Key Lime Bars

Cookie crust:

• 1 cup unsalted butter
• 1/2 cup confectioners' sugar
• 2 cups all-purpose flour
• Pinch kosher salt

Lime topping:

• 4 large eggs, lightly beaten
• 2 cups sugar
• 6 tablespoons all-purpose flour
• 1/4 cup plus 2 tablespoons fresh lime juice (or bottled key lime juice) (Best with KEY LIME!)
• 2 teaspoons grated lime zest
• Confectioners' sugar, for garnish

Directions

Preheat the oven to 350 degrees F.

Spray the bottom and sides of a 9 by 13-inch cake pan with nonstick spray.

To make the crust, combine the butter and confectioners' sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed for 2 to 3 minutes, until light and fluffy. Add the flour and salt, and mix another minute until well combined *Cook's Note: The cookie crust dough can be prepared up to 2 days in advance, then wrapped in plastic and stored in the refrigerator. When you're ready to bake the bars, simply bring the dough to room temperature and pat out as described above.

Transfer the dough to the prepared pan, and pat out to an even thickness over the bottom of the pan. Bake the crust for 20 to 25 minutes, until lightly golden. Remove from the oven, and cook on a baking rack.

To make the topping, whisk together the eggs and sugar in a large mixing bowl. Add the flour, and whisk until just combined, then whisk in the lime juice and zest. Pour the lime topping over the cooled crust, then bake for an additional 25 minutes, or until the filling is set.

Allow the bars to cool completely. Generously dust with confectioners' sugar and cut into squares. *Cook's Note: For the neatest presentation, use a metal spatula or a butcher's scraper to remove the bars from the pan. Leftovers will keep for 2 or 3 days at room temperature, or for up to a week in the refrigerator.

From Food Network's Neely's

No-Bake Chocolate Peanut Butter Squares

No-Bake Chocolate Peanut Butter Squares
1/2 cup brown sugar, packed
2 1/2 cups powdered sugar
2 cups peanut butter
1/2 cup butter, softened
1 1/2 teaspoons vanilla extract
1 cup milk chocolate chips
4 tablespoons butter
In a large bowl, combine sugars, peanut butter, 1/2 cup butter, and vanilla. Mix with an electric mixer until well combined. Press mixture into an ungreased 13″ x 9″ baking pan.
In a microwave-safe bowl, combine milk chocolate chips and 4 tablespoons butter. Microwave for 30-40 seconds, until chips are melted. Stir until smooth. Pour chocolate over peanut butter mixture.
Place pan in refrigerator and chill until firm. Cut into squares.
Store in refrigerator.

Tastes like the buckeyes, but so much easier!

Recipe from http://alskamom.wordpress.com/2011/12/21/no-bake-chocolate-peanut-butter-squares/

Cake Mix Blackberry Cobbler

EASY BLACKBERRY COBBLER6-8 cups blackberries
1/2 cup sugar (I typically use less)
1 box yellow cake mix
1 teaspoon cinnamon
2 tablespoons sugar

Combine blackberries and 1/2 cup sugar; spoon into a greased 9x13-inch baking pan.
Prepare cake mix according to package directions, but with half the water called for. Pour over fruit.

Combine cinnamon and 2 tablespoons sugar; sprinkle over batter. Bake in 350-degree oven for 25-30 minutes, or until the center of the batter is no longer shiny.

Cake Batter Ice Cream

• 1 cup whole milk, well chilled
• 3/4 cup granulated sugar (I typically use less)
• 2 cups heavy cream, well chilled
• 1 teaspoon pure vanilla extract
• 1 cup cake mix (my faves: strawberry or yellow cake)

Directions:

1. Place freezer bowl of ice cream maker into the freezer. It is better to keep it in there 24/7 that way it is always ready.
2. In a medium bowl, whisk the milk and granulated sugar until the sugar is dissolved.
3. Stir in the heavy cream and vanilla to taste.
4. Stir in cake mix, making sure there are no lumps.
5. Pour mixture into the freezer bowl and let mix until it has thickened (about 25-30 minutes).
6. Remove ice cream from freezer bowl and place into a separate container.
7. Place freezer bowl and the ice cream into the freezer to further harden.

Optional: Layer some icing or other mix-ins in while transferring to another bowl.

Ice Cream Sandwich Cake

Ingredients:

20 ice cream sandwiches (regular, sugar free, strawberry or neopolitan)

1 8 oz. container frozen whipped topping (such as Cool Whip), thawed

sprinkles or crumbled candy bar or cookies

Preparation:

Cut one ice cream sandwich in half. Place one whole ice cream sandwich and one half of an ice cream sandwich side by side across the short end of a 9 x 13 pan.

Next to those ice cream sandwiches, arrange 8 more ice cream sandwiches lengthwise, to cover the bottom of the pan.
Top with half of the whipped topping.
Repeat layers: ice cream sandwiches,whipped topping. Scatter sprinkles, cookies etc. over top.
Freeze, uncovered 2 hours. Cover with foil and freeze another hour.

Notes: Recipe is from my mom and is great for those who are watching their fat and sugar intake. It's one of family favorites because it is so easy. If you want more chocolate you can put a layer of hot fudge sauce on the ice cream sandwiches before the whipped topping.

Fruit Pizza

1 (18 ounce) package refrigerated sugar cookie dough

1 (8 ounce) package cream cheese

1/2 cup white sugar

2 teaspoons vanilla extract

Assorted fruit (blueberries, strawberries, kiwi etc)

Preheat oven to 350 degrees F (175 degrees C). Slice cookie dough and arrange on greased pizza pan, overlapping edges. Press dough flat into pan. Bake for 10 to 12 minutes. Allow to cool.

In a large bowl, beat cream cheese with 1/2 cup sugar and vanilla until light. Spread on cooled crust. Arrange desired fruit on top of filling, and chill.

Notes: One of my favorite time desserts.

Creamcheese filled Strawberries

Ingredients:
1 container whole strawberries
4 oz. cream cheese, softened (half of a brick)
1 tsp. good vanilla or 1 tsp fresh lemon juice
1/4 cup confectioners sugar (aka powdered sugar - adjust to taste)

Directions:
Combine cream cheese, vanilla or lemon (which ever one you are using), and sugar. Mix to combine and refrigerate until ready to use.
Carefully wash strawberries and pat dry with paper towels. Remove the stems from the berries.
Using a small paring knife, core the center of each berry being careful to leave the bottom intact. Fill a plastic baggie (or icing tool) with the cream cheese filling. Fill each berry with the cream cheese filling.
Notes: Recipe is adapted from my MIL. Super easy and yummy. Adjust the ingredients to your tastes.

Peppermint Bark

• Crushed candy canes, to yield 1 cup
• 2 pounds white chocolate
• Peppermint flavorings, optional

Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller. Melt the chocolate in a double boiler. Combine candy cane chunks with chocolate (add peppermint flavoring at this point if desired.) Pour mixture onto a cookie sheet layered with parchment or waxed paper and place in the refrigerator for 45 minutes or until firm. Remove from cookie sheet and break into pieces (like peanut brittle.)

Recipe is from Paula Dean.

Notes: I made this with my almost 3 y/o and we put the candy canes in ziplocs so he could pound them with his play hammer. He had so much fun!

Bird's Nests

1/2c peanut butter
6oz butterscotch chips
1 lg can of chow mein noodles

Melt butterscotch and peanut butter in double broiler. Pour in the noodles. Drop out onto wax paper in clusters to cool.

Recipe is from my mom and one we grew up making.

Christmas Mix

3c pretzels (minature)
1 16oz dry roast peanuts (opt)
2 14oz bags M&Ms
3c Rice Chex
3c Cheerios
1 1/2lb white chocolate


Mix all the ingredients except the white chocolate in a big bowl. Melt the chocolate and pour over the mix. Mix everything together to get it all coated. Pour out onto wax paper to cool. It will cool in clusters.

Recipe is one I made growing up at Christmas.

Cap'n Crunch Clusters

1lb almond bark
2T peanut butter
4c Cap'n Crunch Peant Butter Cereal

Melt almond bark, add peanut butter. Add cereal. Mix. Drop by spoonful on wax paper in clusters. Let cool.

Recipe is from Ann Redman. It is one that I grew up with.

Cookie Dough Brownies

Brownie Layer
2c sugar
1.5c flour
1/2c baking cocoa
1/2t salt
1c veg. oil
4 eggs
2tsp vanilla

Mix the dry ingredients together.  Add the wet and beat at medium speed for 3 minutes.
Pour into greased 9x13 pan. Bake at 350 for 30 min oruntil done. Cool completely.

Topping:
1/2c butter, softened
1/2c brown sugar
1/4c sugar
2T milk
1t vanilla
1c flour
1c mini chocolate chips

Cream butter and sugars. Add the milk and vanilla. Mix. Beat in flour. Stir in chips. Spread over cooled brownies. Chill until firm.

Recipes is from one of my best friend's mom. I fixed this when I was pregnant and craving cookie dough.

Persimmon Pudding

1. Cream: 1c sugar
               2T butter

2. Mix 1 egg
          1/2c milk and add to the cream in step 1.

3. Combine 2t baking powder
                   1/2t cinnamon
                   1c flour

4. Combine 1/2 buttermilk (can substitute 1/2T lemon juice and add milk until 1/2c)
                   1/2t baking soda

5. Alternate adding steps 3 and 4 to the cream and egg mixture.

6. Add 1c persimmon pulp and 1/2t vanilla

7. Pour into greased 8x8 pan.

8. Bake @ 350 for about 45min.

Recipe is from my grandmother. One of our favorites growing up. Definately worth the effort to dirty all those bowls.

Heath Bar Cake

2 1/4c light brown sugar
1/2c margarine
2c + 2T flour
1 beaten egg
1c milk
1t salt
1t vanilla
1t baking soda
6 Heath bars crushed, or use toffee bits

Pre-heat oven to 350. Mix brown sugar, margarine, and flour until crumbly. Reserve one cup for top. Beat egg and add milk, salt, vanilla, and soda. Mix. Add brown sugar mixture and beat thoroughly. Pour batter into a greased floured 9x13 pan. Put cup of crumbly mixture over the top and then sprinkle on the crushed Heath bars. Bake for 25-30 min.

Easy Flaky Cream Cheese Bars with Raspberry Sauce

Ingredients:
2  8oz pkgs of cream cheese
¾ cup sugar
1 tsp vanilla
1 egg
2 rolls of 8 crescent rolls (or buy the ones where they don't separate)
powdered sugar
frozen berries of your choice (I prefer raspberries)

1.  Blend cream cheese, sugar, vanilla, and egg yolk in separate bowl with a mixer until smooth and set aside.
2.  On 9x13” pan (or a smaller cookie sheet if you like a thicker crust) , unroll 1 can of crescent rolls along bottom.  Pinch rolls together until there is no longer perforation.
3.  Spread cream cheese mixture over crescent rolls.
4.  In a separate 9x13” pan, unroll the 2nd crescent rolls on wax paper until smooth and transfer on top of cream cheese mixture as a top crust.
5.  Brush top with egg whites and dust with powdered sugar.
6.  Bake @ 350 degrees for 20-25 minutes until golden brown.  Dust again with powdered sugar once the crust has cooled.
7.  For the sauce, combine frozen berries of your choice with 1/4 cup sugar in a saucepan on low heat until sugar dissolves.  If desired, remove berries with slotted spoon to discard, and serve remaining sauce on the side.

Notes: This is rich, but oh so good!

Recipe is from my friend, Colleen who happens to be an awesome cook.

Thick and Chewy Chocolate Chip Cookies

godfather cookies

Thick and Chewy Chocolate Chip Cookies
From The New Best Recipe (America’s Test Kitchen)
Makes about 18-24 large cookies.

These oversized cookies are chewy and thick, like many of the chocolate chip cookies sold in gourmet shops and cookie stores. They rely on melted butter and an extra egg yolk to keep their texture soft. These cookies are best served warm from the oven but will retain their texture even when cooled. To ensure the proper texture, cool the cookies on the baking sheet. Oversized baking sheets allow you to get all the dough into the oven at one time. If you’re using smaller baking sheets, put fewer cookies on each sheet and bake them in batches.

Ingredients
2 cups plus 2 tablespoons (10 5/8 ounces) unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks, or 6 ounces) unsalted butter, melted and cooled until warm
1 cup packed (7 ounces) light- or dark-brown sugar (NB: dark-brown is better!)
1/2 cup (3 1/2 ounces) granulated sugar
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract
1 – 1 1/2 cups semisweet chocolate chips (bittersweet chocolate is recommended)


Directions
1. Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 325 degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray  or use a non-stick silicon mat, e.g., Silpat.
2. Whisk the flour, baking soda, and salt together in a medium bowl; set aside.
3. Either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at low-speed just until combined. Stir in the chips to taste.
4. Roll a  golf-ball size of the dough into a ball (or use a two-tablespoon ice cream scoop), for standard-sized cookies, or use a scant 1/4 cup amount of dough for larger cookies. Hold the dough ball with the fingertips of both hands and pull into 2 equal halves. Rotate the halves 90 degrees and, with jagged surfaces facing up, join the halves together at their base, again forming a single ball, being careful not to smooth the dough’s uneven surface. Place the formed dough balls on the prepared baking sheets, jagged surface up, spacing them 2 1/2 inches apart.
5. Bake until the cookies are light golden grown and the outer edges start to harden yet the centers are still soft and puffy (and look a little bit wet in the middle), 15 to 18 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the sheets. Remove the cooled cookies from the baking sheets with a spatula.


Notes: First had these from our friend, Adrian who is Ian's godfather. I think we may rename them the godfather cookies. They freeze well too.

Cream Cheese Brownies

1 white or yellow box cake mix
1 egg
1 stick butter, melted.
Beat these 3 together and then press into 13x9 greased pan.

Topping:
1 8oz cream cheese
4 eggs
2t vanilla
3 3/4c powdered sugar
Mix these together and pour over cake.
Bake at 325F for about an hour until lightly brown.

Notes: Another one my mom's famous recipes. These are real rich and real good. They do freeze, but taste much better fresh! We often asked for these on our birthdays.

Mini Oreo Cheesecakes

1 pkg oreo cookies
2 (8oz) cream cheese, softened
1/2c sugar
1t vanilla
2 eggs
paper muffin cups

Preheat oven to 325F

Place muffin cups in a muffin pan.
Place an oreo in each cup.
Beat remaining ingredients. Spoon mixture into cups - about 3/4 of the way up. Crush some cookies and sprinkle on top. Bake 20-25 min.
Let cool. Refrigerate 1hour or overnight.

Raspberry-Applesauce Dessert

1 lg pkg. red reaspberry gelatin
1c hot water
1T lemon juice
2c applesauce
2 (10 oz) pkgs red raspberreis, lightly thawed.

Combin gelatin and hot water, stir until dissovled. Add lemon juice and applesauce. Add raspberries including juice. Pour into 13x91/2x2 sheet pan. Chill until firm. May be decoragted with Dream Whip.

Notes: Funny story about this recipe. I was first introduced to this by my sister-in-law, Erin. Then Ryan made it for one of his family functions and they were impressed that He made it! I guess Ryan had done a good job of keeping his cooking skills a secret - even though it's a pretty easy recipe for how yummy it tastes. Now this recipe is our regular standby for family pitchin functions.
Even though it says dessert, it works as a side dish too.

Apple Crisp

5-6 diced apples
1 C. flour
3/4 t. salt
1 t baking powder
1 1/2 C. sugar
1 unbeaten egg

Place apples in baking dish (9 in x 9 in). Mix ingredients except egg. Add egg. Mix until crumbly and sprinkle over apples. Melt and cool 1/3 C. butter and pour over apple crumb mixture. Sprinkle with cinnamon on top. Bake 30-40 minutes at 350 F.

This is from my Grandma Bea.