Today I am featuring a bar that will make your taste buds dance. They have a blueberry topping on a wonderfully buttery cake. And believe me, they are the perfect addition to any breakfast or brunch. This dessert was sitting on my counter for a few days and they passed the breakfast test, the afternoon snack, and dessert test too. Each bite is bursting with fruit flavor. You really need to try these, because you absolutely will not be disappointed. And if you like this blueberry version, you will love my Cherry Bar version that was their inspiration. (more…)
Happy New Year’s Eve! Today I have the perfect bar to ring in the new year. Most of you have already heard of seven layer bars, they are quite famous in their deliciousness. This desert has a wonderful candy bar consistency, with its rich chocolate, delectable butterscotch, toasted coconut, and crumbly graham cracker crust; no one can resist this bar. They are the perfect addition to your New Year’s Eve party and they are so simple to make. As their name suggests, you just layer the ingredients and that’s it and when they are done baking, you have a full pan of candy bar awesomeness! So if you are looking for that last-minute treat for your New Year’s Eve guests, whip up a batch of seven layer bars. If you have too many bars (like that’s even possible!) just freeze the extras.
Preheat your oven to 350 degrees. Then pour 1/2 cup of melted butter into a 9×13 inch pan.
Crush 2 cups of graham crackers in a plastic bag.
Pour the 2 cups of graham cracker crumbs on the butter in the pan.
Layer 1 cup of butterscotch chips on the graham cracker layer.
Then add the 3/4 of a cup semi-sweet chocolate chips.
Then sprinkle on the 1 cup of coconut.
Then pour 1 (14 oz.) can Eagle Brand Sweetened Condensed Milk.
Bake 25-30 minutes. Check the bars after 20 minutes to see if they are almost done. I baked mine 25 minutes and they were done just perfectly.
Now you can let them cool and then cut into squares.
Yay! It’s Christmas cookie time again. It’s the time of year when you make all of your favorite holiday treats. Every year my family has a Christmas cookie baking day. We makes six types of cookies each year: Colleen’s Candy, Almond Bark Pretzels, Star Cookies, Spritz Cookies, Cut-Out Sugar Cookies, and Carmel Chocolate Swirl Fudge. We have varied the cookies some years by deleting some and adding others, but for the most part the list has stayed the same for about 15 years. We have a master list of ingredients we use to buy the supplies for this cookie baking day, which is shown at the bottom of this post. This list makes checking your pantry for ingredients or buying the supplies easier. You can also divide the ingredient list among the people coming to the cookie baking day to make it less of a burden for any one person. In this post I will have a link for each cookie and a printable master ingredient list at the end of the post. On the cookie making day we make enough cookies for three families so you could adapt this for a cookie exchange party with three friends or you can just use the recipes that follow for your holiday baking. Choose one or two this year and start your own tradition.
Today I’m featuring an old-fashioned side dish that will take you down memory lane and become an instant favorite at your holiday table. It’s quick and easy to make, because it features just a handful of ingredients. My family always has a cream style corn recipe on our holiday table whether it is Creamed Corn Cornbread or Scalloped Corn. They are both great choices and everyone has their favorite. This recipe is simple and topped with the richness of hand buttered saltines. So if you need a quick side dish for Thanksgiving, look no further than this Scalloped Corn recipe.
For this recipe you will need 2 (14.75) ounce cans of cream style corn, 1 cup of milk, 1 well-beaten egg, 35 crushed saltine crackers, 2 tablespoons dried minced onion, 1/2 teaspoon of salt, 1/4 teaspoon of pepper, and 20 crushed and buttered saltine crackers for the top.
Mix two cans of cream style corn with the milk and then stir in one well beaten egg.
Next crush 35 saltines in a bag into fine pieces.
Pour the crackers into the corn.
Now add 2 tablespoons of dried minced onion, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper to the corn mixture.
Butter 20 saltine crackers.
Crush the saltines in a bag.
Pour the corn mixture in a greased 8 inch baking dish and top with the buttered crackers.Bake in a 350 degree oven for 1 hour. Now you have the perfect old-fashioned side dish to feed to your holiday guests.
Today I am featuring a bar that will make your taste buds dance. They have a blueberry topping on a wonderfully buttery cake. And believe me, they are the perfect addition to any breakfast or brunch. This dessert was sitting on my counter for a few days and they passed the breakfast test, the afternoon snack, and dessert test too. Each bite is bursting with fruit flavor. You really need to try these, because you absolutely will not be disappointed. And if you like this blueberry version, you will love my Cherry Bar version that was their inspiration. (more…)
