Raspberry White Chocolate Bars

February 22, 2013 Leave a Comment
Raspberry White Chocolate Bars

Raspberry White Chocolate Bars

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com.

 

A co-worker’s mother gave me this gem of a recipe a few years back.  I can never decide what’s more appealing – the attractive look of the bars or their incredible aroma while they’re baking!  Everyone who tries these asks for the recipe.

Raspberry White Chocolate Bars Recipe

Raspberry White Chocolate Bars

½ cup butter, cubed

1 pkg. (10 to 12 oz.) white baking chips, divided

2 eggs

½ cup sugar

1 tsp. almond extract

1 cup flour

½ tsp. salt

½ cup seedless raspberry jam

¼ cup sliced almonds

In a small saucepan, melt butter.  Remove from heat; add 1 cup chips (DO NOT STIR).  In a small bowl, beat eggs until foamy; gradually add sugar.  Stir in chip mixture and add almond extract.  Combine flour and salt; gradually add to egg mixture just until combined.

Spread half of the batter into a greased 9 inch square baking pan.  Bake at 325 F. for 15-20 minutes or until golden brown.

In a small saucepan, melt jam over low heat; spread over warm crust.  Stir remaining chips into the remaining batter; drop by teaspoonfuls over the jam layer.  Sprinkle with almonds.

Bake 30-35 minutes longer or until a toothpick inserted near the center comes out clean.  Cool on wire rack.  Cut into bars.     2 dozen

 (Recipe for Raspberry White Chocolate Bars is from www.tasteofhome.com, 2012)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Salted Peanut Chews

February 21, 2013 Leave a Comment

 

Salted Peanut Chews

Salted Peanut Chews

Salted Peanut Chews

Crust:   1 ½ cups flour

2/3 cup firmly packed brown sugar

½ tsp. baking powder

½ tsp. salt

¼ tsp. baking soda

½ cup margarine, softened

1 tsp. vanilla

2 egg yolks

3 cups miniature marshmallows

Topping:   2/3 cup corn syrup

¼ cup margarine

2 tsp. vanilla

2 cups peanut butter chips

2 cups crisp rice cereal

2 cups salted peanuts

Preheat oven to 350 F.  In large bowl, combine all crust ingredients except marshmallow on low speed until crumbly.  Press firmly in bottom of ungreased 13×9 inch pan.  Bake at 350 F. for 12 to 15 minutes or until light golden brown.    Immediately sprinkle with marshmallows.  Return to oven for 1 to 2 minutes or until marshmallows just begin to puff.  Cool while preparing topping.

In large saucepan, heat corn syrup, ¼ cup margarine, 2 teaspoons vanilla and peanut butter chips just until chips are melted and mixture is smooth stirring constantly.  Remove from heat; stir in cereal and nuts.  Immediately spoon warm topping over marshmallows and spread to cover.  Refrigerate until firm; cut into bars.      36 bars 

(Recipe for Salted Peanut Chews was in Pillsbury Classic Cookbook.)

 

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe. 

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Sunburst Lemon Bars

February 20, 2013 Leave a Comment
Sunburst Lemon Bars

Sunburst Lemon Bars

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com.

 

The forever popular, melt-in-your-mouth lemon bar.

Sunburst Lemon Bars Recipe

Sunburst Lemon Bars

Crust:   2 cups flour

½ cup powdered sugar

1 cup margarine or butter, softened

Filling:   4 eggs, slightly beaten

2 cups sugar

¼ cup flour

1 tsp. baking powder

¼ cup lemon juice

Glaze:   1 cup powdered sugar

2 to 3 Tbsp. lemon juice

Preheat oven to 350 F.  In large bowl, combine 2 cups flour, ½ cup powdered sugar and margarine at low speed until crumbly.  Press mixture evenly in bottom of ungreased 13×9 inch pan.  Bake at 350 F. for 20 to 30 minutes or until light golden brown.

In large bowl, combine eggs, sugar, ¼ cup flour and baking powder; blend well.  Stir in lemon juice.  Pour mixture over warm crust.  Return to oven and bake 25 to 30 minutes or until top is light golden brown.  Cool completely.

In small bowl, combine powdered sugar and enough lemon juice for desired glaze consistency; blend until smooth.  Drizzle over cooled bars.  Cut into bars.         36 bars

(Recipe for Sunburst Lemon Bars was in Pillsbury Classic Cookbook)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Butterscotch Gold Nugget Bars

February 19, 2013 Leave a Comment

Butterscotch Gold Nugget BarsA cream cheese favorite for any occasion.

Butterscotch Gold Nugget Bars Recipe

Butterscotch Gold Nuggets Bars

1 pkg. Pillsbury Plus Yellow Cake Mix

½ cup margarine, softened

1 cup crisp rice cereal, crushed to ½ cup

½ cup butterscotch chips

1 egg

Topping:   8 oz. pkg. cream cheese, softened

½ cup butterscotch ice cream topping

½ cup chopped pecans

Preheat oven to 350 F.  Grease 13×9 inch pan.  In large bowl, combine cake mix, margarine and cereal at low speed until crumbly.  Stir in butterscotch chips.  Reserve 1 cup crumb mixture for topping.  Add egg to remaining mixture; mix well.  Press in bottom of prepared pan.

In small bowl, blend cream cheese and ice cream topping at medium speed until smooth.  Spread over base.  Combine 1 cup reserve mixture and pecans; sprinkle over filling.  Bake at 350 F. for 30 to 35 minutes or until light golden brown.  Cool completely.  Cut into bars.        36 bars

 

(Recipe for Butterscotch Gold Nugget Bars was in Pillsbury Classic Cookbook.)

 

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Tri-Level Brownies

February 16, 2013 Leave a Comment
Tri-Level Brownies

Tri-Level Brownies

This Tri-Level Brownie is a triple treat!  A soft brownie layer topped with butterscotch layer topped with a creamy chocolate frosting.

Tri-Level Brownies Recipe

Tri-Level Brownies

Brownies:   2 cups firmly packed brown sugar

¾ cup margarine, softened

2 tsp. vanilla

3 eggs

2 ½ cups flour

2 tsp. baking powder

½ tsp. salt

2 oz. (2 squares) unsweetened chocolate, melted

Frosting:   3 cups powdered sugar

½ cups margarine, softened

3 oz. (3 squares) unsweetened chocolate, melted

1 tsp. vanilla

Dash salt

1 egg

1 to 2 Tbsp. milk

Preheat oven to 350 F.  Grease and flour 13×9 inch pan.  In a large bowl, beat brown sugar, ¾ cup margarine and 2 teaspoons vanilla until light and fluffy.  Add 3 eggs, one at a time, beating well after each addition.  Add flour, baking powder and ½ teaspoon salt; blend well.  Divide batter in half.  Add 2 oz. melted chocolate to half of batter; blend well.  Spread chocolate batter in prepared pan.  Drop plain batter by tablespoonfuls over chocolate layer; spread carefully.  Bake at 350 F. for 25 to 30 minutes or  until light golden brown.  Cool completely.

In large bowl, beat 1 cup of the powdered sugar, ½ cup margarine, 3 oz. melted chocolate, 1 teaspoon vanilla and dash salt until creamy.  Add 1 egg; beat well.  Gradually add remaining 2 cups powdered sugar; blend well.  Add milk until of desired frosting consistency.  Frost cooled brownies.  Cut into bars.        36 bars.

(Recipe for Tri-Level Brownies was in Pillsbury Classic Cookbook.)

 

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Cappuccino Cheesecake Brownies

February 13, 2013 Leave a Comment
Cappuccino Cheesecake Brownies

Cappuccino Cheesecake Brownies

I used the Pillsbury Mocha Fudge Brownie Mix to make Cappuccino Cheesecake Brownies, which was on the back of the box.  These brownies are out of this world.  So here goes.

Cappuccino Cheesecake Brownies Recipe

Cappuccino Cheesecake Brownies

Brownies:   Crisco Original No-Stick Cooking Spray

1 (19.5 oz.) pkg. Pillsbury Mocha Fudge Brownie Mix

½ cup Crisco Pure Vegetable Oil

¼ cup water

2 large eggs

Cheesecake:   1 (8 oz.) pkg. cream cheese, softened

2 Tbsp. butter, softened

1 Tbsp. cornstarch

¾ tsp. ground cinnamon, divided

1 (14 oz.) can Eagle Brand Sweetened Condensed Milk

1 egg

1 tsp. vanilla

Frosting:   1/3 cup Pillsbury Creamy Supreme Chocolate Fudge Frosting

Heat oven to 325 F.  Coat 13×9 inch baking pan with no-stick cooking spray.  Prepare brownie mix according to package directions using the oil, water and 2 eggs.  Spread evenly in prepared pan.

Beat cream cheese, butter, cornstarch and ¼ teaspoon cinnamon in medium bowl with electric mixer on medium speed until fluffy.  Add sweetened condensed milk, 1 egg and vanilla.  Beat until smooth.  Pour evenly over brownie layer.  Sprinkle with ½ teaspoon cinnamon.

Bake 48 to 52 minutes or until cheesecake mixture is just set in center.  Cool completely.  Place frosting into corner of 1-quart resealable plastic bag.  Microwave on HIGH  5 seconds.  Cut small corner off bag.  Drizzle over brownies.  Chill before serving.

(Recipe for the Cappuccino Cheesecake Brownies was on the back of the box of Pillsbury Mocha Fudge Brownie Mix.)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Deluxe Pumpkin Cheesecake

January 28, 2013 Leave a Comment
Deluxe Pumpkin Cheesecake

Deluxe Pumpkin Cheesecake

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com.

 

This is the ultimate pumpkin dessert.  It has a unique gingersnap crust and rich, luscious swirls of cheesecake and pumpkin. 

                Sharon Skildum                                                                   Maple Grove, Minnesota

Deluxe Pumpkin Cheesecake Recipe

Deluxe Pumpkin Cheesecake

1 cup crushed gingersnap cookies (about 20 cookies)

1/3 cup finely chopped pecans

¼ cup butter, melted

4 pkg. (8 oz. each) cream cheese, softened, divided

1 ½ cups sugar, divided

2 Tbsp. cornstarch

4 eggs

2 tsp. vanilla

1 cup canned pumpkin

2 tsp. cinnamon

1 ½ tsp. nutmeg

Garnish:   chocolate syrup

Caramel ice cream topping

Whipped topping

Crushed gingersnap cookies

Place a greased 9 inch springform pan on a double thickness of heavy-duty foil (about 18 inch square).  Securely wrap foil around pan.

In a small bowl, combine the cookie crumbs, pecans and butter.  Press onto the bottom of prepared pan.  Place on a baking sheet.  Bake at 350 F. for 8 to 10 minutes or until set.  Cool on a wire rack. 

For filling, in a large bowl, beat 1 package of cream cheese, ½ cup sugar and cornstarch until smooth, about 2 minutes.  Beat in remaining cream cheese, one package at a time until smooth.  Add remaining sugar and vanilla.  Add 4 eggs; beat on low speed just until combined.

Place 2 cups filling in a small bowl; stir in the pumpkin, cinnamon, and nutmeg.  Remove ¾ cup pumpkin filling; set aside.  Pour remaining pumpkin filling over crust; top with remaining plain filling.  Cut through with a knife to swirl.  Drop reserved pumpkin filling by spoonfuls over cheesecake; cut through with a knife to swirl.

Place springform pan in a large baking pan; add 1 inch of HOT WATER to larger pan.  Bake at 350 F. for 55 – 65 minutes or until center is just set and top appears dull.  Remove springform pan from water bath.  Cool on a wire rack for 10 minutes.  Carefully run a knife around edge of pan to loosen; cool 1 hour longer.  Refrigerate overnight.

Garnish with chocolate syrup, caramel sauce, whipped topping and additional crushed gingersnaps.                                12 servings.

(Recipe for Deluxe Pumpkin Cheesecake is from www.tasteofhome.com, 2012)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Almost Candy Bars

January 26, 2013 Leave a Comment
Almost Candy Bars

Almost Candy Bars

The name says it all…a chewy chocolate bar filled with coconut, nuts, chocolate and butterscotch chips.

Almost Candy Bars Recipe

Almost Candy Bars

½ cup margarine

1 pkg. Pillsbury Plus Devil’s Food Cake Mix

1 cup butterscotch chips

1 cup coconut

1 cup chopped nuts

14 oz. can sweetened condensed milk (not evaporated)

 *   ATTENTION  *   ATTENTION   *

I’V ADDED “SAVORY” MEALS, SUCH AS BEEF, CHICKEN, PORK AND FISH TO ANNETTE’S SWEET TREATS.  HOPE YOU ENJOY IT! 

Preheat oven to 350 F.  In large bowl, cut margarine into cake mix with fork until crumbly.  Sprinkle evenly over bottom of 15x10x1 inch jelly roll pan; press lightly.  Sprinkle with butterscotch chips, chocolate chips, coconut and nuts.  Pour sweetened condensed milk over all ingredients.

Bake at 350 F. for 20 to 30 minutes or until golden brown.  Cool completely.  Cut into bars.     48 bars

 

(Recipe for Almost Candy Bars was in Pillsbury Classic Cookbook.)

 

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Chocolate Crunch Peanut Butter Bars

January 25, 2013 Leave a Comment
Chocolate Crunch Peanut Butter Bars

Chocolate Crunch Peanut Butter Bars

For those of you who like crunchy peanut butter and cornflakes – this is for you. 

Chocolate Crunch Peanut Butter Bars Recipe

Chocolate Crunch Peanut Butter Bars

Base:   1 pkg. Pillsbury Plus Butter Recipe Cake Mix

1 cup crunchy peanut butter

1/3 cup water

1 egg

Topping:   6 oz. pkg. (1 cup) semi-sweet chocolate chips

½ cup crunchy peanut butter

1 ½ cups slightly crushed cornflakes cereal

*   ATTENTION   *   ATTENTION   *

I’VE ADDED “SAVORY” MEALS, SUCH AS; BEEF, CHICKEN, PORK AND FISH TO ANNETTE’S SWEET TREATS.   HOPE YOU LIKE IT!

Preheat oven to 375 F.   In large bowl, combine all base ingredients at low speed until well blended.  Press evenly in ungreased 15x10x1 inch jelly roll pan.  Bake at 375 F. for 13 to 18 minutes or until light golden brown.  Cool slightly.

In medium saucepan, melt chocolate chips over low heat, stirring constantly.  Stir in ½ cup peanut butter and cereal.  Spread over slightly cooled base.  Refrigerate to set topping; cut into bars.      36 bars

(Recipe for the Chocolate Crunch Peanut Butter Bars was in Pillsbury Classic Cookbooks.)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Cinnamon Mocha Brownies

January 22, 2013 Leave a Comment
Cinnamon Mocha Brownies

Cinnamon Mocha Brownies

For brownie lovers everywhere!  An irresistible combination of flavors and textures.

Cinnamon Mocha Brownies Recipe

Cinnamon Mocha Brownies

Brownies:   1 tsp. instant coffee

¼ cup very hot tap water

15 oz. pkg. Pillsbury Deluxe Fudge Brownie Mix ( or Pillsbury Mocha Fudge Brownie Mix)

¼ tsp. cinnamon

¼ cup oil

1 egg

Frosting:   2 tsp. instant coffee

4 tsp. hot water

2 cups powdered sugar

2 Tbsp. cocoa

½ cup margarine or butter, softened

½ tsp. vanilla

Preheat oven to 350 F.  Grease bottom only of 8 or 9 inch square pan.  In a large bowl, dissolve 1 tsp. instant coffee in ¼ cup very hot water.  Add brownie mix, cinnamon, oil, egg; beat 50 strokes with spoon.  Spread in prepared pan.

Bake at 350 F. for 20 to 30 minutes or until set.  Do not overbake.  Cool completely.

In a small bowl, dissolve 2 tsp. instant coffee in 4 tsp. hot water.  Add remaining frosting ingredients; blend until smooth.  Frost cooled brownies.  Refrigerate at least 1 hour; cut into bars.  If desired, store in refrigerator.       16 bars

High Altitude – Above 3500 feet:  Add 1 tablespoon flour to dry brownie mix.  Bake as directed above.

(Recipe for the Cinnamon Mocha Brownies was in Pillsbury Classic Cookbooks.)

** I used the Mocha Fudge Brownie Mix – and they were excellent. **

** I baked it for 25 minutes.  **

 ** I used only 1 1/2 cups of powdered sugar. **

 Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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