S: Family Recipes Cookbook
FC: 2011 | Jeff and Lindsay's Family Recipes Cookbook
1: This Cookbook is inspired by all of the talented cooks in the family.
2: Coast Toast Brockton Villa Restaurant | 1 loaf soft french bread, sliced to 1" 1 quart whipping cream 10 eggs 3/4 cups orange juice 1/2 cup sugar pinch of salt 2 Tbsp. vanilla 3 Tbsp. orange flavoring Combine ingredients and put over bread. Coat both sides. Cover and refrigerate for at least 1 hour. Spread griddle with butter and cook the soaked bread until golden brown. Then bake at 450 degrees for 5-7 minutes until puffy like a souffle. | Coast Toast Brockton Villa Restaurant | I got this recipe when I worked at Brockton Villa Restaurant. I remember making it for the family when we went "camping" to Big Bear and Lake Arrowhead. I used Gran Marnier as the orange flavoring. Everyone loved it! This recipe is pretty easy to make, but you need to eat it right away or it will deflate. Dust with powdered sugar. Mmmm! ~ Becky
3: Eve's Biscuits | 2 cups of all-purpose flour 1 tablespoon double-acting baking powder 1 teaspoon salt 2 tablespoons sugar 1/4 cup shortening or butter (softened) 3/4 cup plus 1 tablespoon of milk Preheat oven to 450 degrees F. In a large bowl with fork, mix flour, baking powder, salt and sugar. With two knives used in scissor-fashion, cut in butter or shortening until mixture resembles coarse crumbs; add milk. With fork, quickly mix just until the mixture forms a soft dough that leaves the side of the bowl. Turn dough onto lightly floured surface; knead about 5 to 6 strokes to mix thoroughly. With floured rolling pin, lightly roll out dough. Roll dough about 1/2 inch thick. With floured 2-inch biscuit cutter, cut biscuits then place them in a lightly greased and floured cake pan so that they are touching. You will need two cake pans if they are 8/12 or 9 inch. Roll excess dough together and cut as above. Bake 12 to 15 minutes until golden. Makes about 20 biscuits. This recipe was one my kids always loved me to make for special occasions and holidays. We always had them with maple syrup! My grandmother taught me to make these biscuits when I was a little girl. ~Eve
4: Lime Jell-o Salad Grandma Sefkow's Favorite Jell-o Recipe | Grandma Sefkow related the story that this recipe is one that she and a few friends from St. Columba Church invented themselves. After several attempts with many different ingredients, they decided that these provided the best combination of textures and flavors for what they were looking for. 2 small or 1 large package lime Jell-o 1 cup mayonnaise 1 cup miniature marshmallows 1/2 cup diced celery 1/2 cup chopped cabbage 1 small can chopped pimentos 1 cup drained crushed pineapple Dissolve lime Jell-o in 2 cups boiling water. Add mayonnaise and marshmallows. After the mixture cools, add celery, cabbage, pimentos and pineapple. Pour into a Jell-o mold. Refrigerate. Stir once before it sets. This picture of Grandma Sefkow was taken in April 1972, when she was 47 years old. IT was around this time of her life that she and her church friends invented this Jell-o recipe. When asked what recipe she would like to include in this cookbook, she said that the Lime Jell-o recipe was one of her favorites and one she made quite often! It showed up at most Thanksgiving and Easter dinners at the Sefkow household. She was very proud to have been part of such an inventive group of ladies and she was very happy to make it for her family and friends.
5: Aioli This recipe is good on just about anything. BLTs, turkey sandwiches, crab cakes..yum! It's slightly tangy, and has just the right amount of garlic. | Becky & Chris | Garlic Chive Aioli | 1/3 cup mayonnaise 1/3 cup chopped chives 1 Tbsp. lemon juice 2 cloves, garlic 1 - 2 Tbsp. butter Put all ingredients in a blender or food processor. Blend until smooth.
6: Great Aunt Beryl's Caribbean Chicken Wings 1 habanero, seeded and chopped 1/4 cup soy sauce 1/4 cup honey 1/4 cup brown sugar 2 Tbsp sugar 2 teaspoons fennel seed 2 teaspoons cayenne pepper 2 teaspoons allspice 2 teaspoons dried thyme 1 teaspoon ground ginger 4 garlic cloves, chopped 4 green onions, chopped 1/4 cup apple cider vinegar 1/4 cup lime juice 1/4 cup orange juice 7 pounds chicken wings In a food processor, blend all ingredients except chicken until smooth. Reserve 1 cup of marinade. Place chicken in a large Ziploc bag and pour marinade over chicken. Marinate in refrigerator for 4 - 6 hours. Preheat oven to 350 degrees. Line baking sheets with parchment paper. Place chicken wings on baking sheets and bake for 20 minutes. Meanwhile, in a small saucepan, bring the 1 cup reserved marinade to a boil. Reduce to 1/3 until it thickens slightly, about 10 minutes. After the 20 minutes, remove chicken from the oven and brush with the glaze. Raise the oven temp to 400 degrees and cook the chicken until cooked through, another 20 minutes or so.
7: Asparagus and Yellow Pepper Frittata | 2 pounds thin asparagus, trimmed and cut into 1/4" wide slices 2 large yellow bell peppers, sliced into 1/4" wide strips 3 shallots, minced 1 medium zucchini, halved lengthwise and cut into diagonal slices 3 scallions, cut into diagonal slices 1 Tablespoon unsalted butter 10 large eggs 1/2 cup heavy cream 3 Tablespoons chopped fresh flat-leafed parsley leaves 1 1/2 teaspoons salt 1/4 teaspoon freshly ground black pepper Preheat oven to 350 degrees. Have a bowl of ice water ready. In a large saucepan of boiling salted water, blanch asparagus for 1 minute. Drain in colander and immediately transfer to ice water. Drain well and pat dry. In a large skillet cook peppers and shallots in butter over low heat. Stir occasionally, until peppers are soft (~ 10 minutes). In a large bowl, whisk eggs, cream, parsley, salt and pepper. Stir in vegetables. Pour mix into baking dish and bake until golden and set, about 35 minutes. Cool. Serve at room temp. Can be made the day ahead.
8: Fruit Dip | Joanna | Fruit Dip | 2 8-ounce packages cream cheese 1 small jar marshmallow cream 1 cup powdered sugar 1 tub Cool Whip Soften the cream cheese and mix well with the marshmallow cream. Add the powdered sugar and Cool Whip. Blend well until everything is evenly mixed. Chill. Serve with fresh cut fruit.
9: Name | Salsa All'Amatriciana Recipe by Giada De Laurentiis Becky's Favorite Pasta Sauce | 4 Main Course Servings 2 Tablespoons olive oil 6 ounces pancetta, or slab bacon diced 1 yellow onion, finely chopped 2 garlic cloves, minced Pinch of dried crushed red pepper flakes 1 28-ounce can tomato puree 1/2 teaspoon salt, plus more to taste 1/2 teaspoon freshly ground pepper, plus more to taste 1/2 cup grated Pecorino Romano cheese In a large heavy skillet, heat the oil over a medium flame. Add the pancetta and saute until golden brown, about 8 minutes. Add the onion and saute until tender, about 5 minutes. Add the garlic and red pepper flakes and saute until fragrant, about 30 seconds. Stir in the tomato puree and 1/2 teaspoon of salt and pepper. Simmer, uncovered, over medium-low heat until the sauce thickens and the flavors blend, about 15 minutes. Stir in the cheese. Season with more salt and pepper to taste. Toss with your favorite pasta. Pasta cooking tip: My mother-in-law makes a lot of pasta for her Italian husband. She shared her secret for pasta that doesn't stick. After you drain your pasta, put it back in the pot you cooked it in. Add chicken broth to the pasta and gently fold it in. Add it liberally but slowly as the pasta will soak it in. I add about 1 cup per pound of pasta. Drain once again. This also flavors the pasta nicely.
10: Marty's Favorite Pot Roast Even as a little boy, Marty always loved to eat. When asked what his favorite meal was, he didn't hesitate to answer "Pot Roast!" Grandma Witte was a terrific cook for Marty and his four brothers. And Nancy's pot roast always seems to bring back those memories of childhood days and the wonderful smell of home-cooked pot roast and potatoes! 2 pound chuck roast 6-7 carrots 3-4 potatoes 1/4 cup flour Pat the roast dry with paper towel all over, and salt and pepper both sides of the roast. In a large skillet, heat 2 Tbsp. of canola, vegetable, or olive oil over medium heat. When pan is warm, place roast in pan and sear on both sides until brown, about 5 minutes per side. Turn heat down to simmer, cover, and cook for about 1 - 1 1/2 hours or until tender. If juices in pan start to diminish, add 1/4 cup of beef stock or water to prevent roast from burning. Check pan often to make sure the liquids don't evaporate. Add 1/4 cup of stock or water when necessary. When the roast has been simmering for about an hour and fifteen minutes, peel your potatoes and carrots. Carefully add them to the pan, placing them on the bottom of the pan with the roast on top of the vegetables. Continue to simmer for another half hour to cook the vegetables. Continue to watch the liquids, adding stock or water when necessary. While the meat and vegetables are cooking, make your thickener for the gravy by mixing 1/4 cup of flour with enough ice cold water to make a slightly thick but fluid paste. It should be about the consistency of a creamy soup. Add more flour or ice water to get the consistency you want. | When the vegetables and meat are finished cooking, transfer them to a platter and cover with foil to keep warm. Make your gravy by first adding some more beef stock or water to your pan. Whisk the liquid and meat bits in the pan to loosen them up. With the heat extremely low, slowly pour the thickener into the pan, whisking as you pour. Once the gravy starts to thicken, turn your heat up slightly and continue to whisk to prevent lumps. Add beef stock or water if gravy seems too thick. Salt and pepper to taste.
11: Fran's Swiss Chicken Casserole | Serves 4 4 boneless chicken breasts 8 slices swiss cheese 1 can cream of chicken soup 1/4 cup white wine 1 box Stove Top dressing 1/2 cup melted butter Place chicken breasts in a baking dish. Place 2 slices of swiss cheese on each breast. Mix together the soup and wine; pour over chicken breasts. Cover with the dressing and drizzle with the melted butter. Bake @ 350 degrees for 1 hour.
12: I got this recipe from Nordstrom's Cafe for my favorite tomato soup: 1/3 cup extra virgin olive oil 5 carrots, peeled and chopped 1 large yellow onion, chopped 1 Tablespoon dried Basil 3 28-ounce cans of whole Italian style tomatoes 1 14.5-ounce can low sodium chicken broth 1 - 2 cups heavy whipping cream Salt and pepper Over med heat, warm oil in a saucepan. Add carrots, onion, and basil. Saute, stirring occasionally until soft. Add tomatoes and broth and bring to a soft boil. Reduce heat to low and simmer, uncovered, for 20 minutes. Remove from heat. Puree in blender or processor. Add cream to taste. Season with salt and pepper. | Elaine Archer's Savory Biscuits and Becky's Nordstrom Cafe Tomato Soup | Cheddar Biscuits 1-3/4 cups (425 mL) all-purpose flour 4 tsp (20 mL) baking powder 1 Tbsp (15 mL) each granulated sugar and dried parsley 1/2 tsp (2 mL) each salt and garlic powder 1/4 cup (50 mL) butter, cubed 1 cup (250 mL) each shredded cheddar cheese and milk In large bowl, whisk together flour, baking powder, sugar, parsley, salt and garlic powder. Using pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Add Cheddar cheese and milk, mixing with fork until a ragged moist dough forms. Drop by 1/4 (50 mL) cupfuls, 1-1/2 inches (4 cm) apart, onto greased baking sheet. Bake in centre of 425 F (220 C) oven until lightly browned, 13 to 15 minutes.
13: Nancy's White Turkey Chili I came up with these recipe by chance a few years ago when leafing through some low calorie cookbooks. Because it contains diced green chili peppers and Tabasco sauce, I knew Marty would like it a lot. I chose this recipe for Jeff and Lindsay because they both are very health conscious. It is extremely simple to make, and has nice flavor. On nights when you want a quick and easy meal just stop by your local grocer, pick up a precooked turkey breast, and you're ready to make a fast and flavorful meal. | 2 1/2 cups water 1 1/2 cups cooked turkey or chicken, cubed (can buy already roasted from the grocery deli) 1 15-ounce can of Great Northern or white kidney beans, rinsed and drained 1 cup loose-pack frozen whole kernel corn 1/2 cup chopped onion 1 4-ounce can diced green chili peppers 2 -3 tsp. instant chicken-flavored bouillon granules 1 tsp. ground cumin several dashes bottled hot pepper sauce (like Tabasco or such) Shredded Monterey Jack cheese ~ Optional Parsley sprigs ~ Optional 1. In a large saucepan, combine the water, turkey, drained beans, corn, onion, green chili peppers, bouillon granules, cumin and hot pepper sauce. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or until vegetables are tender. 2. To serve, ladle the chili into serving bowls. If desired, top each serving with cheese and parsley. Serves 4.
14: Name | Emily's Favorite Chili-Pasta Bake | I wanted to make a casserole for a friend who just had a baby. I opened up my Joy of Cooking cookbook and flipped to the Supper section. Since I'd never made a casserole before, I picked the first recipe I found. I doubled the recipe, thinking I would send along extras. But, it made so much that I portioned 6 dinners out of it! We baked one that night and decided that we were fans of casserole. The best part of this recipe is the sour cream and bacon bit topping. 1 1/2 pounds ground beef Salt and pepper to taste 1 large onion, chopped 1 pound ziti, or other pasta, cooked and drained 2 tsp. minced garlic 2 cups shredded cheddar cheese, divided one 28-ounce can diced tomatoes 1 cup fresh or dry breadcrumbs (I use Panko) one 15-ounce can tomato sauce Sour cream and bacon bits as topping 1 tsp. dried oregano 1 bay leaf Over med-high heat, cook the ground beef, onion and garlic until beef is browned and onion is soft. Add the tomatoes, tomato sauce, oregano, bay leaf, and salt and pepper. Bring to a boil, then reduce to med-low and simmer, uncovered, for 20 minutes. Preheat oven to 350 degrees. Stir the pasta and 1 cup of cheddar cheese into the beef mixture. Transfer to a 13x9 baking dish. Mix well, then sprinkle the bread- crumbs and the other cup of cheese on top. Bake for ~30 minutes, until top is lightly browned and casserole is bubbling. Serve with sour cream and bacon bits. This recipe freezes well.
15: Prep time: 15 minutes Cook time: 25 minutes total 1 package McCormick® Recipe Inspirations Quesadilla Casserole – or If you have spices on hand this is what you’ll need: 2 tsp. Chili powder 1 tsp. ground Cumin 1 tsp. Minced Garlic 1/2 tsp. Oregano 1/2 tsp. Crushed Red Pepper 1 pound ground beef (you can also use chicken if you want) 1/2 cup chopped onion 2 cans (8 ounces each) tomato sauce 1 can (15 ounces) black beans, drained and rinsed 1 can (8 3/4 ounces) whole kernel corn, undrained 1 can (4 1/2 ounces) chopped green chiles, undrained 6 flour tortillas (8-inch) 2 cups shredded Cheddar cheese 1. Preheat oven to 350F. Brown beef and onion in large skillet on medium-high heat; drain. Add tomato sauce, beans, corn and green chiles; mix well. Stir in all of the Spices except Red Pepper. Bring to boil. Reduce heat to low; simmer 5 minutes. Add Red Pepper to taste, if desired. 2. Spread 1/2 cup of the beef mixture on bottom of 13x9x2-inch baking dish sprayed with no stick cooking spray. Top with 3 of the tortillas, overlapping as needed. Layer with 1/2 of the remaining beef mixture and 1/2 of the cheese. Repeat with remaining tortillas, beef mixture and cheese. 3. Bake 15 minutes or until heated through and cheese is melted. Let stand 5 minutes before serving. | Quesadilla Casserole Submitted by Mary Hight
16: Name | Christine's 3 Cup Chicken | This was the very first recipe I received from a co-worker w when we got married and I've been making it ever since. Be creative and add to it. This was a standard for our Thursday night dinners with Jon and David. Much Love, Bill, Christine, Ashley and Christian Skinless chicken thighs in bone (white meat becomes too dry) 1 cup water 1 cup soy sauce 1 cup sugar Pour all ingredients in a pot and bring to a boil. Add chicken and reduce to a simmer. Do NOT cover. Cook for one hour. Stir occasionally. Serve with rice and vegetables.
17: Chocolate Bundt Cake | 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 1/2 cups water 2 tablespoons Instant Coffee Granules 6 packets (1 oz. each) Nestle Toll House Choco Bake Pre-Melted Unsweetened Chocolate Flavor 2 cups granulated sugar 1 cup (2 sticks) butter, softened 1 teaspoon vanilla extract 3 large eggs For Chocolate Glaze: 2 packets (1 oz. each) Nestle Toll House Choco Bake Pre-Melted Unsweetened Chocolate Flavor 3 tablespoons butter or margarine 1 cup powdered sugar, sifted 1 teaspoon water 1 teaspoon vanilla extract | For cake: Preheat oven to 375 degrees. Grease and flour a 10-inch Bundt pan. Combine flour, baking soda, and baking flour in a small bowl. Bring water and coffee granules to to a boil in a small saucepan; remove from heat. Add the 6 packets of choco bake and stir until smooth. Beat granulated sugar, butter and vanilla extract in a large bowl until creamy. Add eggs; beat on high for 5 minutes. Beat in flour alternating with chocolate mixture until smooth. Pour into prepared pan. Bake for 60 - 65 minutes, or until wooden stick inserted into cake comes out clean. Cool on a wire rack for 30 minutes. Then, invert onto wire rack to cool completely. Once the pound cake is completely cool, prepare the glaze and pour onto cake. | For chocolate glaze: Melt choco bake and butter in a in a small, heavy duty saucepan over low heat, stirring until smooth. Remove from heat. Stir in 1/2 cup of powdered sugar. Stir until smooth. Add the rest of the powdered sugar, and alternate with water, until the desired consistency is reached. Stir in vanilla extract.
18: “Joe and Mary's Shut Up And Eat It” This dish is perfect for those evenings when you haven’t had time to go to the grocery store, or you’re trying to use up the leftovers in your kitchen, or you’re just feeling creative. Ingredients: Anything you can find in the fridge, freezer and/or pantry. Directions: 1. If you are fortunate to find meat in your freezer, this could be the start of a wonderful meal. Choose any meat-like product you have on hand like chicken or ground beef. Start cooking the meat on the stove top. If needed add a little Olive Oil. More than likely your meat will be frozen because you procrastinated... at this point you may have to thaw in a microwave to get it to the point where you can cook on a stove top. 2. Grab any and all bags of frozen vegetables and cook on stove top to be added dish. Yellow, green, red, and orange frozen vegetables should always be mixed together to provide a rainbow effect. If you are fortunate to have fresh vegetables that have not yet gone bad, gather those bad boys and cut of any parts that look suspect. Any vegetables that have been sitting in your refrigerator or freezer, dice and put in with the meat to cook. 3. Grab a beer. Pop the top and pour about two tablespoons into meat for marinade. Consume the rest of the bottle or can. 4. Go to the pantry and look for any pasta sauce, beans (garbanzo, kidney, black, etc., but not refried), and herbs and seasonings. If you have unused Taco Bell packets – that is perfect. 5. Add any red pasta sauce with a little water to stove top. Add any extra items like the beans. 6. Cook and stir over medium heat. 7. If you have pasta or rice you can cook this and add it in. 8. Any leftovers like meatloaf and hot dogs from the day before can be cooked in the microwave and added in to the sauce as long as you cut the pieces up creatively so no one can tell. Tuna and fish sticks should only be added in extreme cases. 9. You will need paprika, crushed red peppers, salt and pepper, and a little garlic. Add them in to your taste. 10. Add the pasta or rice to the meat/pasta sauce mixture. 11. If you have cheese, cheese the heck out of it inconspicuously and then add a little more cheese to the dish in front of those who are going to eat it. 12. Sit down, shut up, and eat it!!!
19: Best Buttercream Frosting Ever! | 1 1/2 cups Crisco 1 1/2 Tablespoons Butter Flavoring Extract 1/2 Tablespoon Orange Extract 1 Tablespoon Meringue Powder 2 pounds powdered sugar 1/2 - 2/3 cup milk Put first 4 ingredients in mixer and mix gently. Add sugar in slowly and beat in on high speed, alternating with 1/2 cup of milk. If too thick, use the rest of the milk to thin down consistency. | The ingredients for this recipe sound funny, but you can find the extracts and meringue powder at Michaels in the cake decorating section.
20: Grandma Bennett's Favorite Cherry Pie This picture was taken just one month before Grandma Bennett passed away. She loved cherry pie filling and could eat it straight from the can! If she had the patience, she might even make a pie! Here she has her bib on and her fork in hand, ready to dig in for some yummy homemade cherry pie. Nancy made this pie for her when she was living with us. The recipe is a simple one. We mainly included it so you could always remember Grandma Bennett and her love for Cherry Pie and Cherry Pie Filling! Dig in Grandma! | 1 refrigerated pie crust (2 rounds) - enough for a top and bottom crust 2 cans of ready-made cherry pie filling (make sure its pie filling and not canned cherries) Preheat oven according to the directions on the pie filling and pie crust packages. Roll out 1 dough disk on floured work surface to 13-inch round. Transfer to 9-inch or 10-inch diameter glass pie dish. Trim excess dough, leaving a 1-inch overhang. Roll out second dough disk on lightly floured surface to 13-inch round. Cut into fourteen 1/2-inch-wide strips. Spoon canned cherry pie filling into your pie crust. Arrange 7 dough strips atop filling, spacing evenly. Form lattice by placing remaining dough strips in opposite direction atop filling, weaving like a basket. Trim ends of dough strips even with overhang of bottom crust. Fold strip ends and overhang under, pressing to seal. Crimp edges decoratively. Make a glaze of 1 large egg yolk beaten to blend with 1 tsp. water. Brush the glaze over the crust. Transfer pie to a baking sheet. Bake the pie according to the directions on the canned cherry pie filling label. During the baking process, if the outer crust starts to brown too quickly, cover it with a ring of aluminum foil. Baked pies can be stored at room temp for one day only. Refrigerate uneaten pie.
21: Lattice Top Strawberry-Rhubarb Pie Grandpa Sefkow's Favorite Pie | *Note: Rhubarb looks like red celery stalks. If it comes untrimmed in the store make sure you cut away and discard all the leaves because they are poisonous. If the stalks are large, you may want to trim away the outer stringy layer. Use only the red stalks for your pie. 3 1/2 cups of rhubarb, trimmed and cut into 1/2-inch thick slices (about 1 1/2 pounds untrimmed) 1 16-ounce container of strawberries, hulled and halved (about 3 1/2 cups) 1/2 cup packed golden brown sugar 1/2 cup sugar 1/4 cup cornstarch 1 tsp. ground cinnamon 1/4 tsp. salt 1 refrigerated pie crust (2 rounds) 1 large egg yolk, beaten to blend with 1 tsp. water (for glaze) Preheat oven to 400 degrees. Combine first 7 ingredients in a large bowl. Toss gently to blend. Roll out 1 dough disk on a floured surface to 13-inches round. Transfer to 9-inch diameter glass pie dish. Trim excess dough, leaving 3/4-inch overhang. Lattice top: Roll out second dough disk on lightly floured surface to 13-round. Cut into fourteen 1/2-inch-wide strips. Spoon strawberry-rhubarb filling into pie crust. Arrange 7 dough strips atop filling, spacing evenly. Form lattice by placing remaining dough strips in opposite direction atop filling, weaving like a basket. Trim ends of dough strips even with overhang of bottom crust. Fold strip ends and overhang under, pressing to seal. Crimp edges decoratively. Brush glaze over crust. Bake on a baking sheet for 20 minutes. Reduce oven to 350 degrees. Bake pie until golden and filling thickens, about 1 hour 25 minutes. Transfer pie to rack and cool completely. If cut too soon, juices will run out. Grandpa Sefkow was 73 years old when this picture was taken. He passed away the following year. In Minnesota where Grandpa Sefkow was born and raised, rhubarb was abundant as his family owned their own farm. His favorite way to eat it was in a strawberry rhubarb pie. Grandma Sefkow would make it for him on special occasions, which he enthusiastically ate up - even on those midnight food runs to the kitchen for leftovers!
22: Name | Becky's Version of Wangenheim's Peanut Butter Chews Chris's Favorite Recipe All of us who went to school in San Diego Unified in the 80s and 90s remember these bars. Someone found this recipe in the UT newspaper, when a reader asked if they could dig up the recipe for those peanut butter bars they remembered eating in their school days. Sure enough, they printed the recipe for the famous Peanut Butter Chews. I've changed them a little to give them an extra peanut butter frosting kick! | For bars: For icing: 1 cup + 2 Tbsp. butter 2 cups powdered sugar 2 cups sugar 1 stick soft butter 1 cup brown sugar 1 tsp. vanilla extract 1 cup peanut butter 1 cup peanut butter 4 eggs 3 Tbsp. milk 2 tsp. vanilla extract 2 1/2 cups flour 2 tsp. baking powder 1 tsp. salt 1 cup rolled oats Combine butter, both sugars, peanut butter, eggs and vanilla. Cream well. Sift dry ingredients; stir oats into dry mix. Add dry mixture to wet and mix well. Spread batter into a greased 12x18" sheet pan with sides. Bake at 350 degrees for ~30 minutes. Cool. For icing, cream butter, vanilla, and peanut butter. Slowly add in the powdered sugar, beating well. Use the milk to thin down consistency. Spread over bars. Yum!
23: The first time I tasted this dessert I jokingly said it was better than sex and the name stuck. I've made this dessert countless times over the years. Now considering I'm old and you're a young newlywed couple you may want to rename the dessert, but definitely try it. ~Fran | Fran's Better Than Sex Dessert 1 cup flour 1 stick butter, softened 1 cup chopped nuts (pecans or walnuts) 8 oz cream cheese, softened 1 cup powdered sugar Two 8 oz tubs of Cool Whip 1 package (5 -1/2 oz) instant lemon pudding 3 cups milk Mix & crumble the flour and butter together; press into a 9x13 pan. Sprinkle with nuts. Bake @ 375 degrees for 15 minutes. Let cool. Mix together the cream cheese, powdered sugar and 1 tub of Cool Whip. Spread over cooled crumb layer. Mix pudding and milk. Spread on the cream cheese layer. Cover with remaining Cool Whip and sprinkle with nuts.