Rhubarb Bars

I am LoViNg this beautiful weather!  The sun is shining, the birds are chirping, and I've finally been able to get my little pond in and plant some shrubs and pretty flowers.  It's just been so relaxing and therapeutic to be enjoying the summer, finally.... nearing the END of June!  But after doing yardwork, I wanted something sweet!  And, thanks to my friend, I have some rhubarb in my freezer!  So I googled rhubarb desserts.  Don't you just love technology? I DO!  I found this recipe on midwestliving.com and changed it just a bit to suit my likings. Oh these are so yummy! I enjoyed them warm right out of the oven with a scoop of vanilla ice cream.... But then, after they cooled and were cut into bars, they were absolutely delightful! { Please let it be our little secret that I ate two in one sitting!  I can't complain about the image looking back at me in the mirror, and expect anyone to have sympthy if I continue doing this! so.... shhhhhhh! :)} So, not only are they YUMMY, they are a versatile summer dessert!  Enjoy!

Rhubarb Bars
original recipe from midwestliving.com
adapted by From Cupboard to Cupboard
printable recipe

3 cups fresh or frozen, unsweetened, sliced rhubarb
1 cup granulated sugar
1/4 cup water
1/2 cup granulated sugar
2 Tbsp flour
1 tsp vanilla


1 1/2 cups flour
1 1/2 cups quick cooking rolled oats
1 cup packed brown sugar
1/4 tsp baking soda
2 tsp ground cinnamon
1 cup butter, softened (could use shortening)
1/2 cup chopped nuts (I used walnuts)

Preheat oven to 375 degrees.  Grease a 9x13 pan; set aside.  For filling; In a medium saucepan, combine rhubarb, 1 cup sugar, and 1/4 cup water.  Bring to a boil, reduce heat, cover and simmer 5 minutes.  Meanwhile in a small bowl, combine 1/2 cup sugar and 2 Tbsp flour.  Stir into rhubarb mixture.  Cook and stir about 1 minute more until thick.  Remove from heat, stir in vanilla and set aside.
In a medium mixing bowl (I used my KA), combine flour, oats, brown sugar, cinnamon and baking soda.  Using a pastry blender or two knives (I used my KA), cut in butter til the mixture resembles coarse crumbs.  Stir in chopped nuts.  Reserve 1 cup crumb mixture.
Press remaining crumb mixture into bottom of prepared pan.  Evenly spread rhubarb mixture on top.  Sprinkle with reserved crumb mixture.  Bake in preheated oven for 30-35 minutes or until top is golden. Let cool completely on wire rack before cutting into bars.... {at least if you're serving them as cookies :)}


Happy Cooking!
Teauna

I linked up here!

Sugar Cookie Bars Revisited

Hey everyone!  I've been pretty busy baking and cooking for Halloween, eventho it's my least favorite holiday of the year.  It is a great excuse to bake up some really cute little goodies.  Sugar cookies are usually a favorite of our family and this year I baked up a batch and forgot to take pictures when they were all done. But I did bake up a couple sheets of Sugar Cookie Bars, which is a recipe I previously posted and have heard great feedback on,  and I'm thinking if you're looking for an easy recipe to impress all your family and friends on Halloween, this is the one!  They are in & out of the oven, frosted and ready to eat within an hour of mixing them up!  And to top it off, they're scrumptious!  Go HERE for the recipe!  Enjoy!

Happy Cooking!
Teauna

**FUDGE JUMBLES**

These are one of my favorite treats and are requested OFTEN by friends and family alike. I do believe they are the most requested recipe from my Hubby and kids. This recipe makes a full cookie sheet and they are absolutely perfect for a pot-luck or that 'special treat' at a family party. Once you take them, they'll request them again and again.... Make sure to store them in an airtight container and they'll stay soft! MMMMM......mmmmmm........Good!

Mix together:

1 cup margarine

2 cups brown sugar

2 eggs

2 teaspoons vanilla

3 cups rolled oats

2 1/2 cups flour

2 teaspoons soda

1 teaspoon salt

Press 2/3 of batter onto greased cookie sheet. Reserve other 1/3....

Then melt together:

1 pkg chocolate chips (your choice**semi sweet are my favorite**)

1 can sweetened condensed milk

2 Tablespoons margarine

2 teaspoons vanilla

I melt this in the microwave in a glass bowl in 30 second increments, stirring in between. It took approximately 1minute and 15seconds. If you feel more comfortable about melting this in a saucepan on the stovetop, go ahead. Then spread filling on top of the dough in the cookie sheet. Now dot the remaining dough on top. Bake at 350 for 25-30 minutes or until golden brown. Let cool then cut and store into an airtight container.

FYI-- when I want to take these to somewhere special I will use 2 cups of the dark cocoa with vanilla buttons from kitchen kneads instead of the regular chocolate chips. You can serve them in smaller servings and they are richer too. LOVE THEM!!!!

Happy Cooking

*Teauna*

**Gooey S'more Bars**

OH MY HEAVENS!!!! I wanted to try something different tonight. Don't you ever get sick of the same ole' cookies? I love s'mores anytime of the year, but it seems it's in the colder months that the fire-roasted marshmallows sound more tempting to me. So after much thought, I decided to try something that would say "S'mores" without starting the fire!

I will tell you that these are very rich! A 9x13 pan should make 3 dz bars. They would be absolutely wonderful served with a scoop of vanilla ice cream for dessert! These would be an amazing treat for a kid's party. This is a very kid -friendly recipe. My kids enjoyed crushing the graham crackers in a gallon-size ziploc bag with a rolling pin. They also like to measure out all the dry ingredients to add to the creamed ingredients.

1 c butter, softened

1 1/2 cups sugar

2 eggs

2 tsp vanilla

2 2/3 cup flour

1 1/2 cup graham cracker crumbs

2 tsp baking powder

1/4 tsp salt

2 cups chocolate chips

7 oz jar marshmallow creme

In a large bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla and beat well. Combine the flour, cracker crumbs, baking powder, and salt; gradually add to creamed mixture. Set aside 1 cup for topping.

Press remaining mixture into a greased 9x13 baking dish. Place chocolate chips over crust; spread with marshmallow creme. (this is hard to spread so I microwaved it for 30 seconds but it will grow so be careful not to make a big mess in your microwave. Don't worry if it isn't perfectly spread because it will heat up and kindof level out when it's cooking) Crumble remaining graham cracker mixture over top.

Bake at 350 for 30-35 minutes or until golden brown. Cool on a wire rack. Cut into bars and store in an airtight container. YIELDS: 3 dz small bars

Happy Cooking!

*Teauna*