PB & Chocolate Chip Fudgestration of Purpose

I'm still doing my thing, even in San Francisco! Check out this uber simple recipe (and tasty too).

What you'll need:

- 1 cup unsalted butter
- 1.5 cups creamy peanut butter
- 1 tsp pure vanilla extract
- 16 ounces powdered sugar
- 1 cup chocolate chips

How you make it:
Start by lining an 8x8 baking dish with waxed paper. In a separate bowl, microwave the butter and peanut butter on high for 2 mins. Make sure you cover it or you'll have a mess on your hands! Remove, mix, and microwave again for another 2 mins.

Then stir in the vanilla, and carefully mix in the powdered sugar with a rubber spatula. When the mixture becomes smooth and "doughy", add in the chocolate chips. They will begin to melt, so try to incorporate them as quickly as possible.

Spread an even layer of the mixture into your lined pan. Cover and refridgerate for at least 2 hours. Cut into your desired size and serve! These badboys last for up to a week in an airtight container.

EnchiLAWda Pie

Honestly, this is AMAZING! Give it a go, just try it out! I promise you, you'll love it. It's pretty simple and looks extremely impressive. Plus, it's apparently, the "best thing I've ever made." Yummmmm, just thinking about it is making me crave more! and more! AND MORE!

What you'll need:
- 1 bottle red enchilada sauce
- 1 can of corn, drained
- 2 tbsp taco seasoning
- 1/2 can adobo chipotle peppers, finely chopped
- 1 can chopped green chilies, drained
- 2 cups cubed or shredded cooked chicken breast
- 3/4 cup shredded cheese (I used Mexican blend)
- 2 cups sliced bell peppers
- 1 cup sliced mushrooms
- 1 onion, sliced
- 1 can black beans, drained
- 1 box corn bread mix (and all the necessary ingredients to make it)
- handful of shredded lettuce and sour cream for topping

How you make it:

Start by preheating your oven to 400 degrees. Meanwhile, cook the bell peppers, mushrooms, and onion on medium heat with a little olive oil and salt and pepper. When the vegetables are tender, add the chicken, enchilada sauce, green chilies, adobo peppers, corn, black beans, and taco seasoning. Warm through.

In a separate bowl make the corn bread mixture, following directions on the box.

Pour the chicken mixture into a 9x12in baking dish. Spread the corn bread mixture over the top (don't worry about coving the entire pan, it will expand as it bakes). Bake for 20-30 minutes, until golden brown. Remove when done and let sit for a little to cool. Then spoon this deliciousness onto plates, top with sour cream and lettuce, and DIG IN!  nom nom nom nom nom!!!