Thick and Chewy Chocolate Chip Cookie Bars

I love making cookies and one of my most favorite to make is chocolate chip. Sometimes I want a cookie but don't have the time or don't want to babysit each batch in the oven. Bar cookies are a good fix for my problem and this one I have made a few times and is my new favorite. Just like the name they are thick and chewy...yummmmm.

Thick and Chewy Chocolate Chip Cookie Bars

•2 1/8 cups (10 1/2 ounces) all purpose flour
•1/2 teaspoon salt
•1/2 teaspoon baking soda
•12 tablespoons butter (1 1/2 sticks), melted and cooled slightly
•1 cup (7 ounces) light brown sugar
•1/2 (3 1/2 ounces) cup granulated sugar
•1 large egg
•1 large egg yolk
•2 teaspoons vanilla extract
•2 cups chocolate chips


1.Preheat the oven to 325 degrees. Adjust the oven rack to lower-middle position.

2.Line a 9X13-inch baking pan with foil, letting the excess hang over the edges of the pan by about 1 inch so you can grab those edges and pull the brownies from the pan after they have baked. Spray the foil-lined pan with nonstick cooking spray.

3.Mix the flour, salt, and baking soda together in medium bowl; set aside. Whisk the melted butter and sugars in a large bowl until combined. Add the egg, egg yolk, and vanilla and mix well.

4.Using a rubber spatula, fold the dry ingredients into the egg mixture until just combined; do not over mix. Fold in the chocolate chips and turn the batter into the prepared pan, smoothing the top with the spatula.

5.Bake until the top of the bars is light golden brown, slightly firm to the touch, and edges start pulling away from sides of pan, 24-28 minutes. Cool on a wire rack to room temperature.

6.Remove the bars from the pan by lifting the foil overhang and transfer them to a cutting board. Cut into 2-inch squares and serve.

Recipe adapted from Real Mom Kitchen

Paper Bag Pie

This apple pie recipe has been in my family for years and my Dad makes it every year for Thanksgiving and now I make it for my family. The interesting thing about this pie is that you really cook it in a big paper sack, strange I know, but it works and no the paper does not burn. What is also great about this pie is that it is a no roll out crust and the top is a crumble like a dutch apple pie. This is my most favorite apple pie!
Paper Bag Apple Pie

Bottom Crust

1 1/2 cup flour

1 1/2 tsp sugar

1 tsp salt

1/2 cup vegetable oil

2 Tbsp Milk

Mix well. Pat into bottom and up sides of 9 inch pie pan.

Filling

5-6 cups sliced apples (I use Granny Smith)
1/2 cups sugar
2 Tbsp flour
1/2 tsp nutmeg
1/2 tsp cinnamon

Toss lightly and place in unbaked shell.

Topping

1/2 cup flour
1/4 cup cold margarine
1/2 cup sugar

Mix with fingers until crumbly. Sprinkle over apples. Place pie in paper bag, fold edge once and staple in place. Bake 1 1/2 hours at 350 degrees. No Peeking!!

Easy Apple-Cranberry Slaw

Thanksgiving is on the way and I am super excited. I get two Thanksgivings this year and can't wait. Usually for Thanksgiving we have all the traditional dishes, but maybe you could add some slaw with apples and cranberries to your table. I love coleslaw and I usually make it with miracle whip and throw in some raisins. I really loved this new twist especially with the cranberries and the Italian Dressing made the coleslaw last for days. Enjoy!

Easy Apple-Cranberry Slaw


What You Need

1/3 cup KRAFT Zesty Italian Dressing
2 Tbsp. maple-flavored or pancake syrup
1 pkg. (14 oz.) coleslaw blend (cabbage slaw mix)
1 apple, chopped
1/2 cup dried cranberries
1/4 cup chopped red onions

Make It

MIX dressing and syrup in large bowl.

ADD remaining ingredients; toss to coat.

REFRIGERATE 1 hour.



Recipe adapted from Kraft Foods

Pumpkin Two Ways

I love a recipe with very few ingredients. These recipes are probably not new to some of you but they were new to me and I loved the concept of making muffins and cookies with out any eggs or oil. Since the cold weather is upon us and the pumpkin shortage is over make these for your family knowing that they taste great and have a little less calories.


Chocolate Pumpkin Muffins

1 box devil's food cake mix
1 can solid pack pumpkin (15 oz)
semi-sweet chocolate chips (this is not in the original recipe, but I sprinkled some in.)

Mix the two ingredients together. Don't add anything else! The mixture will be very thick. Place batter into regular muffin tins (or mini muffin tins) lined with paper, or sprayed with non-stick spray. Back at 400 degrees for 20 minutes 0r 10-12 minutes for the mini. Makes 12 regular or 36 mini muffins.

1 muffin or 3 mini 181 calories (w/o chocolate chips), 3.5g fat, 37g carbs, 2 g fiber, 2g protein


Pumpkin Spice Chocolate Chip Cookies

1 boxed spice cake mix

1 can solid pack pumpkin (15 oz)

1 bag (12 oz) semisweet chocolate chips

Preheat oven to 325 degrees. Pour cake mix into a large mixing bowl. Add the pumpkin and mix until the two ingredients are combined. Stir in chocolate chips. Place small spoonfuls of batter onto a cookie sheet. Bake the cookies for 20 minutes.

Cheesy Bacon Breakfast Bites

Bacon and Cheese Mmmmmmmmm. When I wake up in the morning I have to eat breakfast right away and do not like to wait. So I actually tried these bites for the first time for dinner and had eggs and fruit with them and then the next day we had the leftovers for breakfast. They are so yummy and perfect for kids. Enjoy!

Cheesy Bacon Breakfast Bites

4 to 5 slices of bacon (turkey or pork)

1 can (8 oz) Pillsbury Crescent refrigerated seamless dough sheet

1/2 cup Mild Cheddar Cheese, shredded

Instructions:

Heat oven to 375 degrees. Line a baking sheet with parchment paper. Set aside.

Cook bacon as directed on package until desired crispiness. Drain on paper towels and set aside to cool.

Unroll dough sheet on work surface; pressing into a 12x8-inch rectangle. Sprinkle cheese evenly over dough. Finely chop bacon and sprinkle evenly on top of cheese.

Starting at the short end, roll up dough; pinch edge to seal. Wrap roll in plastic wrap; refrigerate 5 minutes until chilled. This will make the dough easier to cut.

Unwrap roll; place seam side down on cutting board. Using a serrated knife, cut roll into 12 slices. Please slices, cut sides up, on prepared baking sheet.

Recipe adapted from Multiply Delicious

Peanut Butter & Fudge Swirl Pie

Peanut Butter and Chocolate need I say more....This recipe is so simple and so good! Peanut Butter & Fudge Swirl Pie

What You Need

1 pkg. (8 oz.) Cream Cheese, softened
1/2 cup sugar
1/4 cup creamy peanut butter
2 cups thawed Whipped Topping
1 OREO Pie Crust (6 oz.)
1/4 cup hot fudge ice cream topping, warmed

Make It

BEAT cream cheese, sugar and peanut butter in large bowl with mixer until well blended. Whisk in COOL WHIP.

SPOON into crust. Drizzle with fudge topping; swirl gently with knife.

REFRIGERATE 4 hours or until firm.

Recipe Adapted from Kraft Foods

Chocolate Snickerdoodles

Finally it is starting feel like fall around these parts. When it starts to cool down I love to start baking more and warm the house. I have always loved making snickerdoodles every since I was a little girl. When I came across a chocolate snickerdoodle it was hard to resist making them. They have a very subtle chocolate flavor but still very delicious. A tip about snickerdoodles is not to over bake them, I take them out a bit early so they will stay nice and chewy.
Chocolate Snickerdoodles

1 cup butter
1 1/2 cup sugar
2 eggs
1 tsp vanilla
1/3 cup cocoa
2 2/3 cup flour
2 tsp. cream of tarter
1 tsp baking soda
1/2 tsp salt

Cream butter and sugar. Add eggs, one at a time. Add vanilla. Sift cocoa, flour, cream of tarter, baking soda, and salt together. Add to mixture.

Roll into small balls; roll in sugar. Place on cookie sheets. Bake at 400 degrees for 8 to 10 minutes. Makes 5 to 6 dozen.

Refrigerator Bran Muffins

BRAN, when I think of that word it just sounds dry and boring doesn't it? I actually had never, ever tried a bran muffin until I made this recipe. There are three great things that I love about this recipe. First you can keep the batter in your fridge for up to 3 weeks so I can make as much or as little as I want and second they taste great and are nice and moist and third they are good for you. Enjoy!

I like mine with honey Mmmmmmm

REFRIGERATOR BRAN MUFFINS
yields 24 muffins

3 Cups Whole Bran Cereal *I used Kellogg’s All Bran Original

1 cup boiling water

1/2 cup shortening

2 cups buttermilk * or 2 tablespoons of lemon juice or white vinegar plus enough milk to measure 2 cups

2 beaten eggs

2 1/2 cups flour

1 cup sugar

1- 1/2 tsp. Baking Powder

1- 1/2 tsp. Baking Soda

1 tsp. Salt

DIRECTIONS:

Combine cereal, shortening and boiling water and stir until shortening has melted, and cereal has softened. Add buttermilk and eggs – mix well. Stir in remaining ingredients all at once to cereal mixture – stirring just until combined. (You can also use your hand mixer, just don’t over beat!) Store batter in tightly covered container up to 3 weeks in the Refrigerator. When ready to bake, fill greased or paper lined tins – 3/4 full. Bake at 375 degrees for 15 to 20 minutes or until golden and done through. Serve with butter, jam, or honey!

Recipe adapted from Get Off Your Butt and Bake!

I have made them a few times and started to experiment by adding chocolate chips, craisins or even raisins would work also.

Washington DC

The first full day in DC we went to the National Zoo, which was free. The National Zoo was beautiful, it was really shady and the animals seemed somewhat happy for living in a cage.

At the zoo there was a bug house and inside they had roaches, ants, giant tarantulas and this spider just hanging out. I mean really just hanging out right in the open not behind glass or anything! It really freaked out the kids and I asked why it could be out in the open and the guy said that this spider can't ear or see very well so it just sits there and they give him food.

Amazing Lions

Toucan Sam

I think the kids liked the statues more than the animals

Panda

After the Zoo we went to Tyson (Brian's Nephew) and Chelsie's house in Maryland.

The 2nd Day in DC we went to Ford's Theatre

Then we walked over to the Smithsonian's. Audrey loves dinosaurs and animals so we went into the National Museum of Natural History.

Next we walked over to the National Museum of American History. Very cool place we got to see the huge flag that inspired the Star Spangled Banner, we couldn't take pictures of it.

Aria was very excited to see the Ruby Slippers.

I was really excited to see Julia Child's kitchen, awesome!

After lunch we walked over to the White House.

and then took a really, really long walk to see Abraham Lincoln.

On our walk back to our car we cut through some buildings and found a restaurant with a familiar name.

The third and final day on our fun Holiday we spent it at Mount Vernon.
This sculpture is of the General, Martha and their grandchildren. George and Martha never had children of their own, I had never known that until this day. See you learn something new everyday.

While we waited in line to see the their home, there was some target practice going on.

The old tomb of George Washington

Mount Vernon was a really fun place. We learned a lot about George Washington and his family. I also learned that his teeth were in fact not made out of wood but hippo bone, I saw them myself.

Our 10 day trip to NYC and DC was defiantly a memorable one. I am so thankful for the opportunity we had and and hope that maybe someday we can go again, there was just so much to see and do that we just hit the tip of it all.

New York Part 2

On Day 3 of our NYC adventure we headed to see the Statue of Liberty. This part I was really excited for and couldn't wait to see this famous monument.

We decided to take the subway to see the green beauty, it was mine and the girls first time. It was pretty crazy done underground, people hustling to work or going to somewhere important I am sure.

There she is in all her glory!


After having some lunch at the Statue of Liberty and cruising through the gift shop we jumped on the ferry to Ellis Island. At Ellis Island they had a special exhibit on Barbie dolls from around the world. Aria got her own Barbie passport and got a stamp at the end of her tour.

Aria with some of her favorites.

Day 4...Aria and I went and saw Wicked! She was so excited the morning of the show, singing all the way. We both enjoyed Wicked very much and then the rest of our trip she was singing and dancing.

After we saw wicked we ran into Elmo on our way to the Empire State Building.

and Spongebob!

Empire State Building

Sunset top of Empire State Building

Fireworks at Macy's

Empire State Building

Sunrise from our hotel on the morning of our departure. I loved New York so much, it was truly a dream come true!

Washington DC up next................