This recipe looks so good, I can’t wait to try it!  Pretzel bark! (NOTE: I did try it–we loved it!)

Ingredients 

12-ounce package semi-sweet chocolate chips

8 ounces mini pretzel twists, half of a regular 16-ounce bag

11-ounce bags Kraft Caramel Bits, or homemade caramel

flake finishing salt for sprinkling

Instructions 

Line a large, rimmed baking sheet with parchment paper.

Melt Chocolate: Melt 8 ounces of the chocolate chips gently in the microwave (on low heat, stirring every 15 seconds) until smooth. 

Spread chocolate evenly over the parchment. Immediately add pretzel twists over the top (it’s ok if they overlap!) and gently press them into the chocolate. 

Melt caramel: Add caramel bits to a microwave safe bowl with 2 tablespoons water and melt according to package instructions (on high for 2 minutes). Stir well and drizzle melted caramel over pretzels.

Top with remaining chocolate. Melt remaining 4 ounces of chocolate and drizzle over the caramel. Sprinkle with flake salt.

Refrigerate until set. Cut or tear into pieces.

Enjoy!

These cookies are supposed to be a cross between traditional Sugar Cookies and Snickerdoodles…Cinnamon Cookies!

Ingredients

1 cup sugar (or 1/2 cup each brown and white)

1⁄2 cup butter

1 large egg

1 teaspoon vanilla

1 1⁄2 cups flour

1 1⁄2 teaspoons cinnamon

1 teaspoon baking powder

1⁄4 teaspoon salt

cinnamon sugar

Instructions

Combine the butter and sugar in a stand mixer on medium-high speed until light and fluffy.

Add the egg and vanilla, then mix on medium until blended. Turn the mixer off.

Mix the flour, cinnamon, baking powder, and salt in a separate bowl. Then add it to the mixer.

Start on low, mixing the flour into the butter, until a dough forms.

Cover the bowl and place it in the refrigerator to chill for approximately 2 hours. The mixture should be firm enough to hold its shape when molded.

Preheat the oven to 350 degrees Fahrenheit (175°C) and line a baking sheet with parchment.

Portion the cookie dough into 3/4-inch balls. Then roll each ball in the cinnamon sugar, coating well.

Place the cookie dough onto the baking sheet, leaving one inch between each cookie.

Bake for approximately 10 minutes, or until the edges start to turn brown.

Remove the tray from the oven, and allow the cookies to cool slightly.

Then, transfer them to a cooling rack to cool them completely.

ENJOY!

Peach bars made me think of our Georgia, which led me to this recipe…Pecan Balls.

Ingredients

¼ pound butter

1 cup ground pecans

2 Tbsp sugar

1 tsp vanilla

1 cup flour

Instructions

Preheat your oven to 350°F and line a baking sheet with parchment paper.

In a large mixing bowl, beat the butter and sugar together with a hand mixer (or stand mixer) until the mixture is light and fluffy.

Add the flour, ground pecans, and vanilla extract. Mix on low speed just until the dough comes together—don’t overmix.

Scoop out about 1 heaping teaspoon of dough and roll it between your palms to form a smooth ball. Place the balls on the prepared baking sheet, about 1 inch apart.

Bake for 15–18 minutes, or until the cookies are set and lightly golden on the bottom.

Let the cookies cool on the baking sheet for 10 minutes. While still slightly warm, roll each cookie in powdered sugar until coated.

Transfer the cookies to a wire rack to cool completely. Once cooled, you can roll them in powdered sugar a second time for extra coating, if desired.

Enjoy!

This recipe is delicious AND so EASY!

Ingredients

1 ½ cups milk

1 (5 ounce) package instant vanilla pudding mix

1 ½ cups sweetened flaked coconut, divided

1 (8 ounce) container frozen whipped topping, thawed, divided

1 (9 inch) pie shell, baked (I used a graham cracker crust.)

Directions

Whisk together milk and pudding mix in a large bowl until mixture starts to thicken, about 2 minutes. Fold in 1 cup coconut and 1/2 of the whipped topping until well combined. Pour filling into baked pie crust.

Spread remaining whipped topping over filling. Sprinkle with remaining 1/2 cup coconut. Refrigerate pie and serve chilled.

ENJOY!

May reminds me of fresh fruit, sunshine and picnics.  Let’s start the month off with Peach bars!

Ingredients

3 cups all-purpose flour

1-1/2 cups sugar, divided

1 teaspoon baking powder

1/2 teaspoon salt

Dash ground cinnamon

1 cup shortening

1 large egg

1 teaspoon vanilla extract

3 pounds peaches, peeled and chopped

1 teaspoon almond extract

4 teaspoons cornstarch

Directions

Preheat oven to 375°. Whisk flour, 1 cup sugar, baking powder, salt and cinnamon; cut in shortening until crumbly. In another bowl, whisk egg and vanilla until blended; add to flour mixture, stirring with a fork until crumbly.

Reserve 2-1/2 cups crumb mixture for topping. Press remaining mixture onto bottom of a greased 13×9-in. baking pan.

Toss peaches with almond extract. In another bowl, mix cornstarch and remaining sugar; add to peaches and toss to coat. Spread over crust; sprinkle with reserved topping.

Bake until lightly browned and filling is bubbly, 40-45 minutes. Cool completely in pan on a wire rack. Cut into bars.

Enjoy! DO NOT FREEZE!

I found this recipe for Blueberry Bundt Cake that I can’t wait to try come blueberry season!!

Ingredients

2 cups white sugar

1 cup butter, softened

2 large eggs

1 cup sour cream

1 teaspoon vanilla extract

1 ⅝ cups all-purpose flour

1 teaspoon baking powder

¼ teaspoon salt

1 cup fresh or frozen blueberries

½ cup brown sugar

½ cup chopped pecans

1 teaspoon ground cinnamon

1 tablespoon confectioners’ sugar for dusting

Directions

Preheat the oven to 350 degrees F. Grease and flour a 9-inch Bundt pan.

Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in sour cream and vanilla extract. Combine flour, baking powder, and salt; stir into butter mixture until just blended. Fold in blueberries.

Spoon 1/2 of the batter into the prepared pan. Combine brown sugar, pecans, and cinnamon in a small bowl; sprinkle 1/2 of the mixture over batter in the pan.

Spoon remaining batter on top, then sprinkle over remaining pecan mixture. Use a knife or thin spatula to swirl the sugar layer into the cake.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour to 1 hour 15 minutes. Let cake cool in the pan for 15 minutes before inverting. Invert carefully onto a serving plate; dust with confectioners’ sugar just before serving.

Enjoy!

In honor of the day, I’m bringing my favorite zucchini bread recipe. When zucchini are in season, I buy (if growing fails me…long story) I buy several and make this bread. Each recipe makes 2 loaves and they freeze beautifully!!

Ingredients

3 large eggs

2 cup granulated sugar

1 cup oil

1 Tbsp vanilla extract

2 cups grated zucchini

2 cups all-purpose flour

1 Tbsp ground cinnamon

1 tsp baking soda

1 tsp baking powder

1 cup chopped walnuts

Directions

Beat 3 eggs until frothy. Add sugar, oil, and vanilla. Beat till thick and lemon colored. Stir in zucchini.  Mix flour, cinnamon baking soda, and baking powder.  Add to egg mixture.  Mix well. 

Pour into 2 loaf pans sprayed with baking spray.  Bake in a preheated 350* oven  for 1 hour.

ENJOY!

These cookies are ADORABLE–Daisy Cookies!

Ingredients

1 cup butter, softened

1 cup sugar

1/2 teaspoon salt

1 large egg, room temperature

4 teaspoons grated orange zest

1/3 cup orange juice

1-1/2 teaspoons lemon extract

2-1/2 cups all-purpose flour

icing:

1 cup confectioners’ sugar

2 tablespoons 2% milk

3 drops orange food coloring, optional

Directions

In a large bowl, cream butter, sugar and salt until light and fluffy, 5-7 minutes. Beat in egg, orange zest, orange juice and extract. Gradually beat in flour.

Divide dough in half. Shape each into a disk. Cover and refrigerate 1 hour or until firm enough to roll.

Preheat oven to 375°. On a floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. cookie cutter. Place 1 in. apart on greased baking sheets.

Bake until edges are light brown, 8-10 minutes. Remove from pans to wire racks to cool completely.

In a small bowl, mix confectioners’ sugar, milk and, if desired, food coloring until smooth. Pipe or spread over cookies; let stand until set.

ENJOY!

Today’s offering is another coconut cookie—but it’s no-bake and oh so pretty!  Raspberry Coconut Balls!

Ingredients

1 package (12 ounces) vanilla wafers, crushed

3-1/3 cups sweetened shredded coconut, divided

1 can (14 ounces) sweetened condensed milk

3 teaspoons raspberry extract

1 teaspoon rum extract

1/4 cup pink sanding sugar

Directions

Mix wafer crumbs and 1-1/3 cups coconut. Stir in milk and extracts. In a shallow bowl, combine sugar and remaining 2 cups coconut. Shape dough into 1-in. balls; roll in coconut mixture. Refrigerate in airtight containers.

ENJOY!

I found several interesting cookie recipes in my search for this month’s offerings and this one uses coconut!!

Coconut Cookies

Ingredients

1 ¼ cups all purpose flour

½ teaspoon baking soda

¼ teaspoon salt

½ cup butter – room temperature

½ cup brown sugar packed

½ cup sugar

1 egg – room temperature

½ teaspoon vanilla extract

1 ⅓ cups coconut flakes

Directions

Preheat the oven to 350 degrees.

 In a small mixing bowl add the flour, baking soda and salt. Mix and set aside.

In a separate medium bowl add the butter, brown sugar, and white sugar. Cream them together until smooth. Add the egg and vanilla. Beat until light and fluffy.

Add the flour mixture, a little at a time, until incorporated. Stir in the coconut.

Drop, 3 inches apart, onto ungreased cookie sheet. You can also line the cookie sheet with parchment paper.

Place the cookie sheet into the preheated oven and bake until lightly toasted, about 8-12 minutes. Move to a wire rack and cool.

ENJOY!