Home Cooking With Trisha Yearwood: Stories and Recipes to Share With Family and Friends by Trisha Yearwood Page B
Authors: Trisha Yearwood
Tags: food.cookbooks
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peanuts in the bottom of a 4-quart slow cooker. Layer the chocolate over the peanuts, beginning with the sweet chocolate, followed by the chocolate chips, and then the almond bark. Set the temperature on low and cook for 3 hours. Do not stir the mixture.
After 3 hours, stir the mixture with a wooden spoon until smooth. Drop the candy into cupcake pan liners using about 2 tablespoons per liner. Allow the candy to cool completely before removing the cupcake liners.
If you can’t find almond bark, substitute white chocolate chips.
FROM BETH: This is a fun recipe to make with your children. They can put everything in the slow cooker, and drop the candy into the cupcake liners, too.
“miss” mickey’s peanut butter balls
One summer our friends Patty and Pam were having a garage sale. Our girls Taylor and August wanted to have a lemonade stand, so they made a sign to hang on the front of their card table, and they set up shop during the garage sale. Patty and Pam’s sweet neighbor Howard saw the girls and came over to buy some lemonade. Shortly after that, Howard’s wife, Mickey, came over with some cookies and some peanut butter balls to give the girls. After that day, any time the girls were visiting Patty and Pam, they’d go see Howard and “Miss” Mickey. Mickey passed away several years ago, but Howard is eighty-one and still going strong. Garth and the girls make these peanut butter balls to give as gifts, and they always remember “Miss” Mickey when they make them.
MAKES ABOUT 40 BALLS
1 cup sugar
½ cup dark corn syrup
½ cup white corn syrup
2 cups crunchy peanut butter
4 cups Rice Krispies
In a large saucepan, stir the sugar and the syrups together over medium heat. Add the peanut butter and continue to stir until the mixture is fully combined. Remove the pan from the heat, and add the Rice Krispies. Mix well. Spray your hands lightly with cooking spray and shape the mixture into balls. Transfer to waxed paper. Store in an airtight container for up to 2 weeks.
August and Taylor and their lemonade stand.
peanut butter bars
These peanut butter bars came from Beth’s sister-in-law,Margaret Ann Akins. She says her daughter Amanda requests them for her birthday instead of cake. Mama and Beth spent a weekend testing all kinds of brownies and bars, and they sent some to school with Beth’s children on Monday morning. When my mom drove the carpool that afternoon, she overheard my nine-year-old nephew, Bret, and his friends in the backseat discussing the cookbook. Bret spoke up and said to her, “Grammy, we have another two thumbs up for the Peanut Butter Bars!” If a nine-year-old says they’re good, what more do you need to know? They’re perfect for a picnic or a day at the lake.
MAKES 3 DOZEN 1 X 3-INCH BARS
½ cup (1 stick) butter, room temperature
½ cup granulated sugar
½ cup packed brown sugar
½ cup plus 4 tablespoons creamy peanut butter
1 large egg, beaten
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
½ cup quick-cooking oatmeal
6 ounces semisweet chocolate chips (about 1 cup)
1 cup confectioners’ sugar
4 tablespoons milk
Preheat the oven to 350°F. Grease a 9 × 13 × 2-inch baking dish.
Using an electric mixer, cream the butter, sugars, and ½ cup peanut butter. Add the egg and vanilla. Sift the flour with the baking soda and the salt. Mix the oatmeal into the flour and stir the flour into the creamed mixture. Spread the batter in the baking pan. Sprinkle the chocolate chips over the batter and bake for 20 to 25 minutes, until browned around the edges.
Mix the confectioners’ sugar, remaining 4 tablespoons peanut butter, and milk. Blend until smooth, then spread over the warm Peanut Butter Bars.
sweet and saltines
After a meal, my mama will always say, “I need a little something sweet.” If she has dessert, she will inevitably follow it up with, “Now I need a little something salty.” It’s become a joke
After 3 hours, stir the mixture with a wooden spoon until smooth. Drop the candy into cupcake pan liners using about 2 tablespoons per liner. Allow the candy to cool completely before removing the cupcake liners.
If you can’t find almond bark, substitute white chocolate chips.
FROM BETH: This is a fun recipe to make with your children. They can put everything in the slow cooker, and drop the candy into the cupcake liners, too.
“miss” mickey’s peanut butter balls
One summer our friends Patty and Pam were having a garage sale. Our girls Taylor and August wanted to have a lemonade stand, so they made a sign to hang on the front of their card table, and they set up shop during the garage sale. Patty and Pam’s sweet neighbor Howard saw the girls and came over to buy some lemonade. Shortly after that, Howard’s wife, Mickey, came over with some cookies and some peanut butter balls to give the girls. After that day, any time the girls were visiting Patty and Pam, they’d go see Howard and “Miss” Mickey. Mickey passed away several years ago, but Howard is eighty-one and still going strong. Garth and the girls make these peanut butter balls to give as gifts, and they always remember “Miss” Mickey when they make them.
MAKES ABOUT 40 BALLS
1 cup sugar
½ cup dark corn syrup
½ cup white corn syrup
2 cups crunchy peanut butter
4 cups Rice Krispies
In a large saucepan, stir the sugar and the syrups together over medium heat. Add the peanut butter and continue to stir until the mixture is fully combined. Remove the pan from the heat, and add the Rice Krispies. Mix well. Spray your hands lightly with cooking spray and shape the mixture into balls. Transfer to waxed paper. Store in an airtight container for up to 2 weeks.
August and Taylor and their lemonade stand.
peanut butter bars
These peanut butter bars came from Beth’s sister-in-law,Margaret Ann Akins. She says her daughter Amanda requests them for her birthday instead of cake. Mama and Beth spent a weekend testing all kinds of brownies and bars, and they sent some to school with Beth’s children on Monday morning. When my mom drove the carpool that afternoon, she overheard my nine-year-old nephew, Bret, and his friends in the backseat discussing the cookbook. Bret spoke up and said to her, “Grammy, we have another two thumbs up for the Peanut Butter Bars!” If a nine-year-old says they’re good, what more do you need to know? They’re perfect for a picnic or a day at the lake.
MAKES 3 DOZEN 1 X 3-INCH BARS
½ cup (1 stick) butter, room temperature
½ cup granulated sugar
½ cup packed brown sugar
½ cup plus 4 tablespoons creamy peanut butter
1 large egg, beaten
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
½ cup quick-cooking oatmeal
6 ounces semisweet chocolate chips (about 1 cup)
1 cup confectioners’ sugar
4 tablespoons milk
Preheat the oven to 350°F. Grease a 9 × 13 × 2-inch baking dish.
Using an electric mixer, cream the butter, sugars, and ½ cup peanut butter. Add the egg and vanilla. Sift the flour with the baking soda and the salt. Mix the oatmeal into the flour and stir the flour into the creamed mixture. Spread the batter in the baking pan. Sprinkle the chocolate chips over the batter and bake for 20 to 25 minutes, until browned around the edges.
Mix the confectioners’ sugar, remaining 4 tablespoons peanut butter, and milk. Blend until smooth, then spread over the warm Peanut Butter Bars.
sweet and saltines
After a meal, my mama will always say, “I need a little something sweet.” If she has dessert, she will inevitably follow it up with, “Now I need a little something salty.” It’s become a joke
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