Wednesday, December 16, 2009
This is another fast, easy and fabulous recipe. With the holidays and cookie exchanges coming up this is sure to be a hit. Click on the Kraft link to see other versions of this great cookie bar.
From Kraft Foods
1 stick butter
1 1/2 cups coconut (I do not use this because I do not like coconut)
1 14 ounce can sweetened condensed milk
1 1/2 cups crushed chocolate chip cookies
2 cups coarsely broken chocolate chip cookies
1 cup chocolate chips
Preheat oven to 350°F.
Melt butter in oven in foil-lined 13x9-inch baking pan.
Sprinkle with 1-1/2 cups crushed cookies and the coconut. Pour sweetened condensed milk (not evaporated milk) evenly over coconut; sprinkle with 2 cups coarsely broken cookies and 1 cup toppings.
Bake 25 to 30 min. or until lightly browned. Cool completely in pan on wire rack. I like to put mine the refrigerator after they cool so it makes them easier to cut. Cut into 32 bars to serve.
Tuesday, December 15, 2009
Monday, December 14, 2009
1 teaspoon dried basil, crushed
2 tablespoons olive oil
1/2 cup whole kernel corn
1 cup chopped fresh spinach
1 can diced tomatoes, drained
1/3 cup shredded cheddar cheese
Heat oil in a large broiler-proof skillet; add corn, spinach, tomatoes, cayenne, garlic powder, salt and pepper. Cook, uncovered, over medium heat about 5 minutes or until vegetables are tender, stirring occasionally.
Sunday, December 13, 2009
2 boneless skinless chicken breasts, cooked and shredded
12 ounces cream cheese, softened
1 cup ranch dressing
1/2 cup buffalo wing sauce or hot sauce (I mixed the two)
celery sticks, tortillas and frito scoops for serving
Mix chicken, cream cheese, racnch dressing, and wing sauce/hot sauce together and place into an 8x8 baking dish. Bake on 350 until warm and bubbly. This can also be done in the slow cooker.
Sunday, December 6, 2009
For the frosting:
12 ounce cream cheese, softened
12 ouce butter, softened
1 1/2 teaspoon vanilla extract
3 cup confectioners' sugar
1 1/2 cup chopped pecans (optional)
Beat eggs, oil, buttermilk, food coloring, vanilla, and vinegar in a large bowl with an electric mixer until well combined. Add dry ingredients and beat until smooth, about 2 minutes.
Divide batter evenly between 3 greased and floured 8" round cake pans.
Bake cakes, rotating halfway through, until a toothpick inserted in the center of each cake comes out clean, 25–30 minutes. Let cakes cool 5 minutes, then invert each onto a plate, then invert again onto a cooling rack. Let cakes cool completely.
For the frosting:
Put 1 cake layer on a cake plate, level off with a serrated knife, and spread one-quarter of the frosting on top. Set another layer on top, level, and repeat frosting. Set remaining layer on top, level, and frost top and sides with the remaining frosting. Press pecans into the sides of the cake, if desired.
Chill for 2 hours to set frosting.