Milky Way Blondies

These Blondies are.... Decadent. Divine. and Dangerous. ;) You won't want just one. And, as her recipe states, they're flexible with what you can put into them. I make a great caramelita. These kind of remind me of them except without the oatmeal. I also thought they'd be good using leftover Halloween candybars like in Heidi's candybar cookies. SO many possibilities with this blondie recipe. I had to include it on my blog for that reason. The purpose of my blog has *always* been to have it be an external recipe box of nearly all my favorite recipes.... whether they are tried-and-true recipes passed down within our own family, ones I've received from others and made my own, ones I tweaked to my preferences from other websites, or even recipes from other bloggers. I so appreciate good food and the time that goes into making a recipe. I always link back to the original recipe and indicate any changes made. With that in mind, here is the recipe for Milky Way Blondies!

2 cups brown sugar, packed

1/2 cup butter, softened

2 eggs

1 Tbsp pure vanilla extract

1 tsp baking powder

1/2 tsp salt

2 cups flour

1/2 cup Caramel Bits (or chop caramel squares into fourths)

3/4 cup mini chocolate chips

15 Fun Size Milky Way Candy Bars, chopped 

I used my Bosch for this recipe with the paddles. If using an electric mixer, use a large bowl!

Cream brown sugar and butter. Add eggs and vanilla. Combine and then sift in flour, baking powder, and salt. I mix the flour in only until incorporated. You'll be mixing it more when you add the caramel bits, chocolate chips, and candy bars. I prefer not to overmix. Add in your bits, chips, and bars! 

Spray a 9x13 pan with cooking sprain over anyone... especially someone who LOVES chocolate and caramel! y. If desired, line the pan with parchment and spray with cooking spray. The original recipe calls for foil. Myself, I do not prefer foil when baking these kinds of things. I'm kind of a parchment gal. When using parchment, use one section going long ways in the pan and another section going the width of the pan. Leave some hanging over the edge on all sides. Just be sure to use spray! ;) Spread the blondie mixture into the pan and bake at 350 degrees for 22-24 minutes.  Err on the side of looking not done-ish on these. You don't want hard, dry blondies on the outer edge. Mine took about 23 minutes. But every oven is different. They will continue to cook and set up as they cool. Cool completely before cutting. I did these bars the night before like I do for my caramelitas and they were perfect to cut with a good, sharp knife. I cut them to get 15 bars. 

The result is a delectable dessert that will win over anyone.... especially someone that loves chocolate and caramel! ;)

Refer to original recipe for other mix in ideas.

Ridiculously Delicious Lemon Butter Cookies

I found this recipe while looking for a different recipe. Naturally, I love new recipes and simply could not resist a cookie recipe with cream cheese in the batter. And, as an added bonus, it came from a recipe blog with the name "wicked good kitchen." How could it not be amazing!? haha.... These cookies are RIDICULOUSLY delicious. So soft. So delicate. Full of lemon flavor but not over the top. I'm totally in love with them. I prefer to double this recipe. It makes about 40 cookies when doubled.

2¼ cups flour (can also be gluten free, see original recipe for how)
2 tsp baking powder
1 8oz pkg cream cheese, softened (I like Philadelphia best)
½ cup butter, softened
1½ cups sugar
2 Tbsp freshly grated lemon zest, from 2-3 large lemons
1½ Tbsp freshly squeezed lemon juice
1 tsp pure vanilla extract
1/2 tsp pure lemon extract (or 1/8 tsp lemon oil or, if using essential oils, one drop for a double batch)
1/8 tsp natural yellow gel based food coloring -I chose to omit this and it was okay
3/4 tsp salt 
1 large egg plus 1 large egg yolk
1 cup powdered sugar for rolling & dusting cookies

I used my Bosch for this recipe with the paddles. If using an electric mixer, use a large bowl.

Cream the cream cheese and butter until smooth. Add sugar, zest, lemon juice, vanilla, lemon extract or oil, food coloring -if desired, and salt. Mix until light and fluffy, scraping sides as you go. Add egg and egg yolk and beat at medium speed for 2 minutes. At this point, the batter will look very light and creamy and airy. YUM! Sift in flour and baking powder gradually, on low speed. Mixing only until incorporated. You don't want to over mix this batter.

At this point, I like to scrape all the batter into a glass bowl and put a lid on it rather than just covering my Bosch and placing it in the fridge. The batter must refrigerate at least 2 hours but is best if left in the fridge overnight. 

When you are ready to bake the cookies, preheat oven to 325 degrees, with rack in the lower third of your oven. I like to use a cookie scoop that is about a 1 Tbsp size. This helps immensely for getting similar sized cookies. The batter will still be pretty sticky. I prefer to put the powdered sugar on a plate to roll my cookies. I've done the ziploc method. I feel the plate does a better job getting the cookies coated to my liking. Using a Tbsp measuring spoon, or a cookie scoop of the same size, scoop a generous 1 tbsp size dollop of dough and place it on the powdered sugar plate. Using your hand, make the dough into a round ball coating it well in powdered sugar as you go around. Place on a parchment paper lined cookie sheet. You'll want to keep the spacing about 2 inches apart for optimal baking.
Bake for 14 minutes. These cookies should not be golden brown. If they are browned, they'll be over cooked. They will have slightly soft centers. This is okay! Remove from oven and allow them to cool on the cookie sheet while the next batch is baking. I like to use a fine sifter and very lightly dust the top of the cookies with additional powdered sugar to give it a more finished look. Not too much. Just a little dusting. ;)

Transfer cookies to a wire rack to finish cooling. When I am doing a double batch, I am always sure to use fresh parchment each time I put another pan in the oven. Also be sure your pan is cool before you put another round of dough balls on it.

These cookies are so delicious. Not sure if I mentioned that! haha. They're a light cookie and always very well received when I make them for someone.

The BEST Chocolate Cake.... Ever!

This recipe is from Six Sister's Stuff who got it from Taste of Home. It is by far one of the best chocolate cake recipes and it is my go-to recipe for chocolate cake or cupcakes. It is easy and always delicious! It is even super yummy right out of the oven with a scoop of ice cream. No frosting, just warm cake and ice cream!

1 3/4 cups all-purpose flour
2 cups sugar
3/4 cup baking cocoa (I prefer dutch cocoa)
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
1 cube (1/2 cup) butter, melted
1 cup buttermilk
2 tsp good vanilla (I like mexican or Kirkland brand)
2 eggs
1 cup boiling water

Chocolate Ganache or desired frosting to go on top
(Ice Cream is also delicious if you put a scoop on top of a hot chocolate cupcake in a bowl right out of the oven. It is amazing!) So many options! There's a reason it's our FAVORITE cake! Don't overcook and it will be your favorite too.

Ganache instructions:
Heat 1 cup of heavy cream just to boiling. Pour over chopped chocolate in a bowl and allow to sit for about 5 minutes then stir until smooth with a whisk. I like to use a 4oz semi sweet and a 4oz milk chocolate Ghiradelli baking bar for ganache. Mix and match to your liking. I haven't used chocolate chips. I'm more a baking bar girl, but you can experiment if you'd like. I use 1 Tbsp on the top of each cupcake and allow to setup. Or eat right away with a fork and spoon for ooey gooey goodness. ;)

*Frosting*: (I use my cream cheese frosting recipe here) *A note: For cupcakes, you may want to do a double batch of frosting depending on if you pipe it or just spread it on. I found a regular batch only pipes about 18 cupcakes. One batch works great for a 9x13 cake. Follow recipe directions for chocolate frosting.

Cake Instructions: Preheat oven to 350 degrees. 

Put a small pot of water on the stove to boil (or if you have REALLY hot tap water, you can use that as well. You'll only need one cup but I always boil a little extra. ;)

I usually make this recipe in my Bosch, but a large bowl and a hand mixer works great as well. Just remember, you don't want to over mix. 

Combine all dry ingredients. Add in the butter, buttermilk, vanilla, and eggs. Don't mix this too high. You want to just get it fully incorporated. I stay on low speed. Pour in 1 cup of hot water. Mix. At this point, your batter will seem runny, but it's going to be okay... I promise!. At this point, either grease muffin liners or a  9×13″ pan. Fill cupcakes 2/3 full (which is about 1/4 cup for a larger muffin pan). You don't want them fuller than that! Bake for 12-15 minutes. If not quite done, do 2 more minutes. Mine are almost always done right at 15 minutes. I usually set the timer for 10 minutes and peek on them and add 2 more minutes and take them out. For a cake, bake for 30-35 minutes (or until a toothpick inserted into the middle of the cake comes out clean). Just don't overcook so that it isn't dry. This cake is perfection when cooked just the right length. When everything is cooled (cupcakes cool quick!), frost as desired, and decorate if you'd like.

This recipe makes about 32 cupcakes (depending on the size of your pan) or ONE 9x13" pan of cake. I use an IKEA muffin tin which is about a 1 1/2 sized cup. I use the jumbo liners for these found in the cake decorating isle at Walmart. I only fill the cups with a 1/4 cup measuring cup and it makes 27 cupcakes exactly every time. Or you can make a bundt cake (heavily buttered and floured inside in all those creases!) and then pour ganache over top and enjoy!

Pumpkin Pie Tarts

I found the recipe for these tarts from a facebook post then another similar one on pinterest. However, I did not care for cool whip in the recipe and the cream cheese ratio was off. So I have adapted the recipe to my liking and had a much better texture and flavor in my opinion. Also, this recipe was originally a "fruit dip." However, felt that it was perfect for a tart with a light phyllo cup crust. The result is a super light, delicious bit-size dessert. They don't last long either! Everyone I've made them for has loved them. A big bonus: they're REALLY easy!

2 8-ounce packages of cream cheese
2 cups powdered sugar
1 cup pumpkin puree
1 tsp ginger
1/4 tsp pumpkin pie spice
1/2 cup heavy whipping cream
4 boxes Athens brand mini fillo (Phyllo) shells (found in frozen food section near the pie crust)

Beat cream cheese & powdered sugar until fluffy. Add pumpkin, spices, and cream. Beat until combined and refrigerate for at least an hour. When ready to eat, bake phyllo shells for 5 minutes at 350 degrees. These cool really fast. When cool, pipe filling into each "cup." About 1 1/2 Tbsp I would guess. This mixture makes about 60 cups exactly. I just use a ziploc bag with the corner snipped off to pipe. Makes it easy and it is disposable. This recipe halves easily for 30 which is perfect for a small crowd. Most people like to eat 2-3 so take that into consideration.

Note: I have never refrigerated these after being filled because I always fill them and then serve. And I have never had any leftover so I do not know how the crust fares being refrigerated afterward. If you have leftover filling, it stays good in the fridge for several days. Probably 3-5. It is a delicious filling for crepes! For crepes, I simply use 1/4 of a recipe if I am only feeding my own family. For others, I would do a half recipe of the filling. Hope you enjoy!

The BEST Lemon Bars

from Eve Waite

Crust:

1 cup butter

1/2 cup powdered sugar

2 cups flour

Knead together with pastry cutter. Will be crumbly. Press into 9x13 people and bake 20 minutes at 350 degrees.

Filling:

4 beaten eggs

2 cups sugar

1/2 cup lemon juice

5 tbsp flour

1 tsp baking powder

Mix and pour over crust. Return to oven for 25 min. Sprinkle with powdered sugar and allow to cool. Cut into bars and enjoy!

Note: Someday I will get a picture of these! They always disappear too fast!

Nutella Krispie Treats

from Pioneer Woman

(with my changes)

6 Tablespoons Salted Butter, divided

10 ounces, weight Large Marshmallows

1/8 teaspoon Salt

1/2 cup Nutella

5 cups Rice Krispies

1-1/2 cup Miniature Marshmallows

1 cup Pecans, Finely Chopped

2 to 2 1/2 ounces, weight Semi Sweet Chocolate Melted (use bar, not choc chips)

(I like Ghiradella baking bar best. It always melts down nicely and looks good on top when it hardens) 

Melt 4 tablespoons butter in a large saucepan over medium-low/low heat. I like low best for my stove just so I don't overheat the marshmallow mixture.(If you over heat the marshmallow mixture, it's hard to mix with the cereal and you'll have really chewy treats.) 

Add marshmallows and salt and stir until melted. Halfway through the melting process, add Nutella. When Nutella and marshmallows are melted, add additional 2 tablespoons of butter and stir until smooth.

Meanwhile, melt semi-sweet chocolate in microwave for 1 1/2 minutes at 50% power. Remove from heat and let it cool slightly.

Add Rice Krispies to a large bowl and fold in the Nutella mixture. When it's almost all combined, add mini-marshmallows to the bowl, then continue folding until everything's combined.

Immediately press mixture into a thoroughly greased 9 x 13-inch pan. Sprinkle with half (or all) the pecans, pushing them into the sticky treat just a little. Drizzle semi-sweet chocolate in zig-zags all over the top of the treats. Sprinkle the other half of the pecans on top if you didn't use them all before. Put pan into freezer long enough to set chocolate, then cut into squares. Chocolate will harden again as it sets up. Serve. If there is any leftover, keep in air tight container.

Easy Sugar Cookies

These sugar cookies are a deli-style sugar cookie. More like what you'd get from subway or someplace like that. They're not a Valentine or Christmas cookie style sugar cookie. These are great when you've got a craving for sugar cookies because they whip up fast and they make about 2 dozen perfectly every time. I can't remember where I got the recipe years ago, but it is quick and easy and they always turn out great and soft!

2 3/4 cups all-purpose flour

1 tsp baking soda
1/2 tsp baking powder
1 cup butter, rooom temperature
1 1/2 cups white sugar
1 egg
1 tsp vanilla extract

1. Preheat to 375 degrees. In a small bowl, stir together flour, baking soda, and baking powder. Set aside.

2. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets. I like to push down just slightly on the top of the dough ball with my palm so they cook flatter for speading frosting later.

3. Bake 8-9. Don't overcook! Let stand on cookie sheet 2 minutes before removing to cool on wire racks. Cool completely and frost as desired.

Candy Bar Madness Chocolate Chip Cookies

AKA: Halloween Leftover Cookies

Every Halloween we have LOTS of candy that I prefer my kids not eat and rather not drag it out for a long time either... So one year I decided to sneak into their stash and get all the candy bars that I could find and create some cookies to use them up. :) They weren't too happy with me for stealing their candy without asking, but when they tried the cookies all was soon FORGIVEN! ;)
Now they go through and give me as much as they can part with to repeat the cookies every year.

Here is the basic recipe that I follow
3/4 cup granulated sugar
1 cup brown sugar
1 cup butter (no margarine)
1 Tbsp. vanilla
2 eggs, slightly beaten
3 cups flour
3/4 tsp. baking soda
3/4 tsp. salt
3-4 cups of cut up candy bar mixture and some chocolate chips too :)

      

       **I put in m&ms, snickers, crunch bars, Hershey's chocolate bars, almond joy (all bars are cut up into small chunks).... the choice of what candy is yours :)

Preheat oven to 350 degrees.
In a large bowl, combine sugars. Add in butter and cream together with the sugar. Add vanilla and eggs. Mix together.
In a separate bowl, combine the flour, baking soda, and salt (I combine all of this in the sifter and then sift them). Add to the creamed mixture.
Mix well (the dough will be stiff). Add the chocolate chip, candy bar mixture. Mix well to make sure enough dough surrounds the added goodness!

Line the cookie sheets with parchment paper. Take a spoon full of dough and put it on the cookie sheet.
You should fit about 12 per sheet. (I roll mine into a ball then sort of squish it down a little but you could probably just put the spoon full directly on parchment)

Bake 10-12 minutes. Be sure not to over cook them or they will end up being hard discs LOL... they should look a little under done and almost getting golden on top  (but they will be golden on the bottoms)
Remove from oven and let set for a minute or two then remove the cookies and place on wire racks to cool . Enjoy!

Applesauce Cookies

from Jean

I got this great recipe from my neighbor. My husband LOVES these cookies. They nearly disappeared before I got a picture! I won't lie, they aren't the prettiest cookies. They're not your typical rolling out or roll-into-balls cookies. But they are flavorful and you won't be disappointed.

Cream together:
1 cup shortening
2 eggs
1 1/2 cups sugar

Mix together:
2 cups applesauce
1 tsp soda

Add:
1 tsp cloves
1 tsp cinnamon
1 tsp salt
1 tsp nutmeg
4 cups flour

Mix all together. If desired, add nuts or raisins or chocolate chips. We prefer not to put anything in it. We just like a light frosting on top. I will say that chocolate frosting on these cookies is best. I thought a regular cream cheese would be best, but the chocolate balances out the flavors and the cloves perfectly. Find the recipe here. The chocolate recipe is at the bottom of the post.

Drop by spoonfuls onto cookie sheet. I haven't needed to grease the cookie sheet. This recipe makes about 4 dozen depending on the size of your spoonfuls. Mine made 3 1/2 dozen but my cookies could have been a little smaller.

Bake at 400 for 10 minutes. I promise, you don't want longer than 10 minutes. :) Cool and frost lightly with chocolate frosting. These aren't like sugar cookies where you go crazy with the frosting. ;) A little goes a long ways. I didn't thin my frosting down. I think the consistency was fine with the regular recipe.

Raspberry Trifle

I had this dessert at a baby shower and literally couldn't stop eating it. It was amazing. Should have known the secret was homemade custard! My friend was kind enough to share the recipe and took a picture of the beautiful layers as well. As great as the picture is, it doesn't do it justice. The flavor is so good and you'll find yourself licking the bowl to get the last bit of custard! ;)

from Renée
This recipe is by French Canadian cook Jean Paré
Ingredients:
1 White cake mix, 2 layer size
Raspberry Jam

Custard:
1 1/3 cup heavy cream
1 1/3 cup whole Milk

1/4 cup custard powder (Birds Eye... see link below)
1/4 cup sugar
1/3 cup Milk
3/4 tsp vanilla

1 Pkg. 15 oz frozen raspberries in syrup, thawed, syrup reserved

Whipped Cream
1 cup whipping cream
1 tbsp sugar
1/2 tsp vanilla

Make cake mix according to directions on box using 2- 8 inch round cake pans. Cool completely. Slice cake layers in half horizontally to make 2 thin layers each. Spread 2 layers with 1/4 cup jam each. Cut all 4 layers into cubes.

To make Custard:
Heat milk & cream in heavy saucepan on low heat until it simmers. (This is a slow process. Do not heat on high heat or it will burn your milk)

Stir custard powder and sugar together well in a small bowl. Mix in 1/3 cup whole milk and vanilla. Stir slowly into hot milk until mixture boils and thickens. Pour into a bowl with plastic wrap directly on top of custard so it doesn't form a skin. Place in fridge to cool. Allow to completely before using.

A note about the custard: if you don't have heavy cream, use all half and half and no milk. If you want to use only whole milk for the recipe, you can, it just yields a slightly thinner custard and not as creamy... but still delicious. I like mine a little thicker. I have used this same recipe for eclairs and cream puffs and Boston cream pie cupcakes. If you want it pretty thick, you can use all cream and no milk.

To Make Trifle:
Drain syrup from raspberries in bowl and reserve.

Spread 1/2 the cake cubes in bottom of 2 quart glass bowl. Pour 1/2 the raspberry syrup over the cubes. Sprinkle with 1/2 the raspberries. Spread 1/2 the custard over raspberries. Repeat with remaining cake cubes, syrup, raspberries and custard. Chill until cold.

Whipping Cream:
Beat cream, sugar and vanilla in small bowl until stiff. Spread over top layer of custard.

Enjoy!!

Servings 6-8

*Note: Birds Eyes Custard Powder is a British/Canadian Product. I have not been able to find it in the grocery stores in States. But you can order it online at this website:

http://www.britishfooddepot.com/Birds-Custard-Powder-300g-240.htm

Or through amazon.com

http://www.amazon.com/Birds-Custard-Powder-300g/dp/B000JMBE7C/ref=sr_1_1?ie=UTF8&qid=1327110695&sr=8-1

*You can substitute vanilla pudding for the custard but it definitely does not compare to a homemade custard!! :)

Aunt Lettie's Lemon Cake

I FINALLY got a picture of this yummy cake. So this is a re-post of an older post. The picture doesn't do it justice. I have take this cake to MANY a community/school/family function and have yet to not be asked for the recipe. It's that good. It is so simple. Totally my style!

from Aunt Lettie

-this was a family staple at family reunions and many family gatherings... so yummy

3/4 cup oil
4 eggs
3/4 cup water
1 small pkg (3 oz) lemon jell-o

Blend in blender. Add yellow cake mix. (Lemon can be used if desired). Blend until mixed well. Pour into greased/floured 9x13 pan. Bake for 30 minutes at 350. Poke cake all over with fork while cake is still hot.

Mix 1/2 cup lemon juice (I just use the ReaLemon concentrated stuff) and 2 cups powdered sugar. If you want your cake less juicy, half the lemon juice and powdered sugar. Pour over cake. And let cake cool completely.

It was near impossible to get a good picture of this cake. It is good the first day, but the second day, it is AWESOME!

Snickerdoodle Cookies

I got this recipe from a lady in my community. I had one of these cookies at an open house and couldn't stop eating them! Had to have the recipe! So glad she shared! Here's a link to her recipe blog. She's got great stuff on there. We'll definitely be trying out some of her recipes.

The great thing about these cookies is that they aren't flat like all other snickerdoodle cookies I've had. They "stand up." They're super soft and so good!

In a medium bowl, combine 1/2 cup sugar and 2 tsp ground cinnamon...

Preheat your oven to 350 degrees.

In a large mixing bowl, combine:
1 cup butter, softened
2 1/2 cups sugar

Beat until light and fluffy.

Add:
4 eggs
1 teaspoon vanilla
2 1/2 Tbsp water

Beat until combined.

Add:
6 cups flour
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt

Mix well.

Shape dough by rounded tablespoonfuls. You can do them any size. (I made mine larger sized and baked for 11 minutes. I got 8 cookies to a pan.) Drop dough in cinnamon sugar mixture and roll around to coat the ball of dough. (I prefer to use a ziploc bag and shake!) Place on a cookie sheet. I use parchment paper. Bake 10-12 minutes or until they are golden brown. Cool on a wire rack. If there are any left, store in a tight container.

Pop Cake

I realize this isn't a new concept. It is used all the time in dutch oven cooking. But this cake has made an appearance so many times over the last few weeks so I decided to post it.

1 can 7up (12 oz)
1 box white or yellow Betty Crocker Cake Mix

Mix together with electric mixer for 2 minutes. Pour into floured cake pan and cook for 25-27 minutes at 350. Allow to cool.

Eat plain, with frosting, or with favorite fruit topping (i.e. strawberry shortcake).

Variations:

1 can Diet Dr. Pepper
1 box chocolate cake mix

1 can Diet Cherry Coke
1 box chocolate cake mix

Cheesecake

***reposting with updated pictures

from Lion House cookbook
with my changes

Crust:
1 1/2 cups graham cracker crumbs -which is 10 crackers (or I just buy the boxed crumbs)
3 Tbsp sugar
6 Tbsp butter or margarine, melted

Mix and press firmly into bottom of 9-inch spring form pan.

Filling:
3 pkgs cream cheese, softened
1 cup sugar
3 eggs
3/4 tsp vanilla

Beat cream cheese with mixer. Add sugar gradually.Then add eggs, one at a time, and vanilla. Pour over crust and bake for 55 to 60 minutes at 300. Topping:
1 cup sour cream
1/4 tsp vanilla
1 1/2 Tbsp sugar

Whip sour cream, add sugar, and then vanilla.Spread over cheesecake and cook for 10 minutes longer. Cool completely on wire rack.Run knife along edges and unlatch springform pan.Refrigerate until ready to use. I have found that letting the cheesecake "age" for a day or two (preferrably more) in the fridge before serving is best. But it is still good the first day, too. It just gets better and better each day it is allowed to "age." However, with cheesecake this good, it is sometimes hard for it to last too long.Note: Originally, this recipe called for 2 tsp lemon juice. I didn't like the taste. It changes it to have a funny taste to me, so I omitted it. Also, it calls for 2 cups sour cream, 1/2 tsp vanilla, and 3 Tbsp sugar for the topping. But I found that it was too much, so I halved it.

Rolo Cookies

There are many recipes for these cookies floating around. These are my own version and I think they're the most moist and easy to make. You'll just have to make sure you don't eat all the Rolos before you make the cookies. :)

2 ¼ cup flour
1 tsp baking soda
1 cup butter/margarine softened
¼ cup sugar
¾ cup light brown sugar
1 tsp vanilla
1 small pkg instant chocolate pudding
2 eggs
Approximately 36 Rolo pieces, unwrapped

Mix flour with baking soda in separate bowl. In large bowl, combine butter, sugars, vanilla, and pudding. Beat until smooth and creamy. Add eggs. Gradually add flour mixture. Let chill in refrigerator for at least an hour. Roll medium to small amount of cookie dough around each Rolo. Place on greased cookie sheet. Bake 10 minutes at 350. Let sit on cookie sheet for a couple of minutes to let the caramel set up. Then place on wire rack to cool.

Makes about 3 dozen.

Pumpkin Pie

This is a repost of an older post with a picture. This really is the best pie.....

from Grandma & back of Libby's label
with my slight changes

2 unbaked 9-inch pie crust
(I use my own pie crust recipe)

3/4 cup brown sugar
3/4 cup sugar
1 tsp salt
2 tsp cinnamon
1 tsp ginger
4 eggs
3 1/2 cups (29 oz can) Libby's Solid Pumpkin
3 cups (two 12 fluid ounce cans) Carnation Evaporated Milk

Mix sugars, salt, cinnamon, and ginger. Add milk, eggs, and pumpkin. Whisk all together until mixed well. Using ladel or measuring cup, fill unbaked pie shells. Bake at 425 for 15 minutes. My oven cooks hot, so sometimes I reduce heat to 400. After 15 minutes, reduce temperature to 350 and bake for 20-30 minutes more.

Note: This is a great recipe. I tweaked it a bit. The original label calls for 1 1/2 cups sugar, but using half brown sugar makes a better pie. It holds together better and has better flavor. It also originally called for 1/2 tsp cloves, but I don't like that flavor, so I omitted it. This is one of the best pumpkin pie recipes I have found and it never dissappoints on Thanksgiving -or any other time of year that we're craving pumpkin pie. The crust is a great recipe, too. Look for it under the pie or crust.

Pavlova

from Ivy in New Zealand

This is my husband's all time favorite from his days in New Zealand. Thanks to Ivy for the recipe and beautiful pictures.

Ingredients:
3 egg whites

1 teaspoon malt vinegar
3 tablespoons cold water

1 teaspoon vanilla essence
1 cup caster sugar

3 teaspoons cornflour

Preheat oven to 300 (150ºC).
Using an electric mixer, beat egg whites until stiff. Add water and beat again. Add sugar very gradually while still beating. Slow beater and add vinegar, vanilla and cornflour.

Line an oven tray with baking paper. Draw an 8 inch (22 cm) circle on the baking paper. Spread the Pavlova to within 3/4 inch (2 cm) of the edge of the circle, keeping the shape as round and even as possible. Smooth top surface over, still while maintaining the shape.

Bake Pavlova for 45 minutes, then leave to cool in the oven.

When cool, carefully lift Pavlova onto a serving plate. Decorate with whipped cream and any topping you may want.

This serves up to 6 people.

Chocolate Chip Cheesecake Bars

This recipe is one of our favorite family recipes. However, so often we forget to take pictures because we're usually taking them to some potluck kind of get-together. So I made this recipe the other day for us and just a few friends and actually remembered to take pictures. I figured I'd repost it so you can see how delectably delicious it really is. Hope you enjoy!

Cookie Crust:
3/4 cup shortening
3/4 cup sugar
1/3 cup brown sugar
1 egg
1 1/2 tsp vanilla
1 1/2 cups flour
1 tsp salt
3/4 tsp baking soda
1 cup mini chocolate chips

Filling:
2 pkgs softened cream cheese
3/4 cup sugar
2 eggs
1 tsp vanilla

In a mixing bowl, cream shortening and sugars.

Beat in egg & vanilla.Combine the flour, salt, and baking soda; add to the creamed mixture & mix well.Fold in the chocolate chips with spoon.Set aside 1/3 cup dough for topping.Press remaining dough into a greased 9x13 inch pan.Bake at 350 for 8 minutes.Meanwhile, in a mixing bowl, beat cream cheese & sugar until smooth. Add eggs and vanilla; mix well.Spoon over crust. Crumble reserved dough over filling.Bake at 350 for 35-40 min or until lightly golden brown. Cool on a wire rack.Cut into bars. Cover & store remaining bars (if any) in the fridge.

Note: If desired, add 3/4 cup chopped pecans or walnuts to cookie dough when adding the chocolate chips.

Homemade Strawberry Ice Cream

1 large package frozen strawberries
2 C sugar
4 eggs
1/2 pt whipping cream
1 can evaporated milk
1 can sweetened condensed milk
2t strawberry extract
1t lemon extract

In a blender add: strawberries, blend until smooth. Add eggs, extracts and sugar.

In a separate large bowl, beat whipping cream until thick. Stir in both cans of milk.

Mix all together in bowl. Pour into ice cream container. Add regular milk if needed to fill to the line.

Process as your machine directs.

Sinful Chocolate Turtle Cheesecake

from Stephanie

(Note: I posted this recipe last October. It's super naughty and delicious. I finally found time to make it with step-by-step pictures. So I am reposting it. Hope you enjoy!)

Ingredients:
2 cups Vanilla wafer crumbs (About 40 wafers if just crushing them)
2 Tbsp butter, melted
14 oz wrapped caramels (a 14oz Kraft bag works well since they melt down easier than Brachs. Don’t use Farleys or a generic brand.)
1 (5 oz) can evaporated milk
1 cup chopped pecans Note: (I used ½ cup pecans. It was plenty. I think 1 cup would be too much.)
½ cup white sugar
1 tsp vanilla extract
2 eggs
½ cup semi-sweet chocolate chips
2 pkgs (8 oz each) cream cheese, softened

Directions:
1. Crush Nilla Wafers. (I like mine so they're not super fine, with a few chunks.)

Melt butter, combine with cookie crumbs.

Press into bottom of 9-inch springform pan.I very lightly sprayed the inside rim of the pan with Pam after I put the crust down so that the caramel and chocolate mixture didn’t stick. It makes for a prettier, more presentable cheesecake.

2. Melt caramels with the evaporated milk in a 1 ½ qt heavy saucepan over low heat. (Medium low works better.)Stir frequently until smooth. Pour caramel sauce into crust.Top with pecans. At this point, allow caramel to cool and set up. I usually let it sit for at least 30 minutes. If it doesn't set up, you will have a mess on your hands when you put the chocolate batter over it.3. In a large bowl, combine cream cheese, sugar, and vanilla.Add eggs one at a time, mixing well after each addition. Melt the chocolate (slowly in microwave -in 30 second increments), then blend into cream cheese mixture. Pour chocolate batter over pecans.4. Bake at 350 for 40 minutes. Carefully loosen sides of cake from rim with knife, but do not remove rim until cheesecake is completely cool. Cool completely on wire rack. Chill completely before serving.

5. Enjoy each sinful slice!