A Very Bloggy Christmas Filed under ( bars, chocolate, Cookies, dessert, holiday food, mint, peanut butter )

Initially I didn't plan to do this, I was just going to start fresh for the new year. But I just don't feel right about letting these wonderful treats go without giving credit and thanks to the bloggers who posted them.

I basically found all of my baking and treat ideas from the blogosphere this year, and while I didn't get to make near as many things as I would have liked, what I did make turned out ah-mazing! Here are some of the reasons my pants no longer fit :)




I absolutely could not go an entire Christmas season without making my all time favorite Christmas cookie, the Peanut Butter Blossom! So quick and easy, and when I say easy, I mean easy to stuff about ten down my throat at once! I know this recipe isn't much of a secret, but I always visit my aunts cookie blog, Sugarbliss for the recipe every year. Thanks Rebecca!




I found this sweet Holiday Chex Mix on Cooking with Cristine. Look at those adorable homemade Santa hats! So simply made by dipping bugles into red or cherry chocolate, and then into white for the trim. This was a pretty and delicious treat to pass out to friends. Thanks Cristine!




When I found these Creme-de-Menthe bars on Joanne's blog, Eats Well with Others, my oven was still broken and I could barely stand to wait to make this. Rich chocolatey brownies, with a creamy, minty, butter cream center, and a shell-like chocolate finish to this brownies from heaven, made for a very happy Teresa. No one else in my family is big into the mint-chocolate combo (crazies!) so I ate half the pan, and the other half is in the freezer just biding their time until I decide to cheat on my New Year's diet. Oh Joanne, how I love these bars!





And last, but certainly not least, Peppermint Thumbprint Cookie Cups from Barbara Bakes. Okay, so I did cheat a bit by just adding kisses instead of "thumbprinting" them, but I guarantee that either way you make them, you'll love them! Thanks so much Barbara!

And thanks to Blogland for providing us with SO many Christmas goodies, stories and heartfelt wishes. Even if I didn't make your treats, rest assured I imagined their smells and tastes and enjoyed a bit of the season with you! Enjoy the rest of your break and Happy New Year!

Chocolate Scotcheroos Filed under ( bars, chocolate, Cookies, dessert, peanut butter )

A few weeks ago I had to make treats for a large group of children. I found these Scotcheroos on allrecipes.com, and got really excited, because my mom used to make these for us all the time for an after school snack. They just about as quick and easy to make as regular rice crispy treats, but have all the extra flavors of peanut butter, chocolate and butterscotch. They also have a magic power that will force you to eat five or six in one sitting, don't blame yourself, it's not your fault.

If you're looking for an easy, quick treat, give these a try. They're a hit with kids and adults!

Chocolate Scotcheroos
Found in allrecipes.com

Ingredients

1 cup Light Corn Syrup
1 cup sugar
1 cup creamy peanut butter 6 cups crispy rice cereal
1 cup semi-sweet chocolate chips
1 cup butterscotch chips

Directions

1. Cook corn syrup and sugar together in a large pan over medium heat, stirring to dissolve sugar. Bring mixture to a boil. Remove from heat. Stir in peanut butter; mix well. Add cereal; stir until evenly coated.

2. Pour into greased 13x9-inch pan and pat into place.

3. Melt chocolate and butterscotch chips together in saucepan over low heat, stirring constantly. Spread over cereal.

4. Cool at least 45 minutes, or until firm. Cut into bars.

Chocolate Graham Cracker Peanut Butter Bars Filed under ( bars, chocolate, dessert )

I am back! I have had the worst time getting my blog to work. I switched browsers and tried GOOGLE chrome and it worked! Yea!!

Well, the crazy thing is I randomly picked up a box of KROGER chocolate graham crackers the other day. I just happened to look at the recipe on the box and thought it sounded yummy-thought I would give it a try -- ABSOLUTELY YUM! The recipe on the box is called Chocolate Graham Cracker Peanut Butter Bars. These bars taste like PUPPY CHOW bars. I have made them twice now and both times were devoured. The volleyball team couldn't stop talking about them. You have to try them.

Chocolate Graham Cracker Peanut Butter Bars

1 cup crumbled chocolate graham crackers

1 18 oz jar peanut butter ( i used Peter Pan creamy)

3/4 cup softened butter

1 lb powdered sugar

2 cups milk chocolate chips

Crush crackers in either a ziploc bag or a food processor. Using a mixer, cream peanut butter, and butter til smooth, add in powdered sugar and beat again til smooth and then add in graham cracker crumbs. Beat until blended and moist. Pat into a 9 x 13 pan. Melt the milk chocolate chips and pour over mixture. Refrigerate 3-4 hours and cut into bars. Refrigerate any leftovers - if there are any! :)

*a bag of milk chocolate chips isn't quite 2 cups and I didn't think it was enough the first time. The 2nd time - I measured out two cups and it was plenty!

Toffee Almond Chocolate Bars Filed under ( bars, chocolate, dessert )

I love finding new favorite blogs. Annie Bakes is definitely one of my favorite. Annie has such great recipes - all ones that my family and friends would like. Please visit Annie's blog when you get a chance.

I tried her Toffee Almond Chocolate Bars and boy is Annie right! "There is nothing better than this combination all mixed into one delicious bar! Super easy--I say YES!"

Toffee Almond Chocolate Bars

INGREDIENTS:

2 1/2 cups flour

2/3 cup packed brown sugar

3/4 cup butter

1 egg

1 cup slivered almonds

2 cups chocolate chips

1 can (14 ounces) sweetened condensed milk

1 3/4 cup toffee bits

DIRECTIONS:

Preheat oven to 350 degrees. In a large bowl, combine the flour and brown sugar; cut in butter until mixture resembles coarse crumbles. Add egg; mix well. Stir in almonds and chocolate chips. Set aside 1 1/2 cups for topping. Press remaining mixture firmly into a greased 9 x 13 baking dish. Bake for 10 minutes. Pour milk over crust; sprinkle with toffee bits and reserved topping. Bake 25-30 minutes longer or until lightly browned. Cool on a wire rack. Cut into bars.

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Awesome Cookbook - Filed under ( bars, dessert, lemon )

I won this cookbook over at Annie Bakes.  I love Southern Living and Off the Eaten Path is so fun.  I think I have read it cover to cover.   This cookbook is compiled of amazing recipes from different dives all across the south.  I know you would love it - plus it would make a great gift.  Thanks Anne for the great give-away!

I made the Lemon Bars from the Magnolia Bakery in Beaufort, South Carolina.  We thought they were amazing!

Magnolia Bakery Cafe's Lemon Bars

Parchment Paper
1 cup unsalted butter
2 cups all-purpose flour
4 large eggs
2 cups granulated sugar
1/2 cup fresh lemon juice - (about 4 lemons)
2 Tbsp. lemon zest
3 Tbsp all purpose flour
1 tsp baking powder

Preheat oven to 350.  Line a lightly greased 9 x 13 with parchment paper.  Place butter in a 4 cup measuring cup, cover and microwave on high 1 minute or until melted. Let cool 8 minutes.

Whisk together melted butter, 2 cups flour and 1/2 cup powdered sugar in a bowl til blended.  Press mixture onto bottom of prepared pan.  Bake at 350 for 20 minutes or until lightly browned.

Meanwhile, whisk eggs in a medium bowl until blended.  Whisk in granulated sugar and next 2 ingredients.  Stir together 3 Tbsp flour and baking powder; whisk into egg mixture.  Pour filling evenly over hot baked crust.

Bake at 350 for 25-30 minutes or until filling is set. Let cool in pan on a wire rack for 30 minutes.  Lift from pan, using parchment as handles.  Cool completely on a wire rack. Chill, if desired. Cut into cars and dust generously with powdered sugar before serving.

Makes 2 dozen

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Peanut Butter-Chocolate-Oatmeal Cereal Bars Filed under ( bars, dessert )

I found this great new bar recipe in my April edition of Southern Living.  I always need a new bar recipe so I gave this one a try.  I loved it.  It was a cross between a Scotch-a-Roo  and a Monster Bar.  I think sometimes my girls get tired of me trying new things.  I often hear, "Mom, can you just make plain chocolate chip cookies?"  However, I don't usually have a ton of complaints from them or their friends as they scarf them down. :) 


I loved this new bar and it made a larger recipe - like the Monster Bars -  for when you are feeding a larger crowd.   I especially loved the peanuts on top!  Scarf away! 

Peanut Butter-Chocolate-Oatmeal Cereal Bars


2 cups uncooked quick cooking oats
3/4 cup packed dark brown sugar
3/4 cup all-purpose flour
3/4 cup butter,melted
1 large egg
1 cup light corn syrup
1 cup sugar
1 cup creamy peanut butter
4 cups crisp rice cereal
1 (12 oz) pkg semi sweet chocolate chips
1 (10 oz) pkg peanut butter chips
1 cup dry roasted peanuts, chopped


Preheat oven to 350.  Combine first five ingredients in medium bowl and press firmly into bottom of a lightly greased 15 x 10 jelly roll pan.  Mixture will be thin.  Bake for 12 min and then allow to cool on a wire rack. Microwave corn syrup, sugar, and peanut butter in a large microwave safe glass bowl on high for two minutes, stirring at 30 second intervals, til melted; Stir in cereal and press over oat mixture in pan. Microwave chocolate and peanut butter chips in a microwave safe dish for 1 1/2 minutes,stirring at 30 second intervals - until melted; spread over cereal mixture and sprinkle with chopped peanuts. 


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Peanut Butter Bars, and I'm off! Filed under ( bars, chocolate, dessert, peanut butter )

We absolutely love living in Philadelphia. We've lived here almost a year now and plan to be here for at least three more while my husband goes to dental school. It's so gorgeous here, there's a ton to do, but the one thing that makes it hard is being away from my family. I LOVE my family so much, and I honestly can't get enough of them, so you can imagine how excited I've been knowing that tomorrow I get to see these people!

My mom and dad, aren't they cute!

Me and my little sister, this was taken over Christmas.

It's not my whole family, I still have three younger brothers, a sister-in-law and a nephew, that I would love to see, but I'm so excited to spend time with my sister and parents.

So, the reason I'm telling you this is because I probably won't be around for at least a week. I considered maybe still trying to sneak a blog in here and there, but I just think I'd kick myself if I didn't soak up every moment I could with my family. And hopefully while I'm away, my mom and I will be cooking up some yummy stuff to share when I get back.

So, I thought I'd leave with this little treasure. I LOVE baked goods with peanut butter, it's such a great flavor, and these were no exception. What really tips these bars over the top is the peanut butter drizzle, which adds the perfect amount of sweetness and flavor, and makes these bars taste amazing.

Peanut Butter Bars
Found in Taste of Home Baking Book

Ingredients

1/2 cup butter softened
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup creamy peanut butter
1 egg
1 teaspoon vanilla extract
1 cup all purpose flour
1/2 cup quick cooking oats
1 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate chips
ICING:
1/2 cup confectioners sugar
2 tablespoons creamy peanut butter
2 tablespoons milk

Directions

1. In a large mixing bowl, cream the butter, sugars and peanut butter until light and fluffy. Beat in egg and vanilla. Combine the flour, oats, baking soda, and salt; stir into creamed mixture. Spread into a greased 13x9 inch baking pan. Sprinkle with chocolate chips.

2. Bake at 350 for 20-25 minutes or until lightly browned. Cool on a wire rack for 10 minutes. Combine icing ingredients; drizzle over top. Cool completely, cut into bars.

Have a great week and I'll see you soon!!

Scotch-a-Roos Filed under ( bars, chocolate, recipe traditions )

I think everyone has this recipe but I had to share it just in case. This is my standard quick dessert to take anywhere there are kids and families. I first got this recipe from a friend when I lived in Dallas. Amy was a dear friend - don't talk to her as much these days - but Amy was from Nebraska. At the time - who knew we would end up living in Nebraska and Amy still lives in the Dallas area. If you have never made these - please do - a favorite at all gatherings!

Scotch-a-Roos

1 cup light Karo syrup
1 cup sugar
1 cup creamy peanut butter
6 cups rice krispies
12 oz. chocolate chips
12 oz. butterscotch chips

Bring Karo syrup to a boil in a small saucepan and remove from heat. Add 1 cup sugar and stir till melted. Add peanut butter and blend. Pour rice krispies into a large bowl. Pour syrup mixture over cereal and gently stir. Pat into in a lightly greased 9 x 13. Melt both chips together in a microwave bowl. Stir to make sure all chips are melted and pour over cereal mixture. Spread to cover the entire top. Refrigerate just til firm.

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Key Lime Bars Filed under ( bars, cream cheese, dessert, fruit, lime )

Any Dexter fans in the house? Gosh I love that show, it's got all the elements I love in entertainment, humor, romance, mystery, serial killers, I can't get enough!

But another thing I like about Dexter is that it's based in Miami, and every once and a while they'll throw bits and pieces in about the culture and the food! One particular episode highlighted the Key Lime Pie and a woman's search to find the perfect one. In it she mentioned that it needed sweetened condensed milk to make it the best. Well, after that I became obsessed, must. make. key lime. pie!


I didn't make an actual pie, but I did find a recipe for some great Key Lime Bars to take to a party. They were delicious, tart, creamy and I do have to agree with the character on Dexter, the sweetened condensed milk did make them great!

Key Lime Bars
Adapted from Recipezaar

Ingredients

5 ounces animal graham crackers
3 tablespoons packed light brown sugar
1 pinch table salt
4 tablespoons unsalted butter, melted and cooled slightly
2 ounces cream cheese, room temperature
1 tablespoon grated lime zest, minced
1 pinch table salt
1 (14 ounce) can sweetened condensed milk
1 large egg yolk
1/2 cup fresh lime juice
3/4 cup shredded sweetened coconut, toasted until golden and crisp (I didn't do this, but I have no doubt it would be delicious!)

Directions

1. Adjust oven rack to middle position and heat oven to 325°.

2. Cut about 12" length extra-wide heavy duty foil; fold cut edges back to form 7 1/2" width. With folded sides facing down, fir foil securely into bottom and up sides of 8" square baking pan, allowing excess to overhang pan sides. Spray foil with nonstick cooking spray.

3. In work bowl of food processor, pulse graham crackers until broken down, about ten 1 second pulses; process crumbs until evenly fine, about 10 seconds (you should have about 1 1/4 cups crumbs). Add brown sugar and salt; process to combine, ten to twelve 1 second pulses (if large sugar clumps remain, break them apart with fingers). Drizzle butter over crumbs and pulse until crumbs are evenly moistened with butter, about ten 1 second pulses.

4. Press crumbs evenly and firmly into bottom of prepared pan. Bake until deep golden brown, 18-20 minutes. Cool on wire rack while making filling. Do not turn off oven.

5. While crust cools, in medium bowl, stir cream cheese, zest, and salt with rubber spatula until softened, creamy, and thoroughly combined. Add sweetened condensed milk and whisk vigorously until incorporated and no lumps of cream cheese remain; whisk in egg yolk. Add lime juice and whisk gently until incorporated (mixture will thicken slightly).

6. Pour filling into crust; spread to corners and smooth surface with rubber spatula. Bake until set and edges begin to pull away slightly from sides, 15-20 minutes. Cool on wire rack to room temperature, 1 to 1 1/2 hours. Cover with foil and refrigerate until thoroughly chilled, at least 2 hours.

7. Loosen edges with paring knife and lift bars from baking pan using foil extensions; cut bars into 16 squares. Sprinkle with toasted with toasted coconut and serve. Can refrigerate for up to 2 days, crust will soften slightly. Let refrigerated bars stand at room temperature about 15 minutes before serving.

8.Can make triple citrus bars using 1 1/2 teaspoons each of grated lime zest, lemon zest, and orange zest (mince zest after measuring), and using 6 tbsp lime juice, 1 tbsp lemon juice, and 1 tablespoons orange juice.

MONSTER Bars Filed under ( bars, chocolate, dessert )

EVERYONE loves Monster Bars. I made these last night for a 16th birthday party. Annie's good friend Taylor just turned 16 and her parents had such a fun party! I think I got this recipe from my good friend Barb but my neighbor Mary makes them often too. We love them - I haven't met anyone who doesn't love them! It is EASY and a FAVORITE!

MONSTER Bars

Cream together:
1/2 cup softened butter
1 cup brown sugar
1 cup white sugar

Mix in:
3 eggs
1 1/2 cups Peter Pan creamy peanut butter

Then add:
1 tsp vanilla
2 tsp baking soda
4 1/2 cups quick cooking oats

Stir in:
1 1/2 cups chocolate chips
1 cup mini M & M's

Spray a 10 inch jelly roll pan with Pam. Spread mixture into pan. Bake at 350 degrees for only 15 minutes. Do not overbake. Bars will set up as they cool. Enjoy - so yummy!

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Cinnamon Pecan Shortbread Filed under ( bars )

I was looking for a bar recipe that wasn't chocolate or any of my standards. My husband and my mom love shortbread so I decided to try this recipe I found in my favorite cookbook - Dining by Fireflies by the Junior League of Charlotte, North Carolina. I thought it was an amazing new recipe - if you like shortbread. The buttery richness was heavenly! AND - it was extremely easy - only 8 ingredients.

Cinnamon Pecan Shortbread (adapted from Dining by Fireflies)

1 cup butter, softened

1 cup sugar

1 tsp vanilla

1 egg, separated

2 cups flour

1/2 tsp cinnamon

1/4 tsp salt

1 cup chopped pecans

Preheat oven to 300. Combine all ingredients except egg white and pecans in a large bowl. Blend until smooth and buttery. Press into a 9 x 13 pan. Brush top with egg white. Sprinkle pecans over dough and press down slightly. Bake for 30 min. Remove from oven and cut into small squares while hot. Leave in pan til cooled.

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Amazing Brownies Filed under ( bars, chocolate )

I LOVE chocolate. I have made these many times and they are always a hit. It is like a surprise in an already yummy treat. I have also made these changing up what is hidden in the middle. I have put chopped pretzels and snickers or chopped white chocolate oreo bars - really anything can be layered in the middle!

AMAZING BROWNIES

1 pkg (13x9 - family style) Brownie Mix or 2 pkgs regular (9x9)
3 large toffee almond Symphony bars

Prepare mix (or 2 mixes). Spray a 9 x 13 baking dish with Pam.
Place half of batter in bottom of your baking dish. Place 3 candy
bars side by side on top of mixture in baking dish and top with
remaining brownie batter. Bake as directed.
( you may have to bake just a little longer - not much though!!)

Let cool and then cut with a plastic knife. Cutting with a plastic knife is the way to go - much easier and much less messy! THEN TOTALLY ENJOY!!

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Filed under ( bars, dessert )

I found another bar recipe that we just loved. I made it yesterday for a cookout at a friend's house and we all kept nibbling until they were just about gone. I found this recipe over at Everyday Insanity. Please visit Cindy as I know you will be impressed with her many great recipes.

Peanut Butter Bars ( adapted from Everyday Insanity)

1/2 cup butter, softened

1/3 cup peanut butter

1/2 cup brown sugar

1/2 cup sugar

1 egg

1 teaspoon vanilla

Mix together till smooth and add:

1/2 teaspoon baking soda

1/4 teaspoon salt
1 cup flour

1 cup oats

Pat mixture in a greased 9x13 pan. Bake at 350 for 15-18 minutes or until light brown. Remove from oven and sprinkle 1 cup chocolate chips on top. Let sit for 5 minutes. When chocolate is melted use a small offset spatula and spread chocolate. Let cool slightly, drizzle with:

Peanut Butter Glaze
1/2 cup powdered sugar
3 Tablespoons peanut butter

Mix together and add enough milk so you can drizzle the glaze over the chocolate. *I spooned the glaze into a sandwich size ziploc bag, sealed and snipped the corner. I then squeezed the glaze through the small hole and drizzled over the bars.

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Peanut Butter Truffle Brownies Filed under ( bars, dessert )

LOVE this new recipe! If you need a new bar recipe for any of your Memorial Day festivities - I highly recommend these Peanut Butter Truffle Brownies. I found this recipe over at a really fun blog - The Girl Who Ate Everything! Please visit Christy's blog as her picture of these yummy bars is much better than any picture I came up with! This recipe is adapted from Betty Crocker.

Peanut Butter Truffle Brownies

Brownie Base

1 box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix
Water, vegetable oil and eggs called for on brownie mix box

Filling

1/2 cup butter, softened

1/2 cup creamy peanut butter

2 cups powdered sugar

2 teaspoons milk

Topping
1 cup semisweet chocolate chips
1/4 cup butter

Heat oven to 350°F. Grease bottom only of 13×9-inch pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan. I do this all the time when I make brownies and bars)

In medium bowl, stir brownie mix, pouch of chocolate syrup, water, oil and eggs until well blended. Spread in pan. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.

In medium bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base.

In small microwavable bowl, microwave topping ingredients uncovered on High 30 to 60 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate about 30 minutes or until set. For brownies, cut into 9 rows by 4 rows. Store covered in refrigerator. (I take it out or the fridge about 15 minutes before serving. This allows the chocolate on top to soften a little)

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Fruity Pebble Bars Filed under ( bars, dessert )

Meg had some friends over on Saturday. I think there were about 30 eighth graders - I lost count! :) Her friends requested Monster Bars but I wanted another fun snack so I made these bars. This isn't anything gourmet or original - I found the recipe on the side of the box. I just had to share the idea because they were actually very good. I think we may try Cocoa Pebbles next!

Fruity Pebble Bars (adapted from POST cereals)

1/4 cup butter
1 pkg ( 10 1/2 oz) miniature marshmallows (6 cups)
Fruity Pebbles (about 8 1/2 cups) *I just used an 11 oz box

Microwave butter in 4 qt microwavable bowls on high 45 seconds or until melted. Add marshmallows, toss to coat. Microwave 1 1/2 minutes, stirring after 45 seconds - microwave until completely melted and blended with butter. Add cereal and mix well; Press firmly into a greased 13 x 9 inch pan. Cool and cut into squares!

*I like to spray the bottom of a measuring cup with PAM and use this to gently press the mixture into my pan - works great!

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Chocolate Cheerios Marshmallow Bars Filed under ( bars, chocolate, dessert )

I do want to apologize for not posting much this week. We went to Texas to see mom and dad. I had great plans of doing a post or two from their house... but I just didn't do it. It was great being in Texas with friends and family. Dad is at the end of his radiation - very tired but hanging in there. He will start chemo in about four weeks. Thank you for the continued prayers.

Just before we left, I made a new fun bar recipe that my friend Anne over at Annie Bakes suggested. She got this recipe for Chocolate Cheerios Marshmallow Bars from Pillsbury and they had cut there bars into hearts. We loved this new recipe. Our oldest daughter had some friends over and between the teens and the family - we ate every bite.

Chocolate Cheerios Marshmallow Bars

INGREDIENTS:

CRUST:
1 cup flour
1 cup Chocolate Cheerios cereal, crushed
2/3 cup packed brown sugar
1/2 teaspoon baking powder
3/4 cup butter, softened
1 teaspoon vanilla
3 cups mini-marshmallows
TOPPING:
2/3 cup light corn syrup
1/4 cup butter
1 teaspoon vanilla
1 bag (11.5 ounces) milk chocolate chips
4 cups Chocolate Cheerios

DIRECTIONS:

Preheat oven to 350 degrees. Line bottom and sides of a 9 x 13 pan with foil. In a large bowl, mix all crust ingredients except marshmallows with electric mixer on low speed until crumbly. Press firmly into bottom of pan.

Bake 12 to 15 minutes or until golden brown. Remove from the oven. Immediately sprinkle with marshmallows. Return to oven; bake and additional 1 to 2 minutes or until marshmallows just begin to puff. Cool while preparing topping.

In a large saucepan, place all topping ingredients except cereal. Heat over medium-high heat just until chips are melted (7 to 8 minutes), stirring constantly. Remove from the heat; stir in 4 cups cereal. Immediately spoon warm topping over marshmallows; spread to cover. Cool completely, at least 1 hour.

Using foil to lift, remove mixture from pan; remove foil. Cut into pieces and store loosely covered.

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White Chocolate Brownies Filed under ( bars, dessert )

Our oldest loves white chocolate and with the recent extraction of her wisdom teeth, I thought I would try something she would enjoy. We ALL enjoyed them......Annie only had a bite or two. She pretty much stayed with smoothies and more smoothies. I did make one end with pecans and one end without - knew she better not have nuts! These remind me of a yummy blondie with yummy frosting!

White Chocolate Brownies ( adapted from Dining By Fireflies - Charlotte Jr. League)

Brownies

1 cup butter
1/2 cup white chocolate
4 eggs, beaten
2 cups sugar
1 1/2 cups flour, sifted
1 tsp vanilla
3 cups pecans or walnuts, chopped

Icing

1/2 cup butter
1/3 cup white chocolate
3 cups sifted powdered sugar
2 -4Tbsp half and half
1 tsp vanilla

Preheat oven to 350. For Brownies, melt butter and white chocolate in double boiler ( I used the microwave melting at 1 min intervals) Pour into a large bowl and whisk in eggs then slowly adding sugar; Add flour and vanilla. Fold in nuts; Pour into greased and floured 9 x 13 pan. Bake 28 - 30 minutes. Allow to cool and spread with white chocolate icing.

For Icing - melt butter and white chocolate in top of double boiler ( I used the microwave again). Remove from ehat and beat in powdered sugar, half and half and vanilla. Spread over cooled brownies. Cut into small squares. Yields - 28 small squares

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Delightful Lemon Bars Filed under ( bars, lemon )

I love chocolate so I don't usually go for bars that don't have chocolate. However, this recipe was given to me by one of my first friends in Omaha. I was in a playgroup with several moms and Lanae made these yummy lemon bars. I don't see Lanae as often as I used to but know she is a great cook. These lemon bars aren't too lemony or too sweet - almost like a lemon shortbread. I just love them!

Lemon Bars

1 can sweetened condensed milk
2 Tbsp grated lemon peel (just do lemon zest from one lemon)
1/4 cup lemon juice

Mix in small bowl until thick and well blended.

Crust:

2 cups flour
1 cups sugar
3/4 cup butter
1/4 tsp salt

1/2 cup coconut

Chop butter into small pieces and mix with flour, sugar and salt - Just continue to use a fork until mixture is nice and crumbly; Reserve 1 1/2 cups for the top and pat the rest into a greased 9 x 13 pan. Spoon lemon mixture over crust. Add 1/2 cup coconut to reserved crumb mixture and sprinkle this on top of lemon mixture. Bake at 375 for about 25 minutes. Do not overbake! Cool, cut and enjoy!

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Pumpkin Gooey Butter Bars Filed under ( bars, dessert, Gooey Butter Bars, holiday )

I have been making Gooey Butter Bars for years - my recipe is called Neiman Marcus Bars ... cause they are so "rich". However, I have found that most people call this recipe Gooey Butter Cake/Bars. I was in St. Louis for volleyball this past March and found out that this Gooey Butter Cake originated in St. Louis, Missouri. There is a coffee shop in downtown that has tons of different varieties - chocolate, strawberry, peanut butter and so on. I was searching online for a new variety and found this Paula Deen' variety on the Food Network. I think it turned out great - I sprinkled some powdered sugar on top for a nice finished look. This will be a fall staple in our house!

Pumpkin Gooey Butter Cake

Cake Ingredients

1 18 1/4 oz pkg yellow cake mix
1 egg
1 stick butter, melted

Filling Ingredients

1 8 oz pkg cream cheese, softened
1 15 oz can pumpkin
3 eggs
1 tsp vanilla
1 stick butter, melted
1 16 oz box powdered sugar
1 tsp cinnamon
1 tsp nutmeg

Preheat oven to 350. combine cake mix, egg and butter with an electric mixer. Pat mixture into a greased 9 x 13. In a large bowl, beat cream cheese and pumpkin til smooth; add eggs, vanilla and butter.. beating together; Add powdered sugar, cinnamon and nutmeg and mix well. Spread filling mixture over cake batter and bake for 40-50 minutes. Make sure not to over bake. Serve with whipping cream! I did sprinkle it with a little powdered sugar! Enjoy!

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Chocolate Chip Blondies Filed under ( bars, chocolate )

I am always looking for a new bar recipe that teens will enjoy. I make Monster Bars and Scotch-a-Roos way to often. I made this not long ago and they loved it. I didn't put the pecans in but I would in the future - I think pecans would make this perfect!

Chocolate Chip Blondies

2 cups all purpose flour
1 tsp baking powder
3/4 tsp salt
1/4 tsp baking soda
10 Tbsp. butter, melted
2 cups packed brown sugar
2 eggs
2 tsp vanilla extract
3/4 cup semi sweet chocolate chips
3/4 cup chopped pecans

Preheat oven to 350 - butter and flour a 9 x 13 pan. Mix flour, baking powder, salt and soda. Mix melted butter with brown sugar - whisk in eggs and gradually stir in flour mixture. Batter will be thick - spread into pan. Sprinkle with chocolate chips and pecans - pressing into mixture. Bake about 25 minutes - don't over bake. Enjoy after cooled or warm with vanilla ice cream!

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