Every good thing Cookie Bars

I love to make cookies. Sometimes, I don't have the time to be make individual cookies, so I will make bars instead. These bars are great because they will satisfy your sweet tooth!

 

 

Every Good Thing Cookie Bars

 

2 tsp baking soda

2 tsp water

½ cup butter

½ cup shortening

1 cup peanut butter

1½ cups brown sugar

1½ cups granulated sugar

4 eggs

2 tsp vanilla

2 tsp salt

3 cups flour

2 cups quick oats

1 cup M&M's

1 cup semi-sweet chocolate chips

 

Preheat oven to 350°.Mix together the baking soda and water in a small bowl, set aside. Cream together butter, shortening, peanut butter and sugars. Add the eggs, vanilla and salt. Mix in the baking soda/water mixture. Add flour, one cup at a time, mixing well after each addition. Add the oats, mix well. Stir in M&M’s and chocolate chips. Spread the dough in a greased jelly roll pan measuring about 15×10 and bake at 350 degrees for 20-25 minutes, until golden brown.

Cinnamon Bun Caramel Corn

Ask my friends, I happily share recipes with anyone who asks. There is not really a point in a home cook keeping a recipe a secret. That being said, I almost didn't want to share this recipe with you. I think I could become a rock star with this recipe! Just kidding! It takes caramel corn to a new high.  This is one that you should just go make. Like right now. You will thank me. Your family will thank me! To give credit where credit is due, I found this recipe in Our Best Bites cookbook, page 257.

Cinnamon Bun Caramel Corn

12 cups popped popcorn (about 1/2 cup un-popped kernels, popped)
1 cup roughly chopped pecans
1 cup brown sugar
3/4 tsp. cinnamon
1/2 cup real butter
1/4 cup light corn syrup
1 tsp. vanilla
1/2 tsp. baking soda
3 squares almond bark

Preheat oven to 250º. Place popped popcorn and pecans in a large bowl, set aside. Combine brown sugar and cinnamon in a  large microwave safe bowl. Mix well. Chop the butter into chunks and place on top of the brown sugar. Pour corn syrup on top of the butter. Microwave on high for 30 seconds and stir. Return to microwave and cook on high for 2 minutes. Remove and stir. Microwave for 2 more minutes, and stir. Add vanilla and baking soda, stir to combine. Pour the caramel mixture over the popcorn mixture. Stir very well so it all can be coated in caramel. Spread the popcorn on to a foil lined baking sheet. Place in the oven and cook for 30 minutes, stirring every 10 minutes. Remove pan and spread the hot popcorn out onto parchment paper or waxed paper. Melt the almond bark in the microwave according to package directions. Drizzle over the caramel corn. Once the almond bark has hardened, break the popcorn into chunks.
* You might want to hide a stash away, I speak from experience. My kids inhaled this popcorn!

Fudgy Brownies

Who doesn't love a brownie with a tall glass of cold milk? Or with a cup of coffee for breakfast? I found this recipe on Pinterest/ Six Sisters' Stuff, and I knew that I would have to give it a try. I was not disappointed, they are dense and  super chocolaty. I normally don't frost the brownies that I make from a box mix, but these are perfect with their frosting.

Fudgy Brownies

1 cup butter, melted

1/2 cup cocoa

      2 cups all-purpose flour 

2 cups sugar

4 eggs

   4 teaspoons vanilla

Preheat oven to 350 degrees.

Using a mixer, blend melted butter and cocoa until smooth. Add flour and sugar; beat together. Mix in eggs and vanilla and mix until combined (be sure not to over mix). 

Pour batter into a greased 9x13" baking pan. Bake for 20-25 minutes or until a toothpick inserted into the middle comes out clean.

Let the brownies cool for about 10-20 minutes and then frost while still warm.

Frosting:

1/4 cup butter, softened

1/4 cup milk

1/4 cup cocoa

3 cups powdered sugar

dash of salt

Mix all ingredients together and frost as desired.

Strawberry Oat Bars

• I came across this easy recipe on the food network. Ree Drummond- Pioneer Woman made this simple bar, and I knew it was one that I wanted to try out. I almost always like anything she makes. I wasn't disappointed, these lovely golden bars were tasty. Make sure you butter your pan really well, they can be a tad difficult to get out. I also have plans to try a different flavored jam and maybe adding some peanut butter as well. I think this recipe is perfect for tinkering!
• 
• Strawberry Oat Bars
• 1 3/4 sticks salted butter, cut into pieces, plus more for greasing pan
• 1 1/2 cups all-purpose flour
• 1 1/2 cup oats
• 1 cup packed brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• One 10 to 12-ounce jar strawberry preserves

Directions

Preheat the oven to 350 degrees F. Butter a 9-by-13-inch rectangular pan.

Mix together the butter, flour, oats, brown sugar, baking powder and salt. Press half the oat mixture into the prepared pan. Spread with the strawberry preserves. Sprinkle the other half of the oat mixture over the top and pat lightly. Bake until light brown, 30 to 40 minutes. Let cool completely, and then cut into squares.

Star Studded Mini Pies

I know this is a little late for the 4th of July, but these little pies are so good, I couldn't wait to put them on here. I have made these treats two years in a row for the 4th of July celebration. They are so tasty! Perfect size and super delicious! I imagine your could even do mini pumpkin pies with leaves cut out for Thanksgiving! The possibilities are endless!

Star Studded Mini Pies
(Recipe from Our Best Bites)
2 boxes refrigerated pie crust
Canned pie filling
2 T butter, melted
1/4 c granulated sugar
Preheat oven according to pie crust recipe. Roll out your pie crust so it is fairly thin. Using a cookie cutter, or a cup with about a 3 1/2 inch diameter, cut out circles of dough. Place each dough circle center in one of the mini-muffin tin wells. The edge should over-hang a little. Gently roll the edge down with your fingers and then crimp it so it looks pretty. Using a spoon, fill each mini pie a little over half full with filling. Roll out more dough to cut your stars. Use a star cookie cutter that is about 2 inches across. Cut your stars out. Dip the stars (both sides) in butter and then dredge in the sugar. Place a star on top of each little pie. Bake your pies for 15-20 minutes or until the edges are golden brown.

Cookie Pizza Cake

I just want you to know. I love chocolate, especially when it is paired with peanut butter. I am a Reese's peanut butter cup girl. They are my very favorite! I have been making this lovely Cookie Pizza Cake for a few years now and I decided to share it with you today . I had a dream recently that I came home from a long day out of the house and this was waiting for me in my kitchen! Pretty sweet dream, even better dessert in real life!

Cookie Pizza Cake
1 package refrigerated chocolate chip cookie dough
1 package chocolate cake mix, plus ingredients needed to make cake
1 cup vanilla frosting
1/2 cup peanut butter
1-2 Tbsp milk
1 container chocolate frosting
Chocolate peanut butter cups, chopped

Preheat oven to 350°. Press cookie dough into greased 12 inch pizza pan. Bake for 15-20 minutes. Cool for 20 minutes. Remove from pan and cool completely. Prepare cake mix. Fill greased 12 inch pizza pan 1/4-1/2 full with batter. Bake for 10-15 minutes. Cool for 15 minutes on wire rack in pan. Remove and cool completely. Combine vanilla frosting and peanut butter in a small bowl.. Gradually stir in milk, 1 Tbsp. at a time until it is a spreadable consistency. Place cookie on serving platter. Spread with peanut butter frosting. Place cake on top of cookie. Trim to match the cookie. Frost top and side of cake with chocolate frosting. Garnish with chopped peanut butter cups.

Popcorn Cake

I am going to share a recipe that just about rocked my little world! (How is that for dramatic!) I adore popcorn. It is one of my desert island things that I would want.
When I saw a picture for a popcorn cake on Pinterest, I knew that I would be making it! I made it for my son's 10th birthday party. It was amazing! Try this recipe, it super simple. Try it even if you don't have a special occasion, you will thank me!

Popcorn Cake

Original recipe from Cookies & Cups

1 stick of butter

1 bag of mini marshmallows

2 bags of buttered popcorn

2 cups FROZEN M&Ms

1 1/2 cups broken pretzel sticks

Start by popping your popcorn. Once your popcorn is all popped, sift through and remove all the unpopped kernels. Place in a large bowl, and stir in the M&Ms and pretzels.  Grease a Bundt pan and set aside.  Melt your butter in a sauce pan over low heat. Stir in the entire bag of marshmallows. Stir until the marshmallows are all melted. Pour over the popcorn mixture and stir until everything is all coated in the marshmallow topping. Transfer to the pre-sprayed Bundt pan. Cover with foil and let it set up for an hour. Run a knife along the edges and invert on your serving platter.

Heath Bar Cake

This cake recipe is known as "The" Cake in my house. My oldest son requests this every time I am supposed to bring dessert to a gathering, and also for his birthday. Anytime I bring this to a gathering, I usually return with an empty pan. So if you are looking for a home run dessert, this is the cake for you!

Heath Bar Cake

1 package chocolate cake mix

Ingredients to make cake as indicated on box

1 container caramel sauce- found with the ice cream toppings, I like the one in a squeeze bottle best

1 tub Cool Whip, thawed

1 Heath Bar, a chocolate covered toffee bar

Bake cake according to package directions. Once you remove the cake from the oven, poke holes all over the top of the cake with a skewer, or some thin long object. Once you have enough holes, squeeze the caramel sauce all over the cake so that it can sink into all those holes that you have made. Let the cake cool completely. Once the cake is cool, spread with Cool Whip. Place your Heath bar in a zip lock baggie and then place that baggie into another baggie. Whack away at the candy bar until you have pulverized it into crumbly little bits. Sprinkle those bits all over the top of the cake. Store in the refrigerator.

Peppermint Thin Mints

The Thin Mint is the most popular cookie sold by the Girl Scouts. I have been guilty of buying these whenever I see a Girl Scout selling them. They are only sold once a year. But now, you can whip these treats up when you have a craving for a Thin Mint.

Peppermint Thin Mints

1 package almond bark

1 box Ritz crackers

1/4 tsp peppermint extract

Candy Canes, crushed

Melt the almond bark and stir in the extract. Dip each cracker in the chocolate and shake off the excess. Place on waxed paper, and sprinkle with the crushed candy canes. Allow to harden before you move them into your storage container. That is it, easy-peasy.

Cranberry Bliss Bars- a Starbucks knock off

I can remember the first time I had a Cranberry Bliss Bar from Starbucks. They are so good!  However, they are pricey. So instead of having sticker shock at Starbucks, you can whip these up at home and share them with your family as you wrap presents.

Cranberry Bliss Bars

1 cup butter (2 sticks), softened

1 1/4 cup brown sugar

3 eggs

1 1/2 tsp vanilla

1 tsp. ginger

1/4 tsp. salt

1 1/2 cups flour

3/4 cup diced dried cranberries

6 oz. white chocolate, cut into chunks

Preheat oven to 350°. Make cake by beating butter and sugar together until smooth. Add eggs, vanilla, ginger and salt. Beat well. Gradually mix in flour until smooth. Mix in the cranberries and the white chocolate by hand. Pour into a greased 13x9 inch baking dish. Spread evenly. Bake for 35-40 minutes or until cake is light brown on the edges. Cool completely before frosting.

Frosting

4 oz. cream cheese  (softened)

4 tsp. lemon juice

3 cups powdered sugar

1/2 tsp. vanilla extract

1/4 cup diced dried cranberries

Combine all the above ingredients, except the cranberries. Mix until smooth. Spread over the cake. Sprinkle the cranberries on top of the frosting. Lastly, stir together the drizzled icing and drizzle on top of the cake.

Drizzled Icing

1/2 cup powdered sugar

1 Tbsp milk

2 Tbsp vegetable shortening

Whisk together, and add more milk if needed to reach a thin consistency. Drizzle over cake. Allow cake to sit for several hours before you cut and serve. Store in the refrigerator.

Peanut Butter Buckeyes

These little morsels remind me of a Reese's peanut butter cup.  Yummy! The hardest part about this treat is waiting for them to freeze!

Peanut Butter Buckeyes

1 1/2 cups creamy peanut butter

1 stick butter, softened

2 1/2 cups powdered sugar

1 package almond bark

Mix peanut butter, butter and sugar together. Use hands if needed. The dough should be thick and stiff, not crumbly or sticky. Roll into 1 inch balls and freeze until firm. Dip in melted almond bark and freeze until set.

Triple Ginger Bars

One of my favorite things in the world is ginger. Anytime I can add a little ginger to a recipe, I will. This recipe is one of my very favorite recipes. It has ginger in three forms, ground ginger, fresh ginger and crystallized ginger. Yum, yum and yum!

Triple Ginger Bars

1 package white cake mix

1/2 cup butter, melted

2 eggs

1/4 cup finely chopped crystallized ginger

1 Tbsp. grated fresh ginger root

1 tsp. ground ginger

2 Tbsp sugar

Heat oven to 350°. Grease bottom only of 13x9 inch baking dish. Mix cake mix, butter and eggs with spoon until well blended. Stir in remaining ingredients, except sugar. Press dough in pan. Sprinkle with the sugar. Bake for 18-23 minutes, or until the edges are a very light golden brown. Cool completely before cutting. 

Saltine Toffee aka Christmas Crack

Times are hard. People are looking for ways to stretch every penny. This is a very inexpensive treat to make to take to your Christmas potluck lunch at work or to make for your neighbors. The base of this toffee is made out of Saltine crackers. They make a yummy salty counterpoint to the sugary toffee and chocolate layers.  This is so easy to throw together and as the name suggests, you won't be able to stop eating it- it is addictive!

Saltine Toffee aka Christmas Crack

1-2 sleeves saltine crackers

1 cup butter

1 cup brown sugar

1 12 oz. package chocolate chips

1 cup chopped nuts

Preheat oven to 400°. Line baking sheet with foil. Lay crackers out in a single layer. In a saucepan, melt butter and stir in brown sugar. Stir often and bring to a full rolling boil for exactly 3 minutes. Pour over saltines and bake for 5 minutes. Sprinkle chocolate chips evenly over the top and spread them when they are soft and melty. Next, sprinkle the nuts evenly over the chocolate layer. Refrigerate for 2 hours and then break into pieces and store in an air tight container.

Simple Pretzel Turtles

I am on a roll with all my Christmas baking. These candies are a staple in my house. I started making these a few years ago, and now they make the "must have" Christmas baking list every year. They are a variation on the Chocolate Pretzel Bites. The strategy is the same, but you will need pecan halves and Rolo candies. Rolo candies are chocolate covered caramels and are quite delightful all by themselves, but when you melt them slightly on to a salty pretzel and press a pecan half on top, the yummy factor sky rockets!

Simple Pretzel Turtles

Small pretzels

Rolo candies

Pecan halves

Lay out the desired amount of pretzels on a baking sheet lined with foil. Unwrap as many Rolo candies as you have pretzels and place each one on the center of a pretzel. Place in a preheated 275° oven for 3 minutes. Immediately press a pecan half into each Rolo candy. Let the chocolate harden in a cool place, I just stick them in my cold garage for half an a hour or so. Enjoy! 

Chocolate Pretzel Bites

These little bites are super easy to make when you are looking for a quick little treat. They look so festive when they are sitting on a cookie tray or when placed in bags and given as a small token of your appreciation to your child's guitar teacher, or basketball coach.

Chocolate Pretzel Bites

Small pretzels

Hershey Kisses

Holiday colored M&Ms

Lay the pretzels on a baking sheet that you have lined with foil. Place a single Hershey kiss on the center of the pretzel. Place in a preheated 275 ° oven for 3 minutes. Immediately press a single M&M in the center of the Hershey kiss. Chill until the chocolate has hardened

Oreo Truffles

A few years ago, I came across a delightful treat that I am going to share with you. Anytime you take the humble little Oreo cookie and turn it into something else, you will have a winner, every time! These little balls of delight are super easy to make, almost embarrassingly easy, but that doesn't stop me, and it should not stop you! They make a great addition to cookie plates that you give to your neighbors or as a take along to a Christmas party!

Oreo Truffle

1 package Double Stuff Oreos

1 8 oz. package cream cheese, softened

1 package white almond bark- found near the chocolate chips

1/2 tsp mint extract

Place oreos in a food processor and crush them into fine crumbs. Place in mixing bowl, and stir the cream cheese and the extract. Roll into walnut sized balls and chill for 1 hour. Dip in melted almond bark. Chill and let the chocolate harden.

Here are a few variations that I made this year. They turned out really tasty!

These are Coconut Oreo Truffles- in place of the mint extract, add 1/2 tsp. coconut extract. Sprinkle toasted coconut on top after dipping the truffles into the chocolate.

These are the Orange Chocolate Oreo Truffles. In place of the mint extract you would substitute 1/2 tsp orange extract.

There are so many variations that I am sure you could dream up. These really tasted good. The orange and coconut flavors were not over powering. They were just right.

Peppermint Cookies

This week I am going to be baking up a storm. I bought 5 boxes of butter at the store today. I have never done that before. I will be making dozens upon dozens of cookies.  This is one of the recipes that I will be making. It is a classic Christmas cookie studded with crushed candy canes.  Simple and lovely.

Peppermint Cookies
2/3 cup butter flavored shortening
1/4 cup sugar
1/4 cup brown sugar
1 egg
1 1/2 cup flour
1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup crushed candy canes
Cream shortening and sugars, beat in egg. Combine flour, baking powder and salt; stir into creamed mixture. Fold in the candy canes. Drop by teaspoonfuls onto a greased baking sheet. Bake at 350° for 10-12 minutes or until cookie edges just begin to brown.

*Just a quick note about the shortening, I have tried butter in the past,substituting it for the shortening, but the texture was off. The shortening produced a better cookie, at least my family thought so!

Cranberry Apple Pie

I have two things to confess today. The first is that I LOVE pie. It just simply rocks my world! The second confession is that I am such an amateur about making pie crusts. They terrify me! My mom could make such wonderful tasting pie crusts that also looked so pretty. I have friends who have made amazing, flaky pie crusts, but not me! I am so intimidated by the whole crust thing. So this pie recipe is for what goes on the inside, not the crust. Use your amazing crust recipe, I just bought a pre-made crust which was just fine.

Cranberry Apple Pie
1 1/2 cups chopped cranberries
1 cup sugar
1/2 tsp. grated orange zest
2-3 Tbsp. finely chopped crystallized ginger
1/2 Tbsp. flour
1/3 cup cranberry juice
3 firm apples sliced 1/4 in. thick
1/2 tsp. cinnamon
1 Tbsp.  butter

Preheat oven to 425°. In a saucepan, stir together cranberries, sugar, orange zest, flour and juice until slightly thickened. Place your bottom crust in your pie pan. Place your apples neatly in your pie pan. Sprinkle with cinnamon and dot with butter. Pour cranberry mixture over the apples and cover with a latticed top. Brush the top of the pie crust with milk and sprinkle sugar on the crust. Bake for 30 minutes or until the crust is golden.

Pumpkin Coffee Cake with Brown Sugar Glaze

Every week our church puts on a mid-week fellowship meal before Awana and youth group. This was the cake that we served. It is perfect for fall. I have to tell you, by the response of all the people last night, this cake is killer! It is wonderful! My friend Kym found the recipe via Pinterest.

Pumpkin Coffee Cake with Brown Sugar Glaze
1/3 cup water
1 can pureed pumpkin (15 oz)
2 eggs
1 Tbsp. vanilla extract
2 tsp. pumpkin pie spice
1 box yellow cake mix
1 tsp. baking soda
1 cup brown sugar, divided
1/2 cup flour
1/3 cup walnuts, chopped
4 Tbsp. butter, melted
1/4 cup sugar
1 tsp. vanilla extract
1/4 cup heavy whipping cream

Preheat oven to 350°. In a large bowl mix together the water, pumpkin, eggs, 1 Tbsp. vanilla extract, and pumpkin pie spice until well combined. Add the dry cake mix and baking soda and mix until just combined. Grease a 9 x13 in. pan with butter and pour the batter into the pan. In a small bowl mix together 1/2 cup brown sugar, 1/2 cup flour, walnuts and melted butter. Use fingers to sprinkle over the top of the cake. Bake at 350° for 25-30 minutes, or until a toothpick inserted comes out clean. While the cake is baking, make the glaze. Combine the other 1/2 cup of brown sugar, granulated sugar, 1 tsp. vanilla, and the heavy cream in a saucepan and bring to a simmer. Remove from the heat and stir until all the sugar is dissolved. Once the the cake has finished baking, remove from the oven and poke holes in the top of the cake with a toothpick or a knife. Pour glaze over the cake, making sure to cover the entire surface. Serve cake warm or at room temperature.

Popcorn Balls

I was looking through my mom's cookbook that she had pulled together years ago. It was like walking through the history of my family. She had uncovered recipes from many generations of our family and put them in one book. In a smaller way, it was a quick spin through  the years that I was able to spend with her. She wrote her love on my life in so many ways. Now as a mom myself, I can see even more of the love that she gave unselfishly to my brother, sister and I. It showed in so many little ways. I have a memory of her making popcorn balls for one of our school Halloween parties when we were young. I am going to make these this week for my boys, remembering how loved I felt when my mom made them for me, and praying that my boys will feel the love I have for them.

Popcorn Balls

8 cups popped corn
1/2 cup corn syrup
1/4 cup water
1/2 cup sugar
1/4 tsp. salt
1 Tbsp. butter
1 tsp. vanilla
Food coloring, if desired
Combine sugar, corn syrup, water and salt and bring to a boil. Cook to soft ball stage * and then add butter, vanilla, and if desired, food coloring. Pour over corn, stirring with two forks. Butter hands and make into balls. Place on waxed paper.

*Soft-Ball Stage occurs at 235-245 degrees. This stage can be determined by dropping a spoonful of hot syrup into a bowl of very cold water. In the water, use your fingers to gather the cooled syrup into a ball. If it has reached soft-ball stage, the syrup easily forms a ball while in the cold water, but flattens once removed from the water.