really simple toffee cookie bars

If you read my last post I talked about turning those "skor" bars into something else. Here are those smashed up bars as a topping for a bar cookie. I was planning on taking them as a dessert somewhere so some fast thinking brought us this dessert.

I must say I am very grateful to have discovered this recipe. The base cookie has so many possibilities. It came together super-fast. It had sort-of a shortbread cookie texture but was still soft. It also was not overly sweet. I am definitely going to try more things on top of the base recipe.

The recipe came from a book called Family Dinner Cookbook by Debbie G. Harman. It is chock-full of delicious home-cooking, and I recommend it.

Toffee Cookie Bars

1/2 cup butter (I used a "I can't believe it's not butter" stick)

3/4 cup brown sugar

1 egg

1/2 tsp. vanilla

1 cup flour

3/4 cup chocolate chips

1/2 cup walnuts, chopped

1/2 cup toffee pieces

Cream first four ingredients together. Stir in flour and pinch of salt. Press into 9X13 pan. Bake at 350 for 15 minutes or until edges are golden. Sprinkle with chocolate chips, nuts, and toffee pieces. Cool and cut into bars.

(I just sprinkled it will my failed "skor" bars. When I make it again I am going to experiment with sprinkling the toppings on before baking or during the baking to make them stick a little better.)

recipe failure: magic skor bars

I admit that the failure was probably all on my part, not the recipe so I decided to post it and see if anyone would tell me where I went wrong. I got the recipe from one of my go-to cookbooks that has (I thought) foolproof yummy recipes. I got about a dozen good little "skor" bars and the rest ended up like this:
Not so good.

It may have been the fact that I used "I can't believe it's not butter" sticks. I maybe didn't time it all right, but I thought I got it all right. I think it was the vagueness on the cooling time that brought this mess about.

If I had made it right maybe I wouldn't have felt this way, but in the end it seemed like a big waste of butter and chocolate chips.

Because of that I turned them into something else later that afternoon, but that is the story for another recipe post.

Magic Skor Bars

(From Ivory Family "Favorites")

40-48 saltine crackers (1 pack exactly fit my 10x15 pan)

1 cup butter

1 cup brown sugar

1 (12 ounce) package semi-sweet chocolate chips (or less)

1 cup finely chopped pecans (or less)

Line large cookie sheet with saltine crackers. Boil together butter and brown sugar for 4 minutes. Pour butter mixture over crackers. Bake at 350 degrees fro 4 minutes. Sprinkle with chocolate chips. Bake for an additional minute, then spread chocolate evenly on top. Sprinkle with finely chopped pecans. Cool a little, but not too much (this vagueness may have been my downfall) before taking out of the cookie sheet.

My Favorite Sugar Cookies

Sugar cookies are one of those treats worth the splurge to me. I just found out about a Lofthouse Cookie outlet that sells the boxes for a dollar a piece. I am seriously thankful I don't live near it.

This recipe makes cookies like the Lofthouse cookies; big, puffy, and soft. It makes me wish I had a cookie cutter for every holiday.

I copied this recipe down years ago into a recipe notebook and can't remember where I got it from.

Old Fashioned Sour Cream Sugar Cookies

1 tsp. baking soda

1 cup sour cream

1 cup butter

1 cup sugar

3 eggs

1 tsp. vanilla

1 tsp baking powder

4 cups flour ( I start with 4 cups and work in more until the dough is the right consistency)

1. Combine baking soda and sour cream. Set aside.

2. Cream butter and sugar.

3. Add eggs, one at a time, blending well after each.

4. Blend in vanilla

5. Blend in sour cream mixture

6. Combine baking powder and flour and add to wet ingredients

7. Refrigerate until easy to handle, usually at least an hour.

8. Roll out dough about 1/2 '' thick and cut into shapes.

9. Bake at 325 for 8-10 minutes. (They are done just before the edges start to turn golden)

This recipe makes a lot, so they are perfect for making as gifts.

simple spinach dip

This recipe gave me further proof to my theory that my children would eat rocks if you put them in Ranch dressing.

Have you ever heard of the tip where you set out veggies before dinner so they will have something to munch on while you are cooking? I tried it and it worked. Not only did they eat celery and carrots but there was spinach sneaked in there too. It's yummy stuff.

Simple Spinach Dip

(adapted from The Essential Mormon Cookbook)

1 10 oz package frozen spinach, thawed

16 oz light sour cream

1 cup light mayonnaise

1 package of ranch dip mix seasonings

Wring the spinach a bit with your hands so it's not too moist.

Combine all the ingredients.

Chill.

Serve with crackers and/or veggies

microwave caramel corn

This recipe is perfect for making with the family on Sunday nights or for FHE.

Microwave Caramel Corn

(recipe from my friend Kat)

(makes 4 quarts of caramel corn)

1 cup unpopped popcorn

1 stick melted margarine

1 cup brown sugar

1/4 cup light corn syrup

1/4 tsp. salt

1/2 tsp. baking soda

Pop popcorn and place in a large brown paper grocery bag. (remove any unpopped kernels so you don't break a tooth.) Set popcorn aside.

Mix margarine, brown sugar, corn syrup, and salt.

Stir and cook 2 min. on high in the microwave.

Stir in baking soda. (it will foam up)

Pour caramel over popcorn in brown paper bag. (The recipe doesn't say to, but I stir it up a bit.)

Close bag.

Put in microwave, cook 30 sec. on high.

Remove from microwave and shake.

Optional: Return to microwave and cook another 30 sec. on high. This makes a crunchier, less gooey caramel corn.

Shake again.

Place on waxed paper and spread out to dry. (It doesn't take long.)

Crunch and Munch.

The Best No-Bake Cookies I've Ever Had (Peanut-Butter Free)

I had some places to take treats to last week and got some treat-making out of my system.

I have always loved no-bake cookies. Making and eating them. Most recipes call for peanut-butter though and I have to make our treats peanut-free because of Cali.

I found this recipe in "The Worldwide Ward Cookbook" and tried it out.

They really were the best no-bake cookies I've ever had. I think that using chocolate and brown sugar made the difference. Mmm.

Fudge Cookies

(from the Worldwide Ward Cookbook)

1 cup sugar

1 cup brown sugar

1/2 cup butter or margarine (I used the new "I can't believe it's not butter" sticks)

1/2 cup milk

1 cup semi-sweet chocolate chips

2 cups quick-cooking oatmeal

1 cup coconut

In a heavy saucepan, combine sugar, brown sugar, butter, and milk. Heat to boiling, stirring occasionally. Boil for 2 minutes. Remover from heat. Add remaining ingredients. Beat exactly 2 minutes with electric mixer on medium, until thick but still shiny. (The baby was sleeping so I mixed it by had and it still turned out.) Drop by teaspoonfuls onto waxed paper. Cool until set. Lick the pan. Eat every day. (those were the recipe's exact words that I wish I could follow)

homemade tortillas

Did you guys know how easy it is to make your own tortillas?

I just found out.

My kids like tacos, but they ate even more of them when I made these.

And my kids usually wonder why I had to go mess things up by turning it into homemade.

(I also have tried a different recipe using all wheat flour, but it didn't go over quite so well. I'll let you know when I work that one out.)

Flour Tortillas

(from recipezaar)

3-4 cups all purpose flour

1 tsp. salt

2 tsp. baking powder

1/2 cup shortening

1- 1 1/2 cups warm water

Combine the 3 cups of flour, salt, and baking powder in a bowl.

Either by hand, or with a pastry blender, work in the shortening until crumbly.

Slowly add water. (start with 1 cup and slowly work in more as needed)

With your hands, knead vigorously for 2 minutes, until a nice dough ball forms.

Cover and let sit 15 minutes. (this makes the dough easier to roll out)

Take a ball of dough (golf-ball sized for a small tortilla)

Roll in flour to cover.

On a floured surface, roll out dough evenly and very thin. (a thicker dough will give you more of a pita bread or thicker wrap which, in fact, I like)

Place each tortilla on a medium hot cast iron skillet. (I used a regular fry pan)

Cook for about 1-2 minutes on each side or until it no longer looks doughy.

(ingredients can be adjusted to get the right dough consistency)