S’mores Cookie Bars

(These are REALLY rich!)

Note: Don’t be tempted to substitute mini-marshmallows for the fluff/creme. I tried it that way and the marshmallows completely dissolved in the oven. The marshmallow fluff/creme stays gooey and soft in the oven.

INGREDIENTS

• 2 cups all-purpose flour
• 2 cups crushed graham cracker crumbs
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 16 tablespoons (2 sticks) butter, softened to room temperature
• 1 1/2 cups packed light brown sugar
• 1 teaspoon vanilla
• 2 large eggs
• 2 cups marshmallow topping, like Marshmallow Fluff or Creme
• 2 cups milk or semisweet chocolate chips

DIRECTIONS

1. Preheat the oven to 350 degrees F. Line a 9X13-inch pan with foil, leaving a 2-inch overhang on the 2 short sides. Grease the foil with cooking spray and set aside.
2. In a medium bowl, combine the flour, graham cracker crumbs, baking powder and salt. In a large bowl, using an electric mixer on medium speed, beat the butter and sugar until light, about 2 minutes. Beat in the eggs and vanilla until well combined. Reduce the mixer speed to low and add the flour mixture, mixing until combined. Divide the dough in half. Press half into the bottom of the prepared pan until the dough is evenly flattened. Dollop the marshmallow topping on top of the cookie base and gently spread into an even layer. Sprinkle the chocolate chips on top.
3. Scatter the remaining dough over the top in clumps. Don’t worry about completely covering the top, the marshmallow and chocolate chips should peek through. Bake the bars until golden brown, about 30-32 minutes. Cool completely. Remove the bars from the pan using the foil overhangs. Cut into bars and serve.

http://www.melskitchencafe.com/smores-cookie-bars/

Thick and Chewy Chocolate Chip Bars

INGREDIENTS

• 2 1/8 cups (10 1/2 ounces) all purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 12 tablespoons butter (1 1/2 sticks), melted and cooled slightly
• 1 cup (7 ounces) light brown sugar
• 1/2 (3 1/2 ounces) cup granulated sugar
• 1 large egg
• 1 large egg yolk
• 2 teaspoons vanilla extract
• 2 cups chocolate chips (use your preference of semisweet, bittersweet, milk, white, peanut butter…the options are endless!)

DIRECTIONS

1. Preheat the oven to 325 degrees. Adjust the oven rack to lower-middle position. Line a 9X13-inch baking pan with foil, letting the excess hang over the edges of the pan by about 1 inch so you can grab those edges and pull the brownies from the pan after they have baked. Spray the foil-lined pan with nonstick cooking spray.
2. Mix the flour, salt, and baking soda together in medium bowl; set aside. Whisk the melted butter and sugars in a large bowl until combined. Add the egg, egg yolk, and vanilla and mix well. Using a rubber spatula, fold the dry ingredients into the egg mixture until just combined; do not overmix. Fold in the chocolate chips and turn the batter into the prepared pan, smoothing the top with the spatula.
3. Bake until the top of the bars is light golden brown, slightly firm to the touch, and edges start pulling away from sides of pan, 24-28 minutes. Cool on a wire rack to room temperature. Remove the bars from the pan by lifting the foil overhang and transfer them to a cutting board. Cut into 2-inch squares and serve.

http://www.melskitchencafe.com/thick-and-chewy-chocolate-chip-bars/

Vanilla Pudding Cinnamon Rolls with Cream Cheese Frosting

Note: to use instant yeast instead of active dry yeast, decrease the yeast amount to 1 1/2 tablespoons instant yeast. Still mix it with the water and sugar but you don’t need to wait for it to proof – just continue with the recipe, adding in the yeast/water mixture where indicated. Also, as with all yeast doughs, I never use the flour amount called for in the recipe as a hard fast rule (unless a weight measure is given and then I pull out my kitchen scale). Because humidity, temperature, altitude and a multitude of other factors can impact how much flour you need in your yeast doughs, I always judge when to quit adding flour by the texture and look and feel of the dough rather than how much flour I’ve added compared to the recipe. This tutorial on yeast may help identify how a perfectly floured dough should be.

INGREDIENTS

Rolls:
• ½ cup warm water
• 2 tablespoons active dry yeast
• 2 tablespoons sugar
• 3 ½ ounce package instant vanilla pudding
• ½ cup butter, melted
• 2 eggs
• 1 teaspoon salt
• 6+ cups flour
Filling:
• 1 cup butter, softened to room temperature
• 2 cups brown sugar
• 4 teaspoons cinnamon
Frosting:
• 8 ounces cream cheese
• ½ cup butter, softened to room temperature
• 1 teaspoon vanilla
• 3 cups confectioner’s sugar
• 2-3 tablespoons milk

DIRECTIONS

1. In a small bowl combine water, yeast and sugar. Stir until dissolved. Set aside. In large bowl, take pudding mix and prepare according to package directions. Add butter, eggs and salt. Mix well. Then add yeast mixture. Blend. Gradually add flour; knead until smooth. Do not overflour the dough! It should be very soft but not sticky. Place in a greased bowl. Cover and let rise until doubled. Then roll out on floured board to 34 X 21 inches in size. Take 1 cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar and 4 teaspoons cinnamon. Sprinkle over the top. Roll up very tightly. With knife put a notch every 1 1/2 inches. Cut with thread or serrated knife. Place on lightly greased cookie sheet 1 inch apart. Cover and let rise until double again.
2. Bake at 350 degrees for 15-20 minutes. Remove when they start to turn golden (don’t overbake). Frost warm rolls with cream cheese frosting (combine butter and cream cheese and mix well, then add vanilla and sugar and mix again, then add milk for desired consistency). Makes about 24 very large rolls.

NOTES

Freezable Recipe: After shaping the rolls and placing them on the baking sheet, cover with lightly greased saran wrap and a layer of tin foil. Store in the freezer. The night before you want to serve them take out the rolls and put them in the refrigerator. Let them thaw in the refrigerator. Take them out about 8-9 hours after being in the refrigerator and let them rise until doubled. Bake according to the recipe. (If you have less time, you can take the rolls out of the freezer and let them come to room temperature on the counter – about 4 hours, then let rise until doubled).

http://www.melskitchencafe.com/vanilla-pudding-cinnamon-rolls-with-cream-cheese-frosting/

Crazy Crunch

This one is from Danielle...

Someone put this on the Bingham family blog...please (It takes an entire pound of butter!  I haven't made it with less but I wonder if it would be as good...

Combine:  4 qt. popped corn (2 batches)

2 C pecans

2 C almonds

Combine in a pan and bring to boil over medium heat, stirring occasionally:

2 2/3 C sugar

2 C butter

1 C clear Karo

Boil for 5-7 minutes.  Remove from heat.

add:

2 tsp vanilla.

Pour over popped corn and nuts.  Spread out on greased cookie sheet.

Homemade Brownies

2 cups white sugar

1 cup butter

1/2 cup cocoa powder

1 teaspoon vanilla extract

4 eggs

1 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup walnut halves

 

	Melt the butter or margarine and mix all ingredients in the order given.
	Bake at 350 degrees F for 20 to 30 minutes in a 9 x 13 inch greased pan.

 

http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?recipeID=9599&origin=detail&servings=20&metric=false

 

Lion House Rice Pudding

2 cups cooked rice

2 cups milk

1 large can evaporated milk

½ cup raisins

2 Tbsp.cornstarch

¼ tsp. salt

½ cup plus 2 Tbsp. sugar

2 eggs, slightly beaten

⅛ tsp. nutmeg

⅛ tsp. cinnamon

1 tsp. vanilla 

 

In heavy 2 or 3-quart saucepan, combine cornstarch, salt, and sugar and blend well. Add milks, stirring constantly over medium heat until thick and smooth. Add rice; reheat to a full boil. Remove from heat. Pour a little of the hot mixture into beaten eggs while stirring rapidly. Return egg mixture to hot milk and rice and stir until thickened. Remove from heat. Stir in raisins, spices, and vanilla. Chill. Makes eight ½-cup servings.

Grandma Anderson's Gingerbread Cookies

1 1/2 C. Shortening
2 C. Sugar
2 Eggs
1/2 C. Molasses
Pinch of salt
4 C. Flour
4 tsp. Soda
2 tsp. Baking powder
2 tsp. Cloves
2 tsp. Cinnamon
2 tsp. Ginger

Cream sugar and shortening.  Then add eggs, molasses and salt.  In a seperate bowl mix all dry ingredients together then gradually add to the creamed mixture.

Roll dough into small balls then coat in sugar.  Bake at 350 degrees for 8-10 minutes.

Peanut Butter Blossoms

Ingredients:
1/2 cup shortening

1/2 cup peanut butter

1/2 cup packed brown sugar

1/2 cup white sugar

1 eggs

2 tablespoons milk

1 teaspoon vanilla extract

1-3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/4 cup white sugar for decoration

1 (9 ounce) bag milk chocolate candy

kisses, unwrapped

Directions

1.  Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.

2.  In a large bowl, cream together the shortening, peanut butter, brown sugar, and 1 cup white sugar until smooth. Beat in the eggs one at a time, and stir in the milk and vanilla. Combine the flour, baking soda, and salt; stir into the peanut butter mixture until well blended. Shape tablespoonfuls of dough into balls, and roll in remaining white sugar. Place cookies 2 inches apart on the prepared cookie sheets.

3.  Bake for 10 to12 minutes in the preheated oven. Remove from oven, and immediately press a chocolate kiss into each cookie. Allow to cool completely; the kiss will harden as it cools.

http://allrecipes.com/Recipe/Peanut-Blossoms-II/Detail.aspx?scale=42&ismetric=0

Danielle's Carmel Popcorn

Here is a recipe I used to make when you kids were little. I used to let you shake the brown paper bag.

1 cup brown sugar
1/2 c butter
1/4 c Karo syrup
1/2 t salt
boil together
add 1/2 t soda - stir
Pour over 4 Qts of popped popcorn (2 air-popper batches) in a brown paper bag. Shake to cover popcorn w/carmel. Microwave 1 minute – shake to mix again. microwave 1 more minute.