Homemade Twix Bars

Twix bars have been a favorite of mine since I was a kid and the love affair continues. I love layers and textures in food and Twix delivers it all. Buttery shortbread, chewy caramel, and a delicious layer of chocolate.

I'd had a homemade version from King Arthur Flour on my Pinterest board for quite some time when my son spotted them and requested we make them.

Just like a Twix, these have a  rich shortbread crust and a golden, creamy caramel center, then can be covered in milk, dark, or white chocolate. That's the beauty of this homemade version. You can vary the chocolate depending on your tastes and if you're like me and are pressed for time, you can skip the dipping and just cut them into nice little squares. (Because of this, I didn't use the shortening but if I was dipping them,  I would use it to thin the chocolate and make dipping them easier.)

Even though there are three separate layers, they use minimal ingredients and the actual hands on time is pretty short. The most time spent will be waiting for them to cook, chill and of course eat!! King Arthur  has a whole step by step post with photos and great hints for dipping that can be found here.

Homemade Twix Bars

*Plan Ahead. This recipe needs time to cool and chill in the refrigerator*

Ingredients

Shortbread layer

• 1 cup (2 sticks) salted butter, at room temperature
• 1 cup confectioners' sugar
• 2 teaspoons vanilla extract
• 2 cups all purpose flour

Caramel layer

• 2 cups caramel, cut into small chunks
• 3 tablespoons heavy cream

Chocolate layer

• 3 cups chopped milk, dark chocolate or white chocolate, melted
• 1 tablespoon vegetable shortening (optional. I didn't use this)

Directions

1) FOR THE CRUST: Preheat your oven to 300°F. Spray a 9" x 13" pan lightly with cooking spray, or line with parchment, and set aside.

2) In a medium-sized bowl, beat together the butter, sugar and vanilla. Add the flour. At first the mixture may seem dry, but will come together as you continue to beat at medium speed.

3) Take the dough (it will be somewhat stiff) and press it evenly into the pan. Lightly flouring your fingertips will help with any sticking.

4) Prick the crust all over with a fork. The holes will allow steam to escape and the crust will bake evenly with fewer bubbles.

5) Bake the crust until it's lightly golden brown on top and the edges are deeper golden brown, about 35 to 45 minutes. Remove from the oven and immediately run a knife around the edges to loosen the crust. Set it aside to cool completely.

6) FOR THE CARAMEL LAYER: Melt the caramel and cream over low heat in a small saucepan. Pour the caramel over the cooled crust and set in the refrigerator for 30 minutes to chill and firm up.

7) FOR THE CHOCOLATE LAYER: Melt the milk or dark chocolate slowly in a double boiler or over very low heat. If it seems very thick, add a tablespoon of shortening to thin it. Pour evenly over the chilled caramel layer and spread to cover all of the caramel. Return to the fridge until the chocolate is well set. Cut into 2" x 2" squares to serve. It's best to store these bars in the refrigerator.

8) These bars can also be cut and dipped in milk chocolate to resemble Twix ® bars. After the caramel layer has chilled firm, cut down the length of the pan, splitting the bars into two long, narrow bars. Then cut each long strip into "fingers". Dip the chilled bars into melted chocolate and place on parchment paper to set for several hours. 

Posted by: Sallie

Light and Buttery Breadsticks

I am a carb addict! Just thinking about a low/no carb diet sets me into a panic. It's liable to send me straight into the kitchen to make some hot, fresh, bread or these buttery, soft bread sticks. Found on Pinterest and here these bread sticks were the perfect companion to the lasagna soup and a fresh green salad.

From first glance I thought they might be nice and dense like my favorite ones from Pizza Factory. Although they were not, they were totally delicious. Soft, moist, buttery and loved, loved, loved the dill!
My husband said they were his new favorite (although he tends to say that about every new roll recipe...Until the next one comes along and then he has a new favorite.)

A perfect side of any Italian dish, soup, or a nice dinner salad.

Another plus, I froze the leftovers and they reheated  beautifully in the microwave.

Light and Buttery Bread sticks

*Plan ahead. You need to let the scalded milk cool*

1/2 c. Warm water

1 1/2 Tbls. Yeast

1 Tbls. Sugar

3/4 c. Milk (scalded and cooled)

1 1/2 Tbls. Sugar

1 1/2 tsp. Salt

1 Egg (beaten)

2 1/2 c. Flour

Mix water, yeast and 1 Tbls. sugar together and let yeast dissolve and rise. Mix milk, sugar, salt, egg and flour with the yeast mixture. Mix well and let stand for 15 minutes. Roll on floured board in a rectangular shape. Cut into 1" strips (short end of rectangle) fold in half and twist. Place in greased 9 x 13" pan. Brush with 1/2 of the following mixture and let raise.

1 cube melted butter

1 tsp. dill weed

1/4 tsp. garlic salt

Bake at 350 degrees for 15-20 minutes. Brush on remaining butter mixture and sprinkle with Parmesan cheese. Enjoy!

Recipe Source : Erica the Cooking Queen via Pinterest

Lasagna Soup

Picture and recipe from a Farm girls dabbles

From the girl who introduced me to  these amazing red velvet brownie bites, this yummy corn salad, and these lucious lemon bars, comes another amazing recipe, Lasagna soup.

After a disappointing version of lasagna soup, I was hesitant to try another, but when I saw this mouthwatering picture on Pinterest, I just had to give it another try especially when I saw it was from Farm girl. All of her recipes have been fantastic and this lasagna soup was as well.

Just as the name implies, it was like lasagna in a bowl. Fire roasted tomatoes simmered with garlic, Italian sausage, onions and spices. Next comes the noodles and last but not least, the cheese. A divine and simple mixture of ricotta, Parmesan, and a dash of salt and pepper just makes the dish. Top it off with a healthy dose of mozzarella and you have one of my new favorite soups.

Because the recipe uses Italian sausage, fire roasted tomatoes and a pinch of red pepper, it's packed with flavor and oh so delicious. I served mine with a big green salad and some yummy bread sticks that I'll be posting soon.

Lasagna Soup

for the soup:
2 tsp. olive oil
1-1/2 lbs. Italian sausage
3 c. chopped onions
4 garlic cloves, minced
2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes
2 T. tomato paste
1 28-oz. can fire roasted diced tomatoes
2 bay leaves
6 c. chicken stock
8 oz. mafalda or fusilli pasta
1/2 c. finely chopped fresh basil leaves
salt and freshly ground black pepper, to taste

for the cheesy yum:
8 oz. ricotta
1/2 c. grated Parmesan cheese
1/4 tsp. salt
pinch of freshly ground pepper

2 c. shredded mozzarella cheese

Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.

Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy and absorb all the soup broth. You may even want to consider cooking the noodles separately, and then adding some to individual bowls before ladling the soup over them. This would be an especially smart move if you are anticipating any leftovers. Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper.

While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.

To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

Servings:  8

posted by: Sallie

Pioneer Woman's Coffee Cake

                                              Picture and recipe from Pioneer Woman


I think I've mentioned  before, the Pioneer Woman's cooking really reminds me of my Mom's great cooking when we were growing up. We had all the classics-- pot roast, spaghetti, tacos, lasagna and of course lots of yummy cookies and desserts.

I haven't tried one of Ree's recipes yet that I haven't liked and usually really, really like.

This coffee cake was no different. The cake was buttery and moist. And the struesel? Oh, heavenly.

While baking, the struesel nestles down into the cake creating little pockets of cinnamon and sugar goodness. I washed mine down with a big, cold glass of milk. It took me right back to my childhood.
I left it on the stove and couldn't stop coming back for little pieces. It's a little habit forming.

I would highly recommend you make this soon. Unless you're on a diet. In that case look away!

Ingredients:

• FOR THE CAKE:
• 1-1/2 sticks Butter, Softened
• 2 cups Scant Sugar
• 3 cups Flour, Sifted
• 4 teaspoons Baking Powder
• 1 teaspoon Salt
• 1-1/4 cup Whole Milk
• 3 whole Egg Whites, Beaten Until Stiff
• _____
• FOR THE TOPPING:
• 1-1/2 stick Butter, Softened
• 3/4 cups Flour
• 1-1/2 cup Brown Sugar
• 2 Tablespoons Cinnamon
• 1-1/2 cup Pecans, Chopped

Preparation Instructions

Preheat oven to 350 degrees. Sift together flour, baking powder, and salt. Beat egg whites and set aside.
Cream butter and sugar. Add flour mixture and milk alternately until combined. Don't overbeat. Fold in beaten egg whites with a rubber spatula. Spread in a well-greased 9 x 13 (or LARGER!) baking pan. A cake pan with higher sides would be best.
In a separate bowl, combine topping ingredients with a pastry cutter until crumbly. Sprinkle all over the top.
Bake for 40 to 45 minutes, or until no longer jiggly. Serve warm---delicious!

Posted by: Sallie

Baked Potato Rounds

Awhile back I had a bunch of potatoes I needed to use up. Always up for trying something new, I decided on  these baked potato rounds.

Reminiscent of a baked potato and loaded with delicious toppings, these cute little potato rounds were not only tasty but fun and easy too.

You could easily vary the toppings

• crumbled blue or feta
• grated Parmesan
• chopped fresh basil, cilantro, oregano, or dill
• crushed red pepper
• seasoned salt
• chopped ham
• chili

The sky's the limit! I served mine alongside some grilled chicken and salad. They'd also make a great appetizer or football snack.

My only complaint, and it's shocking I know, was the butter. A little too much in my opinion. Next time I'll probably cut the amount in  half.

Baked Potato Rounds
picture and recipe from Mommy I'm Hungry

4 large baking potatoes, cut into 1/2 inch slices (I used Russet and Yukon)
1/4 cup melted butter (next time I"ll try only 2 tbsp.)
salt and pepper to taste
2 TBL crushed garlic
8 slices bacon, cooked and crumbled
8 ounces shredded Cheddar cheese
1/2 cup chopped green onions
sour cream

Preheat oven to 400 degrees F (200 degrees C). 
Brush both side of potato slices with butter, add salt, pepper and garlic; place them on a parchment lined baking sheet. Bake in the preheated oven for 30 to 40 minutes or until lightly browned on both sides, turning once (I forgot to turn them, they were fine). 

When potatoes are ready, top with bacon, cheese, and green onion; continue baking until the cheese has melted (you can just turn the oven off and let the heat melt it all). Serve with sour cream if desired.


Posted by: Sallie

Spicy Cranberry Cream Cheese Dip

Pinned via Pinterest, and thoroughly enjoyed as a Christmas Dinner appetizer, this dip is delish.

In fact, my husband and I loved it so much, I came home from my sister's and made it again.

Tart, sweet and spicy, all rolled into one and spread on top of silky, smooth cream cheese. This dip is pure heaven. This will be appearing on Superbowl Sunday, no doubt about it.

Serve with ritz crackers, wheat thins or tortilla chips.

Spicy Cranberry Cream Cheese Dip

1 12 oz package fresh cranberries
1/4 C green onion, chopped
1/4 C cilantro, chopped
1 small jalapeno pepper
1 1/4 C sugar
1/4 t cumin
2 T lemon juice
dash salt
2 8 oz packages cream cheese

1. Put your cranberries in a food processor. You could also, just chop them up.
2. Chop up your green onion, cilantro, and jalapeno pepper into small pieces. Careful of the seeds now. Throw on a pair of rubber gloves or something, please. The seeds are the hot part of the pepper. If you don't like a lot of heat on the old pallet, just leave the jalapeno out.
3. Add all ingredients (but the cream cheese and the wheat thins) into a bowl. Mix them all together, cover and store in the fridge for at least 4 hours. The sugar needs some time to soak in to the cranberries and break up their bitter taste.
4. When you are ready to serve, place your cream cheese bricks on a plate.
5. Spread the cream cheese out as evenly as you can.
6. Pour your cranberry mixture over the cream cheese.
7. Spread it all around.
8. Serve immediately with Wheat Thins, Ritz Crackers or Tortilla Chips.

Recipe Source: Jamie Cooks It Up!  via Pinterest

Posted by: Sallie and Julia

Classic Italian Lasagna

Like many families, our family takes turns spending Christmas Eve with each side of the family or sometimes both together. Because of this we usually take turns hosting and never have settled on a "Christmas Eve" dinner.

With such large numbers, and a huge Christmas meal the next day, when my turn rolls around I find myself turning to crowd pleasers that feed a large group but won't subject me to hours upon end in the kitchen.

I also  like variety and because we have a traditional Christmas Dinner that includes both ham and turkey, I want something delicious but different.

In past years we've done things like soup with scones, or a hearty beef stew but this year I decided an Italian theme would be fun. I had this recipe bookmarked and because I like 99.9% of Mel's recipes I went out on a limb and made it for Christmas Eve.

The outcome? Total Success!!

Beyond the usual red sauce, noodles and cheese, this " Classic" version incorporates a creamy white sauce  AND browned mushrooms and garlic which are pureed and added the red sauce. I know it sounds a little weird but not one person out of the 25 that ate it, guessed what the secret ingredient was. Great for picky eaters like mine that would run screaming if they knew the truth, so please don't tell them!

Served with Cesar salad, this Christmas Jello, and lots of buttery garlic bread, this Italian Christmas Eve meal will be my tradition for years to come.







Classic Italian Lasagna
adapted slightly from Mel's Kitchen Cafe

*Makes one 9X13-inch pan of lasagna (and requires the use of several pots and skillets…but don’t worry, you can wash those up in a snap while the lasagna is baking)

INGREDIENTS:
Red Sauce:
2 tablespoons olive oil
1 tablespoon butter
4 cloves fresh garlic, finely minced (see garlic tutorial here)
1/2 large onion, diced (about 1/2 cup)
8 ounces mushrooms, chopped
2 (8-ounce) cans tomato sauce
1 (6-ounce) can tomato paste
1 (14.5-ounce) can diced tomatoes, undrained
2 teaspoons Italian seasoning (or a mix of dried oregano and basil)
1/2 teaspoon salt
1/2 teaspoon pepper

White Sauce:
3 cups milk (not skim, I used 1%)
5 tablespoons flour
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper

9 lasagna noodles, boiled for half the time on the box (or use 12 of the no-boil noodles, of which I far prefer the Barilla brand)
1 pound ground beef
1 pound mozzarella cheese, shredded
8 ounces Parmesan cheese, shredded

DIRECTIONS:
Preheat the oven to 350 degrees. Lightly grease a 9X13-inch baking pan with cooking spray or with a napkin dipped lightly in olive oil and set aside.

In a large skillet, brown the ground turkey over medium-high heat, breaking the meat apart into pieces with a wooden spoon. When turkey is cooked through, drain the grease and set aside.

In a medium-size saucepan over medium-high heat, add 2 tablespoons olive oil and one tablespoon butter. Add a pinch of salt and pepper. When oil/butter is hot, add the garlic, stirring constantly. When the garlic is lightly browned, but NOT burned, add the onion and mushrooms. Continue cooking on medium-high heat until the vegetables are soft and browned and the fluid has mostly cooked out. Remove from heat and either using a handheld immersion blender or transferring the vegetables to a blender, blend the vegetables to a paste-like mixture. Return the pot to the heat (pour the pureed vegetables back in, if using a stand-alone blender) and add the tomato sauce and tomato paste. Stir to combine. Then add the diced tomatoes, Italian seasoning, salt and pepper. Stir. Cover and let the sauce sauce simmer for 30 minutes over medium-low heat, stirring occasionally. Right before using the red sauce in the lasagna, stir in the reserved ground turkey.

While the red sauce simmers, if using lasagna noodles that need to be boiled, bring a large pot of salted water to a boil and boil the noodles for half the time suggested on the box. Once the noodles are cooked, drain, but do not rinse. Add a dab of olive oil to keep them from sticking together. If you are using no-boil noodles, you can skip this step.

Also while the red sauce is cooking, melt the four tablespoons butter and when melted, add the flour, stirring constantly to combine and letting the mixture cook, while stirring, for a minute or two. Gradually add in the milk, whisking constantly. Add the salt and pepper. Slowly whisk the white sauce, ensuring it doesn’t burn on the bottom of the pan, while cooking it over medium heat. Continue slowly stirring or whisking while the white sauce cooks and thickens quite a bit, about 5-7 minutes. Add a pinch of mozzarella for good luck, if you wish!

To begin layering the lasagna, keep in mind that you’ll have three layers of noodles as well as three layers of the sauces and cheese – so plan on splitting all the sauce and cheese piles into thirds so you don’t run out at the end! On the bottom of your lightly greased baking pan, layer three pre-boiled noodles or four no-boil noodles, slightly overlapping the no-boil noodles. Layer the red sauce, white sauce, Parmesan and mozzarella cheeses, spreading all to the edges and top with another layer of noodles. Again, layer the red sauce, white sauce, Parmesan and mozzarella cheeses and top with the final layer of noodles. Layer the sauces and cheeses again.

Cover the lasagna with a greased layer of aluminum foil and bake for 30 minutes. Remove the foil and let the lasagna sit for 15 minutes before cutting and serving.