Cookies and Bars

My friend Hilary asked me for some bar recipes, you know, lemon bars, oatmeal bars etc. I told her I'd write a blog post and include an assortment of bar recipes. For those that know me, you know that I love peanut butter and chocolate. What could be better than a peanut butter and chocolate brownie?

Chocolate Peanut Butter Brownies

Chocolate Batter:
2 cups sugar
1 cup butter, room temperature
2 teaspoons vanilla
4 eggs
1 1/2 cups all-purpose flour
3/4 cup cocoa, unsweetened
1 teaspoon baking powder
1/2 teaspoon salt
1 cup peanut butter chips

Peanut Butter Batter:
3/4 cup peanut butter
1/3 cup butter, room temperature
1/3 cup sugar
2 tablespoons all-purpose flour
2 eggs
1 teaspoon vanilla

Frosting:
3 ounces unsweetened chocolate
3 tablespoons butter
2 2/3 cup confectioners' sugar
1/4 teaspoon salt
1 teaspoon vanilla
3 1/2 to 5 tablespoons water

Grease and flour a 13x9-inch baking pan. In mixing bowl, cream 2 cups sugar and 1 cup butter until light and fluffy. Add 2 teaspoons vanilla and 4 eggs, 1 at a time, beating well after each addition.

Gradually add 1 1/2 cups flour, cocoa, baking powder, and 1/2 teaspoon salt. to the creamed mixture. Mix well. Stir in peanut butter chips.

In a small bowl, cream peanut butter and 1/3 cup butter. Add 1/3 cup sugar and 2 tablespoons flour; blend well. Add 2 eggs and 1 teaspoon vanilla; beat until smooth. Spread half of the chocolate mixture in prepared baking pan. Spread the peanut butter batter over chocolate batter. Spread remaining chocolate batter over top. Gently cut through layers with a knife to create a marbled look.

Bake brownies at 350° for 40 to 50 minutes, or until top springs back with lightly touched in center with finger. Brownies should begin to pull away from sides of pan. Cool completely in pan.
In a medium saucepan, melt 3 squares of chocolate with 3 tablespoons of butter, stirring constantly. Remove from heat. Stir in confectioners' sugar, 1/4 teaspoon salt, and 1 teaspoon vanilla, along with enough water to make frosting smooth and spreadable. Spread frosting over the cooled brownies and cut into bars.

Cherry Bars

1 1/2 cups unsalted butter, softened
1 1/2 cups granulated sugar
1 1/2 cups firmly packed light brown sugar
3 large eggs
1 teaspoon vanilla extract
4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
2 cups pitted and halved fresh sweet cherries
1/3 cup sliced almonds

Put butter, granulated sugar and brown sugar in a large mixing bowl. Beat with electric mixer on medium speed 3 to 4 minutes, or until well blended. Add eggs, one at a time, beating well after each addition. Stir in vanilla.

Grease the sides and bottom of a 13 x 9 x 2-inch baking pan; set aside.

Combine flour, baking soda and salt; mix well. Add to butter mixture; beat 3 to 4 minutes, or until smooth batter forms. Spread half the batter in prepared pan. Scatter cherry halves over batter. Place spoonfuls of remaining batter on top of cherries; gently spread to cover fruit. Sprinkle almonds on top. Bake in a preheated 350° F. oven 30 to 35 minutes, or until wooden pick or skewer inserted in middle comes out clean.

Carrot and Spice Bars

1 cup low-fat milk
1/4 cup margarine or butter
1 cup bran flakes cereal
2 eggs
1 jar (2-1/2 ounces) puréed baby food carrots
3/4 cup grated carrot
1/3 cup golden raisins, coarsely chopped
1 teaspoon grated orange peel
1 teaspoon vanilla
2 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 cup orange juice
1/4 cup toasted pecans, chopped

Preheat oven to 350°F. Lightly coat 13X9-inch baking pan with nonstick cooking spray; set aside.

Combine milk and margarine in large microwavable bowl. Microwave on HIGH 1 minute or until margarine is melted; add cereal. Let stand 5 minutes. Add eggs; whisk to blend. Add puréed carrots, grated carrot, raisins, orange peel and vanilla.

Combine flour, sugar, baking soda and cinnamon in medium bowl. Add to carrot mixture, stirring until thoroughly blended. Spread into prepared pan.

Bake 25 minutes or until toothpick inserted in center comes out clean. Insert tines of fork into cake at 1-inch intervals. Spoon orange juice over cake. Sprinkle with pecans; press into cake. Cut into 40 bars before serving.

Layered Bars

1/2 cup butter or margarine, melted
1-1/2 cups graham cracker crumbs
1 can (14 ounces) sweetened condensed milk
1/2 cup coconut
1 cup peanut butter chips
1-1/4 cups crisp rice cereal
1 cup semisweet chocolate chips
1/2 cup candy-coated candy or baking bits

Preheat oven to 340°F. Lightly spray sides of 13X9-inch baking pan with nonstick cooking spray.

Pour butter into pan. Sprinkle graham cracker crumbs evenly over butter. Pour condensed milk evenly over crumbs. Sprinkle with coconut, peanut butter chips, cereal, chocolate chips and candies; press down gently on candies.

Bake 25 to 27 minutes or until top just begins to brown. Cool completely in pan on wire rack. Cut into bars.

Black Forest Brownie Bars

2 cups chocolate chips
1/2 cup butter or margaine, cut into pieces
3 eggs
1 1/4 cups flour
1 cup sugar
1 teaspoon vanilla
1/4 teaspoon baking soda
1 1/2 cups whipped topping
2 cups cherry pie filling

Preheat oven to 350 degrees. In a saucepan, melt one cup of the chocolate chips with the butter, on very low heat. Stir until smooth. Remove from heat and stir in eggs. Gradually stir in flour, sugar, vanilla nad baking soda. Stir in remaining chocolate chips. Spread into greased 13x9 pan.

Bake for 20 to 25 minutes. Cool completely. Spread on whipped topping. Top with pie filling. Cut into squares.

Raspberry and Chocolate Bars

Crust
1 1/4 cups flour
1/2 cup sugar
1/2 cup butter or margarine

Topping
2/3 cup flour
1/2 cup chopped pecans
1/3 cup packed brown sugar
6 tablespoons butter, softened
1/2 cup raspberry jam
2 cups chocolate chips

To make the crust:
Prehead oven to 375 degree. Combine flour and sugar in medium bowl. Cut in butter with pastry blender. Dough should be coarse crumbs. Press onto bottom of greased 9x9 pan. Bake for 18-22 minutes. Should be set, but not brown.

For topping:
Combine flour, pecans and brown sugar. Cut in butter with pastry blend. Your dough will be course crumbs.

Spread jam over hot crust. Spring with the topping and chocolate chips. Bake for 15 to 20 minutes. Should now be golden brown. Cool on wire rack. Cut into bars.

Minty Brownies

1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup granulated sugar
1/2 cup butter or margarine
2 tablespoons water
1 1/2 cups chocolate chips divided
1/2 teaspoon peppermint extract
1/2 teaspoon vanilla extract
2 large eggs
1 (16-ounce) container prepared vanilla frosting
1 (4 1/2-ounce) tube chocolate decorating icing

For Brownies: Combine flour, baking soda and salt in small bowl. Combine sugar, butter and water in medium saucepan. Bring just to a boil, over medium heat, stirring constantly; remove from heat.

Add 1 cup morsels, peppermint extract and vanilla extract; stir until smooth. Add eggs one at a time, stirring well after each addition. Stir in flour mixture and remaining morsels. Spread into greased 9-inch-square baking pan.

Bake in preheated 350 degree oven for 20 to 30 minutes or until center is set. Cool completely in pan on wire rack.

For Frosting: Spread vanilla frosting over brownie. Squeeze chocolate icing in parallel lines over frosting. Drag wooden pick through chocolate icing to feather. Let stand until frosting is set. Cut into bars.

Audrey :)
http://mytupperware.com/audreyoka

Tupperware Heat N Serve and Microware Recipes

I remember when my mom got our first microwave oven. Oh my gosh, she used to love cooking meals in this square box. (yes I'm dating myself). She would make a whole chicken in the microwave, mind you it didn't brown but it certainly was cooked. She then began making desserts in the microwave also.

Today, there are many products designed specifically to be microwave safe. Since Tupperware's Heat n Serve Containers are on sale in February, I thought I'd share some microwave recipes:

Popcorn Mix

1 bag Pillsbury Microwave Popcorn

2 cups crisp wheat square cereal

2 cups Cheddar cheese-flavored goldfish crackers

1 (1 3/4 ounce) can shoestring potatoes

1 cup unsalted peanuts

1/2 cup margarine or butter

1 teaspoon dried parsley flakes

1/2 teaspoon chili powder

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

1/2 cup grated Parmesan cheese

Prepare popcorn as directed on the package. Remove any unpopped kernels. In a Thatsa bowl, combine popcorn, cereal, crackers, shoestring potatoes and peanuts. Place margarine in the 3 cup Heat n Serve container. Microwave on HIGH for 1 to 1 1/2 minutes or until melted. Stir in parsley flakes, chili powder, onion powder, and garlic powder. Drizzle seasoned mixture over popcorn mixture. Sprinkle with cheese. Toss until evenly coated. Transfer half of mixture to the Heat n Serve 6 1/4 cup container. Microwave on HIGH for 3 minutes or until thoroughly heated, stirring once halfway through heating. Spread on paper towels to cool. Repeat with remaining mixture.

Beef and Potatoes with Gravy

3 medium potatoes, peeled and cut into 1-inch cubes

1/3 cup water

1 pound ground beef

1 teaspoon garlic powder

1 teaspoon onion powder

1 envelope brown gravy mix

1/4 cup milk

3 tablespoons butter, softened

1/8 teaspoon salt

1/8 teaspoon pepper

Place potatoes and water in either the 6 1/4 or 8 1/4 Heat N Serve container. Cover and microwave on high for 8 to 10 minutes or until tender. Meanwhile, in large Tupperware skillet, cook beef over medium heat until no longer pink; drain. Stir in garlic powder and onion powder, using ther Saucy Silicone Spatula Prepare gravy mix according to package directions. Place potatoes in a Thatsa bowl; add milk, butter, salt and pepper. Beat on medium speed until smooth, again using the Saucy Silicone Spatula. Serve beef and gravy over mashed potatoes.

Tuna Noodle Casserole

1 can cream of mushroom soup

1 1/4 cups milk

3 cups hot cooked rotini pasta

1 (12.5 ounce) can tuna, drained and flaked

1 (2.8 ounce) can French fried onions, divided

1 (10 ounce) package frozen peas and carrots

1/2 cup shredded Cheddar cheese

In 8 1/4 cup Heat N Serve container, mix soup and milk. Stir in pasta, tuna, 2/3 cup French fried onions, vegetables and cheese. Cover; microwave 10 minutes or until hot, stirring once. Top with remaining 2/3 cup onions. Microwave 1 minute.

Skinny Chocolate Cake

1 package (18.25 oz.) chocolate cake mix

1 cup water

1/3 cup fat-free salad dressing or mayonnaise

3 egg whites or 6 tablespoons liquid egg whites

In a Mix-N-Stor® Plus Pitcher, combine first 5 ingredients, blending well with Saucy Silicone Spatula. Spray Heat 'N Serve™ 6 1/4-cup Round Container with cooking spray. Pour batter into prepared container and place in microwave uncovered. Microwave on High for 7-10 minutes, (depending on microwave power) rotating container during baking; cake should pull away from sides slightly and be a little sticky on top. Toothpick should test clean when inserted into center of cake. If necessary, microwave an additional minute and check; repeat until done.Cool 4-5 minutes and invert onto serving plate. Serve plain or with a dusting of powdered sugar or simple glaze.

Gooey Chocolate Brownies

1 (15.1 oz.) pkg. fudge brownie mix (8” x 8” pan size)

1 large egg

3 tablespoons water

1/3 cup vegetable oil

1 (12 oz.) jar caramel sauce (optional)

In a 6¼ cup Heat ’N Serve™ Container mix together fist 4 ingredients using a Saucy Silicone Spatula. Microwave uncovered on High for 5–6 minutes (rotate every 2 minutes if you don’t have a turntable) until toothpick tests clean. Cool slightly before scooping out of container; serve warm with 2 Tbsp. of caramel sauce (optional) drizzled over each brownie.

Broccoli Dip

1 package frozen broccoli pieces

1 block of Velveeta Cheese

1/2 tsp. garlic powder

1/4 tsp. onion powder

Cook broccoli according to package directions and drain. Cut Velveeta Cheese into small pieces and place in the 6 1/4 c. Heat N Serve Container; add in the garlic powder and onion powder. Microwave on medium-high power for 3 minutes. Using Saucy Silicone Spatula, stir cheese mixture. Place back into the microwave for an additional 1-2 minutes until its all melted and smooth. Stir in the drained broccoli pieces and mix well. Serve warm with crackers or appetizer breads.

To order any of the Tuppereware Heat n Serve containers or any other product, please visit http://mytupperware.com/audreyoka

Audrey :)

Soup

When the weather is cold, many of us enjoy a hot bowl of soup. I'd like to share some soup recipes to warm even the coldest winter night.

These first recipes are for the meat lovers:

Easy Ramen and Beef Soup

1 pound ground beef
1 - 46 ounce can V8 Juice
1 envelops onion soup mix
1 package beef flavor Top Ramen noodles
1 - 16 ounce package frozen mixed vegetables

In a saucepan cook meat until all pink is gone. Drain. Stir in the V8 juice, soup mix, seasoning packet from the Ramen (not the noodles) and the mixed vegatables.

Bring to a bil. Reduce heat and simmer for 6-8 minutes (vegetables should be tender). Bring to another boil and add noodles. Boil for 3-4 mintues (noodles should be tender). Serve.

Vegetable and Steak Soup

1 pound sirloin steak cut into 1/2 inch cubes
2 cups cubed red potatoes
1 cup chopped onion
1 cup chopped carrot
1 cup frozen peas
1 cup water
2 teaspoons vegetable oil
1 can beef broth
2 tablespoons balsamic vinegar
1 tablespoon minced fresh parsley
1 tablespoon minced chives
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried basil

In a saucepan, cook beef and onion in oil until all pink is gone. Drain. Stir in potatoes, carrots and peas. Add beef broth, water, vinegar, parsley, chives, basil, thyme, salt and pepper. Bring to a boil. Reduce heat, cover and simmer for 30 minutes.

And now for those who prefer chicken over beef:

Chicken and Rice Soup

2 - 14 ounce cans of chicken broth
2 cups uncooked instant rice
1 cup water
1 - 16 ounce package of frozen mixed vegetables
1 - 6 ounce package of grilled chicken strips cut into 1/2 inch cubes
1/2 teaspoon poultry seasoning
1/4 teaspoon pepper
1 tablespoone minced fresh parsley

In a saucepan, combine the chicken broth, water, vegetables, chicken, poultry seasoning and pepper. Bring to a boil. Reduce heat and simmer for 5 minutes. Add in rice and parsely. Remove from heat and allow to sit for 5 minutes.

Chicken Tortilla Soup

2 chicken breasts, cooked and cubed
1 onion, finely chopped
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups chicken broth
1 clove garlic, crushed
3 tomatoes, chopped (remove skin)
2 tablespoons vegetable oil
1 green chile, seeded and chopped
Shredded cheese
tortillas, cut in strips and fried

Sautee onions and garlic until soft. Combine all ingredients in pot and cook at least 30 minutes. When serving, add shredded cheese and tortilla strips.

And for the non meat/poultry readers:

Spinach Soup

1 tablespoon margarine
2 - 10 ounce packages frozen spinach
1 - 11 ounce can cream of potato soup
1 soup can of milk
2 tablespoons white port wine
salt, pepper and nutmeg to taste

In a microwave dish, combine the spinach and margaine and microwave for one minute. Add remaining ingredients and microwave for six minutes. Serve hot.

Onion and Apple Soup

3 tablespoons margarine
8 cups chopped white onions
2 cups water
4 1/2 cups unsweetened apple juice
1/2 cup port white wine
1 medium apple pared and grated
1/2 teaspoon grated orange peel

In a soup pot, saute the onions in the butter until browned. Add the remaining ingredients and bring to a boil. Reduce heat, cover and simmer for about 30 minutes.

Audrey :)
http://mytupperware.com/audreyoka

Tupperware 3-In-1 Container

New in February, Tupperware 3-In-1 Container

USES FOR 3-IN-1 CONTAINER

1. Q-tips – cotton balls – soaps
2. Drink center: hot chocolate – tea bags – coffee
3. Drink center accessories: powdered creamer – sugar – low calorie sugar
4. Chocolate chips – nuts – powdered sugar
5. M&Ms: plain – peanut – almond
6. Colored bath salts: blue – pink – yellow
7. Ice Cream center: nuts – sprinkles – candies
8. Pastas: shells – bows – spirals
9. Red hots – heart-shaped candies – licorice
10. Nuts – bolts – nails
11. Paper clips – rubber bands – binder clips
12. Pencils – pens – markers
13. Batteries – A – AA – AAA
14. Gum – mints – candies
15. Thread – needles – buttons
16. Emery boards – fingernail clippers – cotton balls
17. Legos – Bright Lite lights – marbles
18. Barbie accessories: shoes – purses – hats
19. Dog treats – cat treats – birdseed
20. Postage stamps – stickers – address

To order this product or any other Tupperware product, visit http://mytupperware.com/audreyoka

Networking

I hope you all enjoyed the game yesterday. Not only was the game a good game but we actually enjoyed many of the commercials also.

Since my blog is combination of recipes and business ramblings, I wanted to offer some thoughts on networking, true networking today.

I was surfing the net yesterday and found a blog. I left a comment on a custom card that was made by a blogger. I loved it. It was a lone heart in the bottom right hand corner.

Imagine my surprise when I received an email this morning that the card was mine. The card can be viewed at http://katzelbows.blogspot.com/ Scroll down to the January 30th entry. That's my card you're seeing there :)

After getting the email I revisited the blog and saw Rachel's business links and began clicking. Turns out Rachel sells rubber stamps http://www.theinkpadnyc.com/welcome.htm Everyone who knows me, knows that I'm a scrapbook fanatic and rubber stamper. Whose site do you think I'll be adding to my recommend list when folks ask me about rubber stamping? Yep, Rachel's.

Try saying hi to others and see what happens. Sometimes it's magic.

Audrey :)
http://mytupperware.com/audreyoka

Superbowl Appetizers

When I think of the Superbowl, I think of football, commercials and appetizers. Here are some of my favorite appetizer recipes:

What would a superbowl party be without chicken wings?

Apricot Brandy Chicken Wings

2 1/4 pounds chicken wings
1 cup dried apricots
1 cup hot water
1/2 cup apricot brnady
3 tablespoons sugar
1/2 teaspoon cinnamon

In a sauce pan cook the apricots in water until soft. Tranfer to a food processor and puree. Return to sauce pan, add brandy sugar and cinnamon. Simmer for 5 minutes.

Broil chicken wings for 10 minutes on each side. During last 5 minutes of cooking brush apricot sauce on wings. After cooking brush on sauce again. Serve hot.

Salmon Stuffed Cucumber Slices

1 english cucumber
1 cup olive oil
1/3 cup lemon juice
2 teaspoons salt
1/2 teaspoon white pepper
1 cup minced smoked salmon
1/4 cup mayonnaise
2 teaspoon dijon mustard

Pare the cucumber and cut into 1/3 inch lenghts. Remove the center pulp and seeds with an apple corere.

Marinate the cucumbers in a mixture of the oil, lemon juice, salt and pepper for about 2 hours. Drain.

Mix together the salmon, mayonnaise and mustard. Stuff the mixture intot he cucumbers and slice into bit sized slices.

Tortilla Wraps

Tortillas
Lox and cream cheese or
Spinach dip or
Chicken salad or
Ham and cheese

Lay tortilla out flat. Spread a thin layer of your favorite sandwich filling. Roll tight and then cut into bit sized circles. This works best if fillings are chilled.

Enjoy the game!! Go Team!!

Audrey :)
http://mytupperware.com/audreyoka

Saying Thank You

I read the most wonderful blog post today.http://www.eventsininkonline.blogspot.com/ In her post Michelle talks about writing thank you notes and offers several tips on who to thank and what to say.

As I read her post, I thought about all of the pens my daughters and I own. We own fine point pens, medium point pens, roller pens, ball point pens, fine tip marking pens and an assortment of other pen styles. We own pens in so many different colors that storage used to be a problem.

After joining Tupperware I began using the products to truly organize all rooms of my house. The Snak Stor and the Cold Cut Keeper are excellent for storing pens, pencils, crayons and markers.

These containers are only 2 1/2 to 3 inches high making all items inside very easy to see and get to.

For plane trips, not only will these containers hold the pens and markers, but paper, a deck of cards and for those with electronic games, these are great containers to hold the games, the rule books etc while traveling.

I'd like to offer my own personal thank you to Michelle for her great post that led me to think about pens and the many ways our pens can enhance paper to say thank you to someone else.

Audrey :)
http://mytupperware.com/audreyoka