Category Archives: Bars

Double Chocolate Chocolate Chip Cookies, Lasagna in a Spaghetti Squash and Scotch-a-roo Cookies!


Sweets. Yum. I excel in eating that portion of the food pyramid, it’s just a shame that section it so small!!! I pretty much can fill it by the time breakfast is over! (Sugar Smacks are my fav……) This cookie is a must to share. We really enjoyed it and I look forward to making it again. This cookie was just the right amount of chewy.

Double Chocolate Chocolate Chip Cookies

1 c. butter, softened
3/4 c. sugar
3/4 c. brown sugar
1 1/2 tsp. vanilla
2 eggs
2 1/4 c. flour
1/3 c. cocoa powder
1 tsp. baking soda
1/2 tsp. salt
2 c. chocolate chips

Beat the butter, sugars and vanilla till creamy. Add eggs, beat well. Add the remaining ingredients, stirring in the chocolate chips lastly. Chill. Scoop with a cookie scoop onto a baking pan, bake @ 350º for 9 minutes. (Ovens vary so you may need to bake longer or shorter.) ENJOY!!!

Recipe adapted from Our Daily Bread Cookbook.

Fall means squash to me, well, it also means crunchy leaves, hot chocolate, blankets, hoodies, dark mornings, candles, thankfulness and SO much more…..but back to squash. I am the ONLY one in my family who eats it. Only.  TILL this came along. I have a son who eats it with me! High fives all around! Spaghetti squash is a little gem of a veggie. Some use it to replace noodles, I just chose to serve mine over noodles. Probably illegal somewhere, but noodles are up there in yumminess with Sugar Smacks!.

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More a method, then a recipe!

  1. Cut one spaghetti squash in half, scoop out the seeds. Brush cut sides with olive oil and sprinkle with salt & pepper. Place, cut side down on a baking sheet (with sides), roast @ 400º for about 30 -45 minutes. Flip over and scrap with fork, noodley looking squash strands will appear.
  2. Fill each half with some cottage cheese or Ricotta cheese, perhaps 3/4 c. or so.
  3. Spread with your favorite spaghetti sauce, meat or meatless, whatever you love!! I filled level to top of squash.
  4. Top with mozzarella and some Parmesan cheese.
  5. Bake in oven to warm threw, about 30 minutes should do it.
  6. Broil to get cheese brown and bubbly. Picture shows not broiled. That genius thought hit me the next time I made this! 😉
  7. Scoop and serve. Enjoy!

OH!!! YEAH!!!! Thanks to a friend for telling me about Scotcharoo Cookies!!!!! Have you tried these? Yum!


Zucchini Brownies and/or Cake, anyone?!


While we are on the topic of zucchini, lets move on to zucchini bars! Oh, wait, we were NOT on that topic? Oh, well, now we are!!!  🙂 So let’s go back to talking about it! Zucchini is probably one of my favorite things about a garden. They grow like mad, produce these crazy big leaves and trailing stems and then there is the actual zucchini~ WHICH if you pick at the just right size, not to big and not too little, you can make this ~

Grilled Veggies

or this~

Zucchini Crisp

BUT when they grow too BIG, you know when they are hiding under a BIG leaf and you just plain miss it…….and they grow to be laughingly HUGE??  Well, those are GREAT for shredding. Why shred? For BREAD (ah! a rhyme!!!) or bars of course!  🙂 So. My self-given job was to find a great brownie recipe made from zucchini. Now the results!!

The first recipe was so very good, BUT more cake-like. A nice recipe to have if you want a zucchini cake (or cupcake perhaps??) recipe. Tho I was aiming for a brownie, not a cake, so I tried another recipe, this was for sure more brownie like. They both were a smashing success SO no more searching~ a brownie (+ cake) recipe my family enjoys has been found!

Wanna try them out for your family?

The first recipe is the “cake” like one. It is taller, fluffier and not at all dry.  The frosting for it is delicious, funny how chocolate chips and peanut butter make a frosting, but it does! We ate it warm (yum) and we ate it cold (yummy!)((Room temp was not fabulous in this hot humid weather)).  Or you can frost with a butter cream frosting instead, that is fabulous!

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Zucchini Cake

1 c. soft butter
1 1/2 c. sugar
2 eggs
1/2 c. plain yogurt
1 tsp. vanilla
2 1/2 c. flour
1/4 c. cocoa powder
1 tsp. baking soda
1/2 tsp. salt
2 c. shredded zucchini

2/3 c. chocolate chips
1/2 c. creamy peanut butter
(or frost with chocolate butter cream frosting instead)

Cream together the butter and sugar. Add the eggs, one at a time ~ beating well after each addition. Beat in the yogurt and the vanilla. Combine the flour, cocoa powder, baking soda and salt. Add to the creamed mixture. Fold in the zucchini. Spread in a greased 9″ x 13″ pan. Bake @ 350º for 30-40 minutes.

Melt the peanut butter and chocolate chips in a double boiler, stirring till smooth and melted. Spread over warm brownies.

Recipe from Prized Recipes to Cook and Savor, Vol. 2.

The second recipe is a bit denser, a bit flatter and not at all dry. More like a brownie!

Here is the brownie recipe ~ (I skip the nuts.) Enjoy!

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Pardon the pictures, the brownies are cold in the shots. I will never be a food photographer……… taking pictures of my family is much more my style! 😉

(Other good ways to use up that really BIG zucchini!)~

Herb Stuffed Zucchini

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Pumpkin Zucchini Bread

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Want some more uses for small zucchini???

Roasted Vegetable Lasagna (pardon the picture, I need to take a new one!)

Zucchini Fries


No Bake Chocolate Peanut Butter Bars


Yummy sweets. A little something sweet is a must after a meal, in my opinion! This bar is a combo of my favorite things, peanut butter and chocolate. Spoonful of peanut butter topped with chocolate chips anyone?

Enjoy this bar!!!! (I hid mine in the back of my fridge…….Sorta like sneaking snacks in the pantry when no one is looking, I know. I am sure you have done it too!)

I am going to also add here that this will be my last post for a while. For a number of reasons I am going to be done for a while. Not saying I will never come back to it…….ya never know.  So, thank you all for reading and commenting and having as much fun with this as I have. Thank you.

food 1116Get the recipe here for these yummy bars!

Snickers Crunch Bars


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This bar and I go waayyyy  back. It is one of the first recipes I remember making out of my favorite cookbook. They are not a “quick whip together” bar, they take time. Each layer has to be melted completely (can take time) or boiled a bit (that can take time).  Each layer HAS to set, chill completely. SO make these on a day you can happily spend time in your kitchen.

Over time I have changed some things to these bars, I think I can actually STOP changing things. The keeper Snicker Bar has been found.

Some tips. Some lessons to be learned from me to you.
~ Line pan with foil and then grease or butter the foil, not too heavily, just a bit. It makes it MUCH easier to lift out and cut bars up. BUT BE FOR-WARNED. The caramel sticks like mad to the foil (on the edges). SO be SURE that there is no foil lingering in the caramel. Your cavities will thank you. (Anyone else ever bit into foil? The opposite of pleasant.)

~ Do not boil the nougat layer on high. IT WILL BURN. YOU WILL NEED TO START OVER. Take your time, bring it up to a nice boil, slowly. Stir it as often as you are able, while it is boiling.

~ Technically you can add peanuts instead of the pecans. I just don’t enjoy peanuts in chocolate.  Of course I can eat it. But not my fav. So if peanuts and chocolate are YOUR thing, by all means, skip the pecans and use peanuts. Being true to the real Snicker bar.

~ The recipe Rice Krispie idea came from another one of our favorite bars, one I will share…sometime!

Here we go!!

Snickers Crunch Bars
1 c. chocolate chips (semi-sweet)
1/2 c. peanut butter
1/4 c. butterscotch chips
1 c. Rice Krispies
1 c. sugar
1/4 c. butter
1/4 c. half & half
1/2 c. peanut butter
7 oz. container of marshmallow fluff
1 tsp. vanilla
1 c. chopped pecans (toasted)
sprinkle of coarse salt
40 caramels, unwrapped
3 TB. water
1 c. chocolate chips (semi-sweet)
1/2 c. peanut butter
1/4 c. butterscotch chips

Line a 9″ x 13″ pan with foil and grease, lightly. Set aside.

FIRST LAYER. Melt the ingredients (all but Rice Krispies), in a double boiler or microwave (stirring over 30 – 60 seconds), till smooth. Add the Rice Krispies. Spread in prepared pan. Put in fridge to set.

SECOND LAYER. Bring the sugar, butter and half & half to boil. Boil for 5 minutes, stirring. Add the peanut butter, marshmallow fluff and vanilla. Stir till smooth.  Spread over first layer. Top with chopped roasted pecans. (To roast ~ put on pan and bake @ 350º for about 10 minutes, till the pecans are lightly browned and smell nice and nutty.) Sprinkle with a coarse salt ~ not to much just enough to give it that salty sweetness that is oh so good. Put pan in fridge to set.

THIRD LAYER. Melt the caramels and water in a double boiler, stir till smooth. Pour evenly over the pecan layer.  Chill to set.

FORTH LAYER. Melt together (same as first layer) and spread over caramel layer. Chill.

When the bars as cold, lift out of pan (convenient because of the foil used) and cut into bars. Sometimes it is helpful to partially freeze, makes for easier cutting ~ however, fully frozen makes it a bit harder to cut. Store in fridge.


Recipe adapted from Prized Recipes to Cook and Savor Cookbook ~ 1st Edition.

Applesauce from Freezer to Oven & Shortbread Brownie Bars


Fall is fun. (Perhaps I have said that before?) Smells of pumpkin, apple and fresh fallen leaves fill the air! NOW is the time to take advantage of the season, apple season that is!

I have enjoyed making this applesauce for years, one year I even dragged, tricked, begged my friend to help me……that was fun! It is nice to have a buddy when doing something like this.

  I use this for apple crisp AND apple pie filling, sometimes I add more sugar tho (add the sugar after it is thawed) ~ depending on how sweet or tart the apples are. You can also add some nutmeg, more cinnamon, or any other flavors you like in your pies/crisps. It can also be used to replace the pie filling you find in the cans, you know, for coffee cakes, bars or cooking with pork chops!!

~A 3/4 bushel of apples yielded me 10 gallon bags of applesauce. (Tho I realize I am a little behind in sharing this recipe……there may not be farmstands open or apple trees full of fruit yet, BUT the stores do have bags of apples on sale at times and a few of those will stock your freezer with a number of bags at least!)

First this…..

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Applesauce from Freezer to Oven  

about 7 apples
1/3 c. sugar
1/2 tsp. cinnamon
3 TB. flour

Peel core and slice your apples. Fill a gallon freezer bag about 2/3 rds full. Top with sugar, cinnamon and flour. Shake around to mix, lay flat and freeze. When ready to cook ~ thaw, pour into a greased casserole dish and bake @ 350° for about 45 minutes till apples are tender, stir one time. OR pour into a greased crock pot and cook on low till apples are tender, maybe 4-5 hours. Serve. (SOME of my family members enjoy this applesauce over ice cream.)


Time for a bar.  Take a bar and lock the rest away, as you will want more….and more……AND more. They are rich, so eating that many would be a mistake BUT you will want to….I want too.

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The best part of this bar ~ the melt in your mouth shortbread. Oh wait, the fudgy brownie layer. Kidding, the peanut butter frosting. Hold on, the chocolate topping.  I am sorry. I cannot decide. Really. You might just want to try it.

Buckeye Brownies, Fudge Brownies, Chocolate Chip Cookie Bars, this bar is a combo of all my favorites. An “all in one bar” you could say perhaps.

This recipe came from Jasey’s Crazy Daisy ~ tho I did make some changes to the Peanut Butter Frosting and the Chocolate Topping.

Shortbread Brownie Bars  

Shortbread Layer:
1 1/2 c. flour
2 sticks of butter, cold
1/2 c. powdered sugar

Mix, till fine crumbs, and press into a lightly greased 9″ x 13″ pan. Bake @ 350° for 25 minutes ~ till lightly browned around the edges.

Brownie Layer:
Prepare your favorite brownie mix, as directed on the box. Pour over crust and bake for about 24-26 minutes till brownies are cooked through. (Don’t over cook.)

Peanut Butter Layer:
1 stick soft butter
1/2 c. peanut butter
1 3/4 c. powdered sugar
1/2 tsp. vanilla
1 tsp. milk

Beat till smooth. Spread over COOLED brownie layer. Chill to set.

Chocolate Layer:
2 c. semi-sweet chocolate chips
1/4 c. peanut butter

Melt together and spread over peanut butter frosting. Chill to set. Cut. Eat. ENJOY!

Recipe adapted from Jasey’s Crazy Daisy.

Apple Brownies + Ice Cream + Caramel Sauce = Deliciousness!!


When  I saw this I thought “where has this recipe been??? And WHY did I not know about it?!?!!!”  Well, I have since made it twice and it was enjoyed by my family GREATLY. They liked it as a brownie and really liked it as a Caramel Apple Brownie Sundae!  FANTASTIC FALL Dessert! Yum.

Grab the brownie recipe here. Then go check out the Caramel Apple Brownie Sundae here!!  (Have you all made this before and forgot to tell me about it?!!?) Yum.

My slight changes.

* I decreased the butter to 1 stick.

* I decreased the brown sugar to 1 1/2 c.

* I did not make up the above said changes on my own,  I read it in the comment section of this post. (See HOW helpful comments can be 😉 )

* I used this Caramel Sauce.

Thanks to Lisa at Cooking Up a Sale for ANOTHER fantastic recipe! Enjoy!!

Chocolate Chip Shortbread


So, the other day I really didn’t feel like cleaning up the dinner dishes….. instead I made shortbread.  Shortbread is buttery crumbly easy delicious. A good baking distraction, when you really should be doing something else :/. (THEN of course I had baking dishes to clean up too……but that was fine, just fine.)

I know  a few of my loved ones who enjoy their shortbread on the shy side of charred (pretty sure you know who you are!), I however enjoy mine just barely browned. Barely. THAT is why the baking time ranges so much. I think about 30 minutes is just right, for me. Check it at 20 minutes, again at 25 minutes, etc. till YOUR desired brownedness.

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* I have made and enjoyed these little shortbread bars 2 ways, well, 3 ~ oh, I mean 4 different ways. Pick the way that sounds bestest to you!!  #1. Bake with NO chocolate chips in the dough and simply top the bars (right out of the oven) with the 1 c. chocolate chips. When melted, spread. Cool. Cut. #2. Add 1/2 c. mini chocolate chips TO the dough ~ then bake and top with 1/2 c. chocolate chips, let melt and spread. #3. Bake without the chocolate chips. Cool. Cut into rectangles. Dip 1/2 of the shortbread bar INTO melted chocolate. Set on wax paper, let set, cool. #4. Bake with 1 c. mini chocolate chips.

Chocolate Chip Shortbread 

1 1/4 c. flour
1/2 c. powdered sugar
2/3 c. soft butter
1/2 tsp. vanilla
1 c. chocolate chips (I like to use “mini” for these)

Mix the flour, powdered sugar, butter and vanilla till well blended. Pat into a greased 9″ baking pan (I believe I use an 8″). Bake @ 325° for 20-40 minutes. (Depending your oven and how dark you want your shortbread.) Take out of oven and top with the chocolate chips. Let set till melted. Spread. Cool. Cut.


Recipe from Stacie.