Peanut Butter Truffle Brownies

From Betty Crocker

 

Brownie Base

1

box Betty Crocker® Gluten Free brownie mix

Butter and eggs called for on brownie mix box

Filling

1/4

cup butter, softened

1/4

cup creamy peanut butter

1

cup powdered sugar

1

teaspoon milk

Topping

1

cup semisweet chocolate chips

1/4

cup butter

• 1Heat oven to 350°F. Make and bake brownie mix as directed on box, using butter, eggs and any of the pan choices—except line pan with foil, then grease foil on bottom only for easier removal. Cool completely, about 1 hour.
• 2In medium bowl, stir filling ingredients until smooth. Spread mixture evenly over brownie base.
• 3In small microwavable bowl, microwave topping ingredients uncovered on High 30 to 60 seconds. Stir until smooth; cool 10 minutes. Spread over filling. Refrigerate about 30 minutes or until set. Store covered in refrigerator.

Chicken Pot Pie

This picture is from the Betty Crocker website.  Mine looked a little different but I did not take a picture.  When I make it again, I will take my own picture to replace this one.

**Modifications I will make: No thyme.  I will saute the chicken in seasonings to cook it.  I will use less milk in the chicken layer.

From Betty Crocker

• PREP TIME15 Min
• TOTAL TIME45 Min

 

2

tablespoons butter or margarine

1

medium onion, chopped

1

bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen mixed vegetables

1 1/2

cups cut-up cooked chicken

1 3/4

cups Progresso® chicken broth

1

teaspoon seasoned salt

1/2

teaspoon dried thyme *(I wish I used less thyme)

3/4

cup milk

3

tablespoons cornstarch

Topping

3/4

cup Bisquick® Gluten Free mix

1/2

cup milk

1

egg

2

tablespoons melted butter or margarine

1

tablespoon chopped fresh parsley

• 1Heat oven to 350ºF. In 3-quart saucepan, melt butter over medium heat. Add onion; cook, stirring frequently, until tender. Stir in vegetables, chicken, chicken broth, salt and thyme; heat to boiling. In small bowl, mix 3/4 cup milk and the cornstarch with wire whisk until smooth; stir into chicken mixture. Heat just to boiling. Pour into ungreased 2-quart casserole.
• 2In small bowl, stir all topping ingredients except parsley with fork until blended. Drop topping mixture by small spoonfuls over chicken mixture. Sprinkle with parsley.
• 3Bake 25 to 30 minutes or until toothpick inserted in center of topping comes out clean.

*Strawberry Raspberry Crumble*

Directions
Preheat oven to 350 degrees and prepare 9x9 pan (I actually used a slightly larger pan) with non stick spray
I listed the ingredients and instructions step by step in this recipe as it's layered.

Fruit Filling:
2 cup fresh raspberries
2 cup fresh sliced strawberries
4 medium oranges, segmented  *(I did not put oranges in.)

Combine all fruit in a large bowl and set aside.

Crumble:
1 cup Gluten Free all purpose flour (I used Pamela’s baking mix)
¼ cup Gluten free rolled oats (I used "Gluten Free Oats")
¾ cup brown sugar
6 Tbsp melted butter

Mix crumble ingredients together and press half of the mixture into bottom of prepared pan.  Pour the

prepared fruit on top and evenly distribute over crust.  Next, continue with the sauce.

Sauce:
¼  cup white sugar
1 ½  tsp corn starch
¼ Cup water
½ tsp vanilla

In a small sauce pan, bring the 4 ingredients above to a boil and cook until thickened (will happen quickly).

Pour evenly over fruit mixture.

Put the remaining ½ of the crumble over the top of fruit and bake until bubbly, about  45 minutes at 350

degrees.  Let cool for 15 minutes and serve with vanilla ice cream.  Best eaten the same day.

I just tried this and it is YUMMY!!!!


***I made this with only blueberries in the fruit layer.  It was very, very good!***
***I have made this with all kinds of fruit combos.  I have done blueberry / pineapple, I have done strawberry / blueberry.  All are very yummy!

Cowboy Casserole

1C. chopped onion
1 bell pepper in chunks
1C. honey barbecue sauce (I use Sweet Baby Rays)
1pkg. corn muffin mix
      (I used Pamela's corn bread.  We LOVE it!!!  The kids ask for it often.)
1 can mexican style corn drained
1lb. ground beef
1 can mild chili beans in sauce (I use Bush's Best for all my beans)
1/2 tsp chili powder
dash salt

+any ingredients called for in your corn bread mix.

Preheat oven to 375* Chop onion & pepper.  Cook & stir ground beef, onion, pepper & seasonings over medium heat for 8-10 min until beef is no longer pink.  Drain.  Stir in beans with sauce & BBQ sauce.  Bring to a boil.  Pour into 9 inch square pan.  Prepare corn muffin mix according to package directions.  Stir in corn.  SPOON over meat mixture.  Bake 40 min or until golden brown.

*I omited the corn.  I baked in a 2qt. casserole
The cook book called it Tex Mex casserole.  It was not very Mexican.  Cornbread & baked beans, sounds like a cowboy to me.  :)
I love cowboys!  ;)