Throwback Thursday

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Throwin' it back to the cake I made for the elementary school cake walk...


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Magic Bars

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Preheat oven to 350F degrees. In a 13x9x2" pan melt a stick of butter (1/2 cup) Sprinkle 1-1/2 cup graham cracker crumbs over melted butter. Drizzle with a can of sweetened condensed milk. Sprinkle with semi-sweet chocolate chip, chopped walnuts and shredded sweetened baking coconut. I don't measure. I sprinkle what looks good to me. I like a lot of everything. I think the original recipe was probably around a cup for each. Some people also use butterscotch chips. I'm not a fan. Bake for 25 minutes. Also, I'm a big fan of using baking cups for presenting treats. It looks nice, it sends the message (especially to children who tend to load up their plate sky high) to take one, and you usually don't end up with people fingering half of the treats on the plate before choosing one. It's a win/win/win!!!
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Fruit Pizza

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Crust: 1/2 cup powdered sugar 1/2 cup sugar 1/2 cup margarine, softened 1/2 teaspoon vanilla 1/2 cup oil 1 egg 2 cups plus 2 TBL flour 1/2 teaspoon baking soda 1/2 tsp. salt Mix sugars, oil and margarine. Stir in egg and vanilla. Add remaining ingredients. Spread onto pizza pan and flute edges. Bake at 375 until brown - about 20 min. Middle layer: 2 cups cool whip 8 oz softened cream cheese 1 cup powdered sugar Mix together and spread on cooled crust Topping: Create your own fresh fruit topping combination I usually use strawberries blueberries raspberries kiwi potentially mandarin oranges. Brush with melted jelly if desired to glaze. Drizzle with melted chocolate chips. Enjoy!! **Last time I made this, I used the America’s Test Kitchen Tart Crust Recipe and it was amazing.
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Sweet and Sour Chicken

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Recipe courtesy of Food Network Kitchen   Level: Easy Total: 30 min Active: 30 min Yield: 2 to 4 servings  Ingredients:  2 tablespoons vegetable oil 2 boneless chicken breasts, sliced into strips Salt and pepper 1/2 cup chopped red bell pepper 1/2 cup chopped green bell pepper 1 cup canned pineapple chunks, drained with 1/2 cup reserved juice 3 tablespoons light brown sugar 3 tablespoons rice wine vinegar 1/4 cup chicken broth 4 teaspoons cornstarch, mixed with 4 teaspoons water Cooked rice, for serving  Directions:  1 In a large non-stick skillet, heat oil over medium-high heat. Season chicken strips with salt and pepper and add to pan. Brown chicken and remove to plate. Add red  and green peppers and cook for 1 minute.  2 Stir in pineapple chunks, juice, sugar, vinegar and broth and bring to a simmer. Simmer until sauce begins to reduce. Stir in cornstarch mixture  and bring liquid to a simmer. Stir in chicken strips and c...
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