Broadway Brownie Bars

Broadway Brownie Bars

1 pkg (8 oz) cream cheese, divided 1 ½ cups sugar, divided 1 cup plus 2 T all purpose flour, divided 1 cup butter, softened, divided 3 eggs, divided 2 ½ tsp vanilla, divided 2 squares (1 oz each) unsweetened chocolate, divided

1 ¼ cup chopped walnuts, divided 1 tsp baking powder 1 cup semisweet chocolate chips 2 cups miniature marshmallows ¼ cup milk 3 cups confectioners’ sugar

1.  In small mixing bowl, blend 6 oz cream cheese, ½ cup sugar, 2 T flour, ¼ cup butter, 1 egg and ½ tsp vanilla; set aside. 

2.  In medium saucepan, over medium heat, melt 1 square chocolate and ½ cup butter. Remove from heat; add 1 cup sugar, 1 cup flour, 1 cup nuts, baking powder, 1 tsp vanilla, and 2 eggs; blend well. 

3.  Spray 13 in x 9 in x 2 in pan with non-stick spray; spread batter in pan. Spread cheese mixture over batter. 4.  In small bowl, combine ¼ cup nuts and chocolate chips; sprinkle over cheese layer. 

5.  Bake at 350* for about 28 minutes or until almost done. 

6.  Sprinkle marshmallows over all; return to oven for 2 minutes. 

7.  In medium saucepan, melt ¼ cup butter, 1 square chocolate, 2 oz cream cheese and milk. Remove from heat, stir in confectioners’ sugar and 1 tsp vanilla. Immediately drizzle over marshmallows. Chill well; cut into bars. Yield: 30 bars


(I just got this recipe from a friend of mine and it is sinful!  SO good and addictive.)

Pie Crust

I'm just posting this so I can find it next time I need it. This recipe makes THE best pie crust. Just FYI.

(8” or 9” two-crust pie)
2 C. flour
1 tsp. salt
heaping 2/3 C. shortening (butter flavored Crisco is best)
7-8 Tbsp. water

Blend flour and salt. Cut in shortening thoroughly. Sprinkle in water 1 or 2 Tbsp. at a time, mixing until all flour is moistened and dough almost cleans side of bowl (may be slightly sticky). Divide into two balls. Roll out on flour dusted surface.

Key Lime - Coconut Cream Pie

Key Lime - Coconut Cream Pie

 The recipes are each for a whole pie, but cutting them in half might not give you enough of each, so I would just make the whole recipe.

Key Lime Pie

You can make this part the day before you make the coconut cream part.

1 14 oz. can Sweetened Condensed Milk

4 large Egg Yolks

1/2 cup plus 2 Tablespoons fresh or bottled Key Lime Juice

Whisk the Condensed Milk and the Yolks together until they are well combined.

Add the Juice and whisk until combined and slightly thickened.

Pour filling into a baked nine-inch crust and bake for 15 minutes.

Cool pie completely on rack and then cover and chill for at least eight hours.

Coconut Cream Pie

1/2 cup All-Purpose Flour

3/4 cup White Sugar

1/4 teaspoon Salt

2 large Eggs

1 1/2 cups Half & Half

1 1/2 cups Coconut Milk

1 1/4 cups Sweetened Flaked Coconut

1 teaspoon Vanilla Extract

In large saucepan, whisk Flour, Sugar and Salt together.

Whisk in Eggs, Half & Half and Coconut Milk until smooth.

Heat the mixture over medium heat, whisking frequently, until the custard comes to a boil and is thick.

Boil until you can see impressions from the whisk hold their shape in the custard (about one minute after it starts to boil.

Remove from heat and stir in Vanilla Extract and Coconut.

If you are making the Coconut Cream Pie only, pour it into a baked pie shell after you take it off the stove. If you are making the Key Lime - Coconut Cream Pie, let the Coconut Cream filling cool before spooning it onto the chilled Key Lime Pie.

Let the pie chill again for at least four hours, and then top with some Sweetened Whipped Cream and dig in!

Chocolate Fondue

Ingredients:
1/2 cup unsweetened cocoa powder
1 cup milk
1/4 cup sugar
2 (12oz) bags semisweet chocolate chips
1 teaspoon vanilla

Directions:

1. Combine cocoa with 1/2 cup water in saucepan and cook over low heat stirring constantly for 1 minute.
2. Add milk and sugar and bring to a simmer.
3. Add chocolate chips and vanilla and cook until chocolate is melted and mixture is smooth (about 5 min.)
4. Serve immediately with apples, bananas, strawberries, blueberries, mandarin oranges, pretzel rods, marshmallows, pineapple, etc.

*I halved this recipe and it made PLENTY for my family of 4! We even had leftovers!

Banana Cookies

These are SOOO good. And you can pretend they are good for you because they have bananas in them. :)

1 C butter
1 C white sugar
2 eggs
2 ripe bananas
1/2 C buttermilk
1 tsp vanilla

Mix above together then add:

3 C flour
1 1/4 tsp baking soda
1/2 tsp salt

Dough will be wet. Bake at 350 for 8-10 minutes. Frost with butter cram frosting.

Guy Fierei's S'more Pizza

I made this with my kids last night and we all loved it!

• store-bought pizza doughs
• 1/2 cup bench flour
• 1/4 cup cornmeal
• 1/4 cup slivered almonds
• 3 tablespoons unsalted butter
• 1 sleeve graham crackers, crushed
• 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 3 cups mini marshmallows
• 2 bars dark chocolate

Preheat oven to 450 degrees F.

Sprinkle flour on a work surface and roll out each piece of dough into a 12 to 14-inch round, 1/4-inch thick. Dust a pizza peel with cornmeal and slide onto the pizza stone. Bake for 6 to 8 minutes or until just beginning to brown.

While pizza crust is baking, toast almonds in a saute pan over medium-high heat. Remove almonds to a plate, and in the same pan, melt the butter. When butter is melted, add the graham cracker crumbs, chili powder, cayenne and salt. Cook for 2 to 3 minutes. Remove from heat and set aside.

Remove pizza from oven and top with half of the marshmallows, randomly place 1 bar of chocolate over marshmallows and return to the oven, 3 to 5 minutes or until marshmallows are puffed and lightly browned. Remove pizza from oven, sprinkle with half of the graham cracker mixture and top with half of the toasted slivered almonds. Repeat for the second pizza. Let the pizzas rest for 3 to 4 minutes, then slice and serve.

*To make it a little more kid-friendly, I omitted the chili powder, cayenne pepper, and salt

Butter Press Cookies

I made these last night intending them to be for my brother's wedding open house next week, but they turned out too soft for my cookie press. So I'll probably revert to my regular cookie press recipe. However, they turned out AMAZING! It's a good thing I sent most of them to work with my husband because I could not stop eating them! The orange zest makes them incredible!

INGREDIENTS

• 1 cup butter flavored shortening (or you can use regular butter)
  
• 1 (3 ounce) package cream cheese, softened
• 1 cup white sugar
• 1 egg yolk
• 1 teaspoon vanilla extract
• 1 teaspoon orange zest
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C ).
2. In a medium bowl, cream together shortening, cream cheese, and sugar. Beat in egg yolk, vanilla, and orange zest. Continue beating until light and fluffy. Gradually stir in flour, salt, and cinnamon. Fill the cookie press, and form cookies on ungreased cookie sheet. If you don't have a cookie press just form into little balls and barely flatten with a spoon.
   
3. Bake in preheated oven for 10 to 12 minutes. Remove from cookie sheet, and cool on wire racks.
4. Optional Icing: Combine 1 1/2 Tablespoons orange juice and 1/3 cup powdered sugar (you may need more sugar if it's too runny) and stir until you get a glaze consistency. Drizzle over cookies and allow to set.
   

Mandarin Orange Cake

INGREDIENTS

1 (18.25 ounce) package yellow cake mix
4 eggs
1 cup vegetable oil
1 (11 ounce) can mandarin orange segments
1 (8 ounce) container frozen whipped topping, thawed
1 (20 ounce) can crushed pineapple with juice
1 (3.5 ounce) package instant vanilla pudding mix

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, combine cake mix, eggs, oil and mandarin oranges with juice. Beat until smooth. Pour batter into prepared pan.
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

To make the topping: In a large bowl, beat together whipped topping, pineapple with juice and dry pudding mix until blended. Spread on cake.

This recipe is from allrecipes.com but my sister-in-law introduced me to it...it is amazing and SO easy!

Chewy Peanut Butter Chocolate Chip Cookies

1 cup peanut butter
1/2 cup butter
1 cup packed brown sugar
1/2 cup white sugar
2 eggs
2 Tablespoons light corn syrup
2 Tablespoons water
2 teaspoons vanilla extract
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups chocolate chips

Directions: Preheat oven to 375 degrees. In a large bowl cream together butter, peanut butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then add the corn syrup, baking soda, and salt. Fold in chocolate chips. Roll into inch-sized balls and roll in sugar. Place on cookie sheet and barely press with fork. Bake 9-10 minutes or until edges are golden.

Apple Dumplings

These were posted on The Pioneer Woman website and I tried them a few weeks ago. I can't even describe in words how delicious they were. I took them to our family Easter dinner and the whole pan was gone in a matter of minutes!

Ingredients:

2 Granny Smith apples
2 cans crescent rolls
2 sticks butter
1 1/2 cups sugar
1 teaspoons vanilla
cinnamon
1 small can Mountain Dew (*I didn't have Mountain Dew, nor do I really like the flavor of it, so I used 1/2 a can of Ginger Ale and thought it was great!)

Peel and core apples. Cut apples into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

Gingersnaps

This is a heart healthy recipe for Gingersnaps, but still really good (but I just love gingersnaps).

1 Cup Packed Brown Sugar
1/2 Cup Canola Oil
1/4 Cup Molasses
1 Tablespoon Ground Flaxseed plus
3 Tablespoons Water (Mix and let sit for a few
minutes. This replaces the egg.)
1 3/4 Cups Whole Wheat Flour
2 Teaspoons Baking Soda
1/4 Teaspoon Salt (optional)
1/2 Teaspoon Ground Cloves
1 Teaspoon Ground Cinnamon
1 Teaspoon Ground Ginger
White Sugar for rolling cookies in.

Preaheat oven to 375 F. Mix sugar, oil, molasses, and ground flaxseed/water mixture. In another bowl mix all the dry ingredients and then add to wet ingredients. Dough may seem crumbly, but should stick together to roll into balls. Roll into balls and roll in sugar. Bake for 10-12 minutes. Makes about 2 dozen.

Carrot cake and cream cheese frosting

4 beaten eggs
2 c flour
2 c sugar
2 t baking powder
1 t gr cinnamon
½ t baking soda
3 c finely chopped carrots lightly packed
¾ c cooking oil

Allow eggs to stand at room temperature. Grease and flour pan. In large bowl combine dry ingredients. In egg bowl add carrots and oil. Add egg mixture into flour mixture. Stir. Bake for 30-35 min at 350 degrees.

Cream Cheese Frosting

8 oz cream cheese
½ c butter
2 T vanilla
Powdered sugar

Beat until fluffy, gradually adding powdered sugar.

Coconut Oatmeal Cookies

I'm not usually a cookie kind of gal but this is my all-time favorite cookie recipe!

1/2 cup shortening
1 cup brown sugar, packed or 2 Tbsp molasses
1 cup white sugar (or splenda or 1/2 cup splenda for baking)
2 large eggs
1 tsp vanilla
1/2 cup butter (not margarine)
2 cups flour
1 cup flaked coconut
1 tsp baking powder
1 tsp baking soda
2 cups rolled oats
1 cup raisins or Craisins (optional) or chocolate chips (optional)

1. Preheat oven to 350
2. In mixing bowl cream shortening, butter, and sugars.
3. Add eggs and vanilla until blended
4. Set aside
5. In separate bowl, combine dry ingredients
6. Witholding coconut until all other ingredients are blended
7. Add coconut.
8. Combine wet and dry ingredients until moist
9. Drop on greased cookie sheet about 1-2 inches apart.
10. Bake for 10 minutes or until golden brown.
11. Remove from oven immediately - if overcooked, cookies get HARD.

Chocolate Caramel Popcorn

In celebration of fall, here's a yummy caramel popcorn recipe. I got it off of allrecipes, but adding the chocolate was my idea. :)

INGREDIENTS

• 1 cup butter (*I used 1/2 cup and it was perfectly fine)
  
• 2 cups brown sugar
• 1/2 cup corn syrup
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla extract
• 5 quarts popped popcorn (*I just used 3 bags of lowfat microwave popcorn)
• 2/3 cup semi-sweet chocolate chips
  

DIRECTIONS

1. Preheat oven to 250 degrees F (95 degrees C). Place popcorn in a very large bowl.
2. In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. (*But be careful to not let it burn! If it smells like it's burning, it is, so lower the temperature.) Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat.
3. Place in two large shallow baking dishes and bake in preheated oven, stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely before breaking into pieces.
4. Melt chocolate chips in microwave for about 2 1/2 minutes stirring every thirty seconds until completely melted. Drizzle on cooled popcorn.
   

Oatmeal Toffee Squares

Oatmeal Toffee Squares

(These are heavenly!!!)

2 cups butter or margarine, melted
2 cups brown sugar
Mix the above until blended well.

Beat in: 2 eggs

Add in and mix the following:
½ tsp salt
2 cups flour
2 cups quick cooking oats
2tsp vanilla
Spread in a greased jelly roll pan. Sprinkle with chocolate and /or butterscotch chips. Bake at 350 degrees for 30 minutes. (Do not over cook.)

I got this recipe from the Serials Department recipe book. It is awesome and it makes a lot!

Zucchini Brownies

2 C grated zucchini
1/2 C oil
1 1/2 C sugar
2 tsp vanilla
2 C flour
1/4 C cocoa
1 1/2 tsp baking soda
1 tsp salt
1/2 C nuts (optional)

Pre-heat oven to 350. Mix zucchini, oil, sugar, and vanilla in a large bowl. Add dry ingredients and mix very well. Bake in greased 9x13 pan for 30 minutes at 350.

Parley P. Platt's Perky Peach Pie

I know, the name is lame. My dad came up with it a LONG time ago. But the pie is delish and one of few fresh pie recipes I know of that doesn't call for gelatin. Plus it's super easy and the perfect summer dessert!

9-inch Baked Pie Shell
5 cups sliced fresh peaches
Acsorbic acid (use according to directions) - for discoloration
1 cup sugar
3 Tbsp cornstarch
1/2 cup water
1 package cream cheese, softened

Bake pie shell. Mash enough peaches to measure one cup (about 1 1/2 medium ones). Mix sugar and cornstarch in a saucepan. Stir in water and fruit gradually. Cook over medium heat, stirring constantly until mixture thickens and comes to a boil. Boil and stir 1 minute; cool.

Beat cream cheese until smooth; spread on bottom of pie shell (to prevent crust from becoming soggy). Fill shell with remaining peaches; pour cooked peach mixture over top. Refrigerate until set, at least 3 hours. Serve with fresh whipped cream.

Alternatives:
Strawberry Pie: Use 6 1/2 cups strawberries in place of peaches.
Raspberry Pie: Use 6 1/2 cups raspberries in place of peaches.

Surfer Squares

I can take absolutely no credit for this recipe. It came from a friend. It's amazing. Seriously, even if you don't like butterscotch, you have to try these.

Also, I don't know why they're called Surfer Squares.

1 12 oz package butterscotch chips
1/2 cup butter
1/2 cup brown sugar
2 eggs
2 teaspoons vanilla
1 1/2 cups flour
2 teaspoons baking powder
1/8 teaspoon salt
1 12 oz package semisweet chocolate chips
2 cups miniature marshmallows
1 cup chopped walnuts (optional)

Preheat oven to 350 degrees. Grease a 13x9 baking pan and set aside. Using a double boiler, melt butterscotch chips, sugar, and butter over medium heat, stirring constantly. Remove from heat and let cool a little.

Add eggs and vanilla and beat well. Then stir in flour, baking powder, and salt. Add chocolate chips, marshmallows, and walnuts (optional) and mix until combined. Spoon batter into prepared pan and spread evenly. Bake for 25-35 minutes or until bars are set and pulling away from edges of pan. Cool completely, then cut into bars.

My friend adds that as much as you want to eat them warm, they're better after they cool, and even better the next day. Having eaten them warm, cool, and the next day, I completely agree. Really. They're way better after they sit for a while.

Chocolate Rootbeer Float

Thank you Paula Dean's son for the marriage of these two flavors!!! Rootbeer = yum. Chocolate = Mmmm. Rootbeer and chocolate together = YUM-O!


INGREDIENTS:
2 scoops chocolate chip ice cream
Rootbeer
Whip cream
Shaved chocolate for garnishing

DIRECTIONS:
Place ice cream in tall glass, pour rootbeer on top. Top with whip cream and chocolate garnish.

Chewy Peanut Butter Chocolate Chip Cookies

Found this recipe on allrecipes.com and they turned out AMAZING! I modified the recipe just a teeny tiny bit after reading some reviews of the recipe.

Ingredients:
1/2 cup butter, softened
1 cup peanut butter
1 cup packed brown sugar
1/2 cup white sugar
2 eggs
2 Tablespoons light corn syrup
2 Tablespoons water
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups semisweet chocolate chips

Directions: Preheat oven to 375 degrees. In a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in the corn syrup, water, and vanilla. Combine the flour, baking soda, and salt; stir into the peanut butter mixture. Fold in chocolate chips. Drop by the spoonful onto ungreased baking sheet. Bake 9-10 minutes in preheated oven or until edges are golden. Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.