NOTE: Cut recipe in half and use 8 × 8 pan for thick, gooey bars, or double and use a 9 × 13 pan.

Source: The Baker Chick Blog

Ingredients:

• Crust and topping:
• 1 1/2 cups all-purpose flour
• 3/4 cups sugar
• 1/8 tsp salt
• 1 1/2 sticks unsalted butter, chilled
• Filling:
• 2 large eggs
• 1 cups sugar
• 1/2 cup sour cream
• 3/8 cup flour (6 tablespoons)
• 1/2 teaspoon vanilla extract
• pinch salt
• 3 cups fresh blackberries

Directions:

1. To make the crust and topping, preheat the oven to 350 degrees. Grease an 8×8 inch baking pan.

2. Combine the flour, sugar, and salt in the bowl of a food processor. Pulse a few times to mix. Cut the butter into 1/2-inch cubes, and add to the flour mixture. Process until the butter is evenly distributed but the mixture is still crumbly, 30-60 seconds. (or you can use a pastry blender or two knives to do this!)

3. Reserve 3/4 cup of the mixture to use as the topping. Press the remaining mixture into the bottom of the pan, and bake 12-15 minutes. Cool for at least 10 minutes.

4. To make the filling, whisk the eggs in a large bowl, then add the sugar, sour cream, flour, vanilla and salt. Gently fold in the berries and spoon the mixture over the crust. Sprinkle the remaining crumb mixture evenly over the filling, and bake 45 to 55 minutes or until the crust is golden.

5. Cool at least 1 hour before cutting into bars, or scoop out of the pan to serve cobbler-style.

Source: Dear Abby’s favorite

Ingredients:

• For Brownies
• 2 sticks butter
• 4 ounces bittersweet chocolate
• 2 cups sugar
• 4 eggs
• 1 cup flour
• 1 teaspoon salt
• 2 cups chopped walnuts
• 1 teaspoon vanilla
• For Frosting
• 1 cup heavy cream
• 8 ounces bittersweet chocolate, finely chopped

Directions:

1. at oven to 350.

2. Line the bottom of an 18 × 12 × 2″ baking pan with parchment paper and spray generously with butter-flavored cooking spray.

3. In the top of a double boiler, melt butter and 4 ounces chocolate over medium heat. Reserve.

4. In a large bowl, beat sugar and eggs until fluffy. Add flour and salt, mixing well. Add chocolate mixture, blending thoroughly. Stir in nuts and vanilla.

5. Pour into prepared baking pan. (Batter should be about 1/2" thick, not more.) Bake for 35-40 minutes, or until top is crisp and toothpick inserted into the center comes out clean. Cool before pouring frosting over the top.

6. For frosting, bring cream to a boil, stirring constantly. Place chopped chocolate in medium bowl; pour boiling cream over chocolate and stir to blend well. Spread thin layer of warm frosting over top of brownies in pan. When cool, cut into 2" brownies.

Source: AZ Republic

Ingredients:

• For the batter:
• 2 sticks unsalted butter
• 1 1/2 cups sugar
• 1 1/4 cups regular sour cream
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups sifted flour (sift before measuring)
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon fine-grain sea salt
• For the filling:
• 1 cup pecans, chopped
• 3/4 cup packed dark brown sugar
• 1/4 cup sugar
• 1 tablespoon cinnamon
• Pinch of sea salt

Directions:

1. at oven to 325. Coat a large Bundt pan with vegetable oil or cooking spray.

2. To make the batter, in large bowl combine the butter and sugar. Use an electric mixer to beat until light and fluffy. Add sour cream, eggs, and vanilla, then mix again until well incorporated.

3. Measure and sift together the flour and, baking soda, baking powder, and salt. Add the flour mixture to butter-sugar mixture a little at a time, alternating between additions and scraping the sides of the bowl as needed, until well mixed. Set aside.

4. To make the filling, in a large bowl combine pecans, brown sugar, white sugar, cinnamon, and salt. Mix well. Spoon a shallow layer of the filling mixture over the bottom of the Bundt pan. Spoon half the batter into the pan over the filling. Sprinkle all but 1/4 cup of the remaining filling evenly over the batter.

5. Pour the rest of the batter over the filling, smoothing it with a silicone spatula. Sprinkle with the remaining filling.

6. Bake 50-60 minutes or until cake pulls away from sides and a toothpick inserted at the center comes out clean. Start testing for doneness after 40 minutes of baking time.

Source: AZ Republic

Ingredients:

• For meat:
• 2 lbs sirloin tips
• 2 tablespoons lime juice
• 1 teaspoon salt
• 2 tablespoons Worcestershire sauce
• 2 tablespoons olive oil
• 1 teaspoon black pepper
• 2 cloves garlic, smashed
• For salsa:
• 1 yellow bell pepper, cored and diced
• 3 tomatillos, diced
• 1 avocado, pitted and diced
• 1 mango, pitted and diced
• 1 large tomato, seeded and diced
• 1/2 small red onion, diced
• 1 chipotle in adobo sauce, minced
• 1/2-1 tablespoon adobo sauce, depending on heat preference
• 1 garlic clove, minced
• 3 tablespoons lime juice
• 1/4 cup chopped cilantro
• Salt & pepper, to taste

Directions:

1. In a large resealable bag, combine the sirloin tips, lime juice, salt, Worcestershire, olive oil, black pepper, and garlic cloves. Shake to coat the meat. Refrigerate 2 hours, up to overnight.

2. Meanwhile, in large bowl, combine bell pepper, tomatillos, avocado, mango, tomato, onion, chipotle adobo, adobo sauce, garlic, lime juice, and cilantro. Stir well, then season with salt and black pepper. Refrigerate until 30 minutes before serving, then let warm to room temperature.

3. When ready to cook the steak, heat grill to high.

4. Drain the meat, discarding the marinade. Use paper towels to pat dry the meat. Sear on grill, about 4 minutes per side for medium-rare. Serve with salsa.

Source: www.tastykitchen.com

Ingredients:

• 2 sticks softened butter, divided
• 1 cup sugar
• 1 tablespoon finely grated lime zest, divided
• 3 large eggs
• 1 tablespoon lime juice
• 1 teaspoon vanilla extract
• 11/2 cup self-rising flour
• 8 ounces cream cheese, softened
• 1/2 cups condensed milk
• 1/2 cups confectioner’s sugar
• Crumbled graham crackers, for garnish

Directions:

1. Adjust oven rack to middle position; heat oven to 400 degrees. Line a 12-cup muffin tin with cupcake papers.

2. Beat 12 tablespoons butter, sugar, and 1 1/2 teaspoons lime zest until light and fluffy. Starting and ending with an egg, alternate beating in eggs and flour until each is thoroughly incorporated. Beat in lime juice and vanilla until just incorporated.

3. Divide batter evenly among prepared pans. Bake until golden brown, 15 to 17 minutes. Remove from oven, let cupcakes stand a couple of minutes; turn onto a wire rack to cool.

4. Meanwhile, beat remaining 4 tablespoons butter, 1 1/2 teaspoons zest, and the cream cheese until smooth; beat in condensed milk and sugar. Frost and sprinkle with crumbled graham crackers.

Source: www.tastykitchen.com

Ingredients:

• 2 sticks softened butter, divided
• 1 cup sugar
• 1 tablespoon finely grated lime zest, divided
• 3 large eggs
• 1 tablespoon lime juice
• 1 teaspoon vanilla extract
• 11/2 cup self-rising flour
• 8 ounces cream cheese, softened
• 1/2 cups condensed milk
• 1/2 cups confectioner’s sugar
• Crumbled graham crackers, for garnish

Directions:

1. Adjust oven rack to middle position; heat oven to 400 degrees. Line a 12-cup muffin tin with cupcake papers.

2. Beat 12 tablespoons butter, sugar, and 1 1/2 teaspoons lime zest until light and fluffy. Starting and ending with an egg, alternate beating in eggs and flour until each is thoroughly incorporated. Beat in lime juice and vanilla until just incorporated.

3. Divide batter evenly among prepared pans. Bake until golden brown, 15 to 17 minutes. Remove from oven, let cupcakes stand a couple of minutes; turn onto a wire rack to cool.

4. Meanwhile, beat remaining 4 tablespoons butter, 1 1/2 teaspoons zest, and the cream cheese until smooth; beat in condensed milk and sugar. Frost and sprinkle with crumbled graham crackers.

Source: tastykitchen.com

Ingredients:

• 2 sticks softened butter, divided
• 1 cup sugar
• 1 tablespoon finely grated lime zest, divided
• 3 large eggs
• 1 tablespoon lime juice
• 1 teaspoon vanilla extract
• 11/2 cup self-rising flour
• 8 ounces cream cheese, softened
• 1/2 cups condensed milk
• 1/2 cups confectioner’s sugar
• Crumbled graham crackers, for garnish

Directions:

1. Adjust oven rack to middle position; heat oven to 400 degrees. Line a 12-cup muffin tin with cupcake papers.

2. Beat 12 tablespoons butter, sugar, and 1 1/2 teaspoons lime zest until light and fluffy. Starting and ending with an egg, alternate beating in eggs and flour until each is thoroughly incorporated. Beat in lime juice and vanilla until just incorporated.

3. Divide batter evenly among prepared pans. Bake until golden brown, 15 to 17 minutes. Remove from oven, let cupcakes stand a couple of minutes; turn onto a wire rack to cool.

4. Meanwhile, beat remaining 4 tablespoons butter, 1 1/2 teaspoons zest, and the cream cheese until smooth; beat in condensed milk and sugar. Frost and sprinkle with crumbled graham crackers.

Source: Bon Appetit website

Ingredients:

• CUPCAKES
• 1 cup all purpose flour
• 3/4 cup self-rising flour
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 1/4 cup sugar
• 2 large eggs
• 2 1/2 tablespoons fresh lime juice
• 1 tablespoon finely grated lime peel
• 1/4 teaspoon neon-green food coloring
• 3/4 cup buttermilk
• FROSTING
• 1 8-ounce package cream cheese, room temperature
• 1 1/2 cups powdered sugar
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 tablespoon finely grated lime peel
• 1/2 teaspoon vanilla extract
• Crumbled graham crackers, for garnish

Directions:

1. CUPCAKES

2. Preheat oven to 350°F. Line standard muffin pan with 12 paper liners. Whisk both flours in medium bowl.

3. Beat butter in large bowl until smooth. Add sugar; beat to blend. Beat in eggs 1 at a time, then next 3 ingredients (batter may look curdled). Beat in flour mixture in 3 additions alternately with buttermilk in 2 additions.

4. Spoon scant 1/3 cup batter into each liner.

5. Bake cupcakes until tester inserted into center comes out clean, 18-20 minutes. Cool 10 minutes.

6. FROSTING

7. Beat all ingredients in medium bowl until smooth. Spread over cupcakes, sprinkle with graham cracker crumbles

Source:

Ingredients:

• 1/2 cup water
• 1/2 stick butter, cut into bits
• 1/2 cup flour
• 1 eggs
• 1/4 lb Stilton, crumbled
• 4 slices of crisp bacon, crumbled fine
• 3 tablespoons minced scallions

Directions:

1. In small, heavy pan combine water, butter and pinch of salt and bring to boil over high heat. Reduce heat to medium, add flour all at once, and with a wooden spoon beat mixture until it pulls away from pan sides and forms a ball.

2. Remove from heat, add eggs one at a time, beating well after each, and stir in Stilton, bacon, scallion, and salt and pepper to taste.

3. Drop rounded teaspoons 2" apart onto lightly buttered baking sheets and bake at 425 15-20 minutes or til crisp and golden.

Source:

Ingredients:

• 2 cups fresh poppy seeds
• 3 large eggs
• 1 1/2 cups sugar
• 1 tablespoon dark rum
• 1 1/2 cups cake flour
• 1 tablespoon double-acting baking powder
• 1 cup milk
• 1/2 stick butter, melted and cooled

Directions:

1. In an electric spice grinder or blender, grind seeds in small batches

2. In large bowl, beat eggs until frothy, beat in sugar little at a time until thick and pale. Beat in rum and poppy seeds.

3. In bowl, sift flour and powder and beat slowly into egg mixture. Stir in milk and butter to combine well.

4. Pour into well-buttered 10 × 3 1/2" bundt pan (or loaf pan) and bake at 375 35-45 minutes or til springy. Cool 5 minutes in pan, then on rack.

Source:

Ingredients:

• CRUST
• 2 1/2 cups fine chocolate wafer crumbs
• 1/2 cup hazelnuts, skinned, toasted and ground
• 2 tablespoons butter
• FILLING
• 5 tablespoons butter
• 3/4 cup + 1 1/2 tablespoons sugar
• 3/4 cup hazelnuts, skinned, toasted and chopped
• 1 1/2 cup heavy cream
• 1/2 lb milk chocolate, chopped
• 1 large egg yolks
• 3 large egg whites
• 1/2 cup chilled heavy cream
• 10 whole hazelnuts, skinned and toasted
• Chocolate shavings, for garnish

Directions:

1. CRUST: In food processor, process wafer crumbs, ground hazelnuts and butter til well incorporated.

2. Spray 10" quiche pan (with 2" removable fluted rim) with shortening. Press crumbs into bottom and up sides. Bake at 350 12 minutes.

3. FILLING: In heavy pan, melt 3 tablespoons of the butter over medium-high heat. Add 3/4 cup of the sugar and stir til dissolved. Boil til it just turns golden caramel. Remove from heat and add chopped nuts and 1/2 cup of the cream. Reduce heat to medium and cook 2 minutes. Pour into crust and let cool completely.

4. In metal bowl set over a pan of simmering water, melt chocolate with remaining 1 cup of cream. Let cool to room temperature.

5. With electric mixer, cream remaining 2 tablespoons of butter, beat in yolks one at a time, then beat in chocolate til mixture is stiff.

6. In another bowl, beat egg whites til they hold soft peaks, beat in 1 1/2 tablespoons sugar and beat til it holds stiff peaks. Stir 1/4 of the egg whites into the chocolate, fold in remaining egg whites gently and spoon into crust.

7. Chill pie, loosely covered, 2-12 hours and remove pan’s rim. In chilled bowl, beat chilled heavy cream til it just holds soft peaks. With pastry bag and decorative tip, pipe cream around the edge of pie and garnish with whole nuts and shaved chocolate.

Source: Rachael Ray

Ingredients:

• 5 lb boneless pork butt shoulder roast
• 1 1/2 teaspoons smoked paprika
• 2 teaspoons pepper
• 1 teaspoon thyme
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1 cup water

Directions:

1. Rub seasonings into roast.

2. Cook in water on low 6-8 hours.

3. Pull with fork to shred.

Source:

Ingredients:

• 1 banana, sliced 1/4" thick
• 1/4 cup cranberries, halved
• 1/4 cup toasted walnuts, chopped
• 2 teaspoons fresh lemon juice
• 1 1/2 tablespoons light brown sugar
• 1 teaspoon cornstarch
• 1/8 teaspoon cinnamon
• 1/4 teaspoon vanilla
• 2 teaspoons butter, cut into bits
• 1/2 sheet frozen puff pastry, thawed

Directions:

1. In a bowl, toss fruit, nuts, lemon juice, brown sugar, cornstarch, cinnamon, vanilla and butter til well combined.

2. On floured surface, roll out dough to a 12 × 6″ rectangle, cut lengthwise into 2 6" squares, and brush very lightly with water.

3. Divide fruit evenly among the squares, centering on a diagonal half. Spread and leave a 1/2" edge. Brush water along edge and fold diagonally to form a triangle, pressing edges to seal. Pierce decoratively with a fork. Brush lightly with water and sprinkle with brown sugar.

4. Bake at 425 15-17 minutes til puffed and golden.