Brenda's Recipes

Ingredients:

• 18 oz jar Reduced Fat Creamy Peanut Butter
• 2 ½ cup powdered sugar
• 3 cups Rice Crispie cereal
• 1 tsp vanilla
• 1 stick butter, at room temperature
• 12 oz semi sweet chocolate chips
• 12 oz milk chocolate chips
• 2 tbsp vegetable oil

Directions:

1. Have ready several large baking sheets lined with parchment paper.
2. In a large bowl, using an electric mixer on low speed or by hand, combine the confectioners’ sugar, peanut butter and butter until well blended. Add the puffed rice cereal and mix well.
3. Using your hands, form the mixture into walnut-size balls (about 1 generous tablespoon each) and place them on a tray. Cover and refrigerate for about 1 hour, or until firm.
4. Melt the chocolates in a bowl set over a saucepan of barely boiling water or in the microwave. Add the oil and stir until smooth.
5. Using a fork and working with 1 chilled peanut butter ball at a time, dip the balls into the melted chocolate mixture, rolling to coat evenly. Shake off any excess chocolate and transfer to the lined baking sheets.
6. Set aside in refrigerator for at least one hour to set, or until chocolate has hardened

*The peanut butter balls can sit for as long as 8 hours at room temperature before serving. Refrigerate in an airtight container for up to 2 weeks.

Ingredients for Pumpkin Pie (taken from Libby’s Famous Pumpkin Pie):

• 1 Ready Made Pie crust in 9-inch pie dish
• 1 15oz can pure pumpkin
• 1 12oz can evaporated milk
• 2 large eggs
• ½ cup sugar
• 1 tsp ground cinnamon
• ½ tsp salt
• ½ tsp ground ginger
• ¼ tsp cloves

For Topping:

• ½ cup chopped walnuts
• ¼ cup brown sugar, packed
• ½ tsp cinnamon
• Pinch of salt

*Mix ingredients together in small bowl and set aside*

Directions for Pie:

1. Preheat oven to 425
2. Mix sugar, salt, and spices in small bowl.
3. Beat eggs in large mixing bowl. Stir in pumpkin and sugar spice mixture.
4. Gradually stir in evaporated milk, until smooth with no lumps.
5. Let pie crust defrost according to package directions. Place in 9 in pie dish. Fold and scallop edges. (If you don’t know how to do this, Google it… there are instructional videos all over the internet that can teach you how to make a nice pie crust edge.)
6. Pour into pie shell. Bake for 15 minutes at 425. Then reduce temperature to 350 and bake for another 25 minutes. Remove from oven and sprinkle topping evenly over pie. Return to oven cook another 25 minutes.
7. Remove from oven and let stand for two hours. Serve immediately or refrigerate. Top with Chocolate Frangelico Cool Whip.

Chocolate Frangelico Cool Whip

• 2 cups Cool Whip
• ¼ cup semi sweet chocolate chips
• 1 tbsp Frangelico liquor
• ½ tsp cinnamon

1. Melt chocolate chips. Add frangelico and cinnamon to melted chocolate.
2. Pour over Cool Whip and mix together evenly.

*If you have a hand mixer or electric stand mixer that would whip it together better than by hand.

It’s Apple Picking Time!!! But what to do with all those bushels you bring home? Here is a quick, easy and ohhhhh so delicious recipe for the classic fall treat- Apple Crisp.

Autumn Apple Crisp

For the Filling:

• 7/8 firm apples (Best for baking: Cortland, Macoun, Granny Smith, Honeycrisp, Empire or MacIntosh)
• 1 teaspoon grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 2 tablesppon all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon cloves

For the topping:

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 cup light brown sugar, lightly packed
• 1/2 teaspoon kosher salt
• 1 cup old-fashioned oatmeal
• 1/2 pound (2 sticks) cold unsalted butter, diced

Directions

Preheat the oven to 350 degrees F.

Peel, core, and slice apples. Place the fruit in a large bowl and add the zest, juice, sugar, flour, and spices. Pour into a 9 by 12 by 2-inch baking dish.

For the topping:

Combine the flour, sugars, salt, oatmeal, and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed for 1 minute, until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.

Place the baking dish on a sheet pan and bake for 50 minutes, until the top is brown and the fruit is bubbly. Serve and enjoy!!

See a picture here: http://www.associatedcontent.com/article/2159869/autumn_apple_crisp.html?cat=22