Marshmallow Bars-12 Weeks of Christmas Treats

I seemed to have let the end of September creep up on me so I am a few days late in posting my first recipe for this years 12 Weeks of Christmas Treats hosted by Brenda from Meal Planning Magic.

This recipe has become a “go-to” recipe for me since I first made it earlier this year.  I saved this to my computer way back in 2000, and it was posted by a Phyllis A. on some email list I subscribed to at that time.  Sometimes you find a recipe that you can use as a base for making several different variations.  This is one of those.  This is also a bar cookie and the butter is melted so that means it is quick and easy.

One note.  Don’t let the name mislead you.  The marshmallows almost completely melt in this cookie, and it will be difficult to tell they were even there.  They add a nice softness to the cookie.

The original recipe called for melted butterscotch chips, chocolate chips and nuts.  I have made these with melted white chocolate chips, peanut butter chips, chocolate chips (both semi-sweet and milk chocolate) and cinnamon chips.  I vary the other chips and nuts according to what melted chips I am using.  I have used almonds with the white chocolate chips, peanuts with the peanut butter chips, pecans or walnuts with the chocolate chips, and pecans or cashews with the cinnamon chips.  I have also made these without the nuts.

When I use chips where the package is not quite 12-oz., I use a scant 1 c. of chips for melting. There doesn’t seem to be a difference in the finished recipe
.
If you need a quick and easy recipe for a holiday cookie tray, give these a try.

Marshmallow Bars
scant 1 c. or 1 c. butterscotch, white chocolate, chocolate, or cinnamon chips
1/2 c. butter or margarine (I use butter)
2 large eggs
2/3 c. brown sugar, packed (I use white sugar with white chocolate chips)
1 t. vanilla extract
1 1/2 c. all-purpose flour
2 t. baking powder
1/2 t. salt
2 c. miniature marshmallows
1 pkg. (11 to 12 oz.) chips of your choice
1/2 c. chopped nuts, preferably toasted

In a microwave safe bowl combine the scant 1 c. or 1 c. selected chips and butter.  Cover and heat in microwave 1 to 2 minutes at 50% power.  Stir.  If not completely melted, heat for another minute at 50% power.  You may also combine the chips and butter in a small saucepan and melt over low heat.  Cool for 10 minutes.  Meanwhile in a large mixing bowl, combine eggs, sugar and vanilla.  Beat well.  Add chip/butter mixture and mix to combine.  In a small bowl, combine flour, baking powder and salt.  Mix well and add to wet ingredients.  Stir until well blended.  Stir in marshmallows, chips and nuts.  The mixture will be thick.  Spread into a foil-lined 9x13-inch baking pan.  Bake at 325 degrees for 25 to 30 minute or until bars test done with a toothpick.  Cool and cut into bars.  Makes about 36.  Store in a zip top bag.

Visit Brenda's post here to find the info about joining in this year's 12 Weeks of Christmas Treats.

Cranberry Orange Coleslaw and PicMonkey

Good Monday to you all.  I hope everyone had a wonderful Easter weekend with family, friends, food and rejoicing in the knowledge that our Lord and Savior is alive and with us always.  I thank you for taking the time from your busy lives to read this blog.

Our oldest daughter joined us for dinner last.  The rest of the family was busy elsewhere so it was a quiet day.  I made a ham and a couple of dishes I will be sharing the recipes for this week.

This is the first time I have used PicMonkey to edit my photos.  I decided that since it is only a week until Picnik is gone that I should try using a different online photo editor.  I think that I am going to like PicMonkey very much.  It is much like Picnik and was very easy to use.  If you haven’t yet tried it, I recommend that you do.

For our salad yesterday, I wanted to make coleslaw.  I took a couple of ideas from two of the recipes I listed in my Friday Finds last Friday and added my own touches.  I used the  Wicked Easy Slaw Dressing from A Pinch of Joy and the Caramelized Almonds from Pocked Change Gourmet, added some touches of my own and made Cranberry Orange Coleslaw.  This was a very good and pretty salad and went very well with the ham.

Cranberry Orange Coleslaw
1 (1 lb.) package coleslaw mix or equivalent in shredded cabbage
1 (11 oz.) can mandarin oranges, well drained
1/2 c. dried cranberries
1/3 c. chopped onion (red if you have it)
1/2 c. mayonnaise (low fat or fat-free is OK)
2 T. milk
2 T. sugar or sugar substitute
2 T. sugar
1/2 c. sliced almonds

Combine coleslaw mix, oranges, cranberries and onion in a mixing bowl.  Toss to mix well.  Combine mayonnaise, milk and sugar and mix well.  Add to coleslaw mixture and mix well.  Melt 2 T. sugar slowly in a small skillet.  Add sliced almonds and heat until candied and brown, stirring often and watching very closely to prevent burning.  Turn almonds out onto a piece of aluminum foil and let cool.  Break into pieces and add to coleslaw just before serving.  Mix well.  Makes 6 servings.

Linking to:  Newbie Party
Recipe Sharing Monday
Melt in Your Mouth Monday
Mangia Monday
Making Mondays Marvelous
Made by You Monday
Show Me What You Got

Cooking with the Journal-Sour Cream Cole Slaw

Today's recipe is for an easy coleslaw made with ingredients one usually has in the fridge and pantry. Cook's Country has a new trick to keep cabbage from weeping in coleslaws and salads.  Place the cabbage with 1 t. salt in a microwave safe bowl.  Cover and microwave on high just until cabbage begins to wilt, 1 1/2 to 2 minutes, stirring halfway through.  Transfer to a colander over a bowl and let stand 15 minutes, stirring occasionally.  Press cabbage to release moisture.  Rinse cabbage to remove excess salt and dry well in a clean dish towel.  Proceed with recipe.  I sometimes add chopped onion, shredded carrot, and chopped red pepper to this, but it is fine without the additions.

Sour Cream Coleslaw
Great Home Cooking in America
Farm Journal Books, 1976

1 c. dairy sour cream
1 T. sugar
1/2 t. salt
1/4 t. pepper
2 T. vinegar
1 T. mayonnaise or salad dressing
6 c. finely shredded cabbage

Blend together sour cream, sugar, salt, pepper, vinegar and mayonnaise, mixing well.  Stir into cabbage until well blended.  Chill until serving time.  Makes 6 servings.

Tomorrow:  Ingredient Spotlight-Blueberries