Banana Bars

Sorry it's been so long since i've posted.

It's amazing how fast life can get away from you.

I've been working extra at work...

a little potty training of my son (done in a week! YAHOO!)

a random and rare sunny day that caused sunburn that I took FULL advantage of!

Yeah...all the sudden it had been a week and I hadn't baked ANYTHING

Well, i'm back with a few recipes.

Hopefully with spring coming up

(hopefully it will stop SNOWING for spring to come)

I'll be able to get that baking inspiration again!

This banana bar recipe I have been waiting for since Christmas time

from my husbands aunt.

It is so good...i've had requests from work to make it again!

Anytime you have some bananas that are about ready to turn,

try this one on for a change!

I don't think you'll be disappointed!

Banana Bars

1/2 cup butter, softened

1 1/2 cups sugar

2 eggs

1 cup sour cream (I used light and it was fine)

1 tsp. vanilla

2-3 mashed ripe bananas

2 cups flour

1 tsp baking soda

1/2 tsp salt

Preheat oven to 350*

In a large bowl, cream together butter, sugar and eggs.

In a seperate bowl, mash the bananas.

I just used my pastry blender...i'm sure a potato masher would work just as well.

Add the mashed bananas, vanilla and sour cream.

Combine.

Mix the dry ingredients together and then add to the banana mixture.

Pour into a greased jelly roll pan.

Bake for 20-25 minutes.

It will be just as light as the unbaked mixture above!

Top with a cream cheese frosting....which I forgot to take a picture of....sorry!

FROSTING:

1 8 oz pkg cream cheese ( I did NOT use light!)

1 cube of butter

2 tsp vanilla

4 - 5 cups powdered sugar (I used 4)

Mix together butter, cream cheese and vanilla.

Add powdered sugar until it reaches the consistancy you like.
Frost bars and I dare you not to eat them all!

Happy Easter/Spring Break/Winter?

O'Henry Bars

This is another good one that I have made recently.

Very, very good...although, I can't tell you the last time I actually

had an O'Henry Bar...so I don't know if it is like that or not.

I know that this recipe is DELICIOUS, and that's all that matters!

O'Henry Bars

1 cup corn syrup

1 cup sugar

1 1/4 cup crunchy peanut butter

4 cups rice crispies

1/2 bag butterscotch chips

1/2 bag chocolate chips

9x13 pan covered with foil, lightly sprayed with pam

In a large sauce pan, combine sugar and corn syrup and combine until sugar is dissolved.

Bring mixture to a boil.

Once boiling, remove from heat and add peanut butter.

Once peanut butter is combined, add cereal.

Spread mixture in prepared 9x13 pan.

(I took some saran wrap and covered my hand and pressed it into the pan.)

In a small bowl, combine the butterscotch and chocolate chips

and melt on low power in the microwave until melted.

Pour over cereal mixture.

Wait until set to cut.

ALSO... a little birdie told me to make sure you don't put it in the fridge.

Something about it going hard because of the cooked syrup mixture...

I'm not sure...because it didn't happen to me, but a friend of mine!

But, she did say it was still delicious!

Homemade Samoas

I saw on a web site that I was looking at that you can order girl scout cookies now.

Then I remembered this recipe...and thought...

hey, I'm not waiting for the cookies!

These are really good and they actually DO taste like the Samoas cookies!

Give it a try if you can't wait either...

Besides, am I the only one that doesn't understand why we have to order them now

and not get them for 5 more months?

Homemade Samoas

3 cups shredded coconut

14 oz bag caramels

1/4 tsp. salt

3 tbsp. milk

1/2 cup sugar

3/4 cup butter, softened

1 egg

1/2 tsp. vanilla

2 cups flour

1/4 tsp. salt

Preheat oven to 350*

The topping.

The cookie crust.

Combine sugar and butter and beat until fluffy.

Beat in the egg and vanilla.

Gradually add the flour and salt.

Pour onto greased 9x13 pan.

Press dough into pan and bake for 20-25 minutes,

until light brown.

Cool completely.

Lower oven temperature to 300*.

Spread coconut onto a jelly roll pan, that is lined with parchment paper.

(You have FINALLY bought some, right?)

Bake for 20 minutes, stirring every 5 or so,

until coconut is a golden brown.

It WILL be delicious, so please, make sure you don't eat it all.

In a large bowl, combine the milk and salt and the

unwraped (Kim) caramels.

Cook on half power for 1-2 minutes, stirring occasionally,

until caramels are melted and combined with milk/salt.

Once melted, add the toasted coconut.

Spread coconut/caramel goodness over the crust.

You will probably have to make little dollops all over your crust

and then spread it....possibly even using your hands.

The caramel gets stiff after it cools...

Once this has cooled, cut your pieces, whatever size you would like.

Take those pieces and spread them out on a seperate pan...

perhaps a jelly roll pan....lined with parchment paper.

Melt some chocolate chips and pipe the melted chocolate into a baggie.

Snip the edge of the baggie and drizzle the melted chocolate across the cookies.

I'm not exactally sure, but, you may want to just make this instead of ordering your cookies.

I think you may get double the cookies making them homemade for the price of one box..

that has 18 cookies in it...

HMMM..I wonder if the internet has a recipe for thin mints?

I'll let you know!

Congo Squares...a success!

So...the first pan that I made...we did have some that turned out.

I decided that I would give it another shot.

With supervision.

My sister came over and helped me.

Actually, she just watched to see

what on earth it could be that I am doing

or not doing

to make these not turn out!!!

I also wanted to check and make sure that I had the right recipe.

That maybe I wasn't missing something.

I googled "congo squares"

It returend several different things.

Some recipes that were NO WHERE near what I had.

And there was one that was EXACTLY the same as mine...

EXCEPT

you used butter instead of the oil.

So...Allison suggested that since the oil recipe isn't quite so lucky..

maybe I should give the butter a shot.

Heck, at this point..

what's the worst that could happen?

Congo Squares

1 lb brown sugar

2/3 cup melted butter

3 eggs

2 3/4 cup flour

2 1/2 tsp baking powder

1/2 tsp salt

1 cup chocolate chips

1 cup nuts...*if desired

Preheat oven to 350*

This picture has oil.

DO NOT ADD THE OIL!!!

Use the butter.

USE THE BUTTER!

Mix the brown sugar, butter and eggs in a large bowl.

Slowly add the combined flour, baking powdered and salt.

Once all ingredients are combined,

add the chocolate chips and nuts.

Mixture will be thick. It's ok.

Spread evenly in a greased 12x18 pan.

Make sure it is not a jelly roll pan...those are bigger than a 12x18.

(Listen, i'm trying to help you so you don't make the same mistakes I have.)

Bake for 25 minutes.

**The sides ALWAYS turn out a little darker and more crunchy than the rest.

I usually just cut the sides off...about 1 inch around.

They do make excellent *cookie sticks* if you will...great for dipping in milk!

My sister and I did a taste test between the butter and the oil congo squares.

The butter ones had SUCH a better taste!

These really are good.

It's like a chocolate chip cookie, but in bar form.

I think I have finally mastered the congo square.

I feel better!

Oatmeal Chocolate Chunk Bars

The first recipe I am going to share from my
'neighbor gifts'
is the Oatmeal Chocolate Chunk Bars.

I liked having it be a "bar" rather than a "cookie."
I figured it would make a lot more, and I could cut them into smaller pieces.
They really did turn out good.
When I make them again, however,
I won't add as many chocolate chunks as I did.
Don't get me wrong, I like chocolate chunks,
I just think there were too many in this recipe.
Let me also tell you, that the original recipe is for a 9 x 13 pan.
So, I did double the recipe...hense doubling the chocolate chunks.
Give it a try, and tell me what you think!



Oatmeal Chocolate Chunk Bars

I'm going to give you the doubled recipe...
remember to cook it in a 11x17 bar pan!

3 1/2 cups flour
1 1/2 tsp. baking soda
1/2 tsp. salt
2 cups oatmeal (i used regular, not instant)
1 1/2 cups butter, softened
1 cup sugar
1 cup brown sugar
2 eggs
2 tsp. vanilla
12 oz. semi-sweet chocolate chunks (this is NOT doubled!)
1 cup chopped nuts (if desired, which I didn't!)

Preheat oven to 375*

In a seperate bowl, combine all dry ingredients and set aside.
In a large mixing bowl, beat the butter, sugars, egg and vanilla until fluffy.
Add dry ingredients slowly until well incorporated.
Add chocolate and nuts.

Pour onto a greased pan.
I *technially* didn't pour them, because they were way to THICK to pour.
So, I guess it would be....DUMP the mixture onto a greased pan.
PRESS into pan.

Bake for 18 to 20 minutes.

Mine were just a little dry...so make sure you don't overbake them.

Also, I wonder if that has anything to do with the kind of oatmeal I used?
HMMMM....?

They were still really, REALLY good.

Would I post the recipe if they weren't?

OATMEAL CHOCOLATE CHUNK BARS

Pumpkin Cheesecake Bars

Looking for something a little "different than the normal" for Thanksgiving?

This would be a good one!

The recipe is a little intimidating, but SO easy.

Did I mention it is REALLY, REALLY good too?

I love cheesecake. It is my ABSOLUTE favorite!

And this one is good.

So, break from the norm...I dare you!

Pumpkin Cheesecake Bars

Crust:

2 cups graham cracker crumbs

1/4 cup sugar

1/4 cup melted butter

Preheat oven to 325*

In a small bowl, combine crackers and sugar, then stir in butter.

Press into the bottom of a 9x13 pan, coated with cooking spray.

Cover and refrigerate for at least 15 minutes.

(Didn't take a picture of that, but I hope we all get the idea.)

Filling:

3 8oz packages of cream cheese, softened

3/4 cup sugar

1 15 oz can pumpkin

2 tbsp flour

3/4 tsp pumpkin pie spice

3/4 tsp vanilla extract

2 eggs, lightly beaten

In a large bowl, beat cream cheese and sugar until smooth.

Beat in pumpkin, flour, spice and vanilla. Add eggs and beat on low

just until combined.

Pour over crust.

Bake for 35 - 45 minutes, or until center is almost set.

(doesn't wiggle to much when you shake it)

Cool on wire rack for 1 hour.

Refrigerate for 3 hours or until chilled.

(the longer it's chilled, the better)

You can make it to this point and then top it before eating.

BUT, make sure you read ahead to the rest of the recipe,

there's something more you have to make!

Topping:

2 cups heavy whipping cream

1/2 cup powdered sugar

1/4 tsp vanilla

Pour whipping cream into a small bowl, and beat cream until it begins to thicken.

Add powdered sugar and vanilla, then continue beating until stiff peaks form.

Spread over chilled cheesecake**

Sugared Pecans:
1/2 cup sugar

1 cup pecan halves

In a large, non-stick skillet, add sugar.

Without stirring, heat over medium-low heat until sugar is melted.

Stir in pecans, stirring until coated.

(I like to add the pecans JUST BEFORE ALL the sugar is liquid, but not too soon!)

Pour onto parchment paper to cool.

Once cooled, break into pieces OR do a coarse chop.

Sprinkle on top of whipped cream.

Serve!

**If you are making this ahead of time, I think it would be better to

actually cut the pieces and then dollop with the whipped cream and

sprinkle with pecans. It will last a little bit longer.

Homemade Kit Kat Bars

I want you to listen to me, and listen very carefully.

Stop what you are doing.

Grab and pen and paper.

Make a list of these ingredients.

And RUN to the store.

Purchase them and come RIGHT back

and MAKE THIS DESSERT!

This was SO simple, and easy, and surprisingly GOOD!

I made these on Wednesday and took them to my office to eat on Thursday.

They did not last long at all!

And I had so many compliments...

SO SO SO EASY!

I asked my coworkers to tell me what they thought,

and I want you to as well.

Try these and let me know what you think.

(P.S. Did I mention there is NO BAKING?)

HOMEMADE KIT KAT BARS

80 Club crackers (2 sleeves)

1 cup butter

2 cups graham cracker crumbs ( 1 sleeve plus 3 FULL squares)

1 cup brown sugar, firmly packed

1/2 cup milk

1/3 cup sugar

2/3 cup creamy peanut butter

1/2 cup butterscotch chips

1/2 cup chocolate chips

Using a 9 x 13 pan, line it with tin foil, making sure you leave

some overhang so you can just lift the whole dessert out at the end.

Line the bottom of the pan in a single layer of the club crackers.

In a large saucepan, melt the butter. Add the graham crackers,

brown sugar, sugar and milk. Bring to a boil. Once boiling,

boil for 5 minutes, stirring constantly.

Once that is done cooking, pour half of the sugar mixture of the crackers.

Make another single layer of the club crackers over the sugar mixture.

Pour the rest of the sugar mixture over the 2nd layer of crackers

and top that layer with the last layer of crackers.

So, just to make sure we understand...

crackers, sugar, crackers, sugar and then crackers.

Got it?

Good!
In a small saucepan, over medium-low heat, melt the

butterscotch chips, chocolate chips and peanut butter.

Stir constantly to make sure you do not burn them!

(I came close...oops!)

Pour the melted chocolate mixture over the top of the crackers,

making sure to distribute evenly.

Place in the fridge for at least an hour before serving.

When ready to serve, just grab that foil and it lifts RIGHT OUT

of the pan. I placed mine on a cutting board and started off

cutting mine with a pizza cutter, but ended up using a knife..

much easier.

Technically, I don' t think it's exactally a Kit Kat bar,

because those don't have caramel in them....

so maybe it's more like a Twix?

You know what, it really doesn't matter the name...

because it's so DANG GOOD!

Let me know what you think!
Have a SWEET weekend!

Corny Rice Crispy Treats

Who doesn't love a rice crispy treat?
Who doesn't love Halloween?
Why not combine the two?
Add some candy corn, and heck, why not,
chocolate chips!
Voila...there you go!

Corny Rice Crispy Treats

1/2 cup butter
9 cups mini marshmallows
10 cups crispy rice cereal
1 cup candy corn
1 cup indian candy corn
3/4 cup semi-sweet chocolate chips
yellow & red food coloring

Butter a 9x13 or a jelly roll pan and set aside.
(you need to decide if you want THICK rice crispy treats
or THIN rice crispy treats...scroll down to the finished product
picture and you will see what I'm talking about..it FILLS the pan!)


In a large sauce pan, melt butter over low heat.
Once the butter has melted, turn heat to medium and add marshmallows.
Once they start melting, add food coloring to make a nice orange color,
if desired. Continue stirring until color is incorporated into marshmallows.

In a large bowl with the crispy rice cereal, add marshmallows
and begin mixing. As the marshmallows start to cool, they become
tough...so be prepared. Add the candy corn and stir a little bit
more, and then the chocolate chips as you are about done mixing.
You do NOT want to add the chocolate chips before then, because
they WILL MELT.
(don't ask me how I know this...)

After everything is added.

Using buttered hands, spread and press into the prepared pans.

Let it sit until firm.

See what I told you about it FILLING the pan?

It is SO good!

My secret to getting the treats soft and gooey...

add extra marshmallows...not quite a full cup.

It works for me!

Sugar Cookie Pizza....Halloween Style

Are you looking for a fun, cute, treat to take to your Halloween party?
Well, this is it!
It's fun, festive, and very, very yummy.
Also, high on the sugar count, which is required for a Halloween treat!
I love the colors.
and it's not bad on the taste buds too!

Sugar Cookie Pizza

1 16 oz package refrigerated sugar cookie dough
1 12 oz package of semi-sweet chocolate chips
1 14 oz can sweetened condensed milk
2 cups M&M's
2 cups mini marshmallows
1/2 cup peanuts
(I didn't add peanuts to this...my son is allergic to peanuts,
so if I CAN leave them out, I will.)

Preheat oven to 375*

Press cookie dough into a cookie sheet. Make sure the
cookie dough is not too thick so it will cook all the way through
in 10 minutes.

In a medium-size sauce pan, add sweetened condensed milk
and chocolate chips. Spread over cooked cookie dough.
Sprinkle with the M&M's and marshmallows.
Turn your oven on low broil to *toast* the marshmallows.
Make sure you watch them so they do not burn!

Don't the look good and colorful?

They are!

If you like the color of these M&M's,

my cousin has a really cute idea for cookies on her blog

www.makeitworkmom.com

So, check it out!

And stay tuned for more Halloween snack fun, coming this week!