No-Bake Reese's Peanut Butter Bars

Happy 2014, everyone!

It's been awhile since I've posted, so I hope your Christmas/Hanukkah/Festivus celebrations were marvelous.

2013 was one of the best years of my life, and I'm super excited to see what this year has in store. As regular A Bitchin' Kitchen readers may have noticed, blogging took a bit of a backseat for me this past year. I'm one of those people who tries to squeeze 28 hours of living into a 24 hour day, and other activities became prioritized over maintaining this site.

Fortunately, I anticipate that things will start returning to a more normal posting schedule around here this month (hurray for improved time management skills!), so ten bajillion thank yous to everyone who is still actually reading this thing!

I made these bars on Sunday afternoon when my oven was occupied for 4 hours with a batch of my awesome pulled pork. James is a lifelong Philadelphia Eagles fan, and I'm a lifelong fan of events that revolve around eating, so during their Very Important Game Sunday night, I tried to give us both heart attacks with a feast comprised of cheese and crackers, onion rings, pulled pork sandwiches, and these amazingly simple and delicious bars.

These are pretty much a homemade version of a Reese's cup, which is every bit as amazing as you're thinking.

Green Chile Chicken Soft Tacos

I've extolled the virtues of tacos approximately ten million times.

I'm about to do it again.

Not only are these tacos crazy delicious and packed with flavor, they're super quick to make. Listen you guys. I am seriously the slowest human being on the planet in the kitchen. My knives are about as sharp as Kim Kardashian, and my slightly OCD nature means I spend way too much time doing things like scrubbing vegetables, and cleaning and cutting the nasty bits from chicken. I saw this earlier today, and #15 totally spoke to me.

Despite all that, I still managed to make this recipe in 20 minutes flat. A normal person will probably make it in 15 minutes.

One final item unrelated to tacos: I'm typing this post in public, and someone near me just sprayed himself with half a bottle of Axe body spray. Since it's kind of illegal to physical harm strangers for being stupid, I'm complaining to you guys. If I never blog here again it's because I'm in jail for spraying him in the eyes while informing him that Axe is for prepubescent boys and Jersey Shore cast members.

Rant over. Go forth and make tacos.

Buffalo Chicken Dip

So, there's this annoying thing that happens when you have a food blog...

You assemble a collection of recipes on your blog that you love...but you can't make them again if you want to have time to develop new blog material.

During October, I said to heck with new blog material, and remade some of my favorite things from A Bitchin' Kitchen, specifically, this, this, and this. I only made one new recipe all month - a hot mess of an apple pie that was soooo not blog-worthy. If anyone has an apple pie recipe that doesn't turn out like apple soup, please send it to me and you'll be my best friend fo' lyfe. I also made this new to the blog (but not new to me) buffalo chicken dip. I know there are roughly 348272934 renditions of this dip floating around in internet-land, but I am sharing my version anyway.

A lot of people make this dip with canned chicken and blue cheese. However, canned chicken scares the heck out of me, and James is skeptical of blue cheese, so my version contains neither. Please don't leave me mean comments for making unauthentic buffalo chicken dip. I seriously saw that happen on a big blogger's site once when she made hers with ranch and cheddar.

And since it's almost Friday, have a fantabulous weekend everyone! I have big plans that involve breakfast burritos, day drinking Bloody Mary's on a heated patio, and Season 2 of Scandal on Netflix. I couldn't BE more psyched. Onward with the recipe!