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.