1 fudge brownie mix (13x9-inch pan) Or bake your own pan of brownies
1 10-12-oz. package peanut butter chips
2 packages (13 oz. each) miniature peanut butter cups
4 cups cold milk
2 packages (5.1 oz. each) instant vanilla pudding
1 cup creamy peanut butter
4 teaspoons vanilla extract
2 pints heavy cream
2 tablespoons sour cream
1/4 cup granulated sugar
Prepare brownies according to directions: stir in peanut butter chips. Bake according to boxed mix or your own recipe.
Cool and cut into 3/4-inch pieces.
Cut peanut butter cups in half, set aside 1/3 cup for garnish. In a large bowl, whisk milk and vanilla pudding mixes for two minutes. Let stand until soft-set. Add peanut butter, vanilla; mix well. Fold in half of your prepared whipped cream.
RECIPE FOR WHIPPED CREAM - PLACE THE HEAVY CREAM IN A LARGE MIXING BOWL. WHIP UNTIL ALMOST FORMING PEAKS. ADD THE SOUR CREAM AND SUGAR AND BEAT UNTIL STIFFER BUT NOT BUTTER. USE AS DIRECTED ABOVE AND AS FOLLOWS.
Place a third of the brownies in a large bowl; top with a third of the remaining peanut buttr cups. Spoon a third of the pudding mixture over the top. Repeat layers twice. Cover with remaining whipped cream; garnish with the reserved peanut butter cups. Refrigerate until chilled.
Saturday, March 27, 2010
Thursday, March 25, 2010
No-Bake Cookies!
No Baking Involved Peanut Butter Bars!
2 cups peanut butter, divided.
3/4 cup or 1 1/2 sticks) butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
3 cups graham cracker crumbs
2 cups Semi-sweet mini chocolate chips
Grease a 13 x 9-inch baking pan.
Beat 1 1/4 cups peanut butter, vanilla extract, and butter in a large bowl until creamy. Gradually beat in 1 cup powdered sugar. With sturdy wooden spoon, work in remaining 1 cup of powdered sugar, graham cracker crumbs, and 1/2 cup chocolate chips. Press evenly into pan. Smooth surface.
Melt remaining peanut butter and morsels in emdium saucepan over low heat, stirring ukntil smooth. Spread over crust in pan. Refrigerate until firm or about an hour. Cut into bars and store covered in refrigerator.
2 cups peanut butter, divided.
3/4 cup or 1 1/2 sticks) butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
3 cups graham cracker crumbs
2 cups Semi-sweet mini chocolate chips
Grease a 13 x 9-inch baking pan.
Beat 1 1/4 cups peanut butter, vanilla extract, and butter in a large bowl until creamy. Gradually beat in 1 cup powdered sugar. With sturdy wooden spoon, work in remaining 1 cup of powdered sugar, graham cracker crumbs, and 1/2 cup chocolate chips. Press evenly into pan. Smooth surface.
Melt remaining peanut butter and morsels in emdium saucepan over low heat, stirring ukntil smooth. Spread over crust in pan. Refrigerate until firm or about an hour. Cut into bars and store covered in refrigerator.
Tuesday, March 23, 2010
Baking Powder Biscuits
2 cups all-purpose flour
1 tablespoon baking powder (Yes, a tablespoon!)
1 teaspoon salt
1/4 cup Crisco shortening
3/4 cups milk, approximately
Mix together the flour, baking powder and salt into a mixing bowl. Cut in the shortening until the mixture resembles coarse meal or crumbs.
Stir in enough milk to make a soft dough that leaves the sidesd of the bowl and sticks to the mixing fork.
Turn on a lightly-floured surface and knead gently. Roll to 1/4 - 1/2-inch thick. Cut with circle cutter and place on ungreased baking sheet. Place close together for soft sides and further apart for more crusty sides.
Bake at 450 degrees for ten to twelve minutes or until golden brown. Makes about 12-16 biscuits. Serve at once, like I have to tell you that!
1 tablespoon baking powder (Yes, a tablespoon!)
1 teaspoon salt
1/4 cup Crisco shortening
3/4 cups milk, approximately
Mix together the flour, baking powder and salt into a mixing bowl. Cut in the shortening until the mixture resembles coarse meal or crumbs.
Stir in enough milk to make a soft dough that leaves the sidesd of the bowl and sticks to the mixing fork.
Turn on a lightly-floured surface and knead gently. Roll to 1/4 - 1/2-inch thick. Cut with circle cutter and place on ungreased baking sheet. Place close together for soft sides and further apart for more crusty sides.
Bake at 450 degrees for ten to twelve minutes or until golden brown. Makes about 12-16 biscuits. Serve at once, like I have to tell you that!
Popovers!
1 cup milk
1 cup all-purpose flour
1/2 teaspoon salt
1 tablespoon melted butter or oil
2 large eggs
Preheat over 400 degrees
Combine milk, flour, and salt in a mixing bowl. Add oil and combine to blend well. Add eggs and beat until smooth. Don't overbeat as it will reduce volume of popovers.
Ladle batter into well-greased custard cups. This recipe should make six popovers but recipe and be easily doubled or tripled. Bake for approximately 30-40 minutes until deep, golden brown. Remove from oven and pierce each with a toothpick to release the steam and help prevent collapsing. Return to turned off oven for five minutes to crisp a bit.
1 cup all-purpose flour
1/2 teaspoon salt
1 tablespoon melted butter or oil
2 large eggs
Preheat over 400 degrees
Combine milk, flour, and salt in a mixing bowl. Add oil and combine to blend well. Add eggs and beat until smooth. Don't overbeat as it will reduce volume of popovers.
Ladle batter into well-greased custard cups. This recipe should make six popovers but recipe and be easily doubled or tripled. Bake for approximately 30-40 minutes until deep, golden brown. Remove from oven and pierce each with a toothpick to release the steam and help prevent collapsing. Return to turned off oven for five minutes to crisp a bit.
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