Peanut butter is one of the best kind of butters I know. I didn’t think this growing up, in fact I never really even liked peanut butter that much (crazy..huh). I wasn’t a PB fan until I was an adult…go figure! Now, I have to limit my peanut-butter in-take (ha ha) who knew that would happen. I actually feel so sorry for all those people allergic to peanuts. If you are not allergic then read on and make these rich and delicious cake bars.
I remember the first time I made these delicious bars, I fell in love. I probably ate most of them too. I made these for a road trip and was so happy I did. The fact that this recipe is a sheet cake makes them easy to take for a family get together or taking to a BBQ or picnic. One thing that is sure to happen is that these Peanut Butter Texas sheet cake bars will get eaten up quickly and people will be asking for the recipe.
Peanut Butter Texas Sheet Cake
2 1/2 cups sugar
1 1/2 teaspoon baking soda
3 cups flour
1 teaspoon salt
2 sticks butter
1 1/2 cup water
1 1/2 cup peanut butter
1 cups milk
2 teaspoon vanilla
1 stick butter
½ cup peanut butter
6 teaspoons milk
1 tsp. vanilla
1 pound powdered sugar
Step 1: Preheat oven to 400 F.
Step 2: In a large bowl, mix together sugar, baking soda, flour and salt. Set aside.
Step 3:Combine butter, water and peanut butter in a saucepan and bring to boil. Pour over flour mixture.
Step 4: Add milk, vanilla and eggs. Mix.
Step 5: Pour into large sheet cake pan 13 in X 18 in.. Bake at 400 F for 25-28 minutes. Remove from oven when cake is done.
While the cake is baking make frosting:
Step 1: Bring butter, peanut butter and milk to boil in a saucepan.
Step 2: Add the powdered sugar and until combined. Pour frosting over cake and spread with butter knife or cake spatula.
Makes about 32
Recipe adapted from: Tasty Kitchen
Greek yogurt is so popular I kind of feel sorry for regular yogurt. One reason that Greek yogurt is so popular because of all the protein it has in it. It has twice the protein as regular yogurt. Protein is good for building muscle and bone, and it stays with you longer than carbohydrates.
Some people poo poo oats 🙁 but not me, I love them cold or hot. I’m one of those people that still believes they are healthy for me, especially when they are whole. This breakfast on the go or snack is easy to make ahead of time, taste good and has lots of good for you stuff in it. If you don’t have agave syrup to add for sweetener then just add honey. The recipe makes just two servings. Hope you give this simple little recipe a try.
Healthy Greek Yogurt with Raspberries & Oats
1 Cup Plain Greek yogurt
1/2 cup whole oats
1 cup of fresh raspberries
2-4 Tablespoons of agave syrup
Directions: Mix all ingredients together except a few whole berries for the top. Place in a seal-able container and refrigerate overnight.
After working all day outside my husband loves to come home to an ice cold house and drink an ice cold fruit smoothie. All year round you’ll find us with blankets and socks on in the house, my kids complain but I’m used to it by now and actually prefer it to stay cold year round too. If you want to get warm then walk outside and melt in the high 90-100 heat and humidity of the South.
So on an ordinary hot humid day I offered to make my husband a smoothie. I had some really ripe honeydew that needed to be eaten because it was too ripe but perfect for a smoothie. I tossed it in the blender with some strawberries and some yogurt and it was really good. I had a little taste but gave most of it to my husband, then I went on to make another smoothie using the remainder of the melon and berries. Because it was late at night and I really didn’t need a smoothie I got the idea to freeze this yummy smoothie into popsicles. I love ice cream but I love healthy popsicles just as much and don’t feel near the gulit upon consuming 1 or 2. The honeydew gave these pops a nice melon taste that we normally don’t get to enjoy year round. If you make these I think you could substitute cantaloupe in place of honeydew although I haven’t tried it that way but I’m sure it would be just as tasty. My popsicle molds are about 4 oz. each and this recipe made 8 pops, if you have left overs you could always drink the left overs.
Melon Berry Popsicles
1 cup honeydew chopped
1 cup sliced strawberries fresh or frozen
1/3 cup Greek style plain unsweetened yogurt
1/3 cup water
2 T. agave syrup
Step 1: measure the water and yogurt and put into the blender. Then measure the chopped fruit and put in blender. Turn on to blend well. Taste for sweetness and then add the 2 T. of agave syrup in.
Step 2: Pour into molds and put sticks in. For a how to tutorial check out my strawberry pops.