Sweet Goodies

Our Peanut Butter Cookies   57164607-143C-439B-93F0-22D50D75D659


½ cup shorting

1 ½ cup peanut butter

½ cup white sugar

½ cup brown sugar

2 eggs

1 teaspoon vanilla extract

1 cup all purpose flour

1 teaspoon baking powder

¼ teaspoon salt


Preheat oven to 350 degrees F (175 degrees C)

In medium bowl, cream together the shorting, peanut butter, and sugar. Beat in the eggs one at a time, and then stir in the vanilla. Combine the flour, baking powder and salt. Slowly stir into peanut butter mixture making sure all ingredients are incorporated.

On cookie sheet drop rounded spoonful of peanut butter mixture

Bake for 8 to 10 minutes in preheated oven. Cookies will be soft and chewy if not over baked.

Allow cookies to cool on a cooling rack until completely cooled


Pecan Pie Muffins

These are such a treat to eat. I got this recipe off of Allreceips.com If you like peacan pie then you will love these. Make sure to spay your muffin pan very well. I didn’t have any problem with sticking, but this will help.

Ingredients                                                         IMG_0322

1 cup packed light brown sugar

1/2 cup all-purpose flour

1 cup chopped pecans

2/3 cup butter, softened

2 eggs, beaten


1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour 18 mini muffin

cups or line with paper muffin liners.

2 In a medium bowl, stir together brown sugar, flour and pecans. In a separate

bowl beat the butter and eggs together until smooth, stir into the dry i

ngredients just until combined. Spoon the batter into the prepared muffin cups.

Cups should be about 2/3 full.

3 Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Cool on wire racks

when done.

Chocolate Chip Cookies

I have been making these chocolate chip cookies for over 7 years now. I found this recipe in “Sweet Maria’s Cookies Jar” recipe book and they are great. This is a classic chocolate chip cookie recipe but it is the best.


½ pound butter, softened   IMG_0188

¾ cup sugar

¾ cup brown sugar

1 teaspoon vanilla extract

2 eggs

2 1/4 cups flour

1 teaspoon baking soda

½ teaspoon salt

2 1/2 cups chocolate chips

1 cup walnuts coarsely chopped (optional)


  1. Preheat oven to 350 degrees F
  2. In an electric mixer, on medium speed, cream the butter, sugar, and brown sugar until light. Add vanilla, and eggs. Mix until well blended.
  3. On low speed, add flour, baking soda, and salt. Mix just until blended.
  4. Stir In chocolate chips and nuts
  5. Drop dough from a teaspoon onto a parchment-lined cookie sheet, spacing cookies 2 inches apart.
  6. Bake 10 to 12 minutes or until lightly browned.
  7. Remove cookies sheet from the oven. Using a metal spatula, remove cookies from the cookie sheet and place on a wire cooling rack. Cool on wire racks. Store cookies in an airtight container.

Oatmeal Raisin Cookies

These are another favorite cookie in my house. I found this recipe in the same book at the Chocolate Chip cookies “Sweet Maria’s Cookie Jar”. These are easy to make and they go very quickly.Ingredients:

½ pound butter, softened   IMG_0327

1 cup brown sugar

½ cup sugar

1 teaspoon vanilla extract

2 eggs

1 ½ cups flour

½ teaspoon salt

1 teaspoon baking powder

2 cups oats

1 cup raisins


  1. Preheat oven to 350 degrees F
  2. In an electric mixer; cream butter, brown sugar, and sugar until light. Add vanilla and eggs. Mix until well blended. On low speed, add flour, salt, and baking powder. Add oats and raisins. Mix just until blended.
  3. Drop cookies from a teaspoon onto a parchment-lined cookie sheet, spacing each 2 inches apart.
  4. Bake 12 to 15 minutes or until lightly browned.
  5. Remove cookie sheet from the oven. Using a metal spatula, remove cookies from the cookie sheet and place on a wire cooling rack. Cool completely. Store cookies in an airtight container.

Fresh Strawberry Cobbler

I got this recipe from @Divascancook.com.  She also has a Youtube channel.  This is a fantastic and easy to make cobbler.


3 Cups fresh Strawberries diced    IMG_0663

1/2-3/4 cup sugar

1 cup all purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup sugar

1 cup milk ( I used can milk)

1/2 teaspoon vanilla extract

1 stick butter, melted


Pre-heat oven at 350 degrees     IMG_0662

In medium bowl add strawberries and 3/4 cup sugar.  (I did just a 1/2 cup)

Stir to coat strawberries in sugar and set aside

In a large bowl whisk together flour, baking powder, salt and sugar

Add in milk, vanilla and melted butter

Stir to combine, and if there is a few lumps that is fine

Grease a 9 inch casserole dish and spoon strawberries evenly on top of the batter.  Do not Stir

Bake for 35 – 40 minutes or until its golden brown.  Serve this warm or cold

Apple Pie Dumplings


This is just 2 ingredients that is amazing for a dessert.   I found this on Pinterest @spendwithpennies. This is a quick and delious dessert.  This is my back up apple pie now.


  • 1 (21 oz) can of Apple Pie Filling   DSCF0021
  • 1 roll crescent rolls
  • 1 teaspoon cinnamon (optional)


  • Preheat oven to 375 degrees.
  • Open crescent rolls and cut into 12-14 equal pieces.
  • Stir Apple Pie Filling and crescent rolls (and cinnamon if using) together to coat the crescents with the sauce.
  • Pour into a 2 qt casserole dish, ensuring the crescent pieces are on top of the pie filling.
  • Bake 25-30 minutes or until crescents are completely cooked flipping crescents after 15 minutes.

Serve warm with ice cream or whip cream

HomeMade Cake

I was looking for a cake recipe that was tasty and easy.  I found this one on Pinterest @theSpruce.com.  I made this last year for my daughter’s birthday and it was a hit.  I again made it this year for year and it went fast.  Hope you try this and check out @theSpruce.com as well.


2⅔ cups (345 grams) all-purpose flour    IMG_0848
½ tsp baking powder
½ tsp baking soda
1 teaspoon salt
4 large eggs
1 cup (2 sticks) unsalted butter
1¾ cups sugar
2 teaspoons vanilla extract
1 cup milk


Let all your ingredients come to room temperature. If the butter, eggs, and milk are too cold, the batter won’t form an emulsion and your cake won’t be light and fluffy.
Preheat your oven to 350 F.
Butter and flour two 9-inch cake pans. It can help to line the bottom with a circle of parchment paper cut to fit the pan.
In a large mixing bowl, sift together the flour, baking powder, baking soda and salt.
Cream the butter in the bowl of a stand mixer fitted with the paddle attachment on low speed.
Add the sugar and vanilla and beat on medium speed until fluffy, which will take about 10 minutes.
Add the eggs one at a time, making sure each one is fully incorporated before adding the next one. Then mix for 5 more minutes until airy and light. Be sure to scrape down the sides of the bowl.

Now add about 1/4 of the dry ingredients to the egg-sugar mixture while the machine is running. When it’s fully incorporated, add one-third of the milk. Continue alternating adding the dry ingredients with the milk until it’s all incorporated and the batter is smooth, scraping down the side of the bowl as you go.
Pour the batter into your prepared pans and give each one a couple of solid bangs on the countertop to release any air bubbles, then transfer them to the oven.
Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean, or with a crumb or two attached. You can start testing at 30 minutes because it’s better to check too soon than to overbake.
Cool the cakes for 10 minutes in the pans on a wire rack, then loosen the edges by running a knife along the sides, turn the cakes out onto the racks and cool for at least another hour before frosting.

Butter Cream Frosting 

Here is the butter cream frosting I use to go with this cake.  I found this on Pinterest too and it is amazing. When I first made this I couldn’t believe how easy it was to make and it was so good.  No more store bought here.  This is by @FrugalLivingMom.com


1/2 cup softened butter (salted or unsalted, depending on your preference)
4 cups/one pound powdered sugar
2 tsp vanilla extract
3-5 tablespoons milk or cream


Add softened butter into your stand mixer or bowl
Beat butter on medium to high in stand mixer or with a hand mixer for 3 minutes until fluffy
Just before the end of 3 minutes add vanilla and 3 tablespoons milk to butter, keep beating
Reduce to medium low or medium
Slowly pour in powdered sugar and continue beating for a total of 3 more minutes on medium moving up to high speed as sugar is incorporated.
If you want to add in food coloring, add in while it is beating that last 3 minutes.
If frosting is too stiff add in more milk 1 tsp at a time and beat until combined.
Spread on cake or cookies
To store place butter cream in an airtight container and store in refrigerator for 2-3 days.
Bring to room temp prior to frosting.

Cinnamon Sugar Bites (Just 4 Ingredients)



½ cup white Sugar

1 tsp Cinnamon

1/3 cup Butter

1 can of Ready-made biscuits


Preheat oven 350 degrees

Open can of biscuits and cut each biscuits into quarters.

Melt butter in microwave safe bowl, and set aside.

Using another bowl put the sugar and cinnamon in and mix them until blended.

Take the cut biscuits and dip them into the butter and then dip them into the cinnamon sugar mix and coat well.

Put these on a non-stick cooking sheet and bake for about 10 to 15 minutes.

Apple Fritters



1-cup flour                                               3936DF81-5FF3-40DD-948D-725E854CE61F

1 ½ tsp. baking powder

2 tbsp. sugar

1 ½ tsp. cinnamon (depending on how much you want)

1 egg

2/3 cup milk

1 ½ cups apples (peeled and chopped)  I used Fuji apples

1-cup oil (for frying)

Pinch of salt (optional)



In a medium size bowl mix the flour, baking powder, and cinnamon until well combined.

In another bowl add in the egg and beat well.  Then add in the milk and mix those two ingredients until combined.

Then combine wet ingredient into dry ingredients and mix until all ingredients are combined well.

Now add in the chopped apples and stir them into the batter.

In a medium size pan add in the oil and let the oil get hot.

Using a tablespoon drop the batter into the hot oil putting about 3 fritters in at a time.

Let the fritters cook for about 2 minutes on each side or until golden brown, then flip the fritter over and brown the other side.

Remove from pan once golden brown and place on a paper towel lined plate to drain any access oil off.

Let fritter cool for a few minutes then drizzle on the icing.


Fritter Icing

2 cups powdered sugar

1 tbsp. vanilla

2 to 3 tbsp. milk

Mix all ingredients until the desired consistency is reached.  Add more powder sugar if icing is to loose or milk if icing is to thick.

Banana Pudding


2 boxes of vanilla pudding                 D21806F0-5785-4B78-9B90-488C33BD6566

1 Tub of cool whip

1 box of vanilla wafers

2 ripe bananas mashed


Make the pudding according to box directions then add in the mashed bananas and mix well.  Now fold in the cool whip.
Take about 3 cups of the wafers and crush them and put at bottom of dish.  Add the banana pudding on top and spread evenly.  Add some of the wafers on top and put in fridge for a few hours to set.

No Bake Gluten Free Peanut Butter Chocolate Crispy Cookie


5 cups Rice Crispy cereal                                         DSC_0508

1 ½ cups chocolate chips (or your choice)

¼ cup coconut oil

1 cup cream peanut butter


In a large mixing bowl add in the rice crispy cereal and set aside.

In a microwave save bowl add in the chocolate chips, coconut oil and peanut butter and microwave for 40 seconds or 1 minute until all is melted.

Then take the melted ingredients and pour over the rice crispy cereal and give it a good mix until the cereal is coated with the chocolate and peanut butter mixture.

On a parchment lined sheet pan take about a table spoon of the cookie mix and place on the sheet pan.  Leaving about 1 inch space between cookies.

Place in fridge or cold place so the cookies and set.  Then they are ready to eat.