Category: Entertainment



 
     I know this has some overalpping themes from the FaceBook "25 things you don’t know about me.." string, but I figured I would give a bit of insight into my life to those of you who regularly follow this blog in all of it’s full awesomeness!
 
     So, to get on point.. Some things you might not know about Chad Solarz (if you are even remotely interested)
 
  1. Has more issues than his surgically repaired knees. I’ve broken more bones than most people doing various sports (hockey, skiiing, basketball, etc..)
  2. I may pick on my wife and kids in jokes and stories in my classes, but i would stand in front of a train for them if they needed it. Family comes first.
  3. Is a very cautious driver most of the time. Due to a few semi-scary accidents on my motorcycles and cars
  4. HATES to be late. One of the biggest pet peeves i have. I would rather get somewhere 45 mins early before being 1 minute late. it’s just professional and curteous
  5. have almost flat feet, with almost no arch.

 

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One of my favorite students Karen B. (and her daughter Chris) saw me again in class this week and brought me a treat, AND the recipe for it. It all stemmed from a joke that I can’t cook and i could even burn water if I tried. Well she comes in with…

NO-BAKE chocolate peanut butter bars and it’s recipe. I told her i’d post it on the blog and here it is!

Ingredients..

  • 2 cups peanut butter, dividied (1 1/4 cups; 3/4 cup)
  • 3/4 cup (1 1/2 sticks) butter, softened
  • 2 cups powdered sugar
  • 3 cups graham cracker crumbs
  • 2 cups (12 oz pkg.) Nestle toll house semi-sweet mini morsels, divided (1/2 cup; 1 1/2 cups)

Directions..

  1. Grease 13 x 9 baking pan
  2. beat 1 1/4 cups peanut butter and butter in lg mixer bowl until creamy. Gradually beat in 1 cup powdered sugar. With hands or spoon, work in remaining 1 cup powdered sugar, graham cracker crumbs and 1/2 cup morsels. Press evenly into prepared baking pan. Smooth with spatula
  3. Melt remaining 3/4 cup peanut butter and remaining 1 1/2 cup morsels in medium, heavy duty saucepan over lowest possible heat, stirring constantly until smooth. Spread over graham cracker crust in pan. Refrigerate for at least 1 hr or until chocolate is firm; cut into bars. Store in fridge

makes about 60 bars.