Dessert · Every Day Feasts · Recipes · Uncategorized

Peanut Butter Bars


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!)

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For the bars: Preheat the oven to 325 degrees. Cream the butter, brown sugar and sugar in a mixing bowl until light and fluffy.

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Add the eggs and vanilla and beat until blended. Add the flour and oats and mix well.

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Spread evenly in a 10 x 15-inch buttered baking pan.

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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.

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For the icing: Melt the butter in a saucepan over medium heat. Add the cocoa and milk and mix well.

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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!

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Ingredients:

Bars:

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

Chocolate Icing:

¼ cup (1/2 stick) butter                                            6 tbsps. cocoa powder (I used dark!)

½ cup milk                                                                    1 lb. confectioners sugar

 

Pork · Recipes · The Life of the Party

Pulled Party Pork


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.

Ingredients:

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

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Plus, it is kid approved!

Capture the Coast

Hamwich Time!


Hamwich

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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