Cherry Pie Bars

Nesting Corral ~ Cherry Pie Bars

Yesterday was incredibly sunny.  It was so nice to see the sun again after a few months of darkness.  The sun got me thinking about summer, which got me thinking about summer fare, which in turn made me want a fruit pie!  I neither had the time or ambition to actually make a fruit pie, so I did the next best thing.  I made these cherry pie bars.  These are super easy to whip up, no peeling or pitting fruit, and no crust to roll out.  And they taste so delicious!  Of course you could make this with real fruit, and any variety of fruit.  But I wanted something quick and easy, so I went for the canned pie filling.  The only canned pie filling I really like is cherry pie filling, so the choice was easy (plus it was in my pantry).  The sugar cookie type crust with the sweet syrupy cherries topped with a cream cheese glaze is summer in a dish, a quick dish.   Here's the scoop on the lazy mans (but oh so good) version of cherry pie...

Nesting Corral ~ Cherry Pie Bars

*I only made a half batch, full recipe will make twice as much as pictured

Ingredients
1/2 Cup butter, softened
1 Cup sugar
2 eggs
1 teaspoon vanilla
1/4 teaspoon almond extract
3Cups flour
1/2 teaspoon salt
1teaspoon baking powder
1 large can (30 oz) cherry pie filling
Cream Cheese Glaze:
     6 ounces cream cheese, softened
     3/4 Cup powdered sugar
     1/2 teaspoon vanilla

Nesting Corral ~ Cherry Pie Bars

Directions
Preheat oven to 350 degrees.

With electric mixer beat butter.  Add sugar and beat until creamy.  Add eggs, one at a time.  Mix in vanilla and almond extract.  Add flour, salt and baking powder.  Press dough evenly into greased 9 inch by 13 inch baking dish.

Bake for 30 minutes, or until edges begin to brown.  Allow to cool completely before adding glaze.

For the glaze beat cream cheese, powdered sugar, and vanilla until smooth.  Spoon into piping bag or sandwich bag with a corner cut off.  Pipe glaze in lattice patter on cooled bars.  Cut into squares and enjoy!

Patriotic Trifle

It's almost here folks!  A true mark of summer, the Fourth of July.  I love this holiday!  The weather is always nice, everyone is in good spirits, it usually involves BBQ, you get to lay in the sun and play in the water, fireworks end the day, and of course there's amazing food.  Forth of July fare is comfort food at its finest.  One thing I particularly enjoy about cooking for this holiday is the abundance of fresh fruit.  The pies are one of the best parts for sure.  But If you're looking for something maybe a little cooler and more refreshing this trifle fits the bill.  Nothing but fresh fruit and homemade whip cream, you can't beat it.  What better way to celebrate our independence from the English than by eating a dessert they created but putting an American twist on it!

Ingredients
{amounts may vary depending on the size of your trifle dish}
4 cups fresh blueberries
4 cups halved fresh strawberries
3 cups heaving whipping cream
3 teaspoons vanilla
1/4-1/2 cup granulated sugar to taste

Directions
Using an electric mixer add the whipping cream, vanilla and sugar (add more sugar if you like it sweeter).  Whip on high speed for about 3 minutes or until stiff peaks form.  (Don't mix too long or it will turn into sweet vanilla butter!)

In trifle dish put a layer about an  inch thick of whipping cream.  Then using about 3 cups of the blueberries spread evenly over the whip cream.  Next add another layer of whip cream, this time about 2 inches thick.  Next add a  layer of about 3 cups of the strawberries.  On top of the strawberries add another 2 inch layer of whip cream.  Now you can decorate the top how you like.  I put a ring of strawberries on the outside, with a circle of blueberries in the middle.  Then I put a dollop of whip cream in the middle of the blueberries and added a final strawberry on top.

Keep refrigerated until ready to serve.  Serve on top of vanilla bunt cake or all on its own, both ways are delicious.  Enjoy! Serves about 10.

Chocolate Shot Cookies

It's been ages since I've posted a recipe!  I meant to post this one back in June, but life as a pregnant mother of four kind of took over.  Now I'm a not pregnant (thank goodness) mother of five!  But the last nine months of physical misery was worth it because now we have this beautiful bundle, Mikkelsen (Mikkie) Faith, in our lives.

She is already a month old!  And while life hasn't slowed down, I really wanted to get back to blogging a bit.  So today is the big day and I'm sharing this scrumptious recipe for my hubby's favorite Christmas cookie, Chocolate Shots.  These cookies are simple to make and so light, crispy and yummy.  They will disappear quickly, guaranteed!  Here's the DL...
Ingredients
1 cup butter, softened
1 cup powder sugar
1 cup oatmeal
2 teaspoons vanilla
1/2 teaspoon baking soda
1 1/2 cups flour
Red and green granulated sugar
Directions
In mixer cream butter.  Add powder sugar.  Gradually add the oatmeal.  Mix in vanilla, baking soda, and flour.  Divide dough into two equal parts and form into rolls about 2 inches in diameter.  Coat one roll of dough in red sugar and the other in green sugar. (I do this by pouring the color sugar out on a piece of wax paper and gently rolling the dough through it until the outside is coated.)
Wrap rolls of dough in wax paper and chill for at least one hour.
Preheat oven to 325 degrees.
Slice chilled dough about 1/2 inch thick and bake on ungreased cookie sheet for 12-15 minutes, or until lightly browned.  Let cool and enjoy!

*I asked my mother in law why these cookies are called Chocolate Shots when there is no chocolate in them.  She said the original recipe called for coating the dough in chocolate sprinkles instead of sugar.  I've tried it both ways and I prefer the sugar coating.

Cream Cheese Cookies

These cookies are as good as they look and sound.  They quickly replaced my traditional sugar cookie recipe.  They work just as well as a sugar cookie for rolling out but you can also make them as drop cookies  when you need to save time.  Plus, they stay chewy and moist on the inside and have a slightly crunchy outside.  Perfection!  Here's the skinny...
Ingredients
1/2 cup butter softened
3 ounces cream cheese, softened
1 1/2 cups confectioners sugar
1/2 teaspoon baking powder
1 egg, room temperature
1/2 teaspoon vanilla
1 3/4 cups flour
Granulated sugar for dusting

Directions
Preheat oven to 375 degrees.  Line a cookie sheet with a parchment paper or silicone mat.
Using electric mixer, cream butter and cream cheese.  Beat int he sugar and baking powder.  Add the egg & vanilla and beat until fluffy.  Add the flour and mix until incorporated.  Cover well with plastic wrap and chill for 1 hour.  {For drop or rolled cookies just leave dough in the bowl and cover with plastic wrap.  For cut out cookies form dough into a disc and wrap in plastic wrap.}
For drop cookies, take a teaspoon of dough and dredge through sugar.  For roll cookies make 1 inch size balls of dough and coat in sugar.  Place on cookie sheet and bake for 7-8 minutes.  Makes about 24 cookies.  For cut out cookies roll out dough to about 1/4 inch thick.  Baking time will vary depending on the size of shapes you use.  Enjoy!

*top picture is of drop cookies, bottom picture is of rolled ball cookies

Pecan Pie Bars

I haven't posted in a while.  Things have been a little crazy around here.  I have been cooking a lot, just not posting all the yummy recipes.  Now that we are done with a good friends wedding I can come back to the world of blogging.  And I'm coming back with a bang with these amazing, delicious, and delectable Pecan Pie Bars.  Where actual pecan pie can be too rich for me, these bars are the perfect amount of deliciousness  Plus, there's no fussing with a pastry crust.  So the prep time is minimal  I usually have these whipped up in less than 15 minutes.  These bars are perfect for Fall and the crust is to die for!  Whenever I make these bars I devour them for breakfast, lunch, dinner, & late night snack.  Here's the skinny...
Ingredients
Crust~
1 cup butter, softened
2 cups flour
1/2 cup powdered sugar
Filling~
3 eggs
1/2 cup sugar
1 cup light corn syrup
1 teaspoon vanilla
1/4 cup butter, melted & cooled
pinch of salt
1 cup whole pecans
1 cup chopped pecans

Directions
Preheat oven to 350 degrees.  Lightly grease a 9 by 13 inch baking pan.
Using electric mixer blend together crust ingredients until smooth.  Evenly press crust dough into prepared baking dish.  Bake for 15 minutes.
Meanwhile, beat eggs until bubbly.  Mix in sugar.  Add corn syrup, salt and vanilla.  Mix in melted butter.  Using a spoon stir in both cups of pecans.  Pour filling over the baked crust.  Bake for 30 minutes or until golden brown.  Let cool before cutting into squares.  Enjoy!

Amazing Zucchini Brownies

Well, it's that time of year again where I start figuring out new and exciting ways to use the abundance of zucchini have.  I love zucchini, so this is always a fun process for me.  I've never made zucchini brownies before, but always thought they seemed like a good idea.  So I gave them a whirl.  It took some experimenting, but I came up with a recipe that is so amazing.  These brownies are so rich and chewy that you'll forget they're packed with zucchini.  My family scarfed these up even though they knew there were veggies in there.  Here's the skinny...
Ingredients
1/2 cup vegetable oil
1 1/2 cups sugar
2 teaspoons vanilla
1 egg
1 3/4 cup flour
1/2 cup unsweetened cocoa
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups finely shredded zucchini (the finer the better)
3/4 cup semi sweet chocolate chips
Directions
Preheat oven to 350 degrees.  Grease a 9x9 inch baking dish.
Mix together oil, sugar, vanilla and egg.
In separate bowl mix flour, cocoa, baking soda, and salt.  A little at a time add the flour mixture to the oil and sugar mixture until incorporated.  (The dough will seem dry, no worries, the zucchini will moisten things up while they bake.)
Using a spoon stir in the zucchini & chocolate chips.
Pour and press evenly into prepared baking dish and bake for 25-30 minutes (cook a little longer if you like them more cake like).  Remove from oven and let cool.  Spread chocolate frosting on top if desired.  Enjoy!

Rhubarb Cobbler

I love rhubarb.  And I love that we have an abundance of it out on the ranch, hence making rhubarb free for me.  So when I had a big bunch of it the other week I started thinking of different ways to use it, other than the standby strawberry rhubarb pie.  This cobbler was the answer.  I made one for us and one for another family.  Everyone, even the kids, loved it.  I used lemon in the cobbler, which I didn't care for, but everyone else loved.  So you'll have to use your own discretion on that ingredient.  So go out that rhubarb plant & whack off a few stocks and get to work making this easy and scrumptious dessert.  Here's the skinny...
Ingredient
4 cups chopped rhubarb (about 1/2 inch pieces)
2 cups sugar
1/2 teaspoon salt
1/4 teaspoon lemon extract or 2 tablespoons lemon juice (optional)
1 teaspoon vanilla
2 cups flour
1 tablespoon baking powder
1/4 cup shortening
1/4 cup butter, cubed and chilled
1/2 cup milk
1 egg
1-2 tablespoons sugar in the raw

Directions
Preheat oven to 400 degrees.
In large bowl mix rhubarb, 1 3/4 cups sugar, 1/4 teaspoon salt, lemon extract/juice, and vanilla.
In separate bowl, combine flour, remaining sugar, 1/4 teaspoon salt, and baking powder.  With a pastry cutter, cut in shortening and butter until cornmeal like texture forms.  Whisk together egg and milk, and pour into flour mixture.  Mix with a fork until just combined.
Pour rhubarb mixture into greased 2 quart baking dish.  Drop dough on top using your hands, don't press it down.  It should cover most of the top.  Sprinkle the sugar in the raw (or plain sugar works too) on the top of the dough.
Bake for 30-35 minutes or until topping is golden brown.  Serve warm.  Enjoy!

Easter Chick Cupcakes

This is a quick and easy treat to whip up for the holiday weekend.  Although super cute, these cupcakes are a cinch to make and are a great way to get the kiddos involved.

We made some with brown eyes and some with blue eyes.

All my children from ages 2 to 6 helped and had a blast.  Bonus, these cupcakes are a good old fashion Betty Crocker recipe, so they taste great.  Here's the skinny...
Ingredients  
For cake:
(makes 12 cupcakes)
1 1/4 cups flour {or 1 1/2 cups cake flour}
1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/3 cup shortening
1 egg
1 teaspoon vanilla
3-4 drops yellow food coloring

For decoration:
1 container white frosting {I used Betty Crocker's Whipped Cream Cheese frosting, or you can make your own, you'll need about 1 cup}
1 1/2 cups coconut
1 package mini M & Ms
1 package peach rings
yellow food coloring



Directions
Preheat oven to 350 degrees.  Line muffin tin with festive paper cupcake liners.
Measure all ingredients for the cake into a bowl.  With electric mixer blend on low speed for about 30 seconds scraping bowl constantly.  Beat on high for 3 minutes, scraping bowl occasionally.
Fill cupcake liners about half way with batter.  Bake for 15-20 minutes or until middle is set and toothpick inserted comes out clean.  Remove from oven and let cool completely.

In small bowl combine coconut and bout 4 drops of yellow food coloring.  Stir until all the coconut is coated and yellow all over.

Using scissors, cut peach rings into small triangles for the beaks.

Sort M&Ms so that you have only the brown and blue ones.

Frost the top of each cupcake.

 

Turn upside down and gently press into the coconut.

If you need to add a little more coconut once you turn it over, gently pressing the coconut into the frosting so that it will stay put.

Gently press in the eyes and beak.

And that's it.  Your ready to gobble them up, or just look at them for a while because they're so stinkin' cute! Enjoy!

*This cake recipe is perfect for a small 8x8 or 9x9 inch cake as well.  You can withhold the yellow food coloring to keep it a basic white cake.

Easter Nests

My daughter Maddie doesn't live by dates or months, but rather by holidays.  Here calendar year would look something like New Years, Valentines, Easter, her birthday, 4th of July, Halloween, Thanksgiving, and Christmas.  With such a holiday conscientious child I was reminded the other day how quickly Easter was approaching.  I thought I better get some recipes posted to celebrate this wonderful holiday.

These Easter treats are a great recipe to make with kids.  They are easy and look so cute.  And they make a great treat for your child's class or to decorate your Easter table.  Here's how...
Ingredients

1 cup milk chocolate chips

2 cups dry chow mein noodles

1/2 cup coconut

green food coloring

jelly beans or candy eggs

Directions

Line two cookie sheets with wax paper.  In a bow combine one drip green food coloring with coconut.  Stir until all the coconut is green.  

Using double boil method completely melt chocolate chips.  Stir in chow mein noodles & stir to coat.

Drop noodles by spoonfuls on wax paper, making an indentent in the middle with the back of the spoon.  While nests are still warm place a pinch of the coconut in the center.  Top with a couple of jelly beans, Robins Eggs, or even a Peep.  Allow to cool completely before serving.  Enjoy!


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Fluffy Sugar Cookies

Easter Deviled Eggs

Dark Chocolate Chunk Cookies

These cookies are my current obsession.  They have the perfect balance of sweet and salty.  And they're soft and chewy.  And you can't help but make noises when you eat them.  Best of all they are a cinch to whip up.  They stay chewy for a few days, but are definitely best warm out of the oven with a tall glass of cold milk.

One reason these cookies are so awesome is the use of a good dark chocolate.  The boldness of the dark chocolate mixes so nicely with sugar & salt in the dough.  I used one of these Ghiradelli "Intense Dark" chocolate bars.  The dark chocolate makes the cookie, so don't skip on this ingredient.
Here's the skinny...
Ingredients
3/4 cup butter, softened
3/4 cup brown sugar
1/4 cup granulated sugar
1 egg
2 teaspoons vanilla
2 cups flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1 3.5 oz dark chocolate bar, chopped (or 1 cup bittersweet chocolate chips)
Directions
Preheat oven to 350 degrees.
Using electric mixer cream butter & sugar until fluffy & light in color.  Add egg & vanilla and beat until fluffy.  Mix in flour, cornstarch, baking soda, and salt.

Using spoon stir in chocolate chunks.  (Make sure when chopping the chocolate not to get the pieces too small, you need those big hunks of chocolate in the cookie... you NEED them!)
On greased cookie sheet drop heaping tablespoonfuls of cookie dough about 2 inches apart.  Bake for 8-10 minutes, until edges are barely golden brown.  Do not cook longer than 10 minutes!  Let cool for a few minutes & enjoy!

Black & Blue Crumb Bars

Eat one of these with a good cup of coffee & you'll experience a little slice of heaven.  These bars are good for breakfast, a snack, tea time, & dessert.  These bars are just plain good.  Whip 'em up, you won't be disappointed!  Here's the skinny...
Ingredients
1 1/2 cup sugar
1 teaspoon baking powder
3 cups flour
1 cup butter, cold & cut into 1/2 inch cubes
1 egg
1 teaspoon vanilla
1/2 teaspoon kosher salt
2 cups blackberries
2 cups blueberries
3 teaspoons cornstarch
Directions
Preheat oven to 375 degrees.  Line a 9 by 13 inch baking pan with parchment paper & spray with cooking spray.
In medium bowl mix together 1 cup sugar, flour, salt, and baking powder.  In small owl whisk together egg & vanilla.  Pour egg mixture into flower mixture and add butter.  Using a pastry cutter cut until crumbly dough forms.  Pat half of the dough into the bottom the baking pan.
In small bowl mix together 1/2 cup sugar & cornstarch.  Gently mix int he blueberries & blackberries.  Pour the berries over the crust  in the pan.  Crumble remaining dough on top.  Sprinkle with a little extra sugar.  Bake for 45 minutes or until slightly brown on top.  Cool completely before cutting.  Enjoy!
*fresh is best, but frozen berries work great as well.

Fluffy Sugar Cookies with Vanilla Frosting

I figured I'd better get a few sweet treats posted for Valentines Day.  These are one of the best treats.  Who doesn't walk through the bakery at the grocery store & not want to grab a box of these puppies?!  Then you look at the price & remember your New Years resolution & decide against it.  But for Valentines you can break the rules a little.  Whipping up a batch of these for your sweetie is a great way to show some love, & eat some yummy cookies.  Throw a little vanilla frosting on top & some sprinkles & they look as pretty as they taste.  These cookies are moist & cake-like & the homemade vanilla frosting is oh, so good!  Here's the DL...
Ingredients
3 cups cake flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup butter, softened
1 cup sugar
2 large eggs
2 tablespoons sour cream
1 teaspoon vanilla

Directions
In medium bowl combine cake flour, baking powder and salt and set aside.

Using an electric mixer cream butter & sugar together until fluffy.  Add in eggs on at a time stirring after each addition.  Beat until fluffy.  Stir in sour cream and vanilla until combined.  Gradually add in flour mixture just until combined.  Chill dough for at least on hour.

Preheat oven to 350 degrees.  Line a baking sheet with parchment paper or silicone mat.

Roll 1 heaping tablespoon of dough into a ball (you may need a little butter on your hands to keep dough from sticking).  Place ball on the baking sheet & flatten to about 1/2 inch thick, molding sides as you go so it keeps it's circle shape.  Place dough balls about 2 inches apart.  Bake for about 10 minutes, or just until edges turn slightly brown.  Remove from oven and cool for a few minutes & then transfer to wire rack, let cool completely.

Spread frosting on top & immediately put on sprinkles.  Let set for about 20 minutes & enjoy!

Vanilla Frosting
Ingredients
1/3 cup butter, softened
3 cups confectioners sugar
1 1/2 teaspoons vanilla
about 2 tablespoons milk
Directions
Using electric mixer with whisk attachment blend butter & sugar.  Stir in vanilla.  Add milk a little at a time & blend until frosting is smooth & of spreading consistency.  May require more or less milk.  Add about 2 drops of red food coloring to make it pink (or a few drops of any desired color).  Use immediately.
*this will be enough to frost all your cookies, or two 8 or 9 inch cake layers, or 9x13 inch cake.

Red Velvet Cookies

Nothing screams Valentine's like red & chocolate.  Therefore, Red Velvet Cookies are the perfect Valentine treat because they contain both.  I'm a big fan of red velvet.  My Mom always makes red velvet cake for special events.  It's so beautiful to look at & taste so good.  These cookies hold up that reputation.  They are sweet, velvety (of course), & dainty.  They have a wonderful cake-like texture, but their thinness keeps them from being overwhelming.  Whip up a batch of these & your honey will melt like butta'.  Here's the DL...
Ingredients
2 1/4 cups flour
1/2 teaspoon baking soda
2 tablespoons cocoa powder
1 cup butter, softened
1/2 cup sugar
1 cup brown sugar, packed
2 eggs
2 teaspoons vanilla
1 teaspoon salt
2 tablespoons red food coloring
1 cup white chocolate chips
Directions
Preheat oven to 350 degrees.  Mix together flour, baking soda & cocoa, set aside.
Cream together butter & sugars until fluffy.  With mixer on low speed add eggs, vanilla, & food coloring.  Mix well but don't allow to get too fluffy.  Slowly add the flour mixture & beat until just combined.  Use spoon to mix in white chocolate chips.
Place heaping teaspoon full balls of dough onto a grease or lined cookie sheet.  Bake for 8-10 minutes, or until cookies are set around the edges but still soft in the center.  Remove from oven & let cool for 1-2 minutes & then transfer to wire rack to cool completely.  Makes about 2 dozen cookies  Enjoy!

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Gooey Caramel Brownies

This brownies are awesome, you have to try them.  They are rich & yummy.  Perfect for the holiday season.  A little of this brownie goes a long way, so you can cut them into smaller squares for bite size serving.  Or just go all out like me & eat a big ol' hunk.  The diet starts in January right?!  Might as well pack it in while you still can.  The hardest part about these brownies is the large amount of cooling time they require.  But the actual prep time is minimal.
My husband said these are the best brownies he's ever had.  He says that a lot, "This is the best dinner you've ever made.", "This is the best pasta I've ever had.", etc.  I don't always trust that the item is truly the best he's ever had, a sort of "cry wolf" scenario.  But I do believe him on these brownies.  They are really that good.  Here's the skinny (yes I realize what an oxymoron of a statement that is)...
Ingredients
1 box German Chocolate Cake Mix
1/2 cup finely chopped nuts
1/3 + 1/2 cup evaporated milk (divided)
1/2 cup butter, melted
1 14 oz package whole caramels, unwrapped
1/2 cup chocolate chips
powdered sugar
Directions
Preheat oven to 350 degrees.  Mix together cake mix, chopped nuts, 1/3 cup evaporated milk, & butter.  Stir together until well combined.
Press half of the mixture into a greased 9 x 9 inch baking pan.  Bake for 8 minutes & remove from oven, set aside.
Using the double boiler method melt the caramels & 1/2 cup evaporated milk until smooth & pourable (is that a word?).  Evenly spread caramel sauce over the pre-baked brownies.  Evenly sprinkle chocolate chips on top.  Chill for about 1 hour, or until caramel is hard.
Evenly press remaining  brownie batter on top.  Return to the oven & bake for about 20-25 minutes.  Let cool at room temperature for about 2 hours.  Sprinkle top generously with powdered sugar, cut into pieces, & enjoy!

*In the recipe pictured I did not use the total amount of caramels, because I didn't have 'em & I was too lazy to go to the store.  But there will be a definitive layer of caramel in the center if you use the whole amount listed.

Open-face Apple Pear Pie

I love open face pies like this.  So easy to put together without sacrificing on taste & tons of yummy pie crust.  Inspired by the galette, this pie looks pretty & the fruits are sliced thin.  This is a great pie to pull together in a jiffy.  A good Thanksgiving pie, pulling fruits from the current harvest.  Here's the DL...
Ingredients
1 full recipe for  Flaky Pie Crust
3 large pears cored & thinly sliced
2 large Gala apples peeled, cored, & thinly sliced.
1/3 cup sugar
1/4 teaspoon cinnamon
dash of nutmeg
1 egg beaten
1 tablespoon butter melted

Directions
Preheat oven to 400 degrees.  Mix sliced pears & apples with the sugar, cinnamon, & nutmeg.  Let sit for 5-10 minutes.  Roll out cold dough onto lightly floured surface into a circle shape.  Dough should be about 1/4 inch thick.  Gently fold dough in half & then in half again.  Transfer to a cookie sheet & unfold into circle shape again.  Pour fruit onto the middle of the dough.  Fold dough over the fruit allowing for the center to remain uncovered.  Brush entire top, including fruit, with melted butter.  Brush the crust with the beaten egg.  Bake for 45 minutes or until crust is brown & flaky.  Slice it up & enjoy!

*The apples I used were very large.  If you have smaller apples you may need to bump up the quantity.
Make the crust a day or two before to save time on Thanksgiving day.

Salted Nut-Roll Bars

About a year ago my Mom started making these & they quickly became my husband's new favorite.  These bars are great for those who love salty & sweet.  Or those that just don't like (Lord have mercy on their souls) traditional desserts or chocolate.  This unique desert is a crowd pleaser & one that most people haven't had before.  If you need to bring a dessert to a potluck & don't want to duplicate make these babies, I guarantee no on else will bring them.  They are a great mixture of salty & sweet, crunchy & chewy.  Give 'em a try, here's the how:

Ingredients

1(1lb) package peanut butter cookies (like Nutter Butters)

1  1/2 sticks unsalted butter

2 cups peanut butter chips

2/3 cup light corn syrup

1 teaspoon vanilla

2 cups miniature marshmallows

2 cups dry roasted peanuts

2 cups Rice Krispies

Directions

Preheat oven to 350 degrees.  Coat a 9x13 inch baking pan with non-stick spray.  Pulse cookies in food processor until they are fine crumbs.  Melt 1 stick of butter & add to the cookie crumbs, pluse food processor until crumbs clump together.  Press crumbs into the prepared baking pan & bake for 15 minutes or until golden brown.

Melt peanut butter chips, corn syrup, remaining butter & vanilla in a saucepan over medium low heat.  Stir constantly until smooth & incorporated together.  Spread half cup of the peanut chip mixture over the cookie base.  Top with marshmallows & return to oven.  Bake until marshmallows puff, about 2 minutes, & remove from oven.  Do not let the marshmallows get brown.

Mix peanuts & cereal with remaining peanut chip mixture until well coated.  Drop spoonfuls of the topping over the marshmallows.  Spray a spatula with non-stick spray & smooth out the top of the bars.  Cool bars before serving.  Enjoy!

Skillet Chocolate Chip Cookie

I adore chocolate chip cookies, especially the dough phase of the cookie making process.  Whipping up the dough is no problem for me.  Mostly because I eat spoonfuls of it as I go.  But when it  comes to dropping those cookies on the baking sheet & popping them in the oven over & over I'm not as enthusiastic.  Often to avoid this process I make cookie bars instead.  But they are a little more cake like & sometimes ya just want that good old crispy, gooey cookie instead.

Enter the skillet cookie, which I have renamed the Lazy Woman's Cookie.  I love this dessert.  It still taste like the chocolate chip cookie you love, gooey center & crisp edges, but you only have to make one.  Almost too easy.  The presentation of the cookie is scrumptious & home-down looking which everyone loves.  Whenever I make this my guests ooh & ahh at it & think I've slaved over a hot stove.  I love food like that, easy to make but looks like it took hours.  Cut it up like a pie while it's still warm & serve it with a scoop of vanilla ice cream on top.  I promise this cookie will not disappoint!
Ingredients
1 1/2 sticks softened butter
1/3 cup packed light brown sugar
3/4 cup sugar
1 egg
2 teaspoons vanilla extract
2 cups of flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup chocolate chips
Directions
Preheat oven to 350 degrees.  Lightly grease a 10 inch cast iron skillet with non-stick spray or vegetable oil.
Stir together flour, baking soda, & salt & set aside.  In mixing bowl using electric mixer beat butter, brown sugar, & sugar together until creamy.  Add egg & vanilla & beat until fluffy.  Add in flour mixture a bit at a time & mix well.  Mixing by hand stir in chocolate chips.  Put dough in prepared skillet & spread out evenly to edges using a silicone spatula.  Bake for 20-30 minutes or until top is light brown.  Remove & let sit for 3 minutes.  Cut in pie shape slices & serve warm.

4th of July Feast: Dessert

Do to lack of time I could not make each of these desserts, photograph, & post them.  Therefore I am sending you to other websites for these fabulous desserts (click the picture to get the recipe).  I have had each of these desserts before & they always look festive & are the hit of the party.  Enjoy!

Red, White, & Blue Parfaits

You could substitute raspberries or strawberries for the currents

Flag Cupcakes

This one is too easy.  Make your favorite vanilla or white cupcakes.  Frost with your favorite white frosting.  Add a few red & blue sprinkles if you like & stick an American flag toothpick in the center (you can find these almost anywhere right now, also available at party stores).

Red, White, & Blue Trifle

This is probably the easiest desserts to make.  You can substitute strawberries for raspberries if you like.  Or go the more traditional route & add pound cake.  This is the perfect summertime dessert.

American Flag Cake

We have this every year & it's always a crowd pleaser.  Don't have time to make it homemade?  Use boxed cake mix & pre-made frosting & decorate yourself with blueberries & raspberries (or strawberries cut in half).