Rich Jam Squares

This is an easy recipe and it turns out any way you want it depending on your choice of jam and nuts!

Rich Jam Squares
1/2 cup butter
1 cup granulated sugar
2 egg yolks
1 teaspoon vanilla extract
2 cups all-purpose flour
2 cups your favorite, thick jam
1 cup chopped nuts, your choice.

Crumb Topping
1/4th cup butter
1/4th cup brown sugar
1/4th cup all-purpose flour

Blend together into a crumbly mixture.

Preheat the oven to 325 degrees. Line a baking pan with parchment paper or use vegetable oil spray.

Cream together the butter and sugar. Add in the egg yolks and vanilla. With a spoon, mix in the flour - the mixture will be crumbly but will cling together. Spread the dough in a 9x9-inch pan or whatever you have that will work for the amount of dough. Press the dough down firmly to cover the bottom of the pan. Spread your jam over the top. You want it to cover the dough but not be overly thick. Sprinkle with the chopped nuts. Evenly top the whole thing with the crumb topping.

Bake for approximately 10-12 minutes our until lightly browned. Cool in the pan and then cut into squares.

You can also scatter chocolate chips over the top before baking. When it comes from the oven, you can spread them a bit.

Cookie Break! Lemon-Apricot Pecan Bars!

Too many serious topics to think about so I'm thinking about cookies this morning. I like the combination of a short crust with lemony apricot topping . . . these cookies fit the bill quite nicely. I also like a one-pan baking especially when I have more than baking chores to do.

Lemon-Apricot Pecan Bars

1/3 cup brown sugar (dark or light is fine)
2/3 cup all-purpose flour
1/3 cup butter, diced and cold
1 teaspoon vanilla extract

Preheat oven to 350 degrees.

Combine all the ingredients in a mixing bowl and either cut the butter in with two knives, a pastry cutter, or use your fingers to reduce the mixture to the size of coarse breadcrumbs. Press the mixture evenly into a vegetable oil sprayed 8x8" baking pan. Bake for approximately 15 minutes or until the edges are slightly golden. Remove from the oven to a cooling rack. Leave the oven on for the next step.

3/4 cup dried and chopped apricots
3/4 cup water
1/4 cup fresh lemon juice
grated zest of one lemon
1/3 cup granulated sugar
2 teaspoons cornstarch
1/2 cup chopped pecans

Place the apricots, water, and juice in a pot and simmer for about 10 minutes or until fruit is soft. Strain the liquid but save the liquid.

Return the apricots to the pot and add the lemon zest, sugar, cornstarch and 1/4 cup of the saved cooking liquid. Cook for about a minute. Remove from heat and let mixture cool for about 15 minutes before spreading the topping over the crust. Bake for another 15-20 minutes. Cool thoroughly before cutting into bars.

A nice touch is to melt some chocolate chips and drizzle over the cookies before they are completely cool. Another method is to melt enough to glaze the whole top of the bars. Again, it must be cooled before cutting especially with the addition of the chocolate.

Rich Toffee Bars

The combination of chocolate and toffee is always a winner. When I was little, a friend would bring over some amazing treats that used these two flavors. This recipe sort of replicates that happy time for me and it makes the house smell amazing as they bake. They won't last long so don't worry about storing them!

Rich Toffee Bars
1/2 cup butter
1/2 cup shortening
1 cup dark brown sugar, firmly packed
1 egg yolk
2 teaspoon vanilla extract
1/2 teaspoon salt
1 cups all-purpose flour
1 cup semisweet chocolate chips
1/2 cup toasted and finely chopped almonds

Line a jelly roll pan (15 1/2 x 10 1/2 x 1- inches) with parchment paper. Preheat oven to 325 degrees.

Cream the butter, shortening, brown sugar, and egg yolk together. Add the vanilla, salt, and flour. Spread the dough into the prepared pan. If it is sticky, try spraying your hands with vegetable oil spray! Bake for approximately 15-20 minutes or until golden brown.

After the cookies exit the oven, scatter the chocolate chips  over the surface. Wait a minute or so until they melt and then spread it over the surface of the cookies evenly. Sprinkle with the almonds. Before it is entirely cool, cut into squares, and then let it finish cooling.

Another fast and no-bake cookie recipe!

There are many of these recipes around. I like this one but was just thinking . . . I wonder how chocolate graham crackers would work for it?


No Baking Involved Peanut Butter Bars!
2 cups peanut butter, divided.
3/4 cup or 1 1/2 sticks) butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
3 cups graham cracker crumbs
2 cups Semi-sweet mini chocolate chips

Grease a 13 x 9-inch baking pan.

Beat 1 1/4 cups peanut butter, vanilla extract, and butter in a large bowl until creamy. Gradually beat in 1 cup powdered sugar. With sturdy wooden spoon, work in remaining 1 cup of powdered sugar, graham cracker crumbs, and 1/2 cup chocolate chips. Press evenly into pan. Smooth surface.

Melt remaining peanut butter and morsels in emdium saucepan over low heat, stirring ukntil smooth. Spread over crust in pan. Refrigerate until firm or about an hour. Cut into bars and store covered in refrigerator.

Holiday Cookie Recipe - Bar Cookies!

When you share cookie recipes alphabetically, bar cookies cover a lot of ground! You will probably find some 'bar' cookies listed under their basic ingredients as well as under bar. I keep wanting to put together a cookie baking book and that thought is a bit daunting trying to figure out how to list them! Anyway, here is a not super-sweet cookie that makes a nice contrast to the cookie plate and goes well as a snack with a much-needed cup of coffee on a busy day.

Cinnamon Oatmeal Bars
1 1/2 cups all-purpose flour
23 cup brown sugar, packed
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
2/3 cup rolled oats (give them a spin in the food processor or blender to break them down a bit)
1 cup butter

Place all the ingredients in a large mixing bowl. Fingers or a pastry blender work equally well at turning the mixture into a crumbly texture.

In a jelly roll pan (15 1/2 x 10 1/2 x 1-inch pan), lined with parchment paper or vegetable oil sprayed, press the dough evenly into place. I find that starting from the middle and working my way out is helpful. If the dough is sticky, dust your fingertips with a bit of flour.

Bake in a preheated 300 degree oven 40-45 minutes or until deep, golden brown. Cut into bars while still hot and leave in the pan to cool.

Brownies a l'orange . . .

After mint, orange is my favorite flavor in something chocolate. And, what better way to enjoy this combination than with a fudgy brownie. Continuing with the 'B' alphabet of holiday baking . . .

Brownies a l'Orange . . .
2 ounces unsweetened baking chocolate
1/2 cup or 1 stick butter
2 large eggs
1 cup granulated sugar
1 1/2 teaspoons vanilla extract
1 teaspoon orange extract
1/2 tablespoon freshly grated orange zest
1/2 cup all-purpose flour
Pinch of salt
1 cup toasted and chopped walnuts

Grease or vegetable oil spray a 8-inch square baking pan. Preheat oven to 350 degrees.

Melt together the chocolate and butter. Let cool. In a large mixing bowl combine the eggs and sugar and whisk together until thoroughly mixed. Mix in the butter, chocolate, extracts, salt, and orange zest. Stir in the flour and nuts. Spread into the prepared pan.

Bake at 350 degrees for about 20-25 minutes. Cut into preferred sized portions and finish cooling in the pan. Recipe doubles nicely.

Ideas . . .
For a festive look, an orange glaze and some colorful sprinkles would be pretty.
While the brownies are still warm from the oven, scatter chocolate chips, let soften, spread as for icing and sprinkle with finely chopped nuts.

Butterscotch Lemon Walnut Bars

Still going through the 'B' list for cookie recipes although they are all A+ in taste! These are a fast, easy bar cookie that tastes just great and their humble appearance provides a tasty surprise.

Butterscotch Lemon Walnut Bars
2 1/4 cup brown sugar, firmly packed
1 cup butter
2 large eggs
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon freshly grated orange zest
1 teaspoon orange extract
2 teaspoons vanilla extract
1 cup toasted and chopped walnuts

Melt together the sugar and butter until sugar dissolves. Cool.

Preheat oven to 350 degrees. Either vegetable oil spray a baking sheet with sides (aka jelly roll pan) or line with parchment paper.

Add the eggs to the butter/sugar mixture and beat until well combined.

Add the flour, baking powder, and salt to the egg/butter/sugar and mix well. Stir in the zest, extracts, and walnuts.

Spread evenly into the prepared pan. Bake for approximately 20-25 minutes or until the cookie is a pale brown and a slight dent is left when you press the top gently. Remove from oven and cool on a wire rack. Cut while still very warm into your desired size.

Coffee-Orange Bar Cookies

I love the smell of coffee brewing but don't much care for the taste of the hot liquid. However, put that scent into a cookie and I'm all over it. This is such a cookie and a one-pan baking which is always a plus when you are in a hurry or just have several batches of baking to get done in one afternoon.

Coffee-Orange Bar Cookies
1 cup dark brown sugar, firmly packed
1/4 cup solid shortening
1 large egg
1 tablespoon freshly-grated orange zest
1 teaspoon vanilla
1/2 teaspoon orange extract
1/2 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup hot strong coffee (sometimes I use espresso with good results)
1/2 cup dried cranberries (raisins will substitute nicely)
1/2 cup toasted, chopped walnuts

Line a 13x9x2 rimmed baking pan with parchment paper. Preheat the oven to 350 degrees.

Cream together the shortening and sugar until light and fluffy. Beat in the eggs, extracts, and zest.

Mix together the dry ingredients and add with the coffee to the creamed mixture. Stir in the cranberries and nuts.

Spread the batter in the prepared baking pan. Bake at 350 degrees for about 20-25 minutes. Cool on rack and then dust with powdered sugar. Cut into serving pieces.

Brittle Almond Bars or Almond Brittle Bars?

I know, I said I was done with the 'A' recipes but discovered this one tucked away in my files. As you can see, you can file it under 'A' or go with today's 'B'!

Brittle Almond Bars or Almond Brittle Bars?
1 cup butter - margarine won't work!
2 teaspoons espresso powder
1 teaspoon almond extract
1 teaspoon vanilla extract
Dash of cinnamon
1 cup granulated sugar
2 cups all-purpose flour
1 cup semi-sweet chocolate chips
1/2 cup toasted and ground almonds

Preheat oven to 375 degrees. Line a baking sheet (with rims) with parchment paper.

Beat together the butter, espresso powder, extracts, and cinnamon. Whip in the sugar until it is well incorporated. Stir in the flour and mix. Press dough into prepared pan as evenly as possible. Bake for approximately 20 minutes or until lightly brown. Set baked cookies on cooling rack. When it is fresh from the oven, sprinkle on the chocolate chip and spread them out as they melt to cover completely. Add the ground nuts over the surface and then let set a bit, cut into bars, and leave in the pan until completely cool. The refrigerator will hasten this process!

If you want it to look like 'real' brittle, you can just break up the cookies into irregular pieces.

Brown Sugar Cookie Treats

Ran out of 'A' Cookie titles and am on to the 'B' recipes listed in my files! And, 'B' is for Brown Sugar Cookie Treats. Thse are not a fancy cookie but great to throw together on a hectic day or make for the family when you need to reserve the fancy holiday baking for parties or other events.

Brown Sugar Cookie Treats
1 large egg
1 cup dark brown sugar, firmly packed
2 teaspoons vanilla extract
1 teaspoon lemon extract
1 tablespoon freshly grated lemon zest
1/2 cup all-purpose flour
3/4 teaspoon baking soda
1 cup chopped pecans (although walnuts or almonds are good, too)

Preheat oven to 350 degrees. Vegetable oil spray or grease an 8-inch square baking pan.

Mix together the egg, brown sugar, extracts, and zest until well combined. Blend in the dry ingredients and the nuts.

Spread the batter into the prepared baking pan and bake for approximately 15 minutes. Cool in the pan before cutting into servings. The cookies will be softer when warm and more chewy as they cool.

More Holiday Baking Ideas . . .

Still working through my A batches of favorite cookies! This following apple bar recipe is great for cutting into small servings or treating like a dessert and handing out plates with generous slices and a scoop of ice cream on top. Personally, I would go for English Toffee ice cream to enhance the apple taste but wouldn't turn down vanilla.

Apple Spice Bars
1/2 cup shortening
2 eggs
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of salt
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/8 teaspoon allspice
1 cup rolled oats
1 1/2 cups peeled and thinly sliced green or pie apples
Freshly grated zest from one lemon
1/2 cup chopped pecans

Icing
Powdered sugar
1 teaspoon lemon extract
Lemon juice to form a thin icing.

Cream the shortening and sugar together until well combined. Add the eggs, one at a time, beating well after each addition. Mix together the flour, baking powder, baking soda, salt, spices, and vanilla extract. Blend well into shortening/sugar mixture. Stir in the oats, apples, zest, and pecans.

Spread the mixture into a 13x9x2 baking pan. You can grease the pan, use vegetable oil spray, or line it with parchment paper.

Bake at 350 degrees for about 15-25 minutes depending on your oven. Cool on a rack. While still warm drizzle over a lemon glaze and let set before cutting into serving pieces.

Fast Treat for a Sunday Evening . . .

Most Sundays, I have time to think about and then execute some treat for the family's dessert. Like all of us, however, time has a way of getting used before we've managed to maximize it's use. There are many variations of this type of recipe but it never hurts to post/repost it as a handy reminder.

Rich Chocolate Citrus Fudge Cookies
2 large eggs
1/2 teaspoon baking soad
1/2 cup melted butter (not margarine)
1 tablespoon freshly-grated orange zest
2 teaspoon vanilla extract
1 devil's food chocolate cake mix
1/2 cup all-purpose flour
1 cup semisweet or milk chocolate pieces/chips
1/3 cup chopped nuts

Preheat oven to 350 degrees. Line with parchment paper or vegetable oil spray baking sheet with one-inch sides.

Combine all the ingredient in a mixing bowl and mix until ingredients are well-combined. The dough will be somewhat stiff. Spread batter evenly into the prepared pan. Bake for 12 minutes and check by inserting a wooden pick into the cookie. If the pick comes out clean of crumbs, it is done. Be careful, however, to not over cook and dry out the cookies. Cool for approximately ten minutes and then cut into 1-1 1/2-inch squares. Before removing from pan, dust surfice with sifted powdered sugar. Makes about 5 dozen cookies depending on the size you cut them.

Ideas . . .
Instead of the powdered sugar topping, you can drizzle with an orange icing.
Glaze with a vanilla or chocolate glaze and sprinkle with finely chopped nuts.
Scatter chocolate chips over the surface of the cookies as soon as it exits the oven and then spread them out into an 'icing' as they melt. Refrigerate before cutting.
Cut plain squares of the cookies and top with vanilla ice cream and sliced strawberries.

Lemon-Glazed Cinnamon Bars

The closer it gets to Easter, the more I feel an urge to bake coming upon me! I guess I was pretty good about staying away from treats during Lent as I sure seem to be thinking about them now! I think the best way to warm up a kitchen and fill the house with wonderful baking scents is with something spicy with lots of cinnamon. This recipe might do the trick.

Lemon-Glazed Cinnamon Bars
2 sticks of softened butter (Not melted!)
1 cup brown sugar
1/2 cup granulated sugar
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2 eggs
2 teaspoons vanilla extract
1/2 teaspoon lemon extract
Freshly grated lemon zest, about 2-3 teaspoons
2 1/4 cups flour

Preheat the oven to 350 degrees. Grease or line with parchment paper a 13x9-inch baking pan.

In a large mixing bowl, beat together the butter and sugars until well creamed. Add the baking soda, ciinnamon, cloves, and nutmeg and blend. Beat in the eggs, extracts, and lemon zest. Mix the flour in by hand.

Spread the dough evenly into the prepared baking pan. Bake for approximately 20-30 minutes or until golden. Place the pan on a cooling rack.

Lemon Glaze
1 cup powdered sugar
1 teaspoon lemon zest
1 teaspoon lemon extract
Fresh lemon juice as needed

Combine the powdered sugar, lemon zest, and extract in a small mixing bowl. Add drops of lemon juice until you have a pourable glaze.

Pour the glaze over the still-warm bar cookies. Finish cooling, cut into bars, and serve.

Chocolate Peanut Butter Bars

This is a fast and easy way to get some decadent cookie bars - let the chocolate chips do the work! It is one of those recipes you can throw together and just leave on the counter to cool off while you go about the rest of your kitchen work. Not a fancy cookie but how can you go wrong with an abundance of chocolate and peanut butter tastes?

Chocolate Peanut Butter Bars
1 stick softened butter
3/4 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1/2 teaspoon orange extract
1 cup peanut butter
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup semi-sweet chocolate chips
1/2 cup peanut butter chips

Preheat oven to 350 degrees. Use vegetable oil to grease a 9x13-inch baking pan. You can also line the bottom of the pan with parchment.

Beat together the butter and sugar until thoroughly incorporated. Add the egg, extracts, peanut butter, and beat together. In another bowl, sift together the dry ingredients. Mix into the butter/sugar mixture just until a dough forms.

Press the dough out evenly into the baking pan. Bake for approximately 15-20 minutes or until it is baked through and browning a bit around the edges. Remove from oven and scatter the chocolate and peanut butter chips over the surface of the baked dough. Let it set a minute until the chips soften enough to spread. Carefully swirl the melted chocolate and peanut butter chips over the surface of the cookie. Let if finish cooling, cut into bars, and enjoy. The 'frosting' of chips will crack if you refrigerate it before letting in naturally cool down and cutting it into bars.

Chocolate Cranberry Bars

One of my favorite flavor combinations is cranberry and chocolate. This is a moist, gooey way to incorporate those flavors into a cookie bar. In fact, it may be on my 'work' schedule today! I like the contrast of the bright red cranberries and the deep brown of the chocolate.

Chocolate Cranberry Bars
2 cups all-purpose flour
1/2 cup packed brown sugar
3/4 cup butter, cubed roughly
1 cup regular oatmeal
1 teaspoon vanilla extract
1/2 cup fresh orange juice
zest of one orange
2/3 cup packed brown sugar
2 cups fresh cranberries
1/2 teaspoon cinnamon
Dash of ground cloves and nutmeg

2 cups semisweet chocolate chips

Preheat over to 350 degrees.

Combine flour, 1/2 cup brown sugar, butter, and  vanilla in a large bowl and mix to form fine crumbs. Add oatmeal and mix. Put one cup of crumb mixture aside and press the rest into a crust in a parchment-lined 13x9x2 baking pan. You can also use two smaller pans if necessary. Bake crust in 350 degree oven for 15 minutes.

While the crust is having a preliminary baking, combine the orange juice, zest, andcranberries in a cooking pot. Bring to a boil, reduce, and stir occasionally until the mixture is slightly thickened. Remove from heat and stir in the spices.

Melt the chocolate chips until smooth.

Spread the melted chocolate over the oatmeal crust. Layer the cooked cranberries over the chocolate. Sprinkle the reserved crumbs over the cranberries. Bake for approximately 20-25 minutes or until the top is golden brown. Cool completely in the baking pan on a cooling rack. Cut into squares and serve.

These are good as a bar cookie or you can dress them up for a dessert with whipped cream.

Note: If you have whole, frozen cranberries, they will work equally well as you are basically cooking them down to a thickened filling for the cookies.

Ragged Peanut Bar Cookies

Whether you go for the ragged, break apart look or carefully cut these cookies into nice bars or squares, they are very nice to relax with along side a cup of coffee. They also make an interesting and fun presentation with their ragged edges on a cookie plate.

Ragged Peanut Bar Cookies

1 cup all-purpose flour
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon grated orange zest
½ cup butter
½ cup firmly packed dark brown sugar
2 tablespoons beaten egg (save the remaining egg)
1 teaspoon vanilla extract
½ teaspoon orange extract
½ cup dry-roasted peanuts, finely chopped

Additional ½ cup dry-roasted peanuts for topping.

Preheat oven to 325 degrees.

Stir together the flour, baking soda, and cinnamon. Set aside.

Cream together the butter and sugar. Add in the 2 tablespoons of egg, orange zest, and extracts.

Fold in the first ½ cup of peanuts and the dry ingredients, mixing well. Press out the dough on a vegetable oil sprayed or parchment-lined baking sheet to approximately 15x10 inches. Brush with the remaining egg and sprinkle on the remaining ½ cup of peanuts. Press lighting into dough and bake for approximately 15-20 minutes or until golden. Break into pieces while still warm.

Ideas . . .

When the cookie is still warm, you can glaze it with an orange icing or a plain icing with vanilla and some cinnamon.

For a fancier presentation, you can cut the cookie into squares or bars while warm. I find a pizza cutter works great for this.

Allergic or just don't care for peanuts, you can use walnut, almonds, or pecans instead.

Almond-Chocolate Roca Bars

This bar cookie smell like festivities approaching as it bakes! It is easy to make but looks like you fussed. Can you imagine it with a cup of hot coffee and good company?

Almond-Chocolate Roca Bars
1 cup butter
½ cup packed brown sugar
½ granulated sugar
2 cups all-purpose flour
1 teaspoon vanilla extract
1 teaspoon almond extract
Two cups dark chocolate pieces
½ cup finely chopped almonds
1/4 cup toffee bits

Mix butter, sugars, flour, and extracts, and press into 11x15 baking sheet. Bake in preheated 350 degree oven for 10-12 minutes until golden brown and set. Melt chocolate and spread over cookie dough. Sprinkle with chopped almonds and toffee bit. Cut into bars while still warm.

Makes approximately 3 dozen cookies depending on size you cut them.

Ideas . . .
Instead of almonds, you can sprinkle crushed peppermint candy over the melted chocolate.

A break from the political . . .

There is just so much serious stuff one can dwell on before baking and keeping your home a haven come back to mind. Speaking of which, here is a no-bake recipe that even the children can help you make. Although I do prefer baked goods, it is always nice to have a batch of these in the refrigerator when people come wandering into the kitchen looking for a snack.

No Baking Involved Peanut Butter Bars!

2 cups peanut butter, divided.
3/4 cup or 1 1/2 sticks) butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
3 cups graham cracker crumbs
2 cups Semi-sweet mini chocolate chips

Grease a 13 x 9-inch baking pan.

Beat 1 1/4 cups peanut butter, vanilla extract, and butter in a large bowl until creamy. Gradually beat in 1 cup powdered sugar. With sturdy wooden spoon, work in remaining 1 cup of powdered sugar, graham cracker crumbs, and 1/2 cup chocolate chips. Press evenly into pan. Smooth surface.

Melt remaining peanut butter and morsels in emdium saucepan over low heat, stirring ukntil smooth. Spread over crust in pan. Refrigerate until firm or about an hour. Cut into bars and store covered in refrigerator.

Christmas Prelude? Cranberry Nut Bars

A good reason to freeze extra bags of fresh cranberries to have on hand . . . for emergencies . . . like a much-needed munch on a Cranberry Nut Bar. These work well for snacks, dessert, or a quick breakfast on the run. I like the sour tang of the cranberries with the sweetness of the cookie and the crunch of the nuts. In fact, it just came to me that a quarter cup or so of chocolate chips thrown in the mix wouldn't be a bad thing . . . at all!

Cranberry Nut Bars
2 eggs
1 cup sugar
1 cup flour
1/3 c. butter, melted
1 1/3 cup fresh or frozen cranberries
½ cup chopped walnuts or pecans
1 teaspoon vanilla extract
1 teaspoon, grated orange rind

Preheat oven to 350F. Grease an 8" square baking pan.

Beat eggs in medium bowl until thick. Gradually add sugar, beating until thoroughly blended. Stir in flour and melted butter; blend well. Add cranberries, nuts, vanilla and orange rind mixing gently until just combined. Spread evenly in prepared pan. Bake 40-45 minutes or until golden brown. Ice while warm in the pan.

Icing:


Combine one cup powdered sugar with enough orange juice to make a spreadable icing. Glaze the warm cookies. let cool completely and cut into bars. Makes about two dozen cookie bars.

Sweetening the Budget for the Family

As soon as the word 'budget' is mentioned, faces fall and there is fear that saltless potatoes, and white pasta will be the mainstay of our existence for weeks and weeks. Dessert? Well, there is resignation in the fact that dessert will never be considered worthy of the grocery budget money.

To me, when we have those times of tightening our belts, that is the time to keep the cookie jar full and something sweet and surprising gracing the dinner table. With watching the sales and keeping stocked up when times are easier, you can provide this for your family.

Peanut Butter Nut Bars

1 box yellow cake mix
1/2 cup melted butter
1 large egg
1 teaspoon vanilla extract

1 can sweetened condensed milk
1 cup coconut
1 cup chocolate chips (semisweet or milk chocolate, your choice.)
1 cup peanut butter chips
3/4 cup chopped peanuts

Preheat oven to 350 degrees.

Using a spoon, combine the cake mix, butter, vanilla, and egg. Press the resulting dough into a vegetable oil sprayed baking pan - around 9x13-inches. Pour the sweetened condensed milk over the dough in the pan. Sprinkle the coconut, chocolate chips, peanut butter chips, and chopped peanuts over the top.

Bake for 20-30 minutes (watch carefully as it all depends on your own oven.) or until lightly browned around the edges.

Cool completely before cutting into serving pieces.

Ideas . . .
Substitute favorite cereal flakes for the coconut and white chocolate chips for the peanut butter chips.

Use a spice cake for an entirely different bar cookie and all chocolate chips instead of peanut butter chips.