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Chunky Pecan Pie Bars
Number of Servings: more than 8
Added By: Dianne Cestrone
My Yacht Name: Wannabe
Yacht Manufacturer: Island Packet
Ingredients: 1 1/2 C all-purpose flour 1/2 C (1 stick) butter, softened 1/4 C packed brown sugar 3 large eggs 3/4 C corn syrup 3/4 C granulated sugar 2 Tbsp. butter, melted 1 tsp. vanilla extract 1 3/4 C (11.5 oz. pkg.) semi-sweet chocolate chunks 1 1/2 C coarsely chopped pecans
Directions: PREHEAT OVEN TO 350' F. Grease 13 x 9 inch baking pan.
CRUST: (First 3 ingredients) Beat flour, butter, and brown sugar in small mixer bowl until crumbly. Press into pan. Bake for 12 to 15 minutes or until lightly browned.
FILLING: Beat eggs, corn syrup, granulated sugar, butter, and vanilla in medium bowl with wire whisk. Stir in chunks and nuts. Pour evenly over baked crust. Bake for 25 to 30 minutes or until set. Cool completely in pan on wire rack. Cut into bars.
Chocoate Oatmeal No-bake Cookies
Number of Servings: more than 8
Added By: Radeen
My Yacht Name: Island Spirit
Yacht Manufacturer: Island Packet
Ingredients: 2 C sugar 1/2 C cocoa 1 stick butter 1/2 C milk 1 t vanilla 3 C quick cooking or old-fashioned oats 1/2 C peanut butter
Directions: 1. Place sugar, cocoa, butter and milk in a large saucepan. On medium heat, bring to a boil for one full minute, stirring constantly.
2. Remove from heat and stir in peanut butter, vanilla and oatmeal.
3. Drop by spoonfuls onto wax paper. Cool 30 minutes.
Comments: My mom always made these for a quick treat. I took them to a pot-luck at Grabber's on Great Guana Cay in Abaco, Bahamas and they were gone in a flash!
Chocolate Cherry Toffee Oatmeal Cookies
Number of Servings: more than 8
Added By: Radeen
My Yacht Name: Island Spirit
Yacht Manufacturer: Island Packet
Ingredients: 1 1/2 C flour 1 t baking soda 1 & 3/4 sticks of butter, soft 3/4 C white sugar 3/4 C brown sugar 1 egg 1 t vanilla 1 1/2 C old fashioned oats 6 oz bittersweet or dark chocolate chips 4 oz toffee bits 1 C dried cherries chopped  
Directions: Preheat oven to 350. Sift together flour and baking soda. Cream butter and sugars until fluffy. Add egg and beat on high. Add vanilla and beat. Gradually add flour mixture, beating on low, just until combined. Stir in remaining ingredients. Drop by rounded teaspoonfuls onto non stick baking pans or parchment paper. (I like to form balls and flatten them slightly.) Bake until golden brown, about 10 minutes. Rotate cookie pans after 5 minutes. Allow to cool about 30 seconds before removing from pan. Can be stored in an airtight container for up to 1 week.
Comments: Original recipe called for 2 sticks butter but I thought the cookies were too thin and crispy. I am experimenting...may try 1 & 1/2 sticks. Original recipe called for 7 oz. toffee bit...I thought that made them too sweet and too crunchy.
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