Saturday, May 22, 2010

Chocolate Pecan Pie Bars (from Dessert Diva)

I love desserts. I mean, seriously...chocolate, nuts, peanut butter, coconut, etc., etc., etc...what's not to love? This dessert is definitely high up on my list of favorites. It has chocolate and pecans and tastes just like pie, but it's all wrapped up in a neat little bar! Yum!

1/2 cup unsalted butter at room temperature, plus 2 tbsp. melted
1/4 cup packed brown sugar
1 1/4 cups flour
1/2 tsp. salt
3 large eggs
3/4 cup light corn syrup
1/2 cup sugar
1 package semisweet chocolate chips
2 cups coarsely chopped pecans

Preheat oven to 350. Line the bottom and sides of a 9x13 pan with foil.

In a bowl, beat 1/2 cup butter, brown sugar, flour and salt until coarse crumbs form. Pour mixture into prepared pan; press firmly into the bottom.

Bake until lightly browned, 25-30 minutes. Let cool 10 minutes.

Meanwhile, in the same bowl, mix eggs, corn syrup, sugar and melted butter until well combined. Add chocolate chips and pecans; spread over crust. Bake until set, about 25-30 minutes. Cool completely in pan before lifting out. Cut into 32 bars.


Thursday, May 13, 2010

Watch Out World - Baby Diva is in the HOUSE!

The divas would love to introduce the newest addition to the Diva clan.
Baby Addison has already started loving food, P-dub and life.

Congrats Gourmet Diva!
We love you.

Saturday, May 1, 2010

Baked Potato Soup (By Cheesy Diva)

This rainy weather put me in the mood for a good soup. This soup was found out of Spicy Diva's Pampered Chef cookbook. Tried it, loved it.

Thanks Spice, you are super spicy - indeed!

4 medium baked potatoes
2 slices bacon
1/2 cup celery, chopped
1/2 cup green onions with tops, thinly sliced
1 can (14 1/2 ounces) chicken broth
1 1/2 cups milk
1 garlic clove, pressed
1/2 teaspoon salt
1/4 teaspoon black pepper
1 coup light sour cream
2 ounces cheddar cheese, shredded (1/2 cup)

1. Remove skins from baked potatoes, coarsely mash.
2. Cook bacon over medium heat until crisp. Remove bacon to paper towel to drain; crumble and set aside. Discard all by 1/2 teaspoon drippings in pan.
3. Meanwhile, chop celery. Thinly slice green onions. Add chicken broth, milk, mashed potatoes, celery, onions, garlic, salt and black pepper to drippings in pan. Bring to a boil. Reduce heat, simmer for 10 minutes.
4. Stir in sour cream and reserved bacon. Ladle soup into bowls. Shred 2 tablespoons of cheese over each serving (or more if you like...I love cheese!)

Semi-easy and OH SO yummy!