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
Good morning! I hope you are having a great week so far. If you live in the Tampa area then you know that Gasparilla is right around the corner and these brownies happen to be from the Gasparilla cookbook!
It is a super easy recipe and they are quite delicious. Perfect for your pirate festivities or a casual ladies night in! Here’s what you’ll need:
- 4 1 ounce chocolate squares unsweetened
- 1 stick margarine
- 2 cups sugar
- 4 well beaten eggs
- 1 cup sifted all purpose flour
- 1 cup chopped pecans
- 1 teaspoon vanilla
Melt the chocolate and margarine over hot water and blend. Gradually add sugar then eggs and beat well. Add flour gradually, mixing just until it disappears. Add nuts and vanilla. Pour into two 8 x 8 2 inch pans which have been greased and paper lined. Cook 25 to 30 minutes at 350. Cut each pan into 16 squares. Let stand for 5 minutes before turning out to cool. Makes 32.
Are you looking for a perfect dessert recipe for the holidays? Well I found one easy one for you…bananas foster. This classic and delicious dessert is a favorite amongst everyone.
Who doesn’t like bananas and some rum?! Anyways, here’s the recipe below and the ingredients you’ll need. Most of them you should have at home as well. Enjoy!
- 1/2 cup (1 stick) butter
- 1 cup packed brown sugar
- 1/4 cup banana liqueur
- 1/4 cup dark rum
- Dash of 151 rum
- Dash of cinnamon
- 4 firm bananas, sliced
- Vanilla ice cream
Steps to make the bananas foster:
Melt the butter in a skillet. Stir in the brown sugar. Cook until melted and well blended. Add the banana liqueur, dark rum, 151 rum, cinnamon and bananas. Cook until the bananas are warm and softened; do not let bananas get mushy.
Scoop the ice cream into dessert bowls and top with hot banana mixture. Serve immediately.
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!
One Bowl Pound Cake with a Quick Raspberry Sauce
This is a great and easy recipe that is perfect for any occasion. It only requires a few ingredients, most of which are probably already in your pantry, and comes together with very little effort. And don’t forget to make the raspberry sauce, it takes this cake to a whole new level!
Here’s what you’ll need:
For the cake…
2 1/2 cups flour
2 cups sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) butter, softened
1 (8oz) container lemon or vanilla yogurt
1 teaspoon vanilla extract
For the raspberry sauce…
1 (12 oz) bag defrosted frozen raspberries
4 or 5 tablespoons confectioners’ sugar
Preheat the oven to 350 degrees. Grease and flour a 10 inch bundt pan. Combine the flour, sugar, baking soda, salt, butter, yogurt and eggs in a large mixing bowl and beat at low speed until blended. Beat at medium speed for 3 minutes. Pour into the prepared pan. Bake for 60-70 minutes or until golden brown and a wooden pick inserted near the center comes out clean.
Serve with Quick Raspberry Sauce. Yield: 8 servings
This is an easy bread to make that is great for breakfast, but really can be enjoyed anytime! It’s a perfect thing to make in the winter when strawberries are in season, but I have made it throughout the year and it’s always been delicious.
Here’s what you’ll need:
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon salt
2 cups sugar
1 1/4 cups vegetable oil
1 pound fresh strawberries, sliced
1 1/4 cups pecans (optional)
Preheat the oven to 350 degrees. Mix the flour, baking soda, cinnamon, salt and sugar in a bowl. Make a well in the center. Add the eggs and oil and mix until moistened. Stir in the strawberries and pecans. Pour into two greased 5×7-inch loaf pans or one 9×13-inch baking pan. Bake for 1 hour. Cool on a wire rack.
Yield: 20 servings
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
It’s that time of year again, when the birds start chirping and the smell of summer lingers in the air. This is personally my favorite time of year because the weather is perfect and there are plenty of birthdays and events to celebrate. My Birthday is in May and since it is around the corner I want to share this amazingly fun and easy recipe with you.
Now I don’t know about you, but I often have great intentions of channeling my inner ‘Martha Stewart’ and making a fabulous dish, only to find myself in the checkout lane 5 minutes before the party. Well, if you can relate, then this is the perfect recipe for you. It is super fun and easy. Plus kids love to help make it and everyone enjoys diving in to devour it. So the next time you need to whip up a quick snack, try this party favorite. You can find this recipe in the Tampa Bay Junior League’s very own, Capture the Coast cookbook, on page 47. Enjoy!
Capture the Coast, pg 47
5 cups crispy corn and rice cereal, such as Chex
3 cups Cheerios
4 cups fish-shaped cheese crackers
2 cups fish-shaped pretzel nuggets
2 cups “M & M’s” Chocolate Candies
1 cup peanuts 1 ½ cups pecan halves or pieces
1 cup (2 sticks) butter
1 cup packed brown sugar
Preheat the oven to 250 degrees. Combine the cereals, crackers, pretzel nuggets, peanuts and pecan halves in a large bowl and mix it well. Bring the butter and brown sugar to a boil in a saucepan. Boil until frothy, stirring constantly. Pour over the cereal mixture and toss to coat. Spread evenly in a large roasting pan. Bake for 10 minutes and stir. Continue baking for 45 minutes, stirring once or twice. Remove from the oven and cool to room temperature. Add the chocolate candies and toss well. Store in an airtight container.
Good evening! A great way to end your weekend is with this amazing white truffle mashed potato recipe. It takes some time to make but is worth every minute of it. You can find this lovely recipe in the Junior League of Tampa’s Life of The Party cookbook, pg. 67.
What you’ll need:
2 pounds of Yukon gold potatoes, peeled, cubed
1 cup of milk or half and half
3 tablespoons of butter
Salt to taste
Pepper to taste
3 tablespoons of white truffle oil
Cook the potatoes in salted boiling water in a saucepan until tender and easily pierced with a fork; drain. Spoon into a large mixing bowl. Add the milk and butter. Beat until very smooth. You may add more milk if necessary for the desired consistency. Season with salt and pepper. Fold in the truffle oil. Serve immedietly.
To prepare in advance, spoon in a baking dish and let it cool. Chill, covered, until ready to bake. Add a small amount of additional milk. Bake at 350 degrees for 30 minutes or until heated through. Refrigerate after opening.
Yields 8 servings
This was my first time making these potatoes and I can’t wait to make them again! One mishap, I forgot to peel them but the recipe still turned out just as yummy.
Good morning and happy Friday! Recently, our lovely Marketplace Committee just celebrated an awesome year at a very soft opening at Ox and Fields Restaurant & Bar in Tampa. We all got a first taste and preview of their menu.
Let us tell you, that it was worth it. We can not wait to go back and get a taste of more menu items. What makes our meal at Ox & Fields even more awesome is…wait for it..the chef did some renditions of our recipes from our Junior League Cookbooks! How awesome is that!
I give all of the food an A+. The salad and dessert were my favorite. The salad was delicious, refreshing and the dressing was amazing. It even had a little kick to it.
The dessert…was so decadent and I wish I could take it home to eat again. I’ve always had a sweet tooth and this definitely hit the spot. The cookies were crunchy, ice cream soft and the sauce was perfect.
We were honored enough to be invited to be the first guests to taste some of their food but adding on our own recipes was a treat in itself. Ox & Fields is located off of Nebraska Ave in Tampa. If you are in the area, stop by and try it. They open May 3rd.