspoon chili powder
1 teaspoon cumin
2-3 chicken bouillon cubes
1 beef bouillon cube
2 cups diced cooked chicken
1 can corn
4 ounces sour cream
Blue tortilla chips
cheddar cheese, grated

Saute onion and garlic in oil. Add stewed tomatoes, green chilies, tomato soup, chili powder, cumin, chicken and beef bouillon cubes, cooked chicken, corn and sour cream. Cook until hot. Serve with crumbled tortilla chips and cheese on top.

This soup is super tasty just as it is in the recipe, but I always throw the Mexican tomatoes, Rotel, garlic and onion in the food processor, then there are no big chunks for picky eaters.

Chili Cheese Dip

I am totally noticing a chili cheese theme in my recipes...

1 8 oz block cream cheese
1 can chili with NO beans
Pepper Jack (you can use monterey jack, at dinner group I used colby jack)

Spread the cream cheese on the bottom of a 8x8 pan, pour the chili on top and add grated jack cheese on top. You are supposed to cook it at 250 for 30 or so minutes, but my friend Lu (who gave me this recipe) cranks it to 350 for about 20 minutes. Basically if the cheese is bubbly and melted, you are ready to eat.

Chicken Poppy Casserole

2 lbs. chicken breast, cooked
8 oz. sour cream
1 can condensed cream of chicken soup
1 1/2 rolls of crushed Ritz crackers
2 tbs. poppy seeds
1 stick of butter
6 servings of rice cooked

Cook the rice and spread on the bottom of 9 x 13 pan. Spread shredded or cubed cooked chicken over rice. Mix sour cream and cream of chicken and spread on top of chicken and rice. Spread Ritz crackers, then butter, then poppy seeds on top. Bake at 350 degrees for 1/2 hour to 45 minutes. Mmmm..... tasty!

Easy Breadsticks

1 pkg yeast
2 tbs. sugar
1 1/1 cups warm water
1 tsp salt
3 1/2 cups flour
1/2 stick butter

Mix together yeast, sugar, and warm water. Let stand for 5 minutes. Add salt and flour to yeast mixture. Mix well. Beat 2-3 minutes. Add more flour in very small amounts if dough is too sticky. Spray PAM into a glass bowl and put the dough in the bowl. Grease a sheet of plastic wrap, grease side touching the bowl and let dough double in size. Depending on how warm your house is, it can take from 1 to 3 hours. If you want it to rise faster, put the glass bowl in an oven that has been warmed but turned off. Or if you want it in time for Sunday dinner, make this before you leave for church (takes about 10 minutes) and it will be ready to roll out when you get home.

Roll out onto a lightly floured surface to about 1/4" thick into a rectangle. Cut into 1" wide strips (from short end not the long end) and fold the strip in half and twist. Melt butter in a 9 x 13" pan. Dip strips in butter and line the twists up side by side. Let them rise again (usually 30 minutes or doubled in size) Bake; at 400 degrees for about 15 minutes until golden on top. (Sprinkle garlic salt on top before baking if desired.)

Friday, September 14, 2007

Crunchy New Potatoes

I was trying to be creative with what I had one day and...Voi-La.

5-6 large red potatoes diced into chunks
1 pkg. ranch dressing mix
2 cups mashed cheez-it crackers
1 stick of butter/margarine melted

Toss all ingredients in a large Ziploc bag to coat. Spread out into a casserole pan. (Spray the bottom to prevent sticking.) Bake at 400*F for about 35-45 minutes or until potatoes are tender.

Thursday, September 13, 2007

Easy Chili

This is my super NOT secret chili recipe.

1 lb. ground beef
1 onion chopped
1/4 cup chili powder
1 can diced tomates with green chilis
1 can mexican style chili beans (I get the Safeway brand)
1/2 bag+ of frozen corn

shredded cheese
corn chips

Brown meat with onions. Put everything else in and let simmer for 15 minutes or so. Or for better chili put it in the crock pot on low and let is simmer all day.
Put corn chips in bowl spoon on the chili and top with cheese. My family also adds sour cream if you like that sort of thing.

Linda Doll's Chocolate Chip Cookies

Preheat oven to 375 degrees

Cream together the following:
1 1/2 C. Country Crock Soft Margarine
1 1/2 C. Shortening
3 C. Brown Sugar
3 C. White Sugar
6 eggs
3 tsp. Vanilla

Slowly add the following:
11 C. Flour
3 tsp. Salt
3 tsp. Baking Soda

Mix well.
Stir in 1 large bag of Chocolate Chips

Place onto cookie sheet.
(To make them even more yummy place 5 to 6 more chocolate chips on top of the cookie before baking.)
Bake for 10 to 15 minutes until edges are light brown.

You can also add chopped nuts, raisins or butterscotch chips.

Yummy Potatoes

I learned how to make this from my grandma. I don't measure anything out. I just put it on the pan. Depends on how much you want.

Heat oven to 425 degrees.
Spray cookie sheet with Pam.
Clean & Cut RED potatoes, place on cookie sheet.
Spray potatoes with Pam.
Sprinkle potatoes with Garlic Salt.
Put a few tablespoons of butter on top of the potatoes.
Cook at least 30 to 45 minutes, or until done. (depends on how soft or crunchy you like them.)

Frog Eye Salad

1 3/4 C. cooked Acini de Pepe (approx. 1/2 a box)

Bring the following ingredients to a boil. Then turn to medium heat and cook until thick, about 10 minutes. Then cool a little.
1 C. Sugar
3 T. Flour
1/2 tsp. Salt
1 1/2 C. Pineapple Juice
1 T. Lemon Juice

Add cooked macaroni to cooled mixture.

Then before serving add:
2 cans of crushed pineapple (drained)
2 cans of mandarin oranges (drained)
1/2 bottle of maraschino cherries
1 large cool whip.
Chill & Eat

Monday, September 10, 2007

Sausage Dip

Someone at work brought this for a potluck and it is frequently requested.

2 8 ounce packages cream cheese
1 16 ounce package Jimmy Dean Sausage- Regular
1 10 ounce can Rotel- Regular

Brown sausage in skillet until crumble. Drain Excess fat.

While sausage is cooking combine cream cheese and Rotel in microwave safe dish. Soften cream cheese (approx 1 min), mix and soften 1 more minute.

Combine cream cheese mixture with sausage (in skillet).

Serve with chips or crackers.

Tips: If possible serve in crock pot to keep warm.
Rotel is found in the same aisle as canned diced tomatoes, it is a combo of diced tomatoes and green chiles.

Chili-Cheese Dogs in Beach Blankets

This is from EveryDay with Rachel Ray

1 TBS vegetable oil
3/4 pound ground beef or turkey
1 TBS chili powder
2 tsp onion powder
1 tsp garlic powder
salt and pepper
2 TBS tomato paste
14 ounces refrigerated pizza dough
1 1/2 cups shredded cheddar cheese
8 hot dogs

1. Preheat the oven to 400 degrees. Heat the oil in a small pot over medium-high heat. Add the ground meant and the chili, onion and garlic powders and cook, stirring frequently, until browned, 6-7 minutes. Season with salt and pepper. Stir in the tomato paste, then add 1/4 cup water to help loosen it up. Lower the heat and simmer until thinck, about 5 minutes. Remove from the heat.
2. On a work surface, roll out the pizza dough and stretch into a big rectangle. Cut the dough lengthwise, then cut each half crosswise into 4 equal pieces. In the center of each rectangle, drop some chili and sprinkle with cheese. Set a hot dog on top and wrap the dough around it, sealing in the chili and cheese. The ends of each hot dog should peek out. Bake until golden, about 18 minutes. Let cool slightly before serving.

Friday, September 7, 2007

S'More Ice cream Pie

1 graham cracker crust
3 cups Rocky Road Ice cream
1 cup marshmallow cream
1 cup Mini Marshmallows

Carefully spread Ice cream over graham cracker crust. Spread mallow cream over ice cream. Sprinkle mini marshmallows over mallow cream Gently press into the cream so it will stick. Freeze until firm, about 4 hours or overnight. Just before serving, broil 6 inches from the heat for about 1-2 minutes, or until marshmallows are a golden brown. WATCH IT CAREFULLY!! Tastes just like a frozen s'more.

Simple Chocolate Chip Cookies

Chocolate Chip Cookies
This is from Betty Crocker's Kids Cook
1 egg
1/2 cup brown cugar
1/2 cup sugar
1/2 cup butter, softened a little
1 1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup chocolate chips

Mix the first four ingredients until well blended, add the next three. Finally add chocolate chips (or favorite candy ie M&Ms, Reeses Pieces, Mini Peanut Butter Baking cups...)
Bake at 375 for 8-10 minutes depending on your oven.
Note: If dough is soft put in the refridgerator for about 30 minutes, cold dough makes thicker cookies.

Thursday, September 6, 2007

Apple Raisin Betty

Butter Flavor Cooking Spray
2 (21 ounce)cans apple pie filling (Recommended; Comstock)
1 tsp. ground cinnamon
3 Packets instant oatmeal with raisins and spice, divided
6 Tablespoons butter, divided

Preheat oven to 375 degrees F. Spray a 9 by 13 inch casserole dish with butter flavored cooking spray. Spread half of the apple pie filling in the bottom of the casserole dish. Sprinkle with the cinnamon and 1 1/2 packets of oatmeal. Dot with half of the butter. Repeat with remaining ingredients.
Cover with foil and bake for about 1 hour. Remove from oven and let sit for 5 minutes before serving. Serve with a scoop of vanilla ice cream.

Beef Fajitas

2 Lbs. beef round steak
2 packets(1.27 ounces each) fajita seasoning mix (Recommended: Lawry's)
1 onion, thickly sliced
2 green bell peppers, sliced into 1/2 inch strips
1 red bell pepper, sliced into 1/2 inch strips
1/2 cup water

Rinse steaks with cold water and pat dry with paper towels. Season both sides with 1 packet of fajita seasoning. Slice into strips;set aside. Add vegetables to a 5 quart slow cooker. Toss with remaining packet of fajita seasoning. Add steak strips on top of vegetables. Pour in water. Cover and cook on low setting for 8-10 hours.
Serve hot with peppers, warm tortillas, refried beans, and shredded cheese, if desired.

Ranch Potato Casserole

6-8 medium red potatoes
1/2 c sour cream (can use light)
1/2 c ranch dressing (can use light)
1/4 c bacon, cooked and cubed
2 Tbs minced parsley
1 c shredded cheddar cheese

Cook potatoes until tender; quarter (leaving skins on) and set aside. Combine sour cream, dressing, bacon, parsley and 1 c. cheese. Gently mix with potatoes and put into greased 13 x 9 baking dish. Then top with:

1/2 c shredded cheddar cheese
2 c crushed cornflakes
1/4 c butter, melted.

Toss Dressing together and sprinkle over casserole. Bake at 350 for 40-45 mins.

King Ranch Chicken

This recipe is often requested: Thank you Campbell's Soup!

King Ranch Chicken Casserole
1 can Condensed Cream of Mushroom Soup (or Cream of Chicken)
3/4 cup Picante Sauce
3/4 cup sour cream
1 tablespoon chili powder
2 medium tomatoes, chopped (about 2 cups)
3 cups cubed, cooked chicken or turkey
12 corn tortillas (6-inch) cut into 1-inch pieces (can use tortilla chips instead!)
1 cup shredded Cheddar cheese (4 ounces)
Green onions for garnish

1. Mix soup, picante sauce, sour cream, chili powder, tomatoes and chicken.
2. In 2-quart shallow baking dish arrange half of tortilla pieces. Top with half of chicken mixture. Repeat Layers. Sprinkle with cheese.
3. Bake at 350 F for 40 minutes or until hot. Serve with additional picante sauce and sour cream. Garnish with green onions.

Supreme Rice Cereal Bars

Supreme Rice Cereal Bars
2 ½ cup chunky peanut butter, divided (2 cups and ½ cup) I used creamy
1 cup light corn syrup
1 cup packed brown sugar
4 cups toasted rice cereal (Rice Krispies)
½ cup (1 stick butter, softened
1/3 cup milk
½ pkg of 3.3 oz (or 4 serving size)
4 cups sifted powdered sugar
1 ¾ cups (11.5 oz pkg) Milk Chocolate Morsels (I used semi-sweet)

Grease 15 x 10-inch jelly-roll baking pan.
Heat 2 cups peanut butter, corn syrup and brown sugar in large saucepan over medium heat until mixture is nearly smooth; remove from heat. Stir in cereal until coated. Quickly press onto bottom of prepared pan; set aside
Combine butter, milk and pudding mix in large bowl until well combined. Gradually stir in powdered sugar until smooth. Spread pudding mixture evenly over cereal mixture.
Heat morsels and remaining (1/2 cup) peanut butter in medium saucepan over low heat until melted and almost smooth. Spread chocolate mixture over pudding mixture. Refrigerate for about 1 hour or until chocolate layer is set. Cover; refrigerate for an additional 4 hours or until firm. Cut into bars.
Note: May freeze for longer storage.