Thursday, November 12, 2015

Holiday Dessert Bars, a Variety of Recipes.

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.


Cranberry Apple 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!












Wednesday, November 11, 2015

The Perfect Pie Crust

I've never really been good at making Pie Dough and I know that it's very intimidating for many people. My wife happens to be a pro when it comes to Pie Dough and believe me, she makes the perfect Pie Crust. I could never re write her recipe because I think it requires the Moon to be in 7th House and Mercury has to align with Mars. You get the idea!  It's never easy to make Pie Dough until now! You really can and so can I!









For those that struggle, here is the Perfect Pie Dough Recipe.

This recipe makes enough Dough for:
1 - 9" Double Crust
2 - 9" Single Crusts
10 - 3" Individual Crusts

2 1/2 C Flour
1 tsp Salt
1 tsp Sugar
12 TBS Salted Butter, Chilled and Cubed into small pieces.

In a Food Processor:
Flour
Salt
Sugar
Pulse to combine well

Slowly Add:
Butter
Pulse after each small addition.
It should resemble Coarse Meal texture.

Continue pulsing adding the Cold Water in a slow stream.
Process until it comes together into a ball.

Remove the Dough.
Place on a Floured Surface.
Knead until fully combined, adding a small amount of Flour if needed.
You'll know when it feels like Pie Dough.

Divide in half.
Wrap in Plastic Wrap.
Refrigerate 2 hours or overnight.

Remove the Dough and allow to rest at room temperature for 20 minutes.
It should be slightly softened but remain cold.
Roll out on a lightly floured surface, 1/8" thick.
Place it in the size of the Pie Pan you've chosen to make.

NOTE:
If you're making a Non Baked Pie, Meringue Pie or Cream Pie you'll Pre Bake the Crust according to the following directions, otherwise you'll fill your Pie and Bake it according to the recipe directions.

Preheat the Oven to 350 degrees.
Cut out a Circle of Parchment Paper to fit into the Pie Shell.
Fill it with Pie Weights or Dried Beans.
Bake for 15 minutes.
The edges should just to begin to turn a  light golden brown and it should begin to pull away from the
edge of the pan.
Remove the Weights and Paper and continue baking for an additional 5 - 10 minutes.
Remove the Pan to a rack to cool completely.
Fill according to your chosen Pie recipe.

Enjoy!
Peace in the Kitchen!

Saturday, November 7, 2015

Ghirardelli Chocolate, Chocolate and More Chocolate Cheesecake

This is a very indulgent and decadent Chocolate Cheesecake!
Whenever I need Chocolate for a recipe I always use Ghirardelli.








Chocolate, Chocolate and More Chocolate Cheesecake:

Here's what you'll need:
1 - 8" - 9" Springform 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 Box of Ghirardelli Double Chocolate Brownie Mix
1 1/2 C Ghirardelli 60% Cocoa Chocolate Chips
12 oz. Cream Cheese, room temperature
1/2 C Granulated Sugar
8 TBS Butter, room temperature
2 C Frozen Cool Whip, thawed
3/4 C Miniature Semi Sweet Chocolate Chips + additional for Garnish.
1 Jar of your favorite Hot Fudge Sauce for Garnish.

Make Brownies in the Springform Pan according to the package directions.
Remove pan to a rack and cool completely.

Filling:

In a small glass bowl:
Ghirardelli Chocolate Chips
Heat in a Microwave until melted and creamy smooth.
Stir often.
Set aside.

In a Stand Mixer with a Paddle Attachment:
Cream Cheese
Sugar
Butter
Beat until Creamy Smooth.

Add:
Melted Chocolate
Mix until incorporated.

Add:
Cool Whip
Mix on Low just until incorporated.

Add:
Miniature Chocolate Chips
Mix just until incorporated.

Spread filling over the Brownie Crust.
Refrigerate at least 30 minutes up to 1 hour.

When ready to serve:
Heat Hot Fudge Sauce and transfer to a small pitcher.
Drizzle over individual servings.
Garnish each serving with additional Miniature Chocolate Chips.

Enjoy!
Peace in the Kitchen!






Friday, November 6, 2015

Autumn's Italian Potato Soup

I love Soup and I make a lot of it when there's a chill in the air and the leaves begin to change color and fall from the trees.
In this case, Autumn does not refer to the Season of the Year. It's from my friend Autumn.
I've adapted this recipe to make it Vegetarian. You can certainly use ingredients that are not vegetarian.






Autumn's Italian Potato Soup

1 lb. of Gimme Lean Vegetarian Sausage, crumbled
6 Yukon Gold Potatoes, sliced 1/2" thick, boiled and drained.
4 C Vegetarian Chicken Stock (I use a powdered vegetarian chicken base) 1 TBS per C of boiled water.
2 1/2 C Whole Milk
1/2 C Half and Half
Salt and Pepper to taste.
1 1/2 TBS Mrs Dash Original Blend Seasoning
1 1/2 TBS Herbes de Provence
1 Garlic Clove, minced
1 small Onion, diced
1 TBS Red Wine Vinegar
4 Stems of Kale Leaves

In a large Soup Pot on Medium Heat:
Add all ingredients except the Kale and mix well.
Heat for 15 minutes.
Lower heat to Simmer.
Add Kale and continue to cook for an additional 10 minutes.

Serve hot accompanied by a  Fresh Loaf of French Baguette Bread.

Enjoy!
Peace in the Kitchen!


Wednesday, November 4, 2015

Tex - Mex Holiday Cranberry Spread


This is a great Holiday Appetizer.
Serve with your favorite Crackers.






16 oz Cream Cheese, softened.
2 C purchased Red Pepper Jelly
1 can of Whole Cranberry Sauce
1/2 C chopped Pecans

In a small, shallow Gratin Dish:
Evenly spread the Cream Cheese into the dish.

In a medium mixing bowl:
Jelly
Cranberry Sauce
Whisk well.
Pour over the Cream Cheese.
Sprinkle evenly with Pecans

Serve with your favorite Crackers.

Enjoy!
Peace in the Kitchen!


Monday, November 2, 2015

Cinnamon Chess Pie

Here's another great recipe from Duff Goldman. I shared the link to make it easier to post on the Blog.



Cinnamon Chess Pie

Enjoy!
Peace in the Kitchen!

Sunday, November 1, 2015

Pumpkin Cream Pie with Gingersnap Crust and Rum Cheesecake Topping


Wow! I just saw Duff Goldman make this decadent Holiday Pie. I made it simple by sharing the link.
This looks amazing and I'm sure it tastes as good as it looks. This may become a Best of the Best recipe in my collection. I have my favorite recipe for Pumpkin Pie made from Scratch and it's the only Pumpkin i.e. I make every year. The addition of the Rum Cheesecake Topping on this Pie takes it to another lever........ a decadent level!


Pumpkin Cream Pie with Gingersnap Crust and Rum Cheesecake Topping

Enjoy!
Peace in the Kitchen!