PEANUT NUT BUTTER BARS

1 stick unsalted butter, softened

1 cup packed light brown sugar

1/2 cup creamy peanut butter

1 large egg, at room temperature

1 tablespoon pure vanilla flavoring

1 cup all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

8 ounces white chocolate, chopped divided into two 4 oz. portions

8 ounces semisweet chocolate, chopped divided into two 4 oz. portions


1 cup chopped pecans, toasted and divided into two 1/2-cup portions

Preheat the oven to 325 degrees. Line an 8 x 8 pan with aluminum foil and butter the foil. Put the butter and sugar in a large bowl and blend until smooth using the electric mixer on medium speed. Beat in the peanut butter until smooth. Stir the egg and vanilla together in a bowl and add to the peanut butter mixture until combined. In a small bowl, whisk together the flour, baking soda, and salt. Add to the butter mixture and combine well. Stir in 1 portion each of the white and semisweet chocolates and combine. Add 1 portion of the pecans and mix until combined. Spread the batter evenly in the prepared pan and bake for 25 to 30 minutes, or until the center is soft but no longer runny. Remove the pan from the oven and immediately sprinkle the remaining white and semisweet chocolates over the top. Cover the pan with aluminum foil and set aside to let the chocolates melt. When melted, swirl the chocolates together with the tip of a sharp knife to make a marbleized effect. Sprinkle the remaining pecans over the top. Let the bars cool completely in the pan on a wire rack.

A BOUNTIFUL KITCHEN

Cheddar Pear Cobbler

2 cans pear halves
2 Teaspoon cornstarch
1/4 Teaspoon ground cinnamon
1 Cup Unbleached flour
1-1/2 Teaspoon baking powder
6 Ounce sharp cheddar cheese
1/4 Cup Milk
1 Teaspoon Sugar
1 Teaspoon Lemon juice

topping
1/3 Cup Sugar
1/2 Teaspoon Salt
1/3 Cup Butter; melted

Heat the oven to 425 Degrees F. Drain the pears, reserving the syrup. Combine the sugar, cornstarch and cinnamon in a saucepan and add the syrup and lemon juice. Heat until the syrup thickens then boil for 1 minute. Remove the pan from the heat and add the pears. Spoon the pears and the syrup into a 9-inch square baking pan. Combine the flour, sugar, baking powder, salt and cheddar, mixing well. Add the butter and milk, mixing until well blended. Spoon the dough over the pears, then bake for 25 to 30 minutes in the preheated oven. Serve hot with Vanilla Ice Cream or Whipped Cream.

Apple Fritter Rings

1 egg
2/3-cup milk
1-tspn vegetable oil
1-cup all-purpose flour
2-tbspn sugar
1-tspn baking powder
dash of salt
5 large tart apples (Cameos or Granny Smith or our personal favs)
1-1/2 cups vegetable oil
1/4-cup sugar
1/2-tspn cinnamon

In a bowl, beat egg, milk and oil. Combine flour, sugar, baking powder and salt; stir into egg mixture until smooth (batter will be thick). Peel, core and cut apples into 1/2-in rings. Dip rings into batter; and deep fry a few at a time, until all are golden. Drain on paper towels. Combine sugar and cinnamon; sprinkle over hot fritter. Serve warm. (2 dozen)

Apple Strudel

1 sheet frozen puff pastry (from a 17.25-ounce package), thawed
1/3 Cup sugar
2 Teaspoons ground cinnamon
1 Can (20 ounces) sliced apples, drained
1/3 Cup raisins
1 egg, beaten

Preheat the oven to 400°F. Place the pastry on a baking sheet and unfold. In a medium bowl, combine the sugar and cinnamon; mix well. Reserve 2 teaspoons of the sugar mixture. Add the apples and raisins to the remaining mixture; mix well. Let sit for about 2 minutes; drain off any excess liquid. Spoon the mixture down the center of the dough. Cut horizontal slits in the dough 1 inch apart down each side of the filling, cutting from the edges of the filling to the outer edges of the dough. Brush each 1-inch dough strip with the beaten egg and fold the dough over the apple filling, alternating sides as if braiding the dough. Tuck the last strips under the strudel. Brush the top of the pastry with the remaining egg, and sprinkle with the reserved sugar mixture. Bake for 20 to 25 minutes, or until golden. Serve warm, or allow to cool before serving.

The weather here in North Carolina is getting crisp and cooler. Fall is just around the corner. I makes me think of all those wonderful fall dishes, sweet potatoes, apples, squash, pies, cakes, steaming mugs of soup. Below are some of my favorite
fall dishes. Hope you enjoy.

Rachael Ray Roundup

Rachael Ray Roundup

Shared via AddThis

Easy Casserole

1 Pound Lean ground beef
2 Medium Potatoes, peeled and diced
2 Tablespoon Onion, chopped
4 Ounce Can sliced mushrooms,drained
10 1/2 Ounce Can cream of mushroom soup
Salt and pepper, to taste
3 Ounce Can french fried onion rings

Place all ingredients except onion rings in a 3 quart casserole. Mix well. Cover. Microwave at high until potatoes are tender. 16 to 18 minutes. stirring twice during cooking time. Sprinkle onion rings on top. Microwave, uncovered at high 1 1/2 to 2 minutes.

DYLAN'S COOKBOOK

DYLAN MOORE had a terminal illness called Fanconia Anemia. He had a bone marrow transplant back in the fall of 2008. After going thru a long battle ,he went to be with his savior on July 26, 2009, Dylan was a real fighter and such a sweet little boy. He was loved by everyone who know him. He a real cowboy, and another thing HE LOVED TO COOK!!!!

During the time he was in the hospital he published a "COOKBOOK" DYLAN'S CHUCKWAGON.
Anyone interested in obtaining a cookbook see below:

To order your very own copy of Dylan’s Chuckwagon:

Send check or money order made payable to Betsy Moore in the amount of $12.00 (cost of $10 + 2.00 shipping if in the US) along with the shipping address to:



Betsy Moore

309 Huey Street

Gaston, NC 27832



Thanks for your order!!!

DAFFODILS IN MEMORY OF DYLAN MOORE

Rainbow Cake

Rainbow Cake
Source: Eat, Be and See

I made this cake for Dylan's family when he passed away. HE ALWAYS LOVED RAINBOWS AND YELLOW DAFFODILS. WE WILL MISS YOU DYLAN.


Ingredients
1 box of cupcake mix
A mix of food colourings

Recipe
1. Make up cake mix according to packet instructions and split into 6.

2. Mix in the colorings to the 6 cake mixes.

3. Pour the batter into the center of your greased cake tin one color at a time.

4. Bake according to packet instructions - .

5. Make icing according to packet instructions.

6. Decorate cake.

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POTATO CASSEROLE

1 10 oz pkg. simple potatoes
1 can cream of chicken soup
8 oz sour cream
1 pkg Lipton Golden Onion Mix
8 oz sharp cheddar cheese

Mix potatoes,dry soup mix, add sour cream, chicken soup and cheese,
spread in greased 9x13 casserole dish and bake 40 mins at 350®