6 Layer Cake

This was so much fun to make and even more fun to see the reaction on my friend's face when she cut into it!
A six layer funfetti cake. I baked a small amount of batter into 6 small pie tins, let them cool, and layered them with an orange flavored and colored buttercream frosting. So fun! Would love to do more layers next time!

Easy Tomato Cheese Salad

Something quick and delicious to do with all of the beautiful cherry tomatoes from your garden.

Slice the tomatoes about 1/4 inch thick
Slice some mozzarella cheese sticks the same width
Add some chopped fresh basil
Mix with Balsamic vinagerette

Serve immediately!

Tuesdays With Dorie: Brownie Buttons

I pretty much have been craving brownies for about 2 weeks now and have been holding off for this recipe!


Dorie says to add orange or lemon peel to the brownie, but I thought I would try something different. I smashed up a couple of sweet raspberries to it, dipped the cooked and cooled brownie in white chocolate and added a beautiful raspberry to the top. Absolutely amazing! They were so fun because they were small enough that I didn't feel guilty, but still rich enough that it satisfied my craving. The brownie was moist and decadent.

Definitely a perfect pick of the week by Jayma of Two Scientists Experimenting in the Kitchen. Check out her blog for the recipe and don't forget the blogroll for the other TWD bakers!

Chicken Salad Sandwiches

One of my favorite thing I made for my cousin's wedding reception in June was Chicken Salad Croissant Sandwiches. Yum! My friend had a "healthier" recipe that I used and although I was nervous about it at first, it was delicious. I got so many compliments on these sandwiches and of course using Costco croissants makes them even better.

Here's the link to my friend's blog to get the recipe.

I am hoping to get photos of the other food from the photographer soon. I was so busy preparing and plating and wasn't able to take any pictures myself, but trust me, the food was awesome!

Lemon Ginger Sandwich Cookies

No such luck with TWD vanilla ice cream today. I didn't get my ice cream maker into the freezer in time, didn't have enough cream, ran out of eggs, and I don't eat ice cream anyway.

I found these sandwich cookies at Costco not too long ago and even though they were really good, they still had that store-bought taste, so I decided to make some of my own that were better and homemade! I used the packaged gingerbread cookie mix from Betty Crocker and added an extra egg to make them chewier. I just love those packaged mixes! For the frosting, I did 1/3 C softened butter, 2 T milk, and enough powdered sugar to get the consistency where it just holds shape. I added some yellow food coloring and some lemon extract with some grated lemon peel and it was delish! When the cookies are completely cooled, frost one side and top it with another cookie. Store airtight if you have any left to store!

Cheese Tortellini Salad

Sorry, no TWD today. Between catering my cousin's wedding, cooking for a group of up to 45 at Girl's Camp for a whole week and getting ready to leave on a family vacation tomorrow, I've been swamped! So, here's another colorful summer salad that you must put on your "to make" list!

I made this salad for a bridal shower and also for camp last week, which is why the background of these pictures is in the neck of the woods! Even most of the teenage girls liked it though. It is more of a main course as long as you serve it with some good rolls.

Cheese Tortellini Salad

1 lb cheese tortellini, cooked al dente
1 lb bacon, cooked and chopped in small pieces
1 lb chicken breasts, cooked and shredded
2 15 oz cans mandarin oranges, drained
1 bag baby spinach

Mix all together in large serving bowl.

dressing:
3/4 C sugar
1/4 C red wine vinegar
1/4 C olive oil
1/2 tsp salt
1/4 tsp paprika
1 T grated onion
1 T toasted sesame seeds

toast seeds until fragrant in fying pan over medium low heat. In small saucepan bring sugar and vinegar to boil. Remove from heat when sugar has dissolved and add remaining ingredients. Dressing can be made a day or two in advance and served already mixed in or separate. Bring to room temp and mix well before serving.


Be sure to check out the amazing dessert from TWD today though. Susan of Sticky, Gooey, Creamy, Chewy chose Raspberry Blanc-Manger and you would not believe how beautiful hers looks!

Summer Berry Salad

I made this beautiful salad for my cousin's wedding that I catered a few weeks ago and have made it several times since for various parties and BBQs we have been going to. It is SO easy and refreshing, not to mention beautiful with all of the different colors. It is such a sweet salad I could almost eat it for dessert!

Summer Berry Salad

6 C spinach leaves
1/2 lb sliced strawberries
1 pint blueberries
1 pint raspberries
2 C candied pecans (see recipe below)
Brianna's Blush Wine Vinaigrette to taste

I was eating these pecans by the handful they are so good! And my house smelled amazing while they were cooking too. You might want to make a second recipe just for snacking!

Candied Pecans

1 egg white, whipped until frothy
1/2 C sugar
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp salt
2 C pecan halves

Mix everything together and spread on a foil lined and buttered cookie sheet. Bake at 300 for 30 minutes. Serve completely cooled and store in an airtight container.

Tuesdays With Dorie: Katherine Hepburn Brownies

These are some rich, chocolaty brownies that I loved! They were fudge-like and very decadent. Very good pick this week by Lisa, of Surviving Oz.

Tuesdays With Dorie: Coconut-Roasted Pineapple Dacquoise

Totally got the dates mixed up and made this recipe instead of Honey Peach Ice Cream, which was a totally bummer. Now I have my post all ready for next week though!

This weeks recipe was chosen by Andrea, of Andrea in the Kitchen. What a nightmare this was to make. I almost didn't do it just because of the fact that the meringue had to cook for 3 hours! I can't even remember the last time I spent 3 solid waking hours in my house at one time! No joke, I put it in the oven before I left for work, my husband rotated the trays for me before he left for work, and then my babysitter had to take it out when it was done. Two out of 3 meringues stuck to the pan so I had to cut the one I did have into thirds. My white chocolate whipping cream mixture never thickened so I had to add powdered sugar to it, my broiler wouldn't light for the pineapple, and then my coconut burnt while I was browning it. I think those are the only major disasters I had though.

It was very pretty and very sweet and tropical. Probably will never make it again, but I'm glad I rose to the challenge and got the experience.

Tuesdays With Dorie: Parisian Apple Tartlet

This week, Jessica, of My Baking Heart, chose to do these cute little tartlets. The recipe says to make them with apples, but she also suggests playing around with some other fruits that are in season, so I did some with granny smith apples, peaches, and nectarines. All were pretty good, but would have been better a little later in the summer when the fruits will be better.


I used the Pillsbury pastry dough that was already shaped into little circles so I didn't have to worry about cutting the sheets up. Probably could have found better tasting puff pastry, but what a time saver!

Can't wait for the fruit to be better so I can try again! I love summer fruit desserts!

Popcorn Addiction

I have all of a sudden become addicted to gourmet popcorn and it's way too easy to make.

Microwave your favorite kind of popcorn or use a popper. Put into a microwavable bowl and add toppings. Microwave until melted. Stir, and spread over wax paper to harden.

Here are some of my favorite combinations:

-white chocolate chips, add cinnamon and sugar after melted

-dark chocolate chips and crushed Andes mints

-chocolate chips, peanut butter chips, and butterscotch chips


I would love to hear some of your favorite combinations for me to try as well!


PS Congratulations to my good friend, Steph, of Stephanie's Kitchen, who delivered her baby girl yesterday. All is well with both of them!

A New Twist on an Old Favorite

My mint brownies have become very popular among friends and family. I am constantly asked to make them for every event and I am always happy to do so, but this time they were a little more special.


My Aunt Lynn is by far the #1 fan of these brownies so I knew for her birthday I would make them for her. This time I used my mini cheesecake pan from Williams Sonoma that I just LOVE! They are a little pricey, but SO worth it! I highly recommend getting at least one! Everything just looks so much cuter baked in them. And of course I had to make Aunt Lynn her own personal brownie too!

Happy Birthday, Aunt Lynn! Thank you for being you!

Tuesdays With Dore: Chipster topped Brownies

I don't think my chipster stopped brownies were supposed to turn out the way they did. The cookie part cooked on top of the brownie part with like an inch of space in between the two. Did that make any sense? I had, like, a huge whole throughout the entire pan!


If I wasn't so perplexed at the site of the whole thing I would have done something cool with it, like fill it with whipped cream or chocolate mousse, but I was too busy wondering how the heck that happened.

Don't make any mistake about it though, it was completely amazing. Probably the most unhealthy recipe I have ever made. I had to go change into my fat pants half way through making it. I used Andes mints instead of chocolate chips and it was perfect. The brownie was the most amazing thing I have ever tasted too. I couldn't cut it nicely because it just broke into pieces, but it was worth it.

This recipe chosen by Beth of Supplicious.

Tuesdays With Dorie: Mango Bread

Just when I get going again with my baking and blogging, life takes some unexpected turns and throws me off for awhile. My mom was diagnosed with stage IV lung cancer. How a young, healthy, active non-smoker like my mom gets lung cancer is beyond me, and how it can spread to her spine, hips, femurs, neck, and brain before she even has any symptoms of being sick is even more crazy to me. She only went to the doctor in the first place because she had some back pain that wouldn't go away. Anyway, we aren't going down without a fight. She started radiation to 4 spots on her back last week, will start chemo next week, and then will do radiation on her brain the 1st of June. We have a long road ahead of us, but for now, here's some Mango Bread to celebrate some warm weather here in Utah finally.
I found the sweetest and juiciest mangos I have ever had to make this bread. I had a hard time not eating all of the mango before putting it in the batter for the bread. It was a pretty good and very easy, summery bread, but not one of my favorites. I think if I make it again, I would use less cinnamon and more mango.

For my bread I used craisins instead of golden raisins. And then after the bread had baked and cooled, I brushed on about 2 T of melted butter and covered the top with cinnamon and sugar. That definitely added a nice crust to it.

A nice pick this week from Kelly, of Baking with the Boys.


on a side note...for anyone living in Gilbert, AZ, vote for Jenn Daniels today for Town Council!!! She is my sister and I love her! She has worked so hard and has such a passion for the city and it's potential. Vote for Jenn!

Kneaders Cream Cheese Lemon Truffle Pie

If you ever get to take a trip to Utah, put Kneaders on your must stop list. It is a cute little place with amazing bread, pastries, breakfasts, and sandwiches. I found this recipe of one of their pies a few years ago and make it every Easter and usually once or twice more throughout the year. It is rich and creamy and lemony and absolutely to die for!


Kneaders' Cream Cheese Lemon Truffle Pie

Baked 9” pie shell
½ cup water
3 Tablespoons sugar
1 egg
1 Tablespoon cornstarch
Zest of ½ lemon
1 ½ Tablespoons fresh lemon juice
2 teaspoons butter
1 cup vanilla chocolate chips or coins
1 (8 oz) package cream cheese
1 cup whipped cream sweetened with powdered sugar
1 Tablespoon toasted almonds

Toast almonds on a parchment covered cookie sheet at 350 degrees until golden brown. Set aside to cool.
Put water, sugar, lemon zest in a saucepan and bring to a boil.
In a large mixing bowl, mix egg and corn starch.
Slowly add hot water to egg mixture in the bowl, and then pour entire mixture back into the pan. Stirring continually, heat until thickened.
Remove from the heat. Add lemon juice and butter. Stir until mixture has cooled to 100 degrees.

Pour ½ of the hot filling in a bowl. This will be used as the second layer of the pie. Add vanilla chips to the filling remaining in the pan. Stir until chips are melted. In a second bowl, place softened cream cheese. Add the hot vanilla chip mixture to the cream cheese and beat together. Spread this mixture in the bottom of the pie shell.
Spread the remaining lemon filling on top. Chill for two hours.

Top with sweetened whipped cream and garnish with toasted almonds. Makes 1 pie. Keep refrigerated until time to serve.

Thursday Food Review: Buitoni

I'm adding a fun new element to my blog! Every Thursday I will do a new food review. I have been getting so many fun things to try in the mail, mostly from being part of the Foodbuzz Tastemasters Program, and am looking forward to sharing them all with you.


Today I'm sharing the Buitoni Mushroom Ravioli. WOW! This ravioli comes fresh in the cheese aisle of your grocery store. The flavor is absolutely fantastic. My neighbor, Steph, from Stephanie's Kitchen, and I both got the package in the mail the same day with this pasta and were discussing what kind of sauce would go well with it. We both agreed on a white sauce, probably alfredo, but then when I was getting ready to cook the pasta, I read on the package that it said the flavor is strong enough that you only need to add a little bit of olive oil to serve with. They were right. Any other sauce would be too much and take away from the intense cheese and mushroom. I will definitely be buying these in the future!


I served the ravioli with some french green beans sauteed in a little bit of olive oil. I gave them a few shots of balsamic vinegar spritzer and added some feta. If I had goat cheese I would have added that, but the feta was really good too. This was a great side and an amazing meal! Definitely add this one to your menu next week!

Tuesdays With Dorie: choclate cream tart

I know what you are thinking...this doesn't look like chocolate cream tart. Well, you aren't crazy! Due to the fact that I couldn't bear to have such a dessert around the house tempting me, and I ran out of time like usual, I did some major modification. I made the chocolate shortbread crust and then topped it with lowfat strawberry yogurt and fresh strawberries. Not as good as it looks, but not a horrible little treat.

This weeks recipe was chosen by Kim of Scrumptious Photography. You really do need to check out her blog. Her tart looks SO good and all of her food photography is absolutely amazing! She is very talented! I'm totally impressed!

Tuesdays With Dorie: 4 Star Chocolate Bread Pudding

I missed last week's Tuesdays With Dorie and was going to pass on this weeks too until I saw it was bread pudding.

Dorie's 4 Star Chocolate Bread Pudding was chosen by Lauren, of Upper East Side Chronicle. You can get the recipe from her blog or from Dorie Greenspan's Baking From My Home to Yours cookbook.

I couldn't just make the recipe as it says though. I always have to make my own version of it. So, this time, I halved the recipe so I wouldn't eat it all to start with. I used whole wheat bread! Probably a major "no-no" for bread pudding, but it was "healthier" and still amazing. I used dark chocolate instead of bittersweet and I added caramel bits (those aren't nuts) to the pudding right after it came out of the oven. After I took it out of the oven, I went and ran a few miles because I could feel myself expanding just looking at it. Let me just tell you, the one bite I had when I got back was worth every drop of sweat, every sharp pain from my shin splints, and every mosquito bite I got. As if I could only keep to one bite! Absolutely rich and delicious bread pudding!

Another great recipe from Dorie!

Pretzel Jell-O!

Don't knock it until you try it! Since I live in the jell-o capital of the world, it was time to add a jell-o recipe to my recipe box. This pretzel jello is more like a dessert than a side dish or salad though. You have the sweet and salty pretzel crust, cream cheese and cool whip middle, and strawberry jello with blended strawberries mixed in for the top. People are always surprised at how amazing this treat really is!

Pretzel Jello

1 3/4 C chopped pretzels
3 T sugar
3/4 C melted butter

mix together, press into a 9x13 pan, and bake at 350 for 12-15 minutes, or until firm. Cool completely.

8 oz cream cheese, softened
1 C sugar
8 oz Cool Whip

Blend cream cheese and sugar together. Fold in cool whip. Spread over pretzel crust when completely cooled. You need to be sure to seal all the edges with the cream cheese mixture.

6 oz pkg strawberry jell-o
1 C hot water
1 C cold water
16 oz frozen strawberries, mostly thawed.

Blend the strawberries and 1 C cold water until pureed. Dissolve jell-o in 1 C hot water. Mix with strawberries. Let cool, but not set, before pouring over cream cheese layer.

Keep in fridge until jell-o is set.

Coconut Cream Macaroons

Happy Easter! I hope everyone ate as much as I did and will share all of their yummy recipes! I made these cookies yesterday for our annual egg hunt with some good family friends. They are a coconut lover's dream cookie!

As you know from many previous posts, I love to find fun seasonal candy to bake with. I found these Coconut Cream Hershey Kisses and had the willpower to stop eating them long enough to make the cookie recipe on the back of the bag. Basically they are coconut macaroons with one of these kisses to top them off after they are done baking.

Hurry out and buy a bag, or better yet, run to the store first thing in the morning and get them 1/2 off! I'll be there getting a few bags for my freezer!

Tuesdays With Dorie: Banana Cream Pie

I seriously need to work on my pie making skills. My crust tasted great, but it was far from pretty. My custard was a little too thick, and I just wasn't in the mood for banana cream pie. Even still, it wasn't as bad as I thought it would be. I mean, I did end up eating a whole piece of the pie!


This recipe was chosen by Amy from Sing For Your Supper. I'm glad I got to practice, but I have a long way too go.


I ate my piece...now what do I do with the rest of it???

Molasses Crinkles and Snickerdoodles

When I asked my husband what kind of cookies he wanted for our Sunday afternoon treat, I didn't really want him to actually say he wanted...I wanted him to say what I wanted, of course! So, he said snickerdoodles and I wanted molasses crinkles just like my Grandpa Chris used to make them. I don't know why he couldn't read my mind and go with it, but he never caught those brain waves I was sending him so I made him his snickerdoodles...and then made my molasses crinkles. I have to say, they made a very nice duo too! Both had such great flavor and texture and when you make them small, like I always do, I was able to eat plenty of both!

I have to tell a little story about my Grandpa Chris. He's not my "real" grandpa, which is why I called him Grandpa Chris. My grandma married him after my real grandpa passed away. But, he is by far, one of the most amazing people I have ever met for so many reasons. He made each granddaughter a beautiful hope chest when we graduated high school. He was an amazing wood-worker and wood-carver. He also was a master cookie maker. My favorites were these little shortbread cookies called Grandma's Nutty Fingers that he would shape by hand all exactly the same. My first year at college he would send me boxes of his homemade cookies in the mail. I loved getting his packages. During that same year, he had some minor surgery done and the antibiotics the doctor put him on after caused him to go completely blind. He was such a trooper though. He was in his 80's and decided to go to a school for the blind so he could learn to get around in his new condition, but it was hard for him and he decided he would rather listen to books on tape than have to try and get around at all. He listened to over 600 books on tape over the next 5 years before he died. Mostly about history and religion. He was probably the smartest man I know. I feel so blessed to have known him.

Molasses Crinkles (my grandpa's recipe, not sure where it came from exactly)

3/4 C shortening
1 C dark brown sugar
1 egg
1/4 C molasses
2 1/4 C flour
2 tsp baking soda
1/4 tsp salt
1/2 tsp cloves
1 tsp ginger
1 tsp cinnamon

Cream shortening and sugar together. Add egg and molasses.
Combine flour, salt, and spices. Add to sugar mixture and mix well. Chill dough for 30 minutes. Roll dough into balls and roll the tops of the balls in sugar. Place on a cookie sheet 2 inches apart and sprinkle with a couple of drops of water. Bake at 375 for 8-10 minutes. Watch closely to not over-bake.

Snickerdoodles (recipe from Better Homes and Gardens)

Don't think I can post the recipe because of publishing rights, but go here to get it!


So, for now, I would like to thank my husband for not reading my mind and doing something I wanted him to do without telling him what it was I wanted. These were some good cookies!

Lemon Berry Smoothies

Trying to create something sweet enough to satisfy me, but so I wouldn't feel any guilt after eating it, I came up with a lemon berry smoothie. It is simple and one of the more healthy desserts I have made, but still very refreshing.

It is perfect timing for a smoothie too. Tuesday was my BFF's birthday! I would have posted this then if it wasn't for Tuesdays With Dorie. But, we have been best friends since we were 12! I'm not super old or anything, but that's a long time! The reason why a smoothie is significant is because the first job we ever had was working together at a cute little bread and smoothie shop called Whole Grain. Smoothies were our favorite and I can remember more than one occasion that she would show up at my house when I was having a bad day or for no reason at all, with smoothie in hand. She is always so thoughtful! I have so many wonderful memories of growing up with her. I know we will be friends forever.

This smoothie doesn't even compare to the ones we had loaded with ice cream, especially when we had them with the good cookies or scones that we sold too, but still good nonetheless. Happy Birthday, La! I love you!

Lemon Berry Smoothie

1 1/2 C berries of your choice
1/4 C sugar
1/4 C fresh lemon juice
1 C water
2 C ice cubes

Blend together until all ice pieces remaining can be sipped through a straw.


I can't wait for summer fruits and veggies! Guess I should let spring come first though, right?!

Tuesdays With Dorie: Coconut Butter Thins

These cookies were fabulous! They had the texture of shortbread with so many different flavors involved. They had lime ( or in my case I used lemon) coriander, coconut, and macadamia nut. They each added something wonderful to the cookie and with all the butter in there, they were just perfect for what I needed tonight. Apparently Dorie almost left these out of her cookbook, but I'm so grateful to her that she didn't!

Thanks to Jayne of the Barefoot Kitchen Witch for her good pick this week!

Lemon Cheesecake with Gingersnap Crust

This is just as the name says it is...

Lemon cheesecake with gingersnap crust. Everyone has their favorite cheesecake recipes, and if you don't you need to get Dorie Greenspan's Baking from My Home to Yours cookbook and make her tall and creamy cheesecake. It is by far the best I have ever had...ever! Just add some freshly grated lemon peel and about a tsp of lemon extract to the mix and you have delicious lemon cheesecake.

I used the swedish ginger thins for the crust and just added a little sugar and melted butter. Again, follow your favorite graham cracker crust recipe, but substitute gingersnap crumbs for graham cracker crumbs.
This was a light and spring-ish little dessert. I made them single serving size, of course, because they are so cute and easy to serve and eat. I feel my lemon cravings come back...stay tuned for more!

Creamy Chicken Noodle Soup

First of all, if anyone has any tips on photographing soups, I would love to hear them. I just can't seem to get my pictures to look nearly as good as the soup tastes!
Second of all, I know soup season is almost over, but I had to get this last one in. Besides, if you live in Utah you know that the weather is still so unpredictable. It was in the 70s last Saturday and then we woke up to snow Sunday and Monday, so we were still able to enjoy soup, but hopefully for the last time for awhile.

I have been hooked on this soup ever since our neighbors had us over for dinner on Halloween and made it for us. She was nice enough to share the recipe and I've made it several times since. I'm not sure where the recipe came from originally, but like I always do, I have changed it slightly.
Cream Chicken Noodle Soup

4 large chicken breasts
4 T chicken bouillon
10 C water
1 large onion, finely chopped
10-14 oz egg noodles ( I get the homemade kind from Costco. It takes a little longer to cook, but they keep their shape and texture really well)
1 C chopped carrots
1 C chopped celery
1 can cream of chicken soup
1 C milk
1 C sour cream

In large pot, boil the water with the chicken, chicken bouillon, onion, carrots, and celery for 1 hour or until chicken is cooked thoroughly.

Remove chicken and add egg noodles. Boil until tender. Meanwhile, shred cooked chicken.

Add soup, milk, and chicken to pot and cook until warm. Add sour cream and heat through, but do not boil. Add more soup or sour cream to get desired thickness.

This recipe makes a lot, so share with your friends, coworkers, and neighbors. They won't believe you made it!

Tuesdays With Dorie: Blueberry Crumb Cake

Sihan of Befuddlement chose to do Dorie's Blueberry Crumb Cake this week which was perfect because when we woke up Sunday morning, my hubby said he wanted coffee cake for breakfast. I didn't have any fresh blueberries on hand, but I did have a bag of mixed berries from Costco that are delicious so I used those instead. It was so colorful and delicious and was probably one of the slightly more healthy recipes we have done so far. We had a yummy breakfast Sunday morning. Many thanks to Sihan and Dorie!

Tuesdays With Dorie: French Yogurt Cake

Tuesday came and went and I was so forgetful posting my cake wasn't the thing I had forgotten to do yesterday.


This week's recipe was chosen by Liliana of My Cookbook Addiction and it was a French Yogurt Cake with a Lemon Marmalade Glaze. Sounds like a good dose of medicine for my Spring Fever, but I couldn't find any lemon marmalade. It still did me some good though because I topped the cake with whipped cream and raspberries. The recipe calls for either 1/2 C chopped almonds, or an additional 1/2 C flour, and I chose to use the almonds. Next time I would do flour though. This was a good, light dessert and overall I really enjoyed it.

Green and Gold Oat Bars

St. Patrick's Day is one of my favorite holidays to bake for. Not because I'm Irish, because I'm not, and not because green and gold were my high school colors (Go Wolves!), but because it's the birthday of one of my favorite Aunts! She is so spunky and spontaneous and so much fun to be around. She had 5 crazy boys before she finally got her girly girl but has more energy than anyone I know. She is a great friend and always supportive and willing to help me with anything. Not to mention she LOVES to eat treats with me! Happy Birthday, Aunt Patty! I love you so much!
This festive and easy recipe is adapted from the M&M Oat Bars from Taste of Home. I work with some really fun girls at church and the cute 17 year old twins (M&M) brought this recipe to our little recipe swap we had because it's their favorite treat. I was really excited to make it this weekend and can't wait to share them with the group this afternoon.

After Valentine's Day I bought some bags of only green m&Ms on clearance so I could do something fun with them on St. Patty's Day and was so glad I did when I was getting ready to make these. It makes them that much more fun!

Green & Gold Oat Bars

1/2 C butter
1 C brown sugar
1 egg
1 tsp vanilla
1 1/4 C flour
1/2 tsp baking soda
1/2 tsp salt
2 C oats
1 14 oz package of caramels
3 T water
1 C mini semi-sweet chocolate chips
1 C green m&ms

In a large bowl, cream butter and sugar and beat until fluffly. Beat in egg and vanilla.

Whisk together flour, baking soda, and salt in small bowl and add to sugar mixture. Stir in oats.

Press mixture into a greased 8x11 glass baking dish and bake at 350 for about 12 minutes.

Melt the caramels and water, and stir until very smooth. Spread over entire crust. Sprinkle chocolate chips and m&ms over the caramel and press gently so that stick well. Let stand at least 5 minutes before cutting.

Happy St. Patricks Day!

Fruit Granola Bars

I have tried a lot of granola bars over the years and homemade or store bought, these are the best I have ever had! It's mostly Ina Garten's recipe from the barefoot contessa back to basics cookbook. It's my #1 cookbook right now. If you like her and don't have this book already, go get it! So many amazing recipes! But, in typical fashion as I always do, I modified it a little bit. I substituted raisins for the dates and added cinnamon chips. I think the cinnamon chips are what really made them. There is the hint of cinnamon in the granola and it sweetened them up just enough. Oh, so good!

The granola bars were crunchy and were delcious plain, but I can't wait to have some with milk for breakfast tomorrow and then mixed in with my yogurt for my mid-morning snack at work! The most amazing part, is that they are healthy, and my 5 year old would NOT stop eating them all day today!

Fruit Granola Bars

2 C oats
1 C chopped almonds
1 C shredded coconut
1/2 C wheat bran
3 T unsalted butter
2/3 C honey
1/4 C brown sugar
1 tsp vanilla
1/4 tsp salt
1/2 C raisins
1/2 C craisins
1/2 C chopped dried apricots
1/2 C cinnamon chips

Mix oats, almonds, and coconut together on a cookie sheet with raised sides and cook at 350 stirring occasionly for about 12 minutes, or until lightly browned.

Transfer the mixture into a large mixing bowl and add wheat bran.

In a small saucepan, melt honey, butter, and brown sugar together. Add vanilla and salt. Stir together and pour over oat mixture. Add dried fruit and cinnamon chips and mix well. Pour mixture into cookie sheet lined with parchment paper and press evenly.

Bake at 300 for 25 minutes. Cool slightly before cutting into bars, or cool completely to break into odd sized pieces. Serve at room temperature.