Anjou Pear Crisp

Anjou Pear Crisp

1/2 c. all-purpose flour
1/2 c. quick cooking rolled oats
1/3 c. packed brown sugar
1/2 tsp. salt
1/4 tsp. ground cinnamon
6 tbsp. butter
1/4 c. granulated sugar
3 Anjou Pears (cubed with skin)

Preheat to 375°

Combine flour, oats, brown sugar, salt and cinnamon; cut in butter until mixture resembles coarse crumbs. Set aside.

Place pear cubes in 8x8x2 baking dish. Sprinkle with the granulated sugar. Top with crumble mixture. Bake for 30-35 minutes.

Peanut Butter Cream Pie

This recipe is from the lovely Paula Deen. It is by far the best PBC Pie you'll ever put in your mouth!


1 1/2 cups heavy whipping cream
1/4 cup sugar
8 ounces cream cheese
1 cup crunchy peanut butter
1 cup powdered sugar
1 graham cracker crust

Whip cream with 1/4 cup sugar. Mix all other ingredients until smooth and fold in whipped cream until well blended. Pour mixture into a graham cracker crust and chill for several hours before serving.

My Never Fail Chocolate Peanut Butter Chip Cookies

CHOCOLATE PEANUT BUTTER CHIP COOKIES


1 c. butter
1 1/2 c. sugar
2 eggs
2 t. vanilla
2 c. flour
2/3 c. cocoa
3/4 t. baking soda
1/2 t. salt
2 c. peanut butter chips (or any other kind of chip)

Cream butter, sugar, eggs and vanilla together. Mix dry ingredients and stir into sugar mixture. Stir in peanut butter chips. Shape into balls and bake at 350°F for 8-10 minutes. Makes 3-4 dozen.