Cranberry Bliss Bars

I love these things. Every year Starbucks has them during the holidays. My husband became addicted to them a few years back. My sister buys them by the dozen every year as well. I wanted to see what all the fuss was about, so I treated myself to one. Wow! They are bliss! But, being the tight wad that I am, even though they are sinfully good, and only available during the holiday season, I set out to find a recipe for myself. The internet has several options, some vary slightly. I found my favorite on Food.com. As usual, I altered it some to suit our tastes. This was a huge hit last year at all of our Christmas functions. It is a little time consuming, but well worth it. Not only are they delicious, they look so festive. Give them a try, and you can release yourself from the over priced ones that Starbucks only offers sometimes. No more teasers, you can bake, share and enjoy all year if you so choose!
Enjoy!

Cake:
1  cup butter, softened
1 1/4 cups light brown sugar, packed
3  eggs
1  teaspoon pure vanilla extract
1/2  teaspoon orange extract
1 teaspoon ground ginger
1/4 teaspoon salt
 1 1/2 cups all purpose flour
6 ounce white chocolate, cut into chunks
3/4 cup chopped dried cranberries

 Frosting:
4 ounces cream cheese, softened
3 cups powdered sugar
3 teaspoons lemon juice
1 teaspoon orange extract
1/2  teaspoon pure vanilla extract
1/4 cup diced dried cranberries

Drizzle Icing:  (I don't always do this step. It is delicious, but not really necessary, unless you want authenticity)

1/2 cup powdered sugar
1 tablespoon milk
2 teaspoons vegetable shortening
orange zest (optional)

Preheat oven to 350 degrees
Beat butter and brown sugar with a mixer until smooth. Add eggs, vanilla, ginger, and salt. Beat well.
Gradually mix in flour until smooth.
Mix 3/4 cup of  dried cranberries and white chocolate into batter by hand.
Pour batter into a well greased baking pan. You can use 9x13, I prefer a larger pan so the bars will be thinner. I use a small cookie sheet. It measure about 11x14. Spread evenly.
Bake at 350 for about 30 to 35 minutes, until edges are lightly browned. Let cool.
Frosting: Mix cream cheese,powdered sugar and lemon juice and extract with a mixer until smooth.
Frost cake and sprinkle with diced dried cranberries.
Drizzle:  Whisk together powdered sugar, milk and shortening.
Drizzle over top in a sweeping motion, or use a fine tipped pastry bag.
If desired top with orange zest.
 Allow to sit for several hours before slicing.

Crescent Roll Coffee Cake

This is another frequently requested favorite of mine. I got this recipe from a cookbook I have that celebrates Home Economics teachers. This particular one comes from a teacher named Debra Bowen from North Stokes High School in Danbury NC. This book was published in 1993. It is like a survival guide in my kitchen. We love this cake and I hope you do too. Thank you Ms. Bowen, because of your recipe I have brought smiles and satisfied tummies to many folks, and plan to keep sharing the joy!

2 8 count cans crescent rolls
1 egg white slightly beaten (save the yolk)
2 8 oz packs cream cheese
11/2 cup sugar (reserve half cup for top)
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 cup chopped pecans

Arrange one can of the rolls in bottom of lightly greased 9x13 pan. Brush with egg white.
Beat cream cheese, 1 cup sugar, vanilla and egg yolk until light and fluffy.
Spread over layer in pan.
Top with remaining can of crescent rolls. You can stretch and piece together as best you can. It really doesn't matter if you have a few small gaps not covered.
Brush with remaining egg white.
Combine 1/2 cup sugar with the cinnamon and pecans and sprinkle on top.
Bake in a preheated oven at 350 degrees for 20 to 25 minutes. Enjoy!

Crock Pot Cream Corn

This recipe makes corn a new favorite again. It is not something you would want often if you are counting calories, but it is fantastic and easy.

2  12 ounce bags of frozen corn
1 8 ounce package cream cheese cubed
1/2 cup butter cubed
1/2 cup milk
salt and pepper to taste
sometimes I add 1/2 teaspoon of red pepper flakes or a chopped hot pepper, completely optional

Put all these ingredients in your slow cooker and cook for 21/2 hours on high or 4 to 6 hours on low. Stir occasionally if possible. That's all. I said it was easy!