Apricot Bars

These have to be my new favorite (non-chocolate) dessert.  I love all things apricot (reminds me of childhood summers in California) and these are to-die-for!

Apricot Bars
(my neighbor, Suzanne Bartholomew)

4 c. flour
3 tsp. baking powder
1 1/2 c. sugar
2 eggs
1 c. Crisco (butter flavored)
1/2 c. butter
1 tsp. vanilla
16 oz. jar apricot jam

Preheat oven to 375 degrees.
Mix flour and baking powder together and set aside.
Mix remaining ingredients until creamy, then add the flour mixture a little at a time.
Divide the dough in half.
Pat 1/2 the dough into a 9x13 pan (go up the edges a little so it holds in the jam).
Spread the apricot jam on top.
Shred the rest of the dough on top (form ball out of dough and use cheese grater to shred dough over the top of jam--makes it light, fluffy, and even coverage).
Bake for 30 min.
Cool & cut.

(you could probably use you favorite jam flavor...raspberry, blackberry, etc.)

Chocolate Chip Cookie Dough Truffles

Chocolate Chip Cookie Dough Truffles

Ellery requested "raw cookie dough dipped in chocolate" for the treat she shared with her class on her birthday.  I found this recipe on allrecipes.com:

http://allrecipes.com/Recipe/Easy-Chocolate-Chip-Cookie-Dough-Truffles/Detail.aspx

My only suggestion is to make the cookie dough balls small--because these are rich!

Sugar Cookie Bars

Sugar Cookie Bars

I made these for February's "Cookie Friday"--just frosted them pink with red sprinkles.  The only change I would make is to spread the dough a bit thinner--the cookies were too thick for my liking--but they were moist and yummy!

1 c. butter, at room temperature
2 c. granulated sugar
4 large eggs
2 tsp. vanilla extract
5 c. all-purpose flour
1 tsp. salt
1/2 tsp. baking soda

In a large bowl, cream butter and sugar until fluffy.
Add eggs, one at a time, mixing after each egg.
Mix in vanilla.
In a separate bowl, whisk together flour, salt and baking soda.
Add to wet mixture and mix just until combined.
Spread on a greased, rimmed baking sheet (jellyroll pan).
(The dough will be just like cookie dough--heavy and sticky--so it's best to spray your hands with non-stick spray and use them to help mold the dough into the pan)
Bake at 375 degrees for 10-15 min, until light golden brown or until a toothpick comes out clean.
Cool completely before frosting.

FROSTING:
1 stick butter, softened
1/4 c. milk
2 tsp. vanilla
4 c. powdered sugar
food coloring???

Combine all ingredients until well blended.
Spread on top of bars.
Top with sprinkles if you want!

Chicken Taco Casserole

Chicken Taco Casserole

Everyone has a similar recipe--you know, the generic taco casserole with chips and meat and cheese.  But for some reason, this one tasted different, and better!  My whole family loved it--that includes all 4 kids!

1 (10 oz. ) bag tortilla chips
2 cans cream of chicken soup (99% fat free)
1 1/2 c. sour cream (light)
1 (14 oz.) can diced tomatoes and green chilis (RoTel)
1 can black beans, rinsed and drained
1 (1 oz.) packet taco seasoning
3 c. chicken, cooked & shredded
2 c. cheddar cheese

Preheat oven to 350 degrees.
Lightly grease 9x 13 pan
In a large bowl, combined the chicken soup, sour cream, tomatoes, black beans, taco seasoning and chicken--set aside.
Crush chips (roughly with hands) and spread half of them on the bottom of pan.
Spread half of the chicken mixture over the tortillas.
Top with 1 c. cheese.
Repeat layers.
Bake for 30 min, until bubbly and cheese is starting to brown.

Pumpkin Bars with Cream Cheese Frosting

This is a classic recipe, shared by my neighbor Cheri Taylor.  They were perfect--make a large jellyroll pan, cut clean, and taste especially good cold (keep them in the fridge)!

Pumpkin Bars with Cream Cheese Frosting
2 c. flour
1 1/2 c. sugar
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
2 tsp. cinnamon
1/4 tsp. cloves

Mix all the dry ingredients (above) together.  Then add:

4 eggs
16 oz. pumpkin puree
1 c. vegetable oil

Mix together well.  
Pour into UNGREASED jellyroll pan.
Bake @ 350 degrees for 25-30 minutes.

Once cool, frost with your favorite cream cheese frosting.
(I use 1 block cream cheese, 1 stick butter, 3/4 bag powdered sugar, and a teaspoon or so of vanilla)

Grilled Bruschetta Chicken

My sister sent me a link to this recipe with a high recommendation.  My family loved it and would highly recommend it as well!

http://jamiecooksitup.net/2011/07/grilled-bruschetta-chicken/

Stroganoff Meatballs

Just made these last night for dinner and they were a huge hit! I cheated and bought frozen meatballs, but the sauce is awesome! Since the sauce makes a type of gravy, I served them with mashed potatoes.

Stroganoff Meatballs

(originally found HERE)

For meatballs:

1 1⁄2 lbs ground chuck

1 tsp garlic salt

2 tbsp worcestershire sauce

1 cup bread crumbs

1 egg

3 tbsp ketchup

For stroganoff sauce:

1 medium yellow onion, diced

16 oz. white mushrooms. diced

2 tbsp extra virgin olive oil

2/3 cup dry sherry

5 cups chicken broth (or beef broth, but chicken tastes lighter)

1 tbsp worcestershire sauce

1⁄2 cup of butter

5 tbsp flour

3 tbsp fresh dill

10 oz. sour cream

For meatballs: Combine all ingredients in a bowl, form 1” round meatballs, and broil in oven on low broil for 12-15 minutes or until brown and cooked all the way through. You could also cook meatballs in a skillet in olive oil as well. Drain and set aside.

For stroganoff sauce: Dice the onion and soften in olive oil in a large pot for 3 to 4 minutes on medium heat. Add diced mushrooms and soften another 3 minutes in olive oil on medium heat, stirring frequently. To your onion/mushroom mixture, add dry sherry and bring to a low boil. Allow most of sherry to reduce and be absorbed by mushrooms, about 5 minutes, and stir frequently until most of liquid is gone. Add broth and worcestershire sauce and again bring to a low boil.

Meanwhile, combine softened butter and flour into a beurre manié (fancy French term for flour/butter medley) and mix well until it forms a paste. The beurre manié is your thickener, so add it 1 tablespoon at a time, whisking quickly as you do and you’ll see your sauce start to thicken. Add fresh dill, stir, then add sour cream, and whisk again until sauce is smooth.

If you can’t find fresh dill, go ahead and substitute 2 teaspoons of dry dill, it will still taste great. Add meatballs to pot and simmer on low for 20 - 30 minutes. Serve alone with toothpicks or over pasta. Garnish with more fresh dill. Makes approximately 40 meatballs.