Peanut Butter Bars

Peanut Butter Bars (from here)

Note: These are Brandon's favorite.

1 cup butter
2 cups graham cracker crumbs
2 cups confectioners sugar
1 cup peanut butter
1 1/2 cups semisweet chocolate chips
4 tbsp peanut butter

In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of a 9x13 inch pan.

Melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least 1 hour before cutting into squares.

Naan

Naan (from here)

Notes: This is so good!

1 package active dry yeast
1 cup warm water
1/4 c. white sugar
3 tbsp. milk
1 egg beaten
2 tsp. salt
4 1/2 c. bread flour (I've always used all-purposed unbleached)
2 tsp. minced garlic (optional)
1/4 c. butter

In a large bowl, dissolve yease in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until msooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise about 1 hour or until the dough doubled in volume.

Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size. About 30 minutes.

During the second rising, preheat grill (I used the George Foreman grill) to high heat.

At grill side, roll one ball of dough out into a thin circle. Lightly oil grill (no need if using a George Foreman). Place dough on grill and cook for 2 to 3 minutes or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter and cook until browned, another 2 to 4 minutes. Remove from grill and continue with remaining balls.

Check Muddy Buddies

Chex Muddy Buddies/Puppy Chow

9 c. chex cereal
1 c. chocolate chips
1/2 c. peanut butter
1/4 c. margarine or butter
1 t. vanilla
1/2 c. powdered sugar

Pour chex into large bowl and set aside.

In 1 quart microwave-safe bowl, combine chocolate chips, peanut butter, and margarine. Microwave on high for 1 1/2 mins or until smooth stirring after one minute. Stir in vanilla.

Pour chocolate mixture over cereal stirring until all pieces are evenly coated. Pour cereal mixture into large ziploc bag with powdered sugar. Seal securely and shake until all pieces are well coated. Spread on wax paper to cool. (I never let them cool on wax paper!).

Pumpkin Cake

Pumpkin Cake (from Casa de Barker)

Pumpkin mixture:
29 oz. pumpkin
1 c. milk
1 tsp. cinnamon
1/8 tsp. cloves
1/2 tsp. salt
3 eggs
1 c. sugar
1/4 tsp. ginger
1/8 tsp. nutmeg

Cake:

1 box yellow cake mix

1 c. butter

Preheat oven to 350F.

Prepare pumpkin mixture and pour into a 9x13 inch pan. Sprinkle yellow cake mix over pumpkin mixture. Melt butter and pour over cake. Bake for 1 hour.

Pumpkin Roll with Cream Cheese

Pumpkin Roll with Cream Cheese (from Karen??)

Cake:
Powdered Sugar
3/4 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. cinnamon
1/2 teaspoon cloves
1/4 tsp. salt
3 large egs
1 c. sugar
2/3 c. pumpkin
1 c. walnuts (optional)

Filling:
1 pkg. cream cheese (8oz)
1 c. sifted powdered sugar
6 tbsp. softened butter
1 tsp. vanilla extract
powdered sugar

Preheat oven to 350F. Grease a 15x10 jelly roll pan. Line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.

Combine flour, baking powder, baking soda, cinnamon, cloves, and salt in a small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into pan. Sprinkle with nuts if desired.

Bake for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together starting with the narrowed end. Cool on wire rack.

Beat cream cheese, powdered sugar, butter, and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving if desired.

Caramel Bars

Caramel Bars (from faith)

Crust:
1 c. quick oats
1 c. packed brown sugar
1 c. flour
3/4 c. butter (not margarine)
1/2 t. baking soda
1/4 t. salt

Filling:
1 14oz package caramels
1/3 c. milk
1 c. chocolate chips

Combine all crust ingredients. Sprinkle 1 1/2 c. of mixture into 9x13 pan. Bake at 350 for 10 mins. In a double broiler over boiling water melt caramels with 1/3 c. milk. Pour caramel mixture over crumb mixture and sprinkle with chocolate chips. Sprinkle remaining crumb mixture over top. Bake for 10 more minutes. Let cool and refrigerate.

Banana Chocolate Chip Bread

Banana Chocolate Chip Bread (from Like)

Preheat oven to 325. Cook for 1 1/2 to 2 1/2 hours.

1 cup butter
2 cups sugar
4 eggs
2 tsp. baking soda
1/4 tsp. salt
4 cups flour
6 large bananas
1 1/2 to 2 cups chocolate chips or nuts

Cream butter and sugar. Add eggs; stir in dry ingredients; stir in bananas and chocolate chips or nuts. Bake for 1 1/2 to 2 1/2 hours.