Key Lime Squares (with Pistachio Graham Cracker Crust)

I'm baaaaaack!  It's been a long time since I've posted.  My 6-month-old and almost-3-year-old seem to have a handle on the majority of my time lately. :)

This is a recipe I made for a luncheon with girlfriends in September.  The results were mouth-watering, and Martha Stewart can take every ounce of credit.  You may not love her or be into her style of doing things...but, man alive, the recipes that she publishes (whether they're her own or are the handiwork of her team)?  They're DELICIOUS.  And this one sealed the deal for me.

Crust:
4 TBSP butter (melted and cooled), plus more for the pan
2/3 c shelled pistachios
1 c graham cracker crumbs (8-10 full crackers, roughly)
1/4 c sugar
1 TBSP grated lime zest

Filling:
2 large egg yolks
1 can (14oz) sweetened, condensed milk
1/2 c fresh lime juice (I used bottled key lime juice, and you're gonna want to do the same!)

Preheat oven to 350°.

Cut a piece of parchment paper to about 8"x12".  Place into the bottom of a buttered 8x8 pan. (Martha says the butter holds it in place, and the parchment helps you lift them out.  And Martha?  She's right.) There will be a 2" overhang on 2 sides.

Grind pistachios, graham crackers, sugar, and zest in a food processor until finely ground.  Add (melted and cooled) butter.  Press mixture into pan and 1" up the sides.

Bake 8-12 minutes, or until slightly browned.  Cool 30 minutes.

For the filling, combine egg yolks and sweetened, condensed milk in a bowl.  Whisk until smooth.  Add lime juice (key lime, remember?) and whisk again until smooth.

Pour into cooled crust, carefully spreading to edges.

Bake until set, or about 15 minutes.  Cool in pan on rack.  Chill at least 1 hour before serving.

To cut, lift parchment paper (by the overhanging pieces) and transfer to a cutting board.  Cut into 4 columns and 4 rows with a serrated knife (I used a chef's knife, so don't tell.), wiping knife clean with a damp towel between cuts.

Makes 16.

Comments from the cook:  TRUST MARTHA.  These are mouth-watering.  Tangy and a little sour, with just enough sweetness to make you reeeeally want to be Martha's next-door neighbor. (Imagine the Christmas neighbor gifts!) :) 

I was tempted to forego the pistachios in the crust at the last minute because I didn't have any, but a friend had some on hand, and they were the perfect addition.

Originally found here.  Most text (including ingredient list) taken from her website.

Chocolate Marshmallow Frosted Brownies

I'm baaaaaack!  I'm sure you're well aware that this little recipe blog has suffered two casualties.  Each has lasted about 8 months...and, upon further consideration, is very definitely linked to a little pink bundle of joy.  My pregnancies are rough, and new recipes are few and far between when everything I eat leaves a bad aftertaste in my mouth.  BUT, we're just a few weeks from welcoming that 2nd pink bundle, and I have a recipe to share.  My mom has been making these brownies for years, and I thought I'd pass the recipe along.

Bottom Layer:  Brownies.  Normally, I'd grab a boxed mix for this.  But, I didn't have one, and didn't want to go to the store to get one.  So I chose an even better alternative.  I used my very favorite from-scratch brownie recipe, found here.

Bake according to directions.  For best results, go with a shorter cook time and a softer brownie rather than a crispier one.  

Middle Layer:  Mini marshmallows.  About half a bag.  Remove hot brownies from oven, and sprinkle with marshmallows.  Turn oven off, and place brownies back into oven to allow marshmallows to puff up.  This should just take a few minutes.  You want them to puff, but not brown.  I think mine took 3-4 minutes.

Allow marshmallow-topped brownies to cool for about 15-20 minutes.  Then frost.

Frosting: The chocolate frosting from this awesome cake has become my new go-to.  This time, I added another cup or so of powdered sugar.  I wanted the texture to be a bit more firm, and the thickness turned out perfectly.

So, there you have 'em.  Thick, chewy, and marshmallowey frosted brownies.  Perfect for a summer BBQ or family gathering...and richer than you think!  Trust me... you'll want a big one, but ought to start small.  And, while you're at it, make sure the milk is close-by :)

Comments from the cook:  I don't usually do so, but decided to line my 9x13 pan with parchment paper this time.  After melting the marshmallows and then frosting the brownies, I allowed them to cool for a few hours.  When I was ready to cut them up, I removed the parchment paper and used a large knife to do the job.  It worked BEAUTIFULLY.  So, take my word for it.  Use parchment paper if you want the cutting to go more smoothly.

Fudgy Bon-Bons

This recipe won the Pillsbury Bake-Off in 1994 and was featured in the Tampa Tribune when I was growing up. My mom tried them and has had them in her cookie arsenal ever since.  They're different from a lot of other cookies, and are rich enough that you'll want to make sure you've got a glass of milk close-by!

1 (12oz) bag semi-sweet chocolate chips (about 2 cups)
1/4 c butter (1/2 stick)
1 (14oz) can sweetened, condensed milk
2 c flour
1 tsp vanilla
60 Hershey Kisses, unwrapped
2oz almond bark or white chocolate
1 tsp canola oil

Unwrap Kisses and set aside.

Heat chocolate chips and butter in microwave-safe dish for about 1 minute.  Stir until smooth.

Add sweetened condensed milk and mix well.

Add vanilla and flour to chocolate mixture.  Combine until dough forms.

Spoon 1 TBSP of dough into a ball with your hands, then press a Hershey Kiss into the center.  Shape dough around Kiss by rolling it back into a ball.

Place 1" apart on cookie sheet.

Bake at 350° for 6-8 minutes.  Cookies will appear shiny (and uncooked), but will harden as they cool.  Do not overbake!

Allow to cool.

Combine almond bark and oil together and warm in a microwave-safe bowl for 30 seconds or so.  Drizzle over bon-bons (I use a fork to flick the chocolate back and forth).

Comments from the cook:  Trust me... It's so hard to take these out of the oven after 6-8 minutes! They don't look ready, but they are!  The shiny-ness goes away after they are cooled, and the results are fabulous.  Overcooking makes them dry and crusty.  Trust me on that one :)

These are best when served same-day, in my opinion.  But, if they have a chance to cool completely, just use my mom's advice. Heat one in the microwave for 7 seconds - just long enough for the Hershey Kiss to melt inside - and they're magical again.  She's made different variations, and my (very) favorite is the kind she makes with Coconut Cream Hershey Kisses (available seasonally).  She follows the same steps, and sprinkles a bit of coconut on the top of the finished cookies.  Yum!

Hope you like them...

Originally the Pillsbury Bake-Off winner from 1994.  A version of the original recipe can be found here.

Pink Lemonade Cookies

These little darlings have been in my mom's cookie arsenal for years.  She found them in a Better Homes & Gardens special interest edition called "Christmas Cookies" in 1998.  And they've been surprising, intriguing, and delighting people ever since.  They're far from traditional, and often raise eyebrows at first.  But, the taste of the lemonade in the dough and in the sweet frosting make these a home-run.

Cookie:
1/2 c butter (no substitutes)
1/2 c sugar
1/2 tsp baking powder
1/4 tsp baking soda
1 egg
1/3 c frozen pink lemonade concentrate, thawed*
1 3/4 c all-purpose flour
pink food coloring
pink lemonade frosting (see below)

Beat butter in a mixing bowl with an electric mixer for 30 seconds.  Add sugar, b. powder, and b. soda and beat until combined.  Beat in egg and lemonade concentrate.  Beat in flour.  If desired, add pink food coloring to tint dough pink.

Drop by rounded teaspoons on parchment-lined cookie sheet.  Bake at 350° for 10-12 minutes or until edges are golden.  Cool on cookie sheet for 1 minute, then transfer cookies to cooling rack to cool completely.  Frost with pink lemonade frosting.

Frosting:

2 TBSP butter, softened
2 c powdered sugar
2 tsp frozen pink lemonade concentrate, thawed*
enough water (3-4 tsp) to make of spreading consistency
pink food coloring
few shakes of salt from salt shaker

Beat butter, powdered sugar, and frozen lemonade together.  Add water as needed, and color with pink food coloring.  Add a few shakes of salt from your salt shaker.

Comments from the cook:  Though the recipe does not suggest it, I most recently refrigerated this dough for a few hours before baking it into cookies.  My hopes were confirmed...as the consistency is easier to work with this way (it is a bit gummy otherwise, though still workable).

* You can also use regular lemonade from concentrate, but you'll obviously end up with a different color of dough.  In a pinch, I had to use raspberry lemonade from concentrate once, and it was also excellent. 

Originally found in Christmas Cookies, 1998 - Better Homes and Gardens (r) Special Interest Publications.

Dirt Cake

This easy recipe is one of my husband's favorites, and has been for a long time.  I've been making cupcakes for summer get-togethers lately, so he put in a request for something fudgy and chocolate-based.  We went to this old favorite, shared it with friends, and the result was just what the almost-doctor ordered. :)

1/4 c butter
1 c powdered sugar
1 (8oz) pkg cream cheese, softened to room temperature
2 small boxes instant chocolate pudding
3 1/2 c milk
1 (8oz) container Cool Whip
1 pkg Oreo cookies, crushed (white stuff removed)

Blend butter, powdered sugar, and cream cheese in a small bowl.  Set aside.

In a large bowl, mix pudding and milk until smooth.  Add cream cheese mixture and mix well.  Add Cool whip and mix until blended.

In a container, add 1/3 of Oreo crumbs, add 1/2 of pudding mixture, add another layer of crumbs, the other 1/2 of the pudding mixture, then top with remaining Oreo crumbs.

Refrigerate 4+ hours.  Serve with gummy worms.

Comments from the cook:  This dessert is so easy!  I used my food chopper/grinder to crush the Oreos (when they break and still have white stuff inside, I toss them in anyway), then did everything else with my KitchenAid.  I layered mine in a trifle bowl, with 4 crumb layers, and 3 pudding layers in between.


Not everyone cares to do so, but I used low-fat cream cheese, sugar-free/fat-free pudding, skim milk, and light Cool Whip in my recipe.  I was pleased to discover that the taste wasn't compromised, even though I'm sure the full-calorie version is even better!

Originally shared by Vickie Luker, dessert extraordinaire and long-time family friend

Browned-Butter Choc Chip Cookies

I'd heard about people using browned butter in recipes.  I was intrigued...so when I found this recipe, I decided to try my hand at the technique.  The results were fantastic...and I'm now converted.

1 c (2 sticks) butter, at room temperature
1/2 c white sugar
1 3/4 c brown sugar
2 eggs
2 tsp vanilla
3 c all-purpose flour
1 1/2 tsp baking soda
3/4 tsp salt
1 (12 oz) bag semi-sweet chocolate chips

How to brown butter:

Heat pan on medium to medium-high heat (NOT high).  Cut butter into pieces and melt in pan.  Stir continuously.  Butter will foam up.

After foam subsides, small brown flecks will start to appear in bottom of pan.  Continue stirring, until butter has reached a nice brown color, and has a nutty aroma.  (This took 5+ minutes for me.)

Turn the heat all the way down, then pour into a bowl.  Refrigerate until solid again.  (This took 30+ minutes.)

For the dough:

Cream the solid browned butter and sugar until well mixed.  Scrape down sides of bowl.  Continue mixing while adding the eggs one at a time (making sure they are well-incorporated before adding the next).

Mix for a few minutes until batter is light and fluffy.

Combine the flour, salt, and baking soda in a separate bowl.  Slowly add to the wet mixture, just until combined.  Don't over mix.

Fold chocolate chips in with spatula.

Bake at 350° for 11-13 on parchment-lined cookie sheets.

Comments from the cook:  This recipe definitely delivered a rich, moist cookie.  I generally bake one batch, then freeze the leftovers in pre-formed dough balls.  Personally, I always think the frozen dough balls make better cookies the next day...and that was definitely true in this case.


When I browned my butter, I don't think I had my heat quite high enough (I had it on medium), and met with best success once I moved toward medium-high heat.  I was afraid to burn the butter, so I watched it very closely...

Originally found here.  Most text (and ingredient list) taken from her awesome site.

M&M Pudding Cookies

I'm always on the hunt for a super-soft cookie recipe.  When I found this one online over a year ago, I was hooked!  This recipe has become a staple around here, and M&M's turn these from awesome cookies to over-the-top-good cookies!

2 1/4 c flour
1 tsp baking soda
1/2 tsp salt
1 c (2 sticks) butter
1/2 c sugar
3/4 c brown sugar
1 small pkg instant vanilla pudding mix
2 tsp vanilla
1 egg
1/2 bag plain M&M's (or half bag chocolate chips)

Sift baking soda, flour, and salt together in a medium bowl.  Set aside.

Combine butter, sugars, and pudding mix.   Beat until fluffy.

Add egg and vanilla, and beat until smooth.

Add dry ingredients.

Stir in M&M's.

Bake for 8-10 minutes at 375°.

Comments from the cook:  I haven't made these when they didn't turn out wonderfully.  I prefer to soften the butter JUST slightly (10 seconds in the microwave), so that it is still chilled and somewhat solid.  I've made this recipe with regular instant pudding, and have also tried it with fat free/sugar free.  Both were excellent.


For best results, I bake these cookies on a parchment paper lined baking sheet.  I love parchment paper and how evenly/beautifully it browns the bottom of cookies!  Like others I've mentioned before, I like to think that these cookies are best when the dough has been refrigerated overnight.


Originally found here.  Most text taken from her awesome site.

Triple Chocolate Oatmeal Cookies

When I saw this recipe, I knew it would be one I'd like to try.  I made these as a thank-you for a friend, and the partial batch I made left just enough for us to enjoy some too :)

1 c butter

1 c brown sugar

1/2 c sugar

2 tsp vanilla

2 eggs

1 1/4 c flour

1/2 c cocoa powder

1 tsp baking soda

2 c oats

2 c chocolate chips

Preheat oven to 350°.  Cream butter and sugars together.  Mix in vanilla and eggs.

Stir in flour, cocoa powder, and baking soda.

Add in oats and chocolate chips.

Drop spoonfuls onto a cookie sheet, and bake for 8 minutes or until done.

Comments from the cook:  No, you weren't mistaken.  The original recipe only calls for 2 types of chocolate.  BUT, I have a container of Special Dark Hershey's Cocoa in my cupboard...so I used half regular cocoa and half special dark.  And there you have it.  3 chocolates!  And the result?  Rich awesomeness.  Mmmmmhmmmm.

Photography secret, just FYI... I usually only bake up a few cookies for eating right away, then refrigerate my leftover cookie dough (or freeze it in pre-shaped balls).  For best results, I bake another batch the next day.  Very cold or frozen dough generally results in cookies that spread less.  This makes for thicker, fudgier cookies...of which I am a fan :)  And they just happen to look better than the cookies from batch #1, too!

Originally found here, which linked back to here (most text taken from her site)

Chocolate Marshmallow Cookies

Hypothetically speaking, what if I told you this recipe came from Pinterest?  Would you be surprised, or are you just used to it by now?  Either way, I'm finding lots of great things to make on Pinterest, so we're satisfied!  These turned out just a little differently than I expected, but the gooey-fudgyness was just the fix we needed :)

1 milk chocolate cake mix

2 eggs

1/3 c canola oil

Combine 3 ingredients, and roll dough into balls.  Bake in 350° oven for 6 minutes (no more!).  Place 5-6 mini marshmallows into each cookie, then put back in the over for 2-3 more minutes.

Allow to cool completely, then frost with frosting made from the following ingredients:

1/2 c (1 stick) butter, softened

3 tsp cocoa powder

1-2 tsp vanilla, to your liking

2-3 c powdered sugar

1/4 c milk 

Comments from the cook:  My cookie "dough" was more like thick, sticky batter.  I still went ahead with it, despite my hesitation, and they turned out fine.  I undercooked the first ones a little, and the second sheet of them turned out better.  I also forgot to mention that I've become a DIE-HARD fan of parchment paper, and never bake cookies without it now.  In this case, there's no way the first round of cookies would've ever come off the sheet if it hadn't been for that paper...

I made a half batch of the dough and frosting, and we had plenty of these to eat for a few days.  Now I have all of the ingredients in my cupboard for another half batch next time we need to take a treat to a get-together!

Originally found on Pinterest, linked back to this awesome site.

S'more Cups

Another Pinterest find! I believe, whole-heartedly, that recipes that produce anything s'more-like are worth trying at least once. And these little "s'more bombs" are sure to make more appearances in the future!

7 whole graham crackers (1 cup finely crushed)

1/4 c powdered sugar

6 TBSP butter, melted

3 (1.55 oz) Hershey bars

12 large marshmallows

Preheat oven to 350°. Crush graham crackers in plastic bag, and mix with powdered sugar and melted butter in small bowl.

Place 1 TBSP of crumb mixture into the bottom of mini muffin pans (makes enough for 24). Press crumbs down with back of measuring spoon to create a shallow cup. Bake 4-5 minutes or until edges are bubbling.

In the meantime, break 2 of the Hershey bars into rectangles. Remove pan from oven and place one rectangle into each cup.

Cut large marshmallows in half crosswise using kitchen shears and dipping them in cold water. Place one marshmallow half, cut-side down, into each cup. Return to oven for 1-2 minutes, or until marshmallows start to puff up.

Remove from oven to cooling rack. Allow to cool for 15 minutes, then remove s'more cups from pan. Cool completely for 40-60 minutes.

Melt remaining Hershey bar in microwavable bowl (melt for about 1 minute, stirring every 30 seconds). Dip tops of s'more cups in chocolate and allow to cool.

Makes 24.

Comments from the cook: It was less expensive to buy one jumbo Hershey bar, so that's what I used. I cut each rectangle in half, and used small squares in each s'more cup...and they didn't seem short on chocolate at all :) I also chose to flick the chocolate across the top instead of dipping them.

These were amazing right after baking/cooling, and were also pretty good the next day (after being rewarmed in the oven for a few minutes).

Originally found on Pinterest, linked to awesome this website.

Cut-Out Sugar Cookies

Sugar cookies are a holiday favorite, and Halloween ushers in the need for a good cut-out cookie recipe. These are Martha Stewart's, and we like them too! :)

1 c (2 sticks) butter, softened to room temperature

1 c sugar

1 egg

1 TBSP vanilla

1 tsp salt

2 1/2 c flour

Whip butter and sugar together on high speed for 5 minutes with electric mixer. Add eggs, vanilla, and salt until combined.

Add flour 1 cup at a time, and mix only well enough to combine.

Divide dough into 2 portions and refrigerate in flattened discs (between plastic wrap).

Dough will be slightly crumbly when cold. Quickly form into a ball with hands (try not to warm it up completely), then roll out on a floured surface. Roll out to 1/8" thick, and cut with cookie cutters.

Bake at 350° for 12-15 minutes. Cool on a cooling rack, and frost with your favorite frosting.

Comments from the cook: My mom made these last Valentine's Day, and they were delicious. Mine were a TAD overdone (I prefer soft cookies), but the frosting always softens them a bit...especially on the 2nd day.

Love the flavor of these cookies! My husband always looks forward to decorating these with a MAN's touch...hence the cookie covered in only M&Ms!

Originally found here.

Toffee Cowboy Cookies

As a general rule at our house, we try to wait for weekends to bake goodies. And, this weekend? We wanted something GOOD, but needed it to be something with ingredients that were already in our cupboards. So I went for a Cowboy Cookie recipe, threw in some toffee bits, and voila!

1 c butter, softened
1 c brown sugar
1 c sugar
2 eggs
1 tsp vanilla
2 c flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 c oats
1 c milk chocolate chips
1/2 c milk chocolate coated toffee chips

Cream the butter and sugars together until smooth. Add eggs and vanilla.

Sift flour, baking soda and powder, and salt together. Add to batter.

Stir in oats, chocolate chips, and toffee bits.

Spoon onto cookie sheet. Bake at 350 ° for 10-12 minutes.

Comments from the cook: Toffee has an amazing way of really jazzing up a cookie! I cooked these for just over 9 minutes, because I prefer cookies super-chewy instead of crispy. They turned out perfectly, though they always look like they might be underdone when they first come out.

As is usually the case, refrigerated dough will take a little bit longer to cook, but cooks up wonderfully also.
Original "Cowboy Cookie" recipe found in the Worldwide Ward Cookbook by Deanna Buxton (nuts omitted and toffee added). Some instructions/text taken from cookbook.

Ice Cream Cake

My husband loves ice cream cake. So, this year, I decided to tackle one for his birthday. I found this recipe in an issue of the Food Network magazine, and it turned out wonderfully. Mine didn't look as glamorous as theirs, but that's something I can work on with more practice :)


2 1 1/2-quart containers vanilla ice cream
2 rows from a package of Oreos (white stuff removed and discarded)
1 (7 to 8oz) bottle Magic Shell ice cream topping
1 1 1/2-quart container chocolate ice cream
5 cups whipped cream (Cool Whip)
sprinkles (optional)
9-inch springform pan


Put springform pan in the freezer for 15 minutes. While it gets cold, allow one container of vanilla ice cream to soften at room temperature.

Remove springform pan from freezer, and proceed to spread a 1/2 inch thick layer of softened vanilla ice cream on the bottom and up the sides of the pan. (If the ice cream gets too soft, return to the freezer.) Freeze until firm, about 45 minutes.

In the meantime, pulse the Oreos in a food processor to break into large crumbs. Add the Magic Shell topping and pulse until the crumbs are moist, about 5 pulses; set aside.

Let the chocolate ice cream soften at room temperature, about 15 minutes. Spread over the vanilla layer, firmly packing the ice cream into the pan. Spread the chocolate crumb mixture over the chocolate ice cream. Freeze until set, about 1 hour.

Remove the remaining container vanilla ice cream from the freezer 15 minutes before assembling the final layer. Spread the ice cream over the crumb layer, packing it tightly, then smooth the top. Freeze until firm, about 2 hours.

To remove from springform pan, wipe the outside of the pan with a hot cloth, then run a hot knife around the inside; unlatch and remove the side. If the ice cream cake is too soft, refreeze 20 minutes.

Spread 3 cups whipped cream over the top and sides of the cake. Freeze until set, about 20 minutes. Put the remaining 2 cups whipped cream in a pastry bag fitted with a star tip; pipe along the top and bottom edges of the cake and decorate with sprinkles. Return to the freezer; remove 15 minutes before serving.

Slice with a hot knife.

This cake melts quite quickly after the assembly process, and was somewhat messy when sliced. It needed to be returned to the freezer immediately after slicing.


On day 2, however, the cake was solid and sliced much more cleanly (besides it being much colder and more difficult to get a knife through).


Comments from the cook: This was a hit! We shared it with Brian's family, and will be sure to find a group to share it with if we make it again. It makes a sizable cake!

After a bit of a miscommunication (my oops, Debby!), we ended up with whipping cream instead of Cool Whip for the frosting...and I tell you, it was an awesome mistake! I whipped up enough whipping cream (added a bit of powdered sugar to sweeten) for about 3 cups and then folded in some Cool Whip (about 2 cups) to balance the richness. In the end, it was fantastic...

Around here, we're just trying to figure out how to celebrate next year's birthdays a bit sooner! This one may become a tradition... 

Originally found here. (Most text and ingredient list taken from there.)

Kid's Candy Cookies

I recently found this recipe in the May issue of The Food Network Magazine. I DIED when I saw them, and had to try my hand at making them. I made a few changes to the list of ingredients, and love how they turned out!

2 1/4 c flour
1 tsp baking soda
2 sticks butter, at room temperature
1 c packed brown sugar
1/2 c white sugar
1 tsp salt
1 TBSP vanilla
1 large egg plus 1 egg yolk
1 c plain M&M'S
3 oz mini semi-sweet chocolate chips
1/2 cup toffee pieces
3/4 cup butterscotch chips

Preheat oven to 350°.

Combine the flour and baking soda in a bowl and set aside.
Cream the butter, brown sugar and white sugar in mixer on low speed until incorporated, then increase to high speed and beat until light and fluffy.
Add the salt, vanilla, whole egg and egg yolk to the mixer; beat until thoroughly combined. Gradually add the flour mixture, mixing on low speed until just combined. Mix in the semi-sweet chocolate chips, toffee pieces, peanut butter chips, and M&M's.
Bake the cookies until the edges are golden brown and the centers are no longer wet, 11 to 13 minutes. Cool completely before serving.
Comments from the cook: These were a major home-run at our house, and will find their way to many BBQs and parties from now on...where they can be enjoyed but SHARED! A whole batch is too big for 2 of us :)
Originally found here (most of text taken from site), adapted to our tastes and on-hand ingredients.

Ultra-Lemony Lemon Bars

Crust:
3/4 c butter (cold)
1 3/4 c flour
3/4 c powdered sugar
3/4 tsp coarse salt

Slice butter into small pieces. (Original recipe says to freeze butter, then grate it.) Combine with other crust ingredients and work with a pastry cutter (or maybe a fork?) until crumbly. Press into bottom of a 9x13 pan. Freeze for 15 minutes. Then bake at 350° for 16-18 minutes.

Filling:
4 eggs, slightly beaten
1 1/3 c granulated sugar
3 TBSP flour
1/4 tsp salt
3/4 c lemon juice
1/4 c milk

Whisk eggs, sugar, flour, and salt together. Then add lemon juice and milk. Stir together, then pour over hot crust.

Reduce oven heat to 325° and bake for about 18 minutes, or until edges are golden brown.

Dust with powdered sugar. Serve chilled.

Comments from the cook: I was dying to make lemon bars a while ago, and called my mom for a recipe. This is the one she gave me. (I think she said this one is from Martha Stewart, though I wasn't able to find it on her site.)

I usually find that lemon bars don't have much kick. But these babies have 3/4 cup lemon juice...and they have plenty of kick!

My only word of caution? These really are best when they're chilled. When left out and eaten at room temperature, they are a teeny bit "egg-y" tasting. At least that's what I thought. But, when they're cold? Good grief, they're good.
Originally found in a Martha Stewart cookbook.

Super-Soft Snickerdoodles

1 c shortening (or butter)
1 1/2 c sugar
2 eggs
1 tsp vanilla
2 3/4 c all-purpose flour
1 tsp baking soda
1/2 tsp salt
2 tsp cream of tartar
cinnamon-sugar mixture (1 TBSP sugar + 1 TBSP cinnamon)

Preheat oven to 400°.

Cream shortening, then gradually add sugar, beating well. Add eggs; beat well. Stir in vanilla.

In a separate bowl, sift together flour, soda, salt, and cream of tartar. Add to creamed mixture and stir until well blended.

Shape dough into 1-inch balls and roll through cinnamon sugar mixture**. Place 2 inches apart on cookie sheet.

Bake for 6 minutes at 400° or until lightly browned.

Comments from the cook: I'm a huge fan of soft cookies. And, to me, Snickerdoodles HAVE to be soft.

I searched for a Snickerdoodles recipe for a while, finally found this one, and loved it. Why? Because of the oven temperature and cook time. Cooking them at 400° for only 6 minutes (MAYBE 7 min) cooks them just enough to be done...and leaves them extra soft inside.

**My least favorite part of making these has always been rolling them through the cinnamon-sugar mixture. We keep a small shaker with cinnamon-sugar in it, and I just sprinkle that over the cookies after they've been rolled into balls (instead of rolling them through it), and then one more time after they've cooked. Almost the same result, but much easier!

Originally found here. Some text taken from the same site.

Raspberry Swirl Blondies

2 c flour
2 tsp baking powder
1/2 tsp salt
1 c butter
1 1/2 c sugar
2 eggs
2 tsp vanilla
1/2 c raspberry jam

Heat oven to 350°. Spray 9x13 pan with cooking spray.

Combine flour, baking powder and salt in bowl and set aside.

Melt butter in microwave. Stir sugar into melted butter until dissolved. Whisk in eggs and vanilla. Add flour mixture and stir until combined.

Pour batter into pan. Drop spoonfuls of jam into pan and swirl with knife or toothpick.

Bake 25-30 min or until toothpick comes out clean.

Comments from the cook: I tried this recipe after finding it on a cooking website. My dad loves all things raspberry, so I made them for him...and he LOVED them. They are wonderful!

Originally found here. Text taken from the same site, and changed slightly.

Ooey Gooey Cheesecake Bars

1 yellow cake mix
3 eggs
1 stick of butter, softened
1 lb. powdered sugar (1/2 of regular bag)
1 pkg (8 0z) cream cheese, softened

Combine yellow cake mix, one egg, and stick of butter to form a crust. Smush into bottom of 13x9 pan.

Combine two remaining eggs, powdered sugar, and cream cheese and pour mixture over crust.
Bake for 35-40 min in 350° oven. Sprinkle with powdered sugar and allow to cool.

Comments from the cook: I got this recipe from an old roommate when I was at BYU. It's also commonly known as Ooey Gooey Butter Cake, or Ooey Gooey Lemon Cake (when made with a lemon cake mix instead of yellow). It's a tasty one, and the crust gets me every time... Mmmmm!

Originally shared by Tierra Phillips, Clover Haus roommate circa 2005

Oreo Cheesecake Cookies

3/4 cup butter, softened
8 oz cream cheese, softened
1 egg yolk
1 c sugar
2 c flour
1 tsp vanilla
1/2 tsp salt
1 cup crushed Oreos
3/4 c chocolate chips
Heat oven to 350°.
Cream butter, cream cheese, and sugar together. Mix in egg yolk and vanilla.
Add flour and salt, a little at a time, until thoroughly mixed. Fold in Oreos and chocolate chips.
Bake 11-14 minutes, until bottoms are slightly browned.

Comments from the cook: Holy Oreo cheesecake goodness! I found this recipe on a website that I love, and knew I had to try them. The original recipe called for 4 oz of cream cheese, and I accidentally threw in the entire brick (80z!). I didn't realize my mistake until the next day, when I didn't have any cream cheese for my bagel. :)

These cookies have that tart/tangy taste that cream cheese is best at creating... and would be perfect for holiday neighbor gifts. Mmmm!
I'd recommend baking these up after a night of chilling the dough in the fridge. The Oreos soften overnight and are easier to work with that way...but if you can't wait, they're still excellent immediately!
Originally found (and most text taken from) here - slightly modified (not necessarily on purpose!)

PB Oatmeal Chocolate Chip Cookies

1/2 cup butter
1/2 cup white sugar
1/3 cup brown sugar
1/2 cup peanut butter
1/2 tsp vanilla
1 egg
1 cup flour
1 tsp baking soda
1/4 tsp salt
1/2 cup rolled oats
1 cup semi-sweet chocolate chips

Preheat oven to 350°.

Combine butter and sugars and blend until smooth. Add peanut butter, vanilla, and egg.

Add flour, baking soda and salt (sifted together).

Mix in oats and chocolate chips.

Form tablespoon-sized balls and cook for 10-12 minutes.

Comments from the cook: This recipe came highly recommended from my mother in law, Debby. She was given the recipe by one of Brian's cousins, and I'm glad they eventually made their way into my kitchen!

These cookies reaffirm my belief that the marriage between peanut butter and chocolate is as steady and unbreakable as ever! :)

I didn't have creamy peanut butter on hand (which I usually use in recipes), but the chunky stuff worked quite well, and adds even more texture to these little darlings.

Originally shared by Debby Mathias, found online here