COOKIES, BARS & CANDY – Page 14 – Chasing MY Life WHEREVER it Leads ME

SOUR CREAM MEATLOAF, COUNTRY BOB’S INCREDIBLE EDIBLE FUDGE and an Original Country Bob’s All Purpose Sauce Product Review

Back in 2009 I was contacted by a nice man from Country Bob’s All Purpose Sauce and asked if I would be interested in doing a product review. I said I’d love to. In just 2 days time a box was on my stoop with bottles of sauce and recipe brochures. I had this little niggling in my brain though. I could not figure out why the name of this sauce sounded so familiar. I tried to find the sauce locally and failed until I finally found it at a Walmart store 30 miles away. You have to remember I live rurally for the moment. That is when it occurred to me where I had heard the name before. I had won a cookbook awhile back over at Forgetfulone, but was never able to prepare any of the recipes because I couldn’t find the sauce.

As you can see from all the slips of paper sticking out of the top of the book I had marked a multitude of recipes to try and now I finally can. I found 2 meatloaf recipes, 1 from the brochure which is extremely similar to hubby’s favorite one that I have made for years and years and a sour cream recipe from the book that I decided to try. In the end the recipe I made was a combination of both recipes and hubby all but licked his plate. He kept telling me to find out where to get more of this sauce. He even put it on his mashed potatoes and thought that was just scrumptious. Normally he would use ketchup on his meatloaf, but tonight he used Country Bob’s All Purpose Sauce. He decided Country Bob’s All Purpose Sauce is our new ketchup.

The true test came when I made dessert with the sauce. It was the most unusual group of ingredients I had ever mixed together. I have to admit I had my doubts that we were going to like this recipe, but I also thought it would be a good test of the versatility of an all purpose sauce.

All I can say is that I was sooooooooooooooooo pleasantly surprised by the flavor. Hubby can’t say anything, he’s too busy licking the bowl. You have to try Country Bob’s All Purpose Sauce and start with this fudge recipe.

One of the greatest things about this recipe besides the awesome flavor is the consistency. How many times have you made fudge and weren’t sure it would set up okay or it turned out dry? That will never happen with this recipe. This recipe is truly foolproof.

COUNTRY BOB’S INCREDIBLE FUDGE
12 ounces Velveeta cheese*
2 sticks butter
6 ounces unsweetened chocolate
2 tablespoons Country Bob’s All Purpose Sauce
2 pounds powdered sugar
1 teaspoon vanilla extract
1 1/2 cups chopped pecans (optional)**

In a microwave safe bowl combine the Velveeta, butter, Country Bob’s All Purpose Sauce and chocolate. Microwave on high 2-4 minutes, stirring every minute until mixture is smooth and well blended.
Pour the powdered sugar into a large mixing bowl. Add the chocolate mixture gradaully while beating with an electric mixture until well blended.
Beat in the vanilla.
Stir in the nuts.
Pour into a greased 9×13 pan.
Cover and chill until firm.
Store in the refrigerator.

*When I made a second batch of this recipe. it worked better cubed before microwaving
**I exchanged this for Heath Bar bits and loved it

COUNTRY BOB’S SOUR CREAM MEATLOAF ala TAMY
3 pounds ground beef
1 bunch green onions, sliced thin
1/2 cup + Country Bob’s All Purpose Sauce
1 sleeve crushed saltines
3/4 cup sour cream
1/4 cup milk
2 eggs, beaten
1 1/2 teaspoons sea salt
1 teaspoon white pepper

Mix all together.
Pour additional sauce over the top.
Bake 1 1/2 hours.
Pour off any excess moisture.
Let stand 5-10 minutes.
Serve.

♥♥

BREWED CHOCOLATE CHUNK COOKIES

BREWED CHOCOLATE CHUNK COOKIES
1 cup butter, softened
2 1/4 cups King Arthur all purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon fine sea salt
1 teaspoon Baker’s Brew Coffee Spice
2 extra large eggs
3/4 cup sugar
1/2 cup C&H blue agave amber nectar
1 teaspoon PURE Madagascar Vanilla
1 cup semi-sweet chocolate chunks
1 cup milk chocolate chips
1 cup Black Walnuts chopped fine

Preheat oven to 350°.
Sift together the flour, baking soda, baking powder, salt and Baker’s Brew Coffee Spice. Set aside.
In the base of your mixer cream together the butter, sugar, vanilla and amber nectar until well blended.
Add eggs one at a time, blending well after each addition.
Add flour mixture gradually, beating to incorporate after each addition.
Add nuts and chocolate pieces until evenly distributed.
Drop by spoonfuls into cookie sheet.
Bake 10 minutes or until golden.
Rest 2 minutes before removing from cookie sheet.
Cool on wire rack.

LEMON BARS & CHOCOLATE RASPBERRY BARS

This month our Baking partners challenge is “Bar” recipes. The recipes are for Lemon Bars, an all time favorite! and I adored the Chocolate Raspberry Walnut Bars too.

This month’s challenge was suggested by Suja from Kitchen Corner Try it!

Lemon Bars

Recipe source The Secrets of Baking, Sherry Yard and The Good Cookie by Tish Boyle

Basic short crust recipe:

All Purpose flour- 1 1/4 cup

Confectioner’s sugar- 2/3 cup

Pinch of salt

Cold unsalted butter cut into half inch cubes- 10 tbs (1 1/4 stick)

For the filling:

Sugar- 3/4 cup

Lemon zest- 1 tablespoon

Eggs-4

Lemon juice-1 cup

Condensed milk- 1/2 cup (or milk 1/2 cup. Milk or condensed milk is optional it gives the bars a custard flavor and firmer texture)

All purpose flour- 3 tablespoons

Salt- 1/8 teaspoon

Yellow food color- 2-3 drops (optional)

Powdered sugar for dusting

To make the crust

Pre-heat oven to 325 degree F and position rack in the center of the oven.Butter 9inch square baking pan and set aside (you can also line pan with aluminum foil)
Using a food processor,mix flour,sugar and salt.
Add pieces of butter and pulse 8-10 times till the mixture resembles coarse meal. Process until the mixture forms large clumps and holds together when pinched between two fingers (around 15-20 seconds).
Scrape dough into prepared pan and pat it into an even layer.
Using a fork prick the dough at one inch intervals.
Bake the crust for 20 minutes till the edges become golden brown.
Allow this to cool in the pan on a wire rack.

To make the filling

Pulse sugar and lemon zest in a processor till it is fragrant.
Beat eggs and mix the sugar and whisk till it is pale yellow color.
Add the condensed milk, lemon juice, flour and salt.
Pour over the baked crust.
Bake at 325 degree F for18-20 minutes or until just set and firm to touch.
Cool in room temperature and the place in the refrigerator to chill for 1 hour before cutting into bars.
To finish dust the top of each bar with powdered sugar and serve.
Store lemon bars tightly warped in room temperature for two days or in the freezer for one week. (I store in the fridge)

Chocolate Walnut Raspberry Bars

Recipe source Faye Levy’s Chocolate Sensations

Walnut cookie dough

Walnuts- 1 cup (3-3/4 0z.)

Egg yolks-3

Sugar- 1/2 cup

Salt- 1/4 teaspoon

Vanilla extract-2 teaspoon

Grated lemon zest- 2 teaspoon

Chilled Unsalted butter- 1 cup ( 8 oz.)

All purpose flour- 1 3/4 cups

Chocolate Raspberry filling

Raspberry preserve- 1/2 cup

Semi sweet chocolate cut into chunks- 6 oz.

Nutty crumble topping

Sugar- 2 tablespoons

All purpose flour- 1/4 cup

Walnuts- 1/4 cup

To make the dough

Finely process nuts in a food processor and set aside.
Combine egg yolks, sugar,salt,vanilla,lemon zest and butter in the food processor. Start with 10-12 pulses and the continuously pulse for 5 seconds until combined.
Add flour and walnuts and process for five seconds.
Scrape down and continue processing till the dough begins to form sticky crumbs but does not come together as a ball.
Put dough in a plastic bag or a wrap and press together to form a ball. Chill for one hour.

Pre heat oven to 350F (175C).
Cut out 1/4 of the dough and set aside in the refrigerator.
Pat the remaining dough in bottom of an unbuttered 13″x9″ pan.

Filling

Stir preserve, using a rubber spatula.
Gently spread over the dough.
Sprinkle chocolate over the jam.

Topping

Cut reserve dough into small pieces. In the food processor process flour, walnuts, sugar and the cut dough till it resembles a crumbly mixture.
Spread this evenly over the chocolate.
Bake for 30-35 minutes until the crumbs are firm and light brown.
Cool in pan over a rack till it is lukewarm.
Using a sharp knife slice into bars.
Store in airtight containers (up-to three days in room temperature) (I store in the fridge)

Save

LEMON BARS & CHOCOLATE RASPBERRY WALNUT BARS ~ BAKING PARTNERS

This month our Baking partners challenge is “Bar” recipes. The recipes are for Lemon Bars, an all time favorite! and I adored the Chocolate Raspberry Walnut Bars.

This month’s challenge was suggested by Suja from Kitchen Corner Try it!
Lemon Bars
Recipe source The Secrets of Baking, Sherry Yard and The Good Cookie by Tish Boyle

Basic short crust recipe:
All Purpose flour- 1 1/4 cup
Confectioner’s sugar- 2/3 cup
Pinch of salt
Cold unsalted butter cut into half inch cubes- 10 tbs (1 1/4 stick)

For the filling:
Sugar- 3/4 cup
Lemon zest- 1 tablespoon
Eggs-4
Lemon juice-1 cup
Condensed milk- 1/2 cup (or milk 1/2 cup. Milk or condensed milk is optional it gives the bars a custard flavor and firmer texture)
All purpose flour- 3 tablespoons
Salt- 1/8 teaspoon
Yellow food color- 2-3 drops (optional)
Powdered sugar for dusting

To make the crust

Pre-heat oven to 325 degree F and position rack in the center of the oven.Butter 9inch square baking pan and set aside (you can also line pan with aluminum foil)
Using a food processor,mix flour,sugar and salt.
Add pieces of butter and pulse 8-10 times till the mixture resembles coarse meal. Process until the mixture forms large clumps and holds together when pinched between two fingers (around 15-20 seconds).
Scrape dough into prepared pan and pat it into an even layer.
Using a fork prick the dough at one inch intervals.
Bake the crust for 20 minutes till the edges become golden brown.
Allow this to cool in the pan on a wire rack.

To make the filling

Pulse sugar and lemon zest in a processor till it is fragrant.
Beat eggs and mix the sugar and whisk till it is pale yellow color.
Add the condensed milk, lemon juice, flour and salt.
Pour over the baked crust.
Bake at 325 degree F for18-20 minutes or until just set and firm to touch.
Cool in room temperature and the place in the refrigerator to chill for 1 hour before cutting into bars.
To finish dust the top of each bar with powdered sugar and serve.
Store lemon bars tightly warped in room temperature for two days or in the freezer for one week. (I store in the fridge)

Chocolate Walnut Raspberry Bars
Recipe source Faye Levy’s Chocolate Sensations

Walnut cookie dough
Walnuts- 1 cup (3-3/4 0z.)
Egg yolks-3
Sugar- 1/2 cup
Salt- 1/4 teaspoon
Vanilla extract-2 teaspoon
Grated lemon zest- 2 teaspoon
Chilled Unsalted butter- 1 cup ( 8 oz.)
All purpose flour- 1 3/4 cups
Chocolate Raspberry filling
Raspberry preserve- 1/2 cup
Semi sweet chocolate cut into chunks- 6 oz.
Nutty crumble topping
Sugar- 2 tablespoons
All purpose flour- 1/4 cup
Walnuts- 1/4 cup

To make the dough

Finely process nuts in a food processor and set aside.
Combine egg yolks, sugar,salt,vanilla,lemon zest and butter in the food processor. Start with 10-12 pulses and the continuously pulse for 5 seconds until combined.
Add flour and walnuts and process for five seconds.
Scrape down and continue processing till the dough begins to form sticky crumbs but does not come together as a ball.
Put dough in a plastic bag or a wrap and press together to form a ball. Chill for one hour.

Pre heat oven to 350F (175C).
Cut out 1/4 of the dough and set aside in the refrigerator.
Pat the remaining dough in bottom of an unbuttered 13″x9″ pan.

Filling

Stir preserve, using a rubber spatula.
Gently spread over the dough.
Sprinkle chocolate over the jam.

Topping

Cut reserve dough into small pieces. In the food processor process flour, walnuts, sugar and the cut dough till it resembles a crumbly mixture.
Spread this evenly over the chocolate.
Bake for 30-35 minutes until the crumbs are firm and light brown.
Cool in pan over a rack till it is lukewarm.
Using a sharp knife slice into bars.
Store in airtight containers (up-to three days in room temperature) (I store in the fridge)

An InLinkz Link-up

LEMON DOODLES

When I try a new recipe for the first time I make it EXACTLY as it is written. Sometimes that makes for some seriously bad recipes. The beauty of a cookie recipe is that you can make just a few to try them and then add to the recipe to change it, which is exactly what I had to do with these cookies.

LEMON DOODLES

2 1/2 cups flour

1 1/2 cups sugar

3/4 cup flaked coconut

1 cup LAND O LAKES butter, softened

2 eggs

1 1/2 teaspoons cream of tartar

1 teaspoon baking soda

1/4 teaspoon salt

1 tablespoon lemon juice

1/2 teaspoon grated lemon peel

*1 tablespoon lemon emulsion

*cinnamon sugar

Preheat oven to 400°.
In a large mixing bowl combine all ingredients, beating at low speed and scraping bowl often until well mixed.
Drop rounded teaspoons of dough 2 inches apart onto ungreased cookie sheets.
Bake 7-10 minutes or until edges are golden.
Remove immediately.
Cool completely.

*Now these were a bit lacking in flavor for us. So I added a tablespoon of lemon emulsion. They were a bit better, but still needed something so I then thought about the name and thought about Snickerdoodles and decided to roll them in cinnamon sugar and now we have a cookie!

LEMON DOODLES

LEMON DOODLES
2 1/2 cups flour
1 1/2 cups sugar
3/4 cup flaked coconut
1 cup LAND O LAKES butter, softened
2 eggs
1 1/2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon lemon juice
1/2 teaspoon grated lemon peel
*1 tablespoon lemon emulsion
*cinnamon sugar

Preheat oven to 400°.
In a large mixing bowl combine all ingredients, beating at low speed and scraping bowl often until well mixed.
Drop rounded teaspoons of dough 2 inches apart onto yngreased cookie sheets.
Bake 7-10 minutes or until edges are golden.
Remove immediately.
Cool completely.

SEA SALT & CARAMEL RICE KRISPY TREATS

SEA SALT & CARAMEL RICE KRISPY TREATS
8 cups Rice Krispies
50 Kraft caramels
1 can sweetened condensed milk
1/4 cup + 1/4 cup unsalted butter
1 bag mini marshmallows
1 1/2 teaspoon vanilla extract
3 teaspoons sea salt flakes

In a medium sauce pan over a low-medium heat stir together the sweetened condensed milk, the caramels and 1/4 cup unsalted butter until smooth.
Remove from heat.

Line a 9×13 baking dish with foil, extending over the edge.
Spray with non-stick PURE or PAM.
Melt butter in large sauce pan.
Add marshmallows and stir until just melted.
Add vanilla, 1 teaspoon of salt and 1 cup of caramel sauce and stir until smooth.
Remove from heat.
Stir in rice krispies until evenly coated.
Press into pan**.
Cool completely.

Pour remaining caramel over rice kripy treats and spread even with a spatula.
Sprinkle remaining sea salt over top.
Enjoy!
Store in an airtight container.

**I use a stainless steel spatula that has been sprayed with PURE to keep it from sticking. It helps to press down firmly to get an even level.

POP TART BISCUITS

PASTRY

2 cups flour

1 tablespoon sugar
1 teaspoon sea salt
2 sticks unsalted butter, cold and cubed
1 egg + 1 egg beaten for brushing
2 tablespoons milk

Whisk together the flour, sugar and salt.
Work in the cold cubes of butter with your fingers until the dough is the size of peas and holds together when you squeeze it.
Whisk together the egg and milk until well blended.
Add to dough.
Mix together until everything is evenly moistened.
Knead on a floured surface until dough comes together evenly.

FILLING
1/2 cup brown sugar
1 1/2 teaspoon cinnamon
4 teaspoons flour
2 tablespoons butter, melted
cinnamon sugar

Whisk together the brown sugar, cinnamon and flour. Set aside.

Divide the dough in half.*
Roll out first half of dough.
You can either cut it into rectangles or use a biscuit cutter for uniform size.
Place each piece on a parchment paper lined cookie sheet.
Brush each piece with beaten egg.
Add 1 tablespoon of filling in the center of each piece.
Roll out second ball of dough and cut “tops” for each tart.
Crimp the edges of each tart.
Prick the tops of each tart with a fork to allow steam to escape.
Refrigerate the pan for 30 minutes.

Preheat oven to 350 degrees.
Remove the pan from the oven.
Brush tops with melted butter.
Sprinkle with cinnamon sugar.
Bake 25-30 minutes, until lightly browned.
Cool before serving.

*Dough can be wrapped in plastic and refrigerated for a few days. If you do refrigerate it, bring it to room temperature before rolling out.

Tasty Tuesday is hosted by Jen over at Balancing Beauty and Bedlam.

Tempt my Tummy Tuesday hosted by Lisa at Blessed with Grace.

Cooking Thursday is hosted by Sandra over at Diary of a Stay at Home Mom.

Weekend Cooking Creations is hosted by Jennifer.

SKIPPER CHIPPERS aka PEANUT BUTTER OATMEAL RAISIN CHOCOLATE CHIP WALNUT COOKIES with a hint of MAPLE

I have been going through tons and tons of recipes weeding out those that really needed thrown out and those that I still want to make one day. I’ve scanned in the ones I want to keep and tossed a ton too. Along the way I found 11 various recipes for oatmeal cookies. I love my oatmeal raisin cookies, but there was something about each of the other 11 recipes I’d saved that made them special. So instead of trying all 11 recipes I made my own with all the ingredients that drew me to the recipes to begin with. And you know what? According to hubby these are the best cookies ever. I have to agree – the were crunchy and chewy at the same time and every bite was mmmm mmmm good! Hubs was eating the dough straight and even saved some to make a special peanut butter sandwich tomorrow.

SKIPPER CHIPPERS

1 cup butter, softened

3/4 cup sugar

3/4 cup packed brown sugar

2 JUMBO eggs

1 cup peanut butter

1 1/4 cup flour

1 teaspoon sea salt

1 teaspoon baking soda

2 cups old fashioned oatmeal

1 cup semi sweet chocolate chips, chopped fine

1/2 cup walnuts, chopped fine

1 cup golden raisins

1 teaspoon maple extract

Preheat oven to 375 degrees.
Sift together the flour, salt and baking soda. Set aside.
Cream together the butter and sugar.
Add the maple extract.
Add eggs one at a time, blending well.
Add peanut butter. blending well again.
Add flour mixture gradually until smooth and well blended.
Add oatmeal 1/2 cup at a time until well blended.
Add the walnuts, mixing well.
Add the chocolate chips, mixing well.
Fold in raisins.
Drop by spoon fulls onto parchment lined cookie sheet.
Bake 8-10 minutes.
Let set 2 minutes.
Cool on wire racks.
Store in tupperware.

Tasty Tuesday is hosted by Jen over at Balancing Beauty and Bedlam.

Tempt my Tummy Tuesday hosted by Lisa at Blessed with Grace.

Cooking Thursday is hosted by Sandra over at Diary of a Stay at Home Mom.

Weekend Cooking Creations is hosted by Jennifer.

BUTTERFINGER COOKIES

These are the simplest cookies, but they always go over with a bang!

BUTTERFINGER COOKIES

Ritz Crackers
JIF Peanut Butter
CANDYQUICK
sprinkles

Spread peanut butter on Ritz crackers and top with another ritz cracker.
Melt CANDYQUICK in microwave at 30 second increments.
Dip each cookie in CANDYQUICK and place on wax paper.
Sprinkle with your choice of candies.
Let the chocolate dry and harden.

ANGEL WINGS & PEANUT BUTTER CHOCOLATE CLOUDS

These two recipes are so simple, but yet so flavorful and diverse that they disappear off the plate in a flash. They compliment each other in that you can make both with one box of puff pastry.

PEANUT BUTTER CHOCOLATE CLOUDS

1 sheet puff pastry, thawed and rolled thinner

1/3-1/2 cup JIF creamy peanut butter

1/2 cup Ghiradelli milk chocolate chips

sparkling sugar

Preheat oven to 400 degrees.
Gently roll out Puff pastry on a well floured surface.
Cut pastry in half.
Spread one half with the peanut butter.
Sprinkle with chocolate chips.
Place the other sheet of pastry on top.
Cut into equal pieces.
Crimp and seal the edges of all the clouds with a fork.
Place all the clouds on a parchment sheet covered cookie sheet.
Brush each square with heavy cream and sparkling sugar.
Bake 10-12 minutes until golden.
Remove from oven and cool 5 minutes before serving.

ANGEL WINGS

1 sheet puff pastry, thawed

3/4 cup sugar

1/3 cup sparkling sugar

Sprinkle one 1/3 cup sugar over your work surface.
Place pastry sheet on top of sugar.
Sprinkle with another 1/3 cup sugar.
Roll pastry into 12×9 rectangle.
Liberally sprinkle with remaining sugar ever couple of rolls.
Trim edges square.
Gently fold long edges in towards center meeting in the middle.
Fold in half as if closing a book.
Cover and refrigerate 1 hour or until firm.
Preheat oven to 375 degrees.
Cut pastry crosswise into 36 slices.
Arrange cut side down on a parchment lined cookie sheet.
Bake 12 minutes.
Turn and sprinkle with the sparkling sugar.
Bake an additional 2 minutes or until golden brown.
Cool completely.

Pretzel Toffee, great recipe for those that cannot eat nuts

Recipe rewind, because in the beginning there is a blogger who has no readers. She still posts great food in hopes that the readers will come……….you can also view it here in the archives, Sunday March 27, 2011.

I am a real sucker for the sweet/salty combination. If you are, you must make this. Or at least remember this recipe, for those times when you need a treat, a gift for others, or a project to work on with someone special.

Me and pretzels go way back, I eat them often. I offered this delicious Roasted Pretzels snack some time ago. So falling hard for this pretzel toffee, was very easy!

Pretzel Toffee
adapted from: My Kind of Cooking

small twist pretzels, a 9oz bag will be more than plenty
1 c butter
1 c brown sugar
2 c chocolate chips, a 12 oz bag

Line a 10X15 inch jelly roll pan with foil. Cover the surface of the foil with pretzels, leaving no empty spaces. Set pan aside. Preheat oven to 375 degrees.

In a medium size sauce pan, melt butter, stir in sugar. Bring to a boil over medium high heat, allow to boil 2 minutes, adjusting heat as needed to keep a bubbling boil. Do not cook longer than the 2 minutes.

This is the boiling stage you want to maintain for the 2 minutes.

Pour butter mixture evenly over the pretzels, carefully place pan into the oven. Bake 7 – 10 minutes.

Check after 5 minutes to make sure the sugar mixture is not getting too dark around the edges.

Remove from oven, sprinkle chocolate chips over the surface.

Let stand 10 minutes, carefully spread chocolate over surface of the candy.

Let cool, then refrigerate to chill. This will assist in breaking the toffee into pieces.

Break toffee, place in decorative bowl and watch the compliments come your way. This is seriously good!

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Category: COOKIES, BARS & CANDY