Entered Martha's Cookie Contest

I entered Martha Cookie Contest yesterday. In doing so I am linking the photos to the recipes on the blog.

Potato Chip Cookie with Chocolate drizzle

Chocolate Marble Chunk Cookies

Peanut Butter Icecream Pie

Peanut Butter Ice Cream Pie

This Peanut Butter Ice cream Pie is sooo good. I have had this recipe for a number of years. Usually made it for family dinners and summer get togethers. One of my co-workers had a get together so I decided to make this to take there. Everyone said they really like it.

2 cups of crushed graham crackers
1/2 cup sugar
1/2 cup melted butter

Mix in small bowl graham crackers and sugar. Then add melted butter and blend until just holds together.


Take mixture and press into 9 X 13" pan.


Once pressed into pan place in freezer to set while making the ice cream mixture.


Use your favorite ice cream and let is soften so you can fold easily.


1 container of vanilla ice cream, softened
1 large container cool whip, unthawed
4 crispy crunch bars
1 cup peanut butter


Take 3 of the chocolate bars and chop them into small pieces. Measure out 1 cup peanut butter and set aside.
When ice cream is softened enough, place in large bowl and fold in peanut butter. Do not over mix you want little pockets of peanut butter to be present. Then fold in cool whip again gently. Then add the crispy crunch bars.

I decided to add another element to this dessert and made a fudge chocolate layer on the graham cracker mixture.
1 package of semi-sweet chocolate pieces
2 tsp. butter
1/4 cup cream

Heat milk and butter on low heat until just about to boil. Remove from heat add chocolate pieces and mix until melted. Return to very low heat and mix until reduces a bit. Take this mixture and pour onto chilled graham cracker crust. And return to freezer.

Keep 1/4 cup of chocolate for the top of the pie. You may need to add a bit more cream to make it thinner to drizzle over the top of the pie.


This only takes maybe 15 minutes to set. Take out and pour ice cream layer on top of this chocolate layer. Take the last crispy crunch bar and chop it up in small pieces and add to top of Ice cream and then drizzle chocolate over this. You may have to add a bit more cream to thin the chocolate and heat it up a bit as well.

New On Line Dessert Magazine

I do not know if you have all found the new Dessert Magazine that is on line. It is really cool.
Here is the website: Dessert Magazine
Go check it out!!!! You will love it I am sure...

"Desserts Magazine™ is the first and only digital magazine about desserts. We are a consumer publication and website that focus on testing, creating, and reviewing the best dessert recipes, in every category. It is where the beginner and the advance baker will find all the necessary tools to make fabulous desserts every time. The magazine also covers tabletop items, kitchen tools, confections, new products and other areas of interest to people who not only love desserts, but love to make it and talk about it!"

Choco-Toffee Dream Bars

I decided to make these bars last weekend. It has been a few years since I have made them. They are a nice bar we enjoyed them. However, if I were to make them again I would only use 3/4 cup of brown sugar in the topping as they were a bit sweet. When looking for the Rhubarb Dessert I found this one, remembering they were good, decided to make them as well. In looking at the file draw I have of recipes, I realized there are a lot of recipes to put up....when you have been cooking for hmmmm to many years to say..one does accumulate a lot of recipes.

Choco-Toffee Dream Bars

Preheat oven to 350F.
Grease a 13X9X2 inch baking pan.

Pastry

Combine:
2 Cups all purpose flour
1/2 cup lightly, packed brown sugar
1/4 tsp. salt
1/4 cups soft butter

Blend this until crumbly
Press into bottom of prepared pan. Bake in preheated 350F. oven for 10 minutes.

Topping

1/4 cup all purpose flour
1/2 tsp. baking powder
1/2 tsp. salt

Blend together and set aside.

2 eggs
Beat until foamy

Stir in
1 tsp. vanilla
1 1/2 cups lightly packed brown sugar
Blend in dry ingredients and then stir in:

1 cup raisins, plumped*
1/4 cup chopped toasted walnuts
1 1/2 cups chocolate chips, (I used milk chocolate chips)

Spread over baked pastry. Return to oven and bake for an additional 25 to 30 minutes. Cool and cut into bars.

Makes 4 dozen bars

*To plump raisins-cover with boiling water. Let stand for 5 minutes and then drain them.

I have been tagged

I was tagged by Rosanne and Rosemary , so here goes. It is hard to think of seven things..but I will do my best.

The rules

1. Post the name and URL of the person who tagged you

2. Post the rules

3. Write seven things about yourself

4. Put the links in to your 7 favourite blogs

5. Name 7 people you are going to tag

6. Post a comment on their blog to say they've been tagged.


Now on to the seven things,

1/ I have been living on my own for 10 years now. My X said I would never make it. So far I am doing OK>>>>> :)

2/ I really love taking photos of nature. By fall I hope to have a new camera.


3/ I have been reading alot about investing. Ever since I saw Derek Foster on the news. He retired at 34...

4/ I miss painting and my crafts since I work so much of the time. Hopefully when I retire I can do more. I would really like to sew cloth dolls or bears.

5/ I really like riding my bike. I have been out once since the weather has gotten warmer.

6/ I really enjoy blogging. There are so many great ones to visit everyday.

7/ I really like watching Nature Documentaries.

Seven favourite blogs??

Only seven:

1. Cookie Madness

2. Bake or Break

3. Bumpkin Bears

4. Culinary Concoctions By Peabody

5. How To Eat A Cupcake

6. Clumbsy Cookie

7. Good Eats 'n Sweet Treats

Now 7 people I am going to tag.

1. Gigi

2. Clumbsy Cookie

3. Bumpkin Bears

4. Coconut & Lime

5. My Little Kitchen

6. Fresh from the Oven

7. Alpineberry

Chicken Fajita's

Last night Dan made Chicken Fajitas with guacamole. He marinaded the chicken early in the day. Half of the chicken we used for this dish last night and the other half we made a stir fry tonight. It was a great dinner.

Chicken Fajitas

One package fajita Mix
2 to 3 chicken breasts
1 red pepper
1 small onion
1 jalapeño
2 scallions
1 avocado
1 small plum tomato
Jared salsa (your choice)


Marinade for Chicken

One package of Fajita mix
pour this over the chicken, cover and let marinade in the fridge a couple hours or overnight.

Cut up onions and peppers in strips, set aside.

Guacamole

1 small plum tomato
1 avocado
2 scallions
1 jalapeño

Put an X on bottom of the plum tomato, and blanch until skin starts to come off. Then under cold water take skin off tomato. Quarter tomato, remove seeds and hull then dice into small cubes. In a bowl, dice avocado and immediately add juice of 1/2 lime so it does not turn brown. Mash avocado but leave some small pieces like lumpy potatoes. Add diced plum tomato, scallions and jalapeño. Salt to taste. Make this just before you start the chicken, it can turn brown if made ahead.

Fajitas

Take chicken and fry in a cast iron skillet. Brown chicken well and add juice of 1/2 lime over chicken to de-glaze pan. Take chicken out of pan and put in to serving bowl. Add strips of onion and peppers in pan frying until tender. Place these in a serving bowl.

In warm taco shells, layer chicken, veg mix, guacamole, salsa and serve wrapped up.

Rhubarb Dessert

I made this Sunday for dinner. The recipe was given to me by a lady I worked for; a number of years ago. Rhubarb is one of my favorite fruits.

Rhubarb Dessert

Ingredients:

1 cup flour
5 Tbsp. icing sugar
1/2 cup butter

Blend this together and press into bottom of 9 X 9 Pan. Bake at 350F for 15 minutes.

Topping:

2 eggs
1 1/2 cups sugar
1/4 flour
3/4 tsp. salt
2 cups rhubarb

Beat eggs in mixer until lightened. Add sugar and continue to beat until fluffy. Add flour and salt , beat until doubled in volume.

When crust is cooled a bit add rhubarb on top; pour egg mixture over the top. Bake at 350F for 25 to 30 minutes.

Serve with whipped cream or ice cream.