RAISIN CHOCOLATE CHIP OATMEAL COOKIES

• 1 cup raisins
• 1 cup mini chocolate chips
• 1 stick butter
• 1/2 cup veg oil 
• 2 cups oats
• 1 cup sugar
• 1 cup dark brown sugar
• 2 large eggs
• 1 tablespoon vanilla 
• 1 ¾ cups flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon 
• ½ teaspoon salt

Heat oven to 350 degrees.

Cream butter, oil, sugars. Beat in eggs and vanilla. Add in flour, baking soda, salt and cinnamon. Mix until combined. Fold in oats, raisins and chocolate chips. 

Spoon onto lined baking sheet. 

Bake for 15 minutes. 

Cool, store in airtight container or freeze. 

CORNBREAD TAMALE PIE

Corn bread mix 1 box

Creamed corn 1can

Frozen Corn 1 handful

Green chillies diced 1 small can

Egg 1

Taco seasoning 1tablespoon

   Mix and add half to a greased cake round. 

Ground Beef (browned and drained)

Taco Seasoning 2 Tablespoons 

    Spoon over cornbread mix

Cover with shredded cheese

Top with the rest of the cornbread batter. 

Cover with cheese

Bake at 350 degrees for 45 minutes to an hour. 

Let it cool for 15 minutes. Slice

Add sour cream and green onions for garnish. 

I make three at a time. Once totally cool, I place two in freezer bags, label and freeze. Great reheated.

PUMPKIN COFFEE CAKE

SHORTBREAD

No-Bake Scotcheroos

By Anna Theoktisto 

 

Published on August 31, 2024

 Recipe tested by Southern Living Test Kitchen

Active Time:

 

10 mins

Total Time:

 

2 hrs 10 mins

Servings:

 

12 

Ingredients

• 1 cup granulated sugar

• 1 cup light corn syrup

• 1 cup creamy peanut butter

• 6 cups crisp rice cereal (such as Rice Krispies)

• 1 1/2 cups semisweet chocolate chips (from 1 [12-oz.] pkg.)

• 1 cup butterscotch chips (from 1 [11-oz.] pkg.)

• Sprinkles, for garnish

• Flaky sea salt (optional), for garnish

Directions

1. Prepare baking pan: 

   Line a 13- x 9-inch baking pan with parchment paper, and coat parchment with cooking spray; set aside.

2. Make peanut butter mixture: 

   Heat sugar and corn syrup in a small saucepan over medium, stirring constantly, until sugar is dissolved (do not boil), 3 to 4 minutes. Remove from heat. Stir in peanut butter until combined.

3. Combine peanut butter mixture and cereal: 

   Place crisp rice cereal in a large bowl; stir in peanut butter mixture.

   Transfer to prepared pan, and press into an even layer with a spatula.

4. Melt chocolate and butterscotch: 

   Place the chocolate and butterscotch chips in a microwavable bowl. Microwave on HIGH, stirring every 30 seconds, until melted, 1 to 2 minutes total. Spread melted chocolate mixture evenly over cereal mixture.

   Garnish with sprinkles and flaky sea salt.

5. Let cool to harden chocolate topping: 

   Let cool until chocolate has hardened, about 2 hours (chill, if needed).

   Cut into squares before serving.

Spiced Pecan Pie Bars

By Anna Theoktisto 

 

Updated on December 17, 2023

 Recipe tested by Southern Living Test Kitchen

Active Time:

 

10 mins

Total Time:

 

2 hrs

Yield:

 

32 bars

Crust:

• Baking spray with flour

• 3 cups all-purpose flour

• 1 cup cold unsalted butter, cubed

• 3/4 cup unsifted powdered sugar

• 1 tsp. kosher salt

Filling:

• 4 large eggs

• 1 cup light corn syrup

• 2/3 cup packed light brown sugar

• 1/2 cup honey

• 1/4 cup all-purpose flour

• 1/4 cup unsalted butter, melted

• 1 tsp. ground cinnamon

• 1/2 tsp. kosher salt

• 1/2 tsp. ground ginger

• 3 cups pecans, coarsely chopped

Directions

1. Prepare the oven and baking pan: 

   Preheat oven to 350°F. Spray a 13- x 9-inch baking pan with baking spray with flour. Line bottom and sides of pan with parchment paper, leaving a 2- to 3-inch overhang on 2 sides.

2. Prepare the Crust: 

   Place flour, butter, powdered sugar, and salt in a food processor. Pulse until coarse crumbs form, 6 to 7 times. Firmly press mixture into bottom of prepared pan.

3. Bake the Crust: 

   Bake in preheated oven until light golden brown, about 20 minutes. (Crust will have cracks.)

4. Prepare the Filling: 

   Whisk together eggs, corn syrup, brown sugar, honey, flour, melted butter, cinnamon, salt, and ginger in a bowl until smooth. Stir in pecans. Pour over warm Crust.

5. Bake the Bars: 

   Bake at 350°F until Filling is set, 25 to 30 minutes. Cool completely in pan, about 1 hour. Slice into 32 bars.
   

No-Bake Peanut Butter Bars

By Liv Dansky 

 

Published on April 5, 2023

Chill Time:

 

4 hrs

Active Time:

 

20 mins

Total Time:

 

4 hrs 20 mins

Servings:

 

16 

Ingredients

• 1 1/2 cups cornflakes cereal, lightly crushed

• 1 1/2 cups powdered sugar, sifted 

• 1/2 cup (4 oz.) cup salted butter, melted

• 1 1/4 cups creamy peanut butter, divided

• 1 cup bittersweet chocolate chips

• Flaky sea salt, for garnish

Directions

1. Make cornflakes layer: 

   Line an 8-inch square baking pan with parchment paper. Stir together cornflakes, powdered sugar, butter, and 1 cup of the peanut butter in a medium bowl until combined.

   Press mixture evenly into prepared pan.

2. Make the chocolate layer: 

   Add chocolate chips and remaining 1/4 cup peanut butter to a medium microwave-safe bowl. Microwave on HIGH in 30 second intervals, stirring between intervals, until chocolate chips are melted, about 1 minute.

   Stir to combine. Spread evenly over cornflakes mixture.

   Sprinkle with flaky sea salt.

3. Chill and serve: 

   Chill bars, uncovered, until firm, at least 4 hours or up to overnight. Remove from refrigerator, and cut into squares.

Red Velvet Brownies

By Southern Living Test Kitchen 

 Updated on June 9, 2024

Active Time:

 

30 mins

Total Time:

 

3 hrs 15 mins

Yield:

 

25 brownies

Ingredients

Brownies:

• Cooking spray

• 1 (4-oz.) bittersweet chocolate baking bar, chopped

• 3/4 cup (6 oz.) salted butter

• 1 1/2 cups granulated sugar

• 4 large eggs

• 1 1/4 cups (about 5 3/8 oz.) all-purpose flour

• 1 tsp. baking powder

• 1/4 tsp. table salt

• 1 (1-oz.) bottle red liquid food coloring

• 2 tsp. vanilla extract

Cream Cheese Frosting:

• 1 (8-oz.) pkg. cream cheese, softened

• 1/2 cup (4 oz.) salted butter, softened

• 6 cups (about 24 oz.) powdered sugar

• 2 tsp. vanilla extract

Directions

1. Prepare the oven and baking pan: 

   Preheat oven to 350°F.  Lightly grease bottom and sides of a 9-inch square baking pan with cooking spray; line bottom and sides with parchment paper, allowing 2 to 3 inches to extend over sides; lightly grease (with cooking spray) parchment.

2. Melt chocolate: 

   Microwave chocolate and butter in a large microwavable bowl on HIGH until melted and smooth, 1 1/2 to 2 minutes, stirring at 30-second intervals. Whisk in sugar; add eggs, 1 at a time, whisking just until blended after each addition.

3. Make batter: 

   Whisk together flour, baking powder, and salt in a medium bowl. Gently stir flour mixture, food coloring, and vanilla into chocolate mixture, stirring just until well incorporated.

4. Bake Brownies: 

   Pour batter into prepared pan. Bake in preheated oven until a wooden pick inserted in center comes out with a few moist crumbs, 25 to 30 minutes. Transfer to a wire rack, and let cool completely, about 2 hours.

5. While Brownies cool, prepare the Cream Cheese Frosting: 

   Beat cream cheese and softened butter in bowl of a heavy-duty stand mixer fitted with paddle attachment on medium speed until creamy. Reduce speed to low, and gradually beat in powdered sugar until blended. Beat in vanilla. Increase speed to medium-high, and beat until light and fluffy, about 1 to 2 minutes. Using a piping bag fitted with a large star tip, pipe frosting on top of brownies or spread frosting over brownies. Cut brownies into squares.

MAPLE FROSTED PUMPKIN CAKE

• Pumpkin cake:
• 1 cup vegetable oil
• 1 cup brown sugar
• ½ cup granulated sugar
• 4 large eggs
• 1 cup pumpkin purée
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 tablespoon pumpkin pie spice
• 2 cups All-Purpose Flour
• ½ cup chopped toasted walnuts (optional)


• For the frosting:
• 8 ounces cream cheese
• 4 tablespoons softened butter 
• 2 tablespoons maple syrup
• 2 ½ cups confectioners’ sugar
• ⅛ teaspoon salt 
• ½ cup toasted walnut pieces

Preheat the oven to 350°F. Grease and flour a large rimmed half-sheet pan, about 18" x 13"; or line the pan with greased parchment.

Beat the oil and the sugars together until well blended.

Beat in the eggs, then the pumpkin purée.

Stir the baking soda, baking powder, salt, and spice into the wet ingredients, then stir in the flour, beating gently to combine.

Stir in the nuts and raisins/ginger.

Pour the batter into the prepared pan, and bake for approximately 20 to 25 minutes, or until a cake tester or toothpick inserted into the middle of the cake comes out clean.

Cool the cake in the pan for 10 minutes, then turn it onto a rack to finish cooling; or leave it right in the pan, if you’ve lined the pan with parchment.

To make the frosting: Beat the cream cheese and butter together.

Beat in the maple syrup, then mix in the confectioners’ sugar and salt. Adjust the consistency of the frosting with additional maple syrup or confectioners’ sugar, if necessary; it should be nicely spreadable.

Frost the cake and sprinkle with the toasted walnuts. Once the frosting has set somewhat, cut into squares and serve.