PEANUT BUTTER BROWNIES

This is, by far, the best peanut butter brownie recipe I've tried. It is quick and easy and has a FIVE STAR peanut butter-honey frosting. We can't seem to stop snacking on it!!

PEANUT BUTTER BROWNIES
1/2 cup creamy peanut butter (I use Jiff)
1/3 cup butter at room temperature
2/3 cup granulated sugar
1/2 cup brown sugar
2 eggs
1 teaspoon vanilla extract
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup mini-chocolate chips (semi-sweet)

Preheat oven to 350°F. Grease a 9 x 9 baking pan (personally, I do not grease, I use parchment paper instead.

By hand or mixer, cream the peanut butter and butter till smooth. Add brown sugar and white sugar, eggs and vanilla. Beat until smooth.

In a small bowl, mix flour, baking powder, salt and chocolate chips.
After it's all mixed together, add it to the peanut butter mixture and mix just until well combined, don't over mix.

Spread evenly in parchment lined pan and bake for 25 minutes or until top springs back when you touch it. Don't over bake!! You might be tempted to give it an extra 5 minutes for good measure, but don't!!

Cool completely before frosting.

PEANUT BUTTER - HONEY FROSTING
3 cups powdered sugar
3 tablespoons butter
4 tablespoons creamy peanut butter
2 tablespoons honey
3 tablespoons milk
1 teaspoon vanilla extract

Put the butter and peanut butter in the microwave for about 10 seconds to soften them.  Whisk everything together until smooth.

If the frosting seems a little thicker than you want, add an extra tablespoon of milk. If it seems thinner than you want, add an extra tablespoon (or two) of powdered sugar.

 

 

Make sure you toss the mini-chocolate chips with the flour, so they don't sink in the batter.

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HOMEMADE TATER TOTS

If you are a tater tot fan, you will adore these homemade tots. If you are NOT a tater tot fan, you WILL be after you try these, they are THAT good!!

It isn't accurate enough to just say these homemade tots are better than commercial tater tots .... it is more accurate to say they are worlds above commercial tater tots, and very easy to make.

2 pounds Russet potatoes
1 tablespoon flour
1/4 teaspoon garlic powder (not garlic salt)
1/2 teaspoon onion powder
1/4 teaspoon oregano
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup vegetable oil (for frying)

Wash and peel the potatoes (leave whole) and put them in a pot of cold water on high heat.

 

As soon as it comes to a boil, turn heat down to medium high and boil for 6 minutes (they will not be cooked all the way through).

Remove the potatoes from the hot water and drain on a towel. Cool to room temperature (takes about 30 minutes) (important step).

Grate partially cooked (and cooled) potatoes with a box grater.

Mix the flour and seasoning together. Spread the grated potatoes out a little and evenly sprinkle with four-spice mixture. Gently toss with two forks. The potatoes will seem a little dry, but that OK, it's the way you want them.

Heat 1 cup of oil to 375° (I use my electric skillet) and squeeze a small handful of seasoned potatoes in your hand until you get a nice little nugget. I couldn't get them round, but that's OK.

Fry about 2 to 3 minutes per side, depending on how big or small your nuggets are (don't crowd the tots, just fry a few at a time). Turn them over when they get nice a golden.

Drain on paper towels and sprinkle with kosher salt.



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BRUSSELS SPROUTS AU GRATIN

This is a wonderful recipe for a special occasion. Roasted Brussels sprouts, cheese and bacon, what could be better?  Even people who aren't sprout lovers, enjoy this easy dish!!

2 pounds small, tender Brussels sprouts (washed and cut in half)
4 ounces of thick cut bacon chopped
1 cup chopped sweet onion (like a Vidalia)
1 tablespoon butter
3 tablespoons flour
1/2 cup chicken broth
1 1/2 cups milk
1/4 teaspoon black pepper
6 ounces Gruyere cheese shredded (about 1 cup packed)

Coat the sprouts with vegetable (or olive) oil and place, face side down on baking sheet. Bake in preheated 425° oven for 20 minutes (turning over about half way through). Remove from oven and set aside.

In frying pan, brown the bacon until crisp, drain on paper towels.

In bacon grease, sautee onions until tender and sweet smelling (about 3-4 minutes).

Drain all but 2 tablespoons of fat from the pan. Sprinkle in the flour and pepper and stir around. Let this gently cook for a minute or so, to cook out any raw flour taste.

Whisk in the chicken broth and milk. Stir/whisk until it's nice and thick, then stir in 1/2 of the grated cheese and stir till melted.

Add the cooked Brussels sprouts and gently toss to coat. Place in greased baking dish and top with the rest of the cheese.

Bake 25 minutes. Let sit for 10 minutes before serving.



 

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