Grandma Mottle's Blarney Stones

 

Ingredients

2 cups confectioners' sugar
1/2 cup milk, or as needed
1 1/2 teaspoons vanilla extract
2 cups dry roasted salted peanuts, finely chopped
1 pound cake, cut into bize-size cubes
Directions 

1.  Pour confectioners' sugar in a bowl. Gradually add milk, whisking constantly, until mixture has a thin frosting consistency; whisk in vanilla extract.

2.  Place chopped peanuts in a bowl. Line a flat surface or a plate with waxed paper.

3.  Dip 1 pound cake cube in frosting and roll cube in peanuts; place on wax paper to dry. Repeat with remaining pound cake pieces.

Fall Pear Pie

 

Ingredients 

8 cups thinly sliced peeled pears
3/4 cup sugar
1/4 cup quick-cooking tapioca
1/4 teaspoon ground nutmeg
Pastry for double-crust pie (9 inches)
1 egg, lightly beaten
1/4 cup heavy whipping cream, optional

Directions 

1.  In a large bowl, combine the pears, sugar, tapioca and nutmeg; let stand for 15 minutes.

2.  Line a pie plate with bottom crust; add pear mixture. Roll out remaining pastry to fit top of pie. Place over filling; seal and flute edges. Cut large slits in top. Brush with egg.

3.  Bake at 375° for 55-60 minutes or until the pears are tender. Remove to a wire rack. Pour cream through slits if desired. Cool.

Peanut Butter Clusters

 

Ingredients 

2 cups peanut butter chips
1 cup milk chocolate chips
1-1/2 cups dry roasted peanuts
1 cup crushed ridged potato chips

Directions 

1.  In a microwave-safe bowl, melt peanut butter chips and chocolate chips; stir until smooth. Stir in peanuts and potato chips. Drop by level tablespoonfuls onto waxed paper-lined baking sheets.

2.  Refrigerate until firm. Store in an airtight container.

Note:  This recipe was tested in a 1,100-watt microwave.