Thursday, August 28, 2014

Peanut Butter Chocolate Gooey Butter Bars

What a crazy month!  We got our two oldest back to Baylor!  If you can only imagine - getting two girls back to school - unfurnished houses - and lots of clothes - and stuff!  Oh my stars!  We took two cars and a U-Haul!  It was crazy but we got them down there on a Friday, organized and unpacked both places on a Saturday and Chris and I drove back on a Sunday.  I thought this move was harder then when I moved them separately.  Loved having them home this summer and it was just harder taking them back!  They love Baylor so that makes it easier!  Meg is senior in high school and has a fun year ahead of her!  Lots of decisions for her too!

Preschool Teachers started back this past Monday.  I was in need of routine and I was so glad to have them back!  Our sweet kiddos come Tuesday!

We had a great workday Monday.  Preschool treated the teachers to breakfast and lunch.  I had these fun lanterns filled with a few goodies - ready for them on the table when they came in.  We are blessed to have amazing teachers!



We had a light breakfast and pizza/salad for lunch.  I did make our favorite English Toffee and I tried a new version to the traditional Gooey Butter Bar.  I love peanut butter and chocolate so I just knew these would be yummy.  I think heated with some vanilla ice cream might be the best.  If no vanilla ice cream, top with a dollop of Reddi-Wip!  Enjoy!!


Chocolate Peanut Butter Gooey Butter Bars (recipe from foodtv.com)

Cake:
1 (18 1/4-ounce) package chocolate cake mix (I used Devil’s Food)
1 egg
8 tablespoons butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1 cup creamy peanut butter
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar

Directions 
Preheat oven to 350 degrees.  Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.  In a large bowl, beat the cream cheese and peanut butter until smooth. Add the eggs, vanilla, and butter, and beat together.  Add the powdered sugar and mix well. Spread peanut butter mixture over cake batter and bake for 40 to 50 minutes. Make sure not to over-bake 
as the center should be a little gooey.  Serve warm with vanilla ice cream, fresh whipped cream or Reddi-Wip!


Thursday, August 7, 2014

Salted Caramel Banana Bread

Once again,  I had three over-ripe bananas.  I made Crater Cake recently and my go-to favorite Banana Bread recipe - which I just realized isn't on here yet.  I was looking around on the internet....Coconut Banana Bread, Peanut Butter Banana Bread, Brown Sugar Banana Bread, etc.  Then, I spied a recipe for ....Salted Caramel Banana Bread.  I found this recipe on the Betty Crocker website.  I followed the recipe pretty exact.  I think the only thing I did differently - I added a little more milk to the frosting so I could have a thinner frosting!

I loved it!  I have to say that my girls probably prefer plain - BANANA BREAD!  They are often wanting me to stick to the basics.  "Mom, could you please make regular banana bread... or regular chocolate chip cookies?"  They enjoy my cooking and love that I try new recipes but I think on occasion, they love it when I am not being creative in the kitchen!!

Visit Betty Crocker here .... and try this fantastic Salted Caramel Banana Bread!

 

Saturday, August 2, 2014

Boxer Barbeque in Council Bluffs, Iowa

We are often looking for that perfect small "dive" to enjoy some amazing food.  Chris works in downtown Omaha and had been just over the river to try Boxer Barbeque.  Being from Texas, we have eaten a lot of BBQ.  Chris raved and raved about this BBQ so we ventured with some friends over to Council Bluffs.  Believe me - our trip was not a disappointment!  The food was fabulous!  I had brisket, Chris had a two meat plate with brisket and baby back ribs with a side of bacon potato salad and baked beans.  One of our friends had a three meat dinner with brisket, baby back ribs and shanks - with onion rings and the other had Barbeque Nachos.  The cornbread was sweet with this amazing buttered topping ( took four pieces home to the girls - they love that sweet cornbread)  AND - we don't normally order dessert but they had a big sign suggesting "Bread Pudding - fried..... with a praline caramel sauce served with vanilla ice cream".    This was truly one of the most amazing desserts ever!  I am not always a fan of bread pudding - but these crunchy edges, with the sauce and.... a little ice cream!  OH MY STARS!  This was a HUGE loaf!  The four of us ate half and we took the rest home for my sweet hubby to enjoy the next night!


Please visit Boxer Barbeque - you will love it!  We so enjoyed visiting with the owner.  He loves what he does and enjoyed telling us about his Boxers he has home.  He is getting a new Boxer puppy in the near future!

Oh - and they cater too!!


Wednesday, July 30, 2014

Crunchy Broccoli Casserole

My friends Shelley and Parker often cook most of their food for the week - on Sunday.  They are both busy at work during the week, and they like to plan ahead.  I was visiting last weekend, when this yummy thing came out of the oven.  And of course, I asked if I could taste it.  I love the flavor... and especially the crunch.  I made it for my family the next night!


Crunchy Broccoli Casserole

1st layer - 1 head of broccoli, blanched (cook for just about five minutes in boiling water, rinse w/cold)
2nd layer - 1 cup cheese crackers (all I had was Goldfish - would probably use Cheez-Its)
3rd layer - 1 small pkg slivered almonds
4th layer - Mix: 1 can cream of mushroom soup (I used cream of onion), 1/2  cup of shredded cheese,
1 small  2 oz jar diced pimento, 1 Tbsp lemon juice and 1/2 cup mayonnaise

Spray medium size baking dish (I used an oval French Corning Ware) and add in the four layers.  Bake at 350 for about 30 minutes or until bubbly and browning around the edge.

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