White Chocolate Peanut Butter Bars

If you like white chocolate and peanut butter then this is the thing for you. I am a fan of peanut butter and my choice of chocolate lately has been white chocolate so this was a hit for me.

White Chocolate Peanut Butter Bars

1 cup smooth or chunky peanut butter (I only had smooth peanut butter)

6 tablespoons butter, softened

3/4 cup packed brown sugar

1/2 cup granulated sugar

1 teaspoon vanilla extract

3 eggs

1 cup all-purpose flour

2 cups Nestle Toll House White Chocolate Morsels, divided

Beat peanut butter, butter, brown sugar, granulated sugar and vanilla in large mixer bowl until creamy. Beat in eggs; beat in flour. Stir in 3/4 cup morsels. Spread into greased 13x9-inch baking pan. Bake in preheated oven at 350 degrees for 20 to 25 minutes or until edges are lightly browned. Remove from oven; immediately sprinkle with remaining morsels. Let stand for 5 minutes and spread over the top. Cool in pan on wire rack.

Makes about 2 1/2 dozen bars

Honey-Pear Bake

This dessert is a hit with me. It not only is very moist but it taste delicious. I am hoping that Randy is feeling alittle better and will be in the mood for this tasty treat.

Honey-Pear Bake

The New Good Housekeeping Cookbook

1 16-ounce can sliced pears

1 cup baking mix

1/3 cup milk

3 tablespoons honey

2 tablespoons butter (1/4 stick), softened

1/2 teaspoon vanilla extract

1 egg

1/4 cup sliced almonds

Preheat oven to 350 degrees. Grease 9-inch pie plate and set aside.

Drain pears well; pat dry with paper towels. Dice the pears; set aside

Into a small bowl, measure baking mix, milk, honey, butter, vanilla, and egg. With hand mixer at low speed, beat ingredients just until blended, constantly scraping bowl a rubber spatula. Incease speed to medium; beat for 2 minutes, occasionally scraping bowl. Fold pears and almonds into baking-mix mixture. Spread batter into pie plate. Bake 25 to 30 minutes, until toothpick inserted in center comes out clean.

Garnish with a dollop of whipped cream

Rice Pudding

This is the first time I have made rice pudding. I was not impressed with the way that it turned out so I will be making this again. It is not going to be today because it is my birthday and if I am going to make something it will be something that I really like. The reason that I did make this was for Randy, he asked me last week if I would make him rice pudding. I was hesistant at first but I figured I would give it a try.

Rice Pudding

The New Good Housekeeping Cookbook

4 cups milk

1/2 cup regular long-grain rice

1/4 cup sugar

1/4 teaspoon salt

2 eggs

1 teaspoon vanilla extract

In 4-quart saucepan over medium heat, heat milk, rice, sugar, and salt to boiling. Reduce heat to low; cover and simmer about 1 hour, stirring occasionally, until rice is tender.

In small bowl, beat eggs slightly; stir in small amount of hot rice mixture. Slowly pour egg mixture back into the rice mixture, stirring rapidly to prevent lumping. Cook, stirring constantly, until rice mixture thickens, about 5 minutes (do not boil or mixture will curdle). Remove suacepan from heat; stir in vanilla extract. Cover and refrigerate until well chilled.

Quick Chicken Stir-Fry

I was thinking of making this on Friday for dinner but Randy and I ended up having dinner at his cousin's house.

Quick Chicken Stir-Fry

1 pound boneless chicken breast, cut into cubes

1 tablespoon extra virgin olive oil

1 1/4 cups water

1/4 cup soy sauce

1 tablespoon sugar

1 package frozen stir-fry vegetables

2 cups white rice, uncooked

Cook and stir chicken in hot oil in large skillet on medium-high heat 5 minutes or until chicken is cooked through.

Add water, soy sauce, sugar and vegetables; stir. Bring to a boil.

Stir in rice, cover. Remove from heat. Let stand 5 minutes. Fluff with fork.

Makes 4 servings

Oat & Almond Breakfast Bars

While looking through the March issue of the Good Housekeeping magazine I found this recipe. I have yogurt every morning and this will be just the thing to go with it.

Oat & Almond Breakfast Bars
(Good Housekeeping March 2009)

1/2 cup vegetable oil
1/2 cup honey
2 teaspoons vanilla extract
1 large egg
2 cups old-fashioned oats, uncooked
1/2 cup all-purpose flour
1/2 cup packed light brown sugar
1/2 cup sliced almonds
1/2 cup toasted wheat germ
1/2 cup raisins
3/4 teaspoon salt

Preheat oven to 35o degrees. Line 13" by 9" metal baking pan with nonstick foil (if not using nonstick, lightly grease foil). I do not have a metal baking pan, instead I used a glass baking dish.
In 2-cup liquid measuring cup, stir oil, honey, vanilla, and egg until mixed. In large bowl, with fork, mix oats, flour, sugar, almonds, wheat germ, raisins, and salt until combined. With rubber spatula, stir honey mixture into oat mixture until blended; scrape into prepared pan. With wet hand, pat oat mixture evenly into pan.
Bake 30 to 35 minutes or until pale golden around edges. Cool completely in pan on wire rack, about 1 hour.
When cool, transfer using foil to cutting board. Cut lengthwise into 4 strips, then cut each strip crosswise into 6 pieces. Store in tightly sealed container at room temperature up to 2 weeks.

Kisses Peanut Butter Blossoms

I love Hershey's Kisses. I have noticed that they are making so many different kinds now. This is my new favorite, Cookies'n'Creme. I thought what a better cookie for them to go with than the peanut butter blossoms.

Kisses Peanut Butter Blossoms

24 Hershey's Kisses Cookies'n'Creme

1/2 cup shortening

3/4 cup creamy peanut butter

1/3 cup granulated sugar

1/3 cup packed light brown sugar

1 egg

2 tablespoons milk

1 teaspoon vanilla extract

1-1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

granulated sugar

Heat oven to 375 degrees. Remove foil from Kisses.

Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

Shape dough into 1-inch balls. Roll in granulated sugar set aside in small bowl; place on ungreased cookie sheet.

Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack and allow to cool completely. Instead of making 48 cookies I made the cookies bigger and ended up with 24.

Cupcakes For My Valentine

I know it is a few days until Valentine's Day but I wanted to make something sweet for my sweetie. I decided to go with some homemade cupcakes and frosting.


Valentine Cupcakes
The New GoodHousekeeping Cookbook

2 1/4 cups flour
1 1/2 cups sugar
3/4 cup shortening
3/4 milk
2 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3 eggs

Preheat oven to 375 degrees. Place paper liners in 2 dozen 3-inch muffin pan cups.
Into large bowl, measure all ingredients. With mixer at low speed, beat ingredients until well mixedm, constantly scraping bowl with rubber spatula. Increase speed to high; beat 2 minutes, occasionally scraping bowl. Pour batter into cups, filling each half full.
Bake 15 minutes or until toothpick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans and cool completely.

Cream Cheese Frosting
The New GoodHousekeeping Cookbook

1 cup cream cheese softened
2 tablespoons milk
16 ounce package confectioners' sugar
1 teaspoon vanilla extract

In small bowl, with mixer at low speed, beat cream cheese with milk just until smooth. Gradually beat in confectioners' sugar, vanilla until blended.

After frosting the cupcakes I decorated with Wilton Sweetheart Sprinkles.

Oh Baby!

Baby Ruth cookies that is. I was organizing where I keep my recipe books and came across this recipe in the bonus book that is put out by Taste of Home Cooking for 2. When I went shopping on Monday I made sure to pick up some Baby Ruth candy bars.

Baby Ruth Cookies
Taste of Home Cooking for 2

1/2 cup butter
3/4 cup sugar
1 egg
1/2 teaspoon vanilla extract
1 1/3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 Baby Ruth candy bars (2.1 ounces each), chopped

In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine flour, baking soda and salt; gradually add to the creamed mixture. Stir in chopped candy bars.
Drop dough by rounded teaspoonfuls 2 inches apart onto baking sheet covered with parchment paper. Bake at 350 degrees for 10 minutes or until edges are lightly browned. Immediately remove to wire racks to cool.

Yield: 4 dozen

Nutrition Facts:
1 serving (2 each) equals 98 calories
5 grams fat
19 milligrams cholestrol
122 milligrams sodium
13 grams carbohydrate
1 gram protein

Sour Cream M&M Sqaures

This is a very moist and delicious tasting dessert.

Sour Cream M&M Squares

1 1/2 cup brown sugar

1/2 cup shortening

1 egg

1/2 teaspoon salt

2 cups flour

1 teaspoon baking soda

1 cup sour cream

1/2 cup Cupid Mix M&M's

Cream together sugar, shortening and egg. Sift flour, salt, baking soda together. Add to the creamed mixture. Mix ingredients until blended well. Add the sour cream and M&M's. Blend together and spread into a greased 13x9x2 pan. Bake at 350 degrees for 40 to 45 minutes.

Cherry White Chocolate Chip Muffins

I was in the mood to make muffins this morning for breakfast. I found this recipe in the Taste of Home's Cooking for 2, Spring 2007 issue. These muffins were a great way to start the day.

Cherry White Chocolate Chip Muffins

1 cup all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
1/3 cup fat free milk
1/4 cup canola oil
1 teaspoon almond extract
1/2 cup halved maraschino cherries
1/2 cup white chocolate chip morsels

In a small bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg, milk, oil and extract. Stir into dry ingredients just until moistened. Fold in the cherries and chips.
Fill paper-lined muffin cups three-fourths full. Bake at 350 degrees for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Best if served warm.

Cake for Mandy

My friend Mandy asked me sometime ago to make her a cake, and not just any kind of cake either. She wanted a red velvet cake with homemade frosting. I had told Mandy that at the beginning of the new year I would make the cake for her. Well now that we are already into the month of February I thought I better make do on my promise and make the cake for her. I talked to Mandy last night so she all ready knows that I will be bringing the cake to work for her.
I am sure Mandy will share some of the cake with the rest of us.

Red Velvet Cake

2 1/2 cups flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
2 cups sugar
4 eggs
1 cup sour cream
1/2 cup milk
1 bottle (1 oz.) red food coloring
2 teaspoons vanilla extract

Sift flour, cocoa, baking soda, salt and set aside. Beat butter and sugar in large bowl with electric mixer on high speed, 5 to 7 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed just until blended. Do not overbeat. Pour batter into greased and floured round or square cake pans. Bake in preheated 350 degree oven, 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 10 minute, remove from pans. Cool completely. Frost cake layers with Vanilla Cream Cheese Frosting.

Vanilla Cream Cheese Frosting

1 package (8oz.) cream cheese
4 tablespoons (1/2 stick butter)
2 tablespoons sour cream
2 teaspoons vanilla extract
1 package(16 oz.) confectioners' sugar

Beat cream cheese, butter, sour cream in large bowl until smooth. Mix in vanilla. Gradually beat in confectioner sugar on medium speed until light and fluffy.

Swiss Vegetable Casserole

Randy and I have a book of recipes that we have collected through the years. I have been going through the book to find recipes that I haven't tried yet and ones that I definitely want to make again. This recipe is one that has been recently added to our book. This would be the perfect dish to go with the chicken we were having for dinner.

Campbell's Swiss Vegetable Casserole

1 can Campbell's cream of mushroom soup

1/3 cup sour cream

1/4 teaspoon ground black pepper (I did not add, Randy and I don't like pepper)

1 bag (16 oz.) frozen vegetable combination broccoli, cauliflower, carrots

1 can (2.8 oz.) French's French Fried Onions (1 1/3 cups)

1/2 cup cubed swiss cheese

Preheat oven to 350 degrees. Stir soup, sour cream, black pepper, vegetables, 2/3 cup onions in 2 quart casserole. Bake for 40 minutes or until vegetables are tender. Stir, and sprinkle remaining onions and cheese over vegetable mixture. Bake for 5 minutes more.

For cheddar cheese lovers, use 1/2 cup shredded cheddar cheese instead of the swiss cheese.

The Chewy Brownie Cookie

In the mood for a cookie or a brownie, well you are in luck because this recipe combines both. It has the appearance of a cookie but the taste of brownie,(hence the name). Anyone that tries this cookie will know that they are getting a delicious treat. I am going to bring some to work tonight for my coworkers to enjoy and of course leaving some for Randy to enjoy as well.

The Chewy Brownie Cookie
(From my own recipe book)

2/3 cup Crisco shortening
1 1/2 cups firmly packed light brown sugar
1 tablespoon water
1 teaspoon vanilla
2 eggs
1 1/2 cups all-purpose flour
1/3 cup unsweetened baking cocoa
1/4 baking soda
1/2 teaspoon salt
2 cups semi sweet chocolate chips (I used mini chocolate chips)

Heat oven to 375 degrees. Combine Crisco, light brown sugar, water and vanilla in a large mixing bowl. Beat at medium speed with an electric mixer until well blended. Beat eggs into creamed mixture. Combine flour, cocoa, baking soda and salt. Mix into creamed mixture at low speed until just blended. Stir in chocolate chips. Drop by rounded tablespoonfuls 2 inches apart onto ungreased baking sheet. Bake one baking sheet at a time at 375 degrees for 7 to 9 minutes, or until cookies are set. Cookies will appear soft and moist. Cool on baking sheet for 2 minutes. Place on wire racks to finish cooling completely. DO NOT OVERBAKE COOKIES.

Makes about 3 dozen cookies

Vanilla Chip Cookies

If you want a delicious tasting cookie, then this is the cookie for you to try.


Vanilla Chip Cookies

1-2/3 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (1-1/2 sticks) butter softened
3/4 cup brown sugar
1/4 cup sugar
1 teaspoon vanilla extract
1 egg
2 cups vanilla flavored baking chips


Preheat oven to 375 degrees. Combine flour, baking powder, baking soda, and salt in a small bowl; set aside. Beat butter, brown sugar, sugar, and vanilla in a large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture. Drop by rounded teaspoonfuls onto cookie sheet covered with parchment paper. Bake for 8 to 10 minutes or until edges are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes 3 dozen cookies. I tend to make my cookies a little bigger and ended up with 26.

Superbowl Cake And The Winner Is.....

Pittsburgh Steelers won 27 -23 over the Arizona Cardinals. Randy and I were invited to a Superbowl party at my sister's house. I knew I wanted to make something to bring, I automatically thought about making a cake, either a football or the helmets of the teams. That is when I thought about using the emblem from their helmets. I do like to say I can draw somewhat well but I wasn't too sure about the cardinal. Well wouldn't you know the Cardinals emblem turned out far better than the Steelers emblem.