Scotcheroos

 

This is one of my ALL TIME favorite desserts.  Its easy, fast, and you can eat a few rows of them without thinking!  They're also something we eat every time I'm with my family.  I was with my parents last week, we made them and devoured the tray.

 

SCOTCHEROOS

1 cup sugar

1 cup Karo syrup

1 cup peanut butter

6 cups rice krispies

1 cup semi sweet chocolate chips

1 cup butterscotch chips

 

Combine sugar and syrup in a pot.  Bring to a boil and remove from heat.

 

Stir in one cup of peanut butter.

 Mix in 6 cups of rice krispies.

Pour onto greased cookie sheet.

Melt both chips in the microwave.



 

Pour on top of rice krispies.

Put in the refrigerator (NOT FREEZER!) until they set.  Then pull them out and eat as many as you want!  Enjoy! :)

Peanut Butter Blossoms

(I promise I have real food coming, but I just keep baking desserts!)

A Peanut Butter Blossom cookie, for me is the definition of Christmas time.  I'm sure people eat them other times of the year, but at my house growing up, my mom only made this at Christmas.  She would make a huge batch (2 bags of Hershey kisses) and freeze them.  All December long, we'd sneak (I'm sure it wasn't sneaking, but we like to think it was) into the freezer and practically break our teeth on a delicious frozen cookie.  Another cookie to add to your "Desserts to Make for Christmas".

Peanut Butter Blossoms

1 cup butter
1 cup white sugar

1 cup brown sugar (packed)

2/3 peanut butter

Cream together

2 eggs

Mix

3 1/2 cup flour

1 teas. salt

2 teas. baking soda

Mix

 

Roll into small balls, place onto greased cookie sheet.  Bake at 350 for 8 minutes. Pull out the cookies and place a hershey kiss in the middle of each cookie.  Bake for another 2-3 minutes.  Cool on a rack.  (best when they're hot and the kiss melts in your mouth!)

Follower Friday: Mint Melt Away

IT'S FRIDAY!

(Don't forget....I'm compling everyone's favorite holiday recipes for the month of December.  Hurry and send me your favorite recipe!  I'll link it back to you.  Email: willtherebefoodthere@gmail.com)

Allison was chosen to do today's Follower Friday.  Allison married my brother's best friend.  We were all at BYU-Idaho together and I remember when she started dating her husband.  I kept hearing a lot about her and when I finally met her - I loved her  She is FUNNY, smart, creative, and an avid runner (gosh I wish I could be an avid runner!)  She has an adorable little boy.  

And....they live 2,000 miles away from me.  So sad.

ENJOY HER RECIPE!

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First off, thanks Tiff for the opportunity to do a post.  What a wonderful time of year to be featured on a food blog. Thanksgiving and Christmas are so much better with yummy food/treats. I don't know about anyone else but this is my favorite time of year for baking treats. I try to give them away to neighbors or friends so that I don't end up eating all of them, but I'll be honest, that is one of the reasons that I run, so that I can indulge sometimes all the time on delicious goodness.

One of my favorite Christmas cookies to make/eat since I was little is called the Mint Melt-Away.  It has a nice combination of chocolate and mint, and who doesn't love that combo? (Ok maybe some don't but I love it).

Mint Melt-Away

3/4 C butter

1 1/2 C dark brown sugar

2 Tbsp water

2 C semisweet chocolate chips

2 eggs

2 1/2 C flour

1/4 tsp. baking powder

1/2 tsp salt

1 lb of Andes mints broken in halves  

(you could also use the crushed Andes mints in the chocolate chip aisle)

Cook the butter, sugar, water until melted, add chocolate chips until melted.  Remove from heat.  Pour into mixing bowl.  Let stand for about 10 minutes then mix at high speed.  Add the eggs.  At lower speed, add mixed dry ingredients.  Blend until just blended.  Chill for 1 hour.  Line cookie sheet with foil.  Place small balls 2 inches apart.  Bake 350° for 12-13 minutes.  Place 1/2 of Andes' mint on hot cookie, right from the oven.  When melted swirl around on top of cookie with spoon, end of knife, or toothpick.

P.S. You are more than welcome to follow me and my shananigans on my blog here .

Chocolate Chip Cookies

 These are my favorite cookies.  They're tasty and let's be honest, who doesn't have a nice, warm, memory about chocolate chip cookies and their Mom?  Here's the recipe I grew up eating and now make for my two babies.  Enjoy.

 CHOCOLATE CHIP COOKIES

1 lb butter (2 cups)

1 1/2 cups white ugsar

2 1/2 cups packed brown sugar

3 eggs

2 T vanilla

6 cups flour

1 1/2 tsp. salt

1 1/2 tsp. baking soda

2 cups chocolate chips

Cream butter and sugars.  Mix in vanilla, salt, and soda.  Mix in eggs.  Mix in flour.  Stir in choclate chips.  Drop spoonfuls onto greased chookie sheet.  Bake at 350 for 8-10 minutes.

This batch makes between 8-10 dozen (depending on size)

I make a big batch, freeze some cookies or refrigerate leftover cookie dough.  It stays good in the fridge for about 3 weeks.  Then you can have warm cookies anytime!



Pumpkin Chocolate Chip Cookies & Happy Halloween!

Happy Halloween! 

What are you doing today?

I'm taking my children trick or treating and to a church party!
They might not sleep after all the sugar.

I made their costumes - Peter Pan and Tinkerbell.
So I need to show them off more than once.

In case you're looking for a last minute treat for this evening,
(because I'm sure no one has enough sweets in their house already!)
here is my favorite Pumpkin Chocolate Chip Cookie recipe!

Pumpkin Chocolate Chip Cookies

1 1/2 c. sugar

1/2 c. butter

1 egg

1 1/2 c. canned pumpkin

(if you have a large can of canned pumpkin,
measure out into 1/2 -1 cup portions and freeze in sandwich bags for later!)

1 tsp. vanilla

2 1/2 c. flour

1 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

1 tsp. nutmeg

1 tsp. cinnamon

1 c. semi sweet chocolate chips

Preheat oven to 350 degrees.  Cream butter and sugar.  Beat in egg, then pumpkin, then vanilla. 

Combine flour, baking powder and soda, salt, nutmeg, and cinnamon in a separate bowl.
Gradually add to creamed mixture.

Stir in chocolate chips.

Drop teaspoonfuls onto greased cookie sheet. 

these are definitely NOT teaspoonfuls.  I like a BIG cookie!

Bake for 12-14 minutes or until light brown.  Cool or wire racks.

ENJOY!  
And Happy Halloween!

Follower Friday: Ham Pastries & Pumpkin Pie Cake

(Sorry for missing a few posts and for posting a FF on a Tuesday but I didn't want Nickie's yummy recipe to have to wait another day.  Blogger and I kept having problems.  But I think I've figured it out so we're back on schedule starting tomorrow. Continue to check for new recipes on MWF!  And, have you seen the NEW buttons on the side - compliments to Caley.  A new button to help share the food love and a button if you've been featured on this blog.  Grab it!  You know you want to brag to your friends.)

I was a special education teacher for preschoolers for one year.  Did you know that?  It was quite a roller coaster ride.  And Nickie was a first year teacher to that district as well.  That alone sealed the deal for our friendship.  We relied on each other (along with 5-6 other newbies) to survive through that year.  She continued on after I had my first baby.  And I'm amazed at what an incredible and hard working teacher she is.  I hope to one day be the teacher she is now!  Enjoy her recipe.

 

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Fall is in the air and while I wish I could say I am most excited about pumpkins, scarecrows, and everything fall-themed, mostly I just can’t stop craving some down home Midwestern comfort food.  Born and raised in South Dakota, my fall and winter diet consisted of various hot dishes” and casseroles that always seemed to hit the spot (and also tip the scale).  With my little family battling the “post-baby bulge” hardcore, I’ve included a few dishes that satisfy my comfort food craving without adding to the waistline—and in no way resemble something that could be mistaken for a “hot dish”…!

Ham Pastries:

Items Needed:

 

2 pkgs of crescent rolls*

1 pkg cream cheese softened*

2 T. softened butter spread*

2 T. milk*

1-3 T dry onion soup flakes

¾ C. cubed/chopped ham

(*I use the fat-free or reduced fat versions of these items.  It’s even more delicious when you use the full-fat version, if your metabolism allows…!)

Preheat oven to 350 degrees.

Combine the cream cheese, butter spread, and onion soup flakes.  (Depending on how much you like the onion soup flavor, you may want to add anywhere from 1 T to 3T, depending on taste!) Beat until smooth.  Fold in ham.  Set aside.

On a non-stick baking/cooking sheet or tray, prep dough by taking two triangles of the dough and pinching them together to make a rectangular shape.  

On one side of the rectangle, place a scoop of cream cheese mixture.

 

Next comes the tricky part… not eating all the crescent roll dough.  Ha!  Just kidding (but not really). Fold over the empty side of the rectangle over the cream cheese mixture to create a little square-ish pocket. With a fork, press along the three outer edges to prevent the cream cheese mixture from oozing out when baking.  (I swear, no matter diligent you are in doing this, some of the cream cheese mixture will escape.) It’s also tough to make them perfect-looking so just do the best you can!

Bake at 350 degrees for 18-20 minutes or until the dough begins to turn golden brown. Let cool for a few minutes before you eat—the cream cheese mixture inside is HOT!

(While the pastries are cooking, I usually use some of the remaining onion soup flakes to season some green beans for a tasty little side.  On this particular day, I steamed some green beans and mixed them with a little butter spread and dry onion soup flakes.  I then topped them off with some pepper, parmesan, sliced almonds, and bacon crumbles.  Looks fancy, tastes great—and very little effort!)

ENJOY!

 

AND FOR DESSERT: Pumpkin Pie Cake!

1 1/2 c. sugar

1 tsp salt

2 tsp cinnamon

1 tsp ginger

1/2 tsp ground cloves

4 eggs

1 can pumpkin (29 oz.)

1 can evaporated milk*

1 container whipped cream*

 

CRUMB TOPPING

1 dry yellow cake mix

1 cube melted butter*

(optional low-fat or fat-free ingredient)

Directions:

Mix all ingredients together EXCEPT crumb topping ingredients and whipped cream. Pour mixture into 9x13" pan. (Note:  I made a half recipe in my pics shown below—great for a smaller family.  Or a midnight snack. Don’t judge…)

Next, in a separate bowl, prepare crumb topping by mixing dry cake mix and (cooled) melted butter.  Sprinkle crumb topping over mixture.

 

Bake at 350 degrees for 35-40 mins or until crumb mixture begins to turn golden brown..

Once cooled completely, frost cake with whipped cream. Best when served with hot cocoa and other fall favorites—

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YUM! Thanks Nickie.

Super Soft Sugar Cookies

Last October my friend Crystal introduced me to the idea of making and decorating sugar cookies for each holiday.  I thought this was the coolest thing ever!  Not that my childhood was deprived because we didn't do this.  My mom made chocolate chip cookies on a weekly basis.  No lie.

Anyway, she gave me her yummy recipe and I'm determined to start this tradition.  We made the cookie dough and then a few days later rolled it out, cut, baked and decorated the cookies.  I wanted my kids to be in love with the cookie cutters and decorating them.  They could have cared less about the whole thing.  Maybe in a few years they'll appreciate the tradition that I desperately want to start.

Soft Sugar Cookies

1 c. sour cream

1/2 tsp. baking soda

1/2 tsp. salt

1 tsp. vanilla

3 eggs

1 1/2 c. sugar

1 c. vegetable oil

1 T. baking powder

4 1/2 c. flour

Beat soda into cream.  Add salt, vanilla, eggs, sugar and oil.  Add dry ingredients.
Mix well.  Dough should be a little stiff.

 Roll dough in plastic wrap and place in the refrigerator for at least four hours
(or the freezer for two) before baking.

*I made the full recipe and it made a lot of cookie dough.  I separated it into two different rolls - put one in the freezer and one in the fridge.  The freezer one can last up to 4 months!*

The next few steps of the cookie making process is all about flour.
Be sure to have extra flour on hand.
1 - Grease 2 cookie sheets.  Preheat oven to 350 degrees.

2 - Sprinkle flour onto a board, counter, table, etc.  Unwrap cookie dough and put it on the counter.  Sprinkle more flour on top and on a rolling pin.  Roll out cookie dough.
Not too thin, or you'll have crisp cookies. (which I did...oops).

3 - Then start cutting!  It's good to have a metal pie scooper on hand.  This works perfect to scoop up each individual shape and place onto the greased cookie sheet.

4 - Place full cookie sheet into the oven for about 6-8 minutes.
You want the cookies to puff up.  Don't let them get brown around the edges.

5 - Place cookies on a cooling rack.
6 - Combine the leftover pieces of the cookie dough.
Sprinkle more flour on top and rolling pin and repeat 1-6 until the cookie dough is gone.

And then, don't forget the best part!

DECORATING!

And if you have too many, wrap them up in Halloween gift bags and treat your neighbors!

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AND...did you know today is National Cupcake Day?  Make some cupcakes.  Maybe even these.

Follower Friday: Peanut Butter Cup Cookies

 
Today's post belongs to Laura.  We've been friends since we were 13.  We both grew up in PA - yeah!  And even after we went to college (four hours apart in the West) we still made it a priority to see each other every couple semesters.  She's beautiful, creative and I've always been jealous at how comfortable she is in any situation.  She also has her own food blog - check it out!

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I feel so honored to be featured on Tiffanie's blog!

My name is Laura Larson,

  And Tiff and I met many years ago at girl's camp.

Funny story actually!

During our 1st year at girl's camp,

she totally (accidentally) walked in on me in the bathroom.

Awkward!

We didn't exactly strike up a conversation right then and there.

So it wasn't until the following year that we made the connection 

"Hey, you're that girl who...."

And we've been really good friends ever since!

She makes me laugh more than any girl I know!

I admire how she's always been herself 

and well, she's just Fabulous!

Anywho, enough about Tiff! :)

This cookie recipe that I'm featuring is one of my top 3 favorite holiday cookies ever!

My mom made it one Christmas and I've never forgotten it. 

I mean look at it, this is a decorative cookie that can be used for either

Halloween, Thanksgiving or Christmas.

I have a blog called The Cookie Jar, All things BAKING, that you can visit HERE.

Please come by and visit for more cookie recipes or pies, breads, muffins etc.

Or simply to say hello. I'd love to meet you!

Thanks for having me Tiff!

Ingredients:

makes 3 dozen

1 cup semi-sweet chocolate chips

2 squares (1 ounce each) unsweetened baking chocolate

1 cup sugar

1/2 cup butter or butter shortening

2 eggs

1 t. salt

1 t. vanilla

11/2 cups + 2 tablespoons all-purpose flour

1/2 t. baking soda

3/4 cups finely chopped peanuts

36 miniature peanut butter cups, unwrapped

 Instructions

1. Microwave 1 c chocolate chips and 2 squares (1 oz each) baking chocolate for 2 minutes. 
2. Repeat until smooth (or melt on rangetop in small saucepan on very low heat).  
3. Allow chocolate to cool slightly.
4.  In a separate bowl combine sugar and 1/2 cup butter in large bowl. 
5. Beat 1 c sugar and 1/2 c butter.  Beat in 2 eggs, 1 tsp salt and 1 tsp vanilla.
6. Add melted chocolate slowly.  Mix until well blended.
7. Stir in 1 1/2 c + 2 Tbsp flour and 1/2 tsp baking soda. 
8. Shape dough into 1 1/4 inch balls.  Roll in nuts.
9. Place 2 inches apart on baking sheet lined with parchment paper or silpat.
10. Bake at 350 degrees for 8-10 minutes.  
11. Immediately after taking out of oven, Press peanut butter cup into center of each cookie
12. Cool 3-5 minutes on baking sheet before removing to cooling rack.

Drizzle

1. Place peanut butter chips in heavy resealable sandwich bag. Seal. 
2. Microwave for 1 minute.  Knead bag.  
3. Repeat until smooth (or melt by placing bag in hot water). Cut tiny tip off corner of bag. Squeeze out and drizzle over cookies. 

Microwave 1 c chocolate chips and 2 squares (1 oz each) baking chocolate for 2 minutes. 

Repeat until smooth (or melt on rangetop in small saucepan on very low heat).  

Allow chocolate to cool slightly.

 In a separate bowl combine sugar and 1/2 cup butter in large bowl. 

Beat 1 c sugar and 1/2 c butter.  Beat in 2 eggs, 1 tsp salt and 1 tsp vanilla.

Add melted chocolate slowly.  Mix until well blended.

Stir in 1 1/2 c + 2 Tbsp flour and 1/2 tsp baking soda.

Shape dough into 1 1/4 inch balls.  Roll in nuts.

Place 2 inches apart on baking sheet lined with parchment paper or silpat.

Bake at 350 degrees for 8 minutes.

Immediately after taking out of oven, Press peanut butter cup into center of each cookie

Cool 3-5 minutes on baking sheet before removing to cooling rack.

Drizzle

Place peanut butter chips in heavy resealable sandwich bag. Seal. 

Microwave for 1 minute.  Knead bag.  

Repeat until smooth (or melt by placing bag in hot water). 

Cut tiny tip off corner of bag. Squeeze out and drizzle over cookies.

 

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Chocolate and peanut butter...my favorite dessert combination!
HAPPY WEEKEND! :)

No Bake Cookies - don't laugh, just make them!

I had a request for more desserts.  I also was made aware by my cousin, Kristine that National Homemade Cookie Day was on October 1st!  Did you know that?  I hope you made cookies!  So in honor of those two things, we're making cookies today.

No Bake Cookies might be a no brainer, but oh my gosh they are the greatest combination ever!  I mean really, when's the last time you've made no bake cookies?  Make this recipe - which I've decided is the best.  Yes, there are a few variations of the no bake out there.  But the ratio and the brand of ingredients in this recipe...make it the best no bake cookie ever.

No Bake Cookies

1 stick of butter

2 cups of sugar

4 T. cocoa powder (Hershey's)

1/2 cup of milk

3 cups quick oats (MUST be quick!)

1 cup peanut butter (Jif all the way)

1 tsp. vanilla (I double it)

Combine butter, sugar, cocoa powder, and milk in a saucepan.  Stir over medium heat until it comes to a boil. (not just one or two little bubbles, but bubbles all the way around the pan) Start a timer for EXACTLY one minute.  The time is very important - so pay attention.  Remove the saucepan from the heat.  Pour in vanilla and peanut butter.  Once the peanut butter has melted, add the instant oats.  Scoop spoonfuls of cookie onto aluminum foil.  Let cool and enjoy!

Follower Friday: Cinnamon Rolls

FOLLOWER FRIDAY!!!  

In case you are NEW, let me explain.  Every Friday I choose one of my followers to do a guest post.  That special follower gets to choose something to share - an entree, dessert, drink, ANYTHING - and tell us all about it.  (Are you following this blog yet?)  It's pretty exciting - maybe more for me?  I love to get new recipes.  And it's fun to have my friends/followers support this crazy food blog idea of mine :)

Today it's Lauren's day.  She made a personal request in a comment to do Follower Friday.  I can't resist requests. (so go ahead, ask away!)  Lauren and I go way back to when we were studying Special Education at BYU-Idaho.  (what, what?!)  We met in a WICKED hard class.  Our teacher was amazing, but it still didn't make the class any easier.  From the moment I met Lauren, she was someone I admired.  I remembered how vibrant and happy she always was. (and I'm sure still is)  I admired her ability to wake up before class to run!  I also admired how much time she took to understand the information in classes; something I struggled with.  She's now a mommy of two beautiful girls and still has the time to blog about them, bake yummy things with her girls, and RUN!  Her priorities are definitely in order.  Lauren it's all yours!

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I think cinnamon rolls are a breakfast food.  My husband thinks they are dessert.  So we compromise and eat them in the morning, noon and night.  What could be better? These are the EASIEST cinnamon rolls you will ever find.  And I swear they are fool proof.  If you are a beginner or seasoned cook these will soon be in your pile of favorites. The best thing about these cinnamon rolls is that after they are cooked and frosted, I individually wrap each one in plastic wrap and stick them in the freezer.  If we want one, we get it out, pop it in the microwave for a minute and we have an oven-fresh roll in seconds!  Hope you all enjoy! These are the BEST and most SIMPLE cinnamon rolls around!  I have loved making these for pre-wedding breakfasts, family, reunions, and for everyday.  

Cinnamon Rolls 

 You will need: 1/2 cup water (hot) 2 Tablespoons Yeast 8 cups flour 1/2 cup sugar 1 lb of butter (4 sticks) 2 cups milk (any kind) Filling: 1//4 cup butter 2 tsp. cinnamon 1/2 cup sugar Frosting: 1/2 cup butter 1 tsp vanilla Splash of milk 5-6 cups of powdered sugar 

1) Use a liquid measuring cup and measure out 1/2 cup hot water from the faucet.  Add 2 T yeast.  Stir slightly and set aside. 

2) Measure 5 cups of flour and the 1/2 cup of sugar into a mixing bowl.  

3)Add 1 pound of butter, room temperature.

4) Cut the butter (using a pastry blender or fork) into the flour and sugar.  You should get a crumbly texture.

5) Add 2 cups of milk and yeast mixture and mix till all your dough is moistened.

6) Add the remaining 3 cups of flour.  Mix till there is no dry flour mixture.
7) Transfer your dough to a greased bowl and cover with plastic.

8) Refrigerate at least 4 hours or up to 24 hours.
9) Sprinkle a  little flour on the counter and divide the dough in half.  Roll it into a cylinder.

10) Use a rolling pin and roll it into a large square about 1/4 inch thick. 

11) Make mixture: 1/2 cup sugar, 2 tsp. cinnamon in one bowl.  Also melt 1/4 cup butter in a separate cup.
12) Spread 1 half of the melted butter evenly over the rectangle.  Then sprinkle half of the cinnamon sugar mixture over the melted butter.

13) Roll it up!

14) Cut it into 10-12 sliced with a knife (or floss!)

15) Place on a greased cookie sheet and press down on each piece.

16) Repeat with other half of dough.

17) Bake at 350 degrees for 13-15 minutes.  Let cool.  Then make frosting and enjoy!

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You should make these cinnamon rolls this weekend!
Thanks Lauren!