Pages

Bacon Ranch Dip

This Bacon Ranch Dip is one of those easy recipes that is quick to put together and is made from ingredients that are often kept on hand. This dip will please almost everyone whether it is served with chips or with a vegetable tray.




Bacon Ranch Dip
1 (16 ounce) carton sour cream
1 (1 ounce) envelope dry Ranch salad dressing and dip mix
1 cup shredded cheddar cheese
1/4 cup real bacon bits

In a small bowl, combine the sour cream and the dry Ranch mix. Add the cheese and bacon bits; stir until blended. Serve with chips or assorted raw vegetables.


The ingredients you will need for this dip are sour cream, Ranch dressing mix, cheddar cheese, and real bacon bits.

Stir all ingredients together. The measurements are not an exact science. If you like more cheddar or bacon bits, add more.

This Bacon Ranch Dip is one of those easy recipes that is quick to put together and is made from ingredients that are often kept on hand. This dip will please almost everyone whether it is served with chips or with a vegetable tray.




Bacon Ranch Dip
1 (16 ounce) carton sour cream
1 (1 ounce) envelope dry Ranch salad dressing and dip mix
1 cup shredded cheddar cheese
1/4 cup real bacon bits

In a small bowl, combine the sour cream and the dry Ranch mix. Add the cheese and bacon bits; stir until blended. Serve with chips or assorted raw vegetables.


The ingredients you will need for this dip are sour cream, Ranch dressing mix, cheddar cheese, and real bacon bits.

Stir all ingredients together. The measurements are not an exact science. If you like more cheddar or bacon bits, add more.

reade more... Résuméabuiyad
at No comments:
Labels: ,

Dulce de Leche Chocolate Bars



Oh, these are so good. Reminiscent of the caramel chocolate bars, these lovelies have a shortbread crust, caramel layer, chocolate layer, and then an added white chocolate decorative layer. You can get as fancy as you want with the top - I just did a simple swirl but you more creative types could make something more beautiful. But regardless of the fanciness factor of the topping, these are absolutely delicious and would be an impressive addition to any cookie tray.

The first step is to prep your pan. Line a 9x13 pan with parchment paper, using a little more paper than the length of the pan to create "handles."



Then make the shortbread layer. In a mixing bowl, beat together butter and powdered sugar until light and fluffy.



Beat in vanilla, salt and flour



until well combined. Press along bottom and 1/2 inch up the sides of the paper-lined pan.



Bake for 12 to 18 minutes, just until golden brown around the edges. Remove to a wire rack and cool completely.

Now, make the caramel layer (I guess I should say dulce de leche!). Combine the butter, brown sugar,



salt and sweetened condensed milk,



and bring to a boil, stirring constantly. Reduce heat to low and gently simmer, stirring constantly, unil thickened and a deep caramel color.



Pour over crust and spread evenly.



Refrigerate until completely cool, about 1 hour. For the chocolate layer, melt the semisweet chocolate, and then let cool slightly. Dollop over the dulce de leche



then spread evenly over the filling with a spatula.



Return to the fridge (I know it's hard to wait!) and cool until set, about 1 hour.

For the topping, melt the white chocolate and divide into three parts. Tint one part green,



one part red and leave one part white. Dollop these three over semisweet layer (you'll see I only used two colors - slight red tint fail...)



and use a toothpick to gently swirl colors.



Refrigerate for another hour or so to set the topping. Remove the bars using the parchment handles and then cut into bars. Store any leftovers in the fridge.

One year ago: Oatmeal Spice Drop Cookies
Two years ago: Sara's Chili

For more great ideas, visit Mangia Monday, Mouthwatering Monday, Menu Mondays, Your Recipe, My Kitchen, Tasty Tuesday, Tuesdays at the Table, Tasty Tuesday (#2), Tempt my Tummy Tuesday, Made from Scratch Tuesday, Totally Tasty Tuesdays, Tasty Tuesday (#3), A Little Birdie Told Me, Crazy Sweet Tuesday, Recipes I can't wait to try, Crockpot Wednesday, What's on your plate?, These Chicks Cooked, What's Cooking Wednesday, Let's Do Brunch.

Dulce de Leche Chocolate Bars

Crust:
1 cup butter, softened
1/2 cup powdered sugar
1 tsp. vanilla
2 cups flour
3/4 tsp. salt

Filling:
7 Tbsp. butter
1/3 cup brown sugar
2 cans (14 oz each) sweetened condensed milk
pinch salt
10 oz. semisweet chocolate, chopped

Decoration:
6 oz. white chocolate, melted
red and green food coloring

Line a 9x13 inch pan with parchment paper, letting the paper hang over the sides to form "handles."

In a mixing bowl, beat together butter and powdered sugar on medium speed until light, about 2 minutes. Beat in vanilla, then flour and salt until combined well. Press along bottom and 1/2 inch up sides of prepared pan. Bake at 350 for 12 to 18 minutes, just until golden brown around the edges. Transfer to a wire rack and cool completely.

Meanwhile, in a medium saucepan, combine butter, brown sugar, milk and salt. Bring to a boil, stirring constantly. Reduce heat to low and gently simmer, stirring constantly, until thickened and a deep caramel color, about 15 minutes. Pour over crust and spread evenly. Refrigerate until completely cool, about 1 hour.

Melt semisweet chocolate, and let cool slightly. Using a spatula, evenly spread over filling. Refrigerate until set, about 1 hour.

Melt white chocolate and divide into three parts. Tint one part green, one part red and leave one part white. Dollop these three over semisweet layer and use a toothpick to gently swirl colors. Refrigerate again for about an hour to set. Remove the bars using the parchment handles and cut into bars. Makes 48 bars.


Oh, these are so good. Reminiscent of the caramel chocolate bars, these lovelies have a shortbread crust, caramel layer, chocolate layer, and then an added white chocolate decorative layer. You can get as fancy as you want with the top - I just did a simple swirl but you more creative types could make something more beautiful. But regardless of the fanciness factor of the topping, these are absolutely delicious and would be an impressive addition to any cookie tray.

The first step is to prep your pan. Line a 9x13 pan with parchment paper, using a little more paper than the length of the pan to create "handles."



Then make the shortbread layer. In a mixing bowl, beat together butter and powdered sugar until light and fluffy.



Beat in vanilla, salt and flour



until well combined. Press along bottom and 1/2 inch up the sides of the paper-lined pan.



Bake for 12 to 18 minutes, just until golden brown around the edges. Remove to a wire rack and cool completely.

Now, make the caramel layer (I guess I should say dulce de leche!). Combine the butter, brown sugar,



salt and sweetened condensed milk,



and bring to a boil, stirring constantly. Reduce heat to low and gently simmer, stirring constantly, unil thickened and a deep caramel color.



Pour over crust and spread evenly.



Refrigerate until completely cool, about 1 hour. For the chocolate layer, melt the semisweet chocolate, and then let cool slightly. Dollop over the dulce de leche



then spread evenly over the filling with a spatula.



Return to the fridge (I know it's hard to wait!) and cool until set, about 1 hour.

For the topping, melt the white chocolate and divide into three parts. Tint one part green,



one part red and leave one part white. Dollop these three over semisweet layer (you'll see I only used two colors - slight red tint fail...)



and use a toothpick to gently swirl colors.



Refrigerate for another hour or so to set the topping. Remove the bars using the parchment handles and then cut into bars. Store any leftovers in the fridge.

One year ago: Oatmeal Spice Drop Cookies
Two years ago: Sara's Chili

For more great ideas, visit Mangia Monday, Mouthwatering Monday, Menu Mondays, Your Recipe, My Kitchen, Tasty Tuesday, Tuesdays at the Table, Tasty Tuesday (#2), Tempt my Tummy Tuesday, Made from Scratch Tuesday, Totally Tasty Tuesdays, Tasty Tuesday (#3), A Little Birdie Told Me, Crazy Sweet Tuesday, Recipes I can't wait to try, Crockpot Wednesday, What's on your plate?, These Chicks Cooked, What's Cooking Wednesday, Let's Do Brunch.

Dulce de Leche Chocolate Bars

Crust:
1 cup butter, softened
1/2 cup powdered sugar
1 tsp. vanilla
2 cups flour
3/4 tsp. salt

Filling:
7 Tbsp. butter
1/3 cup brown sugar
2 cans (14 oz each) sweetened condensed milk
pinch salt
10 oz. semisweet chocolate, chopped

Decoration:
6 oz. white chocolate, melted
red and green food coloring

Line a 9x13 inch pan with parchment paper, letting the paper hang over the sides to form "handles."

In a mixing bowl, beat together butter and powdered sugar on medium speed until light, about 2 minutes. Beat in vanilla, then flour and salt until combined well. Press along bottom and 1/2 inch up sides of prepared pan. Bake at 350 for 12 to 18 minutes, just until golden brown around the edges. Transfer to a wire rack and cool completely.

Meanwhile, in a medium saucepan, combine butter, brown sugar, milk and salt. Bring to a boil, stirring constantly. Reduce heat to low and gently simmer, stirring constantly, until thickened and a deep caramel color, about 15 minutes. Pour over crust and spread evenly. Refrigerate until completely cool, about 1 hour.

Melt semisweet chocolate, and let cool slightly. Using a spatula, evenly spread over filling. Refrigerate until set, about 1 hour.

Melt white chocolate and divide into three parts. Tint one part green, one part red and leave one part white. Dollop these three over semisweet layer and use a toothpick to gently swirl colors. Refrigerate again for about an hour to set. Remove the bars using the parchment handles and cut into bars. Makes 48 bars.
reade more... Résuméabuiyad
at No comments:
Labels: ,

Hash Brown Potato Casserole

Everyone at my house has a favorite dish for the holidays. This Hash Brown Potato Casserole has been my daughter Susan's favorite for a number of years. She doesn't care what else I make as long as this is part of the menu. This casserole is really easy to make, so don't save it just for holidays.






Hash Brown Potato Casserole
1 (30 ounce) package frozen shredded hash brown potatoes, thawed
1 (8 ounce) carton sour cream
1/2 cup butter, melted
1 (10 3/4 ounce) can cream of chicken soup
1 onion, chopped
1 teaspoon salt
1/2 teaspoon black pepper
1 (8 ounce) package shredded cheddar cheese

Topping
2 cups crushed corn flakes
1/2 cup butter, melted

Preheat oven to 350 degrees F. Prepare a 9 x 13-inch baking dish with nonstick cooking spray. Place thawed hash brown potatoes in prepared dish. In a medium bowl, combine sour cream, melted butter, soup, chopped onion, salt, pepper, and cheese; stir until blended. Pour mixture over potatoes; mix slightly. 
For topping, mix crushed corn flakes with melted butter and layer over top of potato mixture. Bake in preheated oven for about 40 minutes.


Place thawed hash brown potatoes in a 9 x 13-inch baking dish.

Pour the mixture of ingredients over the hash browns.

Mix all slightly with the potatoes.

Combine the melted butter and crushed corn flakes for a topping.

Spread corn flake mixture in a layer over the casserole, then bake in preheated oven for about 40 minutes.
Everyone at my house has a favorite dish for the holidays. This Hash Brown Potato Casserole has been my daughter Susan's favorite for a number of years. She doesn't care what else I make as long as this is part of the menu. This casserole is really easy to make, so don't save it just for holidays.






Hash Brown Potato Casserole
1 (30 ounce) package frozen shredded hash brown potatoes, thawed
1 (8 ounce) carton sour cream
1/2 cup butter, melted
1 (10 3/4 ounce) can cream of chicken soup
1 onion, chopped
1 teaspoon salt
1/2 teaspoon black pepper
1 (8 ounce) package shredded cheddar cheese

Topping
2 cups crushed corn flakes
1/2 cup butter, melted

Preheat oven to 350 degrees F. Prepare a 9 x 13-inch baking dish with nonstick cooking spray. Place thawed hash brown potatoes in prepared dish. In a medium bowl, combine sour cream, melted butter, soup, chopped onion, salt, pepper, and cheese; stir until blended. Pour mixture over potatoes; mix slightly. 
For topping, mix crushed corn flakes with melted butter and layer over top of potato mixture. Bake in preheated oven for about 40 minutes.


Place thawed hash brown potatoes in a 9 x 13-inch baking dish.

Pour the mixture of ingredients over the hash browns.

Mix all slightly with the potatoes.

Combine the melted butter and crushed corn flakes for a topping.

Spread corn flake mixture in a layer over the casserole, then bake in preheated oven for about 40 minutes.
reade more... Résuméabuiyad
at No comments:
Labels: ,

German Chocolate Caramel Brownies

This brownie recipe is one that is made like a bar cookie in three layers. Several years ago I made this brownie as a dessert for my daughter's rehearsal dinner before her wedding. These German Chocolate Caramel Brownies were also on my dessert table for Thanksgiving this year.



German Chocolate Caramel Brownies
1 (18.25 ounce) package German chocolate cake mix
3/4 cup butter, melted
2/3 cup evaporated milk, divided
1 cup chopped pecans
1 (11 ounce) bag Kraft caramel bits
1 cup semi-sweet chocolate chips

Preheat oven to 350 degrees F. Prepare a 9 x 13-inch baking pan by greasing and flouring. In a medium bowl, mix cake mix, melted butter, and 1/3 cup evaporated milk until well blended; add pecans.  Press 1/2 of this mixture into prepared baking pan; bake in preheated oven for 10 minutes.
Melt caramel bits and remaining 1/3 cup of evaporated milk in double boiler or microwave oven. Spread over cake layer, then sprinkle chocolate chips over caramel layer. Crumble remaining cake mixture on top of chocolate chips; press lightly. Bake for 20 - 25 minutes.



German chocolate cake mix, caramel bits, evaporated milk, and semi-sweet chocolate chips are some of the ingredients in these brownies.



Press 1/2 of the cake mixture into the prepared pan.


Spread the melted caramel layer over the baked cake layer.

Sprinkle the chocolate chips over the caramel layer.


Crumble the remaining cake mixture over the chocolate chips.


Bake for 20 - 25 minutes. Cool brownies in pan on a wire rack before cutting into squares.


The melted caramel and chocolate chips in the center between the two layers of German chocolate cake are wonderful!


This recipe was shared with:
Sweet Indulgences Sunday
StoneGable On the Menu Monday 
Makin' You Crave Monday 
Melt in Your Mouth Monday 
Naptime Creations Tasty Tuesday 
Crazy for Crust Crazy Sweet Tuesday 
The Shady Porch Rock n Share
Newlyweds Recipe Linky  
Junk in Their Trunk Wednesdays
Bake with Bizzy  
Something Swanky Sweet Treats Thursday 
Sweet Temptations Thursday
Sweets for a Saturday  
Cupcake Apothecary Themed Bakers Sunday
This brownie recipe is one that is made like a bar cookie in three layers. Several years ago I made this brownie as a dessert for my daughter's rehearsal dinner before her wedding. These German Chocolate Caramel Brownies were also on my dessert table for Thanksgiving this year.



German Chocolate Caramel Brownies
1 (18.25 ounce) package German chocolate cake mix
3/4 cup butter, melted
2/3 cup evaporated milk, divided
1 cup chopped pecans
1 (11 ounce) bag Kraft caramel bits
1 cup semi-sweet chocolate chips

Preheat oven to 350 degrees F. Prepare a 9 x 13-inch baking pan by greasing and flouring. In a medium bowl, mix cake mix, melted butter, and 1/3 cup evaporated milk until well blended; add pecans.  Press 1/2 of this mixture into prepared baking pan; bake in preheated oven for 10 minutes.
Melt caramel bits and remaining 1/3 cup of evaporated milk in double boiler or microwave oven. Spread over cake layer, then sprinkle chocolate chips over caramel layer. Crumble remaining cake mixture on top of chocolate chips; press lightly. Bake for 20 - 25 minutes.



German chocolate cake mix, caramel bits, evaporated milk, and semi-sweet chocolate chips are some of the ingredients in these brownies.



Press 1/2 of the cake mixture into the prepared pan.


Spread the melted caramel layer over the baked cake layer.

Sprinkle the chocolate chips over the caramel layer.


Crumble the remaining cake mixture over the chocolate chips.


Bake for 20 - 25 minutes. Cool brownies in pan on a wire rack before cutting into squares.


The melted caramel and chocolate chips in the center between the two layers of German chocolate cake are wonderful!


This recipe was shared with:
Sweet Indulgences Sunday
StoneGable On the Menu Monday 
Makin' You Crave Monday 
Melt in Your Mouth Monday 
Naptime Creations Tasty Tuesday 
Crazy for Crust Crazy Sweet Tuesday 
The Shady Porch Rock n Share
Newlyweds Recipe Linky  
Junk in Their Trunk Wednesdays
Bake with Bizzy  
Something Swanky Sweet Treats Thursday 
Sweet Temptations Thursday
Sweets for a Saturday  
Cupcake Apothecary Themed Bakers Sunday
reade more... Résuméabuiyad
at No comments:
Labels: ,

Happiness is . . . A Spice Drawer

Finding the spice bottle that I needed was once a frustrating experience for me in my kitchen. I would open the cabinet and start picking up bottles and jars, reading labels, and often it seemed I was picking up the same jars over and over again. For a while, I tried writing the names of the spice on top of the jars. This helped some, but did not solve the problem of too many spices stuffed together in the cabinet. I still couldn't find what I was looking for quickly. Recently I had the idea to use a large drawer for all my spices.


What a difference the drawer has made! I can now see every label clearly. I used the same type of little baskets to lay the jars in the drawer that I had used to stand them up in the cabinet, but the labels are so much more visible now.

The cabinet above that once was crowded with all the jars of spices now has enough breathing room for the salt, baking soda, flavorings, and other baking essentials. A little organization makes any cooking project go better. This spice drawer has made me happy. I'd love to know how other cooks organize their kitchens.




This post was shared with:
Junk in Their Trunk Wednesdays
Finding the spice bottle that I needed was once a frustrating experience for me in my kitchen. I would open the cabinet and start picking up bottles and jars, reading labels, and often it seemed I was picking up the same jars over and over again. For a while, I tried writing the names of the spice on top of the jars. This helped some, but did not solve the problem of too many spices stuffed together in the cabinet. I still couldn't find what I was looking for quickly. Recently I had the idea to use a large drawer for all my spices.


What a difference the drawer has made! I can now see every label clearly. I used the same type of little baskets to lay the jars in the drawer that I had used to stand them up in the cabinet, but the labels are so much more visible now.

The cabinet above that once was crowded with all the jars of spices now has enough breathing room for the salt, baking soda, flavorings, and other baking essentials. A little organization makes any cooking project go better. This spice drawer has made me happy. I'd love to know how other cooks organize their kitchens.




This post was shared with:
Junk in Their Trunk Wednesdays
reade more... Résuméabuiyad
at No comments:
Labels: ,

Thanksgiving Series: Crumb-topped Apple and Pumpkin Pie



If you can't decide between apple and pumpkin pie for your Thursday dessert, you're in luck! This delicious pie combines them both! I wasn't sure what I would think of this when I first made it, but I loved it! And it's probably a great way to convert some people who (for what reason I don't know) don't eat pumpkin pie.

This is a recipe repeat. For full step by step instructions, visit the original post.

Find more great ideas at This Week's Cravings, Your Recipe, My Kitchen, Mouthwatering Mondays, Menu Monday, Mangia Monday.

Crumb-Topped Apple and Pumpkin Pie

1 sheet refrigerated pie pastry (such as Pillsbury), or homemade

Apple filling:
2 cups thinly sliced peeled tart apples (I used Granny Smith)
1/4 cup sugar
2 tsp. flour
1 tsp. lemon juice
1/4 tsp. cinnamon

Pumpkin filling:
1 1/2 cups canned pumpkin
1 cup evaporated milk
2 eggs
1/2 cup sgugar
3/4 tsp. cinnamon
1/4 tsp. salt
1/8 tsp. ground nutmeg

Topping:
1/2 cup flour
3 Tbsp. sugar
5 tsp. cold butter
3 Tbsp. chopped pecans or walnuts

Unroll pastry to a lightly floured surface. Roll out to 1/2 inch beyond the pie plate, and carefully transfer to a deep dish 9-inch pie plate; flute edges.

In a medium bowl, combine apples, sugar, flour, lemon juice and cinnamon; toss to coat all apples. Spoon into pie crust.

In another bowl, whisk the pumpkin filling ingredients. Pour over apple mixture. Bake at 375 for 30 minutes.

For topping, combine the flour and sugar; cut in butter until crumbly. Stir in pecans. Sprinkle over pie. Bake an additional 20-25 minutes or until a knife inserted into the pumpkin layer comes out clean. (Tent pie crust with foil if necessary during the last 20 minutes of baking.)

Cool on a wire rack. Refrigerate leftovers. Serves 10.


If you can't decide between apple and pumpkin pie for your Thursday dessert, you're in luck! This delicious pie combines them both! I wasn't sure what I would think of this when I first made it, but I loved it! And it's probably a great way to convert some people who (for what reason I don't know) don't eat pumpkin pie.

This is a recipe repeat. For full step by step instructions, visit the original post.

Find more great ideas at This Week's Cravings, Your Recipe, My Kitchen, Mouthwatering Mondays, Menu Monday, Mangia Monday.

Crumb-Topped Apple and Pumpkin Pie

1 sheet refrigerated pie pastry (such as Pillsbury), or homemade

Apple filling:
2 cups thinly sliced peeled tart apples (I used Granny Smith)
1/4 cup sugar
2 tsp. flour
1 tsp. lemon juice
1/4 tsp. cinnamon

Pumpkin filling:
1 1/2 cups canned pumpkin
1 cup evaporated milk
2 eggs
1/2 cup sgugar
3/4 tsp. cinnamon
1/4 tsp. salt
1/8 tsp. ground nutmeg

Topping:
1/2 cup flour
3 Tbsp. sugar
5 tsp. cold butter
3 Tbsp. chopped pecans or walnuts

Unroll pastry to a lightly floured surface. Roll out to 1/2 inch beyond the pie plate, and carefully transfer to a deep dish 9-inch pie plate; flute edges.

In a medium bowl, combine apples, sugar, flour, lemon juice and cinnamon; toss to coat all apples. Spoon into pie crust.

In another bowl, whisk the pumpkin filling ingredients. Pour over apple mixture. Bake at 375 for 30 minutes.

For topping, combine the flour and sugar; cut in butter until crumbly. Stir in pecans. Sprinkle over pie. Bake an additional 20-25 minutes or until a knife inserted into the pumpkin layer comes out clean. (Tent pie crust with foil if necessary during the last 20 minutes of baking.)

Cool on a wire rack. Refrigerate leftovers. Serves 10.
reade more... Résuméabuiyad
at No comments:

White Chocolate Lemon Streusel Bars

White chocolate chips, fresh lemon juice, and toasted pecans combine for a blast of flavor in these yummy treats! This recipe adapted from the Hershey's Recipe Collection cookbook is one all lemon-lovers will want to add to their treasury of lemon recipes.





White Chocolate Lemon Streusel Bars
1 can (14 ounces) sweetened condensed milk
1/2 cup lemon juice
1 teaspoon lemon zest
2 cups (12 ounce package) white chocolate chips, divided
2/3 cup butter, softened
1 cup packed brown sugar
1 1/2 cups all purpose flour
1 1/2 cups quick cooking oats
3/4 cup toasted pecans
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1/2 teaspoon shortening

To toast pecans: Heat oven to 350 degrees F. Spread pecans in a thin layer on a shallow baking pan. Bake for 7 - 8 minutes, stirring occasionally, or until golden brown.

For bars: Preheat oven to 350 degrees F. Prepare a 9 x 13-inch baking dish by lightly greasing. In a medium bowl, combine sweetened condensed milk, lemon juice, and lemon zest; set aside. Measure out 1/4 cup and 1/3 cup white chips; set aside. Add remaining white chips to lemon mixture.
Using an electric mixer on medium speed, beat butter and brown sugar together until well blended. Stir together flour, oats, pecans, baking powder, and salt; add to butter mixture, blending well. Set aside 1 2/3 cups of butter/oats mixture. Add egg to remaining oats mixture, blending until crumbly; press onto bottom of prepared pan. Gently spoon lemon mixture on top, spreading evenly. Add reserved 1/3 cup white chips to reserved oats mixture. sprinkle over lemon layer pressing down lightly.
Bake for 20 - 25 minutes or until lightly browned. Cool in pan on wire rack. Place remaining 1/4 cup white chips and shortening in small microwave-safe bowl. Microwave at MEDIUM (50% power) 30 seconds or until chips are melted and mixture is smooth when stirred. Drizzle over baked bars. Allow drizzle to set; cut into bars.


Some ingredients you will need for these White Chocolate Lemon Streusel Bars are sweetened condensed milk, quick cooking oats, white chocolate chips, and fresh lemons.


These bars are made in three layers - a crust layer, a filling layer, and a streusel layer.


Bake for 20 - 25 minutes, then cool on a wire rack.

Make an icing drizzle from white chips and shortening for the top of the bars. I had to use a little more shortening than the recipe indicated to get my chips thin enough to drizzle.



These White Chocolate Lemon Streusel Bars are the yummiest!


White chocolate chips, fresh lemon juice, and toasted pecans combine for a blast of flavor in these yummy treats! This recipe adapted from the Hershey's Recipe Collection cookbook is one all lemon-lovers will want to add to their treasury of lemon recipes.





White Chocolate Lemon Streusel Bars
1 can (14 ounces) sweetened condensed milk
1/2 cup lemon juice
1 teaspoon lemon zest
2 cups (12 ounce package) white chocolate chips, divided
2/3 cup butter, softened
1 cup packed brown sugar
1 1/2 cups all purpose flour
1 1/2 cups quick cooking oats
3/4 cup toasted pecans
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1/2 teaspoon shortening

To toast pecans: Heat oven to 350 degrees F. Spread pecans in a thin layer on a shallow baking pan. Bake for 7 - 8 minutes, stirring occasionally, or until golden brown.

For bars: Preheat oven to 350 degrees F. Prepare a 9 x 13-inch baking dish by lightly greasing. In a medium bowl, combine sweetened condensed milk, lemon juice, and lemon zest; set aside. Measure out 1/4 cup and 1/3 cup white chips; set aside. Add remaining white chips to lemon mixture.
Using an electric mixer on medium speed, beat butter and brown sugar together until well blended. Stir together flour, oats, pecans, baking powder, and salt; add to butter mixture, blending well. Set aside 1 2/3 cups of butter/oats mixture. Add egg to remaining oats mixture, blending until crumbly; press onto bottom of prepared pan. Gently spoon lemon mixture on top, spreading evenly. Add reserved 1/3 cup white chips to reserved oats mixture. sprinkle over lemon layer pressing down lightly.
Bake for 20 - 25 minutes or until lightly browned. Cool in pan on wire rack. Place remaining 1/4 cup white chips and shortening in small microwave-safe bowl. Microwave at MEDIUM (50% power) 30 seconds or until chips are melted and mixture is smooth when stirred. Drizzle over baked bars. Allow drizzle to set; cut into bars.


Some ingredients you will need for these White Chocolate Lemon Streusel Bars are sweetened condensed milk, quick cooking oats, white chocolate chips, and fresh lemons.


These bars are made in three layers - a crust layer, a filling layer, and a streusel layer.


Bake for 20 - 25 minutes, then cool on a wire rack.

Make an icing drizzle from white chips and shortening for the top of the bars. I had to use a little more shortening than the recipe indicated to get my chips thin enough to drizzle.



These White Chocolate Lemon Streusel Bars are the yummiest!


reade more... Résuméabuiyad
at No comments:
Labels: , , ,

A Thanksgiving Bread Basket

I always make my Mother's Yeast Rolls for the Thanksgiving meal, and this year the tradition will continue. Using an old bread basket liner as a pattern, I made some Thanksgiving liners to use on the table this year. These took very little fabric and a short amount of time to whip up.





The liner is almost a square piece of fabric - 16 x 18 inches.

The sides were cut out forming 4 "arms" that fold in.



I bought a small piece of seasonal fabric and cut the turkey shapes out, then fused them on the "arms" of the liner. I also stitched around the shapes and zigzaged around the outer edge.

That was an easy project. The bread baskets are ready. Now I only have about 299 more things to do before next week!




This post was shared with:
Bacon Time Anything Goes 
Momnivore's Dilemma Creative Juice Thursday 
Jane Deere Fusion Friday
Not Your Ordinary Recipes Foodie Friday
Junk in Their Trunk
Stir Stitch and Straighten 
The Shady Porch Rock n Share
I always make my Mother's Yeast Rolls for the Thanksgiving meal, and this year the tradition will continue. Using an old bread basket liner as a pattern, I made some Thanksgiving liners to use on the table this year. These took very little fabric and a short amount of time to whip up.





The liner is almost a square piece of fabric - 16 x 18 inches.

The sides were cut out forming 4 "arms" that fold in.



I bought a small piece of seasonal fabric and cut the turkey shapes out, then fused them on the "arms" of the liner. I also stitched around the shapes and zigzaged around the outer edge.

That was an easy project. The bread baskets are ready. Now I only have about 299 more things to do before next week!




This post was shared with:
Bacon Time Anything Goes 
Momnivore's Dilemma Creative Juice Thursday 
Jane Deere Fusion Friday
Not Your Ordinary Recipes Foodie Friday
Junk in Their Trunk
Stir Stitch and Straighten 
The Shady Porch Rock n Share
reade more... Résuméabuiyad
at No comments:
Labels: , ,

Pumpkin Whoopie Pies



When I saw that the two ingredients for this month's Improv Challenge were pumpkin and cream cheese, I knew exactly what I wanted to make. I think I have had this recipe for well over 10 years but have never made these little beauties! You can bet I won't be waiting another 10 years to make them again. Maybe not even 10 days. A fluffy cream cheese filling is sandwiched between two cake-like pumpkin cookies -- whoopie pies are the technical name, but I just call them AMAZINGLY DELICIOUS!

I was lucky to have a little helper assisting with what she called the "whoopie cookies." To make the cookies, combine the brown sugar and oil



in a large mixing bowl and mix until combined. Add the pumpkin



and the eggs, and mix until blended. Add the flour, baking powder, baking soda, salt, cinnamon, cloves and nutmeg.



Mix until all the dry ingredients are incorporated. Line your baking sheets with parchment paper, and then drop the dough by teaspoonfuls onto the paper.



I was able to get anywhere from 15-20 cookies on a sheet. Do try to put about the same amount of dough down each time - this will help when matching up cookies for the sandwiches. Even though I used a scoop, I still got a lot of variations!



Bake for 10-11 minutes, then transfer to a wire rack to cool completely. For the filling, blend the cream cheese and butter until soft and creamy. Add the marshmallow creme



and mix until incorporated. Then add the powdered sugar



and blend until smooth. Using a table knife or flat spatula, spread the filling on one side of one cookie.



Now here's the trickiest part: try to find a second cookie that matches (as close as you can) the first one!



I found it easiest to just return the filled cookies to the wire rack to set up. Plus, I like seeing them all in a line!



Here's the best part: enjoying the fruits of your labor!



Pour a tall glass of milk, and enjoy!

One year ago: Spicy Sweet Potato and Sausage Soup
Two years ago: Zesty Cranberry Sauce

Find more recipe inspiration at It's a Keeper, Full Plate Thursday, Sweet Treats Thursday, Bake with Bizzy, Sweet Tooth Friday, Foodie Friday, Friday Potluck, Fusion Fridays, Food on Fridays, Friday Food, A Themed Baker's Sunday.

Find more great pumpkin and cream cheese combos in the links below.

Pumpkin Whoopie Pies

2 cups packed brown sugar
1 cup vegetable oil
1 1/2 cups solid pack pumpkin puree
2 eggs
3 cups flour
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 tsp. vanilla
1 1/2 Tbsp. cinnamon
1/2 Tbsp. ginger
1/2 Tbsp. cloves

Filling:
4 oz. cream cheese, softened
4 Tbsp. butter, softened
1 - 7.5 oz. jar marshmallow creme
2 cups powdered sugar

In a large mixing bowl, combine the oil and brown sugar. Mix in the pumpkin and eggs, beating well. Add the flour, salt, baking powder, baking soda, vanilla, cinnamon, ginger and cloves. Mix well.

Drop dough by heaping teaspoons onto parchment paper-lined baking sheets. Bake at 350for 10 to 12 minutes. Transfer cookies to a wire rack to cool completely.

For the filling, in a small mixing bowl, beat the cream cheese and butter until creamy. Add the marshmallow cream and mix until combined, then add the powdered sugar and beat until smooth.

Spread the filling on one bottom side of one cookie, then top with a second cookie. Makes approximately 84 cookies, 42 whoopie pies.





When I saw that the two ingredients for this month's Improv Challenge were pumpkin and cream cheese, I knew exactly what I wanted to make. I think I have had this recipe for well over 10 years but have never made these little beauties! You can bet I won't be waiting another 10 years to make them again. Maybe not even 10 days. A fluffy cream cheese filling is sandwiched between two cake-like pumpkin cookies -- whoopie pies are the technical name, but I just call them AMAZINGLY DELICIOUS!

I was lucky to have a little helper assisting with what she called the "whoopie cookies." To make the cookies, combine the brown sugar and oil



in a large mixing bowl and mix until combined. Add the pumpkin



and the eggs, and mix until blended. Add the flour, baking powder, baking soda, salt, cinnamon, cloves and nutmeg.



Mix until all the dry ingredients are incorporated. Line your baking sheets with parchment paper, and then drop the dough by teaspoonfuls onto the paper.



I was able to get anywhere from 15-20 cookies on a sheet. Do try to put about the same amount of dough down each time - this will help when matching up cookies for the sandwiches. Even though I used a scoop, I still got a lot of variations!



Bake for 10-11 minutes, then transfer to a wire rack to cool completely. For the filling, blend the cream cheese and butter until soft and creamy. Add the marshmallow creme



and mix until incorporated. Then add the powdered sugar



and blend until smooth. Using a table knife or flat spatula, spread the filling on one side of one cookie.



Now here's the trickiest part: try to find a second cookie that matches (as close as you can) the first one!



I found it easiest to just return the filled cookies to the wire rack to set up. Plus, I like seeing them all in a line!



Here's the best part: enjoying the fruits of your labor!



Pour a tall glass of milk, and enjoy!

One year ago: Spicy Sweet Potato and Sausage Soup
Two years ago: Zesty Cranberry Sauce

Find more recipe inspiration at It's a Keeper, Full Plate Thursday, Sweet Treats Thursday, Bake with Bizzy, Sweet Tooth Friday, Foodie Friday, Friday Potluck, Fusion Fridays, Food on Fridays, Friday Food, A Themed Baker's Sunday.

Find more great pumpkin and cream cheese combos in the links below.

Pumpkin Whoopie Pies

2 cups packed brown sugar
1 cup vegetable oil
1 1/2 cups solid pack pumpkin puree
2 eggs
3 cups flour
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 tsp. vanilla
1 1/2 Tbsp. cinnamon
1/2 Tbsp. ginger
1/2 Tbsp. cloves

Filling:
4 oz. cream cheese, softened
4 Tbsp. butter, softened
1 - 7.5 oz. jar marshmallow creme
2 cups powdered sugar

In a large mixing bowl, combine the oil and brown sugar. Mix in the pumpkin and eggs, beating well. Add the flour, salt, baking powder, baking soda, vanilla, cinnamon, ginger and cloves. Mix well.

Drop dough by heaping teaspoons onto parchment paper-lined baking sheets. Bake at 350for 10 to 12 minutes. Transfer cookies to a wire rack to cool completely.

For the filling, in a small mixing bowl, beat the cream cheese and butter until creamy. Add the marshmallow cream and mix until combined, then add the powdered sugar and beat until smooth.

Spread the filling on one bottom side of one cookie, then top with a second cookie. Makes approximately 84 cookies, 42 whoopie pies.



reade more... Résuméabuiyad
at No comments:
Labels: ,