Chocolate Caramel Layer Bars

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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.

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.

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.  

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.

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.

  

Taco Bake

This taco bake will please those that like a milder Mexican dish.  It has some of the spices but sour cream and cream cheese both work to make it a creamier hot dish.  I use my own taco seasoning so if you use some from a package, adjust the salt and pepper accordingly.

 

Taco Bake

1# extra lean ground beef, seasoned and browned

2 tbsp taco seasoning

1 cup tomato sauce

3 cups cooked macaroni noodles

1 cup sour cream

8 oz cream cheese

2 tbsp milk

1 cup shredded Mexican 4 cheese blend

In your frying pan, add the taco seasoning, tomato sauce and sour cream to the browned ground beef and stir until completely mixed.  Put the cooked macaroni noodles in the bottom of a greased 13 x 9 pan.  Microwave the cream cheese and milk for 1 minute and stir until completely blended.  Spread over macaroni noodles.  Top with the taco beef mixture and spread evenly over the cream cheese.  Top with the shredded cheese.  Bake for 20 minutes at 350°

Taco Seasoning

1 tbsp chili powder
1/2 tsp garlic powder
1/4 tsp onion powder
1 1/4 tsp cumin
1/2 tsp paprika
1/4 tsp parsley
1/4 tsp  oregano
1 tsp pepper, freshly ground
1/2 tsp salt

Place in a sealable plastic bag or container that's airtight and mix well.

Peach Kuchen Bars

This was my first attempt to make a kuchen and it turned out very good.  Next time, I will be making the original kuchens that are popular here in North Dakota.  They make them sooo good out in the middle regions of the state.  If ever traveling through, stop in a small town and head to their grocery stores for kuchen and sausage.  I chose peach because it’s my favorite but you can use any of your favorite fruits. 

 

Peach Kuchen Bars

Crust –

1 cup butter, softened

1 cup sugar

2 large eggs

1 tsp vanilla

1 tsp baking powder

2 cups flour

Mix together and spread out over a greased 13 x 9 x 2 pan.  It’s easiest to lightly wet your fingers for spreading the dough.  Make sure to make an rim along the edges of the pan to hold the custard filling.

Thaw 1 package (16 oz) of frozen peach slices.  Cut each slice in half (lengthwise) and place evenly over the crust.

Custard –

4 large eggs

½ cup sugar

2 tbsp flour

2 cups whipping cream

Stir together and pour over the peaches.  Sprinkle cinnamon on top of the custard.  Bake at 350° for 45 minutes or until custard is set.