S'more Cups

Texas Cottage: S'more Cups

CHUBBY HUBBY BARS

CHUBBY HUBBY BARS

!

Cook time:	30 Min		Difficulty:	EASY
Prep time:			Serves:

INGREDIENTS

- 2 c all-purpose flour - 1 tsp baking soda - 1/2 tsp salt - 3/4 c unsalter butter or margarine (room temperature) - 1 c light brown sugar - 1/2 c granulated sugar - 2 lg eggs

- 1 Tbsp vanilla extract - 1 c semi-sweet chocolate chips - 1 1/2 c coarsely chopped pretzels - 1/4 c peanut butter chips (for top) - 1/4 c chocolate chips (for top) - 1/4 c coarsely chopped pretzels (for top)

DIRECTIONS

1.   Preheat oven to 350. Foil line and spray a 9X13" pan. In a bowl, whisk flour, baking soda and salt. Using a mixer, beat butter and both sugars at medium speed until fluffy. Add eggs and vanilla. On low speed, beat in dry ingredients just until incorporated. I stirred in some chunky peanut butter eye balled about 1/4 cup or so,1 cup chocolate chips and 1 1/2 cups pretzel pieces.

2.   Spread batter evenly in pan. Sprinkle peanut butter chips, 1/4 chocolate chips and 1/4 cup chopped pretzels.

3.   Bake for about 30 minutes or until golden brown. Cool completely.

Cola Cake

Cola Cake

Cake:

2 cups sugar

2 cups AP flour

1 1/2 cups small marshmallows

1/2 cup butter or margarine

1/2 cup vegetable oil

3 T cocoa

1 cup Coca-Cola

1 tea baking soda

1/2 cup buttermilk

2 eggs

1 tea vanilla 

Frosting:

1/2 cup butter

3 T cocoa

6 T Coca-Cola

1 box (16 oz) confectioners' sugar

1 tea vanilla

1 cup chopped pecans

Preheat oven to 350 degrees.  In a bowl, sift sugar and flour.  Add marshmallows.  In saucepan, mix butter, oil, cocoa and coke.  Bring to a boil and pour over dry ingredients; blend well.  Dissolve baking soda in buttermilk just before adding to batter along with eggs and vanilla, mixing well.  Pour into a well greased 9x13 pan and baking 35-45 minutes.  Remove from oven and frost immediately.

To make frosting, combine butter, cocoa and coke in a saucepan.  Bring to a boil and pour over confectioners' sugar, blending well.  Add vanilla and pecans.  Spread over hot cake.  When cool, cut into squares and serve.

Chocolate Chip Pecan Bars

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Chocolate Chip Pecan Bars

ingredients:

1/2 cup butter or margarine, softened 1 box Betty Crocker® SuperMoist® white or yellow cake mix 2 cups Clover Valley® pecan halves 2/3 cup butter or margarine 2/3 cup packed brown sugar 1 bag (6 oz) semisweet chocolate chips (1 cup)

instructions:

1. Heat oven to 350°F (325°F for dark or nonstick pan). In medium bowl, cut 1/2 cup butter into cake mix, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Press firmly in bottom of ungreased 13x9-inch pan. Bake 12 to 15 minutes or until crust is dry. 2. Sprinkle pecan halves evenly over baked layer. In 2-quart saucepan, heat 2/3 cup butter and the brown sugar to boiling over medium heat, stirring occasionally; boil and stir 1 minute. Spoon mixture evenly over pecans. 3. Bake 13 to 15 minutes or until bubbly and light brown. Sprinkle chocolate chips over warm bars. Cool completely, about 1 hour. For bars, cut into 8 rows by 4 rows.

Petite Orange and Raspberry Pochettes

Recipe courtesy of Melissa D'Arabian for Food Network Magazine

Prep Time:

1 hr 33 min

Inactive Prep Time:

--

Cook Time:

22 min

Level:

Easy

Serves:

3 dozen cookies

Ingredients

• 2 sticks unsalted butter, at room temperature
• 8 ounces cream cheese, at room temperature
• 2 cups all-purpose flour, plus more for dusting
• 1/3 cup orange marmalade
• 1/3 cup raspberry jam
• Confectioners' sugar, for dusting

Directions

Beat the butter and cream cheese in a bowl with a mixer until light and creamy. Slowly add the flour, mixing just until a dough forms (do not overmix). Divide the dough into 2 balls, then flatten each into a disk. Wrap in plastic wrap and refrigerate until firm, at least 1 hour.

Preheat the oven to 375 degrees F. Roll out 1 disk of dough on a floured surface with a floured rolling pinto 1/8 inch thick. Cut out as many rounds as you can using a 3-inch-round fluted cutter. Top each with a heaping half-teaspoonful of orange marmalade. Brush the edge of the dough with water, then fold the dough over to make a half-moon and press to seal. Place on an ungreased baking sheet. Reroll the doughscraps and repeat, then 

Oreo Fluff

Oreo Fluff


My son could eat this by the truckload.  ;)

what you need

16 OREO Cookies, coarsely chopped (about 2 cups)

2 cups  thawed COOL WHIP Whipped Topping

make it

ADD chopped cookies to whipped topping in medium bowl; stir gently until well blended. Cover.

REFRIGERATE at least 2 hours or up to 24 hours.

Butter Brickle S’mores

Butter Brickle S’mores     

* Marshmallows    
* Graham Crackers    
* Chocolate-Covered Toffee Bars    
* Vanilla Frosting 

In a large, resealable plastic bag, crush toffee bars into large pieces with a rolling pin.  Frost half of a graham cracker with vanilla frosting. Sprinkle toffee pieces onto the frosted graham cracker. Toast marshmallow to the desired level. Place marshmallow on top of toffee bar pieces. Sandwich the marshmallow and toffee bar pieces together with another half of graham cracker.

Raspberry Brownies

Raspberry Brownies
1 cup unsalted butter, room temperature
1 1/4 cups sugar
1/2 cup firmly packed brown sugar
4 large eggs
1 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
2 teaspoons pure vanilla extract
2 cups fresh raspberries

Chocolate Drizzle:
2 tablespoons heavy whipping cream
1 tablespoon butter
1 cup semisweet chocolate morsels
Powdered sugar, for serving

Preheat oven to 325 degrees. Line a 9- x 13- x 2-inch baking pan with aluminum foil, with ends of foil extending over sides of pan. Lightly butter the foil that lines the bottom and sides of pan. Set aside.

Beat butter at medium speed of an electric mixer until creamy. Gradually add 1 1/4 cups sugar and 1/2 cup brown sugar, beating well. Add eggs, one at a time, beating well after each addition. Add vanilla and mix.

Sift flour, cocoa and salt together. Add to butter mixture and blend at a low speed. Spoon batter into the prepared pan, spreading evenly. Arrange raspberries over the top, slightly pushing them into the batter using a gentle touch.

Bake in preheated 325-degree oven for about 40 minutes, or until wooden pick inserted into center comes out almost clean. Let cool completely in pan on a wire rack.

Grab ends of aluminum foil and carefully pull brownies out of pan. On work surface, cut the brownies into desired shapes.

In a small heavy saucepan, heat whipping cream and 1 tablespoon butter until it just begins to bubble around the edges. Remove from heat and add chocolate morsels. Stir until chocolate melts and mixture is smooth. Allow to cool slightly. Spoon Chocolate Drizzle into a plastic sandwich bag. Use scissors to snip a tiny piece from one bottom corner of the bag, forming a small hole to squeeze the chocolate mixture through. Sprinkle cut brownies with powdered sugar. Squeeze and drizzle chocolate over the cut brownies. Makes 1 to 2 dozen square brownies, depending on the size.

--If you happen to have framboise or other raspberry-flavored liqueur in your cabinet, add 1 tablespoon to the batter before baking and reduce the vanilla to 1 teaspoon.

Obstkuchen (Platz)

Obstkuchen (Platz)

Sift:
2 cups flour
3 tsp baking powder
4 tbsp sugar

Add:
2 tbsp butter
1 cup whipping cream
1 egg

Sift dry ingredients together and with a pastry blender mix in the butter. Add the cream and slightly beaten egg and mix well.
Pat out on a greased 10x15" pan. (approx) Wet hands to do this as the dough may be a bit sticky.
Put on a layer of any of the following fruits: cherries, plums, apples, apricots, rhubarb, blueberries or any fruit in season..frozen fruit works too. My g'daughter used rhubarb.

Top with crumbs (ruebel):
1 1/2 cups sugar
1 1/2 cups flour
1/2 cup butter, very soft
Mix well with a pastry blender..it will be crumbly. If you want coarser crumbs just mix in a bit of cream. Sprinkle thickly over the fruit.
Bake in at 375º for 30 min.
Cool 10 min an drizzle icing over the top. (optional)
It is also very good served warm with ice cream.

Diet Pop Cake

1 (18 oz) box yellow cake mix
1 (12 oz) can diet lemon lime soda
1 1/2 cups fat free whipped topping, thawed, divided

Preheat oven to 350 degrees F. for a 9 x 13 inch recangular metal baking pan or 325 for a glass pan.

Add cake mix to a large bowl.  Break up lumps with fingers.  Fold in pop gradually with a large spatula just until mixed.

Pour batter into sprayed baking pan and smooth evenly with spatula.

Bake for 30 minutes or until toothpick inserted in center comeus out clean.  Cool on wire rack.

Garnish each piece with 1 Tablespoon whipped topping.

Tip:  Warm 1/2 cup sugar free red raspberry preserves or jam and drizzle 1 teaspoon on top of whipped topping.  Adds only 6 calories.

Frozen Peanut Butter Pie

 

Ingredients

1/3 C  Peanut Butter 1 regular sized container of Fat Free Cool Whip Graham Cracker Pie Crust

Directions

Combine peanut butter and 1/2 of the Cool Whip together till creamy and smooth. Fold in the rest of the Cool Whip. Then pour entire mixture into a graham cracker crust. Freeze for at least 2 hours.

Crunchy Peanut Butter & Fudge Delights

Crunchy Peanut Butter & Fudge Delights
Bottom layer:
1 1/2 cups all-purpose flour
1 cup (packed) brown sugar
3/4 cup butter (1 1/2 sticks)
Middle layer:
1/4 cup (1/2 stick) butter
3/4 cup light corn syrup
2 cups creamy peanut butter
4 cups miniature marshmallows
1 teaspoon vanilla extract
4 cups chow mein noodles
1 (12-ounce) can cocktail peanuts

Topping:
1/2 cup (1 stick) butter
1 (14-ounce) can sweetened condensed milk
2 cups semisweet chocolate morsels
Spray a 9-x13-inch baking pan with cooking spray. Line the pan with parchment paper, making sure the paper comes up and just slightly above the sides of pan. Preheat oven to 350 degrees.
Make the bottom layer by mixing flour, brown sugar and 3/4 cup butter. A food processor works well for this. Press the mixture evenly into the bottom of the parchment-lined pan. Bake in preheated 350-degree oven for about 15 minutes, until golden brown.
While bottom layer is baking, measure chow mein noodles and peanuts into a bowl. Set aside. Put 1/4 cup butter, corn syrup, peanut butter and marshmallows into a large microwave-safe mixing bowl. Heat in microwave oven for about 3 minutes on High power, stirring after each minute, until mixture is melted and smooth. This step can also be done in the top of a double boiler over hot water, stirring until mixture is completely smooth. Add chow mein noodles and peanuts to peanut butter mixture, stirring to mix. Spread mixture over still-warm bottom layer. Allow to cool, then cover and chill.
To make topping, combine 1/2 cup butter, sweetened condensed milk and semisweet chocolate morsels. Microwave on High power for 1 minute. Remove from microwave oven and stir mixture until smooth. You can also heat the ingredients in the top of a double boiler or in a heavy saucepan, stirring until melted and smooth. Spread fudge topping over peanut butter layer. Cover and chill. Cut into squares and serve. Store in refrigerator.
Tips from the cook
--I like to put the chow mein noodles and peanuts in an oven-safe bowl. When the crust comes out of the oven, I turn the oven off and slip the bowl in for a few minutes. The noodles and peanuts warm up a little bit, making it easier to mix them with the peanut butter mixture.
--Lining the pan with parchment paper makes it possible to easily pull the prepared Crunchy Peanut Butter & Fudge Delights from the pan and cut them into serving-sized pieces.

http://www.areavoices.com/sdoeden/

MS-Easy Peanut Butter Cups

Easy Peanut Butter Cups
Ingredients

Makes 24.

* 4 ounces white chocolate, chopped
* 1/2 cup smooth peanut butter
* 12 ounces semisweet or bittersweet chocolate, chopped
* 2 tablespoons unsalted roasted peanuts, chopped

Directions

1. Line two 12-cup mini muffin pans with paper liners; set aside. In a microwave-safe bowl, combine white chocolate and peanut butter. Microwave, until almost melted, 1 to 1 1/2 minutes, stirring halfway through. Set aside to cool slightly.
2. Meanwhile, place semisweet chocolate in another microwave-safe bowl. Microwave, stirring once or twice, until almost melted, 2 to 3 minutes.
3. Dividing evenly, use a spoon to layer semisweet chocolate and peanut-butter mixture into liners, beginning and ending with chocolate; sprinkle with peanuts. Place muffin pans in freezer until peanut butter cups are firm, about 15 minutes. Bring to room temperature before serving.

Zucchini Bars

Zucchini Bars

Another great recipe from the Wall Drug Cookbook.
I substituted Splenda blend for the sugar but you can certainly use sugar for your bars. I will never know.

2 cups sugar
1 cup oil
3 eggs
2 cups flour
1/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. vanilla
2 cups grated zucchini

Cream together first two ingredients. Add in the eggs and beat well. Sift together all remaining ingredients except for vanilla and zucchini and add to the creamed mixture. Stir in vanilla and zucchini. Bake in a 10x13" pan at 350 degrees F. for 25-30 minutes or until a toothpick inserted in the middle comes out clean.
Frost to cool

Frosting:
3 oz pkg. cream cheese, softened
1 3/4 cups powdered sugar
2 tsp. vanilla
2 Tbsp. butter
Mix together and spread on cooled bars.

Verdict:
I think this could have stood more baking time.
It was very moist.
Not crazy about the Frosting. Too sweet for my taste.
My boys can't get enough of it though.

Seven Layer Bar Cookies

1/2 cup butter
1 cup graham cracker crumbs
1 pkg. (6 oz.) chocolate chips
1 pkg. (6 oz.) butterscotch chips
1-1/3 cups coconut
1/2 cup chopped almonds or walnuts
1 can sweetened condensed milk

Preheat oven to 350°F. Melt butter in a 13x9-inch pan, then add graham cracker crumbs in pan; mix until butter is absorbed. Press crumb mixture into bottom of pan. Layer chocolate chips, butterscotch chips, coconut and nuts. Pour Eagle brand milk evenly over the top and bake for 30 minutes. Cool completely and cut into 1 inch squares.

Karo Syrup Classic Pecan Pie

This is the recipe I always use for Pecan Pie
Right off the back of the Karo Syrup bottle.


Karo Syrup - Lifes Sweetest Little Secret

Classic Pecan Pie

Prep Time: 15 minutes
Cook Time: 55 to 60 minutes
Yield: 1 pie

• 3 eggs
• 1 cup sugar
• 1 cup Karo® Light OR Dark Corn Syrup
• 2 tablespoons butter OR margarine, melted
• 1 teaspoon vanilla extract
• 1-1/2 cups (6 ounces) pecans
• 1 (9-inch) unbaked or frozen** deep-dish pie crust

1. Preheat oven to 350°F.



2. Beat eggs slightly with fork in medium bowl. Add sugar, Karo® Corn Syrup, butter and vanilla; stir until blended. Stir in pecans. Place pie dough in pie pan. Pour pecan filling into pie crust.



3. Bake 55 to 60 minutes or until knife inserted halfway between center and edge comes out clean. Cool on wire rack.



4. **To use prepared frozen pie crust: Place cookie sheet in oven and preheat oven as directed. Pour filling into frozen crust and bake on preheated cookie sheet.



5. TIPS: Pie is done when center reaches 200°F. Tap center surface of pie lightly - it should spring back when done. For easy clean up, spray pie pan with cooking spray before placing pie crust in pan. If pie crust is overbrowning, cover edges with foil.

Not so sweet pecan pie

Pecan pie including three delicious recipes for this popular pecan nut pie.

Not so sweet pecan pie

Ingredients

• 1 chilled unbaked 9 inch shortcrust pastry pie shell (see shortcrust pastry)
• 1¼ cups of chopped pecans
• 1 cup of light corn syrup
• ¼ cup of brown sugar
• 2 large eggs
• 2 tbsp of flour
• 2 tbsp of melted butter
• 1 tbsp of molasses
• 1 tsp of vanilla essence
• pinch of salt

Method

1. Preheat the oven to 375°F/190°C.
2. Line a 9 inch pastry case with the shortcrust pastry and layer the bottom of the pastry with the pecans.
3. In a large mixing bowl, mix together the rest of the ingredients until thoroughly combined.
4. Pour the mixture evenly over the pecans.
5. Bake in the preheated oven for 40 - 45 minutes or until the mixture has set and is firm. Keep an eye on the pastry and check that it does not brown too much or burn.
6. Remove from the oven and allow to cool before serving.

MS~Ty Amsterdam's Mud Pie

Ty Amsterdam's Mud Pie

Ingredients

Makes one 11-inch pie.

• 3 1/2 tablespoons ground almonds
• 10 tablespoons sugar
• 1 3/4 cups all-purpose flour
• 1/4 teaspoon salt
• 2 1/2 teaspoons grated orange zest
• 8 tablespoons unsalted butter, cut into large pieces, cold
• 14 ounces best-quality bittersweet chocolate, finely chopped
• 10 1/2 ounces best-quality semisweet chocolate, finely chopped
• 2 1/4 cups heavy cream
• 1 1/4 teaspoons pure vanilla extract
• 3 large eggs, separated
• 1 1/2 tablespoons brewed coffee, room temperature
• Chocolate Leaves, for garnish (optional)
• Chocolate shovel, for garnish (optional)

Directions

1. Preheat oven to 350 degrees.
2. In the bowl of a food processor, add almonds, 7 tablespoons sugar, flour, salt, and orange zest. Pulse until well combined. Add butter and pulse until dough comes together and there are no lumps.
3. Press dough into an 11-inch round tart pan with a removable bottom to create a crust about 1/4-inch thick. Transfer pie crust to oven and bake until golden brown, about 20 minutes. Transfer to a wire rack to cool.
4. Place 10 1/2 ounces bittersweet chocolate and 3 1/2 ounces semisweet chocolate in a large bowl; set aside. In a small saucepan, bring 1 1/4 cups heavy cream to a boil over medium heat. Strain hot cream through a fine mesh sieve over chocolate. Stir ganache until melted and smooth. Add vanilla and stir until well combined.
5. Strain chocolate mixture through a fine mesh sieve into the center of the cooled pie shell. Evenly spread chocolate with a spatula. Transfer to a refrigerator until chocolate has set.
6. In a heatproof bowl set over (but not touching) simmering water, melt remaining 3 1/2 ounces bittersweet chocolate and 7 ounces semisweet chocolate. In a small saucepan set over low heat, beat egg yolk mixture and 1 1/2 teaspoons of water together until thickened. Transfer melted chocolate to a large bowl, fold in egg yolks and coffee until well combined; set aside.
7. In the bowl of an electric mixer fitted with the whisk attachment, beat heavy cream until soft peaks form. Add 2 tablespoons sugar and beat until stiff peaks form. Gently fold whipped cream into chocolate mixture.
8. In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites until soft peaks form. Add remaining tablespoon sugar and beat until stiff. Gently fold into chocolate mixture.
9. Spoon mixture on top of chilled ganache and spread evenly with a spatula. Transfer to refrigerator and chill overnight. Remove from tart pan and transfer to serving platter. Garnish platter with leaves and shovel, if desired. Serve pie at room temperature.

RR~Cran-applesauce Sundaes

• 1 1/2 cups all natural apple sauce
• 1/2 cup good quality whole berry cranberry sauce such as Ocean Spray brand
  
• 2 pinches ground cinnamon
• 2 teaspoons orange zest
• 2 pints French vanilla ice cream
• Whipped cream
• 1/4 cup chopped toasted pecans, available on baking aisle

For dessert, warm the apple and cranberry sauces in microwave or in a small pot over low heat and season with cinnamon and orange zest. Place a little cran-applesauce in the bottom of a sundae dish, top with 2 scoops ice cream, more sauce and whipped cream, garnish with chopped pecans.

Rachael Ray Show - Paula Deen's Pumpkin Gooey Butter Cakes

Paula Deen's Pumpkin Gooey Butter Cakes

Ingredients

• For the cake:
• 1 18.25-ounce box yellow cake mix
• 1 egg
• 1/2 cup (1 stick) melted butter
• For the filling:
• 1 8 ounce package cream cheese, softened
• 1 15 ounce can pumpkin pie filling
• 3 eggs
• 1 teaspoon pure vanilla extract
• 1 16-ounce box confectioners’ sugar
• 1/2 cup (1 stick) melted butter

Yields: 20-24 small squares

Preparation

Preheat oven to 350°F. Lightly grease a 13 x 9 x 2 inch baking pan.

In the bowl of an electric mixer, combine cake mix, egg and butter, and mix well. Pour into the bottom of prepared pan and set aside.

In the mixer, beat cream cheese until smooth; add pumpkin pie filling, eggs and vanilla. Dump in confectioner’s sugar and beat well. Reduce speed of mixer and slowly pour in butter. Mix well. Pour filling on top of cake mixture and spread evenly. Bake 40-50 minutes (You want the center to be a little gooey; so don’t bake past that point!). Remove from oven and allow to cool completely before cutting into squares.