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.

Peanut Butter and Salted Caramel Cups

OMG this recipe site has me drooling!! lol I've found another awesome recipe I so want to try.

Again if you try these before I get a chance to make them please leave me a comment on what you thought of the recipe.
Peanut Butter and Salted Caramel Cups.

Spiced Mini Churros and Mayan Hot Chocolate

I came across this recipe for Spiced Mini Churros and Mayan Hot Chocolate so thought I'd share it. If you happen to make this combo before I get a chance to try it out please be sure and leave me a comment on what you thought of it.

Pumpkin Pie Milkshake Anyone?

Ok so my favourite time of the year has come!!

YAY~~ Welcome FALL!! I love to bake with apples and pumpkins so I am always on the prowl for some great recipes!! I have come across a few that I am interested in trying!
(picture to follow once I make it)

Like this Pumpkin Pie Milkshake Recipe that came from Sara @ Best Bites
Mmmmmmmmmm!!!

Pumpkin Pie Milkshake
Recipe by Our Best Bites

1/3 C pumpkin, canned or homemade
1/4 - 1/2 C milk
1/4 t vanilla
1/2 t cinnamon
1/16 t cloves (just use a 1/8 t measure and fill it half way, or do a pinch)
1/16 t nutmeg
2 T brown sugar
2 C vanilla ice cream
a few graham crackers

Pop it all in a blender. Start with 1/4 C milk and then slowly add more if needed to make the blender process it all. I used somewhere between 1/4-1/2 C.

A note about blenders: Here's the problem with making thick, diner style milkshakes at home: A lot of times you have to add so much milk to the thing to get the blender to process that it turns into a milk-slushie instead. Or you have to blend and plunge, blend and plunge, etc. You know the drill, right? So if you have any trouble with your blender, I would recommend blending everything but the ice cream first and then mashing it into the ice cream by hand (well, with a hand. Holding a fork or spoon :) If your scooped ice cream sits out at room temp while you measure the other things and get them all ready, then by the time you mash it all together it should be a good consistency.

Sprinkle with crushed graham cracker crumbs before serving.

Salted White Chocolate Macadamia Nut Cookies

Ok...I follow this website on Twitter called Baking Bites and she posted a link to her site for this yummeh scrump-delly-ishish recipe for Salted White Chocolate Macadamia Nut Cookies and for my own selfish reasons I am posting it on my blog so I don't lose the recipe! Hehehe!

I hope she doesn't mind me posting this, but I really want this recipe.

All Credit for photo and recipe goes to site Baking Bites.
(Thank you for this recipe...I will try it soon)

Salted White Chocolate Macadamia Nut Cookies
1 1/2 cups all purpose flour
1 tsp baking soda
1/4 tsp salt
1/2 cup butter, room temperature
1 cup sugar
1 large egg
1 tsp vanilla extract
3/4 white chocolate chips
3/4 cup salted, toasted macadamia nuts, coarsely chopped
additional salt, for topping

Preheat oven to 350F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda and salt.
In a large bowl, cream together the butter and sugar until fluffy. Beat in the egg and vanilla extract, then gradually add in the flour mixture, followed by the white chocolate chips and macadamia nuts. If your macadamia nuts are unsalted, add an additional 1/4 tsp salt to the cookie dough.
Drop tablespoonfuls of dough (1-inch balls) onto prepared baking sheet. Sprinkle with a bit of salt.
Bake for 12-14 minutes, until cookies are just beginning to turn a light golden color around the edges. Bake an additional minute or so, until slightly more golden, for crispier cookies. Cool for about 2-3 minutes on the baking sheet until cookies are completely set, then transfer to wire racks to cool completely.
Store in an airtight container.

Makes about 2 dozen.
For more baking tips on these cookies, please go to
http://bakingbites.com/2009/06/salted-white-chocolate-macadamia-nut-cookies/

Pnut Butter Bars

My Sissy Tans linked me to this yummo recipe a couple months back. Thanks Tans!!! She said it tasted like Pnut Butter Cups. I can’t wait to try it since it’s an easy no bake recipe and the kids will just LOVE LOVE LOVE this treat!
Although I have had this recipe around for a few months I haven't made them yet. Hubby keeps eating the pnut butter like it's going out of style. It's crazy I tell ya! So this Friday is shopping day and I will be making sure he gets more pnut butter, graham crackers and chocolate!!! Mmmmmmmmm. The boys have been bugging me for a while to make these and we just never seem to have enough pnut butter around when I do want to make them. *sigh*.... We go through a 1 KG tub of Pnut butter every 2 weeks mainly due to hubby and his pnut butter chow fest...lol.... So yeah the recipes is below...if you try it please give me some feed back on it as I would like to hear everyones thoughts on it.

Thanks! TTFN!! Hugs, Bonnie

INGREDIENTS (Nutrition)

• 1 cup butter or margarine, melted
• 2 cups graham cracker crumbs
• 2 cups confectioners’ sugar
• 1 cup peanut butter
• 1 1/2 cups semisweet chocolate chips
• 4 tablespoons peanut butter
  
  
  DIRECTIONS

1. In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners’ sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9×13 inch pan.
2. In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.

Recipe came from All Recipes.

Nutritional Information

Peanut Butter Bars I

Servings Per Recipe: 12

Amount Per Serving

Calories: 533

• Total Fat: 36.8g
• Cholesterol: 41mg
• Sodium: 369mg
• Total Carbs: 49.1g
• Dietary Fiber: 3.2g
• Protein: 8.8g

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