INSIDE OUT S'MORES BROWNIES

Although the first day of Summer is officially June 21st, we already want eats that are most enjoyed during the fiery temperatures of our warmest season.
These s'mores Brownies may not be cooked over the blaze of an outdoor fire, but they still evoke fun memories of vacations past, and are every bit as delicious as those that are heated to gooey perfection over the coals.

INSIDE OUT S'MORES BROWNIES

1 cup butter
4 ounces semi-sweet chocolate, chopped
2 cups sugar
4 eggs
2 teaspoons vanilla
1 1/2 cups flour
9 honey graham cracker squares
1 cup small marshmallows

Heat oven to 350F.
Line a 11 by 7 inch baking pan with parchment paper, lightly grease.
In a medium saucepan melt butter and chocolate over low heat. Remove from heat. Stir in sugar, eggs and vanilla until combined. Stir in flour.
Spread half the batter in the prepared pan. Top with graham crackers, sprinkle with marshmallows (dont let them touch the sides of the pan).
Carefully spread the remaining batter on the marshmallows and graham crackers, covering them completely.
Bake for 30 to 35 minutes or until set.
Cool completely on a wire rack. Cut into bars.
Enjoy!

Recipe adapted from Better Homes and Gardens, February 2012
www.bhg.com/recipes/‎

OATMEAL CARMELITAS

I was making these to deliver to a friend. Unfortunately I completely forgot they were in the oven - so I'm not sure how long they baked for - I was probably distracted by our huge laundry pile. The edges were a little crispy, but the rest of the bars were edible, and my friend was very gracious.

OATMEAL CARMELITAS

2 cups flour
2 cups quick-cooking oats
1 1/2 cups light brown sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, melted
1 (12 ounce) package of semi-sweet chocolate morsels
1 (14 ounce) package of caramels
1/3 cup half and half

Heat oven to 350F.
Stir together the flour, oats, brown sugar, baking soda and salt in a large bowl. Add butter, stirring until mixture is crumbly. Reserve half of mixture (about 2 3/4 cups). Press remaining half of mixture into bottom of a lightly greased 13 by 9 inch pan. Sprinkle evenly with chocolate morsels.
Microwave caramels and half and half in a microwave safe bowl, for 2 minutes. Stir and microwave for 1 to 3 more minutes or until mixture is smooth. Pour evenly over chocolate morsels. Sprinkle evenly with reserved crumb mixture.
Bake for 25 to 30 minutes or until light golden brown. Cool on a wire rack. Cut into bars.
Enjoy!

Recipe adapted from Southern Living, November 2006
www.southernliving.com/food/‎

EXTRA FUDGY RASPBERRY SWIRL BARS

A friend made raspberry preserves from the wild raspberries her and her family had picked at their lake property. After spreading the delicious jam on toast and biscuits, I had enough left over to bake these delectable bars.

EXTRA FUDGY RASPBERRY SWIRL BARS

1 (12 ounce) package of semi-sweet chocolate chips
3/4 cup butter
1 1/2 cups sugar
1 tablespoon vanilla
3 eggs
1 1/2 cups flour
1/4 teaspoon salt
1/2 to 1 cup white chocolate chips
1/3 cup raspberry preserves

Heat oven to 350F.
Melt chocolate chips and butter in a saucepan over low heat, stirring occasionally, 5 to 8 minutes or until smooth. Remove from heat, stir in sugar and vanilla. Stir in eggs, one at a time, mixing well after each addition. Stir in flour and salt, mix just until flour is moistened. Stir in white chocolate chips.
Spread batter into greased 13 by 9 inch baking pan. Drop spoonfuls of preserves on batter and gently pull a knife through batter and preserves to create a swirled effect.
Bake for 30 to 35 minutes, or until bars just begin to pull away from the sides of the pan. Cool completely. Cut into bars.
Enjoy!

Recipe adapted from Land O'Lakes
www.landolakes.com/.../extra-fudgy-raspberr...‎

CARAMEL CHOCOLATE CHIP COOKIE BARS

Mornings in our house seem to be relaxed but rushed all at the same time.
My husband is usually sitting at the table, drinking coffee, leisurely eating his breakfast of eggs or yogurt and reading one of the 3 newspapers we subscribe to, while the rest of us are madly making breakfast (me) eating breakfast (kids), issuing reminders to brush teeth, wash faces, pick up rooms and discussing after school activities. Usually it's a busy, purposeful time, but not too harried.
However - on a recent morning, the kids were arguing, I was frustrated, and after numerous mornings of almost being late to school (we live 5 minutes down the road), I told the kids the car was leaving at 7:45am and if they wanted a ride to school to be sitting in the back seat with their seat belts fastened. The boys were dropped off in front of the school, but my daughter, who with casual and deliberate slowness, took her time to complete her morning routine, was left at home.
I arrived back to a sobbing girl (because she had GT class first thing, loves it and didn't want to miss it) and a supportive husband (I thought I might pass him driving her to school while I was on my way home from dropping off the boys, but he stood strong and firm).
After our morning walk (with a slight detour past the school), meeting a friend for coffee, and cleaning the house, I made these Caramel Chocolate Chip Bars, as I thought we all could use a little sweetness in our day.
Driving away that morning was one of the hardest things I have ever done as a mother, but the next morning, and each morning since, has been smooth and the kids have been timely.

CARAMEL CHOCOLATE CHIP COOKIE BARS

Heat oven to 350F.
Whisk together 1 1/2 cups of flour, 1/2 teaspoon baking powder, and 1/2 teaspoon salt. Beat 1 1/2 cups of light brown sugar and 3/4 cup butter, softened, at medium speed with an electric mixer until fluffy.
Add 2 eggs, 1 at a time, beating until blended after each addition. Add 1 1/2 teaspoons of vanilla extract, beating until blended. Gradually add flour mixture, beating at low speed until just blended. Stir in 1 cup of milk chocolate morsels just until combined. Spread batter in a lightly greased 7 by 11 pan. Microwave 1/2 cup caramel bits and 2 tablespoons of heavy cream for 2 minutes, or until melted, stirring at 30 second intervals. Pour caramel mixture over batter and gently swirl with a knife. Bake for 35 to 40 minutes or until a wooden pick inserted in the center comes out clean. Cool completely before cutting.
Enjoy!

Recipe adapted from Southern Living, October 2013
www.southernliving.com/food/‎

EASY CHOCOLATE CHIP BARS

In the snow days immediately following the Christmas break - I felt like I was also still on holiday. I slept in and baked and lay around reading to the kids - all thoughts of paying bills, writing thank you notes and catching up on other recently neglected tasks were forgotten.
A friend called in for a brief visit - her car is obviously not a REAR-wheel drive - and I served these chocolate chip bars to the kids. Her son told her later "Mom, this tastes like a piece of heaven!!!!
Thankfully I was able to indulge in some girl time, as later that afternoon my husband dropped off 3 extra kids, a couple of pizzas and left to have dinner with friends at James at the Mill www.jamesatthemill.com/‎

EASY CHOCOLATE CHIP BARS

1 cup butter, softened
1 cup brown sugar
2 teaspoons vanilla
2 cups flour
1/8 teaspoon salt
8 ounces semi-sweet chocolate chips
1 cup white chocolate chips

Heat oven to 350F.
Beat butter and sugar with an electric mixer on medium speed until well blended.
Add flour and salt, mix well. Stir in semi-sweet and white chocolate chips. Press mixture into a 15 by 10 inch baking pan (I made half of the recipe and used a 7 by 11 inch baking pan).
Bake for 20 to 25 minutes (I baked my smaller pan for 15 to 20 minutes), or until lightly browned.
Cool for 5 minutes. Cut into bars while still warm.
Enjoy!

Recipe adapted from Food and Family, Fall 2006
www.kraftrecipes.com/foodfamilyarchive/foodandfamilyarchivelanding....‎

FRENCH LAVENDER POUND CAKE and BLUE CHEESE AND ONION DIP WITH LAVENDER and LEMON LAVENDER BARS and LAVENDER AND HONEY SHORTBREAD

A friend organized an evening out with a group of fabulous ladies, for a Holiday Boutique show. I was amused at the entry fee and the available bar, but shopping is definitely more fun with friends and a glass of chardonnay.
I discovered a booth that sold spices, and was immediately entranced. Following a fascinating conversation with the owners, about food and offering suggestions of local restaurants they should try, I purchased lavender and vanilla sugar, fabulous smoked paprika, and curry powder.
I was very excited to try the latest additions to my cooking arsenal, and baked loaves of French Lavender Pound Cake - one to keep and one to share with a friend.
I have also shared the Blue Cheese and Onion Dip with Lavender, Lemon Lavender Bars and the Lavender Shortbread, food is also definitely more fun with friends and a glass of chardonnay.

FRENCH LAVENDER POUND CAKE

1/2 cup lavender sugar
1 teaspoon lavender buds
4 eggs
1 cup unsalted butter
3/4 cup sour cream
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup sugar
1 tablespoon vanilla
1 teaspoon grated lemon peel
1 cup powdered sugar
1 tablespoon butter, melted
3 to 4 teaspoons of lemon juice

Heat oven to 325F.
Process the lavender sugar and lavender buds in a food processor (it will be like powdered sugar). Let the eggs, 1 cup of butter and sour cream stand at room temperature for 30 minutes. Grease and flour 2 loaf tins, set aside.
In a medium bowl, stir flour, baking powder, baking soda and salt. Set aside. In a large bowl, beat the lavender sugar mixture, sugar, 1 cup of butter and vanilla with mixer on high speed until light and fluffy, about 4 minutes, scraping sides frequently.
Add eggs, one at a time, beating on medium speed 20 to 30 seconds after each addition. Alternately add flour mixture and sour cream to butter mixture, beating on low speed after each addition until just combined. Stir in lemon peel. Spread in pans. Bake 45 minutes.
Cool completely.
Mix powdered sugar, 1 tablespoon butter and lemon juice.
Spoon over cake.
Enjoy!

Recipe adapted from The Spice Market
www.spicemarkettogo.com/‎

BLUE CHEESE AND ONION DIP WITH LAVENDER

2 tablespoons of olive oil
2 tablespoons of butter
2 leeks, chopped
1 onion, chopped
pinch of sugar
1/2 cup mayonnaise
1/2 cup sour cream
3/4 cup crumbled blue cheese
black pepper
1 tablespoon lavender, chopped fine

Heat the olive oil and butter in a skillet, cook the leeks and onion for about 10 minutes, over medium-low heat. Add the sugar and continue to cook, stirring occasionally until browned, about 15 more minutes. Remove from the heat and cool.
In a bowl, blend together the mayonnaise and sour cream. Add blue cheese, lots of black pepper and lavender. Gently combine then stir in the onion mixture.
Enjoy!

Recipe adapted from Fresh Approach to Cooking
freshcatering.blogspot.com/2005/.../blue-cheese-and-onion-dip-with.htm...‎

LEMON LAVENDER BARS

1 cup flour
1/3 cup confectioners' sugar, plus more for dusting
1/4 cup cornstarch
3/4 teaspoon salt
1 stick butter, cold and cut into small pieces
1 teaspoon dried lavender
1 cup sugar
3 eggs, plus one egg yolk
1/2 cup fresh lemon juice
zest of 1 lemon

Heat oven to 350F.
Line an 8 inch square baking pan with parchment, leaving a 2 inch overhang.
In a food processor, pulse 3/4 cup flour, confectioners' sugar, cornstarch and 1/2 teaspoon salt to combine. Add butter and lavender, and pulse until the mixture resembles coarse crumbs.
Transfer the dough mixture to the prepared pan, press down to form the crust.
Bake dough until set and golden brown, 20 to 25 minutes. Remove from the oven and set aside.
Reduce the oven temperature to 325F.
In a bowl, using an electric mixer on medium speed, beat sugar, eggs, and yolk until pale yellow. Beat in lemon juice and zest, and remaining flour and salt, until well combined. Pour filling over the still warm crust and bake until filling is set, about 20 minutes. Remove pan from oven and let cool to room temperature, then refrigerate for at least an hour. (I seem to remember the lemon bars were still a bit gooey after cooking, so they may benefit from a longer oven time).
To serve, use the parchment overhang to lift the dessert from the pan. Dust the top with confectioners' sugar and cut into squares.
Enjoy!

Recipe adapted from Country Living, October 2013
www.countryliving.com/recipefinder/‎

LAVENDER AND HONEY SHORTBREAD

1 cup plus 2 tablespoons flour
1 1/3 cups confectioner's sugar, divided
2 tablespoons cornstarch
1/2 cup butter, at room temperature, cut into chunks
2 tablespoons honey
1 teaspoon dried lavender
1 1/2 teaspoons vanilla extract, divided
2 tablespoons cream

Heat oven to 300F.
Mix flour, 1/3 cup of the confectioner's sugar and cornstarch in food processor. Add butter and pulse until coarse crumbs form. Add honey, lavender and 1 teaspoon of the vanilla. Cover and pulse until the dough pulls away from the bowl.
Place dough in a greased tart pan (I made half of the recipe and used two 4 1/2 inch tart pans). Press the top to form a smooth, even layer. Pierce the dough with a fork (I forgot to do this).
Bake for 25 to 30 minutes (I baked my smaller ones for 20 minutes). Place the pan on a wire rack to cool.
Mix the remaining confectioner's sugar, vanilla and cream in a small bowl, until well blended and smooth. Drizzle over the cooled shortbread.
Enjoy!

Recipe adapted from Mc Cormick Gourmet Collection
www.mccormick.com/gourmet‎

TEA COOKIES and FROSTED MAPLE APPLE PIE DESSERT

A friend graciously let me borrow her set of leaf cookie cutters, which I needed for baking, then she thoughtfully and generously ordered me my own set and had them delivered to my home. It was such a wonderful surprise to receive an unexpected and fun package in the mail.

It is the perfect time of year to be baking leaf shaped delights -and  my family have been taking great pleasure in my cooking experiments with the cookie cutters.

My friends fabulous cookie cutters

My marvellously fun leaf cookie cutters

TEA COOKIES

1 cup butter, softened
2/3 cup sugar
1 egg
1 teaspoon vanilla extract
2 1/2 cups flour
1/2 teaspoon salt
1 1/4 cups confectioners sugar
2 teaspoons meringue powder
5 teaspoons water
food coloring

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine flour and salt, gradually add to the creamed mixture.
Cover and refrigerate for 1 to 2 hours until dough is easy to handle.
On a lightly floured surface, roll out dough to 1/8 inch thickness. Cut with floured cookie cutters into shape of your choice. Place 1 inch apart on ungreased baking sheets.
Bake at 350F for 8 to 10 minutes or until edges are lightly browned. Remove to wire racks to cool.
For glaze, in a small bowl, combine confectioners' sugar and meringue powder, stir in water until smooth. Tint with food coloring of your choice. Spread over cookies, let stand until set.
Enjoy!

Recipe adapted from Taste of Home, April 2012
www.tasteofhome.com/‎

FROSTED MAPLE APPLE PIE DESSERT

PASTRY

1 1/3 cups flour

1/2 teaspoon salt

1/2 cup shortening

3 to 4 tablespoons cold water

FILLING

6 cups peeled, thinly sliced apples

1/4 cup sugar

1/4 cup brown sugar

1 tablespoon flour

1/2 teaspoon ground cinnamon

1/2 teaspoon maple flavor

MAPLE FROSTING

1 cup powdered sugar

1/4 teaspoon maple flavor

1 1/2 to 2 tablespoons milk or cream

Heat oven to 450F.

In a large bowl mix the flour and salt for the pastry. Cut in shortening until particles are the size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until flour is moistened and pastry almost leaves side of bowl.

Divide pastry in half. On a lightly floured surface, roll 1 part to fit a 9 by 9 inch baking dish, on the bottom and up the sides.

In a large bowl, stir filling ingredients until mixed. Spoon evenly into pastry lined dish.

Roll remaining pastry out to about a 7 by 5 inch rectangle. Cut into leaf shapes and place over apples.

Bake for 15 minutes. Reduce oven temperature to 400F, bake for 20 to 30 minutes longer or until juices are bubbly and clear in the center, apples are tender and the crust is a golden brown.

In a small bowl, stir frosting ingredients until thin enough to drizzle. Drizzle over top crust.

Enjoy!

Recipe adapted from Betty Crocker, Cakes Pies and Tarts

www.bettycrocker.com/recipes‎

PUMPKIN CHOCOLATE WHOOPIE PIES and CARROT PUMPKIN BARS WITH ORANGE ICING and CHOCOLATE CHIP PUMPKIN BREAD and PUMPKIN PUDDINGS

I love all things pumpkin, and love the convenience of opening a can and scooping out the ready to use puree, as opposed to peeling, dicing, cooking and mashing to attain the same result.
I am loathe to waste any of this fabulous fruit once I delve into a can, and these three sweet, delightful recipes originated from the siren song of the open can in my refrigerator.

PUMPKIN CHOCOLATE WHOOPIE PIES

2 cups flour
2 teaspoons pumpkin pie spice
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 eggs
3/4 cup pumpkin puree
1 cup brown sugar
1/3 cup unsalted butter, melted, plus 1/4 cup, room temperature
3/4 cup cream
2/3 cup unsweetened cocoa powder, plus extra for dusting
1 3/4 cups confectioners' sugar

Heat oven to 350F.
In a medium bowl, whisk together flour, pumpkin pie spice, baking powder and salt. In a large bowl, whisk together eggs, pumpkin puree, brown sugar, melted butter, and 1/4 cup cream. Add flour mixture to egg mixture and whisk just until combined.
Drop dough in 2 tablespoon mounds, 1 inch apart, onto two parchment lined baking sheets. Bake until the tops of the cookies spring back when gently pressed, about 14 minutes.
Transfer to wire racks and let cool completely.
In a medium bowl, using an electric mixer, beat room temperature butter, 1/2 cup cream, cocoa powder and confectioners sugar on medium-high until fluffy, 2 minutes.
Spread filling on flat side of half the cookies, sandwich with remaining cookies.
To serve, dust with cocoa powder.
Enjoy!

CARROT PUMPKIN BARS WITH ORANGE ICING

2 cups flour
2 teaspoons baking powder
1 teaspoon finely shredded orange peel
1/2 teaspoon baking soda
1/4 teaspoon salt
3 eggs, beaten
1 1/2 cups brown sugar
1 cup canned pumpkin
2/3 cup vegetable oil
1/4 cup milk
1 teaspoon vanilla
1 cup shredded carrots
1 cup chopped walnuts
1 1/2 cups powdered sugar
1 tablespoon orange juice, plus extra as needed

Heat oven to 350F. Grease a 15 by 10 inch baking pan, set aside.
In a large mixing bowl, stir together flour, baking powder, orange peel, baking soda, and salt. Set aside.
In a medium bowl, combine eggs and brown sugar. Stir in the pumpkin, oil, milk, and vanilla. Stir in carrots and walnuts. Add pumpkin mixture to flour mixture, stirring with a wooden spoon until combined. Spread batter in prepared pan.
Bake for 20 to 25 minutes or until toothpick inserted near center comes out clean. Cool in pan on wire rack.
For orange icing: In a mixing bowl, combine powdered sugar and orange juice. Add extra orange juice as needed, to make icing of drizzling consistency.
Drizzle icing over the top of the bars.
Enjoy!

CHOCOLATE CHIP PUMPKIN BREAD

2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1 cup sugar
6 tablespoons butter, softened
2 eggs
1/4 cup water
1/2 can pumpkin
1 cup plus 1/4 cup miniature semisweet chocolate chips
1 teaspoon raw sugar

Heat oven to 350F. Grease a loaf pan.
In a medium bowl, stir flour, baking soda, salt, cinnamon and nutmeg until mixed, set aside. In a large bowl, beat 1 cup of sugar and the butter with an electric mixer on medium speed 1 to 2 minutes or until creamy. Add eggs, one at a time, beating well. Beat in water and pumpkin on low speed. Add flour mixture, beat on low speed until moistened. Stir in 1 cup of the chocolate chips. Pour into the prepared pan. Sprinkle the top with remaining 1/4 cup of chocolate chips, and the sugar.
Bake for 1 hour and 5 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, remove to cooling rack.
Enjoy!

Recipe adapted from Betty Crocker, Fall Baking, October 2009
www.bettycrocker.com/recipes‎

CANDY BAR TOPPED BROWNIES and CHOCOLATE CANDY ICEBOX BARS

Once the fun and frivolity of halloween night is over, the serious business of what to do with all of that candy becomes paramount - there are only so many confections that can be consumed, before they lose their allure.
Here are two recipes that maintain the integrity of the chocolate, while offering a little variety.

CANDY BAR TOPPED BROWNIES

3/4 cup butter, diced
5 ounces baking chocolate, chopped
2 teaspoons instant espresso powder
1 3/4 cups granulated sugar
2 teaspoons vanilla extract
4 eggs
3/4 cup flour
3 (3.5 ounce) caramel filled milk chocolate bars, squares separated

Heat oven to 325 degrees. Line a 13 by 9 inch baking pan with foil. Grease the foil.
Combine the butter, chopped chocolate and espresso powder in a large saucepan, stir over medium-low heat until chocolate is melted and smooth. Remove chocolate mixture from heat. Add sugar and vanilla and whisk until well blended. Add eggs and whisk until well blended. Whisk in flour and mix until well combined.
Spread batter in prepared pan. Press milk chocolate squares lightly into batter.
Bake brownies until tester inserted into center comes out with some moist crumbs attached, about 30 minutes.
Cool slightly in pan on rack, about 30 minutes. Cut so that each brownie has a chocolate square and serve.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, October 2011
www.arkansasonline.com/news/features/food/‎

CHOCOLATE CANDY ICEBOX BARS

1/2 cup unsalted butter
43 chocolate wafers
1 cup confectioners' sugar
1/2 teaspoon salt
1 1/4 cups peanut butter
1 cup mini chocolate peanut-nougat candy bars such as Snickers
1 cup mini chocolate wafer candy bars, such as Kit Kat
1 bag (11.5 ounce) chocolate crisped rice candy bars such as Crunch

Line a 9 inch square baking pan with parchment paper, leaving a 2 inch overhang. Spray parchment paper with cooking spray.
In a food processor, pulse wafers until finely ground. Transfer to a large bowl, whisk in confectioners' sugar and salt. In a medium microwave-safe bowl, microwave butter and peanut butter in 30 second increments, stirring until melted, about 1 1/2 minutes.
Stir into wafer crumb mixture and let cool to room temperature, about 10 minutes.
Fold in nougat and wafer candy bars, then transfer to pan. Press mixture evenly into pan.
Refrigerate until set, about 30 minutes. In a clean microwave-safe bowl, microwave crisped-rice candy bars in 30 second increments until just melted. Pour over chilled mixture and, with spatula, spread evenly. Refrigerate until set, 20 minutes. Using parchment, lift confection from pan and cut into squares.
Enjoy!

GLAZED PECAN BARS

A photographer was coming to the house, and by the way I was cleaning, scrubbing, dusting, organizing and arranging, you would have thought our home was about to be featured in the pages of a glossy National magazine.
I set out water, orange juice, freshly baked Glazed Pecan Bars, a large vase of fresh flowers and my loveliest plates, napkins and glasses.
I took one last glance around, and upon deciding everything was as good as it was going to get,  I ran for the shower.
In the 15 or 20 minutes it took me to wash, apply lotion, perfume, makeup, clothes and shoes, the photographer came, took pictures of my husband in his favorite space and left - our home and every single one of the pecan bars.

The picture that appeared in the Arkansas Democrat Gazette

GLAZED PECAN BARS

1/4 cup butter
1/4 cup vegetable oil
1/4 cup honey
1 cup sugar
1 egg
2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1 cup chopped pecans

Heat oven to 325F.
Combine all of the ingredients and mix well. Press into a 9 by 13 inch baking dish. Bake for 25 minutes. Top with glaze.

GLAZE
1 cup powdered sugar
1 teaspoon vanilla extract
1 tablespoon mayonnaise
1 tablespoon water
1 teaspoon almond extract

Combine all the ingredients for the glaze, mix until smooth. Spread glaze over the cake while it is still hot. Cut into bars once cool.
Enjoy!

TRAVEL TUESDAY - GOLDEN APPLE BARS - RED STAR, ARKANSAS

It was with great anticipation I set off with my family on a recent Sunday. My husband wanted to look at a piece of property for sale, and I envisioned the perfect opportunity to visit somewhere new.
We began the drive toward Madison County right after church, which is usually the time we journey no further than a nearby restaurant. However, I was hopeful there would be a fabulous little country eatery somewhere in the vicinity of where we were going. There wasn't. Three grumpy children and a hungry husband does not make for pleasant conversation and a convivial time.
Still, I enjoyed the beautiful drive along the gently winding roads, with the Fall colors just beginning to show, and the audio book playing softly in the background.
The directions seemed to be quite clear, but as the gravel road became more overgrown, muddy and narrow, and as we passed an increasing amount of men in camouflage, riding in pick up trucks and on four wheelers and carrying what I assumed were loaded guns, I became progressively uneasy. The deer strung up at the side of the road did nothing to alleviate my fear.
Just as we began to think we would never find it, the green gate we had been looking for, came into view, and it was with great relief and excitement that I exchanged my heels for "hiking shoes", and we climbed out of the car to take a look around.

Mushroom on a log, Red Star, Arkansas

Trees on the property we were looking at

We came across a crumbling foundation, and hornets, that, disturbed at being disturbed, attacked our family nature lover. Disenchanted, we made our way back to the safety of the car, accompanied by the symphony of my daughters sobs, and began the hour and a half drive home. Back past the Head Water School, the boarded up restaurants still displaying faded signs, and the extremely large rattle snake sprawled lazily across the road.

Thirsty, hungry and disheartened, we stopped at the only viable place for food for miles around, a dilapidated, dusty, grocery store. As my family, instantly refreshed, stockpiled beef jerky, apples, ham, cheese, chips and cold drinks, I was horrified with the knowledge this was the finest the area had to offer. After backtracking down the somewhat less beautiful-looking roads, I was thrilled to provide my family with some good home cooking. Needless to say, we will not be investing in land in Red Star, Ar!

GOLDEN APPLE BARS

1/2 cup butter
2 cups brown sugar
1/4 teaspoon salt
2 eggs, beaten
1 teaspoon vanilla
2 cups flour
2 teaspoons baking powder
1 cup peeled, cored, chopped raw apples
powdered sugar

Heat oven to 350F.
Mix ingredients in order as listed, excluding powdered sugar.
Spread in a greased 7 by 11 pan.
Bake for 35 to 40 minutes. Cool. Cut into bars and dust with powdered sugar.
Enjoy!

Recipe adapted from Recipes From the Kitchen of Family and Friends, 2005

CRACKER SPOONS WITH CREAMY PIMIENTO CHEESE and LAVENDER GIN GOAT CHEESE COOKIES and CHOCOLATE MACADAMIA NUT BARS

A dear lady and lovely friend hosted a gathering at her home, a farewell party for a colleague of her husbands. I offered to make and deliver some tasty tidbits to help her out a little with the refreshments. 


CRACKER SPOONS WITH CREAMY PIMIENTO CHEESE

1 1/2 package of refrigerated piecrusts
1 egg white, beaten
3/4 teaspoon salt
creamy pimiento cheese (recipe to follow)

Heat oven to 400F.
Unroll pie crusts, brush with egg white and sprinkle with salt.
Cut dough into rounds, or spoon shapes. Place cutouts onto baking sheets.
Bake for 9 to 11 minutes, or until lightly browned and crisp.
Remove from baking sheets to a wire rack, and cool completely (about 20 minutes).
Spoon creamy pimiento cheese into a zip-top plastic freezer bag, snip one corner of the bag to make a small hole. Pipe pimiento cheese onto end of each spoon.

CREAMY PIMIENTO CHEESE
Beat 10 ounces of sharp cheddar cheese, shredded, 1/2 cup mayonnaise, 1 (4 ounce) jar of diced pimiento, drained, 1 teaspoon grated onion, 1 teaspoon Dijon mustard, 1/4 taspoon ground red pepper, and a dash of Worcestershire sauce at medium speed with a heavy duty electric stand mixer 1 minute or until creamy. Season with salt and pepper to taste.
Enjoy!

Recipe adapted from Southern Living, April 2012
www.southernliving.com/food/‎




LAVENDER GIN GOAT CHEESE COOKIES

3 sticks of butter, at room temperature
1 cup sugar
1 teaspoon gin
3 1/2 cups flour
3 teaspoons dried lavender
generous pinch of salt
2 to 3 egg yolks, beaten
6 ounces of goat cheese

Mix the butter, sugar and gin together until thoroughly blended. Mix in the flour, lavender and salt until it gets doughy. Roll out the dough on a floured surface to 1/2 inch thick. Freeze for 10 minutes.
Roll the dough into about 24 little balls and dunk them in the beaten egg yolks. Put the balls on a silicone baking mat on a baking sheet and smash them with your thumb to make craters. Put some goat cheese in each crater. Bake until lightly golden on the edges, about 10 minutes.
Enjoy!

Recipe adapted from Food Network
www.foodnetwork.com › Recipes › Baking‎


CHOCOLATE MACADAMIA NUT BARS

CRUST
1 1/2 cups flour
1 cup dark brown sugar
3/4 cup cold butter, cut into pieces
1 cup chopped macadamia nuts, toasted
CARAMEL AND CHOCOLATE
3/4 cup butter
1/2 cup dark brown sugar
1 1/2 cups semisweet chocolate morsels

Heat the oven to 350F.
Grease a 13 by 9 inch baking pan.
To prepare the crust, combine flour and sugar in the bowl of a food processor. Process about 10 seconds to combine thoroughly. Add butter and process until mixture is crumbly, about 30 seconds. Trtansfer mixture to prepared pan and press firmly. Scatter nuts evenly over crust and press them in firmly.
To prepare the caramel layer, melt the butter in a heavy medium sized saucepan over low heat. Add the brown sugar and stir well until thoroughly combined and smooth. Increase heat to medium high and cook, stirring constantly, until entire surface of caramel is bubbly. Immediately pour hot caramel over nuts and spread evenly. Bake 18 to 20 minutes or until caramel is bubbly.
Remove pan from oven. Wait 1 minute, sprinkle chocolate morsels evenly over caramel. Let stand 2 to 3 minutes for chocolate to melt. Spread chocolate evenly. Cool completely, then refrigerate 30 minutes to set. Cut into bars with a sharp knife.
Enjoy!

Recipe adapted from Relish Magazine
relish.com/recipes/‎

APPLE BUTTERSCOTCH OAT BARS

We were invited to a friends house for dinner, where the kids had so much fun playing outside, they had to remove their mud encrusted garments, and attire themselves in borrowed clothes, so they could venture inside to eat.
When I returned the freshly laundered clothes, I included these Apple Butterscotch Oat Bars, in the hopes we would be welcome back - perhaps on a day when there weren't so many puddles in the yard.

APPLE BUTTERSCOTCH OAT BARS

1 cup butter, softened
3/4 cup brown sugar
1/2 cup sugar
2 eggs
1 teaspoon vanilla extract
1 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
2 cups quick cooking oats
1 apple, cored, peeled and finely chopped
1 3/4 cups butterscotch baking chips

Heat oven to 350F.
Grease a 13 by 9 inch baking pan.
In a large bowl, beat butter and sugars together until creamy. Add eggs and vanilla, beat well.
In a medium bowl, stir together flour, baking powder and salt. Add flour mixture to butter mixture, beating on low until just combined. Stir in oats, apple and butterscotch chips. Spread mixture evenly in prepared pan. Bake for 35 minutes, until light golden brown. Cool completely in a pan on a wire rack. Cut into bars.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, September 2005
www.arkansasonline.com/news/features/food/‎

HONEY GINGER GLAZED PORK and ASPARAGUS WITH SHALLOT HONEY DRESSING and SWEET POTATO SALAD WITH PIMENTO VINAIGRETTE and CHERRY WALNUT BARS

A friend had back surgery, and once she was home and recovering, I was able to visit. I delivered a meal to her and her family, which was infused with healing thoughts and prayers.
I love the combination of flavors in this menu, featuring accents from late summer and early fall.

HONEY GINGER GLAZED PORK

2 tablespoons honey
1 tablespoon Dijon mustard
1 teaspoon toasted sesame oil
2 garlic cloves, crushed
1 tablespoon chopped fresh ginger
3/4 pound pork tenderloin
salt and freshly ground black pepper

Heat oven to 350F.
TO MAKE THE GLAZE: combine honey, mustard, sesame oil, garlic and ginger. Remove fat from pork, and sprinkle with salt and pepper on both sides. Brush the glaze on the top of the pork, bake, basting occasionally with the glaze, for 20 to 25 minutes, or until a meat thermometer reads 160F.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, August 2004
www.arkansasonline.com/news/features/food/‎

ASPARAGUS WITH SHALLOT HONEY DRESSING

2 pounds asparagus
1/4 cup finely chopped shallot
juice from 1 lemon
1 tablespoon honey
2 cloves garlic
salt and freshly ground black pepper
3 tablespoons olive oil

Bring a large pot of water to a boil over high heat.
Trim the woody ends of the asparagus, add the asparagus to the pot and cook for 2 to 3 minutes, until it is just tender. Drain the asparagus.
Combine the shallot, lemon juice, honey, garlic, and salt and pepper to taste in a food processor. Pulse until well combined. Add the olive oil to form a dressing.
Pour over asparagus.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, April 2013
www.arkansasonline.com/news/features/food/‎

SWEET POTATO SALAD WITH PIMENTO VINAIGRETTE

2 sweet potatoes, peeled and cut into 1 inch cubes
1/4 cup olive oil, divided use
salt and freshly ground black pepper
1 4-ounce jar of pimentos, drained
1 teaspoon Dijon mustard
1 teaspoon honey
2 tablespoons red wine vinegar

Heat oven to 425F.
Line a baking sheet with foil. Arrange sweet potatoes on the baking sheet and drizzle with about 2 tablespoons of oil. Season to taste with salt and pepper, and gently toss to coat. Bake for 15 to 20 minutes, or until browned on the edges and just tender, toss once or twice during baking so they brown evenly. Transfer to a medium bowl to cool.
Use a food processor to puree the pimento, mustard, honey and red wine vinegar until smooth. Slowly drizzle in the remaining 2 tablespoons of oil. Season to taste with salt and pepper.
When ready to serve, add half of the vinaigrette to the sweet potatoes and toss gently to combine. Taste and add more vinaigrette as needed.

Recipe adapted from The Arkansas Democrat Gazette, September 2010
www.arkansasonline.com/news/features/food/‎

CHERRY WALNUT BARS

2 1/4 cups flour
1/2 cup sugar
1 cup butter
3 eggs
1 1/2 cups brown sugar
3/4 teaspoon baking powder
3/4 teaspoon salt
3/4 teaspoon vanilla
10 ounce jar of maraschino cherries
1/2 cup chopped walnuts
2 cups powdered sugar
2 tablespoons butter, softened

Heat oven to 350F.
Lightly grease a 13 by 9 inch baking pan, set aside.
In a large mixing bowl, stir together flour and sugar. Cut in the butter until mixture resembles coarse crumbs. Press the mixture into the bottom of prepared pan. Bake for 20 minutes.
In a medium bowl, stir together eggs, brown sugar, baking powder, salt and vanilla.
Drain and chop cherries, reserving liquid. Stir cherries and nuts into egg mixture. Spoon over crust. Bake for 25 minutes. Cool in the pan on a wire rack for 2 hours.
In a small bowl, combine powdered sugar and 2 tablespoons of butter. Stir in enough of the reserved cherry liquid (3 to 4 tablespoons) to make icing of drizzling consistency.
Drizzle over the cookie.
Cut into bars.
Enjoy!

SALTED CHOCOLATE CARAMEL BARS and ROSEMARY PISTACHIO COOKIES

My husband and I, along with many fabulous locals are featured in the beautiful, Local Flavor of Northwest Arkansas Cookbook.
I am thrilled to see this project come to fruition and am so proud of Rhonda and Maliah and the hard work these two incredible ladies did to make this cookbook happen. From an idea that was created when two friends came together to cook, to an actual tangible printed copy - hours and months of diligence that will benefit Feed Fayetteville and Life Source.
We recently attended the launch party, where we previewed the cookbook, tasted some of the delicious dishes featured in the cookbook, and I shared these Salted Chocolate Caramel Bars and Rosemary Pistachio Cookies.
The narrative, photographs and recipes are gorgeous and only 1000 copies are being printed - but you can pre-order your copy at http://localflavornwa.com

SALTED CHOCOLATE CARAMEL BARS

FOR THE CRUST
9 tablespoons unsalted butter, room temperature
1/4 cup packed light-brown sugar
1 1/2 cups flour
1/4 teaspoon table salt
FOR THE CHOCOLATE CARAMEL
2 cups milk chocolate chopped
1 1/2 cups sugar
1/4 cup water
6 tablespoons unsalted butter
1 cup cream
1/2 teaspoon table salt
1 tablespoon sea salt

Heat oven to 350F.
Make the crust: Line a 9-inch square baking pan with parchment, leaving an overhang on all sides, butter parchment, excluding overhang. Beat butter and brown sugar on medium speed until pale and fluffy, about 3 minutes. Add flour and table salt, and beat until just combined.
Press dough evenly into pan, and bake until lightly browned, about 30 minutes.
Make the chocolate caramel: Place chocolate in a medium bowl. Heat sugar and water in a small saucepan over medium-high heat, washing sides of pan with a wet pastry brush to prevent sugar crystals from forming, until amber, 10 to 12 minutes. Remove from heat. Add butter, cream, and table salt. Bring to a boil, stirring until smooth. Pour over chocolate. Let stand for 2 minutes. Stir to combine and let stand until cool, about 10 minutes.
Pour mixture over crust. Sprinkle with sea salt. Refrigerate at least 4 hours, or overnight. Run a knife around edges, lift parchment to remove whole bar from pan. Trim the edges and cut into bars.
Enjoy!

Recipe adapted from marthastewart.com
www.marthastewart.com/949584/chocolate-caramel-cookie-bars

ROSEMARY PISTACHIO COOKIES

1 cup ghee (at room temperature)
(you could also use unsalted butter, but it is my belief that the ghee provided an incredible and unique flavor to these cookies)
1 1/2 cups light brown sugar
2 eggs
2 1/3 cups self-rising flour
1 cup pistachios, shelled
1 cup white chocolate chips
2 teaspoons fresh rosemary, minced

Heat oven to 375F.
Line baking sheets with parchment paper.
Using a hand mixer or stand mixer, beat the ghee and brown sugar on high speed until smooth, lighter in color and a little fluffy.
Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl with a rubber spatula as needed.
Add the flour, pistachios, white chocolate chips and the rosemary, and mix on medium speed until thorougly incorporated.
Drop tablespoon sized balls of dough on the baking sheets.
Bake until lightly browned at the edges and spread flat, about 12 minutes. Let cool on the pans.
Enjoy!

Recipe adapted from The 4-Hour Chef, Timothy Ferriss, 2012

PEANUT BUTTER AND JELLY MUFFINS and PEANUT BUTTER AND JELLY BARS

With the kids being back in school, my mind turns to school lunches and the inevitable peanut butter and jelly. The first recipe for PB&J was published in 1901 - until then peanut butter had been paired with pimento cheese! www.rd.com/slideshows/experts-create-their-perfect-pbj/‎
The classic combination is evident in these interesting recipes, while venturing beyond the simple sandwich, of which the average American eats 1500 by the age of 18 www.rd.com/slideshows/experts-create-their-perfect-pbj/‎
The Muffins and Bars are strongly kid approved, and were very much enjoyed by the adults too.

PEANUT BUTTER AND JELLY MUFFINS

1 cup flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup maple sugar
1 teaspoon ground cinnamon
6 tablespoons old-fashioned oats
3 tablespoons raisins
1/4 cup chopped peanuts
1/2 cup milk
4 tablespoons vegetable oil
6 tablespoons maple syrup
1 teaspoon vanilla extract
1/2 cup peanut butter
1 tablespoon cider vinegar
2 bananas, mashed
4 tablespoons strawberry jam

Heat oven to 350F. Grease muffin cups, or line with paper liners.
Sift together flour, baking powder, baking soda, salt, maple sugar and cinnamon. Add oats, raisins and the peanuts.
Combine the milk, oil, maple syrup, vanilla, peanut butter, vinegar and bananas. Mash until well blended. Add to dry ingredients, stirring to mix just until all ingredients are incorporated. Do not over mix.
Fill muffin cups two-thirds full with batter, then drop a little jam onto the top of each muffin. Bake about 20 minutes, until a toothpick comes out clean. Spoon extra jam on top if desired.
Enjoy! Please let your friends and family know about recipe doodle!

PEANUT BUTTER AND JELLY BARS

1 1/2 cups flour
1/2 cup sugar
3/4 teaspoon baking powder
1/2 cup cold butter
1 egg, beaten
3/4 cup grape jelly
1 2/3 cup peanut butter chips

Heat oven to 375F.
Grease a 9 inch baking dish, set aside.
Stir together flour, sugar and baking powder, cut in butter with a fork or pastry blender until mixture resembles coarse crumbs. Stir in beaten egg until blended.
Reserve half of the mixture, press remaining mixture onto bottom of the prepared pan. Stir jelly slightly, spread evenly over crust. Sprinkle 1 cup peanut butter chips over jelly. Sir remaining 2/3 cup of the peanut butter chips into reserved crumb mixture, sprinkle over the top.
Bake in oven for 25 to 30 minutes or until lightly browned. Cool completely in pan on a wire rack. Cut into bars.
Enjoy! Please let your friends and family know about recipe doodle!

Recipe adapted from The Northwest Arkansas Times, August 1999
www.arkansasonline.com/news/features/food/‎

TRUFFLE BROWNIES

We were recently invited to a friends house for dinner, they are from Poland, and had just come back from 6 weeks traveling the country. The photographs and stories were wonderful, the dinner was absolutely fabulous, the company was outstanding, and the conversation was fascinating. It was a wonderfully international, very well traveled group of people.
While I was out shopping, I saw this gorgeous pottery dish from Poland, and had to pick one up for the hostess gift. I didn't want to take it empty, so made these Truffle Brownies to fill it.

TRUFFLE BROWNIES

1 1/2 cups dark chocolate chips
2/3 cup butter
1/3 cup brewed coffee
3 eggs
1 3/4 cups brown sugar
1 cup flour

Heat oven to 325F.
Grease and flour a 13 by 9 inch baking pan, set aside.
Melt chocolate and butter in a small saucepan over low heat. Stir in coffee until well combined.
Cool to room temperature.
In a medium mixing bowl, beat eggs with electric mixer until foamy. Add sugar and beat on medium speed for 2 minutes. Reduce speed, beat in chocolate mixture. Stir in flour until combined. Spread batter in prepared pan.
Bake for 45 minutes. Cool in pan on wire rack. Cut into bars.
Enjoy!

Recipe adapted from Better Homes and Gardens Bars and Brownies
www.amazon.com/Brownies-recipe-Better-Homes-Gardens/.../B004ILT3...‎

ROSEMARY RICOTTA AND PINE NUT TARTS and CHOCOLATE BROWNIES

One of my favorite summer past times is spending an afternoon beside my friends pool. She has a wonderful, relaxed and very welcoming entertaining style, and my boys love her boys, so the adults have the chance for an actual conversation, while the kids are happily playing.
I was thrilled when she invited us over for lunch and a swim date, and couldn't wait to get to her back yard. I offered to bring dessert, and as she is gluten free, I made one dessert to appeal to the adults, and another that was more kid friendly.
Lunch was set up buffet style, so I added my desserts and went out to sit under the umbrella where the wine was chilling in an oversized ice bucket and the conversation was already flowing.

ROSEMARY RICOTTA AND PINE NUT TARTS

30 grams of butter softened
1/3 cup honey
2 teaspoons of rosemary, finely chopped
500 grams of ricotta
2 tablespoons sugar
4 eggs
200 grams of Greek yogurt
grated zest of 1 lemon
1/3 cup golden raisins, chopped
1/3 cup pine nuts

Heat oven to 180C.
In a small saucepan, combine honey and rosemary. Stir over medium heat until simmering. Allow to cool.
In a food processor, combine ricotta and sugar. Process until smooth. With the motor running, add eggs, one at a time, processing until smooth. Add honey mixture, yogurt and zest. Pulse to combine. Stir in raisins.
Divide mixture among 6 ramekins, sprinkle with pine nuts.
Bake for 15 to 20 minutes, cool.
Garnish with whipped cream and grated lemon zest.
Enjoy!

Recipe adapted from Woman's Day
www.womansday.com/food-recipes/‎

CHOCOLATE BROWNIES

BROWNIES
1 cup butter
4 ounces of semi-sweet chocolate
2 cups sugar
4 eggs
1 cup flour
1 teaspoon salt
2 cups chocolate chips
1 teaspoon of vanilla
FROSTING
1 cup cream
8 ounces chocolate, finely chopped

BROWNIES
Heat oven to 350F.
Line the bottom of an 18 by 12 baking pan with parchment paper and spray with cooking spray.
In the top of a double boiler, over medium heat, helt butter and 4 ounces of chocolate.
In a large bowl, beat sugar and eggs until fluffy. Add flour and salt, mixing well. Add chocolate mixture, blending thoroughly. Stir in chocolate chips and vanilla.
Pour into prepared baking pan. Bake for 35 to 40 minutes, or until top is crisp and toothpick inserted in center comes out clean.
Cool before frosting.
FROSTING
Bring cream to a boil, stirring constantly. Remove from heat and add chopped chocolate. Stir to blend well. Spread over brownies.
Enjoy!

Recipe adapted from The Northwest Arkansas Times, May 2012

WHITE CHOCOLATE KEY LIME BARS

Friends invited us out to their dock on the lake, for a fabulous fish fry. I was so very excited - fish caught that very morning, prepared that afternoon, right beside the water that produced them - heavenly.
Served with the perfect accompanying sides and a good measure of companionable conversation, it could not have been a better time.
I offered to bring dessert, and thought these lovely tangy bars would round out the menu nicely - even though we were beyond satiated, we managed to fit in a bite and enjoyed a sweet ending to a sweet afternoon.

WHITE CHOCOLATE KEY LIME BARS

CRUST
2 cups gingersnap crumbs
2 tablespoons sugar
8 tablespoons unsalted butter, melted

Heat oven to 350F.
Combine all ingredients into a 9 by 13 baking dish lined with foil that extends 2 inches beyond the short end of the pan. Bake for 8 to 10 minutes, remove from oven, then reduce oven temperature to 325F.

LIME FILLING
1 egg
4 egg yolks
2 (15 ounce) cans of sweetened condensed milk
1 cup of freshly squeezed key lime juice
1 teaspoon of freshly grated lime zest
pinch of salt

Whisk all the ingredients together in a medium bowl. Pour the filling over the prepared crust. Bake until the filling is almost set, about 20 to 22 minutes. Cool the bars completely in the pan set on a wire rack. Refrigerate the bars for at least 2 hours, until chilled.

WHITE CHOCOLATE TOPPING
1/4 cup whole milk
1/4 cup heavy cream
8 ounces of white chocolate, chopped

In a medium saucepan, bring the milk and cream to a gentle boil. Add the chopped chocolate and let stand for 30 seconds to melt the chocolate. Whisk the mixture until the chocolate is completely melted and the mixture is smooth. Set the topping aside to cool to room temperature for 15 minutes, stirring occasionally, until cool. Poor the cooled white chocolate topping over the chilled bars and spread into an even layer. Chill until topping is cold.
Garnish with toasted macadamia nuts and cut into bars.
Enjoy!

Recipe adapted from the Food Network
http://www.foodnetwork.com/recipes/white-chocolate-key-lime-bars-recipe/index.html

TOFFEE ALMOND BLONDIES

I love our Memorial Day weekend camping trip, spent with a fun and fearless group.
When Joe was in pre-school, friends asked us to camp with them over the long weekend, a tradition of theirs before they moved to town, and we look forward to it every year.
This is one of the desserts we enjoyed - a sweet ending to another great time with family and friends.

TOFFEE ALMOND BLONDIES

1/2 cup butter, softened
1 egg
1 package chocolate chip cookie mix
1 teaspoon vanilla extract
1 package milk toffee bits
3/4 cup toasted slivered almonds

Heat oven to 350F.
Stir together butter and egg in a large bowl. Stir in cookie mix and vanilla until a soft dough forms.
Stir in toffee bits and almonds until well blended. Press mixture into a lightly greased 13 by 9 inch pan.
Bake for 25 to 30 minutes or until golden and a wooden pick inserted in center comes out clean.
Cool in pan on a wire rack, and cut into bars.
Enjoy!

Recipe adapted from Southern Living, August 2006
www.southernliving.com/food/‎