Tuesday, June 19, 2018

Dilly Bars-Peanut Butter Rice Crispy Treats

A fun spin on Rice Crispy Treats!  I used regular peanut butter and only had 1/2 bag of marshmallows, but it still turned out pretty good.  My kids loved them!

  • ¼ cup unsalted butter
  • 2 cups semisweet chocolate chips
  • 1½ cups extra crunchy peanut butter*
  • 16 ounces marshmallows, large or small
  • 4-5 cups Rice Krispie cereal
  • ½ teaspoon sea salt**
  1. Using the cut ¼ cup of butter, lightly grease the bottom, edges, and corners of a 9x13 pan then it set aside
  2. In a large mixing bowl (that fits in your microwave!) melt the butter remaining butter, ~1 minute on high
  3. Into the melted butter, add the chocolate chips
  4. Place the melted butter and chocolate chips into the microwave and heat for 20-seconds on power level 7-8***
  5. Remove the bowl and stir vigorously for 10 seconds
  6. Repeat the 20-second heat followed by stirring until your chocolate chips are melted (~2 minutes total)
  7. When most of the chocolate is melted, you should be able to stir the remaining chips until they too melt into the rest of the chocolate
  8. Once the butter and chocolate are fully melted, stir in the peanut butter.
  9. On top of the chocolate peanut butter mixture, add all of the marshmallows.
  10. Heat the marshmallows in the microwave for 20-seconds on power level 7-8
  11. Remove the bowl and stir vigorously for 10 seconds.
  12. Repeat the 20-second heat followed by stirring until your marshmallows are melted (~2 minutes)
  13. Add in 4 cups Rice Krispie cereal (and salt if using) and stir until combined -- you may have to use your hands and massage the mixture to ensure all of the cereal is fully coated. If the mixture looks a little wet, add in the additional cup of Rice Krispie cereal (I prefer 4.5 cups when making these)
  14. Turn the mixture out into the prepared pan
  15. Using a spatula, smooth the mixture into the corners of the pans, ensuring an even, flat layer across the bars
  16. Refrigerate the bars for at least 1 hour
  17. Let bars sit at room temperature for 5 minutes before slicing
  18. Dilly Bars will keep in the refrigerator, covered for up to one week
* If you can't find extra crunchy, then use regular crunchy. If you choose to use natural crunchy peanut butter, be sure to fully stir in all of the oil before measuring the peanut butter for use in the recipe. In case you care, Grandma used Jif.
** If you use unsalted peanut butter, then I suggest adding salt to your Dilly Bars. Or if you simply enjoy saltier desserts, add this in, you won't be disappointed!
*** Using a high power setting may risk burning the chocolate, it's better to use a lower setting and go slower than melt them too quickly and burn the chocolate.

Recipe and Photo Source:  Her Modern Kitchen

Thursday, May 31, 2018

Pumpkin Spice Oatmeal

2 C steel cut oats
1 15oz can pumpkin puree
5 cups milk (can use almond milk)
1 T pumpkin pie spice
2 tsp cinnamon
3/4 c brown sugar (1/2 c sugar is plenty)
1 tsp vanilla
1 tsp salt
Whipped cream for garnish
1/2 c chopped walnuts, optional

Combine ingredients in pot on stove and simmer until desired consistency, about 15 minutes or so.  Can also put combined ingredients in slow cooker, cooking on low 5-6 hours.  Garnish with whipped cream on top.

You may want to adjust how much milk you want to use for desired thickness. You may want to add 1 cup water to oats before cooking. Can also substitute ripe mashed bananas instead of pumpkin to make banana bread oats.

Wednesday, May 30, 2018

Dirt Cake

I was asked to bring this cake to my son's Cub Scout pack meeting tonight.  I think it will be a hit.  Boys like dirt, bugs and of course the combination will be fantastic!  

Chocolate cake mix, plus added items needed to bake it according to package directions
1 (3.2 oz) small instant chocolate pudding mix
1 (8oz) tub of Cool Whip
1/4 c milk
Oreo cookies, crumbled
gummy worms or snakes

9x13 pan
Feeds at least 12

1.  Bake a chocolate cake according to package directions.  Let cool.
2.  With electric mixer, mix chocolate pudding mix, Cool Whip and milk together until well combined.
3.  Spread chocolate pudding mixture over cooled cake.  Refrigerate until ready to serve.
4.  Before serving, crumble Oreo on top to look like dirt.  Can put cookies in blender to get really fine crumbs if desired.
5.  Put gummy worms/snakes on top, pushed in and coming out to look like worms coming out of the ground.

Recipe Source:  Carol Dollar, added instructions by Mel

Sunday, May 27, 2018

Easy Jello Salad

1 package flavored gelatin, unmade: (lemon, strawberry, cherry, blackberry, etc)
8 oz cottage cheese
4-8 oz unthawed Cool Whip (to taste)
1 can fruit cocktail or fruit of choice such as crushed/chunk pineapple, mandarin oranges, etc (16 oz, either drained or undrained)
Add coconut or marshmallows before serving if you wish.
Recipe can easily be doubled.

Certain flavors go well together such as orange jello mix and mandarin oranges.  Lemon is good with anything.  Strawberry jello mix with fruit cocktail or fresh strawberries.  Cherry jello mix with maricheno cherry juice and chopped up cherries.

Marshmallows and fruit colors can vary based on holidays.

Watergate Salad

A classic Mormon Jello Salad.

1 C Jet Puffed Marshmallows
1 package (3.4 oz) Jello Pistachio Instant Pudding Mix (unmade)
1 can (20 oz) crushed pineapple in juice, undrained
1/2 c chopped pecans or walnuts
1 1/2 c thawed Cool Whip topping
2 c cottage cheese (optional, gives it some nutrition haha)

Combine ingredients and refrigerate 1 hour.  Add marshmallows just before serving.

Friday, April 13, 2018

Ooey Gooey Butter Cake

This recipe can be made in bar form with a 9x13 pan or in a round pan as shown above. Last time I made it in a glass 9x13 pan but I think next time I will use a metal pan to get the crust crunchier.  Enjoy!  



  • 1 pkg yellow cake mix
  • 2 eggs, room temperature
  • 1 tsp. vanilla extract
  • 1 stick butter (1/2 cup, 113g), melted


  • 1 eight ounce (8ounce) package cream cheese, room temperature
  • 2 eggs
  • 1 tsp. vanilla
  • 1 stick butter (1/2 cup, 113g), melted
  • 4 c powdered sugar


  1. Heat oven to 350 degrees. (I set my convection oven to 325°F)
  2. In a bowl, combine cake mix, 2 eggs, 1 tsp vanilla and melted butter. Mash together with a fork until all ingredients are fully incorporated.
  3. Spray 9-inch by 3-inch round cake pan or a 9x13 pan with baking spray or use a piece of parchment in the bottom of the pan.
  4. Press cake mixture into bottom of prepared pan and get as flat as possible.
  5. Place cream cheese, remaining eggs, vanilla and melted butter in stand mixer and beat on medium speed until creamy.
  6. Add in powdered sugar 1 cup at a time (and on low speed) until all sugar has been added.
  7. Pour cream cheese mixture over cake mixture.
  8. Bake for 35-45 minutes. I moved mine from the oven when the edges were brown, but the center was still a bit giggly. You do not want to over cook.
  9. Allow to cool before serving.

Recipe and Photo Source:  I Am Baker 

Sunday, February 25, 2018

Aubrey's Taco Soup


1lb ground beef
1 can kidney beans, drained and rinsed
1 can corn, drained and rinsed
1 can tomato sauce (I used a 15 oz can)
1 can tomatoes, undrained
1/2 package taco seasoning

Brown meat in a large pot, drain fat.  Mix all ingredients in a pot.  Add water to desired consistency.  Heat until simmer.  Simmer for 15 minutes.  Serve with spoonful of sour cream and side dishes of taco chips.