Butter Finger Candy

This recipe is courtesy of Charlene Otteson. I've yet to find someone who doesn't like it!

Butter Finger Candy
3 c. rice krispies
2 c. peanut butter
1 stick margarine
1 box powdered sugar

Melt margarine and pour over rice krispies and peanut butter. Add powdered sugar. Make into balls the size of walnuts and place on cookie sheets in refrigerator. The mixture will be stiff and slightly crumbly. Make dipping chocolate and dip centers, then return to refrigerator to set.

Dipping Chocolate
1 large pkg chocolate chips
1 (8 oz) Hershey Bar
1/3 bar paraffin wax (found in the canning aisle)

Melt together in top of double boiler. I find it easiest to shave wax into small pieces and melt 1st.

Turtle Pumpkin Pie

This is a good ol' jello recipe. And FANTASTIC!!

Turtle Pumpkin Pie
1/4 cup plus 2 Tbsp. caramel ice cream topping, divided
1 HONEY MAID Graham Pie Crust (6 oz.)
1/2 cup plus 2 Tbsp. chopped PLANTERS Pecans, divided
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1 cup cold milk
1 cup canned pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

POUR 1/4 cup caramel topping into crust; sprinkle with 1/2 cup nuts.
BEAT dry pudding mixes, milk, pumpkin and spices with whisk until well blended. Stir in 1-1/2 cups COOL WHIP; spoon into crust.
REFRIGERATE 1 hour. Top with remaining COOL WHIP, caramel topping and nuts just before serving.

Killer Beans

My Dad makes this the best, but it's always a hit with everyone who tries it!

1lb. polish sausage, sliced
10 slices bacon, chopped
2 (16oz) cans kidney beans, drained
2 (16oz) cans butter beans, drained
2 (16oz) cans pork and beans
1 lb. hamburger
1 cup chopped onion
1 cup brown sugar
1 cup sugar
1 cup ketchup
1 cup barbeque sauce
1 to 2 cans diced mild green chilies (opt.)
1/2 cup mustard
2 tsp salt
2 tsp chili powder
2 tsp pepper

Brown hamburger, bacon, sausages, with onion; drain. Add remaining ingredients; heat and eat.

NOTE: This recipe is best done in a 12-inch dutch oven. However, since I don't have any, I half the recipe and let it cook in my crock pot on low for about 3-4 hours.

For a different flavor, little smokies can be substituted for polish sausage.

Snapless Gingersnaps

Jaymi Herrmann submitted this recipe in a cookbook that was put together in Georgia, and it is a favorite of many!

Snapless Gingersnaps

1 cup brown sugar
3/4 cup cooking oil
1/4 cup dark molasses
1 egg
2 cups flour
2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/4 tsp salt

Combine sugar, oil, molasses and egg. Mix well. Stir together remaining ingredients in a separate bowl. Gradually blend into molasses mixture. Form into 1-inch balls (tbsp). Roll in granulated sugar. Place 2 inches apart on greased cooking sheet. Bake at 375 for 4 to 7 minutes. Approx. 4 dozen.

Jaymi's cooking tip: measure your oil into a glass-measuring cup, and then add the molasses to the same measuring cup. The oil will help the molasses slide right out.

Apple Bars

So, as I was driving home from my 1st day of work, I was thinking about this dessert. It was cold and rainy, and warm apples with cinnamon just sounded good! I love this recipe, and My Grandma Rock sent it along.


Apple Bars


1 1/2 C flour


1/2 tsp salt


1 C sugar, divided


1/2 C butter


4-5 C sliced, peeled apples


2 tbsp lemon juice


1 tsp cinnamon


1 egg, lightly beaten


1/3 C evaporated milk


1 tsp vanilla


3/4 C chopped pecans


1 1/3 C flaked coconut





In a bowl, combine flour, salt and 1/3 C sugar. Cut in butter. Press into bottom of greased 9x13 baking pan. Arrange apples on top of crumbs. Sprinkle with lemon juice. Combine 1/3 C sugar with cinnamon, sprinkle over apples and bake for 20 minutes at 375. Meanwhile, in small bowl, combine remaining ingredients (1/3 C sugar, evaporated milk, egg, vanilla, pecans, coconut) and spoon over baked apples. Bake another 20 minutes. Cut and serve while warm.

There is some missing because our priorities were in line, eat, then blog. :)

Pecan Supremes

OH MY GOSH! I LOVE THESE!! I got them out of a "Mrs. Fields Cookie Book". Ya, It's phenomenal. I needed a little baking therapy, and decided on these. YUM!!

Pecan Supremes
2 c. all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
3/4 c. quick oats
3/4 c. dark brown sugar
3/4 c. white sugar
1 c. salted butter , softened
2 large eggs
2 tsp. vanilla extract
1 c. (4oz) chopped pecans
1 c. (6 oz) chocolate chips

Preheat oven to 300. In a medium bowl, combine flour, salt, soda and oats. Mix well, set aside. In a large bowl, blend sugars with electric mixer. Add butter and mix to form a grainy paste. Add eggs ad vanilla, beat at medium speed until light and fluffy. Add the flour mix, pecans and choc. chips, and blend at low speed until combined, do not over mix. Drop dough by rounded teaspoons onto ungreased cookie sheets, 1.5 inches apart. Bake for 20-22 minutes. Immediately transfer cookies with a spatula to a cool, flat surface.

Better Than Sex Cake

Aaron requested this as his "Birthday" cake, even though it's over a week early. As you can tell from the pictures, he really thinks it's better than sex...just kidding (big) Kristen--his wife!



Better Than Sex Cake



1 pkg Devil's food cake mix

1 jar caramel ice cream topping

1 can sweetened condensed milk

cool whip

heath bar (crunched up)



bake cake as directed. After it comes out of the oven, poke about 40 holes in cake with the end of a wooden spoon. Pour caramel sauce over it, then the milk. Once it cools, top with cool whip and candy bar. Serve...ENJOY!