Tiger Butter Bark Candy

Do not try to say the name of this recipe fast. Nope. Just don't. It will twist your tongue and make others think you are loopy. Okay. I'm usually a little blonde. so nobody would know the difference. Just saying.

Anyway, this is yet another recipe using peanut butter. It's just different and easy and a wonderful variation from my usual peppermint bark. I found the recipe in the December/January issue of Country Woman magazine. I highly recommend the magazine. It has wonderful recipes and stories for everyone, whether you live in the country or not.

Tiger Butter Bark Candy

1 lb. white candy coating, coarsely chopped
1/2 cup chunky peanut butter
1/2 cup semisweet chocolate chips
1/2 teaspoon shortening

Line a 15x10x1-inch pan with waxed paper.

Place candy coating and peanut butter in a microwave safe dish. Melt at 30 second intervals, stirring in between, until smooth. Spread mixture into the prepared pan.

In another microwave safe bowl, melt the chocolate chips and shortening. Again, melt at 30 second intervals, stirring in between, until well blended. Drizzle this mixture over the top of the peanut butter mixture. Use a knife to swirl the two mixtures so that it looks marbled.

Refrigerate until firm. Break into pieces. Enjoy!

Peanut Butter-Butterscotch Pie

Sometimes the very best recipes come from the least expected places. This recipe came from one of those inserts in the newspaper and was directed at folks who cook with children. I probably wouldn't have even glanced at it except that I'm a sucker for peanut butter. It's not my fault. Growing up in an area where peanuts are plentiful and every fall smelling that wonderful smell of roasting peanuts. Well. I really didn't have a chance, did I?

Peanut Butter-Butterscotch Pie

1/4 butter
1/2 cup peanut butter
3 cups marshmallows
4 cups crisp rice cereal
1 (3.5 oz.) box of instant butterscotch pudding and pie filling
1 3/4 cups milk
1/2 cup Cool Whip, thawed
Chocolate syrup for topping

Place butter, peanut butter and marshmallows in a large microwave-safe bowl. Microwave in 30 second intervals, stirring in between, until melted and smooth. Don't skip the stirring part. When you are melting things in the microwave, sometimes they don't appear to be melting when they really are. This can cause you to overcook, or burn, your food.

Stir cereal in to the peanut butter mixture, mixing thoroughly.

Coat a pie pan with cooking spray. When the cereal mixture is cool enough to handle, press it along the bottom and up the sides of the pie plate to form a crust.

In a large bowl, whisk pudding mix and milk until the mixture thickens. Fold in the Cool Whip and pour it into the crust. Refrigerate at least two hours or until the pudding filling is set.

Drizzle with chocolate syrup before serving.

Makes 8 servings.

Red Velvet Cinnamon Rolls

I had pretty much given up on homemade rolls with yeast. It just takes so much time and planning to get to the finished product. They’re good but are they worth the time? You choose.

I saw this recipe in the November 2017 issue of Taste of Home magazine. It intrigued me. I really like Red Velvet Cake. I’ve never tasted Red Velvet Cinnamon Rolls. I’ve never heard of them. So I had to give them a try. How about you?

Red Velvet Cinnamon Rolls

1 package red velvet cake mix (regular size)

2 ½ to 3 cups all-purpose flour

1 package (1/4 oz.) active dry yeast

1 ¼ cups warm water (120 to 130 degrees)

½ cup packed brown sugar

1 teaspoon ground cinnamon

¼ cup butter, melted

Combine cake mix, 1 cup flour and yeast. Add warm water to dry ingredients; beat on medium speed for 2 minutes. Stir in enough remaining flour to form a soft dough (it will be sticky). Turn onto a lightly floured surface. Knead dough gently 6-8 times. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 2 hours.

In another bowl, mix brown sugar and cinnamon.

Punch down the dough. Turn onto a lightly floured surface. Roll dough into an 18x10-inch rectangle. Brush dough with melted butter to within ¼ inch of edges. Sprinkle with sugar mixture.

Roll up jelly-roll style, starting with a long side. Pinch seam to seal. Cut crosswise into 12 slices. Place in a greased 13x9-inch baking pan. Cover; let rise until almost doubled, about 1 hour.

Preheat oven to 350 degrees. Bake until puffed and light brown, 15-20 minutes. Cool slightly.

Icing

2 cups confectioners’ sugar

2 tablespoons butter, softened

1 teaspoon vanilla extract

3 to 5 tablespoons 2% milk

Beat confectioners’ sugar, butter, vanilla and enough milk to reach a drizzling consistency. Drizzle icing over warm rolls.

Makes 12 servings.

Homemade Oatmeal Pies

I spotted this recipe in the October 2017 issue of Southern Living magazine. I enjoy the magazine and would recommend it to anyone. I love the cookbooks. They are my go-to sources when I'm looking for a special recipe. They should fill every cooks kitchen shelves.

This recipe looks like it will be fun to try. I think I'll leave out the toasted pecans though. I love pecans but generally prefer my cookies pecan free.

Homemade Oatmeal Pies

1 cup salted butter, softened
3/4 cup granulated sugar
3/4 cup firmly packed light brown sugar
2 large eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3 cups uncooked regular rolled oats
1 cup chopped toasted pecans
Salted Caramel Buttercream (recipe follows)

Preheat oven to 350 degrees.

Beat butter and sugars with a heavy-duty stand mixer on medium speed until creamy, about two minutes; add eggs and vanilla, and beat until just combined. Whisk together flour, baking soda, salt, and cinnamon in a small bowl; gradually add to butter mixture, beating on low speed just until combined, about 10 seconds. Stir in oats and pecans.

Using a 1 1/2-inch cook scoop, drop spoonfuls of dough 3 inches apart on parchment paper-lined baking sheets. (Or use your hands to shape dough into 2-inch balls.) Bake in preheated oven until golden but still soft in the center, 9-10 minutes. Cool 1 minute on baking sheets; remove cookies to wire racks, and cool completely, about 20 minutes.

Pipe or spread about 1 1/2 tablespoons Salted Caramel Buttercream on 1 flat side of half of cooled cookies; top with remaining cookies, flat side down, pressing gently.

Salted Caramel Buttercream

16 caramel candies (such as Kraft)
3 tablespoons heavy cream
2 teaspoons vanilla extract
1/2 teaspoon kosher salt
1/2 cup salted butter, softened
3 oz. cream cheese, softened
1 (16-oz.) package powdered sugar

Microwave caramel candies and 1 tablespoon heavy cream in a microwave-safe bowl on HIGH until mixture is smooth and melted, about 1 minute, stirring at 3-second intervals.

Stir in additional tablespoon cream. Cool at room temperature until lukewarm, about 30 minutes.

Beat butter and cream cheese with an electric mixer on medium speed until creamy. Add vanilla extract and salt. Beat until combined. Gradually add powdered sugar alternately with the caramel mixture, beating on low speed until blended after each addition. Add 1 tablespoon cream, 1 teaspoon at a time, to reach desired consistency, if needed.

Refrigerate the pies before packing away to keep the filling firm.

Makes 24.

Pumpkin Spice Cupcakes

I found this recipe in the October 2017 issue of Good Housekeeping magazine. I can't wait to give it a try!

Pumpkin Spice Cupcakes

1 1/2 cups all-purpose flour
1 1/2 teaspoon pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup pure pumpkin
2 tablespoons molasses (not blackstrap)
1 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup granulated sugar
2 large eggs

Preheat oven to 350 degrees.

Line a 12-cup muffin pan with paper liners.

Whisk flour, pumpkin pie spice, baking powder, baking soda and salt. 

In another bowl, combine pumpkin, molasses and vanilla.

Beat butter and sugar with an electric mixer on medium speed. Beat until light and fluffy, about three minutes. Reduce speed to low and beat in eggs, one at a time. Then alternately add flour and pumpkin mixture, beating until just combined.

Divide batter among muffin pan cups (heaping 1/4 cup each) and bake until toothpick inserted into center comes out clean, about 25 to 30 minutes. Transfer to wire rack; let cool 5 minutes before removing cupcakes from pan to cool completely.

To serve, frost cupcakes with Cream Cheese Frosting.

Cream Cheese Frosting

4 oz. cream cheese (at room temperature)
2 tablespoons butter (at room temperature)
2 cups Confectioners' sugar
1 teaspoon vanilla

Using an electric mixer, beat cream cheese and butter until light and fluffy. Gradually beat in confectioners' sugar and vanilla extract until light and fluffy.

Makes 1 1/2 cups.

Fried Pickles

This recipe comes from one of those freebie things we sometimes get in the mail. It doesn't matter. I've gotten some awesome recipes that way.

Living in the South, we all love us some pickles. Add a little grease and you've got some fine eating. Hope you enjoy it!

Fried Pickles

3 cups vegetable oil
3/4 cup cornmeal
1/3 cup plus 1/2 cup all-purpose flour
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/8 teaspoon salt
2/3 cup milk
1 large egg
1 32-oz. jar dill pickles
Ranch Dressing

Combine cornmeal, 1/3 cup flour, black pepper, cayenne pepper and salt. Mix thoroughly.

In a bowl, whisk together the milk and egg.

Cut each pickle into spears, about eight per pickle. Blot pickles dry and then put them in a bowl with the remaining 1/2 cup flour.

Dip the spears into the egg mixture, then coat with the cornmeal mixture.

Heat oil in a deep pot over medium heat until it reaches 375 degrees. Fry a batch of spears (about 8 to 10) for about 3 minutes or until golden brown. Transfer to a paper towel. Repeat until all the spears are fried.

Serve with ranch dressing.