I thought that since I had 5 days off from work for the Christmas holidays that I would have all this time to cook/bake and blog. Boy was I wrong!!!
I promised that on 12/22 I would blog about my Pillsbury “re-creation”. Well On 12/22 I went to make my ‘recreation’ of the Holiday Tree and burnt my crescent rolls. Of course I didn’t have an extra roll of the crescent rolls to re-make them. I then thought about just posting my burt appetizer but how could I do that!
I thought I would have plenty of time to go to the store get more crescent rolls and remake it on the 23rd but because of appointments, last minute holiday shopping (ok all my holiday shopping) to do, baking/cooking for a Christmas Eve party, wrapping gifts, delivering gifts, cleaning my house, traveling, and a million other errands (can you say total last minute procrastinator) I did not get to re-make and post the Pillsbury Crescent roll Recipe “re-Make”.
I also promised on the 24th that I would post the winner of the Sandra Lee Semi-Homemade Cooking 3 Cookbook giveaway. Due to those same excuses above I didn’t even look at a computer on the 24th. I thought that I could re-make the Pillsbury recipe and post the giveaway winner sometime after Christmas (the past weekend) but my Mom’s internet was down and so I could not blog or read blogs! : (
Today I will post the winner of the cookbook giveaway and sometime this week I will try and re-make the Pillsbury appetizer. I would try and do it all today but I just got back to work after having 5 days off and need to recuperate and readjust. So I am taking baby steps!!
(Drum roll Please!!) The winner of the Sandra Lee Cookbook chosen through random.org is: Comment #2-
Leslie Limon said…
Congratulations on your 100th post! I thought I was already following your blog, but discovered that I had only subscribed to the RSS feeds. And I will tweet about your giveaway! (Anything to help a fellow food blogger.) *You can find my tweets @Leslie_Limon
(P.S.) These meatballs look delicious!
December 20, 2009 7:33 PM
Leslie please contact me at email@example.com with your email address so that I can get the cookbook out to you!
I made these brownie/bars (from this month’s cookbook of the month) for a Christmas Eve party with Eric’s family. They were so easy to make and so yummy (who doesn’t love peanut butter and chocolate)! I apologize for the poor quality of this picture; I had to snag a picture as best as I could before they were all eaten up! I would say that, that is evidence of a winner!!
(I went to the Betty Crocker Website to copy and past this recipe to my blog and found the recipe labeled Peanut Butter-Fudge Bars with the same picture on the website as in the book was a completely different recipe than in the book. How odd is that!?! The recipe was a winner from the 2009 Betty Crocker Cookie Contest and had the same winner’s name listed on both recipes! I am posting the recipe I made which I found in the book.)
Peanut Butter-Fudge Bars
adapted from Betty Crocker: Christmas Cookie Magazine/Book
1 pouch (10.25 oz) Betty Crocker fudge brownie mix
3 tablespoons vegetable oil
2 tablespoons water
1 pouch (1 lb 1.5 oz) Betty Croker peanut butter cookie mix
1/2 cup butter, softened
1/3 cup peanut butter
1 1/2 cups milk chocolate chips
1/3 cup butterscotch chips
1/3 cup creamy peanut butter
Heat oven to 350 degrees. Grease a 13×9 inch pan with cooking spray. In medium bowl, stir brownie layer ingredients; 50 strokes with spoon until blended. Spread evenly in pan.
In large bowl, beat cookie layer ingredients with electric mixer on medium speed until soft dough forms Drop by spoonfuls over brownie layer, gently spread to edges.
Bake 30-34 minutes or until edges are golden brown and center looks slightly underdone. Cool in pan for 5 minutes.
Meanwhile, in medium microwaveable bowl, microwave both chips uncovered on High 2-3 minutes, stirring every minute, until mixture is smooth. Stir in 1/3 cup peanut butter until smooth.
Pour chocolate mixture over bars, spread evenly Cool completely for about 1 hour. Refrigerate about 45 minutes (I only refrigerated mine for about 20-30 minutes). Store covered at room temperature.