Yummy Lemon Bars*

Original Recipe From Cousin Jadi @ Jadi's Favorite Recipes

Crust:Crust:Original

Crust:

1 cup butter, softened
1/2 cup white sugar
2 cups all-purpose flour

Filling:

4 eggs
1 1/2 cups white sugar
4 Tbsp. all-purpose flour
1/2 cup and 2 Tbsp. lemon juice (or 2 lemons, juiced)

Directions:

1. Preheat oven to 350 degrees
   
2. In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9x13 inch pan.
3. Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together 1 1/2 cups sugar and 4 Tbsp. flour. Whisk in the eggs and lemon juice. Pour over the baked crust.
4. Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool. When cool sprinkle with powdered sugar and cut into squares.

For some strange reason I hated lemon bars as a child. Now I just can't get enough!

Thanks for the recipe Jadi!

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Ok, Maybe Just a sliver cheesecake

1 1/2 c. graham cracker crumbs

1/4 c. (1/2 stick) butter, melted

2 T. sugar

1 c. sugar

4 pkg. (8 oz each) Cream cheese, softened

1 t. vanilla, divided

1 c. sour cream

4 eggs

Heat oven to 325 degrees. Line 9 x 13 inch pan with foil, with ends extending over sides of pan. Mix crumbs, butter and 2 T. sugar; press onto bottom of pan.

Beat cream cheese, 1 c. of sugar and vanilla in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust. Bake 50 minutes or until center is almost set. Cool completely on wire rack. Refrigerate over night. Use foil handles to lift cheesecake from pan just before serving.

Optional: Serve with fruit topping

Chocolate Caramel Oat Bars

2 1/4 cups flour, divided

2 c. quick cooking oats

1 1/2 c. packed brown sugar

1 t. baking soda

1/2 t. salt

1 1/2 c. cold butter

2 c. semisweet chocolate chips

1 c. m&m's, divided

1 c. crushed pecans (optional)

1 jar (12 oz) caramel ice cream topping or 1 bag kraft caramels (that's what Jenny used)

In a bowl combine 2 c. flour, oats, crushed pecans, brown sugar, baking soda and salt. Cut in butter with a pastry cutter or 2 butter knives, until crumbly. Set half aside for topping. Press the remaining crumb mixture into a greased 13 x 9 pan. Bake @ 350 degrees for 15 minutes. Meanwhile, if using kraft caramels, melt with 1/8 c. water in the microwave. Stir until smooth. If using caramel topping, stir in flour. Sprinkle cooked crust with chocolate chips and 1/2 c. m&m's. Drizzle caramel over top. Sprinkle with reserved crumb mixture and remaining m&m's. Bake for 18 to 20 minutes. Cool on a wire rack for 2 hours before cutting.

Caramel Apple Bars II

Recipe From Cheri

3 c. all-purpose flour
3 c. quick cooking oats
2 c. packed brown sugar
1 1/2 t. baking soda
1 3/4 c. butter, melted
3 c. granny smith apples-peeled, cored and sliced (need 3-4 apples, cut into smaller pieces but not as small as chopped)
1/2 c. chopped walnuts (optional)

1 1/2 c. caramel ice cream topping
1/2 c. all-purpose flour

1. Preheat over to 350 degrees. Grease a 15 x 10 " Jelly Roll or a cake pan.
2. In a large bowl, combine the flour, quick cooking oats, brown sugar, and baking soda. Stir in the melted butter. mix until crumbly. This is the crust. Press 1/2 of this mixture into the prepared baking pan. Bake for 8 minutes in preheated oven.
3. In a small pan, over medium heat combine the caramel topping and the remaining 1/2 c. of flour. Stirring constantly, bring to a boil and cook for 3 to 5 minutes. This is the caramel filling.
4. Spread apple slices evenly over the baked crust. Sprinkle on the nuts. Then pour the caramel filling over the apple layer. Crumble the remaining crust over the top of everything. Bake again for 20-25 minutes or until golden brown. Cool before cutting into bars.

Cherry Jubilee Cheesecake Bars

Recipe from Kelissa

1 box Betty Crocker SuperMoist® cherry chip cake mix
1/2 cup butter or margarine, softened
2 packages (8 oz each) cream cheese, softened
1 container Betty Crocker® Rich & Creamy cherry frosting
3eggs

1. Heat oven to 325°F. In large bowl, beat dry cake mix and butter with electric mixer on low speed until crumbly; reserve 1 cup. In bottom of ungreased 13x9-inch pan, press remaining crumbly mixture.
2. In same bowl, beat cream cheese and frosting with electric mixer on medium speed until smooth. Beat in eggs until blended. Pour over crust; sprinkle with reserved crumbly mixture.
3. Bake about 45 minutes (about 42 minutes for dark or nonstick pan) or until set; cool completely. Cover and refrigerate at least 2 hours until chilled. For bars, cut into 6 rows by 6 rows. Store covered in refrigerator.

Lemon Raspberry Mousse Squares

Recipe From Kelissa

48 Nilla wafers, divided

3/4 c. boiling water

1 pkg. (3 oz) Jello Lemon Flavor

1 C. ice cubes

1 pkg. cream cheese

1/4 c. sugar

2 t. lemon zest

1 tub cool whip, thawed

1/3 c. raspberry preserves (I used home made freezer jam, raspberry)

1 1/2 c. fresh fruit

Stand 16 wafers around the edge of plastic wrap lines 8 " square pan. Add boiling water to Jello, stir 2 minutes until completely dissolved. Stir in ice until melted.

Beat in next three ingredients in a large bowl with mixer until blended. Gradually beat in Jello. Whisk in 2 c. Cool Whip.

Pour half of the jello mixture into prepared pan. Cover with 16 wafers. Microwave preserves on high 15 sec. brush onto wafers. Top with remaining Jello Mix and wafers.

Refrigerate for 4 hours or until firm. Invert dessert onto plate, top with remaining cool whip and fruit.

Peanut Butter Bars

Recipe From Cindy

1 cup butter or margarine, melted

2 c. graham cracker crumbs

2 c. confectioners sugar

1 c. (heaping) peanut butter

1 1/2 c. semisweet chocolate chips

4 T. peanut butter

In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners sugar, and 1 c. peanut butter until well blended. Press evenly into the bottom of an ungreased

9 x 13 " pan.

In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.

*Note: I use 1 1/2 sticks butter and melt the p.b. with th butter and it turns our perfect!

Coconut Cream Bars

Recipe From Martha Stewart

2 1/2 cups sweetened flaked coconut
3 boxes (5.3 ounces each) shortbread cookies, coarsely broken
1 cup plus 2 tablespoons granulated sugar
6 tablespoons cornstarch
1/2 teaspoon salt
4 1/2 cups whole milk
6 large egg yolks
6 tablespoons cold unsalted butter, cut into small pieces
1 1/2 cups heavy cream
3 tablespoons confectioners' sugar

1. Preheat oven to 350 degrees. Spread coconut in an even layer on a rimmed baking sheet. Bake, stirring once or twice, until golden, 8 to 10 minutes. Let cool completely. Leave oven on.

2.Process cookies and 1/2 cup coconut in a food processor until finely ground and mixture begins to clump together, about 2 minutes. Transfer mixture to a 9-by-13-inch rimmed baking sheet; press into an even layer on bottom. Bake until golden and firm to the touch, 12 to 15 minutes. Let cool on sheet on a wire rack.

3.Whisk together the granulated sugar, cornstarch, and salt in a large saucepan. Whisk in milk and egg yolks. Cook over medium heat, whisking constantly, until mixture comes to a boil, 5 to 6 minutes. Continue to cook, whisking constantly, until thickened, about 3 minutes more. Remove from heat. Add butter, whisking until combined. Stir in 1 1/2 cups coconut.

4.Spoon the custard onto cooled crust; smooth top with an offset spatula. Press plastic wrap directly onto custard surface, to prevent a skin from forming. Refrigerate until set, about 3 hours.

5.Beat cream and confectioners' sugar in a large chilled stainless-steel bowl until stiff peaks form. Set aside.

6.Beat cream and confectioners' sugar in a large chilled stainless-steel bowl until stiff peaks form. Set aside.

Chewy Toffee Almond Bars

Ingredients:
1 cup (2 sticks) butter, softened
3/4 cup sugar
2 cups all-purpose flour
1-1/3 cups (8 oz. pkg.) HEATH BITS 'O BRICKLE Toffee Bits
3/4 cup light corn syrup
1 cup sliced almonds, divided (I used Slivered Almonds)
3/4 cup Sweetened Coconut Flakes, divided

Directions:

1. Heat oven to 350°F. Grease sides of 13x9x2-inch baking pan.

2. Beat butter and sugar until fluffy. Gradually add flour, beating until well blended. Press dough evenly into prepared pan.

3. Bake 15 to 20 minutes or until edges are lightly browned. Meanwhile, combine toffee bits and corn syrup in medium saucepan. Cook over medium heat, stirring constantly, until toffee is melted (about 10 to 12 minutes). Stir in 1/2 cup almonds and 1/2 cup coconut. Spread toffee mixture to within 1/4-inch of edges of crust. Sprinkle remaining 1/2 cup almonds and remaining 1/4 cup coconut over top.

4. Bake an additional 15 minutes or until bubbly. Cool completely in pan on wire rack. Cut into bars.

About 36 bars.

My sweet neighbor brought us these delights! I just had to get the recipe from her.

Where have they been all my life!

Peanut Butter Fingers

1/2 c. butter

1/2 c. sugar

1/2 c. brown sugar

1 unbeaten egg

1/3 c. peanut butter

1 c. quick cooking rolled oats

12 oz. milk chocolate chips

1/2 t. vanilla

1 c. sifted flour

1/2 t. baking soda

1/2 t. salt

Cream butter and sugars. Add eggs, peanut butter and vanilla. Sift together dry ingredients and add to sugar mixture. Spread in 9 x 13 " pan. Bake at 340 degrees for 15-20 minutes. Remove from oven and sprinkle with chocolate chips. Let stand 5 minutes. then spread out to form a layer of chocolate.

Frosting:

1/2 c. powdered sugar, sifted

1/4 c. peanut butter

4 T. milk

Combine sugar, peanut butter and milk. Drizzle over chocolate. Cut into bars and serve.

*These are fantastic! This is something I don't make too often, but when I do everyone loves them!

Peanut Butter Rice KrispieTreats

1 c. sugar
1 c. light corn syrup
1 c. peanut butter
6 c. rice krispies
6 oz. pkg. chocolate chips
6 oz. pkg. butterscotch chips

Mix sugar & corn syrup in a 3 qt. saucepan. Heat and stir until sugar is dissolved. Remove from heat. Mix in peanut butter & rice krispies until the rice krispies are coated. Pour into buttered 9" x 13" pan. Mix together chips & spread evenly over the top. (I had to put mine in the microwave for a few seconds because the chips wouldn't melt.)

Yum! I love these treats. My sister was just saying she made these for her family, and I realized I hadn't made these in a long time for mine!

Coconut Lime Squares

1 1/2 c. flour
1/2 c. brown sugar
1/2 c. butter
2 eggs
1 c. brown sugar
1 1/2 c. coconut
1 Lime
1/2 c. nuts (I used pecans chopped finely)
2 T. flour
1/2 t. baking powder
1/4 t. salt
1/2 t. vanilla

Mix first three ingredients on low speed until crumbly. Pat in buttered 9 x 13" baking pan. Bake at 275 degrees for 10 minutes.
Wash lime and grate rind. Beat eggs. Add remaining ingredients and lime rind. Spread mixture on bottom crust. Bake at 350 degrees for 20 minutes. While warm spread with frosting. Cut into squares.

Frosting:
1 c. powered sugar
1 T. juice from lime
1 T. butter, melted

These were a fun change of pace to our normal desserts we have. When I read the recipe title, I thought it was going to be a lot like "lemon bars". But after tasting them, there were many noticeable differences. They were good, but lots more texture to it.

Chocolate Chip Cookie Bars

2 sticks butter or margarine
2 eggs
1 c. sugar
1 c. brown sugar
1 tsp. vanilla
3--3 1/2 c. flour
1/2 tsp. salt
1 tsp. baking soda
1 pkg. chocolate chips
Optional: nuts

Cream butters, sugars, eggs, and vanilla. Add flour, salt and baking soda. Stir in chocolate chips and nuts. Spread in greased 9 x 13" pan and bake at 350 for 11-20 minutes or until done.

I love this recipe because it is so quick and easy. If you're ever in a time crunch for a quick dessert, this is your lucky day!

The original recipe says cook time is 9-11 minutes. But mine was closer to 20 minutes. So just keep a close eye on how golden brown they are getting.