Tuesday, November 29, 2011

Chocolate Peanut Butter Brownie Blast

4 rectangles Honey Maid® Graham Crackers, crumbled (I omitted this part!)
1 16-ounce container Betty Crocker® Whipped Vanilla Frosting
3/4 cups peanut butter cups (the teeny tiny ones work great!)
1 18.4- ounce box Betty Crocker® Premium Brownie Mix—Original Supreme (oil and egg, see brownie mix box)

Heat oven to 350°F.
Line a 9x9x2-inch pan with foil, allowing foil to extend over pan edges. (I just greased the pan well & left them in the pan after cooking!)
Prepare brownie mix according to package instructions. Stir in 1 cup of the peanut butter cups. Spread batter into pan. Bake according to package instructions. Cool.
Spread frosting, top with graham crackers and remaining peanut butter cups.
Use foil to lift brownies from pan. (If you went this route!)

Paula Deen's Symphony Brownies

I made these brownies for Thanksgiving. I promise you, they are addictive but at least I'm telling you up front!! The bad part is that they are TOO easy to make!!!

All you do is buy a brownie mix with walnuts - large size or two small ones and then two family size Symphony bars with toffee and almonds.

Mix the brownie mix as directed, pour half into a greased 9x13 pan. Break apart the candy bar & place on top of the mix then pour the other half on top. Bake according to package directions.

Before I poured the other half on top, I added miniature marshmallows & coconut. As soon as the brownies were done, I covered with whipped fudge icing, pecans & toffee pieces. I read on one of my favorite recipe blogs that you can add chopped Milky Way bars rather than the Symphony bars or even chopped Twix.

I kept them in the pan so they wouldn't dry out but you could cut them, if you wanted. They are better the next day nuked in the microwave. Goodness gracious!!!

Pumplin Cobbler

My sister-in-law made this for Thanksgiving. I do not like pumpkin so I was afraid to taste it originally. I ended up getting a bite & surprisingly, I wasn't disappointed!! According to Mendi, it's best when served warm with some whipped cream!!!

In case you're wondering, this picture was of a piece I fixed for Colton (Mendi's son). As soon as I sat it on the table, my mother-in-law said, "he'll never eat all of that." So I said, "whatever he doesn't eat, I will!" He did a pretty darn good job of putting it away and when he was just about done, he said, "you remember what you said you'd do if I couldn't eat all of this?" I said, "yes, slide it to me!" I never did eat it!!

1 large can pumpkin
4 large eggs - beaten
1 1/2 cup sugar
1 tsp salt
1 tsp ginger
2 tsp cinnamon
1/2 tsp cloves
1 - 13oz can evaporated milk
1 pkg yellow cake mix

1 cup butter, melted
2 tbsp brown sugar (more or less, depending on your taste buds!)
1/2 cup chopped pecans or walnuts

Blend together pumpkin, eggs, sugar, salt, spices and canned milk. Pour into greased 13x9 pan. Sprinkle dry cake mix over top of mixture. Drizzle melted butter over dry cake mix. Sprinkle brown sugar over butter. Sprinkle nuts on top. Bake at 350 degrees for 1 hour and 20 mins.

I have some new recipes I'm going to share - eventually!!!