The month has slipped by me once again.
People, I have a confession to make.
Sometimes being a responsible grown-up is not as easy as it looks.
OK, maybe it has never looked that easy to some, and I am sure it is old news to most of you. Sometimes it is just hard to keep up with things with everything we have going on in life.
Please don’t misunderstand me, I am not complaining at all. I am actually a very busy person, and it keeps me active and never makes for a dull life. Occasionally though, I would like to go back to the days of kindergarten and take a nap in the middle of the day to recharge.
Take it from me kids, listen to your parents when they say its nap time, you will regret it later when you can’t have it all the time.
I would consider myself a fairly organized person and responsible grown-up. Come on now, I can’t be all responsible, I have to have some fun sometimes too.
Why do I bring this up? In coming up with a couple of recipes to share with you this month, I realized that I was short on time and almost stepped away from the “try something new from all the cookbooks I have” theme.
I was about to toss some recipes that I have made before (and are some of my go-to’s) out there.
But, one of my most absolute favorite places to be is in the kitchen – cooking and baking. That inner grown-up in me went to her recipes and looked for something new to try. Actually, I went to my laptop.
Last weekend, I discovered some other recipe books I had. I had forgotten about them, because it had been a few years since I had a laptop. When I set up my brand-new laptop, I discovered that I had documents with links to cookbooks I had discovered or created myself. I was like a kid in the candy store again.
I present to you a couple of fun and delicious treats for the month of May.
Both are recipes for bars. Since May is the month of graduation parties and BBQs, why not try these recipes for those events that you need to bring something to.
The first is White Chocolate Ritz Fluffernutter Bars. Say it with me now… “Fluffernutter!” You know it’s fun to say, don’t lie.
Not only is it fun to say, but they are just as delicious to eat. They are a no-bake bar, so even better!
The second is for Blueberry Bars. These bars are simple to put together and make quite a few bars. They would even make a good breakfast or brunch treat.
I hope the responsible and non-responsible adult in you enjoys both of these recipes.
White Chocolate Ritz Fluffernutter Bars
16 oz. vanilla almond bark
14 oz. can sweetened condensed milk
50(ish) Ritz crackers
1 to 1-1/2 cups creamy peanut butter
7 oz. jar marshmallow fluff
Line a 9×13 pan with foil or parchment paper. Spray with nonstick vegetable oil spray and set aside.
In a large bowl, melt vanilla almond bark according to package directions. Stir in sweetened condensed milk and stir until smooth and combined.
Spread half of the candy mixture in the bottom of your prepared pan.
Press crackers on top of the candy, so that they are touching. You’ll have roughly 7 rows of 4 crackers. Spoon peanut butter evenly over the surface of the crackers, then spread with an offset spatula or the back of a spoon. (I used about a heaping cup of peanut butter – you can use more or less to suit your taste.)
Spoon marshmallow fluff evenly over the peanut butter and spread. It doesn’t have to be perfect, so don’t worry if it smears a little.
Top surface evenly with crackers, making sure they are all touching. Pour remaining white chocolate mixture over the crackers. (If it’s too thick to pour, place in microwave and heat for 30 seconds at a time, until it’s thin enough.)
Spread candy over crackers evenly. Garnish with sprinkles, if desired. Cover and refrigerate until firm. Cut into bars and serve.
Keep leftover bars refrigerated.
1 cup butter, softened
1-3/4 cups sugar
1 teaspoon vanilla extract
3 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1 can (21 ounces) blueberry pie filling
1/8 teaspoon ground nutmeg
1-1/4 cups confectioners’ sugar
2 tablespoons lemon juice
1 tablespoon butter, melted
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture just until combined.
Spread half of the batter into a greased 15x10x1-in. baking pan. Spread with pie filling; sprinkle with nutmeg.
Drop remaining batter over the top by teaspoons.
Bake at 350 degrees for 40-45 minutes, or until golden brown.
In a small bowl, combine the glaze ingredients until smooth. Drizzle over warm bars. Cool completely on a wire rack. Yield: 4 dozen.
If you have questions/comments for me about a recipe, feel free to email me at email@example.com