Easy Peasy Peanut Butter Fudge

1 1/4 cups (10 ounces or 3.5 Sticks) unsalted butter (Make Sure unsalted Stick Butter, if you use the kind in a tub it will cause it to be really oily and not set)
1 1/2 cups smooth peanut butter
Pinch of salt
1 1/2 teaspoons vanilla extract
4 1/2 cups powdered sugar, sifted

1. Butter an 8-inch non-stick baking dish (or line with buttered parchment paper) and set aside.

2. In a medium saucepan over medium heat, heat the butter and peanut butter until the mixtures comes to a boil. Remove from the heat.

3. Add the salt and vanilla extract, then stir in the powdered sugar until smooth and no lumps remain.

4. Pour the fudge mixture into the prepared pan and smooth the top. Press a piece of plastic wrap directly on the fudge and refrigerate until set, at least 1 hour. Cut into squares and serve. Fudge can be stored at cool room temperature in an airtight container.





(Recipe Adapted from Brown Eyed Baker

Apple Muffins Which are not really Muffins :-D

I came up with this recipe when I wanted to make something fast but yummy and didn't want to destroy my kitchen, well Hello Refrigerated Biscuits. :-D I decided that I was going to see what I could do with them and my apple filling and believe me it was a Yummy Idea...


Ingredients:
1 Can of Flaky Biscuits (the regular size not grand)

Apple Filling:
2-2.5 lbs of Green Granny Smith Apples Peeled and chopped into Chuncks
1 Stick of Butter
5 Teaspoons of Light Brown Sugar
1/8 cup of White Sugar
2 Teaspoons of Cinnamon
1/2 Teaspoon of Nutmeg

Instructions:
1) Preheat Oven to 350 degrees
2) Melt Butter, Brown Sugar, Cinnamon, Nutmeg in Large Skillet add white sugar and apple cook for 1 to 2 minutes.
3) Pull Biscuits in to 2 halves
4) Place one half of the biscuit in the bottom of the Muffin/Cupcake Pan
5) Put in Apples (no Liquid)
6) Place 2nd half of biscuit on top and press down
7) Spoon Juice (from Apple Filling) on to the each biscuit
8) Bake as directed on the biscuit package
9) Let Cool and ENJOY!

Pe-Can Pie

After taking my Apple Muffins over to my neighbors to get their opinion, they requested a Pecan Pie, which I had never made. I wasn't really sure I was up for the challenge until I started looking at recipes. I went to the store to get pecans and came home with a FABULOUS Idea on how to make it. Hence my 1st Pecan Pie:



Ingredients:
1 cup Karo® Light Corn Syrup
3 eggs
1 cup sugar
2 tablespoons butter, melted
1 teaspoon Pure Vanilla Extract ( I use only Pure Vanilla Extract - I get a big bottle at Sam's )
1 bag of pecans or 6-8 oz Chopped or Whole
1 (9-inch) unbaked or frozen** deep-dish pie crust

Instructions:
1) Preheat oven to 350°F.

2) Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Pour filling into pie crust.

3) Bake on center rack of oven for 60 to 70 minutes

Yes it is that EASY and It was evidently pretty good since it was gone in like 2 days between 3 people that work full time :-D

Apple Pie

I LOVE LOVE LOVE LOVE Tart Apple Pie.. It has to be better then Choclate to me. :-D However finding a good Thick Crust Tart Style Apple Pie is extremely hard. My uncle use to bake a lot and I always got one for Birthday, Thanksgiving and Christmas. However times have changed and he no longer does this. I got to craving a pie so bad that I embarked on my first Apple Pie.. Here is my Recipe.. Just to not it is Tart but OH SO GOOD and if your like me and like the Crust the best well then I suggest using Jiffy Pie Crust and rolling it out thick and then letting it sit for 24 hours before eating, yes I'm well aware of the Crazy amount of strength that this can take, however you can use the pie crust you have left over to make a few little dumpling style pies to tied ya over.. :-D




2-2.5 lbs of Green Granny Smith Apples Peeled and chopped into Chuncks
1 Stick of Butter
5 Teaspoons of Light Brown Sugar
1/8 cup of White Sugar
2 Teaspoons of Cinnamon
1/2 Teaspoon of Nutmeg
1 Frozen 9" Deep Dish Pie Crust or Any other Pie Crust
1 Rolled Pie Crust (red box) if your not making your own

I use my large skillet, but whatever you have that will fit the apples is fine.
Melt your butter, brown sugar, cinnamon & nutmeg over medium to medium-high heat until fully melted the add white sugar.

Then cook for 1 minute.

Add apples. Stirring and coating apples well with glaze. Let sit for 5 minitues over medium-low heat.

Pour Mix into Pie Crust (If using a Frozen Pie Crust then make sure it's Frozen I pulled it straight out of the freezer and poured my mix into it. :-D )
Make Sure to Slit the Top and Sprinkle with Sugar and Cinnamon
Cook at 450 for 20-30 minutes (my oven was only 25)


Best when allowed to cool and set overnight. :-D

Hope Y'all enjoy as Much as I do.. :-D

Monkey Bread

Ingredients

4 (12 ounce) packages refrigerated biscuit dough
1-1/3 cups white sugar
2-3/4 teaspoons ground cinnamon
2/3 cup margarine
1-1/3 cups packed brown sugar
Cooking Directions:
1) Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10" Bundt® pan.
2) Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.
3) In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.
4) Bake at 350 degrees F (175 degrees C) for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.