Heath Bar Apple Dip

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This Heath Bar Dip (aka Apple Brickle Dip), is by far one of the easiest recipes to make, and such a yummy treat when apples are in season!  I got it from a cousin at a family gathering, and goodness now it’s one of our family’s favorites. Here’s the recipe so you can try it out too!



  • 8 oz softened cream cheese
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 1 tsp vanilla
  • 1 bag of Heath Bar toffee bites
  • 4 apples (cut into slices)
  • 2 tbs lemon or lime juice

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  1. Mix first 5 ingredients using mixer.
  2. Chill for an hour.
  3. Toss sliced apples in the lemon juice.
  4. Enjoy!


heath bar dip



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Easy No Bake Peanut Butter Energy Bites

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These Peanut Butter Energy Bites are so simple to make, and a great snack when you’re in a hurry! They’re guilt free and pretty good for you, and you can easily adapt the recipe with a few added ingredients (mini chocolate chips please?)


No Bake Peanut Butter Energy Bites

Prep Time: 5 minutes

Total Time: 1 hour, 5 minutes


  • 1 cup Old Fashioned oats
  • 2/3 cup coconut flakes
  • 1/2 cup peanut butter
  • 1/2 cup ground flax seed
  • 1/2 peanut butter or chocolate chips
  • 1/3 cup of honey
  • 1 tsp vanilla


  1. Mix all ingredients in a bowl
  2. Cover refrigerate for an hour
  3. Use a cookie scoop to make them the shape of balls or just use your hands.


Recipe adapted from GimmeSomeOven.


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How to Flash Freeze Cookie Dough

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How to Flash Freeze Cookie Dough

Love warm homemade cookies but hate making a mess in your kitchen? Here’s how to make the dough ahead of time so you can whip up a batch whenever you’d like!


1. Mix your favorite cookie dough (I use this one.)

2. Drop in spoonfuls onto baking sheet (I place them close together since they won’t bake together on a sheet, you’re just using the sheets to freeze them.)

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3. Place cookie dough in freezer while on baking sheets.

4. Freeze dough until completely frozen.

5. Remove dough from freezer and place cookie dough into large plastic bags or plastic storage container. (I’ve read that you should wrap them with in plastic or wax paper first, but have never done that and the dough has been just fine.)


6. Store frozen for up to 3 months.

7. To bake, place on parchment paper and bake according to original cookie dough recipe. Enjoy!

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(See how I recently whipped up a triple batch before flash freezing over HERE. Yikes!)

Chocolate Chip Cookies


And try out my all time favorite cookie dough recipe if you’re looking for the best chocolate chip cookies!


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Butterfinger Cake


This Father’s Day my husband asked for a specific meal instead of a present.  :)


He wanted Chicken Cordon Bleu, mashed potatoes, Apple Spinach Salad with Vanilla Bean Dressing and this Butterfinger Cake.  Yum!


After making it, I couldn’t believe how simple it was to make, and it was so good! My husband gave it a huge thumbs up, and it’s a great recipe to share at a potluck. Here’s what you’ll need:



Butterfinger Cake

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 60 minutes


  • 1 boxed chocolate cake mix
  • 1 can sweetened condensed milk
  • 11 oz bag of Butterfinger snack sized bars, chopped
  • 1 jar caramel ice cream topping
  • 1 8 oz container Cool Whip


  1. Prepare cake according to package in an 13X9 in pan.
  2. Cool completely in pan on wire racks.
  3. Poke holes in cake about 1 inch apart and 1 inch deep using handle of wooden spoon.
  4. Pour sweetened condensed milk over cake.
  5. Sprinkle half of chopped Butterfingers over cake.
  6. Pour caramel topping over Butterfingers on cake.
  7. Spread Cool Whip over cake.
  8. Sprinkle with remaining Butterfinger.


Store in refrigerator until ready to serve



Looking for more dessert recipes? Here are a few of my favorites:



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Cake Mix Chocolate Chocolate Chip Cake

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My neighbor Sarah shared this recipe with me years ago for Cake Mix Chocolate Chocolate Chip Cake, and I’d forgotten just how yummy it was until I made it again over the weekend!


My girls helped me mix up two of the cakes for the baby shower we hosted, and it was just perfect. One of the guys couldn’t believe I actually made it myself, and my kids have been fighting over every last  morsel.


Sweet success :)


I’m telling you what, I know you should be out making all kind of Memorial Day recipes this weekend, but this is a no-brainer-gonna-be-perfect-I-promise-your-family-will-love-it cake to make too. Here you go . . .


Sarah’s Cake Mix Chocolate Chocolate Chip Cake


  • 18.25 oz package devil’s food cake mix (I used Duncan Hines)
  • 5.9 oz package instant chocolate pudding mix
  • 1 cup sour cream
  • 1 cup vegetable oil
  • 4 eggs
  • 1/2 cup warm water
  • 2 cups chocolate chips (plus 1/4 cup extra to sprinkle on top at the end)

Ingredients for the glaze

  1. 2 Tbsp. butter
  2. 2 oz. unsweetened chocolate
  3. 2 c. powdered sugar
  4. 3-4 Tbsp. water
  5. 1 Tsp. vanilla extract


  • Mix together first 6 ingredients.
  • Stir in chocolate chips.
  • Bake at 350 for 50-55 minutes, until toothpick inserted comes out clean (cake will be moist though.)
  • Let cool in pan for at least one hour before turning out on plate.
  • Once completely cooled, drizzle with glaze, and sprinkle with additional chocolate chips.

Directions for the glaze

  1. Melt butter & chocolate.
  2. Add sugar, vanilla and water.
  3. If needed add more water to thin frosting. (Whisk the frosting if there are any lumps).
  4. Drizzle over cake and sprinkle on extra chocolate chips if you’d like. Enjoy!



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Coca Cola Cake

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I think I have found the perfect chocolate cake. And the perfect chocolate frosting. (I will never make chocolate frosting another way again. This was perfect!)


Since the New Year’s right around the corner I’m just about finished posting delicious treats (2015 resolutions, you know!), but here’s one last yummy to satisfy that sweet tooth.


And by the way, I never (ever?) buy buttermilk. Just pour 1/2 teaspoon of vinegar into a measuring cup and add enough milk to make 1/2 cup, then let it sit on the counter for ten minutes to sour the milk.


You’re welcome. 😉


Here’s the recipe for you to enjoy too ~ Happy New Year’s!!!!




Coca Cola Cake


For Cake

  • 2 cups all purpose flour
  • 2 eggs
  • 2 cups sugar
  • 1 tsp baking soda
  • 1 tsp vanilla
  • 1 cup butter
  •  1 1/2 cups marshmallows
  • 3 tablespoons unsweetened cocoa powder
  • 1 cup coca cola
  • 1/2 cup buttermilk (or 1/2 tsp vinegar along with enough milk to make one cup – then let sit for ten minutes to sour the milk)

For Frosting

  • 1/2 cup butter
  • 2 tbsp unsweetened cocoa powder
  • 6 tbsp coca cola
  • 4 cups powdered sugar


  1. Mix together flour and sugar in large mixing bowl.
  2. In microwave, heat butter, 3 tablespoons cocoa, and 1 cup coca cola until boiling (it took mine 3-4 minutes to boil.)
  3. Pour butter mixture over flour and sugar and mix well.
  4. Immediately add in marshmallows and give the bowl a quick stir to help them melt quickly. Then add buttermilk, eggs, baking soda and vanilla.
  5. Mix well with a spoon by hand, and pour into greased 9×13 pan.
  6. Bake at 350 for 40 minutes.
  7. Meanwhile, mix 1/2 cup butter, 2 tablespoons cocoa and 6 tablespoons coca cola in microwave safe bowl.
  8. Heat to boiling, then pour over 4 cups powdered sugar.
  9. When cake is done, wait a few minutes and frost with chocolate frosting while still warm.
  10. Enjoy!



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White Chocolate Gingerbread Bars


These are one of my favorite Christmas treats to bake, and it packs well to give as gifts! Last Christmas I found this recipe for White Chocolate Gingerbread Bars (originally adapted from Martha Stewart), and couldn’t wait to try them out. They were perfect, and such a nice different treat to bake.


I had everything except molasses in my pantry, so I substituted with honey and they turned out just the way I would have expected, however they might be a wee bit richer with molasses. Either way, I’m pretty sure you’ll love with the results, and am betting you’ll want to add them to your gotta-make-each-year list too. They also pack easily, so they’re perfect if you’re getting recipes ready to share this Christmas season! (By the way, with the amount of butter these babies call for I definitely would have figured they were a Paula Deen recipe rather than from Martha Stewart, but apparently butter makes things better for everyone.  I’m pretty sure I’ve never made another recipe that called for this amount of butter, but I’m sure that’s why they’re so good!) 

White Chocolate Gingerbread Bars


  • 2 3/4 cups + 1 tbsp flour
  • 1 1/4 tsp baking soda
  • 1 1/4 tsp. salt
  • 1 1/4 tsp cinnamon
  • 1 tsp ginger
  • 2 1/2 sticks butter
  • 1 1/4 cups light brown sugar
  • 1/2 cups + 2 tbsp sugar
  • 2 large eggs + 1 large egg yolk
  • 1 1/4 tsp vanilla
  • 1/3 cup molasses (I substituted with honey)
  • 10 oz, white chocolate chips


  1. Preheat oven to 350 and spray 17x12" baking pan with cooking spray.
  2. Mix together butter, brown sugar and white sugar with a mixer until fluffy.
  3. Add eggs and yolk, 1 at a time and mix well.
  4. Add in vanilla and molasses (or honey if substituting). Reduce mixing speed to low.
  5. In separate bowl, mix together flour, baking soda, salt and spices.
  6. Slowly add flour mixture to butter mixture, beating just until combined.
  7. Pour into prepared pan and bake 350 for 25-30 minutes. Cool in pan on wire racks.
  8. Enjoy!


Do you have a favorite Christmas treat that you love to make? Leave a comment sharing the recipe, and feel free to link to it on your blog or another page and we might sample it here! Here are a few more recipes you may want to try . . .

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How To Make Perfect Peanut Butter Fudge

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Here’s how to make perfect peanut butter fudge.

You can thank me later. 😉


Perfect Peanut Butter Fudge
  • 4 cups white sugar
  • 1 cup light brown sugar
  • 1/2 cup margarine
  • 1 (12 fluid ounce) can evaporated milk
  • 1 (7 ounce) jar marshmallow creme
  • 1 (16 ounce) jar peanut butter
  • 1 teaspoon vanilla extract


  1. Grease 9×13 baking dish.
  2. Combine brown sugar, white sugar, butter & evaporated milk in saucepan over medium heat.
  3. Bring mixture to boiling while stirring constantly.
  4. Once boiling, boil constantly for seven minutes without stirring.
  5. Remove from heat, and stir in marshmallow creme until blended in and melted.
  6. Let cool for 15 minutes, then add in peanut butter and vanilla, stir until smooth.
  7. Spread in pan, and let cool.
  8. Cut into squares, and refrigerate to keep firm. YUMMMMMM!



Looking for more special recipes to try this Christmas?  Here are a few of our favorites . . .

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Reese’s Peanut Butter Cup Banana Cake (with Peanut Butter Cream Cheese Frosting)




This has to be one of my favorite cakes I make!  It’s fantastic.  I love the peanut butter mixed with banana flavor, and since peanut butter is on sale at Publix, Target, CVS, Kroger and Rite Aid this week, it’s a great time to try it out!

Reese's Peanut Butter Cup Banana Cake (with Peanut Butter Cream Cheese Frosting)


  • Cake
  • 2 cups all purpose flour
  • 3/4 tsp baking Soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 butter (1 Stick) Room Temperature
  • 1 1/2 cup sugar
  • 2 Eggs
  • 3/4 cup sour cream
  • 1 1/3 cups mashed ripe bananas
  • 2 tbsp lemon juice
  • 2 cup Reese's Peanut Butter Cup mini's (reserve 12 - 16 for top of cake)
  • Icing
  • 8 oz cream cheese
  • 1/2 cup butter room temp
  • 1/2 peanut butter
  • 1 1/2 cup powdered sugar
  • 2 tbsp heavy whipping cream


  1. Preheat oven 350 degrees. Grease 13 X 9 pan.
  2. In medium bowl, whisk together the flour, baking soda, baking soda and salt.
  3. In a bowl of a stand mixer fitted with the beater blade attachment or in a large bowl using an the eggs one at a time and beat until the mixture is fluffy. Mix in the sour cream, bananas, and lemon juice. Pour in the flour mixture a little at a time and beat until well blended. Gently stir in the peanut butter cup minis with a wooden spoon. Spread batter into the prepared pan.
  4. Bake for about 30 minutes or until the top of the cake is golden. Cool the cake wire rack.
  5. Make the frosting. In a bowl of a stand mixer fitted with the beater attachment or in a large bowl using an electric mixer, beat together the cream cheese, butter, and peanut butter until well blended. With the mixer on low speed, beat in the powdered sugar until well incorporated. Increase the speed to medium and beat for another 30 seconds. Add the heavy whipping cream and beat for about three minutes until the frosting is fairly light and smooth.
  6. Spread the frosting on the completely cooled cake. Place the reserved peanut butter cup minis in the minis on the cake, evenly spaced. Cut into 12 pieces and serve. Store leftover cake in the refrigerator. It keeps well for about 3 -4 days.



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Skillet Apple Pie

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Oh. my.


This is simply the best apple pie recipe I’ve ever eaten, and while we don’t make it all that often, every time we do my little family is so glad they lucked into having me as a mom! 😉 We had company in town this week, and when I was debating what to make for dessert, I remembered having a few apples in the fridge that needed to be used up.


This was perfect.

Now, my kiddos start school next week way up here in Ohio, and I promise to start sharing what we actually have for dinner, but for this last sweet week of summer I’m still throwing together simple dinners and taking time to savor some dessert. I promise you’ll love every last bite of this one, and would love to hear what you think if you’re able to sweeten things up a bit in your home too.

Skillet Apple Pie


  • 4 lbs apples (recommended is 2 lbs. Granny Smith & 2 lbs. Braeburn apples, I used 5 green apples and 2 red apples which worked well)
  • 1 tsp. cinnamon
  • 3/4 cup granulated sugar
  • 1/2 cup butter or margarine
  • 1 cup brown sugar
  • 1 package refrigerated piecrusts
  • 1 egg white
  • 2 tbsp. granulated sugar
  • Butter Pecan Ice Cream (optional, but delicious!)


  1. Heat oven to 350. Peel and cut apples into wedges. Mix with cinnamon and 3/4 cup graulated sugar.
  2. Add butter to skillet and cook over medium heat. Add brown sugar, and cook stirring constantly for 1-2 minutes (until sugar dissolves.)
  3. Remove skillet from heat and place one of the pie crusts on top of the brown sugar mixture. Then add the apple/cinnamon sugar mixture, and top with the second crust.
  4. Whisk egg white until fluffy, and brush the top of the pie crust with the egg white.
  5. Sprinkle 2 tablespoons of sugar onto pie crust.
  6. Cut a few slits in top of pie crust to vent.
  7. Bake at 350 for between 1 hour and 1 hour and 10 minutes (mine was done at 1 hour.) During last ten minutes you may need to cover the pie with foil to keep the pie from browning too much. (Mine was fine without covering, be sure to watch it as you don't want your crust to burn.)
  8. Cool on wire rack for at least thirty minutes, and serve with ice cream.



And just in case you need a cast iron skillet, here’s the one I use. I hardly ever pull it out, but sure do love having it for this recipe! (I’m determined to learn to make cornbread in a skillet once chili weather comes around ~ if you have a great skillet cornbread recipe, leave a comment to share, please!)

Looking for more apple recipes? Here you go . . . 


Recipe adapted from Southern Living, September 2011 

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