Thursday, September 18

Candy Bar Meltaways

1roll (16.5 oz) refrigerated chocolate chip cookies
13bars (fun-size) milk chocolate-covered nougat and caramel candy, unwrapped, cut into 1/4-inch-thick slices
1/2cup crushed Golden Grahams cereal
1/2cup chopped walnuts, pecans or peanuts

1.Heat oven to 375°F. In ungreased 13x9-inch pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Bake 12 to 15 minutes or until golden brown.
2.Arrange candy evenly over crust.
3.Bake 3 to 4 minutes longer or until candy softens. Meanwhile, in small bowl, mix cereal and walnuts.
4.With spatula or knife, quickly spread candy evenly over crust. Sprinkle evenly with cereal mixture; press in slightly. Cool completely, about 30 minutes. For bars, cut into 6 rows by 6 rows.

Parfait Cookies

Another version of this recipe is in Sue's Food book one, but I tried it with the symphony bar and it took it many notches higher!!!
3/4 Cup sugar
3/4 Cup brown sugar
3/4 Cup butter or margarine
3 eggs
1 tsp vanilla
3 Cups flour
½ tsp salt
½ tsp soda
1 large Symphony Bar - toffee and almonds - broken into chunks

In large bowl cream together sugars and butter. Beat in eggs and vanilla. Blend in 2 cups of the flour mixed with salt and soda. Add rest of flour and chocolate. Bake for 8 to 9 minutes in a 350 degree oven.

Rolo Cookies

I have made these several times and they are so so so good. Great surprise in the middle and so easy to make.
2 1/4 c. flour
3/4 c. cocoa
1 tsp. soda
1 c. sugar
1 c. packed brown sugar
1 c. butter, softened
2 tsp. vanilla
2 eggs
1 c. chopped nuts (your choice)
60 Rolo candies
4 tbsp. sugar
Preheat oven to 375 degrees. In small bowl, combine flour, cocoa, and soda; blend well. In large bowl, beat sugars and butter until fluffy. Add vanilla and eggs; beat well. Slowly add flour mixture; blend well. Stir in 1/2 cup nuts. For each cookie with floured hands, shape about 1 tablespoon dough around caramel candy, covering completely. In small bowl, combine 1/2 cup nuts and 4 tablespoons sugar. Press one side of each ball into pecan mixture. Place, nut side up, on ungreased sheet. Bake at 375 degrees for 7 to 9 minutes. Cool slightly and remove from sheets. 60 cookies.

Three Layered Rice Krispy Treats

I love having Rice Krispie Buffets with Confetti Squares, Regular Rice Krispies, Rice Krispies made with Cocoa Krispies, Rice Krispies with chocolate on top and adding these would just be fantastic!!
Bottom Layer:
1/2 cup Karo Syrup
1/2 cup granulated sugar
1/2 cup peanut butter
2 1/2 cups Rice Krispies cereal

1. In a small saucepan, bring to a boil the Karo syrup and the sugar. Add the peanut butter and stir until smooth. Pour over the rice krispies and mix until well blended. Pour into a 9 inch greased baking pan and smash down evenly. Set aside while you work on the next layer.

Middle Layer:
2 tablespoons butter
20 large marshmallows
2 1/2 cups Rice Krispies cereal
1 cup milk chocolate chips

1. In a microwave safe bowl, add the butter and marshmallows and heat for about 1 1/2 -2 minutes or until smooth. Add rice krispies and stir until well coated. Add chocolate chips and stir until well coated. Pour over the bottom layer of krispies and smash down evenly. Set aside while you work on the last layer.

Top Layer:
2 tablespoons butter
2o large marshmallows
2 1/2 cups Rice Krispies cereal

1. In a microwave safe bowl, add the butter and marshmallows and heat for about 1 1/2-2 minutes or until smooth. Add rice krispies and stir until well coated. Pour over the middle layer of krispies and smash down evenly. Let set for about an hour before cutting into squares.

Wednesday, September 17

Spinach and Chicken Pasta Salad

I needed a possible new recipe for the Relief Society Dinner so we tried this. It was great.
16 oz. bow tie pasta, cooked al dente

Dressing:1 cup vegetable oil

2/3 cup Yoshida’s gourmet sauce

2/3 cup white wine vinegar

6 Tbsp. sugar

1/2 tsp. salt

1/2 tsp. pepper

Salad consists of:

20 oz. bag of spinach

1 6 oz. bag craisins

3 cans mandarin oranges, drained

2 cans sliced water chestnuts, drained

1/2 cup parsley chopped

1 bunch green onions, chopped

1/4 cup sesame seeds, toasted

6 oz. peanuts

2 cups chicken, cut into pieces.

Blend dressing in blender. Mix dressing and pasta and marinade for 2 hours (in a ziploc bag). Combine rest and add pasta and dressing and toss.

The New York Times Chocolate Chip Cookie Recipe

I had heard about this recipe all over the food blogs. I have made them twice and they are very good. You do have to think ahead though because you have to chill the dough for 24 hours. I still think Hillary's are my favorite chocolate chip cookies, but these are good ones without oatmeal.

Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours’ chilling

2 cups minus 2 tablespoons (8 1/2 ounces) cake flour

1 2/3 cups (8 1/2 ounces) bread flour

1 1/4 teaspoons baking soda

1 1/2 teaspoons baking powder

1 1/2 teaspoons coarse salt

2 1/2 sticks (1 1/4 cups) unsalted butter

1 1/4 cups (10 ounces) light brown sugar

1 cup plus 2 tablespoons (8 ounces) granulated sugar

2 large eggs

2 teaspoons natural vanilla extract

1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note) (I have tried it with both big and little chips and I think I prefer the small)

Sea salt. (Both times I have made these I used the sea salt - but when you bite and get a piece of sea salt it seems strangely unnatural - judge for yourself)

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) (I have tried them big and small and I like small for every day consumption) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Yield: 1 1/2 dozen 5-inch cookies.

Montana Paninos

Dad got a Panini maker for Father's Day and boy do we LOVE IT!!! I got this recipe from BYU Magazine online - I guess it is served at the Marketplace Cafe. It is to die for.

1 avocado, peeled and pitted
4 TBS ranch dressing
8 slices sourdough bread
8 slices pepper jack cheese
12 slices turkey
8 pieces cooked bacon
12 slices tomato

1. Mash avocado and add ranch dressing until smooth; sauce should still appear green.
2. For each sandwich, spread sauce on two pieces of sourdough bread. Lay two slices of cheese, three slices of turkey, two pieces of bacon, and three slices of tomato between the slices of bread. Brush the outside of the bread with the olive oil and grill until cheese melts.

Sorry about the Break

I guess getting Rachel ready for College and then getting seminary ready really took a toll on my food blog. I am committed to finish posting my giant folder of recipes!!!
Stay tuned.

Double Chocolate Tiramisu

Serves 10
  • 2 tablespoons unsweetened cocoa powder, plus more for garnish
  • 1 1/2 cups heavy cream
  • 4 ounces semisweet chocolate, chopped
  • 1 bar (8 ounces) cream cheese, room temperature
  • 3/4 cup sugar
  • 24 ladyfinger cookies (from a 7-ounce package)


  1. In a medium bowl, mix cocoa powder with 1 1/2 cups very hot water until dissolved; set cocoa mixture aside. In a small microwave-safe bowl, place 1/4 cup cream and chocolate; microwave in 1-minute increments, and stir until melted. Cool to room temperature.
  2. Transfer cooled chocolate mixture to a mixing bowl; add cream cheese and sugar. Using an electric mixer, beat until blended. Add remaining cream; beat chocolate filling until fluffy, about 2 minutes.
  3. Spread 1 cup chocolate filling in the bottom of a 2-quart serving dish. One at a time, dip 6 ladyfingers in cocoa mixture, then arrange in a single layer in dish; spread with 1 cup chocolate filling. Repeat with three more layers, ending with filling.
  4. Cover tiramisu, and refrigerate at least 2 hours (or up to 2 days). Dust with cocoa powder before serving.