Peanut Butter Brownie Bars

Prep: 20 min.
Bake: 25 min. + chilling
Yield: 36 Servings


Ingredients:

1 package fudge brownie mix (13-inch x 9-inch pan size)
12 peanut butter cups, chopped
1/2 cup salted peanuts, chopped
2 cups (12 ounces) semisweet chocolate chips
1-1/4 cups creamy peanut butter
1 tablespoon butter
1-1/2 cups crisp rice cereal
1 teaspoon vanilla extract
1/8 teaspoon salt

Strawberry Pretzel Squares

This is an easy, tasty dessert that while it takes 5 hours to cool and harden, doesn't get much simpler than the recipe looks. I would recommend making it a day in advance and allow it to cool and set in the refrigerator.


Time:
prep time: 20 min
total time: 5 hr

Yield: 20 servings

Ingredients:

2 cups finely crushed pretzels
½ cup sugar, divided
2/3 cup butter or margarine, melted
1½ pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 Tbsp. milk
1 cup thawed COOL WHIP Whipped Topping
2 cups boiling water
1 pkg. (8-serving size) JELL-O Brand Strawberry Flavor Gelatin
1½ cups cold water
1 qt. (4 cups) strawberries, sliced

Vanilla Panna Cotta with Raspberry Sauce

Try this easy recipe for creamy panna cotta served with a simple raspberry sauce.

Ingredients:

Panna Cotta:

3 gelatine leaves
250ml/9fl oz milk
250ml/9fl oz double cream
1 vanilla pod, split lengthways, seeds scraped out
25g/1oz sugar

Raspberry Sauce:

175g/6oz sugar
175ml/6fl oz water
splash cherry liqueur
350g/12oz raspberries

Garnish:
4 sprigs fresh mint
icing sugar, to dust


Directions:

1. For the panna cotta, soak the gelatine leaves in a little cold water until soft.
2. Place the milk, cream, vanilla pod and seeds and sugar into a pan and bring to a simmer.
3. Remove the vanilla pod and discard.
4. Squeeze the water out of the gelatine leaves, then add to the pan and take off the heat. Stir until the gelatine has dissolved.
5. Divide the mixture among four ramekins and leave to cool. Place into the fridge for at least an hour, until set.
6. For the sauce, place the sugar, water and cherry liqueur into a pan and bring to the boil.
7. Reduce the heat and simmer until the sugar has dissolved.
8. Take the pan off the heat and add half the raspberries. Using a hand blender, blend the sauce until smooth.
9. Pass the sauce through a sieve into a bowl and stir in the remaining fruit.
10. To serve, turn each panna cotta out onto a serving plate. Spoon over the sauce and garnish with a sprig of mint. Dust with icing sugar

Cranberry Pumpkin Muffins

Ingredients:

2 cups all-purpose flour
1/2 cup packed brown sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup Canned Pumpkin
1 6-ounce package Dried Cranberries
1/2 cup oil
1/4 cup milk
1/4 cup molasses
1 large egg


Directions:

PREHEAT oven to 350° F. Grease or paper-line 12 muffin cups.

COMBINE flour, brown sugar, baking soda, cinnamon, nutmeg and salt in medium bowl. Combine pumpkin, sweetened dried cranberries, vegetable oil, milk, molasses and egg in separate medium bowl. Add to flour mixture, mixing just until the dry ingredients are moist. Spoon batter into prepared muffin cup, filling 2/3 full.

BAKE for 30 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 5 minutes; remove to wire rack to cool slightly.

Cookies & Cream Fudge

This is a great alternative to traditional fudge, yet still will leave you coming back for bite after bite.

Ingredients:

3 cups granulated sugar
3/4 cup (1 1/2 sticks) butter or margarine
2/3 cup (5 fl.-oz. can) Evaporated Milk
2 cups (12-oz. pkg.) White Chocolate Morsels
1 jar (7 oz.) marshmallow crème
1/2 cup finely crushed cream-filled chocolate sandwich cookies
1 teaspoon vanilla extract (optional)
1 cup crumbled cream-filled chocolate sandwich cookies


Directions:

LINE 9-inch-square baking pan with foil.

COMBINE sugar, butter and evaporated milk in medium, heavy-duty saucepan. Bring to a full rolling boil, stirring constantly. Boil, stirring constantly, for 3 minutes. Remove from heat.

STIR in morsels, marshmallow crème, finely crushed cookies and vanilla extract. Pour into prepared pan. Sprinkle crumbled cookies on top. Gently swirl cookies into fudge using a knife without touching bottom of pan. Refrigerate for 1 hour or until firm. Lift from pan; remove foil. Cut into 48 pieces. Store in airtight container in refrigerator. .

Corn Blueberry Muffins

Ingredients:

1 cup yellow corn meal
3/4 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup toasted wheat germ
1 1/4 teaspoons baking powder
3/4 cup Evaporated Fat Free Milk
1/4 cup vegetable oil
1/4 cup plain fat free yogurt
1 large egg
1 large egg white
1 cup fresh or frozen blueberries


Directions:

PREHEAT oven to 400° F. Grease or paper-line 12 muffin cups.

COMBINE corn meal, flour, sugar, wheat germ and baking powder in large bowl. Combine evaporated milk, oil, yogurt, egg and egg white in small bowl; stir until blended. Add to corn meal mixture, stirring just until moistened. Gently fold in blueberries. Spoon batter into prepared muffin cups, filling three-fourths full.

BAKE for 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 5 minutes; remove to wire rack to cool slightly. Serve warm.

Butterscotch Haystacks

Ingredients:

1 2/3 cups (11-oz. pkg.) Butterscotch Flavored Morsels
3/4 cup creamy peanut butter
1 can (8.5 oz.) or 2 cans (5 oz. each) chow mein noodles
3 1/2 cups miniature marshmallows


Directions:

LINE trays with wax paper.

MICROWAVE morsels in large, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Stir in peanut butter until well blended. Add chow mein noodles and marshmallows; toss until all ingredients are coated. Drop by rounded tablespoon onto prepared trays. Refrigerate until ready to serve.

DOUBLE BOILER METHOD:
PLACE morsels in top of double boiler over hot (not boiling) water. Do not cover. When most of the morsels are shiny, stir just until melted. (Prevent water from coming in contact with morsels.) Remove from heat; stir in peanut butter. Transfer to large bowl. Add chow mein noodles and marshmallows; proceed as above.

Fudge

Ingredients:

1 1/2 cups granulated sugar
2/3 cup (5 fl.-oz. can) Evaporated Milk
2 tablespoons butter or margarine
1/4 teaspoon salt
2 cups miniature marshmallows
1 1/2 cups (9 oz.) Semi-Sweet Chocolate Morsels
1/2 cup chopped pecans or walnuts (optional)
1 teaspoon vanilla extract


Directions:

LINE 8-inch-square baking pan with foil.

COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.

STIR in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.

FOR MILK CHOCOLATE FUDGE:
SUBSTITUTE 1 3/4 cups (11.5-oz. pkg.) Milk Chocolate Morsels for Semi-Sweet Chocolate Morsels.

FOR BUTTERSCOTCH FUDGE:
SUBSTITUTE 1 2/3 cups (11-oz. pkg.) Butterscotch Flavored Morsels for Semi-Sweet Chocolate Morsels.

FOR PEANUTTY CHOCOLATE FUDGE:
SUBSTITUTE 1 2/3 cups (11-oz. pkg.) Peanut Butter & Milk Chocolate Morsels for Semi-Sweet Chocolate Morsels and 1/2 cup chopped peanuts for pecans or walnuts.

Pumpkin Cheesecake

Ingredients:

CRUST:
2 cups graham cracker crumbs (from 14 graham crackers)
2 tablespoons granulated sugar
1/2 cup (1 stick) unsalted butter, melted

FILLING:
1 .25-ounce envelope unflavored gelatin
1 8-ounce bar cream cheese, at room temperature
1 15-ounce can pumpkin puree
1 cup sour cream
3/4 cup granulated sugar
2 teaspoons pumpkin pie spice
1 teaspoon pure vanilla extract


Directions:

1.Make the crust: Heat oven to 400° F. In a medium bowl, combine the graham cracker crumbs, sugar, and butter. Transfer to a 9-inch springform pan. Using a straight-sided dry measuring cup, press the mixture into the bottom and 2 inches up the sides of the pan. Bake until set, 8 to 10 minutes. Let cool.

2.Make the filling: sprinkle the gelatin over 1/4 cup boiling water. Let stand, stirring occasionally, until dissolved, about 5 minutes.

3.Using an electric mixer, beat the cream cheese until smooth. Mix in the pumpkin, sour cream, sugar, pumpkin pie spice, and vanilla. Mix in the gelatin mixture until incorporated.

4.Chill: Pour the mixture into the crust and refrigerate, covered, until firm, at least 2 hours and up to 2 days. Enjoy!

Apple Gingerbread Cake

Delicious and easy. Add apples and a crumb topping to a packaged gingerbread cake mix for a speedy treat.


Ingredients:

1 (14.5 ounce) package gingerbread cake mix
1 1/4 cups water
1 egg
1 cup chopped, peeled apple
1/2 cup chopped pecans
2 tablespoons brown sugar


Directions:

1. In a large mixing bowl, beat the cake mix, water and egg until combined. Add apple; stir to combine. Pour into a greased 11-in. x 7-in. x 2-in. baking dish. Combine the pecans and brown sugar; sprinkle over the top.

2. Bake at 350 degrees F for 23-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

Molasses Cookies

These soft molasses cookies are moist and easy to make.


Ingredients:

3/4 cup shortening
1 cup packed brown sugar
1 egg
1/2 cup light molasses
2 1/2 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking soda
1/2 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground ginger


Directions:

1. Cream together shortening and brown sugar. Stir in egg and molasses and mix well. Fold in dry ingredients and stir. Cover and chill until firm (1 - 2 hours).

2. Preheat oven to 350 degrees F (175 degrees C).

3. Roll dough into small balls (I use a small melon baller to help with this) and roll in white sugar. Place on lightly greased cookie sheets.

4. Bake 9 - 10 minutes. Leave on cookie sheet one minute until set.

Easy Strawberry Pie

For a quick and easy strawberry pie that you can make in a matter of minutes, and then cool for hours until serving, follow the instructions below. Enjoy!

Level: Easy

Ingredients:
• 1 9 inch precooked pie shell
• 1 quart fresh strawberries
• 1 cup sugar
• 1 Tablespoons corn starch
• ¾ cup water
• Whipped topping to taste

Directions:
Arrange half of the strawberries in the cooked pie shell. Mash remaining berries and combine with sugar in a medium saucepan. Bring to a boil, stirring often. In a separate bowl combine water and corn starch. Gradually stir into boiling strawberry mixture. Reduce heat and simmer until thickened, about 10 minutes, stirring constantly. Pour mixture over strawberries in the pie crust. Chill several hours before serving. Add whipped topping when serving. Enjoy!

Soft Pumpkin Cookies

Another easy recipe from Libby's, these soft pumpkin cookies are packed with pumpkin flavor and not too sweet. They're easy to make and even easier to enjoy!


Level: Easy

Prep: 10 min
Cooking: 18 min
Cooling:2 min
Yields: 36 cookies


Ingredients:

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 1/2 cups granulated sugar
• 1/2 cup butter (1 stick), softened
• 1 cup LIBBY'S® 100% Pure Pumpkin
• 1 large egg
• 1 teaspoon vanilla extract

Directions:

PREHEAT oven to 350° F. Grease baking sheets.

COMBINE flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.

BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Enjoy!

Classic & Easy Pumpkin Pie

Libby's Pumpkin Pie

This is the traditional holiday pumpkin pie. This classic recipe has been on LIBBY'S® Pumpkin labels since 1950. This pie is easy to prepare and even easier to enjoy. Just mix, pour, bake for a delicious homemade tradition. It couldn’t get any easier for a homemade pie!

I’ve used the Libby’s Pumpkin Pie recipe for years and have always had success with it. I prefer to roll my own crust, but if you’re in a rush, you can easily buy premade frozen pie crusts to use as well. I’ve found Libby’s Pumpkin Pie to be a little on the sweet side for my taste. To cut down on the sweetness, I only add half of the evaporated milk, replacing the other half with skim milk, as well as increase the amount of cloves and add some allspice as well. This creates a pie that is darker in color and sweet, but not too sweet. This is a very easy recipe; I’m sure you’ll have success on your first try!

Level: Easy

Prep: 15 min

Cooking: 55 min

Cooling time: 2 hrs cooling

Yields: 8 servings

Ingredients

• 3/4 cup granulated sugar


• 1 teaspoon ground cinnamon


• 1/2 teaspoon salt


• 1/2 teaspoon ground ginger


• 1/4 teaspoon ground cloves


• 2 large eggs


• 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin


• 1 can (12 fl. oz.) Evaporated Milk


• 1 unbaked 9-inch (4-cup volume) deep-dish pie shell

Directions

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Enjoy!