At last month’s noon and evening General Membership meetings, I was standing in the back next to the most delectable looking and smelling plate of desserts. They were so tempting that when it came time for this blog post, I immediately knew what I was going to make – Peanut Butter Bars from Everyday Feasts! My husband is a sucker for anything with peanut butter and chocolate, so I knew they would be a well received treat! These are perfect served with a nice glass of cold milk. (In a Junior League cup of course!)
For the bars: Preheat the oven to 325 degrees. Cream the butter, brown sugar and sugar in a mixing bowl until light and fluffy.
Add the eggs and vanilla and beat until blended. Add the flour and oats and mix well.
Spread evenly in a 10 x 15-inch buttered baking pan.
Bake for 25 minutes or until light brown and set in the center. Spread the peanut butter over the warm crust. Let stand until cool.
For the icing: Melt the butter in a saucepan over medium heat. Add the cocoa and milk and mix well.
Add the confectioners’ sugar and whisk until smooth. Spread over the cooled peanut butter layer.
Chill, covered, for several hours before serving. Store in the refrigerator. Enjoy!
1 cup (2 sticks) butter, softened 1 cup packed brown sugar
1 cup granulated sugar 2 eggs
2 tsps. vanilla extract 2 cups flour
1 cup rolled oats 1 ½ cups creamy peanut butter
¼ cup (1/2 stick) butter 6 tbsps. cocoa powder (I used dark!)
½ cup milk 1 lb. confectioners sugar
The Life of the Party cookbook has become my favorite of all the League cookbooks. I especially love the Pulled Party Pork on page 93. It is a super easy recipe. You put the pork butt and water in a crockpot and let it cook while you complete your day. By the time you come home, you shred the meat and add the last few ingredients to complete your dinner. It makes a huge amount. I have taken this to several friends after they have had a baby and always get rave reviews.
1 (3-pound) pork tenderloin or Boston butt roast
1 cup water
1 (18-ounce) bottle prepared barbecue sauce
1/4 cup packed brown sugar
2 tablespoons Worcestershire sauce
1 teaspoon each salt and pepper
Combine the pork and water in a slow cooker. Cook on High for 7 hours. Drain, reserving 1 cup liquid. Shred the roast in the slow cooker with a fork. Add the remains ingredients. Add the reserved cooking liquid if necessary. Cook on Low for 1 hour. Serve on rolls for sandwiches if desired.
Yield: 8 to 10 servings
Plus, it is kid approved!
Happy Saturday! Hope you all are enjoying your weekend. As we are approaching summertime, I thought what better snack to have around then pina colada muffins! Super easy to make and delicious.
I know I’ll be bringing some to the pool with friends along with real pina coladas 😉
Here is what you’ll need:
1 (2 layer) package yellow cake mix
1 teaspoon coconut extract
1 teaspoon rum flavoring
1 cup flaked coconut
1 cup chopped nuts (macadamia or pecans)
1 cup of drained pineapple
Prepare the cake mix according to the package directions. Stir in the coconut extract, rum flavoring, coconut, nuts and pineapple; do not overmix. Fill greased or paper lined muffin cups 3/4 full. You can also bake it in mini muffin pans. Bake at 350 for 12 minutes.
Yield: 30 regular muffins or 8 dozen mini muffins