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Truffle Brownies 

Preheat oven to 325

Ingredients:
1 C. unsalted butter
6 oz. unsweetened chocolate
2 C. sugar
4 large eggs
1 t. vanilla extract
1/2 C. all-purpose flour
1/2 t. salt
confectioners' sugar for dusting

Directions:
Grease a 9 x 13-inch baking pan.  
Combine the butter and chocolate in the top pan of a double boiler 
set over (but not touching) simmering water over medium-low heat.
Melt slowly, stirring occasionally.  
When the butter and chocolate are melted, remove from the heat.
Add the sugar and whisk vigorously.  
Add the eggs and vanilla and whisk until completely incorporated.  
Add the flour and salt and blend in, making sure there are no lumps of flour.  
The mixture should now be a shiny batter.
Pour the batter into the prepared pan and gently smooth the top.  
Bake in the center of the oven for approximately 28 minutes.
*or until the top is crisp and dry and a toothpick inserted in the center comes out barely moist. 
Let cool to room temperature before cutting.
Sprinkle with confectioners' sugar if desired.
Minty Cheesecake Brownies

Preheat oven to 350

Ingredients for brownie layer:
4 (1 ounce) bars unsweetened baking chocolate
1/2 C. butter
2 C. sugar
3 eggs
2 t. vanilla extract
1 C. flour

Ingredients for cheesecake layer:
1 (8 ounce) block cream cheese, softened
2 T. butter
1 T. cornstarch
1 (14 ounce) can sweetened condensed milk
1 egg
1 t. peppermint extract
green food coloring, optional

Ingredients for glaze:
1 C. semi-sweet chocolate chips
1/2 C. heavy whipping cream (not whipped)

Directions for brownie layer:
Melt chocolate and butter in a small saucepan. 
In a bowl, combine chocolate mixture with sugar, eggs, vanilla, and flour.  
Spread in greased 9 x 13-inch baking pan.  
Bake 15 minutes. 

Directions for cheesecake layer:
In mixer bowl, beat cream cheese, butter, and cornstarch until fluffy.  
Gradually beat in sweetened condensed milk, egg, peppermint extract, and food coloring, if desired.  
Pour over brownie layer.  
Bake 25 minutes or until set.  

Directions for glaze:
Melt chocolate chips with heavy cream.  
Cook and stir until thickened and smooth.
Spread over brownies.
Nanaimo Bars (no-bake)

Preheat oven to 300

Ingredients for first layer:
1/2 C. butter
1/4 C. cocoa powder
1/4 C. white sugar
1 egg, beaten
1 1/2 C. graham cracker crumbs
1 C. shredded coconut
1/2 C. pecans, finely chopped

Ingredients for second layer:
1/2 C. butter, softened
3 T. half and half
2 T. powdered vanilla pudding mix (from a box)
2 C. confectioners' sugar

Ingredients for top layer:
1 C. semi-sweet chocolate chips
1 T. canola or vegetable oil

Directions:
Line the bottom of a 9 x 9-inch pan with parchment paper or non-stick foil.

Directions for first layer:
Toast the coconut and chopped pecans in the oven until golden brown and fragrant, stirring occasionally.  
Remove from oven and set aside.  
In the top of a double boiler, melt 1/2 C. butter, cocoa and sugar.  
Whisk to combine.  
Whisk in the beaten egg. 
Whisk until thickened and then remove at once from heat.  
Fold in the graham cracker crumbs, coconut and pecans. 
Press into prepared pan while you prepare second layer.

Directions for second layer:
In a large mixing bowl, cream together 1/2 C. softened butter, half and half and pudding mix.  
Fold in the confectioners' sugar.  Beat until very light.  
Spread evenly on top of the first layer.  
Cover with plastic wrap.  
Put in refrigerator for an hour or so, until second layer is firm.  

Directions for top layer:
In a double boiler, melt the chocolate chips and canola oil.  
**The chocolate may melt the middle layer if it's too hot so you may want to let it cool for a bit.  
Pour onto second layer and spread with a spatula.  
Put in the refrigerator for about 10 minutes (if you leave it in the refrigerator for too long you will have a very difficult time cutting the bars). Take out of the refrigerator and cut bars into desired pieces.  
Refrigerate for 2 hours.  
Gooey Butter Bars (a St. Louis original!)

Preheat oven to 350

Ingredients for crust:
1 box yellow cake mix
1 egg
1 stick butter, at room temperature

Ingredients for gooey layer:
2 eggs
1 (8 ounce) package cream cheese, at room temperature
4 C. confectioners' sugar
1 t. vanilla extract

Directions for crust:
Line a 9 x 13-inch baking pan with foil.
Mix cake mix, egg, and butter together.
Press evenly in pan. 

Directions for gooey layer:
Mix  eggs, cream cheese, and vanilla together.  
Mix in confectioners' sugar until well blended.
Pour on crust layer and bake for approx. 28-36 minutes
(depending on how golden you like your bars).
Cool completely before cutting.  
Sprinkle with confectioners' sugar.
Almond Poppy Seed Bars

Preheat oven to 350

Ingredients for cake layer:
3 eggs
2 1/4 C. sugar
1 1/2 C. milk
1 C. canola oil
1 1/2 t. almond extract
1 1/2 t. vanilla extract
3 C. all-purpose flour
4 1/2 t. poppy seeds
1 1/2 t. baking powder
1 1/2 t. salt

Directions for cake layer:
In a mixing bowl, beat the eggs, sugar, milk, oil and extracts.
Combine the flour, poppy seeds, baking powder and salt.
Add to the egg mixture and mix just until combined.  
Spread in a greased 15 x 10 x 1-inch pan.  
Bake for 20 minutes.
***or until toothpick inserted near the center comes out clean.  
Cool on wire rack.

Ingredients for frosting:
1/3 C. butter, melted
3 C. confectioners' sugar
3 T. milk
1/2 t. almond extract

Directions for frosting:
In a mixing bowl, combine the frosting ingredients and beat until smooth.  
Frost bars.
Crispy Peanut Butter Bars (no-bake!)

Ingredients:
3/4 C. butter, melted
2 C. graham cracker crumbs
1 1/2 C. peanut butter
2 C. confectioners' sugar
1 C. crispy cereal 
1 1/2 C. chocolate chips, melted

Directions:
Line a 9 x 13-inch baking pan with foil.
(can also put in a glass 9 x 13 without foil)
Spray foil with non-stick spray.
In a 2-cup glass measure, melt butter in microwave.
Add crumbs to melted butter and mix with a fork.
Place mixture in bowl of mixer (or use a hand-held mixer).
Beat in peanut butter and sugar until well blended.
*f you are adding in the crispy cereal, carefully mix in at this point.
Spread evenly into pan with spatula.
To even out, place a piece of waxed paper on top of mixture and press down gently.
Frost with melted chocolate.
Score the chocolate using a knife.
This will make cutting the bars much easier when the chocolate hardens.
Refrigerate until chocolate hardens.


*Don't worry if you forget to score the chocolate before refrigerating.
You can certainly take the whole pan out and score after it softens for a few minutes.
Brownie Gooey Butter Bars


Preheat oven to 350

Ingredients for brownie layer:
1 package brownie mix 
(mixed according to package directions)

Ingredients for gooey layer:
1 (8 ounce) package cream cheese, at room temperature
2 eggs
1 t. vanilla
4 C. confectioners' sugar

Directions for brownie layer:
Line a 9 x 13-inch baking pan with foil.
Spray foil with non-stick spray.
Spread brownie mix into pan.
Bake for 24 minutes.  

Directions for gooey layer:
Mix cream cheese, confectioners' sugar, vanilla and eggs together. 
Pour cream cheese over baked brownie layer.
Bake for 30-36 minutes or until golden brown.
Magic Bars (Hello Dollies)

Preheat oven to 350

Ingredients for crust:
1 stick butter, melted
2 C. graham cracker crumbs

Directions for crust:
Mix butter and graham crackers together using a fork.
Press evenly into the bottom of a 9 x 13-inch baking dish.

Ingredients for topping:
Add, in order, on top of crust:
1 C. chopped nuts
1 C.  white chocolate chips 
1 C. chocolate chips 
1 C. butterscotch chips
1 C. coconut
1 can sweetened condensed milk

Bake for 24-26 minutes 
*may need to cover bars halfway through baking time if coconut browns too much.
Lemon Bars

Preheat oven to 350

Ingredients for crust:
2 C. flour
1/2 C. confectioners' sugar
1 C. butter, very cold, cut into tiny pieces

Directions for crust:
In a large bowl, whisk flour and confectioners' sugar together.
Add butter and form into crumbs using your fingers.
Press into 9 x 13-inch pan and bake for 20 minutes.

Ingredients for filling:
4 eggs
2 1/4 C. sugar
2/3 C. lemon juice
1/4 C. flour
1/2 t. baking powder

Directions for filling:
Beat 4 eggs until foamy.
Gradually add sugar and lemon juice.
Beat until smooth and fluffy and sugar is dissolved.
Stir in flour and baking powder.
Pour over partially baked crust.
Bake 28 minutes longer.  
Cool in pan.
Graham Cracker Toffee Bars

Preheat oven to 350

Ingredients:
Graham crackers to line 9 x 13-inch baking pan
1 C. brown sugar
1 C. butter
1 (12 oz) package chocolate chips
1/2-1 C. chopped nuts

Directions:
Line a 9 x 13 pan with aluminum foil.  
Spray foil with non-stick spray.
Place crackers in a single layer, very close together in pan.
Bring brown sugar and butter to a boil.  
Simmer 4-5 minutes, stirring constantly
Pour over crackers and spread evenly.
Bake for 8 minutes.  
Remove from oven and immediately top with chocolate chips.
Let chocolate chips melt for a few minutes.
When chips are melted, spread evenly over crackers.
Immediately sprinkle chopped nuts over melted chocolate.  
Let the toffee sit until the chocolate hardens.
Break into pieces and enjoy!

*Feel free to add any toppings you like!
Pumpkin Gooey Butter Bars

Preheat oven to 350

Ingredients for crust:
1 box yellow cake mix
1 egg
1 stick butter, softened or melted

Ingredients for gooey layer:
1 (8 oz) package cream cheese, softened
1 (15 oz) can pumpkin
3 eggs
1 stick butter, softened
1 t. vanilla extract
1 t. cinnamon
1 t. nutmeg
1/2 t. ground cloves
2 C. confectioners' sugar

Directions for crust:
Mix cake mix, egg, and butter together using an electric mixer. 
Press into bottom of lightly-greased 9 x 13-inch baking pan

Directions for gooey layer:
In a large bowl, beat the cream cheese and pumpkin until blended.
Add eggs, butter and vanilla and mix well.
Add remaining ingredients and mix well.
Pour over crust.
Bake 40-45 minutes.  

M & M Cookie Bars 

Preheat oven to 350

Ingredients:
2 sticks butter (room temperature)
2 C. packed brown sugar
2 eggs, room temperature
2 t. vanilla
2 C. all-purpose flour
3 C. M & M's 

Directions:
Line a 9 x 13-inch pan with foil.
Mix butter, brown sugar, eggs and vanilla in a large bowl.
Add flour and salt to brown sugar mixture and mix well.
Mix in M & M's.
Spread evenly into pan.
Bake 20-23 minutes.
*Don't overbake! These should be soft and chewy.
Peanut Butter and Jelly Bars 

Preheat oven to 350

Ingredients:
2 sticks unsalted butter, at room temperature.
1 1/2 C. sugar
1 t. vanilla
2 eggs, at room temperature
2 C. creamy peanut butter
3 C. all-purpose flour
1 t. baking powder
1 1/2 C. jelly

Directions:
Line a 9 x 13-inch baking pan with foil.
Spray foil with non-stick spray.
In a medium size bowl, cream the butter, sugar, vanilla, and eggs 
together until well mixed.
Add peanut butter and mix until combined.
Add flour and baking powder and mix until combined.
Spread 2/3 of the dough into the prepared pan. 
Spread the jelly evenly over the dough.
Drop small bits of remaining dough evenly over the jelly.
Press down gently.
Bake for 40 minutes.

Brookies (brownie and chocolate chip cookie)

Preheat oven to 350

Ingredients:
2 pounds prepared chocolate chip cookie dough, brought to room temp.
(I use Pillsbury refrigerated dough)
1 package *brownie mix 
(MIXED according to package directions-NOT baked)

Directions:
Line 9 x 13-inch baking pan with foil. 
Spray with non-stick spray.
Press chocolate chip cookie dough into bottom of a 9 x 13-inch baking pan.
DO NOT BAKE!
Pour brownie batter on top of cookie dough.
Bake for 38-40 minutes.
​Pecan Pie Cheesecake Bars

Preheat oven to 350

Ingredients for the shortbread layer:
1 1/2 C. all-purpose flour
3/4 C. brown sugar, packed
1 stick butter, at room temperature
1/2 C. pecans, finely chopped

Ingredients for the cheesecake layer:
2 (8 ounce) packages of cream cheese, softened
1/2 C. sugar
1/2 C. milk (any type)
1 t. vanilla extract

Ingredients for the pecan pie layer:
3/4 C. brown sugar, packed
1/2 C. corn syrup
1/3 C. butter, melted and cooled slightly
3 eggs, beaten
1 t. vanilla extract
1 1/2 C. pecans, chopped

Directions for the shortbread layer:
Spray a 9 x 13-inch baking dish with non-stick spray.
In a medium bowl, combine flour and brown sugar.
With a pastry blender or your hands (the best tools!) cut in butter
until mixture resembles coarse crumbs.
Stir in pecans.
Press mixture evenly into the bottom of 9 x 13 pan.
Bake for 10 minutes.

Directions for the cheesecake layer:
Place cream cheese in bowl of electric mixer.
Beat until smooth.
Beat in sugar.
Beat in milk and vanilla.
Pour cream cheese mixture over shortbread layer.
Spread evenly.
Bake for 15 minutes.

Directions for the pecan pie layer:
Place brown sugar, corn syrup, and butter in a medium bowl and mix well.
Mix in eggs and vanilla.
Mix in pecans.
Pour over cream cheese layer.
Bake for 40 minutes or until cream cheese layer is set.
Top should be a nice golden-brown color.
Oreo Gooey Butter Brownies

Ingredients for brownie layer:
1 package brownie mix
eggs, oil, water as listed on box

Directions for brownie layer:
Line a 9 x 13-inch baking pan with foil.
Spray foil VERY WELL with non-stick spray.
Mix brownie batter according to directions on box.
Pour into pan.
Bake for 24 minutes.

Ingredients for Oreo layer:
Oreos!

Directions for Oreo layer:
Place as many Oreos as you like on top of brownie layer.
I like to line them up right next to each other for lots of 
Oreo flavor and crunch.

Ingredients for gooey layer:
1 (8 ounce) package cream cheese, at room temperature
2 eggs
4 C. confectioners' sugar

Directions for gooey layer:
Mix cream cheese and eggs until well blended.
Add confectioners' sugar and mix until completely incorporated.
Pour over brownie layer.
Bake for 30-36 minutes depending on how golden you like them.
(I do not like these bars to be runny so I tend to bake mine a little longer until the middle no longer shakes).
Cool completely.
Remove brownies from pan by lifting the foil along with the brownies.
Carefully peel foil away from brownies (these are very sticky!).
After brownies are cool, sprinkle with confectioners' sugar.
Chocolate Gooey Butter Bars

Preheat oven to 350

Ingredients for cake layer:
1 box chocolate cake mix
1 stick butter, at room temperature or melted
1 egg

Directions for cake layer:
Mix cake mix, butter and egg together.
Press into bottom of a 9 x 13-inch baking dish.

Ingredients for gooey layer:
2 eggs
1 (8 ounce) package cream cheese, at room temperature
1/3 C. cocoa powder
3 2/3 C. confectioners' sugar

Directions for gooey layer:
Mix eggs and cream cheese until well blended.
Add in cocoa powder and mix slowly.
Add in confectioners' sugar and blend well.
Pour over crust and bake for 28-36 minutes.
Sprinkle with confectioners' sugar when cool.

Date "Brownies"  (no bake)

Ingredients for brownies:
2 1/2 C. Medjool Dates (packed lightly into measuring cup)
1 1/2 C. almonds
6 T. cocoa powder
2 t. water

Directions for brownies:
Put all ingredients into a food processor.
Blend until completely smooth.
Line an 8-inch pan with foil.  
Spray lightly with non-stick cooking spray.
Press brownies firmly into pan.

Ingredients for frosting:
1/4 C. cocoa powder
1/4 C. agave
2 T. coconut oil, melted

Directions for frosting:
Mix all ingredients together and pour over brownies.
Spread evenly over brownies.
Place pan in refrigerator until firm.

Snickerdoodle Bars

Preheat oven to 350

Ingredients for bars:
1 C. butter, at room temperature
2 C. brown sugar. packed
2 eggs
2 t. vanilla extract
2 C. all-purpose flour
2 t. cinnamon

Ingredients for topping:
5 t. granulated sugar
2 t. cinnamon
Mix to combine

Directions:
Spray a 9 x 13-inch baking pan with non-stick spray.
Put the butter and brown sugar into a bowl.
Mix to combine.
Mix in the eggs and vanilla.
Mix in the flour and cinnamon until combined.
Spread into prepared pan.
Sprinkle the cinnamon-sugar topping on bars.
Bake for 22 minutes.
Blueberry - Lemon Gooey Butter Bars

Preheat oven to 350

Ingredients for crust:
1 box yellow cake mix
1 egg
1 stick butter, at room temperature or melted

Ingredients for gooey layer:
2 eggs
1 (8 ounce) package cream cheese, at room temperature
1/2 C. lemon juice
4 C. confectioners' sugar
1 C. fresh blueberries

Directions for crust:
Line a 9 x 13-inch baking pan with foil.
Spray foil with non-stick spray.
Mix cake mix, egg and butter together.
Press evenly in pan.

Directions for gooey layer:
Mix eggs, cream cheese, vanilla and lemon juice together.
Mix in confectioners' sugar until well blended.
Pour over crust.
Sprinkle blueberries over filling.
Bake for 50-52 minutes until golden and set.


Blueberry (or Raspberry) Gooey Butter Bars

Preheat oven to 350

Ingredients:
1 box yellow cake mix
1 egg
1 stick butter, at room temperature

Ingredients for gooey layer:
2 eggs
1 (8 ounce) package cream cheese, at room temperature
4 C. confectioners' sugar
1 t. vanilla extract
1 C. blueberry or raspberry puree 

Directions for crust:
Line a 9 x 13-inch baking pan with foil.
Spray foil with non-stick spray.
Mix cake mix, egg and butter together.
Press evenly in pan. 

Directions for gooey layer:
Mix eggs, cream cheese and vanilla together.  
Mix in confectioners' sugar until well blended.
Pour on crust layer.
Drop dollops of blueberry/raspberry puree on top of gooey layer.
Swirl gently with a knife.
Bake for 40-50 minutes depending on how golden you like the bars.
Cool completely before cutting.  
Sprinkle with confectioners' sugar.

FLOURLESS Fudge Brownies (Gluten Free)

Preheat oven to 350

Ingredients:
3 C. chocolate chips
1 stick butter, at room temperature
1  1/2 C. sugar
6 eggs, at room temperature
1 T. vanilla extract
3/4 t. kosher salt
1/2  C. cocoa powder

Directions:
Line a 9 x 13-inch baking pan with foil.
Spray foil with non-stick spray.
Place chocolate chips in a large glass measuring cup.
Microwave for 30 seconds.
Stir.
Repeat until chocolate is melted.
Set chocolate aside.
In a separate bowl, beat butter and sugar until well mixed.
Add eggs, one at a time, mixing well after each addition.  
Add vanilla and salt and mix until incorporated.
Carefully mix in cocoa powder.
Add melted chocolate and beat for 3 minutes until glossy.
Spread evenly into baking pan.  
Bake for 32 minutes.
Energy Bars (so good!)

Ingredients:
1 C. nuts
1 C. raisins 
1 C. dates (pitted)

Directions:
Place all ingredients in the bowl of a food processor.
Pulse and spin until dough comes together in a ball.
(Scrape sides as necessary)
Place on plastic wrap and press down.
Cover completely with plastic wrap.
Refrigerate until firm enough to cut.
Crispy Treats

Ingredients:
4 T. butter
2 (10 ounce) bags marshmallows
1/2 C. sweetened condensed milk
8 C. crispy cereal
extra marshmallows to mix in
sprinkles

Directions:
Spray a 9 x 13-inch pan with non-stick spray.
Spray a sturdy spatula with non-stick spray.
Spray inside of large pot with non-stick spray.
See the "spray" theme here?

Put butter in pot.
Set pot over lowest heat setting on stove.
Melt butter.
Add marshmallows to melted butter and stir occasionally until melted.
Pour in sweetened condensed milk and mix well.
Add crispy cereal and mix very well.
Take mixture off of heat and stir in extra marshmallows and sprinkles.
Press gently into pan.
Let set until firm.

Pecan Pie Bars

Preheat oven to 350

Ingredients for crust:
1  3/4 C. flour
1/3 C. brown sugar
3/4 C. butter, melted
1/3 C. chopped pecans

Directions for crust:
Combine flour and brown sugar in a medium bowl.
Add butter and combine with a fork until well blended.
Add pecans and mix.
Pat mixture in the bottom of an ungreased 9 x 13-inch pan.
Bake for 18 minutes.

Ingredients for filling:
2/3 C. brown sugar
6 T. flour
1 t. salt
1  1/2 C. corn syrup (light or dark)
4 eggs
1 t. vanilla extract
1  1/3 C. chopped pecans

Directions for filling:
Whisk brown sugar, flour and salt together in a medium bowl.
Whisk in eggs, corn syrup and vanilla.
Mix in pecans.
Pour mixture over partially baked crust.
Bake 30 minutes or until filling is set and golden-brown.
​Raspberry Oatmeal Cookie Bars

Preheat oven to 350

Ingredients:
1 C. brown sugar, packed
2 C. flour
1/2 t. baking soda
1 C. (2 sticks) butter, at room temperature
2 cups rolled oats
1  1/2 C. raspberry jam or pastry filling
(or your favorite flavor)

Directions:
Spray a 9 x 13- inch pan with non-stick spray.
In a large bowl, combine:
brown sugar, flour, and baking soda.
Blend the butter in using a fork or your fingers.
Blend in oatmeal using your fingers.
Press 3/4 of the mixture into the bottom of 9 x 13 pan.
Spread jam evenly over mixture.
Crumble the remaining oatmeal mixture over the top.
Press gently with your hands to flatten slightly.
Bake for 30 minutes.
Cut into bars after cool.