We had a little Super Bowl gathering with Aunt B & Uncleby and company yesterday evening. It was so great to see everyone–we haven’t seen them much since the wedding. We headed to Ferd’s house to hang out and “watch the game”.
Of course, I felt the need to bake things–especially since Mr. Gray wanted to take bought potato salad. (We bought a dip, too. What’s happening to me?) I had everything I needed for peach cobbler, so I decided to make that to take. Then I remembered I don’t like peach cobbler, so I decided I should make something I would eat, too. I was out of cake mixes for some quick, cheater cookies, but I had Betty Crocker Sugar Cookie mix, so I looked up variations of that. I found some bars that combine Puppy Chow (you know, the Chex stuff you make at Christmas) with sugar cookie. Sounded good to me! Best of all, I had all the ingredients! (By the way, I only go to the grocery store once a week. Period. I’ll have to write about that one day.)
The peach cobbler is super easy! I altered the Bisquick recipe for my own purposes. It didn’t have nearly enough stuff in it (by stuff, I mostly mean butter, although it also had fewer peaches and no cinnamon). Everyone loved it!
2 cups Bisquick
2 cups sugar
2-14 ounce cans sliced peaches
1 stick butter
- Preheat oven to 350 degrees
- Pour both cans of peaches and their juice into 9×13 pan
- Sprinkle cinnamon over peaches
- In a separate bowl, mix Bisquick and sugar
- Add 1 tablespoon of cinnamon to Bisquick mixture and stir
- Pour Bisquick mixture over peaches
- Spread Bisquick mixture evenly to cover all liquid and peaches
- Slice 3/4 stick of butter and put slices on top of Bisquick mixture
- Top with cinnamon
- Bake 30 minutes
- Meanwhile, melt remaining butter 15-30 seconds in the microwave
- Check cobbler at 30 minutes
- Pour melted butter over any Bisquick that is not liquid or wet
- Bake another 10 minutes or until top is completely golden
This was prior to putting it in the oven the first time.
Voila! Peach cobbler!
Puppy Chow Bars
(original recipe from the Betty Crocker site, but I adapted for my purposes)
1 package Betty Crocker sugar cookie mix
1 cup butter, softened
1 cup semisweet chocolate chips
1 cup creamy peanut butter
4 cups Rice Chex
- Preheat oven to 375 degrees
- Mix cookie mix, 1/2 cup butter, and egg
- Press into bottom of greased 9×9 pan
- Bake 12-14 minutes or until edges are golden brown (you want the top to be a little soft so you can press the topping into it–I didn’t allow for this)
- Allow cookie bottom to cool while making topping
- Microwave chocolate chips and remaining butter in 30 second intervals until melted
- Stir in peanut butter until well blended
- Break cereal into small pieces in a mixing bowl or Ziploc bag
- Stir cereal into chocolate mixture until all coated
- Spread cereal mixture over cookie; press to stick together
- Sprinkle with powdered sugar
- Cut into bars (do this while the chocolate is still a malleable–another place I messed up)
- Allow to set in refrigerator
This is a horrible photo, and these bars got an F for presentation. They were good, though. They’re pretty rich, so when you cut them, feel free to cut them small. Mr. Gray was such a good sport about my last minute baking
and my forgotten prescription that also set us back.
We finally did get to Ferd’s, and we had a great time. I was so glad I got to put Baby Gray’s football socks on him one last time (he’s not wearing them in the photos because it was so important that he eat his toes instead of look cute). It was a sad, sad day for me; all our football gear has officially been retired. Next season we have to get all new stuff for our growing boy!