Snickerdoodle Bars

My daughter made Caramel Snickerdoodle Bars for Christmas....wow they were amazing! VERY rich and so delish....a perfect treat for the holidays!

Caramel Snickerdoodle Bars

Taste of Home

1 c, butter, room temp

2 cups brown sugar, packed

2 eggs, room temp

2 tsp. vanilla

2 1/2 cups flour

2 tsp. baking powder

1 tsp. salt

1/4 cup sugar

3 tsp. cinnamon

2 cans (13.4 oz) dulce de leche

12 oz white baking chocolate, chopped

1/3 c. heavy whipping cream

1 Tbsp. light corn syrup

Preheat oven to 350, and line a 9 x 13 with parchment paper. Cream the butter and brown sugar until fluffy...about 5 minutes. Beat in eggs and vanilla.

In another bowl combine the flour, baking powder and salt. Add to creamed mixture and spread in the pan.

Mix the sugar and cinnamon. Sprinkle 2 Tbsp. over the batter and bake 25 minutes. Cool completely.

Spread the dulce de leche over the cooled crust. In a saucepan. melt the white baking chocolate, cream and corn syrup until smooth. Spread over dulce de leche. Sprinkle with remaining cinnamon sugar. Refrigerate 1 hour. Remove from pan and cut into bars. Keep refrigerated.

Nanaimo bars

The other day my hubby handed me a recipe from a newspaper that had shared some Christmas goodies. He asked, "Can you make me these...please?"

Well how could I refuse!

I read the recipe...Nanaimo bars...hmmm.

After reading the ingredients I realized I have had them

 many times before..... but have to confess I have never made them myself. They are so delicious I'm not sure why I haven't!

So I got to work and made the 3 layers of yumminess! They turned out great and hubby was happy. I'll have to make them more often.

As we were enjoying one, he asked where the name came from..... so I looked it up on google:

The Nanaimo bar is a dessert item of Canadian origin. It is a bar dessert which requires no baking and is named after the city of Nanaimo, British Columbia. It consists of three layers: a wafer, nut, and coconut crumb base; custard icing in the middle; and a layer of chocolate ganache on top.

They sure new what they were doing coming up with this!

Nanaimo Bars

(Treasured Sweets)

Bottom Layer: 

1 stick of butter

1/4 c. sugar

5 Tbsp. unsweetened cocoa powder

1 egg, beaten

1 tsp. vanilla

2 cups graham cracker crumbs

1 c. shredded coconut

1/2 cup chopped almonds

Melt the butter in a saucepan. Stir in sugar and cocoa powder. Add egg and cook until it starts to thicken. Remove and stir in the vanilla, graham cracker crumbs, coconut and almonds. Press into a 9" ungreased pan.

Middle Layer:

1/4 cup butter

2 Tbsp. instant vanilla pudding mix

2 Tbsp. milk

2 cups powdered sugar

Mix the pudding and butter well, add the milk and powdered sugar. Spread onto the bottom layer and put in frig for 20 minutes.

Top layer:

2/3 cup semi sweet chocolate chips

2 Tbsp. butter

Melt the chocolate chips, stir in butter until combined and spread on top. Refrigerate until set. (Cut into small squares as they are very rich! I got 36.)

Blueberry Bars....... Monday's with Mom

                               

                                                       

I haven't had much time to give my blog some love this past year so I'm going to try to remedy that. Now that we have moved back into our home, I won't be doing as much traveling back and forth anymore. Brent will still be commuting to work though, but for the most part I am now in one place!

 I SHOULD have more time for lots of cookin' and posting.... that's the plan anyway!

Several people have asked me for more Monday's with Mom posts, so I dug out some of her recipes. I came across tons of them that she had cut out from newspapers and magazines. The ones she had tried, she always put the date she made it and maybe a note beside it. I still do the same. I always mark every recipe, so my cookbooks are kind of a mess...especially my fave ones.

 I also have the habit mom taught me of planning every holiday meal to the tee....with a final copy of my recipes written out on an index card. I keep them all, dated by year, so I know what I have served the year before, and also if the dish was a keeper or not. Yes...I do try new recipes on holidays or even for entertaining....I try new recipes ALL the time. Nobody seems to mind...even if one is a flop! I know I should test them before.... but that seldom happens!

It's alot of fun to come across a note about a meal that my mom planned....brings back so many good memories. It's also fun to see her collections....I'll find several recipes using garden produce....then several with no-sugar...Christmas...etc. Now I know what she was up to all those long cold northern winters when I was growing up! She always sat at the kitchen table, the warmest place in the house, while Dad and I watched TV in the living room. She was cutting out recipes! And reading her Bible. She did alot of that too.

The Blueberry Bars she had made for a church potluck, and had marked it as a keeper. I don't ever remember trying it, and I had some fresh blueberries in the frig, so I gave it a go.

The verdict is .....she was right! It's a keeper. It's really not too sweet, which was what I was expecting, and it tastes especially great warm....with a dab of ice cream on top. I LOVE the hint of cinnamon.

Mom would be pleased to know I have followed her footsteps collecting recipes...and that her granddaughter does too. In fact, my daughter probably has the most recipes of all 3 of us and is one of the best bakers I know. That would make mom really happy too!

Blueberry Bars

1/2 c. sugar

1/2 tsp. baking powder

1 1/2 c. flour

pinch of salt

1/8 tsp. cinnamon

Mix together., and add:

1 stick butter

1 egg

Mix until crumbly, and pat half the mix into a 9" greased pan.

Mix in another bowl:

2 c. blueberries

1/4 c. sugar

1 1/2 tsp. cornstarch

Pour on top of  the crumb in the pan, and then sprinkle the rest of the reserved crumb mixture on top. Bake at 350 for 40 to 45 min. until lightly browned. 

Patriotic Cake Mix Bars

Happy 4th of July!

It's rainy, windy and cool here today. It's supposed to clear up in time for the fireworks tonight though. Which is always the highlight of the day! Tomorrow looks sunny and warm, a perfect day to be out on the lake.

I threw together some quick Cake Mix Patriotic Bars which will be great to have on the boat for a snack. This recipe is one I pinned years ago and never tried for one reason or another. There are many variations, but I went with VERY simple. I'm not sure it even took me 5 minutes to get these in the oven!

They were great...so soft and FULL of chocolate! I put mine in a 9"square pan instead of the 9 x 13, so they were a nice size bar. They are delicious warm from the oven, and perfect heated up in the microwave the next day too.

A fun treat for the 4th!

Patriotic Cake Mix Bars

1 yellow cake mix

2 eggs

1 stick butter, melted and cooled a bit

1 package chocolate chips

Patriotic M&M's

Mix the eggs and melted,cooled butter. Add cake mix and mix well. Stir in chocolate chips. Spread in a greased 9 x 13 pan. Place some red, white, and blue M&M's on top. Bake at 350 for 20-25 minutes or until lightly browned.

Throwback Thursday Pretzel Heath Bars

It's time for Throwback Thursday! 

Enjoy!

January 15, 2015

This was new to me...well, new AND old I guess!

I've made Heath Bars for years,they are one of our favorites.  BUT I have never made them with pretzels, just soda crackers.

I decided to give them a try after a friend told me that's how she always makes them. I knew it would taste great, but would it be better than with the crackers?

The answer is they are BOTH delicious!

We couldn't decide. The only difference was really in the texture. The soda crackers are a bit softer and tend to melt in your mouth, while the pretzels are very crunchy. Both add that salt factor that is so irresistible with chocolate and caramel!

Heath Pretzel Bars

3 1/2 to 4 c. pretzels ( any shape is ok)

1 c. butter

1 c. brown sugar

1 bag chocolate chips

Line a jelly roll pan with foil. Place pretzels on pan in single layer. Melt the butter and brown sugar, bring to a boil and boil for 2 to 3 minutes. Pour over the pretzels and bake at 400 for 5 minutes, it will bubble some. Take out and sprinkle chocolate chips on top. Return to oven for just a minute or less until the chips melt. Take out and spread evenly with a knife. Cool and place in refrigerate until hardened. Take out and break into pieces. Store in an airtight container in the refrigerator or freezer.

Dove Magic Cookie Christmas Bars

I have another classic recipe to share today... often known as 7 layer or Magic Cookie Bars. You can't EVER go wrong bringing these to any function. They disappear before you know it. You can pretty much put any toppings you have on them and they always turn out tasty!

This year when I made them for Christmas, I added some chopped Dove candies....wow! They were delish!

Here's the recipe:

Dove Magic Cookie Christmas Bars

1 1/2 c. crushed graham crackers

1/2 c. butter, melted

Mix and pat in a lightly greased 9 x 13 pan. 

1 can sweetened condensed milk (14 oz)

Pour on top.

1 c. chopped nuts

1 c. flaked coconut

1 c. M &M's

12 Dove candies, chopped

Sprinkle all on top of the milk.

Bake at 350 for about 25 to 30 minutes, watch carefully!

Monday's with Mom Butterscotch Brownies

My mom belonged to a club called Faculty Wives in the 50's and 60's. I'm not even sure what that was! I think it was the teachers wives from the school faculty that belonged to it. 

 I know they got together about once a month and had coffee. I think the group also did fund raisers and things for the community. My dad was the high school principal, so I suppose that's why she joined.

I mostly remember helping her bake for it when she had to serve. Sometimes she would come home with a recipe or two from some of the other members. That was always fun! We would make it together, they were always so good!

One of the recipes she brought home was this one for Butterscotch Brownies. It was from the math teacher's wife. Mom always put the persons name down by the recipe when she copied them into her recipe book, along with little notes about the recipe.  I love reading them!

It's a simple recipe...an oldie...they taste best warm from the oven!

Chewy and gooey!

Butterscotch Brownies

1/4 c. butter, melted 

1 c. packed brown sugar

1 egg

3/4 c.flour

1 tsp.baking powder

1/2 tsp. salt

1 tsp. vanilla

1/2 c chopped nuts

Melt the butter, stir in the brown sugar and set aside to cool slightly. Stir in egg and vanilla. Sift the flour, baking powder and salt, and add. Stir well. Add nuts. Pour into a parchment lined 9" pan and bake at 350 for 20 to 25 minutes. Best served warm!

Old Fashioned Lemon Bars

Sometimes you just need an old fashioned lemon bar......packed with a bright,sweet lemon flavor....

so I made half a batch. 

I think my favorite part is the shortbread type crust...so rich and buttery. They just melt in your mouth!

Lemon Bars

1 c. butter

2 c. flour

1/2 c. powdered sugar

Mix together as for pie crust. Pack well in the bottom of a 9 x 13 glass pan. Bake 20 minutes at 350.

While baking the crust mix:

4 eggs

2 c. sugar

6 Tbsp. lemon juice

4 Tbsp. flour

pinch of salt

1 tsp. baking powder

grated rind of 1 lemon, optional

Pour on top of hot crust and bake another 20-25 minutes at 350. Remove and cool. Sprinkle with powdered sugar.

Skillet Brownie for 2

Sometimes you just need a brownie. 

Not a big pan...or you might eat the whole thing. That's when you can make this skillet brownie for 2. Actually you could also bake it in a small loaf pan if you don't have a  6" skillet. The skillet adds a nice texture to the sides though.

I like to add some chocolate chips on top and a sprinkle of powdered sugar, but you could make a bit of icing. Or eat it plain too...either way it's a delicious treat!

Skillet Brownie for 2

5 Tbsp. flour

6  1/2 Tbsp. sugar

2 1/2 Tbsp. cocoa powder

1/8 tsp.salt

1 egg 

3 Tsp. oil

handful of chocolate chips

Mix the flour,sugar,cocoa and salt. Add the egg and oil. Mix well and pour into a 6" cast iron skillet. Sprinkle chocolate chips on top. Bake at 350 for 20 to 30 minutes.

Katherine Hepburn's Brownies

How many people remember the famous movie star, Katherine Hepburn?

 My favorite movie of hers was On Golden Pond. She made tons of movies spanning over 60 years in Hollywood. I read that she had a real sweet tooth, and this is HER brownie recipe.

Of course I had to try them.

We thought they were awesome!

 If you like a rich gooey brownie,(and Brent and I do) this one is THE winner.

 They say she always "told it like it is",was very bold..... and quite a perfectionist. Well, she was definitely right about her brownies!!!

Katherine Hepburn's Brownies

1/2 c. cocoa

1 stick butter

2 eggs

1 c.sugar

1/4 c. flour

1 c. chopped walnuts

1 tsp. vanilla

1/8 tsp. salt

Melt the butter and stir in the cocoa until smooth. Let cool a bit before adding the eggs and beating well. Stir in the vanilla. Add the sugar,flour, salt and nuts. Spoon into a 8" parchment lined pan and bake at 325 for 30 to 35 minutes. DO NOT over bake, they should be gooey!

Brownie Pie with Rich Fudge Sauce

I had some friends over the other day and made this awesome brownie pie with fudge sauce.

The whole house smelled wonderful...warm chocolate...you can't get a better smell than that!

The brownie tasted great just as is, rich and fudgy. And of course even better with the fudge sauce. We also tried it with some warm caramel and peanuts besides...wow!

Then we tried apples dipped into the fudge sauce, the warm caramel and then rolled in peanuts.

 Oh my!

 It was a good food day!

Brownie Pie

1/2 c. sugar

2 Tbsp. butter

2 Tbsp. water

1 1/2 c. chocolate chips

2 eggs

1 tsp.vanilla

2/3 c. flour

1/4 tsp. baking soda

1/4 tsp. salt

3/4 c. chopped walnuts (optional)

Bring water, butter and sugar to a boil. Stir in chocolate chips until melted. Remove from heat. Beat the eggs and vanilla, stir into mixture. Combine flour, soda and salt, add to mixture and stir well. (can all walnuts if desired)

Pour into a greased pie plate and bake at 350 for 25-30 minutes until toothpick comes out clean. Cool.

Fudge Sauce:

1 c. chocolate chips

1/2 cup evaporated milk

1/4 c. sugar

1 Tbsp. butter  

Melt in a double boiler, stir until smooth.

Lemon Brownies

When I read about lemon brownies, it made me curious.

 I LOVE brownies..what would lemon ones taste like? So I found a recipe to try and gave it a go. 

They were delicious.

The texture was just like a brownie, rich and thick. Very moist with bursts of lemon in each bite.

I could eat these every day!

Lemon Brownies

(life in the lofthouse)

1 c. flour

1 c. sugar

1/2 tsp.salt

1/2 c.softened butter

2 eggs

2 Tbsp. fresh lemon juice

1 Tbsp. lemon zest

Mix the butter, eggs, lemon juice,sugar and zest. Stir in the flour and salt. Pour into a greased 8" pan and bake at 350 for 25 minutes.Cool. 

Frost with:

1 c. powdered sugar

1 1/2 Tbsp. lemon juice ( I used more)

2 tsp. lemon zest

Swedish Raspberry Almond Bars

I love shortbread, and these bars have a wonderful shortbread crust..buttery and delicious!

Lots of texture,too with the smooth jelly,soft meringue, and crunchy almonds. So tasty!

Have a great Memorial Day weekend!

Swedish Raspberry Almond Bars

3/4 c. butter, softened
3/4 c. confectioner's sugar
1 1/2 c. flour
3/4 c. seedless raspberry jam
3 egg whites
6 Tbsp. sugar
1/2 c. coconut
1 c. sliced almonds,divided


Cream the butter and confectioners sugar until light and fluffy. Add the flour slowly, mixing well. Press onto a greased 9 x 13 pan. Bake at 350 for 18-20 minutes until lightly browned.

Spread jam over crust. In a large bowl, beat the egg whites until soft peaks form. Gradually add sugar on high until stiff peaks form. Fold in coconut and 1/2 c. sliced almonds. Spread on top of jam.Sprinkle with remaining sliced almonds. Bake at 350 for 18-20 minutes until lightly brown.

All American Brownies

Nothings better than a good ole rich and thick brownie! 

Some people slather them with frosting, and while I love that also, you can't beat them just plain straight from the pan.

One always leads to two....

Brent likes them with ice cream on top, drizzled with a bit of chocolate syrup, but I still say plain is best. I love the crackle tops with the rich chewy centers!

Brownies

(allrecipes)

• 1/2 cup  oil
• 1 cup sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 1/2 cup flour
• 1/3 cup unsweetened cocoa powder
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup chopped walnuts
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2. Mix together the oil, sugar, and vanilla. Beat in eggs. Combine flour, cocoa, baking powder, and salt, stir into the egg mixture. Fold in in walnuts. Spread in a greased 9" square pan.
3. Bake at 350 for 20 to 25 minutes, the edges pull away from the pan.

Rhubarb Dream Bars

I finally got a chance to make these awesome bars! 

Lots of sugar in this one...but they were worth it....just delicious. I love the short bread like crust on the bottom. It just melts in your mouth. I also added a bit of whipped cream on top, and they made a perfect summer time dessert!

Rhubarb Dream Bars

2 c. flour

1 c. powdered sugar

1 c. butter

Mix well and pat in a 9 x 13 pan. Bake at 350 for 15 minutes.

Filling:

4 eggs

2 c. sugar
1/2 c. flour

1/2 tsp. salt

4 c. chopped rhubarb

Mix and pour onto hot crust. Bake for another 30 to 40 minutes until set, and the edges are browned.

Toffee Grahams

1. 
   
2. Well it's official..now I have tried every version of this recipe that I know of!
3. I first started making these delicious bars ( as a teeny bopper ) with soda crackers. I thought they couldn't get any better. Then I tried them with pretzels....delicious as well, then the Townhouse buttery crackers, and now graham crackers. I have to say they are ALL over the top good!
4. The only problem I had with this recipe was they stuck to the pan..so next time I will try parchment paper and see if that helps. We ate them messy...and they were still amazing!
5. Toffee Grahams

11 whole graham crackers, broken into squares

1 c. butter

1 c. sugar

1/2 c. chopped pecans( optional)

1 to 2 c. chocolate chips ( however thick you like you chocolate)

 Line a lightly greased 15 x 10 pan with graham crackers. Bring the sugar and butter to a boil for 3 minutes. Pour over graham crackers and bake at 400 for 5 minutes. Sprinkle chocolate chips on top and let melt. Spread with knife. Top with pecans if desired. Cool 5 minutes. Separate the squares and place on wax paper. Store in refrigerator. 

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Patriotic 7 Layer bars....Monday's with Mom

Happy Memorial Day!

When I was growing up, we always had picnics on Memorial Day. Usually we went to a park at a local lake. It was always a fun day. Dad would bring along the baseball and gloves and we would all play catch. Sometimes it was a Frisbee or a football. Mom would bring a blanket and watch. She was ALWAYS cold even when it was 80! She wore a sweater and scarf over her ears all summer long. You remember these..she had them in every color!

The meal was usually grilled hot dogs, beans, homemade potato salad and Old Dutch potato chips.

( In later years it was Barrel O Fun chips) Dessert was usually a cake or bars. BUT she always made it patriotic. If it was an angel food cake, she would frost it with red, white and blue icing.

So in honor of mom today, I made some well known "7 layer bars"...with some patriotic M & M's of course!

Have a great day everybody! 

Patriotic 7 Layer Bars

1/2 c. butter

1 1/2 c. grahams, crushed

1 c. chocolate chips

1 c. M & M's

1 c. chopped walnuts

1 (14 oz.) can sweetened condensed milk

1 c. shredded coconut

Heat oven to 350. Place the butter in a 9 x 13 pan and put in the oven until melted. Remove and sprinkle the graham cracker crumbs on top, then the chocolate chips, and walnuts. Pour the sweetened condensed milk over all. Sprinkle with the coconut and top with M & M's.Press down slightly. Bake for 20 to 25 minutes until edges start to brown. Cool before cutting.

No Bake PB Pretzel Bars

I like to have Food Network on when I do chores around the house, and I love it when Trish Yearwood is on. This is one of her recipes....AND it's no bake! I like simple recipes with few ingredients and are easy to throw together. Her recipes usually are. I wish she and Garth would sing while she's cookin'! Actually, she has sang a few times, and once in awhile even Garth is on.

We recently moved and I haven't used my new oven yet, so when I saw this recipe it sounded like a good no bake treat for us as we unpack. A good RICH treat! Yes, alot of butter, peanut butter and chocolate. DELICIOUS! Don't worry...I made only half of a pan....and besides we need the extra calories for all the work we are doing unpacking!!!

No Bake PB Pretzel Bars

Food Network

12 Tbsp. butter,melted

2 c. crushed pretzels

1  c. peanut butter

1 1/2 c. powdered sugar

Mix and spread in a foil lined 9 x 13 pan.

1 1/2 c. chocolate chips

1/4 c. peanut butter

Melt chocolate,stir in peanut butter and spread on top of bars. Refrigerate. Cut into squares and serve!

Fudgy Flourless Brownie

These were awesome! Rich, moist, and SO incredibly fudgy!

In fact, they were so fudgy, I couldn't even cut them the first day. But it didn't matter..they were SO delicious, we ate them crumbly! I loved the rich chocolate with the crackle tops!

The next day, to my surprise, they cut very easily. We liked to warm them in the microwave and top them with Costco's strawberry yogurt sundae. Once in awhile I buy one, and they are so big, we usually get 2 to 3 servings a piece from just one. That's pretty good for $1.65!!

Anyway, these brownies are a real treat, warm or cold, with or with out ice cream!

Flourless Brownies

life made simple

1 c. chopped semi sweet chocolate ( I used chocolate chips)

3/4 c. sugar

6 Tbsp.unsalted butter

2 eggs, room temp.

1 tsp. vanilla

3 Tbsp. cornstarch

1 Tbsp. cocoa

1/4 tsp. salt
( nuts optional)

Melt the butter and sugar on low heat. Add the chocolate and mix until melted. Add the eggs one at a time, stirring well. Add the vanilla,salt, cornstarch and cocoa. Mix well. Pour into a parchment lined 8" pan. (Greased lightly) Bake at 350 for 25 to 30 minutes until the middle is set.

Chex Marshmallow Treats

I've really been into Chex lately, especially as I'm trying to eat less gluten. I found a ton of recipes I want to try using them..and this is one.

Rice Krispie Bars have always been a favorite, so replacing them with Chex sounded like a good place to start. I've had them made with other cereals, but not with Chex before. They were really good! Much more crunchy,with the same great marshmallow coating...yum!

Brent is always eating my gluten free stuff, even though I bake regular cookies and desserts for him, he seems to like the gluten free options the best. I don't think this is fair, as he gets double treats that way!

Chex Marshmallow Treats

1/4

cup butter or margarine

1

bag (10 oz) large marshmallows or 4 cups miniature marshmallows

8

cups Rice Chex cereal

Melt the butter and the marshmallows. Stir in the Chex and spread in a 9 x13 pan. ( from Chex Recipes)