Chocolate Cherry Layer Bars

February 28, 2013 Leave a Comment
Chocolate Cherry Layer Bars

Chocolate Cherry Layer Bars

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

 

Eye-catching appeal sets this bar apart!

Chocolate Cherry Layer Bars Recipe

Chocolate Cherry Layer Bars

Base:   1 pkg. Pillsbury Plus Dark Chocolate Cake Mix

1/3 cup margarine, softened

1 egg

Filling:   1 envelope unflavored gelatin

¼ cup cold water

1 can Pillsbury Ready To Spread Vanilla Frosting Supreme

½ cup chopped maraschino cherries, well dreained

Glaze:   ¼ cup semi-sweet chocolate chips

2 Tbsp. margarine

Heat oven to 350 F.  Grease 13×9 inch pan.  In large bowl, combine all base ingredients at low speed until crumbly.  Press in bottom of prepared pan.  Bake at 350 F. for 10 to 15 minutes or until set.  Cool completely.

In small saucepan, combine gelatin and water; let set 1 minute.  Warm over low heat until gelatin dissolves.  In small bowl, combine dissolved gelatin, frosting and cherries at low speed until well blended.  Spread evenly over cooled base.  In small saucepan over low heat, melt chocolate chips and 2 tablespoons margarine, stirring constantly until well blended.  Drizzle over filling.  Refrigerate until firm; cut into bars.  Store in refrigerate.        48 bars

 (Recipe for Chocolate Cherry Layer Bars was in Pillsbury Classic Cookbook)

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Crunchy Sweet Potato Casserole

February 26, 2013 Leave a Comment

 

Crunchy Sweet Potato Casserole

Crunchy Sweet Potato Casserole

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

 

Some tasty seasonings like cinnamon and nutmeg and a crunchy corn flake and walnut topping make it easy for even kids to eat their nutritious sweet potatoes.  This is a terrific side dish.

                Virginia Slater                                                                   West Sunbury, Pennsylvania

Crunchy Sweet Potato Casserole Recipe

Crunchy Sweet Potato Casserole

2 cups mashed sweet potatoes

½ cup butter, melted

¼ cup sugar

¼ cup packed brown sugar

2 eggs, lightly beaten

½ cup 2% milk

1 tsp. ground cinnamon

½ tsp. ground nutmeg

Topping:   1 cup crushed cornflakes

½ cup chopped walnuts

¼ cup packed brown sugar

¼ cup butter, cubed

In a large bowl, combine the first eight ingredients.  Spoon into a greased 1 ½ qt. baking dish.  Bake, uncovered at 375 F. for 20 minutes or until a thermometer reads 160 F.

Combine topping ingredients; sprinkle over potatoes.  Bake 5-10 minutes longer or until the topping is lightly browned.       6 servings

 

(Recipe for Crunchy Sweet Potato Casserole 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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Ham and Swiss Stromboli

February 25, 2013 Leave a Comment
Ham and Swiss Stromboli

Ham and Swiss Stromboli

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

 

This pretty swirled sandwich loaf from Pat Raport of Gainesville, Florida is fast, easy and versatile.  “Fill it with anything your family likes,” she suggests.  “Try sliced pepperoni and provolone cheese, or anchovies and ripe olives if you’re feeling adventurous.”

 

Ham and Swiss Stromboli Recipe

Ham and Swiss Stromboli

1 tube (11 oz.) refrigerated crusty French loaf

6 oz. thinly slices deli ham

6 green onions, sliced

8 bacon strips, cooked and crumbled

1 ½ cups (6 oz.) shredded Swiss cheese

 

Unroll dough into a rectangle on a greased baking sheet.  Place ham over dough to within ½ inch of edges; sprinkle with onions, bacon and cheese.  Roll up jelly-roll style, starting with a long side.  Pinch seam to seal and tuck ends under.  Place seam side down on baking sheet. 

With a sharp knife, cut several ¼  inch-deep slits on top of loaf.  Bake at 350 F. for 26-30 minutes or until golden brown.  Cool slightly before slicing.  Serve warm.       8 servings

(Recipe for Ham and Swiss Stromboli is from www.tasteofhome.com, 2012)

 

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Toffee ‘n Fudge Bars

February 25, 2013 Leave a Comment

This Toffee ‘n Fudge bar is a chocolate treat NO ONE can resist!

Toffee ‘n Fudge Bars Recipe

Toffee ‘n Fudge Bars

1 cup sugar

½ cup margarine, softened

1 ½ tsp. vanilla

1 egg

1 ½  cups flour

½ cup cocoa

¼ tsp. baking powder

¼ tsp. baking soda

¼ tsp. salt

¼ cup chopped nuts

4 (1.05 oz.) chocolate-covered toffee candy bars, coarsely crushed

 

Preheat oven to 350 F.  In a large bowl, beat sugar, margarine, vanilla and egg until light and fluffy.  Add flour, cocoa, baking powder. Baking soda and salt to margarine mixture; blend at low speed until dough forms, about 1 minute (Dough will be stiff).  Stir in nuts and half of crushed toffee bars.

Press in ungreased 9 inch square pan.  Sprinkle with remaining crushed toffee bars.  Bake at 350 F. for 15 to 20 minutes or until center is set.  Cool completely.  Cut into bars.       25 bars

 

(Recipe for Toffee ‘n Fudge 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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Caramel Layer Oatmeal Fudge Bars

February 25, 2013 Leave a Comment

This fudge-filled bar with a chewy caramel layer is made with a brownie mix for extra easy preparation.

Caramel Layer Oatmeal Fudge Bars Recipe

Caramel Layer Oatmeal Fudge Bars

32 caramels

1/4 cup milk

1 cup firmly packed brown sugar

¾ cup margarine, softened

1 ½ cups flour

1 ½ cups quick-cooking rolled oats

½ tsp. baking soda

¼ tsp. salt

15 oz. pkg. Pillsbury Deluxe Fudge Brownie Mix

¼ cup VERY hot tap water

¼ cup oil

1 egg

Preheat oven to 350 F.  Grease bottom only of 13×9 inch pan.  In small saucepan over low heat, melt caramels with milk, stirring occasionally until well blended.

In large bowl, beat brown sugar and margarine until light and fluffy.  In medium bowl, combine flour, oats, baking soda and salt.  Add flour mixture to sugar mixture; mix at low speed until crumbly.  Reserve 1 ½ cups of crumb mixture.  Press remaining crumb mixture in bottom of prepared pan.  Pour melted caramel mixture over crust; spread evenly.

In large bowl, combine brownie mix, water, oil and egg; beat 50 strokes with spoon.  Carefully spread over caramel layer.  Sprinkle with 1 ½ cups reserved crumb mixture.  Bake at 350 F. for 30 to 40 minutes or until deep golden brown.  Cool completely.  Cut into bars.       36 bars

(Recipe for Caramel Layer Oatmeal Fudge 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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Buttermilk Bread with Parmesan, Olives and Thyme

February 24, 2013 Leave a Comment

 

Buttermilk Bread with Parmesan, Olives and Thyme

Buttermilk Bread with Parmesan, Olives and Thyme

I found this recipe in Newsday, January 3, 2013…hope you enjoy it.

Recently, I served this bread with bowl of cream of tomato soup.  It also would be good with osso buco or breaded and pan-fried chicken breast

Buttermilk Bread with Parmesan, Olives and Thyme Recipe

Buttermilk Bread with Parmesan, Olive and Thyme

2 ¼ cups unbleached flour

1 Tbsp. sugar

2 tsp. baking powder

½ tsp. baking soda

1 tsp. salt

½ tsp. dry mustard

2 eggs

¼ cup olive oil

1 ¼ cup buttermilk

1 ½ cups grated Parmesan

½ cup green olives, pitted and coarsely chopped

2 tsp. finely chopped fresh thyme leaves

Preheat oven to 350 F.  Spray a 9×5 inch loaf pan with nonstick cooking spray.

Whisk together flour, sugar, baking powder, baking soda, salt, and dry mustard in a large bowl.  Whisk together eggs, oil and buttermilk in a large glass measuring cup.

Pour egg mixture into flour mixture.  Add cheese, olives and thyme.  Use a rubber spatula to mix until just moistened.  Do not over mix.

Scrape into prepared pan and bake until golden on top and a toothpick inserted into center of bread comes out dry, about 45 minutes.  Let stand in pan on wire rack for 15 minutes before turning over, reinverting and letting cool completely.  Makes 6 to 8 serving

 (Recipe for Buttermilk Bread with Parmesan, Olives and Thyme was is Newsday, January 3, 2013.)

 

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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Cheesy Broccoli Soup

February 23, 2013 Leave a Comment
Cheesy Broccoil Soup

Cheesy Broccoil Soup

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

 

That’s why she often serves Cheesy Broccoli Soup.  “This creamy and flavorful soup goes together in a flash because it uses frozen chopped broccoli and process American cheese,”  she explains.  Plus, it’s easy to warm up if Bob works late.  “He likes it so much that when he grocery shops, he always makes sure the ingredients for this soup are on the list,” she reports.

Cheesy Broccoli Soup Recipe

Cheesy Broccoli Soup

2 cups water

1 tsp. chicken bouillon or 1/2  vegetable bouillon cube

1 pkg. (16 oz.) frozen chopped broccoli, thawed

1 medium onion, chopped

¼ cup butter, cubed

3 Tbsp. flour

1 cup 2% milk

1 Lb. process cheese (Velveeta), cubed

 

In a large saucepan, bring water and bouillon to a boil.  Add broccoli.  Reduce heat; cover and simmer for 3-4 minutes or until crisp-tender.  Drain, reserving ¾ cup liquid.

In another large saucepan, sauté onion until tender.  Whisk in flour until blended.  Add the milk and cheese.  Cook over medium-low heat until thickened and cheese is melted, stirring frequently.  Stir in broccoli and reserved cooking liquid.        4 servings

(Recipe for Cheesy Broccoli Soup 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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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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