Easy Candy Bar Cookie Bar Recipe

This recipe is easy and can easily changed up. I usually will make these bars with leftover Halloween candy or leftover bars from my husband’s meetings. Yield: 36-48 bars (depending on size) Ingredients: 1 cup unsalted butter-softened 3/4 cup sugar 3/4 cup brown sugar 1 teaspoon vanilla 2 eggs 1 tsp salt 1 tsp baking soda 2 1/4 cup all-purpose flour 2 cups of any filling you want or have on hand. Chocolate chips, chopped up candy bars or mini bars, Kisses, Cups, Rolos, M&M’s anything will work, this recipe is easy, just chop up your candy and mix in. … Continue reading Easy Candy Bar Cookie Bar Recipe

Crescent Rolls Recipe

Yield: 24 rolls Rest: overnight Rise: 4hrs Ingredients: 1 tbsp active dry yeast 1/4 cup warm water 3 eggs 1/2 cup sugar 3/4 tsp salt 1/2 cup unsalted butter 3/4 cup milk 5 cups all purpose flour 1/2 cup unsalted butter Directions: In a small bowl, melt 1/2 cup butter in microwave, set aside. In a another small bowl whisk yeast into warm water an set aside. In a large bowl whisk eggs, sugar and salt. Add in the yeast water. Add milk and melted butter, whisk together. Add flour 1 cup at a time, stirring well. Dough will be … Continue reading Crescent Rolls Recipe

White Chicken Enchilada Casserole

Prep: 40min Bake: 40min Yield: 9×13 pan Ingredients: 3 tbsp unsalted butter 3 tbsp all purpose flour 2 cups chicken broth 1 4oz can chopped green chiles 3/4 tsp cumin 1 cup sour cream 1 pack 12 count corn tortillas 2 cups chopped or shredded cooked chicken 2 cups shredded pepper jack cheese Directions: Boil chicken until no longer pink. Shred or chop and set aside. Preheat oven to 350 degrees. Spray a 9×13 baking dish with cooking spray, set aside. In a large pan, melt butter on med to high heat. Add flour and whisk together. Let this cook … Continue reading White Chicken Enchilada Casserole

Mexican Bakery cracked Pink Sugar Cookies (Polvorones) Pan Dulce

Growing up in Guadalupe, Az. we had Flores Bakery within walking distance. When I went to the Mexican bakery and couldn’t decide what to get, the pink fluffy crackly looking cookie was my favorite. These cookies are the closest to what I remember from the panaderia. Yield: 3 dozen (3 1/2 inch cookies) Rest: 1 hr Ingredients: 3/4 tsp salt 1 tsp baking powder 2 tsp baking soda 4 1/2 cups all purpose flour 1 3/4 cup shortening 1 1/2 cup sugar 2 tsp vanilla 2 eggs few drops red food color decorating sugar crystals Directions: In a mixing bowl … Continue reading Mexican Bakery cracked Pink Sugar Cookies (Polvorones) Pan Dulce

Nutella Stuffed Pretzel Bites

Yield: 24 Ingredients: Pre made pretzel dough (from my recipes) 1/3 cup baking soda 2 cups warm water 1-1 1/2 cups Nutella 4 tbsp unsalted butter powdered sugar Directions: Pre heat oven to 400 degrees F. Line 2 baking sheets with parchment paper. Stir together baking soda and water, set aside. Working with half the dough, divide into 12 portions. (24 total) Flatten each into a disc, add 1 tsp Nutella to center of disc. Wrap and pinch ends together, dip in baking soda water and place on sheet, pinched end down. Repeat until all dough is used. Bake 8-10 … Continue reading Nutella Stuffed Pretzel Bites