Saturday, April 25, 2015

Grandma’s Oatmeal Fudge Bars

These were the other dessert bars I took to our Sunday School class last week.  Everyone LOVED these.
Grandma’s Oatmeal Fudge Bars

1 cup butter, softened
2 cups brown sugar
2 eggs
2 teaspoons Vanilla
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
3 cups Quaker quick cooking oatmeal.
2 cups Semi-sweet chocolate chips
1 can Sweetened Condensed Milk (15 oz.)
2 Tablespoons butter
1 teaspoon salt
2 1/2 teaspoons Vanilla
1 cup chopped nuts (optional, walnuts or pecans) optional

Preheat oven to 325.

Grease and flour a 10×15 jelly roll pan.
In a large bowl sift together flour, soda and salt. Set aside.

In large mixing bowl. , beat together softened butter and brown sugar until light and fluffy.  Add eggs, one at a time and beat until combined. Add vanilla and mix well.  Slowly add the sifted flour mixture and mix until combined. Stir in oatmeal.

Gently spread 2/3 crust into bottom of prepared pan. Reserve the rest for topping.

Make the filling:
Over Medium-Low heat, melt together chocolate chips, sweetened condensed milk, 2 tablespoons butter, and salt. Stir until smooth. Remove mixture from heat and stir in vanilla and nuts if using.

Evenly pour filling mixture of crust but keeping filling about a 1/4 inch away from side of pan so it does not stick to side while baking. Evenly dollop top of filling with remaining oat mixture.

Bake for 25-30 minutes or until topping is light brown and fudge layer set but not solid. Don’t overbake these bars or they can become dry.

Cool in pay on rack until set. Can chill to set faster. Keep stored in airtight container either room temp or in fridge.

Friday, April 24, 2015

Caramel-Pecan Sheet Cake

I made these to take to our Adult Sunday School class this past week.  They were oh, so very good!
Caramel-Pecan Sheet Cake
Taste of the South, May/June 2013

1 cup butter (2 sticks)
1 cup water
2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 cup sour cream
2 large eggs
1 teaspoon vanilla extract
Caramel Frosting (recipe follows)
1 cup chopped pecans, toasted

Preheat oven to 325° F. Spray a 15x10-inch jelly-roll pan with nonstick baking spray with flour or butter pan well. Set aside.

In a medium saucepan, bring butter and 1 cup water to a boil. In a large bowl, whisk together flour, sugar, baking soda, salt, cinnamon, and ginger. Add hot butter mixture to flour mixture, beat at low speed with an electric mixer just until moistened. Add sour cream, beating well. Add eggs, one at a time, and vanilla. Pour batter into prepared pan.

Baked until cake is lightly browned and a wooden pick inserted at the center of cake comes out clean, 25 to 30 minutes. Let cool on a wire rack for 20 minutes.

Pour hot Caramel Frosting over warm cake, spreading to edges. Sprinkle with pecans. Let cool completely on wire rack.

Caramel Frosting

1/2 cup butter (1 stick)
1 cup firmly packed light brown sugar
1/2 teaspoon salt
1/2 cup sour cream
2 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract

In a large, heavy saucepan, bring butter, brown sugar, and salt to a boil over medium heat, stirring constantly. Remove from heat; slowly stir in sour cream.

Bring mixture just to a boil over medium heat, stirring constantly. Remove from heat.

Sift confectioners' sugar. Gradually add confectioners' sugar and vanilla, beating at medium speed with a mixer until smooth. Use immediately.

Thursday, April 23, 2015

Peach Cake

I had printed this recipe a while ago and made it this past weekend. When I went searching for it on my computer, 2 of the same recipes came up--one from my mom, and one I had saved from Taste of Home bulletin board. It is a great cake--so where ever I got the recipe, THANK YOU!

Peach Cake

1 box white, yellow or lemon cake mix (I use yellow)
1 can peaches (1 lb.) use juice and all
3 eggs, slightly beaten.

Combine all these ingredients, and beat well.
Pour into a greased and floured bundt pan

Bake 350º for about 40 minutes until done.
(Depends on your oven)

Note: I use sliced peaches
I just dust with confectioners sugar.
Also wonderful sliced with more peaches on top with whipped cream.

Wednesday, April 22, 2015

Grilled Chicken with Spicy Honey Bacon Sauce

This was quite the tasty chicken recipe.  I reduced the sauce down and drizzled/poured it over the chicken after grilling. 
Grilled Chicken with Spicy Honey Bacon Sauce

4 chicken breasts, can cut into thick strips diagonally
1/3 cup balsamic vinegar
3/4 cup olive oil
3 tbsp. brown sugar
2 tbsp. steak seasoning
3/4 cup honey
5 slices bacon, diced
3 tbsp. Worcestershire sauce
1 tbsp. hot sauce

In a zip lock bag combine all the ingredients for the marinade. Add the chicken and marinade for at least 3hrs.

Once marinated, grill chicken until cooked through, discarding extra marinade.

In a saucepan fry bacon until crispy. Transfer to a paper towel lined plate.

Drain bacon fat and the Worcestershire, hot sauce and honey to the hot skillet. Stir to combine and let thicken slightly. Add bacon back to the sauce.

In a bowl combine the grilled chicken and the sauce and serve!

Tuesday, April 21, 2015

Pomegranate Green Tea

Kathleen made this for her friend's bridal shower. Note: I've made it without the pomegranate juice, and it tastes fine....though it is definitely better with it.

Pomegranate Green Tea

5 bags of Bigelow Pomegranate Green Tea
24 oz. water (I did 32 and it was definitely still strong enough)
1 cup Pomegranate Juice (I was too cheap to buy the refrigerated POM juice, so I found some in the bottled juice aisle)
1/4 cup sugar
Sliced Pomegranate for pitcher
frozen pomegranate juice in an ice tray

Heat water to boiling and pour over the tea bags in heat safe container. Let seep for 5 minutes then take tea bags out. Stir in sugar. Let sit for a few minutes to cool down then pour in Pomegranate juice. Refrigerate for at least 1-2 hours or until cool. Serve over ice or iced pomegranate juice.

Monday, April 20, 2015

BLT Tea Sandwiches

Kathleen made these for a bridal shower she and her friends gave this past weekend. Aren't the cute? A great appy for any party.

BLT Tea Sandwiches

Bacon strips
Very thin white bread (We just used sandwich bread)
Cocktail tomatoes (We used roma)
Boston lettuce (We used iceberg)

Line baking sheet with parchment paper. Cut bacon into thirds. Cook at 400°F for 15-18 minutes. Place bacon from oven onto paper towels to drain excess fat.

Use cookie cutter to cut circles out of the lettuce (we just tore the lettuce) & bread. Slice tomatoes. Spread mayo on bread.

Assemble as  bread, bacon, tomato, lettuce. Repeat. Skewer with cocktail forks. (We just trimmed bamboo skewers).

Sunday, April 19, 2015

Slow Cooker Sweet Potatoes

I have had this in my 'to try' folder for many years.  I made these to go with pork chops the other night.  Excellent.  I used a 3 qt crock pot and it was filled to the brim.  Next time I will mix the ingredients together and then put it in the crockpot.
Slow Cooker Sweet Potatoes

4 large sweet potatoes (about 5 inches long)
1 tbsp honey
1 tbsp molasses
1 tbsp balsamic vinegar
1/4 tsp ground allspice
dried or fresh parsley for garnish

Clean (scrub) the potatoes with water. Cut into large chunks leaving skin on. Add them to the crockpot.

In a small bowl whisk the honey, molasses, vinegar and all spice to make the marinade.

Pour the marinade over the potatoes, stir to coat.

Cover and cook on high for about 4 hours until potatoes are nice and soft.

Serve in a casserole dish with a sprinkle of parsley.