Oatmeal Peanut Butter Bars

(image found from googling PB Bars..though recipe is different)

JESSIE'S OATMEAL PEANUT BUTTER BARS

(we rip through these like they are going out of style every time I make them...)

Preheat oven to 350 degrees

Cream Together:

1/2 cup butter

2/3 cup creamy peanut butter

1 cup brown sugar

2 egg whites

1 tsp vanilla

Add & mix together until its at a cookie dough consistency :

1/2 cup wheat flour

3/4 cup white flour

1/2 tsp baking powder

1/2-3/4 tsp salt (depending if you salted butter or not)

1 1/2 cup steel cut oats (I use a mixture of oat, barley, rye, wheat, and kamut flakes)

Lightly grease (I use pam) a 9 x 9 pan

Press peanut butter dough into pan until smooth on top

Poor a thick layer of semi sweet chocolate chips over the dough

Bake for 15-17 minutes

Spread the melted chocolate chips out so they are smooth like frosting

Cool, then cut into bars and EAT UP!

Enjoy!

Grape Nut PB bars

Got this from the back of the box - so I don't get any points for creativity, just points for effort in trying a new recipe - that turned out to be quite delicious!!

3/4 cup peanut butter
1 cup light corn syrup
1 cup sugar
4 cups GRAPE-NUTs cereal

Microwave PB, corn syrup & sugar in large bowl for 2 min, stirring after each minute.  Add cereal, mix well.  Press cereal firmly into bottom of 13x9 pan sprayed with cooking spray.  cool completely.  cut into bars. 
Add whatever you like!!

I have actually only halved the recipe and put in in a 8x8 pan.  So far its been a hit and its quick, easy, and a little more on the healthy side than the average treat, I think.  :)

Chocolate Chip Zucchini Bread

This is pretty much the same recipe as I posted before but with a chocolatey twist. Watch for the few differences....like with the cinnamon and cocoa....

Enjoy!!!

JESSIE'S CHOCOLATE CHIP ZUCCHINI BREAD

{cream together}

1 cup white sugar

1 cup brown sugar

3 egg whites

3 tsp vanilla

1/2 cup oil

1/2 cup apple sauce

{add in while still mixing}

1 tsp baking powder

1/4 tsp baking soda

1 tsp salt

1-2 tsp cinnamon

1 cup baking cocoa powder

{slowly mix in until smooth}

1 cup white flour

2 cups wheat flour

3 cups grated zucchini

1 1/2 cups semi sweet chocolate chips

1 cup walnuts, pecans (yummy with chocolate but totally optional)

Pour into 2 loaf pans

Place into a preheated oven of 350 degrees

Bake for an hour

ANGEL FOOD CAKE from scratch

For my mom's birthday I planned a gorgeous dessert of strawberry shortcakes and whipped cream only to find out that what she REALLY wanted was angel food cake--not shortcakes. So I had to find a recipe from scratch (though the boxed kinds are fairly decent) because I couldn't present my mother with a cake made from a box on her birthday.

I found a great recipe, but altered it a little to the ingredients and tastes we have here at home:

ANGEL FOOD CAKE from scratch

SIFT TOGETHER THOROUGHLY:

1 cup flour (preferably cake flour)

1 1/2 cups powdered sugar

then SET ASIDE

BEAT TOGETHER UNTIL STIFF PEAKS FORM:

1 1/2 cups egg whites (whites from about 8 eggs)

1 1/2 tsp cream of tartar

1/2 tsp salt

THEN ADD

2 tsp vanilla

1 cup granulated white sugar

2 TBSP AT A TIME UNTIL MERINGUE FORMS

Fold in flour/pwdr sugar mixture until well mixed

Pour into a greased bunt pan

Bake for 35 minutes at 375 degrees

Serve with berries, whipped cream, and/or chocolate fondue

Blackberry Cream Cheese

Picture from google images

My sweet sis-in-law calls this BLACKBERRY DREAM but its really nothing special...just something I made up on a whim to put out with some fruit and crackers. So easy, so yummy.

8 oz softened Neuftchal cheese (you can use cream cheese too)

2-3 tsp lemon juice

1/2 cup powdered sugar (less or more depending on how you like it to taste)

1/2 cup fresh blackberries (less or more depending on how you like it to taste)

Blend it all together until smooth and "dreamy"

Serve with crackers, on toast, to dip fruit in, whatever.

Enjoy!

Iced Oatmeal Raisin Bran Cookies

(photo found off google images)

Sometimes I want to get rid of old cereal, so I put it in some sort of dessert. This is what I came up with this time as I tried to used up Raisin Bran....

1/2 cup butter (1 stick)

1/2 cup white sugar

1/2 cup brown sugar

1 egg white

1/2 tsp vanilla

1/2 tsp salt

1/2 tsp baking soda

1/2 tsp baking powder

1 1/2 tsp cinnamon

1/2 cup wheat flour

1/2 cup white flour

1 cup oats

1 1/2 cup raisin bran

1/2 cup raisins

Cream first set of ingredients together

Add second and third set

Bake at 350 for 8 minutes

When cookies are cooled ice them with...

Icing:

2 Tbsp butter

1 Tbsp milk

1/2 tsp vanilla

1/2 - 1 cup powdered sugar

Makes about 18 cookies

Enjoy!

Frosted Banana Bars

I'm FINALLY posting on this blog!

These are a favorite around my house. They're so tasty! I made a few changes (in red) for the high altitude here in Utah. The first time I cooked them, they didn't cook all the way through, but my changes seem to have fixed the problem.

Bars:
1/2 cup butter, softened
1 1/2 cups white sugar
2 eggs
1 cup sour cream
1 t. vanilla extract
2 cups all purpose flour
1 t. baking soda
1/4 t. salt
1 cup mashed ripe banana


Preheat oven to 350 degrees (with utah's high altitude i do 325). Grease 9x13 in. pan.


In large bowl, cream together butter and sugar until smooth. Beat in the eggs, one at a time, then stir in the sour cream and vanilla. In a separate bowl, combine the flour, baking soda, and salt; stir into the wet batter. Finally, mix in the mashed banana, spread evenly into the prepared pan.


Bake 25-30 min (45 minutes seems to be perfect at the lower heat). or unitl a toothpick inserted in middle comes out clean.


Cream Cheese Frosting:
1/2 cup butter, softened
1 8oz. pkg. cream cheese, softened
1 lb. powdered sugar


In a bowl, combine the butter and cream cheese. Beat until smooth. Slowly add the powdered sugar and mix until completely smooth.

After the bars have cooled, spread the frosting on top and enjoy!

Blueberry Scones

I made these a few days ago and they were DELICIOUS! I am already thinking of the variations I will try next... Ginger and Cranberries, Lemon and Raspberry.... oh the possibilities!

Blueberry Scones

1 cup white flour
1 cup wheat flour
1/3 cup sugar
2 tea baking powder
1/2 tea salt
1/2 cup soft butter
1/2 cup + 1 TB Buttermilk
1/2 tea vanilla
2 eggs
1 cup blueberries

1 beaten egg plus cinnamon sugar for topping.

Cut the butter into the dry stuff, until you have a grainy looking mixture, mix it well. Beat the buttermilk, eggs and vanilla together and pour into the dry stuff. Add the blueberries and mix until just combined (do not overmix). Turn the dough onto a floured surface and shape into a long rectangle, about 4 inches wide. Using a brush, lightly coat the top with the egg wash, and sprinkle with cinnamon sugar. Using a sharp knife cut into triangles/quadrangles/trapezoids/whatever. (I think I made 8) Spread out on a cookie sheet covered with parchment paper and bake at 350 degrees for 20-25 minutes. Enjoy!

Oatmeal Carmelitas

I think some people call these Turtle Bars, but I haven't yet found a recipe that I really really like under that name. But I recentlycame across these "Carmelitas" in a recipe book I have and found them quite scrumptious. Let me know what you think!

Crust:
2 cups flour
2 cups quick-cooking rolled oats
1 1/2 cups packed brown sugar
1 tsp baking soda
1/2 tsp salt
1 1/2 cup softened butter

Filling:
1 x 12.5 oz jar (1 cup) caramel ice cream topping
2 Tbsp flour
1 cup semisweet chocolate chips
1/2 cup chopped nuts (optional)

Preheat oven to 350 and grease a 13 x 9 inch pan.

Combine all the crust ingredients and when the mixture is crumbly, press half of it into the bottom of the pan. Bake for 10 minutes.

Meanwhile, mix together the caramel sauce and flour. When crust is done partially cooking, sprinkle the nuts and chocolate chips onto the crust, pour the caramel mixture over it, and then sprinkle the remaining crust mixture on top. Bake for another 18-22 minutes or until golden brown.

Cool for an hour, then cut into bars.

Sugar Cookies

So - I had these sugar cookies at a baby shower the other day they were delicious! I had to get the recipe and wanted to share it as it is the season for sugar cookies and other treats. They tasted similar to those Grandmother's sugar cookies you buy at the store - YUM. Maybe its the margarine (totally unhealthy) or the almond extract (and I usually don't like almond extract), but they were wonderful!Here is that sugar cookie recipe before I forget:

Cookies:
1/2 c. butter (room temp)
1/2 c. margarine (room temp)
1 1/2 c. sugar
2 eggs
1 tsp. vanilla
2 tsp. almond extract
3 1/2 c. flour
1 tsp. bk powder
1/4 tsp salt

Beat butter and margarine till creamy. Then add sugar, eggs and almond extract. Stir together dry ingredients and combine with wet ingredients. Cover and chill one hour (at least) Roll out dough on lightly floured board. Place on cookie sheet. Bake at 400 degrees for 6-8 minutes until lightly browned.

icing:
1/2 bag powdered sugar
1/4 c butter (room temp)
dash of salt
almond extract to taste
1/2 vanilla
milk until desired consistency is reached

Chocolate Peanut Butter Balls

So I am addicted - and I mean addicted to chocolate and peanut butter. The two together sing anthems of sweet nothings to my taste buds and I just adore the taste! So here is the recipe to the ones I make all the time.

1 c. peanut butter (I use the sugary kind - it makes it better)

4 tbs butter

2 c. powdered sugar

dipping chocolate

Shape peanut butter, butter, & powdered sugar into small balls. Put in freezer for 3-5 hours. Melt dipping chocolate then roll balls in chocolate. You can then roll them in nuts, drizzle white chocolate, grate chocolate . . . whatever. Return to freezer until ready to eat or serve.

Banana Bread with Orange Glaze

This is one of my new favorite recipes. It has a little more sugar than your standard banana bread, but it has whole wheat flour, so it must be good for you. For a dessert, serve warm with vanilla ice cream.... or that is good as a mid-morning snack too :o)

3/4 cup soft butter
8 oz. soft cream cheese
2 cups sugar
2 eggs
4 medium mashed bananas
1/2 tea vanilla
1 1/2 cups white flour
1 1/2 cups wheat flour
1/2 tea baking powder
1/2 tea baking soda
1/2 tea salt

Glaze
Juice and zest of one orange
1 cup powdered sugar

Beat butter and cream cheese together until fluffy, add sugar and beat again. Add eggs, vanilla and banana's and mix until combined, then add the rest of the ingredients. Bake in 2 8"x4" loaf pans at 325 degrees for 60 minutes. Pour the glaze over hot bread before removing from pans, let cool 10 minutes, and then remove to a wire rack to finish cooling.

Magic in the Middle cookies.

So I have to admit I'm just cut and pasting from a friends blog, but when I tried these I had to share the wealth. Some of the best cookies ever hands down.

Ingredients
1 1/2 cups flour
1/2 cup unsweetened cocoa
1/2 tsp baking soda
1/4 tsp. salt
1/2 cup sugar (plus more for dipping)
1/2 cup packed brown sugar
1/2 cup unsalted butter, softened (i used regular)
1 cup creamy peanut butter, divided (use skippy)
1 tsp. vanilla
1 large egg
3/4 cup powdered sugar
Directions
Preheat oven to 375. Whisk together first 4 ingredients in a medium-size bowl. In a separate bowl, beat together both sugars, butter, and 1/4 cup peanut butter until light and fluffy. Add vanilla and egg, beating to combine. Stir in dry ingredients, blending well. Set dough aside.
Stir together remaining 3/4 cup peanut butter and powdered sugar until smooth. With floured hands, roll mixture into 26 (1 inch) balls.
Break off about 1 Tablespoon cookie dough; make an indentation in center with thumb, and press 1 peanut butter ball into indentation. Wrap dough up and over filling, pressing to seal; roll cookie to smooth it out. Repeat for each cookie.
Dip top of each cookie in sugar and place 2 inches apart on lightly greased baking sheets. Use greased bottom of drinking glass to flatten each cookie to about 1/2 inch thick.
Bake cookies at 375 for 7 - 9 minutes until set. Let cool on wire rack.

Cranberry Pear Pie
SERVINGS: 6-8
Taste of Home magazine
TIME: Prep: 20 min. Bake: 50 min. + cooling
Ingredients:
Pastry for single-crust pie (9 inches)
2 tablespoons all-purpose flour
1/2 cup maple syrup
2 tablespoons butter, melted
5 cups sliced peeled fresh pears
1 cup fresh or frozen cranberries
TOPPING:
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/3 cup cold butter
1/2 cup chopped walnuts
Directions: Line a 9-in. pie plate with pastry; trim and flute edges. Set aside. In a large bowl, combine the flour, syrup and butter until smooth. Add the pears and cranberries; toss to coat. Spoon into crust. For topping, combine the flour, brown sugar and cinnamon; cut in butter until crumbly. Stir in walnuts. Sprinkle over filling. Cover edges of crust loosely with foil to prevent overbrowning. Bake at 400° for 15 minutes. Reduce heat to 350°. Remove foil; bake 35-40 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 6-8 servings.


Red Velvet Peppermint Cake
Source: Southern Living
MAKES 1 (3-LAYER) CAKE

1 (18.25-ounce) package white cake mix
3 egg whites
1 1/3 cups buttermilk
2 tablespoons vegetable oil
1 (9-ounce) package yellow cake mix*
1/2 cup buttermilk
1 large egg
1 1/2 tablespoons cocoa
1/2 teaspoon baking soda
2 tablespoons red liquid food coloring (I always use way less)
1 teaspoon cider vinegar
Peppermint Cream Cheese Frosting
Garnishes: 6 (5-inch) red and white peppermint candy canes, crushed;
12 (5-inch) green candy canes, broken;
12 round peppermint candies

BEAT first 4 ingredients according to cake mix package directions.
BEAT yellow cake mix and next 6 ingredients according to package directions.
Spoon red batter alternately with white batter into 3 greased and floured 9-inch round cakepans. Swirl batter gently with a knife.
BAKE at 350° for 22 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans; cool on wire racks.

SPREAD Peppermint Cream Cheese Frosting between layers and on top and sides of cake. (Cake may be chilled up to 2 days or frozen up to 1 month.) Garnish, if desired.

Serve within 2 hours.
*Substitute 1 3/4 cups yellow cake mix. NOTE: If cake is frozen, thaw completely before garnishing to prevent crushed candy from running. Do not refrigerate after garnishing.

MAKE-AHEAD GAME PLAN: Up to 1 month ahead: Prepare cake layers and frost with Peppermint Cream Cheese Frosting. Freeze in a plastic airtight cake dome.
Day to Serve: Thaw cake and add decorations.

Peppermint Cream Cheese Frosting
MAKES ABOUT 5 CUPS
For Quick Peppermint Frosting: stir together 3 (16-ounce) containers ready-to-spread cream cheese frosting and 2 teaspoons peppermint extract.
1 (8-ounce) package cream cheese, softened
1 cup butter or margarine
1 (2-pound) package powdered sugar
2 teaspoons peppermint extract*

BEAT cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating at low speed until smooth. Add extract, beating until blended.
* Substitute 2 teaspoons vanilla extract.

2 perfect treats for your Christmas plates!

Layered mint fudge

1 1/2 tsp butter, softened
2 c (12oz) semisweet choco chips
1 can (14oz) sweetened condensed milk, divided
2tsp vanilla extract
1c vanilla or white choco chips
3tsp peppermint extract
1 to 2 drops green or red food coloring

Line a 9" square pan (I used a 9" round pan) with foil; grease the foil with butter and set aside.
In a heavy sauce pan, melt chocolate chips and 1c milk over low heat.
Cook for 5-6 min. or until smooth.
Remove from heat.
Add vanilla; stir for 3-4 min. or until creamy.
Spread half of the mixture into prepared pan.
Refrigerate for 10min or until firm.
Set remaining choco mixture aside.

In heavy saucepan, melt vanilla chips and remaining milk over low heat; cook and stir for 5-6 min. or until smooth (mixture will be thick).
Remove from the heat.Add peppermint extract and food coloring.
Stir 3-4min or until creamy.Spread evenly over chocolate layers.Refrigerate for 10min or until firm.
Heat reserved choco mixture over low heat until mixture achieves spreading consistency; spread over mint layer.
Cover; refrigerate overnight or until firm.
Using foil, lift fudge out of pan.Gently peel off foil; cut into 1" squares.
Store in the fridge.
Makes about 1 3/4lbs.


Peppermint-Chocolate Sandwich Cookies

Prep Time:
20 min
Inactive Prep Time:
2 hr 25 min
Cook Time:
10 min
Level:
Intermediate
Serves:
12 sandwich cookies

1 (16.5 ounce) tube refrigerated sugar cookie dough (or make your own!)
1/4 cup all-purpose flour plus extra for dusting
2 cups semisweet chocolate chips, divided
1/4 cup heavy cream
1 teaspoon pure peppermint extract
1 teaspoon vegetable oil

Decorating suggestion: crushed candy canes or peppermint candies; white, red and green sprinkles; or red and green decorating sugar
Special equipment: a 2 1/2-inch round cookie cutter(or a greased cup), and a 1/2-ounce cookie scoop (or a spoon)
Position an oven rack in the lower third of the oven. Preheat the oven to 350 degrees F.
Line 2 baking sheets with parchment paper.

In a medium bowl, knead together the cookie dough and 1/4 cup flour until smooth. Lightly flour a work surface. Roll out the dough to 1/4-inch thick. Using a 2 1/2-inch cookie cutter, cut out circles from the dough. Knead together any scraps of dough and roll out again. Continue to cut out pastry circles until there are 24 pieces in total. Place the dough circles on the prepared baking sheets. Bake until the cookies are slightly golden around the edges, about 10 minutes. Cool for 10 minutes and transfer to a wire rack to cool completely. Reserve 1 parchment paper-lined baking sheet.

Combine 1 cup of chocolate chips and the cream in a small bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth. Whisk in the peppermint extract and refrigerate the mixture for 1 hour. Using a 1/2-ounce cookie scoop or a tablespoon measure, place the chocolate mixture in the center of the flat side of 12 of the cookies. Place the remaining cookies on top and gently squeeze to distribute the filling evenly. Place on a baking sheet and freeze until the filling has set, about 25 minutes.
Combine the remaining chocolate chips and the vegetable oil in a small bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth. Dip the top of each cookie in the melted chocolate and return to the baking sheet. Sprinkle the tops with crushed candy canes or peppermint candies. Refrigerate until firm, about 1 hour. Store in an airtight plastic container.

Death by Chocolate Cake

This is a very dense, rich cake, not to be taken lightly. You could call it the king of chocolate cakes. It is the best served while it is still a little bit warm.

1 Duncan Hines Devil's Food cake mix

1 3.9 oz. package instant chocolate pudding

1 cup melted butter

2 cups (1 16 oz. container) sour cream

5 eggs

1 tea vanilla

1 bag mini chocolate chips

Combine all ingredients except chips and mix for 1 min. on low, and 2 min. on medium. Then fold in mini chips (optional: save about 1/8 cup to sprinkle on the top). Bake in a well greased bundt pan at 350 for 60 minutes. Let cool in the pan for 10 minutes before removing to a wire rack.

Frosting

1/4 cup butter

1/4 cup whole milk

3/4 cup + 1 TB granulated sugar

3/4 cup + 1 TB semi sweet chocolate chips.

Combine butter, milk and sugar over medium heat and cook for 4 or 5 minutes, or until the sugar is completely dissolved. Remove the pan from the heat and stir in chocolate chips gradually until it is smooth. Immediately pour over cake. Garnish with reserved mini chips or shaved chocolate.

*A few notes: This is very thick batter, I don't suggest trying to mix by hand. Also, don't try to cut the fat out of this cake, it will ruin it. If you are looking for a lower calorie cake, pick another recipe.

Pumpkin Pie

1-30 oz can LIBBY’S Easy Pumpkin Pie Mix
2/3 cup evaporated milk
2 lg. eggs beaten
1 unbaked 9-inch deep-dish pie shell
2 tsp Cinnamon, 1 tsp ground ginger, ½ tsp ground cloves, or to taste.(measurements for these are approximate, you may add more, or less, or none according to your own liking).

Mix pumpkin pie mix, evaporated milk and eggs in a large bowl, add extra spices to taste. Pour into pie shell. Bake at 425 oven for 15 min. Reduce heat to 350, bake 50-60 min. or until knife inserted near center comes out clean. Cool on wire rack for 2 hrs. Serve immediately or refrigerate.

NOTE: Do not freeze as this will cause the crust to separate from the filling.
For 2 shallow pies: Substitute two 9-inch (2 cup volume) pie shells.
Bake at 425° for 15 min. Reduce heat to 350° and bake for 40 min. or until pies test done.

Easiest Pie Crust EVER!!!

Makes 2 - 10” crusts

½ cup boiling water
1 cup shortening (butter flavor is best)
2 rounded cups of flour
¼ tsp. salt

Mix together in bowl with electric mixer until it forms a ball (clinging to mixer)

Pumpkin Chocolate Chip Muffins

5 eggs - beat
Add:
1 to 1 1/3 cup oil
1 16oz can of pumpkin
2 cups flour
2 cups sugar
1 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. soda
2 - 3.4oz. instant vanilla pudding
Mix until creamy
Add chocolate chips
Bake at 350 until done ... About 23-30 minutes (depending on oven) for regular size muffins and 20-25 for mini muffins. You just kind of have to watch them and see if they are golden brown on top :)
--Submitted by Mary

Magic Pumpkin Buckle

Crust:
1/2 cup butter, melted
1 cup flour
1 cup sugar
4 tsp baking powder
1/2 tsp salt
1 cup milk
1 tsp vanilla

Filling:
3 cups cooked or canned pumpkin
1 cup evaporated milk
2 eggs
1 cup sugar
1/2 cup packed brown sugar
1 Tbsp flour
1 tsp cinnamon
1/2 tsp salt
1/4 tsp ground ginger
1/4 tsp cloves
1/4 tsp nutmeg

Topping:
1 Tbsp butter
2 Tbsp sugar

Pour butter into a 9 x 13 baking dish; set aside.
In a bowl, combine the flour, sugar, baking powder, and salt. Stir in milk and vanilla until smooth. Pour into the prepared pan.
In a mixing bowl, beat the pumpkin, milk, and eggs. Combine the remaining filling ingredients. Add to pumpkin mixture. Pour over crust mixture. (Do NOT stir)
Dot with butter and sprikle sugar. Bake at 350 degrees for 55 to 60 minutes or until knife inserted in the center comes out clean and the top is golden brown.
--Submitted by Camille