Baklava Bars

(A Betty Crocker Recipe Winner!)

Cookie Base:
1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
1/2 cup butter or margarine, softened
1/4 teaspoon grated lemon peel
1 egg

Filling:
1 1/2 cups chopped walnuts
1/3 cup granulated sugar
1/4 cup butter or margarine, softened
1 teaspoon ground cinnamon
1/8 teaspoon salt
8 frozen mini Phyllo shells (from 2.1-oz. package) (found in the freezer section)

Glaze:
1/3 cup honey
2 tablespoons butter or margarine, softened
1 tablespoon packed brown sugar
1/2 teaspoon lemon juice
1/4 teaspoon ground cinnamon
1 teaspoon vanilla
5 tablespoons honey

Spray bottom only of 13x9-inch pan with cooking spray.
In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake at 350 degrees for 15 minutes.

Meanwhile, in medium bowl, stir walnuts, granulated sugar, 1/4 cup butter, 1 teaspoon cinnamon and the salt with fork until mixture is well mixed and crumbly. Sprinkle nut mixture evenly over partially baked base. With hands, crumble frozen Phyllo shells evenly over nut mixture. Bake at 350 degrees for 18 to 20 minutes longer or until golden brown.

Meanwhile, in small microwavable bowl, microwave 1/3 cup honey, 2 tablespoons butter, the brown sugar, lemon juice and 1/4 teaspoon cinnamon, uncovered, on High 1 minute or until bubbly. Stir in vanilla.
Drizzle honey mixture evenly over Phyllo. Cool completely, about 2 hours.
For bars, cut into 6 rows by 4 rows. (Or cut into the traditional triangles.) Before serving, drizzle 1/2 teaspoon honey over each bar. Store covered at room temperature.

VARIATION: You can use three layers of Phyllo sheets brushed with butter and bake them vs. pre-made cups. Just crush them with your hands when cooled and sprinkle on top of bar.
Soooo good!

Baklava Bars

CINNAMON CARAMEL SWIRL BARS

1 1/2 c. flour
2 tsp. baking powder
1 1/2 tsp. cinnamon
1/4 tsp. salt
1 1/2 c. firmly packed brown sugar
1/2 c. butter, melted
2 eggs
2 tsp. vanilla extract
1 c. coarsely chopped pecans (optional)
14 oz. pkg. caramels, unwrapped
1/4 c. milk

Mix flour, baking powder, cinnamon, and salt together in bowl. Set aside.
Mix brown sugar, butter, eggs, vanilla, and pecans in large bowl until well blended. Add flour mixture; mix well. Reserve one cup of the batter. Spread remaining batter into a lightly greased 9x13-inch pan. (You can line with foil first, if you like.) Bake at 350 degrees for 15 minutes or until firm. Next, microwave the caramels and milk in microwavable bowl on high 2-3 minutes or until completely melted, stirring after every minute. Pour over baked layer in pan, spreading to within 1/2 inch of edges. Drop reserved one cup batter by spoonfuls over caramel layer. Cut through batter with knife several times for marble effect. Bake 15-20 minutes longer or until center is set. Cool.
(Makes 24 bars: 190 calories, 6 grams fat.)

CINNAMON CARAMEL SWIRL BARS

BISQUICK COOKIES

2 eggs
2 small boxes instant pudding mix
1/2 cup oil
1 1/2 cups Bisquick baking mix

Combine all ingredients. Roll into balls and place onto lightly greased cookie sheet. 
Flatten slightly. Bake at 375 degrees for 7-8 minutes. Remove from oven, and remove with spatula.

BISQUICK COOKIES

PUMPKIN CHOCOLATE CHIP COOKIES

1 c. pumpkin

3/4 c. sugar

1/2 c. oil 

1 egg 

2 c. flour

2 tsp. baking powder

1 tsp. cinnamon

1/2 tsp. salt 

1 tsp. baking soda

1 tsp. milk 

1 c. chocolate chips

1 tsp. vanilla 

1/2 cup nuts (optional)

Dissolve baking soda in milk; set aside. In large bowl add pumpkin, sugar, oil, and egg; stir. Add flour, baking powder, cinnamon, salt and baking soda that has been mixed with the milk. Mix well. Stir in chocolate chips and vanilla (and nuts, if desired). Place by teaspoonfuls onto cookie sheet. Bake at 375 degrees 10 to 12 minutes or until done.

PUMPKIN CHOCOLATE CHIP COOKIES

PUMPKIN PIE BARS

1 1/2 cups flour, plus 1 tablespoon, divided
1 cup finely chopped nuts
1/2 cup sugar
1/2 cup firmly packed brown sugar
2 teaspoons ground cinnamon, divided
3/4 cup butter, slightly softened
1 (15 oz.) can pumpkin (2 cups)
1 (14 oz.) can sweetened condensed milk
2 large eggs, beaten
1/2 teaspoon ground allspice
1/4 teaspoon salt

Combine 1 1/2 cups flour, nuts, sugar, brown sugar and 1 teaspoon cinnamon in medium bowl. Add butter; mix until mixture resembles coarse crumbs. Reserve 1 1/4 cups crumb mixture. Pat remaining mixture on bottom of ungreased 13 x 9-inch baking pan. Combine pumpkin, sweetened condensed milk, eggs, remaining 1 teaspoon cinnamon, allspice and salt in large bowl; mix well. Pour evenly over crust.
Mix reserved crumbs with remaining 1 tablespoon flour. Sprinkle over pumpkin mixture.
Bake at 375 degrees for 30 to 35 minutes or until set. Cool 10 minutes.

PUMPKIN PIE BARS

HOMEMADE COOKIE MIX IN A JAR

Get out the dry ingredients from your favorite homemade cookie recipe and layer them in a mason glass jar. Screw the lid on tight. Print the recipe on a note card and tie it on with a pretty ribbon.
Since the ingredients are layered, it looks really cool!

HOMEMADE COOKIE MIX IN A JAR

CANDY CORN BARK

YESTERDAY, OCT. 30TH, WAS NATIONAL CANDY CORN DAY! HERE IS A DELICIOUS RECIPE TO CELEBRATE THIS DAY AND CANDY CORN!!

CANDY CORN BARK:

16 Oreo cookies (with orange-colored filling), chopped
1 1/2 cups broken small pretzels
1 1/2 lbs. white chocolate, broken into squares or white chocolate chips
(NOT Ghiradelli)
2 cups candy corn
Orange sprinkles (optional)

Spread the chopped cookies and pretzels evenly onto a lightly greased small baking sheet. Melt chocolate in microwave, stirring frequently, being careful not to burn. (White chocolate burns easily.) Drizzle chocolate with a spoon over the ingredients in the pan, spreading the top flat to coat evenly. Top with candy corn and sprinkles. Let cool until firm. Break into pieces and store in airtight container.

CANDY CORN BARK

PUMPKIN STREUSEL BARS

1 1/2 cups flour
3/4 cup light brown sugar, packed
1/2 cup sugar
1 1/2 teaspoons baking powder
2 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
3 large eggs
1 can (15 ounces) pumpkin puree
1 1/2 teaspoons vanilla extract
3/4 cup vegetable oil

Streusel Topping:
3/4 cup flour
1/3 cup light brown sugar, packed
6 tablespoons butter, softened
1 teaspoon cinnamon
3/4 cup chopped pecans

In a bowl, combine the 1 1/2 cups flour, 3/4 cup brown sugar and granulated sugar, baking powder, cinnamon, nutmeg, and salt; set aside. In a mixing bowl, beat eggs, pumpkin, vanilla, and oil until well blended. Stir in the dry ingredients until blended. Spread in a 9x13-inch greased and floured baking pan. In another bowl, combine the 3/4 cup flour, 1/3 cup brown sugar and cinnamon. Cut in the butter until crumbly; mix in the pecans with your fingers. Sprinkle evenly over the pumpkin batter. Bake at 350 degrees for 25 to 30 minutes, until set. A toothpick inserted in the center should come out clean. Cool in pan on a rack. Cut in squares.

PUMPKIN STREUSEL BARS

SNICKERDOODLE COOKIES (Using refrigerated cookie dough!)

16.5 ounce package of refrigerated sugar cookie dough
1/4 cup flour
3 tablespoons sugar (for topping)
1/2 teaspoon ground cinnamon (for topping)

In a bowl, crumble the sugar cookie dough. With your hands or a wooden spoon, knead or stir the flour into the dough to make it a bit stiffer so it can be rolled into balls. Shape dough into 1-inch balls by rolling them between your palms, then roll them in the sugar-cinnamon mixture to coat. Place balls 2 inches apart on lightly greased cookie sheets. Bake at 350 degrees for 10 to 14 minutes, or until edges are just set. (Do not overbake.) Remove from oven and allow to cool for a minute or two on the pan and then transfer the snickerdoodles to a wire rack to cool completely.

SNICKERDOODLE COOKIES (Using refrigerated cookie dough!)

SNICKERDOODLE COOKIES (Using a cake mix!)

18.25 ounce package white cake mix
1/4 cup vegetable oil
2 eggs
1/2 teaspoon ground nutmeg
1/4 cup sugar (for topping)
2 teaspoons ground cinnamon (for topping)

In a large bowl, place the cake mix, oil, eggs, and nutmeg. Mix with a wooden spoon until all ingredients are moistened and just blended. This dough will be very stiff.
In a small bowl, combine the sugar and cinnamon. Shape dough into 1-inch balls by rolling them between your palms and roll them in the sugar-cinnamon mixture to coat. Place balls 2 inches apart on lightly greased cookie sheets. Bake at 350 degrees for 10 to 12 minutes, or until just set. (Don't overbake!) Allow to cool for a minute or two on the pan and then transfer the snickerdoodles to a wire rack to cool completely.

SNICKERDOODLE COOKIES (Using a cake mix!)

EASY PUMPKIN SWIRL BROWNIES (By Betty Crocker)

Filling

1	package (3 oz.) cream cheese, softened
1/2	cup canned pumpkin (not pumpkin pie mix)
1	egg
3	tablespoons sugar
1	teaspoon ground cinnamon
1/4	teaspoon ground nutmeg

Brownies

1 box Betty Crocker Premium Brownie mix (Ultimate Fudge)

1/4 cup vegetable oil

2 tablespoons water

1 egg

Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 9-inch square pan with shortening or cooking spray. In small bowl, beat all filling ingredients with electric mixer on low speed until smooth. Set aside.
Make brownie batter as directed on box, using 1/4 cup oil, 2 tablespoons water and the egg. Spread 3/4 of the batter in pan. Spoon filling by tablespoonfuls evenly over batter. Spoon remaining brownie batter over filling. Cut through batter several times with knife for marbled design.
Bake at 40 to 45 minutes or until toothpick inserted 1 inch from side of pan comes out almost clean. Cool completely. Cut into 4 rows by 4 rows. Store covered in refrigerator.

EASY PUMPKIN SWIRL BROWNIES (By Betty Crocker)

PUMPKIN CHOCOLATE SWIRL SQUARES

(I found this recipe, but haven't tried it yet. But the picture of it looked incredibly
ooey, gooey, and delicious!)

8 tablespoons (1 stick) unsalted butter
6 ounces bittersweet chocolate, chopped
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 3/4 cups sugar
4 large eggs
1 tablespoon pure vanilla extract
1 1/4 cups solid-pack pumpkin
1/4 cup vegetable oil
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup chopped walnuts
Butter a 9-inch square baking pan or dish. Line bottom of pan with parchment paper; butter lining.
Melt chocolate and butter until smooth.
Whisk together flour, baking powder, and salt in a large bowl; set aside.
Put sugar, eggs, and vanilla in another bowl; beat until fluffy and well combined, 3 minutes. Beat in flour mixture.
Divide batter between two medium bowls (about 2 cups per bowl). Stir chocolate mixture into one bowl. In other bowl, stir in pumpkin, oil, cinnamon, and nutmeg. Transfer half of chocolate batter to prepared pan smoothing top with a rubber spatula. Top with half of pumpkin batter. Repeat to make one more chocolate layer and one more pumpkin layer. Work quickly so batters don’t set. With a knife, gently swirl the two batters to create a marbled effect. Sprinkle with nuts.
Bake at 350 degrees, until set, 40 to 45 minutes. (And till a toothpick inserted in center comes out clean.) Let cool in pan on a wire rack. Cut into 16 squares.

PUMPKIN CHOCOLATE SWIRL SQUARES

RECIPE CONTEST ENTRY BY HANNAH SMUDA: PUMPKIN BLONDIES WITH CINNAMON AND WHITE CHOCOLATE CHIPS

HANNAH SAYS: ""Here's my favorite fall baking recipe! I don't cook or bake too much but I love this recipe. It makes a ton so it's great for sharing with friends or bringing to a potluck!"

PUMPKIN BLONDIES WITH CINNAMON AND WHITE CHOCOLATE CHIPS

(Adapted from Martha Stewart)
(Printable Recipe)
2 cups all-purpose flour
1 1/2 teaspoons of cinnamon
1/4 teaspoon fresh nutmeg
1 teaspoon baking soda
3/4 teaspoon salt
2 sticks unsalted butter, room temperature
3/4 cup sugar
3/4 cup brown sugar
1 large egg
2 teaspoons vanilla extract
1 cup canned pumpkin puree
1 cup white chocolate chips
1 cup cinnamon chips

Preheat oven to 350 degrees. Line bottom and sides of a 9-by-13-inch baking pan with foil, leaving an overhang on all sides.Spray with cooking spray.

In a medium bowl, whisk together flour, cinnamon, nutmeg, baking soda, and salt.
With an electric mixer, cream butter and both sugars until smooth. Beat in the egg and vanilla until well blended. Add the pumpkin puree. Reduce speed to low, and mix in the flour mixture until just combined. Don’t overmix. Stir in the white and cinnamon chips by hand.

Spread batter evenly into the prepared pan. Bake for about 35-40 minutes. The sides will pull away from the pan and brown a bit. Do the toothpick test, if it comes out clean. They are done. Cool completely in pan. Lift the blondies from the pan, using the foil. from pan. Peel off the foil and cut into squares.

RECIPE CONTEST ENTRY BY HANNAH SMUDA: PUMPKIN BLONDIES WITH CINNAMON AND WHITE CHOCOLATE CHIPS

APPLE COOKIES

Cookies:
3 cups flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 cup butter or margarine, softened
1 cup chopped walnuts
2 eggs
2 teaspoons vanilla
1/2 cup apple butter (You can purchase at grocery store.)
1/4 cup apple juice
1 cup peeled, cored, and chopped apples
1 cup raisins
Crumb Coating, below

Crumb Coating:
1 1/4 cups brown sugar
1 1/2 cups quick oats (not instant)
1 1/4 teaspoons cinnamon
9 tablespoons butter or margarine, softened

Mix thoroughly flour, baking powder, and cinnamon. In another bowl, mix sugars with electric mixer. Add butter, eggs, and vanilla; beat until well blended. Beat in apple butter and juice. Add flour mixture, chopped apples, raisins, and nuts. Mix on low speed just until mixed. Refrigerate 30 minutes or until firm enough to shape. Make balls and roll in coating - place on ungreased cookie sheet. Bake at 300 degrees for 24-26 minutes.
Crumb coating: Mix sugar, oats, cinnamon. Add melted butter. Stir until moistened.

APPLE COOKIES

Pumpkin Squares

CRUST:

1 egg
l stick butter, melted
l yellow cake mix

FILLING:

can (15 oz.) pumpkin
can (12 oz.) evaporated milk
l tsp. cinnamon
l tsp. pumpkin pie spice
1/2 tsp. salt
4 eggs
l c. sugar

TOPPING:

l c. sugar
l tsp. cinnamon
l stick butter
l c. reserve crust mix

CRUST: Combine 1 egg, stick of butter, and cake mix. Reserve 1 cup. Press the remainder into a greased 9x13-inch pan.
FILLING: Combine pumpkin, evaporated milk, 1 tsp. cinnamon, pumpkin pie spice, salt, 4 eggs, and 1 cup sugar. Pour over the top of crust.
TOPPING: Combine 1 cup sugar, 1 tsp. cinnamon, 1 stick butter, and 1 cup reserve mix. Crumble on top of pumpkin mixture. Bake at 350 degrees for 50 to 55 minutes.

Pumpkin Squares

PUMPKIN RAISIN COOKIES

COOKIES:
1/2 cup shortening
1 cup sugar
1 cup canned pumpkin
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
Dash salt
1 cup raisins

FROSTING:
2 tablespoons butter
1 1/2 cups confectioners' sugar
2 tablespoons milk
1 teaspoon vanilla extract

In a large bowl, cream shortening and sugar until light and fluffy. Add pumpkin and vanilla. Combine flour, baking powder, baking soda, cinnamon and salt; add to the creamed mixture and mix well. Fold in the raisins.
Drop by teaspoonfuls onto greased baking sheets. Bake at 350 degrees for 12-14 minutes or until lightly browned. Cool on wire racks.
FOR FROSTING: Melt butter in a saucepan. Stir in the sugar, milk, and vanilla until smooth. Frost cooled cookies. (Makes about 3 dozen.)

PUMPKIN RAISIN COOKIES

RECIPE CONTEST ENTRY BY HANNAH SMUDA: PUMPKIN BLONDIES WITH CINNAMON AND WHITE CHOCOLATE CHIPS

HANNAH SAID:
"Here's my favorite fall baking recipe! I don't cook or bake too much but I love this recipe. It makes a ton so it's great for sharing with friends or bringing to a potluck!"

PUMPKIN BLONDIES WITH CINNAMON
AND WHITE CHOCOLATE CHIPS

(Adapted from Martha Stewart)
(Printable Recipe)
2 cups all-purpose flour
1 1/2 teaspoons of cinnamon
1/4 teaspoon fresh nutmeg
1 teaspoon baking soda
3/4 teaspoon salt
2 sticks unsalted butter, room temperature
3/4 cup sugar
3/4 cup brown sugar
1 large egg
2 teaspoons vanilla extract
1 cup canned pumpkin puree
1 cup white chocolate chips
1 cup cinnamon chips

Preheat oven to 350 degrees. Line bottom and sides of a 9-by-13-inch baking pan with foil, leaving an overhang on all sides.Spray with cooking spray.

In a medium bowl, whisk together flour, cinnamon, nutmeg, baking soda, and salt.
With an electric mixer, cream butter and both sugars until smooth. Beat in the egg and vanilla until well blended. Add the pumpkin puree. Reduce speed to low, and mix in the flour mixture until just combined. Don’t overmix. Stir in the white and cinnamon chips by hand.

Spread batter evenly into the prepared pan. Bake for about 35-40 minutes. The sides will pull away from the pan and brown a bit. Do the toothpick test, if it comes out clean. They are done. Cool completely in pan. Lift the blondies from the pan, using the foil. from pan. Peel off the foil and cut into squares.

RECIPE CONTEST ENTRY BY HANNAH SMUDA: PUMPKIN BLONDIES WITH CINNAMON AND WHITE CHOCOLATE CHIPS

LOW CARB CHEESECAKE SQUARES

5 tablespoons butter, softened
1 cup oat flour
8 ounces cream cheese, softened
2 tablespoons heavy cream
1/2 teaspoon vanilla extract
1/3 cup Brown Sugar Twin, packed
1/2 cup Splenda
1 egg
1 tablespoon lemon juice

In a medium bowl, blend thoroughly butter, Brown Sugar Twin and flour with a fork until mixture resembles coarse crumbs. Put 1 cup of the mixture aside for topping. Press remaining mixture into an 8-inch square baking dish; bake at 350 degrees for 15 minutes.

In another bowl combine sugar and cream cheese, mixing until smooth. Thoroughly beat in egg, heavy cream, lemon juice, and vanilla extract. Spread over the baked crust and sprinkle with remaining brown sugar mixture. Bake for 25 minutes. Let cool, then chill for at least 1 hour. Cut into 16 squares; serve.

(91 calories, 2 grams protein, 5 grams carbs., and 1 gram fiber per serving.)

LOW CARB CHEESECAKE SQUARES

LOW CARB PEANUT BUTTER MAPLE COOKIES

3/4 cup no sugar added peanut butter
3/4 cup heavy cream
3 tablespoons Howard's Sugar-free Low Carb. Syrup
2 teaspoons vanilla extract
5 Splenda packets
2 tablespoons oat flour
1 1/2 teaspoons baking powder

Line a cookie sheet with parchment paper or spray with Pam Cooking Spray. Mix all ingredients in a bowl, blending well. Drop onto cookie sheet by teaspoonfuls. Bake at 375 degrees for about 10 minutes. (Makes 2 1/2 dozen.)

(1/13 carb. per cookie.)

LOW CARB PEANUT BUTTER MAPLE COOKIES

LOW CARB ALMOND COOKIES

1 1/4 cups almond flour
1 cup Splenda
1 egg
1/2 teaspoon almond extract
1/4 cup butter, softened

Mix all together well and form into 24 small balls. Press flat on an ungreased cookie sheet. Decorate with an almond slice (optional). Bake for 8 minutes at 350 degrees. (Makes 24 servings.)

(21 calories and 2 grams carbs. per serving.)

LOW CARB ALMOND COOKIES