Peanut Butter Apple Crisp

This came from The Gooseberry Patch website from Autumn in the Country cookbook. Apples and Peanut Butter....sounds so good for fall! Try it out!

1 c. all-purpose flour

1-1/2 c. brown sugar, packed

1 t. cinnamon

3/4 c. creamy peanut butter

1/3 c. butter

6 to 8 tart apples, cored, peeled and thinly sliced

2 T. lemon juice

1 t. lemon zest



Combine flour, brown sugar and cinnamon in a medium bowl. Cut in peanut butter and butter until mixture resembles coarse crumbs, set aside. Arrange apple slices in a lightly greased 13"x9" baking pan; sprinkle with lemon juice and zest. Top apples with crumb mixture; bake at 350 degrees for 35 to 45 minutes. Serves 10 to 12.

Brownie Batter Chocolate Fudge Cupcakes

I found this on one of my favorite blogs to read
www.kevinandamanda.com
I can hardly wait to make these beauties!!! Chocolate, Chocolate and more chocolate! Yummmm!

BROWNIE BATTER

1/4 cup butter, melted
1/3 cup fat-free sweetened condensed milk
1/3 cup milk
1 (18.25 oz) box devil’s food cake mix

Combine all ingredients in a large bowl and mix on medium speed for 2 mins until well combined. Using a small scoop (about 1.5 tbsp) drop batter onto a baking sheet lined with parchment paper and freeze overnight.

CUPCAKES

1 (18.25 oz) box devil’s food cake mix
1 (3.9 oz) pkg Jello instant chocolate fudge pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, beaten
1/2 cup milk
2 cups mini semi-sweet chocolate chips

Preheat oven to 325 degrees. Spray a muffin tin with cooking spray and line with cupcake liners. Combine all ingredients except chocolate chips into a very large bowl and mix on medium speed for 2 mins until well combined. Stir in chocolate chips. Using a large scoop (about 3 tbsp) drop batter into the cupcake liners, filling about 2/3rds full. Remove brownie batter from freezer and press into the cupcake batter. Bake for 22-28 mins. Allow to cool completely before frosting.

FROSTING

5 sticks butter, softened
8 oz powdered sugar
1.5 cups unsweetened cocoa powder (Hershey’s Special Dark Cocoa)
a pinch of table salt
1.5 cups light corn syrup
2 tsp vanilla extract
16 oz milk chocolate chips

Melt chocolate chips in the microwave, stirring well every 30 seconds. Allow to cool for 5-10 mins. Combine butter, sugar, cocoa and salt in a food processor and process until smooth, about 30 seconds. Scrape the bowl as needed. Add the corn syrup and vanilla and process until just combined, about 5-10 seconds. Scrape the bowl again, then add the melted chocolate and pulse until smooth and creamy, about 10-15 seconds. You can use a mixer for this too, if you don’t have a food processor, just don’t whip the butter too much! :) Adapted from Cook’s Illustrated.

Makes & frosts 36 cupcakes.

Mummy Munch!

Everyone has probably got the recipe for this one. We got some this year from a friend and I decided that it was so good that I needed to add it to my recipe collection. When you make it, make a bunch because it is so good you won't be able to quit eating it and this is something you should share with friends and neighbors!



Enjoy!





1 large bag of microwave popcorn lightly salted or you can pop your own in an air popper.

1 bag of white almond bark

optional candy corn, m&ms or halloween candy of your choice





Melt half the almond bark in a double boiler and continue to stir it so it doesn't scorch. When the almond bark is melted pour it over your popcorn you popped and fold it in so that all pieces are covered. Add candy, sprinkles, mini oreos- what ever your heart desires! Then pour the cover popcorn out on wax paper to cool . Enjoy!

Easy Focaccia Bread

Ever wanted to make your own Focaccia Bread? Try this recipe!


Ingredients
1 1/2 cups bread flour
1 1/2 cups unbleached all-purpose flour
2 teaspoons salt
1 tablespoon white sugar
1 (.25 ounce) package instant yeast
1 1/3 cups warm water (110 degrees F/45 degrees C)
3 tablespoons extra virgin olive oil, divided
2 tablespoons chopped fresh rosemary
2 tablespoons grated Parmesan cheese
Directions
1.In a large stoneware bowl, stir together the flours and salt. Make a well in the center of the flour mixture. Sprinkle the sugar and yeast into that well. Carefully pour the water into the well. Let stand until the yeast begins to act, about 5 minutes. Pour 2 tablespoons of the oil into the well. With a wooden spoon stir the mixture in the center of the bowl. Gradually widen the circle of stirring to take in all of the flour at the sides of the well.
2.Turn out on a floured surface, and knead just until smooth. Keep the dough soft. Pour 1/2 teaspoon of the oil into a clean bowl. Place the dough in the bowl, turning once to oil the top. Cover. Let rise until doubled, 30 to 45 minutes.
3.Punch the dough down. Use 1 teaspoon of the oil to coat a baking sheet, and place the dough on the baking sheet. Gently press the dough out to about 1/2 inch thickness. Pour the remaining 1 1/2 teaspoons oil over the top of the dough. Use the handle end of a wooden spoon to dimple the dough at 1 1/2 inch intervals. Sprinkle with the rosemary and the cheese. Place in a cold oven on the center shelf. Place a flat pan of hot water on the shelf below the bread. Let rise until doubled, 20 to 25 minutes.
4.Turn on the oven to 375 degrees F (190 degrees C). Bake the focaccia for 20 to 25 minutes, or until browned on top. Remove from the pan, and cool on a wire rack. Serve warm.

Crockpot Chicken Pot Pie

I have posted several recipes today so make sure you scroll down to see them!

4 large skinless, boneless chicken breast halves, cut into cubes
10 medium red potatoes, quartered
1 (8 ounce) package baby carrots
1 cup chopped celery
2 (26 ounce) cans condensed cream of chicken soup
6 cubes chicken bouillon
2 teaspoons garlic salt
1 teaspoon celery salt
1 tablespoon ground black pepper
1 (16 ounce) bag frozen mixed vegetables
Directions
1.Combine the chicken, potatoes, carrots, celery, chicken soup, chicken bouillon, garlic salt, celery salt, and black pepper in a slow cooker; cook on High for 5 hours.
2.Stir the frozen mixed vegetables into the slow cooker, and cook 1 hour more.

Classic Pear Crisp

Ingredients
1 cup rolled oats
1/3 cup brown sugar
1/2 cup all-purpose flour
1 teaspoon finely chopped crystallized ginger
1 teaspoon ground cinnamon
1/4 cup butter
2 tablespoons white sugar
2 tablespoons all-purpose flour
2 teaspoons finely chopped crystallized ginger
8 cups peeled and sliced pears
1 pint vanilla ice cream
Directions
1.Preheat the oven to 375 degrees F (190 degrees C). Grease a 2 quart casserole dish or 9 inch square baking dish.
2.In a medium bowl, stir together the oats, brown sugar, 1/2 cup flour, 1 teaspoon crystallized ginger, and cinnamon. Stir in the butter until the mixture is crumbly with pea sized lumps. Set aside.
3.In a separate bowl, stir together the white sugar, 2 tablespoons flour and 2 teaspoons of crystallized ginger. Add the sliced pears, and toss to blend. Transfer to the prepared baking dish. Spread with the oat topping.
4.Bake for 30 to 35 minutes in the preheated oven, until pears are soft and topping is golden brown. Cool slightly before serving with vanilla ice cream.

I left out the ginger- and it was just fine! :)

Cinnamon Roll Pancakes

I got this recipe from my friend Jane's blog: http://cjaneinthekitchen.blogspot.com/ she got it from the pioneer woman's tasty kitchen blog www.pioneerwoman.com.

We love these and have had them so many times since I saw this on my friend's blog that I decided I needed to add it to my blog so I could find it easy when I wanted to make them. enjoy!

1-½ cup All-purpose Flour
3 Tablespoons Sugar
½ teaspoons Salt
4 teaspoons Baking Powder
1 Tablespoon Cinnamon
2 whole Eggs Beaten
1 cup Milk
2 Tablespoons Corn Syrup
¼ cups Butter, Melted
1 Tablespoon Vanilla


In medium bowl, combine flour, sugar, salt, baking powder and cinnamon with a whisk. Whisk well to make sure everything is combined.
In separate large bowl, beat together eggs, milk, corn syurp, butter and vanilla. Stir in flour mixture.

Heat a lightly oiled griddle or frying pan over medium/low heat. Pour about 1/4 cup batter onto griddle. Brown on both sides.

Makes about 12-13 pancakes if you use 1/4 cup per pancake.

Maple Butter Icing


1 cup powdered sugar
1/4 cup butter, melted
dash salt
1 TBS maple syrup
1/4 cups milk, more if needed

I doubled the recipe and you may want to add more maple syrup.