Posted by Grandma Jeanne on April 26, 2010
A new version on an old favorite – Special K Bars
1/4 cup butter
1 – 10 oz. pkg marshmallows
1/3 cup peanut butter
6 cups Rick Krispies Cereal
3/4 cup milk chocolate chips
3/4 cup semi-sweet chocolate chips
3/4 cup butterscotch chips
Line a cookie sheet with waxed paper, lightly spray the waxed paper and set aside.
In a large microwaveable bowl, combine marshmallows, butter and peanut butter.
Microwave 1-2 minutes or until marshmallows are melted, mix together until smooth and then stir in cereal until well coated.
Spread flat in prepared pan lined with waxed paper.
In microwavable dish combine chips.
Microwave for 1 minute until melted, (microwave longer if needed, stir until smooth.
Spread mixture over cereal to within 1 inch of edge.
Roll up jelly roll style, starting with the long side, peeling wax paper away while rolling, place seam side down and wrap roll with waxed paper and refrigerate until hard.
Cut into slices, any size you want.
Refrigerate until ready to serve.
Servings: 12 | Prep Time: 10-15 minutes
Posted by Grandma Jeanne on April 19, 2010
Cobbler filling:
4 cups peeled and sliced fresh peaches (blanch in boiling water for 30 seconds to remove the skins)
3/4 cup brown sugar
1 teaspoon cinnamon
1 teaspoon vanilla
1 tablespoon flour
Cobbler crust:
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3 tablespoons brown sugar
4 tablespoons unsalted butter, cut into small pieces
2/3 cup buttermilk
1 tablespoon brown sugar, for topping
Whipped cream
Preheat the oven to 425 degrees F.
Generously butter a 1 1/2-quart shallow baking dish.
Place the sliced peaches in the dish and sprinkle with brown sugar, cinnamon, vanilla, and flour.
Mix gently and spread evenly again.
Bake for 10 minutes.
Meanwhile combine all dry ingredients for cobbler crust in a bowl.
Cut in the butter with a pastry cutter or your fingers, to make the texture like coarse crumbs.
Add buttermilk and stir to form a soft dough.
Remove fruit from oven and drop rounded spoonfuls of dough on top.
Sprinkle with last tablespoon of brown sugar and return to oven.
Bake until fruit is bubbly and crust topping is golden brown, about 20 minutes.
Serve warm with ice cream!
Servings: 8 | Prep Time: 30 minutes
Posted by Grandma Jeanne on April 12, 2010
1 large can pumpkin
1 cup evaporated milk
3 eggs
1 1/2 cups sugar
1/2 tsp salt
1/2 tsp nutmeg
1/4 tsp ginger
1 tsp vanilla
1 box dry spice cake mix
1-1/2 stick melted butter
Mix together first 8 ingredients.
Pour into 9 x 13 ungreased pan.
Sprinkle cake mix on top.
Pour butter over top and bake at 350 for 1 hour.
Servings: 20 | Prep Time: 15
Posted by Grandma Jeanne on
2 cans (15-1/4 ounces each) sliced peaches in heavy syrup, drained
1/3 cup flour
1/3 cup firmly packed brown sugar
1/3 cup old-fashioned oats
1/4 teaspoon cinnamon
1/4 cup butter, melted
Place fruit in 1 quart shallow baking pan.
Combine flour, sugar, oats, and cinnamon.
Mix in butter until crumbly. Sprinkle over fruit.
Bake at 375 degrees for 30 minutes or until golden brown.
Serve with ice cream.
Serves 4 to 6.
Posted by Grandma Jeanne on February 20, 2010
A friend of mine served this after Bible study one night, and we all loved it. She got the recipe from her mom. It is excellent!
1 29-ounce can of sliced peaches, drained
1/2 cup butter or margarine, softened
1 package lemon cake mix
1/2 cup flaked coconut
1/2 cup sugar
1 teaspoon cinnamon
1 cup dairy sour cream
1 egg
Heat oven to 350 degrees.
Drain peaches thoroughly on paper towels.
Cut butter into dry cake mix until crumbly.
Stir in coconut.
Pat mixture lightly in ungreased 9×13 pan, building up slight edges.
Bake for 10 minutes.
Arrange peach slices on warm crust.
Mix sugar and cinnamon. Sprinkle on peaches.
Blend sour cream and egg. Drizzle on peaches. Topping will not completely cover peaches.
Bake 25 minutes or until edges are light brown.
Do not over bake.
Serve warm.
