Thursday, October 21, 2010

Cranberry Coconut Bars

I guess this is Bar Cookie Week! LOL I love bar cookies because you can cut them into small bite size pieces for dessert bars and tiny bite munching! These are so yummy and chewy! Cinnamon is good but if you want to switch it up try Pumpkin Pie Spice or cardamom! Once again you can switch up the dried fruit! xo


1 C Flour
2 t Cinnamon, or other interesting spice!
1/2 t Baking Soda
1 t Salt
1 C Butter, at room temperature
1 C Brown Sugar
2 Egg
1 C Dried Cranberries
3 C Sweetened Shredded Coconut

Preheat oven to 350 degrees. Whisk flour, cinnamon, baking soda and salt in a bowl. In a separate bowl, cream butter, eggs and sugar until smooth. Add flour mixture and blend. Stir in coconut and dried fruit until thoroughly mixed. Spread evenly into an ungreased 9 x 13 x 2 inch baking pan. Bake until cookies are firm to the touch, about 20 minutes. Place on a rack to cool, cut when completely cool.

Wednesday, October 20, 2010

Almond Bars with a White Chocolate Drizzle

Almond is one of my favorite flavors and these bars are amazing! I like to add dried blueberries, mango or cherries to make these bars more festive and colorful~ try adding your favorite dried fruit! xo

1 C Butter
3/4 C Sugar
2 Egg
1/2 C Almond Paste or almond pastry filling, grated
1 t Almond Extract
2 1/2 C Flour
1 C Dried Fruit Such as Blueberries, Cherries, Mango, etc
2/3 C Sliced Almonds
1 Egg White
1/2 C White Chocolate, Melted

Preheat oven to 350 degrees. Cream butter and sugar in a large mixing bowl, beating until light and fluffy. Add 1 egg, almond paste, and extract, beat until well blended. Stir in flour and dried fruit if adding. Spread mixture in a 13 x 9 x 2 inch baking pan. Beat egg white (at room temperature) until foamy; brush over entire surface of dough, and sprinkle with almonds.

Bake for 35 minutes or until lightly browned. Cool completely. Drizzle the melted white chocolate over the cooled bars. Allow the white chocolate to set. Slice into squares and then on the diagonal, if desired.

Monday, October 18, 2010

Deb's Chimichurri

Yes, Jeff, I am finally posting my version of Chimichurri. Traditional Chimichurri calls for Italian Parsley, but you know I like to switch it up, so I use Cilantro. It is so good! It is great as a sauce for grilled meat. I like to use it to marinate shrimp and then grill them! Amazing! Try it on steamed veggies or over rice! xo

1 C Firmly Packed Cilantro Leaves
3-4 Garlic Cloves
2 T Fresh Oregano or 2 t Dried Oregano
1/2 C Olive Oil
2 T Red or White Wine Vinegar
1 t Salt, I like Sea Salt but use what you have!
1/4 t Black Pepper
1/2 t Red Pepper Flakes

Place all ingredients in a food processor and process until smooth. Taste for seasoning and refrigerate until use!

Thursday, October 7, 2010

Fresh Tomato Pasta Sauce

My friend Kathy has lots of tomatoes from her garden, so I told her about this recipe! So easy and delicious! If you have fresh herbs you can add those, too! Love you Kathy! xo

2 T Olive Oil
3 Garlic Cloves, Chopped
1 Onion, Chopped
2 t Chicken Stock Powder
1 1/2 C White Wine
3 C Fresh Tomatoes, Chopped
1 lb Pasta, Cooked Al Dente

In a sauce pan combine olive oil, garlic and chopped onion. Saute for 10 minutes or until onions are translucent. Add chicken stock powder and white wine, simmer for 20-30 minutes. Add tomatoes and cook for 5 more minutes. Add cooked pasta and simmer for 10 more minutes. Taste for seasoning and serve.