Thursday, October 29, 2009

Triple-Layer Peanut Butter Brownies

I received this recipe in my e-mail a few days ago. I just had to make it for Scott. He LOVES peanut butter and sure enough he loved them. I had to take Carolyn (lady I work with) one also because she loves her chocolate. She said I needed to make a big batch for everyone. So, here is the recipe and I hope you and your family enjoys it as much as Scott and Carolyn did.

Triple-Layer Peanut Butter Brownies

1 pkg. (19-21oz) brownie mix (13x9- inch pan size)
1 cup cold milk
1 pkg. (3.4oz) Vanilla Instant Pudding
1 cup creamy peanut butter
½ powdered sugar
1 ½ cups cool whip whipped topping, frozen. Do not thaw.
3 squares Baker's Semi-Sweet Chocolate

½ cup Dry Roasted Peanuts, chopped

Prepare and bake brownies in 13x9 inch pan as directed on package; cool. Meanwhile, beat milk and pudding mix with whisk for 2 min. Add peanut butter and sugar; mix well.
Refrigerate until brownies are completely cooled.

Spread pudding mixture over brownies.

Microwave cool whip and chocolate on High; stirring every 30 seconds, until well blended. Spread over pudding; sprinkle with nuts. Refrigerate 1 hour.


(recipe and picture from

Tuesday, October 6, 2009

Sweet and Sour Meatballs

I never have cared for meatballs until I tried this recipe. I now make it for super bowl parties and any time I need to take and
hor d'oeuvre anywhere.

Sweet and Sour Meatballs

1 lb cooked and frozen meatballs, thawed
2 (8oz) cans pineapple chunks, drained, juice reserved
½ cup Dijon mustard
1 diced white onion
&farc12; cup chopped green onion
6 cloves chopped garlic
Sweet and Sour Sauce, recipe follows

Preheat oven to 350 degrees F.

In deep non-greased baking pan, add the thawed meatballs. Top the meatballs with the pineapple chunks. In a medium bowl add the mustard, red and green onion, and garlic. Mix well. Top the meatballs and pineapple with the mustard sauce. Add the Sweet and Sour Sauce and season with black pepper.

Bake for 30 minutes. Remove from the oven; add the remaining pineapple juice, stir to combine, and place back in the oven for the remaining 30 minutes. Serve while hot.

Sweet and Sour Sauce

4 cups ketchup

4 cups ketchup

¼ cup water

2 tablespoons Worcestershire sauce

1 cup sugar

¼ cup white vinegar

Black pepper (about 2 tablespoons)

2 tablespoons pineapple juice

In a saucepot, mix all ingredients together. Cook on high heat. Keep your eye on it. Do not walk away. Cook for 2 minutes and stir. After 3 to 4 minutes, take it off the heat and mix for 2 minutes. Use it same day or keep in the refrigerator for about 2 to 3 weeks at the maximum.


(recipe from