Marshmallow chocolate squares

These are my new favorite treat...I promise I am addicted...

3/4 cup margarine
1 1/2 cups brown sugar
3 Tbsp cocoa
3 well beaten eggs
1 1/2 cups flour
1 tsp vanilla

Chocolate Icing
1/4 cup butter or margarine
1/2 tsp salt
2 tsp vanilla
about 2 cups icing sugar
1/4 cup milk
about 1/4 cup cocoa

Mix margarine, brown sugar and cocoa well and then add eggs, flour and vanilla. Bake at 350 F for 10-15 minutes in a 9X13 inch pan; take out and cover with marshmallows (I used about half a bag of small marshmallows). Put back in the oven until marshmallows are soft (about 7-10 minutes, depending on the oven, you dont want them brown...but just REALLY puffy). Remove from oven and cool. Then ice with chocolate icing and put crushed nuts on top (I never do the nuts).

Icing:
Combine butter, salt, vanilla and 1 cup icing sugar. Add remaining icing sugar with milk alternately...keep adding icing sugar until it is fairly stiff. Add cocoa...I add about 1/4 and then taste it, if it needs more chocolate, then I add more...Mix until smooth and creamy.
-Vinnie

Lemon Squares...

These are oh so good!

4 eggs
2 cups white sugar
1 tsp baking powder
7 Tbsp lemon juice
1/4 cup flour

Crust:
1 cup margarine
2 cups flour
1/2 cup icing sugar

Glaze:
2 cups icing sugar
1 Tbsp margarine

Crust: Mix ingredients together until cornmeal consistency. Pat into a 9X13 inch pan and bake for 20 minutes at 350 F.

In blender, blend together eggs, sugar, baking powder, lemon juice and flour. Pour over warm crust and bake for 25 minutes at 350 F. Glaze with lemon glaze or just dust with icing sugar. (I like to just dust it with the icing sugar...but that is personal preference). This is really rich.
-Vinnie

Virginia's Zucchini Chocolate Cake

1/2 c. margarine
1 3/4 c. sugar
1 t. vanilla
1/2 t. baking powder
1/2 t. cinnamon
2 c. peeled & grated zucchini (I didn't grate mine & it turned out fine.)
2 1/2 c. flour
1/2 c. vegetable oil (or applesauce to cut the fat)
2 eggs
4 T. cocoa
1 t. baking soda
1 t. salt
1 c. semi-sweet chocolate chips
1/2 c. buttermilk (can make this by adding 2 T. of vinegar to regular milk)
Chopped walnuts (optional)

Preheat oven to 325. Mix all ingredients and bake in a 9x13 pan or cookie sheet for bar cookies. Bake for 40-45 minutes. --Keri

Ultimate Chocolate Chip Cookies

This a slightly modified version of the recipe found on Crisco's Butter Flavored Shortening.
Makes 3 dozen cookies

¾ c. Butter Flavor Crisco Shortening
1 ¼ c. firmly packed light brown sugar (works w/ dark brown sugar, too)
2 T. milk
1 T. vanilla
1 egg
2 c. flour (I like to do 1 c. white flour & 1 c. wheat flour)
1 t. salt
¾ t. baking soda
1 ½ - 2 c. milk chocolate chips (I always do part chocolate chips & part peanut butter chips…Yummy!)

Heat oven to 375°. Combine Crisco, brown sugar, milk, and vanilla in large bowl. Beat at medium speed until well blended. Beat egg into creamed mixture. Combine flour, salt, and baking soda. Mix into creamed mixture just until blended. Stir in chocolate chips. Drop using cookie scoop 3 inches apart on ungreased baking sheet. Bake one baking sheet at a time at 375° for 8-10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to cooling rack to cool completely.

These cookies are really good. My siblings and their spouses request them & they are one of my downfalls.--Keri

Caramel Popcorn

This was so good, I love my caramel popcorn gooey, not dry, this was great!

1 cup Karo syrup
1 cube butter (1/2 cup)
2 1/4 cups brown sugar
Mix together in a pot and bring to a boil
add one can of sweetened condensed milk

Pour over popcorn.

*you can use desired amount of popcorn, depending on if you like it more gooey or dry.....so so good!

-Vinnie

Snowball Cookies

1 C. of Margarine
1/2 C. sugar
2 tsp. Vanilla
2 C. flour
1/2 tsp. salt
1 C. pecans chopped

Cream butter and sugar, add vanilla, salt and flour. Then add pecans, roll into balls, place on ungreased cookie sheet. Bake for 20 to 30 minutes at 325 degrees. At about 20 minutes I pick one up and check the bottom, if it is lite golden brown they are done. Roll in powdered sugar. I can pretty much fit this whole batch of dough on one sheet. Theses are so easy to make. Enjoy! -Vanessa

Breakfast in a Cookie

"This is a brilliant way to get your bowl of oatmeal, milk, and fruit all in a convenient, not to mention delicious cookie! This recipe makes a lot so you can freeze plenty for weeks of quick breakfasts, desserts and snacks." Zonya, Lickety-Split Meals

Makes 60 cookies

1 c. oat bran (dry, uncooked)
3/4 c. orange juice
1 c. + 1 T. applesauce, unsweetened
2 T. canola oil
1 c. honey
1/3 c. firmly packed brown sugar
3 lg. eggs
1 1/2 T. vanilla
1 T. grated orange rind OR 2 t. orange extract
3 c. whole-wheat pastry flour OR 1 1/2 c. whole wheat flour & 1 1/2 c. while flour
1 T. baking powder
1 1/2 t. baking soda
1 c. nonfat dry milk
2 1/2 c. oats (quick cooking or old-fashioned)
1 c. nuts
1 c. raisins
1 c. ground flax seed (opt)

Position oven racks to accomodate 2 sheets at a time in the center of oven. Preheat oven to 375. Coat nonstick cookie sheets with cooking spray.

Mix together oat bran and orange juice in a small bowl and set aside to soak for 10 minutes. Meanwhile, combine applesauce, oil, honey, brown sugar, eggs, vanilla & orange rind in a large bowl, using electric mixer, until smooth. Measure flour, baking powder and baking soda into a sifter and sift over applesauce mixture.

Add the soaked oat bran and remaining ingredients to the large bowl and mix thoroughly with a strong wooden spoon. Drop by slightly heaping tablespoons 1" apart. (To save time, load cookie sheets up with as many cookies as possible, baking 2 trays at a time. Stagger trays 1 to the left and 1 to the right, to allow air circulation around each outer edge.) Bake until lightly browned or 12-14 minutes.

This recipe takes a little while to prepare, but it makes so many and it comes in extremely handy when you're short on time and need a nutritious breakfast on the run. It tastes great, too! Even my kids love them. --Keri

Hello Dolly Bars

I NEED to redeem myself here... I have been so busy and not contributing to this enough! I have to thank Keri, who has been so faithful at this, and I have used some of your recipes, and they were a hit, I have people asking me where I got that, and going here to get some of the recipes....please dont stop adding to this blog, I promise I will be better, in a couple of months I will have to take a break with the new babe, but I will do better! So, that being said, this is one of my fav. desserts!!!

Hello Dolly Bars
1/3 cup butter
1 1/2 cup graham cracker crumbs
1 pkg butterscotch chips
1 pkg chocolate chips
1 cup coconut
1/2 cup nuts (I never put these in)
1 can sweetened condensed milk (I call it eagle brand milk)

Melt butter and mix with graham cracker crumbs. Spread in the bottom of a 9x13 pan. Spread butterscotch chips, chocolate chips, coconut and nuts over top. Pour Eagle brand mild over top and bake 25 to 30 minutes at 350 degrees F.

This is so good, so not healthy, but so good!!!
-Vinnie

Cocoa Lava Kisses

Makes 40 kisses

3 egg whites
1/8 t. salt
1 c. sugar
2 t. water
1 t. vanilla extract
3 T. unsweetened cocoa powder

1. Preheat oven to 250. Line 2 cookies sheets w/ wax paper.
2. Place egg whites and salt in medium bowl. Whip with an electric mixer until soft peaks form.
3. Gradually add 1/2 c. sugar to egg whites while constantly whipping.
4. Combine water and vanilla in a cup. Add to mix, a few drops at a time, alternating with the remaining 1/2 c. sugar while constantly whipping.
3. Flake cocoa with a fork to break clumps. Sift if necessary. Fold completely into mix. Place bite-sized rounded teaspoons of batter onto the wax paper-lined sheets. Bake approx. 30 minutes. They will be dry on the outside, but moist and lava-like on the inside. They will retain their shape. (If they become completely dry like Styrofoam, they are overbaked.)
4. While kisses are still hot, remove from wax paper and place on a wire rack so they will not stick. After cooling, store kisses in an airtight container. They will also freeze well.

I just made these and they are delicious! They are from Zonya's Lickety-Split Meals cookbook. They are fat-free and only 20 calories per kiss! (I must have made mine small, because I probably got 60 kisses, meaning each one had even few calories!)

Chicken Pot Pie & Never Fail Pie Crust

Never Fail Pie Crust

4 c. flour
1 egg
1 3/4 c. shortening
1 T. sugar
1 t. salt
1 t. vinegar
1/2 c. water

Mix flour, salt, sugar, shortening, and egg well with a pastry blender. Add vinegar and water; still until all ingredients are combined. Chill for at least 1 hour. This will make 2 double crusts. (I divide my dough, wrap & freeze any unused dough to use at a later date. To use after frozen, just thaw...so nice to have around.) This is a flaky, delicous crust that can be used for any pie.

Chicken Pot Pie

2 pie crusts (one for the top, one for the bottom)--You can used refrigerated pie crusts, but I love making things from scratch. It's so much more homey, not very difficult, and it's super delicous.
1/3 c. margarine or butter
1/3 c. chopped onion
1/3 c. all-purpose flour
1/2 t. salt
1/4 t. pepper
1 1/2 c. chicken broth
2/3 c. milk
1 clove garlic, crushed or finely chopped
1 t. parsley
2 1/2 to 3 c. shredded cooked chicken
2 c. frozen mixed veggies, thawed

Heat oven to 425 degrees. Melt margarine in a medium saucepan over medium heat. Add onion; cook 2 minutes or until tender. Add flour, salt, and pepper; stir until well blended. Gradually stir in broth and milk. Add garlic & parsley, cooking and stirring until bubbly and thickened. Add chicken and mixed veggies; mix well. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edges and flute. Cut slits in several places in top crust. Bake at 425 for 30 to 40 minutes or until crust is golden brown. Let stand 5 minutes before serving.

The pie crust recipe is from my mom. A friend from Idaho gave me the pot pie recipe. It's a modification of a Pillsbury recipe. Try it, you won't be disappointed.

--Keri

Warm Nutty Caramel Brownies

1 t. vegetable oil
1 pkg. (12 oz) semi-sweet chocolate chips, divided
1 pkg. (18-21 oz) brownie mix (plus ingredients to make cake-like brownies)
3/4 c. packed brown sugar, divided
1 c. salted mixed nuts, divided
5 rolls of Rolos (40 pieces total), divided

1. Preheat oven to 375 degrees. Grease bar pan. Chop 1-1/2 c. chocolate chips. Combine brownie mix, water, oil, eggs, adn 1/4 c. brown sugar. Fold in chopped chocolate. Pour batter into bar pan & spread evenly.

2. Chop nuts. Combine half of the nuts and remaining 1/2 c. brown sugar; sprinkle evenly over brownie batter. Bake 20-22 minutes or until toothpick inserted in center comes out clean.

3. Meanwhile, cut 16 Rolos into quarters. Place remaining 1/2 c. chocolate chips in microwaveable bowl & microwave on high 1 minute or until melted, stirring after each 20-second interval. Spoon melted chocolate into resealable plastic bag; set aside.

4. Remove bar pan from oven. Immediately press remaining 24 Rolos evenly into brownie in four rows of six caramels each. Sprinkle quartered Rolos and remaining nuts over brownies. Trim corner of chocolate-filled bag; drizzle chocolate evenly over brownies. Serve warm. Serve with ice cream, if desired.

I went to a Pampered Chef party last night, where these were made. They are sinfully delicious! No pictures because I ate them all!

--Keri

Spiced Pumpkin Bars

I have never tried these, but they look good to me...maybe it is just the pregnancy speaking...haha

2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
4 eggs
1 15-ounce can pumpkin
1-2/3 cups granulated sugar
1 cup cooking oil
3/4 cup chopped pecans (optional)
Pecan halves (optional)
1 11-oz. package cream cheese, softened
1/4 cup butter, softened
1 teaspoon vanilla
2 cups sifted powdered sugar

Directions

1. In a medium bowl stir together flour, baking powder, cinnamon, baking soda, and salt; set aside.
2. In a large mixing bowl beat together eggs, pumpkin, sugar, and oil with an electric mixer on medium speed. Add the flour mixture; beat until well combined. If desired, stir in chopped pecans. Spread batter into an ungreased 15x10x1-inch baking pan.
3. Bake in a 350 degree F oven for 25 to 30 minutes or until a wooden toothpick inserted in the center comes out clean. Cool completely in pan on a wire rack.
4. In a medium mixing bowl beat together the cream cheese, butter, and vanilla until fluffy. Gradually add powdered sugar, beating until smooth. Frost pumpkin bars. If desired, top with pecan halves. Cut into squares. Store, covered, in refrigerator up to 3 days. Makes 24 bars.

Coated Cookie Drops

Better known at our house as "moose poop".

These are wonderful for Christmas or upcoming holidays.

1 pkg (20 oz) Oreo Cookies
1 pkg (8 0z) cream cheese, softened
15 oz white candy coating
12 oz chocolate candy coating
Red and green icing to pipe on top

Place the cookies in a blender or food processor; cover and process until finely crushed. In a small mixing bowl (or in the food processor), beat cream cheese and crushed cookies until blended. Roll into ¾ inch balls. Cover and refrigerate for at least 1 hour.

In a small saucepan over low heat, (or microwave) melt white candy coating, stirring until smooth; dip half of the balls to completely coat. Melt chocolate candy coating and dip remaining balls. Place on waxed paper until hardened. Drizzle tops with white or chocolate coating or pipe red or green icing on top for a festive look. Store in the refrigerator.

Note: I just use chocolate chips and white chocolate chips, adding 2 T shortening per 2 cups of chips and melting in the microwave for a minute and 15 seconds or so.

-Janae

Quick and Easy Lemon Pie

1 (4.3 oz) pkg. non-instant lemon pudding mix
1 (8 oz.) pkg. cream cheese, room temperature
1/2 (of a 14 oz.) can sweetened condensed milk
4 T. lemon juice
1 prepared graham cracker crust (use the large 10 serving size crust)
1 (8 oz.) container frozen whipped topping, thawed

1. Cook pudding as directed on package. After pudding thickens, turn down heat to low. Stir in cream cheese, condensed milk, and lemon juice. Stir frequently as mixture may stick to saucepan. (Cook & stir until all ingredients are thoroughly incorporated & thickened.)
2. Pour mixture into graham cracker crust. Cover and refrigerate 4+ hours or overnight. When pie is ready, serve with whipped topping.

This is a really sweet, refreshing treat. Just thinking about it makes me want some!

--Keri

Pretzel Salad

I dont have a picture for this recipe, but belive me, you will not be disappointed if you try it, it is amazing! It is more of a dessert then a salad that you would serve with dinner...

2 cups crushed pretzels
1/2 cup melted margarine
2 tbsp sugar
12 oz. container cool whip
8 oz. cream cheese
1 cup powdered sugar
2 cups boiling water
large box raspberry jello (.6 oz)
1 large bag frozen raspberries

1. Mix pretzels, margarine and sugar together and spread in a 9x13 pan, bake at 350 for 10 minutes. Let cool (works best if you cool it in refridgerator....it needs to be 100% cool, or the pretzels will go soggy)
2. Mix cream cheese and powdered sugar, then blend in cool whip (leave out enough cool whip to spread over whole dish), spread over pretzel crust.
3. Mix water, jello and raspberries. Chill (if you put the raspberries in with the water and jello while they are 100% frozen, it will cool the mixture enough). Spread over top of cream cheese mixture.
4. Spread remaining cool whip over top.
5. Serve immediatly, or chill and serve later.

This is SO dang good!

Mini Apple Pies

Crust:
2 cups flour
3/4 tsp salt
1/2 cup (1 stick) cold butter, cut into pieces
3 Tbsp cold shortening, cut into pieces
5-6 Tbsp ice cold water

Filling:
4 granny smith apples, peeled and cored
1/2 cup sugar
2 Tbsp flour
1 tsp cinnamon
1/4 tsp salt
3/4 Tbsp lemon juice

Crumb Topping:
1 cup flour
1/2 cup brown sugar
1/2 cup butter, softened

Preheat oven to 425 degrees.

1. For the crust, sift the flour and salt into a bowl. Add the butter and shortening and cut with a pastry blender until the mixture resembles coarse crumbs.

2. With a fork, stir in just enough water to bind the dough. Gather into one ball and wrap in wax paper. Refrigerate for at least 20 minutes.

3. For the filling, chop up the peeled and cored apples. These pieces should be no more than 1/2 inch by 1/2 inch and about 1/4 thick.

4. In a medium sized bowl, stir together the apples pieces, sugar, flour, cinnamon, salt and lemon juice. Let it sit for 5-10 minutes for the juices to come out.

5. For the crumb topping, mix together the flour and brown sugar in a medium bowl. Cut in the butter with a pastry blender until the mixture resembles coarse crumbs. Set aside.

6. On a lightly floured surface, roll out the dough ball about 1/8 inch thick. With a 4-inch rounded pastry cutter (a round Tupperware container or large cup works) stamp out 12 circles.

7. Transfer the circles to an ungreased muffin tin. Fill completely with apple filling. Make sure to pack it tight as the apples will cook down as they bake.

8. Sprinkle the crumble topping over the pies and press slightly. The more the better.

9. Place tin in oven and cook for about 20 minutes or until crust is lightly brown and filling begins to bubble out.

10. Remove from oven and place mini apple pies on a wire rack to cool.

Serve with a scoop of ice cream and caramel drizzle. These are delish and very cute!

Christina B.

This is a sweet treat

These are my hubby's favorite treat ever- and he is not a sweet eater! Super easy to make!
Scotcheroos

1 cup Peanut butter
1 cup lily white corn syrup
1 cup sugar

Heat in a pot. Heat just until melted. When melted together, pour in 6-7 cups rice krispies. Put in a greased 9X13 pan. In a microwavable dish, melt 1/2 package chocolate chips and 1/2 package butterscotch chips. This take about 1-1/2 minutes. stir halfway through heating. Spread the mixture on top of squares and allow them to harden. Cut and serve- they are delightful!

If I am making for a crowd, I one and a half the recipe and spread them on a cookie sheet....