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Let’s Get Cookin’ Top 5 Recipes of 2012


As 2012 comes to an end, I want to thank you all so much for visiting my little cooking/baking spot on the web.  It really does mean a lot to me.  I started this blog out for my 4 kids.  For them to always have a place to come and find my recipes.  And recipes of friends and family.
I love baking and cooking and look forward to posting and cooking up new things to add to my little nook in 2013.
Here are the Top 5 recipes of 2012.
Have a AWESOME 2013!
strawberry1.  Strawberry Cake Mix Cookies-These are up 2 from last year.
2.  Next Up-My Peanut Butter Fudge!  (This is very yummy! I need to make this again soon!)
3.  Next up, Homemade Pudding Pops.  These came in at #2 Last Year.
4. Smores Dip!  Kids love this stuff!
5.  “Spooky” Halloween Bundt Cake- That really isn’t all that spooky!
And a couple of my personal favorites from 2012….
No-Bake Peanut Butter Balls *Energy Bites*
Fresh Strawberry Syrup Sauce
Thanks Again.  And please comment away in 2013!


Blueberry & White Chocolate Chip Cookies

My husband loves blueberries.  I found a recipe for blueberry cookies but I didn’t like how spread out and flat that they looked after baked.  I kept looking but found no other cookie recipe that used FRESH blueberries.  Most I found used dried.  My husband loved them.  They smelled absolutely wonderful!  And very easy to make.


1/2 cup Butter, Softened
3/4 cup Brown Sugar, packed
1 egg
1 teaspoon Vanilla Extract
1 3/4 cup All-Purpose Flour
1/4 teaspoon salt
1/2 teaspoon Baking Powder
1 1/2 teaspoons Cinnamon
1 Tablespoon (or 2) of milk
1 cup Blueberries
1/2 to 3/4 cup White Chocolate Chips


1.  With a electric mixer combine butter and packed brown sugar until combine.

2.  Add in Egg and Vanilla Extract mixing until combine.

3.  Add in all purpose flour, salt, baking powder and cinnamon.  Mix on low speed until dough forms.

4.  Add a table spoon of milk.  If it looks dry add another until mixture comes together.

5. Gently fold in blueberries and white chocolate chips.

6.  Refrigerate dough for at least 30 minutes.  I prefer an hour.

7. Preheat oven to 375 degrees.  Roll into balls.  I use a table spoon and make heaping balls from it.

8.  Bake for 12 to 15 minutes.  Let cool completely and serve.


Strawberry Frosting Fudge

This is a super fun way to get the kids in the kitchen to help!  My 7 year old son absolutely LOVED helping mom make some Valentine’s Day Fudge!


1 (16 oz) can of strawberry frosting
1- 12 oz bag of white chocolate chips
1/4 teaspoon Strawberry extract


1.  Spray 8 x 8 pan with cooking spray and line with Wax paper.

2.  Melt White Chocolate Chips in Microwave until melted.  Being careful not to burn the chips.

3.  Quickly and evenly stir in the frosting and Strawberry extract.

4.  Pour into prepared pan.  Top with Sprinkles!

5. Let set-and serve.  Can be cut into cute shapes using cookie cutters or just cut into squares.

6. Store in a airtight container up to  7 days.


Cheesy Muenster Bread

Cheesy Good!


1-8 ounce block of Cream Cheese (softened)
1/2 Tbsp. Parsley Flakes
1/2 Tbsp. Garlic Powder
French bread loaf (I use a french bread mini-loaf)
Muenster cheese (about 8 to 10 slices)


Preheat oven to 350 degrees.

Slice the French Loaf down the middle.

Mix cream cheese, parsley and garlic powder together.  Until well blended.   Coat each piece French bread with the cream cheese mixture.

Top with Muenster cheese.  You can also use Swiss or Provolone cheese.  I just happen to like Muenster cheese better.  It is a great ‘melting’ cheese.

Place bread on a foil lined cookie sheet and bake at 350 degrees for 12 to 15 minutes.


Sinfully Luscious Peanut Butter Pudding

If you like Reeses Peanut Butter cups, you will love this.  You can serve this warm or cold.  I prefer warm.  And you can use this in a pie…that would be heavenly!


1/2 sugar
2 tablespoons cornstarch
1/4 teaspoon salt (i use the lite salt–trying to watch the sodium but any kind will do)
1 1/2 cups milk
1/2 cup half and half
3/4 cup creamy peanut butter (I use Peter Pan)
1 teaspoon vanilla extract
Fresh sliced bananas for garnish


1. In a medium-sized heavy saucepan combine sugar, cornstarch and salt.

2. Gradually whisk in Milk and half and half.

3. Place saucepan over medium heat, whisking constantly.  Bring to a boil.

4. When mixture boils, turn down heat to low and boil for one minute….remember to whisk constantly.

5.  Remove from heat and whisk in peanut butter and vanilla. Whisking until pudding is smooth.

You can immediately serve this warm topped with fresh banana’s or dried banana’s (I prefer fresh banana’s) and cool whip.  Or you can serve this cold chilling it for 2 hours before serving.

This recipe is linked up to the following:


Luck O’ The Irish Brownies

This is a very easy recipe. And OH, SO GOOD!


For the brownies

4-1 ounce squares Unsweetened Chocolate
1 cup margarine, soft
2 cups sugar
3 eggs
2 1/2 teaspoons vanilla extract
1 cup all-purpose flour

For the Filling

4 cups confectioners sugar
2 tablespoons milk
1 1/2 teaspoons peppermint extract
10 drops green food coloring

For the Topping

1 1/3 cup semisweet chocolate chips
6 tablespoons butter
1 tablespoon vanilla extract

Putting it together:

1. Preheat oven to 350 degrees.  Grease a 9×13 baking dish.

2.  In the microwave melt the unsweetened chocolate squares in a microwave safe bowl.  Stir at 15 second intervals, until chocolate is smooth.  Cool slightly, for about 4 or 5 minutes.  Transfer to a large bowl, and stir in the margarine and sugar until combine.  Beat in the eggs; one at a time.  Stir in vanilla.  Add flour until just blended.

3.  Spread evenly into prepared baking dish.  Bake for 20 to 25 minutes or Until the sides pull start to pull away from the edges of the pan.  The brownies will look more like a cake.  Remove from oven and let cool for 20 minutes.

4. To make the middle layer.  Beat 1/2 cup of butter with confectioners sugar in a large bowl using and electric mixer.  Add milk as needed to get a spreadable consistency.  Stir in peppermint extract and green food coloring.  Spread over the cooled brownies.  Refrigerate for 30 minutes.

6. For the final layer:  Melt the semi-sweet chocolate chips and 6 tablespoons of butter over low heat on the stove. Turn off heat and add vanilla. Then with a wooden spoon beat it for about 2 minutes until it starts to shine. Quickly, cover the surface.  Cool in refrigerator for about 30 minutes or until firm.  Cut into squares and serve.


Linked up to:


Better-Than-Crack Brownies

I believe that these are probably *more* addicting than crack it’s self. I wouldn’t know though….I am just a chocoholic!


  • 1 batch of brownies (either boxed or homemade)
  • 1/2 cup salted peanuts
  • 2 and a half cups chopped Reese’s Peanut Butter Cups
  • 1 1/2 cups milk chocolate chips
  • 1 1/2 cups creamy peanut butter
  • 1/2 tablespoon butter
  • 1 1/2 cup Rice Krispies Cereal

Note: If you purchase a box brownie mix you will also need additional ingredients such as eggs, oil….etc.


Note: I found with this recipe it is essential that you have all  ingredients measured out and ready to go.

  1. Mix brownies according to directions on box (if using a box mix).  Bake at 350 degrees for 20-25 minutes in a 9 X 13 baking dish.
  2. Remove and top with peanuts and chopped peanut butter cups. Bake an additional 4 to 6 minutes.
  3. While the brownies are baking for their additional 4 to 6 minutes; Melt Chocolate chips, peanut butter and butter.  Stir in cereal.
  4. Remove Brownies from oven and evenly pour chocolate mixture over top.
  5. Refrigerate for 2 hours before serving.  You must resist the urge to cut them….believe me it is worth the wait!


President Ronald Reagan

Ronald Reagan was one of my All Time Favorite Presidents.  Next to Lincoln and Adams.  When I found this recipe I just knew I had to give it a try.

This recipe can be found in The White House Cookbook by Henry Haller.  Which is on my to purchase list of cookbooks.

President Ronald Reagan’s

Favorite Macaroni and Cheese



  • ½ pound macaroni
  • 1 tablespoon butter
  • 1 egg, beaten
  • 3 cups grated sharp cheddar cheese
  • 1 cup warm milk
  • 1 teaspoon salt
  • 1 teaspoon dry mustard
  • ½ teaspoon Worcestershire sauce
  • A pinch of Paprika


  1. Preheat oven to 350°F. Butter a 2-quart casserole dish. Add macaroni to 2 quarts of boiling salted water and cook for 10 minutes. Drain well in a colander. Transfer to a mixing bowl. Stir in butter and beaten egg. Add 2-1/2 cups of the grated cheese.
  2. In a small bowl, combine milk with salt, mustard and Worcestershire sauce. Spoon macaroni and cheese into the prepared casserole. Pour milk mixture over and sprinkle top with the remaining cheese. Sprinkle with paprika.
  3. Bake on middle shelf of preheated oven for 35 to 40 minutes, or until macaroni is firm to the touch and the top is crusty and browned. Serve  either as a light entree accompanied by a veggie and a  salad, or as a side dish with Hamburgers or Meat Loaf.


I am so tired of the cold weather (I never thought I would say that, since Winter is one of my favorite seasons).  I am so looking forward to spring,  summer and Strawberries!

Strawberry Smoothie


3 cups ice
1 1/2 cups strawberries, quartered
1/4 cup sugar
1 cup Milk


Through all ingredients into a blender.  Blend until smooth!


Cream Cheese Potato Casserole

Really good Potato Casserole.  The taste kind of reminds me of Gravy.


*24 oz. tub of Bob Evans Original Mashed Potatoes (You can use instant mashed potatoes or you can make your own)
*1/4 cup of chopped onion
*1 egg, well beaten
*3 oz. package cream cheese (soften)
*1 tablespoon all-purpose flour
*salt and pepper to taste
*small can French’s  French Fried Onions


Mix all ingredients except the French fried onions. Bake in a pie pan (I used a glass pie pan). Bake at 325 degrees for 27 minutes. During the 3 minutes of baking, add a can of French fried onions, and let it get crisp in the oven for the last few minutes. Remove from oven and serve immediately.

This would make an excellent pot luck dish.


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