Cherry Squares

Hey friends!

This is one of my all-time favorite desserts!  This recipe is from my Mom and her 4 sisters, who grew up with the blessing of my grandma and her amazing culinary skills.  Her pastries were especially delicious.  She made homemade kolaches, cinnamon rolls, breads, and even wedding cakes!  But, my crazy Mom and aunts loved the cherry squares their school cafeteria made.  I mean, what were they thinking!  With a mother that could make all sorts of amazing pastries and treats from scratch, you think they would have been happy!  But, no, they wanted dessert from the cafeteria!

But, honestly, I can't really blame them because cherry squares are so amazing!  They have such a great crumbly crust, and those cherries, oh my!  I just love it!

So, keep in mind if you choose to make these, that they were originally meant to be made in much larger batches for use in the school cafeteria.  I'm not sure who broke the recipe down to fit a 9x13 inch pan, but God bless them!

Enjoy! :)

Mix flour, sugar, melted butter and salt.

You should end up with a crumbly mixture like this.

Press half of the flour mixture into the bottom of a greased 9x13 inch pan.

Layer the cherries over the top.

Add the rest of the flour mixture and press firmly.

Bake at 325 degrees F until golden brown.
Yummy! :)

Ingredients:

2 cups flour
1 1/8 cup sugar
2/3 cup butter, melted (10 2/3 tablespoons), NO substitutions
1/4 teaspoon salt
1 #303 can cherries, tart (drained)

Directions:

Mix 1st four ingredients well.  Press 1/2 of mixture in bottom of cake pan.  Layer cherries next.  Add the rest of the flour mixture and press firmly.  Bake at 325 degrees F until golden brown.  Cut into squares while warm.

**I used 2 cans of cherries for my batch, partly because I love cherries, and partly because the only cans I could find were on the smaller side.

Chicken Croissants

Hey friends!

What is it about onions sautéing in butter that is so irresistible?!?  Is it the memories of home-cooking from my childhood, or is it just that onions and butter are two ingredients that when combined are amazing no matter what you put them in?!?  All I'm saying is that if Scentsy would come out with a "Sauteed Onions in Butter" scent, I would totally buy it!

In all seriousness though, in honor of fall, the busiest time of year for teachers, I am posting my favorite, super easy, delicious meal.  I got this recipe in my wedding cookbook from my dear friend, Genny (love you!).  It is seriously hard to resist making these every night!  They have this yummy combination of slightly sweet (the crescent rolls and butter) and slightly sour (the cream cheese).  My husband absolutely adores these, and requests them almost every single week!  Every time I make these and take them to school, everyone asks for the recipe.  So here it is!  Enjoy!

Sauté onions in butter (my favorite part!)

Mix chicken, cream cheese, and 1 tablespoon melted butter.  Add salt and pepper to taste.

Once onions are cool, add to mixture, combining well (I use my hands).

Flatten 2 croissants on a cookie sheet to make a rectangle.  Smooth edges together.

Spoon in chicken mixture (about 1/3 cup).

Bring corners to the center and twist to close.  Smooth the sides together.  Brush tops with butter and sprinkle with Italian breadcrumbs.

Bake at 325 degrees F until golden brown.

Ingredients:

2 cans refrigerated Pillsbury crescent rolls
2 1/2 cups shredded cooked chicken
1/2 cup finely chopped onions sauteed in butter  :)
1 - 8 oz. package cream cheese (I use low fat)
2 tablespoons butter, melted
Italian breadcrumbs (a few pinches)

Directions:

Mix chicken, cream cheese, and 1 tablespoon of melted butter in a mixing bowl.  Add salt and pepper to taste.  Add onions after cool (I mix with my hands to ensure it's well mixed).  Set aside.  On a cookie sheet, flatten 2 croissants to make a rectangle.  Smooth edges together.  Spoon in chicken mixture (about 1/3 cup) and bring corners to the center.  Twist closed and smooth sides.  Do the same with remaining croissants.  Pour or brush remaining butter over the tops of the croissants and sprinkle with Italian breadcrumbs.  Bake in 325 degree F oven until golden brown (12-14 minutes).

Sweet and Sour Meatballs

Hey friends!

This is one of my go-to dinners for busy weeks.  The meatballs can be made ahead of time (or if you're really busy you can buy pre-made ones) and all the ingredients can be combined in the slow cooker to simmer all day long.  I make these any time we have a game night or casual get together at our house.  They are always a crowd pleaser!  Enjoy!

In a large bowl, mix together ground beef, egg, water, bread crumbs, and minced onion.

Roll into small meatballs.  Bake at 350 degrees F for 20-25 minutes, turning once.

For the sauce, combine cranberry sauce, chili sauce, brown sugar, and lemon juice.

It will still be chunky...

Add in the cooked meatballs and simmer for about 1 hour before serving.

Ingredients:

1 pound lean ground beef

1 egg

2 tablespoons water

1/2 cup bread crumbs

3 tablespoons minced onion

1 (8 ounce) can jellied cranberry sauce

3/4 cup chili sauce

1 tablespoon brown sugar

1 1/2 teaspoons lemon juice

Directions:

Preheat oven to 350 degrees F.  

In a large bowl, mix together ground beef, egg, water, bread crumbs, and minced onion.  Roll into small meatballs and back for 20 to 25 minutes, turning once.

Meanwhile, in a slow cooker or large saucepan, blend the cranberry sauce, chili sauce, brown sugar, and lemon juice.  Add the meatballs and simmer for 1 hour before serving.

**This is great served as an appetizer, or as a meal with rice and a vegetable.  Yummy! :)

Mummy Munch

Hey friends!

This is a spooky little recipe I found over on one of my favorite blogs, Picky Palate.  I felt like making something fun and simple today, and this definitely hit the spot!  I will be taking this to work to share because it is REALLY good!  Enjoy!

Here's what you need...

Add 4 cups of Rice Chex (or whatever flavor you like) to a large bowl.

Add 1 cup of Autumn mix (candy corn & little pumpkins).

Add 1 cup of dry roasted peanuts.

Add 2 cups of pretzels.

Mix together (I added a bit more candy during this process because it just felt good).

Melt your chocolate bark (I used the microwave for mine).

Add the chocolate bark to the dry mixture and mix, mix, mix!

Once mixed, spread mixture onto wax paper to dry.

Break into pieces and place in baggies or cute little cupcake liners!

Ingredients:

4 cups Rice Chex cereal (you can use any flavor/variety you like)

16 oz vanilla almond bark

1 cup Autumn Mix (candy corn & little pumpkins)

1 cup dry roasted peanuts

2 cups mini pretzels

Directions:

Place cereal, Autumn Mix, peanuts, and pretzels into a large bowl and mix.  Melt vanilla almond bark according to package directions and add to cereal mixture.  Stir until dry ingredients are well coated, then pour onto wax paper to dry.  Once dry, break into pieces and put into Halloween treat baggies or cute cupcake liners.  Enjoy!

Oatmeal Scotchies

Hey friends!

I am loving this cool fall weather!  It is making me want to bake, and bake, and bake! :)

I really wanted to make cookies for the week, and I stumbled across this recipe for oatmeal scotchies on another blog I read, Mommy's Kitchen.  It has all the things I look for in a cookie: oatmeal, delicious butterscotch, and ooey-gooey goodness!  After I made these, my husband and I had to put them away before we devoured them all!  Enjoy!

All the usual ingredients, plus oatmeal and butterscotch chips...YUM!

Combine flour, baking soda, salt, and cinnamon in a bowl.

Beat butter, sugars, eggs, and vanilla extract.

Gradually beat in flour mixture.

Stir in oats and butterscotch morsels.

Drop by rounded tablespoon onto ungreased baking sheet.  Bake for 7-8 minutes for chewy cookies, or 9-10 minutes for crisp cookies.

Ingredients:

1 1/4 cups all purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1 cup (2 sticks) butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 tsp. vanilla extract
3 cups oatmeal
1 2/3 cups (11 oz. package) Nestle Butterscotch flavored chips

Directions:

Preheat oven to 375 degrees F.  Combine flour, baking soda, salt, and cinnamon in small bowl.  Beat butter, sugars, eggs, and vanilla in large mixer bowl.  Gradually beat in flour mixture.  Stir in oats and morsels.  Drop by rounded tablespoon onto ungreased baking sheets.  Bake 7-8 minutes for chewy cookies, or 9-10 minutes for crisp cookies.  Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Pecan-Topped Pumpkin Bread

Hey Friends!

Today is officially the first day of fall, although the weather may not feel like it! I am starting to get into the spirit of the season, mostly because I'm ready for cooler temperatures and I've invested lots of money in cute little cardigans and sweaters! ;)

This is by far my FAVORITE pumpkin bread recipe! It is so moist, and it has just the right amount of flavor. It's also pretty healthy, which is a plus in my book! I found this recipe a few years ago in Cooking Light, and it's the only pumpkin bread I've made since then! Enjoy!

Mix together flour, baking powder, baking soda, salt, cinnamon, nutmeg and allspice.

Beat together sugar, egg substitute, oil, buttermilk, and eggs.

Add water and pumpkin to mixture and combine.

Add flour to pumpkin mixture and combine.

Spoon batter into 2 loaf pans coated with cooking spray.  Sprinkle pecans evenly over batter.

Bake for 1 hour, then cool in pan on wire rack for 10 minutes.  Remove from pans and cool completely.

Ingredients:

3 1/3 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
2 cups granulated sugar
1/2 cup egg substitute
1/2 cup canola oil
1/2 cup low-fat buttermilk
2 large eggs
2/3 cup water
1 (15-ounce) can pumpkin
1/3 cup chopped pecans (optional)

Directions:

Preheat oven to 350 degrees F.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through allspice) in a bowl.

Place sugar, egg substitute, oil, buttermilk, and eggs in a large bowl; beat with a mixer at high speed until well blended. Add 2/3 cup water and pumpkin, beating at low speed until blended. Add flour mixture to pumpkin mixture, beating at low speed just until combined. Spoon batter into 2 (9x5-inch) loaf pans coated in cooking spray. Sprinkle pecans evenly over batter. Bake for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.

Notes:

You can omit pecans, or substitute any nut of your choice.

If you are like me and don't use buttermilk often, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to milk to make 1 cup. So, for this recipe that would be 1/2 tablespoon lemon juice or vinegar to just under 1/2 cup of milk. Let it sit for about 5 minutes, and voila, buttermilk! :)

After about 50 minutes of baking, you may need to cover the loaves with aluminum foil to prevent over browning.

Secret Ingredient Brownies

Hey friends!

Sorry for the long hiatus! My computer crashed, so I lost all my photos. :( But now, I'm blogging from my new baby:


Isn't she beautiful!?!

Now, for this delicious recipe! I was recently reading a blog I follow and she had this recipe posted. I thought to myself "That sounds awfully familiar." Sure enough, it was a recipe given to me in my wedding cookbook by one of my mother-in-law's friends. So, of course, I immediately made it! These brownies are delicious and oh-so-gooey! My husband, who is a brownie connoisseur, especially loved them! The secret ingredient - MARSHMALLOWS - leave this gooey, fudgy pocket of chocolate goodness once they cool. Enjoy!

Melt chocolate and butter in a large saucepan over medium-low heat.


When chocolate and butter have melted, let cool for 15 minutes. Beat in eggs and whisk in sugar until combined.
Add flour and vanilla until well combined.


Fold in mini marshmallows, pecans (optional), and chocolate chips.


Pour into greased 9x13 inch baking pan and sprinkle with remaining (1/2 cup) chocolate chips.


Bake at 350 degrees F for 30-35 minutes or until brownies start to pull away from the edges of the pan.


Cool in pan on wire rack for 10 minutes. You can serve warm, or at room temperature. These are great with some vanilla ice cream...YUM!


Ingredients:

4 (1 ounce) unsweetened chocolate squares
1 cup butter
4 eggs
2 cups sugar
1 cup flour
1 tsp. vanilla
2 cups mini marshmallows
1 cup pecans, chopped (optional)
1 cup chocolate chips (in the batter), plus 1/2 cup to sprinkle on top

Directions:

Melt chocolate and butter in large sauce pan over medium-low heat, stirring occasionally. Cool 15 minutes.

Add eggs, stir until blended. Stir in sugar until combined. Add flour and vanilla. Fold in marshmallows, pecans, and chocolate chips.

Pour batter in a greased and floured 9x13 inch pan and sprinkle with 1/2 cup chocolate chips.

Bake at 350 degrees F for 30-35 minutes or until edges start to pull away from the side of the pan. Cool brownies in pan on a wire rack for 10 minutes. Serve and enjoy!

Yield: 24 brownies