Tuesday, September 27, 2011

Magic Cookie Bars


I remember having my very first 
Magic Cookie Bar at 
my Aunt Sharon's house 
many many...many years ago. 
Wow!
I had never tasted butterscotch chips before.
Where had they been hiding?
Dakota has always known these bars.
And loved them. 

For years I remember loving
Magic Cookie Bars.
Then when I was away at college,
I found a recipe that included
butterscotch chips.
Where had they been hiding?
Mom had been leaving them
out of her recipe because
my sisters didn't like them.

Welcome back, butterscotch chips.
 

Magic cookie bars ARE magical.
The graham crackers,
the brown sugar,
the  butter...

Chocolate chips 
and
butterscotch chips.


Don't forget the coconut 
AND
the Sweetened Condensed Milk!
What can we say about that? 
Pure heaven in a can.
(Mom gets angry if I throw it out
before she licks the lid.) 


Binder clips are great to use to 

hold down your parchment paper. 
They can go right in the oven.
When your magic cookie bars are cool,
just unclip them and 
lift the bars out using the paper.
The clips make it much 
easier to cut the bars.


Add a sprinkling of pecans 
and that makes it perfect.
Or hold the pecans...
some of us only eat them candied
or covered in cinnamon and sugar.  


Magic cookie bars

½ cup butter, melted
½ cup brown sugar
1 ½ cup graham cracker crumbs



1 cup of Nestles semi-sweet chocolate chips

1 cup of  Nestles butterscotch chips 
7 oz. bag of Baker's coconut
1 can Eagles sweetened condensed milk 
3/4 cup chopped pecans (optional)


Mix together the butter, brown sugar, 
and graham cracker crumbs. 
Press into the bottom of a 9" x 13" pan 
that has been sprayed with cooking spray.
You can also line the pan with 
parchment paper for easier removal.
Spray that too.

Next sprinkle on 
the chocolate and butterscotch chips.
Then the coconut.
Then pour the sweetened condensed milk 
evenly over the coconut.
Sprinkle with the pecans.

Bake in a 350 degrees preheated oven for 25 minutes.
Until golden brown.

Let cool.
(OK, so let's be real here.  
We don't always let it cool before we eat some.)
Cut.
And ahhhhh...enjoy.
 

 I also enjoy drizzling a 
little warm caramel sauce on it too. 
Although Dakota is a purist and 
likes them just the way they are.
Either way they are delicious.  



Sunday, September 11, 2011

Chicken Broccoli Braid

Flaky crescent roll, tender chicken, 
crunchy broccoli, and gooey cheese.  
Yum.

Now that fall is fast approaching 
it is time to start breaking out
the warm comfort foods.

This comfort food has 
lots of good-for-you
broccoli.

Most of our family like this healthy green stuff.
BUT there are a few 
(who shall remain nameless)
who are anti-"trees".
So we have made this braid,
  which is one half broccoli-filled
and the other half broccoli-lacking
(but equally delicious). 




Mix Cheddar cheese


with some chicken, dill, garlic powder, and broccoli.

Unroll your roll of crescent rolls into a rectangle.
 Line the long sides with cuts.
Load it up with the chicken mixture.


"Braid" it up and bake it.


And then bring it out.
All golden brown on the outside...



 And gooey, cheesy
deliciousness on the inside.



Chicken Broccoli Braid
(adapted from the Pampered Chef recipe)

2 packages refrigerated crescent rolls
2 cups cooked, chopped chicken
2 cups chopped broccoli 
2 cups shredded cheddar cheese
3/4 to 1 cup mayonnaise
1 Tbsp. dried dill
1/4 tsp. salt
1/2 tsp garlic powder

Preheat oven to 375 degrees.

Mix together the chicken, broccoli, cheese, 
mayo, dill, salt, and garlic powder. 

Unroll the crescent rolls on a 
rectangle baking sheet or stone.
Do not separate. Press the seams together.
On the longest sides cut strips into the dough.
About 1 1/2 inches apart and about 3 inches long.

Place the chicken mixture evenly 
down the middle of the rolls.

Bring the strips together over the chicken mixture.
We have overlapped the strips 
but find it better to bring them together 
just until they touch.  

Bake for about 25 to 30 minutes.
Until golden brown.

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