Saturday, July 26, 2014

Almond And Toffee Cookie Bars

These amazing bars have crunchy almonds and toffee bits on top of a silky and smooth chocolate layer. They are layered on top of a delicious cookie crust. This is a simple and easy recipe that everyone will enjoy, cut them into small or large bars, either way this recipe is a winner. I love recipes like this, very few ingredients that usually you have in your home and it is the easy recipes that are the best. 

  • 1 cup butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 egg yolk
  • 1 tsp vanilla
  • 1/4 teaspoon salt
  • 12 ounces semi-sweet chocolate chips or mini chocolate chips)
  • 2 1/2 cups flour
  • 1/2 cup sliced almonds
  • 1/3 cup Heath toffee bits
  1. Preheat oven to 350 degrees.
  2. Line a 9x13 baking dish with parchment paper.
  3. Cream butter and sugars together in a large mixing bowl.
  4. Beat in egg, vanilla, and salt.
  5. Gradually mix in flour.
  6. Press dough into baking dish and bake for 22-25 minutes or until set.
  7. Sprinkle chocolate chips on top of cookie and return to the oven for an additional 2 minutes.
  8. Use an offset spatula to spread chocolate chips in an even layer.
  9. Immediately sprinkle on almonds and toffee bits.
  10. Let cool completely before cutting into squares.

recipe slightly adapted source from:

Caramel Chocolate Chip Cookie Bars

These delicious bars start out with a oatmeal buttery chocolate chip and peanut butter cookie dough crust with a gooey, caramel center that with every bite you get the amazing taste of caramel, chocolate, peanut butter and oats. This is a perfect bar recipe to make, I am going to Lake George soon and I am making some bar recipes that will be perfect for snacking during the day and at night and this one is perfect and everyone will love it..Glad I found this recipe, a winner in my house!!!

    Caramel Filling
  • 11 ounce bag vanilla or regular caramels
  • 14 ounce can sweetened condensed milk
  • 4 Tablespoons butter
  • Cookie Dough
  • 1 1/2 sticks butter
  • 2 cups light brown sugar
  • 1/2 cup creamy peanut butter
  • 2 eggs, room temperature
  • 1 Tablespoon vanilla
  • 2 cups all purpose flour
  • 1 cup old fashioned oats
  • 2 1/2 teaspoons baking powder
  • dash of salt
  • 2 cups chocolate chips
  1. Preheat oven to 350 degrees.
  2. Line a 9x13 inch baking dish with parchment paper and set aside 
  3. Unwrap caramels and place in a small saucepan with butter and sweetened condensed milk.
  4. Cook over low-medium heat, whisking constantly until caramels have fully melted and the mixture is nice and smooth
  5. Cream butter and sugar together in a large mixing bowl. Add peanut butter and continue mixing.
  6. Add eggs one at a time, mixing well after each egg. Add in vanilla.
  7. In a large mixing bowl combine flour, oats, baking powder, and salt. 
  8. Add the flour mixture beating on low until well combined.
  9. Fold in the chocolate chips.
  10. Spread 2/3 of the dough on the bottom of the pan.
  11. Slowly pour caramel mixture evenly over the dough.
  12. Drop the remaining dough on top by the teaspoon. It does not have to be perfect but make sure you try to cover entire top evenly.
  13. Bake for about 30 minutes. Let cool completely and then cut into bars.

Friday, July 25, 2014

Oven Roasted Pork Loin With Herb Sauce

This amazing tender pork roast is packed with delicious flavors using Worcestershire sauce, mustard, garlic, herbs, you sear until golden brown then bake, and this will be your new favorite recipe for pork roast, then the leftovers are even better, use then to make cuban sandwiches, or just a great pork sandwich. Have some baked, or mashed potatoes on the side and put some of the extra delicious gravy on the potatoes, yummy..

  • 2 pound pork loin roast
  • 2 Tablespoons vegetable oil
  • 4 cloves garlic, minced
  • 1 teaspoon yellow mustard
  • 2 Tablespoons Worcestershire sauce
  • 6 tablespoons butter
  • 1 tablespoon dried herb mix ( basil, oregano and/or thyme)
  • Salt And Pepper to taste


  1. Preheat oven to 350 degrees.
  2. Rinse and pat dry pork loin, and then season with salt and pepper.
  3. Heat a large oven-safe skillet on medium-high heat. Add oil and heat for about 1 minute. Sear the pork loin on all sides until a crust forms, about 1 minute per side. Remove pork loin from the pan and set it aside.
  4. In same hot pan add butter, garlic, Worcestershire sauce, and mustard. Stir and cook the sauce until the butter is completely melted. Remove from heat.
  5. Coat the pork loin with dried herbs by patting it onto the loin. Place the pork loin back in the skillet and spoon some sauce over the pork loin.
  6. Cover and pork loin with foil and roast for 30 minutes. Remove foil, spoon some more sauce over the loin and cook for about another 30 minutes or until the loin is cooked to about 145 internal temperature. While letting it rest it will still cook for several minutes. 
  7. Remove pork loin from oven and cover it with foil to let it rest for about 15 minutes.
  8. Slice and serve...

recipe adapted from:

Copycat Starbucks Passion Fruit Lemonade

I love this delicious ice tea it only has 3 ingredients, tazo passion fruit tea, and lemonade, and if you like to add a little bit of sweetener you can add some sugar or agave to taste, I go to Starbucks all of the time to buy this amazing drink. And now you can make it right from home. Amazing, and so refreshing..You have to try this. I started out making it buy the cup, but I love it so much I make it by the pitcher, I will give you directions for both. You can make this as sweet as you like, or no sweetener. If you work with the basic recipe just work with the sweetener until you come to your desired sweetness. It is so worth the money, all you have to do is buy the tea bags and lemonade. You no longer need to spend 5 dollars on a drink when you can now make this from home.

Ingredients: The Ratio is 1 part tea to 2 parts Lemonade

Passion Fruit Tazo Tea Bags
Lemonade ( you can buy a bottle of Simply Lemonade, or I make a pitcher and buy a big conatiner of County Time Lemonade)
Sugar or Agave to taste

Directions For A Glass:

1. Boil 8 ounces of water in microwave or teapot and steep 2 bags of Tazo tea, let steep for 15 minutes and if desired add your 2 teaspoons sugar or agave
2. Place in the refrigerator and completely cool
3. When you are ready for a glass, fill a glass with ice, and pour in 1 part tazo tea, and 2 parts lemonade. Enjoy!!!!

Directions For A Pitcher:

1. I use a gallon pitcher and fill with water, and 8 scoops of Country Time Lemonade. Let stand.
Then steep 5 tazo tea bags in 40 ounces of water. ( or place 1 tea bag in a 8 ounce cup) 5 times.
Let cool in the refrigerator.
2. When tea is completely cooled pour into the pitcher of lemonade and either place 1/4 cup sugar
or 1/4 cup agave, you can slowly add the sweetener to your desired taste.
3. Fill a glass of ice and pour your tea, you will love this.

Thursday, July 24, 2014

S'mores Coffee Cake

This delicious, moist coffee cake is loaded with chocolate chips, toasted marshmallows and graham crackers in the filling. Can you think of a more delicious coffee cake. Not me, I love this recipe.
I have S'mores on my mind because we are going to Lake George and every night we have S'mores. I am bringing all of the stuff to make the S'mores but I am also making this coffee cake for the morning. This is another great recipe when I found it, loved it ever since..

  • 1/4 cup  butter, room temperature
  • 2 tablespoons vegetable or canola oil 
  • 3/4 cup granulated sugar
  • 1 egg
  • 1 3/4 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup graham crackers crumbs
  • 1 cup greek yogurt or sour cream but yogurt preferred 
  • 1 cup chocolate chips
  • 12-14 big marshmallows, cut in half
  • Topping If Desired: 1/4 cup chocolate chips and 2 Tablespoon heavy cream
  1. Heat the oven to 375F.
  2. Line an 11X7" baking pan with parchment paper. Set aside.
  3. In a large mixing bowl add the sugar, butter and oil. With the paddle attachment on, beat on low speed until combined.
  4. Beat in the egg, scraping the sides of the mixing bowl with a spatula.
  5. Alternately, stir in the flour, baking powder, baking soda, salt, graham crackers crumbs with the greek yogurt. Mix until just combined.
  6. With a spatula, fold in the chocolate chips.
  7. Spoon the cake batter into the prepared pan and bake in oven for 24-30 minutes or until a toothpick comes out clean.
  8. Remove the cake from the oven, place and arrange the marshmallows on top of it.
  9. Place the cake under the broiler and bake for a few more seconds until the marshmallows are puffed and slightly brown. Just a few seconds so watch..
  10. If your oven does not have a broiler, remove the cake from the oven after 25 minutes, top with marshmallows and bake for an additional 5 minutes. 
  11. If desired: In a small microwave bowl place 1/2 cup chocolate chips and 2 Tablespoons heavy cream and melt for 30-50 seconds stirring often and until melted. Drizzle over cooled cake and let set, if desired.
  12. Let the cake cool completely then slice. 

S'mores Crumb Bars

These amazing bars have a buttery graham cracker bottom, topped with a layer of a marshmallow fluff inside then melted milk chocolate on the top, then more graham crackers and mini marshmallows, can you think of anything better than these bars. They become a chewy Smores Crumb Bar. After I found this recipe I have been in love..

    Ingredients For The Crumb Base & Topping:
  • 1 cup butter, room temperature
  • 2 ¾ graham cracker crumbs
  • 2 tablespoons all purpose flour 
  • ¾ cup sugar
  • 1 large egg
  • ½ teaspoon baking powder
  • 1/8 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • Ingredients For Rest Of The Layers
  • 4.5 ounces milk chocolate chips
  • 2 tablespoons heavy cream
  • 6.5 oz jar of marshmallow fluff
  • 1/2-3/4 cup mini marshmallows 

    Make the Crumb Base And Topping:

  1. Preheat the oven to 350° and line an 8” x 8” baking pan with parchment.
  2. In a medium bowl whisk together the graham cracker crumbs, flour, salt, and baking powder and set aside.
  3. In a large mixing bowl beat butter and sugar together  on medium-high speed until fluffy, about 2-3 minutes.
  4. Reduce the mixer to medium speed and add the egg, mixing to until well combined, about 2 minutes. Add the vanilla and mix until combined.
  5. Reduce the mixer to low and add the dry mixture in several additions
  6. Scoop 2/3 of the mixture into prepared baking pan. Spread out evenly with a spatula. Bake in preheated oven for 15 minutes or until the top is beginning to slightly brown and the sides are set. Cover the remaining mixture and refrigerate until ready to use.
  7. Allow to cool while you prepare your ganache.
  8. Prepare Milk Chocolate Ganache:
  9. Combine chocolate chips and heavy cream in a microwave safe bowl. Microwave on 50% power in 20 second intervals, stirring between each, until the chocolate has melted and is smooth. Let cool slightly.
  10. Assemble your bars:
  11. Spread the marshmallow fluff on the prebaked bar base using an offset spatula. Spray spatula with cooking spray and it will come out easier before attempting to spread the fluff. 
  12. Using a spatula  pour the thickened ganache over top of the fluff. Spread evenly with your offset spatula.
  13. Remove crumble topping from the refrigerator and crumble over the top of the ganache in small crumbles. Sprinkle on the desired amount of mini marshmallows over the top.
  14. Bake in preheated oven for 20-30 minutes or until the crumble topping and marshmallows have begun to brown.
  15. Allow bars to cool completely before cutting and serving. 

Tuesday, July 22, 2014

Rainbow Sherbert Cupcakes

This amazing cupcake has the exact taste of rainbow sherbert and delicious and refreshing cupcake. When you use a Strawberry flavor, an Orange Creamsicle flavor, and a Key Lime flavored frosting.  All swirled together. The fruity flavor of it and the colors make these Rainbow Sherbet Cupcakes seem like the perfect summer cupcake. This is a cupcake perfect for adults and the kids. 

  • For Cupcakes
  • 1 box white cake mix
  • 3 eggs
  • 3 tablespoons flour
  • 2 cups melted Rainbow Sherbet (can melt in microwave)
  • For Frosting
  • Duncan Hines Flavor Creations packets in Strawberry Shortcake, Orange Creamsicle, and Key Lime
  • 8 cups of Powdered Sugar
  • ⅔ cup heavy cream
  • 8 tablespoons butter
  1. Preheat oven to 350 degrees. Place cupcake liners in cupcake pans.
  2. In a large mixing bowl add cake mix, eggs, and rainbow sherbet. Stir to combine. Add in the flour and give a few stirs until just mixed in.
  3. Add cake batter to the cupcake liners using a ⅓ cup of batter, filling until the cupcake liners are about ⅔ full.
  4. Bake for 11-15 minutes or until baked through, check with a toothpick. Let the cupcakes cool in the baking tin for 5 minutes then remove to wire rack to continue cooling.
  5. For Frosting
  6. Add all ingredients to large mixing bowl.
  7. Mix on low speed for 2-3 minutes until ingredients are combined. Then mix on medium speed for an additional 3 minutes until frosting is peaking, meaning that it is holding it's shape.
  8. Separate into three bowls and add a flavor packet to each bowl. Stir to completely combine the flavor into the frosting, should have a uniform color throughout.
  9. Frost using all three frostings, tutorial at House of Yumm here. I used a Wilton 2D tip for these cupcakes.


Monday, July 21, 2014

Raspberry Lemon Bars

These bars have a creamy filling filled with fresh raspberries, lemon, sweetened condensed milk then placed on top of a delicious graham cracker crust. I love these bars, they are a perfect refreshing bar for summer. The combination of sweet to tart is perfect, this one everyone will enjoy...

Ingredients For The Crust;

1 1/2 cup graham cracker crumbs
6 tablespoons salted butter, melted
1/4 cup sugar
Zest of half of a lemon
For The Raspberry Filling:
2 large egg yolks
1-14 oz. can fat free sweetened condensed milk
1/2 cup fresh lemon juice
1/4 teaspoon lemon zest
6 ounces fresh raspberries ( not frozen)


1. Preheat the oven to 350 degrees. Spray a 8 by 8 inch baking dish with cooking spray. Set aside.
2. In a small-medium sized bowl, combine the graham cracker crumbs, melted butter, sugar, and lemon zest. Stir until graham cracker crumbs are moist. Press crumbs into the prepared pan, pressing the crust mixture one inch up the side of the pan with your hands. Bake for 10 minutes. Remove from oven and allow to cool to room temperature.
3. Once the crust is cool, in a large bowl combine the egg yolks and condensed milk beat until combined well. Add in the lemon juice and lemon zest. Beat on low until mixture begins to slightly thicken. Gently fold in the raspberries. Fold carefully so you don't break the raspberries.
4. Pour the lemon raspberry filling evenly over the graham cracker crust. Bake for 15 minutes, or until just set.
5. Cool to room temperature, then place in refrigerator. Cut into bars. 

recipe slightly adapted and photo source from:

Sunday, July 20, 2014

Blueberry Oatmeal Crumb Bars

A delicious buttery oatmeal crust and topping filled with sweet blueberries and a hint of lemon, when you bite into these delicious bars you get an amazing taste of this crisp crumble and blueberry, so good..


  • 3 cups fresh or frozen blueberries
  • 1 tablespoon lemon juice
  • 1/2 teaspoon lemon zest
  • 1/2 cup sugar
  • 2 tablespoon cornstarch
Ingredients For The Crust And Crumble:
  • 1 1/2 cups all purpose flour
  • 1 1/2 cups old fashioned rolled oats
  • 1 cup brown sugar
  • 1 ½ teaspoons lemon zest
  • 3/4 cup butter, softened and cubed
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 teaspoons vanilla extract


  • Preheat the oven to 350°F. Butter the bottom and sides of a 9-by-13-inch baking pan. Put a piece of parchment paper in the bottom of the pan, letting the parchment extend and overhang slightly on both ends. Butter the parchment.
  • In a medium saucepan over medium heat, cook blueberries, lemon juice and lemon zest until fruit is tender, about 8-10 minutes.
  • In a small bowl, whisk together sugar and cornstarch. Stir into fruit mixture and continue cooking until mixture comes to a boil. Boil for 1-2 minutes, until thick. Scrape berry filling into a medium bowl and set aside.
  • In the bowl of a food processor pulse the flour, oats, brown sugar, butter, baking soda, salt and vanilla extract until thoroughly blended and resembles coarse crumbs.
  • Reserve 1 ½ cups of the crumb mixture and set aside. Pour the rest of the mixture into the prepared pan and use your hands to press the crust into an even layer at the bottom of the pan.
  • Spread the blueberry filling evenly on top of the crust. Sprinkle the reserved 1 1/2 cup crust mixture evenly on top of the filling.
  • Bake for 30 to 35 minutes, rotating the pan one time until the top is golden brown and the filling starts to bubble around the edges.
  • Transfer to a wire rack to cool completely, then cut into squares and serve. Store in the refrigerator in an airtight container

  • Ultimate Double Chocolate Bundt Cake

    This chocolate cake will soon be your favorite it is so moist, full of chocolate chips in every bite, the perfect easy cake that only has a few ingredients top it with a delicious chocolate sauce or powdered sugar. I have been making this amazing chocolate cake for years now. It is a perfect cake to take to parties, BBQ's, brunch, or after dinner dessert. Enjoy!!!!


    1. 1 pkg. devils food cake mix
    2. 1 small pkg. instant chocolate pudding
    3. 1 cup sour cream
    4. 4 eggs
    5. 1/2 cup water
    6. 1/2 cup oil
    7. 2 cups chocolate chips


    1. Preheat oven to 350 degrees,  grease and flour your bundt cake pan.
    2. Mix the first six cake ingredients together. Fold in the chocolate chips. Pour batter into your prepared pan. Bake at 350 for 45-50 minutes until toothpick comes out clean. Allow to cool in the pan for 30 minutes then remove from pan and place on a platter. 

    Bragg's Apple Cider Vinegar

    I love this vinegar, it is amazing for not only humans but your chickens, I put 1 tablespoon of this per gallon of water 3 times a week and keeps my chickens nice and healthy..for the chickens it is an immune system booster and to help keep the water bacteria- and algae-free. 

    Saturday, July 19, 2014

    Funfetti Cake Batter Blondies

    A delicious cake batter blondie,  filled with sprinkles, white chocolate chips, a buttery blondie that you will love. So easy to make, no mixer, just a bowl. This is a perfect recipe for a quick dessert that anyone can make, anything funfetti I am in, I love it. If I could I would live on sprinkles, I always add in a little more than the recipe calls for. Ever since I first saw this recipe I make these all of the time.


    1 box yellow cake mix
    1/4 cup vegetable oil
    1 large egg
    1/3-1/2 cup milk
    1/2 cup sprinkles plus more for the top
    1/2 cup white chocolate chips


    1. Preheat oven to 350 degrees. Spray 11x7 baking pan with nonstick cooking spray.
    2. In a large bowl combine cake mix, oil, egg, and milk. Add the milk slowly because you want your cake batter to be as dense and thick as possible. Fold in the sprinkles and white chocolate chips.  Pour into prepared baking pan, sprinkle more sprinkles on top, and bake for 25-30 minutes until edges are just turning brown.
    3. Allow to cool for at least 30-45 minutes so the center sets, then cut into squares.
    Note: The center may look slightly underdone but that is okay, make sure it is set, not to gooey..

    recipe from:

    Friday, July 18, 2014

    Frozen Yogurt Blueberries

    A delicious and easy snack blueberries covered in a blueberry yogurt. Perfect snack for anytime, just take them out of the freezer when you are ready for a healthy treat. Only 2 ingredients, you can use any flavored yogurt like vanilla, plain, their are so many combinations of yogurt in the stores, you can use what ever is your favorite.


    1 container fresh blueberries (6 ounces)
    1 ( 6 ounce container Chobani Blueberry Greek Yogurt)

    1. Wash your blueberries then dry completely, line a small baking sheet with parchment or wax paper.
    2. Using a toothpick, dip each blueberry into the Greek yogurt and swirl until the blueberry is  coated with yogurt. Place on baking sheet. Continue  until all blueberries are coated.
    3. Place baking sheet into freezer, and let freeze for at least an hour.
    4. After about an hour, your Frozen Yogurt Covered Blueberries can be placed in a ziploc baggie and keep stored in freezer. Then take out what you need for snack.