Monday, November 30, 2015

Christmas Bundt Cake and my Homemade Whipped Cream Recipe.

This is the perfect Holiday Cake. I make it in a Nordic Ware Bundt Pan in a Wreath Design.





Here's what you'll need:
Preheat the oven to 325 degrees
1 - Decorative Christmas design (12 C) Bundt Pan. I have a Wreath design that I make it in.
Brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs. It's a no fail release for the most intricate designed Bundt Pans.

2 C Dried Cranberries
3 C Cake Flour
1/2 tsp Cinnamon
1/2 tsp Ground Ginger
20 TBS Butter (2 1/2 sticks), room temperature.
8 oz. Cream Cheese, room temperature.
3 C Granulated Sugar
6 Egg, room temperature
2 tsp Vanilla
1 1/2 C Roughly Chopped Pecans.
Confectioner's Sugar for Dusting.

In a Saucepan on medium heat:
Cranberries
Cover completely with water.
Bring to a Simmer.
Remove from heat.
Cover and set aside.

In a large bowl, sift together:
Flour
Cinnamon
Ginger
Salt
Whisk well and set aside.

In a Stand Mixer with a Paddle Attachment:
Butter
Cream Cheese
Beat for 2 minutes. Scrape sides as needed.

Add:
Sugar
Beat for 5 minutes.
Add:
Eggs, one at a time until each addition is incorporated.

Add:
Vanilla
Beat just to combine.

Add:
Flour mixture.
Beat just until well combined.

Drain Cranberries.
Dry them in Paper Towels,
Add to the Batter.
Mix just until well combined.

Add:
Pecans
Mix just until well combined.

Pour Batter into the Pan.
Bake for 1 1/4 - 1 1/2 hours.

Remove the Pan to a rack to cool for 10 minutes.
Invert the cake onto the rack to cool completely.

Transfer the cake to a Serving Platter.
Dust generously with Confectioner's Sugar.
Serve with Homemade Whipped Cream.

Homemade Whipped Cream:
1 C Heavy Cream
1 tsp Vanilla
1 TBS Confectioner's Sugar.
Whip the Cream in a Stand Mixer with a Whisk Attachment.
Beat to Soft Peak.
Add:
Vanilla
Confectioner's Sugar
Beat to Stiff Peak.
Transfer to a Serving Bowl to serve.

Enjoy!
Peace in the Kitchen!

Sunday, November 29, 2015

Spinach Casserole

I don't really have an introduction for this recipe. I simple love Spinach dishes!



Here's what you'll need:
Preheat the oven to 350 degrees.
1 - well buttered 1 1/2 quart Casserole dish.

2 - 10 oz. packages of frozen, chopped Spinach, thawed and squeezed dry in Paper Towels.
2 Large Eggs, beaten.
2 TBS Herb Seasoned Bread Crumbs. (you can use plain bread crumbs, seasoned with your own choice of dry herbs)
1/2 C Cottage Cheese.
1/4 C Grated Parmesan Cheese.
Salt and Pepper to taste.

Put all ingredients in a Large Mixing Bowl and stir to combine well.
Pour into the Dish.
Bake for 30 minutes.

Enjoy!
Peace in the Kitchen!

Wednesday, November 25, 2015

White Cake with Cranberry Filling and Orange Buttercream Icing.

I think this is the perfect Christmas Dessert. I would Garnish it with artificial Holly Leaves and Red Berries. It would be a very decadent cake to serve to family or guests.




I simply posted the link to the recipe.

White Cake with Cranberry Filling and Orange Buttercream


Enjoy!
Peace in the Kitchen!

Crock Pot Tofurky Roast

Here's the way I'm cooking my Tofurky Roast this year.



1 - Thawed Tofurky Vegetarian Roast
1 can of Whole Berry Cranberry Sauce
1 package of Vegetarian Onion Soup Mix
16 oz. of Vegetarian Chicken Broth
1 TBS Garlic Powder

In a Crock Pot:
Cranberry Sauce
Onion Soup Mix
Broth
Garlic Powder
Stir to mix well.

Add:
Tofurky Roast
Cook covered on High for 2 hours if thawed, 3 hours if Frozen.
Baste every half hour.

Enjoy!
Peace in the Kitchen!

Grilled Macaroni and Cheese

What a brilliant concept..........for kids!
Let's just combine 2 of their favorite foods, Grilled Cheese and Macaroni and Cheese.
I need to test this on some kids to see if they love it as much as I love the idea!



Here's the link to the recipe:
http://del.sh/6181BRazt

Enjoy!
Peace in the Kitchen!

Friday, November 20, 2015

Cannoli Dip

I'm getting lazy posting and sharing links.
Here's the latest dip recipe that's interesting for the Holidays.
Another non healthy, yummy appetizer.



http://del.sh/6005BRTmV

Enjoy!
Peace in the Kitchen!

Snowy Chocolate Cereal Pinecones

I had to share the link for these very cool Pine Cones. I happen to love Pine Cones and always have containers of them in the house. We have a forest of Pine trees in our back yard. I use them for decorations throughout the year. I knew that I would love these.







http://del.sh/6189BRrRL


Enjoy!
Peace in the Kitchen!

Pecan Dump Cake

Oh my......... this is the easiest, most decadent Pecan Dessert. This is the perfect dessert for Thanksgiving.
I won't say that it's healthy but all things in moderation when the dessert is as delicious as this one.



Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" glass Casserole Dish

6 TBS Butter (no substitute)
1 C Pecan Halves + 1/2 C Chopped Pecans
1 1/2 C Self Rising Flour (no substitute)
1 1/2 C Granulated Sugar
2/3 C Whole Milk
1 tsp Vanilla
1 1/2 C Dark Brown Sugar
1 1/2 C Hot Water

In the Casserole Dish, in the Oven:
Melt the Butter.
Swirl to coat evenly.

Add:
Pecan Halves evenly distributed over the Butter.

In a mixing bowl:
Flour
Sugar
Milk
Vanilla
Whisk just to combine, don't over mix.
Pour Batter evenly over the Pecans, do not stir.

Evenly sprinkle Brown Sugar over the Batter, do not stir.

Gently pour Hot Water evenly over the Brown Sugar, do not stir.
Sprinkle evenly with Chopped Pecans, do not stir.

Bake 30 - 35 minutes.

Serve with Homemade Whipped Cream!

Enjoy!
The Holidays!




Wednesday, November 18, 2015

Hazelnut Truffles

I have several recipes for Truffles on the Blog. Someday I'll post them all together in a collection.


Frangelico Hazelnut Liqueur


Hazelnut Truffles

Here's what you'll need:
1 - 8" X 8" Glass Baking Dish
1 - Sheet Pan lined with Parchment Paper

10 oz. of Dark Chocolate Chips. I weigh them.
2 TBS Butter
1/2 C Heavy Cream
1/2 C Nutella
1 tsp Vanilla
3 TBS Hazelnut Liqueur
3/4 C Finely Chopped Toasted Hazelnuts.
(I toast Whole Nuts on the stove in a dry Cast Iron Skillet.)
I do a lot of Hazelnuts at the beginning of the Holiday Season and store them
in an airtight container at room temperature. I always have them available to chop for
all of my Holiday Recipes.

In a Double Boiler:
Chocolate Chips
Butter
Cream
Nutella
Heat and stir until creamy and smooth.
Set aside for 10 minutes.

Whisk in:
Vanilla
Liqueur

Spoon evenly into the baking dish and smooth it with an offset spatula.
Cover with Plastic Wrap and refrigerate for 2 hours. (not longer, so it's still soft enough to scoop)

Use a 1 1/2" Cookie Scoop and drop the Truffles onto the Sheet Pan.
Roll them in crushed Hazelnuts and refrigerate them in a covered container until ready to serve.
(I put them in a Tupperware Container lined with waxed paper.)

Enjoy!
Peace in the Kitchen!







Cranberry Crumble Pie

This is just another one of my favorite recipes made with Cranberries. I have so many Cranberry Recipes.
This is really simple and delicious.



Cranberry Crumble Pie

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" Pie Pan brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.

1 C Old Fashioned Oats
1/2 C Flour
1 - 16 oz. can of Whole Berry Cranberry Sauce
1 C Dark Brown Sugar
8 TBS Cold Butter, cubed

In a large mixing bowl:
Oats
Flour
Brown Sugar
Mix well with a blending fork.
Cut in Butter a few cubes at a time with a Pastry Blender.

Press half of the mixture in the bottom of the Pie Pan.

In a mixing bowl:
Cranberry Sauce.
Stir well with a Silicone Spatula or a large Spoon. 
Spread evenly over the Crust.

Evenly sprinkle the remaining Crumble over the top of the Cranberries.
Bake 45 mins. to 1 hour.
Remove the pan to a rack to cool completely.

Serve with Vanilla Ice Cream or Homemade Whipped Cream.

Enjoy!
Peace in the Kitchen!

Basic Holiday Cookie Dough, Royal Icing Recipe and Icing Technique Video

I decided to post two basic recipes for Holiday Cookie Dough. The Holiday Baking Season begins in our kitchen with Cookies. Here are my favorite recipes for basic Sugar Cookies and Gingerbread Cookies. I've included a recipe for Royal Icing and Southern Living's Video on  How to Flood Icing for Sugar Cookies. Merry Christmas from our House to Yours!




Sugar Cookie Dough

Here's what you'll need:
Preheat the oven to 350 degrees.
Sheet Pans lined with Parchment Paper.

16 TBS Butter, room temperature
1 C Granulated Sugar
1 tsp Vanilla
1/2 tsp Almond Extract
1 Egg
2 tsp Baking Powder
3 C All Purpose Flour

In a Stand Mixer with a Paddle Attachment:
Butter
Sugar
Beat for 5 minutes.
Add:
Vanilla
Almond
Egg
Mix until well combined.

In a mixing bowl:
Baking
Powder
Flour
Whisk well.

Gradually add Dry ingredients to Wet ingredients in the Stand Mixer.
Mix just until well combined.

Do Not Chill the Dough.

Roll out onto a floured surface 1/4" thick.
Cut out cookies with gently floured Holiday Shaped Cookie Cutters.

Bake 6 - 8 Minutes.
Remove pan to a rack and cool for 10 minutes.
Transfer Cookies to the rack to cool completely.
Decorate as desired.


Enjoy!
Peace in the Kitchen!


Gingerbread Cookie Dough

Here's what you'll need:
Preheat the oven to 350 degrees.
Sheet Pans lined with Parchment Paper.

1 C Dark Brown Sugar, well packed.
1/3 C Crisco
1 1/2 C Lyle's Black Treacle
1 1/2 C Ice Cold Water
7 C All Purpose Flour
2 tsp Baking Soda
2 tsp Ground Ginger
1 tsp Allspice
1 tsp Cinnamon
1 tsp Ground Cloves
1/2 tsp Salt

In a Stand Mixer with a Paddle Attachment:
Sugar
Crisco
Treacle
Water
Beat 5 minutes.

In a large Mixing Bowl:
Flour
Baking Soda
Ginger
Allspice
Cinnamon
Clove
Salt
Whisk well.
Gradually Add this to the Wet ingredients in the Stand Mixer.
Mix until well combined.

Wrap in Plastic Wrap and refrigerate for 2 hours.

Roll dough 1/4" thick onto a floured surface, in batches.
Cut out desired shapes with floured Cookie Cutters.

Place cookies 2" apart on the Sheet Pans.
Bake 10 - 12 minutes.

Remove pans to a rack to cool 10 minutes.
Transfer Cookies to the rack and cool completely.
Decorate as desired.

Enjoy!
Peace in the Kitchen!

There are so many recipes for Royal Icing. It's the best icing to decorate detailed designs on a cookie. I use it for decorated Christmas Sugar Cookies and Gingerbread Cookies.
This recipe makes 2 1/2 C.
It can be separated into different bowls and tinted with food coloring to make creative designs. Since I'm The Hippy in the Kitchen and an Artist, I love to create cookie designs with my 60's looking Doodles. I have several Doodle Books that I am continuously updating with new designs.

This recipe is the consistency to be used for outlining and for detailed designs. To flood the cookie, thin the recipe with just a bit of warm water, a little at a time, until the desired consistency is reached. I also prefer this recipe because it doesn't use raw eggs.

Here's my favorite recipe for Royal Icing:
This is the recipe for decorating the cookies. (flooding recipe to follow)
1 pound of Confectioner's Sugar
5 TBS  Meringue Powder
1/4 tsp Cream of Tartar
1/2 tsp Vanilla
1/2 C Warm Water
Powdered Food Coloring

In a Stand Mixer with a Paddle attachment:
Stir together by hand:
Sugar
Meringue Powder
Cream of Tartar
Add:
Gradually add Water until desired consistency.
Vanilla
Beat on Low just until combined well.
Beat on High for 7 - 10 minutes.

Separate the icing into bowls and tint with food coloring.
If you're not using it immediately, gently lay a piece of damp paper towel onto the surface of the icing in each bowl.

Royal Icing for Flooding:

2 lbs. Confectioner's Sugar
3/4 C Water
4 tsp Meringue Powder
Whisk well, by hand until completely incorporated.
Use disposable piping bags to flood the cookies.
Outline the entire cookie with icing, fill in the center. Use a toothpick
and swirl the icing all over the cookie. Allow to sit and harden.

I took a French Macarons Class at Sur la Table in Dallas and they recommended:
Lorann's Gourmet Professional Quality Food Coloring. It's the only food coloring I use.




Enjoy!
Decorating your Holiday Cookies!


Here's a video demonstrating how to Ice the perfect Sugar Cookie. Achieve perfectly Frosted Cookies with this technique from Whitney Wright, the Deputy Food Director of Southern Living.

icing-sugar-cookies-video

Enjoy!
Peace in the Kitchen!





Monday, November 16, 2015

Cranberry, Orange and Almond Shortbread Cookies

I'm always researching new cookie recipes. I enter the annual Dallas Morning News/Central Market Holiday Cookie Contest. We have access to hundreds of cookie recipes over the years. This was my 7th year in the competition and I won 2nd place in the Easy Category. Here's one of my favorites. I researched several recipes for this cookie and here's what I came away with.








Cranberry, Orange and Almond Shortbread Cookies

Here's what you'll need:
Preheat the oven to 325 degrees.
Sheet Pans lined with Parchment Paper.
Toast the Slivered Almonds in a single layer on an unlined Sheet Pan for 3 -4 minutes.

16 TBS Butter, softened
1 C Confectioner's Sugar
3/4 tsp Almond Extract
1/2 tsp Salt
2 C Flour
1 TBS Orange Zest
2/3 C Toasted Sliced Almonds
1/3 C. Dried Cranberries

In a Stand Mixer with a Paddle Attachment:
Butter
Confectioner's Sugar
Almond Extract
Salt
Beat for 5 minutes on medium speed.

Reduce Speed.
Add:
Flour, gradually.
Orange Zest
Mix to form a Dough.

Fold in, by hand:
Almonds
Cranberries

Form the Dough into a ball.
Form it into a 2" diameter log and wrap it in plastic wrap.
Refrigerate for 1 hour.

Slice 1/4" thick cookies.
Place them 1" apart on the Sheet Pans. Bake 20 minutes.
The edges should begin to turn light golden brown.

Remove the pan to a rack to cool for 5 minutes.
Transfer the cookies to the rack to cool completely.

Enjoy!
Peace in the Kitchen!






Spinach Ball Hors d'oeuvres with my homemade Mustard Sauce

We host many parties and I'm always in search of interesting Hors d'oeuvres. Here's a new one to add to my collection of appetizers. I also have a recipe on the Blog for Artichoke Ball Hors d'oeuvres that was given to me by a neighbor.









Spinach Ball Hors d'oeuvres with my homemade Mustard Sauce

Here's what you'll need:
Preheat the oven to 375 degrees.
A Sheet Pan lined with Parchment Paper.
1 - 1 1/4" Cookie Scoop

2 - 10 oz. packages of Frozen Chopped Spinach. Thaw, drain and squeeze dry between paper towels. Separate the Spinach with a fork to loosen it. Set aside in a large mixing bowl.


Add:
2 C Herb Seasoned Stuffing Mix.
1/4 C Finely diced Onion
3 Eggs
1 C Grated Parmesan Cheese
8 TBS Butter, melted
1/8 tsp Nutmeg

Mix well with a Blending Fork.
Cover with Plastic Wrap and refrigerate for 30 minutes.

Use the Cookie Scoop to form Balls and drop them 1" apart onto the Sheet Pan.
Bake for 12 - 15 minutes, until they begin to turn Golden Brown.

Serve with my homemade Mustard Sauce:


This recipe makes about 2 1/2 cups.

4 TBS flour
8 TBS dry mustard
1 C boiling water
1 C sugar
1/2 C vinegar
1/2 tsp salt
1 tsp of mustard seeds, according to taste.  (some of the seeds can be crushed) This makes a spicy Mustard. I use this in place of any traditional Mustard. I prefer the taste of Homemade Mustard.

In a Medium Mixing Bowl:

Flour
Dry Mustard
Whisk well.

Whisk in the boiling water.

Add:
Sugar
Vinegar
Salt
Whisk well.

Add Mustard Seed
Whisk well.
Allow to cool completely at room temperature and refrigerate before using.
Keep refrigerated in a jar!

Enjoy!
Peace in the Kitchen!



Sunday, November 15, 2015

Baked Florentine Pasta

I love anything baked in a Springform Pan, whether it's Savory or Sweet. Here's a great Entrée.

Baked Florentine Pasta

Here's what you'll need:
Preheat the oven to 325 degrees.
1 - 9" Springform Pan sprayed well with a vegetable cooking spray.

This is my favorite Springform Pan from Pampered Chef.
It has a tempered glass bottom.



1 - 10 oz. package of Frozen Chopped Spinach, thawed.
Squeeze out any raining liquid between Paper Towels.

1 - 16 oz. package of Penne Pasta prepared according to cooking directions.
2 1/2 TBS Butter
3 Large Shallots, diced.
2 TBS Flour
1 1/2 C Heavy Cream
1/2 C Ricotta Cheese
4 oz. Fresh Asiago Cheese, shredded, divided.
10 Large Eggs, beaten.
1/3 C Chopped Fresh Parsley
1 TBS Finely Chopped Chives
2 tsp Salt
1 tsp Pepper

In a medium saucepan on medium heat:
Butter
Heat until melted.

Add: Shallots
Sauté 5 minutes.
Whisk in Flour until smooth.

Add:
Cream, gradually. Whisking constantly until it begins to thicken and bubble.

Add:
Ricotta Cheese
1/2 C Asiago Cheese
Whisk well and remove from heat.

In a large mixing bowl:
Eggs
Flour mixture.
Whisk well.

Add:
Spinach
Parsley
Chives
Salt
Pepper
Mix well with a Blending Fork.

Add:
Cooked Pasta.
Mix well.

Evenly Sprinkle 1/4 C of the Asiago Cheese onto the sides and bottom of the pan.
Pour in the Pasta.
Bake 1 hour.

Remove the pan to a rack to cool for 10 minutes.
Release the Springform Pan and transfer to a Serving Platter.

Sprinkle the top evenly with the remaining Asiago Cheese.

Slice to serve.

Enjoy!
Peace in the Kitchen!


Friday, November 13, 2015

Peanut Butter and Jelly Pie

All I can say about this recipe is........... why not! What kid doesn't like Peanut Butter and Jelly Sandwiches? And.......... then we grow up we get to enjoy Peanut Butter and Jelly Pie.
The recipe calls for your favorite Jelly. I happen to be a fan of Jam, so I make mine with Raspberry, Blackberry or Strawberry Jam.








Here's what you'll need:
1 - 9" Pie Pan
1 - Pre Made and Pre Baked Pie Crust for the 9" Pie Pan. You can buy one or bake your own.

Filling:
1 C Heavy Cream
1/2 C Confectioner's Sugar
1 1/4 C Creamy or Crunchy Peanut Butter .
8 oz. Cream Cheese, room temperature.
1/2 C Granulated Sugar
2 tsp Vanilla
1/2 C Jelly or Jam

In a Stand Mixer with a Whisk Attachment:
Heavy Cream
Whip to Soft Peak.

Add:
Confectioner's Sugar
Whip to Medium Peak.
Transfer to a bowl and set aside.
Clean the Mixer Bowl.

In the Stand Mixer with a Paddle Attachment:
Peanut Butter
Cream Cheese
Granulated Sugar
Beat for 5 minutes, scraping the bowl as needed.

Add:
Vanilla
Beat just until combined.

Fold in the Whipped Cream by hand.

Pour into the Crust.
Smooth evenly with an offset spatula.
Refrigerate for 30 minutes.
Remove from refrigerator.
Spread Jelly or Jam evenly over the top.
Keep chilled until ready to serve.

Enjoy!
Peace in the Kitchen!

Roasted Hatch Green Chile Soup

We love Soups made with Roasted Hatch Green Chiles or Roasted Jalapeño Chiles. The creamy ones are incredible. Here's my latest version of Roasted Hatch Green Chile Soup.





Now it needs the Heavy Cream.

Still needs the Tomatoes and Mushrooms to finish the recipe.

This is the final soup with the Tomatoes and Mushrooms added.


4 - canned Roasted, Whole Hatch Green Chiles, diced. I find that the canned ones are just as good and saves me the trouble of roasting them myself.
2 Carrots, diced
1/2 C diced Onion
2 Cloves of Garlic, minced
2 TBS Olive Oil
2 TBS Butter, room temperature
1/4 C Flour
1/2 tsp Salt
2 1/2 C Vegetarian Chicken Broth
1/2 C Heavy Cream
1/2 C drained, canned Diced Tomatoes.
1/4 C Sliced Fresh Button Mushrooms

In a Cast Iron Dutch Oven or a Soup Pot on medium high heat:
Olive Oil
Heat first.

Add:
Carrots
Onion
Cook 3 - 5 minutes

Add:
Garlic
Hatch Green Chiles
Cook 1 minute.

Add:
Butter, until melted.

Add:
Flour, slowly
Salt
Whisk well.

Add:
Broth, a ladle at a time.
Whisk well after each addition.
Bring to a Boil for 5 minutes.

Add:
Heavy Cream
Bring back to a Boil.
Reduce heat to a simmer.
Use an immersion blender and puree the soup until creamy smooth.

Add:
Tomatoes
Mushrooms
Simmer for 5 minutes.
Serve hot!

Enjoy!
Peace in the Kitchen!


Thursday, November 12, 2015

Texas Cranberry Margarita #2

It's always Margarita Time in Texas, we just mix up the ingredients according to the Season. This is our choice for Thanksgiving and Christmas.






Texas Cranberry Margarita

Here's what you'll need for each cocktail:

1 Cocktail Shaker
1 C Ice Cubes
2 oz. Silver Tequila
The Juice of 1 Lime
1 1/2 TBS Whole Berry Cranberry Sauce
1 tsp Honey

Fill Shaker with:
Ice
Tequila
Lime Juice
Cranberry Sauce
Honey
Shake, strain into a Margarita Glass.

Enjoy!
Peace in the Kitchen!

Holiday Dessert Bars

I decided to do a collection of Bar Cookies on one post for the Holidays.

Just another great Bar Cookie.

Toll House Peanut Butter & Jelly Bars

These come in a variety of flavors so you can
be creative with the recipe.
Change the flavor of the Morsels and the flavor of Jam.

Here's what you'll need:
Preheat the oven to 350 degrees
1 - 8" X 8" Baking Pan lined with foil. (I cut two pieces overlapping and
extending 2" over all four sides.

1 - 16.5 oz. package of Nestle Toll House
Refrigerated Chocolate Chip Cookie Bar Dough, divided.

3/4 C Nestle Toll House DelightFulls Peanut Butter
Filled Morsels.
1/4 C Raspberry Jam (I use Bonne Maman)
1 TBS Flour

Press 20 squares of dough into the pan.
(Refrigerate the remaining 4 squares.)

Bake for 15 minutes.
Transfer the pan to a rack to cool for 15 minutes.

Spread Jam over the baked cookie crust.
Sprinkle the DelightFulls Morsels evenly over the Jam.

Place the remaining 4 squares of Cookie Dough in a small bowl with Flour and
mix with your hands until crumbly.
Sprinkle evenly over the Morsels.

Bake an additional 20 minutes. The top should be golden brown.
Transfer the pan to a rack to cool completely.
Lift it out of the pan using the foil, onto a cutting board or flat surface.

Cut into Squares to serve.

Enjoy!
Peace in the Kitchen!


If you just don't think you can bake the perfect Pumpkin Pie, these Bars are the perfect alternative.

Pumpkin Pie Bars from Pillsbury





Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 11" X 7" Rimmed Sheet Pan lined with Parchment Paper having over all 4 sides by 2". I cut 2 separate pieces.
Spray with a Cooking Spray or brush well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.

1 can of Pillsbury refrigerated Crescent Recipe Creations Seamless Dough Sheet.
2 Large Eggs
1 (15oz.) can of Pure Pumpkin
1 C Heavy Cream
1/2 C Brown Sugar
1/4 tsp Corn Syrup
1 TBS Pumpkin Pie Spice
1/2 tsp Salt

Whipped Cream and Pumpkin Pie Spice for Garnish

Roll out the Dough and press into the pan on the bottom and up the sides.

In a large mixing bowl with an electric hand mixer:
Eggs
Pumpkin
Heavy Cream
Brown Sugar
Corn Syrup
Pumpkin Pie Spice
Salt
Beat well.

Pour over the Dough.
Bake 45 - 55 minutes.

Remove pan to a rack and cool for 1 1/2 hours.
Lift the parchment paper and transfer the bars to a flat surface.
Cut into squares.
Garnish each serving with Whipped Cream and dust with Pumpkin Pie Spice.

Enjoy!
Peace in the Kitchen!


There are probably a lot of people that would agree that Snickerdoodles are their favorite cookie. My wife happens to make the best ones I have ever tasted. Here's a great Snickerdoodle Bar recipe.

Snickerdoodle Cookie Bars




Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Baking Dish brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.

2 2/3 C Flour
2 tsp Baking Powder
1 tsp Salt
1 tsp Cinnamon
1/4 tsp Nutmeg
2 C Brown Sugar
16 TBS Butter, room temperature
2 Large Eggs
1 TBS Vanilla

Topping:
2 TBS Granulated Sugar
1 tsp Cinnamon

In a medium mixing bowl:
Flour
Baking Powder
Salt
Cinnamon
Nutmeg
Whisk well.

In a Stand Mixer with a Paddle Attachment:
Butter
Brown Sugar
Beat 5 minutes.
Add:
Vanilla
Add:
Flour
Mix just until combined.

Spread batter evenly in the baking dish.
Smooth the top with a silicone spatula.

Sprinkle the Topping evenly over the batter.
Bake 25 - 30 minutes.
Remove the dish to a rack to cool completely.

Cut into squares to serve.

Enjoy!
Peace in the Kitchen!


This is a traditional Crumble Bar but it's made with Orange Marmalade and not Raspberry. I love the taste of tangy Marmalade. It pairs well with Sweet Crumble.


Orange Marmalade Bars

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" Square Pan brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.

1 1/4 C Flour
3/4 C Rolled Quick Cooking Oats
1/4 tsp Baking Soda
1/4 tsp Salt
3/4 C Granulated Sugar
8 TBS Butter, room temperature
10 oz Orange Marmelade

In a bowl:
Flour
Oats
Baking Soda
Salt
Whisk well.

In a Stand Mixer with a Paddle Attachment:
Sugar
Butter
Beat for 3 - 5 minutes.

Add:
Flour
Mix until combined well.
It should be the consistency of a Crumble.
Reserve 1/4 C and set aside.
Add remaining Crumble to the pan and press evenly on the bottom.
Spread the Marmalade evenly over the crust.

Sprinkle the 1/4 C of Crumble evenly over the Marmalade.
Bake 30 - 35 minutes. until golden brown.
Remove the pan to a rack to cool completely.
Cut into squares and transfer to a serving platter.

Enjoy!
Peace in the Kitchen!


We recently got a Trader Joe's Market. They were the first market to sell a Cookie Butter that originated in The Netherlands. Bischoff is another new Cookie Butter Spread available in the States. I  have recipes on the blog using Biscoff. I am planning to post additional Biscoff recipes on the blog.

Trader Joe's Cookie Butter Bars:
This recipe can also be made with Biscoff Spread.





Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 9" baking pan.


3/4 C Granulated Sugar, divided
1/2 C Brown Sugar
1/2 C Buttered flavored Shortening
1/2 C Speculoos Cookie Butter or Biscoff Spread
1 Egg, beaten
2 tsp Vanilla
1 tsp Cinnamon
1/8 tsp Nutmeg
1 1/2 C Flour
1 tsp Baking Soda
1/2 tsp Baking Powder
1/2 C Blackberry Jam (my favorite is Bonne Maman)

In a small mixing bowl:
1/2 C Granulated Sugar
Brown Sugar
Whisk well.

In a Stand Mixer with a Paddle Attachment:
Shortening
Cookie Butter
Beat until creamy smooth.

Add:
Egg
Vanilla
Beat just until combined.

In a small mixing bowl:
Flour
Cinnamon
Nutmeg
Baking Soda
Baking Powder
Whisk well and sift together.
Add this to the Sugar mixture.
Continue to beat to create the dough.
Divide the dough in half.

Press half of the dough into the pan.
Spread Jam evenly over the dough.
Spread the remaining dough over the Jam. (I roll it out into a 9" X 9" square and transfer to the pan)
Sprinkle evenly with remaining Granulated Sugar.
Bake for 30 minutes.

Remove to a rack and cool completely.
Cut into squares  and sprinkle with Confectioner's Sugar ro serve.

Enjoy!
Peace in the Kitchen!


I'm constantly researching recipes and creating original ones. I don't necessarily wait until Fall to post holiday recipes. I just saw this one on my list to post on the blog. These bars can be enjoyed any time of the year.

Apple Cranberry Bars

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" casserole dish, brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated. I always have it available for all of my baking needs.


Apple Cranberry Bars

2 C Flour
1 1/2 C Old Fashioned Oats
1/4 C Brown Sugar
16 TBS (2 sticks) Butter, cubed
2 C White Chocolate Chips
8 oz. Cream Cheese, room temperature
1 - 14 oz. can of Sweetened Condensed Milk
1/4 C Fresh Lemon Juice
1 tsp Vanilla
1 - 21 oz. can of Apple Cranberry Pie Filling

In a large mixing bowl:
Flour
Oats
Brown Sugar
Mix just to combine with a blending fork.
Cut in Butter with a Pastry Blender, until it forms a crumble.
Fold in White Chocolate Chips, by hand.
Set aside 2 1/2 C of the crumble.
Press the remaining crumble in the the casserole dis and set aside.

In a Stand Mixer with a paddle attachment:
Cream Cheese
Beat until smooth and creamy.
Add:
Milk
Lemon Juice
Vanilla
Beat until smooth.
Spread this over the base.
Spread the Pie Filing over the Cream Cheese.
Sprinkle evenly with the remaining crumble.

Bake for 35 - 40 minutes.
Remove the dish to a rack and cool completely.
Refrigerate at least 1 hour or more, before serving.
Cut into squares to serve.

Enjoy!
Peace in the Kitchen!



I think these might be considered an iconic All American Bar. I know that my family has enjoyed these for generations. However, I also know that there are new bakers seeking traditional recipes that they can start making and hand down the recipes to their family members.
This is one of those recipes!

Jam Bars:

Here's what you'll need:
Preheat the oven to 350 degrees
1 - 9" X 13" baking dish

12 TBS (1 1/2 sticks) Butter, room temperature
1/2 C Granulated Sugar
1/2 tsp Vanilla
1 3/4 C Flour
1/4 tsp Salt
1 1/2 C Apricot or Raspberry Jam (buy the best you can afford)
2 C Sweetened Flaked Coconut
7 oz Sweetened Condensed Milk (1/2 of a 14oz. can)

In a large mixing bowl with an electric hand mixer until creamy:
Butter
Sugar

Add:
Vanilla
Flour
Salt
Beat just until combined and form a smooth dough.
Wrap in plastic and refrigerate for 1 hour.

Press the dough evenly into the pan.
Prick it with a fork.
Bake for 20 minutes.

Spread the Jam evenly over the entire Crust.
Sprinkle evenly with Coconut.
Drizzle evenly with Sweetened Condensed Milk.
Bake for an additional 30 minutes.

Remove to a rack to cool completely.
Cover with plastic wrap and refrigerate for 1 hour.
Cut into squares to serve.

Enjoy!
Peace in the Kitchen!




I'm always in search of Bar Cookie recipes. This is not original and I can't remember where I got it. I like the combination of Chocolate and Coffee. I only use Medaglia d'Oro espresso coffee powder for any recipe using espresso. I use the powder or I make the espresso coffee and use it. Ovaltine was created in Europe so all of my followers around the world should be able to find it.

Ovaltine Espresso Bars

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" baking dish

Crust ingredients:
2/3 C Butter, room temperature
2/3 C Brown Sugar
1 1/4 C Flour

Brownie ingredients:
3 Eggs, beaten
1/3 C Granulated Sugar
2 tsp Vanilla
1 1/2 C flaked, sweetened Coconut
1/2 C Ovaltine
1/4 C Flour
1 1/2 tsp Medaglia d'Oro instant espresso coffee powder
1/4 tsp Baking Powder
1/4 tsp Salt

Icing ingredients:
2 C sifted Confectioner's Sugar
4 TBS Ovaltine
2 TBS Vanilla
1/2 tsp Medaglia d'Oro
1 1/2 - 2 TBS Boiling Water

Crust preparation:
In a Stand Mixer with a paddle attachment:
Butter
Brown Sugar
Flour
Beat to combine until crumbly.
Press into the pan
Bake 15 minutes.

Brownie preparation:
In a mixing bowl with an electric hand mixer:
Eggs
Granulated Sugar
Vanilla
Beat just until combined

Fold in, by hand:
Coconut
Ovaltine
Flour
Medaglia d'Oro
Baking Powder
Salt
Mix just until combined.

Spread the Brownie mixture over the Crust.
Bake an additional 15 - 20 minutes.
Remove to a rack and cool completely.

Icing preparation:
In a mixing bowl:
Confectioner's Sugar
Ovaltine
Vanilla
Medaglia d'Oro
1 1/2 TBS Boiling Water
Stir by hand until smooth and spreadable.

Ice the cooled Brownie.
Allow to sit at room temperature for 2 hours before cutting into squares.

Enjoy!
Peace in the Kitchen!




Here's another Bar that we serve at our Christmas Open House.

Holiday Cream Cheese Bars

Here's what you'll need:
Preheat the oven to 350 degrees
1 - 9" X 13" baking dish brushed well with Pan Release Mix or Non Stick Cooking Spray. I use Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each, mixed well and refrigerated in a jar. I always have it available for all of my baking needs.

Filling:

3 TBS Unsalted Butter
1/2 C Light Brown Sugar
1 Egg, beaten
1 tsp Cinnamon
A pinch of fine Sea Salt

In a saucepan on medium low heat:
Butter, heat until melted.
Add Brown Sugar and whisk until combined, about 3 minutes.
Remove from heat and cool for 10 minutes.

Crust and Cream Cheese Layer:

2 Cans of refrigerated Pillsbury Crescent Recipe Creations Dough

2 (8oz) packages of Cream Cheese, room temperature
1 Egg, beaten
1/2 C Granulated Sugar + additional for sprinkling.
1 tsp Vanilla


Roll out one can of dough in the bottom of the casserole dish.

In a large mixing bowl with an electric hand mixer:
Cream Cheese
Egg
Sugar
Vanilla
Beat until smooth and creamy.
Spread evenly over the dough.

Gently spread the filling evenly over the Cream Cheese. (I started by drizzling it evenly over the mixture and then gently spread it evenly over the mixture)

Carefully lay the next can of dough over the top.

Bake 30 minutes until the top is golden brown.
Remove the dish to a rack, immediately sprinkle with additional sugar. ( I sprinkled mine with the mixture left over from my Cinnamon Sugar Mini Pretzels)
Allow to cool completely before cutting into squares and place on a serving plate.






Cut into squares to serve

Enjoy!
Peace in the Kitchen!




Orange Cranberry Bars.

Here's what you'll need:
Preheat the oven to 350 degrees.
1- 15" X 10" X 1" Jelly Roll Pan brushed with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.

3/4 C Butter, melted
1 C Brown Sugar
1/2 C Granulated Sugar
2 Large Eggs
1 tsp Vanilla
2 1/2 C Flour
1/2 tsp Baking Soda
1/2 tsp Fine Sea Salt
1 (11oz.) bag of White Chocolate Chips
1 C Dried Cranberries
The Zest of 1 Large Navel Orange.

In a large mixing bowl with an electric hand mixer:
Butter
Brown Sugar
Granulated Sugar
Beat well.

Add:
Eggs
Vanilla
Beat just until combined.

Add:
Flour
Baking Soda
Salt
Orange Zest
Beat until incorporated.

Fold in, by hand:
Cranberries
White Chocolate Chips.

Press the dough evenly into the Sheet Pan.
Bake for 18 - 22 minutes.
Remove the pan to a rack and cool completely.
Cut into squares and transfer to a serving platter.

Enjoy!
Peace in the Kitchen!




I have such a difficult time deciding what to serve at our annual Christmas Open House. I have some traditional items that are always served and then I look for new recipes. I think I'll make these this year. I love Gingerbread during the Holidays and I like the simplicity of this recipe.

Here's what you'll need:
Preheat the oven to 350 degrees
1 - 9" X 13" pan , brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each, mixed well and refrigerated in a jar. I always have it available for all of my baking needs.

Gingerbread Bars

1/2 C Butter, melted
3/4 C Granulated Sugar
1/2 C Brown Sugar
1/2 tsp Vanilla
1/3 C Molasses
1 Egg
2 tsp Baking Soda
2 C Flour
1 TBS Cinnamon
1/2 tsp Clove
1/4 tsp Nutmeg
1/2 tsp Salt
Pumpkin Pie Spice for garnish

Icing:

8 oz. Cream Cheese
1/4 C Butter, softened to room temperature.
3 C Confectioner's Sugar
1 tsp Vanilla

In a large bowl, with a wooden spoon:
Butter
Granulated Sugar
Brown Sugar
Vanilla
Molasses
Beat well.

Add:
Egg
Continue mixing by hand with a spoon until incorporated.

Add:
Baking Soda
Flour
Cinnamon
Ginger
Clove

I have such a difficult time deciding what to serve at our annual Christmas Open House. I have some traditional items that are always served and then I look for new recipes. I think I'll make these this year. I love Gingerbread during the Holidays and I like the simplicity of this recipe.

Here's what you'll need:
Preheat the oven to 350 degrees
1 - 9" X 13" pan , brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each, mixed well and refrigerated in a jar. I always have it available for all of my baking needs.

Enjoy!
Peace in the Kitchen!




I happen to love anything that has Eggnog in it. I even love Eggnog! I out it in my coffee , I make homemade Eggnog and I love any holiday recipe made with it.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" baking pan, lined with foil extending over all 4 sides.
Spray the foil with Non Stick Cooking Spray

Holiday Eggnog Bars

1 - 17 1/2 oz. package of Sugar Cookie Mix (not prepared dough)
2 TBS Flour
8 TBS Butter, cold and cubed.
1/2 C Chopped Macadamia Nuts
5 Egg Yolks
1 - 14 oz. can of Sweetened Condensed Milk (not Evaporated Milk)
1/2 C Eggnog
1 TBS Rum
1 tsp Vanilla
Confectioner's Sugar for dusting.
1/4 tsp Nutmeg + additional for garnish

Crust
In large mixing bowl:
Cookie Mix
Flour
Whisk well.

Add:
Butter, a small amount at a time.
Use a Pastry Blender or 2 forks to cut in the Butter until it has the texture of fine crumbs.
Fold in half of the Nuts.
Press the dough into the pan to create a crust.
Bake for 12 - 15 minutes.
Remove from oven and set aside.

Filling
In a medium bowl:
Egg Yolks
Milk
Eggnog
Rum
Vanilla
1/4 tsp Nutmeg
Whisk well.
Pour over the hot crust.
Bake an additional 15 - 20 minutes.
Remove the pan to a rack and cool for 30 minutes.
Cover with foil and refrigerate for 1 hour.

When completely cooled, use the foil to release the uncut bars onto a cutting surface.
Cut into squares.
Lightly sprinkle each square with Confectioner's Sugar and Nutmeg.

Enjoy!
Peaceful Holidays!




Once I discovered Biscoff, I became intrigued with a variety of recipes using it. I created this original recipe as a take on a Tex - Mex Bar based on another popular bar recipe that I make.




Texas Brittle Bars:

1 1/2 sticks (12 TBS) butter, melted
2 C crushed Corn Chips
1 1/2 C confectioners' sugar
1/8 tsp Cayenne Pepper 
1 1/4 C  Biscoff Spread, divided
1 1/2 C Milk Chocolate Chips
1/2 C Chopped Pecans
Sea Salt for Garnish


Directions
In a medium bowl:
Melted butter,
Corn Chips
Confectioner's Sugar
Cayenne Pepper
1 C of Biscoff Spread

Stir together until well combined.
Press the mixture evenly into the bottom of an ungreased 9"X13" baking dish.

Combine Chocolate Chips and the remaining 1/4 C Biscoff Spread in a microwave-safe bowl.
Microwave in 30-second intervals, stirring in between, until the Chocolate and Biscoff Spread are melted and smooth; two intervals should be enough.
Mix to blend.

Spread evenly over the Corn Chip layer.
Sprinkle the top with Sea Salt and Pecans.
Refrigerate at least 1 hour before cutting into squares.

Enjoy!
Peace in the Kitchen!











Another Fall treat!

Pecan Pie Bars from Betty Crocker

1 1/4 C Flour
1/2 C Confectioner's Sugar
1/4 tsp Salt
8 TBS Butter, cubed
2 Eggs, beaten
1 C chopped Pecans
1/2 C Brown Sugar
1/2 C Maple Syrup
2 TBS Butter, melted
1/2 tsp Maple Flavoring
1/2 C White Chocolate Chips
1 tsp Crisco
24 Pecan Halves

Preheat the Oven to 350 degrees.
Line an 11"X7" baking pan with foil, extending over all four sides.
Spray with a vegetable cooking spray.
Set aside.

Crust
In a medium mixing bowl:
Flour
Confectioner's Sugar
Salt
Whisk well.
Cut in butter with a Pastry Knife or 2 Forks until it resembles coarse crumbs.
Press into the bottom of the pan.
Bake 20 minutes.
Remove pan to a rack and cool for 10 minutes.

Filling

In a medium mixing bowl:
Eggs
Chopped Pecans
Brown Sugar
Maple Syrup
2 TBS Butter, melted
Maple Flavoring
Mix well.
Pour over the Crust.
Bake for an additional 20 minutes.
Remove pan to a rack and cool completely.
Use the foil to lift it out of the pan.
Remove the foil.
Cut into squares.

Garnish each square.
In a small glass bowl or Pyrex measuring cup:
Heat the White Chocolate Chips and Crisco until melted and smooth.
Stirring often.
Drizzle the  White Chocolate over each square and top each one with a Pecan half.

Enjoy!
Peace in the Kitchen!




We've made these bars twice and both times they were a hit with our family and guests. They make a nice presentation when placed on a serving platter. The first time they were baked and then the berries were put on and the second time the berries were baked , they both had the same appearance. I was afraid that the baked berries wouldn't look as fresh, but baking did not change the appearance.
We used a combination of raspberries, blueberries and blackberries with different berry jams. They were all great.

Chocolate Raspberry Cheesecake Bars

Here's what you'll need:
Preheat the oven to 350 degrees.
Line an 8"X8" baking pan with foil extending over all four sides.
Brush the foil with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each, mixed well and refrigerated in a jar. I always have it available for all of my baking needs.



1 C crushed chocolate wafer cookies. I used Nabisco.
3 TBS butter, melted
4 oz. cream cheese , softened.
1/3 C sour cream
1/4 C granulated sugar
1 egg
1 TBS Raspberry Liqueur
1 tsp cornstarch
1/2 tsp grated lemon peel
1 C of Fresh Raspberries
Seedless Raspberry jam, melted.

Crust directions:
In a small bowl:
Crushed Cookies
Butter
Mix well.
Press into the bottom of the pan.

In a medium mixing bowl with an electric hand mixer:
Cream Cheese
Beat until smooth.
Add:
Sour Cream
Sugar
Beat well until combined.
Scrape the sides as needed.
Add:
Egg, just until combined.
Add:
Liqueur
Cornstarch
Lemon Peel
Beat on low just until combined.
Pour evenly over the crust and spread with an offset spatula.
Top with Raspberries in a grid pattern 4X4.

Bake for 25 - 35 minutes, until the center is cooked well enough for a toothpick to come out clean in the center.
Remove the pan to a rack and cool completely.
Cover with plastic wrap and refrigerate 1 hour before serving.
Use the edge of the foil to lift and remove the Bars and place on a cutting board.
Cut into bars and drizzle with melted jam just before serving.

Enjoy!
Peace in the Kitchen!


The weather is getting a bit cooler. Actually, I just wish it were. But when it does, I'll buy Apples and make Apple desserts.
I grew up in Michigan and there was an Apple Orchard at the end of our street. We would raid the orchard as often as we could get away with it. I'm sure the owner was completely aware that the kids were eating plenty of his Apples!  Apparently we got away with it, because I don't ever remember getting caught!

Here's a great Apple Bar to start the Fall season.
Since I discovered Jonagold Apples, they've become my first choice when it comes to baking with Apples.

Jonagold
Apple Bars:

2 C Flour
16 TBS (2 sticks) Butter
1/2 C Rolled Oats
1 C Brown Sugar
1 C Water
1 C Granulated Sugar
3 TBS Cornstarch
1 TBS Vanilla
3 C  peeled, cored and sliced Apples

Here's what you'll need:
Preheat the oven to 350 degrees.
9" X 13" baking dish brushed with my Pan Release Mix (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well in a jar and refrigerated. I always have it available for all of my baking needs.

In a large mixing bowl:
Flour
Butter
Rolled Oats
Brown Sugar
Mix well with a wooden spoon.
Press 3/4 of the mixture into the pan.

In a saucepan on medium heat:
Water
Granulated Sugar
Bring to a boil.

In a small bowl:
2 TBS Water
1 TBS Cornstarch
Stir until combined.
Add this to the saucepan.
Stir well.
Add the remaining Cornstarch ,
Stir until it begins to thicken.
Remove from heat, set aside.

Add:
Vanilla
Apples
Mix well.
Pour evenly over the crust.
Sprinkle evenly with remaining Rolled Oat mixture.

Bake 40 minutes, the top should be golden brown.
Remove the pan to a rack and cool completely.
Cut into squares to serve.


Enjoy!
Peace in the Kitchen!




I changed the name of this recipe. I found it online during my research for new cookie recipes. There are many recipes available for a cookie similar to this one.
Other than the name, the recipe is from Shugary Sweet. I don't think it's original, but I always talk about giving credit for recipes if they are not your own original recipe of they're vintage and the creator is not available for credit.
I loved this cookie when I first saw it. I don't have the rights to post the photograph, but I will photograph mine when I make them.
I will make these for Halloween and Thanksgiving.

Autumn Cookie Bars

Here's what you'll need:

Preheat the oven to 375 degrees.
1 - 10"X15" Jelly Roll Sheet Pan.
Brush with Pan Release Mix. (equal parts of Crisco, Vegetable Oil, Flour) I start with 1 C of each, mix well and refrigerate in a jar. It lasts a very long time. I always have it available for all of my baking needs. It's the only Baking Release that I use.



The First Layer:  (ingredients)

1/2 C Butter Flavored Crisco
3/4 C Creamy Peanut Butter
2 TBS Whole Milk
1 1/4 C Brown Sugar
1 Egg
1 3/4 C Flour
1/2 tsp Salt
3/4 tsp Baking Soda


The Second Layer:  (ingredients)

1 Can (14oz.) Sweetened Condensed Milk
2 TBS Butter
1 Bag (10 oz.) Peanut Butter Chips

Third Layer:  (ingredients)

1Bag (14oz.)  Halloween Reese's Pieces
1 Bag (8oz.) Reese's Mini Peanut Butter Cups, Roughly Chopped. Quartered would be fine.


First Layer:  (directions)

In a mixing bowl with an electric mixer:
Crisco
Peanut Butter
Milk
Brown Sugar
Beat until creamy.
Beat in Egg.
Add:
Flour
Salt
Baking Soda
Mix until thoroughly combined.

Press the dough into the pan.
Bake for 18 - 22 minutes.
Remove the pan from the oven to a cooling rack.


Second Layer:  (directions)
Make this layer while the First Layer is baking.

In a saucepan on low heat:
Condensed Milk
Butter
Heat until warm.
Remove from heat.
Whisk in the Peanut Butter Chips and stir until melted and creamy.
Pour this over the First Layer.

Immediately Scatter and Press the Third Layer evenly over the warm Peanut Butter Layer.
Allow to cool completely and cut into squares to serve.

Enjoy!
Peace in the Kitchen!




I'm always in pursuit of Holiday recipes. These bars would be a great gift to share at Thanksgiving and Christmas.

Thanksgiving and Christmas Bars

1 1/2 C Finely crushed Graham Crackers
1/2 C Buter, melted
1 tsp finely shredded Orange Peel
1 - 14oz. can of Sweetened Condensed Milk
2 Cups of White Chocolate Chips
1 C flaked Coconut
1 C Dried Cranberries
1 C chopped Pecans
1/2 C diced Candied Orange Peel

Here's what you'll need:
1 - 9"X13" baking pan, line with foil, extending the foil over the edges of the pan.
Spray the foil with a vegetable cooking spray.
Preheat the oven to 350 degrees.

In a large mixing bowl:
Graham Cracker crumbs
Butter
Orange Peel
Mix well and press into the pan.
Pour Sweetened Condensed Milk over the crust.

Sprinkle over the crust in the following order:
White Chocolate Chips
Coconut
Cranberries
Pecans
Candied Orange Peel
Lightly press into the Condensed Milk.

Bake for 25 - 30 minutes, the edges should be golden brown.
Remove from the oven.
Cool completely on a cooling rack.
Lift the foil to remove the Bars and cut into squares.

Enjoy!
Peace in the Kitchen!



Since I spend many of my summers at our place in Colorado, I thought it would be appropriate to post this recipe. I happen to be in Colorado now at our place called, Snowy River. We love the serenity of the mountains. I can see this recipe becoming as popular as my most viewed recipe, No Bake Chocolate Pretzel Peanut Butter Squares.
This recipe comes from a well known store in Colorado, The Rocky Mountain Chocolate Factory.
I hope you take some time to make these amazing bars.

Rocky Mountain Chocolate Bars:

12 oz (2 cups) white chocolate chips or chopped white chocolate
1/4 cup creamy peanut butter
3 cups crisp rice cereal
1 1/2 cups mini marshmallows
1/3 cup mini semisweet chocolate chips

Lightly grease an 8-by-8-inch square baking pan. Alternatively, line with lightly greased parchment paper. This recipe can easily be doubled to fit a 13-by-9-inch baking pan.
In microwave-safe bowl, melt the white chocolate chips in the microwave on medium powder for 30 seconds. Stir and heat for an additional 1 to 2 minutes, stirring every 30 seconds, until the chocolate is melted.
Add the peanut butter to the melted chocolate and stir until smooth.
Place the rice cereal in a large bowl. Pour over melted chocolate mixture and gently toss until completely coated. Continue to stir until the mixture is no longer warm to the touch, about 10 minutes.
When the cereal mixture has cooled, fold in the marshmallows and 1/3 cup of the mini chips.
Spread into prepared pan, compressing lightly with the back of your spoon. Don't press too hard or you'll crush the cereal. Sprinkle with remaining chocolate chips and press lightly to adhere. Refrigerate until set, at least 30 minutes, then cut into 2-inch squares and serve. Bars will keep, covered in the refrigerator, for up to 5 days.

Enjoy!

Peace in the Kitchen!



The most viewed recipe on the blog is the No Bake Chocolate Pretzel Peanut Butter Squares. This is very similar to that recipe and as easy to make.

Peanut Butter Butterscotch Bars !

Dough:

1/2 C Butter, room temperature
3/4 C Brown Sugar
1 tsp Vanilla
1/4 C Creamy Peanut Butter
2 C Flour
1 (14oz.) can Sweetened Condensed Milk
2 C Butterscotch Chips


Frosting:

3/4 C Creamy Peanut Butter
3/4 C Butterscotch Chips

In a Stand Mixer with a Paddle Attachment :
Butter
Brown Sugar
Beat until creamy for 3 minutes.

Add:
Vanilla
Peanut Butter
Beat until creamy.

Add:
Flour, gradually
Sweetened Condensed Milk
Beat until incorporated.

Fold in Butterscotch Chips by hand.
Place dough evenly into smooth.
Refrigerate until you make the frosting.

Frosting:

Melt the Peanut Butter and the Butterscotch chips together, in a microwave or in a double boiler, until creamy smooth.
Stir occasionally.

Spread the frosting evenly over the dough.
Refrigerate overnight.
Cut into squares to serve.

Enjoy!
Peace in the Kitchen!




Creamy Chocolate Peppermint Bars (original recipe from The Hippy in the Kitchen)

This is a new recipe I created and was planning on posting for Thanksgiving and Christmas.
I couldn't wait.
Make it whenever you can find Peppermint Sticks.

1 (8oz) package of Peppermint Sticks, Crushed
1/2 C Half and Half
1/2 TBS unflavored Gelatin
1 TBS Cold Water
1 1/2 C Heavy Cream, whipped
1 package of Oreo Cookies.

In the top of a double boiler over medium heat:
Crushed Peppermint Sticks
Half and Half
Stir until the Candy dissolves completely.

Add the gelatin that's been dissolved in the water.
Whisk well.
Remove from heat and transfer to a large mixing bowl.
Cool until partially set

Whip the Heavy Cream in a medium bowl.
Fold into the Peppermint mixture.

Separate the Oreo Cookies (split them in half).

Line the sides and the bottom of a 9" square pan with some of the cookies, cream side up.
Spread 1/2 of the mixture over the cookies.
Top it with another layer of cookies, cream side down.
Add another layer of the mixture.
Add a final layer of cookies, cream side down.

Chill for at least 1 hour.
Cut into squares.

Enjoy!
Peace in the Kitchen!




A recipe from my mother in law's personal collection.

Butterscotch Brickle Bars

For the cookie layer:
Combine :
1 1/2 C flour
3/4 C brown sugar
1/2 C butter, softened
1/4 tsp salt
Mix until crumbly.
Press into a 9"X13" pan
Bake at 375 degrees for 10 minutes

In a double boiler:
Combine:
1 (6 oz.) package (1C) Butterscotch Chips
1/4 C light corn syrup
2 TBS shortening
1 TBS water
1/4 tsp salt
Stir over hot water (not boiling) until smooth and creamy

Remove from heat
Blend in 2 C coarsely chopped walnuts

Spoon over the cookie layer and spread out evenly.
Bake at 375 for 8 minutes.
Cut into bars while still warm.

Enjoy!
Peace in the Kitchen!



Who doesn't love a Fruit Crumble Bar. They always seem to show up at a neighborhood gathering, a picnic, a church bake sale and of course at a Christmas cookie exchange. I love them year round!
Our former next door neighbor moved a few blocks away and every month she puts a copy of a magazine she subscribes to in my mailbox. Thank you to my friend Jan for providing me with inspirational recipes for my blog.  Today I saw a recipe from Ina Garten, The Barefoot Contessa, for these Fruit Bars. There's nothing special about them, except that they have Granola in the Crumble and that alone was appealing enough for this Hippy in the Kitchen to adapt it and post it here.

Fruit Crumble Bars with Granola:

2 sticks of butter, room temperature
3/4 C granulated sugar
1 tsp almond extract
2 1/2 C flour
1/2 tsp salt
2/3 C Granola, I Granola from Ikea. ( photograph to follow)
1 1/2 C of your favorite fruit preserves. I use a 13 oz. jar of Bonne Maman, here are some of the varieties:
Raspberry
Apricot
Blackberry
Strawberry
Cherry
Fig
Peach
Field Blueberry
Mandarin

In a stand mixer with a paddle attachment:
Cream butter and sugar until well combined
Add almond extract and mix well

In a separate bowl:
Sift flour and salt together and gradually incorporate it into the butter, mixing until it just begins to form a dough ball.

Remove the dough and divide it into thirds.

Lightly press 2/3 of the dough into a 9" square baking pan, including 1/2" up the sides.
Evenly spread the jam over the dough leaving a 1/2" border.

In a small bowl, combine granola and remaining 1/3 of the dough, mixing it with your hands to create a crumble.
Scatter the crumble evenly over the jam.
Sprinkle with slivered almonds
Bake at 350 degrees for 45 minutes.
Cool completely before cutting into squares.






Enjoy!
Peace in the Kitchen!





I live in Texas, home of the Neiman Marcus speciality store. They're also famous for their Chocolate Chip Cookie Recipe.


Neiman Marcus Bars

1 box of yellow cake mix ( Chocolate is good too)
1/2 C butter, melted
3 eggs, divided
8 oz. cream cheese
1 pound of confectioner's sugar
1 C chopped pecans

Beat 1 egg and mix it with cake mix and melted butter.
Press into a 9"X13" pan, sprayed with a vegetable cooking spray
Sprinkle with nuts

Mix cream cheese, 2 eggs and powdered sugar.
Spread over the mixture in the pan.
Bake at 325 degrees for 45 minutes or until light brown.
Cool completely and cut into squares.


Enjoy!
Peace in the Kitchen!




Berry Cheesecake Bars

Here's a simple dessert made with frozen mixed berries
Dole makes a 12 oz. bag that's perfect for this easy recipe.

1 1/2 C Graham Cracker Crumbs mixed with 1/2 Stick of Butter, melted and 2TBS of sugar
Press into a 9"X13" pan sprayed with a vegetable cooling spray
Refrigerate until the filling is made.

In a large bowl, mix together with an electric mixer:
4 (8oz.) packages of Cream Cheese
1/2 C  granulated Sugar

Thaw a 12 oz. package of mixed berries, and drain them.  Smash them with a fork ( have the berries thawed before beginning the recipe.)
Stir the berries into the cheese mixture

From 1 (8oz.) tub of thawed Whipped Topping , take out 2 cups and fold it into the cheese/fruit mixture.
Spoon the mixture into the pan and spread out evenly.

Refrigerate at least 4 hours...... longer if necessary.

Cut into bars to serve and top each bar with remaining Whipped Topping.

Enjoy!
Peace in the Kitchen!





This is another adaptation of a bar cookie recipe using Roasted Hatch Green Chiles.

Roasted Hatch Chile Apple Bars

1/2 C cold butter, cubed
1 pouch ( 1lb. 1.5 oz ) pouch of Betty Crocker Cookie Mix
1 egg
1 C packed brown sugar
1 C peeled and finely chopped apples ( I use Jonagold)
3 roasted and peeled Hatch Chiles, diced
3/4 C Caramel topping
1/4 C Flour

Spray a 9"x13" baking dish with a vegetable spray

In a large bowl, cut butter into cookie mix and blend with a pastry blender or 2 forks
Stir in the egg
Stir in Hatch Chiles
Reserve 1/2 C of this mixture

Press remaining mixture into the pan
Bake at 350 degrees for 15 minutes

Sprinkle apples over the crust

In a small bowl, mix caramel topping with flour
Drizzle over apples

Spread reserved crumbs over apples
Bake at 350 degrees for 20 - 25 minutes

Cool completely up to 2 hours
Cut into rows, 9"x4"

Enjoy!
Peace in the Kitchen!





This is an original recipe based on another one that I make into a log.
This is a No Bake Recipe.

Almond, Apricot, Amaretto Bars

I've entered both in the Dallas Morning News/Central Market
Holiday Cookie Baking Contest.
The log recipe made the finals two years ago.


1 - 12 ounce box of Vanilla Wafer cookies
1 - pound of Almonds ( with skins on ),roasted. ( I roast them on a cookie sheet at 350 degrees for 10 minutes)
1 - pound of Dried Turkish Apricots
1/4 pound of butter, melted
1 - 14 ounce can of sweetened condensed milk
6 ounces of semi sweet chocolate chips. I use Ghirardelli.
6 ounces of dark chocolate chips. I use Ghirardelli bittersweet.
1/3 C Amaretto
1/4 tsp Vanilla

Vegetable cooking spray
1 - 9 x13" Casserole Dish
Aluminum foil

Finely chop the wafers in a food processor
Roughly chop the almond by hand.
Roughly chop the apricots by hand.

In a large stock pot or 8 quart bowl:
Mix the wafers, almonds and apricots together by hand until well combined. I use my hands for this step.

Whisk melted butter and condensed milk together.
Stir in Amaretto and vanilla.
Add this to the cookie mixture and combine well.
Press the mixture evenly into the casserole dish.
Cover with foil and refrigerate 30 minutes.

Melt semi sweet chocolate chips in a microwave and spread over the cookie mixture.
Refrigerate 15 minutes or until firm.

Melt dark chocolate chips in a microwave and spread over the first layer of chocolate.
Cover and refrigerate 15 minutes or until firm.

Cut into squares to serve.

Enjoy!
Peace in the Kitchen!





It's time , once more, to pay tribute to Aunt Faye.

"These terrific cookie bars couldn't be magic without Eagle Brand. 'cause you can't make them without Eagle Brand's exclusive blend of pure cane sugar and fresh whole milk.
No other milk can do it. Try some soon for your family - they're so easy ..' so delicious"!

That quote was taken directly from the recipe.

Magic Cookie Bars:

(makes about 2 dozen 1 1/2-inch X 3 - inch bars)

1/2 C ( 1 stick) Butter, melted
1 1/2 C Graham Cracker Crumbs
1 C chopped Pecans
1 C (16 oz. package) semi sweet chocolate chips
1 1/3 C (3 1/2 oz. can) flaked coconut
1 1/3 C ( 15 oz. can) Borden's Eagle Brand Sweetened Condensed Milk

Pour melted Butter in the bottom of a 9 X 13 inch pan.
Layer the rest of the ingredients:
Sprinkle the crumbs over the the melted butter
Sprinkle the Pecans evenly over the crumbs
Sprinkle the Chocolate Chips over the Pecans
Sprinkle the Coconut over the Chocolate Chips

Cover it all with the Condensed Milk

Bake at 350 degrees for 25 minutes or until lightly browned
Allow to cool 15 minutes before cutting into bars.

I took the liberty to make some changes in the verbiage of the preparation.
The original recipe was a bit confusing!
However, they sound scrumptious, don't they?

Enjoy!
Peace in the Kitchen!





Here's a vintage recipe from a Church Recipe Book in Kansas.

1 - 9x13 pan

Crust:
1/4 C Shortening ( Crisco)
1/4 tsp Salt
1/2 C Packed Brown Sugar
1 C Flour

Cream together salt, shortening and brown sugar.
Cut this mixture into the flour with a pastry knife or 2 forks
Press this crust into the bottom of the pan
Bake at 350 degrees for 15 minutes

Top Layer:
1 C Packed Brown Sugar
2 Eggs, well beaten
1 tsp Vanilla
1/4 tsp Salt
1 C Rice Krispies
1 C  Chopped Pecans
1 C Coconut

Add Sugar to Eggs and beat until fluffy
Fold in remaining ingredients
Pout over the Crust and continue baking for 35 minutes more.
Cut while warm
Cool to serve

Enjoy!
Peace in the Kitchen!





Double Chocolate Rocky Road Bars

1 pouch (1 lb. 1.5 oz.) Betty Crocker Double Chocolate Chunk Cookie Mix
1/4 C vegetable oil
2 TBS water
1 egg
1/2 tub ( 16oz.) Betty Crocker Rich and Creamy Chocolate Ready-to-Spread Frosting ( 1 C )
1/3 C miniature marshmallows
1/2 C crushed pecans

Stir together in a medium bowl with a spoon:
cookie mix
oil
water
egg

Press into an un greased  8"x 8" pan
Bake at 350 degrees for 20 - 25 minutes, or until set
Cool 30 minutes

Stir together frosting and marshmallows
Spread evenly over bars
Sprinkle with pecans

Cut 4 rows x 4 rows

Enjoy!
Peace in the Kitchen!





Fruit Bars

Base:
2 pouches (1 lb. 1.5 oz. ea.) Betty Crocker Sugar Cookie Mix
1 C butter, softened
1/2 tsp almond extract
2 eggs

Filling:
1 can (21oz.) can of cherry pie filling or your favorite flavor

Glaze:
1 C powdered sugar
1 TBS milk
1/4 tsp almond extract

Spray a 9"x 13" pan with vegetable cooking spray

In a large bowl, stir:
base ingredients until soft dough forms
Press half of the dough in the bottom of the pan

Spread pie filling over the dough
Drop remaining dough  by  teaspoonfuls over the filling

Bake at 350 degrees for 45 - 50 minutes
Cool 10 minutes

In a small bowl, stir glaze ingredients until smooth
If necessary add additional milk (1 tsp at a time) until thin enough to drizzle
Drizzle glaze over warm bars
Cut 6 rows X 4 rows

Store in an airtight container

Enjoy!
Peace in the Kitchen!





Pumpkin Streusel Cheesecake Bars:

Cookie Base:
1 pouch (1 lb. 1.5 oz.) Betty Crocker Oatmeal Cookie Mix
1/2 C crushed gingersnap cookies
1/2 C chopped pecans
1/2 C cold butter

Filling:
2 packages (8oz. each) cream cheese, softened
1 C sugar
1 C canned pumpkin ( not pie filling)
2 TBS flour
1 TBS pumpkin pie spice ( my homemade recipe is under Tips,Hints and More on the blog)
2 TBS heavy cream
2 eggs

Toppings:
1/3 C Chocolate Topping ( store bought in a jar)
1/3 C Caramel Topping (store bought in a jar)

In a large bowl, stir together:
cookie mix
crushed gingersnap cookies
pecans
Cut in butter using a pastry blender or 2 forks, until crumbly
Reserve 1 C of the mixture for topping

Press remaining mixture in the bottom of an un greased 9"X13"pan
Bake at 350 degrees for 10 minutes
Cool 10 minutes

In a large bowl, beat together cream cheese and sugar with an electric hand mixer on medium speed until smooth
Add remaining filling ingredients
Beat until well blended
Pour over warm cookie base
Sprinkle with reserved topping

Bake at 350 degrees for 35 - 40 minutes or until center is set
Cool 30 minutes
Refrigerate 2 hours

Before serving, drizzle with chocolate topping and then caramel topping

Cut 6 rows x 4 rows
Store covered in refrigerator

Enjoy!
Peace in the Kitchen!





Caramel Apple Bars

1/2 C cold butter, cubed
1 pouch ( 1lb. 1.5 oz.) Betty Crocker Oatmeal Cookie Mix
1 egg
1 C firmly packed brown sugar
1 C  peeled and finely chopped apple ( i prefer Jonagold)
3/4 C caramel topping
1/4 C flour

Spray a 9"X13" pan with a vegetable cooking spray

In a large bowl, cut butter into cookie mix using a pastry blender or 2 forks
Stir in egg until mixture is crumbly

Reserve 1/2 C cookie mixture
Press remaining cookie mixture into bottom of pan
Bake at 350 degrees for 15 minutes
Sprinkle apple evenly over crust

In a small bowl, mix caramel topping and flour
drizzle over apples

Spread reserved cookie mixture over apples
Bake at 350 degrees for 20 - 25 minutes
Cool 2 hours
cut into 9" X 4" rows

Enjoy!
Peace in the Kitchen!





Lemon and Lavender Bars

We have Lavender Farms near our town. We just read about a new farm opening this weekend. We travel to Provence often and visit friends that are fortunate to live across a dirt road from the vast Lavender Fields of Valensole. We come home with Lavender Soap, Lavender Essence, Lavender Sachets, Herbes de Provence with Lavender and anything else we can find that's made with Lavender.

We love to park the car on the side of the road, get out and listen to the sound of the buzzing bees and smell the intense fragrance of the lavender. It's what Provence is all about!

Thank you to all of our friends and family in France for making our lives fuller and richer by experiencing your amazing country. I've been traveling to France for over 40 years.

We have a friend that makes a great Lemon Lavender Cookie so I wanted to post my recipe for Lemon Bars with Lavender.

Crust:
2 sticks (1C butter) softened
3/4 C sugar
1/2 C brown sugar
2 C flour
1/8 tsp salt
1 TBS dried lavender

Filling:

6 large eggs
2 C sugar
1 C flour
1 C fresh lemon juice
zest of 3 lemons

Confectioner's Sugar and additional Lavender

Preparation:

Crust:
In a stand mixer with a paddle attachment, cream together both types of sugars until creamy, at least 5 minutes.
Scrape the bowl and add :
flour
salt
lavender
Beat on low just until combined

Press the dough into the bottom of a 9X13 baking dish and 1/2" up the sides
Bake at 350 degrees for 18 - 20 minutes
Refrigerate st least 30 minutes

Filling:
In a bowl, whisk:
eggs
sugar
until creamy

Add:
flour
lemon juice
lemon zest
Whisk to incorporate

Pour the filling into the crust
Bake at 350 degrees for 20 - 25 minutes

Cool Completely
Sprinkle with additional Lavender and dust with Confectioner's Sugar.


We buy local culinary lavender .
We also have it sent to us from our friends in Provence.


Enjoy!
Peace in the Kitchen!


I spent a few weeks in the West Indies on the Island of St Lucia in the 80's. I learned to climb a coconut tree and we picked fresh cashews from the porch of our mountain side hideaway. We fried coconut chips in coconut oil and lightly salted them. They were delicious. We also fried the cashews in coconut oil.
I found this recipe in one of my vintage recipe books and it reminded me of the Islands.

Coconut Bars:

1 C flour
1/2 C butter
1/2 C brown sugar

Mix the above ingredients together, press into a 10" square pan
Bake at 350 degrees for 15 - 20 minutes
Remove from the oven

In a small bowl, mix:
2 TBS flour
1 C brown sugar
2 eggs
1 C coconut
1/2 tsp baking powder
1 tsp vanilla
1/2 C chopped cashews
Spread mixture over the crust

Bake an additional 25 minutes

Cut into squares to serve

Enjoy!
Peace in the Kitchen





Berry Cheesecake Bars

Here's a simple dessert made with frozen mixed berries
Dole makes a 12 oz. bag that's perfect for this easy recipe.

1 1/2 C Graham Cracker Crumbs mixed with 1/2 Stick of Butter, melted and 2TBS of sugar
Press into a 9"X13" pan sprayed with a vegetable cooling spray
Refrigerate until the filling is made.

In a large bowl, mix together with an electric mixer:
4 (8oz.) packages of Cream Cheese
1/2 C  granulated Sugar

Thaw a 12 oz. package of mixed berries, and drain them.  Smash them with a fork ( have the berries thawed before beginning the recipe.)
Stir the berries into the cheese mixture

From 1 (8oz.) tub of thawed Whipped Topping , take out 2 cups and fold it into the cheese/fruit mixture.
Spoon the mixture into the pan and spread out evenly.

Refrigerate at least 4 hours...... longer if necessary.

Cut into bars to serve and top each bar with remaining Whipped Topping.

Enjoy!
Peace in the Kitchen!