Rae-Bon Sew & Quilt Shop Recipes
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Caramel Corn
  • 4 quarts unsalted popcorn (16 cups)
  • 1 cup brown sugar
  • 1/2 cup butter
  • 1/4 cup light corn syrup
  • 1/2 tsp salt
  • 1/2 tsp baking soda
Divide popped corn between two 4 quart glass bowls. Set aside. Combine brown sugar, butter, corn syrup, and salt in 2 quart glass dish. Microwave on high, uncovered 3 - 3 1/2 minutes or until mixture boils, stirring once. Microwave on 30% power for 4 minutes. Stir in baking soda. Pour half of syrup evenly over each bowl of popped corn, stir to lightly coat. Microwave on 50% power, one bowl at a time, uncovered, 6-7 minutes or until lightly toasted, stirring twice. Spread out on wax paper to cool. Store in airtight container. 

Veggie Corn Chowder
  • 2 tablespoons butter
  • 1 medium green pepper, chopped
  • 2 stalks celery, sliced
  • 1 medium onion, chopped
  • 2 cups whole milk or light cream
  • 1 15 oz. can cream style corn
  • 1 14 oz. can vegetable broth
  • 1 10 3/4 oz. can nacho fiesta soup
  • 1 cup jarred cheese with salsa con queso
  • 1 cup shredded cheddar cheese
  • 3/4 teaspoon oregano
  • 1/4 teaspoon pepper
In large saucepan, melt butter over medium heat. Add onion, pepper, and celery. Cook until vegetables are tender. Stir in milk, corn, broth, soup, cheese dip, cheese, oregano, and pepper.

Cook uncovered over medium heat about 15 minutes or until mixture is almost simmering, do not boil, stirring occasionally.
Potato Corn Chowder Soup
  • 4 slices bacon, chopped
  • 1 1/2 lb. red potatoes (about 5) peeled and cubed
  • 1 small onion, chopped
  • 2 stalks celery, sliced
  • 1 can (10 3/4 oz.) condensed cream of chicken soup
  • 3 cups milk
  • 8 oz. Velveeta Mexican Milk Cheese
  • 1 pkg. (10 oz.) frozen corn, thawed
  • 1/4 tsp. pepper
Cook bacon in large saucepan until crispy, stirring frequently. Remove bacon from pan, reserving 2 tablespoons dripping in pan. drain bacon on paper towels.

Add potatoes, onions, and celery to drippings; cook and stir 2 minutes. Stir in soup and milk; bring to boil. Simmer on low heat 8 minutes, stirring occasionally. Add remaining ingredients; cook 5 minutes or until processed cheese food is completely melted and potatoes are tender, stirring occasionally. Serves 8 people.

Shredded Turkey Sandwich

  • 5 1/2 lbs. turkey breast with skin removed
  • 1 red pepper
  • 1/2 medium sized onion
  • jalapeno, if desired to taste
  • 1 tsp. celery sat
  • 1 can chicken broth
  • 1 package Italian dry seasoning
  • salt and pepper
Put all ingredients in a crock pot and cook for 6 hours on low or until the meat is easily shredded. Serve on a bun. great sandwiches for a pot luck.

Spices can be changed to taste--add Mexican seasoning for taco, etc. Serves 11 people.
Taco Seasoning
  • 1 tablespoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
Stir all spices together and store in an airtight container.

Chickadee Cottage Chicken Salad
  • 3 lbs. boneless chicken breasts, poached
  • 3 cups real mayonnaise
  • 1 tablespoon dry onion
  • 2-3 cups green grapes, halved
  • 1 box (7 oz.) ring macaroni
  • 3 cups finely diced celery
  • 1-2 teaspoon salt
  • 1/2 to 1 cup silvered almonds
  • 4 oz. Cool Whip
  • 1/2 teaspoon white pepper
To prepare chicken: cool and cube cooked chicken breasts. Set aside.

To prepare pasta: Bring 2 quarts water to a boil. Add macaroni rings. Cover pot tightly. Turn off burner. Let sit on burner for 5 minutes. Drain, cool.

Mix all ingredients together.
Dill Potato Salad
  • 5 pounds red potatoes
  • 2 teaspoons salt
  • 2 cups sliced celery
  • 2 cups mayonnaise
  • 1 (16 oz.) bottle creamy cucumber dressing
  • 2 tablespoons dried dill
  • 1 medium red onion
  • 6 hard boiled chopped eggs
  • mustard
Scrub potatoes. Place in large Dutch oven; cover with cold water, add salt. Bring to a boil over high heat; reduce heat to medium. Boil gently until tender when pierced with a fork (20 to 25 minutes). Drain; cool.

Cut potatoes into chunks. In large bowl, combine potatoes and remaining ingredients. Refrigerate, covered, several hours or overnight. Makes 32 (1/2 cup) servings.
Cabbage Salad
  • 1 medium head of cabbage
  • 1 medium onion, cut fine
  • 3/4 cup sugar
  • 3/4 cup oil
  • 3/4 cup vinegar
  • 1 Tbsp. sugar
  • 1 tsp salt
  • 3/4 tsp dry mustard
  • 1 tsp celery seed
Shred cabbage and onion; sprinkle sugar over top and let stand for 1 hour. Boil oil, vinegar, sugar, salt, dry mustard, and celery seed. Cool a little and then pour over cabbage.

Fudge Filled Bars or M&M Bars
  • 2 cups quick oats
  • 1 1/2 cups flour
  • 1 cup chopped nuts
  • 1 cup brown sugar
  • 1 tsp. baking soda
  • 3/4 tsp. salt
  • 1 cup butter, melted
  • 12 oz. plain M & M's
  • 14 oz. can sweetened condensed milk
Grease jelly roll pan. Mix oats, flour, nuts, brown sugar, baking soda, and salt in large bowl. Stir in butter until mixture resembles coarse crumbs. Reserve 1 1/2 cups of mixture. Press remaining mixture in pan. Bake at 375 degrees for 10 minutes.

Soften 1 cup M & M's in microwave. Press candies with back of spoon until they break into pieces. Stir in milk. Spread over baked layer to within 1/2" of edge. Mix reserve crumbly mixture and remaining M & M's. Sprinkle evenly over chocolate mixture; press lightly. Bake until golden brown, about 20 minutes; cool. Makes 48.

Chocolate Crumb Bars
  • 1 cup (2 sticks) butter or margarine, softened
  • 1 3/4 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 cups (12 oz.) semi sweet chocolate morsels, divided
  • 1 can (14 oz.) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup chopped walnuts (optional)
Preheat oven to 350 degrees. Grease 13" x 9" baking pan. Beat butter in large mixer bowl until creamy. Beat in flour, sugar, and salt until crumbly. With floured fingers press 2 cups crumb mixture onto bottom of prepared baking pan; reserve remaining mixture. Bake for 10 to 12 minutes or until edges are golden brown.

Combine 1 cup morsels and sweetened condensed milk in small, heavy-duty saucepan. Warm over low heat, stirring until smooth. Stir in vanilla extract. Spread over hot crust. Stir in nuts and remaining morsels into reserved crumb mixture; sprinkle over chocolate filling. Bake 25 to 30 minutes or until center is set. Cool in pan on wire rack.

Caramel Walnut Bars
  • 2 cups unsifted flour
  • 1 egg, beaten
  • 3/4 cup shelled walnuts, chopped
  • 1 (14 oz.) can sweetened condensed milk
  • 3/4 cup firmly packed light brown sugar
  • 3/4 cup cold margarine or butter
  • 24 caramels, unwrapped
Preheat oven to 350 degrees. In large bowl, combine flour, sugar, and egg; cut in 1/2 cup butter until crumbly. Stir in walnuts. Reserving 2 cups crumb mixture, press remainder firmly on bottom of greased 13" x 9" baking pan. Bake 15 minutes.

Meanwhile, in heavy saucepan, over low heat, melt caramels with sweetened condensed milk and remaining 1/4 cup butter. Pour over prepared crust. Top with reserved crumb mixture. Bake 20 minutes or until bubbly. Cool. Cut into bars. Store loosely covered at room temperature. Makes 24 to 35 bars.

Pumpkin Cheesecake Bars
  • 1 cup flour
  • 1/3 cup packed brown sugar
  • 5 Tbsp butter
  • 1/2 cup finely chopped pecans or walnuts
  • 1 package (8 oz.) softened cream cheese
  • 3/4 cup sugar
  • 1/2 cup canned pumpkin
  • 2 eggs
  • 1 1/2 tsp cinnamon
  • 1 tsp allspice
  • 1 tsp vanilla
Combine flour and brown sugar in medium bowl. Cut in butter to make a crumb mixture. Stir in nuts. Set aside 3/4 cup mixture for topping.
Press remaining mixture into bottom of 8" x 8" x 1 1/2" baking pan. Bake in 350 degree oven for 15 minutes. Cool slightly.
Combine cream cheese, sugar, pumpkin, eggs, cinnamon, allspice, and vanilla in large mixer bowl. Blend until smooth.
Pour over baked crust. Sprinkle with reserved topping. Bake an additional 30 to 35 minutes. cool before cutting into bars. Makes 32 1" x 2" bar cookies.

Chocolate Toffee Cookie Crunch Bar
  • 2 cups finely crushed vanilla waters (50)
  • 1/4 cup packed brown sugar
  • 1/3 cup melted butter
  • 1/2 cup butter
  • 1/2 cup packed brown sugar
  • 1 6 oz.  package semi-sweet chocolate chips
  • 1/2 cup finely chopped nuts
For cookie base preheat oven to 350 degrees. In bowl, combine wafer crumbs and brown sugar. Stir in melted butter. Press into 13" x 9" baking pan. Bake for 8 minutes.
For Toffee layer-in saucepan, combine butter and brown sugar. Cook over medium heat, stirring constantly until mixture comes to a boil. Boil one minute. Pour immediately over baked base. Bake for 10 minutes.
Let stand two minutes Sprinkle chocolate chips on top. Let stand two to three minutes until chips are shiny and soft. Spread evenly sprinkle with nuts. Chill. Cut into small bars or break irregularly.

Buckeye Brownies
  • 1 box brownie mix, plus ingredients called for on the box
  • 2 cups creamy peanut butter
  • 1/2 cup butter, softened
  •  2 cups powdered sugar
  • 2 tsp. pure vanilla extract
  • 1-2 Tbsp. milk
  • pinch of kosher salt
  • 2 cups chocolate chips
  • 3/4 cup heavy cream
Preheat oven to 350 degrees and line an 8" x 8" pan with parchment paper.
Prepare brownie batter according to package instructions. Pour batter into prepared pan and bake until a toothpick inserted into the middle comes out with only a few moist crumbs, about 20 minutes. Let cool completely in pan.
Make peanut butter topping: In a large bowl, combine peanut butter and butter. Beat with a hand mixer until smooth. Add powdered sugar, vanilla, 1 Tbsp. milk, and salt. Mix until smooth and fluffy. The mixture should be thick but spreadable; if the mixture is too stiff, add another tablespoon milk.
Spread the peanut butter topping over the cooled brownie. Refrigerate while you make the ganache.
Place chocolate chips in a medium, heatproof bowl and set aside. Heat heavy cream in a small saucepan over medium heat. When bubbles begin to break the surface around the edges of the pan, turn off the heat.
Pour the hot cream over chocolate chips. Let sit for 5 minutes, then whisk constantly until the sauce is smooth. Pour over the peanut butter layer.
Refrigerate brownies until the ganache has set, about 15 minutes. Slice into squares and serve cold.

Recipe courtesy of Delish

Pumpkin Cream Cheese Swirl Muffins
recipe courtesy of the Novice Chef Blog
  • 1 3/4 cups all purpose flour
  • 1 Tablespoon pumpkin spice
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 (15 oz) can pumpkin (pure pumpkin puree)
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 Tablespoon vanilla extract
Cream Cheese Layer:
  • 8 oz cream cheese
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 2 tsps vanilla extract
Preheat oven to 375 degrees. Place paper baking cups into muffin pan. Set aside.

In a medium bowl, whisk flour, pumpkin spice, baking soda, and salt until well combined. Set aside.

In large bowl, whisk together pumpkin, sugar, and brown sugar.
Beat in eggs, vegetable oil, and vanilla extract. Slowly whisk in the flour mixture, until there are no lumps. Fill muffin tins 3/4 full.

In medium bowl, beat cream cheese until smooth. Add in sugar, egg yolk, and vanilla extract and beat until well combined.

Top each muffin with about 1 Tablespoon of cream cheese mixture and use a toothpick to swirl it into the batter. This will not look smooth, but it will bake up much prettier.

Bake muffins for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Store in an airtight container in the fridge.

Caramel Crunch Bars
recipe courtesy of Tastes Better from Scratch Blog
  • 70-80 Club Crackers about 2 full sleeves)
  • 1 cup butter
  • 2 cups graham cracker crumbs (about 1 1/2 full sleeves), crushed
  • 1 cup brown sugar, packed
  • 1/3 cup granulated sugar
  • 1/2 cup milk
  • 2/3 cup creamy peanut butter
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup butterscotch chips
Line an ungreased 9 x 13 inch baking pan with parchment paper, leaving an overhang on either end. Line the parchment paper with one layer of club crackers, cutting them to fit if necessary.

In a large saucepan, melt butter over medium heat. Add graham cracker crumbs, brown sugar, granulated sugar, and milk. Stir well and bring mixture to a boil; boil for 5 minutes, stirring constantly. Begin timing 5 minutes from when you see the first bubbles. Remove form heat and spread half of the mixture over crackers and gently smooth it into an even layer. Place another single layer of crackers over the top, cutting to fit if necessary. Spread remaining mixture evenly over crackers. Top with one more layer of crackers. Set aside.

In a small saucepan, combine peanut butter, chocolate chips, and butterscotch chips. Melt over medium-low heat, stirring constantly until smooth. Spread evenly over top of crackers.

Chill for at least 1 hour. Remove from fridge and allow chocolate to rest for a minute or so before cutting. This will help avoid breaks in chocolate as it's being cut. Pull up on the parchment paper to remove them from the pan. Cut into bars. Store in the refrigerator.

Pumpkin Cheesecake Balls
recipe courtesy of Cakescottage.com
  • 2 ounces cream cheese, softened
  • 1 Tablespoon confectioners sugar
  • 2 1/2 cup white chocolate, coarsely chopped divided
  • 1/4 cup pumpkin puree
  • 2/3 cup gingersnap cookie crumbs plus more for garnish
  • 1/4 cup graham cracker crumbs, plus more for garnish
  • 1 tsp pumpkin pie spice
  • pinch of fine sea salt

In a large bowl, add cream cheese and confectioners sugar and beat until creamy.

Melt the 1/2 cup of the white chocolate in a double boiler over medium-low heat or in the microwave for about 1 minute. Stir often to keep the chocolate from burning.

Transfer to a large bowl, add pumpkin and beat until combined. Add the gingersnap cookie crumbs, graham cracker crumbs, pumpkin pie spice, and sea salt. Beat until everything is combined.

Cover and chill until just solid enough to roll into balls, about 2 hours.

Shape mixture into balls (about 1 tsp per ball) by rolling a spoonful in the palm of your hand. Place on parchment paper-lined baking sheet. Loosely cover and refrigerate for 15-20 minutes or until firm again.

Melt remaining 2 cups white chocolate in small, deep bowl. The depth makes it easier for dipping the truffles.

Dip the pumpkin balls into the chocolate and place on parchment paper. Garnish with reserved gingersnap/graham crumbs before the chocolate sets up.


Chocolate Turtle Apple Slices
recipe courtesy of Mom Loves Baking Blog
  • 2 very large Fuji apples
  • 3 1/2 cups semi-sweet chocolate chips
  • 1 Tablespoon coconut oil
  • 1 cup caramels, melted
  • chopped pecans
  • popsicle sticks

Slice apples into 1/2" pieces. With a knife make a little slit in the bottom of each apple slice to make it easier to insert a popsicle stick.

Melt chips in the microwave on high for about 2 minutes. Stir in coconut oil until smooth. Dip apple slices in chocolate and place on parchment lined cookie sheet.

Place caramels in microwave safe bowl and microwave on high for 45-60 seconds. Do NOT overheat. Stir until smooth. Drizzle melted caramel over chocolate and sprinkle with nuts.

Refrigerate for about 1 hour. Serve and enjoy immediately. Apples are best the first day. Store in the refrigerator.


Layered Pumpkin Dessert
Courtesy of Lil' Luna
  • 1 cup flour
  • 1/2 cup butter (softened)
  • 1/2 cup plus 1/4 cup pecans, chopped
  • 8 oz. cream cheese, softened
  • 1 cup powdered sugar
  • 3 cups whipped topping, divided
  • 2 1/2 cups milk
  • 3 sm packages white chocolate instant pudding mix (or vanilla)-3.4 oz boxes
  • 1 - 15 oz. can pumpkin puree
  • 1 tsp. pumpkin spice
Layer 1: Mix flour, butter, and 1/2 cup pecans together. Press into a sprayed 9x9 or 9x13 pan. (If you would like more crust, add an additional 1/2 cup flour, 1/4 cup butter, and 1/4 cup chopped pecans.) Bake for 15 minutes at 350 degrees, then remove, and let cool.
Layer 2: Blend cream cheese and powdered sugar. Add 1 cup of the whipped topping. Then spread over cooled crust.
Layer 3: Mix milk, pudding mix, canned pumpkin, pumpkin spice, and 1 cup whipped topping until smooth. Spread over top of layer 2.
Layer 4: Spread remaining 1 cup of whipped topping and sprinkle with pecans.
Let chill for 3 hours or until set.

Flower Pot Cookies
Courtesy of The Gunny Sack
  • 1 package ready to bake sugar cookies dough 24 squares, divided
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream
  • 8 Oreos

Cookie Cups:
Grease a mini muffin tin, separate sugar cookie dough into the 24 pieces and put one into each cup.
Bake at 375 degrees for 11 to 13 minutes, until golden brown.
Leave the cookies in the muffin pan and allow them to cool completely. If you try to take them out of the muffin tin before cooled completely they will fall apart. Indent in center forms as they cool.

Chocolate Ganache:
Bring 1/2 cup heavy cream just to a boil
Pour over semi-sweet chocolate chips.
Allow them to sit for 3 minutes and stir until smooth.
Fill the cups with the chocolate ganache.

Crush Oreos in a food processor and sprinkle over the chocolate ganache.
Add a flower cupcake topper. I purchased premade paper flowers and glued them to a toothpick. You could also add tied ribbon to create the look of leaves.


Lemon Sugar Cookie Bars
Courtesy of
 The Salty Marshmallow
  • Sugar Cookie Crust
    • 1 cup granulated sugar
    • 1 tsp vanilla extract
    • 1 cup butter at room temperature
    • 2 cups all purpose flour
  • Lemon Cheesecake
    • 8 ounces cream cheese at room temperature
    • 1/4 cup lemon juice
    • 2 tablespoons lemon zest, divided
    • 1/2 cup sugar

For the bars:
Preheat the oven to 350 degrees.
Line an 8x8 or 9x9 inch square baking dish with foil and spray liberally with nonstick cooking spray.
In bowl of stand mixer using paddle attachment, or large bowl with hand mixer, beat together the butter, sugar, and vanilla on medium speed for two minutes.
Turn mixer to low and slowly add flour (1/2 cup at a time) and mix just until dough comes together.
Press half of the dough into prepared pan and bake for 25-30 minutes, until lightly golden brown.
Cool completely before filling.
Store remaining sugar cookie dough in a bowl in the refrigerator until ready to use. 

For the filling:
In bowl of stand mixer fitted with paddle attachment, or medium bowl with a hand mixer, beat together the cream cheese, sugar, lemon juice, and 1 Tbsp. of the lemon zest until smooth and creamy.
Pour filling over cooled crust.
Top filling with the remaining sugar cookie dough by simply crumbing it evenly over the top.
Bake in preheated oven for 30 minutes, until cookie crumble is light golden in color.
Top with remaining lemon zest as desired. 

Pumpkin Pie Bars
Courtesy of Taste of Home "Pumpkin" Cookbook
  • 1 can (29 oz.) solid-pack pumpkin
  • 1 can (12 oz.) evaporated milk
  • 1 1/2 cups sugar
  • 4 large eggs
  • 2 tsp. ground cinnamon
  • 1 tsp. ground giner
  • 1/2 tsp. ground nutmeg
  • 1 pkg. butter recipe golden cake mix (regular size)
  • 1 cup butter, melted
  • 1 cup chopped pecans
  • whipped topping, optional

For the bars:
Preheat the oven to 350 degrees.
In a large bowl, combine first seven ingredients; beat on medium speed until smooth. Pour into an ungreased 13x9 inch baking pan. Sprinkle with dry cake mix. Drizzle butter over top; sprinkle with pecans.
Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 1 hour on a wire rack.
Refrigerate 3 hours or overnight. Remove from refrigerator 15 minutes before serving. Cut into bars. If desired, serve with whipped topping. (Makes 16 bars)

Triple Layer Berry Cheesecake Bars
Courtesy of Food Network
  • 9 ounces graham crackers (about 16 crackers) 
  • 1/2 cup granulated sugar
  • 1 stick (8 tablespoons) unsalted butter, melted
  • Two 1/4-ounce packets unflavored powdered gelatin
  • Six 8-ounce packages cream cheese, at room temperature
  • 2 cups confectioners' sugar
  • 1 cup sour cream
  • Juice of 1 lemon
  • 2 tablespoons pure vanilla extract
  • Kosher salt
  • 6 ounces blueberries
  • 6 ounces strawberries
  • 4 tablespoons unsalted butter, cubed
  • 1/2 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1/2 cup whole pecans, chopped
  • 1/4 teaspoon ground cinnamon

For the cheesecake: Grease a 9-by-13-inch baking dish with cooking spray. Pulse the graham crackers and granulated sugar in the bowl of a food processor until fine crumbs form. Drizzle in all the butter while pulsing until the mixture is wet and comes together. Tightly press into the bottom of a 9-by-13-inch baking dish. Chill until ready to use. Clean out the bowl and set aside to use later.

Combine the gelatin with 1/3 cup warm water in a small microwave-safe bowl and set aside to soften, about 5 minutes. Beat the cream cheese on medium-high speed in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand mixer) until completely smooth, about 1 minute. Scrape down the sides of the bowl. Add the confectioners sugar, sour cream, lemon juice, vanilla and a pinch of salt and beat on medium-high speed until incorporated and smooth, about 1 minute. 

Microwave the gelatin until melted, stirring as needed, about 30 seconds. Add the gelatin to the cream cheese mixture and beat on medium-high speed to combine, about 30 seconds. Pour a third of the mixture on top of the graham cracker crust and smooth out with an offset spatula. Refrigerate until slightly set, about 30 minutes. Evenly divide the remaining batter between 2 medium bowls. 

Meanwhile, puree the strawberries in the bowl of a food processor until smooth. Fold the puree into one of the bowls and stir gently until completely combined. Pour on top of the plain batter and smooth with an offset spatula. Refrigerate until slightly set, about 30 minutes.

Clean out the bowl of the food processor and puree the blueberries until smooth. Fold into the remaining batter and stir gently until completely combined. Pour on top of the strawberry batter and smooth with an offset spatula. Refrigerate until all three layers are completely set, about 2 hours. 

For the streusel: Meanwhile, melt the butter in a large skillet over medium heat. Stir in the flour, granulated sugar, light brown sugar, pecans and cinnamon and cook, stirring frequently and breaking up the clumps as needed, until the mixture is lightly toasted, 5 to 6 minutes. Spread out onto a baking sheet and break up the crumbles so it resembles granola. Let cool completely, about 1 hour. 

Cut the cheesecake into bars and sprinkle with the streusel before serving. 

Gooey Gingerbread S'mores Bars
Courtesy of
Food 52
  • Bars
    • 1 1/2 cup unsalted butter, softened
    • 3/4 cup sugar
    • 1/3 cup molasses
    • 1/2 cup sour cream
    • 1 teaspoon vanilla
    • 2 eggs
    • 1 1/2 cups unbleached all-purpose flour
    • 1/3 cup graham cracker crumbs
    • 2 teaspoons baking soda
    • 2 teaspoons ground cinnamon
    • 1 teaspoon ground ginger
    • 1/4 teaspoon ground cloves
    • 1/4 teaspoon ground nutmeg
    • 1/2 teaspoon salt
  • Topping
    • 1 1/2 cups chocolate chips or chopped chocolate
    • 10 ounces miniature marshmallows

For the bars:
Preheat the oven to 350°F.
Using a stand mixer with a paddle attachment, beat together the butter, sugar, and molasses for 1 minute. Add the sour cream and vanilla and beat well for another minute. Scrape the sides of the bowl and add the eggs, one at a time, beating well between each.
Add all of the remaining ingredients and use a spatula to manually fold the mix until just combined to prevent over-mixing.
Spread into a parchment-lined or lightly greased 9- x 13-inch pan.
Bake for 10 to 15 minutes, then remove from the oven and sprinkle the chocolate over the top. Return to the oven for another 5 minutes, or until the chocolate is gooey and a tester inserted into the center comes out clean (you’ll likely get some chocolate on the tester so just check for batter). Be careful not to overbake.
Remove from the oven and sprinkle the marshmallows over the top.
Turn off the oven and turn on the broiler—place the pan under the broiler and watch carefully, removing the pan as soon as the marshmallows turn golden brown, about 2 to 3 minutes depending on your broiler.
Let cool for about 15 minutes, then serve.
The bars are best eaten on the day they’re made—the marshmallows will get very sticky and chewy after a day. If you plan to eat them later on, heat them up slightly first to allow the marshmallows to soften.

Frozen Hot Chocolate
Courtesy of Kitchen Fun with My 3 Sons
  • 1 cup chocolate milk
  • 2 packets hot chocolate mix
  • 1 1/2 cups crushed ice
  • whipped cream
  • chocolate chips

Place two glasses in the freezer for at least 5 minutes.
Pour the chocolate milk, hot cocoa mix, and crushed ice into a blender. Blend until smooth.
Pour into chilled glasses. Top with whipped cream and chocolate chips.


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