NOTE: All recipes shared here are those I've actually made; photos are my own unless otherwise indicated. Whenever a link is available, I'll share that (recipe title will be the link) so you can see the original with any reviews etc. as well. I've tried to remember to type out full words but in case I forget some, typical abbreviations I use are: c = cup, tsp = teaspoon, tbl = tablespoon, pd = powder, pkg = package. Also, oven temps are always Farenheit.
I will keep adding to this page, so I hope you'll check back and try some of these. Shoot me an email if you have any questions or reviews you'd like to share. Enjoy! 

Luscious Lemon Bars (added 2/25/22)

1 cup softened butter
1/2 cup powdered sugar
dash salt
2 cups flour
Combine ingredients and mix well. Press into 13x9 pan and bake at 350 for 15 min. Cool slightly.

4 eggs, beaten
2 cups sugar
1/4 cup flour
6 tablespoons lemon juice
Mix flour and sugar. Stir in eggs and lemon juice. Pour into crust. Bake at 350 for 25 min. Cool completely. Sprinkle with powdered sugar. Don't cut till completely cool.

Caramel Corn (added 8/16/13)
Better Homes and Gardens, New Junior Cookbook 1984

8 cups popped popcorn
3/4 cup packed brown sugar
6 tablespoons butter
3 tablespoons light corn syrup
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon vanilla

Put popped corn into large baking pan (I use my turkey roaster) and remove any unpopped kernels.

Measure brown sugar, butter, corn syrup and salt into a 1 1/2 quart saucepan on medium heat. Cook and stir till butter melts and mixture starts to boil. Let cook for 5 minutes without stirring. Remove from heat and stir in baking soda and vanilla.

Pour over popped corn and gently stir to coat. Place in oven at 300 for 15 minutes. Stir again and return to oven for 10 more minutes. Cool. 

This one is from  Turned out better than I expected. This will be my go-to recipe for pork chops from now on. No greasy splatter as they are baked in the oven, not cooked on the stovetop. And fork tender! *I did not use thin cut chops, but they were not thick either. I cooked them 25-30 minutes and they were perfect. Hope you like them too. (Sorry, no photo this time)

1 cup Ritz cracker crumbs
3 tablespoons parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg
2 tablespoons milk
6 pork chops (*I made 4 but didn't change any other measurements)
1 tablespoon melted butter

Combine cracker crumbs, cheese, salt and pepper in a bowl. Beat egg and milk in shallow bowl. Coat pork chops in crumb mixture. Dip in egg mixture and into crumbs again. Pour melted butter into baking dish. Arrange pork chops in prepared dish. Bake at 350 degrees for about 30 minutes on each side .


Baked S'mores  10/22/12
Found this recipe on pinterest by The Apron Gal, and oh my word! Delicious!!!!

Baked S'mores
recipe courtesy Baked Perfection

1/2 cup butter, room temperature
1/4 cup brown sugar
1/2 cup sugar
1 large egg
1 tsp vanilla 
1 1/3 cups flour
1/4 tsp salt (optional) 
3/4 cup graham cracker crumbs (approximately 5 full graham crackers)
1 tsp baking powder
2 or 3 super-sized (5 oz.) chocolate bars (e.g. Hershey’s)
1 1/2 cups marshmallow creme/fluff (or mini marshmallows if you must!) 

Preheat oven to 350. Grease bottom of  pan. 

In a large bowl or stand mixer, cream together butter and sugar until light. Beat in egg and vanilla.

In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt.
Add to butter mixture and mix at a low speed until combined. 

Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. Two 5 oz. Hershey’s bars should fit perfectly [for 8 by 8] side by side, but break the chocolate (if necessary) to get it to fit in a single layer. [use 3 Hershey's for 12 by 8 pan]

Spread marshmallow fluff evenly over the chocolate layer.

Place remaining dough in a single layer on top of the creme. This is most easily done by putting the second half of the dough in a gallon size freezer bag. Use your palms or rolling pin to flatten it out, and then use scissors to cut down both long sides of the bag, so it will open up book-style. Open it up carefully, and the dough will stick on one side of the bag. Then place the bag, dough side down, on the other three layers. From there peel the bag up and carefully spread the dough where it is uneven.

Bake for 30 to 35 minutes, until lightly browned. Cool completely or almost completely for the melty factor before cutting into bars. 


Sweet and Sour Crockpot Meatballs
This recipe is my own so there is no link. It started as an experiment and we liked it so much it is now on my 'keeper' list! Hubs even had seconds! Let me know on FB if you try it. 

1 bag frozen homestyle meatballs
1 green pepper, sliced
1/2 white onion, sliced
8 oz. can pineapple tidbits, drained
1/4 cup pineapple juice
1 bottle Kikkoman Sweet and Sour basting and simmering sauce
*note: I will toss in a handful of cashews next time I make it!

Toss it all in the crockpot and cook on low for 3 to 5 hours.
I served this with fried rice and spring rolls.

Creamsicle Fudge

Taste of Home website, linked in title


  • 2-1/2 cups sugar
  • 2/3 cup evaporated milk
  • 1/2 cup butter, cubed
  • 1 package (10 to 12 ounces) white baking chips
  • 1 jar (7 ounces) marshmallow creme
  • 3 teaspoons orange extract
  • 12 drops yellow food coloring
  • 9 drops red food coloring


  • Line a 13-in. x 9-in. pan with foil and coat with cooking spray; set aside. In a small heavy saucepan, combine the sugar, evaporated milk and butter. Cook and stir over low heat until sugar is dissolved. Bring to a boil; cook and stir for 4 minutes. Remove from the heat; stir in chips and marshmallow creme until smooth.
  • Remove 1 cup and set aside. Add extract and food coloring to the remaining mixture; stir until blended. Pour into prepared pan. Pour reserved marshmallow mixture over the top; cut through mixture with a knife to swirl. Cover and refrigerate until set.
  • Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator. Yield: about 2-1/2 pounds.

Peanut Butter Pie

1 baked pie shell
1 cup peanut butter
1 cup sugar
8 oz. cream cheese, softened
12 oz. cool whip
Combine peanut butter, sugar and cream cheese. Mix in cool whip and beat for 5-8 minutes until light and fluffy. Pour into pie shell. Garnish with shaved chocolate or broken mini peanut butter cups. Refrigerate at least 3-4 hours.


Itsy Bitsy Pies

1 Pillsbury pie crust
1 can apple pie filling, chopped into bits (whole pieces won't fit into the mini muffin tins)
2 tablespoons butter, cut into 12 pieces
1 tablespoon butter, melted
Cinnamon and sugar
Biscuit cutter 
Mini cookie cutter
Mini muffin pan

Using biscuit cutter, cut 12 circles from the pie crust and place each into a muffin cup. Roll out the leftover dough and cut 12 shapes for the tops of your pies. 

Fill each with pie filling and top with one of the butter pieces. Place a cookie shape on top. Once all are filled and covered, brush with melted butter and sprinkle with cinnamon and sugar. Bake in 375F oven 18-22 minutes.


1/2 cup finely chopped pecans
3 tablespoons sugar
1 box yellow cake mix
1 cup canned pumpkin (not the pumpkin pie mix kind)
1/2 cup water
1/3 cup vegetable oil
4 eggs
1 1/2 teaspoons pumpkin pie spice
1 container cream cheese frosting

Heat oven to 350°F (or 325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups. In heavy 8-inch nonstick skillet, cook pecans and 2 tablespoons of the sugar over low heat about 8 minutes, stirring constantly, until sugar is melted. Spoon and spread pecans onto sheet of waxed paper. Sprinkle with remaining 1 tablespoon sugar; toss.

In large bowl, beat cake mix, pumpkin, water, oil, eggs and pumpkin pie spice with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about 2/3 full.)

Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Cool completely, about 30 minutes. 

Frost cupcakes with frosting. Sprinkle edge of frosted cupcakes with pecans; press lightly into frosting.

Nutter Butter and Chocolate Overload Cupcakes

1 box devil's food cake mix
1 pkg regular sized nutter butter cookies
1 pkg mini nutter butter cookies
1 container chocolate frosting

Peanut butter frosting
1 cup creamy peanut butter
8 tablespoon butter, room temp
2 cup powdered sugar
3-4 tablespoon heavy cream or milk
2 teaspoon vanilla

Break in half 12 nutter butter cookies. Line cupcake tins with papers and drop one half cookie in the bottom of each. Mix cake according to directions. Coarsely chop approximately 12 cookies and mix into cake batter. 
Fill cupcake papers and bake 15-18 min.

Prepare Peanut Butter Frosting:
Cream together peanut butter and butter. Add vanilla. Slowly add powdered sugar. Add cream/milk to thin, if necessary.

Frost cupcake leaving a well in the center of each and fill with chocolate frosting. Place a mini nutter butter cookie in the center of the chocolate frosting.

Samoa Brownies

1 brownie mix
3 ½ cups shredded coconut, lightly toasted
2 – 14 oz. bags caramels, unwrapped
½  teaspoon salt
4 tablespoon milk
3 oz. semi sweet chocolate

Prepare brownies according to box directions and cool.

Preheat oven to 300 and place coconut on baking pan. Cook with door open for 3-4 minutes, until lightly toasted, stirring once if necessary.

In large microwaveable bowl, add unwrapped caramels, salt and milk, and cook on high for 3-5 minutes, stirring every minute or so. Cook until caramels are melted and smooth. Alternate: melt unwrapped caramels in saucepan over med-low heat with 1 tbl. milk.

Add coconut and mix together. Spread over cooled brownies. Refrigerate 4-5 hours or overnight. Bring to room temperature at least one hour before cutting. Cut into bars and drizzle with melted semi-sweet chocolate. Let chocolate set.

Store in fridge, but bring to room temp 20-30 min before serving.

Donut Mini Muffins

½ cup sugar
¼ cup melted butter
¾ teaspoon ground nutmeg
½ cup milk
1 teaspoon baking powder
1 cup flour

¼ cup butter, melted
½ cup sugar
1 teaspoon ground cinnamon

Preheat oven to 375. Grease 24 mini muffin cups.

Mix ½ cup sugar, ¼ cup butter, and nutmeg in large bowl. Stir in milk, then mix in baking powder and flour until just combined. Fill prepared muffin cups about half full.

Bake 15-20 min, till tops are lightly golden.

While muffins are baking, melt ¼ cup butter in small bowl. In separate bowl, mix together ½ cup sugar with the cinnamon.  Remove muffins from their cups, dip each in melted butter and roll in sugar/cinnamon mixture. Let cool and serve.


Shar's Tri-Color Pasta Salad
This one is my own, so no link. I don't measure anything for this either, so add ingredients to taste and depending how much you want to make! 

tri-color twist pasta, cooked and drained
marinated artichoke hearts
black olives, cut in half
Roma tomatoes cut in small wedges

or grape or cherry tomatoes cut in half
celery or green pepper, chopped {or both if you like}
red onion, chopped
shredded parm/romano cheese
mini pepperoni or bacon bits-NOT imitation {or both if you like}
cracked black pepper
Bernstein's Cheese & Garlic Italian dressing

Combine all ingredients. Add dressing and stir to coat. Store in fridge overnight before serving. 

 Chocolately Caramel Pecan Bars



½ cup powdered sugar

½ cup butter, softened

1 tablespoon whipping cream

1 cup flour



24 vanilla caramels, unwrapped

1/3 cup whipping cream

2 cups pecan halves



1 teaspoon butter

½ cup milk chocolate chips

2 tablespoons whipping cream


Heat oven to 325º.  Grease 9-inch square pan (I use a 10x7 oblong pan). In medium bowl, combine powdered sugar, ½ cup butter, and 1 tablespoon whipping cream; blend well.  Add flour and mix till crumbly.  Press mixture evenly into prepared pan and bake 15-20 minutes or till firm to the touch.


In medium saucepan, combine caramels and 1/3 cup whipping cream.  Cook over low heat till caramels are melted and mixture is smooth, stirring occasionally.  Remove from heat.  Add pecans; stir well to coat. Immediately spoon over baked crust; spread carefully to cover.


In small saucepan over low heat, melt together 1 teaspoon butter and the chocolate chips, stirring constantly.  Stir in 2 tablespoons whipping cream.  Drizzle mixture over filling.  Refrigerate 1 hour or till filling is firm.  Cut into bars; makes about 2 dozen or more, depending on size.  (I cut them quite small. They are pretty rich.)

Fantasy Fudge
This is the recipe on the Kraft Marshmallow Creme jar and has never ever failed me. It's the only fudge recipe I will make for the rest of my days. Legit!

 3 cups sugar
¾ cup margarine or butter
2/3 cup evaporated milk (small size can)
12 oz. package semi-sweet chocolate chips *
7 oz. jar marshmallow crème (10 oz bag mini marshmallows works too)
1 cup chopped nuts (optional)
1 teaspoon vanilla 

Combine sugar, margarine, and milk in 2 quart saucepan.  Bring to boil, stirring constantly.  Boil 5 minutes without stirring.  Remove from heat.  Stir in chocolate chips till melted. Add marshmallow crème, nuts, and vanilla.  Beat till blended. Pour into buttered 13x9 baking pan.  Cool before cutting.  Freezes very well.

*NOTES: This can be altered to make lots of different kinds of fudge. I've used Reese's Peanut Butter Chips to make peanut butter fudge. I've also used white chocolate chips with craisins (dried cranberries) and chopped pecans (OMG this one is soooo goood!!!) and milk chocolate chips in place of semi-sweet (not my fave). Experiment and see what you can come up with! I'm thinking I might try butterscotch sometime.