Peanut Butter Milk Chocolate Tagalong Bars

Purchasing Girl Scout Cookies is a good way to support a great organization. But I have had six boxes of Girl Scout Cookies sitting in my kitchen for two weeks now. My husband and I don’t have any desire to eat them. I thought maybe the best use for a box of Tagalongs would be as an ingredient in homemade bars. Excellent! If you don’t have a box of Tagalongs, you still need to make these bars, I promise. Use 2 cups each of the peanut butter and milk chocolate chips, you will be so happy, peanut butter chocolate heaven!

Peanut Butter Milk Chocolate Tagalong Bars

2/3 cup butter, softened
2/3 cup peanut butter
2 cups sugar
4 eggs
2 tsp vanilla
2 cups flour
2 tsp baking powder
1/2 tsp salt
1 cup peanut butter chips
1 cup milk chocolate chips
1 box Tagalong Girl Scout Cookies, chopped

Preheat oven to 350°. In large bowl with electric mixer, cream butter, peanut butter, and sugar. Add eggs, one at a time, beating well after each addition. mix in vanilla. Add flour, baking powder, and salt. Mix just until combined. Stir in peanut butter chips, milk chocolate chips, and chopped Tagalongs. Spread batter in a well sprayed 9″x13″ baking pan. Bake 45-50 minutes or until toothpick inserted in center comes out clean. I lay a sheet of foil over bars in oven after 20 minutes of baking to keep their light color.

One Year Ago: Chocolate Mini Muffins Chocolate Mini Muffins

Two Years Ago: Cinnamon Swirl Cinnamon Chip Bread Cinnamon Swirl Cinnamon Chip Quick Bread

Three Years Ago: Whole Wheat Refrigerator Rolls Whole Wheat Refrigerator Rolls

Bacon, Tomato and Cheddar Breakfast Bake with Eggs

My husband and I had this for dinner tonight and loved, loved, loved it! Amazing flavors all baked together and what great presentation. This would be a wonderful addition for a special occasion breakfast, brunch or just because! The recipe comes from foodandwine.com.

Bacon, Tomato, & Cheddar Bake

Bacon, Tomato, Cheddar Bake 2

1 lb white artisan bread, cut into 1″ cubes
1/4 cup extra-virgin olive oil
1 lb sliced applewood smoked bacon, cut into 1/2″ pieces
1 large onion, halved and thinly sliced
1 (28 oz) can whole Italian tomatoes, drained, chopped and patted dry*
8 oz extra-sharp cheddar, shredded
8 oz Monterey Jack cheese, shredded
2 Tbl snipped chives
1¾ cups chicken broth
8 large eggs (or 6, your choice)

Preheat oven to 350. In large bowl, toss bread with olive oil and spread on large rimmed baking sheet.  Bake for 20 minutes, tossing once, until bread is golden and lightly crispy. Leave oven on.

Meanwhile, in large skillet, cook bacon until crisp.  Transfer bacon to paper towels to drain: reserve 2 Tbl of fat in skillet. Add onion to skillet and cook until softened. Add tomatoes and cook until liquid is evaporated, about 3 minutes.

Return toasted bread cubes to the large bowl.  Add contents of skillet, bacon, shredded cheddar, shredded Monterey Jack, chives and broth. Stir until bread is evenly moistened.  Spread mixture in sprayed 9″x13″ baking dish and cover with lightly foil.

Bake for 30 minutes.  Remove foil and bake until top is crispy, about 15 minutes longer. Remove baking dish from oven and using a ladle, press indentations into bread mixture (you can do 6 or 8). Crack an egg into each indentation. Return dish to oven and bake for about 15 minutes, until egg whites are set but yolks are still runny. Cook longer if you do not want runny yolks. Serve right away while it’s warm.

*I used a 28 oz can petite diced tomatoes, works great and no chopping needed.

One Year Ago: Happy St. Patrick’s Day Double Frosted Dark Chocolate Mint Cupcakes

Two Years Ago: Strawberry Malt Cookies Strawberry Malt Cookies

Three Years Ago: Caramel Walnut Dream Bars Caramel Walnut Bars

Chile Relleno Casserole

An easy casserole to put together for a quick flavorful dinner. Cheese filled green chilies in a fluffy egg mixture, spicy, cheesy goodness!

Chile Relleno Casserole

2 (10 oz) cans whole green chilies
6 oz Monterey Jack cheese, cut into strips
8 eggs
2/3 cup milk
1 cup flour
1 tsp baking powder
1½ cups cheddar cheese, shredded

Preheat oven to 350º. Spray a 9″x13″ baking dish with nonstick spray. Drain cans of green chilies. Insert a strip of cheese into each whole chili. Place in baking dish. When all chilies have been filled with cheese and are in the baking dish, whisk together eggs, milk, flour and baking powder in a bowl. Beat until thoroughly combined and smooth. Pour egg mixture over chilies and sprinkle cheddar cheese evenly over top of egg mixture. Bake for 30-35 minutes until egg is puffy, cheese is bubbly, and center is set. Let sit for 5 minutes, slice into squares and serve with salsa and sour cream if desired.

Recipe from yummyhealthyeasy.com

One Year Ago: Very Versatile Cookies Very Versatile Perfect Cookies

Two Years Ago: Baked Spasagna Baked Spasagna

Three Years Ago: Reuben Sandwich Ring Reuben Sandwich Ring

Fruity Pebbles Cookies

Just for fun!

Fruity Pebbles Cookies

Fruity Pebbles Cookies 2

1 cup butter, softened
1¼ cups sugar
1 egg
2 tsp vanilla
2¼ cups flour
1 tsp baking soda
1/2 tsp salt
2 cups Fruity Pebbles cereal

Preheat oven to 375°.  In large bowl using electric mixer, cream butter and sugar.  Mix in egg and vanilla.  Mix in flour, baking soda, and salt.  Add Fruity Pebbles and mix just until combined.  Drop by scoopful onto cookie sheet. Bake for 9 minutes, pull out of oven just before they start to brown. Cool on cookie sheet about 3 minutes and transfer to cooling rack. Makes about 32 cookies.

One Year Ago: Chocolate Chip Toffee Shortbread Bars Chocolate Chip Toffee Shortbread Bars

Two Years Ago: Nutella Brownie Bites Nutella Brownie Bites

Three Years Ago: Chocolate Mint Marshmallow Brownies Chocolate Mint Marshmallow Brownies

Macadamia Nut Pie

This post is thanks to my mother, Sue Ann. She brought this pie to our family dinner last night, it’s amazing! I enjoyed another piece this morning for breakfast! Thanks Mom XO!

Macadamia Nut Pie

1 pre-baked 9″ pie shell
3 cups milk
1 cup sugar
6 Tbl flour
2 Tbl cornstarch
1/2 tsp salt
3 egg yolks, well beaten
3 Tbl butter, softened
2 tsp vanilla
1½ cups chopped macadamia nuts, divided
Whipped cream for topping

In a saucepan, heat milk to scalding. In another saucepan, stir together sugar, flour, cornstarch, and salt. Very gradually in a slow steady stream, beat scalded milk into egg yolks. Now, slowly pour and whisk this mixture into the dry ingredients in the other saucepan. Bring mixture to a boil over medium heat, stirring constantly. Mixture will thicken. Remove from heat and mix in butter, vanilla, and 1/2 cup chopped macadamia nuts. Cool to warm and pour into pie shell. Cover loosely with plastic wrap and chill. When ready to serve, spread sweetened whipped cream over pie filling and sprinkle with remaining 1 cup chopped macadamia nuts.

One Year Ago: Chocolate Orange Cream Pie Chocolate Orange Cream Pie

Two Years Ago: Nutella Brownies Bites Nutella Brownie Bites

Three Years Ago: Strawberry Oatmeal Pecan Strawberry Oatmeal Pecan Muffins

Welsh Cakes

In my home growing up we had æbleskivers because of our Danish roots. These little cakes seem to be a close cousin, the Welsh version of a European pan cake. No special pan is needed as for the æbleskiver, just a griddle or fry pan. A perfect addition to a breakfast, brunch or tea.

Welsh Cakes

           Welsh Cakes 2       Welsh Cakes 3

1¾ cups flour
1 tsp baking powder
1/8 tsp salt
1/4 cup sugar
1/3 cup butter, cold
1/3 cup currants
1 egg, beaten
3-4 Tbl milk or buttermilk

Stir together flour, baking powder, salt, and sugar. Cut in butter. Stir in egg and add one tablespoon of milk at a time until dough just comes together. Roll out on flour surface to 1/4″ thickness. Cut into 2½”-3″ rounds. Heat griddle or pan to medium-low to medium heat, add butter or spray with non-stick spray. Add cakes to pan and cook about 3-4 minutes each side until golden and they have risen slightly. Watch closely to understand the correct heat and cooking time according to your griddle/stove and pan, you want the outside golden and the center cooked through. As cakes come off the griddle, spread with butter and sprinkle with sugar. Makes about 20 cakes.

One Year Ago: Peanut Butter Chocolate Chip Granola Cookies Peanut Butter Chocolate Chip Granola Cookies

Two Years Ago: German Chocolate Pie German Chocolate Pie

Three Years Ago: Banana Chocolate Chip Muffins Banana Chocolate Chip Muffins Scratch

Peanut Butter Oreo Blondies

Another peanut butter and chocolate experience, delicious!

Peanut Butter Oreo Blondies

Peanut Butter Oreo Blondies 1

Peanut Butter Oreo Blondies:
1/2 cup butter, melted
1/2 cup peanut butter, soft
2 cups sugar
3 eggs
1 tsp vanilla
2¼ cups flour
1 tsp baking powder
3/4 tsp salt
1 (15.5 oz) pkg Peanut Butter Oreos

Preheat oven to 350°. Spray 13″x9″ baking pan with non-stick spray. In large bowl, stirring by hand, mix melted butter, peanut butter (put in microwave to soften if necessary), sugar, and vanilla. Mix in eggs one at a time. Add flour, baking powder, and salt; mix thoroughly. Spread half the batter (about 2 cups) in prepared pan. Place Peanut Butter Oreos in one layer over batter. Drop remaining batter by spoonfuls over the top of the layer of Oreos and gently spread to cover all the Oreos (I use my fingers sprayed with non-stick spray). Bake 30 minutes, until toothpick inserted in center comes out clean. Cool completely before frosting.

Fudge Frosting:
6 Tbl butter
6 Tbl milk
1½ cup sugar
1 cup semi-sweet chocolate chips
1 tsp vanilla

In saucepan over medium heat, combine butter, milk, and sugar. Bring to boil. Boil for 30 seconds and remove from heat. Stir in chocolate chips and vanilla; stir until chocolate chips are melted and frosting is smooth. Spread evenly over blondies, a thick layer. Frosting will set up nicely in a wonderful fudge layer! Your might also like Strawberry & Golden Oreo Blondies, Biscoff Brownies, Birthday Cake Oreo Sprinkle Blondies, and Chocolate Chip Cookie Oreo Brownies.

One Year Ago: Fast Honey Buttermilk Bread Fast Honey Buttermilk Bread

Two Years Ago: Quick & Easy Mousse Quick & Easy Mousse

Three Years Ago: Strawberry Milkshake Mini Cakes Strawberry Milkshake Mini Cakes

Banana Snack Cake

With, how to use over-ripe bananas and make something sugar-free for my honey, as the question…this is the answer. It’s a healthy, sugar-free, low-calorie, moist, flavorful banana snack cake. Yes, my husband chooses not to eat sugar. You might be wondering how a sugaraholic/chocoholic gal and a sugar-free guy are married and work things out? Well, things are pretty good, we have it worked out and it will be 30 years in April. I eat as much sugary/chocolatey sweets as he eats tortilla chips…it’s magical!

Banana Snack Cake

1/2 cup butter, softened
1/2 cup unsweetened applesauce
1 cup Splenda No Calorie Sweetener
2 eggs
1¾-2 cups mashed ripe banana
1/2 cup buttermilk
1 tsp vanilla
1 cup all-purpose flour
1 cup wheat flour
1 cup old fashioned oats
1½ tsp baking soda
1 tsp salt
1/2 cup coconut (it is sweetened, a tiny cheat)
1 cup chopped walnuts

Preheat oven to 350°. In large bowl with electric mixer, cream butter, applesauce, and Equal. Mix in eggs, mashed banana, buttermilk, and vanilla. Add flour, wheat flour, oats, baking soda, and salt; mix just until combined. Fold in coconut and chopped nuts. Pour cake batter into sprayed 9″x13″ baking pan. Bake 25-30 minutes. Cool. Cut into 20 servings, approx 180 calories per serving. It is a very moist, flavorful, healthy cake!

The I don’t care about healthy, no sugar and calories version:
*Omit applesauce and add 1 cup butter total
*Replace Splenda with sugar
*Omit wheat flour and add 2 cups all-purpose flour total
*Add 1 cup chocolate chips
*Frost with Buttercream or Cream Cheese Frosting
*Please don’t be fooled that making these changes keeps the calorie count per serving at 180. ;o)

One Year Ago: Dark Chocolate Heaven Cake Dark Chocolate Heaven Cake

Two Years Ago: Caramel Filled Peanut Butter Brownies Caramel Filled Peanut Butter Brownies

Three Years Ago: Quick Dinner Muffins Quick Dinner Muffins

 

Red Velvet Brownie Cake

This is a combination of a brownie layer, red velvet layer, and my favorite fudgy frosting. Probably best served with a giant scoop of vanilla ice cream!

Red Velvet Brownie Cake

Brownie Layer:
1/2 cup butter, very soft
1 cup sugar
3 eggs
1 tsp vanilla
1/2 cup flour
6 Tbl unsweetened cocoa
1/4 tsp salt

Preheat oven to 350°. In bowl mixing by hand, cream butter and sugar. Add eggs and vanilla, mix well. Add flour, cocoa, and salt; mix just until combined. Spread in sprayed 13″x9″ baking pan.

Red Velvet Layer:
3 Tbl butter, very soft
1 cup sugar
2 eggs
1 Tbl unsweetened cocoa
1 Tbl red food color
1/2 cup milk
1 tsp vanilla
1¾ cup flour
1/4 tsp salt
2 tsp vinegar
1 tsp baking soda

In bowl with electric mixer, cream butter and sugar. Add eggs and mix well. In small bowl, make a paste with the cocoa and red food color; mix into creamed mixture. Add flour, salt, milk, and vanilla; mix well. In small bowl, add baking soda to vinegar; add to batter and mix well. Spoon red velvet batter over brownie batter in baking pan, gently spread evenly to completely cover. Bake 30-35 minutes until center is done. Cool completely.

Fudge Frosting:
6 Tbl butter
6 Tbl milk
1½ cup sugar
1 cup semi-sweet chocolate chips
1 tsp vanilla

In saucepan over medium heat, combine butter, milk, and sugar. Bring to boil. Boil for 30 seconds and remove from heat. Stir in chocolate chips and vanilla; stir until chocolate chips are melted and frosting is smooth. Spread evenly over cake, a thick layer. Frosting will set up nicely in a wonderful fudge layer!

One Year Ago: Peanut Butter M&M Candied Popcorn Peanut Butter M&M Candied Popcorn

Two Years Ago: Sticky Pecan Cinnamon Roll Bundt Sticky Pecan Cinnamon Roll Bundt

Three Years Ago: Cinnamon Apple Cake w/Caramel Sauce Cinnamon Apple Cake 1

Strawberry & Golden Oreo Blondies

Something sweet for Valentine’s Day or any day!

Strawberry & Golden Oreo Blondies

Strawberry & Golden Oreo Blondies:
1 cup butter, melted
1 cup sugar
1 cup Nestle Strawberry Nesquik
3 eggs
1 tsp vanilla
2-4 drops red food color (optional)
2¼ cups flour
1 tsp baking powder
3/4 tsp salt
1 cup white baking chips
1 (14.3 oz) pkg Golden Oreos

Preheat oven to 350°. Spray 13″x9″ baking pan with non-stick spray. In large bowl, stirring by hand, mix melted butter, sugar, Strawberry Nesquik, vanilla, and red food color. Mix in eggs one at a time. Add flour, baking powder, and salt; mix thoroughly. Stir in white chips. Spread half the batter (about 2 cups) in prepared pan. Place Goldens Oreos in one layer over batter (I used 28). Drop remaining batter by spoonfuls over the top of the layer of Oreos and gently spread to cover all the Oreos. Bake 25-30 minutes, until toothpick inserted in center comes out clean. Cool completely before frosting.

Vanilla Buttercream Frosting:
1/2 cup butter, room temp
2 cups powdered sugar
1/2 tsp vanilla
2-3 Tbl milk

Whip butter with electric mixer until light in color. Add powdered sugar, vanilla, and 2 Tbl milk. Whip. Add more milk if needed for desired frosting consistency. Spread over completely cool blondies.

One Year Ago: Red Velvet Chocolate Chip Muffins Red Velvet Chocolate Chip Muffins

Two Years Ago: Brown Butter Snickerdoodle Cookies Brown Butter Snickerdoodle Cookies

Three Years Ago: Carmelitas Carmelitas