O Henry Bars

 Source:  Aunt Susan

1 C. Karo syrup

1 C. Sugar

Bring to boil.  Remove from heat and stir in:

1 C. Peanut butter

When well blended add to:

5 C. Rice Krispies

Put in 9x13 pan

Melt:

3/4 C. chocolate chips

3/4 C. butterscotch chips

Spread over the top to cover.  

Chocolate Chip Cookies--Perfected

 Source: Amy, via Al

Recipe is already doubled--will make 5 doz.  Doubling again barely fits in the Bosch.

1 c. butter, softened not melted
1 c. brown sugar
1 c. sugar
3 eggs
1 t. vanilla
4 1/8 c. flour--measure by scooping and leveling
1 t. salt, heaping
1 t. baking soda
1 t. baking powder
12 oz. chocolate chips

Cream together butter and sugars a full 10 mins using the whisk attachment and scraping down the sides a few times.  It should be really light and thin.  Add in eggs and vanilla.  Mix the dry ingredients in a separate bowl and whisk together.  Switch to the cookie paddles and add  dry ingredients--add half the dry, mix, the chocolate chips, mix, and the rest of the ingredients and mix.  

Scoop out all the balls (can roll them with your hands to make them look smooth) and freeze!  Freeze step is important!

Bake in 350 degree oven for 12-13  minutes.  Cool one min on the cookie sheet and then transfer to a cooling rack.

I prefer to bake them from a frozen state - they hold their shape better.

Perfect Lemon Bars

 Source:  melskitchencafe.com

Sam's Favorite!

PERFECT LEMON BARS

yield: 24 BARS (9X13-INCH PAN)

 

prep time: 20MINUTES MINS

cook time: 40MINUTES MINS

total time: 1HOUR HR

INGREDIENTS

For the Crust (see note for adaptations):

• 1 ¾ cups (249 g) all-purpose flour
• ⅔ cup (76 g) powdered sugar, plus extra to sprinkle on bars
• ¼ cup cornstarch
• ½ teaspoon salt
• 12 tablespoons (170 g) butter, 1 1/2 sticks, at cool room temperature, cut into 1-inch pieces

For the Filling (see note for thicker filling):

• 4 large eggs
• 1 ⅓ cups (283 g) granulated sugar
• 3 tablespoons all-purpose flour
• 2 teaspoons grated lemon zest, from 2 large lemons
• ⅔ cup freshly squeezed lemon juice, from 3 to 4 large lemons
• ⅓ cup milk
• Pinch of salt, about 1/8 teaspoon

INSTRUCTIONS 

• Place an oven rack in the middle position and preheat the oven to 350 degrees F. Line a 9X13-inch baking pan with foil or parchment paper and lightly grease the foil/parchment (optional: it helps with removing the bars after baking, but you can instead grease the pan with nonstick cooking spray).
• Whisk together the flour, powdered sugar, cornstarch, and salt (this can be done in a food processor or in a large bowl by hand). Add the pieces of butter and cut the butter into the dry ingredients using a pastry blender, two knives or your fingers (taking care not to melt the butter too much - you might try freezing the butter and grating it into the dry ingredients on the large holes of a box grater) or process in the food processor for 8 to 10 seconds and then as needed until the mixture resembles coarse meal.
• Sprinkle the mixture into the prepared pan and press into an even layer on the bottom. Refrigerate for 15-30 minutes. Bake until very lightly golden brown on the edges, about 15-20 minutes.
• For the filling, whisk together the eggs, sugar, salt, and flour in a medium bowl and then stir in the lemon zest, juice and milk to combine.
• Pour the filling onto the warm crust; reduce the oven temperature to 325 degrees and bake for about 18-20 minutes until the filling feels slightly firm to the touch. Cool the bars to room temperature, sprinkle with additional powdered sugar and cut into bars.

Big Giant Chocolate Chip Cookie

 Source:  ourbestbites.com

INGREDIENTS

3 tablespoons butter, melted
2 tablespoons granulated sugar
1/4 cup lightly packed brown sugar
1 egg yolk (just the yolk)
1/2 teaspoon vanilla extract
1/2 cup plus 1 tablespoons all purpose flour
1/8 teaspoon baking soda
1/8 teaspoon salt
1/2 cup chocolate chips

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INSTRUCTIONS

Preheat oven to 350 degrees. Line a cookie sheet with parchment.

Mix butter and sugars until smooth.  Add egg yolk and vanilla.  Sprinkle flour, baking soda, and salt on top and then mix together.  Add chocolate chips and/or any other mix-ins.

Form dough into one large ball and place on prepared baking sheet.  Gently press down to about 1/2 – 3/4 inch thick.  Bake until edges are set and center looks cooked, but still soft.  You’ll want to keep an eye on it since baking time can vary depending on how much you press your dough down.  Mine usually take about 15 minutes.

Let cool for 10 minutes before digging in (or don’t.  You’re the boss here.)  Enjoy!

Can even bake in a pie pan and plop ice cream on top and dig in!

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Lemon Raspberry Pound Cake Muffins

Source:  Newspaper

Time:  15 mins prep; 30 mins bake
Servings:  8

1 C.  Cake flour (not self rising)
1/2 tsp.  Baking Powder
1/4 tsp.  Table Salt
1/4 C. Grated Lemon Zest (Approx. 1 Tbsp zest/large lemon)
1/2 C.  Unsalted Butter, softened
3/4 C.  Sugar
3 Eggs
1 tsp. Vanilla extract
1/4 C.  Heavy Cream
2 Tbsp + 1 1/2 tsp Lemon Juice, divided (Approx.  1 large lemon= 1/4 C. Juice)
1 pint Raspberries
1/4 C.  + 2 tsp.  Powdered Sugar

Heat oven to 325.  Line a cupcake tin with 8 liners.

In a medium bowl, whisk together the flour, baking powder, salt and lemon zest.  In a large bowl with an electric mixer, beat together the butter and granulated sugar until light and fluffy.  Add the eggs, one at a time, beating well after each addition, then beat in the vanilla.  Add half the flour mixture and mix just until combined.  Beat in the cream and 2 Tbsp of the lemon juice.  Add the remaining flour mixture, beating just until combined.

Spoon the batter into the prepared muffin cups, filling them halfway.  Press 4 raspberries gently into the center of the batter in each cup, then top with more batter, filling the cups just up to the tops of the liners.  Bake the cupcakes on the oven’s center shelf until golden on top and a toothpick inserted at the center comes out clean, about 30 minutes.  Transfer the cakes to a wire rack and let cool completely.

While the cupcakes are baking, make the glaze.  In a small bowl, whisk together the powdered sugar and remaining lemon juice until smooth.  When the cupcakes are cooled, drizzle the glaze over each cake.

Super yum.  Made for book club.

Toby’s Chocolate Chip Cookies

https://www.allrecipes.com/recipe/25037/best-big-fat-chewy-chocolate-chip-cookie/?internalSource=staff%20pick&referringId=839&referringContentType=Recipe%20Hub

2 C.  Flour
1/2 tsp.  Baking Soda
1/2 tsp.  Salt
3/4 C.  Butter, melted
1 C.  Brown Sugar
1/2 C.  Sugar
1 Tbsp.  Vanilla
1 Egg
1 Egg Yolk
2 C.  Semi-sweet Chocolate Chips

Preheat oven to 325.

Mix dry ingredients.

In medium bowl, cream together melted butter and both sugars.  Beat in vanilla, egg and egg yolk until light and creamy.  Mix in dry ingredients until just blended.  Add chocolate chips and mix with wooden spoon.

Drop cookie dough by 1/4 C (important) onto baking sheet.  Bake 15-17 mins or until edges are slightly toasted.  Cool on baking sheet for a few minutes before transferring to a wire rack.

Wilton Buttercream Frosting

From: Wilton

1 cup of solid white vegetable shortening (you can use butter to make it taste A LOT better*)
1 teaspoon Vanilla
7-8 teaspoon of mik or water
1 pound of powdered sugar (3 3/4 cups)
pinch of salt (optional)

In large bowl beat shortening, vanilla and milk or water. Add dry ingredients and mix on medium speed until all ingredients have been thourougly mixed together. Blend an additional minute or so, until creamy.
Makes about 2 1/2 cups.

Chocolate Buttercream
add 3/4 cup cocoa powder or three 1 oz. unsweetened chocolate squares, melted, and an additional 1 to 2 tablespoon water to recipe. Mix until well blended.

*cut milk in half when using margarine or butter

Easy Mini Cheesecakes

These are so easy to make and look fantastic.  Easy dessert but still impressive--good to make for large groups of people ie sugar rush sunday!



Box Jello Cheesecake (can get one with the topping included, or a generic one plus a can of pie filling)
Oreo's, optional (the generic sandwich cookie is bigger than an actual oreo which fits in the cups better)

Line a muffin tin with cupcake liners (the tinfoil ones look nice and are a bit sturdier but the paper ones work ok too.)

Use either the crust mix included in the box, or place one sandwich cookie in the bottom of the liner (using just one side of the sandwich cookie will let that soak a little in the cream cheese stuff and make it softer and easier to eat) for the crust.

Mix up the cream cheese mix as directed and pour into the muffin cups.  I leave room for the topping or make a little indent in the center to hold it.

Let set up and spoon the topping over the top.

Makes about 16 cups.

Great to do ahead of time.

Oreo Salad

Source:  Christina Arnold



4 Cups milk
2 (3.4 oz) instant White chocolate pudding (can use vanilla in a pinch)
16 oz Cool Whip (big container)
1 pack Oreos--I find it takes a pack plus a bit more

Directions

1. Stir milk and pudding mix together in a bowl until pudding is well mixed; fold in whipped topping. Stir cookies into pudding until well blended. Cover bowl with plastic wrap and refrigerate until thickened and chilled, at least 1 hour to overnight.

Homemade Oreos

Source:  Duncan Hines (Easy Brownies and Cream Sandwich Cookies)

Very simple homemade Oreo-like cookie, and a major hit!  Seriously delicious.  Wish one batch made more!



1 box brownie mix
1/3 C oil
2 eggs
1 1/2 C chocolate chips
1 Can cream cheese frosting

Preheat oven to 350.
Combine brownie mix, oil, and eggs with spoon until just blended and all dry ingredients are moistened.  Stir in chocolate chips.
Drop batter by heaping Tbsp onto cookie sheet.  Bake 11-14 minutes (12 in my oven) till cracked in appearance and just barely set at center when lightly touched.
Cool 1 minute on sheet and transfer to wire rack to cool completely.
Spread frosting on 1 cookie and top with another cookie.

Yield:  1 dozen cookies

Sam describes these as two miracles with miracle sauce in between!

Strawberries and Cream Layer Cake

Source:  Mr Food

What You'll Need

• 1 (18.5-ounce) package white cake mix
• 2 (10-ounce) packages frozen strawberries, thawed and pureed
• 2 (8-ounce) container frozen whipped topping, thawed
• 1 cup fresh strawberries, cleaned, hulled, and sliced

1. Preheat oven and prepare cake mix according to package directions, baking batter in two 9-inch round cake pans.
    
2. Cool cakes completely then cut each in half horizontally, making a total of 4 layers.
    
3. Place one cake layer on a large serving plate. Brush with pureed strawberries and spread on a layer of whipped topping. Place another cake layer over that and repeat until all cake, strawberries, and whipped topping are used.
    
4. Cover cake with whip topping.  Garnish with fresh strawberry slices and serve, or cover lightly and keep chilled until ready to serve.  

   Notes

   For best results, stack the layers with the cut-side up because they'll hold the strawberries better. And for easy cutting, use a serrated knife.
   
   Read more at http://www.mrfood.com/Cakes/Strawberries-and-Cream-Layer-Cake-1238#gvUA2hRf4jxrL9ag.99

Made this for Easter dessert 2014

Super delicious--Al said it was the best strawberry dessert she ever had!

Moose Munch

Moose Munch

Source:  Angie Stewart

2 24 oz. packages+12 oz vanilla almond bark (5 packs when recipie is doubled)
20 oz bag mini pretzels
14 oz. box Frosted Cheerios
12 oz. box Rice Chex
2 14 oz. bag M&M's (Christmas version)
Red and green sugars

Per Bowl Directions:

Layer:

6 oz rice chex

7 oz cheerios

8 oz pretzels

1 pack + 3 squares almost bark broken into squares

Stir, then add

14 oz M&M's (add too early and they'll start to melt)

To double the recipe, do this 4 times

Melt almond bark in microwave.  Combine pretzels, Cheerios, and Rice Chex in large bowl.  Coat with melted almond bark.  Add M&M's.  Pour out onto wax paper and sprinkle with sugars.  Let stand for 30 minutes and then break into pieces.

*I like to do Rice Chex first, then Cheerios, pretzels and last M&M's - the heavy stuff then falls to the bottom while getting stirred, instead of starting on the bottom.
*Better for mixing to split the recipe - and do it in 2 big bowls. (4 bowls if doubling)
*Definitely double this recipe (at the least) if doing this for neighbor Christmas gifts.  Get about 35+ cello bags.

*best deal on m&m's is from Costco, but hard to find the holiday ones

2025--doubled recipe (5 packs of almond bark) had 41 bags (not stuffed bags), plus 1.5 gallon bags left over for my fam to eat.

Crumb Topping for Pie and Crisp's

Crumb topping for Dutch apple pies, crisps, etc.
Source:  Mel's kitchen cafe



1 c flour
1/4 c brown sugar
1 tsp cinnamon
1 stick cold butter cut into small pieces

Whisk dry ingredients together. Add butter pieces and cut in with a fork or pastry blender until coarser combined.

Easy, Fail-Proof, Best Pie Crust

Source:  Theresa Hauge



1/3 c flour (I ended up adding more)
1/2 cup cold water
Mix to make a paste

1 2/3 c flour
1 c crisco
1 tsp salt
Mix until crumbly

Stir paste into crumbly mixture until just absorbed. Roll out on adequately floured surface.

I got this recipe from the secretary at the school, totally out of the blue.  It rolls out so easy and bakes up so light and flaky--I think she might be the wife of one of the three Nephites!

So easy it's a piece of...pie!

Oreo Chesecake Bites

Print

Oreo Cheesecake Bites
Source:  Mel's Kitchen Cafe

YIELD: MAKES 36 OR MORE BITES, DEPENDING ON SIZE

INGREDIENTS

• 36 Oreo Cookies, divided
• 1/4 cup (4 tablespoons) butter
• 4 packages (8-ounces each) cream cheese, softened
• 1 cup granulated sugar
• 1 cup sour cream
• 1 teaspoon vanilla
• 4 large eggs
• 4 ounces semisweet chocolate
• 4 ounces white chocolate

DIRECTIONS

1. Preheat the oven to 325°F.
2. Line a 9×13-inch baking pan with foil, with ends extending over sides. Finely crush 24 Oreo cookies. Melt 1/4 cup butter; mix with crumbs. Press onto bottom of prepared pan.
3. In a large bowl, beat the cream cheese and sugar with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, one at a time, beating after each just until blended. Chop remaining cookies. Gently stir into batter; pour over crust.
4. Bake the cheesecake for about 35-40 minutes or until the sides are set and the center is almost set. Cool completely on a wire rack in the pan.
5. When the cheesecake is completely cooled, cover with plastic wrap and refrigerate for at least 2 hours. When chilled, remove the cheesecake using the foil overhang and cut the cheesecake into bite-sized pieces. Place the cheesecake bites on a wax or parchment paper-lined baking tray. Melt the semisweet chocolate and white chocolate in separate bowls (I use the microwave on 50% power, stirring frequently). Pour the melted chocolate into a ziploc bag, one for the semisweet chocolate, one for the white chocolate. Snip a small corner off the corner of the bag and drizzle the chocolate over the cheesecake bars. Chill the bars until ready to serve. Alternately, the drizzled bites can be frozen in an airtight container for up to a month. Let them defrost in the refrigerator and serve chilled.