Wednesday, July 20, 2011

Homemade Oatmeal Cream Pies

I found this recipe online a few weeks ago and knew I HAD to make it. I decided to make them for my sweetheart today and he loved them. The best part is they are super easy to make. Hope you and your family enjoy these as much as we did.

Oatmeal Cream Pies

Cookie Ingredients
1 cup margarine, softened
3/4 cup dark brown sugar
1/2 cup sugar
1 tablespoon molasses
1 teaspoon vanilla
2 eggs
1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1/8 teaspoon cinnamon
1 1/2 cups quick oats

Cream Filling Ingredients
2 teaspoons very hot water
1/4 teaspoon salt
1 (7 ounce) jar marshmallow cream
1/2 cup shortening
1/3 cup powdered sugar
1/2 teaspoon vanilla


1. In large bowl, cream margarine, sugars, molasses, vanilla, and eggs.
2. Combine flour, salt, baking soda, and cinnamon.
3. Add to the creamed mixture; mix in the oats.
4. Drop dough by TBS on ungreased sheets. (I used a small cookie scoop.)
5. Bake at 350 degrees F.
6. Bake for 10-12 minutes,or until just starting to brown around the edges.
7. They will look moist; don’t overcook.
8. While the cookies bake prepare the filling.
9. In small bowl, dissolve the salt in the hot water.
10. Allow this to cool.
11. Combine marshmallow cream, shortening, powdered sugar, and vanilla in med bowl; mix on high until fluffy.
12. Add the cooled salt water and mix well.
13. Spread filling on flat side of one cookie, press 2nd cookie on top.


Saturday, December 11, 2010

Over-the-Top Candy Bars

Over-the-Top Candy Bars

1 (16.5 oz) roll refrigerated chocolate chip cookie dough, softened

4 nutty s’mores trail mix bars, shopped

1 (12 oz) package butterscotch chips

2 ½ cups mini marshmallows

1 cup chopped walnuts

1 ½ cups mini pretzels

1 (12 oz) package peanut butter chips

¾ cup light Karo Syrup

½ stick butter, cubed

1 (12 oz) package milk chocolate chips, melted

With hands, combine dough and trail mix bars. Press into an ungreased 11x7-inch baking pan. Bake at 350 ° about 10 minutes, or until golden. Sprinkle with butterscotch chips and marshmallows. Bake 3-4 minutes more or until marshmallows turn golden. Sprinkle with walnuts and pretzels. Melt peanut butter chips, Karo, and butter; brush over bars. Drizzle melted chocolate over bars. Chill until firm before cutting.

Makes 36 bars.

Tuesday, October 19, 2010

Helpful Tip #2: Favorite Spice as Air Freshener

I heard the tip on the radio last week and thought I would give it a try. I tried it once I got home with vanilla and hours later the house still smelt like vanilla.

Use your favorite spice or scent as an Air Freshener.
In a small pot add at least 1 cup of water and add a little of your favorite spice or scent. Bring the water to a boil and then just let it simmer on the stove. Just make sure you turn it off, set a timer to remind you if need be. I have used vanilla extract and pumpkin spice. Other ideas could be cinnamon, cloves, or add a little of your favorite juice to the water. You also also mix and match different scents.

Give it a try I know you will love it too!!

Sunday, September 26, 2010

Harvest Pound Cake

Here is the recipe to a yummy Harvest Pound Cake made with fresh apples, chopped nuts and covered with a warm caramel sauce.

Harvest Pound Cake

2 cups sugar
1 ½ cups vegetable oil
2 teaspoons vanilla
3 eggs
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 medium apples, peeled and finely chopped (2 cups)
1 cup chopped nuts

Caramel sauce
½ cup butter
½ cup packed brown sugar
2 teaspoons milk

Heat oven to 350°. Grease and flour 12-cup fluted tube cake pan. In large bowl, beat sugar, oil, vanilla and eggs with electric mixer on medium speed until light and fluffy. Beat in flour, salt and baking soda until smooth. Stir in apples and nuts. Pour into pan.

Bake 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Remove from pan to cooling rack.

In 2-quart saucepan, heat all sauce ingredients to boiling, stirring occasionally. Boil 2 minutes, stirring constantly; remove from heat. Spoon sauce over warm cake.


Chocolate Gobs

Chocolate Gobs


2 cups sugar
½ cup vegetable shortening
2 eggs
1 cup buttermilk
1 cup boiling water
1 teaspoon vanilla extract
4 cups all-purpose flour
½ teaspoon baking powder
2 teaspoons baking soda
½ cup cocoa

5 tablespoons all-purpose flour
1 cup milk
1 cup sugar
1 cup
1 stick of butter, softened
½ cup vegetable shortening
1 teaspoon vanilla extract

Preheat oven to 425 °.

In a large mixing bowl, cream together the sugar and shortening until fluffy. Add eggs and continue to beat. Stir together buttermilk, boiling water, vanilla, and blend this into the creamed mixture at low speed.

Sift together flour, baking powder, baking soda, and cocoa. Add to mixture 1 cup at a time, blending well at low speed. Batter will be very thin but do not worry. Drop by teaspoons onto ungreaded cookie sheet. Bake for 5 minutes. Allow to cool and transfer onto waxed paper.

To make the filling, place flour into saucepan and slowly add milk, stirring until smooth. Set over medium heat and cook, stirring until very thick. Mixture should become as thick as solid vegetable shortening. Remove from heat and allow to cool completely. In a medium bowl, cream together sugar, butter, shortening, and vanilla using a handheld electric mixer. Add the cooled flour mixture and whip until fluffy. Spread onto bottom side of cookie and top with another cookie to make a sandwich. Wrap individually in plastic wrap and store in refrigerator.

Yields 25 Gobs



Who doesn't like snickerdoodles. Yum! Yum!Snickerdoodles

1 cup Crisco shortening
1 ½ cups plus 2 tablespoons sugar
2 eggs
2 ¾ cups sifted all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons ground cinnamon

Preheat oven to 350 °. Cream shortening, 1 ½ cups sugar, and eggs. Sift together flour, cream of tartar, baking soda, and salt. Combine with egg mixture. Chill dough thoroughly and then roll into balls the size of a small walnut. Roll in mixture of 2 tablespoons sugar and the cinnamon. Bake for 8 to 10 minutes on a ungreased baking sheet until lightly browned but still soft.

Yields approximately 4 dozen


Wednesday, August 4, 2010

Baked Beans

I recently found this recipe and when I tried it it was a big hit with everyone. This is the baked bean recipe I will turn to from now on.

Baked Beans

4 (16oz) cans of Pork-n-Beans
1 (16oz) can of crushed pineapple, drained
½ cup molasses
1 cup BBQ sauce
2 tablespoons yellow or brown mustard
5 slices cooked bacon, crumbled
1 (6oz) can french-fried onions, crushed
Salt and freshly ground black pepper

Preheat oven to 350 ° F.

Drain all but one can of pork-n-beans. In large bowl, mix together beans, pineapple, molasses, BBQ sauce, mustard, ¼ of the bacon and ¼ of the onions. Add some salt and pepper, to taste. Pour beans in a 9x13 in casserole dish and sprinkle remaining crushed onions and bacon on top. Cook in oven for 1 hour or until beans are brown and bubble. Serve warm.


(recipe and photo from