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