Peanut Butter Bars

I got this recipe from my aunt when I was college and found I could make them in my dorm using the microwave in the lobby and my 9 x 13 pan (because don't all college girls have a 9 x 13?).  I had a group of guy friends who formed a hockey league on Thursdays and lovingly called me their "hockey mum", mostly because I had a car and drove them to games.  I made these bars for them on a regular basis, so they became known as "Hockey Bars".  

Peanut Butter Bars (a.k.a. "Hockey Bars")

10 graham crackers, crushed (I put them through a food processor, but they can be crushed by putting them in a ziplok bag and smushing them with a cup or meat tenderizer!)

1 c. peanut butter (creamy or crunchy)

1 stick butter, divided (and softened)

2 1/2 c. powdered sugar

1 c. semi-sweet chocolate chips

Combine graham cracker crumbs, peanut butter, 3/4 stick of butter and powdered sugar.  Press into bottom of a 9 x 13 pan.  Cool in fridge or in freezer to speed up the process!

Melt chocolate chips and remaining butter (1/4 stick) in microwave until smooth.  Pour on top of PB mixture and chill in fridge until hardened.  

Cut into bars and enjoy! 

Pumpkin Bars

When pumpkin and cream cheese come together, something magical happens...  this recipe.

3 eggs
1 2/3 c. white sugar
1 c. vegetable oil (or 1/2 c. oil and 1/2 c. applesauce)
1 (15 oz.) can pumpkin puree
2 c. all-purpose flour
1 t. baking powder
1/2 t. baking soda
2 t. ground cinnamon
1 t. salt

FROSTING:

4 1/2 oz. softened cream cheese (or 1/3 less fat variety)
3/4 c. butter, softened
1 1/2 t. vanilla
3 c. powdered sugar

DIRECTIONS:

1. Preheat oven to 350 degrees
2. In a medium bowl, mix the eggs, sugar, oil and pumpkin with an electric mixer until light and fluffy.  Sift together the flour, baking powder, baking soda, cinnamon and salt.  Stir into the pumpkin mixture until thoroughly combined.
3. Spread the batter evenly in to a greased 10x15" jellyroll pan.  Bake for 25 - 30 minutes.  Cool before frosting.
4. To make the frosting, cream together the cream cheese and butter.  Stir in vanilla.  Add powdered sugar, a little at a time, beating until mixture is smooth.  Add more powdered sugar to reach desired consistency.  Spread evenly on top of the cooled bars.  Cut into squares.

Crumbly Apple Pie

I first made this pie when I was in 8th grade and have made it every year since.  I even made them when I was in college and brought them to the guys' dorm.  I didn't get many dates as a result, but I did get lots of requests for this pie.  It's a winner!

Pie:
1- 9" pie crust
5 medium apples (I like Spy if you can find them)
3/4 c. sugar
2 T. flour
3/4 t. cinnamon

Topping:
1/3 c. brown sugar
3/4 c. flour
1/3 c. butter

Mix sliced apples with rest of pie ingredients.  Place in pie shell.  Mix topping ingredients until crumbly.  Sprinkle over pie.  Bake at 400 degrees for 10 minutes, then at 350 for 40 minutes or until apples are tender.

Brown Sugar Peach Pie with Coconut Streusel

I can't take credit for this tasty dessert.  It came from Cooking Light in July of 2000.  It is THE most delicious peach pie I've ever had.  But then, I'm a sucker for any dessert with a crumbly topping.

Ingredients

• 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
• 2/3 cup packed brown sugar, divided
• 3 tablespoons all-purpose flour
• 1/2 teaspoon ground cinnamon
• 8 cups sliced peeled ripe peaches (about 3 1/2 pounds or 12 peaches)
• 1/3 cup regular oats
• 1/4 cup flaked sweetened coconut
• 1 1/2 tablespoons butter or stick margarine, melted

Preparation

• Preheat oven to 425°.
• Fit dough into a 9-inch pie plate. Fold edges under; flute. Line dough with a piece of foil, and arrange pie weights or dried beans on foil. Bake at 425° for 10 minutes. Reduce oven temperature to 350°. Remove pie weights and foil. Bake at 350° for 5 minutes. Cool crust on a wire rack.
• Combine 1/3 cup sugar, flour, and cinnamon in a bowl; sprinkle over peaches. Toss gently. Spoon into prepared crust. Bake at 350° for 30 minutes. Combine 1/3 cup sugar, oats, coconut, and butter; sprinkle over peach mixture. Shield edges of crust with foil. Bake an additional 30 minutes or until golden. Cool on a wire rack.

Fresh Blueberry Pie

This is the only blueberry pie I've known, since my mom made it every year.  We'd go pick the blueberries and then come home and she'd whip this up.  Now my husband with a July birthday requests it every year as his "birthday cake".

1 qt. fresh blueberries
1 c. sugar
2 rounded T. corn starch
1/2 c. water
1/4 c. lemon juice
9" pie crust, baked

Clean and drain blueberries well.  In a saucepan, mix together well the sugar and cornstarch; add water and lemon juice.  Cook, stirring constantly, until mixture begins to thicken.  Add about 3/4 c. of the cleaned and drained blueberries that have been slightly crushed.  Continue to cook a few minutes until mixture is clear, thick and transparent.  Cool slightly.  Put a layer of berries in pie shell, then syrup, etc.  Chill; serve with ice cream.

Green Dragon

This dessert is served at the last night of camp at Portage Lake Covenant Bible Camp.  I attended there as a kid and now go to Family Camp there with my family.  My husband and I always manage to sneak seconds on this one.

1/2 gallon mint chocolate chip ice cream, softened
5 Butterfinger bars
1 pkg. Oreos
1 stick butter, melted

Combine Oreos, Butterfinger & butter and mix in food processor. Press one half of mixture into a 9 x 13 pan. Freeze. Spread the ice cream over the Oreo mixture, then top with remaining mixture. Freeze again.

(The ingredients sound weird together, but trust me, it is a DELICIOUS dessert!!)