7 Layer Magic Cookie Bars

Ingredients

1 1/2 cups graham cracker crumbs

1/2 cup (1 stick) butter, melted

1 (14 oz.) can sweetened condensed milk (NOT evaporated milk)

1 cup (6 oz.) milk chocolate chips

1 cup (6 oz.) semisweet chocolate chips

1/2 cup (3 oz.) white chocolate chips

1 cup flaked coconut

1 cup chopped walnuts

Directions

1. Preheat oven to 350°F (325°F if using a glass pan).

2. ln a small bowl, combine graham cracker crumbs and butter; mix well. Press the crumb mixture firmly onto the bottom of a 13-x-9-inch baking pan.

3. Pour condensed milk evenly over the crumb mixture.

4. Layer remaining ingredients evenly in the order listed. Press down firmly with a fork.

5. Bake for 25 minutes, or until lightly browned. Let cool. Chill if desired.

6. Cut into bars or diamonds. Store leftovers covered at room temperature.

Cream Puff Dessert

Cream Puff Dessert

Crust:

1 cube margarine
1 c. water
1 c. flour
4 eggs

Bring margarine and water to a rolling boil, slowly add flour while stirring. Stir until dough cleans sides of pan. Add one egg at a time, beating with a fork. Spread onto a jellyroll pan and bake at 400 degrees for approximately 20 minutes. Push down the biggest bubbles while it's still hot.

Filling:

1 large pkg. instant vanilla pudding (or chocolate)
3 c. milk
1 (8 oz.) pkg. cream cheese; softened
1 tsp. almond flavoring (optional)

Mix together and spread on top of crust when cool.

Topping:

1 (8 oz.) container cool whip
chocolate syrup

Spread cool whip on top of pudding mixture, drizzle chocolate syrup on top.

Chewy Milk Chocolate Cookies

Chewy Milk Chocolate Cookies

Ingredients

2/3 cup melted butter

2 cups lightly packed brown sugar

2 eggs

2 Tbsp. hot water

2 2/3 cups all-purpose flour*

1 tsp. baking powder

1 tsp. baking soda

¼ tsp. salt

Stir in 1 package Milk Chocolate chips

Directions

Beat the first 4 ingredients together, mixing well.

Combine the remaining ingredients in a separate bowl and add to the wet ingredients slowly, stirring well after each addition

Drop from small spoon onto ungreased cookie sheet. Bake at 375 degrees for 8 – 10 minutes.

Makes about 5 dozen cookies.

*I added about 1/2 cup extra flour because they seemed too thin, but they would probably be good either way.

Chocolate Banana Snack Cake

Chocolate Banana Snack Cake


2 very ripe medium bananas
1¼ cup flour
¾ cup sugar
¼ cup cocoa
1/3 cup vegetable oil (I used canola)
1/3 cup water
1 t baking soda
1 t white vinegar
¼ t salt

1/3 cup semisweet chocolate chips

Preheat oven to 350. Place bananas in ungreased 8-inch square pan; mash with fork. Stir in remaining ingredients except chocolate chips. Sprinkle chocolate chips over batter.

Bake 35 to 37 minutes or until toothpick inserted in center comes out clean. Cool completely, about 45 minutes.

*It was different mixing the ingredients together right in the pan, but it worked and it saves cleaning another bowl.  Although I’m sure you could mix it in a medium bowl first if you wanted.

Pretty much tastes like banana bread...it's tasty & really moist!

Jam-Easy Fruit Bars

Jam-Easy Fruit Bars
Betty Crocker

3/4 cup butter or margarine, softened
2/3 cup sugar
2 t vanilla
1 egg
2 cups flour
½ t baking powder
½ cup favorite jam or preserves
Powdered sugar, if desired


Heat oven to 350. Grease bottom & sides of 9x13 pan with shortening. Mix butter, sugar, vanilla and egg in medium bowl with spoon. Stir in flour and baking powder until dough forms. Pat dough evenly in pan.

Beginning ¾ inch from short side of pan, press ½ inch wide and ¼ inch deep groove in dough, using end of wooden spoon. Make 8 more grooves, each 1½ inches apart. Fill each groove with slightly less than 1 T jam.

*or just do your best…I only had 6 grooves :) and I can’t say they were exactly ½ inch wide or ¼ inch deep. I would put more jam on next time…mine seems to have disappeared

Bake 20-25 minutes or until light golden brown. Cool completely, about 1 hour. Sprinkle with powdered sugar. For bars, cut into 8 rows by 4 rows.

Peanut Butter Fingers

1/2 cup sugar
1 1/4 cups brown sugar
3/4 cup butter (softened)
2 eggs
3/4 cup peanut butter
3/4 tsp. baking soda
1/4 tsp. salt
1 1/2 tsp. vanilla
1 1/2 cups flour
2 cups oatmeal

extra 1/2 - 1 cup peanut butter

Mix everything together and spread it on an ungreased cookie sheet. Press it down with your hand or a rolling pin. Bake for 8-9 minutes at 350 degrees. Do not overbake! While still warm spread desired amount of peanut butter on top. Let cool. Frost with chocolate icing (recipe below).

Icing:
3/4 cup butter
1/4 cup cocoa
1 TBSP karo syrup
1 tsp. vanilla
1/8 cup milk
powdered sugar (about 1 lb)

Mix and add powdered sugar until a nice consistency (not too runny, not too thick).

Cheesecake

Cheesecake

1 pkg cream cheese (8 oz)

1 can sweetened condensed milk

½ cup lemon juice

Put ingredients in blender; blend until smooth. Pour into cooled graham cracker pie crust. Chill to set. Top with favorite pie filling.

*This is a very soft cheesecake, not very cakey

S'more Brownies

Layer graham crackers along bottom of 9x13 pan.
Prepare box of brownies*, add 1 cup of chocolate chips to batter and pour on top of crackers.
Bake as instructed on box. 5 minutes before it is finished baking, sprinkle mini marshmallows and 1 cup of chocolate chips on top and then finish baking.

*Or use this brownie recipe:

Brownies


2/3 cup cocoa
2 cups sugar
1 1/2 sticks margarine, melted
2 tsp. vanilla
3 eggs
1/2 tsp. salt
1 tsp. baking powder
1 1/2 cups flour
1/4 cup milk

Melt margarine & add sugar & cocoa. Add eggs & vanilla. Add milk. Add dry ingredients.
Bake at 350 for 25-30 minutes.

Muddy Buddies

Ingredients:

9 cups Corn Chex cereal (or Rice Chex, Chocolate Chex, or a combination)
1 cup semisweet chocolate chips
½ cup peanut butter
¼ cup butter or margarine
1 t vanilla
1 ½ cups powdered sugar

Directions:

Into large bowl, measure cereal; set aside.

In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.

Add powdered sugar. Seal bag; shake until well coated. (Or just leave it in the bowl, add powdered sugar & stir)

Spread on waxed paper to cool. Store in airtight container in refrigerator.

* I didn’t store mine in the fridge, and it was fine.
* This recipe is from the Chex cereal box

Peanut Brittle

Really easy and really yummy!

Peanut Brittle

2 c. white sugar

1 c. white corn syrup

1/2 c. water

1/2 tsp. salt

1 lb raw peanuts 

1 tsp. vanilla

1 tsp. baking soda

Cook sugar, syrup, water & salt at a hard boil for 3 min. Add raw peanuts and continue cooking until syrup turns a light amber (stir often). Take off heat and add vanilla & baking soda. Pour on a buttered cookie sheet. Pull out thin with forks. (Spread it between 2 cookie sheets.) Let cool then break into pieces.

Super Simple Peppermint Bark

Ingredients:

12 oz bag of semi-sweet chocolate chips
12 oz bag of white chocolate chips
½ teaspoon peppermint extract
5 candy canes

Directions:

Preheat oven to 250 degrees and line cookie sheet with foil (sprayed) or parchment paper.

Pour a 12 oz bag of semi-sweet chocolate chips in an even layer on the foil. Place in oven for 5 minutes or until chips are almost melted.

Remove from oven, smooth with spatula or knife into a 9x13 rectangle. Place in refrigerator until cold and firm, about 20 minutes.

Next melt a 12 oz bag of white chocolate chips in a double-boiler. (I melted mine in the microwave for just over 1 minute). Stir until completely melted, adding ½ teaspoon peppermint extract at the end.  Let cool one minute. Pour this over chocolate layer.

Place 5 candy canes into a Ziploc bag and crush into small pieces (a great job for kids). Sprinkle candy cane pieces on top of the still warm white chocolate layer, press very lightly to make sure candy canes are stuck on.

Chill until both layers are firm then cut or break into 1-2 inch pieces.

YUM!

Quick tips: Don’t make the layers too thin and take the bottom layer out of the fridge a few minutes prior to spreading the top layer; if bottom is too cold, the top will set but may not bond completely with the bottom.

I am going to add 1 tsp of peppermint extract to make it a little stronger next time...but if you experiment with this soon, let me know!

Sweet Cream

(This is not my photo, but I loved it, so I am posting it.)

This is so good! It is well worth the effort! (Found the recipe HERE.)

***I just had my leftovers with a sliced banana and it was to die for!!! And I'll probably throw a few walnuts on next time. :) *** 

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§  1 pint Heavy Whipping Cream

§  1 cup Sugar, Divided

§  10 whole Egg Yolks (save The Whites For Another Use)

§  2 teaspoons Good Vanilla Extract (or Vanilla Beans)

§  Fresh Berries

Combine cream with half the sugar in a medium saucepan. Bring to a strong simmer, but don’t boil.

Whisk egg yolks in a bowl (I used my electric mixer w/ whisk attachment) with the other half of the sugar. Add vanilla extract. (If using vanilla bean instead, scrape caviar into cream/sugar mixture.)

After whisking on medium for a minute, begin slowly pouring in the hot cream; I use a metal measuring cup to scoop out small portions at a time.

After all cream is added, turn off mixer. Pour mixture into the top of a double boiler (or a glass bowl fitted over a saucepan). Cook in the double boiler over medium heat. Stir gently but constantly as the egg/cream mixture slowly thickens.

Watch the mixture: if it starts to really thicken up, remove it immediately from the heat. You want this to be more of a thick, pourable cream than a thick, heavy pudding texture. As soon as you remove the pan from the heat, strain it through a fine mesh strainer (to remove most of the foam), then immediately set the bottom of it in a bowl of ice to stop the cooking process (but be careful not to let ice or water drip over the edge of the pan.) Stir to cool. If you need to use the cream right away, keep it in the ice bath and stir to cool.

Ideally, you’ll transfer the cream to a container and refrigerate it for several hours.

Spoon generously (!) over fresh berries. You’ll love it!

The instructions that I printed off did not mention straining the foam off, but when I checked back online it said to.
This photo shows the foam mixed in, and it tastes fine. It separates in the fridge, so I'll probably go strain it now. :)

Chocolate Orange Loaf Cake

                                                                               *

1 1/4 sticks (10 Tbsp.) unsalted butter, softened

2 TBSP golden syrup (such as Lyle's) or dark corn syrup

1 cup dark brown sugar, packed

1 cup all-purpose flour

1/2 tsp. baking soda

3 TBSP unsweetened cocoa powder, sifted

2 eggs

Zest of 2 small oranges (1 TBSP) and juice of 1 small orange (3 TBSP)

Preheat oven to 325 degrees F. Line a 9×5×3-inch loaf pan with parchment paper. Grease sides of pan or line with a paper loaf-pan liner.

In large bowl, with electric mixer beat the butter, syrup (brush a little oil on your tablespoon measure before measuring the syrup to help remove it from spoon), and sugar until fairly smooth.

In a separate bowl combine; flour, baking soda, and cocoa powder. Beat 1 tablespoon of the dry ingredients into the syrup mixture, then beat in one egg. Add another couple of spoonfuls of dry ingredients before beating in the remaining egg.

Beat in remaining dry ingredients, and then add, while still beating, the orange zest. Gradually add the juice. The batter may look slightly curdled.

Pour batter into the prepared pan. Bake for 45 minutes (edges should look dry and center of cake may have dipped slightly). Cool in pan on wire rack. Carefully remove from pan and cool completely.

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*****PLEASE READ***** (BEFORE you make this recipe)

My Chocolate Orange Loaf did not turn out as pictured above. Please bake this recipe at your own risk.

This is what mine looked like: 

This is what I know happened:

As I was cooking the loaf it started rising above the edge of the pan. I wasn't too worried about it because I thought it would still bake ok. Next time I checked on it, it had overflowed the pan and large chunks were now baking on the bottom of my oven. I let it go a little longer until I realized the chunks on the bottom were really burning, and I wanted to avoid the whole smoke-coming-out-of-the-oven-because-the-food-is-on-fire scenario. SO I opened the oven, watched my loaf cake drastically deflate, and scooped out the burning piles on the bottom. After 45 minutes it was still extremely wet and undercooked, so I left it in for 10 more min. And you can see what I ended up with. I picked the burned parts off and as I tried to take it out of the pan it fell apart, hence the bowl. At least it still tasted good.

Now, on to the possibilities of what may have gone wrong: 

I may have put the wrong amount of baking soda in?

I used light brown sugar rather than dark brown sugar?

I should not have (over) mixed it in the Bosch and just used a hand mixer as suggested?

I should not have let the entire prepared batter stand while I zested and juiced the orange?

I haven't the heck of an idea what really went wrong?

So, if you decided to make this (and please do, since I won't be trying again anytime soon, and I'd like to know how to make it correctly):

Try doing the opposite of the things that I listed as possible wrongness. And good luck! And comment with your results! (Thank you!)

PW Brownies

Found a recipe HERE that I decided to try. I loved the way the brownies turned out, but the frosting I did not really like... Maybe I made it wrong??? Anyway, I made half of them in little brownies bites as shown on the website, but I made the other half in a regular cake pan. Ok, not a totally regular cake pan, but had to try out one of THESE. Anyway, my 2 year old loved the little brownie bites in the mini muffin tins (I used mini paper cups in them), but they were tedious to make. So next time, it's all going in a regular cake pan. This was my first time using baking chocolate too.

To keep it simple, just make the brownie recipe part, (follow the first 5 instructions) bake it in a regular well-greased 9x13 pan for about 35-40 min (test with toothpick) and eat without frosting. Now that I have rambled on enough, here is the recipe:

Decorated Brownie Bites

Ingredients

BROWNIES

§  4 whole 1-ounce Squares Unsweetened Chocolate, Melted And Cooled

§  2 sticks Butter, Softened (but Not Room Temperature)

§  2 cups Sugar

§  4 whole Large Eggs

§  3 teaspoons Vanilla Extract

§  1-¼ cup All-purpose Flour

§  1 cup Milk Chocolate Chips

§  1 cup Semi-sweet Chocolate Chunks

ICING/GLAZE

§  8 whole 1-ounce Squares Semi-sweet Chocolate, Chopped

§  1 cup Cream, Heated

§  2 Tablespoons Light Corn Syrup

§  2 teaspoons Vanilla Extract

Preparation Instructions

Preheat oven to 325 degrees

For brownies, melt 4 ounces chocolate and set aside for 15 to 30 minutes, allowing to cool. Chocolate should not be warm!

Cream butter and sugar until fluffy. Beat in the eggs two at a time.

With mixer on low, drizzle in cooled chocolate. Mix until just combined. Add flour and mix until just combined. Scrape sides and bottom of bowl and mix for five more seconds.

Add chocolate chips and chocolate chunks and mix for just a few seconds on low, until they’re incorporated.

Generously grease and flour mini-muffin pan. Scoop generous teaspoons of batter into each tin. (We don’t want the brownies to have muffin tops; try to get them to stay under the top of the tin.)

Bake for 10 to 14 minutes, or until set. Remove pans and invert on a cooling rack. Allow brownie bites to cool completely.

To make the icing, mix cream with corn syrup and heat in a microwave safe container. Add chopped chocolate to a separate bowl. Add vanilla to warm cream mixture, then pour over chopped chocolate. Stir until chocolate totally melts and mixture is smooth.

Add brownie bites face down in the icing. Dunk to submerge, and spoon icing over the top to thoroughly coat. Remove with a fork, tapping the fork on the side of the bowl several times quickly in order to get the excess to drain between the tines. Carefully set on a baking mat or sheet of waxed paper.

Decorate as you wish! Chopped nuts, candies, sprinkles, sea salt…the world is your oyster!

Glazed Lemon Muffins

1 1/2 C. Flour
1 C. Sugar
1/4 tsp. Baking Powder
1/4 tsp. Salt
2 Eggs
1/2 C. Plain Yogurt or Sour Cream
1/2 C. Butter, melted
Zest from 1 Lemon     *Zest before beginning batter mixture, because it takes a little time.
Juice from 1 Lemon

Streusel:
3 T. Flour
3 T. Sugar
1 T. Cold Butter
Cut these ingredients in together with a pastry blender or 2 knives and set aside.
*Or just use your hands to mash the butter into the flour and sugar. It makes a crumbly consistency.
**I also suggest having this ready before mixing up your batter.


Glaze:
1/4 C. Powdered Sugar
1 T. Lemon Juice 

Preheat oven to 350 degrees.  Combine flour, sugar, baking powder and salt.  Add wet ingredients and mix until just combined and moistened.  Don't over mix or you won't get fluffy muffins.  Let the batter rest for a few minutes while you grease your muffin tin (or use baking cups).  Fill the muffin cups about 2/3 full.  Sprinkle about 1 1/2 tsp. of streusel topping over each muffin before you put it in the oven.  Then bake muffins for 25 minutes.  Mix up glaze while the muffins are baking.  When the muffins come out of the oven let them cool in the pan for 5 minutes then transfer them to a plate.  Drizzle a small amount of glaze over top of each muffin.  These are great warm or cold.  Makes 12 muffins.


 Found recipe HERE.

Fruit & Grain Bars

3/4 C. Butter, softened
1 C. Packed Brown Sugar
1 1/2 C. Oats (Quick or Rolled)
1 1/2 C. Flour
1/2 tsp. Salt
1/2 tsp. Baking Soda
1 C. Raspberry Jam (Bottled jam not freezer jam)

Preheat oven to 400 degrees.  Combine butter and sugar in a bowl and beat with an electric mixer for about 1 minute until mixture is light and fluffy.  Add oats, flour, salt, and baking soda to bowl and mix with a spoon until crumbly.  Press a little over half the mixture into the bottom of a greased 8x12 or 9x13 pan.  Spread jam over oat mixture.  Sprinkle the remaining oat mixture evenly over top of jam with your hands.  Bake 20 minutes and cool completely before cutting and serving.  Makes 20-24 bars. 
   

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This recipe came from my friend's food blog, it's really easy and really yummy!!! You can use any flavor of jam that you want too. 

I asked her why freezer jam wouldn't work and she said:  As for the jam recommendation, freezer jam has a runny texture when it comes to room temperature and especially when it is heated.  I don't think it will set up well in this recipe.  If you use bottled jam, which is thicker, it will set up and not make the bars soggy.

Layered Mint Brownies

Sorry about the bad picture-hope you get the idea-these are super tasty!

Start by baking your favorite brownie recipe or box mix. Be sure to bake them in a 9 x 13 pan. When they are cooled, spread the mint frosting on top of the brownies. Melt the choco chips & butter together, then evenly spread on top, covering the whole brownie pan. I let mine set in the fridge, but be sure to let it come back to room temperature before cutting.

Mint frosting:

1/2 c butter, softened

3 1/2 cups powdered sugar

1/2 tsp mint extract

2 drops green food coloring

milk-I used about 5 T.

Chocolate layer:

1 1/2 c semi-sweet choco chips

1/2 c butter

Cinnamon Rolls

These are absolutely delicious!!!

* We normally triple the dough recipe for 30 rolls (2 baking sheets of 15)

1 package active dry yeast (1 Tbsp)
¼ cup warm water
1 cup powdered milk (scalded), regular (1%, 2%) milk works great as well
¼ cup sugar
¼ cup margarine (butter)
1 tsp salt
1 egg
3 ½ cups flour
Cinnamon and sugar mixture

Frosting (this is enough for triple the dough recipe)

2 lbs powdered sugar
1 ½ cup margarine (butter)
2 tsp vanilla
¼ cup evaporated milk or regular milk (enough for smooth frosting)


1. Soften yeast in warm water in small bowl
2. After scalding milk – add butter, sugar and salt. Pour into mixing bowl and let this cool to lukewarm.
3. Add 1 ½ cup flour (or 4 ½ cups for triple)
4. Beat egg and add
5. Add yeast
6. Gradually add remaining flour to form soft dough. Place in a greased bowl, turning once to grease entire dough surface. Cover and let rise till double.
7. Take dough out of bowl to floured surface and roll to a rectangular shape. Spread some margarine or butter on surface. Sprinkle cinnamon sugar mixture on buttered surface. Roll dough up.
8. Cut into discs (whatever size you prefer) and place on greased baking sheet.
9. Let rise for about 20 minutes.
10. Bake at 350 degrees for 20 minutes.
11. Let cool a little and frost.

ENJOY!

Definitely worth the time they take to make!

Apple (or Pear) Crisp

So I combined a couple of recipes for this one. Half from my sis-inlaw and half from my grandma.
.
This makes a 9x13 pan full with plenty of yummy crust!
.
Crust-
1 cup margarine (room temp)
1.5 cups oats
1.5 cups brown sugar
1.5 cups flour
1/2 tsp baking soda
1/2 tsp baking powder
dash salt

Mix all ingredients, set aside.
.
Fruit mixture- (can use apples, I just chose to use pears)
7-10 pears, sliced (depends on size, just get enough to at least fill the bottom of the pan, plus a little is good)
1/2 cup sugar
2 Tbsp flour
1/4 tsp salt
1 tsp cinnamon
1/2 cup cinnabites (optional)

Slice pears. Mix fruit with all other ingredients in mixture. Pour into 9x13 pan. Press crust lightly on top of fruit mixture. Bake at 350 degrees for 40 min. Eat with ice cream or milk while it is hot!

The cinnabites add just a bit more cinnamon flavor to the dessert. Super yummy!

Cinnabites-

Sugar, wheat flour, corn cereal, cinnamon, and soybean oil.

Zucchini Crisp

I'm sorry I don't have a picture for this one. I served this tonight to my family and our friends. Only 2 of us knew that it wasn't apple crisp. It tasted great! We served it with vanilla ice cream, and our husbands went back for seconds-looked & tasted just like apple crisp. It was so yummy and made the house smell great!

8 cups cubed peeled zucchini
3/4 cup lemon juice
1/2 cup sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
TOPPING:
1 1/3 cups packed brown sugar
1 cup old-fashioned oats
1 cup all-purpose flour
2/3 cup cold butter or margarine

In a bowl, combine the zucchini, lemon juice, sugar, cinnamon and nutmeg; mix well. Pour into a greased 13-in. x 9-in. x 2-in. baking dish.
For topping, combine brown sugar, oats and flour in a bowl; cut in butter until crumbly. Sprinkle over the zucchini mixture. Bake at 375 degrees F for 45-50 minutes or until bubbly and the zucchini is tender