Lemon Squares

There are many versions of this recipe available and I've tried a few, but I always go back to my mom's recipe. This is another recipe that goes back years and is a favorite of mine and, I might add, of my niece. Every time she and her family come for a visit, Mom makes sure she has a pan of these cookies sitting in the kitchen to greet her, even if it's Christmas and Mom has a zillion other kinds of cookies and candies prepared. These cookies are rich and buttery with just the right amount of tart lemon flavor in the filling; yummy is the best description of them. Blessings...

Recipe:

3/4 cup butter, softened
1/3 cup powdered sugar
1-1/2 cups flour

Mix until well combined and press onto bottom of a greased 9" x 9" pan. Bake in a 350 degree oven for 15 - 20 minutes or until golden brown and set.

3 eggs
1-1/2 cups sugar
3 tbsps. flour
1/3 cup fresh lemon juice
grated zest of one lemon, about 1 tsp.

Beat eggs with electric mixer. Add remaining ingredients and mix until well combined.
Pour over hot crust and bake for another 20 minutes or until set.
Cool completely on a wire rack. Dust with powdered sugar and cut into bars.

Yield: 24 cookies
139 calories each

Sour Cream Cranberry Bars

Tis the season for cranberries and cookies. This festive recipe combines dried cranberries and sour cream between a rich, buttery, brown sugar and oatmeal base, and crumb topping. The recipe goes together easily, and the cookies store very well for a week, or more, in the refrigerator. Blessings...

Recipe:

1 cup butter, softened
1 cup packed brown sugar
2 cups quick-cooking oats
1-1/2 cups plus 2 tablespoons flour, divided use
2 cups dried cranberries
1 cup light sour cream
3/4 cup sugar
1 egg
1 tablespoon lemon zest
1 teaspoon vanilla extract

1. In a mixing bowl, cream butter and brown sugar.
2. Combine oats and 1-1/2 cups flour; add to creamed mixture until blended. Set aside 1-1/2 cups for topping.
3. Press remaining crumb mixture into an ungreased 13" x 9" baking pan. Bake at 350 degrees for 10-12 minutes or until lightly browned. Remove to wire rack.
4. Meanwhile, in another bowl combine the sour cream, yogurt, sugar, egg, lemon zest, vanilla and remaining flour with an electric mixer until blended. Stir in cranberries and pour evenly over crust.
5. Sprinkle with reserved crumb mixture and return to oven for 20-25 minutes or until lightly browned. Cool on a wire rack. Refrigerate leftovers.

Yield: 3 dozen cookies
152 calories each
1 gm. fiber

This wonderful recipe come from a "Taste of Home" cookbook.

Pecan Pie Bars

If you like pecan pie you will love these bars that my sister-in-law made for us when we were visiting them a few years ago. The recipe starts with a cake mix for the cookie base which keeps things simple. Broken pecans are added to a rich brown sugar filling that is piled on top of the base and then it's baked until golden brown. Rich, huh? Blessings...

Recipe:

1/2 cup plus 2 tablespoons butter
1 pkg. (18.25 oz.) yellow cake mix, preferably Duncan Hines
1/2 cup all-purpose flour
1 egg
1-1/4 cups packed light brown sugar
2/3 cup light corn syrup
2/3 cup whipping cream
2 teaspoons vanilla extract
1 lb. pecan pieces

1. Preheat oven to 350 degrees. Generously grease a 9"x13" baking pan.
2. Melt 1/2 cup butter. At medium speed beat cake mix with flour, melted butter and egg until dough forms. Press dough into bottom and 1" up sides of the pan.
3. Bake 20 minutes or just until base starts to brown; cool on rack 10 minutes.
4. In a 2-quart saucepan over medium heat combine sugar and corn syrup. Bring to boil, stirring to dissolve sugar; boil 1 minute. Remove from heat; stir in cream and remaining butter.
5. Over low heat cook mixture 3 minutes; do not stir. Remove from heat; stir in vanilla, then pecans. Pour over crust.
6. Bake 20-25 minutes or until filling is set, being careful not to over bake. Cool on rack for 1 hour.
7. Cut into bars and let cool completely.

Yield: 18 or 24 bars
505 calories and 3 gms. fiber per bar for 18
397 calories and 2 gms. fiber per bar for 24
Note: The original recipe had 2 ounces of melted white chocolate drizzled on the bars which was just too rich so I deleted it, but the calorie count includes the drizzle, so the calorie count is a bit off. If you can handle "too rich" go for it and enjoy!

Fudgy Brownies with Fudge Frosting

These brownies are to die for! I've been making this wonderful recipe from the Good Housekeeping Illustrated Cookbook for 34 years and it is still my husbands absolute favorite brownie of all the recipes that I make. The thick, rich fudge icing recipe comes from Betty Crocker's Cookbook and tops these brownies perfectly. Blessings...

Brownies

1 cup butter
4 ounces unsweetened baking chocolate
2 cups sugar
4 eggs
1 cup flour
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup coarsely chopped walnuts or pecans

1. Preheat oven to 350 degrees. Grease a 13" x 9" baking pan. Set aside
2. In a 3 qt. saucepan over very low heat, melt butter and chocolate, stirring constantly.
3. Remove the pan from the heat, and with a spoon stir the sugar into the chocolate. Allow the mixture to cool slightly.
4. Add the eggs, one at a time, beating until well blended after the addition of each egg.
5. Add the flour, vanilla and salt to the mixture and stir to thoroughly combine.
6. Stir in the chopped nuts.
7. Pour the batter into the greased pan and spread evenly with a spatula.
8. Bake 30-35 minutes. Brownies are done when a toothpick inserted in the center comes out clean. Cool on a wire rack.

Fudge Frosting

1/2 cup shortening
2 cups sugar
3 ounces unsweetened baking chocolate
2/3 cup milk
1/2 teaspoon salt
2 teaspoons vanilla extract

1. Mix all the ingredients except the vanilla in a 2-1/2 qt. saucepan.
2. Heat to a rolling boil stirring occasionally. Boil 1 minute without stirring.
3. Place the pan of icing in a bowl of ice and water and beat using an electric mixer until smooth and of spreading consistency. Remove the pan of icing from the ice water.
4. Stir in the vanilla extract.

Spread the icing on brownies that are completely cool. Sprinkle some chopped nuts on top, if desired.
Yield: 36 bars
143 calories without icing
224 calories with icing

Tip: I place the pan of iced brownies in the refrigerator for about an hour to set the icing. This makes it much easier to cut the brownies.

"Whatever Floats Your Boat" Brownies

A few months ago one of my husband's co-workers brought a plate of these brownies to a potluck they were having at work. When he told me about them I was anxious to go online to find the recipe so we could have them at home. This recipe is so rich and fudgy and can be made even more delicious by adding in whatever-floats-your-boat; your favorite add-ins. There is a list of suggestions here but, my goodness, the sky is the limit with this one. I found this recipe at http://www.food.com. Blessings...

Recipe:

1/2 cup butter, melted
1/2 cup unsweetened cocoa
1 cup sugar
2 eggs
2 tsps. vanilla
1/2 cup flour
1/4 tsp. salt

Whatever Floats Your Boat Additions:
 1-2 cups chocolate chips or your favorite flavor
 1-2 cups raisins
 1-2 cups chopped maraschino cherries
 1-2 cups chopped nuts
 1-2 cups M&M's
 1-2 cups Reese's pieces
 1-2 cups miniature marshmallows

Directions:

1. Preheat oven to 350 degrees F.
2. Grease an 8-inch square pan or line with foil.
3. In a medium bowl combine melted butter and cocoa and stir until cocoa is dissolved.
4. Add sugar and mix well.
5. Add eggs one at a time and stir until well combined.
6. Stir in vanilla, flour and salt until you no longer see any flour (do not overmix).
7. Fold in "Whatever Floats Your Boat"
8 Spread in pan and bake for approximately 25 minutes.
9. Do not over-bake - your brownies will come out dry. Adjust time/temp accordingly for your oven. If you do the knife/toothpick test, it should come out with moist crumbs, not clean.
10. Cool completely before cutting into spuares.
11. For vegetarian omit the marshmallows.
12. For double recipe, bake in 9 x 12 pan and add 5 minutes to baking time.

Note: I doubled the recipe and baked them in a 9 x 13 pan. I cut the brownies into 36 bars.
115 calories per brownie with no add-ins.
I used 1 cup semisweet chocolate chips and 1 cup milk chocolate covered Heath Bits for my add-ins.
182 calories per brownie
If you go to the website you can get the orginal nutrition facts for the recipe.

Butterscotch Toffee Brownies and Sundaes

Last week I came across an out-of-date package of brownie mix in the pantry and wondered if the leavening in it might still have enough "umph"  to create brownies. The "best if used by date" was in November, so I knew I was running a risk of creating some very flat brownies. Thankfully, that wasn't the case and they baked just fine. After tasting the brownies with the add-ins, the idea came to mind that these brownies could make the foundation for a tasty sundae. The brownies are yummy on their own, but with the addition of a scoop of vanilla ice cream, some butterscotch topping, whipped cream and toffee bits, these brownies become a very rich sundae. Blessings...

Recipe:

1 box brownie mix, I used Duncan Hines Chewy Fudge Brownies
1/2 cup chopped pecans
3/4 cup toffee bits
3/4 cup butterscotch chips

1. Prepare brownies according to package directions using two eggs.
2. Combine the pecans, toffee bits and butterscotch chips in a bowl. Measure out 1 cup and stir into the brownie mix. Pour batter into a greased 9 x 13-inch baking pan. Smooth surface and sprinkle on the remaining 1 cup of pecan mixture.
3. Bake the brownies according to the package directions. Cool completely on a wire rack.

Yield: 36 brownies
149 calories each

Sundaes: Place two brownies on a plate or cut the brownies into larger serving pieces. Top with vanilla ice cream, butterscotch ice cream topping, some whipped cream and a sprinkle of toffee bits.

Caramel Brownies

Sometime last year I clipped this recipe out of our local newspaper and my goodness, we are sure glad that I did. These brownies are rich and gooey with a layer of caramel and milk chocolate chips between two layers of cookie base made from a German chocolate cake mix. They were delicious with a glass of milk last evening for dessert. This is a kid-friendly recipe, whether the kid is young or old. Blessings...

Recipe:

1 German chocolate cake mix
1 pkg. (11 ounces) caramels
1 cup milk chocolate chips
2/3 cup evaporated milk, divided
3/4 cup butter, melted

1. Preheat oven to 350 degrees. Grease and flour a 9 x 13-inch baking pan.
2. Melt butter and mix with cake mix and 1/3 cup evaporated milk. Spread half of this mixture in pan and bake for 7 to 9 minutes. (Remaining batter will thicken up as it sits). Remove baked layer to rack while preparing caramel mixture.
3. In a saucepan, combine unwrapped caramels and remaining 1/3 cup evaporated milk. Cook and stir over medium-low heat until caramels are melted and mixture is smooth. Pour over baked layer and smooth out evenly with a rubber spatula. Sprinkle chocolate chips evenly over the caramel.
4. Pinch off pieces of the remaining cake batter and make a layer over the top of the caramel layer. Bake for 16 to 18 minutes.

Yield: 36 bars
102 calories each

Deep Chocolate Brownies

This delicious recipe was a reader-contributed recipe that won in the best brownie category in a Better Homes and Gardens contest back in 2005. The topping is like the topping on German chocolate cake, only butterscotch-flavored ice cream topping is used instead of corn syrup. These brownies are a chocolate-lovers delight. Blessings...

Recipe:

1 egg
1 cup butterscotch-flavor ice cream topping
2 cups coarsely chopped pecans
2 cups flaked coconut
3/4 cup butter, softened
1-1/2 cups packed dark brown sugar
8 oz. bittersweet chocolate, melted and cooled
2 eggs
2 tsp. vanilla extract
2 cups all-purpose unbleached flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 12-oz. pkg. semisweet chocolate pieces

1. Preheat oven to 350 degrees. Lightly grease a 13 x 9 x 2-inch baking pan; set aside.
2. In a small mixing bowl beat the 1 egg with an electric mixer on medium speed until fluffy and light colored. Stir in ice cream topping. Fold in pecans and coconut; set aside.
3. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Beat in brown sugar until fluffy. Beat in cooled chocolate, the 2 eggs, and vanilla.
4. Stir together flour, baking powder, baking soda, and salt; beat or stir into chocolate mixture. Stir in chocolate pieces. Spread in prepared pan; spread nut mixture over batter.
5. Bake 30 to 35 minutes or until golden and set. Toothpick should come out with a few moist crumbs on it. Cool in pan on a wire rack. Cut into bars.

Yield: 24 - 36 bars

Nutty Nougat Caramel Bites

This recipe is another that has become a fast favorite, and with good reason. They are made up of four rich and delicious layers that lovers of chocolate, caramel and butterscotch will greatly appreciate. I tell you that before I tell you that this is a time consuming recipe that requires patience, but is so worth every moment invested. And, the recipe makes a large pan of cookies, so there are plenty to enjoy. This recipe comes from Taste of Home's Fall 2002 cooking school magazine. Blessings...

Recipe:

COOKIE BASE:
2-1/4 cups unbleached flour
1 tsp. baking soda
1 tsp. salt
1 cup butter, softened
3/4 cup packed brown sugar
1/4 cup sugar
1 pkg. (3.4 oz.) instant butterscotch pudding mix
2 eggs
1 tsp. vanilla extract
1-1/3 cups butterscotch flavored morsels
NOUGAT FILLING:
1/4 cup butter
1 cup sugar
1/4 cup evaporated milk
1 jar (7 oz.) marshmallow creme
1/4 cup creamy peanut butter
1 tsp. vanilla extract
1-1/2 cups (about 8 oz.) chopped salted peanuts
CARAMEL LAYER:
1 pkg. (14 oz.) caramels-Kraft no longer makes a 14 oz. bag, it is now 11 oz., so you will have to buy two bags.
1/4 cup whipping cream
ICING:
1 cup milk chocolate morsels
1 cup butterscotch flavored morsels
1/4 cup creamy peanut butter

1. For cookie base: In a small bowl, combine flour, baking soda and salt. Beat butter, brown sugar and sugar in a large mixing bowl until creamy. Add pudding mix, eggs and vanilla; mix well. Gradually beat in flour mixture. Stir in butterscotch morsels with a large spoon. Spread and pat dough evenly into parchment paper-lined 15 x 10 x 1-inch baking pan. Bake in a 350 degree oven for about 13 minutes or until light golden brown. Carefully hold pan 2-3 inches above a heat-resistant surface and allow pan to drop. (This creates a chewier cookie base. Interesting, huh?) Cool completely in pan on wire rack.
2. For nougat filling: Melt butter in a medium saucepan over medium heat. Add sugar and evaporated milk; stir. Bring to a boil, stirring constantly for 5 minutes. Remove from heat. Stir in marshmallow cream, peanut butter and vanilla. Add peanuts; stir well. Spread nougat mixture over cookie base. Refrigerate for 15 minutes or until set.
3. For caramel layer: Combine caramels and cream in a medium saucepan. Cook over low heat, stirring constantly, until caramels are melted and mixture is smooth. Spread caramel mixture over nougat layer. Refrigerate for 15 minutes or until set.
4. For icing: Melt milk chocolate morsels, butterscotch morsels and peanut butter in a medium saucepan over low heat stirring constantly until smooth. Spread icing over caramel layer. Refrigerate for at least 1 hour.
5. To serve, let stand at room temperature for 5-10 minutes. Cut into bars. Store in an airtight container. These are best at room temperature; rich and gooey, and worth every calorie, however many there are!!

Note: The recipe creator wanted me to cut the pieces into 1 x 1-inch pieces, hence the usage of the word "bites" in the title. I cut them into bars.

German Chocolate Coconut Bars

If you like German chocolate cake, you might like these bar cookies that were created, it seems, with the original cake in mind. They also resemble the old Magic Cookie Bars using sweetened condensed milk and chocolate chips on a cookie base. Whichever the case might be, they are a very easy cookie to make and very tasty. They are especially good served with a scoop or two of vanilla ice cream. This recipe comes from an old Taste of Home Cooking School Recipe Collection Magazine. A friend and I use to love to go to Taste of Home's Cooking School presentations every fall. I have many fond memories of those times with Judy years ago in Modesto. Blessings...

Recipe:

1 pkg. (18-1/4 oz.) German chocolate cake mix
1/3 cup butter, softened
2 eggs
1 can (14 oz.) sweetened condensed milk (not evaporated)
1 tsp. vanilla extract
1-1/3 cups flaked sweetened coconut, divided
1 cup chopped pecans
1 cup semisweet chocolate chips, divided

1. Pour cake mix into a large bowl; cut in butter and 1 lightly beaten egg with a pastry blender until crumbly. Press onto bottom of an ungreased 13 x 9 x 2-inch baking pan.
2. Combine sweetened condensed milk, remaining egg and vanilla in a medium bowl; beat until well combined.
3. Stir in 1 cup coconut, nuts and 1/2 cup chocolate chips. Spread mixture evenly over base. Sprinkle with remaining coconut and chocolate chips. Lightly press down.
4. Bake in a 350 degree oven for 30-32 minutes or until center is almost set. Center will firm when cool. Cool in pan on wire rack. Cut into bars.

Yield: 24 bars
266 calories each
1.7 gms. fiber if using semisweet chocolate chips of good quality

White and Dark Chocolate Cream Cheese Chocolate Cake Bars

My dear husband loves rich desserts and the more chocolate the better, so he is always keeping his eyes open for something new online to have me give a try in my kitchen. Hence, how I came by this recipe with the ridiculously long name, but not ridiculously difficult to make at all because the recipe starts with a packaged cake mix. These are the easiest kinds of recipes to do, even if you don't enjoy working in the kitchen, but love to eat dessert. I do not know who to credit for this recipe because there is absolutely no information on my computer copy, but whom ever created this recipe gets our thumbs-up! Blessings...

Recipe:

1 box devil's food chocolate cake mix (or your favorite boxed chocolate cake mix)
1/2 cup butter, softened
1 large egg
1 tsp. vanilla extract
1 to 2 tbsps. cold brewed coffee or water, if necessary (I needed 1 tbsp. liquid)
3/4 cup semi-sweet chocolate chips
3/4 cup white chocolate chips
1 can (14-oz.) sweetened condensed milk
4 oz. cream cheese, softened (I used light)
1/2 tsp. vanilla extract

1. Preheat oven to 350 degrees and prepare a 9 x 13-inch baking pan by lining it with aluminum foil and then spraying it with cooking spray. (I did not line the baking pan with foil. I greased the pan and the bars came out fine, so use your own discretion with this step).
2. In a large mixing bowl, combine the cake mix, butter, egg and vanilla and mix on low speed until thoroughly combined. The mixture will be very thick so you might need to add the tablespoon or two of liquid at this point. Increase the speed on the mixer to help this along.
3. Press the dough into the prepared pan with your fingertips. It will be tacky so this will take a few minutes to get the dough spread evenly over the pan.
4. Sprinkle the white and dark chocolate chips evenly over the top.
5. In another mixing bowl, combine the sweetened condensed milk, cream cheese and the 1/2 tsp. vanilla beating until smooth and completely combined. Pour mixture evenly over dough, using a spatula to gently spread and even it out, if  necessary.
6. Bake for 24 to 27 minutes, or until edges of bars begin to barely brown and pull away slightly from the sides of the pan, or until the middle has barely set, taking care not to overbake. The middle will not seem very well set and will be jiggly upon removing from the oven and that is okay, you want to keep these gooey. They will continue to set as they cool. (I had no problem with this at all, so don't let it keep you from trying this recipe).
7. Allow bars to cool completely on a wire rack before cutting. Store in an airtight container in the refrigerator for up to a week or freeze for up to three months.

Yield: 24 to 36 bars
24 bars= 250 calories each
36 bars= 167 calories each

Fudgy Mint Squares

This is a new recipe in our list of favorites, as of this week. I was looking for a treat with a "bit-'o-the-green" to send to work with my hubby for him and his co-workers to share and found this one in a Taste of Home Cookbook. These cookies have a chewy brownie base, topped with a subtle mint cheesecake layer and then they are topped off with a rich chocolate ganache layer. Yummy is the report back. Blessings...

Recipe:

1/2 cup plus 2 tbsps. butter, divided (no substitutes)
3 sqs. (1 oz. each) unsweetened baking chocolate, chopped
3 eggs
1-1/2 cups sugar
2 tsps. vanilla
1 cup flour
1 pkg. (8 oz.) cream cheese, softened (low-fat worked just fine)
1 tbsp. cornstarch
1 can (14 oz.) sweetened condensed milk
1 tsp. peppermint extract
4 drops green food coloring, optional
1 cup semisweet chocolate chips
1/2 cup whipping cream

1. In a microwave-safe bowl, melt the 1/2 cup butter and unsweetened chocolate; cool slightly.
2. In a mixing bowl, beat 2 eggs, sugar and vanilla. Add the chocolate mixture; mix until blended. Gradually beat in flour.
3. Spread chocolate into a greased 9 x 13-inch baking pan. Bake at 350 degrees for 15-20 minutes or until top is set.
4. In another mixing bowl, beat cream cheese and remaining butter. Add cornstarch; beat until smooth. Gradually beat in milk and remaining egg. Add peppermint extract and food coloring, if desired. Pour over crust. Bake for 15-20 minutes or until center is almost set. Cool on a wire rack.
5. In a small heavy saucepan, combine chocolate chips and cream. Cook and stir over low heat until chips are melted. Cool for 30 minutes or until lukewarm, stirring occasionally. Carefully spread over cream cheese layer.
6. Chill for 2 hours or until set before cutting.

Yield: 4 dozen
Note: Store, covered, in the refrigerator.

Chunky Chocolate Pecan Pie Bars

This recipe is for those who love pecan pie and chocolate, but don't have a lot of time, or the desire, to make a pie. The recipe goes together quickly and tastes so rich, you will hardly miss the pie-shape on your plate. Blessings...

Recipe:

Crust:
1-1/2 cups unbleached flour
1/2 cup butter, softened
1/4 cup packed brown sugar

Filling:
3 eggs
3/4 cup light corn syrup
3/4 cup sugar
2 tbsps. butter, melted
1 tsp. vanilla extract
1 pkg. (11-12 oz.) dark chocolate chunks (or semisweet, if you prefer)
1-1/2 cups coarsely chopped pecans

1. To prepare crust, beat flour, butter and brown sugar in a mixing bowl until crumbly. Press into greased 13 x 9-inch baking pan. Bake in a 350 degree oven for 12-15 minutes or until lightly browned.
2. In mixing bowl, beat eggs, corn syrup, sugar, butter and vanilla until combined.
3. Stir in chocolate and nuts. Pour evenly over baked crust. Bake for 25-30 minutes or until set.
4. Cool in pan on wire rack. Cut into bars.

Yield: 36 bars

Oatmeal Carmelitas

This yummy recipe has been posted everywhere and has been added to many cookbooks. The original recipe was a Pillsbury Bake-Off winner in 1967, the year I entered high school. Oh, my goodness, that was a long time ago, but the recipe has stood the test of time. It is wonderful. The crust is buttery-rich and the filling is made simple with caramel ice cream topping, chopped pecans and chocolate chips. It's a great go-to recipe when you need something to please a crowd or the family. Blessings...

Recipe:

Crust
2 cups unbleached all-purpose flour
2 cups quick-cooking dry oatmeal
1-1/2 cups firmly packed light brown sugar
1 tsp. baking soda
1/2 tsp. salt
1-1/4 cups butter, softened
Filling
1 (12.5-oz.) jar caramel ice cream topping (1 cup)
3 tbsps. flour
1 (6-oz.) pkg. semisweet chocolate chips (1 cup)
1/2 cup chopped nuts (I like pecans)

1. Grease a 13 x 9- inch pan. Set aside.
2. In a large bowl, blend all crust ingredients on low speed until crumbly. Measure out 4 cups and place in baking pan; press the crumbs to make the bottom crust.
3. Bake in a 350 degree oven for 10 minutes.
4. While crust is baking, in a small bowl combine the ice cream topping and the 3 tbsps. flour. Remove partially baked crust from oven; sprinkle with chocolate chips and nuts. Drizzle evenly with caramel mixture; sprinkle with reserved crumb mixture.
5. Return to the oven for an additional 18 to 22 minutes or until golden brown. Cool completely on a wire rack.
6. Refrigerate for 1 to 2 hours until filling is set. Cut into bars.

Yield: 36 bars
200 calories each, 1 gm. fiber

Chocolate Raspberry Bars

These chocolate-raspberry bars are a wonderful way to satisfy the sweet tooth. The raspberry layer is sandwiched between a layer that resembles buttery cookie and a cream cheese-white chocolate layer that is then topped off by the semisweet chocolate. This is another favorite recipe that comes from an older "Taste of Home" cookbook. Blessings...

Recipe:

1 cup flour
1/4 cup powdered sugar
1/2 cup cold butter
Filling:
1/2 cup seedless raspberry jam
4 ounces cream cheese, softened (low-fat is fine)
2 tbsps. milk
1 cup (6 ounces) white chocolate chips, melted
Glaze:
3/4 cup semisweet chocolate chips
2 tbsps. shortening

1. In a bowl, combine flour and powdered sugar; cut in butter until crumbly. Press into an ungreased 9-inch square baking pan. Bake in a 375 degree oven for 15 - 18 minutes or until golden brown.
2. Spread jam over warm crust.
3. In a small bowl, beat cream cheese and milk until smooth. Add melted white chocolate; beat until smooth. Spread carefully over jam layer. Cool completely.
4. Chill until set, about 1 hour.
5. For glaze, melt chocolate chips and shortening over low heat stirring constantly. Spread over filling. Chill for 10 minutes. Cut into bars and chill for another hour. Store in the refrigerator.

Yield: 24 bars

Chocolate Chunk Bar Cookies

My family loves chocolate, especially my husband, so I'm always looking for new recipes to try. This recipe is very similar to chocolate chip cookies, but much faster to prepare because they are baked in a 9" x 13" pan, a real time saver. I also trimmed them down from the original recipe by using only egg whites, and dark chocolate chunks instead of semisweet chips. We think they are still plenty sweet and they are only 111 calories per cookie. This makes for a very reasonable dessert, if you can stop at only two! A bit of a challenge for us...blessings.

Recipe: 

1/2 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
3 egg whites
2 tsps. vanilla extract
1 cup unbleached white flour
1/2 cup whole wheat flour
1 tsp. baking powder
1/2 tsp. salt
2 cups (10 oz. pkg.) dark chocolate chunks

1.  Cream butter and sugars together in a large mixing bowl. Add egg whites and vanilla; mix well.
2.  In a separate bowl stir together dry ingredients.
3.  Add dry ingredients to creamed mixture; mix well.
4.  Stir in chocolate chunks using a spoon.
5.  Scrape mixture into a well-greased 9" x 13" pan and smooth out.
6.  Bake in a preheated 350 degree oven for 25 - 30 minutes or until cookies are golden brown and a toothpick comes out clean.
7.  Cool completely before cutting.

24 cookies: 167 calories each, 2 gms. fiber
36 cookies: 111 calories each, 1.3 gms fiber

Coconut Brownies

Everyone seems to love chocolate, and if you share goodies with friends and family during the Christmas season, these brownies would be a good addition to the plate. They are very different from other brownies with the addition of a layer of coconut on top of a brownie base that comes from a box. Then wonderful chocolate chunks and nuts on top of the coconut layer. This is an easy recipe and the resulting brownies are moist and delicious. Blessings...

Recipe: 

1 pkg. (19 - 21 oz.) fudge brownie mix (not supreme)
1 pkg. (10 oz.) sweetened flaked coconut
1 pkg. (11.5 oz.) dark chocolate chunks
1 can (14 oz.) sweetened condensed milk
1 cup chopped pecans

1. Preheat oven to 350 degrees
2. Prepare brownie mix according to pkg directions
3. Pour into greased 9" x 13" pan. Bake for 16 - 18 minutes.
4. Layer coconut and chocolate chunks over brownie base. Pour sweetened condensed milk evenly over all.
5. Sprinkle with pecans. Bake another 20 - 23 minutes longer.
6. Cool completely on a wire rack.

Yield: 24 bars
Tip: If you like sweeter chocolate, use semi-sweet chocolate chunks.