Southern Praline Bars

Our son has been in South Carolina serving a mission for our church for two years. He comes home Thursday! In honor of him, I am posting a southern recipe. Southern Praline Bars, they taste like pecan pie in a graham cracker crust, so easy and delicious!

Southern Praline Bars

Whole graham crackers, enough to make a layer in a sheet pan
1½ cups butter
1½ cups brown sugar
2 cups chopped pecans
1 tsp vanilla

Preheat oven to 350°. Line a sheet pan with foil, leaving overhang on each end. Place graham crackers in a layer completely covering bottom of pan. You will have to cut some crackers to make them fit, a fun little puzzle. In a medium saucepan, melt butter and whisk in brown sugar. Bring mixture to rolling boil, stir in pecans and boil for 2 minutes; stirring constantly. Remove from heat and stir in vanilla (careful, it will bubble up when you stir in the vanilla). Pour mixture over the graham crackers, working quickly but gently to spread mixture evenly. Bake for 10 minutes. Entire surface will be bubbly. Remove from oven and cool 15 minutes. Using foil overhang, remove bars from pan to large cutting board. Gently peel foil down from sides of bars, cut into squares and cool completely. You can also drizzle them with melted chocolate!

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Three Years Ago: Peanut Butter Chocolate Sweet Rolls Peanut Butter Chocolate Chip Sweet Rolls

Four Years Ago: Dark Chocolate Cookies Dark Chocolate Cookies

Oatmeal Cranberry Cheesecake Bars

I ate way too many of these this afternoon. An oatmeal shortbread crust with creamy cheesecake and cranberry filling, yummy!

Oatmeal Cranberry Cheesecake Bars

2 cups flour
1¼ cups oats
3/4 cup brown sugar
1 cup butter, room temp
12 oz cream cheese, room temp
1/2 cup sugar
2 eggs
2 tsp lemon juice
1 tsp vanilla
1 (16 oz) can whole berry cranberry sauce
2 tsp cornstarch

Preheat oven to 350°. In large bowl, stir together flour, oats, and brown sugar. Add softened butter and with electric mixer, mix until mixture resembles coarse crumbs. Measure out 1½ cups of crumb mixture and set aside in separate bowl. Pour remaining crumbs into sprayed 9″x13″ baking pan and press evenly into bottom of pan. Bake 15 minutes.

While crust is baking, cream softened cream cheese and sugar together until light and fluffy. Add eggs, lemon juice and vanilla extract; mix well. Also while crust is baking, in small bowl, combine cranberry sauce and cornstarch; mix thoroughly.

When crust is done baking, remove from oven and pour cream cheese mixture evenly over the crust. Spoon cranberry mixture in small amounts evenly over cream cheese mixture. Sprinkle reserved oatmeal crumb mixture over top of cranberry mixture. Bake 40 minutes or until completely set and very lightly golden. Cool completely on wire rack. Cover and refrigerate for at least 3 hours until bars firm up. Cut into bars and serve. Recipe found on afamilyfeast.com.

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Sweet Chex Mix

I am revisiting this recipe because it is such a favorite! This time adding a couple more ingredients. Warning, once you start eating, you may not be able to stop.

Sweet Chex Mix

Sweet Chex Mix 2

7 cups Rice Chex cereal
5 cups Golden Grahams cereal
1½ cups sweetened shredded coconut
1½ cups honey roasted peanuts
1 cup sliced almonds
1 (5 oz) can chow mein noodles
3/4 cup butter
1 cup sugar
1 cup light corn syrup
Colored Sprinkles (optional)
M&M candies (optional)

In large bowl, stir together Rice Chex, Golden Grahams, coconut, peanuts, almonds, and chow mein noodles. In saucepan over medium heat, stir together butter, sugar, and corn syrup. Bring mixture to boil and continue cooking to”soft ball” stage…about 235° on candy thermometer. Pour hot syrup over cereal mixture in thin stream in stages. After each addition of syrup, gently fold and stir until all ingredients are well coated. If you want to add sprinkles, M&Ms, or other candies continue stirring until cooled enough to add and not to melt. Spread mixture out onto silpat lined baking sheet to cool completely. Store in airtight container.

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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.

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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.

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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

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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.

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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.

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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.

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Two Years Ago: German Chocolate Pie German Chocolate Pie

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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.

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