Recipe: Cream Cheese Crescent Roll Bars!


With some refrigerated crescent roll dough, cream cheese, and a handful of ingredients from your stockpile, you can whip up these Cream Cheese Crescent Roll Bars! These are great for breakfast, dessert or just to have as a snack!



  • 2 8-ounce packages of crescent rolls
  • 2 8-ounce packages of cream cheese
  • 1 cup of sugar
  • 1 tsp of vanilla
  • 1 egg white
  • 1/2 cup sugar
  • 1/2 cup crushed nuts
  • 1 tsp cinnamon


  1. Preheat oven to 350 degrees.
  2. Spray pan with cooking spray.
  3. Mold one can of the crescent rolls to the bottom of the pan.
  4. Cream the cream cheese with 1 cup of sugar. Add in 1 teaspoon of vanilla. Spread the mixture over the bottom layer of cresent rolls.
  5. Mold the other can of crescent rolls over the cream cheese mixture.
  6. Beat the egg white and spread it over the top crescent roll.
  7. In a small bowl, combine 1/2 cup of sugar, 1/2 cup crushed nuts (I used walnuts, but pecans or almonds would also work) and 1 teaspoon of cinnamon. Sprinkle this mixture on top the egg whites.
  8. Bake at 350 degrees for 30-35 minutes.
  9. Allow to cool before cutting.


RECIPE: Chocolate Krispie Cookies!

This recipe came from a Mrs. Fields cookie cookbook I had years ago. These cookies are a nice change of pace from the overly sweet ones most of us bake. I make them when I have leftover Rice Krispies cereal, and this time I had Nestle Crunch chocolates in my stockpile that I bought on clearance after Christmas!

krispie cookies pic



  • 2 cups of flour
  • 1/4 teaspoon of salt
  • 1/2 teaspoon of baking soda
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 3/4 cup of butter or margarine, softened
  • 1 egg
  • 2 teaspoons of vanilla extract
  • 1 cup Rice Krispies
  • 8-ounces Nestle Crunch chocolate candy, chopped


  1. Preheat oven to 300 degrees.
  2. In a small bowl, combine flour, baking soda and salt. Set aside.
  3. In a large mixing bowl, mix together the sugars and butter/margarine until light and fluffy. Add in the egg and vanilla, beating until well combined.
  4. Add in the flour mixture, stirring until just combined.
  5. Add in the Rice Krispies and the Nestle Crunch chocolate. Stir until just combined.
  6. Drop by rounded tablespoon onto cookie sheets. Bake for 18-22 minutes. Remove from baking sheets immediately and allow to cool.


RECIPE: Double Chocolate Caramel Chex Mix

choco chex

We all have the recipe for the classic savory Chex Mix, but did you know there are SWEET versions, too? This Double Chocolate Caramel Chex Mix is super rich; in fact, it’s so decadent that you can easily skip the white chocolate drizzle and candy add-ins as they may be too much for some people. I myself prefer to leave those two ingredients out as the mix is sweet enough without them.



  • 8 cups (1 box) Chocolate Chex Cereal
  • 3/4 cup packed brown sugar
  • 6 tablespoons butter or margarine
  • 3 tablespoons of light corn syrup
  • 1/4 teaspoon of baking soda
  • 1/4 cup white chocolate chips (optional)
  • 1 cup M&M’s (optional)


  1. Pour cereal into large microwaveable bowl.
  2. Line a cookie sheet or jelly roll pan with wax paper.
  3. In a microwaveable bowl, mix together the brown sugar, butter/margarine and corn syrup. Cook on high for 1 minute. Stir. Cook on high for another minute.
  4. Remove the mixture from the mirowave and add in the baking soda, stirring until it dissolves.
  5. Pour mixture over the cereal and stir to coat. Microwave for 3 minutes, stirring after every minutes.
  6. Spread cereal mixture onto the wax paper. Refrigerate for 10 minutes.
  7. Melt chocolate chips in the microwave. Remove mix from fridge and drizzle with the melted white chocolate. Return to fridge for 20 minutes.
  8. Remove mix from the fridge and break into bite-size pieces. Store in an air-tight container.


RECIPE: Slow Cooker Garlic Beef Stroganoff!


I first tried a version  of this recipe after watching one of my fellow Ebayers make it on YouTube. After making it with both round steak and stew meat, I recently change to ground beef as it is cheaper, faster, and easier!

One pound of ground beef makes this dish much meatier than using a cut of beef; in fact, you could easily use only half a pound and still have a very meaty dish. Or you could double the sauce, use the full pound of ground beef, and add more noodles to make it stretch even further



  • 2 teaspoons beef bouillon granules
  • 1 cup boiling water
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 large onion, chopped (or dried equivalent)
  • 3 garlic cloves, minced (or jarred equivalent)
  • 1 tablespoon Worcestershire sauce
  • 1 pound of ground beef, browned
  • 1 package (8 ounces) cream cheese
  • Hot cooked noodles


  1. In a 3-qt. slow cooker, dissolve bouillon in one cup of boilingwater
  2. Add the soup, onion, garlic and Worcestershire sauce
  3. In a skillet, brown ground beef
  4. Transfer the beef to the sauce in the slow cooker
  5. Cover and cook on low for 4 hours
  6. During the last hour of cooking, add in cream cheese. Stir a few times over the last hour until melted.
  7. Boil egg noodles, drain, and add to sauce.

CLICK HERE for more recipes! 🙂 

RECIPE: Frosted Peanut Butter Bars!

frosted peanut butter bars

If you love peanut butter, this is the recipe for you! I have been making these bars for nearly 20 years now; I originally found it in a Crisco pamplet. Don’t let the ingredient’s list and three-stop process indimidate you; this is a very straight-forward and relatively easy recipe!




  • 1/3 cup Butter Flavor Crisco
  • 1/2 cup creamy peanut butter
  • 1 1/2 cups firmly packed brown sugar
  • 2 eggs
  • 1 1/2 cups of flour
  • 1 1/2 teaspoons of baking powder
  • 1/2 teaspoon of salt
  • 1/4 cup milk
  • 1 teaspoon of vanilla


  • 1/4 cup Butter Flavor Crisco
  • 2/3 cup creamy peanut butter
  • 4 cups (1 pound) powdered sugar
  • 1/2 cup milk


  • 1/2 cup semi-sweet chocolate chips, melted


  • Preheat oven to 350
  • Grease a cake pan with cooking spray
  • To make the Base, first cream the Crisco and peanut butter together.
  • Blend in brown sugar.
  • Beat in eggs until mixture is creamy.
  • Combine flour, baking powder and salt in a small bowl and set aside
  • Combine milk and vanilla in a small bowl
  • Alternately add the flour mixture with the milk/vanilla mix into the other ingredients. Mix at low speed, scraping the sides of the bowl frequently. Beat until well blended.
  • Spread batter into pan. Bake 18-20 minutes. Allow to cool completely.
  • After Base has cooled, prepare the Frosting by beating the Crisco, peanut butter, powdered sugar, and milk together until fluffy.
  • Spread Frosting onto cooled Base.
  • Drizzle with the melted semi-sweet chocolate chips.
  • Keep covered in the refrigerator.


RECIPE: Peanut Butter Blossom Cookies!


I think most people have a version of these Peanut Butter Blossom cookie in their recipe box. This is the version my mom always made, so it’s the only one I’ve ever known. I use a cookie scoop to make each cookie the same, perfect size. If I have any leftover kisses, I melt them down and then drizzle the chocolate over the cooled cookies so that you get some chocolate in every bite!




  • 3 cups of flour
  • 2 teaspoons of baking soda
  • 1 teaspoon of salt
  • 1 cup of sugar
  • 1 cup of brown sugar
  • 1 cup (2 sticks) butter or margarine (I use Blue Bonnet margarine)
  • 1 cup creamy peanut butter
  • 2 eggs
  • 2 teaspoons of vanilla
  • 1 bag of Hershey’s chocolate kisses, unwrapped
  • Small bowl of sugar


  1. Preheat your oven to 375 degrees.
  2. Sift flour, baking soda and salt together. Set aside.
  3. In large mixing bowl, mix the sugars, butter/margaine, peanut butter, eggs, and vanilla together, beating well.
  4. Add in the dry ingredients until just combined.
  5. Form dough into balls (I use a cookie scoop to ensure they are the same size) and roll each ball of dough in sugar. Place on cookie sheets.
  6. Bake 8 minutes. Take out of the oven and immediately top with a Hershey’s Kiss.



Recipe: Orange Salad!

orange salad

I got this recipe from my friend Kristy after she brought it to a work pot luck. With only six ingredients (and one of those is water!), it is so easy to make and has become one of my dad’s favorites!



  • 1 small box tapioca pudding
  • 1 small box instant vanilla pudding
  • 1 small box orange Jello
  • 3 cups boiling water
  • 1 large can mandarin oranges, drained
  • 1 tub of Cool Whip


  1. Pour the tapicoa pudding, vanilla pudding and orange jello powders into a large bowl.
  2. Add in 3 cups of boiling water and stir until everything is dissolved.
  3. Chill for an hour.
  4. Stir in oranges.
  5. Fold in Cool Whip.
  6. Keep refrigerated.

CLICK HERE For More Recipes! 🙂