Chocolate Chip Cookie Bars with Pretzel Crust

This was recently posted on the Tasty Kitchen Blog. I love cookie dough! I can eat it by the spoonful. These are yummy! Give them a try.

Chocolate Chip Cookie Bars with pretzel crust:

Cookie dough:

3/4 cup unsalted butter, at room temp

3/4 cup sugar

3/4 cup brown sugar

2 large eggs

1 & 1/2 tsp vanilla

2 1/4 cup flour

1 tsp baking soda

3/4 tsp kosher salt

1 bag (11 oz) milk chocolate chips

Crust:

3 1/2 cups pretzels, crushed

3/4 cup unsalted butter, melted

Preheat oven to 350. Line a 13 x 9 pan with parchment paper.

Beat butter and sugars until creamy. Add eggs and vanilla, beating until just blended.

Combine flour, soda and salt. Gradually add to sugar mixture. Stir in chocolate chips.

For the crust, combine pretzels and butter. Spread mixture over the bottom of the prepared pan and bake for 8 minutes.

Here's the hard part: Drop large spoonfuls of cookie dough over pretzel crust. Using clean fingers, carefully spread the batter over the crust.

Bake for 25 minutes. Remove when the bars are golden brown. When bars are cooled, remove from pan and cut.

Source: Tasty Kitchen Blog

Chocolate Peanut Butter Pie

Several food bloggers posted peanut butter pies in honor of a food bloggers husband who passed away unexpectantly. I had never made a peanut butter pie before, but decided to give one a try. I went to the Pioneer Woman's website and made her version which was so quick and easy. It is very rich so be sure to cut the slices small.

Chocolate Peanut Butter Pie

Crust:

25 oreos - crushed

4 TBSP butter, melted

Pie Filling:

1 cup Creamy Peanut Butter

1 package of softened cream cheese

1 1/4 cup powedered sugar

1 package (8oz) Cool Whip, Thawed

Crust:

Combine the crushed oreos and butter. Press into pie pan and bake at 350 for 5 to 7 minutes, or until set. Remove from oven and allow to cool completely.

Filling:

Beat the peanut butter with the cream cheese until smooth. Add powdered sugar and beat until smooth. Add in the thawed Cool Whip and beat mixture until smooth, scraping the sides as needed. Pour the filling into the crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.

Source: Pioneer Woman

Double Chocolate Gooey Butter Cake

The minute I saw this recipe I knew I had to try it. I have grown up with my mom making Butter Bars and these are just a chocolate version. I am a sucker for chocolate.

Double Chocolate Gooey Butter Cake

1 18.25 ounce package chocolate cake mix

3 large eggs

1 cup butter

1 8oz package cream cheese at room temperature

3 tbsp unsweetened cocoa powder

1 16 oz box powdered sugar

1 tsp vanilla extract

Whipped cream, for topping (optional)

1. Preheat oven to 350 degrees. Spray 9x13 pan with Pam.

2. In large bowl, combine the cake mix, 1 egg, and 1/2 cup melted butter. Stir until well blended. Pat the mixture into the pan and set it aside.

3. In stand mixer bowl with paddle attachment, beat the cream cheese until smooth. Add the remaining 2 eggs and the cocoa powder and beat until well mixed. Reduce the speed to low and add the powdered sugar. Beat until well mixed. Slowly add the remaining 1/2 cup melted butter and the vanilla. Beat until smooth. Using rubber spatula spread the filling over the batter in the pan.

4. Bake the cake for 40 to 50 minutes. Be careful not to overcook it. The center should still be a little gooey. Let cool completely before cutting. Serve with whipped cream, if desired.

Source: Paula Deen for Food Network Magazine

Honey Bear Chicken

This recipe was linked up to one of my favorite food blogs. I noticed it because I was on a hunt for another marinade for grilled chicken. We love the grilled chicken with mustard dill sauce we got from my friend debbie, but we wanted one that was a bbq flavor. This one is great. Try it for your next cookout.

Honey Bear Chicken

1 cup tomato sauce

1/4 cup cider vinegar

1/4 cup oil

2 TBSP honey

2 tsp chili powder

1/2 tsp salt

dash cayenne powder

Bring all ingredients to a boil. Reduce heat to low and simmer. Stirring often until thickened.

Let cool. Pour over chicken and toss. Marinate 2 to 3 hours or overnight. Grill.

Source: Our Treasured Home

Blueberry Pancakes - Father's Day

It's father's day and the dad in this house loves blueberry pancakes. So first thing this morning I searched my go to cooking site, Cooks Illustrated. Here they are!

Blueberry Pancakes

1 TBSP lemon juice

2 cups milk

2 cups all purpose flour

2 TBSP sugar

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp table salt

1 large egg

3 TBSP unsalted butter - melted and cooled

2 tsp vegetable oil

1 cup fresh blueberries

1. Whisk together lemon juice and milk in large measuring cup; set aside to thicken while preparing other ingredients. Whisk flour, sugar, baking powder, baking soda, and salt in medium bowl to combine.

2. Whisk egg and melted butter into milk until combined. Make well in center of dry ingredients in bowl, pour in milk mixture and whisk very gently until just combined (a few lumps should remain). Do not over mix.

3. Heat 12 inch nonstick skillet over medium heat for 3 to 5 minutes; add 1 teaspoon oil and brush to coat skillet bottom evenly. Pour 1/4 cup batter onto 3 spots on skillet; sprinkle 1 TBSP blueberries over each pancake. Cook pancakes until large bubbles begin to apper, 1 1/2 to 2 minutes. Using thin, wide spatula, flip pancakes and cook until golden brown on second side, 1 to 1 1/2 minutes longer. Serve immediately, and repeat with remaining batter, using remaining vegetable oil only if necessary.

Source: Cooks Illustrated

Avocado Corn Salsa

This dip came from my church cookbook, Inspired Cooking. A friend of mine made a similar dip for her daughters birthday party and I had to search for one just like it. This has been in the cookbook the whole time right under one of my other favorite dips, Vulture Dip. I can't believe I haven't tried it before.

Avocado Corn Salsa

2 1/2 cups frozen corn, thawed

1/4 cup chopped red onion

1/4 cup chopped red, yellow or orange pepper

1 medium tomato, seeded and chopped

3 avocados, chopped

1/4 cup chopped fresh cilantro

2 TBSP white wine vinegar

1/2 tsp salt

Juice of 1 lime

Combine all ingredients in serving bowl. Cover and chill. Serve with tortilla chips

Lemon Crinkles

I stumbled upon this recipe when I was volunteering at the Ronald McDonald House Charlotte. During my shift a cookie crew came in and baked these cookies. Normally I am all about chocolate in a cookie. If it doesn't have chocolate chips, i usually skip it! These smelled so good I had to try one and boy am I glad I did. If you volunteer to be a cookie crew you are asked to leave the recipe so people with food allergies are aware of the ingredients. Well... I copied the recipe they left behind and went home to make them. The recipe below is doubled from the one I copied. They turned out perfect!

Lemon Crinkles

1 cup shortening (Crisco)

2 cups brown sugar

2 eggs

2 TBSP lemon zest

3 cups flour

1 tsp baking soda

1 tsp cream of tarter

1/2 tsp salt

1/2 tsp ginger

Cream shortening and sugar. Add eggs and lemon zest. Combine flour, soda, tarter, salt and ginger. Add to sugar mixture until just combined. DO NOT OVER MIX. Shape into balls and roll in sugar. Bake 10 to 12 minutes at 350 degrees.