Coconut lemon bars

1 1/2 C flour
1/2 C powdered sugar
3/4 C cold butter
4 eggs
1 1/2 C sugar
1/2 C lemon juice
1 tsp baking powder
1 C coconut

Preheat oven to 350. Line a 13x9 with foil and lightly coat with non-stick cooking spray.
Mix together flour, powdered sugar and butter till crumbly and press into bottom of pan. Bake for 15 minutes.
Combine eggs, sugar, lemon juice and baking powder and pour over hot crust. Sprinkle with coconut and bake for 20-25 minutes.
Lift them out of the pan using the sides of the foil and let cool on a wire rack.

Chocolate sour cream cake

I've made this cake 4 times in the past month. It's so good so I figured I'd better post it so you all can enjoy it as well.

image and recipe

1 3/4 C flour (I use whole wheat flour)

1 3/4 C sugar

3/4 C cocoa

1 1/2 tsp soda

1 tsp salt

2/3 C butter

1 tub of sour cream (16oz)

2 eggs

1 tsp vanilla

mix everything from flour to salt. Add butter, sour cream, eggs and vanilla. Mix for about 3 minutes in the kitchenaid. Pour into greased and floured 13x9.

Bake at 350 for 40-45 minutes

Cool completely. frost with recipe below

Frosting

3 T butter

1/3 C cocoa

1 1/3 C powdered sugar (plus more)

3 T milk

1/2  tsp vanilla (I use 1 tsp)

Melt butter over LOW heat. stir in cocoa and bubble for just a second. Dump into mixing bowl and add powdered sugar, milk and vanilla. mix until frosting consistency. Adding more powdered sugar as needed. 

Easy Apple Cinnamon Sugar Cake

 

image and recipe

1 1/2 C brown Sugar
1/3 C oil
1 egg
1 C butter milk (1T lemon juice in a 1 C measuring cup filled the rest of the way with milk)
1 tsp baking soda
1 tsp vanilla
2 1/2 C whole wheat flour
1 1/2 C chopped apples (pink ladies are good)
1/2 C sugar
1 tsp cinnamon
1 T butter

Combine everything from brown sugar to apples, Pour into a grease 13x9
Combine sugar cinnamon and butter with a fork to make a crumbly mixture.
Sprinkle it over the top of the batter
bake for 45 mins
Serve warm

Cheese Cake Chocolate Chip Cookies

2 C flour
1/2 tsp salt
1/2 tsp baking powder
1/8 tsp baking soda
10 T butter
1 C sugar
1 egg
3 oz cream cheese
1 tsp vanilla
1 C chocolate chips

cream together butter, sugar, cream cheese, eggs and vanilla
combine dry ingredients and add to sugar mixture
mix in chocolate chips
drop by rounded spoonfuls onto baking sheet
bake at 375 for 10-13 minutes until golden brown around edges.
**These cookies are pretty fluffy and lighter in color so don't be tempted to over bake them**

Cinnamon Sugar Pull Apart Bread

DOUGH:

2 3/4 C flour (divided)

1/4 C sugar

2 1/4 tsp yeast

1/2 tsp salt

4 T butter

1/3C milk

1/4 C water

1 tsp vanilla

2 eggs

FILLING:

1C sugar

2tsp cinnamon

4 T butter

Whisk together 2 C flour, sugar, yeast and salt. Set aside

Whisk eggs. Set aside

 In a saucepan melt together butter and milk, remove from heat.

Add water and vanilla. Let sit for 3 minutes to cool a bit.

Pour into dry ingredients and mix well. Add eggs until well combined

Add 3/4C flour and mix well. Dough will be very sticky!

Place dough in a well greased bowl, cover and let rise about 45 minutes or until doubled in size.

Punch down dough and knead in 2 T flour.

Whisk together cinnamon and sugar and set aside. 

Brown butter on stove top, set aside.

Roll out dough on well floured surface. 12x20 rectangle

spread with brown butter, sprinkle with ALL cinnamon and sugar mixture.

Cut into 6 strips length wise.

Stack strips on top of each other and then cut into 6 squares.

grease and flour a 9x5x3" bread pan.

place the squares of dough in pan like a flip book. Sprinkle with some of the left over cinnamon and sugar that fell off when you were stacking the dough

let rise 15-20 minutes

bake 350 for 35 minutes

Bread should be a dark brown on top. If you don't let it get dark brown on top the inside will still be doughy.

Let set for 20 minutes. Loosen edges with a butter knife.

***Found this recipe on pinterest and tweaked it a bit*** 

Sugar Cookie Bars

(Image and recipe from Pinterest)

1 C butter
2 C sugar
4 eggs
2 tsp vanilla
5 C flour
1 tsp salt
1/2 tsp baking soda

Cream butter and sugar. Add eggs and vanilla. Combine dry ingredients and mix into dough.

Spread into a greased cookie sheet. (it's sticky so you might have to dust the dough with flour and use the back of a rubber spatula to spread it out evenly)

Bake at 375 for 10-15 minutes

Let cool

Frost with one tub frosting. I colored mine pink for Valentines Day You'll use the entire tub! Add sprinkles.

Never again will I roll out sugar cookie dough and use cookie cutters. This is so much easier and so good!

**UPDATE***
I made these today using freshly ground whole wheat flour. It did change the texture and color a bit but they were still good! The pan actually lasted longer because the whole wheat flour seems to fill you up quicker. 
Also, I frosted them with THIS cream cheese frosting recipe. So good!

Caramel Sauce (for ice cream or apples)

1 1/2C Sugar
1/2C brown sugar
1/2C butter
2C heavy whipping cream
1C corn syrup

In a saucepan combine everything and bring to a rolling boil stirring constantly. Reduce heat to med/low and continue to simmer for 30 minutes stirring frequently. It will thicken slightly and turn a darker caramel color.
store in the refrigerator.

I let this cool a little and poured it in small jars for Christmas gifts. Looked cute wrapped in cellophane with a big bow and a tag along with a bag of apples.

makes 5 cups.

Chocolate Chip Cookies (From Mom's old orange Betty Crocker Cookbook)

Cream together:
2/3 C Butter
2/3C Shortening
1 C Sugar
1C Brown Sugar
2 Eggs
2 tsp vanilla
Then add:
3C Flour
1 tsp Baking Soda
1 tsp Salt
almost a whole bag of Chocolate Chips
Bake for 8-10 min at 375

Lemon Bars

Find the original recipe HERE on Greaves Recipe blog

-- excuse the picture, I couldn't wait for them to cool --

Crust:

1 cup butter

1/2 cup powdered sugar

2 cups flour

1/2 tsp salt

Mix with a hand mixer. Press into 13x9. Bake at 350 for 15 min.

Filling:

4 eggs

1/4 cup flour

2 cups sugar

6 T lemon juice

Mix with a hand mixture and pour over warm crust. Bake 25 minutes longer

Sprinkle with powdered sugar


**In my opinion, these are the best lemon bars I've ever tasted. The crust is perfect and the filling sort of crisps on the top.

Cookie Dough Brownies

Brownies:
1 cup semi-sweet chocolate chips
1/2 cup butter softened
1 cup sugar
3 eggs
1 tsp vanilla
1 1/4 cups flour (whole wheat or all-purpose)
1/4 tsp baking soda
Frosting:
1/2 cup butter softened
1/2 cup packed brown sugar
1/4 cups sugar
3 TB milk
1 tsp vanilla
1 cup flour (whole wheat or all-purpose)
1 cup mini semi sweet chocolate chips. Or substitute regular sized

Preheat oven to 350. Melt 1 cup chocolate chips. Cool slightly.  In separate mixing bowl cream butter and sugar. Add eggs and vanilla. Mix well. Stir in melted chocolate.  Combine flour and baking soda and add to batter.
Spread into a greased 13 x 9 pan.  Bake at 350 for 22 minutes or until a toothpick comes out clean.  Cool completely.

For frosting: Cream butter and sugars. Beat in milk and vanilla. Add flour. Stir in mini choc chips.  Drop by tablespoonfuls over cooled brownies. Carefully spread over top. If using mini choc chips it will spread much more easily.  Store in the fridge.  I love these even more the next day when the cookie dough layer is cold. 

This recipe adapted from Taste of Home June/July 2001.

Cinnamon Rolls with Cream Cheese Frosting

FILLING:
4 T butter
1 C sugar
3 tsp cinnamon
-Combine into a crumbly mixture and set aside

DOUGH:
2 C flour
2 T sugar
1 tsp salt
3 tsp. baking powder
3 T butter
3/4 C milk
Mix together to form a soft dough.
Roll out into a rectangle onto floured surface. about 1/4 inch thick
Top with crumble mixture and roll up.
Use dental floss to cut into 10 cinnamon rolls.
Place in 13x9 baking dish
bake at 400 for 15-20 minutes
Top with frosting and serve warm..

FROSTING:
3T cream cheese
1 1/4C powdered sugar
1 tsp vanilla
Cream together. (add more powdered sugar if it's too runny or milk if it's too thick)

Oreo Cookies

COOKIES:
2 boxes Devil Food cake mix
4 eggs
1/2 C shortening
FROSTING:
1 brick of cream cheese
1 tsp vanilla
1 1/2-2 C powdered sugar

Mix together cake mix, eggs and shortening.
Drop by rounded teaspoonfuls onto cookie sheet
bake at 350 for 8 minutes
flatten slightly with back of spatula
remove to wire rack to cool

Meanwhile, cream together the ingredients for the frosting, gradually adding the powdered sugar until it gets to your desired consistency. If it gets too thick you can add a little milk.

Use the frosting between two cookies.
This recipe made 30 oreo cookies (60 single cookies) Just depends on the size you make them.
*This recipe came from my friend Kristy.

BEST Oatmeal Chocolate Chip Cookies

These are our 'Sunday" cookies! Joey makes them at least twice a month after church. Most times we deliver them to neighbors but lots of times we eat them all ourselves! They're SO good!

2 C sugar
2 C brown sugar
2 C shortening
4 eggs
4 tsp vanilla
4 T milk
4 C flour
2 tsp baking soda
2 tsp baking powder
2 tsp salt
4 C oats
2 C chocolate chips

Cream together sugars, shortening, eggs and vanilla. Add milk. In a separate bowl combine flour, baking soda, baking powder and salt. Add to sugar mixture and mix with hand mixer. Add oats, then chocolate chips.
Place rounded teaspoonfuls onto ungreased stoneware pan (could use a regular old cookie sheet)
Bake at 350 for 10 minutes. Let then sit on the pan for 2 minutes before moving them to a cooling rack.
This recipe makes a TON!!!! If you're not planning to give any away to neighbors you might want to half it!

LAURA C's CHOCOLATE CHIP COOKIES

1 c Crisco
3/4 c brown sugar
3/4 c sugar
2 eggs
2 tsp vanilla
2 tsp baking powder
2 1/2 c flour
pinch of salt
1 pkg milk chocolate chips (she always used the BIG ones)

cream together Crisco, sugars, eggs and vanilla. Add dry ingredients and blend till well mixed. Stir in chocolate chips.
Bake @ 350 for 11-12 minutes. Let cool 2 minutes before removing to cooling rack.

*I altered this a little bit. The original recipe called for 1 tsp baking soda. I didn't have any so I substituted 2 tsp baking powder. Also, the original recipe bakes for 8-10 minutes. These bake for right about 12 minutes.

Chocolate Oat Marshmallow Chewies

¾ C Butter or margarine, softened                                 

1 C. Brown sugar                                                     

1 ¼ C. Flour

1 ½ C. Dry quick oats

½ tsp. Baking soda

½ tsp. Salt

4 C. Mini marshmallows

1 C. Milk chocolate chips

Cream butter and sugar together. Combine flour, oats, salt and baking soda; Add to butter mixture and mix well  Set aside 1 ¼ C. for topping.

Press mixture into buttered 13 x 9. Sprinkle with chocolate chips and marshmallows. Crumble reserved mixture over top. Bake at 375 for 15-18 minutes. Marshmallows should brown slightly.

(this recipe came from Sister Child from my old ward in Roy. I sent it to Vennesa years ago. We thought it was lost, but she was able to pull it off of her hard drive)

CARMEL APPLES

2 C brown sugar
1 C corn syrup
1/2 C butter
1 can sweetened condensed
1 tsp vanilla
12 granny smith apples
12 wooden dowels (6'' long 1/4'' diameter)
melting chocolate
Toppings:
  crushed cookies
  sprinkles
  candy pieces
  chopped nuts
  coconut

Wash and dry apples. remove stems and insert sticks. Set aside.

Melt butter in a sauce pan, add brown sugar and corn syrup. Stir with a wooden spoon until smooth over medium heat.Add the sweetened condensed milk, continue to stir. Bring mixture to 245 degrees. Remove from heat and add vanilla. Cool mixture to 210 degrees and quickly dip apples.

Place dipped apples on a sheet pan lined with parchment paper. Let dry and then dip in melted chocolate. While the chocolate is still wet dip in toppings. Place back on parchment paper to dry, Store in refrigerator for up to seven days. Let stand at room temperature for 10 minutes before slicing.

Tip: I couldn't find the right size dowels, so I bought 12" inch length, cut them in half and then sharpened one end with the pencil sharpener so it was easier to poke them through the apples.

Chocolate Oat Squares

1 cup plus 2 TB butter, softened, divided
2 cups packed brown sugar
2 eggs
4 tsp vanilla, divided
3 cups quick-cooking oats
2 1/2 cups flour
1 1/2 tsp salt, divided
1 tsp baking soda
1 can (14 oz) sweetened condensed milk
2 cups (12 oz) semi-sweet chocolate chips

Preheat oven to 350 degrees.
In mixing bowl, cream 1 cup butter and brown sugar. Beat in eggs and 2 teaspoons vanilla. Combine oats, flour, 1 tsp salt, and baking soda. Stir into creamed mixture. Press 2/3 of the oat mixture into a greased 15 x 10 x 1 inch pan.
In sauce pan, combine s.c. milk, chocolate chips, remaining 2 tsp butter and 1/2 tsp salt. Cook and stir over low heat until chocolate is melted. Remove from heat and add 2 tsp vanilla.
Spread over the oat crust. Sprinkle w/ remaining oat mixture. Bake 22 minutes or until golden brown. Cool and cut into squares.
Original recipe came from Taste of Home magazine November 2000 and contained 1 cup chopped walnuts.

Black Bean Brownies

I found this recipe on another recipe blog.

I was scared to try it but the reviews were good. It was easy, and actually really good. It makes a cake like brownie, the whole family liked them. It is a good alternative when you want something sweet, easy to make and low fat too.

1 can (15 oz.) black beans
1 box brownie mix (I used Western Family Fudge Brownie Mix)

Drain and rinse black beans. Put beans back in the can and fill can with water. Put beans and water in blender until smooth. Mix pureed beans with brownie package mix. Spread into greased pan and cook brownies according to package directions. Let cool and eat. (I sprinkled powdered sugar on top just for fun.) Cut into 20 squares.

Nutrition Info for one brownie:

Calories: 139 Fat: 2.5g Fiber 2.5g Sugar 16g Protein 2g

Peanut Butter Oatmeal Chocolate Chip Skookie

Skillet + Cookie = Skookie

2 C. oats

1 ¼ C. Whole Wheat flour (originally, called for all purpose)

1 tsp. baking powder

1 tsp. baking soda

¼ tsp. salt

1 C. butter

1 C. peanut butter

1 C. sugar

1 C. light brown sugar, firmly packed

2 Lg. eggs (2 T. Dehydrated Egg +1/4 C. Water)

1 tsp. vanilla

1 C. chocolate chips
Instructions:

In a medium bowl, combine oats, flour, baking powder, baking soda, and salt. Set aside. In a large bowl, combine butter and peanut butter with an electric mixer until smooth. Beat in the sugar(s) until blended. Add eggs and vanilla then add flour mixture until combined. Stir in chocolate pieces. Refrigerate dough 1 hour or more.
Preheat oven to 375 degrees. Spray Camp Chef Skookie pan (or oven safe dish) with cooking spray. Press dough onto Skookie pan ½ in. thick, leaving dough ½ in. from outside of pan if using a skillet. (very important or it will go over the sides of skillet. ) Bake for 10-15 min. or until top of cookie becomes light golden brown.

*This recipe reminds me of Michelle's Cookie Pie except peanut buttery & without the graham cracker crust. I used an 11 inch round stoneware pan and cooked it about 17 minutes. I still have half the dough in the fridge for tomorrow.
Top with ice cream, caramel sauce and hot fudge/chocolate sauce.

Chocolate Peppermint Poke-Cake

1 Chocolate Fudge Cake Mix & ingredients to make it.

Filling:

1 3.9 oz box chocolate pudding mix (original Betty Crocker recipe called for white chocolate pudding)

2 cups milk

1/2 tsp Peppermint extract

Frosting:

1 can Milk Chocolate Frosting

4 small peppermint patty candies chopped

optional: add 1/4 tsp peppermint extract to frosting. (I didn't do this)

Make the cake as directed on the box in 9 x 13 pan. Cool 15 minutes and then poke holes in it 1/2 inch apart with a wooden spoon.

Mix up the pudding, milk and peppermint and pour immediately over warm cake. (don't mix up the pudding too far ahead.)

Cool in the fridge at least 2 hours. Frost. Sprinkle with chopped peppermint patties. Store in fridge.