Smores Cookie Bars

Hello! That's what I said when I ate one of these little goodies. If you like smores then you are in for a treat!..and you better like smores or I don't know if we can be friends :)

1/2 cup butter, room temperature

1/4 cup brown sugar

1/2 cup sugar

1 large egg

1 tsp vanilla extract

1 1/3 cups flour

3/4 cup graham cracker crumbs

1 tsp baking powder

1/4 tsp salt

2 king-sized Hershey chocolate bars

1 1/2 cups marshmallow creme/fluff (not melted marshmallows)

Preheat oven to 350 F. Grease an 8x8 square baking pan.

In large bowl, cream together butter and sugar. Beat in egg and vanilla. In small bowl whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined.

Divided dough in half and press half of the dough into an even layer on the bottom or the pan. Place chocolate bars over dough. Spread chocolate with marshmallow creme. Place remaining dough on top of the marshmallow (most easily acheived my flattening dough into small shingles and layering them together with hands)

Bake for 30 minutes, cool before cutting.

Lemon Drop Cookies

These are so good! They're the cookies Noelle and I made for Cassie's SLC shower and they were a big hit. One important tip is to take them out of the oven before you think they're done to ensure that they stay SOFT and deliciously chewy. Oh so good... Our cookies ended up a little flatter than we expected but they were still tasty as could be. I'm sure you could add a little flour to the dough and they'd probably plump up a little more. This recipe makes a lot of cookies - ain't nobody gonna complain about that!



Lemon Drop Cookies
2 cups sugar
1 1/2 cups butter flavored shortening
3 eggs
2 teaspoons vanilla
1 teaspoon lemon extract
4 cups flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
Grated or finely chopped zest of one lemon
1 (6-oz) package lemon drops

Glaze:
2 cups powdered sugar
juice of two lemons (about 4-5 Tablespoons) - (You can use less if you want your glaze a little thicker)

Preheat oven to 350 degrees. In mixing bowl cream sugar, shortening, and eggs; then add vanilla and lemon extract. Stir in flour, baking soda, baking powder, and salt. Crush lemon drops in blender or food processor. Add lemon zest and crushed lemon drops; mix well. Roll into balls, flatten slightly with your hand, and bake on a parchment lined cookie sheet (You must use parchment here to avoid sticking).

Bake for 10 to 12 minutes. Let cool slightly on pan for a couple of minutes. Make the glaze by mixing powdered sugar with lemon juice to desired consistency. Brush glaze over cookie tops after cookies have cooled slightly. If the cookies are too hot the glaze will just melt off. Let cookies cool completely. ENJOY!

Makes 4 to 5 dozen cookies.

Apple Streusel Squares

(From Eagle Brand recipes)



These were kind of a lot of work, but pretty worth it when all was said and done - DELICIOUS! Just make sure to cook them long enough because the bars in the middle of my pan ended up a little runny even after they cooled. Obviously you don't want to burn them either, so find the perfect middle ground (that's easy right?). I left out the cranberries because I didn't have any and wasn't sure I wanted them in my bars anyway. Also, I didn't have as many pecans as the recipe called for, but it was still delicious with less.

Apple Streusel Squares
2 cups graham cracker crumbs
3/4 cup butter, melted
1/2 cup finely chopped pecans
1 (8 oz.) package cream cheese, softened
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
2 large eggs
1 (21 oz.) can apple pie filling
1/2 cup firmly packed brown sugar
1/2 cup Pillsbury BEST® All Purpose Flour
1/4 teaspoon ground cinnamon
1/4 cup cold butter
1/2 cup dried cranberries
1/3 cup chopped pecans

* HEAT oven to 350°F. Line 13 x 9-inch baking pan with parchment paper.
* COMBINE graham cracker crumbs, melted butter and 1/2 cup finely chopped pecans in small bowl. Press evenly onto bottom of prepared pan.
* BEAT cream cheese in medium bowl until fluffy. Gradually beat in sweetened condensed milk and eggs until smooth. Pour over prepared crust. Spoon apple pie filling evenly over cream cheese layer.
* COMBINE brown sugar, flour and cinnamon in medium bowl. Cut in cold butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in cranberries and 1/3 cup pecans. Sprinkle over apple layer.
* BAKE 35 to 40 minutes or until golden. Cool completely before serving - best served chilled.