Dessert
These cookie bars are addicting! So good, especially warm out of the oven! Sadly, Robby can’t eat these due to some gut issues but his friends had no problem diving into them. This makes a 13 x 9 baking dish so it’s great for a party or a bunch of hungry boys! I’m thankful Robby’s friends took these out of my hands as these were really, really good and I did not want to eat them all myself! These would also be good with some chopped pecans or walnuts. Next time I know I have a few extra growing boys around I will make another batch with the nuts!
INGREDIENTS
1 cup of unsalted butter
1 cup brown sugar
2/3 cup white sugar
2 eggs
1 1/2 tsp. Vanilla
2 2/3 cup flour
2 tsp. Baking soda
1/2 tsp. Salt
1 1/2 cups semi-sweet chocolate chips
1 (8 ounce) package health English toffee bits
DIRECTIONS
Preheat the oven to 375 degrees. In your mixer, or a large bowl and hand mixer, cream the butter and both sugars until fluffy. Add the eggs and vanilla and mix to combine. Add the flour, baking soda and salt mix again until just combined. Fold in the chocolate chips and toffee bits.
Press the batter into a greased 9 x 13 glass baking dish and bake for 30 minutes or until the top is golden brown. Remove from the oven and let cool for 20 minutes and serve if eating them warm, otherwise let cool completely at room temperature before cutting. This will serve between 18 and 24 depending on how big you slice them.
Enjoy!
This recipe can be found at www.cozycountryliving.com
I have seen this cake floating around on Pinterest for sometime now. I pinned it a couple weeks ago and decided to make it as it looked like the perfect summer cake with the mandarin oranges and the pineapple. This cake goes together very simply. This is perfect for any summer gathering you may be having. I shared this with my parents as well as a couple neighbors and we were all in agreement that this is a delicious cake. I think Jim liked it the best! You all know that I’m not a baker and it’s my least favorite thing to do in the kitchen but I will make this cake again! If I can make it, I know all of you can too!
INGREDIENTS
1 package yellow cake mix
1/2 cup vegetable oil
1 can (11 ounce) mandarin oranges, NOT DRAINED
3 large eggs
1/2 cup sour cream
FROSTING
1 can crushed pineapple (8 ounce), NOT DRAINED
1 package (3.5 ounce) instant vanilla pudding
2 cups heavy whipping cream
3 Tablespoons powdered sugar
INSTRUCTIONS
Preheat oven to 350 degrees. Grease and flour 3 (8 or 9 inch) round cake pans.
In a large bowl beat the cake mix, oil, oranges-not drained, eggs and sour cream until well blended.
Evenly divide the batter into the 3 prepared pans. Bake for 16-20 minutes or until toothpick inserted in center comes out clean. Mine took about 18 minutes. Let cool in the cake pans for 20 minutes, then turn the cake pans upside down onto a cooling rack and let the cakes cool completely.
To make the frosting beat the heavy whipping cream and powdered sugar in a bowl of a stand mixer or handheld blender until stiff peaks form. In a separate bowl combine the crushed pineapple, not drained, and the instant pudding powder, mix until combined. Add the whipped cream into the pineapple/pudding mixture and stir to combine.
Place the first cake layer down on your serving platter frost the top of the fiRst cake, add the second frosting on top and finally add the third and final cake layer and frost the cake completely on the top and sides. Serve right away or store in the fridge until ready to serve.
Enjoy!
I love easy and delicious and this pie is just that. Jim loves a good blueberry dessert and this fit the bill! Both Jim and Robby loved this pie so much, so it did not last for 24 hours! I loved how simple it was to make. This would make a terrific dessert to bring to any of your summer gatherings or for the Fourth of July! I will be making this over and over again!
INGREDIENTS
1 pre-made graham cracker crust
8 ounces of cream cheese, softened
1/4 cup powdered sugar
1 Tablespoon milk
1 teaspoon vanilla extract
3 cups fresh blueberries
Juice and zest of one lemon
1/2 cup of your favorite blueberry jam
Cool Whip for topping
DIRECTIONS
In a medium bowl whip the softened cream cheese, powdered sugar, milk, and vanilla until light and fluffy. Spread into the bottom of the pre-made graham cracker crust. Combine the berries with the lemon zest and lemon juice, add the 1/2 cup of blueberry jam, mixing well. Pour on top of the cream cheese mixture, spreading evenly over the cream cheese layer. Chill until ready to serve. Top slices with Cool Whip.
Enjoy!
Can be found at www.chindeep.com
These Taste of Home peanut butter filled brownies became a fast favorite of many of the Volunteer Field Editors. I made them for my family and I can see why they are loved by so many! These are easy to make and if you love peanut butter and chocolate you will love these.
Makes 1 dozen.
INGREDIENTS
1 package fudge brownie mix (8 inch square pan size)
1/2 cup mini semi-sweet chocolate chips
1/3 cup creamy peanut butter
3 Tablespoons cream cheese, softened
1 large egg
1/4 cup sugar
Confectioners sugar for dusting, optional
DIRECTIONS
Preheat oven to 350 degrees. Prepare brownie mix according to package directions and stir in mini chocolate chips.
For filling: In a small bowl beat peanut butter, cream cheese, egg, and sugar until smooth.
Fill paper lined cups one third of the way full with the brownie batter. Drop filling by teaspoon into the center of each cupcake. Cover the peanut butter filling with remaining batter.
Bake 15-20 minutes or until toothpick inserted into the brownie portion comes out clean. Cool ten minutes before removing from the pan to a wire rack to cool completely. Dust tops with confectioners sugar if desired. Store in the refrigerator.
Enjoy!
This week I have a couple of great Taste of Home recipes for you! Every once in a while all of the Volunteer Field Editors are asked to make and review various TOH recipes. Last week we were put to that challenge. We were given a number of recipes to chose from, make them and share our thoughts. I picked three recipes and absolutely loved two of them. Third recipe just did not come together for me but I will be trying it again as I really like the flavors in the recipe. The first recipe I made and am sharing with you is the Cinnamon Pecan Bars. These are really simple and the cinnamon chips adds a great flavor to the cake.
NOTE– A number of volunteer editors had difficulty finding the cinnamon chips. I found them at my local Walmart, but I was unable to find the butter pecan cake so I used a butter cake mix.
INGREDIENTS
1 package butter pecan cake mix or butter cake mix
1/2 cup packed dark brown sugar
2 large eggs
1/2 cup butter melted
1/2 cup chopped pecans
1/2 cup cinnamon baking chips
DIRECTIONS
Preheat oven to 350 degrees. In a large bowl combine cake mix, brown sugar. Add eggs and melted butter, mix well. Stir in the pecans and baking chips. Spread into a greased 13 x 9 baking pan. Bake until golden brown, 25-30 minutes. Cool in pan on a wire cooling rack. Cut into bars when cool.
Enjoy!
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