Our Favorite Potluck Recipes!

We have potlucks with some of our service days, and a few of our favorite recipes are here! These were two of the most highly requested recipes after our last potluck--Thanks for sharing these wonderful recipes with us, ladies!

Linda Barnett's Snickerdoodle Bars

Betty Crocker Snickerdoodle Bars

Prep time: 20 min

Total Time: 1 hour 45 min

Makes: 24 bars

2 1/3 cups unbleached all-purpose flour

1 ¼ tsp. baking powder

½ tsp salt

¾ cup unsalted butter, softened

1 ¼ cups granulated sugar

½ cup packed brown sugar

3 eggs

1 tsp vanilla

Cinnamon Filling

1 Tbl. granulated sugar

1 Tbl. cinnamon

Glaze (optional)

1 cup powdered sugar

1 to 2 Tbl milk

¼ tsp vanilla

1.      Heat oven to 350 degrees. Spray or grease bottom only of a 13x9 inch baking pan with cooking spray. In small bowl, combine flour, baking powder, and salt; set aside.

2.      In large bowl, beat butter with electric mixer on high speed until creamy.  Beat in sugars. Gradually beat in eggs and vanilla into sugar mixture until combined. On low speed, beat in dry ingredients until combined.

3.      Spoon half the batter into pan; spread evenly. Sprinkle cinnamon-sugar mixture evenly over batter. If desired sprinkle 1/3 cup cinnamon chips or chopped pecans over cinnamon-sugar filling in center of bars.

4.      Dollop teaspoon size amounts of remaining batter evenly over cinnamon-sugar mixture.

5.      Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool completely, about 1 hour.

6.      In small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle over bars. For bars, cut into 6 rows by 4 rows. 

LeeAnn Rick's Coconut Sugar Cookie Bars

Ingredients

For the Bars:

• 2½ cups flour
• ½ tsp baking powder
• ½ tsp salt
• ½ cup coconut oil, soft
• 1 cup sugar
• 1 large egg
• 2 TBS sour cream
• 1 tsp coconut extract
• 1 tsp vanilla extract

For the Frosting:

• 5 TBS butter, softened
• 3 TBS milk
• 1 TBS vanilla
• 1 tsp coconut extract
• 4 cups powdered sugar
• 1 cup shredded sweetened coconut, divided 

Instructions

1.        Preheat your oven to 375 degrees.

2.        In a medium sized bowl, combine your flour, baking powder and salt. Set aside.

3.        In a large bowl, cream together your coconut oil and sugar for about 3 minutes until light and fluffy.

4.        Add in your egg, sour cream, coconut, and vanilla extract and stir until combined.

5.        Slowly add in your flour mixture while stirring until everything is combined. Dough is crumbly.

6.        Press the dough into a greased 9x13 baking pan and spread out evenly.

7.        Bake for 14-15 minutes until edges are barely a golden color.

8.        Allow to cool completely.

9.        Meanwhile mix together your butter, milk, vanilla extract, coconut extract and powdered sugar for your frosting until nice and creamy. Fold in about ⅓ - ½ cup of shredded coconut into your frosting.

10.     Spread your frosting evenly over the top of your cooled cookie bars.

11.     Sprinkle remaining shredded coconut evenly over the top.

12.     Slice into squares and serve.