homemade twix bars...

Crust:

1 ¼ c. flour

1/4 c. sugar

1/2 c. butter; room temp

Caramel:
½ c. butter

½ c. brown sugar

2 Tbsp. corn syrup

½ c. sweetened condensed milk

Crumble crust ingredients together. Pack into 9x9 inch pan that has been sprayed, lined with foil and sprayed again. Bake on 350 degrees for 15-20 minutes.
Combine caramel ingredients in a heavy saucepan. Bring to a boil over medium heat. Boil 5 minutes, stirring constantly as it burns easily. Remove from heat. Stir with spoon slowly until it shows signs of thickening. Pour over crust and let cool a little.

Top layer:

Melt approximately 1-2 c. chocolate chips with 1 tsp shortening over low heat or in the microwave. Pour over caramel layer and spread carefully. Chill. Cut into bars.

In the world of treats...my world of treats...there is nothing better than chocolate and caramel. Add a cookie crust and this girl is in HEAVEN!

This bad boys did not disappoint. They are relatively quick and easy to put together. The only thing that takes extra attention is cooking the caramel. It will scorch if you stop stirring it during the cooking process.

Next time I will make them with milk chocolate. Yes, there will definitely be a next time.

recipe from A Cup of Sugar

citrus grilled flank steak...

1 pound lean flank steak
1 medium garlic clove, peeled and minced
juice of half a lime
1/8 tsp table salt
1/8 tsp black pepper

Combine marinade ingredients. Pour over steak in a large zip bag and rub marinade into steak. Place in fridge for 2-4 hours.

Grill on med high heat on grill until desired doneness. Remove steak and let rest, covered with foil for 15 min before slicing. Drizzle with fresh lime juice, if desired.

Easy and delicious.

This marinade is so full of flavor with so few ingredients. If you wanted to give it a southwest flare, you could add a little chili powder and cumin to the marinade.

banana sour cream cake with cinnamon icing...

1/3 cup shortening
1 1/4 cups sugar
2 eggs
1 tsp vanilla extract
1 1/4 cups mashed ripe bananas (about 3-4 med)
2 cups flour
1 1/4 tsp baking powder
1 tsp baking soda
1/2 tsp salt

1 tsp cinnamon
1 cup sour cream
3/4 cup chopped walnuts (optional)


In a mixing bowl, cream the shortening and sugar. Add the eggs, one at a time, beating well after each addition. Blend in vanilla. Add bananas and mix well. Combine flour, baking powder, baking soda, salt and cinnamon; add to the creamed mixture alternately with sour cream, stirring just until combined. Stir in walnuts. Pour into a greased and floured 10-in. bundt pan. Bake at 350 degrees for 50 minutes or until cake tests done. Cool 10 minutes in pan before removing to a wire rack to cool completely. Drizzle with cinnamon icing.

Icing:
2 cups powdered sugar

2 Tbsp milk (plus a little to thin out)

2 Tbsp melted butter

1 tsp cinnamon

1 tsp vanilla

Combine all ingredients and mix until smooth. Thin with additional milk to get to drizzling consistency.

We have a tradition at our house of enjoying a "first day of school" cake every year. Just when I think my kids have forgotten about it (or don't care) I start getting asked what kind of cake it will be this year. I love it!

The sour cream in this recipe makes the cake so moist, and the icing just takes it over the top. This was like banana bread supreme!

The bonus for me was that I actually made a cake from scratch that didn't bubble over in my oven. Really, this is an accomplishment for me.

chicken teriyaki foil dinners...

chicken tenders (2-3 per person)

carrots; sliced

green onion; sliced

sugar snap peas

salt & pepper

teriyaki sauce (I used Yoshida's)

Preheat oven to 450 degrees.

Tear as many foil squares as you need (one per person), and go a little larger than you might think on these. On each square place 2-3 chicken tenders and season with salt and pepper. Add a handful of sliced carrots, onions & sugar snap peas and drizzle with teriyaki sauce. Bring two sides of foil together and wrap tightly, repeat with remaining foil. Place on a baking sheet and bake for 30-35 min.

I got this fabulous idea from Melanie at My Kitchen Cafe. However, when I went to get the recipe my internet was down so I had to make do. I have no doubt that Melanie's recipe is fabulous (as all of her recipes are!!) but this was delicious, as well. We really loved it and will definitely be making it again soon. It was so quick and easy. I just steamed a pot of rice to go along with it and we had a delicious dinner. (And just like Melanie's kids...mine loved having their own little foil packets on their plates)

chocolate peanut butter cupcakes...

24 chocolate cupcakes (made from scratch or a mix)

peanut butter frosting:

1 cup powdered sugar

1 cup creamy peanut butter

5 Tbsp butter; room temp

3/4 tsp vanilla

1/4 tsp salt

1/3 cup heavy cream or milk

Place first 5 ingredients in a medium bowl and mix on medium low speed until creamy. Add the cream or milk and beat on high speed until light and smooth.

I wish I could say that I made the cupcakes from scratch. I can say that I attempted to make a fabulous "from scratch" recipe, but they bombed. That's another story for another day...

This recipe is of course, another Barefoot Contessa winner (if you don't have any of her cookbooks, go buy one...or ALL of them!) It is amazing. Top the cupcakes with chopped peanuts or crushed up peanut butter cups and oh my!

cake & ice cream {updated}...

chocolate cake

vanilla bean ice cream; melted

fresh raspberries

Let ice cream soften to liquid state. Pour a small (or large!) amount of ice cream on the bottom of dish. Top with a slice of cake and sprinkle with fresh red raspberries.

Cake & ice cream...like you've never had it before. This is a dessert idea from the amazing Barefoot Contessa. Ina, I love you.

I will admit I was a little skeptical of this dessert at first. Shame on me. The cake just soaks up the ice cream and that combined with the tartness of the berries is just delicious. Take away the paper plates and this would make quite an elegant after dinner offering.

omelet for two..or four..or six...

1/4 lb good thick-cut bacon (I used 8 slices precooked)

1 Tbsp butter

1 cup medium diced potatoes (I used red potatoes)

1/4 cup chopped onion

1 Tbsp minced jalapeno pepper (I left this out)

5 extra-large eggs (I used 3 whole and 2 egg whites)

2 Tbsp milk or cream (I used milk)

1 tsp salt

1/2 tsp pepper

1/4 cup chopped green onions

4 oz extra sharp cheddar , diced (I used 1 cup grated)

Preheat oven to 350 degrees.

Cut the bacon in 1-inch pieces. Cook the bacon in an 8-inch ovenproof saute pan over medium low heat for 5-7 min, stirring occasionally, until browned. Drain the bacon on paper towels and discard the fat from the pan. (If using the precooked bacon omit this step. Warm it in the microwave, cut into 1-inch pieces and set aside.) Add the butter to the pan, then add the potato and onion. Cook over medium low heat for about 10 min, tossing occasionally, until the onion starts to brown and the potato is tender but firm. Add the jalapeno and cook for 30 seconds.

Meanwhile, in a medium bowl beat the eggs, milk, salt and pepper together with a fork. Stir in the green onions and cheddar. When the potato is cooked, add the bacon to the pan, spreading evenly and pour over the egg mixture. Place the pan in the oven for 15-20 min, until omelet puffs and the eggs are almost cooked in the center. Sprinkle with a little grated cheddar and bake for another minute. Serve hot directly from the pan.

Thank you, thank you Ina. This made a delicious dinner...for all six of us! If you are reeaallly hungry then possible this could be shared by two people, but 1/4 of it really is filling. I LOVED it. Mine only took 15 min (maybe even a little less) so check it after about the 12 min mark. I served it with french toast cups, and it was a great meal for the entire family. One of my most favorite things about this recipe is that all of the ingredients are things I usually have on hand. I loved that I was able to make something this wonderful as a last minute dinner.