After-School Snacks

When the kids get home from school they're starved. If you're at work and can't be there when they get home, foraging can leave the kitchen a mess and leave you short crucial ingredients for dinner. Make the kid's after-school snacks ahead and tell them where to find them.

PB & J Muffins

no stick cooking spray
2 cups flour
1 1/2 teaspoon salt
1 tablespoon baking powder
1 cup milk
2 eggs
2/3 cup sugar
1 cup peanut butter
1/3 cup vegetable oil
1/2 cup jam or jelly, any flavor

Optional Topping:
sugar

Heat oven to 375F. Spray 12 cup muffin pan with no-stick spray*. Mix flour, salt and baking powder in a large bowl. Add milk, eggs, sugar, peanut butter and oil to bowl; mix on low speed until moistened. Do not over beat.

Fill muffin cups half 1/3 full. Place 2 level teaspoons full of jam or jelly in the center of each muffin. Divide the remaining muffin batter evenly into each muffin cup. If you wish, sprinkle the tops with sugar. Bake for 18 - 20 minutes. Remove from the oven. Allow to cool in muffin pan for several minutes before turning out on wire rack to continue cooling.

*By all means, use the no-stick spray for easy clean up, but since I want these muffins to last for several days, I bake them in cupcake paper then, when they are completely cool, store them in two large ziplock bags. One goes in the freezer. One stays out for quick snacks.

Pumpkin to be Thankful For

Can you say delicious? If you like pumpkin pie, you will love this. (Sorry no photo. The camera has died.)

I made a batch of Pumpkin Crunch to take to a Thanksgiving potluck. When we arrived at our destination the security gates were closed and our hosts were no where in sight. We didn't know their phone number, so after two or three drive-bys, we decided to go home. I commented that we had one heck of a lot of dessert for two people to eat. (I had also made a large batch of fudge.) OC, very fond of chocolate, said I could just freeze the Pumpkin Crunch and he'd take it to work and share with his coworkers. Later, after tasting the Pumpkin Crunch he changed his mind. He's not sharing it.

Pumpkin Crunch Squares

1 large can of easy Pumpkin Pie Mix
3 large eggs
1 cup sugar
2 tablespoons. cinnamon
1 12oz can Evap. Milk
1 Plain Yellow Cake Mix
1 cup (2 sticks) real butter (unsalted)
Chopped Walnuts (fine)
1 block (8 0z) Cream Cheese
1 tub Cool whip
1 cup powdered sugar
Waxed Paper

Combine pumpkin pie mix, sugar, eggs, cinnamon, and evaporated milk in a bowl. Set aside. Line a 9x13 pan with wax paper enough to hang over the sides (But not too far!). Pour mixture into pan.

Sprinkle cake mix over the top, then the chopped Walnuts. Drizzle the melted butter over the top. Bake at 350 degrees for 1 hour or until golden brown. Remove from oven and cool on cooling rack. Refrigerate overnight.

Topping:*
Cream together powdered sugar and cream cheese. Fold in Cool Whip.

Remove Pumpkin Crunch from the refrigerator and flip over onto cookie sheet. Remove wax paper. Spread the topping over the pumpkin crunch. Refrigerate until ready to serve.

Makes 24 squares*

I cut the Pumpkin Crunch into 20 squares. It is very rich already, so I do not use the cream cheese and Cool Whip topping. I just add a drop of whip cream and enjoy as is.