Creamy delicious frozen dessert full of fruit and nuts. Perfect if you don’t own an ice cream maker.
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Peach Crisp
I know it’s January, but I have been craving peaches like nobody’s business, and when I crave peaches, I crave Peach Pie! I thought I would make an Easy Peach Crisp~ because it has oatmeal and nuts and that’s healthy right??!
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Broccoli Salad
This is my favorite summer side salad, I am actually very happy to have it as a meal! It is so delicious with fresh picked Broccoli, crispy Hardwood Bacon, Crispy Gala Apples, Chopped Hazelnuts, Slivered Almonds, Cabot White Sharp Cheddar Cheese, Zippy Red Onion and Dried Cranberries.
It’s like a Cobb salad but instead of lettuce, broccoli is the main star.
Our friend Jenny picked this HUGE Broccoli from her Veggie Garden and left it on our kitchen table! Lucky me, so immediately I thought of making a delicious salad with it! Thank you Jenny and Carol!!
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CONGO BARS
When I read the description of these amazing bars, I had to make them. The Brown Eyed Baker describes them as Blondies on Crack… too funny…too yummy, can anything be too yummy??? Not in my book.
Congo Bars ( Chocolate, Pecan, Coconut Bars )
INGREDIENTS:
1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¾ cup unsalted butter, melted and cooled
1½ cups light brown sugar
2 eggs
1½ teaspoons vanilla extract
1½ cups unsweetened shredded coconut, toasted
1 cup pecans, toasted and coarsely chopped
½ cup semisweet chocolate chips
½ cup white chocolate chips
DIRECTIONS:
1. Preheat oven to 350 degrees F. Butter or spray a 9×13-inch baking pan, then line it with parchment paper, leaving a bit of an overhang over all the edges.
2. In a medium bowl, whisk together the flour, baking powder and salt; set aside.
3. In a large bowl, whisk together the melted butter and light brown sugar until combined. Add the eggs and vanilla and whisk until well combined. Add the dry ingredients to the bowl and, using a rubber spatula, gently fold them into the egg mixture until just combined. Do not overmix. Fold in the toasted coconut, pecans, semisweet and white chocolate chips. Dump the batter into the prepared pan, and smooth it into an even layer.
4. Baking until the top is shiny and cracked and feels firm to the touch, 22 to 25 minutes. Cool completely in the pan on a wire rack. Remove the bars from the pan using the parchment handles and transfer to a cutting board. Cut into 36 bars and serve. The bars can be stored in an airtight container at room temperature for about 5 days.
Note: You don’t have to toast the coconut or pecans if you don’t want to, it just enhances the flavor.
(Recipe adapted from The Brown Eyed Baker and Baking Illustrated)
Pumpkin Cheesecake Bars
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| I think I went a little overboard with my purchasing of canned pumpkin. Is that even possible? I bought a case. I really love pumpkin and have had a hankering for Pumpkin Cheesecake. I have been seeing so many gorgeous Cheesecakes on Pinterest. But the thing is, you have to refrigerate your cheesecake and I needed these bars for a party tonight! In my travels, I stumbled upon a very easy recipe for Pumpkin Cheesecake Bars. Now when I tell you easy, I mean EEEE-Z. Not easy like you open a pouch of ingredients and add water, I mean easier than a cheesecake easier. Although if you double this recipe, you can actually make a cheesecake if you place all ingredients in a spring form pan. I happened to have all of the ingredients on hand, which makes me happier than all get out. I planned on bringing these to a dinner party at Lily’s home, but they were gone in a flash. Note to self, double this recipe next time! These bars are perfect for a snack, dessert or in my case breakfast. I used chopped walnuts, but you can use pecans or choose to go nut free. Either way, these are a perfect Holiday Bar. |
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| Here’s what you need: flour, brown sugar, butter, chopped walnuts, cream cheese, sugar, pumpkin, eggs, cinnamon, allspice, and vanilla. |
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| Combine flour and brown sugar in a medium bowl. Cut in butter to make a crumb mixture. Stir in nuts. Set aside 3/4 cup mixture for topping. |
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| Press remaining mixture into bottom of 8x8x1 1/2 inch baking pan. Bake in preheated 350 degree oven for 15 minutes. Cool slightly. |
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| Combine cream cheese, sugar, pumpkin, eggs, cinnamon, allspice, and vanilla in large mixer bowl. I used my Kitchen Aid. Blend until smooth. |
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| Pour over baked crust. Sprinkle with reserved topping. Bake an additional 30-35 minutes. Cool before cutting into bars. Makes 12 bars. If you double the recipe and put it in a spring form pan, it makes a wonderful cheesecake ( increase baking time) |
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| Pumpkin Cheesecake Bars
1 c. all purpose flour
1/3 c. packed golden brown sugar 5 tbsp. butter, softened 1/2 c. finely chopped pecans or walnuts 1 (8 oz.) pkg. softened cream cheese 3/4 c. sugar 1/2 c. Libby’s solid pack pumpkin 2 eggs, lightly beaten 1 1/2 tsp. ground cinnamon 1 tsp. ground allspice 1 tsp. vanilla extract Combine flour and brown sugar in medium bowl. Cut in butter to make a crumb mixture. Stir in nuts. Set aside 3/4 cup mixture for topping. Press remaining mixture into bottom of 8 x 8 x 1 1/2 inch basking pan. Bake in preheated 350 degree oven for 15 minutes. Cool slightly. Combine cream cheese, sugar, pumpkin, eggs, cinnamon, allspice, and vanilla in large mixer bowl. Blend until smooth. Pour over baked crust. Sprinkle with reserved topping. Bake an additional 30-35 minutes. Cool before cutting into bars. Makes 12 bars. If you double recipe and put in a spring form pan it makes a wonderful cheesecake (increase baking time).
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Recipe adapted from Cooks.com
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{Sunday’s With Joy} Honey Mustard Roasted Cashews
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| This is one of those recipes that you make and you say, “Oh….WOW!” I snack on nuts every day. Cashews are one of my favorite nut, all buttery and crunchy, yummy on salads or just by the handful. This is a fantastic way to eat a cashew. I could eat up every little last piece of these wonderful Honey Mustard Roasted Cashews, but I must refrain myself! Your friend’s will be thrilled if you make these before you go to a party and bring them as a gift, or else you may be sitting in front of the computer shopping and then unbeknownst to you, your bowl of nuts has vanished! Not that this happened to me or anything like that. |
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Best Chocolate Chip Cookie
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| My gal pal and one of my favorite foodie’s and Chef, Frankie Poe Harvey from The Elegant Gourmet, has asked me to be featured on her incredible blog. I am thrilled and honored that she has asked little ol’ me. Not only is Frankie a talented and incredible Chef and TV celebrity, but she has a huge heart. When I was suffering from terrible migraines, Frankie would send me sweet supportive notes and then she sent me an incredible care package with grits, I was so touched by my dear friend, nothing says, ” I hope you feel better” better than food. I have been blogging for a little over 11 months.
I really can’t believe that a year has flown by. I have been cooking and baking since I could reach the kitchen counter, maybe earlier helping my Mom, Grandma’s and Great Grandma’s in the kitchen. My family is from the south and food and cooking is a really big deal. We would talk about what we were going to make and everyone would have a say in the matter and what would go with each dish and who was coming for dinner. It was like that every day. Everyone had their specialty. I had my vegetarian phase and everyone went along with it as I created dishes and used all of my family members as guinea pigs, some delicious, some tasted like wood chips, but no one ever complained, every one was so supportive of every one’s creations. I was so inspired one day when I read a fellow blogger describing her pain because of a tragic event that had occurred in her life, her husband had a heart attack at a very young age. I was heart broken reading her post. I cried and cried. She described how her husband just loved Peanut Butter Pie. Suddenly, hundreds of fellow bloggers started sending photos and notes of their rendition of Peanut Butter Pies for Mikey with a sweet note and story. I get chocked up even now thinking about it. I wanted to be a part of this amazing group of food bloggers. I was welcomed with love and support unlike anything I had ever seen before. I was overwhelmed. I was blogging about something that I absolutely love and I was supported by thousands. I never would have met Frankie Poe Harvey had it not been for my food blog. I love simple and delicious home made food with no fuss. I really have a difficult time saying no to sweets and potatoes, I really may have to go to Potatoes Anonymous. My game day staple would be anything chicken or pasta. Nothing says love like a gorgeous bowl of pasta or pie or chocolate chip cookies. I do have one kitchen quirk, my kitchen must be clean before I can bake or cook. I just can’t concentrate in a messy kitchen. I love growing Basil, Oregano, Tarragon and Mint and Tomatoes. I can not grow a sunflower to save my life, I grow hundreds of flowers in my garden, but this one stumps me, WHY?? I can’t live without my Kitchen Aid, I am in love with it, Especially when Baking!! Yes, I have used my Kitchen Aid for one of my favorite recipes: The Best Chocolate Chip Cookie. This really is the Best Chocolate Chip Cookie. It is so important to use very good quality chocolate chips. I have been making chocolate chip cookies for over 40 years, now I understand why kids are so crazy about cookie dough ice cream, one taste of this cookie dough and I could hear angels singing. Taking a bite into a warm chocolate chip cookie is the ultimate dessert for me, warm chocolate chips, vanilla, pecans and brown sugar perfection! I made a double batch to bring to Cape Cod for eight delightful Girl Scouts, let me tell you, these cookies were a smashing hit!! |
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| In a large mixing bowl, cream sugars and butter. |
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| Keep mixing on medium speed until creamy. |
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| Add your best Vanilla, I love Penzey’s Spices Pure Vanilla Extract Double- Strength. |
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| Add 2 large eggs to creamed sugars and butter. |
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| Beat at low speed until eggs are incorporated. |
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| This looks perfect. |
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| Cookie dough looks firm but creamy. |
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| In a separate bowl,sift flour with baking soda and salt, gradually blend dry mixture into creamed mixture. |
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| Best cookie dough, what a dream! |
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| So happy that I have made 4 dozen, these babies go quick when there are ten kids!! |
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| Add a good quality chocolate such as Ghirardelli Chocolate Chips! |
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| Gently mix in chocolate chips. |
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| I added chopped pecans, why? Because I love pecans in chocolate chip cookies! |
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| This cookie dough would be perfect in ice cream too!! |
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| Smile for the camera you hunk of burning love cookie dough, come to Mama!! |
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| Drop by tablespoon on un-greased cookie sheet. |
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| I didn’t photograph it here, but I used a Silpat, makes a light golden brown cookie, you won’t have to worry about burning edges. |
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The Best Chocolate Chip Cookies
Yield:
4 dozen cookies
Best Chocolate Chip Cookie
Ingredients
Instructions
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This recipe is adapted from GHIRADELLI CHOCOLATE CHIP COOKIE RECIPE… FREE! TO GET MOORE OR LESS COOKING RECIPES DELIVERED TO YOUR EMAIL, CLICK HERE:SUBSCRIBE TO MOORE OR LESS COOKING FOOD BLOG BY EMAILSPREAD THE WORD AND SHARE MY RECIPES!IF YOU THINK THIS SOUNDS YUMMY, I’D SURE ♥ IT IF YOU’D CLICK TO PIN IT, TWEET IT, GOOGLE + IT, STUMBLE IT, OR SHARE IT ON FACEBOOK TO HELP SPREAD THE WORD – THANKS! NETTIE <3
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