Fritos for Dessert??..OH YES!!

Ok this is one of those recipes that you truly cannot believe the ingredients actually work together.  Well let me tell you it is AMAZING!!  I took these to work. Had the first person guess what was in them.  Then it became a game for everyone else to figure it out.  Let's just say it was a HUGE hit and they have been hinting for me to make more by telling me that they are craving them!! Honestly addicting and so easy to make!

Fritos Bars
from Jennifercooks 
10 1/2 ounces Fritos corn chips
1 cup white sugar
1 cup light corn syrup
1 cup creamy peanut butter
 ½-1 cup milk chocolate chips

Grease a 9x13 baking pan and pour the Fritos in the pan. Crush just a bit.

In a saucepan, bring the sugar and corn syrup to a boil over medium heat. Remove from heat and stir in the peanut butter until smooth.

 Pour over corn chips and gently stir until coated.  Pour corn chip mixture into greased baking pan and spread evenly.

Place chocolate chips in a baggie and microwave for 30 seconds; remove and squish the bag  then microwave for 30 seconds more, if necessary to melt. Cut one corner off the bag and drizzle  the melted chocolate over Frito Bars and allow to cool completely.  (I stuck mine in the freezer for just a few minutes to set the chocolate.)

Once cooled, cut into squares and serve.

OH YUM!!

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Cheesecake Bars

I have been into a dessert kick lately if you haven't noticed.  This was something totally new and delicious.  It was a hit with the whole family.  Really simple to make, but looks like it could be complicated.

Cheesecake Bars

adapted from Taste of Home

2 cups all-purpose flour

1 cup butter, softened

1/2 cup confectioners' sugar

FILLING:

1 package (8 ounces) cream cheese, softened

1/2 cup sugar

1 teaspoon vanilla extract

2 eggs, lightly beaten

FROSTING:

1-1/2 cups confectioners' sugar

1/4 cup butter, softened

1 teaspoons vanilla extract

4 to 5 teaspoons milk

Combine the flour, butter and confectioners' sugar; press onto the

bottom of a greased 13-in. x 9-in. baking pan. Bake at 350° for 20-25 minutes or until golden brown.

• For filling, in a small bowl, beat the cream cheese, sugar and extract until smooth. Add eggs; beat on low speed just until combined. Pour over crust.

• Bake for 15-20 minutes or until center is almost set. Cool.
• Combine the frosting ingredients until smooth; spread over bars.
  
• Store in the refrigerator. That is if they make it there!

Cut and enjoy!!  Delicious!!

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Red Velvet Brownies

A friend of mine introduced me to red velvet a few months ago and ever since I have been hooked!!  These brownies were delicious!! I however did not have the amount of red food coloring it called for, but they were still turned out red.  I will be making them again!! The frosting was the perfect addition. I guess it is not just for sugar cookies after all!!

Red Velvet Brownies

from Dessert Now, Dinner Later

3 Tablespoons unsweetened cocoa powder

1 oz red food coloring (or scant 2 Tablespoons I actually only had 1 Tablespoon and  added 1 Tablespoon water for the other Tablespoon and they still turned out a nice red.)

2 tsp vanilla, divided

1/2 cup butter; room temperature

1 1/2 cups sugar

2 large eggs; room temperature

1 1/4 cups flour

1/4 teaspoon salt

Preheat oven to 350 degrees.  Grease an 8x8" baking dish.  

In a small bowl, slowly stir together the cocoa powder, food coloring, and; 1 teaspoon vanilla into a thick paste until no lumps of cocoa remain.  Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy; about 2 minutes.  Add eggs one at a time, mixing well after each addition, then stir in the remaining 1 teaspoon of vanilla.

With the mixer off, add in the cocoa mixture, then turn the mixer to medium and beat the two mixtures together until they are one uniform color.  Slowly add in the flour and salt and mix on medium-low speed, just until combined.  Do not over mix.

Remove the bowl from the mixer & stir up the batter with a rubber spatula once or twice, just to ensure all of the flour has incorporated from the sided of the bowl and there isn't anything stuck on the bottom of the bowl.  You'll want on uniformly colored (red) batter.

Spread into the prepared pan

  Bake for 30-40 minutes or until a toothpick comes out clean when inserted into the center of the brownies.  Let cool and frost with Creamy Buttery Frosting!

Delicious!! As you can see my family could not wait for me to take a picture before digging in!!

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White Chocolate Cherry Bliss Bars

I love fresh fruit seasons and cherries are no exception.  It is one of those that we get a little indulgence of for what seems like a short period of time here.  Usually we eat them so quick, but this time I actually got to them first and after eating my fair share created this beauty. 

White Chocolate Cherry Bliss Bars 
from First magazine
1 cup chopped almonds (I used slivered almonds and chopped them a bit.)
1 cup flour
1/2 cup sweetened shredded coconut
1/2 cup butter
1/4 cup powdered sugar
1 3/4 cup (about 20) fresh cherries, pitted and quartered
1 cup white chocolate chips
1 can (14 oz.) sweetened condensed milk
Heat oven to 350 degrees.
In a bowl mix almonds,flour,coconut, butter and sugar until crumbs form. Press 2 cups of this mixture in the bottom of a greased 9 x 13 pan.

Bake for 10 minutes

Top with the cherries, white chocolate chips and sweetened condensed milk.

Sprinkle the top with the remaining crumb mixture.

Bake for 35-40 minutes or until topping is light golden brown.

Let cool and Enjoy!

DELICIOUS!!

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Reese's Peanut Butter Brownies

All I can say about these is they are SO DELICIOUS and as a bonus they are easy and quick to make!! One bite and you will be hooked!!

Reese's Peanut Butter Brownies
adapted just a bit from Life (Made) Simple
2 cups all-purpose flour
1½ cups quick rolled oats
1 cup sugar
1 cup light brown sugar
1 cup peanut butter
1 cup  butter
2 eggs
1 tsp. vanilla extract
1 tsp. baking soda
½ tsp. salt

Topping:
½ cup peanut butter
2 cup powdered sugar
5 Tablespoons milk
1½ cups chopped Reese's peanut butter cups (about 30 miniature ones)

 Preheat oven to 350 degrees. Lightly grease a full size cookie sheet. In the bowl of a stand mixer, beat together peanut butter, butter and sugars for 30 seconds. Turn speed to low and add one egg at a time. Add vanilla and mix until combined.
Fold in dry ingredients. Do not overmix. Pour into prepared pan and pat down until even.
Place in oven and bake for 15-20 minutes, or until the top begins to brown.
 Meanwhile, prepare topping buy beating powdered sugar, peanut butter and milk in a small bowl. Chop peanut butter cups up.
Remove bars from oven and place pan on a wire rack. Immediately spread topping over warm bars (it will become melty and shiny). Sprinkle with chopped peanut butter cups. Allow to cool completely before cutting into bars.

Oh YUM!!

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Luscious Lemon Bars

My family loves lemon bars and I tend to forget that fact until we are able to taste one at an event.  I finally broke down and surprised them in more ways than one.  These bars are so delicious and the huge surprise is that they are also light.. that's right, it tastes awesome with less calories!! A total homerun in my book!!

Luscious Lemon Bars
from scrumdiddlyumptious
Crust:
 1/4 cup vegetable oil
 1/4 cup granulated sugar
 1/4 tsp. salt
 1 cup flour
 1 1/2 tsp. fat free milk

Filling:
 1 egg
 1 egg white
 1 cup granulated sugar
 2 tsp. grated lemon peel
 3 T. fresh lemon juice (about the juice of 1 lemon)
 2 T. flour
 1/2 tsp. baking powder

Drizzle:
 3/4 cup confectioners sugar
 1 T. fat free milk
 1/2 tsp. vanilla
 1/4 tsp. grated lemon peel

Heat oven to 350. Oil bottom of 8-inch square pan lightly.
For crust, combine 1/4 cup oil, sugar and salt in large bowl. Beat at medium speed of electric mixer until well blended.  Add flour and milk.  Stir with spoon until well mixed and  crumbly.  Spoon into pan.  Press evenly onto bottom.

 Bake at 350 for 15 minutes.
 For filling, combine egg, egg white, sugar, lemon peel, lemon juice, flour and baking powder in medium bowl.  Beat at high speed for 3 minutes.  Pour over hot baked crust.

Bake at 350 for 25 minutes or until light golden brown.  Loosen from edge while still warm.  Cool completely.
  For drizzle, combine the ingredients in a small bowl.  Drizzle over top.  Allow to stand before cutting into bars.

YUM!!

 Just the perfect amount of sweetness!

*I doubled the recipe and used a 9 x 13 pan. 

*The 8 inch pan will make about 2 dozen bars each bar is approximately 100 calories each.  Not bad for a sweet craving...that is if you can keep yourself to only eating one! Now that is the tough part!!

A big thanks to my friend Emily for sharing this keeper with me!
 



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Peanut Butter Brownies

I had a craving for something with a peanut butter and chocolate combination. This was perfect.

It tasted delicious and the whole batch was gone in a flash!! So I guess the family liked it!

Peanut Butter Brownies
adapted from Taste of Home
2/3 cup butter, softened

1 cup peanut butter

1 cup sugar

1 cup packed brown sugar

4 eggs

2 teaspoons vanilla extract

2 cups  flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups milk chocolate chips

Preheat oven to 350 degrees.
 In a large bowl, cream the butter, peanut butter, sugar and brown sugar. Add eggs, one at a time, beating well after each addition.  Beat in vanilla. Add flour, baking powder, soda and salt gradually to the creamed mixture. Stir in the chocolate chips. Spread into a greased 13 x 9 pan.

Bake for 40-45 minutes or until a toothpick inserted near the center comes out clean.

*If you want a thinner version.  Spread in a bigger pan and don't cook so long.

They were YUMMY!!

I took my boss one and she was begging me to make her a batch the next day!!

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Rolo Cake Mix Bars

I am a huge fan of Rolos.  They are the perfect combination of chocolate and caramel.  So when my sister showed me this recipe I knew it was a must make!! Thanks to Cookies and Cups for a delicious recipe the family devoured it!!

Rolo Cake Mix Bars
adapted from Cookies & Cups
1 box (18.25 oz) yellow, vanilla or white cake mix, dry
2/3 milk
1/4 cup butter, melted
40 Rolo Candies, unwrapped and cut in half
Preheat oven to 350°
Spray a 9x13 pan with cooking spray. With your mixer, beat cake mix, milk and butter until combined. Mixture will be thick and sticky.  Divide batter in half and press 1 half into the bottom of the pan. Bake until just set, approximately 8-9 minutes.

Remove base from oven and place Rolo candies, caramel-side down on top.

Drop remaining batter on top of Rolos in teaspoon sized amounts.

Bake for 20-24 minutes longer until top begins to golden.

Cool completely before cutting into squares.

Oh YUM!!

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Ooey Gooey Bars

This is one of those recipes that is so simple, but looks as if you spent lots of time making them.  They are quick, simple and so delicious!! I took 3 different recipes to a recent event and these were the first to go!!  I made them for my preschool class today and they loved them!!

Watch out they are addicting!

Ooey Gooey Bars
1 cup corn syrup
1 cup sugar
1/2 teaspoon salt
1 cup peanut butter
1 teaspoon vanilla
1 cup oatmeal
2 cups cornflakes
2 cups rice crispies
3/4 cup chocolate chips

Cook corn syrup, sugar and salt in a saucepan on medium heat until it begins to boil.  Stir unitl the sugar dissolves.  Remove from heat and stir in the peanut butter and vanilla until the mixture is smooth.  Stir in the oats and cereals.  Pour  and press into a greased 9 x 13 inch pan. You can stop now or add the chocolate.

  Melt chocolate chips in microwave and drizzled it over the bars.  Place pan in the freezer a few minutes to allow the chocolate to set up.  Cut and enjoy!!

YUMMY!!

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Slutty Brownies

This blog post comes from my little sister Tayler. She makes the best things her new hubby is one lucky man!! When she found this recipe over at The Londoner she could not wait to make it.  I was a little skeptical of the name, but once she explained,

 "They're called Slutty Brownies because they're oh so easy, and more than a little bit filthy." I knew this was my type of recipe! Thanks Tay!!

Slutty Brownies

From The Londoner

1 Box or bag of chocolate chip cookie mix,

1 Box of brownie mix
2 Eggs
1 Packs of Oreos (double stuffed ones are even better if you can find them)
Some oil
Your favorite ice-cream (optional)

Preheat your oven to 350

Line a baking tray with grease proof paper.
Follow the instructions on the cookie mix and stir until you have gooey cookie dough you may want to add a little extra water and oil to what they suggest, it just keeps it moist as you'll be baking it for longer than suggested. An extra teaspoon of each is just right. 

Pat the cookie dough into a lined baking tray, until it covers the bottom.

Cover this layer with your Oreos.

Mix up your brownie batter and pour over your Oreos.

Bake for 30 minutes.

Remove from the oven and leave to cool.

When its still a little bit warm, use the paper to lift your creation out of the tray and rest it on a chopping board.

Use a large, sharp knife to cut it into manageable chunks, sections, slabs... depending on how many calories you think you can handle in one sitting.  Drop onto a plate and scoop on your ice cream. Tayler suggest that you add the ice cream!!

OH Wickedly Delicious Goodness!!

Now I can't wait to make a batch!

Thanks Tay!!

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Cranberry Cheese Bars

This is one of those treats that has muliple flavor combinations that makes it oh so delicious! With just the perfect amount of sweetness. 

Cranberry Cheese Bars
2 cups flour
1 1/2 cup oats
3/4 cup plus 1 Tablespoon brown sugar
1 cup butter softened
1 package (8 oz) cream cheese, softened
1 (14 oz.) can sweetened condensed milk
1/4 cup lemon juice
2 Tablespoons cornstarch
1 (16 oz.) whole berry cranberry sauce
Preheat oven to 350 degrees.
In a large mixing bowl combine flour, oats, 3/4 cup brown sugar and butter. Mix until crumbly. Reserve 1 1/2 cups of the crumb mixture, press the remainder firmly on bottom of a greased 13 x 9 baking pan. Bake 10-15 minutes or until lightly golden.

Meanwhile, in a small mixing bowl beat cream cheese until fluffy. Gradually beat in the sweetened condensed milk until smooth. Stir in lemon juice. Spread evenly over the prepared crust.

In a small bowl mix the remaining 1 Tablespoon brown sugar and cornstarch together. Stir in the cranberry sauce. Spoon evenly over cream cheese layer.

Top with the reserved crumb mixture. 

Bake 35-40 minutes or until golden brown.

Store covered in refrigerator.

YUM!

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