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Pecan Pie Bars

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Pecan Pie Bars

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Pecan Pie Bars

Course: Dessert
Cuisine: American
Servings: 24 bars
Author: Cindy Stenson Sutherland

Ingredients

  • 1 (18 oz.) pkg. refrigerated sugar cookie dough
  • 1/2 c. all-purpose flour
  • 3 lg. eggs
  • 3/4 c. dark corn syrup
  • 3/4 c. granulated sugar
  • 1 tsp. vanilla
  • 1/4 tsp. salt
  • 3 c. chopped pecans

Instructions

  • Preheat oven to 350 degrees. Lightly grease 13x9-inch baking pan. Let dough stand at room temperature, about 15 minutes.
  • Combine dough and flour in a large bowl, beat until well blended. Press dough evenly onto bottom and ½ inch up sides of prepared pan. Bake 18-20 minutes.
  • Meanwhile, beat eggs in a large bowl until fluffy and light in color. Add corn syrup, sugar, vanilla and salt, beat until well blended. Pour over partially baked crust, sprinkle evenly with pecans.
  • Bake 20 to 25 minutes or until center is just set. Cool completely in pan on wire rack.

Peanut Butter Chocolate Chip Brownies

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Peanut Butter Chocolate Chip Brownies

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Peanut Butter Chocolate Chip Brownies

Peanut butter and chocolate, a match made in Heaven!!
Course: Dessert
Cuisine: American
Servings: 16

Ingredients

  • 1/2 c. peanut butter
  • 1/3 c butter or margarine softened
  • 2/3 c. granulated sugar
  • 1/2 c. brown sugar packed
  • 2 eggs
  • 1/2 tsp. vanilla extract
  • 1 c. all-purpose flour
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 2/3 c. semi-sweet chocolate chips

Instructions

  • Preheat oven to 350 degrees. Grease a 9'' x 9'' baking pan.
  • In a medium bowl, cream together peanut butter and butter or margarine. Gradually blend in white sugar, brown sugar eggs, and vanilla. Combine flour, baking powder, and salt and stir into the peanut butter mixture until well blended. Gently fold in chocolate chips.
  • Bake for about 25 minutes, check for doneness. You want a few crumbs on your test knife when you pull it out, it shouldn't be completely clean. Be careful not to overbake.

Ooey Gooey Pumpkin Bars

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Ooey Gooey Pumpkin Bars

Course: Dessert
Cuisine: American
Servings: 12 bars

Ingredients

CAKE:

  • 1 (18 oz.) pkg. yellow cake mix
  • 1 lg. egg
  • 1/2 c. butter melted

FILLING:

  • 1 (8 oz.) pkg. cream cheese softened
  • 1 (15 oz.) can pumpkin
  • 3 eggs
  • 1 tsp. vanilla
  • 1/2 c. butter melted
  • 1 (16 oz.) box confectioners' sugar
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg

Instructions

  • Preheat the oven to 350 degrees. Lightly grease a 9 x 13-inch baking pan.
  • CAKE: In a large bowl, combine cake mix, egg, and melted butter, mix well with an electric mixer. Pat the mixture into the bottom of the prepared baking pan.
  • FILLING: In a large bowl, beat the cream cheese and pumpkin until smooth. Add eggs, vanilla, and butter; beat until combined. Slowly add the confectioners' sugar, cinnamon, and nutmeg, mix well. Spread the pumpkin mixture over the cake batter
  • Bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey. Remove from oven and allow to cool completely before cutting into squares. Serve with fresh whipped cream if desired.

One Bowl Fudge Brownies

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One Bowl Fudge Brownies

Satisfy your chocolate craving with our classic fudge brownies, warm out of the oven, topped with a big ol' scoop of vanilla ice cream, Enjoy!
Course: Dessert
Cuisine: American
Servings: 24

Ingredients

  • 4 (1 oz.) squares unsweetened chocolate
  • 3/4 c. butter
  • 2 c. granulated sugar
  • 3 eggs lightly beaten
  • 1 tsp. vanilla extract
  • 1 c. all-purpose flour
  • 1/2 c. semi-sweet chocolate chips
  • 1/2 c. chopped pecans

Instructions

  • Preheat oven to 350 degrees. Grease a 13 x 9-inch pan.
  • Microwave unsweetened chocolate and butter in large microwaveable bowl on high for 2 minutes or until butter is melted. Stir until chocolate is completely melted.
  • Using a wooden spoon, stir in sugar. Stir in eggs and vanilla. Add flour, semi-sweet chocolate chips and pecans, stir until well combined.
  • Spread batter in prepared pan. Bake 30 to 35 minutes (do not over-bake). Cool completely. Frost if desired, but not necessary.

Mint Brownies

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Mint Brownies

Fudge brownies topped with cool mint crème and chocolate glaze. Warning, they're addictive!
Course: Dessert
Cuisine: American
Servings: 24

Ingredients

  • BROWNIES
  • 3 c. all-purpose flour
  • 3 c. granulated sugar
  • 1 c. unsweetened cocoa powder
  • 1 1/2 tsp. salt
  • 6 eggs
  • 1 1/2 c. vegetable oil
  • 3/4 c. milk
  • MINT CREME
  • 1/2 c. butter softened
  • 4 c. confectioner's sugar
  • 1 tsp. peppermint extract
  • 2 T. water
  • pinch salt
  • A few drops green food coloring
  • CHOCOLATE GLAZE
  • 2 c. semi-sweet chocolate chips
  • 6 T. butter

Instructions

  • BROWNIES- In a large bowl, combine flour, sugar, cocoa powder, and salt. Add eggs, oil and milk, beat until smooth. Pour into a well greased 15x10-inch jelly roll pan. Bake at 350 for about 20-25 minutes. Cool completely.
  • MINT CREME- Beat till smooth and spread evenly over brownies. Chill for a few minutes to set.
  • CHOCOLATE GLAZE- Melt butter in glass bowl in microwave. Add chips and cook at 50% power, stirring every 30 seconds, until melted and smooth. Drizzle or spread over mint layer. Chill for 1 hour.

Lemon Cheese Bars

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Lemon Cheese Bars

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Lemon Cheese Bars

Course: Dessert
Cuisine: American
Servings: 24

Ingredients

  • 1 box yellow pudding cake mix
  • 2 eggs divided
  • 1/3 c. vegetable oil
  • 1 (8 oz.) pkg. cream cheese softened
  • 1/3 c. granulated sugar
  • 1 tsp. lemon juice
  • Zest of 1/2 lemon optional

Instructions

  • Preheat oven to 350 degrees.
  • In a large bowl, mix cake mix with 1 egg and oil until crumbly, reserve 1 c. of mixture for topping. Pat remaining mixture in the bottom of an un-greased 13x9 inch pan. Bake for 15 minutes.
  • Beat cream cheese, sugar, lemon juice and 1 egg until smooth. Spread over baked layer. Sprinkle with reserved crumb mixture. Bake 15 minutes longer. Cool and cut into bars.

Granola Fruit & Nut Bars

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Granola Fruit & Nut Bars

Our recipe is so versatile, you can use just about any combination of dried fruit or nuts!
Course: Dessert
Cuisine: American
Servings: 16

Ingredients

  • 2 c. old-fashioned oatmeal
  • 1 c. sliced almonds
  • 1 c. shredded coconut loosely packed
  • 1/2 c. toasted wheat germ
  • 3 T. unsalted butter
  • 2/3 c. honey
  • 1/4 c. light brown sugar lightly packed
  • 1 1/2 tsp. pure vanilla extract
  • 1/4 tsp. kosher salt
  • 1/2 c. pitted dates chopped
  • 1/2 c. dried apricots chopped
  • 1/2 c. dried cranberries

Instructions

  • Preheat the oven to 350 degrees. Butter a 9x13-inch baking dish and line it with parchment paper.
  • Toss the oatmeal, almonds, and coconut together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the wheat germ. Reduce the oven temperature to 300 degrees.
  • Place the butter, honey, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute, then pour over the toasted oatmeal mixture. Add the dates, apricots, and cranberries and stir well. Pour the mixture into the prepared pan. Wet your fingers or use a silicone spatula and press the mixture evenly and firmly into the pan.
  • Bake for 25 to 30 minutes, until light golden brown. Cool for at least 2 to 3 hours before cutting into squares, a serrated knife works great for this. Serve at room temperature. Store bars in an airtight container in the freezer.

Notes

Cook's Note: This recipe is so versatile you can use just about any combination of dried fruit or nuts. Try using raisins, cherries, blueberries, apple, fig, mango, papaya, strawberries, chopped peanuts, cashews, pistachios, walnuts or pecans.

Frosted Zucchini Brownies

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Frosted Zucchini Brownies

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Frosted Zucchini Brownies

Zucchini releases moisture during the baking process making them moist, fudgy and fabulous!!
Course: Dessert
Cuisine: American
Servings: 24

Ingredients

  • BROWNIES
  • 1/2 c. vegetable oil
  • 1 1/2 c. granulated sugar
  • 2 tsp. vanilla extract
  • 2 c. all-purpose flour
  • 1/2 c. unsweetened cocoa powder
  • 1 1/2 tsp. baking soda
  • 1 tsp. salt
  • 2 c. shredded zucchini
  • 1/2 c. chopped walnuts
  • FROSTING :
  • 6 T. unsweetened cocoa powder
  • 1/4 c. butter or margarine
  • 2 c. confectioner's sugar
  • 1/4 c. milk
  • 1/2 tsp. vanilla extract

Instructions

  • Preheat oven to 350 degrees. Grease and flour a 9x13-inch baking pan.
  • BROWNIES: In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread/press evenly into the prepared pan.
  • Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched.
  • FROSTING: Melt together the 6 tablespoons of cocoa powder and butter or margarine; set aside to cool. In a medium bowl, beat together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Add the cocoa mixture, beat until smooth. Spread over cooled brownies before cutting into squares.
  • Cook's Notes: There are no eggs in this recipe - no eggs needed. The batter will be crumbly, even dry in texture, but no worries, the zucchini releases moisture during the baking process making them moist, fudgy and fabulous!!

Delicate Lemon Squares

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Delicate Lemon Squares

These irresistible bars are so easy to make! We start with a sweet shortbread crust, top it with tangy lemon curd, then finish with a dusting of confectioners' sugar, Enjoy!
Course: Dessert
Cuisine: American
Servings: 16 squares

Ingredients

  • 1 c. all-purpose flour
  • 1/4 c. confectioner's sugar
  • 1/2 c. butter
  • 2 lg. eggs
  • 3/4 c. granulated sugar
  • 3 T. lemon juice
  • 2 T. all-purpose flour
  • 1/2 tsp. baking powder
  • confectioner's sugar for garnish

Instructions

  • Preheat the oven to 350 degrees.
  • In a mixing bowl, whisk together 1 cup of flour and 1/4 cup of confectioner's sugar. Using a pastry blender, cut the butter into the flour mixture until it is well combined and holds together. Pat the mixture into an ungreased 8x8x2-inch baking dish. Bake for 10-12 minutes.
  • Meanwhile, in a separate mixing bowl, using an electric hand mixer beat eggs, granulated sugar, and lemon juice. Beat until slightly thick and smooth about 8-10 minutes. Stir together 2 tablespoons flour and baking powder, add to the egg mixture. Blend until all is moistened, pour over the baked layer.
  • Bake for an additional 20-25 minutes. Sift confectioner's sugar over the top. Let cool, cut into squares.

Cranberry Cereal Bars

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Cranberry Cereal Bars

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Cranberry Cereal Bars

They're cereal-sly delicious!
Course: Dessert
Cuisine: American
Servings: 24 bars

Ingredients

  • 4 T. unsalted butter
  • 1 (10 oz.) bag marshmallows
  • 1/4 tsp. salt
  • 6 c. Cheerios
  • 1 c. dried cranberries or raisins

Instructions

  • Spray a 10 x 15-inch rimmed baking sheet with cooking spray. Line with waxed paper, spray paper with cooking spray, and set aside.
  • In a large saucepan, melt butter over medium heat. Add marshmallows and salt, cook, stirring occasionally, until marshmallows have melted, about 5 minutes. Remove from heat, stir in cereal and dried cranberries. Immediately transfer mixture to prepared baking sheet.
  • Using a spatula (or your fingers) coated with cooking spray or butter, press the mixture quickly and firmly into the pan. Let cool, about 1 hour, cut into 24 bars (3 rows lengthwise by 8 rows crosswise). Store in an airtight container up to 2 days.

No Bake Chocolate Peanut Butter Squares

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No Bake Peanut Butter Chocolate Squares

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No Bake Chocolate Peanut Butter Squares

5-ingredients you probably already have in your pantry, 15-minutes to prep, 45 minutes to set, and no baking! It doesn't get much easier than that!
Prep Time15 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Servings: 24 bars

Ingredients

  • 1 c. butter divided
  • 2 c. creamy peanut butter
  • 3 c. confectioner's sugar
  • 1 1/2 c. graham cracker crumbs
  • 1 (12 oz.) pkg. semi-sweet chocolate chips

Instructions

  • Line a 9 x 13-inch baking dish with foil or parchment paper, leaving an overhang for handles. Spray with non-stick spray. Set aside.
  • In a large glass bowl, melt 1/2 cup butter in the microwave. Stir in peanut butter, confectioner's sugar, and graham cracker crumbs. (I prefer to use an electric mixer) The dough will be very stiff. Spread dough in the prepared dish, pressing down evenly.
  • In a separate bowl, melt remaining 1/2 cup butter and chocolate chips in the microwave for 1 minute. Stir gently until all chips are melted. You may need to microwave the chocolate mixture for an additional 15 to 30 seconds, stirring until the chocolate chips are melted and the mixture is smooth. Spread this mixture over the peanut butter layer. Refrigerate for 30-45 minutes, cut into squares. Store bars in the refrigerator.

Caramel Apple Bars

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Caramel Apple Bars

A cross between a caramel apple and an apple crisp, a match made in heaven!
Course: Dessert
Cuisine: American
Servings: 24

Ingredients

  • 1 c. brown sugar packed
  • 1/2 c. butter
  • 1/4 c. vegetable shortening
  • 1 3/4 c. all-purpose flour
  • 1 1/2 c. quick cooking oats
  • 1 tsp. salt
  • 1/2 tsp. baking soda
  • 4 1/2 c. granny smith apples peeled & coarsely chopped
  • 3 T. all-purpose flour
  • 1 (14 oz.) pkg. vanilla caramels

Instructions

  • Preheat oven to 400 degrees.
  • Mix brown sugar, butter and shortening in a large bowl. Stir in 1 ¾ cups flour, oats, salt and baking soda. Reserve 2 cups for topping. Press remaining mixture in an un-greased 13x9 inch pan. Toss apples and 3 tablespoons flour and spread over crust.
  • Heat caramels over low heat, stirring occasionally until melted, pour evenly over apples. Sprinkle with reserved oat mixture, press lightly.
  • Bake 25 to 30 minutes or until topping is golden brown and apples are tender. Cut into bars while warm. Store bars in an air tight container in the refrigerator.

Almond Rocca Cookie Bars

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Almond Rocca Bars

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Almond Rocca Cookie Bars

If you like Almond Roca then you'll LOVE these Almond Rocca Cookie Bars!
Course: Dessert
Cuisine: American
Servings: 24

Ingredients

  • 1/2 c. granulated sugar
  • 1/2 c. brown sugar
  • 1 c. butter
  • 1 egg yolk
  • 1 tsp. vanilla
  • 1 c. sifted all-purpose flour
  • 1/2 tsp. tsp. salt
  • 1 (12 oz.) pkg. chocolate chips
  • 1/2 c. chopped almonds

Instructions

  • Preheat oven to 325 degrees.
  • In a large bowl, cream sugars with butter, egg yolk, and vanilla. Beat thoroughly. Stir in sifted flour and salt.
  • Spread on an ungreased 10x15x1-inch jelly roll pan. Bake for 20-25 minutes or until lightly browned.
  • While still hot, spread with chocolate chips and sprinkle with chopped almonds. When cool, cut into squares.

Smoked Salmon Bagels with Garden Vegetable Cream Cheese

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Smoked Salmon Bagels with Garden Vegetable Cream Cheese

Assemble individual salmon bagels OR arrange everything on a large platter for self-serving. Use mini bagels for hors-d'oeuvres, Enjoy!
Course: Appetizers
Cuisine: American
Servings: 4

Ingredients

SMOKED SALMON BAGELS:

  • 4 bagels split in half & toasted
  • cream cheese or Garden Vegetable Cream Cheese (below)
  • 8 slices salmon lox or smoked salmon crumbled
  • capers drained
  • 1/2 English cucumber thinly sliced
  • 1 lg. tomato thinly sliced
  • 1 red onion thinly sliced
  • 1 lemon sliced into wedges
  • Cracked pepper to taste

GARDEN VEGETABLE CREAM CHEESE:

  • 2 (8 oz.) pkg. cream cheese room temperature
  • 2 T. minced scallions (white and green parts)
  • 2 T. minced carrot
  • 2 T. minced celery
  • 2 T. minced radish
  • 2-3 pinches kosher salt
  • 1 pinch finely ground black pepper

Instructions

  • SMOKED SALMON BAGELS: To assemble - Slice the bagels in half horizontally and toast. Spread 1 tablespoon of the vegetable cream cheese over each bagel half. Arrange salmon lox or smoked salmon over the cream cheese, top with capers, sliced cucumbers, tomatoes, red onion, a squeeze of lemon juice, and cracked pepper to taste. Serve open face.
  • GARDEN VEGETABLE CREAM CHEESE: Place the cream cheese, scallions, carrot, celery, radish, salt, and pepper in the bowl of an electric mixer fitted with the paddle attachment and mix on low speed until blended.

White Bean Spread

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White Bean Spread

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White Bean Spread

Try this twist on the traditional Tuscan bean dip. This spread is delicious on artisan-baked bread or can be used as a base for sandwiches. In a hurry? Use can cooked beans.
Course: Appetizers
Cuisine: Italian
Servings: 10

Ingredients

  • 2 c. dried white beans OR 2 cans cooked
  • 3 c. vegetable stock
  • 1 onion quartered
  • 1 tsp. salt
  • 1/4 c. tahini (sesame seed paste)
  • 1/4 c. lemon juice
  • 1 tsp. lemon zest optional
  • 1/4 c. Extra virgin olive oil
  • 4 cloves garlic peeled
  • 2-3 tsp. whole cumin roasted and grounded
  • 1 tsp. cinnamon
  • 2 tsp. paprika
  • 2-4 T. tamari
  • Salt to taste

Instructions

  • Remove any stones or dirt from the beans. Cover with cold water and soak overnight.
  • Drain and rinse thoroughly. In a pot, add the beans and cover with vegetable stock. Add the onion and salt. Cook beans until soft; the cooking time depends on the bean used, but around one hour. Let the beans sit in the cooking liquid until cold. Drain off liquid.
  • In a food processor, add the cooked beans and all the other ingredients. Process until creamy. Refrigerate until ready to use, or freeze in smaller portions using freezer bags.
  • Beans are highly perishable and should be used within three days.

Warm Artichoke Dip

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Warm Artichoke Dip

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Warm Artichoke Dip

This dip is sooo GOOD!! Who needs chips or toasted baguettes? Just give me a spoon!!!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Appetizers
Cuisine: American
Servings: 8

Ingredients

  • 1 (14 oz.) can artichokes drained
  • 1 (4 oz.) can can green chilies chopped
  • 1 c. mayonnaise
  • 1 red bell pepper finely chopped
  • 1 c. Parmesan shredded
  • 2-3 clove garlic minced
  • 1/2-1 tsp. red pepper flakes

Instructions

  • Mix all ingredients together in a large bowl, pour into a baking dish, spread evenly.
  • Bake at 350 degrees for 20-30 minutes. Serve with toasted baguettes.

Sweet Potato Hummus

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Sweet Potato Hummus

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Sweet Potato Hummus

A delicious twist on a classic!!
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Appetizers
Cuisine: Indian
Servings: 12

Ingredients

  • 1 lb. sweet potatoes peeled and cut into 1-inch pieces
  • 1 (19.5 oz.) can garbanzo beans (chick peas) drained and rinsed
  • 1/4 c. fresh lemon juice
  • 1/4 c. tahini (sesame paste)
  • 2 T. olive oil
  • 2 tsp. ground cumin
  • 1 clove garlic chopped
  • Coarse salt and ground pepper
  • Whole wheat pita bread and crudités

Instructions

  • Set a steamer basket in a large pot. Fill with enough water to come just below basket, bring to a boil. Add sweet potatoes, reduce to a simmer, cover, and cook until tender, 10 to 12 minutes.
  • Transfer to a food processor. Combine chickpeas, lemon juice, tahini, oil, cumin, and garlic in the food processor. Puree about 1 minute, thin with water if necessary. Season with salt and pepper and let cool.
  • Refrigerate hummus in an airtight container up to 1 week. Serve with pita and or crudités.

Strawberry Bruschetta

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Strawberry Bruschetta

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Strawberry Bruschetta

A sweet and savory experience for your taste buds! Perfect as an appetizer or after dinner dessert.
Prep Time1 hour
Total Time1 hour
Course: Appetizers
Cuisine: Italian
Servings: 6

Ingredients

  • 1 French baguette sliced diagonally, about 1/2-inch thick
  • 1 c. diced strawberries about 10 large strawberries
  • 1 T. granulated sugar
  • 4 oz. goat cheese room temperature
  • 1 T. extra virgin olive oil
  • 2 tsp. balsamic vinegar
  • 1/4 c. fresh basil leaves torn
  • freshly ground black pepper

Instructions

  • Combine the tablespoon of sugar and strawberries in a small bowl. Cover, and refrigerate for about 2-3 hours, or until strawberries have slightly softened.
  • Spread the goat cheese evenly over the slices of bread, followed by spoonfuls of the strawberry mixture.
  • Drizzle with the olive oil and balsamic vinegar. Top each bruschetta with basil. Season with freshly ground black pepper.