Rhubarb Crisp

If you are new to the wonderful and extremely tart vegetable called rhubarb, this is the perfect recipe to introduce this flavor to your palette. Rhubarb is a vegetable that is somewhat similar in look (and look alone) to celery. It is a tall, skinny stalk that is usually green and/or red. It is super tart and unless you sweeten it with sugar, it will make your lips pucker and eyeballs water. I personally love it raw and can eat it straight out of the garden, but other than my family, I've never met anyone else that likes it that way!

Now, on to the delicious recipe! Which, FYI, I usually double the crisp part (only 1.5 the butter) because I like that crisp to rhubarb ratio better.

2 cups brown sugar

2 cups flour

1 1/2 cups oats

2 tsp cinnamon

1 cup melted butter

5 cups diced rhubarb

1.5 cups sugar

2 tbsp cornstarch

1 cup water

1 tsp vanilla

Mix the first 4 ingredients together. Mix in melted butter. (I usually just dig in with my hands to make sure it all gets incorporated.) Layer half of this mixture in the bottom of a greased 9x13 pan, then cover with rhubarb.

In a small sauce pan, bring sugar, cornstarch and water to a boil. Boil until liquid thickens and turns clear. Remove from heat and add vanilla. Pour this mixture over the rhubarb, then sprinkle the remaining crisp over the top. 

Bake uncovered at 350 degrees for 45 to 55 minutes.

Serve warm (or straight out of the oven) with vanilla ice cream!

Peanut Butter Bars

2 1/2 cups graham cracker crumbs

1 cup peanut butter

1 cup butter, melted
2 3/4 cup powdered sugar

 

Stir the above ingredients together. Press firmly into the bottom of a 9x13 pan.

 

1 cup milk chocolate chips

1 cup semi sweet chocolate chips

1 TBSP butter

1 heaping TBSP of peanut butter

 

Melt the above ingredients together in a double boiler or the microwave, stirring occasionally. Spread the chocolate mixture over the crumb crust. Chill until ready to serve.

Peanut Butter Mousse Brownies

I think my favourite desserts are those that involve "doctoring" a box mix. I love that half the work is done for me! These brownies are no exception... who knew a plain old box of Betty Crocker brownies could turn into something so delicious!? I definitely did not until my friend Katie showed me otherwise!

Bake a family size brownie mix according to the box instructions and bake in a 9x13 pan. Cook, cool then top with this yummy goodness!

3/4 cup peanut  butter
1/2 cup cream cheese
1/4 cup softened butter
3 to 4 cups powdered sugar
2 Tbsp milk

Cream the first three ingredients together. Add powdered sugar 1 cup at a time until smooth. Add milk and whip until soft and fluffy.

Sprinkle with chopped Reese's peanut butter cups and enjoy. The whole pan. By yourself.

Pumpkin Bars

This is Kim's recipe, I'm just posting it for her since I came across it while looking for something to make today. These are delicious and I usually make them with fresh pureed pumpkin. Yum, yum. The perfect fall treat. I bake mine in my Pampered Chef large bar pan. Pampered Chef stoneware is amazing. I can't say enough good things about it. These always turn out perfect. 

4 eggs

2 cups sugar

1 ½ cups oil

½ can canned pumpkin (12 oz total per batch)

2 ½ cups flour

2 tsp baking soda

2 tsp cinnamon

1 tsp salt

1 tsp vanilla

Mix all at once. Pour onto greased/floured jelly roll sheet. Bake at 350° for 25-33 minutes.

Frosting:

3 ½ cups powdered sugar

8 oz cream cheese (softened)

½ cup margarine

1 tsp vanilla

Whip together. Spread over bars when they're cool.