Back to School Bars

It's back to school and hurried mornings.  What better way to wake up those taste buds than these delicious homemade breakfast bars. I warn you, they are addictive.

swag bars

Kimmy and Bob Lang brought this recipe back from their vacation at The Swag Inn in North Carolina.

Place:

6 cups corn flakes

in a zip bag and crush as much as you can.  A rolling pin works well.  Set aside. In a heavy saucepan, heat:

1 cup granulated sugar

1 cup light corn syrup

2 cups peanut butter (large jar)

until almost boiling, stirring constantly.  Remove from heat and add cornflakes.  Press into lightly greased 9x13 inch pan.  Sprinkle with:

8 ounces chocolate chips

You can place the bars in a warm oven for a few minutes to speed up the process. Cut into bars while still slightly warm.  The chocolate will be still be gooey.  These freeze well.

This morning Betty has an interview at a nursery school.  She is quite ready to move on from IHOP and get off her aching feet.  She opted to take a cab because we suggested that arriving on a motorcycle might not be that reassuring to the school's director.  Keep you fingers crossed today that Betty will land this job as an assistant in the toddler class.  I hope they can understand her New York accent.

Berries and Orange Cream

berries and orange cream

This is a light, refreshing summer treat with an easy make- ahead preparation.

1 pint strawberries, washed and hulled

¼ cup confectioners’ sugar

Combine and set aside.

orange cream

½ cup granulated sugar

2 teaspoons grated orange rind

½ cup orange juice

Bring to a boil until sugar dissolves.  Simmer for 10 minutes without stirring.  Cool. Whip the cream and fold into cooled orange syrup.

1 cup heavy cream

Serve over berries

The beautiful Ginger is single again.  Boyfriend Tyler wanted her to quit her job at Hip Chic Magazine and our feisty redhead declined.  I'm thinking Tyler will soon be replaced by someone else. In the meantime, it is time for berries and cream at the afternoon tea party.

No Bake Peanut Butter Pie

It is a rainy day in the Barbie Nation...something that hasn't happened too often in the past two years of drought.  While most folks are taking advantage of the weather to sleep in, Lucy and I are have some
errands to run.  I must confess, that after several attempts at constructing a raincoat, I gave up and bought this online.  Otherwise, Barbie's clothes are   designed and handmade by me.
I'm ready for a quick and delicious dessert tonight, so it is time to roll out the peanut butter pie...a very good excuse to eat some peanut butter cups!

peanut butter pie

What a yummy combination.  Cut this pie in small slices…it is rich!

1 graham cracker crust

Heat the chocolate and milk in the microwave for 1 minute. Stir and pour into bottom of crumb crust. Set aside.

⅔ cup chocolate chips

2 tablespoons milk

pie filling

8 ounces cream cheese, softened

Beat cream cheese until smooth and gradually beat in sugar.

¾ cup granulated sugar

Stir in peanut butter and whipped topping.

1 cup peanut butter

3½ cups (eight ounces) cool whip

Add  peanut butter cups.

1 cup chopped Reese’s peanut butter cups* (or buy the tiny mini cups)

Stir into filling and spoon over crust.  Chill at least four hours.

* Freezing the peanut butter cups makes them easier to chop.

Urban Legend Cookies

urban legend chocolate chip cookies

Without the help of Neiman-Marcus, $1000 or any other device, this delicious cookie has made it into mainstream America. It is less buttery than a chocolate chip, but chewier than an oatmeal.  I like it because you can load it with your favorite add-ins.

Cream:

2 cups (four sticks) butter

2 cups brown sugar

2 cups granulated sugar

Add:

4 eggs

2 teaspoons vanilla extract

Add:

5 cups oatmeal that has been processed in blender

Let set one hour. Add:

4 cups flour

2 teaspoons soda

2 teaspoons baking powder

1 teaspoon salt

Stir in:

24 ounces milk chocolate chips

Roll into balls and place on cookie sheet about 2 inches apart. Bake for 10 minutes at 375°.  Makes about 10 dozen cookies. You can halve the recipe.

For another option, add:

2 cups semi-sweet chips

12 ounces white chips

10 ounces toffee bits


I made these cookies yesterday at the ranch.  I didn't have too much time, so I made a half batch.  I used mini semi-sweet chips and toffee bits as my ad-ins.  Yum! I skipped processing the oatmeal and they were still delicious.

Veronica is taking some of the cookies to work today. One of her co-workers is retiring, so they are having a little party at the travel agency. While the rest of her office is dreaming of vacations, Veronica's mind is filled with ideas for her novel.  She's had been diligently typing away for the last month...three chapters so far.  She has used endless stacks of carbon paper and one small jar of White Out.  Oh well, it is either that or long-hand!

Orange Julius

It is sooo hot here in the Barbie Nation...104 yesterday.  I can't get excited about heating up the kitchen, so I thought I'd pass along the refreshing blast from my past in Houston, the Orange Julius.

orange julius

In a blender, combine:

⅓ cup frozen orange juice concentrate

½ cup milk

½ cup water

½ teaspoon vanilla

6 ice cubes

½ cup confectioners’ sugar

Blend until smooth.  This makes 4 small servings.

Ginger is off on a business trip for Hip Chic Magazine.  Although it is sweltering, it is time to shoot some fall fashions.  The stores are selling off the summer leftovers and we'll be gazing at sweaters before you know it.

Christmas can't be far behind because all the holiday decorations are out at the craft store.  I have purchased my Christmas cards and started shopping.  After all, I do have the entire Barbie Nation to shop for.