Magic Bars

This recipe has many names.  I grew up with the term 'Hello Dolly Bars' whereas others may remember them under 'Magic Bars' or '5 Layer Bars'.  These are decadent and best served pre-cut so that those unaware of their richness do not bite off more than they can stomach.

Easy enough to make and serves up enough flavor, sweetness and decadence for anyone looking to top off dinner or lunch with a small treat!

Equipment:

8" x 11" or 9" x 13" Pyrex dish, but I like the slightly smaller one for a thicker bar

Rolling Pin or large can, if you don't want to buy pre-crushed graham crackers

ZipLock bag for crushing / rolling graham crackers

PAM Spray

Ingredients:

1 1/2 cups graham cracker crumbs

1/2 cup butter (1 stick), melted

1 (14 oz) sweetened condensed milk (I suggest using only 75% of the can total)

1 1/2 cups semi-sweet chocolate chips

1/2 cup butterscotch chips

1 1/3 cup flaked coconut

1 cup nuts, chopped (optional for all the nut haters)

Instructions:

1. Wash Your Hands.

2. Preheat 325F degrees.

3. Spray pyrex with PAM spray.

4. Crush graham crackers to a fine meal inside a ziplock bag with a rolling pin.

5. Or just buy pre-crushed graham cracker crumbs

6. Combine crumbs and melted butter in the pyrex dish.  Flatten with a spoon or your hand evenly.

7. Pour just enough sweetened condensed mild over crust.

8. Layer chocolate chips and then butterscotch chips.

9. Cover with coconut.  Add the nuts if you like nuts.

10. Press the chips, coconut, and nuts into the milk with your hand or a spoon.

11. Drizzle a thin layer of sweetened condensed milk on top if you want all the sugar you can get.

12. Bake at 325F degrees x 30 minutes until slightly golden brown.

13. Allow to cool completely before attempting any cutting.  Place in a fridge.

14. Cut into small bars because these are rich and decadent.

Finding Scholarships

Recently stumbled upon www.richhabits.net finance blog by Tom Corley.  Interestingly, he has quite a bit of info for the college age population, and one recent blog / video interview he posted featured Kristina Ellis and her book 'Confessions Of A Scholarship Winner'.

In short, she managed to collect $500,000 in college scholarship to fund her way thru Vanderbilt along with two majors.  I have not had a chance to read her book, but I have downloaded a copy for my Kindle App ($7-8) since the hardcopy is 'sold out'.  

Don't wait until March or April to begin panicking about your income.
Take a few extra steps now and educate yourself on making next year easier.

(I have incorporated a link solely for your convenience.  I do not have an account with Amazon as an affiliate. So, as far as I know, I am not getting any royalties or referral money.)

Carrot Cupcakes

One of America's favorite comfort desserts throughout the years has been Carrot Cake with Cream Cheese Frosting decorated with little carrots--some folks add nuts, raisins, raisins and nuts or simply leave it plain;but, practically every diner or family restaurant carries some version of this three-layer dessert.

We, however, are not making a three-layer cake.  Thanks to Martha Stewart's Cookbook 'Great Food Fast', I will outline a simpler way to have your cake and eat it too!  One thing you must understand with baking and desserts is that it does require that you focus and measure accurately.

Equipment:

Functioning Oven

Mixing Bowl, large and small

Shredder / Grater

Cupcake / Muffin Tin 

Cupcake Holders

Spatula

Whisk

Measuring Cups & Spoons

Ingredients:

1 cup sugar

1/3 cup vegetable oil

2 Tbls of orange juice

1/2 tsp of vanilla extract

2 large eggs

1 tsp of baking powder

1/2 tsp of baking soda

1/2 tsp of allspice, ground

1/2 tsp of salt

3/4 cup of flour + 2 Tbls of flour 

1 1/2 cups of shredded carrots, peeled

1/4 cup of shredded coconut

1/2 cup of chopped walnuts or raisins (optional--Skipped in this recipe due to picky family members)

1/2 cup of coconut, toasted

Cream Cheese Frosting:

8 oz softened cream cheese

1/2 tsp vanilla

2/3 cup powdered sugar

1 tsp half-half (or use orange juice or milk)

Instructions:

1. Wash your hands.

2. Preheat the oven to 350F degrees.

3. Prepare you muffin tins with cupcake holders.

4. Spread 1/2 cup of shredded coconut on a baking sheet and toast in oven for 5 min. Set aside.

5. Peel and shred your carrots. Set aside.

6. Combine sugar, eggs, oil, and orange juice with a whisk until smooth.

7. Add the baking power, soda, allspice, salt until incorporated.

8. Add the flour.  Do not forget the 2 Tbls of flour for this.

9. Stir in the 1/4 cup of regular shredded coconut (not toasted).

10. Stir in the carrots.

11. Add the optional ingredients here if you are going to use them.

12. Distribute batter in cupcake holders to "almost" fill the paper liner completely.

13. Bake for 25 minutes.

14. Make the frosting by combining all of the ingredients into a smooth mixture.

15. Allow the cupcakes to cool completely before applying the frosting and coconut topping.

Grab a glass of milk.

Twice Baked Candied Sweet Potatoes

November is all about Thanksgiving--pumpkin pie, green beans, stuffing, turkey, sweet potato casserole--but sometimes you just can't wait until the end of the month to get a taste, right? And why should you wait when there's a simple recipe around that?

If you are craving Thanksgiving flavors, or you are hosting Thanksgiving dinner yourself, try this simple version of sweet potato casserole.  Jon loves twice-baked potatoes, and he likes sweet potato casserole with little marshmallows--makes sense that he'd like this.

Equipment:

Baking sheet, lined with foil or pyrex dish

Mixing bowl

Fork, for mashing

Spoon, for scooping

Functioning oven or microwave

Ingredients:

2 Sweet Potatoes (depending if you have company or not)

2 tsp butter, 

2 Tbls Marshmallow Fluff, optional

2/3 cup of Little marshmallows

Brown Sugar, light or dark

Nuts, optional

Instructions:

1. Wash your hands and the potatoes.

2. Preheat oven 325F degrees. (You can use a microwave, if time is an issue)

3. Puncture potatoes with a fork several times.

4. Bake in the oven for 1 to 1 1/2 hours, or use the microwave for 8-10 minutes, until potatoes tender. 

5. Once potatoes cool, slice them lengthwise in half and scoop out the flesh.

6. Combine the potato flesh, butter, and salt by mashing with a fork in a mixing bowl.

7. Add Marshmallow Fluff and combine. (Skip it if you prefer less sweet or are cutting costs)

8. Scoop the mixture into each of the potato halves.

9. Sprinkle with cinnamon sugar and/or brown sugar

10. Bake uncovered x 15-20 minutes.

11. Add little marshmallows and bake another 5 minutes, until soft and slightly browned.

Cherry Limeade Slushy

Missing summer, warm days, carefree hours?  Chicago barely saw summer, and here we are, waiting for Thanksgiving.  Really?  Anyhow, I thought this recipe could elicit a sense of summer for a short 10 minutes in November.  Why not?

I cut the recipe in half in order to fit in my protein-shake blender.  It made enough for 2 servings. But, ideally, you want to make this at full recipe. Quite delicious and refreshing.  (Adapted from Cooking Light's Super-Easy Recipe Shortcuts Magazine)

Equipment:

Glass Pitcher or glasses

Blender (like Magic Bullet or larger)

Measuring cups

Ingredients:

1-2 cups lime flavored sparkling water, chilled

1/3 cup frozen limeade concentrate

1 cup frozen dark sweet cherries

Lime wedges

Instructions:

1. Make sure you have a blender.

2. Wash your hands.

3. Add 1 cup sparkling water, frozen limeade, and dark sweet cherries to blender.

4. Puree until smooth.

5. Get your glasses ready and divide the frozen mixture between them.

6. Add a few ice cubes...or not.

7. Slowly add additional sparkling water to your desired level of concentration and taste.

8. Add a fresh lime wedge.