Peanut Butter Bars

The good ol' days wouldn't be as good without these favorites. At elementary school lunch, I remember eating everyone's spinach so that they would all give me their peanut butter bars.

This is the best recipe I've found. Some I have made have been to dry. This one I got from my friend, Stacy, who's mother worked in the lunchroom kitchen once or twice. I think it's as close as I'm gonna get!

1/2 lb butter, softened
1 c sugar
1 1/2 c brown sugar
3 eggs
28 oz peanut butter, divided
1/2 Tbsp soda
3/4 tsp salt
3 c flour
3 c rolled oats
1 Tbsp vanilla

Cream butters and sugars together. Add eggs until fluffy. Add vanilla and half of the peanut butter (1 3/4 c). Add dry ingredients. It will be very thick.

Spray cookie sheet with cooking spray. Bake 10 minutes at 350 degrees. Do not overbake. This will make it dry.

Chocolate Frosting
1/4 c butter, melted
1/3 c cocoa
2 to 2 1/2 Tbsp milk
1/2 tsp vanilla
2 to 3 c powdered sugar

Mix together butter, cocoa, milk and vanilla. Beat in powdered sugar, about a cup at a time, until it reaches desired consistency.

THEE Brownies


Mint or Orange? What's your poison?

I can't believe I haven't posted these before! They are my GoTo - "Everybody's Happy" Brownie.

It is probably because of my secret that I will be sharing if I post it.


But here goes:
I use a box brownie.
(the sound of my throat clearing from being super tight)

I use a box brownie.

Not just ANY box, mind you.

They absolutely HAVE to be GHIRARDELLI DOUBLE CHOCOLATE or Triple. Do not use a different brand NOR use a different type from Ghirardelli. This is VERY important.


Now, just in case you cannot obtain said box, I have included the full recipe. I use to make them from scratch. But why, when I have found perfection in a box? I use this secret for all brownie recipes, now. For my stuck up brownies, for my caramel brownies, all of them.


Phew, I feel so much better having that out of the closet.


Now that is off my chest, here is the rest of the good stuff ~


Mix together:
1 c butter, melted
2/3 c cocoa
2 c sugar
Add one at a time, mixing well in between: 4 eggs
Add 1 1/2 c flour
Mix well. Bake in a lightly greased 9x13 pan at 350 for 30 minutes.


I want to mention at this time that I use 2 boxes of Ghirardelli Double Chocolate Brownies to make one cookie sheet. I bake them for 25 minutes.


I also feel it is very important to mention that you should NEVER OVERCOOK your brownies. It is much, much, much better to undercook brownies than overcook. They stay fresher longer. They don't get dry and crumbly.


Another 'trick' about brownies is that you want to cut them with a plastic knife. They don't bunch up when you use plastic. I have been very grateful to whomever shared that bit of advice with me.


Anyways


Frosting; mix and spread on cooled brownies (double for cookie sheet)

1/2 c room temperature butter
1 1/2 c powdered sugar
1 tsp peppermint extract or essential oil - or wild orange (I always taste test to see if more is needed)
green, red or orange food coloring
milk for consistency (I haven't ever needed this)


FYI - I double the frosting and then split it in 2 bowls and make half peppermint and half orange because I like both.


Topping; melt together
1 c chocolate chips
6 Tbsp butter
Cool to touch, spread on top of frosting. Refrigerate.


These are the most easy things in the world to make especially compared to how much people love them!


Side note: I use doTerra brand Essential oils - they 100% pure and therefore safe to ingest. I don't actually know if there is an orange extract out there. If you are in need of wild orange Essential Oil, let me know.

SWEET SWAP

Sweet Swap: 1) friends, old and new, gathering together to exchange something that denotes the characteristic taste of sugar

Sweet Swap Index ~ so you don't have to scan every single recipe to find the one you're looking for . . .

• Almond Squares
• Buttery Jewels
• Buttery Rosemary Rolls
• Caramel Chex
• Caramel Corn
• Chocolate Butterscotch Crunch
• Chocolate Dipped Pretzels
• Chocolate Dipped Strawberries
• Cherry Chocolate Kiss Cookies
• Cherry Chocolate Rice Krispie Hearts
• Cream Cheese Filled Cupcakes
• Glazed Lemon Scones
• Lollipops
• Lemon Raspberry Cupcakes
• Macadamia Cashew Roca
• Mini Cheesecakes
• Mint Brownies
• Oreo Truffles
• Puffed Hearts
• Ranch Pasta Salad
• Strawberry/Raspberry Trifle
• Snickerdoodles
• Stuck Up Brownies
• Triple Chocolate Brownies

The guidelines:

1. All treats should be HOMEMADE. No mixes. The more unique the better
2. RSVP as soon as you can
3. Let me know what type of sweet you are planning on bringing - no duplicate recipes are allowed; first come first serve
4. Email a copy of your recipe before the party or bring 25 copies to the party
5. Bring 3 dozen sweets
6. Arrange sweets in a basket or platter to serve. Be creative!
7. Bring a large container to carry away your sweets. We won't be eating them at the party
8. Girl's only party - - - no husbands or children allowed. Hope this doesn't cramp anyone's day but this is a time to getaway and relax and socialize
9. It is suggested that you make your treats a day or two in advance so you aren't scrambling last minute. If you don't have time to bake, or have burnt your cookies, you can run to a real bakery and buy 3 dozen yummy cookies OR just come for the lunch, recipes and socializing.
10. Lunch will be served

Thanks for the photos Jen!

Chocolate Dipped Strawberries

from Raelene

Since there really isn't a RECIPE for these, I am posting a couple of videos on how to create these very yummy treats . . .

Maria's Version

Decorating Tips

Chef Arsenii

Hey - Raelene, if you see this, tell us what type of chocolate you used . . .

Mint Brownies

from AmyLou

1 1/2 c butter

3/4 c cocoa

6 eggs

2 1/2 c sugar

1/4 c flour

1 c chopped nuts (optional)

In a saucepan, melt butter and mix in cocoa. Transfer to a mixing bowl and beat in sugar, add eggs one at a time. Add flour, salt and nuts. Spread evenly on a greased, rimmed cookie sheet. Bake for 25 minutes at 350 F. Cool.

Mint Frosting:

1 stick butter

4 c powdered sugar

5-6 Tbsp light cream or milk

1 1/4 tsp mint extract

2 drops of green or red food coloring

Beat ingredients together until creamy. Spread on cooled brownies. Place in freezer while you prepare chocolate frosting.

Chocolate Frosting:

1 stick butter

1/2 c cocoa

3 c powdered sugar

1 tsp vanilla

4 - 5 Tbsp milk

Melt butter. Add cocoa. Mix in powdered sugar and vanilla. Add milk until smooth. Frosting is thin but gets thicker when it sets. Spread over mint frosting.

Mini Cheesecakes

from Erin

1 box vanilla wafers, crushed.

2 sticks butter, melted.

Mix together and press into bottom of mini muffin cups.

8 oz cream cheese, softened

4 oz cool whip

1/4 c sugar

Beat until fluffy. Top each muffin cup with cream mixture. Top with cherry from 1 cup cherry pie filling.

Strawberry/Raspberry Trifle

from Carrie

Angel food cake - Cut up in squares

2 pints whipping cream, prepared

2 small boxes instant cheesecake pudding, prepared

Fold the two together.

Fresh strawberries and/or raspberries, sprinkled with sugar

Layer in a glass bowl just before serving.

Puffed Hearts

or Strawberry Heart Pillows

from Michelle

1 pkg frozen puff pastry sheet, thawed

1/3 c strawberry jam

1 c thawed cool whip

4 large strawberries, each cut into 4 slices

1 square Baker's semi-sweet baking chocolate, melted

Preheat oven to 350 degrees. Unfold pastry. Cut into 16 hearts with heart shaped cookie cutter. Place on ungreased baking sheets. Bake 20 minutes or until golden brown. Remove to wire racks. Cool completely.

Cut each heart horizontally in half. Spread on a teaspoon of the jam onto bottom half of each heart. Top with one Tbsp cool whip and a strawberry slice. Cover with tops of heart pastries. Drizzle with chocolate. Serve immediately or cover and refrigerate up to one hour.

FYI - those of you at the Sweet Swap - Michelle used an extra small cookie cutter. Normally you would use a regular size.

Almond Squares

from Sharla

2/3 c butter

2 eggs

2 tsp vanilla

1/2 c sugar

2 1/2 c flour

Mix together. Grease sides of 11 x 17 cookie sheet. Press mixture in bottom of cookie sheet.

2 cubes butter

6 Tbsp sugar

2/3 c honey

2/3 c brown sugar

Cook to boil and boil for 2 minutes. Remove from heat and add 1/4 c canned or regular milk. Put back on heat and boil. Stir in 3 to 3 1/2 c sliced almonds. Pour over cookie sheet crust. Bake 350 degrees for 20 minutes. Cool. Cut into diamond shapes.

Triple Chocolate Brownies

from D'dree

1 1/4 c flour

1/4 c sugar

1/2 c cold margarine or butter

14 oz sweetened condensed milk

1/4 c cocoa

1 egg

1 tsp vanilla

1/2 tsp baking powder

8 oz milk chocolate chips

Preheat oven to 350. Line 9 x 13 pan with foil. Combine 1 c flour and sugar in a medium size bowl. Cut in butter until crumbly. Press on bottom of pan. Bake for 15 minutes. In medium size bowl beat together milk, cocoa, egg, remaining flour, vanilla & baking powder. Mix in chocolate chunks. Spread over crust and bake for 20 minutes. Cool completely. Use foil to lift out of pan. Cut into bars or shapes with cutters. Store tightly covered.

Glazed Lemon Scones

from Ronna

2 cups flour

1/3 c sugar

1 Tbsp baking powder

1/2 tsp salt

zest of 1 lemon

3 Tbsp cold unsalted butter (cut into 1/4" pieces

1 egg yolk

1/2 tsp vanilla

2 Tbsp fresh lemon juice

1 c whipping cream or half and half (reserve 2 Tbsp for brushing tops)

Lemon Glaze

1 c powdered sugar

1 Tbsp fresh lemon juice

1/2 tsp lemon extract

1 Tbsp melted butter

2 Tbsp whipping cream or half and half

Heat oven to 400. Grease heavy baking sheet, set aside. Sift flour, sugar, baking powder and salt into large mixing bowl. Add lemon zest and stir. Using fingers, add butter and rub into dry ingredients and mix slightly together, then pour into dry ingredients all at once. Stir just until mixture holds together. Pour dough onto floured surface and using floured hands, knead 3-4 times only, form a ball and flatten to a disc about 3/4" thick. Cut into pie wedges. Transfer pieces onto cooking sheet, separating at least 1/4" apart. Brush tops with reserved cream. Bake 16 - 18 minutes until golden brown. Cool for minutes then transfer to cooling rack. While cooling, mix well. Drizzle over scones, using all glaze (the more the better!) Cool completely and enjoy.

Great for breakfast or after school snack.

Makes 8 large or 32 mini bites.

Cherry Chocolate Kiss Cookies

from Angie

1 cup powdered o' suga

1 cup o' butta

2 tsp (I use about 4-5) maraschino cherry juice

1/2 tsp almond extract

2 1/4 cups flour

1/2 tsp salt

1/2 cup cherries drained and chopped small

bag o' kisses

Cream butta and suga add all other ingredients and add flour/ salt mixture at end

{combine flour and salt}

Cook 350 for 8 -10 minutes...cool on a rack for a few minutes and then add kiss. Obviously not right out of over or you will have a pile chocolate :)

Let the cookie set up for a bit so the choc is firm again.

Cream Cheese Filled Cupcakes

from Mailee

1 Chocolate Cake Mix (or own recipe)

1 8oz Cream Cheese

1/3 C sugar

1 Egg

Dash of salt

6 oz Semi-sweet Chocolate Chips

Prepare cake mix according to directions for high altitude. Fill paper liners 2/3 full with cake mix batter. Beat cream cheese, sugar, and egg and salt. Stir in chocolate chips. Drop 1 rounded teaspoon of cheese mixture onto each. Bake 375 for 25 minutes.

Cream Cheese Frosting

1 8 oz softened cream cheese

1 cube softened butter

1 lb (half bag) powdered sugar

milk

1 tsp vanilla

Mix cream cheese and butter. Slowly add powdered sugar, mix well. Add milk until creamy frosting texture. Add vanilla

These cupcakes are best when served cold.

Peanut Butter Caramel Popcorn Brownies

I found this recipe from one of my favorite foody blogs, Picky Palate. Jenny revised a recipe she found. She cut hers before they were cooled and they looked even yummier and gooeyer! I had to make them.

Thank goodness it was Emi's birthday and I had an excuse - plus people to share it with. I doubled the brownies and put them in a cookie sheet/jelly roll pan. I didn't double anything else and it all fit on top of the larger pan of brownies.

Peanut Butter Caramel Popcorn Brownies
1 box brownie mix 9x13 size
3 Cups mini marshmallows
½ stick butter
2/3 Cup corn syrup
10 oz bag peanut butter chips
4 Cups Kettle Corn popcorn, popped
½ Cup semi sweet chocolate chips

1. Preheat oven to 350 degrees F. Prepare brownie mix according to package directions. (I lined the baking dish with foil that I sprayed with cooking spray first)

2. During the last 2 minutes of baking brownies, sprinkle marshmallows over top, bake for 2 minutes or until marshmallows just begin to puff. Remove from oven.

3. In a medium saucepan melt butter, corn syrup and peanut butter chips over medium heat until just melted. Pour mixture over popcorn and stir until coated. Place over marshmallow layer. In a microwave safe bowl melt chocolate chips in 30 second intervals or until melted smooth. Pour into the corner of a ziplock baggie and snip one corner. Drizzle chocolate back and forth over brownies. Let cool completely before slicing into squares!!

Homemade Oreos

1 devils food cake mix
2 eggs
¾ c shortening
Mix together and roll into small balls. Bake 350 for 9 – 10 minutes.

Remember you have to use two to make one cookie so you may want to double the batch.

Filling
4 oz cream cheese
1 cube butter
2 2/3 c powdered sugar

Blend until smooth. The filling will work for two batches of cookies if you don't spread it on too thick.

Best served with a tall, cold glass of milk