7 Layer Magic Bars

7 Layer Magic Bars are loaded with layers of rich flavors from coconut, pecans, butterscotch, and chocolate.  You will be amazed how easy it is to create a bar this delicious where every single bite is ooey gooey perfection!

If you love layers of rich flavors, also try my Skor Toffee Chip Bars and S’mores Bars. These satisfying and easy to make bars are irresistible!

7 Layer Magic Bars

These incredibly delicious bars are just what the name says, magic.  They definitely disappear!  They will fly off the cooling rack and become a family favorite instantly.  Super easy to make and impossible to mess up, these are a huge hit and are an easy make ahead dessert.

The contrast of textures in each 7 layer bite is perfect.  The pecans and the graham cracker crust add great crunch, while the coconut, butterscotch and chocolate chips are melty and soft.  Coconut, chocolate and butterscotch is a new favorite flavor combo of mine because the richness of each bite is unbelievable.  These magic bars are a must try dessert this summer!

What’s In 7 Layer Magic Bars?

Each layer of the 7 layer bar is jam packed with flavor and incredible texture.  It is amazing how well these ingredients come together to make the perfectly balanced, rich, and crave-worthy bar.

• Graham crackers: Crush graham crackers in a bag with a rolling pin or with a food processor to create the perfect bottom layer.
• Butter: Melted butter will hold the crust together.
• Shredded coconut: Adds tropical and nutty sweetness.
• Butterscotch chips: Adds in hints of rich butter and brown sugar.
• Semi-sweet chocolate chips: This bittersweet chocolate is the perfect balance to the other sweeter flavors.
• Chopped nuts: I used pecans for a nutty and buttery flavor and crunch.
• Sweetened condensed milk: Pour this creamy and thick sugar over the top of the layered bars.

How to Make Magic Bars:

It is easier than you think to bake these magic bars!  Simply layer your ingredients in your pan starting with your graham cracker crust.  Then sit back and enjoy the sweet smell of a fresh homemade dessert in the oven.

1. Prep: First preheat oven to 350 degrees. Then, line a 9×13 inch pan with aluminum foil or parchment.
2. Make graham cracker crust: In a small bowl combine graham crackers and butter. Once combined, press firmly into the bottom of your prepared pan.
3. Layer remaining ingredients: Layer with coconut, butterscotch chips, semi sweet chips, and chopped nuts. Then, pour the sweetened condensed milk evenly over the top.
4. Bake: Place bars in preheated oven and bake for 25-30 minutes or until golden brown. Let bars cool before serving.

Variations of Cookie Bars:

Thank goodness for recipes like this one that are easy to assemble and made with well-known ingredients.  Since this recipe is so simple, you have freedom to make it your own.  Here are a few ideas to take this versatile recipe and adapt it to fit your family.

• Pecans: Leave nuts out of the bars completely and you will still have a delicious allergy friendly dessert bar everyone will rave about.  Or, if you don’t prefer pecans, try walnuts or almonds.
• Graham cracker crust: Trade the tried and true graham cracker out for pretzels, chocolate graham crackers or even a different crumbly cookie.  For example a Nilla wafer or chessman cookie.
• Chips: Instead of butterscotch and semi-sweet chocolate, consider peanut butter chips, white chocolate chips or milk chocolate chips.
• Toppings: Add on a drizzle of chocolate or caramel syrup to the top of the bars.
• Additional layers: Insert dried fruit, marshmallows or small candies like Reese’s Pieces for even more depth of flavor!

Storing your Magic Bars:

Making these favorite bars ahead of time is simple and easy. Let the bars cool completely before storing them in an airtight container. They will remain good at room temperature for several days, but will last up to 5 days if refrigerated. If making these in bulk, you can freeze them for up to 3 months!

More Dessert Bar Recipes:

• No Bake Butterscotch Bars
• To Die For S’Mores Bars
• Snickerdoodle Bars
• Cherry Pie Bars
• Best Ever Pecan Pie Bars

Print

7 Layer Magic Bars

7 Layer Magic Bars are loaded with layers of rich flavors from coconut, pecans, butterscotch, and chocolate.  You will be amazed how easy it is to create a bar this delicious where every single bite is ooey gooey perfection!

Course Dessert, Snack

Cuisine American

Keyword 7 layer magic bars, magic bars, magic bars dessert

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 24 Square Bars

Calories 180kcal

Author Alyssa Rivers

Ingredients

• 1 1/2 cups graham crackers crushed
• 1/2 cup butter melted
• 1 cup shredded coconut
• 1 cup butterscotch chips
• 1 cup semi sweet chocolate chips
• 1 cup chopped nuts I used pecans
• 1 14 ounce can sweetened condensed milk

Instructions

• Preheat oven to 350 degrees. Line a 9x13 inch pan with aluminum foil or parchment. In a small bowl combine graham crackers and butter. Press firmly into the bottom of your prepared pan.
• Layer with coconut, butterscotch chips, semi sweet chips, and chopped nuts. Pour the sweetened condensed milk evenly over the top.
• Bake for 25-30 minutes or until golden brown. Let bars cool before serving.

Nutrition

Calories: 180kcal | Carbohydrates: 17g | Protein: 2g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 11mg | Sodium: 109mg | Potassium: 87mg | Fiber: 1g | Sugar: 11g | Vitamin A: 129IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg

from The Recipe Critic https://ift.tt/2VVgBZF
https://ift.tt/2ZN5jaW

Grilled Artichokes

Grilled Artichokes are one of the best grilled summer side dishes or appetizers! Serve them with your favorite aioli, lemon garlic butter, or even just mayo as a dipping sauce!

Those giant globe artichokes of summer are just begging to be grilled. But you can enjoy artichokes anytime with our Must Try Jalapeño Artichoke Dip Recipe, One Pot Creamy Spinach Mushroom Artichoke Chicken, or Chicken Spinach Artichoke Casserole.

Grilled Artichokes

We love how grilling vegetables brings out the most in their natural flavors. In artichokes, it’s a smoky nuttiness that makes so much better than plain steamed artichokes. Plus the bit of char from the grill also adds to the flavor and beauty of these artichokes.

These grilled artichokes are perfect for a party since most of the work can be done a day or two in advance. Then when it’s time to eat, just grill them up in less than 10 minutes and serve them warm or at room temperature!

How to Prepare an Artichoke:

• Have a couple of cut lemon wedges for rubbing on the artichokes immediately after slicing them in half to prevent browning.
• You don’t have to trim the artichokes before grilling them, but they have a little hook at the end of the leaves so it’s common to slice the top 1/2 to 3/4 inch off and trim the leaves with kitchen shears. It doesn’t hurt to skip this step though. You can trim the stem too, but don’t cut off the whole thing. It’s an extension of the heart and definitely edible!
• Slice each artichoke in half and rub with a lemon wedge. There is a fuzzy center in the middle of each artichoke half known as the “choke” that is inedible. Use a spoon to remove the fuzzy choke and purple leaves. Rub with a little more lemon juice to prevent discoloration.

How to Grill Artichokes:

1. Boil the artichokes for about 15-20 minutes to soften them. The secret to the best grilled artichokes is to boil them in a large pot of water seasoned with Kosher salt, peppercorns, and whole garlic cloves. This infuses them with flavor, without overpowering the delicate flavor of the artichokes themselves. You don’t need to boil them all the way since they will finish cooking on the grill. You just want them to be tender enough to pierce with a knife. This part can even be done in advance and the artichokes can be refrigerated for a day or two until you are ready to grill them.
2. Pat the artichokes dry, then brush with olive oil and minced garlic and sprinkle with kosher salt and freshly ground black pepper. This flavors the artichokes as well as helps prevent them from sticking to the grill grates.
3. Place the artichokes with the flat side up on a hot grill and cook for 3-4 minutes, then flip and cook on the flat side for another 3-4 minutes until lightly charred. Remove from the grill and serve with your favorite dipping sauce.

How to Eat an Artichoke:

It’s so much fun to eat artichokes! I like to start by plucking off the outer leaves one at a time and placing the base of each petal or leaf in my mouth to strip the fleshy part off with my teeth. Sometimes I dip them in sauce first, although with grilled artichokes they are super flavorful all on their own. Discard the leaves and repeat with all the outer leaves of the artichoke.

When you get to the middle of the artichoke, you get the ultimate prize, which is the artichoke heart. This is pretty much everybody’s favorite part, which is the large fleshy morsel at the base of the artichoke. Scoop it out with a spoon and enjoy!

 

What to Serve with Grilled Artichokes:

• A good quality mayo
• Homemade aioli (so many flavor options to try and all of them are amazing with grilled artichokes!)
• Melted butter mixed with a little lemon zest, lemon juice, and minced garlic

More Grilled Summer Side Dish Recipes:

• Mexican Street Corn
• Caesar Salad Grilled
• Grilled Vegetable Kabobs
• Asparagus Recipe
• Caramelized Brown Sugar Cinnamon Grilled Pineapple

Print

Grilled Artichokes

Grilled Artichokes are one of the best grilled summer side dishes or appetizers! Serve them with your favorite aioli, lemon garlic butter, or even just mayo as a dipping sauce!

Course Appetizer

Cuisine American

Keyword artichokes, grilled artichokes

Prep Time 15 minutes

Cook Time 28 minutes

Total Time 43 minutes

Servings 8 servings

Calories 151kcal

Author Amy Nash

Ingredients

• 3-4 artichokes
• 2-3 quarts water
• 1 tablespoon Kosher salt
• 3 garlic cloves, smashed
• 2 lemon halves
• 1/2 cup olive oil
• 2 cloves garlic, minced
• salt & pepper, to taste

Instructions

• Prepare the artichokes by trimming off the tops and stems. Slice each artichoke in half and use a spoon to remove the fuzzy choke from the center. Immediately rub with lemon wedges to prevent discoloration.
• Fill a large pot with water and bring to a boil over medium-high heat. Add the salt, smashed garlic cloves, and lemon halves to the water, squeezing the lemons first. Add the artichokes and boil for 15-20 minutes until softened and fairly tender.
• Remove the artichoke halves from the water and let them dry on a baking sheet. Meanwhile, combine olive oil and minced garlic in a bowl. Brush each artichoke on all sides with the garlic and olive oil, then season with salt and pepper.
• Preheat grill to medium-high heat. Place artichokes on the grill cut-side up. Grill for 3-4 minutes, then flip and grill cut-side down for another 3-4 minutes until tender and charred. Serve with your favorite dipping sauce.

Nutrition

Serving: 8g | Calories: 151kcal | Carbohydrates: 8g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Sodium: 930mg | Potassium: 215mg | Fiber: 3g | Sugar: 1g | Vitamin C: 20mg | Calcium: 37mg | Iron: 1mg

from The Recipe Critic https://ift.tt/2BxJ94B
https://ift.tt/3it9rp4

Smothered Pork Chops in an Amazing Mushroom Gravy

Smothered Pork Chops in an Amazing Mushroom Gravy are tender, savory, and satisfying.  This one pan dinner is the perfect comforting dinner at home that your family will love!

Also try these Easy Crock Pot Pork Chops that are fall-apart tender and ridiculously simple to make. They are the perfect weekday family meal!

Smothered Pork Chops in an Amazing Mushroom Gravy

When you need a restaurant quality meal at home, these smothered pork chops are the perfect choice!  The creamy gravy is so flavorful thanks to the one-pan method this recipe uses.  Those delicious bits on the bottom of the pan get scraped up into the gravy along with earthy mushrooms and rich heavy cream.  Smother your pork in this flavorful and satisfying gravy for the perfect juicy meat.

This meal is not only incredibly delicious, but it is also affordable and a family favorite.  Everyone will be treated to rich flavors that taste like a splurge, but can be whipped up within a budget on any weeknight.  The creamy gravy and tender, fall apart meat is homemade goodness that will make you a very popular cook!

Dinner Ingredients:

One thing missing from this ingredient list is canned soup! This is a made-from-scratch recipe that is just as easy as using cans, without all those unknown ingredients.

• Olive oil: Add to pan warmed to medium high heat before adding in pork chops.
• Salt and pepper: To taste.
• Thick cut pork chops: Either bone-in or boneless will work, just adjust your cook time since bone-in will take a few minutes more on each side.
• Sliced mushrooms: Crimini, white, or portobello all work well.
• Butter: Add to pan and whisk with flour to begin gravy.
• Flour: Whisk together with butter until brown to start your gravy.
• Beef Broth: Adds flavorful base to the gravy.
• Heavy Cream: Thick rich cream in the gravy mixed together with Worcestershire.
• Worcestershire sauce: Adds a little bit of tanginess to the gravy.

How to Make Smothered Pork Chops and Gravy:

Depending on the size of your pork chops, this could easily be a 30-minute meal! On top of being quick, clean-up is simple because it is all made in one pan!

1. Heat oil: In a medium sized skillet over medium high heat add the olive oil.
2. Season pork chops and cook: Salt and pepper the pork chops and add to the sauce pan. Cook on each side for 4-5 minutes on each side until cooked through and golden.  Remove and set aside on a plate.
3. Sauté mushrooms: Add the mushrooms and sauté for 2-3 minutes or until tender. Set aside on plate with pork chops.
4. Whisk together gravy: Add 4 Tablespoons butter and flour to skillet and whisk until it turns brown. Slowly stir in beef broth and heavy cream. Add worchestershire sauce and dijon mustard and bring to a simmer until sauce starts to thicken. Salt and pepper to taste.
5. Combine and simmer: Add the pork chops and mushrooms back to the skillet and let simmer for a couple of minutes.
6. Serve: Plate and serve over mashed potatoes if desired.

Add Some Sides:

A complete meal is closer than you think when you start with these savory smothered pork chops!  For low-carb sides try Mashed cauliflower and Sautéed Garlic Asparagus with Bacon.  Or for a buttery rich pairing try Dad’s Famous Mashed potatoes. Finally add a Perfect Soft Buttery Roll on the side and you have a comforting and satisfying meal your entire family will love!

Tips for the Perfect Pork Chops:

• Pork Chops: Bring meat to room temperature and pat them dry before seasoning and cooking.  Make sure your pork reaches an internal temperature of 145 degrees to be considered fully cooked.
• Mushrooms: Do not salt your mushrooms until after you have sautéed them to allow them to get great color.
• Do not wipe out pan: Leave the drippings an brown pieces in the pan after cooking the meat because it adds great flavor to the gravy. In fact you may want to scrape them off the bottom with your spatula to be sure they mix in.
• Storing cooked pork: Allow meat to cool completely before storing in an airtight container. Cooked pork chops with gravy will keep well for up to 3 days in the refrigerator or 2-3 months in the freezer.
• Reheat: To warm up stored leftovers, place on a skillet on medium low until warm throughout.

More Favorite Pork Chop Recipes:

• Cast Iron Skillet Pork Chops
• Grilled Spinach and Herb Stuffed Pork Chops
• Skillet Pork Chops with Vegetables
• Sheet Pan Crispy Cheddar Pork Chops
• Creamy Parmesan Pork Chops

Print

Smothered Pork Chops in an Amazing Mushroom Gravy

Smothered Pork Chops in an Amazing Mushroom Gravy are tender, savory, and satisfying.  This one pan dinner is the perfect comforting dinner at home that your family will love!

Course Dinner, Main Course

Cuisine American

Keyword pork chops, smothered pork chops

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 4 People

Calories 670kcal

Author Alyssa Rivers

Ingredients

• 2 Tablespoons Olive Oil
• salt and pepper for seasoning the pork chops
• 4 thick cut pork chops
• 6 ounce sliced mushrooms
• 5 tbsp. butter
• 3 tbsp. flour
• 2 cups beef broth
• 1 cup heavy cream
• 1 Tablespoon Worcestershire sauce
• 1 tsp. Dijon mustard
• salt and pepper to taste

Instructions

• In a medium sized skillet over medium high heat add the olive oil. Salt and pepper the pork chops and add to the sauce pan. Cook on each side for 4-5 minutes on each side until cooked through and golden. Remove and set aside on a plate.
• Add the mushrooms and sauté for 2-3 minutes or until tender. Set aside on plate with pork chops.
• Add 4 Tablespoons butter and flour to skillet and whisk until it turns brown. Slowly stir in beef broth and heavy cream. Add Worcestershire sauce and dijon mustard and bring to a simmer until sauce starts to thicken. Salt and pepper to taste.
• Add the pork chops and mushrooms back to the skillet and let simmer for a couple of minutes. Serve over mashed potatoes if desired.

Nutrition

Calories: 670kcal | Carbohydrates: 12g | Protein: 34g | Fat: 54g | Saturated Fat: 28g | Cholesterol: 211mg | Sodium: 723mg | Potassium: 790mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1336IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 2mg

from The Recipe Critic https://ift.tt/3e0dOES
https://ift.tt/2ZDIfLF

Buttery Lemon Shortbread Cookies with a Glaze

Buttery Lemon Shortbread Cookies with a Glaze are light and fresh with vibrant sweet and sour flavors that are surprisingly easy to create! Every bite is packed with a burst of lemon flavor and the shortbread has the perfect dense, buttery texture that will make this your new favorite cookie!

For more of the freshness of lemon with the amazing texture of shortbread, try Lemon Tart with a Buttery Shortbread Crust. It is an easy and delicious homemade fresh lemon curd in a buttery shortbread crust.

Buttery Lemon Shortbread Cookies with a Glaze

Warm summer days call for light and vibrant desserts that are both satisfying and refreshing.  Classic shortbread cookies are a tried and true choice with their melt-in-your-mouth buttery texture.  Now, by adding in the subtle lemon flavor and the sweet glaze, this classic cookie becomes perfectly bright.  Calling these the best cookies ever would not be an overstatement. They are heavenly!

Lemon shortbread cookies are perfect for any occasion because of their soft and sweet buttery texture and their inspired lemon zip.  Best of all these crowd-pleasing cookies are simple to make and the dough is easy to prepare ahead of time.  Make a couple of batches at a time and freeze some of the dough until you are ready to bake them.  You will be asked to make these over and over.  So, go ahead and pre-heat that oven and see for yourself how perfect this cookie really is!

Shortbread Cookie Ingredients:

Since this recipe requires no special equipment and all pantry staple ingredients, it makes a great beginner cookie.  Shortbread cookies are tried and true cookies and adding the lemon glaze makes these a new favorite version of a classic cookie!

• Butter: Binding agent and adds moist, smooth texture and flavor.
• Powdered sugar: Adds sweetness
• Flour: Helps thicken the cookie.
• Salt: Just a pinch to bring out the flavors and balance the sweetness.
• Baking powder: Leavening agent that helps the cookies rise.
• Flour: All purpose flour is best for these cookies.

Glaze

• Lemon juice: Whisk together with lemon zest and powdered sugar.
• Powdered sugar: A bit of sweetness in the glaze
• Lemon zest: This is where the lemon flavor really comes from.  Zest in fine pieces and add more or less according to how lemony you want your glaze.

Homemade Cookie Recipe:

Shortbread cookies are one of the easiest cookies to bake! They come together so fast and you will amazed how simple and delicious they are.

1. Prep: Preheat oven to 350 degrees. Line your baking pan with parchment paper.
2. Mix: In a stand mixer or using a hand mixer add the butter and beat until fluffy. Add in the powdered sugar, zest of lemon and juice of lemon.
3. Combine dry ingredients: In a medium sized bowl combine the flour, salt and baking powder. Slowly add it to the butter mixture and mix until combined.
4. Roll out dough: Add the dough to a lightly floured surface and roll out to 1/4 inch thick. Using a round cookie cutter cut out the cookies and lay them onto a baking sheet.
5. Bake: Place cookies in the oven for 10-12 minutes or until lightly brown. Remove and let cool.
6. To make the glaze: In a small bowl whisk the lemon juice, powdered sugar, and zest of one lemon. Dip the top of each cookie into the glaze and place on a wire rack to set.

Tips for the Best Shortbread Cookie:

This familiar dense shortbread cookie is so perfect with the unexpected bright lemon flavor.  My pro tips will help you achieve the BEST cookie ever are easier than you think!

• Parchment paper: Lining your cookie sheet with parchment paper will save you so much time and help you create the perfect cookie. The parchment paper is naturally non-stick, so you do not have to use any sprays on your pan, and clean up will be so much simpler.  Moving your cookies off the tray and onto a cooling rack will be so much easier as well and your cookies will not crack or fall apart as you move them.
• Use chilled dough: Once you prepare your dough, place it in the refrigerator to cool for at least 30 minutes before baking. Cooling the dough will keep your cookies from spreading out too much during baking.
• Know when to take them out of the oven: Pull the cookies out when they start to turn to a light golden brown on the bottom or the very edges. They should no longer be white.
• Add depth of flavor: Adding spices like rosemary or lavender creates an even more complex flavor in the cookie. Very finely chop these spices before adding them into the dough.
• Presentation: Play around with different cookie cutters to make a festive display in star shapes or whatever coincides with your theme. Coloring the frosting with bright colors will also liven up any party!
• Glaze: Apply the glaze while the cookies are still a little bit warm so the cookies don’t crack.

Storing Shortbread Cookies:

These cookies store very well and the dough can be made ahead too.  Keep some of this perfect dough in your freezer and pull it out as needed to bake a last-minute sweet treat!

• Cookie dough: Roll dough into a log shape or cut go ahead and cut into cookies.  Then place them in the refrigerator or freezer.  If storing in already cut pieces, you will want to separate them with wax paper so they don’t stick together.  The dough will be good for 2 days in the refrigerator or 4-6 months in the freezer.
• Finished cookies: Be sure your cookies are completely cooled, including the glaze before storing them.  Stack in layers with wax paper between each layer.  They will stay fresh at room temperature for about a week.

More Shortbread Cookie Recipes:

• Samoa Thumbprint Cookies
• Chocolate Peppermint Dipped Shortbread Cookies
• Almond Thumbprint Cookies
• Chocolate Chip Shortbread Cookies
• Twix Thumbprint Cookies

Print

Buttery Lemon Shortbread Cookies with a Glaze

Buttery Lemon Shortbread Cookies with a Glaze are light and fresh with vibrant sweet and sour flavors that are surprisingly easy to create! Every bite is packed with a burst of lemon flavor and the shortbread has the perfect dense, buttery texture that will make this your new favorite cookie!

Course Dessert

Cuisine American

Keyword buttery lemon shortbread cookies, buttery shortbread cookies, buttery shortbread cookies with a glaze, lemon cookies

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 24 Cookies

Calories 327kcal

Author Alyssa Rivers

Ingredients

To Make the Cookies:

• 2 cups butter softened
• 1 cup powdered sugar
• zest of one lemon
• juice of one lemon
• 4 cups flour
• 1/2 teaspoons salt
• 1/2 teaspoon baking powder
• 4 cups flour

To Make the Glaze:

• 3 Tablespoons lemon juice
• 1 cup powdered sugar
• zest of one lemon

Instructions

• Preheat oven to 350 degrees. In a stand mixer or using a hand mixer add the butter and beat until fluffy. Add in the powdered sugar, zest of one lemon and juice of one lemon.
• In a medium sized bowl combine the flour, salt and baking powder. Slowly add it to the butter mixture and mix until combined .
• Add the dough to a lightly floured surface and roll out to 1/4 inch thick. Using a round cookie cutter cut out the cookies and lay them onto a baking sheet. Bake for 10-12 minutes or until lightly brown. Remove and let cool.

To Make the Glaze:

• In a small bowl whisk the lemon juice, powdered sugar, and zest of one lemon. Dip the top of each cookie into the glaze and place on a wire rack to set.

Nutrition

Calories: 327kcal | Carbohydrates: 42g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 41mg | Sodium: 185mg | Potassium: 59mg | Fiber: 1g | Sugar: 10g | Vitamin A: 473IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 2mg

from The Recipe Critic https://ift.tt/3e3er05
https://ift.tt/3fb0ONK