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Peanut Butter Brownies

Peanut Butter Brownies

 

For the Brownies:

  • 1 cup butter
  • 2 cups sugar
  • 3 eggs
  • 3 teaspoons vanilla
  • 2/3 cup cocoa powder
  • 1 cup all purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder

Peanut Butter Filling:

  • 1/2 cup butter, softened
  • 1/2 cup creamy peanut butter
  • 2 cup powdered sugar
  • 2-3 teaspoons milk or whipping cream

Ganache Topping:

  • 1/4 cup creamy peanut butter
  • 2 cups semisweet chocolate chips
  • 1/4 cup butter
  • 2 tablespoons milk or heavy whipping cream

 

 

 

Directions:

  1. Preheat oven to 350F.  Using a 9 by 13 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. Spray the parchment with Pam.
  2. Melt butter and add the sugar; stir to combine. Beat in eggs and vanilla until combined. Mix in cocoa, baking powder and salt. Add flour and mix well. Pour into prepared pan and spread into an even layer. Bake for 25-30 minutes. Let cool completely in pan on a cooling rack.  (Note: Don’t over cook.)
  3. While the brownies are cooling, make the peanut butter filling. Combine the ingredients and beat until smooth. Add more milk if necessary to make it spreadable.  Spread in an even layer over the brownies. Place in the refrigerator until filling is set, about 30 minutes.
  4. While the filling is setting, make the ganache, combine the ingredients in a microwave safe bowl. Melt together and combine. Pour the ganache over the top and spread gently. Return to the fridge until set.
  5. Lift out of pan and cut into pieces.  Store in refrigerator.

 


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Cake Balls

My kids made fun of me last Saturday.  They thought mom had lost her mind.  See I baked a cake, made icing and then mixed it all up again in the mixer.

But they sure ate the results.

Cake Balls

1 Cake Mix, baked according to directions

1 tub icing or one recipe of icing

1 package Almond Bark

I used a fudge cake mix and baked it, then refrigerated the cake over night.  The next day I made chocolate cream cheese frosting and then crumbled the cake into the icing in the mixer.  Mix until crumbly and moist.  Some recipes called for refrigerating the mix but mine was cool and I could easily make balls from the mixture.  I made bite size balls of cake and placed them on wax paper in a baking pan.  Then I froze the cake balls for a couple of hours.

Melt the almond bark (I used chocolate).  I melted a coffee cup full in the microwave at a time.  Now to make the Almond Bark easier to dip into I added about 1/4 tsp of vegetable shortening.  Using a toothpick I dipped the frozen cake balls into the almond bark.  After twirling to smooth the chocolate over the ball place them on wax paper.  They will harden quickly.  The hardest part is removing the tooth pick when hard but not so hard that it cracks the ball.  Dab a drop of almond bark over the toothpick hole.  The cake balls that begin to thaw while dipping the others were hard to dip so I suggest not removing all of the balls from the freezer at once.

The cake balls were crunchy chocolate outside and very very moist inside.  The insides seemed to be more moist then when I started but the effect was nice.  These were really good but it isn’t something I would make regularly due to the time it takes.  One thought I had is that this would be a good use for leftover iced cake that would make the amount of time much less.

This will be a special treat not a regular treat.

After making these I’ve seen them advertised for $14 – $25 dollars.


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Watergate Salad

I was trying to recreate the “Green Stuff” salad that my grandmothers used to make. This is one recipe that I found, Watergate Salad, but the ingredients are all so different in each recipe. This is how I’ve been making it. So easy!

Watergate Salad

2 16 ounces Cottage Cheese containers

1 8 ounce Cool Whip

2 pkg Pistachio Pudding Mix

1 small pkg Marshmallows

1 can crushed Pineapple (I don’t bother draining it.)

Mix together all ingredients and refrigerate.


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Nanner Puddin

When I was a child no ‘dinner on the grounds’ was complete without the southern classic ‘Nanner Puddin’.  But because nanner puddin was such a staple at church and family get-togethers, I never really made it.  Why make it and risk a flop when every grandmother could make a perfect nanner puddin.  Well, guess what?  The grandmothers are passing away and I’m quickly moving up closer into those slots. 🙁

If you’re from the South the name nanner puddin needs no splainin. 🙂

So after a request of Banana Pudding, I had to find a good recipe to get started.  Honestly, I never really follow a recipe.  Typically I find two or three recipes of the desired item and mix them up as I see fit (or have the ingredients).  So this is my recipe, but with the disclaimer I tend to not measure anything much.

Nanner Puddin

4 – 5 Eggs, room temperature and separated

1 cup sugar

6 Tablespoons Flour

3 cups milk

1 teaspoon vanilla

3 Bananas

1 Box Nilla Wafers

6 Tablespoons Sugar

Sprinkle of Cream of Tartar (only if available, don’t go get it)


Mix together 1 cup sugar and flour until the flour is smooth and not lumpy in sauce pan.  Whisk in egg yolks.  Whisk in milk.  Heat over medium heat until warm stirring constantly.  {Note: Stir constantly is important if you don’t want it burned or lumpy.}  Continue heating until the mixture is thick like pudding. Takes a while.  Stir in vanilla.

Layer in a casserole dish the Nilla Wafers and slices of bananas.  Add a layer of pudding.  Then more Nilla Wafers and Bananas.  Top with the remaining pudding.

In mixing bowl beat egg whites until foamy.  Sprinkle in sugar and Cream of Tartar.  Beat on high until it forms stiff peaks.

Spread Meringue over pudding, sealing up to the edges of the dish.  Bake at 350 degrees for about 10 minutes or until top of meringue is lightly browned.  Watch close because it browns quickly when it starts browning.

Refrigerate.


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Cranberry Salad

Cranberry Salad

Ingredients:

  • 2 small packages raspberry Jell-O, I actually used sugar free.
  • 1 1/2 cups boiling water
  • 1 20-oz. can crushed pineapple
  • 1 can whole cranberry sauce
  • 3/4 cup cranberry juice, or water works

Topping

  • 1 8-oz. package cream cheese, softened
  • 1/2 cup sugar
  • 1 cup sour cream

Directions:

  1. Dissolve Jell-O in boiling water.
  2. Add crushed pineapple, cranberry sauce, jello, and cranberry juice. Mix it all together well.
  3. Mix well. Pour into a 9″x12″ glass dish and refrigerate until firm.  Really firm, so you can spread the topping over the top.
  4. Cream together cream cheese, sugar and sour cream until smooth.
  5. When the first mixture is firm, spread the creamed ingredients on top.

Serve as a side salad or dessert. Can add crushed nuts to the jello mixture and sprinkle on top if desired.  I didn’t.

HT: Lisa 🙂  It’s a keeper.


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Pumpkin Cheesecake

This is better than the typical pumpkin pie.  I got mixed reviews about it.  Some really liked it and some didn’t.  It still tastes like pumpkin so if someone doesn’t like pumpkin they still won’t like this.

Pumpkin Cheesecake

Crust

2 cups crushed ginger snap cookies

1/4 cup brown sugar

1/4 cup melted butter

Filling

4 8oz packages of cream cheese, softened

1/2 cup brown sugar

1 cup sugar

4 large eggs

1 1/2 cups canned pumpkin

1/2 teaspoon cinnamon

1/2  teaspoon allspice

1/4 teaspoon nutmeg

or in place of the above use 1 1/2 teaspoons pumpkin pie spice


Mix together crust ingredients.  You can always use graham cracker crumbs in place of ginger snaps if desired.   Press into bottom of pan.  Can use springform or 11 x 7 pan (this is what I use).  Bake at 350 degrees for 10 minutes.

Cream together the cream cheese and the sugars.  Add in pumpkin and spices.  Play around with the amount of spices, some like lots of spice and some like light spice.  You can taste it at this point since it is before you add the eggs.  Spices tend to be just slightly stronger after the baking.  Beat in eggs one at a time.  Don’t beat on high because you don’t want lots of air.

Bake at 350 degrees for approximately 1 hour.  Reduce heat to 300 degrees if browning too quickly on top.  Cook until center is set.  Let cool in turned off and vented oven to decrease chances of cracking.  Refrigerate.

I cook mine in a larger pan half full of water, or you can place a pan of water on the rack under the cheesecake.

Top with whip topping to serve, if desired.



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Haystacks

I had never made these before but my husband requested them so I gave them a try. No complaints from anyone here. We’ll see how well they work for a bake sale today and tomorrow.  😮

Haystacks

  • 1 11 oz bag of butterscotch chips

  • 1/2 cup peanut butter

  • 1/2 cup peanuts

  • 1 12 oz bag of Chinese Chow Mein Noodles


Melt butterscotch and peanut butter over a double boiler.  Stir in peanuts and noodles.  Place spoonfuls on wax paper and allow to cool to room temperature.

You could use chocolate chips in place of the butterscotch if desired.

These supposedly freeze very well in order to make ahead for holidays.


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Grape Ice-cream

Grape Ice-Cream

2 cans sweetened condensed milk

2 cans evaporated milk

2 cans grape cola (Grape Nehi, Grapico, etc.)

Mix in a large mixing bowl.  Mix well to remove carbonation.

Pour into Freezer.  Add whole milk to fill line (shouldn’t be much if any).

Makes 4 quarts.

Freeze according to freezer directions.


3 cans each will make a 5 quart Ice-cream maker.

Of course you can also use Orange or Strawberry colas.

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Pecan Pie Bars

INGREDIENTS

  • 3 cups all-purpose flour
  • 1/2 cup white sugar
  • 1/2 teaspoon salt
  • 1 cup margarine
  • 4 eggs
  • 1 1/2 cups light corn syrup
  • 1 1/2 cups white sugar
  • 3 tablespoons margarine, melted
  • 1 1/2 teaspoons vanilla extract
  • 2 1/2 cups chopped pecans

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 13×9 inch pan.
  2. In a large bowl, stir together the flour, 1/2 cup sugar, and salt. Cut in 1 cup of margarine until mixture resembles coarse crumbs. Sprinkle the mixture evenly over the prepared pan, and press in firmly.
  3. Bake for 20 minutes in the preheated oven.
  4. While the crust is baking, prepare the filling. In a large bowl mix together the eggs, corn syrup, 1 1/2 cups sugar, 3 tablespoons margarine, and vanilla until smooth. Stir in the chopped pecans. Spread the filling evenly over the crust as soon as it comes out of the oven.
  5. Bake for 25 minutes in the preheated oven, or until set. Allow to cool completely on a wire rack before slicing into bars.



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Lemon Bars

Lemon Bars

Crust 

  • 1 cup sifted all-purpose flour
  • 1/2 cup confectioners’ sugar
  • 1/2 cup butter, melted

 Filling

  • 5 eggs
  • 2 1/2 cups white sugar
  • 1 teaspoon baking powder
  • 1 cup all-purpose flour
  • 1 cup lemon juice (less if desiring milder lemon taste)

Directions

  1. Preheat oven to 350 degrees F. Grease a 11×7 inch pan.
  2. In a mixing bowl, stir together 1 cup flour and confectioners’ sugar. Blend in the melted butter. Press into the bottom of the prepared pan.
  3. Bake in the preheated oven for 20 minutes, or until golden.
  4. In the same mixing bowl, beat eggs until light. Combine the sugar, baking powder and 1 cup of flour so there will be no flour lumps. Stir the sugar mixture into the eggs. Finally, stir in the lemon juice. Pour over the prepared crust and return to the oven.
  5. Bake for an additional 30 minutes or until bars are set. Allow to cool completely before cutting into bars.
  6. Refrigerate leftovers



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