Rogers Family Recipes

Pumpkin Chocolate Chip Bars

It's Fall, y'all! And for me, that means any and everything PUMPKIN! I made this yesterday, and it's a keeper. Try it... you won't regret it. And, it tastes even better the next day, after the spices and the pumpkin have more time to mingle and get to know each other. (As seen on Everyday Food.)

Pumpkin Chocolate Chip Bars

2 c. flour
1 Tbsp. pumpkin pie spice *
1 tsp. baking soda
3/4 tsp. salt
1 c. unsalted butter, room temperature
1 1/4 c. sugar
1 large egg
2 tsp. vanilla
1 c. canned pumpkin
1 pkg. (12 oz.) semi-sweet chocolate chips

Preheat oven to 350F.

Line bottom and sides of 9x13 pan with foil or parchment paper, with overhang on all sides.

In a medium bowl, whisk together flour, pie spice(s), baking soda, and salt; set aside.

Cream butter and sugar on medium-high speed with an electric mixer until smooth.

Beat in egg and vanilla until combined.

Beat in pumpkin.

Reduce speed to low, and mix in flour mixture until just combined.

Fold in chocolate chips.

Spread batter evenly in pan.

Bake 35-40 minutes until edges begin to pull away from sides of pan and toothpick test in center yields just a few crumbs.

Cool completely in pan.

Lift cake from pan and cut into squares.

* If you can't find pumpkin pie spice, substitute the following ground spices: 1 1/2 tsp. cinnamon, 3/4 tsp. ginger, 1/2 tsp. nutmeg, 1/2 tsp. allspice, and 1/2 tsp. cloves.

Fruit Pizza

As requested by Aimee (only 2 months later!)

Fruit Pizza

For the Crust:

1-2 pkg. Sugar Cookie Dough (any kind, the amount you use will depend on the size of your pizza pan)

For the Sauce:

4 oz. Cream Cheese (softened)

1/2 tub/jar Marshmallow Whip

1 Tbsp. Sugar

1 tsp. Vanilla

Toppings:

Any fresh fruit you want. I usually like strawberries, blueberries and kiwi.

Preheat your oven to 375 degrees. Press the cookie dough into a standard sized pizza pan and bake for 12-15 minutes, or until the cookie is lightly browned. Let the "crust" cool completely.

In a mixing bowl, combine the cream cheese, marshmallow whip, sugar and vanilla and mix until smooth. If mixture seems too thick, 1-2 tsp. of milk can be added to thin it. Once the cookie crust is cool, spread the cream cheese mix evenly over the cookie and top with fresh fruit.

Tip: I have found it easier to serve the pizza if you cut the cookie crust before the sauce or fruit goes on top. Enjoy!

Everything Cookies

I made these cookies a couple of weeks ago... the recipe is a conglomeration of 5-6 different "monster" cookies I found online. We really enjoyed these cookies - even took some to the neighbors... they're still talking to us, so the cookies must have been good to them, too!

Everything Cookies

2 sticks (1/2 lb.) unsalted butter, softened
1/2 c. white sugar
1.5 c. brown sugar
2 eggs
1 Tbsp. vanilla
1.5 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1.5 c. oats
3/4 c. M&Ms
1 c. chocolate chips (I mixed milk & semi-sweet)
1/2 c. peanut butter chips
2.5 c. Rice Krispies

Preheat oven to 375F.

Cream butter and sugars until fluffy. Add eggs one at a time, beating well. Add vanilla and beat.

Combine flour, baking powder, baking soda, and salt. Add to butter mixture and mix until combined.

Add in remaining ingredients - oats, M&Ms, chocolate and peanut butter chips.

Add Rice Krispies last, and mix only until just combined. Be careful to not overmix.

Use a cookie scoop to create balls of dough for the cookie sheet. Bake about 10 minutes, until golden brown, and then cool them on a rack.

Makes ~5 dozen.

Redesigned!

I've spent the last several weeks casually re-working the blog, and it's done. :)

I hope you like it!

I have several new recipes that I'm excited to add here... hopefully in the next week or so. And, I know that Emily has a delicious fruit pizza recipe to share, too {hint, hint}. ;)

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Blueberry Crisp

I decided to include this recipe on the blog, even though it's identical to the previously posted Apple Crisp recipe, this is likely the only way I will remember that it's equally delicious with blueberries instead! Such a simple recipe, I promise you can't mess it up! Originally by Betty Crocker.

Blueberry Crisp

Prep Time: 20 min
Total Time: 50 min
Makes: 6 servings

2 pints fresh (rinsed and drained) or 4 c. frozen (thawed and drained) blueberries
3/4 c. packed brown sugar
1/2 c. all-purpose flour
1/2 c. quick-cooking or old-fashioned oats
1/3 c. butter or margarine, softened
3/4 tsp. ground cinnamon
3/4 tsp. ground nutmeg
Cream or ice cream, if desired

Heat oven to 375ºF.
Grease bottom and sides of 8-inch square pan with shortening.
Spread blueberries in pan.
In medium bowl, stir remaining ingredients (except cream/ice cream) until well mixed; sprinkle over blueberries.
Bake about 30 minutes or until topping is golden brown and blueberries are tender when pierced with a fork.
Serve warm with cream/ice cream.

Simple Chocolate Mousse Pie

If I had a dollar for every time Brian requested chocolate mousse for a special dessert, I'd be a rich woman! I've made this yummy and simple recipe before, and will be making it again for Father's Day this year. (As seen on Kraft Foods.)

Simple Chocolate Mousse Pie

1 pkg. (8 squares) Baker’s Semi-Sweet Chocolate
1/4 c. milk
2 tsp. powdered sugar
1 tsp. vanilla
1 tub (8 oz.) Cool Whip Whipped Topping, thawed
1 Oreo Pie Crust (6 oz.) (or graham cracker crust)

Microwave chocolate and milk in large microwaveable bowl on HIGH 2 minutes.
Stir until chocolate is completely melted.
Cool 20 minutes, stirring occasionally.

Add sugar and vanilla to Cool Whip; stir until well blended.
Stir half into chocolate mixture.
Add remaining Cool Whip mixture; mix lightly.
Spoon into crust.

Refrigerate 4 hours.