Rice Krispie Squares--for Quilt Group

 It was my turn to bring goodies for the 20 ladies in my applique class. I always appreciate an assignment to bring treats. I get to make a delicious treat and get rid of them quickly, best of both worlds! Time was short so I made a batch of rice krispie treats--on steroids. These are not the treat that you buy in a package of 20 at Costco. You probably don't want to take them to your child's kindergarten class.
These will certainly be appreciated by your book club, quilt class or girls night. It really is just a simple rice krispie treat with a bit more butter, a little peanut butter and of course plenty of chocolate. I put each treat in a cute bag which makes them easy to hand out. They can be eaten on site or dropped in your bag for later (most were eaten quickly).
This is a simple treat that looks like you went to a lot of work--but you didn't. Make them often and share. Bonus--they are gluten free!

Rice Krispie Treats--for Quilt Group
16 ounces marshmallows
8 tablespoons butter
1/2 cup peanut butter
3/4 cup white chocolate chips (or melting wafers)
9 cups rice krispies (almost all of a 12 ounce box)
1/2 cup milk, dark or white chocolate chips
Melt butter, add peanut butter and stir. add marshmallows. Microwave stirring every 30 seconds until marshmallow are melted. Add rice krispies and  3/4 cup white chocolate chips, stir gently. Press into a buttered 9x13 inch pan. For a thin treat use a sheet pan. Melt chocolate chips--drizzle over top of treats. Refrigerate until chocolate is hardened. Cut into squares. Makes 20 treats.

Peanut Butter Temptations--Cookies for Santa

Sometimes the best place to look for recipes is on the back of the product package. These delicious little gems come right off the back of the Reese's Miniature Peanut Butter Cup package. They are easy to make, the perfect treat to leave for Santa--and Santa will love them. I know!


Peanut Butter Temptations
about 40 Peanut Butter Cups Miniatures
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup light brown sugar
1/2 cup creamy peanut butter
1 egg
1 teaspoon vanilla
1 1/2 cup flour
3/4 teaspoon baking soda
1/2 teaspoon salt

Have little helpers remove wrappers from candy. Beat butter, sugar, brown sugar, peanut butter, egg and vanilla until fluffy. Stir in flour, baking soda and salt. Using Pampered Chef small scoop shape dough into a ball and place in an ungreased mini muffin pan. Do not flatten. Bake at 375 degrees for 10-12 minutes until puffed and lightly browned. Remove from oven. Immediately press peanut butter cup in center of each cookie. Cool completely in pan. Remove, put on a plate and leave for Santa!
Printable Recipe

 

Mini Lemon Poppy Seed Muffins

I really don't need a reason to make muffins but it is always nice to have someone to share them with. We had a church brunch. I knew there would be children present so I opted for a mini muffin. Dorie has a great lemon poppy seed muffin recipe in her book Baking, From My Home To Yours. I made a few minor changes. I added more lemon flavor and replaced some of the sour cream with non-fat Greek Yogurt. I made minis and I replaced the 'drizzle' with a frosting. I had one yummy muffin. I think you will like it!

Mini Lemon Poppy Seed Muffins
2/3 cup sugar
zest of one large lemon
2 cups flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sour cream
2 large eggs
1 teaspoon vanilla
juice from 1 large lemon
1 stick butter, melted and cooled
2 tablespoons poppy seeds
Frosting
1 cup powdered sugar
2 tablespoons butter or cream cheese, softened
1 teaspoon lemon zest
fresh lemon juice--to desired consistency

In a large bowl rub the sugar and lemon zest together with your fingertips. This will smell wonderful! Whisk in the flour, baking powder, baking soda and salt. In a large bowl whisk together the sour cream (or Greek yogurt), eggs, vanilla, lemon juice and melted butter. Pour the liquid ingredients over the dry ingredients and, with a rubber spatula gently but quickly stir to blend. When mixing muffins a few lumps are better than over mixing. Add poppy seeds.
Scoop muffin in tins that have been sprayed with Pam. This recipe makes 12 regular size muffins or about 42 mini muffins. I use a large Pampered Chef Scoop for the large muffins and a small Pampered Chef Scoop for mini muffins. Bake muffins at 375. Regular muffins take about 18-20 minutes, mini muffins are done in 11-12 minutes.
Cool muffins and drizzle with frosting. To make frosting mix powdered sugar, butter and lemon zest. Add lemon juice till it reaches desired consistency.
Printable Recipe

St. Patrick's Day Craft

 

My sweet neighbor gal knocked on my door--apron in hand wanting to know if we could bake today. Emma likes making cookies as much as I do. I was ready with a fun food project that is easy and tasty. Kids can do more than just watch--Emma was happy to separate mini M&M's, dip Oreo's, decorate and clean up. This project takes under an hour--it is fun for the entire family.

 Supplies needed:
Oreo Cookies--we chose Mint because we were going with a green theme, you really could dip any cookie or pretzel. How about dipping Thin Mints--yummy.
White, Milk Chocolate or Semi Sweet Melting Discs--purchase at craft stores, Winco or my favorite, Gygi's
Sprinkles--green for St. Patrick's Day
Mini M&M's--we picked out the green ones
Edible Eyes--purchased at Gygi's
Melt chocolate discs in the microwave. Dip Oreo a little over half way. Put on parchment lined sheet. Decorate dipped cookies as desired. We had a great time--you can too. This activity can be adapted to any holiday or season. Sprinkles are inexpensive and come in a variety of designs. Have a package of Oreo Cookies in the storage room and you are ready for a quick activity. Chocolate melting discs are a staple in my kitchen--a chocolate drizzle can make most anything look and taste better!

Sugared Almonds--A 'How To' Post

Sugared Nuts

See the progression of the sugared almonds. 1 cup nuts to 1/4 cup sugar. Start on medium heat, stir often--like don't leave the stove. This is not the time to multi-task. Try it and you just might end up with burnt almonds, I know! When the sugar melts the almonds brown quickly--stir continually. They are easy to burn. Pull them off the heat at the desired brownness. Pour on a large dinner plate that has been sprayed with Pam.
Cool and break up if desired. Serve on any salad--especially good on Strawberry Spinach Salad. I buy bulk sliced or slivered almonds at Sprouts or Winco. Costco also had sliced almonds. Sugared pecans also work, same measurements. You could also chop the pecans first. Whole sugared nuts are great snacks.
Printable recipe

Salted Caramel Cashew Popcorn

Jill is always looking for a new popcorn recipe. Her treats are a hot item at holiday boutiques--they sell fast. Tasty treats and festive packaging, a perfect combo. She wanted a Salted Carmel Cashew Popcorn recipe. She checked out several recipes that all had good qualities but the winner was actually a mistake. And she liked it, I like it and I think you will like it too!

It starts out with1/2 cup of air popped pop corn. We like to use Mushroom Gourmet Popping Corn from Just Poppin. Heat your hot air popper for a least a minute. Quickly turn unit off, add popcorn and turn back on. It will give you 12 cups of beautiful popcorn. Make sure you shake the popcorn and get all the un-popped kernels out. You don't want to break a tooth.

Salted Carmel Cashew Popcorn
1 1/2 cups cashews, halves and pieces
12 cups mushroom popcorn
1 cup butter
2 cups brown sugar (14 ounces)
1/2 cup light corn syrup
2 teaspoons sea salt
Heat your oven to 250. Spray a large roasting pan or cookie sheet with Pam.
Mix together the popcorn and cashews in a very large bowl
In a medium size heavy saucepan melt the butter, brown sugar, Karo and salt. Stir continually on medium heat until mixture comes to a good boil. Lower heat and let caramel boil gently for 5 minutes without stirring. Immediately pour hot caramel over pop corn and cashews, stir, stir, stir. Spread on cookie sheet or roasting pan. Bake at 250 for 30 minutes stirring every 10 minutes. Quickly dump caramel corn on a kitchen surface that has been covered with parchment paper and sprayed with Pam. Spread popcorn.

 Let it cool and dry and then get it in bags quickly. It is so yummy--one (with as little will power as I) must give it away quickly. It will make someone very happy! Put it in a cute tin or a cello bag, tie with a ribbon and make someones day.
Thanks Jill, this recipe will be put to good use!

You may also like:
One year ago-------Pepper Jelly another great Christmas gift.
Two years ago------Pumpkin Muffins with White Chocolate Chips
Three years ago----Candise's Cherry Comfort Bars
Four years ago------Baked Potato Soup--a family favorite.

Quick Caramel Sauce

Want a caramel apple quick? Sometime I do and this is the perfect recipe for a quick caramel sauce. Delicious as a dip for apples, pears or any kind of fruit. Also a yummy topping on ice cream. Or just eat it by the spoonful--any way it is delicious.
I always have the ingredients to whip up a quick batch and who doesn't have a few apples hanging out in their fridge. It is perfect. I don't know where the recipe came from, I have been making it for years and can't believe it has taken me almost 500 posts to get it on my blog!
Enjoy--now!

Quick Caramel Sauce
1/2 cup brown sugar
1/3 cup light Karo
1/4 cup cream
2 tablespoons butter
Combine in small saucepan and bring to a boil. Turn heat down to a simmer and cook for 5 minutes. Remove from heat and add 1/2 teaspoon vanilla. Caramel will thicken as it cools. 
Printable Recipe

Loaded Rice Krispie Treats for the Girls and it's Gluten Free!

A Rice Krispy Treat is a pretty lowly affair--but not for girls weekend! We added peanut butter because we can. We then went crazy with our drizzle. If one kind of chocolate is good--3 kinds will be amazing. So we used milk chocolate, dark chocolate and white chocolate. Yes, they made a delicious combination.

Loaded Rice Krispy Treats
40 or 4 cups marshmallows
5 tablespoons butter
1/3 cup peanut butter butter
Mix together in Microwave till creamy and smooth. Add 5 cups of Rice Krispy  and 1/2 cup of white chocolate chips. Pat into a buttered or sprayed 8 inch square pan. This will make a thick treat. Putting in a 9x13 inch pan will make a thinner treat. When cool remove from pan and cut into desired shapes. Drizzle with chocolate! I use chocolate melting wafers purchased in bulk from WinCo. These have a great flavor and dry quickly. I melt about 1/4 cup melts in a small zip lock baggie. Heat in 30 second intervals, knead chocolate in package. When completely melted snip a very small corner off the baggie and use this to drizzle--yes it really does work!
Printable Recipe

Molten Lava Cakes--my way!

I love hosting Book Club. Who doesn't like a reason to make a special treat for good friends. Tonight we discussed the book The 5 Love Languages by Gary Chapman. This books has been around for awhile but it is one that you can read and reread. I always like to read books on improving relationships. This book has plenty of food for thought. I decided my love language is desserts!
We enjoyed this dessert with chocolate covered strawberries. Strawberries are sweet and delicious right now so enjoy--with or without chocolate.

Molten Lava Cakes--my way
3 tablespoons butter
heaping 1/3 cup semi sweet chocolate chips
3 tablespoons flour
1/2 cup powdered sugar
1 egg
1 egg yolk
1/2 teaspoon vanilla

Melt the butter and chocolate chips together in the microwave. Add the flour and powdered sugar--mixture will be thick. Stir in eggs and vanilla. Mix until smooth. Pour into 4 or 5 muffin tins that have been sprayed with Pam. Bake at 425 for 8 minutes. Let cakes cool in the pan for a minute or two. Remove and serve with whipped cream, vanilla ice cream and berries. This is one decedent delicious dessert. It is so quick you can mix it up while your oven heats and in 8 minutes you have the best dessert. It is too easy!
I cut the recipe way back and make smaller portions. But one cake with ice cream is a perfect dessert.
Printable Recipe
Inspired by a recipe on Savory Sweet Life.

 

One Year Ago------Apple Cinnamon Bites
Two Years Ago-----Ham and Bean Soup
Three Years Ago----Fresh Cranberry Scones

Cinnamon Bun Popcorn

I delivered a bag of Cinnamon Bun Pop Corn to my friend--Nancy declared it 'just perfect'. I would have to agree this is one delicious treat. Be prepared to get it out of the house quickly because self control may not exist when this is in the house.
My daughter Jill makes this for a local boutique--it is always requested and sells out within minutes. One just can't make it fast enough! Make a batch for your family--share a little too.

Cinnamon Bun Popcorn
12 cups popped corn--I like to use a hot air popper
1 cup chopped pecans
1 cup brown sugar
3/4 teaspoon cinnamon
1/4 cup Karo
1/2 cup butter
1/2 teaspoon baking soda
1 teaspoon vanilla
4 ounces white chocolate
Put popcorn and pecans in a very large bowl. Combine brown sugar and and cinnamon in a 2 quart glass bowl mix well. Chop butter in chunks and add to bowl, pour Karo syrup over all. Microwave on high for 30 seconds, just to soften the butter, stir to combine. Return to microwave and heat for 2 minutes. Remove and stir and then microwave for 2 minutes more. It should be bubbly. Remove from microwave and stir in baking soda and vanilla, it will bubble and make you smile. Pour the mixture over the popcorn and pecans. Quickly stir and stir until everything is well coated. Spread the mixture on a foil lined jelly roll pan. Bake at 250 for 30 minutes, stir every 10 minutes.
Cool completely, spread on parchment lined surface. Drizzle melted white chocolate over all. Cool till chocolate hardens. Break into pieces and package for Christmas giving. I know I would love a bag of this from my neighbor!
Printable Recipe
This recipe comes from Our Best Bites, where all good cooks hang out!

One year ago----Orange, Cranberry Muffins or The Best Muffin Ever!
Two years ago---Christmas Advent Calendar
Three years ago--Quick Tomato Basil Soup

Pecan Chewies in a Jar

I needed a quick birthday gift--by quick I mean something that I could make at home! I'm also testing some Christmas gift ideas. So out came my Cookies in a Jar Cookbook by Jackie Gannaway. It is dated 1997. Mason Jars are trendy now--check Pinterest--I guess this book was before it's time, it is 15 years old. But age matters not, I layered a Jar and it was beautiful; then I baked a jar. I was not about to give away a cookie mix that wasn't delicious! I'm happy to say this recipe was a winner. I think it would be a good idea to always have a jar or two made. They could be used for unexpected birthday or hostess gifts. The lady I'm giving it to has Grandchildren that visit often--this would be a perfect activity. Kids would love making these cookies.
There are 26 recipes in the book. I made Pecan Chewies--you can too!

Pecan Chewies in a Jar
In a clean wide mouth quart size canning jar layer the following ingredients in the order given. Using a Tart Tamper compress each layer, this is a must. If you don't follow this step all the ingredients will not fit in the jar. Let's layer:
1/2 cup sugar
1/2 cup brown sugar (3.5 ounces), yes I do weigh my brown sugar. I found I was using a heavy hand at the 'firmly packing' step. Cooking by weight has improved my baked goods
1 1/4 cup old fashioned oats
3/4 cup finely chopped pecans
1 cup crisp rice cereal (this also got packed down a little)
3/4 cup flour mixed with 1/2 teaspoon baking soda, 1/2 teaspoon baking powder and 1/4 teaspoon salt.
Cover with a clean lid--top with a fun tag and instructions.
To make cookies, in a large bowl mix together 1 square very soft butter, 1 beaten egg, 1 tablespoon vanilla. Add contents of the jar and mix. You will need to finish mixing with your hands!
Using a medium Pampered Chef Cookie scoop put dough ball on parchment lined cookie sheets. Bake at 350 for 12 minutes or until edges are lightly brown. The recipe makes about 2 1/2-3 dozen cookies.
 I couldn't help myself--I did drizzle some of the cookies with white chocolate. They were both delicious. These will be part of my Christmas gifts this year. I will make them a week or so before Christmas. They are best used within about a month. They can be stored longer--the brown sugar may harden a little. Enjoy. These are a fun treat!

Chocolate Iced Cookie Bars

Seems like I often find myself in a position where I need a treat--quick. Not just I have a craving, (that does happen too), but I need to deliver a treat to someone, quick. Now I can make a batch of Food Processor Cookies and have them ready to go in 30 minutes but a girl needs choices.
I saw this recipe on Lizzy's blog and knew I had to make them. I'm happy to say they were plated and out the door in under 2 hours! Bar cookies are perfect for a quick treat especially if you help them 'cool' in the freezer. It does work.
This bar cookie was rich with butter and dark brown sugar. The frosting was an added bonus. Don't be afraid to spread it thick, you'll thank me later.

Chocolate Iced Cookie Bars
2 cups plus 2 tablespoons flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons butter, melted and cooled
1 cup DARK brown sugar (7 ounces)
1/2 cup sugar
1 egg
1 egg yolk
2 teaspoons vanilla
Frosting
1/2 cup butter
1/3 cup milk
6 tablespoons cocoa
1 pound powdered sugar
1 teaspoon vanilla

Line a 9x13 pan with foil, spray. Whisk flour, soda and salt in a bowl. In a large bowl combine sugars and melted butter, whisk. Add egg and egg yolk and vanilla stir till smooth. Gently fold in dry ingredients. Do not over mix. Smooth batter in pan. Bake at 325 degrees for 27-30 minutes until golden brown. Cool, lift bars from pan and cool completely. If you are in a hurry (I always am) put it in the freezer for a few minutes.

While bars are cooling make frosting. Combine butter, milk and cocoa in a saucepan. Whisk and cook for about 5 minutes, mixture will just come to a boil. Pour in bowl of mixer. Beat 1 minute. Gradually add powdered sugar, beat until smooth. Add vanilla. Frost cooled bars. Using an offset spreader will make your life easier. Cut the bars and get them out of the house quick. They are dangerously delicious.

SCR Browned Butter Toasted Coconut Oatmeal Cookie

It's reveal day for Group 3 of the Secret Recipe Club! We have a month to stalk someones blog, get to know them and finally make a recipe from their blog. This last month I have been stalking Chelsy's blog Mangia . What a fun gal. I love her Friday Link Love--just great links from many blogs. So much inspiration. Chelsy is beautiful and fun. She describes herself as a homebody. She loves to serve others, by taking them treats or just being there for them. She talks about her little sister and her mother and how they love to get together. Chelsy sounds like someone I would like to go to lunch with!
Chelsy's blog is just plain fun! She makes many gluten free dishes but she also has plenty of dishes for everyone. I saw a yummy Cilantro Citrus Slaw that was served with bar-b-que chicken tacos. I've got to make the slaw soon!
 But... Browned Butter won my heart, it is my new favorite flavor! It smells heavenly and makes everything taste delicious. Chelsy had several browned butter cookie recipes, I had to try one! One of my new favorite flavors is browned butter, it smells heavenly and makes anything taste delicious.
I just might have a new favorite cookie recipe--thank you Chelsy!

Browned Butter Toasted Coconut Oatmeal Cookies
1 cup (2 sticks) unsalted butter, melted and browned to about 3/4 C. butter
1 cup granulated sugar
3/4 cup brown sugar
1 Tbsp Pure vanilla extract
2 1/2 cups all purpose flour
1 cup quick cooking oats
3/4 tsp. baking soda
3/4 tsp salt
1 large egg
1 large egg yolk
1/2 cup toasted coconut (sweetened or unsweetened - you choose)
1/2 cup chopped pecans, toasted
1 cup dark chocolate chips or chunks (optional--yes I think there is enough going on you don't need the chocolate). Did I just say that??

Preheat oven to 350 degrees.  Line baking sheets with parchment paper.  On one baking sheet spread out the shredded coconut.  Toast coconut for about 6 minutes until browned and fragrant. Remove from oven, cool in a small bowl. Toast pecans until fragrant.
 **Please devote your entire attention to the butter browning.  This is NOT the time to multitask!  Do not answer the phone, load the dishwasher, Play Words With Friends etc.
Melt butter in a medium saucepan over medium heat.  The butter will begin to foam and crackle as the water evaporates from the butter.  Once the crackling subsides the butter solids will begin to brown.  Keep a close eye on the butter at this time.  You may notice the smell of the butter changing. Once well browned, immediately remove the butter from the pan so it will not continue cooking and burn.  Allow the butter to cool for a few minutes

In a medium bowl whisk together flour, oats, baking soda, and salt.  Set aside.

In the bowl of a stand mixer fitted with a paddle attachment measure sugars. Add the brown butter and beat on medium speed for about 2 minutes.  The mixture may look grainy, it's ok!

Add the egg and egg yolk and beat on medium speed for 2 minutes.  The mixture should become silky smooth.  Add vanilla and beat.

With the mixer on low speed add the dry ingredients.  Beat until just incorporated.   Then fold in the toasted coconut, pecans and chocolate chips.  The dough will be thick. My dough was very thick, prpbably from adding extra coconut and nuts. I added a tablespoon of water. I bake a test cookie just to see how it looks.

Spoon by the tablespoons onto the parchment covered baking sheets.  Bake for 10-12 minutes until golden brown but still slightly soft in the center.  Cool on the pan for 5 minutes before transferring to a wire rack to cool completely.

I had some extra dough, I put it in a sprayed mini muffin pan and cooked it for 12-14 minutes.  Perfect little muffins, gooey in the inside. Great with a scoop of ice cream. So many delicious options!

Kettle Corn and a Staff

I've always joked that I could do what Martha Stewart does if I had a 'staff'. Well I'm happy to say that I've arrived! My daughter and her sweet family are living with us for few months. Jill is one creative gal. I was meeting with some friends and asked Jill to make a treat for me to share. This is what she came up with.

Kettle Corn
Pop 1/2 cup pop corn in an air popper, remove unpopped kernels. Melt four ounces of butter, add 6 Tablespoons sugar and a pinch of salt. Cook and stir over low heat until mixture is thick and sugar is dissolved. Pour mixture over popcorn and stir well. Spread popcorn on a cookie sheet and bake for 10 minutes at 300 degrees. Cool and put in a darling box with plenty of ribbons.

I delivered this to my friends, they were impressed. It's a snap I said, when you have a 'staff'. Thanks Jill!

Nutty Granola Clusters

 I love granola with milk, fruit or yogurt, I also like to eat granola for a snack. This is the perfect snacking granola, it is soft almost like a chunk of a oatmeal cookie. Did I mention that it is delicious and quick to make.
I found the recipe at The Red Spoon, a great blog with beautiful photography--check it out
.
Nutty Granola Clusters
2 cups old fashioned oats
2/3 cup all-purpose flour
1/3 cup packed light brown sugar
1 teaspoon salt
1 cup chopped assorted nuts, toasted
1/2 cup coconut
1/2 cup unsalted butter
1/2 cup honey or maple syrup
1 egg white
Preheat oven to 325-degrees. Line a rimmed baking sheet with parchment paper.
In a large bowl mix together the oats, flour, brown sugar, salt and nuts.
In a microwave safe bowl heat the butter and honey together until the butter is melted. Pour over the oat mixture and stir until combined.
Whisk egg white in a small bowl until frothy. Add to oat mixture and mix until incorporated.
Evenly spread oat mixture onto parchment-lined baking sheet and bake until golden brown, about 20 minutes.
Let granola cool completely, then break apart into clusters. Serve with milk,  fruit or yogurt.
The clusters remind me of a chewy granola bar. If you like crunchy granola check out this or this, both excellent.

Raspberry or Blueberry Squares

My good friend Nancy loves blueberries so it seemed only right to make her a great blueberry dessert for her birthday. We were going to lunch and I wanted something that I could hand out to our friends. These blueberry bars fit nicely in glassine envelopes.

I didn't have time to search through blogs and find something that might work, so I opened one of my American Test Kitchen cookbooks and found just the right recipe. I always enjoy reading just how and why ATK came up with the recipe they did. They test and test and then retest until it is perfect.I have yet to be disappointed. So I hope you enjoy Blueberry Squares, we did!

Blueberry Squares--American Test Kitchen
Lining the pan with foil is helpful on two accounts. It makes removal of the squares for cutting very easy (just lift the entire block and place it on a cutting board.), clean-up is a breeze. For even bars and a nice presentation trim 1/4 inch off the outer rim of the uncut block. The outside edges of all the cut squares will be neat

1 1/2 cups flour
1 1/4 cups quick cooking oats
1/3 cup granulated sugar
1/3 cup brown sugar
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup finely chopped pecans, almonds or a combination
12 tablespoons butter, cut in 12 pieces, softened but still cool
1 cup blueberry or raspberry preserves
1.  Adjust pan to lower middle and heat oven to 350 degrees. Spray a 9 inch square baking pan with Pam.Fold two 16 inch pieces of foil lengthwise to measure 8 inches wide. Fit one sheet in the bottom of the pan, pushing it into corners and up the sides of the pan.Fit the second sheet in the pan in the same manner, perpendicular to the first sheet. Spray foil with Pam
2.  In the bowl of a standing mixer, mix the flour, oats, sugars, baking soda, salt and nuts on low speed until combined, about 30 seconds. With the mixer running at low speed, add butter pieces, continue to beat until mixture resembles wet sand about 2 minutes. You will have a little over 5 cups of crumbs.
3.  Transfer 2/3 of the mixture to the prepared pan. Press the crumbs evenly into the bottom of pan, I use the bottom of a metal measuring cup. Bake about 20 minutes or until starting to brown. Using an offset spatula spread the preserves evenly over the bottom  crust. Sprinkle the remaining crumb mixture over the preserves. Return to oven and bake until the preserves bubble around the edges and the top is golden brown, about 30 minutes. Rotating pan half way through. Remove from oven and place on a cooling rack for about 1 1/2 hours. Remove cool bars from the pan with foil handles, remove foil and transfer to a cutting board. Cut in squares 1 1/2x1 1/2 inches. Delish!

TWD Cream Scones

There is not a whole lot to say about Cream Scones other than they are delicious. I love any kind of scone, cream scone is no exception. They came together easily, I grated my frozen butter. That was a great trick--one I will do forever! The complete recipe is at a Cafe Lynnylu. Check out the photography on Lynne's blog, she is really a pro! I check her blog often just for the eye candy.
I made the scones late and tucked them safely in the freezer. We would have tried them tonight for a midnight snack but we had Dories Summer Galette made with raspberries that needed our full attention. Wow, that's one treat...

So I'll bake off a couple of scones for breakfast and the rest will wait patiently in a frozen state for company coming later this week. I'm also thinking they will be joined in the freezer with a roll or two of World Peace Cookies. Yep, my sweet daughter is here to help me make all these goodies. Jill is a great chef.

Rice Krispie-Sicles

 

I volunteered to bring treats to a meeting with the theme "Fun Things to do in the Summer". My first choice was some fun " Corn Dog Cookies"  I saw on Munchkins Munchies blog, she is one talented lady! But time (and talent) was short so I went with something I could really do!

These 'cookies' are just a basic Rice Krispie Treat cut in 2x3 inch rectangles. I cut off the top corners, rounded the rice krispie treat a bit and added a Popsicle stick. I let the treats chill for a minute in the fridge. I then dipped them in white or milk chocolate, added some sprinkles. They were returned to the fridge for just a few minutes.

My sweet friend Nancy then tied cute bows around the sticks and arranged them in a watermelon half. It was a fun summer treat that you could create with the kids.

I found the basic idea on the Rice Krispie web site.

Rice Krispie-Sicles

Melt 4 tablespoons butter and one 10 oz package on marshmallows in microwave for 1-2 minutes until melted. Add 6 cups rice krispies and stir. Put in a buttered 9x13 inch pan. I wet my hand with cold water and gently press mixture in pan. Cool. Cut in 2x3 inch rectangles and form into Popsicle shape. Insert Popsicle stick.

Put treat on parchment paper and refrigerate--this will help in the dipping process. I used milk chocolate discs that can be found at craft stores or Orson Gygi's. These melt quickly and are very easy to work with. If using chocolate chips (white, milk or semi-sweet) melt gently in the microwave and add 1 tablespoon oil  to 2 cups of chips. Dip treats, add sprinkles and put back on parchment paper. Return to fridge--the chocolate should set quickly. Add bows if desired and arrange in a melon half. Or just put on a platter and enjoy.

This recipe made 18 treats.

Linked to: This Chick Cooks

Muddy Buddies

I often refer to Max as my 'newborn', he is the youngest of our six children. The 'newborn' is now 22 years old, six feet and 200 pounds. He never really was a baby, he entered this life weighing 9 pounds and 8 ounces. I think he went from size newborn clothes to nine months in under 2 weeks. He was a big boy!
What does this have to do with Muddy Buddies? Max was first introduced to Muddy Buddies at an early age. I'm sure one of his older sisters was bored one Sunday afternoon and wanted to make a treat. Chex cereal was a staple in our house as was butter, peanut butter and chocolate chips. The cooking rule for my girls was--by all means make a treat, just clean up the mess. So they did.
Max was in grade school, I think it was love at first bite. He would often beg his sisters to make his favorite treat. They were happy to. Max was worried that the recipe for Muddy Buddies might not always be printed on the box. So he got a recipe card and proceeded to write the recipe, it was now safe.

Chex Muddy Buddies
9 cups Rice Chex
1 cup semi sweet chocolate chips
1/2 cup peanut butter
1/4 cup butter
1 teaspoon vanilla
1 1/2 cups powdered sugar
Microwave chocolate chips, butter and peanut butter for 1 minute, stir, cook for 30 more seconds or longer until smooth. Stir in vanilla. Pour mixture over cereal, stir until evenly coated. Pour into large plastic food storage bag. Add powdered sugar. Seal bag; shake until well coated. Spread on wax paper to cool.
Muddy Buddies continues to be one of Max's favorite treats. When he was a missionary in Texas Muddy Buddies were often included in care packages. Life is good when a simple treat like this can make someones day!