Chocolate-Cream Cheese-Peanut Butter Bars

Oh yeh!  With all those things in a bar, you know this has gotta be a winner!

I do love The Life of a Foodie and Her Family blog and find myself printing many of her recipes.

I tried her recipe for these delicious bars over Thanksgiving - and since I didn't have my

camera to take a picture (Canon just mailed me another one - hurrah) I am going to

share her post, recipe and picture! 

Thanks Lynn!

Chocolate-Cream Cheese-Peanut Butter Bars

These are great - oh how I love peanut butter and chocolate.  This definitely satisfies any craving for either.  Try 'em - you're sure to like 'em!

Cookie Base & Topping:

1 pouch (1 lb. 1.5 ozs) peanut butter cookie mix

3 Tb. oil

1 Tb. water

1 egg

Filling:

1 1/4 cups semisweet chocolate chips

1/4 cup butter or margarine

1 package (8 oz) cream cheese, softened

2/3 cup crunchy or creamy peanut butter

3/4 cup powdered sugar

1/2 cup whipping cream

Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. In large bowl, stir cookie base and topping ingredients until soft dough forms. Shape 6 (1-inch) balls of dough. On ungreased cookie sheet, place balls 2 inches apart; flatten in crisscross pattern with fork.

Press remaining dough in pan. Bake cookies and base 10 to 12 minutes or until edges are light golden brown. Cool 10 minutes. Reserve cookies for topping.

In small microwavable bowl, microwave chocolate chips and butter uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and stirred smooth. Spread evenly over bars. Refrigerate until firm, about 30 minutes.

In medium bowl, beat cream cheese, peanut butter, powdered sugar and whipping cream with electric mixer on low speed until blended. Beat on high speed about 2 minutes or until light and fluffy. Spread over chocolate layer.

Crush reserved cookies; sprinkle over cream cheese layer. Press in lightly. Refrigerate until set, about 30 minutes. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.

Babies, Lemons & Laughs

As we say goodbye to November, I thought it would be fun to share some giggles.

Trust ya'll enjoyed a great Thanksgiving.  Maybe you're all 'reciped-out' so I thought I'd
share this adorable video...just for fun.

These hilarious faces as the babes in this video taste a lemon cracked me up....and I found myself making faces right along with them!

credit: nadia phaneuf

Lemon-Tasting Babies

Homemade Turkey Soup

I just had to share this recipe I came across as I've made soup just like this for years.  This year we only had a turkey breast, so I cut the leftovers up and will make Turkey Pot Pie later this week.

But this recipe reminded me of the many times I've made turkey rice soup using the carcass.  MMM good!  Hope you'll use up some of your leftover bird to enjoy this tasty dish.

Feel free to use frozen mixed vegetables if you don't want to take the time to chop the veggies.

You don't have to add the canned soup, but it does make for a creamier dish.

Add some crackers, a roll, or a sandwich and enjoy a great meal.

Maybe you can do some Christmas decorating while the carcass is simmering?

HOMEMADE TURKEY SOUP from Taste of Home

8-10 Servings Prep: 30 min. Cook: 2 hours 35 min.

Ingredients:



1 leftover turkey carcass (from a 10- to 12-pound turkey)

2 quarts water

1 medium onion, halved

1/2 teaspoon salt

2 bay leaves

1 cup chopped carrots

1 cup uncooked long grain rice

1/3 cup chopped celery

1/4 cup chopped onion

1 can (10-3/4 ounces) condensed cream of chicken or cream of mushroom soup, undiluted


Directions:


Place the turkey carcass in a stockpot; add the water, onion, salt and bay leaves. Slowly bring to a boil over low heat; cover and simmer for 2 hours.


Remove carcass; cool. Strain broth and skim off fat. Discard onion and bay leaves. Return broth to the pan. Add the carrots, rice, celery and chopped onion; cover and simmer until rice and vegetables are tender.


Remove turkey from bones; discard bones and cut turkey into bite-size pieces. Add turkey and cream soup to broth; heat through. Yield: 8-10 servings (about 2 quarts).

Thanksgiving Prayer

(please click on the link below)
O Give Thanks Unto the Lord

credit: whitneyinchicago

Thanksgiving Blessings

Lord, as we bow our heads to pray,

We celebrate Thanksgiving Day.

Help us have the right attitude,

As we turn to you in gratitude.

Thank you for our festive mood;

Thank you, Lord, for this good food;

Thanks for blessings great and small;

Thank you, thank you for it all.

By Joanna Fuchs

It's "Bake Cookies Day!" & Brownie Crackles Cookie Recipe

I delight in baking many kinds of cookies during the month of December. (After all - I am a BAKER=) I have cookie baking nights with both daughter-in-loves and my granddaughters too.  It's a fun thing to do together and makes for great memories...and makes great gifts for sharing too.  Last year we were all on the front page of the little newspaper that I write a monthly food column..donned in our aprons baking up a storm.

Here we are - these pictures were taken a couple of years ago as we view the works of our hands. GREAT bonding time together!

 L to R: Lyn, Charlie, Chloe, Nana

L to R: Nana, Kym, Ashtyn

Stay tuned in December for some yummy cookie recipes to help you get ready for the holidays.

I hope to post a couple of our favorite Thanksgiving recipes next week. Enjoy a day and fill your home with the delightful smells of cookies today!

(Click on link below)

   BAKE COOKIES DAY    

                                    

BROWNIE CRACKLES

1-19 oz box fudge brownie mix (9" X 13" size)

1 c. all purpose flour

1 egg

1/3 c. water

1/4 c. vegetable oil                                      

1- 6 oz. bag semisweet chocolate chips

powdered sugar

Preheat oven to 350. Grease baking sheet.  In large mixing bowl, combine brownie mix, flour, egg, water and oil; mix well.  Stir in chocolate chips.  Place powdered sugar in shallow dish; drop dough by tablespoonsful into sugar; roll to coat.  Place 2" apart and bake 8 - 10 minutes or until set.  Remove to rack to cool.  Yield: 4-1/2 dozen