Cheesiest Potatoes

There is no such thing as too much cheese in Wisconsin!

  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 65 minutes
  • Servings: makes approx. 18

Cheesiest Potatoes

Ingredients

  • 1/4 cup butter melted
  • 8 oz cream cheese, softened
  • 1 cup sour cream
  • 1 can cream of chicken soup
  • 1 tsp onion powder
  • 1 tsp salt
  • 2 cups shredded cheddar cheese
  • 28 oz potatoes o’brien

Instructions

  1. Preheat the oven to 375 degrees.
  2. In a bowl, beat together the melted butter, cream cheese, sour cream, cream of chicken, onion powder and salt.
  3. Add 1 1/ cups shredded cheese and the potatoes.
  4. Spread into a greased 13×9 baking pan.
  5. Sprinkle with remaining cheese.
  6. Bake covered for 45 minutes, remove foil and bake for 5 additional minutes.

Combine all the ingredients and spread into a 13×9 baking pan. I like using the potatoes o’brien because it comes with little bits of onion and peppers which adds flavor and saves on prep time.

Sprinkle that last remaining half cup cheese on top and into the oven it goes for 45 minutes with foil, remove the foil for an additional 5 minutes of baking time.

Spanish Peanut Bars

This sweet and salty mix satisfies every craving!

  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Total Time: 50 minutes
  • Servings: makes 24 big bars

Spanish Peanut Bars

Ingredients

  • 1 cup butter
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 tsp vanilla
  • 2 egg yolks
  • 1 Tbsp water
  • 2 cups flour
  • 1/4 tsp salt
  • 1 tsp baking soda
  • 2 egg whites
  • 1/4 cup brown sugar
  • 1 cup chocolate chips
  • 1 1/2 cup Spanish peanuts

Instructions

Bar Dough

  1. Preheat the oven to 350 degrees.
  2. Cream butter and sugars.
  3. Add vanilla, water and egg yolks.
  4. Combine four, baking soda, and salt, add to the butter and sugars mixture.
  5. Press into 15×10 in ungreased jelly roll pan.
  6. Sprinkle with chocolate chips.

Topping

  1. Beat egg whites until stiff. Add brown sugar and mix until combined.
  2. Spread mixture over chocolate chips.
  3. Sprinkle with Spanish peanuts.
  4. Cook until melted and smooth.
  5. Bake at 350 degrees for 25 minutes.
  6. Remove from oven and cool before cutting.

Cream butter and sugars.

Add vanilla, water and egg yolks. *Save the whites for later in the recipe

Combine flour, salt and baking soda in a small bowl. Add to the butter and sugar mixture and mix until combined.

Press the dough into the 15×10 ungreased jelly roll pan.

Sprinkle the crust with the chocolate chips. I use milk chocolate, but semi-sweet works just as good.

Beat the egg whites to stiff peaks.

Crumble in the brown sugar and mix until combined. Spread the meringue over the chocolate chips.

Sprinkle with Spanish peanuts. I find these in the snack peanut aisle at our grocery store.

Bake in a 350 degree oven for 25 minutes.

Cereal Treat Bars

I have never met a person who didn’t absolutely love these bars, they have something for everyone!

  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Servings: makes approx. 24 bars

Cereal Treat Bars

Ingredients

  • 1/2 cup butter
  • 2/3 cup brown sugar
  • 2 egg yolks
  • 1 tsp vanilla
  • 1 1/2 cups flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 3 cups mini-marshmallows

Topping

  • 2/3 cup corn syrup
  • 1/4 cup butter
  • 10 oz. bag peanut butter chips
  • 2 cups rice krispies cereal
  • 1 cup m&m’s

Instructions

Bar Dough

  1. Preheat the oven to 350 degrees.
  2. Cream butter and sugar.
  3. Beat in egg yoks and vanilla.
  4. Combine four, baking powder, salt and baking soda, gradually add until crumbly.
  5. Pat into 13 x 9 in greased baking pan.
  6. Bake at 350 degrees for 12-14 minutes.
  7. Sprinkle with marshmallows and bake for another 3 minutes until marshmallows are poofed up.
  8. Remove from oven and cool.

Topping

  1. Combine corn syrup, butter and peanut butter chips in a saucepan over medium heat.
  2. Cook until melted and smooth.
  3. Remove from heat and add cereal.
  4. Add m&m’s candies, stir until combined.
  5. Spread over crust and cool until set.

Cream butter and brown sugar, add egg yolks and vanilla and mix well.

Add flour, baking powder, salt and baking soda. Mix until crumbly.

The dough will be crumbly like this.

Press the dough into the 13×9 greased baking pan and bake for 12-14 minutes.

Add the mini-marshmallows and then bake for another 3-4 minutes until the marshmallows are puffed up.

While the crust is cooling, it is time to start the topping. Mix the corn syrup, butter and peanut butter chips in a sauce pan over medium heat until smooth and creamy.

While the crust is cooling, it is time to start the topping. Mix the corn syrup, butter and peanut butter chips in a sauce pan over medium heat until smooth and creamy.

Mix the cereal and the m&m’s in and then spread over the marshmallows. Allow to cool and set up. Cut into 24 pieces and enjoy!

Spinach Dip Crescents

Perfect appetizer for any day of the week or guests!

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Servings: makes approx. 16

Spinach Dip Crescents

Ingredients

  • 12 oz chopped spinach, thawed and squeezed dry
  • 6 oz cream cheese
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon pepper
  • 1 teaspoon Italian seasoning
  • 1/2 cup grated parmesan cheese
  • 1 cup finely grated mozzarella cheese
  • 2 tubes of crescent rolls
  • 1 tablespoons butter
  • 1/2 teaspoon Italian seasoning

Instructions

Spinach Dip

  1. Preheat the oven to 375 degrees.
  2. In a bowl, beat together the spinach and cream cheese.
  3. Add garlic, salt, onion powder, chili powder, pepper and Italian seasoning and beat to combine.
  4. Add parmesan cheese and 1/2 of the mozzarella cheese and beat to combine.
  5. Roll out crescent roll dough and place a heaping tablespoon on each crescent and spread out.
  6. Sprinkle the other half of the cheese over the spinach dip.
  7. Roll up into crescents.
  8. Bake for 20 minutes or until golden brown.

Topping

  1. Melt butter and add Italian seasoning, brush over breadsticks.

Mixture should be similar to this after all the ingredients are mixed.

Cover each crescent with a good heaping tablespoon of the mixture and then sprinkle with remaining cheese before rolling up.

These are amazing, no double dipping necessary!

Pumpkin Cookies

These little pumpkin spiced gems are the best of fall!

  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 35 minutes
  • Servings: makes approx. 48 cookies

Pumpkin Cookies

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 cup pumpkin puree
  • 1 tsp vanilla
  • 3/4 cup chopped walnuts
  • 1 cup chopped dates

Frosting

  • 2 Tbsp butter
  • 4 Tbsp milk
  • 1/2 cup brown sugar
  • 1 cup powdered sugar
  • 3/4 tsp vanilla

Instructions

Cookies

  1. Preheat the oven to 350 degrees.
  2. Sift flour, baking soda, baking powder, and salt and cinnamon together in medium bowl.
  3. Cream together butter, sugar, egg, pumpkin puree and vanilla.
  4. Add dry ingredients and mix until combined.
  5. Stir in walnuts and dates.
  6. Drop by tablespoons onto cookie sheets.
  7. Bake for 12 minutes at 350 degrees.

Frosting

  1. Bring 3 Tbsp butter, milk and brown sugar to a boil over medium heat for 2 minutes.
  2. Remove from heat and let cool slightly.
  3. Beat in powdered sugar and vanilla until creamy and smooth.
  4. Frost cookies while slightly warm

Sift the dry ingredients into a medium bowl.

Add all the wet ingredients to a large bowl: butter, sugar, egg, pumpkin and vanilla. Mix until combined and then add the dry ingredients. Mix again until combined.

Drop by tablespoon onto your favorite cookie sheet, no need to grease ahead of time. I use my favorite cookie scoop to get the same size cookies every time. Bake at 350 degrees for 12 minutes.

I start the frosting, as I put the first pan of cookies in the oven, so the frosting and the cookies are warm.

Bring the butter, milk and brown sugar to a boil and cook for 2 minutes. Remove from the heat and let cool 5 minutes. Then move to a bowl and add the powdered sugar and vanilla. Beat until smooth.

While the cookies are warm, I turn them upside down and dip into the frosting. Swirl as you lift the cookie up. Place on cooling rack to set.

Perfectly frosted cookies, every time!

Blueberry Muffins

These blueberry muffins make getting out of bed in the morning worth it!

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Servings:12

Blueberry Muffins

Ingredients

  • 1/2 cup steel cut oats
  • 1/2 cup orange juice
  • 1 1/2 cup all-purpose flour
  • 1/2 cup sugar
  • 1 1/4 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 1/2 cup oil
  • 1 egg, slightly beaten
  • 1 cup fresh or frozen blueberries
  • 2 Tbsp sugar
  • 1/4 tsp cinnamon

Instructions

  1. Heat oven to 400 degrees.
  2. In large bowl, combine oats and orange juice, stir well.
  3. Add flour, sugar, baking powder, salt, baking soda, oil and egg, mix well.
  4. Stir in blueberries. (*if using frozen blueberries, don’t thaw or your batter will be blue)
  5. Spoon into muffin cups, filling 2/3 full.
  6. Mix sugar and cinnamon together and sprinkle over batter.
  7. Bake at 400 degrees for 18-20 minutes or until golden brown.
  8. Remove from pan to cooling rack.

Add the steel cut oats and orange juice, mix to combine and saturate the oats.

This recipe is so easy, just add the additional ingredients: flour, sugar, baking powder, salt, baking soda, oil and egg and mix just until combined.

Add the blueberries. If you are using frozen berries, don’t thaw them or you will end up with blue batter!

Fill the muffins cups 2/3 the way full, sprinkle the cinnamon sugar mixture over each cup. To get the bakery style beautiful muffins grab a couple extra blueberries and place on top each cup.

Remove the muffins and set aside to cool!

These muffins are definitely my favorite. I have been using this recipe since I was 12 and what do they say, ” If it isn’t broken, don’t fix it.”