Peanut Butter Pumpkin Bread

Peanut Butter Pumpkin Bread
This recipe was a hit at a friends baby shower recently! It has just the right amount of sugar and pumpkin to leave you wanting another bite! I love the miniature loaves for sharing with family and friends! This versatile recipe can be served at breakfast or dessert.

What you’ll need:
3 1/2 cups of all purpose flour
3 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
2 cups canned pumpkin
2/3 cup water
1/2 cup vegetable oil
4 eggs
1 10oz package peanut butter chips

Preheat the oven to 350 degrees. Combine the flour, sugar, baking soda, salt, cinnamon and ginger in a medium bowl. Combine the pumpkin, water, oil and eggs in a mixing bowl and beat until blended. Add the flour mixture gradually, beating constantly until blended. Stir in the peanut butter chips. Pour into three greased and floured 5 by 9 inch loaf pans or seven greased and floured miniature loaf pans. Bake 55 to 70 minutes for the standard loaf pans or 45 to 65 for the miniature loaf pans. You will know they are done when you can insert a tooth pick and the center comes out clean. Let cool in the pans for 10 minutes.

Yield: 3 large loaves or 7 miniature loaves


Morning Granola

Morning Granola

Everyday Feasts

Pg. 69

Almonds, toasted oats, and sesame seeds combine to make a healthy and not-too-sweet cereal. For breakfast, it can be topped with yogurt and berries, or you might even find yourself sneaking into this all day long!

5 cups oats (not quick-cooking)

1/3 cup packed dark brown sugar

1/2 cup wheat germ

1/2 cup slivered or sliced almonds

1/4 cup sesame seeds

1/3 cup vegetable oil

1/3 cup light corn syrup

1 teaspoon vanilla extract

Preheat the oven to 350 degrees. Cook the oats in a large baking pan for 20 minutes, stirring occasionally. Let stand until cool. Combine the oats, brown sugar, wheat germ, almonds and sesame seeds in a large bowl and mix well. Add the oil, corn syrup, and vanilla and stir until the dry ingredients are coated. Spoon into the baking pan. Bake for 20 to 25 minutes or until browned, stirring often. Let stand until cool, stirring occasionally. Serve with cold milk, soy milk, or yogurt and fruit. Store in an airtight container or resealable plastic bag. You may add dried cherries, raisins or your choice of nuts if desired.

Make a double batch to save time!


Brownie Mint Squares

Tis the Season! These brownie mint squares are the perfect dessert to bring to any holiday party or cookie exchange.  The prep is a bit more than your average brownie mix but the result are SO WORTH IT. People will be talking about these treats for many Christmas’ to come! The mint layer on top is what really sets these above the rest. Of course following the cookbook recipe for this layer is the way to go, however for those events that you just don’t seem to have the time I do have a little shortcut in mind ☺

What you’ll need:

For the brownies:

1 cup (2 sticks) of butter

4 ounces unsweetened chocolate (I recommend Bakers brand chocolate bars)

4 eggs

2 cups granulated sugar

1 cup all purpose flour

1 teaspoon vanilla extract

½ teaspoon salt

For the mint layer:

½ cup (1 stick) butter softened

4 cups confectioners’ sugar

1.4 cup crème de menthe

¼ cup (1/2 stick butter)- Yes that’s 3. 5 sticks of butter total!

1 cup (6 ounces) chocolate chips

3 tablespoons water

For the brownies; heat 1 cup butter and the unsweetened chocolate in a saucepan over medium-low heat until the butter and chocolate are melted, stirring frequently.

Let stand until cool. Preheat the oven to 350 degrees. Mix the chocolate mixture with the eggs, granulated sugar, flour, vanilla, and salt in a bowl. Pour into a 9 x 13 inch pan and bake for 30 minutes.

For the mint layer:

Mix ½ cup butter, the confectioners’ sugar, crème de menth and half-and-half in a bowl. Spread over the brownie layer. Refrigerate until completely chilled. Heat ¼ cup butter, the chocolate chips, and water in a small saucepan over medium-low heat until the butter and chocolate are melted, stirring frequently. Pour over the mint layer. Refrigerate until chilled. Cut into small squares to served! (I sprinkled peppermint flakes on top to add a little extra holiday cheer☺ )


If you’re short of time it doesn’t mean you can’t enjoy these tasty treats, skip the instructions for the mint layer and use andes mint chips instead, just pour on warm brownies immediately after taking them out of the oven. Spread melted chocolate evenly on the brownies. Refrigerate until a hard layer forms then cut and serve!



Best Ever Ginger Snaps

Best-Ever Ginger Snaps  (pg 116, Savor the Seasons).  The ingredients are fairly simple and include the following-

2 cups all-purpose flour
1 cup sugar
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1 tsp baking soda
1/2 tsp salt
3/4 cup (1.5 sticks) butter
1/4 cup molasses
1 egg, lightly beaten

For the Best-Ever Ginger Snaps, you preheat the oven to 350 degrees and combine all
Ingredients except the butter and molasses; the butter is ‘cut into’ the flour mixture and then molasses are added.  This forms a dough, which is then rolled into 3/4-1 inch balls and those are covered in sugar.  The dough balls are then baked for 12-15 minutes or until brown.  These are delicious and not too sweet; they’re perfect for holiday parties (can be used for Thanksgiving and Christmas) as well as fun cookie exchanges during the holidays!

Hamwich Time!


Capture The Coast pg. 40

3 tablespoons butter, melted
2 teaspoons mustard
2 teaspoons poppy seeds
1/3 cup chopped onion
Dash of Worcestershire sauce
1 (16 oz) package frozen dinner rolls
1/3 pound shaved ham
2/3 cup shredded swiss cheese
Hamwiches are easy to prepare and are always a crowd pleaser. For this recipe, instead of using traditional dinner rolls I sweetened things up by using King’s Hawaiian Sweet Rolls. I thought it paired well with the ham, swiss, and tangy mustard and onion spread. These little sandwiches are great for football parties or to take along with you to a picnic or potluck.
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The Best Brownies

The Life of the Party, p.117

Looking for a delicious brownie recipe? Look no further because The Junior League of Tampa’s, The Life of the Party cookbook (p.117) has you covered. If you don’t own this cookbook, become friends with someone who does or go online and buy it! This recipe is quick, easy and doesn’t call for a lot of tricky ingredients. Other than the unsweetened chocolate, many of the ingredients are items you probably have on hand! The recipe also has options to modify the recipe. I enjoy the basic brownie recipe but if you want to have a caramel brownie or an espresso chocolate brownie, those are options too with this recipe.

Basic brownie batter:

31/2 ounces unsweetened chocolate (baker’s chocolate)

3/4 cup unsalted butter (1 1/2 sticks), softened

1 1/2 cups sugar

3/4 teaspoon vanilla extract

3 eggs

3/4 cup plus 2 tablespoons flour

1/4 teaspoon salt

1/2 cup plus 2 tablespoons chopped pecans, toasted (optional)

For basic brownie batter, melt the chocolate (break into small pieces or squares) in a double broiler; cool. I use a metal bowl that fits into one of my sauce pans because I couldn’t find my double broiler and it worked perfectly. Add the sugar and vanilla and beat with an electric mixer until well blended. Add the eggs 1 at a time, beating well after each addition. Add the flour and salt and beat on low until well blended. Stir in 1/2 cup pecans (optional). I just like some on top of the brownies, so again, this is an optional step. Spread the batter into a greased 8×8 inch baking pan. Sprinkle the remaining 2 tablespoons pecans on the top. Bake at 350 degrees for 30 minutes or until a wooden pick inserted in the center comes out with moist crumbs. Because of the consistency of the brownie you may initially think it needs a lot more baking time- be careful increasing the time too much because it may over bake them.

Cool 1 hour before cutting. For the best flavor, serve the next day. Makes about 20 small brownies despite the recipe which indicates 2-3 dozen small brownies. If you bake in a larger pan you may yield more but be sure to watch your baking time if you are adjusting the pan size.

For directions on the caramel brownie or the espresso chocolate chunk brownies check out the cookbook.


Lime Macadamia Bars

Lime Macadamia Bars Life of the Party (page 120)

Say “farewell” to summer with this tangy variation on the classic lemon bar.

 2 cups flour
 1⁄2 cup packed brown sugar
 1 cup macadamia nuts, chopped
 6 tablespoons (3/4 stick) butter
 1⁄2 teaspoon salt
 4 eggs
 1 1⁄2 cups sugar
 1⁄4 cup flour
 1⁄2 cup plus 2 tablespoons fresh lime juice

1. Prepare the ingredients for the crust by chopping the macadamia nuts.

 2. Combine 2 cups flour, brown sugar, macadamia nuts, butter, and salt in a food processor; process until crumbly.

3. Press mixture into the bottom of a lightly greased 9×13 inch-baking pan.

4. Bake at 350 degrees for 15-20 minutes or until light brown

5. While the crust is baking, prepare the lime filling.

6. Beat the eggs, sugar, 1⁄4 cup flour, and lime juice in a mixing bowl.

  • Pour over the warm crust.
  • Bake at 350 degrees for 20-25 minutes or until the center is set.
  • Cool and dust with confectioners’ sugar. Cut into bars to serve.

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