Magic Swirl Chip Bars

Found this recipe on the bag of swirled milk & white chocolate chips by President's Choice.

These chips are deeeeeeeeelish!

Next stop to the store I will be buying the ingredients I need to make these bars,

 if I don't eat up all the chips first lol

Ingredients:

1 1/2 c of Honey Graham Crumbs

1/3 c of Melted Butter

1c coarsely chopped pecan halves

1c sweetened shredded coconut

1 can of sweetened condensed milk

1/2 c decadent swirled chips

Directions:

1. Preheat oven to 350F (180C)

2. Combine 1 1/2c (375 mL) of honey graham crumbs with 1/3c (75mL) of melted butter.

3. Pat into 8 - inch square metal pan.

4. Sprinkle with 1 c (250 mL) each of coarsely chopped pecan halves 

and sweetened shredded coconut.

5. Pour 1 can of sweetened condensed milk evenly over top. Bake in lower third of preheated 350F (180C) oven for 25-27 minutes or until golden.

6. Sprinkle with 1/2c (125 mL) Decadent Swirled Chips, bake 4 minutes longer.

7. Cook in pan on rack completely about 3 hours, before cutting into squares.

Makes 20 squares

( Picture to come when I make them)

Ultimate Butter Tarts

This recipe is mainly for me to come back and give a try when I get a chance.

Again found on the back of a Golden Crisco Box.

But hey... give it a whirl too!

Ingredients:

Tart Shells:  

2c (500 mL) All purpose flour

1 tsp (5mL) salt

3/4c (175mL) Crisco Golden All Vegetable Shortening Well chilled

4-8 Tbsp (60-120mL) ice cold water

Filling:

1/2c (125 mL) packed brown sugar

1/2c ( 125mL) corn syrup

1/4c (50mL) butter or golden crisco

1 egg slightly beaten

1 tsp (5mL) Vanilla Extract

1/2 tsp ( 2mL) salt

3/4c (175mL) raisins

Directions:

Shells:

1. Blend flour and salt in medium mixing bowl. Cut 1/2 inch (1.5cm) cubes of chilled crisco or butter into flour mixture using a pastry blender or 2 knives until mixture resembles coarse crumbs with pea sized pieces remaining.

2. Sprinkle 4 tbsp (60mL)  of  the ice cold water over the flour mixture.  Using a fork, stirl and draw the flour from the bottom of the top; press chunks down to bottom of bowl with fork.  Add more water by the tablespoon, mixing until dough holds together.

3. Divide dough into 2 balls.  Flatten balls into 1/2 inch (1.5cm) thick disks, wrap in plastic wrap and chill for 30 mintues or up to 2 days.

4. Place ball of dough on lightly floured work surface.  With floured rolling pin, roll out thinly from the centre outward. Cut into 6 round with 4 " (10cm) cutter. Repeat with 2nd ball of dough.

Fit rounds into 12 medium sized muffin cups.

Filling:

5.  Preheat oven to 425F (220c)

6. Combine all filling ingredients except raisins; mix well.

7.  Put raisins into pastry shells. dividing evenly.

8. Fill cups 2/3 full with syrup mixture.

9. Bake on bottom shelf at 425F (220c) for 12-15 minutes or just until set. 

DO NOT OVER BAKE!!!!

Cool completely before removing from pan.

Makes 12 butter tarts.

Oatmeal Chocolate Chip Cookies

So I found this chocolate chip cookie recipe on a box of Golden Crisco!

I tried it and was the best cookie I've ever made!

I made couple substitions, though.  

I used less sugar, added some oatmeal and ..OOooops.... didn't have pecans.

Oatmeal Chocolate Chip Cookies

Ingredients:

3/4c butter, or margarine, or golden crisco

1 1/4 c brown sugar ( I only used 1c)

1 Egg

2 Tbsp Milk

1 Tbsp Vanilla Extract

1 3/4 c All purpose Flour

1/2c oats

1 tsp salt

3/4 tsp baking soda

1 c semi-sweet chocolate chips

1c coursely chopped pecans

Directions:

1. Preheat oven to 375F (190C)

2. Cream shortening ( or margarine /butter) and brown sugar in a large bowl at medium speed of electric mixer for 2 minutes or until light & fluffy.

3 Add egg, milk, and Vanilla beating 1 minute or until thoroughly blended.

4. Combine flour, salt and baking soda in a medium bowl.  ( Oats is using as well )

Add to creamed mixture gradually, beating on low for 1 minute or until just blended.

5. Stir in semi-sweet chocolate chips & pecans.

6. Drop by heaping spoonfuls (2 tbsp/30 mL) on ungreased baking sheet leaving about

3 inches (7cm) between cookies.

7. Bake at 375F (190C) for 8-10 minutes for soft cookies
(cookies will still appear moist when baked - DO NOT OVER BAKE) or 11 to 13 minutes for crunchier cookies. Cool in pan for 2 minutes then remove to cooking rack.

No picture has been taken yet...but next batch I make I will add it.

Enjoy!



Vietnamese Pho Recipe: Beef Noodle Soup | Steamy Kitchen Recipes

I will be making this soon... oh yes I will!!!

Vietnamese Pho Recipe: Beef Noodle Soup Steamy Kitchen Recipes

If you have any great Pho recipes please link me to them!

Cheers,

Bonnie

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Cheers,

Bonnie

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