peanut butter cup smore bars

I (Joni) made these the other day and all the fam was in LOVE!  They were really easy to make and tasty!  You will definitely want to make some this weekend to enjoy!

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Peanut Butter Cup Smore Bars

1 Cup butter, softened
1 Cup brown sugar
1/2 Cup sugar
2 eggs
2 tsp vanilla
2 1/2 Cups flour
2 tsp baking powder
1/2 tsp salt
2 cup graham cracker crumbs
24 peanut butter cups
2 7oz jars marshmallow creme fluff


Preheat oven to 350 and grease a 9x13 pan

Cream butter and sugars until mixed well.  Add eggs, vanilla, mix well until blended.  Add flour, baking powder, salt, graham cracker crumbs.  Mix well until dough forms.

Press 2/3 dough in bottom of pan.  Press peanut butter cups side by side into dough.  Then cover peanut butter cups with marshmallow creme fluff.  Then take remaining dough and cover marshmallow creme.  This is tricky because it will stick to the marshmallow creme.  What I did was take pieces of dough smash it flat and lay it flat on top until all the marshmallow creme was covered so it looked just like another layer of dough on top.  Then bake for 32 minutes.  Oven times may vary so  just watch for the edges to be golden brown.  If you can wait to cut into it, wait for about 2 hours so it has a little time to set up!

Recipe Source:  Adapted from The Sweet Life

Homemade bread

I (Kara) do not know if I have ever made homemade white bread, but this was delicious (especially slathered in butter and jam!). We were all out of wheat and we just don't like store bought bread, so I thought it wouldn't kill us to eat a couple loaves of white! It really was so yummy, it is not something I will make every week, but will make again when the craving for toast, butter, and jam comes!

Homemade White Bread

2/3 cup powdered milk

3 heaping Tbsp of instant yeast

6 tsp salt

2/3 cup sugar

6 Tbsp shortening

6 cups warm water

Flour (approx. 15 cups total)

Mix powdered milk, yeast, salt, sugar, and shortening in large mixer. (*your Kitchen Aid is not big enough! It will handle a half recipe though.) Add warm water. Add about 4 to 5 cups flour and beat with paddle attachment until well mixed. Change to bread hook and add flour slowly until dough comes away clean from the edge of the mixing bowl. Allow to knead for 5 more minutes. Do not add too much flour. Cover with greased plastic and allow dough to rise. Once it has doubled in size, divide into 6 parts. Form each into a log, tucking and pinching the dough underneath to make it smooth on top. (This is easily done if you lightly roll out the dough and roll up lengthwise, pinching together seam and tucking in the ends.) Raise until the size of a bread loaf. Bake at 350 degrees for 30 minutes or until golden brown.

recipe source: www.thesisterscafe.com

Coconut Squares

I (Joni) made these over the weekend and my family loved them!  If you like coconut you will love this treat!  Hope everyone has enjoyed the long weekend and was able to spend time with the ones you love most!

Coconut Squares

Mix together:
1/2 lb butter
2 Cups flour
1/2 Cup corn starch
1/2 Cup sugar

Press in bottom of cookie sheet.  Bake at 300 for 15 minutes.

Filling:
4 eggs
1 pkg coconut
2 tsp vanilla
4 Tbsp flour
2 Cups brown sugar
1/2 tsp baking powder
2 Cups chopped walnuts

Bake at 300 for 15 minutes then 350 for 5 minutes.  Cool and frost.

Frosting:
1 Cup butter
1 8oz pkg cream cheese
1 lb powdered sugar

Sprinkle top with walnuts if you would like!

Recipe Source: Phyllis 

The BEST Coffee Cake

This seriously is the best coffee cake I (Kara) have ever eaten! My friend Mandy gave it to me when we were living in Michigan. I have made it several times over the past 4 years and always get raving reviews! Everyone always asks for the recipe, so here it is. Enjoy! 

P.S. The coffee cake pictured has a powdered sugar glaze. I prefer it without the glaze but my husband likes it with. I have never really measured when doing this, but I would guess a TBSP softened butter, 1 cup powdered sugar, 1 TBSP milk, 1/4 tsp vanilla. 

The BEST Coffee Cake
 
Filling/Topping:
2 cups brown sugar
1/2 cup flour
8 tsps. cinnamon
1/2 cup butter (softened)
 
Cake part:
1 1/2 cups sugar
1/2 cup soft shortening
2 eggs
1 1/2 cup milk 
3 cups flour
4 tsps. baking powder
1 tsp. salt
 
Lightly grease a 9 x 13 pan and set a side. Cream together sugar, shortening, and eggs. Add milk, flour baking powder and salt until well combined. For the filling/topping mix brown sugar, flour, cinnamon, and butter. Layer the topping and cake part twice starting with the cake at the bottom. Bake at 350 degrees for 50 minutes or until the top is slightly golden brown and a toothpick inserted comes out with a few moist crumbs.

 

Chocolate Chip Cookie Cup

Sometimes when you just take a cookie recipe and instead of baking it on a cookie sheet you put it in a muffin pan and bake it that way, it makes it so much more fun to eat, and you really think it tastes so much better.  So that is what I did with this recipe.  You can use any chocolate chip cookie recipe that you like.  I found I just had to watch it close in the oven.  Enjoy!

Chocolate Chip Cookie Cup

1 Cup soft butter
1/2 Cup white sugar
1 egg
1 tsp. baking soda
2 1/2 Cups flour
1 Pkg chocolate chips
3/4 Cup brown sugar
1/4 Cup karo syrup
2 tsp vanilla
1/4 tsp. salt
1/4 Cup cocoa

Cream together butter and sugars.  Add karo syrup, egg, and vanilla.  Cream together.  Add baking soda, salt and flour.  mix well.  Add cocoa and mix until well blended.  Add half the pkg chocolate chips.  Now instead of greasing your cookie pan, grease your muffin pan.  Fill in the bottom with some dough.  Just enough to cover the bottom.  Then add a few chocolate chips in the middle.  This makes it so you have a delicious amount of chocolate when you bite into it.  Then cover the top with dough and press down so its nice and tight in the pan.  Then bake at 350 for 15-20 min.  You really just have to watch to make sure they dont burn.  I took mine out when the edges started to brown.  Once cooled, I topped it with a scoop of ice cream and chocolate sauce.  YUM!

Recipe Source: Meagan

Cookie Pie

If you need a easy, fast, but most importantly delicious dessert, then this is the dessert you MUST try!  Its beyond simple and so yummy!  Made it yesterday for the fam and they only wanted more!  Add a scoop of icecream on top with your favorite chocolate, or caramel sauce and you will not be disappointed!

COOKIE PIE

1/2 Cup flour
1/2 Cup brown sugar
1/2 Cup sugar
2 eggs
1 Cup butter (melted and cooled)
1 Cup Chocolate Chips
9 inch pie shell

Mix together, flour, brown sugar, sugar, eggs, butter.  Then add chocolate chips.  Pour into 9 inch pie shell.  Bake at 325 for 1 hour.

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Recipe Source: Cindie

Tex-Mex Enchilada Casserole

I (Kara) don't know the last time I made a casserole but I am so glad I made this one, it was AWESOME! My Dad was in town for his birthday and I decided to try this recipe on him and he loved it! I finally had to take the pan away so he would save room for dessert. The list of ingredients is long, but it came together pretty fast. Go try it tonight!

P.S. I don't use ground turkey very often, but I used it in this and it tasted great!

Tex-Mex Enchilada Casserole

Yield: Serves 6-8

• 14 corn tortillas cut into thirds
• 1 1/2 pounds ground beef or turkey
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 medium red or green bell pepper, cored, seeded and diced
• 1 large poblano chile, diced
• 1 cup frozen corn kernels
• 2 cloves garlic, finely minced
• 1/4 cup all-purpose flour
• 2 tablespoons chile powder
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 2 1/2 cups low-sodium chicken broth
• 1 (15-ounce) can black beans, rinsed and drained
• 1 tablespoon fresh lime juice
• Salt and black pepper to taste
• 8 ounces cheddar cheese, shredded
• 8 ounces Monterey jack cheese, shredded
• Chopped cilantro for garnish

Directions

1. Preheat oven to 350 degrees F. Lightly coat a 9X13-inch baking dish with nonstick spray and set aside.
2. Arrange the cut tortillas in a single layer on two large, rimmed baking sheets. Bake the tortillas until slightly crisp, about 15 minutes.
3. In a large 12-inch nonstick skillet over medium heat, cook the ground beef or turkey with 1 teaspoon salt and 1/2 teaspoon pepper breaking the meat up into bite-sized pieces. Cook until the meat is no longer pink, 5-7 minutes. Scrape the meat onto a plate and wipe the skillet clean (you may need to drain off excess grease from the meat depending on the fat content).
4. In the same skillet over medium heat, add the butter and olive oil and stir in the onion, bell pepper, poblano, corn and garlic. Cook until the veggies are softened, 3-4 minutes. Stir the flour, chile powder, cumin and coriander into the vegetable mixture. Cook, stirring constantly, for 1-2 minutes. Gradually whisk in the chicken broth, whisking constantly. Bring the mixture to a boil and cook until thick, stirring occasionally, about 10 minutes. Stir in the beans, lime juice and season with salt and pepper.
5. Line the bottom of the greased baking pan with 1/3 of the baked tortillas. Layer with 1/3 of the meat and then 1/3 of the veggie/sauce mixture and then sprinkle with 1/3 of the cheeses. Repeat that process again twice more ending with the cheeses.
6. Bake the casserole until hot and bubbly, about 30-35 minutes. Remove from the oven and let sit for 10 minutes or so before serving. Garnish with chopped cilantro

Recipe Source: http://www.melskitchencafe.com

Peanut butter cookies with peanut butter and chocolate frosting

I (Joni) get requests to make these cookies all the time!  They are by far the best peanut butter cookies you will ever eat!  And then you add the frostings and it seriously makes any bad day a good day when you eat one!  And its not easy to eat just one.  They dont last very long when I make them! They are a little more time consuming since you also have to make two frostings but trust me it is worth every second!

Peanut Butter Cookie

1 Cup butter, softened
2 Cups smooth or chunky peanut butter
1 1/2 Cups firmly packed brown sugar
1 Cup granulated sugar
2 Large eggs
1 1/2 Tbsp milk
1 1/2 tsp vanilla
2 1/2 Cups flour
1 1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 Cups peanut butter chips

Preheat oven to 350
Combined butter, peanut butter and beat until light and fluffy.  I use the kitchen aid.  Add the brown, and white sugars and mix until well combined.  Add the eggs and mix for 1-2 minutes.  Until the mixture is combined.  Add the milk and vanilla, mix.  Add the dry ingredients and mix just briefly.  While there are still large spots of flour, add the peanut butter chips and mix until the flour is completely mixed in and all the mixture is well combined.  Let the cookie dough sit for 15 minutes before scooping.  It will set up and be easier to scoop.

When ready to bake, scoop tablespoon sized balls of dough onto a greased cookie sheet.  (I like to scoop about 2 tablespoon sized balls and bake for 14 minutes, but you can do what you like.)  Bake the cookies 10-11 minutes making sure to not over bake.  Take out of oven and leave on cookie sheet for 3-5 minutes to cool.  Then once cooled its time to frost.  I wait about an hour before I do any frosting.  I first do a layer of peanut butter frosting, then chocolate, letting the frosting set up before adding the chocolate layer.  Enjoy!

Peanut Butter Frosting

1 Cup peanut butter
1 tsp vanilla
3-5 Tbsp milk
3 Cups powdered sugar (may need more or less depending on the consistency you like.)
Mix all ingredients together until well combined.

Chocolate Frosting

1 cube butter
1/3 Cup milk
2 Tbsp cocoa
1 tsp vanilla

Bring to a boil and pour over 1LB powdered sugar.

Recipe Source: http://www.melskitchencafe.com

Chocolate Frosting: Mama Enid

Metal (Cardboard) Letters

This craft is beyond easy and its inspired by Anthropologie.  They have these amazingly cute metal letters they sale for home decor but the downside is they are SO expensive.  I found a tutorial on how to make them and they were so easy and with everything less than $20!  That is my kind of craft!  I made a sign for my kitchen and I have had so many people ask where I purchased those metal letters and when I tell them they are cardboard they cant believe it.  They really do look like metal!  Happy crafting!

Supplies

Cardboard letters ( Hobby Lobby sells them in all sizes.  Dont forget to print your weekly coupon from them to get them even cheaper.)

Matte black spray paint
Matte metallic silver spray paint
sand paper

Thats all the supplies you need!  So easy!  First you will give the letters two good coats of black spray paint, letting the first coat dry before applying the second.  Then once the second coat is dry you will do the same with the metallic silver spray paint.  Let dry, then take sand paper and just start distressing away!  You can do as much distressing as you like depending on the look you want.  In the pictures below I have a close up of one of the letters so you could see even some of the cardboard shows through a little bit but it still looks great!

Brownies

If you have a family gathering coming up and you are in charge of dessert and cant think of what to take, I have the solution for you!  These brownies are delicious, and you bake them in a cookie sheet so you have tons!  They are also great to make and eat for breakfast, lunch, and dinner for a week!  I may have done that!

Brownies

3 Cups sugar
1/2 Cup plus 1 Tbsp Cocoa
1/2 tsp salt
1 1/2 Cups melted butter
5 eggs
2 1/2 tsp vanilla
3 Cups flour

Mix together and spread on a buttered cookie sheet. (standard stainless steel cookie sheet).  Bake at 350 for 30 minutes.

Frosting

1/2 Cup butter
3 1/2 tsp cocoa
6 Tbsp milk
1 tsp vanilla
Powdered Sugar ( I just put in until I have the consistency I like)

Boil together, butter, cocoa, milk, vanilla.  Remove from heat and pour over powdered sugar.  Mix well.

Texas Sheet Cake

I (Kara) am sure everyone has had Texas sheet cake before, but... have you tried it using Gourmet Ramstadt-Breda Rich Dark Cocoa powder! Wow! I did not think the type of coca powder really mattered, but my friend recently got me this for my birthday so I had to give it a try. The cake was richer and more chocolatey than normal. You can buy this product at their website www.preparedpantry.com. 

P.S. I am not being paid to talk about this product, I just really really loved it! O, and in case you don't have a Texas sheet cake recipe here you go!

Texas Sheet Cake

2 cups flour

2 cups sugar

1/2 cup vegetable oil

1 cup water 

1/2 cup butter (1 stick)

4 TB cocoa powder

2 eggs (beaten)

1/2 cup buttermild

1 tsp vanilla

1 tsp baking soda

1 cup chopped nuts (optional)

Grease and flour an 11 x 17 cookie sheet. Set a side. Preheat oven to 350 degrees.

Mix together flour and sugar, set a side. Bring to a boil over medium heat vegetable oil, water, butter and cocoa powder. Pour over flour and sugar mixture. Add eggs, buttermilk, vanilla, baking soda, and nuts to the mix. Pour into cookie sheet and bake at 350 for 16-20 mins.

Frosting

1/2 cup butter (1 stick)

1/3 cup milk

2 TBS cocoa powder

1 tsp vanilla

1 lb powdered sugar

1 cups nuts (optional)

Bring butter, milk, and cocoa powder to a boil. Off the head stir in vanilla. Pour over powdered sugar and mix. Add nuts if desired. 

Rosemary Parmesan Bread

This bread is delicious!  Easy too!  Goes great with balsamic and olive oil to dip or just to eat on its own!  Try it with dinner tonight.  You will be glad you did!

Rosemary Parmesan Bread

1 1/4 Cups water
1 1/2 Tbsp yeast
2 tsp sugar
1 1/2 tsp salt
3 1/2 Cups flour (may need a little more depending on how sticky it is)
2 Tbsp fresh rosemary, chopped
1 Tbsp olive oil
1/2 cup fresh grated parmesan cheese

In a large mixing bowl (kitchen aid) dissolve sugar, and yeast in warm water, let sit 5 minutes.  Yeast should form a foam on the top of the water.  Add salt, 1 1/2 Tbsp of the rosemary, olive oil and flour.  Mix with a dough hook.  Add enough flour that dough leaves sides of bowl and forms a ball shape.  At this point sprinkle in 1/2 cup parmesan cheese.  Knead for 5 minutes.  Cover mixer and bowl with a towel and let dough raise for 30 minutes.  Turn on mixer for one second to punch down dough and remove from the mixing bowl.  Turn onto a floured surface and roll into a oval shape.  Roll up lengthwise and pinch seam to seal.  Place seam side down on a lightly greased cookie pan.  Sprinkle with remaining 1/2 Tbsp rosemary and let dough raise for 30 minutes.  Brush with 1 Tbsp melted butter and sprinkle any amount parmesan cheese on top.  Bake at 375 for 20-25 minutes.  The top should be golden brown.  Let cool before slicing.  Enjoy!

Recipe Source: Mom

Craft Day!

I (Joni) am so not a crafty person!  I do try and most the time I am pretty happy with the finished product!  The hubs and baby and I recently moved and I am trying to decorate the place on a budget so I am doing alot  of it myself!  I made this wreath and was quite happy with the outcome!  I love it because I can change the ribbon and have it for many holidays!

Supplies

1 straw wreath form
Glue gun
1 bag spanish moss
Ribbon of choice

This is quite simple, the only hard part is not burning your fingers.  All you do is start putting glue on the wreath form and sticking your spanish moss to it.  You just have to work with the spanish moss, pulling and placing where you need it.  Its quite messy so I suggest doing it outside.

I got all the supplies at Hobby Lobby.  For the ribbon I used a mustard burlap ribbon but you could do anything you like.  I hope you enjoy this craft.  I sure do!  It looks great on our front door!

German Chocolate Cake

This German Chocolate Cake is AMAZING!!  The frosting alone is the kind that you find yourself taking spoonfuls from the container and eating it!!  We had it this last weekend for my dad's birthday!  Our mom made the cake and did a fabulous job!  Im just mad I didnt take any home to eat for breakfast the next morning!

German Chocolate Cake

1 pkg Baker's German Sweet Chocolate
1/2 Cup water
4 eggs, separated
2 cups flour
1 tsp baking soda
1/4 tsp salt
1 Cup butter, softened
2 Cups sugar
1 tsp vanilla

Heat oven to 350.  Cover 3 (9 inch) round pans with waxed paper, spray sides with cookig spray.  microwave chocolate in microwaveable bowl on high for 1-2 min.  Stir until chocolate is melted.
Beat egg whites in small bowl with mixer on high until stiff peaks form, set aside.  Mix flour, baking soda and salt.  Beat butter and sugar in a large bowl with mixer until light and fluffy.  Add egg yolks, beating well.  Blend in melted chocolate and vanilla.  Add flour mixture alternately with buttermilk, beating until well blended.  Mix well and pour into pans.

Bake 30 minutes or until toothpick comes out clean.  After cakes have cooled, remove from pans and place on wire racks.  Once cooled completely you can spread frosting in between cake layers and around the outside of cake.

Frosting

4 egg yolks
1 can evaporated milk (12 oz)
1 1/2 tsp vanilla
1 1/2 Cups sugar
3/4 Cup butter
1 pkg (7 oz) Bakers Angel Flake Coconut
1 1/2 Cups chopped Pecans

Beat egg yolks milk and vanilla in a large saucepan with whisk until well blended.  Add sugar and butter, cook on medium for 12 min or until thickened and golden brown, stirring constantly.  Remove from heat and add coconut and pecans.  Let cool before you frost the cake.