5 Ingredient Buckeyes


If you haven’t made peanut butter buckeyes before, you have got to add them to your list this year! They’re a little time consuming, but soooooo worth the effort. Even before moving to Ohio we loved them, but now that we really are in Buckeye country we’ve decided they’re one of those things we’ve just got to make. :)


Here’s my favorite recipe for these . . .

4 Ingredient Buckeyes



  • 1 1/2 cups Creamy Peanut Butter
  • 1/2 cup butter or margarine, softened
  • 1 pound powdered sugar (about 3 1/2 cups)
  • 2 cups semisweet chocolate chips
  • 1 tablespoon shortening
  1. Cream together peanut butter and butter in mixer.
  2. Add 2 cups powdered sugar, and mix until blended.  Then add additional powdered sugar as needed to make the peanut butter mixture stiff enough to mold into peanut butter balls and stay on a toothpick when dipped into chocolate.
  3. Roll into balls and refrigerate until firm (about 15 minutes.)buckeye2
  4. Meanwhile, using double boiler (or makeshift double boiler like mine shown above), heat water to simmering. Then melt chocolate chips and shortening in bowl sitting on top of the simmering water. Stir frequently until smooth   buckeye3
  5. Using toothpick, dip peanut butter balls into chocolate leaving some peanut butter showing at the top to resemble buckeyes, then set on wax paper.
  6. Shake off excess chocolate.

buckeye47. To hide your toothpick mark, smooth over holes before refrigerating,  then refrigerate until hardened.  Yummmm!



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


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Chex Mix: Crock Pot vs. Oven?


Has anyone else been curious if Chex Mix worked in the Crock Pot? After seeing a few pins on Pinterest where people used their crock pot, I was too! So, this year when my hubby mixed up his annual big batch, we decided to bake half in the oven and cook the other half in the slow cooker.


Now, y’all know I’m a big fan of Mrs. Potts, but this time it just wasn’t a win for me. We mixed everything up according to our regular recipe, then dumped half in the crockpot and half in our slow cooker.




We cooked the Chex Mix in the slow cooker with the lid on according to several posts I’d seen, and stirred it every 30 minutes. 



The results? 

The oven clearly (overwhelmingly!) won.

The batch made in our slow cooker tasted almost stale, so during the last 30 minutes we took the lid off which seemed to help a bit. However, it just wasn’t as good, and we ended up throwing most of it away.


If you’ve had better luck making Chex Mix in your crock pot I’d love to hear about it, but I’m thinking we’ll stick with the oven from now on. :) 

Homemade Chex Mix


  • 1 box Cheerios
  • 1 box Wheat Chex 
  • 1 box Corn Chex
  • 1 box Rice Chex
  • 2 bags thin pretzels
  • 1 can mixed nuts
  • 1 jar regular peanuts
  • 1 lb. margarine
  • 1 tsp. garlic powder
  • 1/2 tsp. cayenne pepper or red pepper
  • 1 tsp. celery salt
  • 1 tsp. worcestershire
  • 1/2 tsp. tabasco sauce



  1. Mix together first seven ingredients.
  2. Melt margarine over low heat.  Add worcestershire, tabasco sauce, garlic powder, cayenne pepper, and celery salt.
  3. Slowly drizzle margarine mixture over dry ingredients.
  4. Bake at 200-225 for 2 hours, lifting and stirring every 20 minutes.


If you need a little more menu inspiration, visit the Recipe Index, and  join Passionate Penny Pincher on Facebook to keep up with all the meals & deals. And, don’t miss 12 more Christmas Treats you need to make this year!

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Foolproof Fudge

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Re-post from 2012 ~ I made this one again today while visiting family using the microwave instead of the stovetop, and it was even easier!

I’m betting quite a few of you have tried this recipe before, but if you haven’t, it’s a great simple fudge recipe that’s finished in just a few minutes!  My sister-in-law gave it to me forever-a-go, and my family loves it.

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It’s so easy that my seven year old whipped up this batch almost completely by herself, and was standing pretty tall when her big ten-year-old-brother said he loved it :)  (That little girl would cook anything to win his approval!)  Here’s what you’ll need to mix it up in your kitchen this Christmas:


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Simple Marshmallow Fudge

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  • 1 small sweetened condensed milk
  • 16 oz. semi sweet morsels
  • 4 cups marshmallows
  • 1 tsp vanilla


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  1. Grease 8×8 pan.
  2. Combine chocolate chips & sweetened condensed milk in pan on stove.
  3. Cook over medium heat until completely melted, stirring constantly. (OR, just melt chocolate chips and sweetened condensed milk in the microwave, stirring every 30 seconds until melted.)
  4. Add in vanilla and mix well.
  5. Remove from heat.
  6. Let cool a minute or two, then gently add in marshmallows.
  7. Cool completely and cut into squares to serve.  (You’ll want a glass of milk nearby, these jummy treats are rich!)


Looking for more recipes to make this Christmas? Here are 12 more Christmas treats you need to make this year.

If you need a little more menu inspiration, go HERE

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Muddy Buddy Chex Mix


We love traditional Chex Mix at our house, but it’s always fun to also make these Chex Mix Mudy Buddies!  I mixed up a batch over the weekend, and my little family was oh-so-happy.

Literally within less than 12 hours the batch was devoured (everyone ate a handful while I made it, again for dessert, and had a wee bit more for breakfast.) If you’ve got company coming go ahead and make a double batch, and enjoy!



  • 9 cups Corn Chex®, Rice Chex®, Wheat Chex® or Chocolate Chex® cereal (or combination) we used Rice Chex
  • 1 cup semisweet chocolate chips
  • 1/2 cup peanut butter
  • 1/4 cup butter or margarine
  • 1 teaspoon vanilla
  • 1 1/2 cups powdered sugar



  1. Melt chocolate chips, peanut butter & butter on high for one minute, stir.
  2. Microwave another 30 seconds (or more) until mixture is smooth when stirred.
  3. Add vanilla.
  4. Place cereal in large bowl.
  5. Pour chocolate mixture over cereal, stirring until well coated (but be careful not to crush the cereal!)
  6. Add cereal & chocolate mixture to large plastic bag (2 gallon or larger is best)
  7. Then add powdered sugar and shake until cereal is completely covered.
  8. Enjoy!


Looking for more recipe ideas? 



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M&M Oatmeal Chocolate Bars

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Looking for a new treat to try this Christmas? This one is so good, and a great way to make an easy bar recipe instead of cookies in a hurry!



Here’s how to get started . . . 


M&M Oatmeal Chocolate Bars



  • 1 1/2 cups quick cooking oats
  • 1 1/2 cups gold medal flour
  • 3/4 teaspoon salt
  • 1 cup butter, softened (almost melted)
  • 14 oz can sweetened condensed milk
  • 1 cup semisweet chocolate chips
  • 2 tablespoons butter
  • 1 1/2 cup M&Ms



  1. Heat oven to 350.
  2. Mix together first four ingredients in large bowl.
  3. Remove 1 cup of the flour mixture and set aside.
  4. Grease 9×13 pan and press onto bottom of pan.
  5. On stovetop, mix sweetened condensed milk, chocolate chips and two more tablespoons butter.
  6. Stir until chips have melted and mixture is smooth.
  7. Pour chocolate mixture over oat mixture, then sprinkle leftover cup of oat meal on top of chocolate.
  8. Top with M&Ms and bake 20-25 minutes.
  9. Let cool, slice and serve!


Looking for more treats to make this Christmas? Here are a few of our favorites:

Recipe adapted from Lil Luna.  If you need a little more menu inspiration, go HERE



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Christmas Crack

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Okay, let me just preface this post by saying that’s the most horrible name for a recipe, but it’s the only way to describe just how good and addictive this stuff is. . . I promise, you will LOVE every bite!

Good gracious guys, folks have seriously loved this Christmas Crack recipeI decided it was time to update it (after making it twice yesterday to verify the exact cooking directions), and re-share it again.


Be sure to read through the comments on the original post HERE for even more ideas ~ your cooking will vary a bit by the temperature of your stove and oven, but if you make sure to cook the brown sugar right it should work perfectly. We love this one at our house, and hope you do too!



  •  1 1/2 cups chocolate chips (I go ahead and add a few more because we love chocolate around here. . .)
  • 1 cup butter
  • 1 cup light brown sugar
  • 1 sleeve saltine crackers
  • aluminimum foil
  • cooking spray


  1. Heat oven to 400.
  2. Line 12×17 cookie sheet with foil and spray well with cooking spray.
  3. Layer the saltine crackers on top of the foil.
  4. Heat butter and sugar on stovetop and heat until gently boiling, stirring constantly.
    Reduce heat to low boiling and cook, uncovered, between 3 and 5 minutes, until the mixture is thickened and sugar is dissolved. (Be careful to avoid burning the butter and sugar- that will ruin the recipe, but do make sure the sugar is dissolved and mixture is thickening. This is by far the trickiest part of the recipe ~ just make sure it thickens and dissolves but does not burn.)
  5. Pour butter and sugar mixture over crackers and spread evenly.
  6. Bake 5-6 minutes in oven.
  7. Remove pan from oven and let cool 3 minutes, then sprinkle chocolate chips evenly over brown sugar mixture.
  8. As chocolate chips melt, carefully spread into an even layer over the toffee layer using a knife. (Note – I pop the pan back in the oven for about 20 seconds after sprinkling on chocolate chips so that they melt faster.)
  9. Refrigerate for one hour.
  10. Break into bite-sized pieces and serve. . . yum, store covered in refrigerator.

Note: Be sure to put a larger pan underneath your pan in case any of the butter/margarine mixture seeps over – you’ll want to watch it closely while in the oven so that it doesn’t melt over the edges of your pan.






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!

Looking for more Christmas treats? Here are a few of our favorites:

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Buckeye Brownies

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Looking for a simple dessert to treat your family with this Thanksgiving (or anytime during the Holidays season?)


These Buckeye Brownies are oh-so-simple to make, and any peanut butter fan will love them. Since moving to the Buckeye state we’ve noticed that peanut butter chocolate recipes seem to be just about everywhere ~ kind of a dangerous thing for this peanut-butter-chocolate-loving-girl!


Here’s how to get started . . . 

Buckeye Brownies


  • 2 brownie cake mixes (I like the Ghirardelli box mixes best)
  • 1/2 cup butter
  • 1 cup creamy peanut butter
  • 3 tablespoons milk (additional milk if necessary)
  • 2 1/4 cup powdered sugar



  1. Bake brownie mixes in 9×13 pan (will need to bake a little longer according to package directions since you’ll be baking two mixes in one pan)
  2. Once brownies have cooled, mix together peanut butter and butter with electric mixer in large bowl.
  3. Slowly add in powdered sugar.
  4. Once mixture gets thick, add in one tablespoon milk at a time until frosting is the desired consistency.
  5. Beat for 3 minutes until light and fluffy, enjoy!



Recipe adapted from All Recipes.  If you need a little more menu inspiration, go HERE

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*HOT* Nestle Toll House Morsels Coupon


Here is a HOT new Nestle Morsels coupon that came out this morning!  Here are a few deals I see:


Nestle Toll House Morsels $2.50


Nestle Toll House Morsels $2.50

So, print these coupons now. . . while they are still available!


Chocolate Chip Cookies

Not sure what to do with those chocolate chips? Here you go . . .

See all the deals at Publix this week, and check out the complete Publix weekly ad to plan your trip before you go. 


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Slow Cooker White Chicken Chili

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I love me some white chicken chili.


Like really, L.O.V.E. it. 


And with Thanksgiving right around the corner, you can easily swap out leftover turkey with chicken too.  I made up this pot last week for dinner, and loved that we had plenty for leftovers for dinner, plus I ate it for lunch all week too. Yum!


Here’s how to get started . . . 

Slow Cooker White Chicken Chili (makes 8 servings)


  • 2 pounds boneless skinless chicken breast
  • 14 oz can chicken broth
  • 14 oz can navy beans
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1 tablespoon minced onion
  • 1 1/2 tsp minced garlic
  • (2) 14 oz. cans white corn
  • (2) 4 oz cans cohpped green chiles
  • (4) 14 oz cans navy beans, rinsed & drained


  1. Add chicken to slow cooker.
  2. Cover with remaining ingredients.
  3. Cook on low 7-8 hours.
  4. Remove chicken and shred.
  5. Return chicken to slow cooker.
  6. Cook an additional 30 minutes.
  7. Enjoy!



5 reasons to use your slow cooker

Love slow cooker recipes? Here are 5 reasons you need to use your slow cooker every single week + 17 recipes to help you get started. 


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And if you’re looking for a decent slow cooker, this one has fantastic reviews!

Recipe adapted from All Recipes. If you need a little more menu inspiration, go HERE

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Deep Dish Caramel Brookie


I found this recipe over on Facebook last week, and when my twelve year old saw it she was determined to try it out. 

I was busy however typing away on Saturday morning, so asked if she’d handle making it for me ~ and take a few pictures to share with you all along the way.

Folks, she did an incredible job. 

This was a.m.a.z.i.n.g. and so much better than I expected. If you’re looking for a restaurant-quality dessert to treat your family with, this one’s for you!

Here’s what you’ll need . . .


Break your cookie dough up . . .


press 1 package of cookie dough down into greased 10″ round cake pan or skillet




Unwrap caramels . . . (don’t eat them all)carmels


Melt caramels for 30 seconds, then stir, then melt another 30 seconds until smooth. caramel

Pour on top of cookie dough, then sprinkle 1 cup chocolate chips and cover with another layer of cookie dough.



Bake at 350 for 30 minutes.brookie

Sprinkle with additional chocolate chips.


Top with ice cream and serve warm. Enjoy!

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Deep Dish Caramel Brookie


  • 1 bag square soft caramels (we used Kraft)
  • 2 cups chocolate chips
  • 2 packages cookie dough
  • vanilla ice cream


  1. Press 1 package cookie dough into bottom of greased 10″ round pan.
  2. Unwrap caramels and melt in microwave for 30 seconds. Stir, melt for another 30 seconds and continue until melted (be careful not to burn them.)
  3. Spoon caramel onto first layer of cookie dough, sprinkle with chocolate chips.
  4. Add another layer of cookie dough on top.
  5. Bake at 350 for 30 minutes.
  6. Serve warm with ice cream.
  7. Enjoy!

Recipe courtesy of Buzz Feed. If you need a little more menu inspiration, go HERE

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