Glazed Fruit Pie Bars

I got this recipe from my girlfriend Kylee (and she in turn found it at The Recipe Critic via Pinterest). She mentioned them one day so of course I had to try them.  She gave me the recipe and I got right to work.  The original recipe uses cherry pie filling but my son doesn't love cherries so I doubled the recipe and made the bars with apple pie filling and blackberry pie filling (for my husband). 

They got an A+ from my family!

GLAZED FRUIT PIE BARS

1 c. butter, softened

2 c. sugar

4 eggs

1 tsp. vanilla extract

1/4 tsp. almond extract

3 c. flour

1 tsp. salt

1 (21 oz.) can cherry pie filling (2 cans may be used if you're a fruit lover)

Preheat oven to 350 degrees.

In a large mixing bowl cream together the butter and sugar until light yellow in color.  Add eggs and mix well.  Add the vanilla and almond extract.

In a separate bowl whisk together the flour and salt.  Add to the creamed mixture, 1 cup at a time.

Lightly spray a 15 x 10-inch pan with non-stick spray.  

Spread 3 c. dough evenly  on the pan. 

Spread the cherry pie filling over the top.

Drop remaining dough in little dollops over the top of the fruit.

Bake for 30-35 minutes or until a toothpick inserted near the center comes out clean.

Cool.

GLAZE

1 c. powdered sugar

1/2 tsp. vanilla extract

1/2 tsp. almond extract

2 Tbsp. milk

Combine well and drizzle over the cooled bars.

THANK YOU KYLEE!

Potato Chip Chocolate Chip Cookies

I have a very serious love affair with potato chips.  Not flavored potato chips, not tortilla chips, not Cheeto's, pork rinds (eeewww), or any other kind of chips.  I simply love the crinkly and regular deep fried and salted potato chips.  I've tried to kick this weight sabotaging habit, but I can't do it...just love me some potato chips!

A while back I stumbled across this recipe (I can't remember where I found it!) and knew I was going to try it.  You see, I also LOVE chocolate chip cookies.

POTATO CHIP CHOCOLATE CHIP COOKIES

1 c. butter, softened (I don't recommend substituting margarine for the butter, the water content in the margarine will cause the cookies to flatten)
1 c. brown sugar

1 c. white sugar

2 c. chocolate chips, milk or dark-whichever is your personal fave

2 c. salted potato chips

2 eggs

2 1/2 c. flour

1/3 tsp. salt

1 tsp. baking soda

1 tsp. vanilla extract

Preheat the oven to 350 degrees.

In a large mixing bowl cream together the butter, brown sugar and white sugar, until very creamy.  Add the eggs and mix again.  

In a separate bowl combine the flour, salt, and baking soda, whisking well.

Add the flour to the creamed sugar mix 1 c. at a time. Add vanilla and mix one more time.

With a wooden spoon or other sturdy utensils, stir in the chocolate chips and lightly crunched potato chips.

 Roll the dough into individual balls about the size of a large walnut, place on a cookie sheet around 2" apart.

Bake for 12-15 minutes or until a light golden brown.  Immediately remove and transfer to a cooling rack.
  
Snarf them up (OK, that's what I did).

Yield is approximately 3 dozen cookies.

Our 2013 Most Popular Recipes Review

Our 2013 Year In Review!

I thought it would be fun to create a post that reflects on our 10 most popular recipes in 2013... here's the count down, from our 10th most viewed recipe to the #1 winner of 2013!

#10

Pineapple Lemonade Punch

#9

Asian Style Noodle Pancakes

(this recipe is a personal favorite)

#8

Oreo Oatmeal No Bake Cookies

#7

Indiana Easy No Bake Cookies

#6

Pumpkin Spice Fudge

(I love everything pumpkin!)

#5

Pumpkin Spiced No Bake Cookies

#4

Sensational Taco Pie

(one of my family's favorite dinners)

#3

Vanilla Oatmeal No Bake Cookies

#2

Coconut Oatmeal No Bake Cookies

And the #1 most popular recipe, for a 3rd year in a row is  (drum rolls please...) our

Diet Coke Brownie's

I also found a few interesting and fun facts about the people who visit us.
Microsoft Windows is the top operating system for browsers while the iPhone is the top mobile platform.

The biggest driving factor that bring visitors to our blog is Pinterest (no surprise here), while Facebook was only the 9th largest website to bring viewers to our blog ( I was surprised here).

Visitors from around the world are ranked by countries with the most visitors in the following order;

#1  United States
#2  Canada
#3  United Kingdom
#4  Australia
#5  Germany
#6  Russia
#7  France
#8  Mexico
#9  Philippines
#10  South Africa 

And finally, as of December 31st 2013, Aunt Peg's Recipe Box has had 2,293,788 visitors (that's 2.2 MILLION!).  Wow!

Thanks to each one of you for making this a fun year for me!  It's amazing how we can be connected globally by simply sharing a recipe.

Wishing you all the best for a fun, peaceful, prosperous 2014!

Pumpkin Streusel Pudding Cookies

Well, once again I am posting another recipe involving pumpkin spice deliciousness.  A pretty, easy treat, that tastes wonderful!

Pumpkin Streusel Pudding Cookies

Cookie Dough:

3/4 c. butter, softened

3/4 c. brown sugar

1/4 c. white sugar

1 (3.4 oz.) box Pumpkin Spice instant pudding mix

2 eggs

1 tsp. baking soda

2 1/4 c. flour

Streusel Topping:

1/4 c. butter, COLD

1/4 c. white sugar

1/4 c. brown sugar

1/3 c. flour

1/2 tsp. cinnamon

Preheat your oven to 350 degrees.

Begin by making the Streusel Topping.

Sift together the white sugar, brown sugar, flour and cinnamon in a medium bowl.  Cut in the cold butter, until small crumbs form.  Set aside (I recommend returning the mix to the fridge until you need it).

Next, make the cookie dough.

Cream together the butter, brown sugar and white sugar in a large mixing bowl.

Add the DRY pumpkin spice pudding mix and beat until well combined.

Add the eggs and vanilla and mix in.

In a separate bowl stir together the flour and baking soda, then combine with the dough mix.  Mix until everything is well incorporated.

Roll dough into 1" balls (about the size of an un-shelled walnut), then place on a cookie sheet that has been lightly coated with nonstick spray, or place parchment paper on the baking sheet.Gently press down the dough ball, making a very slight indent with your fingers, then press in a small amount of the streusel topping.

Bake for 8-10 minutes or until edges just begin to brown slightly.  Cool on racks and then enjoy!  Store in a lightly closed container.

Recipe Source: Chef-in-Training.com

Cake Mix Cookie Bar's

Loved this recipe!
Pinterest is an amazing resource for simple and quick recipes, and I'm always on the look out for those that have shortcuts.  Using a cake mix in this recipe covered all the all my bases today.

Cake Mix Cookie Bars

1 (18.5 oz.) box yellow cake mix

1 (3.4 oz.) box vanilla instant pudding

1/4 c. water

3/4 c. vegetable oil

2 eggs

1 c. chocolate chips

Preheat oven to 350 degrees.
In a large mixing bowl combine the cake mix, pudding, water, oil and eggs.  Mix very well.  Add in the chocolate chips and mix again.
In a 9 x 13 baking dish that has been lightly coated with non-stick spray, spread the cookie dough out evenly.

Bake for 22-27 minutes until the edges are just starting to turn light golden brown.  The middle of the pan may look slightly "doughy" still, but that is fine, it's perfect for a soft and chewy bar.  If you prefer a crunchier bar, continue to bake until the dough is a darker golden brown all the way through.

Cool on a wire rack, then cut into bars and eat them all up!

Next time I make these, I'm going to use spice cake mix, butterscotch pudding and butterscotch chips.

Recipe Source:  ParentPretty.com

Lovers' Brownie Decadence Bars (aka slutty brownies)

When I first saw this recipe my mouth watered just reading the ingredients!  I love brownies, chocolate chip cookies, and Oreo Cookies! 
I think this would be such a wonderful dessert for Valentines Day or for any  occasion with that special someone.
The original recipe in written to make the cookie dough and brownie layers from scratch, but yaaaaaa, I'm too lazy to actually do the extra work when I can see super simple shortcuts.  I'll post my version of this delicious treat here and provide you the link to the original recipe at the bottom of this page.
Enjoy!

Lovers' Brownie Decadence Bar's 

1 (18.5 oz.) box brownie mix (family size)

~plus the ingredients to make the batter

1 (15.5 oz.) package Oreo Cookies

1 roll Refrigerated Chocolate Chip Cookie Dough

Preheat oven to 350 degrees.
Lightly coat a 9 x 13 pan with non-stick spray if you are using the smaller box of brownie mix, use an 8 x 8 pan).  Make brownie batter according to package directions.  
Unroll the cookie dough and press on the bottom of your prepared baking dish.

Next layer the Oreo's on top of the cookie dough, try to cover as much as possible, but don't stack on top of each other.

I used about 30 cookies for 9 x 13 pan

Pour the brownie batter over the top of the Oreo's, spread to evenly cover.

Bake for 30-35 minutes.  You can test for done-ness (I think I made this word up) by inserting a knife or toothpick in the center to see if it comes out clean.  I like the bars a tiny bit under baked for a little creamier texture if I'm serving with ice cream, so I bake them for just 30 min.

Allow to cool for 30-40 minutes before cutting.
If you cut the bars while they are warm you will really need to place them on a plate and eat with a fork,
not~a~sacrifice~lol, because they are very soft and break apart so easily.

To make these bars an absolutely ultimate dessert, serve with vanilla ice cream~  Woot!

Recipe Source: TastyKitchen.com

Cookie Dough Truffle Bites and Perfect Dipping Chocolate Recipe

Every person I know has a small guilty pleasure-eating chocolate chip cookie dough...it's just so good! 
This recipe is one of those marvelous Pinterest finds, is  quick to put together, and has just 5 ingredients!  You gotta love that!
It's a great treat for a girls night out, a get well basket, bridal shower, or a thank you for that special friend!
These truffles taste just like chocolate chip cookie dough but are safe to eat without worry of food poisoning from raw eggs.  They freeze really well, so you can make a batch and enjoy a few every day! Just let them sit out for 10-15 minutes before inhaling them!

COOKIE DOUGH TRUFFLE BITES

1 c. butter, softened

1 1/2 c. packed light brown sugar

1 tsp. vanilla extract

2 c. flour

1 c. miniature chocolate chips

1 1/2 c. Perfect dipping chocolate (optional)

(see the recipe below)

In a large mixing bowl cream the butter and sugar together until light brown and fluffy.
Add remaining ingredients and mix very well.
Roll the dough into 1" balls (about the size of an un-shelled walnut). I started out rolling the bites by hand, but with time pressures, I switched to a cookie dough scoop to speed up the process.

Refrigerate until firm, 30 minutes or longer (I left mine overnight because my schedule got too tight to finish all at once, and they were absolutely perfect).
At this point they are ready to eat, but you can also drizzle melted chocolate over them, or dip them in a delicious chocolate coating..  I've made these a couple of different times, and I like them all three ways-plain, drizzled, and dipped!
I've added my recipe for homemade dipping chocolate (that tastes so much better than chocolate candy coating) below.

PERFECT DIPPING CHOCOLATE

1 1/2 c. semisweet chocolate chips (use pure chocolate chips)

2 Tbsp. Crisco shortening (no substitution)

Directions:
Remove the chilled candy from the refrigerator about 10 minutes before coating (dipping cold centers can result in cracked coating).
Place the chocolate chips and shortening in a 2-cup measuring bowl.

Place in the microwave and on 50% power, heat for 30 seconds, stir gently, and repeat the process until the chocolate is melted and smooth.  Stir and stir between heating times because the chocolate may appear un-melted, but it will surprise you how quickly it smooths out (do not use butter, margarine or oil).

If you are unsure of using this method, here are the original directions for this recipe I've had for years.

~Place the bowl into a larger bowl which contains very warm water (about 100-110 degrees) the water should reach only halfway up the 2-cup bowl with the chocolate (DO NOT LET EVEN 1 DROP WATER MIX WITH CHOCOLATE!).

Stir mixture constantly with a small spatula until the chocolate is melted and the mixture is smooth (this should take about 16-18 minutes).
If the chocolate becomes too thick for dipping, place the bowl containing the chocolate over the top of a bowl that has very hot water in it.  Stir until the chocolate has thinned back to the consistency you want.~

This method is obviously a pain, so you can also melt the chocolate in a double boiler, which is far easier-lol.
TIPS ON HOW TO WORK WITH DIPPING CHOCOLATE.
Avoid all types of moisture when melting the chocolate, any steam or drops of moisture can cause the mixture to "seize" or become very firm, crumbly and grainy.   If this occurs it can be corrected by stirring in 1 tsp. shortening for each 2 ounces of melted chocolate.Store the chocolate tightly wrapped in a cool dry place, do not refrigerate.

Recipe source for the cookie dough bites: DisneyFamily.com