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

 

Uncategorized

Bunco Jumble


Bunco Jumble

This is a delicious sweet and salty snack that you can be creative with to make your own. Feel free to add mini cookies, graham cracker bears, popcorn, candy corn or pecans. The possibilities are endless!

1 box mini Ritz peanut butter sandwich crackers 1 cup dry roasted peanuts
12 oz bag mini pretzel sticks or twists
1 cup sugar

1/2 cup butter
1/2 cup light corn syrup
2 tablespoon vanilla extract
1 teaspoon baking soda
10 oz package mini or regular M&M’s chocolate candy

Combine the sandwich crackers, peanuts, and pretzels in a large roasting pan.

Heat the sugar, butter and for syrup in a large saucepan over medium-high heat. Bring to a boil and cook for 5 minutes, stirring frequently.

Stir in the vanilla and baking soda.

Pour over the cracker mixture, stirring to coat well.
Bake at 250 degrees for 45 minutes, stirring the mixture every 15 minutes.
Remove to waxed paper to let cool completely. Add the chocolate candies. Break up the mixture into small pieces as necessary.

Savor the Seasons · Uncategorized

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

Directions:
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

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