5 Cup Cookie Bars

These cookie bars are a lot like Seven Layer Bars. They are very rich and delicious and oh so simple to make. I think they will be my new go to recipe when I need to take something to a covered dish or party.

Ingredients:

1 stick of butter, melted

1 cup graham crackers, crushed

1 cup chocolate chips

1 cup butterscotch chips (or peanut butter chips)

1 cup chopped pecans

1 cup flaked cocoanut

14 oz can condensed milk

Heat oven to 350. Mix melted butter and crushed graham crackers. Press into bottom of 13x9 pan. Layer the rest of the ingredients in order. Pour whole can of condensed milk over top of all.Bake for 15-20 minutes or until golden brown. Let cool 30 minutes. Slice and server!      

Broccoli & Cheese Soup

As the leaves changed this past fall, so did my appetite for soup. I am so glad that I have a new attitude towards soup because I was definitely missing out before. During the winter months I probably made at least one pot of something yummy each week, eating it for dinner the day it was made and then freezing the rest in a freezer bag for a meal the following week. This worked out really well because we weren’t eating left over soup for three days straight…which definitely gets boring.

One of my favorite soups is Broccoli & Cheese Soup and what’s even better is that this recipe is so EASY! This will make a huge pot of soup, so invite some friends or family over to enjoy a delicious bowl. (This easily makes 2-3 meals for me and my husband).

Ingredients

• 2 large packages of frozen chopped broccoli
• 1 (48 ounce) carton of chicken broth (or use chicken bouillon cubes & water)
• 6 tablespoons butter (or margarine)
• 1 onion, chopped
• 1/2 cup all-purpose flour
• 2 cups milk
• 1/2 pound processed cheese food (Velveeta), cubed
• 1/2 pound sharp cheddar cheese, cubed
• Salt & Pepper

Directions

1. In a large pot over medium heat, simmer the broccoli in the broth until tender.
2. In a separate skillet over medium heat, melt the butter, and add the onions and sauté to desired tenderness.
3. Add the flour to the onions and stir well, forming a pasty substance. Gradually add the milk and stir until thick.
4. Add the flour/milk mixture to the broccoli mixture in the pot and stir well. Then add the cheese, stirring until melted. Finally, add the salt & pepper.
5. Turn down the heat to low and let simmer for 15-20 minutes to let all the ingredients fuse together.

Enjoy!

Kristen

Simple Homemade Hummus

1 can garbanzo beans

1 1/2 Tablespoon lemon juice

1 Tablespoon olive oil

1 teaspoon  minced garlic

1 teaspoon cumin

1/8 teaspoon salt

1/4 teaspoon black pepper

2 Tablespoons water

Mix first 7 ingredients in a food processor. Slowly add water while food processor is running. You may not need to add all the water, just add a little at a time until the hummus is smooth.

The great thing about this recipe is that you can adjust the spices to suit your taste. I have used less lemon juice and added lemon pepper instead of black pepper. I have substitute Great Northern Beans for garbanzo beans and this tasted great, but was a little thinner.

I hope you enjoy and have fun making this recipe your own.

Naomi

Quick Delicious Rolls

We Southerners know that mayonnaise is a staple ingredient in anything from salads to casseroles. Admittedly it’s not the healthiest thing to eat, but it is the secret to making these rolls so easy and so delicious.

2 cups self rising flour
4 tablespoons mayonnaise
1 cup milk
1 teaspoon sugar

Mix all ingredients for 2 minutes. The consistency of the dough will change and be sticky. Spoon into greased 12 cup muffin tin. Bake 10 minutes or until golden brown at 425.

Homemade Red Sauce

Homemade Red Sauce

This is super easy, plus it is cheaper and healthier.  I think this recipe produces about 2 jars of the store bought sauce and I usually stretch it to last two or three meals.  I will be honest, while this is yummy right when you make it, I think it tastes even better a day or two after being able to combine. Try it out with Naomi's Ravioli Bake - Delicious!

Ingredients

2 (14.5 ounce) cans stewed tomatoes

1 (6 ounce) can tomato paste

4 Tablespoons chopped fresh parsley

1 clove garlic, minced

1 teaspoon dried oregano

1 teaspoon salt

1/4 teaspoon ground black pepper

4 Tablespoons olive oil

1/3 cup finely diced onion

1/2 cup white wine (or chicken broth)

Directions

1. In a food processor or blender, place stewed tomatoes, tomato paste, chopped parsley, garlic, oregano, salt, and pepper. Blend until smooth.

2. In a large skillet over medium heat sauté the onion in olive oil for 2 minutes. Add the blended tomato sauce and white wine.

3. Simmer for 30 minutes, stirring occasionally.

Ravioli Bake (or as Little Man calls it, Olio)

This was an instant hit from the very first time I made it. I can’t remember where I got the recipe to start with, but I have made some variation of this dish once every few weeks since. Most of the time I make it meatless (the way I prefer it) and sometimes I make it with meat (the way my hubbie prefers it).

Little Man loves it too!

I love this meal mostly because it is so delicious, but also because it is quick, easy, and versatile. Bear with me as I share the recipe. If you like exact measurements you may have difficulty, but give it one try and you will see why I leave so many choices up to the cook.

Ground Italian sausage or ground beef (optional)
1 large package of frozen ravioli (large or mini)- do not thaw or cook
1 can of your favorite pasta sauce
1 bag of fresh spinach (or even better- Kristens's homemade pasta sauce!)
Any veggies you want*
1 large bag shredded Mozzarella cheese

Brown meat (if using meat) and drain off grease. Add pasta sauce. Spread half of the sauce mixture over the bottom of a 13in. x 6in casserole dish. Place ravioli in a single layer over sauce. Add a layer of veggies. Add a layer of spinach (Keep in mind the spinach will cook down.) If you have any ravioli left add another layer. End with a layer of the remaining half of the sauce mixture and top with the mozzarella cheese. Bake on the middle rack for 30 minutes at 400.

* Veggies I have used and love are: sliced zucchini, sliced squash, mushrooms, shredded carrots, a bag of frozen California mix, and in a pinch I have made it with only the spinach. Use any combination you like!

Strawberry Frosting

This recipe post is going to differ a little than the ones we have listed here before.  Everything we have posted we have actually made, but I am going to go ahead and share this one for strawberry frosting that I am going to make today for some Valentine cupcakes.  I am going to pull a Sandra Lee (semi-homemade) trick and use a box cake mix (devils food) since my Saturday is jam packed and I need to have these ready for coffee fellowship at my church on Sunday morning.  I am going to make mini-cupcakes and top with this frosting – I am excited and will let you know how they turn out!

I got this recipe out of the cookbook Screen Doors & Sweet Tea by Martha Hall Foose and I plan on making several more things from it (pimento cheese, egg salad, red velvet cake…mmm).

Homemade Strawberry Frosting

½ cup chopped fresh or frozen strawberries

2 Tbs. strawberry jam

1 tsp. fresh lemon juice

1 (8 oz) pkg. of cream cheese, softened

1 ½ c. (3 sticks) unsalted butter, softened

4 cups confectioners’ sugar, sifted 

1. In saucepan over medium heat, combine strawberries, jam, and lemon juice.  Stir for 5 minutes and until the jam is melted and the strawberries are soft.  Mush up any big pieces.
2. With a mixer, mix the cream cheese and butter at medium speed until creamy. 
3. On low speed, slowly add the confectioners’ sugar and mix till well combined.
4. Add the strawberries and mix at low speed until blended. 
5. Frost cooled cupcakes.

Kristen

Paula Deen’s Chocolate Bundles with Chocolate Sauce

This is a decadent treat! But what makes it even better is that it is sooo simple to make.  I got this one from Paula Deen Celebrates! It is one of her Valentine’s Day recopies, so with the holiday quickly approaching I decided to give it a try.  I made a few changes to suit my taste and because I forgot part of the ingredients when I went to the store. I’ve noted my changes in the recipe.

Chocolate Bundles with Chocolate Sauce

Bundles

1 sheet frozen puff pastry dough

2 eggs

1 teaspoon whipping cream (an ingredient I forgot, so I just left it out)

8 chocolate Kisses

8 miniature chocolate candy bars (Paula recommends Snickers. I used Milky Way)

Chocolate Sauce

½ cup whipping cream

4 ounces milk chocolate broken into small pieces

(Forgot the whipping cream so I just skipped this step, but it would be oh so delicious.)

Garnish

Sweetened whipping cream

Sliced strawberries ( I used sprinkles because the strawberries just didn’t look ripe enough on my trip to the grocery store.)

(I used Cool Whip – again because I forgot the whipping cream- and sprinkles.)

1.       Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.

2.       2. To make the bundles, allow the puff pastry to thaw, covered, for 30 minutes at room temperature. When it is pliable, unfold the pastry and cut the sheet into four 4x4 inch squares.

3.       Beat the eggs and cream together to make an egg wash. Brush the entire surface of each pastry square with egg wash. In the center of each pastry square, place 2 Kisses and 2 mini candy bars. Pull the corners of each square up around the chocolate, and twist the top of the dough clockwise to complete the “bundle.” Brush the exteriors of the bundles with more egg wash.

4.        Place the bundles on the cookie sheet. Bake about 35 min, until golden brown.

5.       Chocolate Sauce: In a small saucepan, bring the cream to a boil. Place the chocolate pieces in a bowl and pour the hot cream over the top. Whisk until the sauce is smooth.

6.       Puddle the chocolate sauce on a plate and place a bundle on top. Top with whipped cream and additional sauce. Serve the bundles garnished with strawberry slices!

Make this recipe for you loved ones on Valentine’s Day! I made this recipe this past weekend for some people we love very much and they agreed these bundles are absolutely rich and delicious.  While eating these bundles we came up with an alternate version you may want to try. Instead of the mini candy bars why not dark chocolate kisses and raspberry preserves! Have fun making your own version and let me know what you come up with!
Naomi

Free Bruegger's Bagels!

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Ooey Gooey Brownies

“What!?...Brownies don’t come from a box?” 
Until recently, I thought brownies were a boxed product, just like Hamburger Helper.  I make cakes, muffins, and most all baked goods from scratch, but I honestly had never thought of brownies from scratch – what a genius idea! 

So here is the wonderful recipe that I used to create homemade brownies.  This is really good the way it is, but it is also a good base recipe and leaves plenty of room for you to improvise (add mixings such as: chocolate chips, peanut butter chips, marshmallows, nuts, etc.).

Goodbye Duncan Hines & Betty Crocker brownies – Hello made from scratch chocolate deliciousness!

*PS* I made these again last night, but added marshmallows, chocolate chips, and butterscotch chips and they are so stinking good! 

 Ingredients 

• 1 1/2 cups sugar
• 1 1/2 cups all-purpose flour
• 1 1/2 cup baking cocoa
• 1 1/2 teaspoons salt
• 1 teaspoon baking powder
• 1 cup vegetable oil
• 3 eggs
• 2 tablespoons light corn syrup
• 1 teaspoon vanilla extract
• Optional – any or all - chocolate chips, peanut butter chips, nuts, marshmallows

Directions

1. In a mixing bowl, combine sugar, flour, cocoa, salt and baking powder.
2. In another bowl, combine oil, eggs, corn syrup and vanilla; add wet ingredients to the dry ingredients.
3. Fold in mixings if desired.
4. Spread in to a greased 9in X 13in baking pan. Bake at 350 degrees for 22-25 minutes or until a toothpick inserted near the center comes out clean. 

Believe it or Not Peanut Butter Cookies

This recipe is so easy and delicious! These simple cookies only take four ingredients that you probably have in the cupboard and you don’t even have to break out the mixer. They are even gluten free, which makes them a good cookie for those with food allergies.

Believe it or Not Peanut Butter Cookies
(or Gluten Free Peanut Butter Cookies)
1 small jar of peanut butter
2 cups sugar
2 t. vanilla
2 eggs
* optional: Chocolate chips, peanut butter chips

Combine all ingredients in medium bowl. Drop rounded spoonful of dough onto greased baking sheet. Bake at 325 degrees for 8-10 minutes. Cool on baking sheet for 1 minute. Move to wire rack to cool completely.

Who Stole the Cookies from the Cookie Jar…. me!

I unashamedly admit that I have issues when it comes to sweets.  I could probably be professionally diagnosed as having an addiction to sugar, but since I haven’t yet received a diagnosis I will continue to get my daily saccharine fix.

Among all things sweet, cookies are probably at the very top of my list, with bite size candies coming in a close second.  I like to always have fresh baked cookies on hand in our house and usually make them once or twice a week.  If my husband and I are on ‘good’ behavior and we don’t devour the cookies as each sheet comes out of the oven, I like to save some of the dough and make cookie dough balls to freeze for baking later in the week.  

This week I made a new chocolate chip cookie recipe and it is phenomenal! The secret is a box of instant vanilla pudding, which generates the moistest (is that even a word?) cookie you will ever taste.  The whole batch lasted 2 days in our house….like I said before, I have issues when it comes to sweets!  Happy Baking!

Ingredients  

• 1 cup butter, softened
• 3/4 cup packed brown sugar
• 1/4 cup white sugar
• 1 (3.5 ounce) package instant vanilla pudding mix
• 2 eggs
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 2 cups semisweet chocolate chips (I used ¾ package of mini-chocolate chips)

Directions

1.     Preheat oven to 375 degrees (I baked them at 325 degrees)

2.     In a mixing bowl, cream butter and sugars. Add pudding mix, eggs and vanilla. Combine flour and baking soda; add to creamed mixture and mix well. Fold in chocolate chips.

3.     Drop by teaspoonfuls onto ungreased baking sheets. Bake for 10 to 12 minutes or until lightly browned.

Yields  approximately 4 dozen

Credit: http://allrecipes.com/Recipe/Moms-Chocolate-Chip-Cookies/Detail.aspx

(One of my ‘go to’ websites)

Kristen