FEEL LIKE A MILLIONAIRE!

This shortbread recipe is to die for!  How can you beat luscious, buttery shortbread, topped with creamy chocolate!  You can't really, it's just that good.  Although this recipe may sound difficult to some, it really is simple and easy to make, not requiring too much of your time.  It's still worth it!  Enjoy!

SHORTBREAD FOR "MILLIONAIRES"  (THAT'S YOU!)

Makes:  3 dozen squares or 6 dozen triangles
Prep Time:  49 minutes
Bake Time:  20 minutes
Chilling Time:  45 minutes
Total Time:  1 hour and 20 minutes

Ingredients:

1-1/2     cups of softened and divided butter  (divided into 1 cup & 1/2 cup)
2-3/4     cups all purpose flour
1/2        cup granulated sugar
1           14oz. sweetened condensed milk
1/4        cup light corn syrup
1           cup light brown sugar, firmly packed
1-1/2     cups dark chocolate morsels (can substitute with semi-sweet or milk chocolate)

Directions:

In a food processor, pulse 1 cup butter, flour and granulated sugar, 10 to 15 times or until it's crumby. Put the dough on a cooking sprayed, 15x10" jelly roll pan (large cookie sheet) and press down to evenly coat the bottom.

Bake for 18 to 20 minutes in a preheated 350 degree oven until it's golden brown.

Mix the remaining 1/2 cup of butter, the sweetened milk and corn syrup in a 2 quart saucepan over low heat for about 4 minutes or until the butter is melted and the mixture is well blended.  Add the brown sugar and stirring constantly, cook for 25 to 30 minutes or until the mixture is caramel colored and thickened.  Pour this mix evenly over the baked cookie, still in the pan, and spread it until it covers the whole cookie.  Refrigerate for 30 minutes or until the caramel is set.

Put the chocolate morsels in a microwavable bowl and on high, microwave for 1 minute or until the chocolate is almost melted.  Stir until the chocolate is smooth.  Spread the chocolate over the caramel/cookie layer and chill for an additional 15 minutes until the chocolate is firm.  (The chocolate layer will be thin, you can have more chocolate by melting an additional 1/2 cup when microwaving.)
Cut the chilled shortbread into 2" squares, and if you'd like you can cut the squares into triangles.


Pack these tasty treats and head off on a romantic picnic for two in the park!  Grab that bottle of wine, a lite dinner and your millionaire shortbread, and of course your special someone, and enjoy your quiet time together.

This backpack has everything you need for this romantic getaway, except the food and wine!  :-)

SPICY-HOT!

Spicy-hot doesn't sound like it would be associated with a dessert, but this wonderful spicy brownie recipe will tickle your tongue and bring a whole new flavor for you to enjoy.

SPICY-HOT BROWNIES

Makes:  16 brownies
Prep Time:  10 minutes
Total Time:  55 minutes

Ingredients:

1     20 oz. chewy fudge brownie mix
1     teaspoon of chili powder
3/4  teaspoon of cayenne pepper
1/4  cup water
1     teaspoon of orange zest
4     teaspoons frozen orange juice concentrate, divided into 1 tsp. and 3 tsps.
2     beaten eggs
1/2  cup oil
1     16 oz. cream cheese frosting in a can

Directions:

Mix brownie mix and spices together in a large bowl, put aside.  Combine the water, orange zest and orange juice concentrate in a cup.  Add the liquid to the dry ingredients along with the oil and eggs.  Follow the directions on the brownie mix box for mixing.  Spread the batter into an 8x8" baking pan that has been lightly sprayed with cooking spray.  Bake for 42 to 45 minutes, or until center tests almost clean, in a preheated 350 degree oven.  Cool completely, before spreading the frosting mixed with the remaining orange juice concentrate, over the top.  Cut into 16 squares.  Refrigerate any leftover brownies, (like there will be any left).

This is a new take on an old favorite, but one I'm sure you'll enjoy!

Plan on taking these to watch your children play school sports and you'll be a big hit with the other parents!  Take some coffee with you and you'll be parent of the week!

CALLING ALL CHOCOLATE LOVERS!

Here's a little treat for all of you chocolate lover's (yes, me included).  These easy to make Chocolate Chocolate Cupcakes will satisfy even the most voracious chocolate lover!  Make some today!

CHOCOLATE CHOCOLATE CUPCAKES

Serves:  6
Prep Time:  10 minutes
Cook Time:  20 minutes
Total Time:  30 minutes

Ingredients:

1      cup all-purpose flour
1/4   cup plus 1-1/2 teaspoon of unsweetened cocoa powder (do not use dutch processed)
3/4   teaspoon baking soda
1/4   teaspoon salt
6      Tablespoons mayonnaise (I use low fat because that's what I always use)
1/2   teaspoon vanilla extract
1/2   cup plus 1 Tablespoon sugar
1/3   cup miniature chocolate chips (if you can find the dark chocolate ones, they're the best)
1/2   cup whipping cream (heavy cream)

Preparation:

Preheat your oven to 350 degrees.  Line your cupcake pan with paper liners or if you don't have a cupcake pan, put foil liners in a round cake pan.

Mix together the flour, 1/4 cup of the cocoa, baking soda and salt.  In a large mixing bowl, mix mayonnaise, the vanilla and 1/2 cup of sugar.  Add 1/3 of the dry ingredients to the mayonnaise mix, then add 1/2 cup water.  Fold in the remaining dry ingredients and mix until smooth.  Gently fold in the chocolate chips.

Pour the batter into the cupcake liners and bake for 20 minutes or until the cupcakes are firm.  Let the cupcakes cool completely in the pan.

Mix the whipping cream, 1 Tablespoon of sugar and 1-1/2 teaspoon of cocoa with an electric mixer on high until if holds stiff peaks.  Top each of the cupcakes with the whipped cream and sprinkles if desired for that festive look.

Load up this backpack and head off to the park for a picnic!  Grab that bottle of red wine because you know that red wine and chocolate go great together!  Have fun!

AN OLD FAVORITE!

How about an easy old time favorite for dessert tonight.  This blast from the past is a memory for many of us from our youth, and a great one at that!  Hope it becomes a new memory for your family!

EASY BANANA PUDDING

Makes:  14 servings of 2/3 cup each
Prep Time:  20 minutes
Total Time:  3 hours 20 minutes

Ingredients:

3 cups of cold milk (lowfat or fat free works okay too)
2 packages - 4oz serving size - Instant Vanilla Pudding and Pie Filling (sugar free works too)
30 NILLA Wafers
3 Medium Bananas, sliced in 1/4" slices
1 tub of Frozen whipped topping - 8 oz., thawed

Pour the milk into a large bowl.  Add the pudding mixes and whisk for 2 minutes or until it's well blended.  Let it stand for 5 minutes to thicken.

Arrange half of the cookies on the bottom and sides of a 2 quart bowl, top that 1/2 of the bananas and half of the pudding.  Repeat the layers and top with the whipped topping.

Refrigerate for 3 hours.  Store the leftovers (assuming there will be any) in the refrigerator.

This is an easy hot summer day recipe that's sure to be a family favorite!

Carry this easy to make dessert to your next get together in this handy, dandy cooler basket. 

WATERMELON MOJITO ICE POPS

BETTY CROCKER comes through again with this, adult only, ice pop.  Gotta love this woman!  LOL!!

WATERMELON MOJITO ICE POP COCKTAIL 

Makes:  5 pops
Prep Time:  10 minutes
Total Time:  8 hours 10 minutes

Ingredients:

2     cups chopped SEEDLESS watermelon
3     Tablespoons sugar
3     Tablespoons light rum
3     Tablespoons fresh lime juice
3     Tablespoons water
4     small fresh mint leaves
       Limes slices, if desired

Directions:

Place all of the ingredients, except the lime slices in a blender.  Blend until smooth

Divide the mixture among 5 (5 oz.) paper cups.  Cover the cups with foil and insert a craft stick into the center of each pop.  Freeze about 8 hours or until frozen.  Garnish with the fresh lime slices.


After the kids go to bed, enjoy a refreshing treat for the grown-ups!    Great treat while watching the Olympics!  Happy Saturday!


http://www.bettycrocker.com/recipes/watermelon-mojito-cocktail-pops/a88a630c-a421-40b3-b673-9768c229774f?nicam2=Email&nichn2=Core&niseg2=BC&nicreatID2=BC_07_26_2012

Yummy Cherries!

How can you not like cherries?! That sweet and tart taste all in one little tiny fruit, what's not to like. And using a canned cherry pie filling just increases that wonderful flavor. Check out the recipe below for a mouthwatering experience!

CHERRY CHEESECAKE STREUSEL BARS

 MAKES: 24 bars
PREP Time: 20 minutes
TOTAL Time: 3 hours 40 minutes

Ingredients:
1 pouch of dry cookie mix (choose from sugar, oatmeal or chocolate chip)
1/2 cup of butter (do not soften)
2 8oz. packages of cream cheese, softened (you can use low fat if you'd like)
1/2 cup sugar
2 Tablespoons of all purpose flour
1 teaspoon vanilla (for a different flavor, try almond extract)
1 egg
1 can cherry pie filling (21 oz.)
1/4 cup chopped pecans (if desired)

Directions:

Preheat your oven to 350 degrees. Spray the bottom and sides of a 9x13" pan with cooking spray. Put the cookie mix in a bowl and with a pastry blender or two knives, cut in the cold butter until it's crumbly. Put aside 1-1/2 cups of this mixture for the topping. Press the remainder into the bottom of the prepared pan. Bake this for 10 minutes to set it.

While that's baking, beat the softened cream cheese, sugar, flour, vanilla and egg with an electric mixer in a large bowl, at medium speed, until it's smooth. Spread the cream cheese mixture over the crust. Top with the pie filling by topping spoonfuls evenly over the cream cheese. Finish by topping with the reserved crust mixture and if desired, top with your chopped pecans. Bake for 35-40 minutes or until it's a light golden brown.

Cool for 30 minutes before chilling. Chilling time is 2 hours, if you can wait that long! Cut your bars into 24 pieces and be sure to refrigerate the rest.



Going to the park for a barbeque?  Take this handy Aluminum Framed Picnic Cooler Basket 

with attached BBQ Set along with you, it's an easy way to carry those much needed BBQ tools with you while keeping your food cool.  

I'm Back!!!

Hi Everyone! Seems like I haven't written for a long time! Wait a minute, I haven't!! Sorry! Life is moving so quickly and it seems that the older I get, the faster time goes! Believe me, I'm thankful for everyday!

Enough about me, how about a summer dessert that will chill your palate as well as make your sweet tooth happy.

CHOCOLATE CRUSTED ICE CREAM SUNDAE PIE

Serves 8
PREP Time: 10m
TOTAL Time: 2hr 25m

Ingredients:

1 CHOCOLATE GRAHAM CRACKER CRUST - packaged in your grocery store
2 pints butter pecan ice cream (or flavor of your choice), slightly softened
Syrup of your choice
Whipped Cream

Directions:

 Remove the graham crust from its tin and place in zipper bag, roll with a rolling pin or break up with your hands until it is all separated. Transfer it to a 9-inch springform pan. Press the mixture into the bottom and 1 inch up the sides of the pan. Freeze just until firm, 5 to 10 minutes.

Spread the ice cream in the prepared crust and freeze, covered, until firm, for at least 2 hours and up to 3 days.

Remove from pan 5-10 minutes before serving so that it's easier to cut (depends on the heat in your kitchen). Cut into 8 healthy slices and top with syrup and whipped cream. Everyone will think you spent hours making this especially for them. Oh, don't forget the cherry on top!

Although this wouldn't be a good take along picnic option dessert, why not plan an impromptu picnic with your family. Pack up this handy aluminum framed picnic cooler basket and head to the park.

Enjoy your summer and we'll talk again soon!