7 Layer Cookie Bars #FoodieFriday

My mom made these delious 7 layer cookie bars every year and they were one of my favorite memories of Christmas. This will be our first holiday season without her and sad as it seems, I think she would want us to carry on her traditions. So I searched for the recipe and wanted to share it with you.
These bars are so yummy, the Eagle Brand sweet and condensed milk is what helps to make these so good.

Seven Layer Magic Cookie Bars

Rated: Submitted By: EAGLE BRAND® Photo By: footballgrl16 Prep Time: 10 Minutes Cook Time: 25 Minutes Ready In: 35 Minutes Servings: 24

"Chips of chocolate and butterscotch are a doubly delicious addition to these lovely layered cookie bars."

INGREDIENTS:

1 1/2 cups graham cracker crumbs 1/2 cup butter or margarine, melted 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk

1 cup semi-sweet chocolate chips 1 cup butterscotch-flavored chips 1 1/3 cups flaked coconut 1 cup chopped nuts

DIRECTIONS:

1.	Preheat oven to 350 degrees F (325 degrees F for glass baking pan). In small bowl, combine graham cracker crumbs and butter; mix well. Press crumb mixture firmly on bottom of 13x9-inch baking pan.
2.	Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with remaining ingredients; press down firmly with fork.
3.	Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars or diamonds. Store covered at room temperature.

ALL RIGHTS RESERVED © 2014 Allrecipes.com Enjoy them with your family and share with friends.

The American Kitchen: What's Inside Yours?

For many households in America the kitchen is the hub of the family. What is inside your kitchen usually depends on your taste in food and decor. My kitchen is crawling with chickens and roosters, because of my love for the feathered art of "chickeness" lol.
No matter what your kitchen is filled with it can be a place of danger or delight. The infographic below is a prime example of both.

Produced by SelfStorage.com. Copyright 2013.

A Berry Sweet and Baked Day~

 

This recipe can be redone in a variety of ways, try blackberries or rasberries maybe? I like almond milk, but have used coconut milk before. Greek yogurt is so much higher in protein, and adds to the smoothie consistency. Play around with your smoothie to make a healthy snack for yourself or your family, kids love the color.

Blueberry Boysenberry Smoothie

• 1 cup milk of choice (I used unsweetened almond milk)
• 1/3 cup plain greek yogurt
• 2/3 cup frozen wild blueberries
• 1/3 cup frozen boysenberries
• 1 Tbsp chia seeds
• 2 Tbsp old fashion oats
• 2 tsp honey

Puree all ingredients in a blender and enjoy!

Recipe credit to http://www.tasteofhealthygoodness.com/2012/02/snack_attack/#

This delicious treat can be made Sunday night and then eaten all week long as breakfast. Just cut a piece and heat up. What a mommy timesaver! Yummy and healthy.

Blueberry Baked Oatmeal

adapted by The Curvy Carrot
from Super Natural Every Day by Heidi Swanson
via Annie's Eats
makes 6 servings
nutritional value will vary depending on the fruit and ingredients you use

ingredients:

1 cup old-fashioned rolled oats
1/4 cup chopped walnuts, divided
1/2 tsp. baking powder
3/4 tsp. ground cinnamon
Pinch of salt
1/4 cup maple syrup (I used sugar free)
1 cup milk (I used skim)
1 large egg, lightly beaten
2 tbsp. unsalted butter, melted and cooled slightly
1 tsp. vanilla extract
2-3 ripe bananas, peeled and sliced
1 cup blueberries or raspberries, fresh or frozen, divided

directions:

1. Preheat the oven to 375F.

2. Lightly grease a 2-quart baking dish. In a medium bowl, mix the oats, half of the walnuts, baking powder, cinnamon, and salt. Stir to combine. In a liquid measuring cup, combine the syrup, milk, egg, butter, and vanilla.

3. Spread the sliced bananas in a single layer over the bottom of the baking dish. Top with half of the berries. Sprinkle the dry oat mixture over the fruit in an even layer. Pour the liquid ingredients evenly over the oats.

4. Sprinkle the remaining nuts and berries over the top. Bake for 35-40 minutes, until the top is browned and the oats have set. Let cool 10 minutes before serving.

Recipe and photo credit: http://www.sohowsittaste.com/2012/06/blueberry-raspberry-baked-oatmeal.html

Enjoy and have a Berry sweet day today!

 

 

Pink Lemonade Pound Cake~~yum

Oh my goodness, I am going to have to make this today, saw it on Pinterest and knew that it would need to be shared here. Thank you to "Baby sugar Aprons" for the great recipe idea 

Pink Lemonade Pound Cake

1 (18.25 ounce) package lemon cake mix
1 (3 ounce) package instant lemon pudding mix
4 eggs
1/3 cup vegetable oil
1/2 cup milk
1/2 cup pink lemonade concentrate
4 drops pink or red food color, optional

Glaze:
1 cup frozen pink lemonade concentrate, thawed
1/2 cup white sugar


Recipe
1) Preheat oven to 350. Grease and flour one 10-inch tube pan or
bundt pan.

2) Combine the cake mix, lemon pudding mix, eggs, vegetable oil, 1/2
cup lemon concentrate and the milk. Mix until smooth. Pour the batter
into the prepared pan.

3) Bake at 350 for 50 minutes to 1 hour. If your oven runs hot be
sure to adjust accordingly!

Remove from oven and prick cake all over with a fork. Immediately
pour lemonade glaze over top of cake.

Let cake stand in pan until almost cool.

LEMONADE GLAZE:
Combine the remaining thawed frozen lemonade and the white sugar. Mix
thoroughly and pour over still warm cake.

I guess you could use this for a Valentine dessert or get together, you can even change the color and use yellow, or green for lemon/limeade flavor, maybe even some strawberries to a strawberry limeade cake.....hmmmmm.

So Easy, and I have all the ingredients in my kitchen already, yipee!!

Have a fab day!!

 

Something for your Sweethearts

How about a different twist to your favorite Cinnamon Roll recipe, shape them into "hearts" for that special Valentine Sweetheart breakfast, even if your kids are going out the door or like mine staying at home to do school, they will love the sweetness of these little treats.

First you will need a recipe or some store bought Cinnamon rolls, a little extra sugar and cinnamon, butter for extra gooey fun!

Here is a good recipe I found on epicurious that is delicious :

Dough:

• 1 cup whole milk
• 3 tablespoons unsalted butter
• 3 1/2 cups (or more) unbleached all purpose flour, divided
• 1/2 cup sugar
• 1 large egg
• 2 1/4 teaspoons rapid-rise yeast (from 2 envelopes yeast)
• 1 teaspoon salt
• Nonstick vegetable oil spray

Filling:

• 3/4 cup (packed) golden brown sugar
• 2 tablespoons ground cinnamon
• 1/4 cup (1/2 stick) unsalted butter, room temperature

Glaze:

• 4 ounces cream cheese, room temperature
• 1 cup powdered sugar
• 1/4 cup (1/2 stick) unsalted butter, room temperature
• 1/2 teaspoon vanilla extract

Read More http://www.epicurious.com/recipes/food/views/Cinnamon-Rolls-with-Cream-Cheese-Glaze-241631#ixzz1j86ggmyq

For dough:
Combine milk and butter in glass measuring cup. Microwave on high until butter melts and mixture is just warmed to 120°F to 130°F, 30 to 45 seconds. Pour into bowl of stand mixer fitted with paddle attachment. Add 1 cup flour, sugar, egg, yeast, and salt. Beat on low speed 3 minutes, stopping occasionally to scrape down sides of bowl. Add 21/2 cups flour. Beat on low until flour is absorbed and dough is sticky, scraping down sides of bowl. If dough is very sticky, add more flour by tablespoonfuls until dough begins to form ball and pulls away from sides of bowl. Turn dough out onto lightly floured work surface. Knead until smooth and elastic, adding more flour if sticky, about 8 minutes. Form into ball.

Lightly oil large bowl with nonstick spray. Transfer dough to bowl, turning to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 2 hours.

For filling:
Mix brown sugar and cinnamon in medium bowl.

Punch down dough. Transfer to floured work surface. Roll out to 15x11-inch rectangle. Spread butter over dough, leaving 1/2-inch border. Sprinkle cinnamon sugar evenly over butter. Starting at 1 long side, roll dough into log, pinching gently to keep it rolled up. With seam side down, cut dough crosswise with thin sharp knife into 18 equal slices (each about 1/2 to 3/4 inch wide).

Spray two 9-inch square glass baking dishes with nonstick spray. Divide rolls between baking dishes, arranging cut side up (there will be almost no space between rolls). Cover baking dishes with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until almost doubled in volume, 40 to 45 minutes.

Position rack in center of oven and preheat to 375°F. Bake rolls until tops are golden, about 20 minutes. Remove from oven and invert immediately onto rack. Cool 10 minutes. Turn rolls right side up.

For glaze:
Combine cream cheese, powdered sugar, butter, and vanilla in medium bowl. Using electric mixer, beat until smooth. Spread glaze on rolls. Serve warm or at room temperature.

Read More http://www.epicurious.com/recipes/food/views/Cinnamon-Rolls-with-Cream-Cheese-Glaze-241631#ixzz1j86qTxKU

Take your dough and roll it upwards to shape the heart , put in the pan and pinch the bottom to form the heart, you may need to add more sugar and cinnamon to help shape. Drizzle in extra butter if you like and bake as above, you can frost with the cream cheese glaze or serve plain. 

Thank you to http://poppiesatplay.blogspot.com/2010/02/think-about-it-thursday_11.html for the idea, I found on Pinterest.

 

Enjoy and hug your Sweethearts