The kids went back to school today but it’s been such a great day:) Paul and I spent part of the day Downtown.  The temps were in the 70′s. To pretty to stay inside.  We started out at the Uggs store. I need a new pair but, I just can NOT bring myself to buying any yet. I’m not ready for that kind of weather though and so… well, no Uggs today.  We had lunch at the Grand Lux. I love that place. There and the Cheesecake Factory. YUMMMMMM! Afterwards, we ran into Gap Kids and snagged some great deals:)  Then it was home-time. I had to get back here to help with traffic at school. It wasn’t long but it was nice being out with my sweet husband;)

We had a great time this weekend:) Saturday, MyMatthew wanted to have a bonfire and do hot dogs and smores. So we had some friends over and did just that:)  It was a nice way to end the Fall Break.  Along with the smores and hot dogs, I made about 6 pounds of chili, Rice Krispie Treats and these lovely little Buckeyes;)  Everyone enjoyed them tremendously.  They went in no time flat:)  So this is the recipe I want to share with yall today:)  Yall give them a try;) Enjoy!!

OK, HERE’S What You Need:

1 1/2 cups creamy peanut butter
1/2 cup butter, softened (I used Bluebonnet margarine)
1 teaspoon vanilla extract
4 cups sifted confectioners’ sugar
6 ounces semi-sweet chocolate chips
2 tablespoons shortening

HERE’S What You Do:

Line a baking sheet with waxed paper; set aside.
In a medium bowl, mix peanut butter, butter, vanilla, and confectioners’ sugar with hands to form a smooth stiff dough. Shape into balls using 2 teaspoons of dough for each ball. Stick a toothpick into each Buckeye. Place on prepared pan, and refrigerate.
Melt shortening and chocolate together in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat.
Remove balls from refrigerator.  Dip into melted chocolate. Return to wax paper, chocolate side down, and remove toothpick. Repeat with remaining balls. Refrigerate for 30 minutes to set.

You know how food can bring back memories?  For me it’s happy memories like my Nannie’s mouth-watering greens and fried drummettes. Then there are the bad memories like that curry that made me sooooooo sick in London when I was pregnant with our oldest . In fact, til this day, I have a hard time saying the C word, and that was 14 years ago!!  This recipe is part of my HAPPY memories;) It’s for my Aunt Alice’s Peanut Butter Pie.  My (great) Aunt Alice was my daddy and Aunt Kathy’s aunt.  She lived down in Scottsburg, Indiana.  That lady could cook. I actually have several happy food memories from summers visiting Aunt Alice. She made THE BEST fried chicken, mashed potatoes and gravy.  It was always followed up with pie and her Peanut Butter was my favorite:)  Every summer, we’d pack up and head north to Indiana (from Louisiana) to visit Daddy’s side of the family.  We would spend a couple of days in Scottsburg with Aunt Alice and family, before heading on up to Grandma’s and Aunt Kathy’s.  We would go fishing at the pond, ride motorcycles with my cousin Chris and catch fireflies at night.  On Sunday, Aunt Alice would whip up her amazing meal. Our visit was complete:)   I am hoping that this recipe will bring happiness to your next family gathering like it always did our’s:) Enjoy!

Ok, HERE’S You Need:

• 1/2 T. margarine (I use butter)
• 1 T. vanilla
• 9 inch pie shell
• 1/3 cup creamy peanut butter
• 3/4 cup powdered sugar
• 3 egg yolks
• 2 cups milk
• 1 T. corn starch
• 2 T. sugar
• 1 pkg vanilla pudding (not instant)

HERE’S What You Do:

Take your pie crust...

rub you some Crisco or butter over the crust (I used butter)

Stick it in the oven and bake til nice and golden

In a bowl, mix together 1/3 cup peanut butter and 3/4 cup powdered sugar

I used my hands to get it to this mealy consistency

Take your pie shell out of the oven and let it cool a bit. Then sprinkle 2/3 of the peanut butter mixture onto the bottom of the shell.

In a bowl, whisk 3 egg yolks with 2 cups milk; add 1 T corn starch, 2 T sugar, 1 T vanilla and 1/2 T butter. Mix well and pour into a boiler.

Add your pkg of vanilla pudding and stir constantly until it thickens.

Now, pour your lovely thick pudding filling over the peanut butter crumbly bits:) Mmmm getting tempting huh?:)

Top with meringue and sprinkle the rest (or as much of it as you can) of the peanut butter crumblies on top and bake at 350 F for 15 to 20 minutes - or until the top of the meringue is all lovely and golden;)

Taaa daaaa!!! I hope that your family will include this in their happy memories as well:)