Chex Scotcheroos

I am loving these chewy stacks of sweetness! Give them a try!

Chex Scotcheroos

Chex Scotcheroo Stacks:
12 cups Chex cereal (I used corn and rice)
2 cups light corn syrup
2 cups sugar
2 cups creamy peanut butter

Line large trays or cookie sheets with parchment or wax paper or silpats. Measure Chex cereal into a large heatproof bowl. In saucepan, combine corn syrup and sugar over medium heat. Bring to boil then remove from heat and stir in peanut butter until smooth. Pour over cereal and gently fold together until cereal is completely covered. Scoop out onto prepared trays, I used a large ice cream scoop to make 30 stacks. When cool and set, make the topping.

1 cup creamy peanut butter
1 cup chocolate chips
1 cup butterscotch chips

In microwave safe bowl, add peanut butter, chocolate chips, and butterscotch chips. Microwave on 50% power for 3-4 minutes, stirring every 30 seconds until melted together and smooth. Spoon 1 Tbl of mixture over each stack. Let set up at room temperature or put in fridge to speed up the process. Makes 30 large stacks. Mixture can be pressed into a sprayed sheet pan and then drizzle topping over and cut into bars.

The original recipe is found at

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Peanut Butter Banana Bread

My little twist on banana bread because I love peanut butter!

Peanut Butter Banana Bread

1/2 cup butter, softened
1/2 cup peanut butter
1 cup sugar
2 eggs
3 overripe bananas, mashed
2¼ cups flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 tsp vanilla
1/2 cup buttermilk
3/4 cup peanut butter chips

Preheat oven to 350°. Spray 5 small or 2 regular size loaf pans with nonstick spray.

In large bowl mixing by hand, cream butter, peanut butter, and sugar. Add eggs and banana; mix thoroughly. In smaller bowl, stir together flour, baking soda, baking powder, and salt. Add vanilla to buttermilk. Add dry ingredients and buttermilk alternately to creamed mixture; mix just until combined. Fold in peanut butter chips. Scoop batter evenly into prepared pans, sprinkle tops with a little sugar if desired. Bake 35 minutes (small loaves), 50 minutes (large loaves) or until golden brown and pick in center comes out clean. Cool in pans at least 15 minutes before removing. Cool completely before slicing for clean slices (usually I can wait, messy slices taste just as good).

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Healthy Peanut Butter Oatmeal Bars

When our daughter came for a visit she made these delicious healthy bars. The recipe is found at I am thinking maybe the name Healthier Peanut Butter Oatmeal Bars would be better. They probably are healthier than many other dessert bars, but there are still a fair amount of calories in each bar. So, it’s all about portion control, or, do as my husband and I did and just have these bars for dinner! We are so happy…and healthy!

Healthy Peanut Butter Oatmeal Bars

1/2 cup brown sugar
1 cup peanut butter
2 tsp vanilla
1 cup whole wheat flour
1 cup old fashioned oats
1 tsp baking soda
1/4 tsp salt
1/2 cup milk (almond milk works)
1/2 cup chocolate chips
1/2 cup raisins
1/2 cup chopped walnuts
Optional add-ins – chocolate chips, butterscotch chips, peanut butter chips, Craisins, pecans, sunflower seeds, etc.

Preheat oven to 350°. Line a 8×8 or 9×9 baking pan with foil and spray with nonstick spray. With electric mixer, cream brown sugar and peanut butter. Mix in vanilla. Add flour, oats, baking soda, and salt; mix just until combined. Stir in chocolate chips, raisins, and walnuts (or whatever add-ins you choose). Press dough into prepared baking pan. Bake 17-20 minutes, until bars are lightly golden and set in center. Allow to cool completely and cut into squares.
Makes 16 squares, approx 240 calories each.

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Apple Bran Muffins

I went to breakfast with some friends and had a wonderful apple bran muffin. It was so memorable that I went back to the café a couple days later and asked for an apple bran muffin To-Go. I really can’t keep popping in there and taking all their muffins, so I decided to give it a go at home. These satisfy the craving, loaded with apple and cinnamon spice!

Apple Bran Muffins

Apple Bran Muffins 2   Apple Bran Muffins 3

1/4 cup butter
1 Granny Smith apple, peeled and cut in small pieces
1½ cups All-Bran Cereal
1/2 cup boiling water
1 cup buttermilk
1 egg
1/2 tsp vanilla
1/2 cup sugar
1¼ cups flour
1¼ tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1/2 tsp salt
1/2 cup chopped pecans or walnuts (optional)

Preheat oven to 400°. Prepare 10-12 muffin cups with papers or spray with nonstick spray. I made 10 muffins, original recipe says it should make 12, you decide.

In small pan, melt butter and sauté apples for 5-10 minutes just until tender, remove from heat to cool. Combine cereal and water in large bowl; stir in buttermilk, egg, and sugar. Stir in apples with butter. Combine flour, baking soda, cinnamon, nutmeg, allspice, and salt; stir into apple mixture. Stir in nuts if desired. Scoop into prepared muffin cups. Bake 20 minutes or until muffins test done in center. Cool in pan 10 minutes, remove to cooling rack. Original recipe from

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Blackberry Cobbler

A trip down memory lane. I went on a walk and picked blackberries. Then, home again and pulled out my mother’s recipe for blackberry cobbler and made it just like mom did when I was a kid. Wild blackberries sweetened just right and thickened a bit with a tender biscuit on top to soak in the goodness. What a perfectly lovely day!

Blackberry Cobbler

Blackberry Base:
3 cups mashed blackberries
3/4 cup sugar
1½ Tbl cornstarch
1 cup water
1 tsp cinnamon
2 Tbl butter, cut in little pieces

Heat oven to 375°. Spray an 8″x8″ square (or similar) baking pan. Have the mashed blackberries ready. In a saucepan, mix sugar, cornstarch, and water. Bring to a boil, cook for 1 minute or until starts to thicken. Stir in blackberries and cinnamon, cook 1 minute more. Pour fruit mixture into prepared pan. Dot with butter. Make biscuit topping.

Biscuit Topping:
1 cup flour
1 Tbl sugar
1½ tsp baking powder
1/4 tsp salt
1/4 cup butter
1/4 cup milk
1 egg

Stir together flour, sugar, baking powder, and salt. Cut in butter until mixture is crumbly. Mix together milk and egg; stir into dry ingredients, just until combined. Drop by spoonfuls onto blackberry mixture in baking pan. Bake 25-30 minutes, until fruit is bubbly and biscuits are golden brown. Delicious warm as is or with vanilla ice cream, or room temperature.

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Ultimate Turtle Brownies

Not your everyday brownies…but should be!

Ultimate Turtle Brownies

1 (15.25 oz) box chocolate cake mix
1/3 cup oil
2 eggs
1 cup each white chips, milk chocolate chips, semisweet chocolate chips, dark chocolate chips
1/2 cup butter
1 (14 oz) can sweetened condensed milk
32 Kraft caramels, unwrapped

Preheat oven to 350°. Spray a 13″x9″ baking pan with nonstick spray. Combine cake mix, oil, and eggs. Mix in all the chips. Press half of the mixture into bottom of prepared baking pan (will be a thin layer). Bake 10 minutes.

While baking, in medium saucepan, combine butter, sweetened condensed milk, and caramels. Heat over medium-low heat until melted and smooth (stir constantly). Pour over partially baked brownies in baking pan. Top with remaining brownie mixture, sprinkle over caramel mixture with your fingers (a bit messy) to make an even layer. Brownie mixture will not totally cover the caramel mixture, pat down a bit, it will spread and bake up nicely. Return to oven and bake 25-30 minutes. Remove, cool 20 minutes and run knife around edges. Cool completely before cutting into bars. Recipe found at

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Raspberries & Cream Bars

This recipe uses pie filling and cream cheese to make a fabulous dessert bar.

Raspberries & Cream Bars

1 cup butter, softened
2 cups sugar
4 eggs
1 tsp vanilla
3 cups flour
1 tsp salt

Cream Cheese Layer:
1 (8 oz) cream cheese, softened
1/2 cup sugar
1 egg
1 tsp vanilla

1 (21 oz) can raspberry (peach, blueberry, apple) pie filling

1 cup powdered sugar
2 Tbl milk
1 tsp vanilla

Preheat oven to 350°. Cream butter and sugar. Add eggs and vanilla; beat well. Mix in flour and salt. Spread half the batter into the bottom of sprayed 13″x9″ baking pan.

Prepare Cream Cheese Layer: Beat cream cheese and sugar. Mix in vanilla and egg. Spread evenly over batter layer in pan. Spread raspberry pie filling gently over cheesecake layer. Drop remaining batter over the pie filling. (It will spread as it bakes, don’t worry if it doesn’t cover all the pie filling). Bake 30 to 35 minutes, or until top is light golden-brown. Cool completely. Once cooled, whisk together glaze ingredients and drizzle over top. Cut into bars when glaze is set.

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Banana Chocolate Chip Scones

A yummy solution for one over-ripe banana sitting on the counter!

Banana Chocolate Chip Scones

Banana Chocolate Chip Scones 2   Banana Chocolate Chip Scones 3

2 cups flour
1/4 cup sugar
1 Tbl baking powder
1/2 tsp salt
1/3 cup cold butter, cut in small pieces
3/4 cup cream
1/2 tsp vanilla
1 banana, cut in small pieces
1/2 cup mini chocolate chips
Coarse/Turbinado sugar for sprinkling

Preheat the oven to 400°. Line baking sheet with parchment paper or silpat. In large bowl, whisk flour, sugar, baking powder, and salt. Cut in butter. Add cream and vanilla; stir gently just until dough comes together. Gently fold in bananas and chocolate chips. Transfer dough to floured surface and knead dough gently a few times, until ball forms. Pat dough into 9″ circle, about 3/4-inch thick. Cut into 8 even wedges. Place wedges on prepared baking sheet. Brush tops with a bit of cream and sprinkle with coarse sugar. Bake 15-18 minutes, or until golden brown. Recipe from

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Butterscotch Brownie Sundaes and Butterscotch Blondie Sundaes

An easy dessert for a family dinner. This is my favorite brownie recipe, add butterscotch chips, ice cream and butterscotch topping and you have Butterscotch Brownie Sundaes! Change up the brownie recipe to make blondies, add butterscotch chips, ice cream and butterscotch topping and you have Butterscotch Blondie Sundaes.

Butterscotch Brownie Sundae

Butterscotch Blondie Sundae

Butterscotch Brownies:
1 cup butter, melted
3 cups sugar
1 Tbl vanilla
4 eggs
1½ cups flour
1 cup unsweetened cocoa (regular or dark)
1 tsp salt
1 cup butterscotch chips
1 cup semisweet chocolate chips

Preheat oven to 350°. Line a 9″x13″ baking pan with foil, leave over hang, and spray with non-stick spray. In large bowl mixing by hand, cream melted butter and sugar. Stir in vanilla then eggs. Add flour, cocoa, and salt; mix thoroughly. Stir in butterscotch and chocolate chips. Scoop batter into prepared pan and spread evenly. Bake 38-42 minutes. Cool completely, remove brownies from pan with foil overhang to cutting board. Peel foil back from brownies and cut.

Butterscotch Blondies:
1 cup butter, melted
3 cups sugar
1 Tbl vanilla
4 eggs
2½ cups flour
1 tsp salt
1 cup butterscotch chips
1 cup white chocolate chips

Preheat oven to 350°. Line a 9″x13″ baking pan with foil, leave overhang, and spray with non-stick spray. In large bowl mixing by hand, cream melted butter and sugar. Stir in vanilla then eggs. Add flour and salt; mix thoroughly. Stir in butterscotch and white chocolate chips. Scoop batter into prepared pan and spread evenly. Bake 38-42 minutes. Cool completely, remove brownies from pan with foil overhang to cutting board. Peel foil back from brownies and cut.

Add vanilla ice cream and butterscotch topping!

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No Knead Crusty Bread

Crusty on the outside and tenderly amazing on the inside! One of the most popular recipes ever published in the New York Times, this recipe comes from Jim Lahey of Sullivan Street Bakery. No special ingredients, equipment, or technique, just plain simple and delicious! Mix it up in the evening and bake in the morning or mix it up in the morning and bake it for dinner.
Give it a try!

No Knead Crusty Bread

         No Knead Crusty Bread 1          No Knead Crusty Bread 2

         No Knead Crusty Bread 3          No Knead Crusty Bread 4

3 cups flour
1¾ tsp salt
1/4 tsp instant yeast
1½ cups water

In a large bowl, stir together flour, salt, and yeast. Pour in water and stir until all combined. Dough will be sticky. Cover with plastic wrap. Let sit 12-18 hours, at room temperature (approx 70°). Dough is ready anytime after 12 hours when surface is bubbly and you are ready to bake.

Heat oven to 450°. Pour dough onto heavily floured surface and shape into a ball or oval (depending on your pot).  Cover with plastic wrap and let sit while the pot is heating. Put *pot with lid* into preheated oven to heat for 30 minutes. There is no need to grease or spray pot. Remove hot pot from oven and drop in the dough (careful it’s HOT!).  Cover and return to oven for 30 minutes.  After 30 minutes remove the lid and bake an additional 15 minutes.  Remove bread from oven and place on cooling rack to cool.

* Use a cast iron pot, crock pot insert, glass Pyrex, any 5-7 quart pot with lid that is made for oven use.

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