Carmelitas

Yummy Yummy. . .
These Carmelitas are so good!
Crispy oatmeal cookie base with a layer of chocolate,
then a layer of gooey carmel topped with the cookie base.
You can make these even more sinful. . .
with a scoop of Vanilla Ice Cream and a drizzle of chocolate sauce to top it off.
My boys LOVED these, and my oldest son declared that we open up our own restaurant and serve this dessert.
I do agree, this dessert is Restaurant quality!




Carmelitas

What you need:

-1 jar Mrs. Richardson's Caramel/Butterscotch topping
-12 oz package chocolate chips (a good brand like Guittards or Ghiradelli)
-2 cups flour
-2 cups oatmeal (I use the quick or Instant Oatmeal)
-1 1/2 Cups brown sugar
-1 tsp baking soda
-1/2 tsp salt
-1 1/2 Cup butter, melted

How to make:

1. Combine flour, oatmeal, melted butter, brown sugar, baking soda, salt in mixing bowl. Press 1/2 mixture into the bottom of a greased 9 by 13 pan. Bake for 17 minutes at 325 degrees.

2. Take out and layer chocolate chips and then the jar of caramel/butterscotch topping. Crumble the remaining crumbs over the topping and return to oven to bake for another 17 minutes.

3. Remove from oven and let sit for at least 5 hours before serving. If you put it in the fridge you won't need to let it sit as long (1 or 2 hours).

4. Cut into bars and serve.

Option for serving: put a scoop of Vanilla ice cream on top of one Carmelita and drizzle chocolate sauce on top.

Yum! Enjoy.

Chocolate Chip M & M Cookies

These are one of my boys favorite cookies.
They love the M&M's in them.
We made them together over Spring break, and used Spring colored M&M's.
I usually make them with the regular colored M&M's but could not pass up the holiday M&M's.
These will be soft on the inside and a little crispy on the outside.
Yum.


Chocolate Chip M & M Cookies
makes 2 dozen

What you need:

-1 cup white sugar
-1 cup brown sugar
-2/3 cup unsalted butter, softened
-2/3 cup butter flavored Crisco shortening
-2 eggs
-2 tsp. vanilla
-3 cups unbleached white flour
-1 tsp. baking soda
-1 tsp. salt
-6 oz. milk chocolate chips
-8 oz. M&M candies

How To Make:

1. Preheat oven to 350 degrees. Mix sugars, butter and shortening until light and fluffy.

2. Next add the eggs and vanilla until combined.

3. Slowly add the flour, baking soda and salt. Be careful not to over mix the dough.

4. Turn off the mixer and hand fold the chocolate chips and M&M candies until well combined.

5. Using a small ice cream scoop, drop the cookies onto ungreased cookie sheets about 2 inches apart.

6. Bake at 350 degrees for 10 minutes. Cookies should have a slight golden on top, but also look slightly undone. You don't want to overcook these or they will be hard when cool.

7. Remove from the oven and allow the cookies to cool completely on the cookie sheet. I have found this to be the best way to guarantee perfectly soft cookies each and every time.

Enjoy!

Monster Cookies

My kids absolutely LOVE these cookies!
This is a great recipe to have your kiddos help you make.
They are very easy to make and pretty much fail-proof.
A few things, I have used both creamy and crunchy Peanut butter for this recipe and both turned out great. The Crunchy is going to give you more of a chunky and crunchy cookie. Also, I always use the quick rolled oats when baking cookies, they will be more chewy this way.
The cookies might look slightly underdone when you take out and press the M&M's in them, but as they cool they will be perfectly soft and chewy.
I have made these for church bake sales, and they are always a huge it!
These Monster cookies are Super fun to make and eat.

Monster Cookies

What you Need:

1/2 c butter, softened

1 3/4 C peanut butter (creamy or crunchy)

1 1/3 C brown sugar

1 C sugar

1 Tbsp corn syrup

1/2 Tbsp vanilla

2 tsp baking soda

3 eggs

1/2 C semi-sweet chocolate chips

4 1/2 C quick rolled oats

M & M’s

How To Make:

1. Preheat oven to 350 degrees. Line a baking sheet pan with Parchment paper or lightly grease with non-stick spray.

2. Mix all ingredients together until well combined, don't put the M&M's in yet they will be used after the cookies are baked.

3. For bigger cookies use a 1/4 cup measuring scoop, for smaller cookies use a cookie scoop and roll the dough into a ball and place on prepared cookie sheet. Bake for 10-15 minutes Be careful not to over bake.

4. As soon as the cookies come out of oven, press M & M’s into the top of the cookies.

5. Before serving or eating wait for the cookies to cool.

Enjoy!

Homemade Oreo Cookies

Homemade Oreo's are always a Big hit at our house!
With three boys in the house, they eat these yummy cookies up fast. Let's be honest, I have a few myself.
Two soft chocolate cookies with rich cream cheese frosting sandwiched between.
What's not to love?
This recipe is easy enough to let your kiddos help, if you choose.
A glass of milk will be perfect to go a long side these Oreo's.
Yum.

Homemade Oreo Cookies

Chocolate Cookie:
-2 devils food cake mixes
-4 beaten eggs
-1 cup of oil

1. Preheat oven to 350 Degrees. Prepare a cookie sheet by lining with parchment paper or grease with non-stick spray.
2. In a medium mixing bowl mix all three above ingredients until well combined. Roll into about 1 1/2 inch balls. Place on a cookie sheet and bake for 6-9 minutes.
3. Take out and cool completely before adding filling.

Cream Cheese Frosting Filling:
1 - stick butter (1/2 cup)
1 - 8oz package cream cheese
3-4 cups - confectioner's sugar (depending on desired consistency)
1 - tsp vanilla extract

1. Cream butter and cream cheese add vanilla and mix well. Add confectioner's sugar slowly until you reach your desired consistency.
2. Spread 2-3 Tablespoons of frosting in between each cookie.

Store cookie's in an air tight container to keep moist.

Enjoy!

Blondies

Yes, I am blond
and I love me some Blondies!
These little bars are so very good.
Butterscotch chips are usually used in blondies, this recipe uses White chocolate chips.
I think it gives the blondies a deeper and richer flavor and really brings out the brown sugar from the cookie base.
These are so very easy to make, hand mixes up in 10 minutes bakes in 25.
A great recipe to have your little kiddos help you with, if you choose.
Don't forget to eat these with a glass of cold milk, YUMMY!

Blondies
makes 24 in a 13 by 9 baking pan

What You Need:
-1 1/2 cups all-purpose flour
-1 teaspoon salt

-1 teaspoon Baking Powder
-12 Tablespoons (1 1/2 sticks) unsalted butter, melted and cooled
-1 1/2 cups packed light brown sugar
-2 large eggs
-4 teaspoons vanilla extract
-1/2 cup semisweet chocolate chips
-1/2 cup white chocolate chips
-1/2 cup chopped pecans (optional)

How to make:
1. Preheat oven to 350 degrees. Line a 13 by 9 inch baking pan with foil or Parchment paper, and then grease the foil or parchment paper with Pam spray.

2. In a medium bowl whisk the flour, baking powder, and salt together.

3. In a large bowl, whisk the butter and brown sugar together. Whisk in the eggs and vanilla until combined. Stir in the flour mixture until just incorporated. Stir in the chips and nuts.

4. Scrape the batter into the prepared pan and smooth the top. Bake the blondies until a toothpick inserted into the center comes out with just a few moist crumbs attached, 22-25 minutes.

5. Let the Blondies cool completely in the pan for about 2 hours. Remove the blondies from the pan, cut into squares and Enjoy!


Source: America's Test Kitchen

Thick and Chewy Chocolate Chip Cookie Bars

My husband said that these were the BEST bar cookies he had EVER had!
Needless to say these are really very good bar cookies.
This recipe makes a lot, a yummy crowd pleaser.
If you want to make less, you can half the recipe and bake it in a 9 by 13 pan.
Enjoy!


Thick and Chewy Chocolate Chip Cookie Bars

Adapted from My Kitchen Cafe

Makes a cookie sheet pan of bars

4 cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
3 sticks butter, melted and cooled slightly
2 cups light brown sugar
1 cup granulated sugar
2 large eggs
2 large egg yolks
4 teaspoons vanilla extract
2 cups semi-sweet chocolate chips
1 large milk chocolate bar, chopped up
1 cup chopped pecans (optional)


1. Preheat the oven to 325 degrees. Adjust the oven rack to lower-middle position. Spray the pan with nonstick cooking spray.

2. Mix the flour, salt, and baking soda together in medium bowl; set aside. Whisk the melted butter and sugars in a large bowl until combined. Add the egg, egg yolk, and vanilla and mix well. Using a rubber spatula, fold the dry ingredients into the egg mixture until just combined; do not overmix. Fold in the chocolate chips and turn the batter into the prepared pan, smoothing the top with the spatula.

3. Bake until the top of the bars is light golden brown, slightly firm to the touch, and edges start pulling away from sides of pan, 45-50 minutes. DO NOT OVER COOK. They may seem undercooked, however when they cool they will be perfectly chewy. Cut into 2-inch squares and serve.

Sugar Cookie Bouquet

This sugar cookie recipe makes firmer cookies which make great cookies for frosting and decorating, also good for Cookie Bouquets.
One thing I really like about this recipe is that when you cook the shaped cookie dough they retain their shape. It does not puff out or flatten out.
They also taste very good, the vanilla and almond extract make this cookie yummy.
They are also firm, but soft, very good.

Sugar Cookies

6 c unbleached, all-purpose flour
4 tsp baking powder
2 c sugar
4 sticks butter
2 egg
1 tsp pure vanilla extract
1 tsp pure almond extract
**Powdered sugar for rolling out**

Preheat oven to 350.

1. Combine the flour and baking powder, set aside. Cream the sugar and butter. Add the egg and extracts and mix. Gradually add the flour mixture and beat just until combined, scraping down the bowl, especially the bottom.

2. Do not refrigerate, right away roll onto a floured surface (USE POWDERED SUGAR for rolling out) and cut into shapes. Place on parchment lined baking sheets and bake for 10-12 minutes. Let sit a few minutes on the sheet, then transfer to a cooling rack.

IF MAKING A COOKIE BOUQUET: you will need to stick wood skewers in the cookie, right after you take them out of the oven, the cookie still needs to be hot when you stick it in. Then let completely cool before you frost.

Icing
(This will cover 2-3 dozen)

4 TBSP meringue powder
1/2 c. water
1 lb. powdered sugar
1/2 tsp light corn syrup
1/2 teaspoon of Almond Extract

1. Combine the meringue powder and water. With the paddle attachment of an electric mixer, beat until combined and foamy.

2.Sift in the powdered sugar and beat on low to combine. (Do NOT skip the sifting!)

3.Add in the corn syrup and extract.

Increase speed to high and beat for about 5 minutes, just until the icing is glossy and stiff peaks form.

4. The frosting will be white, if you want to add color use food coloring.

Thick and Chewy Gingerbread Cookies

These beauties are by far the BEST Gingerbread cookies I have ever made.
Not only are they soft and delicious, they are so simple to make!
There is no need to be afraid or intimidated in making these cookies, they are easier to make then sugar cookies!
The dough is very easy to work with too.
My 6 year old son helped me cut them all out into shapes, and then we all enjoyed eating them.
So very yummy!
I found this recipe on My Kitchen Cafe's 'Sugar Rush- 12 recipe's in 12 days'.

Thick and Chewy Gingerbread Cookies

Recipe From My Kitchen Cafe

*Makes about 2 dozen gingerbread men*

3 cups flour
¾ cup packed dark brown sugar
¾ teaspoon baking soda
1 tablespoon ground cinnamon
1 tablespoon ground ginger
½ teaspoon ground cloves
½ teaspoon salt
12 tablespoons butter softened to room temperature (but not warm!), cut into 12 pieces
¾ cup light or dark molasses
2 tablespoons milk

1. With an electric mixer, stir together the flour, brown sugar, soda, cinnamon, ginger, cloves and salt at low speed until combined, about 30 seconds. Stop the mixer and add the butter pieces. Mix at medium-low speed until the mixture is sandy and resembles fine meal, 1 to 2 minutes. Reduce the speed to low and with the mixer running, gradually add the molasses and milk; mix until the dough is evenly moistened about 20 seconds. Increase the speed to medium and mix until thoroughly combined, about 10 seconds.

2. Scrape the dough onto a work surface and divide it in half. Working with one portion at a time, roll the dough ¼ inch thick between 2 large sheets of parchment or wax paper. Leaving the dough sandwiched between the parchment or wax paper, stack the dough on a baking sheet and freeze until firm, 15 to 20 minutes.

3. Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper or silpat liners.

4. Remove one dough sheet from the freezer and place on the counter. Peel off the top parchment or wax paper sheet. Gently cut the dough into 5-inch gingerbread people or 3-inch gingerbread cookies, transferring the shapes to the prepared baking sheets with a wide metal spatula and spacing them ¾ inch apart. Set the scraps aside. Repeat with the remaining dough until the baking sheets are full. Because flour is not added during rolling, dough scraps can be rolled and cut as many times as necessary.

5. Bake the cookies until set in the centers and the dough barely retains and imprint when touched very gently with fingertip, 8 to 9 minutes. Do not overbake!! Cool the cookies on the sheets 2 minutes, then remove the cookies with a wide metal spatula to a wire rack; cool to room temperature. Gather the scraps; repeat the rolling, cutting and baking. Frost as desired (You can use a ziploc bag filled with simple white icing).

6. Store soft gingerbread in a wide, shallow airtight container or tin with a sheet of parchment paper between the cookie layers. These cookies are best eaten within one week.

ENJOY!!

Apple Streusel Bars

This is the Second dessert that I Made for the Teachers dinner.
They are very similar to my recipe for Pie Bars found here.
The apple filling is so good and the Almond extract in the icing makes it even better.
I received such nice complements from all the teachers. They really enjoyed these bars and the other food that I prepared and brought to the school.
You can easily double this recipe, and make it in a cookie sheet pan.


Apple Streusel Bars
adapted from Our Best Bites

STEP 1
SWEET PASTRY:
2 c. flour
1/2 c. sugar
1/2 tsp. baking powder
1/2 tsp. salt
1 c. real butter, softened (no substitutions!)
1 egg, beaten

To prepare crust, mix flour, sugar, salt, and baking powder in a medium bowl. Cut in butter with a pastry blender or two forks until you have pea-sized crumbles.
Gently mix in beaten egg.

Spray a 9x13 baking dish with non-stick cooking spray. Gently pat about 2/3 of the crumb mixture onto the bottom of the dish. Preheat oven to 350 and set aside.

STEP 2
APPLE FILLING:
1/2 c. white sugar
1/4 c. flour
1 tsp. cinnamon
4 c. (about 3 medium) sliced, peeled baking apples ( Granny Smith or Gala)
To prepare apple filling, combine flour, sugar, and cinnamon and toss with apples.

Spread apples out on prepared crust. Sprinkle reserved crust mixture over apples evenly and bake in preheated oven for 40 minutes.

When finished, allow to cool completely.

STEP 3
GLAZE:
2 c. powdered sugar
About 3 Tbsp. milk
1 tsp. almond extract

To prepare glaze, whisk together powdered sugar, almond extract, and enough milk to achieve desired consistency.

Place glaze in a Ziploc bag and cut off a very small portion of one of the corners. (Or just use a fork(Drizzle glaze over cooled pastry and allow to harden (you can place it in the refrigerator to hurry things along). Cut into bars and serve.

Enjoy!

Candy Corn Kiss Cookies

I knew as soon as I saw these cookies on
The Idea Door,
that I had to make them!
If you have never been over to her blog you have to check it out.
She has some of the best IDEAS.
Our family loves the regular Kiss cookies made this same way but with a chocolate kiss.
The candy corn kiss just looks so fun.
I found the candy corn kisses at Target in the seasonal area.
My kids love to help me unwrap the kisses, and put them in the cookie, then of course eat them!


Candy Corn Kiss Cookies
adapted from the Idea Door

What you need:
1/2 cup butter, room temperature
1/2 cup creamy peanut butter, room temperature
1/2 cup granulated sugar
1/2 cup firmly-packed brown sugar
1 egg
1 tablespoon milk
1 teaspoon pure vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup granulated sugar (for rolling cookie dough in)
48 Hershey® Kisses® chocolate candies, unwrapped


How to Make:

1. Preheat oven to 375 degrees F.

2. In a large bowl, cream butter and peanut butter until light and fluffy. Gradually add 1/2 cup granulated sugar and brown sugar; beating until light and fluffy. Add egg, milk, and vanilla extract; beat well. Add flour, baking soda, and salt; stir into creamed mixture until well mixed.

3. Roll cookie dough into 1-inch balls. Optional - you can lightly roll cookie dough balls in the 1/4 of sugar before you bake.

4. Place balls, 2 inches apart, onto ungreased cookie sheets.

5. Bake 8 to 10 minutes or until lightly browned. Remove from oven and immediately press a chocolate kiss or candy corn kiss into the center of each cookie (cookie will crack around edges). Remove from cookie sheet and let cookies cool on wire racks or tin foil.

Yields 4 dozen cookies.

Enjoy!

Double Chocolate Chip Coconut Cookies

These cookies are dangerous!
It is very hard to eat just one of these little cookies.
I am not a HUGE fan of coconut so I added less (1/2 cup)in mine then the original recipe (1 3/4 cups) called for.
They turned out perfect, just a little taste of coconut really added to the cookie.
Make sure you do not over cook these. they will seem undercooked when you pull them out of th oven. However, after they completely cool, they will be very soft and good.
You may need a glass or two of cold milk to go with these.
Yummy!

Double Chocolate Chip Coconut Cookies

adapted from Cafe Zupas

2 cups all purpose flour
1/4 cup unsweetened cocoa powder (good quality is essential!)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
1/2 cup granulated sugar
3/4 cup dark brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup white chocolate chips
1 cup semi sweet chocolate chips
1/2 cup sweetened flaked coconut

1. In a medium bowl, whisk together the flour, cocoa, baking soda, baking powder and salt. Set aside.

2. Using a mixer, cream the butter and sugars until light and fluffy. Add eggs and vanilla. Mix until well incorporated.

3. Slowly add the flour mixture and mix just until blended. Stir in the coconut, and chocolate chips.

4. Using a 1 1/2 inch ice cream scooper, drop batter onto a baking sheet lined with parchment paper.

5. Bake at 350 degrees for about 8 minutes or just until set. Do not overbake. Transfer to cooling racks.

Enjoy!

Classic Oatmeal Cookie

I have been on a oatmeal kick lately.
These Classic Oatmeal Cookies are a new favorite for our family.
They are PERFECT!
Soft and chewy but also a little crispy on the outside.
The day I made these, I happened to have a few visitors come to our house and of course shared these cookies with them. They were a HUGE HIT, I then gave our visitors the recipe.
If you like oatmeal cookies you have to give these a try.
My boys keep asking me when I will make them again, soon I hope.
Enjoy!

Classic Oatmeal Chocolate Chip Cookies

FROM: My Kitchen Cafe

1 cup butter
1 cup brown sugar
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 cups flour
2 3/4 cups oatmeal
2 cups chocolate chips

Cream together the butter and sugars. Add eggs and vanilla. Beat until light and fluffy. Add Baking soda, powder, and salt and mix. Add flour, oatmeal and chocolate chips. Mix until combined. Bake at 350 degrees for 10-12 minutes.

Applesauce Chocolate Chip Cookies

These cookies are a Olsen family favorite.
They have the consistency of pumpkin cookies,
more cake like not crispy like your average oatmeal cookie.
I almost always have these ingredients on hand, they are very quick to throw together and cook.
Great for school lunch treats or after school snacks.
Enjoy!



Applesauce Chocolate Chip Cookies

-1 cup applesauce
-1 cup sugar
-1/2 cup shortening**
-1 egg
-1 teaspoon vanilla
-3/4 teaspoon salt
-1/2 teaspoon baking powder
-1 teaspoon baking soda
-2 1/4 cup all-purpose flour
-1 cup old fashioned oatmeal (NOT INSTANT)
-1/2 teaspoon cloves
-1/2 teaspoon nutmeg
-1 teaspoon cinnamon
-1 cup chocolate chips (milk chocolate or dark chocolate chips)

1. Preheat oven to 375 degrees

2. Cream together shortening (**NOTE** I use the shortening bars they are a lot easier, I hate digging out shortening out of the can) sugar, applesauce.

3. Add egg and vanilla mix until well combined.

4. Mix in all dry ingredients, just until combined. Do not over mix.

5. Stir in chocolate chips.

6. On a greased cookie sheet drop 1/4 cup of dough for each cookie. Bake for 10 minutes.

makes about 18 cookies

Peanut Butter Fingers

I Love these things!
But really, I love anything that involves chocolate and peanut butter.
I made these for a party the other night, and they were all eaten up fast.
Good thing I did not take any home,
or I would have been tempted to eat more of them.
They are so good!
Enjoy.

Peanut Butter Fingers

-3/4 cup butter, softened
-3/4 cup brown sugar
-3/4 cup sugar
-3/4 cup creamy peanut butter
-2 eggs

Mix well, then add. . .

-1 1/2 cup all-purpose flour
-1 1/2 cup oatmeal (NOT the instant kind)
-1/2 t. salt
-3/4 t/ soda
-1 t. vanilla

Spread on a greased cookie sheet. (This is what I do: I spray Pam on my hands, then press down evenly around in the cookie sheet)

Bake at 35o degrees for 10 - 12 minutes (until barely brown on top, DO NOT OVERCOOK!)

While hot, very carefully spread about 1/2 -3/4 cup of creamy peanut butter on top of cookie.

Let that sit for about 10 minutes- no longer than that, you still want the pan to be warm. Now spread one can of chocolate frosting on top. ( I cheat and use store bought chocolate frosting, you can make your own)

Snickerdoodles

This is another cookie that brings back some good childhood memories for me.
My mom used to make these for us as kids.
I remember helping her roll the dough in the cinnamon/sugar mixture, watching them cook in the oven, then eating one warm off of the pan.
Now I do the same with my kids.
A glass of cold milk goes really well with these yummy cookies.
Enjoy!!


Snickerdoodles

-1 cup butter (2 sticks), softened
-1 cup sugar
-2/3 cup brown sugar
-2 eggs
-1 teaspoon vanilla
-3 cups of flour
-1/2 teaspoon salt
-1 teaspoon baking soda
-1/2 teaspoon cream of tarter

topping:
-4 Tablespoon sugar
-2 teaspoon cinnamon

How to Make:
1. In a large bowl, cream together the butter and sugars with an electric mixer on high speed. Add eggs and vanilla and beat until smooth.
2. In another bowl, combine the flour, salt, baking soda and cream of tarter.
3. Sift and pour the dry ingredients into the wet ingredients and mix well.
4. Preheat oven to 300 degrees while you let the dough rest for 30-60 minutes in the refrigerator.
5. In a small bowl combine the sugar with the cinnamon for the topping.
6. Take about 2 1/2 tablespoons of dough and roll in into a ball. Roll this dough in the cinnamon/sugar mixture and press slightly down onto a ungreased cookie sheet. Repeat with the remaining dough.
7. Bake the cookies for 12-14 minutes and NO MORE. The cookies may seem undercooked, but will continue to develop after they are removed from the oven. When the cookie have cooled they should be soft and chewy in the middle.

Makes about 2 dozen

No Bake Cookies

Chocolate, Peanut Butter, and Oats . . . Oh my!
I made these cookies with the help of my two little boys.
They had so much fun pouring, mixing, and then EATING!
This was a great Friday afternoon snack and treat.
Very easy to make, and just as easy to EAT. ENJOY!

No Bakes Cookies
adapted from Janelle O.

Makes about one dozen:

Combine in a Sauce Pan:
1/4 cup butter
4 Tbs. Cocoa powder
3 Cups Sugar
1/2 Cup milk

Stir constantly over hight heat for 5 minutes or till butter has melted.

REMOVE FROM HEAT and add:
1/2 cup peanut butter
3 cups rolled oats

Mix well and drop onto waxed paper or lightly greased cookie sheet. Let cool and enjoy!

Pie Bars

Oh, these are so good!
They don't taste exactly like Pie, but have more of a cake-like texture to them.
You can really change them up, by using different fruit pie fillings. Blueberry, raspberry, apple, cherry, blackberry, lemon, etc. You get the picture!
Also, you have to use the almond extract in the glaze. That is what makes these bars so irresistible!
I just made the Pie Bars for a Church 'Pioneer Picnic' pot-luck dinner.
I had many requests for the recipe.
This is a very original dessert, you won't find many other recipes like it.
You have got to try this recipe!

Pie Bars

-1 3/4 cup sugar
-1 cup butter
-1 tsp. vanilla
-4 eggs
-3 cups flour
-1 1/4 tsp. baking powder
-2, 21 ounce cans of any fruit pie filling OR 2, 18 ounce lemon pie filling

GLAZE:
-1 cup powder sugar
-2 Tbsp milk
-1/2 tsp. almond extract (you have to use Almond Extract)

HOW TO MAKE:
1. Cream sugar, butter, vanilla. Add eggs, flour, baking powder until all mixed together.
2. Grease jelly roll or cookie sheet pan.
3. Spread 2/3 batter in pan.
(This is kind of hard because the dough is sticky. So I spray Pam cooking spray on my hands and spread out the dough with my my greased hands)
4. Spread the pie filling on top of the dough. (I usually will do two different pie fillings, just for the variety)
5. Drop teaspoon full of the leftover batter, Swirl around and spread kind-of flat.

6. Bake at 350 degrees for 35-40 minutes.
7. Cool, then pour glaze on top.

Enjoy!!

Oatmeal Chocolate Chip Bars

These are one of my favorite Bar cookies!
They are a good crowd pleaser,
and make a great dessert to take to a pot-luck, family get together, or a just because you want something sweet to eat.

Oatmeal Chocolate Chip Bars

MIX:

- 1 cup sugar
- 1 cup brown sugar
- 1 cup butter
- 2 eggs
-1 tsp vanilla

ADD:
-3 cups instant oats
-2 cups flour
-1/2 tsp salt
-1 tsp baking soda
-1 tsp baking powder
-1 cup chocolate chips (semi-sweet)

Press into a ungreased jelly roll pan or cookie sheet, bake at 350 for 15-17 minutes.

When cooled, combine 1 cup powdered sugar and 1 1/2 TB water, and drizzle over cooled cookies.

**DO NOT OVERBAKE these. I would not cook them for more then 17 minutes. For some reason they are not good if they are too brown.

Lemon Bars

These Lemon Bars made an appearance at our
Father's Day dinner today.
My husband loves anything lemon, and lemon bars happen to be one of his favorites!
This recipe is from Bakerella, they turned out really good I will make this recipe again for sure.

Lemon Bars
adapted from Bakerella

Crust:
1 cup butter
1 3/4 cup flour
2/3 cup confectioner's sugar (plus more for dusting)

Topping:
1 1/2 cup plain sugar
1/4 cup flour
1 tsp baking powder
4 eggs, slightly beaten
1/2 cup lemon juice


Preheat oven to 350 degrees
Grease and flour a 9 X 13 pan

To make crust:

• In a medium bowl, whisk together flour and confectioner's sugar
• Cut in butter until combined and crumbly.
• Press mixture into bottom of pan.
• Bake for 20 minutes or until golden.

To make topping:

• While crust is baking, prepare topping.
• In a larger bowl, add sugar, flour, and baking powder.
• Then add slightly beaten eggs and lemon juice.
• Mix well and pour on top of warm baked crust.
• Bake for 20-25 minutes.
• When cool, dust with confectioner's sugar and refrigerate.
• Cut into bars and enjoy them cold!

Our Favorite Chocolate Chip Cookie

I have tried out a lot of different chocolate chip cookie recipes,
this one has got to be our Families favorite one.
If you follow the ingredients and directions exactly they will always turn out perfect.
Not to thin, not to thick, and perfectly soft and delicious!
Thank you Vanessa, for creating this recipe.

Our Favorite Chocolate Chip Cookie

adapted from Vanessa N.'s Recipe

2 1/4 cups flour
1 tsp baking soda
1 tsp salt
a dash to 1/8 tsp cinnamon (i like about 2 shakes out of the container)
1/2 cup (1 stick) of butter, hand softened
1/2 cup butter flavored crisco
3/4 cup sugar
3/4 cup packed brown sugar
1 tsp vanilla
2 large eggs
1 3/4 cups (or just a little less than a 12 oz package) milk chocolate chips
1/2 cup chopped pecans (optional)

Combine the flour, baking soda, salt and cinnamon.
Beat butter, shortening, sugars, and vanilla extract until creamy. Add eggs, beat well. Add your dry ingredients mixture to this about a 1/2 a cup at a time.
Stir in the chocolate chips and the nuts if you want them.
Drop by heaping teaspoons full onto baking sheets.
You don't want to over-bake these. 7-9 minutes at 375 is about all you need. You can tell they are ready to come out, when they have lost their shine. Let them cool on wire racks.