Chewy No-Bake Granola Bars

Money Saving Mom

INGREDIENTS:

• 2 ½ cups Rice Krispies (if you want to make these healthier, you can use plain puffed rice cereal)
• 1 ¾ cups quick oats (regular rolled oats work too)
• ¼ cup wheat germ (or ground flax seed, wheat bran, or additional oats)
• ½ cup additional mix-in ingredients, optional (i.e. shredded coconut, chopped nuts, raisins or other dried fruit, sesame or sunflower seeds, etc.)
• ½ cup honey
• ½ cup brown sugar (or sucanat)
• ¼ teaspoon salt
• 2/3 cup peanut butter
• 1 teaspoon vanilla extract
• ½ cup mini chocolate chips

DIRECTIONS:

• Combine first 4 dry ingredients in a bowl.
• In a saucepan, mix the honey, brown sugar and salt. Over medium-low heat, stir until the mixture comes to a complete boil for 30-60 seconds.
• Remove from heat and stir in the peanut butter and vanilla until smooth.
• Pour over the dry ingredients and mix well.
• Let cool for 15-20 minutes before mixing in the chocolate chips.
• Press into a greased 9×13 pan and let cool before cutting into bars.

These freeze well!!

Mommy made these for the first time tonight and they were so good!  I used wheat germ and raw sunflower seeds as my options.  Man, they are good!  I can't wait for you children to try them (they weren't finished before you headed to bed).  Daniel came in and said, "You aren't eating all those tonight are you?  Oh, no, it's 10:00 and you couldn't eat a whole pan by yourself tonight!".  You are right, Buddy.  Don't worry.  I'll save some for you!

Love Always,

Mommy

Buttercream Frosting

1 lb (app 4 C) powdered sugar
1/2 C butter, softened
1 tsp vanilla extract
3 TB milk
food coloring, optional

In a large bowl, beat together sugar, butter, vanilla and milk, until smooth.  If necessary, add more milk until frosting is spreading consistency.  If desired, add a few drops of food coloring.  Stir to blend.  Makes enough to fill and frost a 2 layer cake or 9x13 inch sheet cake or 2 dozen cupcakes.

This is the buttercream frosting recipe from the Wilton cake decorating class I took in Utah.  It's a very yummy frosting and it works well for smoothing out and using to decorate.
Love Always,
Mommy 

Chocolatey Raspberry Crumb Bars

1 C butter
2 C all-purpose flour
1/2 C packed light brown sugar
1/4 tsp salt
2 C (12oz) chocolate chips
1 1/4 C (14oz) condensed milk
1/3 C seedless raspberry jam
1/2 C chopped nuts (optional)

Preheat oven to 350 degrees.  Grease 9x13 inch pan.  Beat butter in large mixer bowl until creamy.  Beat in flour, sugar and salt until crumbly.  With floured fingers, press 1 3/4C crumb mixture onto bottom of prepared baking pan; reserve remaining mixture.  Bake for 10-12 mins or until edges are golden brown.  Combine 1C choc. chips and condensed milk in small, heavy-duty saucepan.  Warm over low heat, stirring until smooth.  Spread over hot crust.  Stir nuts into reserve crumb mixture; sprinkle over chocolate filling.  Drop teaspoonfuls of raspberry jam over crumb mixture.  Sprinkle with remaining choc. chips.  Bake for 25-35 mins or until center is set.  Cool in pan on wire rack.  Makes 3 dozen bars.

Have no idea where this yummy recipe comes from but these are amazing bars!  Just make sure and use seedless raspberry jam!  Chocolate and raspberry- one of Mommy's all time favorite combinations.  So delicious!  Yum!
Love Always,
Mommy 

Daniel's Birthday "Cook"

A.K.A. McCormick's Best Chocolate Chip Cookies
From McCormick's

3 C flour
1 tsp baking soda
3/4 tsp salt
1 1/3 C butter, softened
1 1/4 C sugar
1 C brown sugar, packed
2 eggs
4 tsp pure vanilla extract
12 oz (2 C) choc. chips

Preheat oven to 375 degrees.  Mix flour, baking soda and salt; set aside.  Beat butter, sugars, eggs and vanilla until creamy.  Gradually mix in flour mixture.  Stir in choc. chips.  Drop by rounded tablespoons about 2 inches apart on ungreased cookie sheets.  Bake 8-10 mins or until bottoms are browned.  Makes 5 dozen.

Variation: Bar Cookies
Grease 15x10 inch jelly roll pan.  Prepare dough as above.  Spread into prepared pan.  Bake for 16-25 mins or until golden brown.  Cool in pan on wire rack.  Makes 4 dozen bars.

Daniel didn't want a cake for his birthday.  He wanted a cookie.  A big, huge cookie!  So, we made these.  Daniel has continued the tradition and still requests a birthday "cook", cinnamon rolls, or chocolate pie for his birthday.  I think he is caked out after all the birthdays and appreciates something different.  These are very good and they come together quickly since you can cook all the cookie dough at one time instead of waiting on multiple batches of cookies.  
Love Always,
Mommy

Snickerdoodles

Irma Rivera

1 C Crisco
1 1/2 C sugar
2 eggs
2 3/4 C flour
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp vanilla

To Double:
2 C Crisco
3 C sugar
4 eggs
5 1/2 C flour
2 tsp baking soda
1 tsp salt
3 tsp vanilla

Preheat oven to 400 degrees. Mix Crisco, sugar and eggs until creamy.  Add flour, soda, salt and vanilla.  Roll dough into balls, and then roll in a cinnamon/sugar mixture.  Bake on an ungreased cookie sheet for 8-10 minutes.  Makes 5 dozen 2in cookies.

Mrs. Rivera was a good friend of ours in Utah.  She came to watch Hannah the night Daniel was born.  Hannah woke up and was surprised to see Mrs. Rivera there.  When Hannah woke up in the morning Daddy was already back home and Mrs. Rivera had gone home.  Hannah wanted to know where Mrs. Rivera was.  Daddy told her that her brother had been born and asked if she wanted to go see him.  Her response?  "No, I want to go shovel."  We had just bought the turtle sandbox the night before.  :)  She changed her mind and decided that maybe she would go see her brother after all.  

Daddy loves Snickerdoodles and this is the only recipe Mommy has ever used.  Snickerdoodles are Daddy's favorite cookies with Honey Cookies coming in a close second.  These freeze very well so you can make a huge batch and then put them away for another day.  It's always nice to have some dessert in the freezer.  
Love Always,
Mommy

Blueberry Snack Cake

Taste of Home, August/September 2003, pg.34

2 C all-purpose flour
1 1/2 C sugar
1/2 C cold butter
1 tsp baking powder
1 C milk
2 eggs, separated
2 C fresh or frozen blueberries (if using frozen, don't thaw before adding to batter)

In a mixing bowl, combine flour and sugar.  Cut in butter until crumbly.  Set aside 3/4 C for topping.  Add baking powder, milk, and egg yolks to remaining mixture; mix well.  Beat egg whites until soft peaks form; fold into batter.  Pour into greased 9x13 baking dish.  Sprinkle with blueberries and reserve crumb mixture.  Bake at 350 degrees for 30-35 mins or until golden brown and a toothpick inserted near the center comes out clean.

Yields: 15-18 servings

Daddy enjoys this dessert very much.  It is a good change if you want something that isn't chocolate.  There isn't usually a lot of this left to take home if we bring it to church.  What's not to like about blueberries and sugar?  :)
Love Always,
Mommy

Oatmeal Apple Crisp

Velma Durst aka Grandma Durst
Darrel Durst aka Papa
RaShell Southerland aka Mommy
Hannah Southerland

4 C sliced apples
1 TB lemon juice
1/3 C flour
1 C oats
1/2 C brown sugar
1/2 tsp salt
1 tsp cinnamon
1/3 C melted butter

Place apples in a shallow greased baking dish.  Sprinkle with lemon juice.  Combine dry ingredients in a small bowl.  Add melted butter and mix until crumbly.  Sprinkle over apples.  Bake at 375 degrees for 30 minutes.

Your Great Grandma Durst was an amazing cook.  She made the most delicious food.  She could cook, bake, can... you name it, she could do it.  She is famous for her flakey pie crusts and incredible pickles.  I wish we lived closer so you could get to know her better.  She and Grandpa Durst were married when she was 16 and Grandpa was 17 years old.  They were married for 76 years before Grandpa passed away in 2011.  We have been given an incredible legacy of faithfulness from both Grandpa & Grandma Durst and PePaw & Gran Gran.
Love Always,
Mommy

Cookie Dough Brownies

Taste of Home June/July 2001 pg. 28

Brownie Layer
1 C chocolate chips
1/2 C butter, softened
1 C sugar
3 eggs
1 tsp vanilla
1 1/4 C flour
1/4 tsp baking soda
3/4 C chopped walnuts (optional)

Melt the chocolate chips.   Cool slightly.  In a mixing bowl cream butter and sugar.  Add eggs and vanilla; mix well.  Stir in melted chocolate.  Combine flour and baking soda in small bowl.  Add to batter.  Stir in walnuts.  Spread into a greased 9x13" baking pan.  Bake at 350 degrees for 16-22 minutes or until toothpick inserted near the center comes out clean.  Cool on a wire rack.

Cookie Dough Layer
1/2 C butter, softened
1/2 C packed brown sugar
1/4 C sugar
3 TB milk
1 tsp vanilla extract
1 C flour
1 C chocolate chips

In a mixing bowl, cream butter and sugars.  Beat in milk and vanilla.  Gradually add flour.  Stir in chocolate chips.  Drop by tablespoonfuls over cooled brownies; carefully spreading over top.

Cut into squares.  Store in refrigerator.  Yields: 4 dozen

Mommy used to make these in Germany to bring to church.  They are really yummy!  Make sure the brownie layer is completely cooled before spreading the cookie dough on the top.  These look impressive and taste impressive as well! 
Love Always, 
Mommy

Banana Pudding

Original Nilla Banana Pudding

3/4 cup sugar, divided 
1/3 cup all-purpose flour 
Dash salt 
3 eggs, separated
2 cups milk 
1/2 teaspoon vanilla extract
45 NILLA Wafers, divided 
5 ripe bananas, sliced (about 3 1/2 cups), divided
Additional NILLA Wafers and banana slices, for garnish


1. Mix 1/2 cup sugar, flour and salt in top of double boiler. Blend in 3 egg yolks and milk. Cook, uncovered, over boiling water, stirring constantly for 10 to 12 minutes or until thickened. Remove from heat; stir in vanilla. 

2. Reserve 10 wafers for garnish. Spread small amount of custard on bottom of 1 1/2-quart casserole; cover with a layer of wafers and a layer of sliced bananas. Pour about 1/3 of custard over bananas. Continue to layer wafers, bananas and custard to make a total of 3 layers of each, ending with custard. 

3. Beat egg whites until soft peaks form; gradually add remaining 1/4 cup sugar and beat until stiff but not dry. Spoon on top of pudding, spreading evenly to cover entire surface and sealing well to edges. 

4. Bake at 350°F in top half of oven for 15 to 20 minutes or until browned. Cool slightly or refrigerate. Garnish with additional wafers and banana slices just before serving. 

If you really want to make Daddy happy, made a double batch of this!  Banana Pudding is one of Daddy's all time favorite desserts.  He loves a good banana pudding.  Like all good southern boys, he can tell you which restaurants have good banana pudding and which have less than stellar banana pudding, but his favorite banana pudding ever is this recipe.  So, run to the kitchen and mix a batch up for Daddy!  :)
Love Always,
Mommy

Peanut Butter and Honey Balls

RaShell Southerland

Peanut Butter
Honey
Powdered Sugar
Graham Crackers, crushed

Mix equal amounts of peanut butter, honey, and powdered sugar.  Chill until firm.  Shape into balls and roll in crushed graham crackers.  Store in refrigerator.

Mommy used to make these when she was a little girl.  I don't know where the original recipe came from and I have just remembered it since I was little.  These are very rich!

Love Always, 
Mommy

Chocolate Blancmange

Raising Homemakers

serves~ 4 to 6

2/3 cup sugar

3 tbsp. cornstarch or 2 1/2 TB arrowroot powder

1/4 tsp. salt

1/3 cup good cocoa (or 2 squares unsweetened chocolate)

2 1/4 cups milk

1 1/2 tsp. pure vanilla extract

~Toppings~

Fresh Whip Cream

Chocolate Shavings

Berries or Ice Cream

Mix sugar, cornstarch, salt, and cocoa or chocolate into a saucepan. Gradually stir in milk.   Cook over medium heat, stirring constantly, until it starts to thicken.   Boil 1 min. Remove from heat. Blend in vanilla. Serve Warm or Chill…. in souffle cups or sherbet glasses topped with fresh whip cream, raspberries, and or chocolate shavings.

An amazing chocolate pudding that is very rich and delicious.  We made this one day when Mrs. Munoz was here on one of our sewing days.  Several years ago, Mrs. Meredith Munoz used to come to our house for lunch and sewing time.  It was such a precious time with a good friend.  She was newly married at the time.  She now has her precious little girl Charity.  

This pudding was so yummy!  This is not a difficult recipe and it's a fairly quick and easy dessert to make.

Love Always, 

Mommy

Flaky Pie Crust

Velma Durst aka Grandma Durst

Preheat oven to 450 degrees.

2 C flour
1/2 tsp salt
3/4 C shortening
1 large egg
5 TB milk

Cut in first three ingredients with a pastry blender.

In a small bowl, beat egg and milk.  Stir milk mixture into flour with a fork.  Roll out crust.  Before baking, reduce oven temperature to 350-375 degrees.

Grandma Durst could bake like no one I know- she would bake, can, cook, etc.  Auntie Shea was privilege to spend some time with her in the kitchen and Cousin Davia spent a lot of time in the kitchen with Grandma.  Mommy and Auntie Shea didn't live very close to Grandpa & Grandma Durst so we didn't get to spend a lot of time with them but Grandpa and Grandma sure are special people!

Love Always,
Mommy

Wilkes Chocolate Chip Cookies

The Wilkes Team

1 C butter, softened
3/4 C plus 2 TB sugar
3/4 C brown sugar
2 eggs
1 TB vanilla extract
3 1/3 C flour
1 tsp salt
1 tsp baking soda
2 C chocolate chips

Lightly cream butter and sugars in a mixer with flat paddle.  Add eggs and vanilla and mix until smooth.

Combine dry ingredients.  Alternately add dry ingredients and chocolate chips.  Mix until evenly combined.

Pinch off 1" pieces, roll into balls, place on lightly greased cookie sheets.  Flatten to 1/2" thickness.  Bake at 350 degrees for 10 minutes or until just starting to brown.  Don't over bake!!

The Wilkes Team has made these for us on several occasions and they are the best chocolate chip cookies!  Sarah Wilkes is the queen of making these cookies!  This recipe always reminds Mommy of the Wilkes Team and our dear friends in Virginia.

Love Always,
Mommy

Peanut Butter Cookies

Ginger on MOMYS

1 C peanut butter
1 C sugar
1 egg

Mix well and bake at 350 degrees until done, about 8 minutes. Yields a quick dozen.

Yes, cookies with no flour!  These are super fast to make and yummy too.  I didn't think it would work but decided to try it.  It worked and they were good!  

Love Always,
Mommy

Peppermint Patties

Lynns Kitchen Adventures

3-3/4 C powdered sugar
3 TB butter, softened
2 to 3 tsp peppermint extract
1/2 tsp Vanilla Extract
1/4 C evaporated milk
2 C chocolate chips
2 TB shortening

In a large bowl, combine the first four ingredients. Add milk and mix well.  Spread mixture onto a 9"x13" baking sheet that has been lined with parchment paper. Refrigerate for 1-2 hours or until firm.
Melt 1 1/2 cups chocolate chips and 1 1/2 tablespoon of shortening in a double boiler until melted.   Spread over chilled mint mixture and chill until chocolate is set.

Flip bars over and carefully peel or parchment paper. Melt remaining chocolate and shortening and spread over the mint layer. Chill until set.

After firm, bring to room temperature and then cut them. If the chocolate is solid these will be hard to cut. Bring them to room temperature to cut them, and then put them back in the refrigerator to store them.

We have only made these once but they are so very yummy!  Mommy used green food coloring in the mint layer but used too much and they were BRIGHT green.  I was taking them to church at Christmas time and didn't have time to make more so I took them anyway. They looked funny but tasted great.  I suggest going very easy on the food coloring!  :)

Love Always,
Mommy  

Energy Bites

Donna Bixby shared this recipe

1/2 C peanut butter
1/3 C honey
1 C. toasted oats
2 tsp vanilla
1/2 C mini choc chips
1 C wheat germ

Toast oats at 350 for about 10 minutes.  Combine peanut butter, honey, and vanilla.  Stir in oats and wheat germ.  Add mini chocolate chips.  Refrigerate for 30 minutes.  Remove from fridge and scoop into balls.  Store in an airtight container in the refrigerator.

September 6, 2012
These are a yummy snack.  You children really enjoy this treat.  Mommy would rather you eat these than cookies and you guys like them very much!  Super easy to grab and snack on.

Best No-Bake Cookies

Charlotte Sims

Best No-Bake Cookies

• 1 stick butter
• 1/2 c. milk
• 2 c. sugar
• 1/2 c. cocoa

Mix in a saucepan and bring to a boil, stirring until melted and combined.  Boil 1 1/2 minutes only! Remove from heat and stir in:

• 1/2 c. peanut butter
• 1 tsp. vanilla
• 3 c. oats (we like old-fashioned oats)

Drop by spoonfuls on waxed paper.  Let set and enjoy!

True confession:  we like to eat these when they're still hot and gooey.  Get a mug and a spoon, scoop up some chocolate-y deliciousness and eat raw almonds or do Hoe Downs afterwards to offset the sugar high.

September 6, 2012

Mommy made these the other day and they were amazing!  I like them better than the Durst family no bake cookie recipe.  Yikes!  That seems treacherous! These were so good and moist, not at all dry.  I think this is my new no bake cookie recipe from now on.  Hannah, Daniel, and Mommy ate some of this hot and gooey in a mug and it was delicious!  Warning- these are very rich.  So yummy!

Chocolate Eclair

Joanne Rittmueller

Frosting:
1/2 C butter
1 C sugar
1/2 C baking cocoa
1/4 C milk

Place frosting ingredients in a small saucepan.  Bring to a boil.  Boil for 1 minute, remove from heat and set aside.  (Be sure to use the timer for this- the frosting will burn easily.)

Filling:
1 box graham crackers
3 1/2 C milk
8 oz. Cool Whip
2 sm. packages Instant French Vanilla Pudding

Mix pudding and milk.  Whip with a whisk until thick.  Blend in Cool Whip.

To assemble, line a 9x13" pan with whole graham crackers.  Top with half the pudding mixture.  Add another layer of crackers.  Top with remaining pudding mixture.  Add a third layer of crackers.  Spread cooled frosting over the top.

Refrigerator for a minimum of 4 hours.  Make sure the lid does not touch the frosting until the frosting has hardened or it will stick to the cover and pull it off the top of the eclair.  This is even better if made the night before.

Oh- this is an amazing dessert!  It is always a hit when I bring it places and there is rarely any left when we leave.  Joanne Rittmueller was the counselor in charge of the Peer Counselors at Mommy's college.  Mommy was a Peer Counselor for a couple of years.  Joanne brought this to a meeting one time and gracious shared the recipe when we asked.  I have been making it ever since.  This is some good eatin'!  :)
Love Always,
Mommy

Other Mama's Cherry Pie

Daisy Nitcholas

Family lineage for this recipe:
Daisy Nitcholas (Other Mama)
Wanda Southerland (Gran Gran)
Michael Southerland (Grandpaw)
Jason Southerland (Daddy)
you children

2 cans cherries, packed in water
1/2 C water, reserved from the cherries
2 pinches backing soda
3 C sugar, divided
1/2 C flour
sliced buter
2 refrigerated pie crusts
sprinkle of milk
sprinkle of sugar

Drain the cherries; reserving the juice.  Combine the cherries, baking soda, 2 C sugar, and cherry water in a pan and bring to a boil.  Combine 1 C sugar and the flour and stir into the boiling mixture.  Cook down until mixture is thick.  Pour mixture into a pie shell.

Places slices of butter on top of filling.  Place top crust on pie and cut slits to allow the steam to escape. Sprinkle to top crust with milk and sugar.

Bake at 350 for 15 minutes.  Cover the edges of the crust with foil or pie shields and bake another 15-30 minutes or until crust is browned.

Daddy grew up on this pie.  Grandpaw (Michael Southerland) really likes this too!  This is the sweetest pie Mommy has ever tasted.  :)  Mommy has several memories of Aunt Kimby making this during Christmas for family get togethers.  
Love Always,
Mommy

Heritage Dutch Apple Pie

Marjie Davis

Filling:
6 C sliced granny smith apples
1/2 C sugar
1 tsp ground cinnamon
1 9" unbaked pie crust

Topping:
1 C flour
3/4 C sugar
1/2 C. butter, softened
cinnamon

Combine apples, 1/2 C. sugar, and 1 tsp cinnamon in a bowl; mix well.  Arrange mixture in a pie shell. Combine dry topping ingredients in a bowl.  Mix well.  Cut butter in with a pastry blender until crumbly.  Sprinkle over the apples.  Bake at 400 degrees for 50 minutes or until apples are tender.

This is a very yummy pie!  Daddy and Mommy really like it.  We were stationed in Turkey with Marjie Davis.  
Mommy also really likes to use this topping on any muffins we make.  So yummy!  You can make the topping and store it in the freezer until you need it.  An quicker method to cutting in soft butter is to grate cold butter into the dry ingredients then use a pastry blender.  Works quickly to cut in the butter.
Love Always,
Mommy