Grandma Chase's Nanaimo Bars

Crust:

½ cup butter

½ cup sugar

5 Tbsp. cocoa

1 tsp. vanilla

1 egg, lightly beaten

1½ cups graham crackers (abt 9)

1 cup walnuts

Filling:

2 cups powdered sugar

½ cup butter

3 Tbsps. instant French vanilla pudding mix

3 Tbsps. milk

Topping:

4 oz. semi-sweet chocolate  

2 Tbsp. butter

Step 1

Grease a 9x13-inch dish. To make the crust, place butter in a large saucepan, and melt over low heat. Stir in the sugar, cocoa powder, and vanilla extract until the sugar has dissolved. Remove from the heat, mix in the egg until the mixture is well-combined, then stir in graham cracker crumbs and walnuts. Pack the mixture into the bottom of the prepared baking dish, smooth it into an even layer, and refrigerate until cooled, at least 30 minutes.

Step 2

Make the filling: beat together powdered sugar, butter, pudding mix, and milk until the filling is smooth and fluffy. Spread the filling over the cooled crust and return to refrigerator for 30 more minutes.

Step 3

For topping, melt chocolate with 2 tablespoons of butter over very low heat, and stir until the mixture is warm and pourable. Pour the topping over the cooled filling, spreading the topping out (if necessary) with an offset spatula to cover the topping completely. Return the dish to the refrigerator to cool the topping for about 15 minutes. When the topping is cool but not yet hard, cut into squares; return to refrigerator to finish chilling.

This recipe can be found here.

Buttery Pistachio Cookies

1 cup butter, softened

1 cup sugar

2 large eggs

2 tsp. vanilla

2 3/4 cups all-purpose flour

1 (5 ounces) cup finely chopped salted pistachios

¼ tsp. salt

Heat oven to 350°F.

Combine butter and sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add 2 eggs and vanilla. Continue beating, scraping bowl often, until well mixed. Add flour, pistachios and salt; beat at low speed, scraping bowl often, until well mixed.

Scoop by Tbsp. onto cookie sheet.  Gently flatten with the bottom of a cup.  Bake 12-14 minutes or until edges are lightly browned.

You can find the recipe here.

Caramel Chocolate Chip Cookies

1 cup butter

1 cup sugar

½ cup brown sugar

 2 eggs

 2 tsp. vanilla

 1 tsp. baking soda

 ½ tsp. salt

 2½ cups flour

 1 cup mini chocolate chips

 1 cup caramel bits

Preheat oven to 375°

Combine flour, baking soda and salt.  Set aside.

Cream the butter and sugars in a mixer. Add the eggs and vanilla and mix until fluffy.

Add the flour mixture a bit at a time and mix until it is completely incorporated.

Mix in the mini chocolate chips and the caramel bits.

Scoop by Tbsp. onto cookie sheet.

Bake the cookies for 10-13 minutes. Let cool for 3 minutes before removing.

This recipe can be found here.

Fannie Farmer's Classic Baked Macaroni and Cheese

1 (8 oz.) package macaroni

4 Tbsp. butter

4 Tbsp. flour

1 cup milk

1 cup cream

½ tsp. salt

black pepper, to taste

2 cups cheddar cheese, shredded good quality

½ cup breadcrumbs, buttered

Preheat oven to 400°F.

Cook and drain macaroni according to package directions; set aside.

In a large saucepan melt butter.  Add flour mixed with salt and pepper, using a whisk to stir until well blended.

Pour milk and cream in gradually, stirring constantly. Bring to boiling point and boil 2 minutes (stirring constantly). 

Reduce heat and cook (stirring constantly) 10 minutes.

Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts. 

Turn off flame and add macaroni to the saucepan and toss to coat with the cheese sauce.

Transfer macaroni to a buttered baking dish. Sprinkle with breadcrumbs.  Bake 20 minutes until the top is golden brown. 

This recipe can be found here.

Lentil Quinoa Salad

½ cup quinoa

½ cup lentils

1 tsp. Dijon mustard

2 Tbsps. red wine vinegar

¼ cup vegetable oil

1/3 tsp. garlic powder

1 lime, zested

Kosher salt and freshly ground pepper

2 green onions, chopped

1 Tbsp. chopped fresh cilantro leaves

feta cheese to taste

Rinse quinoa thoroughly. Bring 1 cup of water to a boil in a medium saucepan.  Add quinoa and reduce to a simmer.  Cook for 15 minutes.  Stir and cool.

Rinse lentils.  In saucepan, simmer lentils in 2 cups water until tender, about 30 minutes.  Drain and cool.

Whisk mustard and vinegar together.  Slowly add oil.  Add garlic powder, lime zest, salt and pepper.

To assemble salad, mix quinoa, lentils, green onions, and cilantro.  Top with dressing, toss to coat and serve.

This recipe can be found here.

M&M Cookies

2½ cups flour

1 tsp. baking soda

1½ tsp. kosher salt

1 cup shortening

1 cup brown sugar

½ cup white sugar

1½ tsp. vanilla

2 eggs

1 pkg. mini M&Ms baking chips

1 cup chopped walnuts

Preheat oven to 350°. Combine flour, baking soda, and salt.  Set aside.

In a large bowl, mix shortening and sugars.  Add vanilla and eggs one at a time.  Mix well.  Add flour, salt, and baking soda and mix until just mixed.  Stir in chips and walnuts.

Scoop dough by teaspoonful onto baking sheet and bake for 10 – 12 minutes.


This recipe can be found here.

Brickle Drop Cookies

3½ cups flour

2 tsp. baking soda

2 tsp. cream of tartar

1 cup butter

1 cup sugar

1 cup light brown sugar

1 tsp. vanilla extract

½ tsp. salt

3 eggs

1 pkg toffee bits

1½ cups chocolate chips

Heat oven to 350°F.

Combine flour, baking soda and cream of tartar.  Set aside.

Beat butter, sugar, brown sugar, vanilla and salt in large bowl until blended.  Add eggs; beat well.

Gradually add dry ingredients to butter mixture, beating until blended. Stir in toffee bits and chocolate chips.

 Drop by heaping Tbsps. onto cookie sheet. Bake 10 – 12 minutes or until lightly browned. Cool slightly; remove to wire rack. Cool completely.

This recipe can be found here.

Chocolate Chip Pudding Cookies

1 tsp. baking soda

2¼ cups flour

1 cup butter, softened

¼ cup sugar

¾ cup brown sugar

1 tsp. vanilla

2 eggs

1 pkg vanilla pudding mix

2 cups semi-sweet chocolate chips

Preheat oven to 350°.

Mix together baking soda and flour; set aside.

Cream together butter and sugars until light and fluffy.  Add vanilla and pudding mix.  Add eggs, one at a time.

Add dry ingredients and mix until just combined.  Stir in chocolate chips.

Scoop by tsp. onto cookie sheet.  Bake 8-10 minutes, or until side become golden.

Cool completely on wire rack.

I can't remember where I got the recipe.  If anyone finds it, please let me know.

Coconut Caramel Pecan Cookies

1 cup shortening

1 cup sugar

1 cup brown sugar

2 large eggs

1 tsp. vanilla extract

2 cups all-purpose flour

1 tsp. baking powder

1 tsp. baking soda

¼ tsp. salt

1 cup old-fashioned oats

1 cup sweetened shredded coconut

1½ cups pecans, chopped and toasted

1 pkg. caramel chips

Preheat oven to 350°.

Whisk flour, baking powder, baking soda and salt in a bowl; set aside.

In a large bowl, beat shortening and sugars until blended. Add vanilla and beat in eggs one at a time.  Add flour mixture gradually beat into sugar mixture. Stir in oats, coconut, caramel chips and pecans.

Scoop into Tbsps. 2 inches apart. Bake 10-12 minutes or until golden brown. Cool on pans 5 minutes. Remove to wire racks to cool.

Recipe adapted from here

Butterscotch Walnut Cookies

1 cup butter

2/3 cup packed light brown sugar

2/3 cup sugar

2 tsp. vanilla

2 large egg

2½ cups flour

1 tsp. baking soda

1 tsp. salt

1 pkg. butterscotch chips

1 cup roughly chopped walnuts

Preheat oven to 350° Position oven racks in the top and bottom thirds of the oven

Beat the butter, brown sugar and granulated sugar with a mixer on medium speed in a large bowl until fluffy. Add the vanilla and egg and beat to combine.

Whisk together the flour, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the butterscotch chips and walnuts.

Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange the balls about 2 inches apart on the prepared baking sheets.

Bake the cookies until they are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.

This recipe can be found here.