Caramel Nut Revel Bars ( The Great Food Blogger Cookie Swap)

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The Great Food Blogger Cookie Swap
I signed up for the Great Food Blogger Cookie Swap with cookieswap@loveandoliveoil.com with Lindsay and Julie. It is a secret Santa style swap- so I am not supposed to contact my matches until after the swap! Lindsay and Julie told me not to ruin the surprise. I am terrible with secrets, this is killing me! I want to call my swap matches and ask- Did you get the cookie bars? Did they arrive in bars and not crumbs? Do you like them? Do you really ? Huh? Huh? Oh yeah, this is torture! So far, I have received one dozen cookies from my secret Santa and they were oh- so- yummy! I baked over three dozen bars and shipped one dozen cookies to three different people! I can’t wait for the responses!
These bars are so dreamy and delicious, your kids will be fighting over them, Amy’s kids were- LOL!
All of my favorite cookie bar ingredients, Oatmeal crust, caramel, chocolate, roasted almond slivers, marshmallows…..YES!!
This is what the picture looks like in the magazine- oh please let my cookie bars turn out like these!
It came out better than the photo!
Sunshine on my cookie bars, makes me happy, sunshine in my eyes….la dee da……Caramel Nut Revel Bars for The Cookie Swap

  •     1    cup butter or margarine
  •     2    cups packed brown sugar
  •     2    teaspoons vanilla
  •     2 1/2    cups all-purpose flour
  •     1    teaspoon baking soda
  •     3    cups quick-cooking rolled oats ( I used regular oats)
  •     1    14 ounce can (1-1/4 cups) sweetened condensed milk
  •     1    12 ounce package (2 cups) semisweet chocolate pieces
  •     1    cup chopped walnuts ( I used roasted almond slivers)
  • 1 small bag of mini marshmallows
  •     2    teaspoons vanilla
  • 1 Bag CARAMELS


Directions

  1. Preheat oven to 350 degrees.
  2. In microwave safe bowl, combine caramels with milk and microwave on high until completely melted, stirring at 30 second intervals, about 2 minutes.
  3. In large bowl, combine flour, oatmeal, brown sugar, butter, salt, and baking soda. Mixture will be thick and stiff.
  4. Press ⅔ of mixture into bottom of 9×13 pan. Pour melted caramel over top and spread evenly. Sprinkle on chocolate chips then almonds and then marshmallows.
  5. Crumble remaining oat mixture over top and bake for 20 minutes.
  6. Cool completely before cutting.

Recipe from Better Homes and Gardens
Christmas Cookies Magazine.

These are the adorable boxes that I used for the cookie swap!
Santa’s elf helping me with packaging and wrapping the cookie bars!
My Christmas Wreath that I made with help from Sweet Annie Designs.
One of the Christmas wreaths from Church.
My beautiful bouquets from my loving friends and paper whites about to pop! Merry Christmas 2011! Love, Nettie This post has been linked up to some of my favorite blogs!!

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Crazy Cooking Challenge FAST FRIENDLY FUDGE

This month’s Crazy Cooking challenge is…….drum roll……you guessed it FUDGE!! Oh fudge! In case you aren’t familiar with the Crazy Cooking Challenge, you are supposed to use a recipe from another blogger, so I asked all my foodie friends for their favorite fudge recipe and Chef Felisha Wild at OUR DAILY SALT sent me her’s literally 2 seconds later, I know, she is SOOO efficient and so cool and like a totally radical Chef oh my God totally, yes my Valley comes out when I am talking about Chef’s and fudge. But seriously, this is the first time that I have ever made fudge, I know, crazy, right? So when Chef Felisha sent me her recipe for her Fabulous Fudge, I was so excited and a bit nervous, I thought I had to use a candy thermometer, I hate human thermometer’s why would I want to do that to the poor fudge… No way, no thermometer, we are in business Chef!!
Here’s what you need for this fabulous fudge. By the way, I gave some to all my friends and they loved it! I made it the day before my birthday and served it to everyone, they had no choice, how can you say no to FUDGE!! Especially from a birthday girl!!
Combine sugar, butter, milk in a saucepan.
Bring to a full rolling boil, five minutes.
Add chocolate.
“Stir it up, ‘lil darlin’!”
Add marshmallow fluff.
Add nuts.
Place in a pan covered with parchment paper.
Hello big boy, where have you been all my life? Come to Mama!

Fast Friendly Fudge

Ingredients

  • 3 cups granulated sugar
  • 3/4 cup margarine ( I used butter)
  • 2/3 cup evaporated milk
  • 1 12-oz.  package semi-sweet chocolate chips
  • 1    7-oz. Marshmallow Fluff
  • 1 cup chopped nuts ( I used pecans)
  • 1 teaspoon vanilla extract

Stove-top Directions

  1. Combine sugar, margarine/or butter and milk in heavy 2-1/2 quart saucepan; bring to full rolling boil, stirring constantly
  2. Continue boiling 5 minutes over medium heat, stirring.
  3. Remove from heat, stir in chocolate until melted.
  4. Add marshmallow creme, nuts & vanilla beat till blended.
  5. Pour into 13 x 9-inch baking pan lined with parchment paper. Let cool turn out the fudge and cut into squares

Microwave Directions

  1. Microwave margarine/or butter in 4-quart microwave-safe bowl on HIGH (100%) 1 minute or until melted
  2. Add sugar and milk; mix well. Microwave on HIGH 5 minutes or until mixture begins to boil, stirring after 3 minutes
  3. Mix well; scrape bowl. Continue microwaving on HIGH 5-1/2 minutes; stir after 3 minutes
  4. Stir in chips until melted. Add remaining ingredients; mix well
  5. Pour into 13 x 9-inch baking pan lined with parchment paper. Let cool at room temperature, turn out the fudge and cut into squares.

If you use a smaller pan you’ll get thicker fudge. Recipe from my friend at Our Daily Salt, Chef Felisha’s FAST FRIENDLY FUDGE! I have linked up this recipe to these fabulous blogs! Please vote for my fudge when you go over to the Crazy Cooking Challenge! Thanks! NettieFoodie Friday I have linked up with these fabulous blogs!Six Sister's Stuff

Now, go ahead and CLICK LIKE on #81
the Fast and Friendly Fudge and VOTE for ME!





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Easy Shortbread Cookies

When I think of Christmas, I think of going to the Murphy’s home on Christmas day and eating Kris’ amazing shortbread cookies. They disappear very quickly so you have to get them quick! They are absolutely my favorite cookie ever! I asked Kris for her recipe and she was so kind to share it with me. You know how when someone bakes something for you it tastes better than when you make it yourself, well when I baked these cookies, I kept imagining Kris in her kitchen baking. When I took my first bite of the cookie, tears came to my eyes….yes! I got it! Kris’ shortbread cookies! My dream come true!
2 sticks softened butter- Land O Lakes please.
Merry Christmas LOL butter!!
Cut butter and flour.
Make a ball with the dough. Roll it out.
Cut into bars.
Place on a cookie sheet with a spatula.
Bake until golden brown.
Shortbread… so easy!  2 sticks Land O Lakes salted butter ( the lady who gave me the recipe insisted)

                                   2 and ¼ cups flour

                                   6 tablespoons of white granular sugar

Let the butter soften in a bowl to room temp – not runny. Mix the dry ingredients with a fork and a knife.  Keep “cutting” and cutting until you have pea sized balls and then use your hands gently to form it together in a big mass.  Don’t play with it too much.

Flour your working surface and lay it out on top.  Roll it with a well floured rolling pin, or just flatten it with your hands to about ¾ inch high.

Cut into 1” x2”  pieces and lift them onto an ungreased cookie sheet with a spatula.

Prick with a fork three or four times

Bake in a 325 oven until they start to brown up ( it will happen faster on the bottom, but a little brown is better than undercooked)  watch them closely and use your nose!

Lift them off with a spatula and let them cool on a hard surface.

Yummy! Recipe from Kris Murphy’s kitchen.This recipe has been linked up to these wonderful blogs!

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