CHOCOLATE GRANOLA BITES

CHOCOLATE GRANOLA CANDY
2 1/4 cups granola cereal
1/3 cup diced dried apricots
1/3 cup golden raisins
1/3 cup pomegranate craisins
12 ounces milk chocolate chips

• In a medium bowl combine cereal with fruits.
• Microwave chocolate in 30 second iincrements until you can stir it smooth.
• Immediate pour chocolate over cereal and fruit folding until well coated.
• Drop by teaspoonfuls onto a foil lined cookie sheet.
• Chill until set.
• Store in a cool place in an airtight container.

LEMON DOODLES

When I try a new recipe for the first time I make it EXACTLY as it is written.  Sometimes that makes for some seriously bad recipes.  The beauty of a cookie recipe is that you can make just a few to try them and then add to the recipe to change it, which is exactly what I had to do with these cookies.

LEMON DOODLES
2 1/2 cups flour
1 1/2 cups sugar
3/4 cup flaked coconut
1 cup LAND O LAKES butter, softened
2 eggs
1 1/2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon lemon juice
1/2 teaspoon grated lemon peel
*1 tablespoon lemon emulsion
*cinnamon sugar

• Preheat oven to 400°.
• In a large mixing bowl combine all ingredients, beating at low speed and scraping bowl often until well mixed.
• Drop rounded teaspoons of dough 2 inches apart onto yngreased cookie sheets.
• Bake 7-10 minutes or until edges are golden.
• Remove immediately.
• Cool completely.

*Now these were a bit lacking in flavor for us.  So I added a tablespoon of lemon emulsion.  They were a bit better, but still needed something so I then thought about the name and thought about Snickerdoodles and decided to roll them in cinnamon sugar and now we have a cookie!

SEA SALT & CARAMEL RICE KRISPY TREATS

SEA SALT & CARAMEL RICE KRISPY TREATS
8 cups Rice Krispies 50 Kraft caramels 1 can sweetened condensed milk 1/4 cup + 1/4 cup unsalted butter 1 bag mini marshmallows 1 1/2 teaspoon vanilla extract 3 teaspoons sea salt flakes

• In a medium sauce pan over  a low-medium heat stir together the sweetened condensed milk, the caramels and 1/4 cup unsalted butter until smooth.
• Remove from heat.

• Line a 9x13 baking dish with foil, extending over the edge.  
• Spray with non-stick PURE or PAM.
• Melt butter in large sauce pan.
• Add marshmallows and stir  until just melted.
• Add vanilla, 1 teaspoon of salt and 1 cup of caramel sauce and stir until smooth.
• Remove from heat.
• Stir in rice krispies until evenly coated.
• Press into pan**.
• Cool completely.

• Pour remaining caramel over rice kripy treats and spread even with a spatula.
• Sprinkle remaining sea salt over top.
• Enjoy!
• Store in an airtight container.

**I use a stainless steel spatula that has been sprayed with PURE to keep it from sticking.  It helps to press down firmly to get an even level.

LEMON CHEESECAKE BARS ~ LEMON LIME CHEESECAKE BARS ~ BLOOD ORANGE CHEESECAKE BARS

I found this recipe in an issue of Fine Cooking, just can't remember which one LOL. I tweaked it very little and it is one of our new favorites!

I've also made it using Limes, Lemons & Limes and Bloody Oranges.  We liked them all, but by far, the Lemon Lime combo was our favorite.

You'll notice in the picture with the pan that there is a very strange looking apparatus in the curd.  That is an AS SEEN ON TV automatic stirrer that I picked up at Big Lots.  I really thought it was going to be like so many other gadgets and go by the wayside, but I was wrong!  This is the best gadget I ever indulged in.  It's battery operated and is like a second pair of hands in the kitchen.  All those recipes that call for "stirring constantly"are now handled by this gadget and turn out beautifully!

LEMON CHEESECAKE SQUARES

8x8 straight edge pan
2 pieces of parchment paper 8 inches wide x 16 inches long

• Alternately overlap the parchment pieces so that they cross each other and fold over all 4 sides.
• Push the parchment into the edges and the corners making a straight crease.

CRUST
4 tablespoons unsalted butter, melted
Graham cracker crumbs

• Using a fork add graham cracker crumbs until mixture resembles wet sand.
• Press into the bottom of prepared pan.

CHEESECAKE
1 pound cream cheese, softened at room temperature
3/4 cup sugar
3 tablespoons fresh lemon juice
2 LARGE eggs

• Combine the cream cheese, sugar and lemon juice until well blended.
• Add eggs, one at a time, blending well after each addition until completely smooth.
• Pour into prepared pan.

CURD
1/2 cup fresh lemon juice, strained twice
1/2 cup sugar
2 LARGE eggs
2 tablespoons unsalted butter, cubed

• Whisk together the sugar, eggs and lemon juice until sugar is completely dissolved.
• In a small non-reactive sauce pan cook mixture over medium heat, stirring constantly, until steaming, but not boiling. The mixture will have thickened.
• Remove from heat and add butter, stirring until butter is melted.
• Pour through a sieve to remove any lumps.

ASSEMBLY

• Preheat oven to 325˚.
• Prepare crust.
• Prepare cheesecake portion.
• Bake 40 minutes or until sides are slightly puffed, cake is not too jiggly and center is dry to the touch.
• While baking, prepare the curd.
• Remove cheesecake from oven.
•  Pour hot curd on top of cheesecake and lightly spread to even out.
• Cool 20 minutes on rack.
• Move to the refrigerator and chill 5-6 hours or overnight before serving.

NUTTER BUTTER TREATS

NUTTER BUTTER TREATS
6 cups rice krispie cereal
1 cup peanut butter
12 ounce package butterscotch morsels
1/2 teaspoon vanilla extract
1/2 teaspoon maple extract

• In a large saucepan combine the peanut butter and butterscotch chips.
• Stir together over a low heat until smooth.
• Add vanilla and maple extracts, stirring until well blended.
• Add cereal, stirring until well coated.
• Press evenly into a buttered 13x9 pan.
• Chill until firm.
• Cut into 2 inch squares.

Unfortunately these never made it to the pan to chill because they are good even warm and gooey!

APPLE CRISP CHEESECAKE BARS

CHOCOLATE CARAMEL APPLE CHEESECAKE BARS

CRUST
2 cups flour
1/2 cup packed brown sugar
2 sticks butter, softened and cubed
FILLING
2-8 ounce bars cream cheese, softened
1/2 cup sugar
2 large eggs
2 tablespoons flour
1 teaspoon vanilla
FRUIT LAYER
3 large apples, peeled, cored and finely chopped
3 tablespoons sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
STREUSEL
1 cup firmly packed brown sugar
1 cup flour
1/2 cup quick cooking oats
2 teaspoons cinnamon
1 stick butter, melted
 TOPPING
12 KRAFT caramels, melted in double boiler
4 ounces milk chocolate chips, melted in double boiler

• Preheat oven to 350 degrees.
• Line a 9x13 pan with heavy duty foil.
• In a medium bowl, combine flour and brown sugar.  Cut in butter with pastry blender until crumbly.
• Press firmly and evenly into pan.
• Bake 15 minutes or until golden brown.
• In a large bowl, beat cream cheese and 1/2 cup sugar until blended.
• Add eggs, one at a time, on medium speed until smooth.
• Add vanilla. Stir to combine.
• Pour over crust.
• In a small bowl combine the apples, 3 tablespoons sugar, cinnamon and nutmeg.  Toss to coat.
• Spoon evenly over cream cheese layer.
• In a medium mixing bowl toss together the streusel ingredients until well blended.
• Sprinkle over apple layer.
• Bake 30 minutes or until filling is set.
• Drizzle with caramel and chocolate.
• Cool completely!
• After cooling lift the foil out of the pan.  Fold foil out flat to cut the bars.
• Store bars covered in the refrigerator.

MAPLE VANILLA CHOCOLATE CHIP COOKIES

One of hubby's favorite cookies is chocolate chip.  I've experimented for years on getting the right combo of flavors.  According to hubby I've finally done it.
MAPLE VANILLA CHOCOLATE CHIP COOKIES
3 1/4 cups flour
1 teaspoon baking soda
3/4 teaspoon sea salt
1 1/3 cups butter, softened
1 1/4 cups sugar
1 cup packed brown sugar
2 Jumbo eggs
4 teaspoons vanilla extract
1 teaspoon maple extract
pinch cinnamon
12 ounce package milk chocolate chips

• Preheat oven to 375˚,
• Sift together the flour, salt and baking soda.  Set aside.
• Cream butter.
• Add sugars and cream again.
• Add eggs and cream again.
• Add vanilla and maple, beating until smooth.
• Gradually add the flour mixture until we blended.
• Add chocolate chips and nuts if desired.
• Drop by spoon fulls onto ungreased cookie sheet.
• Bake 10 minutes.

PEANUT BUTTER CHOCOLATE CHOCOLATE CHIP COOKIES

Peanut Butter Chocolate Chocolate Chip Cookies
2 1/2 cups flour
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1 teaspoon PURE vanilla
1 cup butter, softened
1 cup peanut butter
1 cup sugar
1 cup brown sugar, packed
2 teaspoons cocoa
2 large eggs
1 (12 oz) bag semi sweet chocolate chips

• Preheat oven to 375F.  
• Whisk together dry ingredients and set aside.
• In a large mixing bowl, mix together butter and peanut butter until well blended.
• Add sugar and brown sugar and cream well.
• Gradually beat in flour mixture.
• Fold in chocolate chips.
• Drop dough from rounded teaspoons onto cookie sheets.
• Bake 10-13 minutes.
• Allow cookies o cool on the sheet for 2 minutes.
• Remove cookies to a cooling rack. 

SNICKERDOODLES with TASTE & CREATE

Taste and Create was started as a food event by Nicole from For the Love of Food.  The whole purpose of Taste and Create was, and has been, and continues to be to create a community of bloggers who test each others’ recipes and share links. The participants of the event are paired together and try a new recipe from one another's blog.  My partner this month is Carol from NO REASON NEEDED for our 3rd pairing. I spent another lazy afternoon perusing her recipes again and was still intrigued by her unusual recipe titles like elephant ear cookies, zippy slow cooker chili, pizza stuffed pretzels and super easy strawberry and lime ice cream but opted for a comfort favorite of ours snickerdoodles. Carol's recipe is here.

SNICKERDOODLES
1 1/2 cups sugar + 1/4 cup sugar
1 cup butter, softened
2  eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon sea salt
2  teaspoons ground cinnamon

• Heat oven to 400ºF.
• Mix 1 1/2 cups sugar, butter and eggs in large bowl. 
• Stir in flour, cream of tartar, baking soda and salt.
• Shape dough into 1 1/4-inch balls. 
• Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. 
• Place 2 inches apart on ungreased cookie sheet.
• Bake 8 to 10 minutes or until set. 
• Remove from cookie sheet to wire rack.

While our recipes varied quite a bit, the result was the virtually the same in taste and completely the same in that the plate was empty in no time flat!

CHOCOLATE TRUFFLE COOKIES

Chocolate Truffle Cookies

A very rich chocolate cookie for any true chocoholic. This recipe uses relatively little flour, resulting in dense, fudge-like cookies. These cookies keep well in the freezer.

Yield: 3 dozen 

4 (1 ounce) squares semi-sweetened chocolate, coarsely chopped 

1 + 1 cup milk chocolate chips 

6 tablespoons butter 

3 eggs 

1 cup white sugar 

1 1/2 teaspoons vanilla extract 

1/2 cup all-purpose flour 

2 tablespoons unsweetened cocoa powder 

1/4 teaspoon baking powder 

1/4 teaspoon salt

• In the microwave or in a metal bowl over a pan of simmering water, melt semi-sweetened chocolate, 1 cup of the chocolate chips, and the butter stirring occasionally until smooth. 
• Remove from heat and set aside to cool. 
• In a large bowl, whip eggs and sugar until thick and pale, about 2 minutes. 
• Stir in the vanilla and the chocolate mixture until well mixed. 
• Combine the flour, cocoa, baking powder and salt; gradually stir into the chocolate mixture. 
• Fold in remaining 1 cup chocolate chips. Cover dough and chill for at least an hour or overnight. 
• Preheat oven to 350 degrees.
• Roll chilled dough into 1 inch balls. Place on ungreased cookie sheets 2 inches apart.
• Bake for 9 to 11 minutes. 
• Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

CREAM CHEESE PEPPERMINT COOKIES

Out of grams archive I found this awesome little recipe that would be perfect for baby or bridal showers.  Grams notes on the side suggested using food color to alter the cookies for the appropriate event.  I also highly recommend keeping these cookies refrigerated as they will melt! Next time I will go a step farther and freeze them for an hour and then quick dip them in melted almond bark.

Using extracts you could also change the flavor to just about anything you wanted.  I', curious what a blackberry almond combo would be like.

CREAM CHEESE PEPPERMINT COOKIES

8 ounces cream cheese softened
1/2 cup crisco shortening
1 teaspoon peppermint extract
1/2 teaspoon orange extract
8-9+ cups powdered sugar

• Line your baking sheet with wax paper.
• Using a stand mixer cream together the shortening and cream cheese.
• Add extracts and beat until smooth.
• Gradually add powdered sugar until dough is soft and elastic.
• Roll into small balls.
• Use a fork to hash mark the top and slightly flatten each cookie,
• Cover and chill overnight.

I filled a few of the hash marks with some hot fudge I made recently and the guys loved them.

CARAMEL PRETZEL CRISPS ~ MOCK TURTLES

These are sooooooooooooooooooo simple and sooooooooooooooooooo good too!
CARAMEL PRETZEL CRISPS ~ MOCK TURTLES
1 bag pretzel crackers (regular pretzels work too)
3 rolls ROLOS
1 bag pecan halfs

• Preheat oven to 350 degrees.
• Line a cookie sheet with pretzel crackers.
• Set 2 ROLOs side by side on the crackers.
• Bake 2-3 minutes, just long enough to soften ROLOs.
• Press down pecan halves into each ROLO.
• Cool.
• Enjoy.
  

THE ULTIMATE OLD FASHIONED CHOCOLATE CHIP COOKIES

Chocolate chip cookies were one of the earliest recipes I began making on my own. There was always the great nut debate between my grandfather and uncle who both believed they didn't like nuts. I LOVE walnuts in my cookies and brownies and even as a child learned that there are two ways to skin a cat as my dad would say. It turns out that what I liked was the flavor, didn't really care about the actual nut one way or the other. So, I learned to "fake" out my grandfather and uncle who despite their belief in no nuts had no problem devouring a batch of my cookies! I've tweaked this recipe for years to make a larger batch and keep everyone happy.

ULTIMATE CHOCOLATE CHIP COOKIES
1 1/2 cups butter, softened
2 1/2 cups white sugar
2 tablespoons molasses
3 eggs
1 teaspoon vanilla extract
1 teaspoon maple extract
3 3/4 cups flour
1 cup walnut pieces
1 teaspoon cinnamon
1 1/2 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoons salt
3 1/2 cups milk chocolate chips
1 cup golden raisins

• Preheat oven to 350 degrees.
  
• Using a stand mixer cream the butter and sugar together.
• Add molasses and blend until smooth.
• Add eggs one at a time until well blended.
• Add vanilla and maple extracts and blend until smooth.
• Sift together the flour, salt, cinnamon, baking soda and baking powder.
• In a small food processor, chop nut pieces until a fine flour.
• Gradually add the nuts and flour mixture until well blended.
• Gently fold in milk chocolate chips and raisins.
• Drop by teaspoonfuls onto an un-greased cookie sheet.
  
• Bake 10-12 minutes
  
• Enjoy
  

CHOCOLATE CHIP OATMEAL RAISIN PEANUT BUTTER COOKIES

CHOCOLATE CHIP OATMEAL RAISIN PEANUT BUTTER COOKIES
aka KITCHEN SINK COOKIES
1 cup butter, softened
1 cup peanut butter
3/4 cup sugar
1/4 cup maple sugar
1/2 cup brown sugar
1 teaspoon vanilla
2 Jumbo eggs
3 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon espresso powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup oatmeal
1/2 cups minced walnuts
1 1/2 cups chocolate chips
1 cup golden raisins

• Sift together the flour, salt, baking powder, baking soda, cinnamon and espresso powder.
• Cream butter and peanut butter together.
• Add the sugars and cream again.
• Add the vanilla and eggs and cream until smooth.
• Gradually add flour mixture until well blended.
• Add oatmeal until well blended.
  
• Add nuts and combine well.
• Add chocolate chips and combine again.
• Add raisins and mix well.
• Drop by spoonfuls onto a greased cookie sheet.
  
• Press down slightly.
• Bake 12-15 minutes.

PEANUT BUTTER FUDGE DROPS

PEANUT BUTTER FUDGE DROPS

2/3 cup Hot water
10 ounces Land of Lakes cocoa mix
2 cups JIF creamy peanut butter
1/2 cup light corn syrup
3 cups C&H powdered sugar, divided 2cups + 1 cup
2 cups crushed vanilla wafers
2 cups crushed ginger snaps
72 Hershey Kisses (I like the cherry cordials)

• Whisk together the hot water and cocoa mix until smooth.
• Add peanut butter and corn syrup. Blend until smooth.
• Add 2 cups powdered sugar and stir until well blended.
• Stir in cookie crumbs until well blended.
• Spray wax paper with PURE (these will be sticky so don't forget this step).
• Drop heaping teaspoonfuls of dough onto the wax paper.
• Place the remaining 1 cup of powdered sugar in a shallow bowl.
• Roll each piece of dough into a ball and dredge in powdered sugar.
• Press your thumb into the center and fill with a Hershey's kiss.

CHOCOLATE OATMEAL PEANUT BUTTER BLUEBERRY BARS

CHOCOLATE OATMEAL PEANUT BUTTER BLUEBERRY BARS

CHOCOLATE OATMEAL PEANUT BUTTER BLUEBERRY BARS
2 sticks unsalted butter, softened
1 1/4 cup flour
1 teaspoon baking flour
1 teaspoon salt + pinch salt
1 teaspoon cinnamon
2 cups packed dark brown sugar
2 JUMBO eggs
3 cups old fashion oats
1 1/2 + 3/4 teaspoon vanilla
2/3 + 1/2 cup honey roasted peanuts
1 /2 cup golden raisins
1/2 cup raisins
1 cup dried blueberries
1 can sweetened condensed milk
2 tablespoons peanut butter
12 ounces semi-sweet chocolate chips

• Preheat oven to 350 degrees.
  
• Sift together the flour, soda, teaspoon of salt and cinnamon.
• In a large mixing bowl, cream the butter.
• Add the brown sugar and blend well.
• Add eggs, one at a time, blending well after each one.
• Add vanilla and blend until light & fluffy.
• Add flour mixture and blend until smooth.
• Gently mix in oatmeal and 2/3 cup peanuts.
• Set aside 2 cups of mixture.
• Press the remaining mixture into the bottom of a 9x13 well greased baking dish.
• Scatter the blueberries randomly over the top of the oatmeal mixture.
• In a double boiler mix together the sweetened condensed milk, peanut butter and chocolate chips until melted and well blended.
• Stir in vanilla, raisins and remaining peanuts.
• Spread over the oatmeal layer.
• Working in small amounts flatten oat oatmeal dough and top chocolate mixture.
• With well greased fingers press gently on the top oatmeal dough to spread it out evenly over the chocolate layer.
• Bake 30 minutes.
• Cool completely before cutting.
  

On a personal note I would like to point out SnoWhite from Finding Joy in My Kitchen. She has 32 different and yummy oatmeal recipes for you to choose from. Head on over and check out her impressive list of oatmeal recipes. I made the oatmeal waffles this morning myself and was very surprised by them. They were really yummy!