chocolate shortbread cookies

Rich, rich chocolaty, salty, sweet cookie goodness.  Enjoy!

Mix together the following ingredients to form a dough:

2 sticks butter, softened
1/2 c sugar
2 c flour
1/4 tsp salt


Grease 9 x 13 pan.  Press just a little more than half of the dough into pan to make a thin crust.  Bake at 350 for 10 minutes.  Let cool.


Melt together the following ingredients, stirring while melting:

1 c milk chocolate chips (you'll need a whole bag overall for the recipe)
1 small can sweetened condensed milk


When melted, pour over crust.  Add remainder of chocolate chips from bag and stir into remaining dough.  Push on top of melted chocolate mixture just enough that a little bit of melted chocolate pokes through the top layer of dough here and there.  Bake at 350 for 15 minutes.


*I don't have a photo of these so the image in this post shows the general idea.  :)

salted caramel bars

I got this recipe from my mom, who got it from our friend (and amazing cook) Natalie Harris.  Whenever my mom makes these I get (a little too) excited.  They are so good... and so bad.  But mostly SO GOOD!

Combine the following to form a soft dough:

4 sticks butter, softened
1 c sugar
1 1/2 c powdered sugar
2 tbsp vanilla
4 c flour


When soft dough is formed, put 2/3 of it into a 9 x 13 greased pan.  Press gently into pan.  Bake at 325 degrees for 15 minutes.  When done let cool for an additional 15 minutes.


Melt together the following ingredients then pour over cooled crust:

1 14oz bag caramels
1/3 c heavy cream
1 tsp vanilla


Drop remaining dough on top.  Sprinkle with coarse salt (1 tbsp).  Bake at 325 degrees for 20 minutes.

golden grahams s'mores

My mom is famous for this recipe.  Whenever there's a party at Melanie's house, a camping trip, a party that Melanie is taking treats to, a missionary package sent, etc., these are a staple.  Thus, to me, they are a sentimental treat (and so yummy to boot!).  Enjoy.

Golden Grahams S'mores 

Ingredients:

1 small box Golden Grahams cereal
1/2 stick butter
1/4 c karo syrup
1 large bag of mini marshmallows
1 bag milk chocolate chips
1 tsp vanilla

Instructions:
Grease a 9x13 pan with butter or margarine
Melt butter and karo syrup together on low heat
Add chocolate chips and 2/3 of the bag of marshmallows, continue to melt on low
Add 1 tsp vanilla
Remove from heat
Add cereal and remaining marshmallows, stir until coated
Press into pan and let set

world's best chocolate chip cookies

This recipe comes from a high school friend, Lauren Pitt.  I make these ALL the time and they are quite honestly the BEST chocolate chip cookies I've ever had!  They're the perfect ratio of salty and sweet.  Mmmmm.


2 c shortening (I use butter flavored Crisco, it's the secret)
2 c sugar
1 c brown sugar
4 eggs
2 tsp vanilla*
5 c flour
2 tsp salt*
2 tsp baking soda
1 bag chocolate chips (Ghirardelli milk chocolate chips work best)


In an electric mixer cream shortening, sugar, eggs, and vanilla til fluffy.  Mix in salt and baking soda.  Slowly add flour.  Don't over-mix.  Mix in chocolate chips by hand.  Bake at 375 degrees for 8-9 minutes (until barely brown - do NOT overbake).  Immediately remove from pan and let cool.


*When I make these I am generous with the vanilla and salt.  I probably do about 3 tsp each rather than 2.  Makes them extra delish.

homemade peanut butter cups

Yes, I know I haven't posted on this blog in over 18 months. Sincere apologies.

But today is Valentine's Day, and to celebrate I made homemade peanut butter cups for my friends. When all was said and done I made 96 of these puppies! All were delivered last night. It made me feel happy to spread some love around.

They turned out so cute:


[Love how the shadows on the last photo look like little hearts!]

These are so easy to make, and way too delicious for words. Here's the how-to:

1. First, preheat the oven to 350.

2. Next, make your favorite peanut butter cookie dough. My favorite follows this recipe:

• 1 c sugar
• 1 c brown sugar
• 1 c margarine
• 1 c peanut butter
• 2 eggs
• 2 tsp vanilla
• 1/4 c milk
• 3 1/2 c flour
• 1 tsp baking soda
• 1 tsp salt

• Cream margarine, sugars, eggs, vanilla, peanut butter, and milk. Add flour, salt, and baking soda. Mix well.

3. Drop dough by spoonfuls into a non-stick mini muffin pan. Bake for approximately 6-7 minutes.

4. While baking, unwrap the correct amount of miniature Reese's peanut butter cups, set aside.

5. Remove pan from oven and immediately press unwrapped Reese's in the center of each cookie.

6. Allow to cool in the pan for a few minutes and then carefully remove each cookie with a spoon.

7. Place cookies in mini muffin cups of your choice.


It's a peanut butter cup for your peanut butter cup. Mmmmm. Enjoy!

peanut butter bars

What's the one cafeteria food from your grade school days that you actually looked forward to? Probably peanut butter bars, right? Well, straight from the lunch ladies mouth, here's the most popular, most famous, exact lunch lady recipe:

Cookie Layer:
3/4 c margarine
1 c sugar
1 c brown sugar
3 eggs
1 c creamy peanut butter
1/2 tsp baking soda
1/3 tsp salt
1 1/2 tsp vanilla
1 2/3 c flour
1 2/3 c rolled oats

Peanut Butter Layer:
1 c creamy peanut butter, whipped

Frosting Layer:
1/2 c margarine
2 tbsp cocoa
2 c powdered sugar
1 1/2 tsp vanilla
1/8 c milk

Preheat oven to 300. Mix all "Cookie Layer" ingredients except flour and oats. Once mixed, stir in flour and oats. Spread evenly on sprayed cookie sheet. Bake at 300 for 12-15 minutes. DO NOT OVER-BAKE!

Remove from oven. Place dabs of whipped peanut butter on top of hot cookie layer. When melted, spread whipped peanut butter evenly over entire pan.

Cool completely.

Mix all frosting ingredients, frost over the peanut butter layer. Enjoy!

caramel corn

Caramel Corn is an easy, quick, relatively inexpensive, and yummy treat.

And it's a great idea for neighbor gifts or party favors - just wrap it up in cellophane and tie it with some fun ribbon and you've got a goodie that's tasty and cute as well.


"I can take an armful and make a treat, a popcorn ball that would smell so sweet..."

Caramel Corn:

4 bags popped popcorn

1/2 cup butter
1 cup Karo syrup
2 cups brown sugar, packed
1 can sweetened condensed milk
1 tsp vanilla

Pop popcorn and remove un-popped kernels. Set aside in extra-large mixing bowl.

Heat all remaining ingredients except vanilla in saucepan and bring to boil. On medium heat, boil until mixture reaches "soft ball" stage, stirring constantly (approx. three minutes). Remove from heat.

Immediately stir in vanilla.

Pour over popcorn stir until evenly coated. Place foil or waxed paper on counter, spread caramel corn on foil and let cool 30 minutes.


SO GOOD.