Cherry Cheesecake Dip

1 package cream cheese, softened
1 jar marshmallow fluff
1 tub Cool Whip
2 cans cherry pie filling
1 box graham crackers

Beat the cream cheese and marshmallow fluff together. Stir in the Cool Whip. In a 13x9 inch glass dish spread one sleeve of crushed graham crackers in the bottom of the pan. Spread the cream cheese mixture on top of the graham crackers. Spread the cherry pie filling on top of the cream cheese layer. Dip into the mixture with graham crackers and enjoy.

Side Note: The next time I make this I think I will omit the graham crackers at the bottom. I think this dip would also be good using different pie fillings.

Caramel Fudge Cake

1 box chocolate cake
1/2 bottle hot fudge sauce, warmed
1/2 bottle caramel sauce, warmed
1/2 cup mini chocolate chips
1/2 cup toffee bits
1 container vanilla or chocolate frosting

Bake cake according to directions on box for 13X9 inch pan.

When cake comes out of the oven poke holes in the cake and pour the hot fudge and caramel sauce over the cake.

Cool cake completely and then frost. Sprinkle chocolate chips and toffee bits on top of the frosted cake.

Side Note: When I made this cake I omitted the hot fudge sauce as the original person that created this recipe said that the cake was very rich and sweet. I only used the caramel sauce and then used a homemade cream cheese frosting instead of vanilla or chocolate store bought icing.

Cream Cheese Frosting
1 package cream cheese, softened
1/2 cup butter, softened
2 cups icing sugar

Beat cream cheese, butter and icing sugar together until smooth. Spread on cake.

Gingerbread Cookies

1 cup sugar
1 cup molasses
1/2 cup water
1/3 cup canola oil
1 egg
5 1/2 cups all-purpose flour
3 teaspoons baking soda
3 teaspoons cream of tartar
3 teaspoons ground ginger
1 teaspoon ground cinnamon
Frosting of your choice, optional

In a large bowl, combine the sugar, molasses, water, oil and egg. Combine the flour, baking soda, cream of tartar, ginger and cinnamon; add to molasses mixture and beat until combined. Cover and refrigerate for 1 hour or until easy to handle.

On a well-floured surface, roll out dough to 1/8 inch thickness. Cut with floured cookie cutters of your choice. Using a floured spatula, place cookies 1 inch apart on greased baking sheets. If cookies will be hung, use a plastic straw to make a hole about 1/2 inch from the top of each.

Bake at 375F for 10-12 minutes or until edges are lightly browned. Use straw to reopen holes. Remove to wire racks to cool completely.

Decorate with frosting if desired. Let dry completely. Thread ribbons through hole.

Makes 4 dozen

Brown Butter Blondies

Ingredients:

1 1/4 cups {2 1/2 sticks) unsalted butter, plus more for pan
2 1/4 cups all-purpose flour, plus more for pan
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
2 cups packed light-brown sugar
1/2 cup granulated sugar
3 large eggs
2 1/2 teaspoons pure vanilla extract
1 cup butterscotch chips

Directions:

1. Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan. Line bottom of pan with parchment paper; butter and flour parchment paper or spray with non-stick cooking spray.
2. In a saucepan over medium heat, cook the butter until it turns golden brown; remove from heat, and let cool. Whisk together flour, baking powder, and salt.
3. In the bowl of an electric mixer, combine browned butter and both sugars; stir with a wooden spoon until combined.
4. Attach bowl to mixer; add eggs. Using the paddle attachment, beat on medium-high speed until light and fluffy, about 3 minutes. Add vanilla, and beat to combine. Add flour mixture until thoroughly combined. Fold in butterscotch chips and pour into prepared pan.
5. Bake in preheated oven until a cake tester inserted in the center comes out clean, 35 to 40 minutes (do not overbake).
6. Transfer to a wire rack to cool completely before turning out of pan onto a cutting board. Peel off parchment paper; cut blondies into 3-inch squares.


I also added some skor toffee bits and used President's Choice mini butterscotch melts instead of the butterscotch  chips. 

Pumpkin Zucchini Bread

3 eggs lightly beaten
2 cups sugar
1 cup canned pumpkin
1 cup butter or margarine, melted
1 tablespoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1 cup shredded zucchini
1 cup chopped walnuts

In a mixing bowl, combine eggs and sugar. Add pumpkin, butter, and vanilla. Combine dry ingredients; gradually add to pumpkin mixture and mix well. Stir in the zucchini and nuts. Pour into two greased and floured  loaf pans. Bake at 350F for 45-50 minutes or until a toothpick inserted into centre comes out clean. Cool in pans 10 minutes. Remove to a wire rack to cool. Makes two loaves.

Side Note: If you want to keep this nut free you can omit the nuts entirely or substitute chocolate chips.



Pumpkin Bread with Maple Cream Cheese Filling

Ingredients

FILLING
2 pkg	(8 oz. each) cream cheese, softened
1/4 c	sugar
1	egg
1 Tbsp	milk
1 tsp	maple extract or 1 tablespoon maple syrup
BREAD
3 c	sugar
1 3/4 c	pumpkin puree (or 1 can solid-packed pumpkin)
1 c	canola oil
1 c	water
4	eggs
4 c	all purpose flour
4 tsp	pumpkin pie spice
2 tsp	baking soda
1 tsp	ground cinnamon
1 tsp	baking powder
1/4 tsp	ground nutmeg
1 tsp	salt
1/4 tsp	ground cloves
1/2 c   chopped pecans
1/2 c  chopped walnuts
1 currants or raisins

Directions

1

Beat the cream cheese, sugar, egg and milk in a small bowl until creamy, add your maple extract or syrup and blend. Set aside for now.

2

In a large bowl, beat the sugar, pumpkin, oil, water and eggs. In another large bowl mix the flour, baking soda, baking powder, salt and spices.

3

Now gradually add the dry ingredients to your wet. Stir in the nuts.

4

Pour half of the batter into three flour-greased 8" x 4" loaf pans.

5

Spoon the filling over the batter. Use a spatula to spread it out carefully.

6

Add the remaining batter making sure you completely cover the filling.

7

Bake at 350° for 50 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes in the pans before removing the bread to a wire rack to cool completely. Store your bread in the refrigerator wrapped in plastic wrap.            

I baked it for 60 minutes because 50 minutes wasn't enough.

Golden Harvest Cookies

2/3 cup butter,softened
1/3 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
3/4 cup self-rising flour
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 1/2 cups quick-cooking oats
1 cup shredded carrots
1 cup shredded cheddar cheese
1 cup chopped pecans
1/2 cup raisins

In a large mixing bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cinnamon and cloves; gradually add to the creamed mixture and mix well. Stir in the remaining ingredients.

Drop by heaping teaspoonfuls 2 inches apart onto a ungreased cookie sheet. Bake at 375F for 12-14 minutes or until golden brown. Remove to wire racks to cool. Store in the refrigerator.

Cranberry Orange Muffins

2 cups whole wheat flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups orange juice
1/4 cup canola oil
1 egg
1 cup fresh or frozen cranberries, halved

In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In a small bowl, whisk the orange juice, oil and egg; stir into dry ingredients until moistened. Fold in cranberries.

Coat muffin cups with cooking spray or use paper liners; fill three quarters full with batter. Bake at 400F for 15-20 minutes or until a toothpick comes out clean. Cool for five minutes before removing from pans to wire racks.

Makes 1 dozen

Raspberry Peach Marshmallow Squares

Yield: 24 medium squares

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes plus cooling time

Ingredients:

1/4 cup (1/2 a stick) butter
1 10.5 oz bag of large marshmallows
1 14.5 oz box Raspberry Peach Honey Bunches of Oats Fruit Blends cereal
1/2 10.5 oz bag of small marshmallows

Directions:

1. Spray a 9 x 13 metal or glass baking pan with cooking spray and set aside.
2. In a large soup pan or French oven, melt butter on low heat.
3. While butter melts in the pan, combine entire contents of cereal box and 1/2 a bag of mini marshmallows together in a large bowl. Toss with your hands until the mini marshmallows are well distributed.
4. When the butter has completely melted, add the entire bag of large marshmallows to the pan. Spray a wooden spoon with cooking spray and then use it to stir the marshmallows occasionally until they are all completely melted.
5. When all the marshmallows have melted into a smooth cream in the pan, remove it from the heat. Spray the wooden spoon with cooking spray again. Dump the contents of the bowl into the marshmallow cream, then stir stir stir with the wooden spoon until all the cereal has a nice coating of marshmallow and has begun to stick together.
6. Spoon the cereal-marshmallow mix into the sprayed baking pan. Spray your wooden spoon again and use it to press the cereal firmly down into the corners of the pan and to flatten the surface. When the cereal is in a fairly even layer, refrigerate the pan.
7. Allow the treats to cool for at least 30 minutes to an hour. When they appear firm and crisp, remove the pan to a counter top. Flip the pan over and tap it a few times until the entire pan of cereal pops out in one large piece.
8. Turn the block of cereal over, then use a sharp knife to cut the block into squares, roughly 6 vertical cuts, then each strip into 4 squares, for 24 roughly even squares.

Pumpkin Pie Bars

Pumpkin Pie Bars

Cook Time: 30 minutes

Yield: Serves 24

Ingredients

• 2 cups all-purpose flour
• 2 tsp ground cinnamon
• 2 tsp pumpkin pie spice
• 1/2 tsp salt
• 1/8 tsp black pepper
• 1 cup First Street unsalted butter, melted
• 2 cups packed light brown sugar
• 2 eggs
• 2 tsp vanilla extract
• 1 (15 oz) can pumpkin puree
• 1 cup pecans, coarsely chopped (optional)
• 2 tbsp sugar

Instructions

1. Preheat oven to 350 degrees F and coat a 9"x13" baking pan with nonstick spray and line with parchment paper ensuring that there is an overhang on both sides. Set aside.
2. In a bowl, whisk together the flour, 1 teaspoon cinnamon, pumpkin pie spice, salt and pepper; set aside.
3. Using a large bowl, whisk the butter and light brown sugar together until incorporated. Add the eggs and vanilla and continue to whisk. Then whisk in the pumpkin until all the ingredients are combined. Using a rubber spatula, fold in the flour mixture to complete the batter.
4. Pour the batter into the prepared pan and use the spatula to spread the batter evenly throughout the pan. Now if you’d like, sprinkle the pecans over the top of the batter. Mix together the remaining 1 teaspoon of cinnamon with the sugar and sprinkle over the entirety of the batter.
5. Bake for 30 minutes or until a toothpick inserted into the center has just a few moist crumbs. Cool completely in the pan before removing and slicing into 24 bars. Store at room temperature in an airtight container.

Pineapple Cake

Ingredients

CAKE

1 can(s) crushed pineapple in 100% juice (large can - 20oz) - do not drain

2 c all purpose flour

1 1/2 c sugar

2 large eggs

2 tsp baking soda

FROSTING

8 oz cream cheese, room temp

1 stk unsalted butter, room temp

2 c powdered sugar

1 tsp vanilla

2 Tbsp milk

Directions

Preheat oven to 350 degrees.

Put all cake ingredients into a large mixing bowl and blend by hand to combine. No need to bust out the beaters for this one, but you can if you want to!

Pour mixture into a 9x13 glass pan. You do not need to grease, flour, spray, etc. Trust me.. it comes out perfect without! Bake 30-40 minutes until just golden and baked through.

You'll want to frost the cake while still warm, so prepare your frosting as your cake bakes. You can frost when cooled all the way, too, but it is just easier to frost warmer. Simply add your frosting ingredients into a large bowl and beat until combined and smooth.

Spread the frosting on the warm cake right in the pan. Let cool, then refrigerate. Serve cold and enjoy!!

Pineapple Banana Bread

1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon baking powder
1 egg
1/3 cup vegetable oil
2/3 cup sugar
2/3 cup mashed banana (about 1 medium)
1/2 teaspoon vanilla extract
1 can crushed pineapple, drained  (8 ounces)
1/4 cup chopped walnuts

In a large bowl, combine the first five ingredients. Combine the egg, oil, sugar, banana and vanilla. Add to the dry ingredients, just until moistened. Fold in pineapple and nuts.

Pour into two greased mini loaf pans. Bake at 350F for 40 - 45 minutes or until a toothpick inserted in centre comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Makes 2 mini loaves.

Chocolate Zucchini Loaf

 Chocolate Zucchini Bread

Ingredients:

• 4 cups shredded zucchini (leave the skin on and use the small holes of the grater)
• 2 ½ cups all purpose flour
• 1/2 cup natural unsweetened cocoa powder
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon allspice
• 1 ½ cups granulated white sugar
• 2 large eggs
• 3/4 cup unsalted butter (12 Tbsp or 1 ½ sticks), melted
• 1/2 teaspoon espresso powder
• 2 teaspoons vanilla extract
• 1 cup semisweet chocolate chips

Directions:

1. Preheat the oven to 350 degrees F. Grease bottom and sides of two 9 x 5-inch loaf pans; dust with flour, tapping out excess.
2. Place the freshly grated zucchini in a fine mesh strainer over a bowl to drain excess liquid while you prepare the rest of the ingredients.
3. In a medium bowl, whisk together the flour, cocoa, baking soda, salt, cinnamon and allspice; set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment, beat together the sugar and eggs until smooth, about a minute. Add the melted butter, espresso powder and vanilla extract and beat until smooth, about 30 seconds. With a rubber spatula, fold in the shredded zucchini. Add the flour to the zucchini mixture in 3 additions, stirring until just combined after each addition. Fold in chocolate chips.
5. Divide the batter between the two prepared loaf pans, smoothing the top. Bake 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for 5 minutes before removing loaf to a wire rack to cool completely.

Yields: 2 loaves
Prep Time: 15 minutes
Bake Time: 50 minutes 


Side Note: I used instant cappucino powder instead of espresso powder.

Coconut Chocolate Chip Banana Bread

1 1/2 cups all-purpose flour 

1/2 cup sweetened flaked coconut 

1 1/2 teaspoons baking powder 

1/2 teaspoon baking soda 

1/2 teaspoon salt 

2 large eggs 

1 cup sugar 

1 cup mashed banana (about 3 medium or 4 large VERY ripe bananas) 

1/2 cup butter or 1/2 cup margarine, melted 

1/2 cup unsweetened applesauce 

1/2 teaspoon vanilla extract 

1/2 cup semi-sweet chocolate chips 

Directions

Preheat oven to 350 degrees F. Grease 9x5x3 loaf pan.

Mix flour, coconut, baking powder, baking soda and salt together in a small bowl. Set aside.

In a mixing bowl, beat the eggs until frothy. Add sugar, butter/margarine, banana, applesauce and vanilla and beat well.

Add dry ingredient mixture all at once and stir until just combined.

Gently stir in the chocolate chips. Pour batter in the greased pan.

Bake for 1 hour or until toothpick inserted in the middle comes out clean.

Let stand to cool slightly (about 10 minutes), and then remove from pan.

Cinnamon Banana Bread - My Version

1. 1 cup all-purpose flour
2. 1 teaspoon baking powder
3. 1 teaspoon cinnamon
4. 1 teaspoon baking soda
5. 1/4 teaspoon salt
6. 3 overripe bananas, mashed
7. 1/4 cup canola oil
8. 1/3 cup honey
9. 1/3 cup milk
10. 2 teaspoons pure vanilla extract

1. Preheat the oven to 350°. Lightly grease a medium loaf pan.
2. In a medium bowl, whisk the baking flour with the baking soda, baking powder, cinnamon, and salt. In another bowl, whisk the bananas with the oil, honey, milk and vanilla. Add the banana mixture to the dry ingredients and whisk until smooth. Pour the batter into the prepared pan and bake for 45 minutes, or until a toothpick inserted into the center comes out clean. Let the banana bread cool on a rack for 20 minutes before turning it out. Let cool completely before slicing.

I saw a recipe on Pinterest  for Cinnamon Banana Bread. When looking at it to see if I should make it I decided to change the recipe a bit and swap some of the ingredients for things that I had in the house. The original recipe called for 1 cup gluten free all-purpose flour and I substituted regular all-purpose flour. I took out the xanthan gum entirely (not even sure what that is). The recipe also called for 1/3 cup agave nectar and I substituted honey for that.  The results of my little experiment worked out just fine. I think the next time that I make the recipe I will add 1 1/2 to 2 teaspoons cinnamon because I think the recipe could have used a bit more. 

Baked Ziti

1/2 pound ground beef
1 medium onion, chopped
2 garlic cloves, minced
1 3/4 cups spaghetti sauce
1 can diced tomatoes
1 can tomato paste
6 tablespoons water
1 tablespoon fresh parsley
1 1/2 teaspoons Worcestershire sauce
 1 teaspoon dried basil
3/4 teaspoon dried oregano, divided
8 ounces ziti or small tube pasta
1 cup part-skim ricotta
1 cup shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese, divided
1 egg, lightly beaten
1/4 teaspoon salt
1/4 teaspoon pepper

In a large saucepan, cook beef and onion over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain.

Stir in spaghetti sauce, tomatoes, tomato paste, water, parsley, Worcestershire sauce, basil and 1/2 teaspoon oregano. Cover and simmer 3 hours, stirring occasionally.

Cook pasta according to package directions, drain. In a large bowl, combine the ricotta, mozzarella, 2 tablespoons Parmesan cheese, egg, salt and pepper.

Spread 1 cup meat sauce into a greased 13x9 inch baking dish. Layer with half of the pasta, a third of the meat sauce and half of the cheese mixture. Repeat layers. Top with remaining sauce. Sprinkle with remaining Parmesan and oregano.

Cover and bake at 350F for 1 hour or until heated through.

Raspberry Muffins

2 1/2 cups all-purpose flour
1 cup packed brown sugar
1 tablespoon baking powder
1/4 teaspoon salt

2 large eggs
1/2 cup sour cream
1/3 cup butter, melted
3/4 cup milk

1 cup fresh/frozen raspberries
3/4 cup peeled and diced cooking apple

Topping
1/3 cup all-purpose flour
3 tablespoons packed brown sugar
1/4 teaspoon allspice
3 tablespoons cold butter (or hard margarine)

Measure first four ingredients into a large bowl. Stir. Make a well in centre.

Combine next four ingredients in medium bowl. Add to well.

Add raspberries and apple. Stir until just moistened. Fill 12 greased muffin cups full.

Topping: Combine flour, brown sugar and allspice in a small bowl. Cut in butter until mixture resembles coarse crumbs. Sprinkle on batter. Bake at 375F for 25 minutes or until wooden toothpick inserted in centre comes out clean. Let stand in pan for 5 minutes before removing to wire rack to cool. Makes 12 muffins.

Side Note: I had leftover batter with this recipe. Could use the leftover batter to make a batch of mini muffins. If making mini muffins reduce the cooking time to about 15-17 minutes. 

Chocolate Berry Muffins

2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt

1 large egg
1 cup buttermilk
1/4 cup cooking oil

1 cup fresh/frozen raspberries
1 cup white chocolate chips

Measure first four ingredients into a large bowl. Stir. Make a well in the centre.

Combine next three ingredients in a small bowl. Add to well.

Add raspberries and chocolate chips. Stir gently until moistened. Fill 12 paper-lined muffin cups 3/4 full. Bake at 375F for about 24 minutes or until toothpick inserted into the centre comes out clean. Let stand in pan for 5 minutes before removing to wire rack to cool. Makes 12 muffins.

Side Note: I did have leftover batter and probably could have made a batch of mini muffins with it. If making mini muffins lessen the bake time to about 15-17 minutes. 

Cranberry Cheesecake Bars

2 cups plus 2 tablespoons all-purpose flour, divided
1 cup quick-cooking oats
3/4 cup packed brown sugar
1/2 cup butter, melted
1 package (8oz) reduced fat cream cheese, softened
1 can fat free sweetened condensed milk
4 egg whites
1 teaspoon vanilla extract
1 can whole berry cranberry sauce
2 tablespoons cornstarch

In a large bowl, combine 2 cups flour, oats, brown sugar and butter; mix until crumbly. Press 2 1/2 cups of the crumb mixture into a greased 13X9 baking dish. Bake at 350F for 10 minutes.

In a large mixing bowl, beat cream cheese until smooth. Beat in the milk, egg whites, vanilla and remaining flour. Spoon over prepared crust. In a small bowl, combine the cranberry sauce and cornstarch. Spoon over cream cheese mixture. Sprinkle with the remaining crumb mixture. Bake at 350F for 30-35 minutes or until the centre is almost set. Cool on a wire rack before cutting.

Blueberry Peach Pound Cake

• 1/2 cup butter, softened
• 1 1/4 cups sugar
• 3 eggs
• 1/4 cup milk
• 2 1/4 cups cake flour or all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 cups fresh or frozen blueberries 
• 2 cups peeled, diced peaches

• In a large bowl, cream the butter and sugar. Beat in the eggs, one at a time. Beat in the milk.In a medium bowl, combine the flour, baking powder, and salt. Add the dry mixture to the wet mixture and beat until just combined.Fold in the blueberries and peaches. Pour batter into a greased, 10-inch Bundt pan, and bake at 350 degrees for 60-70 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 15 minutes; remove to wire rack and cool completely.

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Spiced Pear Bread

3 1/4 cups all-purpose flour
1 cup sugar
3 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cloves
1/2 teaspoon salt
3 eggs
3 cans (15 1/4 ounces each) sliced pears, drained and mashed
1/4 cup unsweetened applesauce
1/4 cup canola oil

In a large bowl, combine the first seven ingredients. In a small bowl, whisk the eggs, pears, applesauce and oil.  Stir into dry ingredients just until moistened.

Pour batter into two greased loaf pans. Bake at 350F for 50-60 minutes or until a toothpick inserted near the centre comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Blueberry Lemon Bundt Cake

For the Cake

2 1/2 cups all-purpose flour, plus 1 teaspoon for blueberries and zest
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup packed light-brown sugar
1 cup granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup sour cream
2 cups blueberries
2 tablespoons grated lemon zest
juice of one lemon
Nonstick cooking spray, for pan

For the Cream Cheese Glaze

1 (4 ounce) package cream cheese, softened
1 tablespoon butter, softened
2 cups confectioners’ sugar
1/2 teaspoon vanilla extract
1 tablespoon milk

Directions:

For the Cake

*For best results, coat the inside of the Bundt pan with cooking spray just before filling it with the batter to prevent it from pooling in the bottom.
1. Preheat oven to 350 degrees. In a bowl, whisk 2 1/2 cups flour with baking powder and salt; set aside.
2. In a mixing bowl, cream butter and sugars on high speed until light and fluffy. Add eggs, one at a time, beating until incorporated. Beat in vanilla and lemon juice. Reduce speed to low; add flour mixture in three additions, alternating with two additions of sour cream.
3. In a bowl, toss blueberries and zest with remaining teaspoon flour; gently fold into batter. Coat a 12-cup nonstick Bundt pan with cooking spray. Spread batter in prepared pan.
4. Bake cake on bottom rack of oven until a toothpick inserted into center of cake comes out clean, 60 to 70 minutes. Cool in pan 20 minutes. Invert onto a rack; cool completely, top side up. Dust with confectioners' sugar before serving or drizzle with the cream cheese glaze.

For the Cream Cheese Glaze

Mix the cream cheese with the butter, confectioners’ sugar, vanilla extract, and milk in a bowl. Heat in a microwave oven for 10-15 seconds. Drizzle spoonfuls over the cooled cake.

Banana Bread

• 1 egg
• 1 1/2 – 2 cups mashed banana (about 4 large)
• 1/2 cup butter, melted
• 1/4 cup milk
• 1 1/2 cups all-purpose flour
• 3/4 cup sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup chocolate chips (optional)
• 1/2 cup chopped walnuts (optional)

1. Preheat oven to 350 degrees. Prepare an 8 1/2- by 4 1/2-inch loaf pan by greasing it. Beat egg, mashed banana and melted butter in a large bowl until thoroughly blended. Stir in milk.

2. Combine flour, sugar, baking powder, baking soda and salt. Add to banana mixture and stir until just moistened. Gently stir in chocolate chips, if using. Sprinkle walnuts on top.

3. Bake for 55-65 minutes, until toothpick inserted into the center comes out clean.

Side Note: I made this recipe using pecans instead of walnuts and I mixed them in the batter rather than sprinkling them on top. 

Oreo Madness

1 package of Oreos
6 Tbsp melted butter

3 cups cold milk
2 oz instant chocolate pudding

8 oz cream cheese
1/4 cup sugar
1 tsp vanilla
2 Tbsp milk
12 oz Cool Whip

Crush entire package of Oreos. Place crushed Oreos in a large bowl (reserving 1 cup or Oreos for topping) Mix well with butter. Press crumb mixture at the bottom of a 9×13 pan and place in refrigerator. Whisk milk with pudding and place in refrigerator and let set. In a large bowl, beat cream cheese, sugar, and 2 Tbsp milk well. Fold in 1 cup of whipped topping. Place cream cheese mixture on top of oreo crust. Pour chocolate pudding over cream cheese mixture. Then, top with Cool Whip and crushed Oreos. Enjoy!

Side Note: I didn't have quite enough Cool Whip so I mixed the remaining Cool Whip that I did have in with the chocolate pudding layer. Still tasted delicious.

Blueberry Zucchini Bread

Ingredients:

2 eggs, lightly beaten
1/2 cup vegetable oil
2 teaspoons vanilla extract
1/2 cup white sugar
1/2 cup brown sugar; lightly packed
1 cup shredded zucchini
3/4 cup all purpose flour
3/4 cup whole wheat flour
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1-1/2 teaspoons ground cinnamon
1 cup fresh blueberries

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8.5 x 4.5 loaf pan.
2. In a large bowl, beat together the eggs, oil, vanilla, and sugars. Fold in the zucchini. Beat in the flours, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared loaf pan.
3. Bake 55-65 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

Notes:

- No whole wheat flour? Simply sub in the all-purpose flour.
- No brown sugar? Simply sub in white sugar.
- No loaf pan? Make muffins--note the cooking time will be shorter if making muffins.

Greek Pasta Salad

1 cup olive oil
3/4 cup red wine vinegar
2 teaspoons garlic powder
2 teaspoons basil dried basil
2 teaspoons dried oregano
2 teaspoons Za'atar*
1-1/2 teaspoons freshly ground black pepper
2 teaspoons granulated sugar

For the Salad

1 pound rotini pasta cooked according to package directions
1 pint cherry tomatoes, cut in half (you can also sub in grape tomatoes)
1 large cucumber, seeded and chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
4 green onions, thinly sliced
3/4 cup Kalamata olives
1-1/2 cups crumbled feta cheese
1 7-ounce pepperoni stick, sliced

Directions:

1. In a a large Mason jar or other sealable container, combine olive oil, vinegar, garlic powder, basil, oregano, Za'atar black pepper, and sugar. Shake well to combine.
2. In a large bowl, combine cooked pasta, tomatoes, cucumber, bell peppers, green onions, olives, feta cheese and pepperoni.
3. Separate and reserve ½ cup of dressing in the refrigerator.
4. Toss the pasta salad with the rest of the dressing until evenly coated. Cover, and chill overnight.
5. Right before serving, freshen the salad with the reserved dressing, tossing to coat.


Side Note: I did not have rotini pasta so I used fusili instead. I also didn't use olives in the salad because I don't like olives. Probably just as good without olives. Very tasty. Will make this again for sure. 

Strawberry Muffins

Strawberry Muffins (Makes 18 Muffins)
2 Cups All Purpose Flour
3 Tsp Baking Powder
1/2 Tsp Salt
1 Large Egg
3/4 Cup Milk (low fat or whole cow’s milk, almond, rice or soy milk will work)
1/4 Cup Vegetable
1/2 Cup Honey
1 Tsp Vanilla Extract
1 Tsp Lemon Zest
1 1/2 Cups Strawberries, chopped


1. Preheat oven to 375 degrees.
2. In a bowl, combine the first 3 ingredients.‬
3. In a separate bowl, whisk egg and add milk, oil, honey, vanilla, and lemon zest and stir.‬
4. Using a standing mixer or hand mixer, slowly combine the dry ingredients with the wet until incorporated (try not to over mix the batter).‬
5. Add the strawberries to the batter and slowly combine.‬
6. Line or grease muffin tins and fill 2/3 of the way with batter.‬
7. Bake for 20 minutes or until toothpick tester comes out clean.‬
8. Cool and serve.‬

* If you want to make mini muffins, fill 36 muffin cups and bake for 18 minutes or until a toothpick comes out clean.

Side Note: I made 12 regular muffins and 12 mini muffins. I baked my mini muffins for 12 minutes and they were baked properly. 

Triple Hit Lemon Loaves

1 cup boiling water
1 package Jello lemon jelly powder
1 package lemon cake mix
3/4 cup oil
1/4 cup lemon zest
4 eggs
1 cup icing sugar
1/4 cup lemon juice

Heat oven to 350F.

Spray 2 loaf pans with cooking spray. Add boiling water to jelly powder, stir 2 minutes until completely dissolved. Mix cake mix, oil, zest, dissolved jelly and eggs in large bowl with mixer on low speed until moistened. Beat on medium speed until well blended. Pour into prepared pans.

Bake 40 minutes or until toothpick inserted in centre comes out clean. Pierce loaves with large fork at 1/2 inch intervals.

Mix sugar and juice until blended; carefully pour over loaves. Cool loaves in pans 30 minutes; remove from pans to wire racks. Cool completely.

Chocolate Mayonnaise Cake

1 cup water
1 cup mayonnaise
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup sugar
3 tablespoons baking cocoa
2 teaspoons baking soda

Brown Sugar Frosting
1/2 cup packed brown sugar
1/4 cup butter, cubed
2 tablespoons milk
1 3/4 cups confectioner's sugar

In a large bowl, combine the water, mayonnaise and vanilla until well blended. In a large bowl, combine the flour, sugar, cocoa and baking soda, gradually beat into mayonnaise mixture until blended.

Pour into a greased baking pan. Bake at 350F for 30-35 minutes or until a toothpick inserted near the centre comes out clean. Cool completely.

For frosting, in a small saucepan cook and stir brown sugar in butter until bubbly. Remove from the heat and stir in milk. Gradually add confectioner's sugar; beat until smooth. Frost cake.

Nutmeg Blueberry Muffins

1/2 cup butter, softened
1 cup plus 1 tablespoon sugar, divided
2 eggs
1/2 cup milk
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2 cups fresh or frozen blueberries
1/4 teaspoon ground nutmeg

In a large bowl, cream butter and 1 cup of sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition. Stir in milk and vanilla. Combine the flour, baking powder, and salt; add to creamed mixture just until moistened. Fold in blueberries.

Fill paper-lined muffin cups three-fourths full. Combine nutmeg and remaining sugar; sprinkle over the top.

Bake at 375F for 25-30 minutes or until a toothpick inserted in the centre comes out clean. Cool for 5 minutes before removing from the pan to a wire rack. Serve warm.

Blueberry Sour Cream Coffee Cake

3/4 cup butter, softened
1 1/2 cups sugar
4 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream

Filling
1/4 cup packed brown sugar
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
2 cups fresh or frozen blueberries

Glaze
1 cup confectioner's sugar
2 to 3 tablespoons milk

In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition.

Spoon a third of the batter into a greased and floured fluted 10 inch tube pan. Combine brown sugar, flour and cinnamon; sprinkle half over batter. Top with half of the berries. Repeat layers. Top with remaining batter.

Bake at 350F for 55-65 minutes or until a toothpick inserted near the centre comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine the glaze ingredients; drizzle over cake.

Side Note: The last time I made this cake I spread half of the batter in, sprinkled with the filling ingredients and added all of the blueberries. Was just as good and faster to make. I also did not add the drizzle to the cake after baking. 

Blueberry Poppy Seed Cake

1/2 cup butter, softened
2/3 cup sugar
1 egg
1 1/2 cups all-purpose flour
2 tablespoons poppy seeds
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream
2 teaspoons grated lemon peel

Topping
1/3 cup sugar
2 teaspoons all-purpose flour
1/4 teaspoon ground nutmeg
2 cups fresh or frozen blueberries

Glaze
1/2 cup confectioner's sugar
1 tablespoon milk

In a small bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, poppy seeds, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream. Beat until just combined. Stir in lemon peel. Spread into a greased 9 inch springform pan.

For topping, in a small bowl, combine the sugar, flour, and nutmeg. Gently stir in blueberries until coated. Sprinkle over batter.

Bake at 350F for 50-55 minutes or until a toothpick inserted near the centre comes out clean. Cool for 10 minutes on a wire rack; remove sides of pan.

Meanwhile, in a small bowl, whisk confectioner's sugar and milk until smooth; drizzle over cake. Refrigerate leftovers.

Blueberry Buckle

1/4 cup butter, softened
3/4 cup sugar
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 cups blueberries

Topping
2/3 cups sugar
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/3 cup cold butter, cubed

In a small bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Fold in blueberries. Pour into a greased 9 inch square baking pan.

For topping, in a small bowl, combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over blueberry mixture.

Bake at 375F for 40-45 minutes or until a toothpick inserted near the centre comes out clean. Cool on a wire rack.

Bacon Ranch Dip

1/2 cup reduced fat mayonnaise
1/2 cup reduced fat ranch salad dressing
1/2 cup fat free sour cream
1/2 cup shredded Parmesan cheese
1/4 cup crumbled cooked bacon
Assorted fresh vegetables

In a small bowl, combine the first five ingredients, mix well. Cover and refrigerate for at least 1 hour before serving. Serve with veggies.

Apple Oatmeal Cookies

1 package yellow cake mix
1 1/2 cups quick cook oats
1/2 cup packed brown sugar
2 teaspoons ground cinnamon
1 egg
3/4 cup unsweetened applesauce
1 cup finely chopped apple
1/2 cup raisins

In a large bowl, combine the cake mix, oats, brown sugar and cinnamon. In a small bowl, combine the egg, applesauce, apple and raisins. Stir into oats mixture and mix well.

Drop by heaping teaspoonfuls 2 inches apart on greased baking sheets. Bake at 350F for 12-14 minutes or until golden brown. Let stand for 2 minutes before moving to wire racks to cool.

Makes 5 dozen.

Florida Orange Cake

1 package yellow cake mix
1 cup orange juice
3 eggs
1/3 cup water
1/3 cup canola oil

Frosting
1 package cream cheese, softened
1/4 cup butter, softened
1 tablespoon orange marmalade
3 cups confectioner's sugar

In a large bowl, combine the cake mix, orange juice, eggs, water, and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes.

Pour into a greased 13x9 inch pan. Bake at 350F for 30-35 minutes or until a toothpick inserted into the centre comes out clean. Cool on a wire rack.

For frosting, in a small bowl, beat cream cheese and butter until smooth. Beat in orange marmalade and confectioner's sugar.  Spread over cake. Store in the refrigerator.

Mac and Cheese Chicken Skillet

1 pound boneless skinless chicken breast, cut into 1 inch cubes
1 teaspoon olive oil
1 package macaroni and cheese dinner mix
2 1/2 cups chicken broth
1 cup chopped zucchini
1/2 cup chopped onion
1 teaspoon dried oregano
1 can Italian stewed tomatoes (14oz)

In a large skillet, cook the chicken in oil until no longer pink.

Set aside the cheese packet from the macaroni dinner mix. Stir in the pasta, broth, zucchini, onion and oregano. Bring to a boil. Reduce heat; cover and simmer for 7-8 minutes or until pasta is tender, stirring occasionally.

Stir in the tomatoes and the contents of the reserved cheese packet. Cover and stir for 3-4 minutes until heated through.

Side Note: I used red and green peppers instead of zucchini because I didn't have any. It was very good and my husband preferred the peppers to zucchini.

Chocolate Cake Mix Cookies

1 package cream cheese, softened
1/2 cup butter, softened
1 egg
1 teaspoon vanilla extract
1 package chocolate cake mix
1 cup semisweet chocolate chips
1 cup peanut butter chips

In a large bowl, beat cream cheese and butter until smooth. Beat in egg and vanilla. Add cake mix, beat on low speed until blended. Stir in chocolate and peanut butter chips.

Drop by rounded tablespoons 2 inches apart on greased cookie sheets. Bake at 375F for 10-12 minutes or until set. Cool for 3 minutes before removing to wire racks. Store in an airtight container.

Makes 4 dozen cookies.

Side Note: I have someone at work that has a peanut allergy so I made it with 2 cups of  chocolate and white swirl chips

Gooey Chocolate cookies

1 package cream cheese, softened
1/2 cup butter, softened
1 egg
1 teaspoon vanilla extract
1 package chocolate cake mix

In a large bowl, beat cream cheese and butter until light and fluffy. Beat in egg and vanilla. Add cake mix and mix well (dough will be sticky). Cover and refrigerate for 2 hours.

Roll rounded tablespoonfuls of dough into balls. Place 2 inches apart on ungreased cookie sheets. Bake at 350F for 9-11 minutes or until tops are cracked. Cool for 2 minutes before removing from pan to wire racks.

Makes 4 1/2 dozen cookies

Watergate Salad

Ingredients:
 1 20 oz. can crushed pineapple
 1 3.5 oz. package pistachio pudding and pie filling
 2 cups miniature marshmallows
 1/2 cup chopped pecans
 1/2 cup sweetened flaked coconut
 2 cups frozen whipped topping (such as Cool Whip), thawed


 Preparation: Drain the pineapple, reserving 1/4 cup of the juice. Place the pineapple and reserved juice in a large bowl. Add the pudding mixes, miniature marshmallows, pecans and coconut. Stir well. Gently fold in the whipped topping until the mixture is well-combined, but not soupy. Refrigerate until ready to serve.

Banana Pudding

1 can sweetened condensed milk
1 1/2 cups milk
1 package Jell-o vanilla instant pudding
75 Nilla Vanilla wafers
2 1/2 cups Cool Whip, thawed
3 bananas, sliced
1 square Baker's Semi-sweet Chocolate, shaved into curls

Beat milks in medium bowl with mixer 1 minute. Add dry pudding mix; beat 2 minutes. Refrigerate 3 hours. Whisk 1 1/2 cups Cool Whip into pudding. Arrange 25 vanilla wafers on bottom of a 9 inch square dish; top with layers of 1/3 each of the bananas and pudding mixture. Repeat layers twice; cover with remaining Cool Whip. Refrigerate 4 hours. Garnish with chocolate curls just before serving.

Note: I used white chocolate pudding instead because I didn't have any vanilla at home. It was soooooo good. I also opted out of adding the chocolate curls on top. Still looked good and tasted delicious. One of the best desserts I've had in a long time.

Pork Chops with Blue Cheese Sauce

4 bone-in pork loin chops
1 tsp. coarsely ground pepper

SAUCE
1 green onion, finely chopped
1 garlic clove, minced
1 tsp. butter
1 tbsp. all-purpose flour
2/3 cup milk
3 tbsp. crumbled blue cheese
1 tbsp. white wine or chicken broth

Sprinkle pork chops on both sides with pepper. Broil 3-4 inches from the heat for 4-6 minutes on each side or until a meat thermometer reads 160.

Meanwhile in a small saucepan, saute the onion and garlic in butter until tender. Sprinkle with flour; stir until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add cheese and wine; heat through. Serve with chops.

Side Note: I use butterfly pork chops and fry them instead of broiling them. I am also not a big fan of blue cheese but I love the taste of the sauce in this recipe. So good.

Skillet Lasagna

1 1/2 pounds lean ground beef
1 small onion, chopped
1 medium green pepper, chopped
1 jar spaghetti sauce with mushrooms (26 ounces)
1 teaspoon dried oregano
1 teaspoon dried basil
6 lasagna noodles, cooked and rinsed
3 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese

 In a Dutch oven, brown beef, onion and pepper. Drain. Stir in spaghetti sauce, oregano and basil. Simmer, uncovered, 10-15 minutes.

In a skillet, spread 1/4 cup of the meat sauce. Top with 3 noodles, cutting to fit as needed. Spread half the remaining sauce and half of the mozzarella and Parmesan cheeses. Top with noodles, meat sauce and Parmesan.

Cover and heat on medium for 3 minutes. Reduce heat to low, cook for 35 minutes. Sprinkle with remaining mozzarella and let stand for 10 minutes with cover ajar.

Marshmallow Chocolate Chip Cookies

Ingredients

1 box Devil’s Food Cake Mix

1/2 cup butter

2 eggs

1 cup chocolate chips

1 cup marshmallows

Mix first three ingredients together with mixer. Add next two ingredients and stir. Drop 1 inch apart on greased cookie sheets.  Bake in 350F oven for 10 minutes. 

Makes 4 dozen

Spicy Tomato Steak

2 tablespoons cider vinegar
1 teaspoon salt
1 teaspoon pepper
1 pound beef  round steak, trimmed and cut into 1/4 inch strips
1/4 cup all-purpose flour
2 tablespoons olive oil
3 medium tomatoes, peeled, seeded and cut into wedges
2 medium potatoes, peeled and thinly sliced
2 cans (4 ounces each) chopped green chilies
1 garlic clove, minced
1 teaspoon dried basil

In a large resealable bag, combine the vinegar, salt and pepper. Add the beef, seal bag and turn to coat. Refrigerate for 30 minutes.

Drain marinade. Place flour in another large resealable bag; add beef and toss to coat. In a large skillet, cook beef in oil over medium heat for 15-20 minutes or until tender.

Add the remaining ingredients. Cover and simmer for 20-30 minutes or until the potatoes are tender, stirring occasionally.

Side Note: I did  not peel the tomatoes when I made this dish. I also found the dish to be quite spicy so I suggest only using one can of green chilies if you don't want it too spicy.

Buttermilk Blueberry Pankcakes

2 cups buttermilk
2 eggs, lightly beaten
1 tablespoon vegetable oil
2 cups all-purpose flour
1 tablespoon sugar
 1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon baking powder
1 cup fresh or frozen blueberries

In a large bowl, mix buttermilk, eggs, and oil. Add flour, sugar, baking soda, salt and baking powder. Stir until blended, but a few lumps remain. Pour by 1/4 cupfuls, onto a greased hot griddle. Sprinkle 1 tablespoon of blueberries on each pancake. Cook until bubbles form; flip and cook until browned on other side. Serve with butter and syrup if desired.

Side Note: I mix the blueberries in with the batter.

Swiss Steak

1 1/2 - 2 pounds boneless beef top round steak
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons canola oil
1 cup chopped celery
1 cup chopped onion
1/2 pound fresh sliced mushrooms
1 cup water
1 garlic clove, minced
1 tablespoon steak sauce

Cut steak into serving-size pieces. In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat.

In a large skillet, brown steak in oil. Drain and place in a 2 1/2 quart casserole dish. Top with the celery, onion and mushrooms. Combine the water, garlic and steak sauce; pour over vegetables.

Cover and bake at 350F for 1- 1 1/2 hours or until meat is tender.

Side Note: I use HP Bold Steak Sauce and I tend to use 2 tablespoons instead of 1 because I like the spicier taste.



Chocolate Picnic Cake

2 squares unsweetened chocolate
1 egg
1 cup sugar
3/4 cup cold water
1/3 cup canola oil
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup semi sweet chocolate chips

In a microwave safe bowl, melt chocolate; stir until smooth. Cool. In a large bowl, beat the egg, sugar, water and oil until well blended. In another bowl, combine the flour, baking soda and salt; gradually add to the egg mixture until blended. Stir in melted chocolate.

Pour into a greased 8 inch square baking pan. Sprinkle with chocolate chips. Bake at 350F for 32-38 minutes or until a toothpick inserted near the centre comes out clean. Cool on a wire rack.



Sunny Morning Muffins

2 cups all-purpose flour
2/3 cup granulated sugar
1 tsp. ground cinnamon
1 tsp. baking soda
1/2 teaspoon salt

2 large eggs
1 can of crushed pineapple, drained
1 cup grated carrot
1/2 cup cooking oil
1 teaspoon vanilla extract

1/2 cup medium sweetened coconut

Measure first five ingredients into a large bowl. Stir. Make a well in centre.

Combine next 5 ingredients in medium bowl. Add to well. Stir until just moistened. Fill 12 greased muffin cups 3/4 full.

Sprinkle with coconut. Bake in 375F oven for 18-20 minutes until a toothpick inserted in centre of muffin comes out clean. Let stand in pan for five minutes before removing to a wire rack to cool. Makes 12 muffins.

Polka Dot Cookie Bars

1 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
1/2 teaspoon almond extract
2 1/4 cups all-purpose flour
1/3 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 package white baking chips, divided

In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine he flour, cocoa, baking soda, and salt; gradually add to the creamed mixture. Set aside 1/4 cup baking chips; stir remaining into batter.

Spread in a greased 15x10x1 inch baking pan. Sprinkle with reserved chips. Bake at 375 for 18-23 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars.

Pictured here with fruity cereal bars (also posted on my blog).