Friday, December 22, 2017

Chocolate Caramel Layer Bars


Chocolate Caramel Layer Bars

2 sticks of butter, softened
1/4 tsp salt
1 tsp vanilla
3/4 cup powdered sugar
2 cups flour

Stir together and place in a non-stick aluminum foil lined 9 x 9 pan.  Pat down 
leaving a little rim around the edges to hold the caramel and chocolate.  Bake 
30 minutes at 350°.  While it's baking, unwrap 1 - 11 oz bag of caramels and
cut in half.  Put in a microwave safe container with2 tbsp. of milk   Heat until
soft and mix together.  Spread caramel mixture over the shortbread.  Top 
with 4 Hershey's bars and allow to soften before spreading out.  Place in 
refrigerator to harden the chocolate.

Who doesn't love chocolate and caramel together and this bar has all that and a buttery bottom layer of shortbread.

Tuesday, December 19, 2017

Chocolate Bark with Craisins and Potato Chips

This is such a simple recipe that all the ingredients are in the title of this post...chocolate bark, Craisins and potato chips with a delicious result.

Chocolate Bark with Craisins & Potato Chips

1 pkg chocolate bark
2 cups crushed ripple potato chips
3/4 cup Craisins, cut in smaller pieces (approximately in half)

Melt the chocolat bark in a microwave safe bowl.  Stir in the potato chips and Craisins.  Spread out evenly over an non-stick aluminum foil lined baking sheet.  Cool to harden.  Break into small pieces and store in an air tight container.

Sunday, December 17, 2017

Baileys Caramel Brownie Balls


It’s that time of year to enjoy an adult beverage and this time it’s inside of these little brownie balls.


Baileys Caramel Brownie Balls


Melt together in a large saucepan ~

¾ cup butter

6 oz semisweet chocolate chips (1/2 bag)


Allow to cool slightly and then stir in ~

3 large eggs

1 tsp vanilla

½ tsp salt

¾ cup flour

Spread out on a greased 12 x 17 pan or use non-stick aluminum foil.  Bake for 10 minutes at 350°Allow to cool before breaking up the brownie into small pieces and placing in a mixer bowl.  Using the paddle attachment on low speed gradually add in ¼ cup Baileys Caramel liqueur and mix until it forms a ball.  Shape into 1” balls and roll in ½ cup of Natural Sugar in the Raw to coat the balls.  Chill until set.  

Thursday, December 14, 2017

Orange Muffins

I love the flavor of oranges and what better way to start off your day than with a muffin that's packed full of orange flavor and a hint of cinnamon.

Orange Muffins

1/2 cup butter, softened
1/2 cup sugar
1/4 cup brown sugar
2 large eggs
1/2 cup sour cream
1/2 tsp orange extract
1/2 tsp vanilla
zest of 1 orange
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
juice of 1/2 of an orange
1/4 cup milk
1 3/4 cups flour

Cream together butter and sugars.  Stir in eggs, extracts and sour cream.  Add in juice and milk and gradually add in the dry ingredients.  Scoop into greased or lined muffin cups.  Bake for 25 minutes at 350°.  Allow to cool before icing.  Or you can just eat them warm without the icing.

Orange icing

3/4 cup powdered sugar
juice of 1/2 of an orange

Stir together and spoon over the muffins.

Sunday, December 10, 2017

Candy Cane Bark

This treat is super easy to make and it's perfect for the season and a good way to use up candy canes.  I tried to find the ones that came pre-crushed but they were out at the store so with a large sealable plastic bag and my meat tenderizer...I had pieces within minutes.

Candy Cane Bark

1 package vanilla bark 
2 cups Rice Krispies
10 candy canes, crushed

Line a 10 x 13 pan with non-stick aluminum foil.  Melt the vanilla bark in a microwave safe bowl.  When completely melted, stir in the Rice Krispies and smooth out evenly on the pan.  Sprinkle the candy cane pieces on top and lightly press in so they stick.  Cool in the refrigerator for a half hour.  Remove and break up into bite size pieces.