Heavenly Date Bars

These bars are a little of Heaven...a buttery cookie crust with a soft date filling spread on top.  All of my favorites:  butter, dates, pecans and coconut.  It's hard to eat just one!!

Heavenly Date Bars

12-24 Bars, Depending on Size You Cut.

Crust Ingredients:

3/4 Cup Butter, Softened

1/2 Brown Sugar

1/2 Cup Granulated Sugar

3 Egg Yolks

1 Teaspoon Vanilla

2 Cups Flour

1 Teaspoon Baking Powder

1/4 Teaspoon Baking Soda

1/4 Teaspoon Salt

1/2 Cup Finely Shredded Coconut

Date Top Layer Ingredients:

1 package (8 oz) Chopped Dates

3/4 Cup Chopped Pecans

3/4 Cup Finely Shredded Coconut

1 Cup Water

1/2 Teaspoon Vanilla

1/4 Cup Bourbon

Powdered Sugar for Dusting (optional)

Crust Instructions: 

Step 1:  Preheat oven to 350 degrees Fahrenheit.  Grease an 13x9-inch cake pan.  

Step 2:  In the bowl of your mixer, combine the butter, brown sugar, granulated sugar, egg yolks and vanilla.  Beat until smooth. 

Step 3:  In a separate bowl, combine the flour, baking powder, baking soda and salt.  Stir to combine.  

Step 4:  Add the coconut and dry ingredients to the bowl of the mixer (butter/sugar/egg mixture) and mix on low until well combined.

Step 5:  Pat the mixture into the bottom of the pan.  Bake for 20 minutes.  Meanwhile, make the Date Top Layer.

Date Top Layer Instructions:

Step 1:  In a medium saucepan, combine the dates, pecans, coconut, water, and bourbon.  Bring to a boil.  Reduce the heat to a simmer and continue cooking until thickened - stirring constantly.  Note:  the dates will break down into a gooey consistency.  Once thickened, if you want a 'smoother' texture - you can run the filling through a food processor (caution:  filling will be hot . . .use food processor according to the manufacturer instructions for hot foods)

Step 2:  Remove from heat and stir in vanilla.  Spread over the crust.  

Step 3:  Bake for 25 minutes.  Cool completely.  Dust with powdered sugar (optional) once cooled.

Philadelphia Phosphate Chipper

I'm not a football fan.  Not even the least little bit.  So, in the big picture - I don't really care about the Superbowl.  However, I am a foodie.  And my hubby does like football (and is also a foodie).  Therefore, each year we try to create a Superbowl menu based on the teams playing in the game.  This year, it's the Philadelphia Eagles vs the New England Patriots.  I have not preference on the team.  Just the food.  This fun drink is a bit like a French soda in the end - give it a try!  It's sounds odd, but was delicious!

Philadelphia Phosphate Chipper

Serves 1

Ingredients:

1 Tablespoon Maple Syrup

2 Tablespoons Milk

2 Tablespoons Club Soda

Chocolate Chip Ice Cream

Crushed Ice 

In a glass, add the milk and maple syrup.  Mix well with a spoon.  Add the milk and stir.  Top with enough crushed ice to make the liquid and ice equal level.  Top with a large scoop of ice cream.  Pour the club soda over the top of the ice cream to serve.  

Boston Baked Peanuts

Reminder back to your childhood and all the fun different candies?  This recipe is a home-made version of Boston Baked Beans candy (candied peanuts).  They are so easy to make and are crazy yummy!  I think they may even be a bit tastier than the ones from the box!

Boston Baked Beans

Ingredients:

2 Cups Raw Spanish Peanuts

1 Cup White Sugar

1/2 Cup Water

1 Teaspoon Salt

Step 1:  Preheat oven to 350 degrees.  

Step 2:  In a heavy medium skillet,cook peanuts,sugar and water over medium heat until all liquid is absorbed and peanuts are coated with sugar (about 20 minutes). Sprinkle with salt.

Step 3:  Transfer to greased jellyroll pan.

Step 4:  Bake 10 minutes,stirring after 5 minutes.

Step 5:  Spread on aluminum foil to cool.

Store in airtight container.

Blueberry Oatmeal Muffins with Lemon Glaze

Here is a super yummy recipe that uses up some of that instant oatmeal you may have in your cupboard.  These muffins are moist, slightly sweet and bake up beautifully!  Enjoy!

Blueberry Oatmeal Muffins with Lemon Glaze

Yield:  12 Muffins

Muffin Ingredients:

2 Packets Blueberry Instant Oatmeal

1 and 3/4 Cup All Purpose Flour

1/3 Cup Sugar

2 Teaspoons Baking Powder

1/4 Teaspoon Salt

1 Cup Milk

1 Egg, Slightly Beaten

1 Teaspoon Vanilla

1/4 Cup Vegetable Oil

Glaze Ingredients:

3 Tablespoons Butter

3 Tablespoon Powdered Sugar

1 Teaspoon Lemon Juice

Step 1:  Preheat the oven to 400 degrees Fahrenheit.  Prepare your muffin tin with muffin liners.

Step 2:  In a bowl, mix together the instant oatmeal, flour, sugar, baking powder and salt.  Once combined, add the milk, beaten egg, vanilla and vegetable oil.  Stir until just combined.

Step 3:  Disperse the muffin batter among the muffin tin.  This should make 12 regular sized muffins or 24 mini muffins.

Step 4:  Bake regular sized muffins for 20 minutes.  Or, if baking mini muffins - bake for 10-12 minutes.  Muffins will be just turning golden brown on the top when done.  

Step 5:  Once the muffins are done - let cool slightly.  Meanwhile, prepare the glaze by placing the butter in a microwavable bowl.  Place in microwave for 30 seconds, or until just melted.  Add the lemon juice and powdered sugar.  Stir until well combined.

Step 6:  While the glaze is still runny, dip the top of each muffin into the glaze.  Set aside and let dry slightly before serving.  Enjoy!

Pasta with Veal, Capers and White Wine

This recipe is originally from here.  I slightly adapted it to what we had on hand:  different shaped pasta and dried parsley.  It is soooooooooooo good.  This picture really doesn't do it justice!

Pasta with Veal, Capers and White Wine

Serves 4

Ingredients:

2 Tablespoons Olive Oil

1 Medium Onion, finely chopped

1 Garlic Clove, minced

1 Pound Ground Veal

Salt and Pepper

1/2 Cup Dry White Wine

1 and 1/2 Cups Chicken Stock

1 Teaspoon Thyme

1/2 Teaspoon Rosemary

2 Tablespoons Small Capers, rinsed

3/4 Pound Small Pasta (I used small shells)

1/2 Cup Grated Parmesan Cheese

1/4 Cup Parsley

2 Tablespoons Unsalted Butter

Step 1:

In a large, deep skillet, heat the olive oil. Add the chopped onion and minced garlic and cook over moderately high heat, stirring frequently, until softened, about 5 minutes. Add the veal, season with salt and pepper and raise the heat to high. Cook, stirring occasionally, until the veal is no longer pink and any liquid has evaporated, about 8 minutes.

Step 2:

Add the white wine to the skillet and boil over high heat until nearly evaporated, about 5 minutes. Add the chicken stock, thyme, rosemary and capers and simmer over moderate heat until the liquid is reduced by half, about 10 minutes.

Step 3:  

Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Drain the pasta well and add it to the skillet along with the Parmesan cheese, parsley and butter. Cook over moderate heat, stirring frequently, until the sauce is thick and creamy, 1 to 2 minutes. Transfer to bowls and serve right away.

Butter Bars

Happy Labor Day Weekend!  These bars are perfect for your weekend bbqs this holiday weekend.  Buttery crust, crumbly top and ooey, gooey, caramelly middle . . . care for a bite?  Decadent yet simple and easy.  You can customize them however you want with the topping - I used coconut and sprinkles, but you can use nuts or chocolate chips.  I chose some red and white and blue sprinkles in honor of Labor Day.  Enjoy!

Butter Bars

Yield:  One 13x9 Pan

Ingredients:

Crust

3/4 Cup Butter

1/2 Cup Sugar

2 Cups Flour

1/2 Teaspoon Vanilla

1/4 Teaspoon Salt

Filling

4 Ounces Cream Cheese

1/3 Cup Butter

1 Cup Brown Sugar

Topping

1 Cup Coconut (I used unsweetened toasted coconut)

1 (1.7 ounce) Container of Sprinkles

Step 1:  Preheat oven to 375 degrees Fahrenheit.  Meanwhile, in a bowl, mix together all the ingredients for the crust until well combined and crumbly.  Remove 1 scant cup of the mixture and set aside.  Press the remaining mixture into a 9x13 pan.  Set aside.

Step 2:  In a bowl, mix together filling ingredients.  Beat until well combined.  Spread evenly over the patted crust in the pan - but don't go all the way to the edges.  Leave about a 1/2 inch of 'naked' crust around the edges.  Bake for 5 minutes.

Step 3:  After the bars have baked for 5 minutes, remove from the oven and top with the coconut.  Then, sprinkle the remaining reserved crust mixture over the bars.  Lastly, top with sprinkles.  Return to the oven for 25-30 minutes or until browned.

Enjoy!

Browned Butter Macaroni

Are you familiar with browned butter?  It is something that is simply amazing.  The flavor of it is nutty and slightly sweet.  It is a total cinch to make too - you just need butter and little bit of patience.  And by a little, you can have it made (browned) in less than 10-15 minutes.  Boo-ya!  That's my kind of homemade sauce :)

Now what to do with it?  Well, add some sage and splash cream, stir, and toss with pasta.  Bam!  Best macaroni ever.  No lie.  Try it.  You will be addicted.

Browned Butter Macaroni

Serves 4-6

Ingredients:

1/2 Pound Dry Macaroni

6 Tablespoons Unsalted Butter

2 Tablespoons Cream or 1/2 and 1/2

1/2 Tablespoon Dried Sage

Parmesan Cheese

Step 1:  Prepare macaroni according to the package.

Step 2:  While macaroni is cooking, in a small saucepan - add the butter.  Cook on stove top over medium/low heat.  And just let it sit and melt.  Stir occasionally.  It will begin to froth a little - which is fine.  Stir it, you will notice the color changing and little brown bits accumulating on the bottom of the pan.  This is totally what you want!  Add in the cream and sage.  Stir to combine.

Step 3:  Drain the pasta.  Add to bowl and then pour the butter sauce over the macaroni.  Stir to combine.  Top with Parmesan cheese to serve.  Enjoy!