Summer Means Beauty ~ July 29, 2016

Summer has been sultry, beautiful and amazing! How have YOU been, my friends?

You know I never tire of taking photographs of all that goes on around me in my day to day life.

And you know that nature is especially my favorite subject.

But every once in a while, my family gets tossed in there, too!

Here's just a glimpse of my world over the last month or so.....

Checkers taking an afternoon nap


Lots of different butterflies visit my butterfly bush

Simple beauty in my favorite glass "vase"

Our dilapidated shed is still beautiful to me

One of our lovely chestnut trees

This female and her mate frequented my feeders every evening


My front porch in June

Sweet Joanna
 So glad I've had this chance to catch up with you!
~ ♥ ~


No Bake Peanut Butter Bars ~ July 29, 2016

The other day I was watching Food Network's Pioneer Woman - Ree Drummond.

I knew from the moment I saw her make those peanut butter bars, that I'd want the recipe for my very own collection.

Simple. Quick. Sweet. NO BAKE.

Can you even go wrong with that combination?!

So, yesterday I actually made the recipe, and I was absolutely NOT disappointed. Nor was my family.

BINGO!

This is the perfect recipe to bring for a family get together, a picnic, a holiday or even to stash in the back of the fridge for your desperate, late night sweets craving! I shared some with friends, and they even suggested that it was equally delicious as a frozen treat. (I was kind of thinking the same thing, but I hadn't gotten to trying that yet!)

Go ahead and try them for yourself. I promise you won't be disappointed, and you'll want to make these again and again!



No-Bake Peanut Butter Bars
Recipe courtesy of Ree Drummond

Yield: 20 bars

Ingredients:

Filling:
2 sticks salted butter, softened, plus more for greasing the pan
1 cup chunky peanut butter
2 cups powdered sugar
One 12-ounce box vanilla wafers
One 12-ounce bag mini semisweet chocolate chips
Frosting:
2 cups semisweet chocolate chips
1/2 cup creamy peanut butter
1/2 cup chopped peanuts
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Directions:

For the filling: Grease a 9-by-13-inch pan with some butter.

Using a stand or electric hand mixer, mix together the butter and chunky peanut butter until smooth. Stir in the sugar a cup at a time.

Add the vanilla wafers to a food processor and process until they are in small chunks. Then add the wafers and mini chocolate chips to the peanut butter mixture. Spread it evenly into the buttered pan and set aside.

For the frosting: Using a double boiler or a microwave, melt the chocolate chips and creamy peanut butter. Allow to cool for a couple of minutes, then pour over the base. Spread the frosting out evenly and sprinkle over the chopped peanuts. Refrigerate for at least 1 hour, then cut into 20 bars.


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