Pumpkin Seeds

Carving Pumpkins?  You should toast those seeds into an yummy snack! 
We have three pumpkin seed recipes that we love.  Hot seeds, candied seeds and seasoned seeds.  I tried the seasoned seeds (from ourbestbites.com) for the first time this year and they might be my favorite yet, although you really should try all of them!

Hot Pumpkin Seeds
1 cup seeds, rinsed, drained and dried off
2 tsp hot sauce (We love valentina, but any would work)
1 tsp chili powder
1/2 tsp salt
1/2 tsp cumin
1/4 tsp cayenne pepper
1/4 tsp pepper
Combine spices and toss in the seeds.  Bake on a greased, foil lined cookie sheet at 400 degrees for 15-20 minutes until golden brown.

Sweet Pumpkin Seeds
1 cup seeds, rinsed, drained, and dried off
1/4 cup brown sugar
1/2 tsp pumpkin pie spice
1/4 tsp salt
Combine all ingredients, spread in a single layer onto a greased, foil lined cookie sheet.  Bake at 250 degrees for 45-50 minutes.

Seasoned Seeds (from Our Best Bites)
1/2 C pumpkin seeds, clean and dry
1/2 T butter
1/4 t olive oil
1/4 t celery salt
1/4 t onion powder
1/8 garlic powder
1/8 paprika
pinch cayenne
Kosher salt (if needed

Melt butter and add olive oil.  Combine seasonings except salt and stir together with butter, olive oil and seeds.  Spread in a single layer on foil lined cookie sheet and bake at 400 degrees for 15-20 minutes until golden brown.  Add salt if needed.

Chocolate Peanut Butter Marble Cookies-reposted

I love these cookies for a few reasons.  First, because they are just so yummy.  If you follow the links Brenda gives you and use those two particular recipes, you will have soft, perfect cookies that have the perfect combination of chocolate and peanut butter.  Second, because it makes a big enough batch that if you need to take cookies to an event (like a team full of hungry wrestlers or a group of scouts) you will still have enough for your family who love these cookies!

While the Smith girls were in California for girls weekend in March, some of us went to this cookie place to get cookies. I fell in love with this cookie that was a peanut butter cookie and a chocolate cookie marbled together. I have tried to recreate it. I really like how they turned out.

Here is the picture I made of the dough. Unfortunately, I forgot to take pictures of the finished cookies, so you will have to use your imagination.

Here is what you need:

1 batch of your favorite Peanut Butter cookie recipe. I used the one Matti posted here.

1 batch of your favorite Chocolate Cookie recipe. I used this one that I posted here.

Powdered Sugar, optional

Put the two cookie cookie doughs in a bowl and barely mix together until they are just barely combined. It should looked kind of marbled (see above picture).

Roll dough into balls, roll into powdered Sugar if desired. Place on a cookie sheet and bake in a 350 degree oven for 12 - 15 minutes or just until done.

Coconut Fruit Dip

I love all things coconut and this fruit dip is absolutely no exception.  Plus this recipe gave me a huge Aha moment.  I have have seen recipes that call for something called Cream of Coconut, but I have looked in almost every grocery store to find it and I could only find Coconut Milk.  So, after 2 years of looking for the elusive Cream of Coconut, some kind blogger informed me that you find it over the by margarita mix and other mixers.  I guess I never thought to look over there, but now I know and I am most excited. 

Coconut Fruit Dip
8 ounces cream cheese
1 15 ounce can cream of coconut (remember, find this by the alcohol mixers)
8 ounces cool whip

Whip cream cheese with cream of coconut until all lumps are gone (I used my kitchen aid with the paddle attachement).  Fold in the cool whip. 

Serve with fruit or graham crackers.

Homemade Twix Bars

One of my favorite candy bars is Twix so when I came across a recipe for a homemade Twix bar, I knew that I needed to try it.  I love how yummy and easy they are to make.  I made them for a party I had last night and everyone loved them.  

 Homemade Twix Bars

1 stick (1/2 cup) butter, room temperature

1/2 cup powdered sugar

1 teaspoon vanilla

1 cup flour

10 ounces caramels, unwrapped (about 35-ish caramels)

1 tablespoon, plus 1 1/2 teaspoon heavy cram

8 ounces milk chocolate

1 1/2 teaspoon vegetable shortening, optional

Preheat oven to 300 degrees.  Line an 8x8 inch pan with foil and spray with cooking spray. 

Beat together butter, sugar and vanilla.  Add the flour.  Press evenly into the pan. You may need to flour your fingers to prevent them from sticking too much.  Prick crust with fork and bake for 35 - 45 minutes until crust is golden.

Immediately after taking crust out of oven, run knife around edges to loosen crust.  Cool completely. 

After the crust is cooled, melt caramel and cream gently in microwave of in a saucepan over low heat until smooth.  Pour over cooled crust and chill for 30 minutes. 

Melt chocolate in microwave or double boiler over low heat.  If your chocolate is too thick to pour, add shortening or oil.  Pour over chilled caramel and spread to edges.  Chill till chocolate is well set.  

Cut into squares to serve.  Store covered in fridge, but remove a few minutes before serving or eating. 

No-Bake Granola Bars

I love home-made granola and granola bars but I really never make them, just because I never have the ingredients on hand and if  I were to go to the store to buy the ingredients I would just end up buying granola!  When I came across this recipe for granola bars that I always have the ingredients for I saved it in my recipes-to-try folder right away and have since made it several times. They are super easy and fast to make and my whole family devourers them (Unless I hide them, which I have to do sometimes so they last more then a day!).
Marie

1/4 cup butter
1/4 cup honey
1/3 cup packed brown sugar
2 cups quick cooking oats
1 cup crispy rice cereal
1/4 tsp vanilla
2 Tbs mini chocolate chips
Optional ingredients: coconut, nuts, butterscotch chips

In a large bowl, combine oats and rice krispies together (I add in some coconut here.).  Set aside.  In a small pan, combine butter, brown sugar, and honey and heat over medium heat until it comes to a boil.  Reduce heat and boil for 2 minutes.  Pour over dry ingredients and mix well.  Pour into a lightly greased or sprayed 9x9 inch pan.  Press down tightly so that they will stick together.  Sprinkle with mini chocolate chips and press down lightly.  Cool at room temperature for 2 hours or in refrigerator for 20 minutes.  Wrap in syran wrap or wax paper and store at room temperature.

*I don't use chocolate chips.  My kids don't know they are supposed to have them in there and don't seem to care.  I add some coconut to the oatmeal/rice krispie mixture.  Maybe a 1/3 cup or so.  Just enough for some extra sweetness but not enough so that those who don't like coconut can tell.  I also double mine and put it in a 9x13 pan.
Next time I am going to try almond extract instead of the vanilla and some chopped almonds.

Salted Caramel Chocolate Chip Bars

I have a thing for salted caramel.
It just so happens that Trader Joes makes my FAVORITE salted caramel sauce.
One problem....NO Trader Joes in Utah.
(It is SO sad).

Luckily, I have a rockin' sister in law who lives in Davis, CA, and she lovingly supplies with this dream sauce.
Bless you Vera.

So, when I found this recipe, out came the sauce.
I'm not a huge fan of unwrapping a gazillion caramels...so when there is a recipe with caramel sauce any kind, I substitute store bought sauce.

This recipe is super easy.
Super quick.
And VERY delicious.
You can unwrap caramels if you want...but most stores sell a caramel sauce in the jar, and you can add crushed sea salt to your taste.

I added a little TOO much caramel sauce. It made the bars a little messy...but that wasn't necessarily a bad thing either. :)

Enjoy!
Matti

Salted Caramel Chocolate Chip Bars (from Brown Eyed Baker)
2 1/8 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
12 tablespoons unsalted butter, melted and cooled to room temperature
1 cup light brown sugar
½ cup granulated sugar
1 egg
1 egg yolk
2 teaspoons vanilla extract
2 cups chocolate chips
*10 ounces caramel candy squares, unwrapped
*3 tablespoons heavy cream
*This is where I sub for jarred sauce!
Fleur de sel (or other sea salt), for sprinkling over caramel and bars

1. Preheat oven to 325 degrees F. Grease a 9-inch square pan; set aside.

2. In a medium bowl, whisk together the flour, baking soda, and salt; set aside.

3. Using an electric mixer, mix together the melted butter and sugars on medium speed until combined. Add the egg, egg yolk, and vanilla extract and mix until smooth. Slowly add the dry ingredients and mix on low, just until combined. Stir in the chocolate chips.

4. In a medium microwave-safe bowl, combine the caramels and heavy cream. Microwave on high until the caramels are melted, stirring every 20 seconds. This will take about 2 minutes.
*Or just use the caramel sauce in a jar....lifesaver! Use about 3/4 jar!

5. Press half of the cookie dough into the prepared pan, smoothing the top with a spatula. Pour the hot caramel over the dough cookie dough and spread into an even layer, leaving some empty space around the edges. Sprinkle the caramel with the sea salt. Drop the remaining cookie dough in spoonfuls over the caramel and gently spread the dough with a spatula until the caramel is covered. Sprinkle the bars with additional sea salt.

6. Bake the cookie bars for 30 minutes, or until the top of the bars are light golden brown and the edges start to pull away from the pan. Cool the bars on a wire rack to room temperature, then refrigerate for about 30 minutes to allow the caramel layer to set. Cut into squares and serve. Store leftovers in an airtight container at room temperature.

Coconut-Pecan Frosting

I grew up with my grandma making this frosting. In fact, I don't think I even realized that you could buy it in the store until I was an adult. The first Valentines Day after my husband and I were married I made german chocolate cake shaped in a heart with this homemade frosting for him. It quickly became a tradition and I have done it every year since. He also requests it for birthdays quite frequently. It really isn't hard at all to make and doesn't take long. The hardest part in our house is keeping everyone out if it for long enough to make it on the cake!

In case you didn't know, to make a heart shaped cake without a special pan, just bake your cake in a 9x9 inch square pan and a round one. After the cake is cooled, just turn your square cake on a diagonal and cut your round cake in half, making two half-circles. Place those against two sides of your square cake to make your heart.

Marie

1 cup granulated sugar or packed brown sugar (I use brown sugar)

1/2 cup butter or margarine

1 cup evaporated milk

1 tsp vanilla

3 large egg yolks

1 1/3 cups flaked coconut

1 cup chopped pecans

In a 2 quart saucepan, stir sugar, butter, milk,vanilla and egg yolks until well mixed. Cook over medium heat for about 12 minutes until thick and bubbly.

Stir in coconut and pecans. Cool about 3o min, beating occasionally with a spoon.

From the Betty Crocker Cookbook

Ignore the messy chocolate frosting job. My 5-year olds wanted chocolate frosting on the sides of the cake since they don't like the german chocolate frosting and wanted to do it by themselves. I didn't realize how bad it looked until I uploaded the pictures!

Microwave Caramels

I found this recipe on Pinterest early this month and couldn't resist making them right away. This is the easiest and quickest way to make caramels. I have made them three times, but I keep forgetting to take pictures, so please use your imagination. Also, I LOVE salted Caramels so I usually add a coarser salt, like Kosher Salt, on top after I pour it into the pan.
-Brenda

Ingredients
1/4 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup light Karo syrup
1/2 cup sweetened condensed milk
Coarse salt, if making Salted Caramels

Combine all ingredients in a big microwave safe bowl. Cook 6 minutes in the microwave on full power stirring every two minutes.

Pour into a lightly greased or buttered 8 inch or 9 inch square baking dish. If you are making Salted Caramel, sprinkle salt on top. Let cool. If you want, after they are cool you can cut them and wrap in wax paper. Store in an air tight container.

Enjoy!!

Lump of Coal

I hope this isn't too late for everyone but this is a fun idea that I got from my Aunt Cristie, who found it on Pinterest. The printable is from I heart nap time http://www.iheartnaptime.net/2011/11/lump-of-coal/.

I was in need of a fast treat to send with my kids to their Christmas parties at school and my oven was broken. She happened to call at just the right time and gave me this idea. It is basically rice krispie treats but with black food coloring then shaped into lumps to resemble coal.

It was the perfect solution: fast, easy cheap and most of all, fun for everyone to do together!

I found it easiest to drop by large spoonfuls onto wax paper then after they cooled a bit shape into the coal shape, basically a rough ball.

Marie

Licorice Caramels

By Vera - from Sue's kitchen!
The Wiscombe's used to make these at Christmas time each year. I do NOT likc black licorice, but I LOVE these caramels! The other day, Sue and I were talking about these and I offered to get the ingredients if she would make them and I help wrap them! I thought that was a GREAT deal!!!

Licorice Caramels:
1 can sweetened condensed milk
2 cups sugar
1 cup butter
1/4 tsp. salt
1 1/2 cup white corn syrup

Combine ingredients in heavy saucepan. Stir constantly over medium heat until it reaches 244 degrees (firm-ball stage). Remove from heat and add 1 tsp. licorice or anise flavor and 1 tsp. black paste food coloring. Cool in buttered pan. Cut and wrap in wax paper. Store in airtight container in the refrigerator.

Pumpkin Chocolate Chip Cookies

I got this recipe from the Wiscombe Family Cookbook. I made a batch last night and they turned out great! Hope you enjoy -Vera

1 Cup Sugar
2 Cups Flour
1/2 Cup Butter (softened)
2 tsp. Baking Powder
2 tsp. Vanilla
1/2 tsp. Baking Soda
2 eggs
1/2 tsp. Salt
1 Cup Pumpkin
1 tsp. Cinnamon
1/2 tsp. Nutmeg
1/4 tsp. Ginger
Chocolate Chips
1 cup nuts (optional)

Place all ingredients except chocolate chips and nuts in mixer, mix well. Fold in chocolate chips and nuts. Spoon onto greased cookie sheet. Bake at 350 for 12 minutes.

Energy Bites

I found this on Pinterest and with all the bike riding I do, I thought this would be a great thing to freeze then put in a zip-lock bag to take with me! I would make them smaller (more bite-size). -Vera

makes approximately 2 dozen depending on size

1/2 C nut butter (almond butter, peanut butter, sunflower seed butter or any other nut or seed butter. Anything will work here)

• 1/3 C Honey


• 1 C old fashioned rolled oats (you can toast for a nuttier flavor at 350 degrees for about 10 minutes)


• 1 C shredded unsweetened coconut (you can substitute any dry ingredients for this, wheat bran or germ, oat bran, some ground flax seed(I wouldn’t recommending using an entire cup!), any kind of ground nuts or seeds. For a cookie dough type bite try adding a few tablespoon of your favorite whole grain flour)


• 1-2 tsp vanilla


• pinch of sea salt if using a natural nut butter with no added salt


• 1-2 tsp your favorite spices or spice combinations(optional)


• 1/2 C other add-ins (any kind of whole or roughly chopped nuts or seeds, dried fruit, good quality chocolate chips, etc)

In a large bowl add the nut butter, vanilla and salt if needed. Use less vanilla if yours is very strong or more if you really enjoy the vanilla flavor and don’t buy an alcohol based kind. If all your ingredients are room temperature you should be able to stir to combine. If this is difficult you can warm in the microwave for a few seconds or even place the bowl in an inch or two hot water for a few minutes to soften everything. Once this is combined add the remaining ingredients.

Examples of add-ins: Equal parts sesame seeds, poppy seeds and mini chocolate chips. Mix well. Once it’s all combined place in the fridge for about 30 minutes. Then remove from the fridge, scoop out some dough and roll into a ball. It is much easier and works better to squeeze the handful together to compact it and then roll it into a ball.

If yours are too sticky you can consider adding more dry ingredients into them or rolling them in something like ground nuts, coconut, etc so they aren’t as sticky. Place the balls in an airtight container either in the fridge or freezer for quick and easy snacks.

Lovely Salted Caramel Sauce

Made this one the other day in order to try and satisfy my craving for Traders Joe's salted caramel sauce (mmmmmm.....).
It's super easy....and little scary when you read the directions.
But it totally works and let's be honest...I've been eating it by the spoonful from the jar.
Enjoy!

Matti

For the recipe...go to the link here at Always with Butter.

White Chip Chocolate Cookies

I can't believe I have never posted this cookie recipe before. They are so fudgy and yummy. Try them...you won't be disappointed!

Marie

2 1/4 cups flour

1 tsp baking soda

2/3 cup baking cocoa

1/4 tsp salt

1 cup (2 sticks) butter, softened

3/4 cup granulated sugar

2/3 cup brown sugar

1 tsp vanilla

2 eggs

2 cups chips (white, chocolate, peanut butter, butterscotch)

Preheat oven to 350 degrees. Combine flour, baking cocoa, baking soda and salt in a small bowl.

Beat butter, sugars, and vanilla in large bowl until creamy. Beat in eggs. Gradually add flour mixture. Stir in chips. Bake 8-10 minutes on an ungreased cookie sheet. Do not over bake! Cool on wire rack.

Orange Julius

I grew up making these often and just figured everyone knew how to make them. In the last two weeks, though, I have made them for company twice and they have raved about them and wanted to know how to make it. All ingredients are approximate and can be altered according to taste. The powdered milk can be substituted for regular milk, just omit the water. I just think the powdered milk tastes better in this. Grape juice can also be used instead of orange juice if you don't have a huge dislike for grape juice like I do. I also like to add a banana and frozen strawberries or peaches or whatever I might have in my freezer just for fun sometimes.

Marie

1/2 of a 12 oz can frozen orange juice concentrate

1/4 -1/3 cup powdered milk

1-2 cups water

1/3 cup sugar (I usually try to get away with less)

1 tsp vanilla

Ice cubes

Combine all ingredients in a blender, adding ice cubes last. Blend well.

White Chocolate Orange Cookies

This is my new favorite cookie recipe. It is perfect for spring, it tastes like spring should taste like! I found it somewhere on the world of blog recipes. I have made it twice, once with white chips and once with milk chocolate chips. I don't like chocolate with orange, but those that do loved the milk chocolate.
So go ahead, use the orange peel, eat the orange and then a few cookies!
Marie


1 cup butter (not margarine)
1/2 cup brown sugar
1/2 cup granulated sugar
1 egg
2 1/4 cups flour
3/4 tsp baking soda
1/2 tsp salt
2 Tbs gated orange peel
2 cups White chocolate chips or milk chocolate chips


Mix butter and sugars until creamy. Beat in egg. Add the dry ingredients and mix until it forms a good dough consistency. Add the orange peel and white or chocolate chips.
Bake for 10 minutes at 350 degrees.

Jelly Roll Pan Sugar Cookie

I love sugar cookies.
But let's be honest...I don't always want to subject my kitchen (and myself) to complete mania with kids and frosting and sprinkles and candies and....

you get the idea.

So, when I saw this recipe for jelly roll pan sugar cookies, I almost passed out with excitement.
And guess what...they are GOOD! I mean, really good.
Soft and not dry at all.

You can decorate as little or as much as you want (I stenciled out a sugar crystal duck for ours...my daughter picked purple for the icing color).

They are fast and yummy and a good cure to a sugar cookie craving.
I don't remember where I found the recipe..but thank you whoever you are!
Enjoy!

Matti

Pan Sugar Cookies
For the cookies:

Ingredients

5 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking soda

2 sticks butter (1 cup), room temperature

1 brick (8 oz.) cream cheese, room temperature

2 cups sugar

4 eggs

2 teaspoons vanilla extract

2 teaspoons almond extract

Instructions

Preheat the oven to 350 degrees F. Spray a 9 x 13 baking pan with Pam.

In a medium bowl, sift together the flour, baking soda and salt. Set aside.

In a large bowl fit for a stand mixer with the paddle attachment, cream the butter and cream cheese until light and fluffy, about two minutes. Add the sugar and cream for another minute. Add the eggs, one at a time, beating until just incorporated after each addition. Add the vanilla and almond extracts and beat until just incorporated. Add the sifted dry ingredients in three installments, mixing until just incorporated after each addition. Pour the mixture into the prepared baking pan and cook for 25-35 minutes, or until a toothpick in the center comes out clean. Let cool completely on a cooling rack. Meanwhile, make the icing:

For the icing:

Ingredients

1 stick butter, room temperature

1 brick (8 oz.) cream cheese, room temperature

1 teaspoon vanilla extract

1/4 teaspoon almond extract

3-1/2 cups confectioners’ sugar

pinch salt

food coloring, if using

Instructions

In a large bowl fit for a stand mixer with the paddle attachment, cream the butter and cream cheese until light and fluffy, about two minutes. Add the vanilla and almond extracts and beat until incorporated. Add the confectioners’ sugar and salt and beat on low until the sugar stops flying around. Then, turn the mixer to high and beat until light and fluffy. Add food color at this time if you’re using it.

Spread on top of the completely cooled cookies. Refrigerate for about 30 minutes, then cut into very small bars

Pie on a Stick...or Hand Pies

For Valentines Day this year, we made this little beautys and gave them to our family members.

The inside of the cards read "Be my Sweetie Pie".

I found the recipe and idea on Our Best Bites (love that site).

I used my own pie down recipe..because I trust it.

I cant say if the original is good or not becuase I've never tried it.

The are easy and fun to make...and YUMMY!

The pies that didn't stay on the sticks were "hand pies" that we also bagged up and gave away.

The dangerous thing about this recipe is that because they are so small...it's easy to eat a lot of them.

You've been warned! :)

PS: I used store bought filling...added some cinnamon and brown sugar and mashed it to "baby food" consistency...worked PERFECT!

Matti

Apple Sweetie Pie's or Hand Pies's

Recipe by Our Best Bites

1 recipe pie crust (here or your own) (or store bought pie crust dough)

6" lollipop sticks (available at craft stores, including Walmart)

small bowl of water

2 tablespoons butter, melted

Course sugar or sprinkles for top

Canned pie filling, or homemade apple below

Cookie Cutters

Apple Pie Filling (combine all ingredients below)

1 medium tart green apple, peeled and grated

1/4 tsp ground cinnamon

1 tablespoon packed brown sugar

1 tablespoon flour

1/2 tablespoon lemon juice

1 tablespoon cold butter, cubed

Glaze (Whisk all ingredients until smooth. Add milk until desired consistency is reached):

1/2 cup powdered sugar

1 tablespoon butter, melted

1-3 tsp milk

Preheat oven to 375 degrees.

Line a baking sheet with parchment or a silicone baking mat if desired.

Roll out pie dough on a floured surface about 1/8 inch thick. Cut out heart shapes (or other shape of your choosing) and place them on your baking sheet. (*I used a 2 in hearts and 3 in hearts)

Place about 1-2 tsp of filling on one cut out, keeping it at least 1/4 inch away from the edges. Place 6 inch lollipop stick in center of shape, with the top of the stick near the top of the shape. Wet your finger in a small bowl of water and wet the edge of the pie dough shape.

Wet the edges of a 2nd pie dough shape (one without filling) and place on top of the other.

Press together gently with your fingers to seal the pieces together.

Use a fork to crimp edges, being careful to seal edges around the stick.

If desired, brush top of pie in melted butter and sprinkle with sugar. (Or leave plain to glaze after).

Bake pies for 15-20 minutes until barely golden brown. Cool for a few minutes and then transfer to a cooling rack.

If glazing, gently brush or spoon glaze over pies while still warm.

Cool completely before packaging.

If desired, place in cellophane bags and tie with ribbons and labels.

White Hot Chocolate

I found this recipe today from some free online cookbook called Mr. Food. It was perfect for a cold February night! Smooth and warm but different from the normal hot chocolate. Resist the temptation to put in more white chocolate, it would have been way too sweet with more chocolate.
Marie

3 cups milk
1 (6 oz package) white chocolate chips or squares
1/8 tsp ground nutmeg
1 tsp vanilla extract

In a saucepan, combine milk, white chocolate, and nutmeg over low heat; stir until warm and chocolate is melted but not boiling.
Remove from heat, stir in vanilla and pour into mugs.
Serve warm.

Holiday Chex Mix

I recently came across this recipe a few days ago and have really fallen in love with it.

-Brenda

16 cups chex or any cereal you want

2 cups coconut

1 cup sliced nuts (the first time I used a combination of walnuts and cashews because that is what I had at the time)

2 cups pretzels

1 cup sugar

1 cup light Karo syrup

3/4 cup butter

1 cup finely crushed candy canes.

In a large bowl combine cereal, coconut, nuts and pretzels.

In a medium sauce pan combine sugar, butter and karo syurp. Over Medium heat melt butter and blend ingredients together. Once it comes to a full boil cook for 2 minutes.

Once it has cooked for two minutes take off heat and slowly wisk in the crushed candy canes. If you dump it all in at once, it will become a large lump and be really hard to stir in.

Pour over the cereal mixture and stir until it is all coated. Pour onto a greased cookie sheet and let cool.