Over-the-Top Candy Bars

Over-the-Top Candy Bars

1 (16.5 oz) roll refrigerated chocolate chip cookie dough, softened

4 nutty s’mores trail mix bars, shopped

1 (12 oz) package butterscotch chips

2 ½ cups mini marshmallows

1 cup chopped walnuts

1 ½ cups mini pretzels

1 (12 oz) package peanut butter chips

¾ cup light Karo Syrup

½ stick butter, cubed

1 (12 oz) package milk chocolate chips, melted

With hands, combine dough and trail mix bars. Press into an ungreased 11x7-inch baking pan. Bake at 350 ° about 10 minutes, or until golden. Sprinkle with butterscotch chips and marshmallows. Bake 3-4 minutes more or until marshmallows turn golden. Sprinkle with walnuts and pretzels. Melt peanut butter chips, Karo, and butter; brush over bars. Drizzle melted chocolate over bars. Chill until firm before cutting.

Makes 36 bars.

Helpful Tip #2: Favorite Spice as Air Freshener

I heard the tip on the radio last week and thought I would give it a try. I tried it once I got home with vanilla and hours later the house still smelt like vanilla.

Use your favorite spice or scent as an Air Freshener.

In a small pot add at least 1 cup of water and add a little of your favorite spice or scent. Bring the water to a boil and then just let it simmer on the stove. Just make sure you turn it off, set a timer to remind you if need be. I have used vanilla extract and pumpkin spice. Other ideas could be cinnamon, cloves, or add a little of your favorite juice to the water. You also also mix and match different scents.

Give it a try I know you will love it too!!

Harvest Pound Cake

Here is the recipe to a yummy Harvest Pound Cake made with fresh apples, chopped nuts and covered with a warm caramel sauce.


Harvest Pound Cake

Cake
2 cups sugar
1 ½ cups vegetable oil
2 teaspoons vanilla
3 eggs
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 medium apples, peeled and finely chopped (2 cups)
1 cup chopped nuts

Caramel sauce
½ cup butter
½ cup packed brown sugar
2 teaspoons milk

Heat oven to 350°. Grease and flour 12-cup fluted tube cake pan. In large bowl, beat sugar, oil, vanilla and eggs with electric mixer on medium speed until light and fluffy. Beat in flour, salt and baking soda until smooth. Stir in apples and nuts. Pour into pan.

Bake 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Remove from pan to cooling rack.

In 2-quart saucepan, heat all sauce ingredients to boiling, stirring occasionally. Boil 2 minutes, stirring constantly; remove from heat. Spoon sauce over warm cake.

ENJOY!!

Chocolate Gobs

Chocolate Gobs

Cake
2 cups sugar
½ cup vegetable shortening
2 eggs
1 cup buttermilk
1 cup boiling water
1 teaspoon vanilla extract
4 cups all-purpose flour
½ teaspoon baking powder
2 teaspoons baking soda
½ cup cocoa

Filling
5 tablespoons all-purpose flour
1 cup milk
1 cup sugar
1 cup
1 stick of butter, softened
½ cup vegetable shortening
1 teaspoon vanilla extract

Preheat oven to 425 °.

In a large mixing bowl, cream together the sugar and shortening until fluffy. Add eggs and continue to beat. Stir together buttermilk, boiling water, vanilla, and blend this into the creamed mixture at low speed.

Sift together flour, baking powder, baking soda, and cocoa. Add to mixture 1 cup at a time, blending well at low speed. Batter will be very thin but do not worry. Drop by teaspoons onto ungreaded cookie sheet. Bake for 5 minutes. Allow to cool and transfer onto waxed paper.

To make the filling, place flour into saucepan and slowly add milk, stirring until smooth. Set over medium heat and cook, stirring until very thick. Mixture should become as thick as solid vegetable shortening. Remove from heat and allow to cool completely. In a medium bowl, cream together sugar, butter, shortening, and vanilla using a handheld electric mixer. Add the cooled flour mixture and whip until fluffy. Spread onto bottom side of cookie and top with another cookie to make a sandwich. Wrap individually in plastic wrap and store in refrigerator.

Yields 25 Gobs

ENJOY!!

Snickerdoodles

Who doesn't like snickerdoodles. Yum! Yum!Snickerdoodles

1 cup Crisco shortening
1 ½ cups plus 2 tablespoons sugar
2 eggs
2 ¾ cups sifted all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons ground cinnamon

Preheat oven to 350 °. Cream shortening, 1 ½ cups sugar, and eggs. Sift together flour, cream of tartar, baking soda, and salt. Combine with egg mixture. Chill dough thoroughly and then roll into balls the size of a small walnut. Roll in mixture of 2 tablespoons sugar and the cinnamon. Bake for 8 to 10 minutes on a ungreased baking sheet until lightly browned but still soft.

Yields approximately 4 dozen

ENJOY!!

Baked Beans

I recently found this recipe and when I tried it it was a big hit with everyone. This is the baked bean recipe I will turn to from now on.

Baked Beans

4 (16oz) cans of Pork-n-Beans
1 (16oz) can of crushed pineapple, drained
½ cup molasses
1 cup BBQ sauce
2 tablespoons yellow or brown mustard
5 slices cooked bacon, crumbled
1 (6oz) can french-fried onions, crushed
Salt and freshly ground black pepper

Preheat oven to 350 ° F.

Drain all but one can of pork-n-beans. In large bowl, mix together beans, pineapple, molasses, BBQ sauce, mustard, ¼ of the bacon and ¼ of the onions. Add some salt and pepper, to taste. Pour beans in a 9x13 in casserole dish and sprinkle remaining crushed onions and bacon on top. Cook in oven for 1 hour or until beans are brown and bubble. Serve warm.

ENJOY!!



(recipe and photo from www.foodnetwork.com)

Cinnamon Streusel Coffee Cake

Our ABF (Adult Bible Fellowship) class takes turns bringing in breakfast every Sunday morning. This is always a big hit when I take it to church.

Cinnamon Streusel Coffee Cake

1 1/3 cups all-purpose flour, divided
½ cup granulated sugar
½ cup buttermilk
1/3 cup vegetable oil
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 large egg
¼ cup firmly packed light brown sugar
¼ cup (½ stick) butter, softened
¼ cup chopped pecans
2 teaspoons cinnamon

Preheat oven to 400°F. Coat 9-inch round cake pan with cooking spray.

For cake, combine 1 cup flour, granulated sugar, buttermilk, oil, baking powder, baking soda, salt, and egg in mixing bowl. Beat with wooden spoon until blended. Pour batter into prepared pan.

For streusel topping, mix remaining flour, brown sugar, butter, walnuts and cinnamon in small bowl with a fork until mixture is crumbly. Sprinkle over batter.

Bake until toothpick inserted in center of cake comes out clean, 25-30 minutes. Serve Warm.


Enjoy!!