Harry Potter Butterbeer Cookies

MJ made these last week and they were pretty delicious...

• 3 cups unbleached, all-purpose flour
• 2 tsp baking powder
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar (packed)
• 2 sticks butter
• 1 egg
• 1 tsp butter flavoring
• 3/4 tsp pure vanilla extract

1. Preheat oven to 350.
2. Whisk the flour, baking powder, set aside.
3. Cream the sugar and butter. Add the egg, butter flavoring, and vanilla; mix until well-blended.
4. Gradually add the flour mixture and beat just until combined, scraping down the bowl, especially the bottom. (The dough will be quite thick…you may need to knead in stray bits of flour from the bottom of the bowl by hand.)
5. Roll on a floured surface to about 1/4″ and cut into shapes. Place on parchment lined baking sheets and bake for 9-12 minutes, depending on the size of your cutter. Let sit a few minutes on the sheet, then transfer to a cooling rack.

(or just drop that dough lazily like we did!)

Butterbeer Glaze

• 2/3 cup butterscotch chips
• 1/8 cup evaporated milk
• 1 TBSP light corn syrup
• pinch coarse salt

1. Place all of the ingredients in a glass or metal bowl and heat over a pot of simmering water (or a double boiler).  Stir occasionally, until melted and smooth.
2.  Put the cooled cookies on a wire rack on a baking sheet.  Pour the glaze over the cookies and spread with an offset spatula.

Or do what we did and just throw all that in the microwave and let it melt!  That worked fine too.

Furr's Cafeteria Butter Chess Pie

2 cups sugar

2 tablespoons all-purpose flour

I loved going to Furr's when I was a kid, and this was always my very favorite dessert there. I am so happy to have the recipe. I made it for Easter and it was a big hit.

2 cups sugar

2 T flour

5 large eggs, lightly beaten

2/3 cup buttermilk

1/2 cup butter or margarine, melted

1 teaspoon vanilla extract

1 unbaked 9-inch pastry shell

Combine sugar and flour in a large bowl; add eggs and buttermilk, stirring until blended. Stir in butter and vanilla extract, and pour into unbaked pastry shell. Bake at 350 degrees F for 45 minutes or until set. Cool in a wire rack. Check for doneness after the minimum baking time by gently shaking the pie. The center should be set with a slight jiggle.

Heather's Taco Soup

This is one of my all time favorites, and I just realized today that I never posted it...probably because I cook it so often I know the recipe by heart. <3

1 lb. beef

1 onion cut in thin slices

Cook meat with onion first, then add in pot.

3 cans pinto beans

1 can ranch-style beans

1 can original Rotel

3 cans corn

3 cans stewed tomatoes

1 large can tomato sauce

1 can water

1 package ranch powder

1 package taco seasoning mix

salt and pepper

Put in pot about 25 minutes or until warm enough to eat

Add cheese and crushed chips individually as desired

Reeses Krispies

Reeses Krispies

1 Cup Sugar
1 Cup Corn Syrup
1 1/3 Creamy Peanut Butter
4 1/4 Cup Rice Krispes
1 Pinch of Salt
4 Reese's Peanut Butter Cups, chopped
1 Handful Chocolate Chips


In a large sauce pan over medium heat, melt the sugar, corn syrup, and peanut butter until smooth and evenly combined.
Remove from heat.
Quickly add the salt and cereal and stir to combine thoroughly. Add the chocolate chips and stir again. Wait about 1 min and add the candy, quickly folding the mixture together so as to not smash up the candy.

Line a baking sheet with parchment paper and drop rounded tablespoons onto the sheet. Let cool and devour!

Red Velvet Cheesecake

Ingredients:

Cheesecake:

3 8-oz pkgs cream cheese - room temperature

1-1/3 cups sugar

3 Tbs cornstarch

1 Tbs vanilla

3 eggs

2/3 cup heavy cream

Red Velvet Cake

2 Tbs butter - softened

2 Tbs shortening

3/4 cup sugar

1 egg

1 Tbs unsweetened cocoa powder

1 oz red food coloring (a small bottle)

1 cup + 2 Tbs flour

1/2 tsp salt

1/2 cup buttermilk

1/2 tsp baking soda

1-1/2 tsp white vinegar

1/2 tsp vanilla

Cream Cheese Icing

8 oz pkg cream cheese - softened

3-1/2 to 4 cups powdered sugar

1/2 cup butter

1/4 cup heavy cream

1 tsp vanilla

1/4 tsp salt

Directions:

Spray two 9” round cake pans generously with PAM. Trace bottoms of pans onto parchment paper, cut out, and place in bottom of pans. Set aside.

For the cheesecake: Cream together cream cheese, sugar, and cornstarch with mixer. Add eggs and vanilla - beating until smooth. Add cream & beat in just until combined - don’t overmix. Pour into one of prepared pans. Bake at 350 degrees for about 1 hour and 15 minutes - watching closely near end of baking time. Cool at room temperature, then place in refrigerator for about 2 hours. Run knife around outer edge, tapping pan to remove cheesecake onto the palm of your hand. Set in refrigerator until cold.

For the cake: Cream butter, shortening, and sugar. Add egg, then mix in cocoa and food coloring. Scrape bowl with a COLORED spatula (as you can see, I used RED so it wouldn’t stain) Add flour and salt, then buttermilk - beating well. Sprinkle baking soda over batter, then pour vinegar and vanilla over the top. You’ll see it foam slightly. Fold into batter until well mixed. Pour batter into the other prepared pan. Bake at 350 degrees for about 25-30 minutes, or until it tests done. Cool, then remove cake from pan. Using large serrated knife, cut this layer in half when cold.

For the frosting: Beat cream cheese and butter together until fluffy. Add sugar and salt, then cream & vanilla. Continue to beat until smooth and it forms peaks. Set aside.

To assemble cake:

Place first half of cake layer onto serving plate (be sure to remove parchment paper from the bottom!) Protect outer edges with waxed paper if desired. Spread generously with a layer of frosting. Carefully slice cheesecake in half in the same way as the red velvet layer, placing one half on top of red velvet cake & frosting. Add another layer of frosting. Repeat layers. Spread frosting carefully around outer edge of cake - being careful not to ‘drag’ red velvet crumbs with the knife (as you can see, I wasn’t careful enough...) Now frost top of cake. Using remaining frosting, place in pastry bag with decorative tip. Pipe edge on top and bottom. *Note: This frosting contains butter, which can soften and melt in your warm little hand (as you can see from my handiwork below...) Work quickly, or it can make the frosting start to droop.

Avalanche Bars

Avalanche Bars

12 oz bag of White Chocolate Chips

1/4 cup creamy peanut butter

3 cups Rice Krispies

1 1/2 cups mini marshmallows

1/4 cup mini chocolate chips + 2 Tbsp for garnish.

Lightly grease a 9×9 pan (or 8×8 if you prefer thicker bars)

1. In microwave-safe bowl dump in white chips and heat on med power for 1 minute. Stir and continue in 30 second increments until chips are melted.

2. Combine the peanut butter with the melted chips

3. Add the krispies.

4. Let cool approx 15 – 20 minutes stirring every 5 minutes or so to help cool.

5. Add the marshmallows and the mini chocolate chips and stir to combine.

6. Dump mixture into the prepared pan and spread evenly, pressing lightly with the back of your spoon, but do not compact too much, otherwise they will get hard.

7. Press the remaining chocolate chips into the top for garnish.

When the bars are completely cooled cut into squares and enjoy!

These will be the only avalanche that I will ever love

Chubby Hubby Bars

I must try this recipe from cookiesandcups.com:
Ingredients

• 2 1/2 cups all purpose flour
• 1 cup (2 sticks) butter, room temp
• 1 cup brown sugar
• 1/2 cup white sugar
• 2 eggs
• 2 tsp vanilla
• 1 tsp baking soda
• 1 tsp coarse sea salt
• 1 1/2 cups coarsely chopped pretzels
• 1 (8oz) bag of Reese’s Mini cups (or 2 cups coarsely chopped full sized Reese’s)
• 1 (14 oz) bag of caramels, unwrapped
• 1 Tbsp water
• 2 cups semi sweet chocolate chips, melted

Instructions

1. Preheat oven to 350
2. Spray a 9×13 pan lightly with cooking spray.
3. Beat together your butter and sugars until light and fluffy, approx 1 min.
4. Add eggs and vanilla, mix until incorporated.
5. On low speed add in your salt, baking soda and flour, mixing until just combined.
6. Slowly add in your Reeses and Pretzels, mixing until evenly distributed.
7. Spread in your prepared pan and bake for 25 minutes.
8. Let cool completely. Approx 30 minutes to an hour.
9. When cooled, melt your caramels and 1 Tbsp water in a microwave safe bowl stirring every minute until melted.
10. Pour over your bars.
11. Chill in fridge for 15 minutes to set caramel.
12. Melt your chocolate chips in a double boiler or microwave and spread over caramel.
13. Put back in the fridge for at least 30 minutes or until chocolate is set.
14. Cut into squares when ready to serve.