Peanut Butter Sheet Cake with Broiled Peanut Butter Icing

 Peanut Butter Sheet Cake 
with Broiled Peanut Butter Icing

This cake has a soft, smooth, moist texture. The icing is very flavorful! A great combination!

Peanut Butter Sheet Cake with Broiled Peanut Butter Icing

2 cups flour
1 teaspoon salt
1 teaspoon baking soda
¼ cup butter, softened
¼ cup peanut butter
1½  cups brown sugar
2 eggs
½ cup warm water
1 cup buttermilk*

Preheat oven to 350 degrees. Coat a 9x13-inch baking dish with cooking spray.
Whisk together flour, salt and baking soda. Set aside.
Cream butter and peanut butter until smooth with an electric mixer.
Add brown sugar; mix until smooth.
Add eggs, one at a time.
Add warm water and buttermilk, mixing until smooth.
Gradually add flour, combining until just mixed.
Pour mixture into prepared baking pan.
Bake for 30 to 40 minutes or until it tests done with a toothpick.

Icing:
6 tablespoons butter, softened
1 cup dark brown sugar
2/3 cup extra-chunky peanut butter
1/4 cup milk

Preheat broiler.
Cream butter, sugar, and peanut butter with an electric mixer.
Beat in milk until smooth.
Spread over warm cake.
Place iced cake under broiler.
Broil only a few seconds - just until topping starts to bubble. Watch very carefully!

Cool at least 30 minutes before serving.
  
*Buttermilk Substitute:
Place a tablespoon of white vinegar or lemon juice in a liquid measuring cup.
Add enough milk to bring the liquid up to the one-cup line
Allow to stand for five minute.

Mama’s Old-Fashioned Coconut Pound Cake - Favorite Recipes Friday

Favorite Recipes Friday

In the comment section below this post, 

leave one of your favorite recipes, 

a link to a favorite recipe on your blog, 

or a link to a favorite recipe found anywhere on the web. 

If you don't have a Google account, just post as anonymous. 

You can leave you name inside the actual comment, if you like!

Thanks for participating!

Have a fabulous Friday and a wonderful 
Easter Weekend!

This recipe was printed on the back of Royal Service, a Christian Women's magazine, back in the late 80's or early 90's. I still have this back cover, and it is what I use when baking this cake!
I've made it many times over the years, and it is always a hit! 
I am thinking it was the first pound cake I ever tried to make!
This would be a yummy dessert for Easter!

Mama’s Old-Fashioned Coconut Pound Cake

2½  sticks butter
3 cups sugar
6 eggs
3 cups plain flour
8 ounces sour cream
¼ teaspoon soda
¼ teaspoon salt
1 teaspoon vanilla
1 package frozen coconut

Defrost coconut.
Eggs and butter should be at room temperature.
Preheat oven to 300 degrees.
Coat tube pan with cooking spray.
Whisk together flour, salt, and soda; set aside.
Cream butter and sugar well.
Add eggs, one at a time, and mix well.
Add flour mixture, sour cream and vanilla;blend.
Stir in coconut.
Bake 1 hour and 15 minutes or until done.

Mrs. Carter's Jubilee Jumbles

 Mrs. Carter's Jubilee Jumbles

 Mrs. Carter's Jubilee Jumbles

Many thanks to my friend, Wayne, for posting this delicious recipe! I knew when I saw it that I had to make these for the "Lost Crew." They were a hit!  These cake-like cookies are simply delicious! The brunt sugar icing is perfect! This was one of Wayne's mom's recipes. Be sure to take a look at Mrs. Carter's original recipe in her own handwriting. I love that! What a treasure! I have formatted the recipe to conform to my usual way of posting (Y'all have been able to tell I have a format, right?;) I do like Mrs. Carter's version better, though! I am sure her icing looked much neater than mine! The kids were rushing me. Lost was coming on! Thanks again for sharing this, Wayne! These are wonderful!!

½ cup shortening
1 cup dark brown sugar
½ cup regular sugar
2 eggs
2¾ cups plain flour
1 cup undiluted Carnation evaporated milk
1 teaspoon vanilla
½ teaspoon soda
½ teaspoon salt
1 cup chopped walnuts

Mix shortening, sugar and eggs.
Stir in milk and vanilla.
Sift flour, soda and salt. Stir into mixture.
Add walnuts.
Chill for an hour or so. (This appears more like a batter than a dough.)
When ready to bake, preheat oven to 375 degrees.
Drop by rounded teaspoons, two inches apart on greased cookie sheet.
Bake for about 10 minutes.
Cool and ice with Burnt Butter Glaze.

Burnt Butter Glaze:
Heat 2 tablespoons butter until yellow brown.
Beat in two cups confectioner's sugar, 1/4 cup undiluted Carnation evaporated milk and a bit of vanilla.
Spread on cooled cookies.

Susan’s Rice Krispies Candy

Susan’s Rice Krispies Candy

Susan’s Rice Krispies Candy

We were first introduced to these yummy treats by our sweet friend, Susan. Thus, they were dubbed by the kids as Ms. Susan’s Rice Krisipies Candy. My kids love these! So did the “Lost Crew.” They are super easy to make, and I often have all the ingredients on hand. Since my accident with the eggs on Monday, I had no eggs yesterday. I knew I’d be limited in what sweet treat I could make for the Crew. Poking around in the pantry, I found everything I needed to make this candy! Problem solved!

1 lb. package almond bark
1 cup peanut butter
2 cups peanuts
2 cups mini marshmallows
3 cups Rice Krispies

Combine Rice Krispies, peanuts, and marshmallows.  In a separate bowl, melt almond bark.  Stir peanut butter into melted almond bark.  Pour melted almond bark/peanut butter mixture over Rice Krispies mixture.  Stir well to coat.  Drop by tablespoons onto wax paper

Buttermilk Breakfast Pound Cake

 Buttermilk Breakfast Pound Cake

 
Buttermilk Breakfast Pound Cake

I made this for Sunday School this morning, and everyone seemed to like it. It's a Southern Living recipe that I tweaked a bit. Be sure to coat your Bundt pan well with cooking spray. Mine stuck a bit, but I globbed the glaze over the worst of it, and we ate it just the same! A bit of glaze or frosting can cover a multitude of mistakes! This cake would work great as a dessert, too!

 Cake ingredients:
1  tablespoon granulated sugar
1 box white cake mix
1  cup buttermilk
½  cup butter, melted
5  large eggs
¼ cup light brown sugar
1 teaspoon ground cinnamon
¼ cup finely chopped pecans

Glaze ingredients:
1 cup powdered sugar
1 tablespoon butter, melted
1 teaspoon vanilla
1 - 2 tablespoons buttermilk

Cake Directions:
Preheat oven to 350 degrees. Coat Bundt pan well with cooking spray and sprinkle with granulated sugar.
Using the large bowl of an electric mixer, beat cake mix, buttermilk and butter at medium speed until thoroughly blended. Add eggs, one at a time, beating well after each addition.
In a small bowl, combine brown sugar, cinnamon and pecans.
Spoon one-third of batter into prepared pan; sprinkle brown sugar mixture evenly over batter. Top with remaining batter.
Bake for 45 minutes or until a long wooden pick inserted in center of cake comes out clean.
Cool cake in pan on a wire rack for 15 minutes. Remove from pan to wire rack. Cool 20 minutes and drizzle with glaze.

Glaze Directions:
Whisk together powdered sugar, butter, vanilla and one tablespoon of buttermilk until smooth, adding additional tablespoon of buttermilk, if needed. Drizzle over slightly warm cake.

Praline-topped Brownies

 Praline-topped Brownies

Praline-topped Brownies

As the name implies, this dessert is a basically a brownie topped with a praline. Very rich! And, very good!

Prepare a 9x13-inch pan of brownies, according to package directions, using “cake-like” instructions. Cool.


Icing:

2  cups  firmly packed light brown sugar
2/3 cup half-and-half, evaporated milk or whipping cream
½ cup  butter
2  cups sifted powdered sugar
1 teaspoon vanilla
2 cups coarsely chopped pecans, toasted

Melt butter in a 3-quart saucepan. Add brown sugar and half-and-half and bring to a boil: stir often. Boil for 1 minute.
Remove from heat; whisk in sifted powdered sugar and vanilla until smooth.
Add toasted pecans.
Stir gently until mixture begins to cool and slightly thicken.
Pour over brownies.
Cool brownies completely and cut into squares.

Click 
HERE 
for more great treats to Tempt Your Tummy!

Strawberry Crepes

 

Strawberry Crepes

Let the wife make the husband glad to come home, 

and let him make her sorry to see him leave.  
~ Martin Luther

Since I've been a bit stretched the past few weeks, Larry has graciously thrown in and done more of the cooking. 
(Have I mentioned lately how much I love this man?!) 
He played around with some "kicked-up" versions of his regular pancakes, and then he moved on to crepes. My lips have enjoyed every moment of his experimenting! 

But, my waistline isn't fairing nearly as well!!

He volunteered to make crepes for Sunday school yesterday. We all thought they turned out great!!

He's still perfecting his crepe batter. I'll post the basic Bisquick recipe. 

If any of you are crepe makers and have tips you'd share with him, please pass them along! 

Strawberry Crepes

Crepes:

2 eggs
1 cup Bisquick
3/4 cup milk

Beat eggs slightly; add remaining ingredients and beat just until smooth. If time allows, let batter rest for about an hour.
When ready to cook, pour 2 - 3 tablespoons into hot skillet, tilting to spread evenly. Brown lightly on both sides.

Filling:

1 cup strawberries -- washed and sliced
8 ounces softened cream cheese
2 cups powdered sugar                     

Blend powdered sugar and cream cheese until smooth. This will be fairly thick.

Fold in berries.

Spoon about 2 tablespoons onto each crepe, roll up.

Serve with chocolate sauce and powdered sugar, if you like.

Larry made his crepes on Saturday night and stacked them on a tray with wax paper between layers. Then he wrapped the tray with plastic wrap. It worked perfectly!

Blondies

Blondies

Blondies

This recipe has been around for years! I've heard it called by a myriad of names - Blondies, Scotchies, White Brownies, Butterscotch Bar, etc. Most of the time all the needed ingredients can be found in your panty and fridge.  You can toss in a cup or two of chopped nuts, chocolate chips, vanilla chips, butterscotch chips, peanut butter chips, M&M baking candies, Reese's baking candies, etc. to make different varieties. A combination of these choices is very tasty. It's a great way to use up those small bits of baking chips and nuts. A couple of our favorite combinations are white chocolate chips and macadama nuts, and pecans and milk chocolate chips. This recipe can be halved and baked in an 8x8 pan, but go ahead and make the 9x13 size and share with a friend or neighbor!

1/2 cup butter
2 cups packed brown sugar
1 teaspoon vanilla
1/4 cup milk
2 large eggs
2 cups self-rising flour
1 cup chopped nuts
1 cup baking chips, any flavor

Heat oven to 350³F.
Coat 9x13-inch baking pan with cooking spray.
Melt butter in a large saucepan over low heat; remove from heat.
Stir in remaining ingredients.
Spread into prepared pan.
Bake about 25 minutes or until golden brown.
Allow to cool before cutting into squares.

Peanut Butter and Marshmallows - a great combination!!

Contrary to an old saying, I have recently been reminded that you CAN teach an old dog a new trick!
I grew up eating Peanut Butter and Marshmallow Crackers. Now, I make them often for my own kids! 
I’ll post a photo the next time I make them!

Peanut Butter Marshmallow Crackers

2 saltine crackers per treat
peanut butter
marshmallows

Turn on oven broiler.
Line a cookie sheet with parchment paper of foil.
Spread peanut butter on half of the saltine crackers, and place on cookie sheet.
Place 1 large or 4 mini marshmallows on top of peanut butter crackers.
Place pan under broiler.
Broil until marshmallows are lightly toasted.
Remove from oven and place a cracker on top of each treat. Press lightly to smush marshmallows, being careful not to get hot goo on your hands.
Cool slightly and enjoy!

Note: For a quicker and cooler version of this treat, spread one side of a cracker with peanut butter and the other side with marshmallow cream. Sandwich the two crackers together. And, wah-lah! It’s a quick and tasty treat without having to turn on your oven! We keep a jar of marshmallow cream next to the peanut butter in our pantry just for making these! This recipe is also great using Ritz and Graham crackers!

 Peanut Butter and Marshmallow Cream Sandwich

My friend, Wayne, recently shared some of his favorite homemade sandwiches on his blog.  It’s a great post! Be sure to read it! Just be forewarned that you will be very hungry and craving one of his yummy sandwich suggestions by the time you finish reading!

One of Wayne’s suggestions was a Peanut Butter and Marshmallow Cream Sandwich. It’s just like a Peanut Butter and Jelly Sandwich, except you use marshmallow cream instead of jelly. When I read Wayne’s post, two questions immediately popped into my mind: Am I the only person who has never heard of this, and why in the world didn't I think of doing this myself?! Well, sharing is part of what friendship is all about! I am indebted to Wayne sharing this idea!

If time permitted, and especially in the winter months, my mom would "toast" our pbj sandwiches in a skillet on the stove top. I knew I wanted to toast Wayne’s marshmallow version the moment I read about it! So, rather than continuing to lament lost time with a food I knew I’d love without even trying it, I made myself one! When I checked my pantry, I had plenty of peanut butter and just enough marshmallow cream left in the bottom of the jar for one sandwich. So, I spread one slice of bread with peanut butter, and another with marshmallow cream. I put the sandwich together and brushed each side with a bit of butter I had melted in a small skillet. I put the sandwich into the same skillet and browned it on each side. As you can see, the finial result was warm and gooey! I used a fork to eat it! Oh, my!! this sandwich was very, very yummy! I have found a new weakness! Because we keep all the ingredients for this sandwich in my pantry, I have a feeling I will eat WAY too many of these from now on!! After all, I do have to make up for lost time!

Peanut Buttery Brownies

 Peanut Buttery Brownies

Peanut Buttery Brownies

1 box family-size (9x13) brownies, prepared according to package directions.
Peanut Butter Icing (recipe below)
desired amount of Reese’s Peanut Butter Cups, chopped

Peanut Butter Icing:

1 cup creamy peanut butter (do not use old-fashioned or freshly ground)
4 tablespoons unsalted butter, room temperature
1 cup powdered sugar
1 teaspoon vanilla
3 - 4 tablespoons milk

Combine peanut butter and butter in medium bowl. Using electric mixer, beat until smooth. Add powdered sugar, vanilla and milk. Beat until smooth.
Spread frosting evenly over brownies in pan.
Sprinkle peanut butter cups over frosting, gently pressing the candy into the icing.
Cut into squares.

Chocolate Peanut Butter Bars

 Chocolate Peanut Butter Bars

Chocolate Peanut Butter Bars

Logan loves these! He says they're like a peanut butter cookie with chocolate icing!

1¼  cups brown sugar
1 cup butter, softened
2/3 cup peanut butter
2 teaspoons vanilla
1 egg
2 cups flour
½ teaspoon baking soda

Preheat oven to 325 degrees. Lightly coat a 15x10-inch jelly roll pan with cooking spray.
Combine brown sugar, butter, and peanut butter in large bowl; beat until combined. Add vanilla and egg; mix well. Stir in flour and baking soda until dough forms. Press into prepared pan. Bake for 13-18 minutes or until just set. Cool while preparing icing.

Icing:

1 stick butter
4 tbsp. cocoa
6 tbsp. milk
1 lb. powdered sugar

Melt butter; add cocoa and whisk until smooth. Add milk and bring to a boil, while whisking constantly. When mixture reaches a boil, add powdered sugar and whisk until smooth. Spread on bars immediately, while icing is still very warm.

Banana Bread Cobbler

Hello to all! I have missed sharing recipe with you guys for the past couple of weeks. My dad got sick and ended up being hospitalized for a week. He is home now, but still has a bit of recuperating to do. I sincerely appreciate your concerns and prayers for us. It really means a lot!

I have say, that as much as I enjoy cooking, I am so grateful for restaurants at times like this! We all managed to eat well during Dad’s ordeal, thanks to Pontotoc’s and Oxford’s eating establishments and our dear friends. Our Sunday school class and Aunt Jean’s Sunday School class so kindly sent us money for eating out! What a blessing! God’s people are so, so good!!! I’ll take this opportunity to give a little shout out to Sunday school. As Brother Ken says repeatedly, Sunday school is the most important hour of worship at our church each week. It is there that we find Christian fellowship, friendship and love. We laugh together. Cry together. Celebrate and rejoice together, and grieve together. Most of all, it provides the opportunity for us to study God’s word together and interact with others about what God is saying to us through the Bible. If you’re not a part of an active Sunday school class, I encourage you to find one. You’ll be blessed!

Banana Bread Cobbler

Banana Bread Cobbler

At some point last week, I did manage to make this yummy dish. The recipe is in the current issue of Southern Living magazine. It was really, really good! Many thanks to my sweet husband for taking a quick photo of it for me!
I only used half of the butter called for in the batter and half of the butter called for in the topping. Larry and I both thought the amount I used was plenty. 
Even cutting it in half, it still had a full stick of butter!!

1  cup  self-rising flour
1  cup  sugar
1  cup  milk
1/2  cup  butter, melted (I used ¼ cup.)
4  medium-size ripe bananas, sliced

Preheat oven to 375 degrees. Coat an 11x7-inch baking dish with cooking spray.
Whisk together flour and next 2 ingredients just until blended; whisk in melted butter. Pour batter into prepared baking dish. Top with banana slices, and sprinkle with streusel topping - recipe below.
Place dish in oven and bake at 375 degrees for 40 to 45 minutes or until golden brown and bubbly. Serve with ice cream. (Since we were eating this for breakfast, I drizzled mine with glaze - recipe below.)

Streusel Topping

I omitted the oats and cut the butter in half.

3/4  cup  firmly packed light brown sugar
1/2  cup  self-rising flour
1/2  cup  butter, softened (I use ¼ cup.)
1  cup  uncooked regular oats (I omitted these, but I think they would be good!)
1/2  cup  chopped pecans

Stir together brown sugar, flour, and butter until crumbly, using a fork. Stir in oats and pecans.

Glaze:

1 cup confectioner’s sugar
1 tablespoon melted butter
1 tablespoon milk

Whisk together all glaze ingredients until smooth.  Drizzle over cobbler.

Lightened-up Strawberry Shortcake Recipe/Low Fat Brownies

Guys, I am just holding my own in this weight loss thing! I have got to get into a different gear with it!
I haven't gotten to walk as much as I like, and I'm still eating too much. Not a good combination for reaching my 10 pound weight loss goal by Valentine's Day!
 I am so glad that each day we have to opportunity to "begin again."  Luke 1:78 says, "By the tender mercies of our God, the dawn from on high will break upon us." With God's help, I can make healthier choices next week! "But surely, God is my helper; the Lord is the upholder of my life. ~ Psalm 54:4

My friend, Heather, posted a list of cute and encouraging tips and guidelines for runners. I'm not a runner, but most of these can be easily applied to walking, as well. Be sure to check out Heather's list!

Dear Felicia sent me this delicious-sounding, more healthful recipe for Strawberry Shortcake. It's sounds yummy! I can't wait to give it a try:

STRAWBERRY SHORTCAKE
Serves: 4
Calories 181, Fat 7g, Sodium 201mg, Sugars 10g

1/2 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
3 teaspoons sugar
2 tablespoons unsalted butter, cut into small pieces
1/4 cup low-fat milk
1/4 cup low-fat plain Greek yogurt
1 teaspoon grated lemon zest
1 pound strawberries, hulled and quartered

1. PREHEAT THE OVEN to 425 degrees. Line a baking sheet with parchment paper.
2. COMBINE THE FLOUR, baking powder, salt and 1 teaspoon sugar in a large bowl. Using a pastry blender or your fingertips, cut the butter into the flour mixture until the mixture resembles coarse crumbs with a few pea-sized pieces remaining. Add milk and stir just until the mixture forms a shaggy dough.
3. DIVIDE THE DOUGH into 4 pieces in the bowl and drop onto the prepared pan. Bake until golden brown, about 15 minutes.
4. MEANWHILE, combine the yogurt, lemon zest, and 1 teaspoon sugar. In another bowl, combine the strawberries and remaining teaspoon of sugar.
5. LET THE SHORTCAKES cool 5 minutes on a wire rack. Split each and sandwich with yogurt and strawberries.

My cyber friend, Jean Stocksdale, from the Memphis area, posted this recipe for Low Fat Brownies this week. Jean is a women's leader at Bellvue Baptist Church and a great encourager of moms! I am looking forward to trying this recipe, too!

Jill Johnson's Low Fat Double Chocolate Chip Brownies

2 cups (12 oz.) pkg. semi-sweet chocolate chips
1 cup sugar
1/2 cup unsweetened applesauce
2 Tbsp. margarine
3 egg whites
1 1/4 cup all purpose flour
1/4 tsp. baking soda
1/4 tsp. salt
2 tsp. vanilla
1/3 chopped nuts (optional)

Preheat oven to 350. Melt 1 cup chocolate chips, sugar, applesauce, and margarine in a large, heavy saucepan over low heat, stirring until smooth. Remove from heat. Add egg whites; stir well. Stir in flour, baking soda, salt and vanilla. Stir in remaining chips and nuts. Spread into greased and floured 9x13 inch pan. Bake 16 to 20 minutes or just until set.
For fudgier brownies, bake to minimum baking time. Cool completely and cut into squares.
Note: These are best if you bake just before serving. Yields: 24 brownies. Serving size is a 2x2 inch square.

Approximate Nutrient Analysis:
Calories: 160 Protein: 1 gram Fat: 6 grams
Carbs: 26 grams Cholesterol: 0 mg Sodium: 28 mg
Fiber: 0.3 grams

Enjoy! They are very delicious! I used the mini-semi-sweet chocolate chips as the remaining chips....either size will be very chocolatety! :)
Jill is a registered dietitian. Thanks Jill for sharing this recipe.

Best wishes to all for a happy, healthy weekend!

Elvis Presley Cake

 More than anything else, I want the folks back at home to think right of me.

I never expected to be anybody important.

Until we meet again, may God bless you as he has blessed me.

~Elvis Presley quotes


We're from "Elvis Country", living 15 minutes from his birthplace, and about 90 minutes from Memphis. Both of my parents, like most people of that generation who grew up in this area, saw Elvis perform live at the county fair.
I love to hear people around here tell about when and where they first saw "The King" sing! 


In honor of what would be Elvis's 75th birthday, there are lots of festivities going on in our little neck of the woods this weekend! My tribute will be to share this recipe with you guys! I honestly have no idea why it is called Elvis Presley Cake. I just know that it's delicious!

My friend, Judy, shared the recipe with me about 20 years ago! 

It's one of Larry's favorites.

The original recipe is for a 9x13 sheet cake. Larry got the idea to make it as a layer cake way back before the kids came along. We really love it as a layer cake, but most of the time I choose the quicker, easier 9x13 option. Since I had a little time yesterday, I surprised Larry with the layered version for dessert last night. He said it was pretty and delicious! 
I said, "Thank you, thank you very much!"

Elvis Presley Cake

Elvis Presley Cake

1 (18.25 ounce) package yellow or white cake mix (We prefer yellow.)
1 (8 ounce) can crushed pineapple with juice
2 cups white sugar
1 (8 ounce) package cream cheese
1/2 cup butter, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans
½ cup chopped pecans for garnish (optional)

Prepare cake according to instructions on package, baking in a 9x13-inch pan. Cool slightly.
Combine pineapple and sugar in saucepan. Bring to a boil. Spoon over cake. Cool completely.
Using a mixer, cream together butter and cream cheese until smooth. Add powdered sugar; beat until smooth. Add vanilla; mix well. Stir in pecans.
Spread cream cheese frosting over cake.
Garnish with additional chopped pecans, if desired.

Layer Cake Version:

You can just use the same ingredients, except add 2 tablespoons of corn starch to the pineapple mixture.
Spread a bit of the pineapple mixture and a bit of the frosting between each layer. Frost entire cake with remaining frosting.


For a larger, taller cake that will feed a crowd:

Batter:

Empty dry packet of cake mix into bowl of mixer.

Add:
3/4 cup flour
1/4 cup sugar
1 teaspoon baking soda

Using the mixer’s beaters, combine cake mix with these additional ingredients.

To the amount of water, oil and eggs called for in the package directions, add these additional amounts of each:

1/2 cup water
1/4 cup oil
1 egg

Mix as directed. Divide into 3 cake pans. Bake according to package directions. You may need to bake just a few minutes more.

Pineapple:
Add 2 tablespoons of corn starch.

Icing
Multiply ingredients by 1.5.

Spread a bit of the pineapple mixture and a bit of the frosting between each layer. Frost entire cake with remaining frosting.

Check out all the great recipes at Tempt My Tummy Tuesday!!

Almond Bark Snack

Almond Bark Snack

Almond Bark Snack

2 pounds almond bark
1 cup peanut butter, chunky or smooth
2 cups roasted peanuts or mixed nuts
2 cups small pretzel sticks, broken

Cover baking sheet with waxed paper. Melt white chocolate in top of double boiler, Stir in pecans and pretzels. Quickly spread onto prepared sheet. Cool. Break into pieces.

White Chocolate Cherry Almond Bark

1 package (24 oz. size) white chocolate bark
1 jar (12 oz. size) maraschino cherries
2/3 cup slivered almonds
1 teaspoon almond extract

Directions:

Place white chocolate in a microwave safe bowl and microwave on high for 1 minute at a time until melted; be careful not to scorch. Drain cherries and chop. Add cherries, almonds and extract. Pour onto wax paper; spread out until about 1/4 inch thick. Allow to cool completely and break into pieces.

Apple-Blueberry Crunch

We had a great Thanksgiving worship service and special time of giving thanks in Sunday school this morning. It was a very meaningful way for us to begin our Thanksgiving celebration!!

The focal passages for Brother Ken's sermon was 
Psalm 100:1-5

Psalm 100
A psalm. For giving thanks.

 1 Shout for joy to the LORD, all the earth.
 2 Worship the LORD with gladness;
       come before him with joyful songs.
 3 Know that the LORD is God.
       It is he who made us, and we are his
       we are his people, the sheep of his pasture.
 4 Enter his gates with thanksgiving
       and his courts with praise;
       give thanks to him and praise his name.
 5 For the LORD is good and his love endures forever;
       his faithfulness continues through all generations.

We all have so much for which to be thankful.  I pray that you all have a wonderful time of thanksgiving with family and friends this holiday!

Apple-Blueberry Crunch

 

I made this for Sunday school this morning.  It is easy, easy, easy - and yummy, yummy, yummy! 

Great for brunch or as a dessert!

Apple-Blueberry Crunch

1 can (21-ounce size) apple pie filling
1 package (14-ounce size) frozen blueberries
1 cup sugar, divided
1 package (18.25-ounce size) white cake mix
1/2 cup butter or margarine, melted
1 cup chopped walnuts or pecans

Preheat oven to 350 degrees.  Coat a 9x13 baking pan with cooking spray.
Run a knife through the opened can of apple pie filling a few times to chop apples into smaller chunks. Spread apple pie filling on bottom of prepared pan. Toss together frozen blueberries and 3/4 cup sugar, and spoon over apple pie filling. Sprinkle cake mix evenly over fruit, and drizzle with melted butter. Sprinkle with chopped nuts and remaining 1/4 cup sugar.
Bake for 45 to 50 minutes or until golden and bubbly.
Drizzle with glaze. (optional - can serve with whipped topping or ice cream)

Glaze:

Whisk together until smooth:

1 tablespoon melted butter
1 cup powdered sugar
1 - 2 tablespoons milk

Cake Mix Cookie Bars

15 by the 15th

Connie

This week: 2 lbs.!!

Total Lost: 12.5 lbs.!!

I only have about 3 weeks left to reach my goal.  With all the holiday eating I will do between now and then, I am afraid it's going to be very, very close! Keep your fingers crossed for me!!

If you're like me, there be lots of last minute needs for a little happy or dish to carry or send to a holiday function. Here's a recipe that is great for a quick little something sweet!

These are tasty little bars, especially for the time and effort expended.  Experiment with different flavors of cake mix and baking chips to find the combination your family likes best!

This is the time of year to stock your pantry with cake mixes, baking chips, powdered sugar, brown sugar, etc., as most grocery stores have really great sales on these items for the holidays. Be sure to check the expiration dates and purchase the ones with the longest shelf-life. 

Cake Mix Cookie Bars

Cake Mix Cookie Bars

1 pkg. yellow cake mix
1/3 cup oil
1 cup chocolate chips
1 cup chopped pecans
2 tablespoons sugar
2 eggs

Mix all ingredients well.  Mixture will be stiff. Spread in a 9 x 13 inch pan. Bake at 350 degrees for 12 to 15 minutes or until it starts to come away from the edges of the pan.
Cool and cut into squares. 

I received this from a friend.  I thought some of you might enjoy reading it:


    A few years ago a group of salesmen went to a regional sales convention in Chicago. They had assured their wives that they would be home in plenty of time for Friday night's dinner. In their rush, with tickets and briefcases, one of these salesmen inadvertently kicked over a table which held a display of apples. Apples flew everywhere. Without stopping or looking back, they all managed to reach the plane in time for their nearly missed boarding.  ALL BUT ONE !!! He paused, took a deep breath, and experienced a twinge of compassion for the girl whose apple stand had been overturned.  
    He told his buddies to go on without him, waved good-bye, told one of them to call his wife when they arrived at their home destination and explain his taking a later flight. Then he returned to the terminal where the apples were all over the terminal floor.  
    He was glad he did.  
    The 16 year old girl was totally blind! She was softly crying, tears running down her cheeks in frustration, and at the same time helplessly groping for her spilled produce as the crowd swirled about her, no one stopping and no one to care for her plight.  
    The salesman knelt on the floor with her, gathered up the apples, put them back on the table and helped organize her display. As he did this, he noticed that many of them had become battered and bruised; these he set aside in another basket.  
    When he had finished, he pulled out his wallet and said to the girl, 'Here, please take this $40 for the damage we did. Are you okay?' She nodded through her tears. He continued on with, 'I hope we didn't spoil your day too badly.'  
    As the salesman started to walk away, the bewildered blind girl called out to him, 'Mister.......' He paused and turned to look back into those blind eyes. She continued, 'Are you Jesus?' 
    He stopped in mid-stride, and he wondered. Then slowly he made his way to catch the later flight with that question burning and bouncing about in his soul: 'Are you Jesus?' Do people mistake you for Jesus?
That's our Destiny, is it not? To be so much like Jesus that people cannot tell the difference as we live and interact with a world that is blind to His love, life and grace.  
    If we claim to know Him, we should live, walk and act as He would.
Knowing Him is more than simply quoting Scripture and going to church. It's actually living the Word as life unfolds day to day.  
    You are the apple of His eye even though we, too, have been bruised by a fall. He stopped what He was doing and picked you and me up on a hill called Calvary and paid in full for our damaged fruit. 

Drawing tonight!!!

November Giveaways:

We have three of these sets to give away!!!

Susan has provided us with three Little Book of Holiday Appetizers published by Oxmoor House, the publishers of Southern Living books

I am slipping each of these into a cute fall potholder!

There will be three winners!

Drawing will be on November 19th at 6:00 p.m. (CST)

This will allow time for delivery to our winners before Thanksgiving!

To enter, email me at:

mealplanwithconnie@att.net

Good luck to all!!!

 

Frosted Peanut Butter Brownies

These are yummy and rich - almost fudge-like.  These can be cut into very small squares, making these a great choice for large gatherings or to share. This is a Southern Living recipe that I've made easier by using the brownie mix. I use Betty Crocker's Triple Chunk Brownie Mix.

My kids LOVE these! 

Frosted Peanut Butter Brownies

Frosted Peanut Butter Brownies

Preheat oven to 350 degrees.  Coat a jelly roll pan with cooking spray.

2 (21.2 ounce) boxes of brownie mix

Dump both boxes of brownie mix into a large bowl.  Double the ingredients called for on the back on one box and mix according to package directions. Pour into prepared jelly roll pan and bake for about 15 to 20 minutes.

OR - make brownies from scratch -

Brownies from Scratch:

Preheat oven to 350 degrees.  Coat a jelly roll pan with cooking spray.

1 cup butter
1/3 cup cocoa
2 cups sugar
1 1/2 cups all-purpose flour
1/2 teaspoon salt
4 large eggs
1 teaspoon vanilla
1 (18 ounce) jar chunky peanut butter

Cook 1 cup butter and 1/3 cup cocoa in a saucepan over low heat until butter melts, stirring often.
Remove from heat, and cool slightly.
Combine sugar, flour, and salt in a large mixing bowl.
Add chocolate mixture, and beat at medium speed with an electric mixer until blended.
Add eggs and vanilla, beating until blended.
Spread mixture into prepared jellyroll pan.
Bake for about 20 minutes.

Peanut Butter Layer

Spoon peanut butter into a microwave-safe dish.  Microwave for 1 minute on high.  Stir and until smooth and spread over warm brownies.

Chill 30 minutes.

Frosting:

½ cup butter
1/3 cup milk
10 large marshmallows
1/4 cup cocoa
1 (16 ounce) box powdered sugar

Cook butter, milk, and marshmallows in a large saucepan over medium heat, stirring often, until marshmallows melt.
Remove from heat.
Whisk in cocoa; gradually add powdered sugar, stirring until smooth.
Spread over peanut butter layer, and chill 20 minutes.
Cut into squares.

Brown Sugar Bundt Cake

 

 Brown Sugar Bundt Cake

Brown Sugar Bundt Cake

This cake is very versatile! It’s great for dessert or brunch! Sprinkling the Bundt pan with sugar before adding the batter gives the cake a pretty crystallized look and forms a crispy crust.

1 (18-ounce) box yellow cake mix, divided use
1 (3½-ounce) box instant vanilla pudding and pie filling
1 cup brown sugar
4 eggs
1 cup vegetable oil
1 cup water
1 cup chopped pecans, coated with reserved cake mix

Glaze ingredients:

1 cup confectioner’s sugar
1 tablespoon melted butter
1 tablespoon milk

Preheat oven to 350 degrees. Coat a Bundt pan well with cooking spray. Sprinkle pan with granulated sugar.
Reserve 3 tablespoons of dry cake mix.
Pour remaining cake mix into the large mixing bowl of your electric mixer.
Add pudding mix and brown sugar. Mix for about 1 minute to combine dry ingredients.
Combine eggs, oil and water. Gradually add the wet ingredients to the dry ingredients, beating on medium speed until well mixed, about 2-3 minutes.
Coat chopped pecans with the reserved dry cake mix.
Add coated nuts to cake batter and mix for about 1 minute.
Pour batter evenly into prepared Bundt pan, and bake for 1 hour or
until cake tester comes out clean.
Place Bundt pan on wire rack, and cool 15 minutes.
Invert cake onto serving platter. Let cool.
Whisk together all glaze ingredients until smooth.
Drizzle over cake.

Georgia Cornbread Cake

I clipped this recipe several years ago from American Profile, which is a small magazine insert that come with our local newspaper, The Pontotoc Progress. It is yummy, yummy, yummy!  I love the story that accompanied the recipe and was delighted when a Google searched turned up the same article on the web! Larry took this to work, and he said it was a huge hit with everyone!

Enjoy!

Georgia Cornbread Cake

Georgia Cornbread Cake 

Recipe of Stella T. Thompson from American Profile

"I am 86 years old and have been cooking since I was 9. This recipe has been in my family for many years. The ground pecans give it the texture of cornbread, but there isn’t any cornmeal in it."

1 cup sugar

1 cup brown sugar

4 eggs, beaten

1 cup vegetable oil

1 and 1/2 cups self-rising flour

1 teaspoon vanilla extract

2 cups pecans, chopped very fine

Preheat oven to 350 degrees. Lightly grease and flour a 9-by-13-inch baking dish. Stir together sugar, brown sugar, eggs and oil in a medium bowl until smooth. Stir in flour and vanilla. Add pecans and stir until evenly mixed. Spoon into prepared pan and bake for 30 to 35 minutes.

Tips From Our Test Kitchen: Serve with a dollop of whipped cream on top. This cake is perfect for potluck suppers or to pack in lunchboxes.