Tuesday, December 20, 2016

Susan's Sugar Cookie Bars

I love sugar cookies!
I don't love making sugar cookies.
It just takes so long to roll out the dough and cut out all the cookies.
That's why I LOVE these sugar cookie bars!  So much easier and just as delicious.  This recipe is my favorite.  I think it's the almond extract and cream cheese.  I got the recipe from my mother-in-law, who is a fabulous baker.  You will love these!!

1 1/2 cups sugar
1 cup butter, softened
8 oz. cream cheese, softened
1 egg
1/2 tsp. almond extract
1 tsp. vanilla
1/2 tsp. baking soda
1 tsp. baking powder
2 1/2 cups flour

1/2 cup butter, softened
4 oz. cream cheese, softened
3 1/2 cups powdered sugar (I just use a 16 oz. box)
little bit of milk
1 tsp. vanilla
food coloring (optional)

*Mix butter, cream cheese, sugar, and egg until light and fluffy.  Add extracts and mix for one minute.  Add dry ingredients and mix for a couple minutes.  Press dough into a jelly roll (cookie sheet) pan.  Bake at 350 for 20 minutes.  Cool completely before frosting. For frosting, mix butter and cream cheese until smooth.  Add the rest of ingredients and mix until smooth.  Frost bars and cut to serve!

Wednesday, December 14, 2016

Semi-Homemade Banana Cream Pie

As much as I like to bake, pies are not my specialty.
My sister, Holly, is the pie-maker in the family.
But, my daughter wanted to make pies for Thanksgiving, so we busted out these banana cream pies using a semi-homemade approach.  They were delicious!

2 frozen pie shells
2 large packages cook-n-serve vanilla pudding
3 bananas
2 pints whipping cream

*Mix up the pudding according to package directions and chill in fridge. Bake pie shells according to package directions and let cool. When ready to assemble, spread a little pudding in the bottom of each pie shell.  Slice 1 1/2 bananas into each pie.  Cover with the rest of the pudding.  Whip the cream with a mixer until stiff.  Add 1/3 cup sugar and a little vanilla while mixing. Scoop over pies using a cookie scoop.  Chill until ready to serve.
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