Wow! What a posting party I just had!!! I really ought to give that multiple quote thing a try one of these days!
WFD here? Well, it's an easy night for me! Today is the school carnival, and I pre-ordered meals for the kids. Hot dogs, chips and sodas. So, no cooking for me! I will stop and pick myself up a southwest salad from Wendy's on the way home, since hot dogs don't agree with me!
Now, for all you non-bakers out there, I'm going to post a couple of recipes for bar cookies that really are fool-proof. However, they taste so good people will think you spent hours slaving over them. The really nice thing is that you really don't dirty anything but one 9 X 13 baking pan! Give them a try and see if you don't change your mind about baking. Keep in mind, I'm into simple baking recipes. Here you go:
Cherry Truffle Squares
Yield: 48 bars
Crust and Filling:
1 roll refrigerated sugar cookies
1/3 C. semisweet chocolate chips
1/4 C. butter
1/4 C. unsweetened baking cocoa
3 Tbs. Light corn syrup
1 Tbs. Milk
2 C. powdered sugar
1 jar (10 oz.) maraschino cherries (about 30 cherries), drained, chopped
Topping and Garnish:
1 C. white vanilla baking chips
2 Tbs. Shortening
Chocolate curls or shavings
Heat oven to 350 degrees. Cut cookie dough evenly in half crosswise; cut each portion in half lengthwise. With floured fingers, press dough in ungreased 13 X 9-inch pan to form crust.
Bake 12 to 16 minutes or until light golden brown. Cool completely, about 45 minutes.
In medium microwavable bowl, microwave chocolate chips and butter on High 1 to 2 minutes, stirring every 30 seconds, until melted and smooth. Stir in cocoa, corn syrup and milk until well blended. Stir in powdered sugar until smooth. Spoon and spread mixture evenly over cooled crust; press lightly. Top with cherries; gently press into filling.
In small microwavable bowl, microwave vanilla chips and shortening on High 30 seconds. Stir; continue microwaving, stirring ever 10 seconds, until chips are melted and can be stirred smooth. Spoon and spread over filling. Refrigerate until set, about 20 minutes. Cut into 8 rows by 6 rows for squares or cut into diamond-shaped pieces. Garnish each with chocolate curls, if desired. Store tightly covered.
Oh-So-Easy Chocolate-Peanut-Caramel Bars
Yield: 36 bars
1 roll refrigerated sugar cookie dough
1 1/2 C. salted peanuts
1 C. semisweet chocolate chips
1/2 C. caramel ice cream topping
2 Tbs. Flour
Heat oven to 350 degrees. In ungreased 13 X 9-inch pan, break up cookie dough. With floured fingers, press dough evenly in pan. Bake 13 to 17 minutes or until light golden brown.
Remove partially baked bars from oven. Sprinkle peanuts and chocolate chips evenly over warm bars. In small bowl, mix caramel topping and flour until well blended. Drizzle evenly over top.
Return to oven; bake 15 to 18 minutes longer or until center just begins to bubble. Cool completely, about 1 hour. Cut into 6 rows by 6 rows. Store tightly covered
Chocolate Chip Cheesecake Bars
Yield: 16 bars
1 pkg. (8 oz.) cream cheese, softened
1/2 C. sugar
1 egg
1/2 C. coconut, if desired
1 roll refrigerated chocolate chip cookie dough
Heat oven to 350 degrees. In small bowl, beat cream cheese, sugar and egg until smooth. Stir in coconut.
In ungreased 9- or 8-inch square pan, break up half of cookie dough. With floured fingers, press dough evenly in pan. Spread cream cheese mixture over dough. Crumble and sprinkle remaining half of dough over cream cheese mixture.
Bake 35 to 40 minutes or until golden brown and firm to the touch. Cool 30 minutes. Refrigerate at least 2 hours or until chilled. Cut into 4 rows by 4 rows. Store in refrigerator.
White Chocolate-Raspberry Bars
Yield: 36 bars
1 roll refrigerated sugar cookie dough
1 1/4 C. white chocolate chunks or white vanilla chips
1 jar (12 oz.) raspberry jam or preserves (3/4 cup)
1 tsp. Vegetable oil
Heat oven to 350 degrees. In ungreased 13 X 9-inch pan, break up cookie dough. With floured fingers, press dough evenly in pan. Sprinkle 1 cup of the white chocolate chunks over dough; press firmly into dough.
Bake 16 to 20 minutes or until light golden brown. Spread jam evenly over crust. Bake 10 minutes longer. Cool completely, about 1 hour.
In small resealable food-storage plastic bag, place remaining 1/4-cup white chocolate chunks and the oil; partially seal bag. Microwave on High 30 seconds. Squeeze bag until chunks are smooth. If necessary, microwave 15 to 30 seconds longer. Cut small hole in one bottom corner of bag; squeeze bag gently to drizzle white chocolate over bars. Refrigerate until chocolate is set, about 20 minutes. Cut into 6 rows by 6 rows. Serve at room temperature.
Hope it all works out well!
!!
. I have not idea what I am going to do...I tried Macys and Lord and Taylor...I guess I need to try Kohls...I think we have a Boscovs near and Vic's Secret. I hate this crap...no wonder I never get dressed up! 
