QUICK YUMMY TREAT!

This won’t heat up the kitchen too much so this is a great treat to make in the summer time. Plus, it stirs up quick on the stove top so it doesn’t take long to make.  I made these for God's Gathering last week and they seemed to be a big hit. So I'm making them again!

First, I like to get all the ingredients in order, and I pre-measure everything so I can just mix it up step by step. Now that my memory seems to be playing tricks on me, I double check myself so I don’t skip any steps.  Surely that has nothing to do with my age? Don't you sometimes have a few little distractions in your life and forget what's next?



I like to grease and sugar (not flour) the pans I use when I make sweet treats so that’s what I did this time too. I actually sprayed the pan with Pam and then sprinkled just enough sugar to cover. I made a couple of adjustments to the original recipe that my Dahling Daughter Dayna shared with me, so here is my version:

CHOCOLATE PEANUT BUTTER CRISPY RICE CEREAL BARSIngredients:
1/2 cup light corn syrup
1/2 cup white sugar
1/2 cup butter
3/4 cup crunchy peanut butter
1 teaspoon vanilla
1 (10.5 ounce) package mini marshmallows
6 cups crispy rice cereal
TOPPING
2 cups semisweet chocolate chips
2 tablespoons CriscoDirections:Pour the rice cereal and crunchy peanut butter in a large bowl; set aside.
In a heavy-bottomed saucepan combine the light corn syrup and white sugar; bring to a boil; continue to boil for 1 minute.
Reduce heat to low and stir in butter or margarine, peanut butter and vanilla until melted and smooth.
Add in mini marshmallows and stir until blended.

Pour the marshmallow mixture into the rice cereal and stir with a wooden spoon until well combined.
Press the mixture into a greased 9x13-inch baking pan, flatten with the back of a buttered spoon. (Sometimes I use a piece of wax paper that I lightly coat with butter to press down these Rice Krispy Treats.)

In a microwave-safe bowl microwave the chocolate chips with shortening on HIGH until melted, removing once to stir. This took less than one minute and I stirred it at 30 seconds. Immediately spread the hot chocolate mixture evenly over the bars; chill to harden the chocolate.

Then, cut into desired size bars.

It's easy to clean up especially if you have a Cookie Monster to pre-wash the spoons and bowls.

This is something from Peg's Pantry that I could easily ship to you (for a fee of course). If you don’t have time to mix these up yourself, let me know…make me an offer I can’t refuse…beg, plead, ask nicely even…and I’ll make the next batch of these for YOU!

Peanut Butter Cake

I decided to bake a from scratch cake for God's Gathering Dinner tonight. I went through some old recipes and found this quick and delicious one. I mixed it up in just a few minutes because I keep the dried buttermilk in my refrigerator so it's ready to go any time I am in the mood to bake. This is a lot like the Scotch Chocolate Cake from Grandma Schroeder. I'm thinking this is one I'll make again. The ladies in the kitchen set aside pieces to take home, so I took that as a compliment. Since there were no left overs, I can't mail you any of this cake, but you can make it yourself if you want.  Or...for a fee, I'll ship myself to you and bake it fresh from your oven!

PEANUT BUTTER SHEET CAKE
Mix:
2 cups flour
2 cups sugar
1 tsp. Soda
½ tsp. salt
Bring to boil:
1 stick margarine
½ cup peanut butter
1 cup water
Pour over dry ingredients. Add:
½ cup buttermilk
2 eggs
1 tsp. vanilla
Mix well and pour into a greased cookie sheet with 1 inch sides. Bake 350 for 20- 25 minutes until done and lightly browned
Icing
Bring to boil:
½ cup peanut butter
1 stick margarine
2 tsp. vanilla
Add
1 pound powdered sugar and 1 cup nuts (optional). Beat until smooth. Spread on cake while it is hot.