Snow Covered Cereal Drops-12 Days of Christmas Treats

Well yesterday, life outside of blogging happened and the recipe I was going to post was a disaster, so I missed a day.  I will still post 12 treats, however.

Today’s treat makes use of dabs of cereal that you might have on hand.  I used Cheerios, Kix, Peanut Butter Captain Crunch and Rice Krispies.  You can use 4 cups of any cereal you want, but flaked cereals do not work that well in this recipe.  If you like nuts, 1 cup coarsely chopped nuts can be added.

This is quick and easy, the hardest part being stirring the candy coating until smooth.  The drops will keep for several days tightly covered.

Snow Covered Cereal Drops
1 c. Rice Krispies
1 c. Kix
1 c. Multigrain Cheerios Dark Chocolate Crunch
1 c. Peanut Butter Captain Crunch
1 c. mini marshmallows
1 c. coarsely chopped nuts (opt.)
1 pkg. (20-24 oz.) White Candy Coating

Combine cereals, marshmallows and nuts, if using, in a large bowl.  Melt the candy coating in the microwave or on the stovetop following the package directions.  Make sure that the coating is smooth.  Stir the cereal and marshmallows into the coating.  Drop by tablespoonsful  onto wax paper.  Let set until firm.  Makes about 60 drops.

Special K Chocolatey Delights Treats-12 Days of Chritmas Treats

 Occasionally I like to stroll the cereal aisle at the grocery store and see if there is any cereal there that can be made into a sweet.  When I found Kellogg's Special K Chocolatey Delight, I knew that it just begged to be made into something sweet.  What easier thing to do than to use the good ole standby Rice Krispie Treat recipe and use the Special K instead.

It is best to use fresh marshmallows.  I buy mine at Dollar Tree.  The marshmallows and butter can be melted in a pan on the stovetop or in the microwave.  I did mine in a pan on the stovetop.  The chocolate pieces in the cereal will melt slightly, so mix quickly when you add the hot marshmallow mixture to the cereal.

For a variation add 1/2 c. coarsely chopped nuts.

These are slightly softer than Rice Krispie Treats.

Special K Chocolately Delights Treats
1 box (13.1 oz.) Kellogg's Special K Chocolately Delights Cereal
1/4 c. butter
1 (10 oz.) pkg. fresh marshmallows, regular or mini

Pour cereal into a large bowl and crush slightly with your hands.  Set aside.  Line a 9x13-inch baking pan with foil and spray with non-stick spray.  Set aside.  Place butter in a large pan and melt on the stovetop.  Add marshmallows and cook and stir until they are completely melted.  Pour over cereal in bowl and  mix quickly until cereal is well coated.  Pour into prepared pan and spread evenly.  Let cool and cut into bars.  About 24 bars.

Velveeta Fudge-12 Days of Easy Sweets

When I was growing up, my mother always had a box of Velveeta in the fridge.  It was what our grilled “cheese” sandwiches were made from.  Mom also made Velveeta fudge at Christmas time.  In recent years, in my effort to try to eat more healthy, I have rarely purchased Velveeta.  Recently, however, I picked up a box to use in making Pork Sausage Meatloaf.  I had some left over and decided to make some fudge in memory of my mom.

This fits under the quick and easy recipe category that I like.  The Velveeta serves to make the fudge smooth and creamy.  There is no “cheesy” taste to the fudge, so no one will ever know that Velveeta is in there if they are not told.  I took a pan of this to work, and it was gone before my 4-hour shift was over.

Velveeta Fudge
1 c. (2 sticks ) butter, cut into 8 slices each
8 oz. pasteurized process cheese, Velveeta, cubed
1 1/2 lbs. confectioners’ sugar, about 5 c.unsifted.
1/2 c. unsweetened cocoa
1/2 c non-fat dry milk
2 t. vanilla extract
1 c. toasted, chopped walnuts or pecans

Place butter and Velveeta cubes in a large, heavy saucepan.  Place over medium-low heat and cook until butter and cheese are both melted, stirring frequently.  Meanwhile, measure and sift  confectioners’ sugar into a large mixing bowl.  Add cocoa and dry milk and mix well.  When butter and cheese are melted, remove saucepan from heat and add vanilla.  Mix well.  Stir in sugar/cocoa/dry milk mixture and mix until very well blended.  Add nuts and mix well.  Turn into a 9-inch square pan that has been lined with foil.  Chill in fridge until firm.  Cut into 1-inch squares.  Makes about 64 pieces.  Store tightly covered in refrigerator.

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 Crunch Cake-Secret Recipe Club

My last Secret Recipe Club assignment for 2013 was Flavors by Four.  This is a mother/daughter blog with the mom and three of her four daughters sharing posting duties. I think this is a great idea.  Wish my daughters were interested in blogging.  The blog was started blog in 2010, and they are co-hosts of Wonderful Wednesday Blog Hop.

When visiting Flavors by Four, I thought I had “died and gone to heaven.”  Now they do have some main dish and savory recipes, but the sweets, oh the sweets.  If you are a  “sweetsaholic”  like me you must visit this block.  Just go and check out all the goodies listed on their right side bar. They include great process photos in their posts.

Partly because of the season, I chose to make Cranberry Crunch Cake.  I had a package of fresh cranberries that I had purchased on sale recently.  This was a very easy recipe to make because I could let my electric mixer do most of the work.  You do make candied nuts for the topping which needs to cook for 15 minutes and watched carefully to make sure they don't burn.  I used a generous cup of roughly chopped unblanched  almonds, filberts, pecans and walnuts.  The recipe called for 2 12 cups of fresh cranberries, but I just used the whole 12 oz. bag since I did not want to have cranberries left over.

This was an unusual cake, and we liked it very much.  I will be making it again.

Cranberry Crunch Cake
Flavors by Four
3 eggs
2 c. sugar
3/4 c. butter or margarine (I used 1/2 c. butter and 1/4 c. margarine)
1 t vanilla
1 t. almond extract
2 c. all-purpose flour
1 (12 oz.) bag fresh cranberries
1/4 c butter or margarine
1/4 c. brown sugar
1 c. coarsely chopped assorted nuts

Combine eggs and sugar in the bowl of a stand mixer and mix on medium speed for 7 to 8 minutes.  The egg and sugar mixture should double in size, leaving ribbons on top of the batter.  While the batter is beating, melt 1/4 c. butter in a small saucepan.  Add brown sugar and heat till it is melted.  Add nuts and cook over low heat until they are shiny and smell toasted, about 15 minutes.  Watch closely and stir frequently.  Meanwhile, add butter and flavorings, beating for another 2 minutes or until batter is smooth.  Add flour, a cup at a time, beating well after each addition.  Gently fold in cranberries.  Mixture will be somewhat stiff.  Spread batter in a well-greased 9x13-inch baking pan.  Using a spatula, gently add nuts to the top of the cake, covering the entire surface.  Bake at 350 degrees for 45 minutes.  Place pan on wire rack to cool  Allow to cool completely.  Cut into squares and serve with a dollop of whipped cream or topping if desired.  Makes 15 servings.

Group B will be "On Vacation" in January so my next Secret Recipe Club posting will be in February.  If you would like to join in the fun, you can go here to fill out an applications form.

Winter Squash Maple Nut Muffins-Eating the Alphabet

This month we have reached U, V, W.  There are only a few vegetables, fruits or grains that begin with these letters so these are some of the hardest letters in the alphabet to find something to blog about.

I checked Veggie Ventures index, and she has nothing listed for U and V.  For W there is only watercress and winter squash listed.  I am not sure that I have ever seen watercress although I have read about cucumber and watercress sandwiches in books.

That left me with winter squash.  Now technically that is a category of vegetable, not a specific vegetable, but since many winter squash varieties can be used interchangeably in recipes, I think winter squash is legal for the challenge.

I happened to have some leftover acorn squash in my fridge so went looking for something to make with it.  When I measured it, I had right at a cup and decided to look at muffin recipes on the file in my computer.

Because I had maple flavor on my mind from yesterday’s Dessert Challenge, when I found a recipe for Maple Pumpkin Muffins that called for 1 cup of pumpkin, I knew I had found the base for my muffins.
I changed the pumpkins to squash, changed the spice from pumpkin pie spice to allspice and added some walnuts for crunch.

The muffins were moist and very good with a subtle maple flavor that paired very well with the squash flavor.  Any mashed winter squash could be used in these.  They would be a slightly different flavor for each one.

Winter Squash Maple Nut Muffins
1 3/4 c. flour
1/2 c. brown sugar, firmly packed
1 T. baking powder
1 t. allspice
1/2 c. pure maple syrup
1/3 c. butter or margarine, melted
1 egg
1 c. mashed cooked winter squash or pumpkin
1/3 c. chopped walnuts or other nuts

In a large mixing bowl, combine flour, brown sugar, baking powder and allspice.  Mix well.  In a small mixing bowl, combine maple syrup, butter or margarine and the egg.  Beat well.  Add mashed squash and stir until well blended.  Add liquid ingredients to flour mixture, stirring just until blended.  Add nuts and mix briefly.  Spoon batter into greased muffin cups, filling them about 3/4 full.  Bake at 350 degrees for 20-25 minutes until golden brown.  Let cool 5 minutes and remove from pan.  May be served warm or at room temperature.  Makes 12 muffins.

Brenda from Meal Planning Magic is planning to do this challenge next year which will be year three.  Eating the Alphabet has been a great challenge which has helped me eat a bigger variety of vegetable, fruits and grains.  If you would like to broaden your vegetable, fruit and grains horizon, I strongly suggest that you sign up and follow Meal Planning Magic to get all the details for 2014.

Check out the links below to see what other bloggers have done with the letters U, V, W.

Cherry, Coconut and Cornflake Dream Bars-12 Weeks of Christmas Treats

With a topping chuck full of chopped candied cherries, coconut, cornflakes and nuts over a brown sugar shortbread-like crust, I like to call these Three C Bars.  I am told by "whomever they are" that Three C Bars would not be very search-engine friendly so hence the long title name.

This is week 8 of 2013’s 12 Weeks of Christmas Treats.  Thanksgiving is just over two week away.  The time is certainly flying.  I hope that you are checking out the links in this great party each week.  There are always wonderful recipes to add to your Christmas goodies.

This recipe is a bit different version of the ever-popular dream bar.  The cornflakes are an unusual addition and provide a bit of extra crunch to the topping.  The cherries make the bars look Christmas festive and can be red, green or a combination of both.  I used walnuts, but almonds, hazelnuts pecans are very good also.

An easy way to cut down on the amount of time that it takes to make the crust, is to cut the butter into fairly small cubes when you add it to the flour mixture.  This makes less effort with the pastry blender.  The cornflakes need to be folded into the egg mixture very carefully so that they aren't crushed.

These bars are a quick, easy and delicious addition to any holiday cookie platter.

Cherry, Coconut and Cornflake Dream Bars
1 c. all-purpose flour
1/2 c. brown sugar, firmly packed
1/4 c. butter or margarine
2 eggs at room temperature
1 c. brown sugar, firmly packed
1 t. vanilla
1/4 t. salt
1/2 c. chopped candied cherries
1 c. coconut
3/4 c. chopped nuts
1 c. cornflakes

Place flour and 1/2 c. brown sugar in a medium mixing bowl.  Cut butter or margarine into small chunks and add to the flour/sugar mixture.  Cut in with a pastry blend until the mixture looks like coarse cornmeal.  Pat evenly in a foil-lined 9x13-inch baking pan.  Bake at 350 degrees about 10-12 minutes or until golden.  (There may be some cracks in the crust.  It is OK.)  Meanwhile place eggs in a small mixing bowl and beat well.  Add the 1 c. brown sugar, 1/4 cup at a time, beating well after each addition.  Stir in vanilla and salt.  Add cherries, coconut and nuts  If the crust is not yet finished baking, set egg mixture aside.  Remove crust from oven.  Allow crust to cool slightly.  Add cornflakes to egg mixture, folding in very gently.  Carefully spread egg mixture over the top of the slightly cooled crust.  Return to oven and bake an additional 25 minutes.  Remove from oven and allow to cool slightly.  Lift from pan using the ends of the foil.  Cut into bars while still warm, pressing down with a knife to be sure to cut through the crust.  Place bars on a rack and cool completely.  Store tightly covered or in a zip top bag to keep the coconut and cherries soft.  Makes 36 bars.

Brenda from Meal Planning Magic continues to do a wonderful job of hosting this great holiday party.

If you would like to join us for the last few weeks, you can pop over here to sign up.

I am linking to these great parties:
Wednesday Whatits
Wonderful Wednesday
Your Whims Wednesday
Wow Me Wednesday at Ginger Snap Crafts
Wake Up Wednesday
Creative Munster Party
Whimsy Wednesday
Show and Share Wednesday
Wow Me Wednesday at Polka Dots On Parade

Be sure to check out the links below for other delicious treat ideas.

Chocolate Streusel Bars

We are now in the second half of 2013's Christmas Treats hosted by Brenda from Meal Planning Magic.  I can't believe that we are this close to Christmas.  My sweet treat this week is Chocolate Streusel Bars.

I have mentioned before how much I like streusel; and, of course, I like chocolate, so what could be better than a layer of chocolate and nuts wedged between two layers of streusel?  Not much, I think.

This is an easy recipe.  You just make the streusel, pat half of it in the baking pan, melt the chips and milk together, pour over the base, add the other half of the streusel and bake.  The hardest part is waiting for the cookies to cool.

I make my own sweetened condensed milk most of the time, but if I am feeling lazy, I purchase it at the store.  A hint for those of you who live where there is a large Hispanic population.  Look in the Hispanic aisle for Nestle La Lechera.  It usually is less expensive than the Eagle Brand.

Although I used milk chocolate chips and sunflower seeds for the cookies in the photos, I consider this a basic recipe and have used other chip flavors and other nuts.  Some combinations I have made are butterscotch chips and pecans, white chocolate chips and almonds, peanut butter chips and peanuts, mint chips and walnuts.  You can mix and match till your heart is content.

The cookies tend to be a bit crumbly.  It is streusel after all.  When serving these on a cookie platter, I just shake them gently over the pan, before I add them to the platter.

The recipe is adapted from a Pillsbury Bake-Off recipe from many years ago.

Chocolate Streusel Bars
2 1/2 c. flour
2 c. quick rolled oats
1 1/2 c. brown sugar, firmly packed
1 t. soda
1/2 t. salt
1 c. soft butter or margarine
1/2 to 1 pkg. cooking chips, semi-sweet or other flavor
1 (14 oz.) can sweetened condensed milk
2 T. butter or margarine
1/2 t. salt
2 t. vanilla
1 c. chopped nuts of your choice (or sunflower seeds)

In a large mixer bowl, combine flour, oats, brown sugar, soda and salt.  Cut in butter until mixture is crumbly.  (I do this I with my electric mixer using the whisk attachment on low to medium speed.)  Pat  half (about 3 1/2 cups.) of the mixture into a foil-lined 10x15-inch baking pan, crumbling any large pieces of butter with your fingers.  Set remaining mixture aside.  In a medium saucepan combine cooking chips, sweetened condensed milk, butter and salt.  Heat, stirring constantly until chips are melted.  Remove from heat and add vanilla and nuts.  Carefully pour chip mixture over the crumb crust spreading out from the center in an even layer.  Sprinkle reserved crumb mixture over the chocolate mixture, again crumbling any large pieces of butter with your fingers.  Pat crumbs mixture down firmly with the palm of you hand.  Bake at 350 degrees for 25 to 30 minutes, until golden brown.  Cool completely on a wire rack and cut into bars.  Makes about 48

Do you have a favorite Christmas treat or two that you would like to share?  Go here to learn how you can.

Be sure to check out the links below to see what other bloggers are sharing this week.

3-Way Oatmeal Baking Mix

Today’s post is part of Commentathon hosted by Blogelina where each of us have pledged to visit all the other posters in the group and leave a comment.  We are hoping for 50 comments each.  Tanya said to do a epic post.  I am not sure that I can do epic, so I am sharing what I started this blog to share:  quick and easy comfort recipes to make cooking easier.  3-Way Oatmeal Baking Mix does just that.

The mix makes oatmeal cookies, muffins and pancakes, hence the name 3-Way.  Of course, the mix can be used to just make cookies if one prefers.

All the individual recipes are basic so they can be varied with additions such as raisins, chopped dates, dried fruits, different kinds of nuts and candy chips.  I used dried cranberries in the muffins and butterscotch chips and toasted, chopped walnuts in the cookies in the photos.

Although you can use all old-fashion or quick oats in the mix, I prefer to use half of each.  I also prefer to toast the oats which helps give the mix a nutty flavor.  To toast the oats, spread two baking pans with 2 cups oats each.  Place in a 350 degree oven and bake 15 to 20 minutes, stirring after every 5 minutes, until the oats are a light golden brown.  Let cool.

If you wish to omit the dry milk powder, use milk in the individual recipes instead of water.

I have been making this mix for years.  The original recipe came from an article in our local newspaper printed in March 1988.  Yes, I really do keep old recipes.

3-Way Oatmeal Baking Mix
4 c. uncooked rolled oats, old-fashioned or quick cooking, toasted if desired
3 c. whole wheat flour
1 c. unbleached or regular flour
1 c. nonfat dry milk powder
3 T. baking powder
1 1/2 t. salt
1 lb. butter or margarine, softened (I use butter)

If you have a large Kitchenaid type mixer, this can be mixed completely with the mixer.  If you have a smaller mixer, it may be started in the mixer, but will probably need to be finished by hand.  Combine oats, flours, dry milk powder, baking powder and salt in a large mixing bowl.  Put butter in a large bowl of a electric mixer.  Beat butter until creamy.  With mixer on low speed, gradually add as much of the dry ingredients as possible.  If you can add all of the dry ingredients, continue mixing until fine, even crumbs are formed.  If you cannot add all the dry ingredients, finish with a pastry blender or rub mix between your fingers.  Store mix tightly covered in the refrigerator for up to six weeks.  Makes about 10 cups mix.  Use to make Oatmeal Muffins, Oatmeal Pancakes, and Oatmeal Cookies.

Oatmeal Muffins
1 egg
2/3 c. water
1/2 t. vanilla
1/4 c. sugar, regular or brown
2 1/4 c. 3-Way Oatmeal Baking Mix
1/2 c. raisins or other chopped, dried fruit
1/2 c. chopped, toasted nuts (optional)

In a mixing bowl, lightly beat egg with the water and vanilla.  Add sugar  and Mix, stirring just until dry ingredients are moistened.  Stir in raisins or other fruit and nuts if using.  Spoon into 12 medium muffin cups.  Bake at 425 degrees until golden brown.  Makes 12 muffins.  Note:  these muffins do not rise very high, if you want higher muffins, fill only six muffin cups or double the recipe.)

Oatmeal Pancakes
2 eggs
1 c. water
1 T. brown sugar
1 1/2 c. 3-Way Oatmeal Baking Mix

Beat eggs with water until well blended.  Stir in brown sugar and Mix, beating until fairly smooth.  Let batter stand 5 to 10-minutes to allow it to thicken.  Spoon batter onto a heated, lightly greased griddle or skillet making 3-inch pancakes.  Cook until all bubbly on top, turn and brown on second side.  Remove and keep warm.  Continue until all batter has been used.  Makes 8 to 12 three-inch pancakes.  Note:  For lighter pancakes, separate eggs, mixing egg yolks with the water.  Beat egg whites until moist peaks form and gently fold into pancake batter after 3-Way Baking Mix has been added.

Oatmeal Cookies
1/4 c. butter or margarine, softened
3/4 c. brown sugar, firmly packed
1 egg
1 t. vanilla
1 t. cinnamon or other spice of choice (optional)
1/3 c. water
3 c. 3-Way Oatmeal Baking Mix
1 c. raisins, chopped dates or other dried fruit, candy chips (optional)
1/2 c. chopped, toasted nuts (optional)

In a mixing bowl, beat butter or margarine with brown sugar.  Beat in egg, vanilla and cinnamon, if using.  Add water and beat well.  Stir in Mix until well blended.  Add in raisins, dates, dried fruit or chips and nuts, if using.  Drop by rounded teaspoonsful 2-inches apart onto a well-greased baking sheet.  Bake at 350 degrees until lightly browned, about 12 to 14minutes.  Remove cookies to a wire rack,  Cool and store in covered container.  Makes about 4 1/2 dozen cookies.

Do you make homemade mixes?  If so, what is your favorite mix to make.  If not, who not?

Linking to these great parties:
What'd You Do This Weekend
Inspiration Monday 
Marvelous Monday
Busy Monday
Monday Funday
Recipe Sharing Monday
Made by You Monday
Mix It Up Monday
Make the Scene Monday
Melt in Your Mouth Monday

Apple Cinnamon Zucchini Bars

I am still getting lots of zucchini from my daughter so there will be at least a few more zucchini recipes posted here.  Truth be told, hubby does not like zucchini except in sweets so that is what I use the zucchini in most often.

For some time now I have been wanting to use Smucker's Apple Cinnamon Topping in a cookie recipe.  I had been giving it a lot of thought and sort of knew what I wanted to do.  At the last minute, I decided that I would add some grated zucchini to the recipe.  Using grated zucchini is a wonderful way to hide it.  With the apple and the cinnamon, I am not sure you can not even taste the zucchini in these.

I am going to try this recipe using pineapple ice cream topping and zucchini next.

Apple Cinnamon Zucchini Bars
2 1/4 c. flour
3/4 c. brown sugar, firmly packed
3/4 c. butter
1/2 t. cinnamon
2/3 c. quick oats
1/2 c. finely chopped nuts (I used walnuts)
1 jar (12 oz.) Smuckers Apple Cinnamon Topping
1 1/2 c. grated zucchini
1/4 c. flour

In a large mixing bowl, combine flour and brown sugar.  Stir to combine.  Cut in butter until mixture resembles coarse cornmeal.  Pat 3 c. of mixture evenly into the bottom of a foil-lined 9x13-inch baking pan.  Bake at 350 degrees for 10 minutes, let cool 5 to 10 minutes.  Meanwhile add cinnamon, quick oats and nuts to the remaining flour mixture.  Set aside.  In a medium bowl combine apple cinnamon  topping, the grated zucchini and the flour.  Mix well.  Spread mixture over the slightly cooled, baked crust.  Sprinkle flour/oats/nut mixture evenly over the apple/zucchini filling.  Pat down gently with your hand.  Place in oven and bake at 350 degrees 30 minutes or until lightly browned.  Place on wire rack and let cool completely before cutting into bars.  Makes about 36

Linking to these great parties:
Create and Share Party
Cast Party Wednesday
Show and Share Wednesday
What's Cookin' Wednesday
What's in Your Kitchen Wednesday
Whimsy Wednesday
Wow Me Wednesday at Gingersnap Crafts
Wow Me Wednesday at Polkadots on Parade

Banana Butterfinger Graham Cracker Freeze-Saturday Sweet

I always have overripe bananas in the freezer waiting for me to use them up.  Sometimes, they wait too long, and I end up throwing them out, so this week I decided that my Saturday Sweet would be something using some of those bananas.

I have been having fun playing around with instant pudding and frozen whipped topping so wanted to see what would happen if I added bananas.  I also had seen this Butterfinger Desserts Roundup over at CremedelaCrumb, so a couple of Butterfinger candy bars were added to the mix.

I used graham crackers as my bottom crust and added a crunch topping made with graham crackers that I love.  It is  a nice variation for streusel, and it is no secret how I feel about that.  The crunch needs to be made first so it has time to cool.  In the summer, I usually make up a batch when I am baking something else and keep it stored in a zip-top bag until I need it.  When I do that, this is a no-bake dessert.

 Banana Butterfinger Graham Cracker Freeze
12 graham cracker rectangles, divided (I broken in half)
1/2 c. brown sugar
1/3 c. chopped, toasted pecans or other nuts (optional)
1/3 c. butter, melted
1 small package vanilla instant pudding mix
1 c. milk
2 medium very ripe bananas, mashed
2 (2.1 oz.) Butterfinger candy bars
1 (8 oz.) container frozen whipped topping, thawed

Crush 4 1/2 graham cracker rectangles into  crumbs.  Combine cracker crumbs, brown sugar, and toasted pecans.  Stir in melted butter until all ingredients are moistened.  Turn into a 9x13-inch pan and spread evenly.  Bake at 350 degrees 10-15 minutes until lightly browned.   Set aside to cool.  Crumble.  (Note:  may be made ahead and stored in a zip-top bag until it is needed.)   In a medium mixing bowl combine pudding mix and milk.  Beat for 2 minutes with a wire whisk.  Beat in mashed banana.  Crush Butterfingers in their wrappers. (I use my metal meat tenderizer.)  Add to pudding mixture, stirring well to combine.  Fold in whipped topping until well blended.  Line a 9x13-inch pan with foil.  Place the remaining 7 1/2 graham cracker rectangles in the bottom of the pan.  They will not quite fill the pan, so bring the sides of the foil up close to the graham crackers.  Pour pudding mixture into pan.  Sprinkle cooled graham crunch over the top.  Cover with foil and freeze overnight.  Cut into squares to serve.  Makes 12 servings.   Store tightly covered in the freezer.

Linking to these great parties:

Weekend Potluck

Saturday Spotlight

Party Junk

Strut Your Stuff

Weekend Bloggy Reading

Share Your Creativity

What'd You Do This Weekend

 

Marbled Peanut Butter Brownies-Saturday Sweet

Today’s Saturday Sweet, Marbled Peanut Butter Brownies, is for the lover of both peanut butter and chocolate.  An unusual chocolate ingredient is marbled through peanut butter dough, and the whole thing is topped with coarsely chopped salted mixed nuts for a bit of a sweet/salty taste.

I have used both creamy and crunchy peanut butter when making these.  Either one seems to work just fine.  I have not used the reduced fat ones.  The unusual ingredient is chocolate-flavored syrup.  The recipe  calls for one cup, but I always just squirt the syrup  onto the batter until it is lightly covered.  This saves a little on the dishwashing.  I posted a recipe for DIY Chocolate Syrup sometime back.

These should be stored tightly covered, provided, of course, there are any left to store after the first day.

Marbled Peanut-Butter Brownies
1/2 c. butter or margarine, softened
1/4 c. peanut butter
1 c. light brown sugar, lightly packed
1/2 c. sugar
3 eggs, at room temperature
1 t. vanilla
2 c. all-purpose flour
2 t. baking powder
1/8 t. salt
1 c. chocolate-flavored syrup
3/4 c. coarsely chopped salted mixed nuts

Cream together butter or margarine and peanut butter until well blended.  Beat in brown and granulated sugar until well blended.  Beat in eggs, one at a time, until batter is light and fluffy, adding vanilla with the last egg.  Combine flour, baking powder and salt in a small bowl.  Stir into creamed mixture.  The dough will be somewhat stiff.  Spread half the batter into a lightly greased 9x13-inch pan.  Spread syrup over the top.  (I just drizzle it from the bottle until the surface is covered.)  Spoon remaining batter over syrup and spread out carefully to cover.  Swirl with knife or spatula to a create a marbled effect.  Sprinkle the chopped nuts over the top.  Pat into batter lightly with your hand.  Bake 35 to 4 minutes or until lightly browned and a toothpick inserted in center comes out clean.  Cool in pan on rack.  Cut into bars.  Makes about 36.  Store tightly covered.

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Cinnamon Almond Squares-Improv Challenge

The ingredients for the May Improv Challenge, hosted by Kristen over at Frugal Antics of a Harried Homemaker, is cinnamon and sugar.

This is a pretty common combination so it wasn’t difficult for me to chose a recipe to share today.  Of course, it is a cookie.  Of course, it is a bar cookie.  Of course, it comes from one of my favorite cookie books, my old reliable “Homemade Cookies” from Farm Journal.

This is a shortbread type cookie that takes only six ingredients and is very quick and easy to put together.  The dough is most easily made with an electric mixer as there is only an egg yolk binding all the ingredients together.  To facilitate it blending in, it is best to remove the egg from the refrigerator, separate the yolk and the white and let them sit for 10 to 15 minutes.

The cookies can be easily varied by using different spice and nut combinations.  My favorite spice is actually 5-Spice, but nutmeg, cardamom or ginger are all good.   Use any nut that you like or have on hand.

Walnut Cinnamon Squares
adapted from “Homemade Cookies” by Farm Journal

2 c. flour
1 c. sugar
1 t. cinnamon
1 c. butter, softened
1 egg, separated
1 c. toasted slivered almonds

Place flour, sugar and cinnamon in the bowl of an electric mixer.  Add butter and mix until mixture is well blended and crumbly.  Add egg yolk and mix until mixture is well blended and sticks together.  Turn mixture into the center of a lightly greased 10x15-inch jelly roll pan.  Pat dough out evenly to cover the bottom of the pan.  Beat egg white until it is foamy.  Using a pastry brush, spread egg white over the top of the dough.  Sprinkle the slivered almonds over the top.  Press them in lightly with the palm of your hand.  Bake at 275 degrees 1 hour.  While still hot, cut in 1 1/2-inch squares.  Cool in pan on rack.  Makes about 4 doz.

Check out the links below to see what other bloggers have made with cinnamon and sugar.

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Lime Coconut Nut Bars

The ingredients that Sheryl at Lady Behind the Curtain picked for the May Dessert Challenge were coconut and lime.  Since I am not a fan of lime, I almost skipped this one.

However, I had managed to get my dates mixed up and missed last month’s challenge of pretzels and caramel, so I decided that I wanted to give it a go.  It is no secret that, given the chance, I will always elect to make a cookie, and the cookie is usually a bar cookie.  This time is no exception to that.  I looked through my favorite Farm Journal Homemade Cookies book for ideas, found a recipe that called for lemon juice and decided I could use lime juice instead.

I don’t usually have limes on hand, but I do keep a product called TrueLime in my pantry for those rare times that I use lime.  I opted to use that in my recipe, using 2 packets and 2 T. water.  Lime lovers could use the juice of a real lime, zest the lime and add it for more lime flavor.

I thought that almonds went well with the coconut, but any nut can be used.  Macadamia nuts would be good for a splurge, I think.

Since there is such a small amount of butter called for in the glaze, I place it in a medium, metal mixing bowl and put the bowl in the oven until the butter is melted.  Also please note that the recipe calls for sifted confectioners.  Measure a cup of confectioners sugar, sift it and measure again.  There will be more sugar than will fit into the cup.

A little confession here:  In a burst of ill-conceived creativity, I tinted the glaze green.  In retrospect, that was not such a good idea.  It did not look so good in the photos.  As usual, I was up against the fence and did not have time or ingredients to make another batch.  It certainly did not affect the taste, however.

Lime Coconut Nut Bars
adapted from Farm Journal Homemade Cookies

1 1/2 c. sifted flour
1/2 c. brown sugar, firmly packed
1/2 c. butter or margarine
2 eggs, beaten
1 1/2 c. flaked coconut
1 c. brown sugar, firmly packed
3/4 c. chopped nuts
2 T. flour
1/2 t. baking powder
1/4 t. salt
1 c. sifted confectioners sugar
1 T. butter or margarine, melted
juice of 1 lime, about 2 T.

In a large mixing bowl combine flour and brown sugar.  Mix to combine.  Cut a cube of butter into several slices and add to flour/brown sugar mixture.  Using a pastry blender or two knives, cut butter into flour/brown sugar mixture until mixture resembles coarse cornmeal.  Turn into a foil-lined 9x13-inch baking pan, patting down firmly and evenly.  Bate at 275 degrees 10 minutes.  Wipe out the mixing bowl, add eggs and beat.  Stir in brown sugar, coconut, nuts, flour, baking powder and salt.  Gently spread on top of baked crust.  Increase oven to 350 degrees.  Bake 20 minutes.  Measure a cup of confectioners sugar.  Sift and measure again.  In a small bowl, combine confectioners sugar, melted butter and lime juice.  Spread over the top of the warm cookies.  Cool slightly, cut into bars.  Cool completely in pan on a rack.  Makes about 36 bars.

Teresa’s Tropical Bars

I named this recipe Teresa’s Tropical Bars to honor my friend and coworker.  She is my taste tester and cooking muse.   When I take something for her to try, she will make a comment like, “I wonder what it would be like if?”.  I am then off and running with whatever she suggested to see what would happen.

When I took the Salted Mixed Nut Bars for her to sample, she wondered what the cookie might be like with white chocolate chips and coconut.  I then began to think about a cookie with other tropical things besides coconut.

The result is this recipe which features a shortbread-like crust with a toffee topping embedded with dried pineapple and papaya, broken banana chips, coconut, chopped macadamia nuts and almonds.  A tribute to the tropics.

I give a range for the cookie mix because, if I am using the last of the mix, I usually just use the amount that I have, although I would not use less than the 2 1/2 cups.  Use of a larger amount of mix will just make the crust thicker.

I used a package of dried pineapple and papaya that I found at the Dollar Tree.  It measured about 3/4 c. chopped.

 
Teresa’s Tropical Bars
2 1/2 to 3 c. Holiday Cookie Mix
1 pkg (11 oz.) white chocolate chips
1 c. light corn syrup
1/4 c. butter
2 T. water
1/2 t. coconut extract (opt.)
3/4 c. of a combination of chopped dried pineapple and papaya
1/2 c. broken dried banana chips
1/2 c. coarsely chopped macadamia nuts
1/2 c. slivered almonds
1 c. flaked coconut

Measure cookie mix into a foil-lined 10x13-inch jelly roll pan.  Pat out to cover the bottom evenly.  Bake at 350 degrees 10 minutes or till light golden brown.  Remove from oven and set aside to cool 5 minutes.  Sprinkle pineapple, papaya, banana chips and nuts over crust evenly.  Sprinkle coconut over the top.  Set aside.  Place  white chocolate chips, corn syrup, butter and water in a medium sauce pan.  Cook and stir over medium heat, melting chips and butter and bringing to a boil.  Boil and stir 2 minutes.  Remove from heat and stir in coconut extract if using.  Quickly pour over mixture in jelly roll pan, spreading as evenly as possible.  Return to oven and bake 10-12 minutes.  Place pan on rack to cool.  Cut into 48 bars.

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Salted Mixed Nut Bars

If the Peppermint Crunch Bars posted on Thursday were for the peppermint lover, this Saturday Sweet is for the nut lover.

More a candy than a cook, Salted Mixed Nut Bars consist of a shortbread-like base with a topping of mixed nuts embedded in a butterscotch toffee candy.

The original recipe for these bars came from a Pillsbury Bake-Off.  I have adapted the recipe to use the Holiday Cookie Mix for the base.  You can probably tell by now that the mix can be used in any recipe that calls for a shortbread-like base.

This is another versatile recipe that can be changed up at will.  Any combination of nuts or a single nut can be used.  Salted nuts can be used or unsalted nuts with some salt added.  The chips can be almost any flavor.  Peanut butter chips with salted peanuts is one option.  Chocolate chips with almost any nut is another.

Don’t be afraid to use corn syrup.  It has nothing to do with high fructose corn syrup.

Salted Mixed Nut Bars
2 1/2 c. Holiday Cookie Mix
3 c. mixed nuts of choice
1 (11 oz.) pkg. butterscotch chips
1 c. corn syrup
1/4 c. butter
2 T. water
1 1/2 t. kosher salt

Measure cookie mix into a foil-lined jelly roll pan.  Pat the mix out in the pan into an even layer.  Bake at 350 degrees 10 to 12 minutes or till golden brown.  Remove from oven and let set  5 minutes . Spread nuts over base in a single layer.  In a medium saucepan combine butterscotch chips, corn syrup, butter and water.  Cook and stir over medium heat, melting the chips and butter and bringing to a boil.  Boil and stir 2 minutes.  Remove from heat.  Stir in salt.   Quick and evenly pour mixture over the nuts spreading as evenly as possible.  Return pan to oven and bake 10-12 minutes.  Place pan on rack to cool completely.  Remove from pan and cut into 48 bars.

Linking to these great parties:
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Sweets for a Saturday

12 Weeks of Christmas Treats-Eggnog Cherry Drops

Here we are at week 10 of 12 Weeks of Christmas Treats hosted by Brenda at Meal Planning Magic.  Only two more weeks to go.

For me, a holiday cookie platter is not complete without a eggnog-flavored cookie.  This week I am sharing Eggnog Cherry Drops.  This is a rum and nutmeg flavored cookie full of chopped candied cherries, nuts and coconut if desired.  Only two cups of the Holiday Cookie Mix makes about 32 cookies.

Making these cookies used up the second batch of Holiday Cookie Mix.  I will need to make one more to finish the 12 Weeks of Christmas Treats, but will have some left to post additional recipes made with it on my Saturday sweets posts.

After the cherries and nuts have been chopped, these go together very quickly, and they can be all baked up and ready to eat in about 30 minutes, depending on the size of the cookie sheet they are baked on.

Any nuts can be used here.  I most often use walnuts, but almonds are very good in these also.

Eggnog Cherry Drops
2 c. Holiday Cookie Mix
1/2 t. nutmeg
1 egg
1 T. water
1 t. rum extract
1/2 c. candied cherries, chopped
1/2 c. toasted chopped nuts
1/2 c. flaked coconut (opt.)

Measure cookie mix into a mixing bowl, add nutmeg and mix well.  In a small bowl, combine egg, water and rum extract.  Mix well.  Add to dry ingredients and mix until well combined.  Stir in candied cherries, nuts and coconut, if using.  Drop by teaspoonsful onto parchment paper-lined baking sheet.  Bake at 350 degrees 10-11 minutes.  Remove to rack to cool.  Makes about 32 cookies.

There is still time to jump in and join in posting a recipe for the last two weeks.  All the important details are on Brenda's 12 Weeks of Christmas Treats post.

Ingredient Spotlight-Butterscotch Oatmeal Chocolate Chip Cookies

The Ingredient Spotlight today over at Eat at Home is chocolate chips, probably one of the most popular food products ever dreamed up.

If I need a very large amount of chocolate chip cookies, I use my Big Batch Chocolate Chip Cookies recipe which makes 12 dozen.  Because I like butterscotch, this is probably my next favorite chocolate chip cookie.  This one is for the chocolate chip lover as it is really chocolate chips and nuts held together with a small amount of dough.  The amount of chocolate chips can be reduced for a more dough, less chips cookie.

This recipe came from Kraft way back in 1982.  They were probably the very first ones to put pudding mix in a cookie recipe.  I combine the oatmeal version with the chocolate chip version for my cookies.  I am including the adjustment to make the cookies without oatmeal below, also.

By using other flavors of instant pudding and omitting either the oatmeal or the chocolate chips or by using other flavors of chips you can make many variations of this cookie.

Butterscotch Oatmeal Chocolate Chip Cookies
1 c. softened butter or margarine
1/4 c. granulated sugar
3/4 c. firmly packed brown sugar
1 small package instant butterscotch or other flavor pudding mix
2 eggs
1 1/4 c. flour
1 t. baking soda
3 c. quick-cooking rolled oats
1/2 c. chopped, toasted walnuts or pecans
1 pkg. (12 oz.) chocolate chips

Cream together butter or margarine, sugars, and pudding mix until smooth and creamy.  Beat in eggs.  Stir together flour and soda.  Gradually add flour mixture to sugar  mixture.  Stir in oats and mix well.  Batter will be stiff.  Add  chocolate chips and nuts.  Drop by rounded teaspoonfuls, about 2-inches apart, onto ungreased cookie sheet.  Bake  at 375 degrees for 8 to 10 minutes.  Do not over bake, these should be a bit crunchy on the outside and soft on the inside.  Makes 5 to 7 dozen 2-inch cookies.

For chocolate chips without the oatmeal, increase flour to 2 1/4 cups and omit oatmeal.  For oatmeal cookies without chocolate chips, omit the chips.  1 c. of raisins may be added to the oatmeal cookies, if desired.

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Holiday Cookie Change

Crazy Cooking Challenge-Fruit and Nut Cornbread Dressing/Stuffing

The subject of this month’s Crazy Cooking Challenge hosted by Tina at Mom’s Crazy Cooking is Dressing/Stuffing.  No matter what you call it, it is one of my favorite things about Thanksgiving dinner.  As far as I an concerned, I can never make enough of it.

Yesterday I shared a recipe for DIY Seasoned Cornbread Stuffing Mix and Monday I shared DIY Poultry Seasoning.  These are the basis for my cornbread stuffing.  Because we like the combination, I have added fruits and nuts to my stuffing over the years.  I use dried apricots, dried cranberries and fresh chopped apple.  For nuts I have used walnuts, pecans, almonds, hazelnuts and macadamia nuts.  It just depends on my mood that year which nut I choose.  I always toast them.

This stuffing recipe makes a somewhat firm stuffing that can be cut into squares.  If a less firm stuffing is desired, increase the amount of chicken broth used.

The stuffing may be made ahead and frozen.  Thaw and rewarm in the oven keeping it completely covered.

Fruit and Nut Cornbread Dressing/Stuffing
1/2 stick butter or margarine
1 c. chopped onion
1 c. chopped celery
1/3 c. chopped red pepper (opt.)
5 c. dried cornbread dressing/stuffing mix (1 recipe DIY Seasoned Cornbread Dressing/Stuffing Mix)
2 c. dry breadcrumbs
1 1/2 t. dried sage
1 T. poultry seasoning
1/2 t. dried thyme
1/2 c. dried cranberries
1/2 c. chopped dried apricots
1 to 2 medium baking apples, peeled, cored and chopped
1/2 to 1 c. chopped, toasted nuts
2 c. turkey or chicken broth (or more to get texture desired)
1 egg beaten with 1/2 c. water

Melt butter in large skillet.  Add onion, celery and red pepper and cook until tender, but not brown.  Meanwhile in a large bowl combine cornbread, bread crumbs and seasonings.  Mix together well.  Add cranberries, apricots, apple and nuts.  Stir to mix well.  Add vegetables and mix in.  Add turkey or chicken broth.  The mixture should be quite wet.  Beat egg with water and stir in.  Turn into a foil-lined 9x13-inch baking pan.  Cover tightly and bake at 350 degrees for 40 to 45 minutes.  Uncover the last 10-15 minutes of baking time if you like a crust on your dressing/stuffing.  Serves 12

Next month the challenge is sugar cookies.  If you would like to join in the fun, you can find all the details on Tina's Crazy Cooking Challenge Page.  Check out the links below for other great dressing/stuffing recipes and come join us next month.

12 Weeks of Christmas Treats-Tropical Dreams

Here we are already at week four of 12 Weeks of Christmas Treats hosted by Brenda over at Meal Planning Magic.  I hope that your holiday goodie arsenal is being filled with all the wonderful recipes that are being posted.

As promised last week, here is a drop cookie recipe made from the Holiday Cookie Mix.  Eating this cookie will make your mind think of sunny beaches and warm breezes.  With pineapple, coconut and macadamia nuts, the tropics are just a bite away.

I like the pineapple to be very well drained for this so turn it out into a sieve over a measuring cup and let it sit for 15 or so minutes before I make the cookies.  I also press to pineapple down with the back of a spoon to remove any additional excess juice.  Save the juice for another use or just drink it for a treat. 

To toast the coconut, spread it in a shallow pie pan and bake at 375 degrees for about 5 to 7 minutes, checking every minute after 3 minutes.  It should just be getting golden brown around the edges.

The macadamia nuts really enhance this cookie, but almonds can also be used.

As a variation add 1 t. rum extract to make this into a Pina Colada cookie.

These make a nice addition to any Christmas cookie tray and are always a pleasant surprise. 

Tropical Dreams

3 c. Holiday Cookie Mix

1 (8 oz.) can crushed pineapple, well drained

1 egg

1 t. vanilla

1/2 c. toasted coconut

1/2 c. chopped macadamia nuts or almonds

Place cookie mix in a medium mixing bow.  In a small mixing bowl combine drained pineapple, egg and vanilla.  Mix until well combined.  Add pineapple mixture to cookie mix, stirring until mix is completely moistened.  Drop by teaspoonfuls onto foil-lined cookie sheet.  Bake at 375 degrees 10-12 minutes until just brown around the edges.  Remove to wire rack to cool.  Makes about 4 doz.

Check out the links below to see the great recipes that other bloggers have posted today.  There is still time to join in the fun.  Just see Brenda's post here for all the information.