ELVIS IS ALIVE! and all things Peanut Butter

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Sunday, August 16,  marks the anniversary of the death of Elvis Aaron Presley, but I am here to tell you that the King is Alive!  I know because he was recently on stage with Celine Dion during American Idol and delivered a phenomenal performance.  It was absolutely far better than any of those Elvis impersonators could possibly do, therefore I KNOW WITH ALL CERTAINTY  and will swear on my latest issue of National Enquirer a highly respected news magazine, that this was the REAL thing.  Just to prove it to you, I have included this secretly recorded this public video to prove that is actually did occur.     

 

Elvis is Alive!

 

  Birthplace

 Elvis was born in Tupelo, MS in 1935 died about 90 miles away in Memphis, TN on August 16, 1977.  While I have never journeyed to Memphis to participate in one of the yearly memorial services, I do know many people who do.  It’s almost a religious rite, but it is their right to do that I suppose. 

Arkansas can claim a little Elvis history of its own.  He spent a few days at Fort Chaffee, AR shortly after being inducted into the Army.  It was here that he received his induction haircut.   That barbershop has now been turned into a part of the Fort Smith Museum.  They recently celebrated the anniversary of Elvis’s haircut by giving free haircuts in the same barber chair where Elvis sat years ago.  You can read more about Elvis and his life at Elvis Presley Forever.com  along with a bazillion other sites I’m sure.

We’ve all heard the story about the fried Peanut Butter and Banana sandwich that Elvis was reported to be so fond of.  I think I’ll leave that recipe to your research.  It’s just not one of my favorites to tell the truth.  I am, however, a big fan of peanut butter, so I’ll be sharing with you today a few of my favorites that use it as an ingredient.

While I am preparing those, why don’t you turn up the volume on the computer, listen to a few Elvis tunes, and go here to participate in this Elvis movie poll.  If you don’t mind, let us know in your comments which one you voted for.  And, if you are too young to know any of these, head on over to your video store and check them out today.  In fact, have yourself a regular old PB and B Day Celebration with Elvis.

Note:  All Skippy Peanut Butter is manufactured in Little Rock, Arkansas.

MY FAVORITE PEANUT BUTTER COOKIES
This recipe comes from the Better Homes and Gardens Cookbook that was published in 1969.  I return to this old cookbook often even though I have hundreds of others. 

1/2 cup butter or margarine
1/2 cup peanut butter (I use crunchy.)
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1/2 teaspoon vanilla
1 1/4 cups sifted (I don’t.) all-purpose flour
3/4 teaspoon soda
1/4 teaspoon salt

Thoroughly cream butter, peanut butter, sugars, egg and vanilla.  Sift together dry ingredients; blend into creamed mixture.  (I let mine chill for about 30 minutes.)  Shape in 1-inch balls; roll in granulated sugar.  Place 2 inches apart on ungreased cookie sheet.  Press 5 peanut halves atop each or crisscross with fork times (dip in sugar first).  Bake at 375 degrees for 10-12 minutes.  Cool slightly; remove from pan.  Makes 4 dozen.  YUM!

PEANUT BUTTER BREAD

This bread recipe was featured in an article in our local paper when Calico Cupboards, the Benton Junior Auxiliary, was first published.  It is so easy and good.  Try it toasted with jam or jelly.

2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
3 1/2 tablespoons shortening
1 6 1/4-ounce jar peanut butter, smooth or crunchy
(I prefer crunchy.)
2 eggs, beaten
1 cup milk

Preheat the oven to 325 degrees.   Sift flour, baking powder, salt and sugar.  Add shortening and peanut butter, mixing well with electric mixer.  Combine eggs and milk.  Add to dry ingredients and blend well.  Bake in a greased 8 x 4 x 2-inch loaf pan for 1 1/4 hours or until it tests done.  Makes 1 loaf

MRS. SALTER’S PEANUT BUTTER PIE

This pie is so easy to make; it’s a great summertime dessert because there’s little or no baking involved.  Try making it in a chocolate cookie crust.  MMMMMM.

(This is one of my favorites from Paula Deen.)

Ingredients

• 1 1/2 cups heavy whipping cream
• 1/4 cup sugar **
• 8 ounces cream cheese
• 1 cup crunchy peanut butter
• 1 cup confectioners' sugar
• 1 graham cracker crust, store-bought or premade *

Directions

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.

*I like to add about a 1/2 cup ground roasted peanuts to my favorite graham cracker crust just to add additional peanut flavor.
**I use superfine sugar or confectioner’s sugar.  I just think that either one of these makes a firmer, prettier whipped cream.

PEANUT BUTTER CRUNCH BROWNIES

 (This is a Pillsbury Cook-Off recipe.)

1 (19.5 ounce) package Pillsbury(R) Brownie Classics Traditional Fudge Brownie Mix

1/2 cup vegetable oil

1/4 cup water

2 eggs

3 cups semisweet chocolate chips

1 (14 ounce) package caramels, unwrapped

1/4 cup water

2 cups slightly broken pretzels*

1/4 cup butter or margarine, melted

1 cup powdered sugar

1 (18 ounce) jar crunchy peanut butter

2 cups Reese's(R) Puffs(R) cereal, slightly broken*

Heat oven to 350 degrees F (325 degrees F for dark pan). Grease 13x9-inch pan with cooking spray or shortening.** In large bowl, make brownie mix as directed on box using oil, water and eggs. Stir in 1 cup of the chocolate chips. Spread batter evenly in pan. Bake 28 to 30 minutes. Cool on wire rack while making topping.

In medium microwavable bowl, microwave caramels and water on High 1 minute. Stir; continue to microwave in 15-second increments, stirring after each, until caramels are completely melted and mixture is smooth. Stir in broken pretzels until well coated. Spoon and spread carefully over cooled brownie layer.

In large bowl, mix melted butter and powdered sugar until smooth. Stir in peanut butter. Stir in broken cereal until well blended. Spread or pat over caramel layer.

In small bowl, microwave remaining 2 cups chocolate chips on High 1 minute. Stir; continue to microwave in 15-second increments, stirring after each, until chocolate is melted. Spread over cereal layer. Refrigerate until chocolate is set and caramel mixture in center is firm, 2 to 3 hours. Let stand at room temperature 10 minutes before cutting. Cut into 6 rows by 4 rows.

Yield: 24 servings
Notes:*To slightly break pretzels and cereal, place in separate resealable food-storage plastic bags; seal bags and break with rolling pin.

**This bar is comprised of four delicious layers. Spread the caramel layer to within 1/4 inch of the side of the pan. The bars are easier to remove when the caramel does not touch the side of the pan.To easily cut brownies, line pan with foil so foil extends over sides of pan; spray foil with cooking spray. When ready to cut, lift brownies from pan using foil.

Linked to:

• Foodie Friday at Designs by Gollum
• Friday Feasts at Momtrends

BJ over at Sweet Nothings had a great idea to create a Mister Linky so that we could all share our favorite Elvis stories. I hope you will share yours and will spread the word to others to come here and do just that! Thank ya' Thank ya' very much.