Casseroles & Peanut Butter Bars: Brock’s Fall Recipes Part 3

Does anybody else notice that it is getting darker outside earlier in the evening??? Wow, fall has crept upon us all! Soon it will be time for super sticky candied apples, fried apple fritters, and the sweet scent of homemade banana nut bread consuming our kitchens! Also, it will be time for making Halloween candy and watching horror movies on television. I especially enjoy the old black and white horror films on television! I hope you enjoy this third and final installment of some classic fall recipes as well as some new ones that I have found for you! This week—an easy crunchy beef casserole, an Apple Dapple cake, and peanut butter cookie cheesecake bars! WOW! Get your scissors out so you can cut these all out this week! You’ll want to save all these this week! Coming up in the next few entries of October are Halloween candy recipes! Look for them soon! Enjoy readers!!!

Easy Crunchy Beef Casserole

Note: This casserole is super for supper tonight, and it is a fall special! It is rich and full of beef and cheese and a French fried onion ring topping! This is a cut-out for you, readers!

 

2 cups corkscrew macaroni (Rotini)

1 can cream of mushroom soup

8 oz. shredded cheddar cheese

1 cup Blue Plate mayonnaise

Three fourths tsp. seasoned salt

1 lb. ground beef

1 can (14 oz) diced tomatoes

Three fourths cup green bell pepper, chopped

1 regular can French fried onions

Cook pasta as directed, rinse and drain. Brown beef, and drain fat. Combine all ingredients except fried onions. Pour into greased 2 quart casserole. Cover and bake at 350 for 30 minutes. Uncover, top with fried onions, and bake five minutes longer.

Christy’s Apple Dapple Cake

Note: This cake is a moist apple cake that will take your breath away. It may be served cooled, however it’s best served warm with a little whipped cream or vanilla ice cream! This recipe came from my friend Christy Jordan at Southernplate.com!

Cake:

3 cups all-purpose flour

1 tsp. salt

1 tsp. soda

1 cup pecans, chopped

1 cup vegetable oil

2 cup sugar

3 eggs

2 tsp. vanilla

3 cups raw apples, peeled and chopped fine

Sauce:

1 cup packed brown sugar

One fourth cup milk

One and one half sticks margarine

Mix oil, sugar, eggs and vanilla. Sift together flour, salt, soda. Add to first mixture. Fold in pecans and apples. Bake in greased and floured tube pan at 350 for 1 hour. For the sauce, mix and cook ingredients 3 minutes after it begins to gently boil, stirring constantly. Pour over hot cake while cake is still in pan. Let cake cool completely before removing.

Peanut Butter Cookie Cheesecake Bars

Note: These cookie bars are straight from heaven! They use the pre-made peanut butter cookie dough, and they are mouthwateringly marvelous!!!

1 (16 oz.) roll peanut butter cookie dough

8 oz. cream cheese, softened

 

One third cup sweetened condensed milk

1 egg

1 tsp. vanilla

1 cup peanut butter chips

Grease an 8×8 pan and set aside. In mixing bowl, place softened cream cheese, egg, vanilla, and sweetened condensed milk. Beat until smooth and creamy. Stir in peanut butter chips. Pat half of cookie dough into bottom of greased 8×8 pan (Wet your hands and it will be easier). Pour cheesecake mixture over this. Break up remaining cookie dough and scatter on top of cheesecake mixture in pan. Bake at 350 for 35-40 minutes, or until lightly browned on top.

Editor’s note: Brock Wetherly Rogers is an experienced southern food writer, educator, overseas traveler, and passionate student of the culinary and pastry arts. E-mail your comments to him at brockrogers1@gmail.com, or find him on Facebook at Brock’s Bites-Southern Recipes.