Happy World Baking Day!

Chocolate Peanut Butter Poke Cake

  • 1 box yellow cake mix, plus ingredients to make cake
  • 2/3 cup peanut butter
  • 1 1/2 cup chocolate syrup (Hershey’s)
  • 1 can sweetened condensed milk
  • 8 regular Reese’s peanut butter cups, divided
  • 8 oz cool whip, thawed

  • 1 (16oz) can chocolate frosting

Prepare cake according to package directions, adding in 2/3 cup peanut butter before mixing. Bake cake in a 9×13-inch pan.

While cake is baking, mix milk and chocolate syrup until well blended.

When the cake is done and while it’s still hot, poke holes in it with a fork or straw. Pour milk mixture over the cake. Allow cake to cool completely.

Chop Reese’s cups into small pieces. Sprinkle half of the Reese’s cups over cake.


Pesto Ranch Crock Pot Chicken

Pesto Ranch Crock Pot Chicken


  • 8 boneless skinless chicken thighs
  • 6 ounce jar of pesto
  • 1 package Ranch Dressing
  • 1/2 cup of Chicken Broth

Place chicken breasts in a single layer in the bottom of your slow cooker.

  • Sprinkle ranch seasoning over chicken.
  • In a small bowl whisk together pesto and ½ cup water and pour over chicken. (Water isn’t in the ingredient list because, well, it’s water…)
  • Cover and cook for 2-3 hours on high or 4-5 hours on low.



Boston Cream Poke Cake

Boston Cream Poke Cake

I found this recipe online and I’ve made it 3 times and passed it along to my friend out of state and she made it twice for her church group. I have request to make it again soon..

  • 1 box Yellow Cake Mix (plus box ingredients)
  • 2 boxes 3.4 oz Instant Vanilla Pudding Mix
  • 4 cup Milk
  • 1 container Chocolate Frosting
  1. Prepare cake in 9×13 pan according to box directions.
  2. Use spoon handle to poke holes evenly across cake.
  3. Combine milk and pudding mix and whisk until well blended.
  4. Pour pudding over cake making sure it gets down into holes.
  5. Refrigerate cake for several hours to allow pudding to settle and set up.
  6. Open frosting container and remove foil seal.
  7. Microwave for 15 seconds and stir. Repeat this until frosting is pourable.
  8. Pour over pudding layer and spread with spatula to cover completely.
  9. Refrigerate for at least several more hours.



My Broccoli Slaw Recipe

2 (12 ounce) package shredded broccoli slaw mix (found w/ the Packaged salads in produce section)

iwbumlQTVYmbKNR9dlpQ_20141114_18425834 cup white vinegar

Maple and Brown Sugar Overnight Oatmeal

Maple and Brown Sugar Overnight Oatmeal

Well I decided to make some maple and brown sugar oatmeal in the crock pot today.. It came out good. I ended up having a nice bowl of it, there wasn’t any need to add any sugar.. Just a different taste because I never had Steel oats before today. But its a lot more health for you..


  • 6 cups Water (serving day)



 Coat inside of a 4-5 quart slow cooker with cooking spray. Add all ingredients to slow cooker and stir. Cook for 7-8 hours on low. Stir before serving.
6 servings

Pesto Ranch Crock Pot Chicken

Pesto Ranch Crock Pot Chicken


  1. Turn crock pot to high setting. Place chicken thighs, pesto, ranch dressing and chicken broth into crock pot. Stir gently to combine all seasonings. Close with lid and cook on high for 3-4 hours or on low for 6-8 hours.
  2. Serve with a side of mashed potatoes and a simple salad.

Makes 8 servings


Popcorn Panda Bear

My Popcorn Panda Bear, This is a popcorn container that I made with my Cricut. I am one of those people who like to do crafts and take it up to the next level in my crafty brain. I made it for Valentine’s Day back in 2006,.It was fun making it then eating the popcorn out of it afterwards. I hope you like it as much as I did making it


Peanut Butter Cookie Brownies

Peanut Butter Cookie Brownies

Serves: 18


For the Brownies

1/2 cup butter
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup all purpose flour
1/3 cup cocoa powder
1/4 teaspoon salt
1/4 teaspoon baking powder
For the Cookie
1/4 cup vegetable oil
1/2 cup sugar
1 egg
1/2 teaspoon vanilla extract
1/4 cup creamy peanut butter
1 cup flour
1/2 teaspoon baking soda
1/4 teaspoon salt


Preheat oven to 350 degrees.
Prepare a 9 by 9 inch baking pan by lining it with parchment paper, leaving excess hanging over the sides for easy removal later.
Brownie Batter
In a small pan over medium heat, melt butter and stir in sugar.
Remove from heat and stir in eggs and vanilla extract. Set aside.
In a medium bowl, mix flour, cocoa powder, salt and baking powder. Stir the butter, sugar and eggs into the dry ingredients until just mixed. A few lumps are okay.
Pour the brownie batter into the pan and set aside.
Peanut Butter Cookie Dough
In a medium bowl, whisk together vegetable oil and sugar. Then add the egg, vanilla extract, and peanut butter and mix well.
In a separate bowl, mix the flour, baking soda and salt and then add to the wet ingredients to form a dough.
Drop tablespoon sized scoops of peanut butter cookie dough onto the brownie batter.
Bake for 27-30 minutes, then cool completely before cutting into bars.

IMG_20160229_172054 (3) (2)


Monkey Bread

Monkey Bread

I decided to make a peanut butter ,chocolate chip monkey bread,, yum so good..

Chocolate-Peanut Butter Monkey Bread


1/2       cup granulated sugar
1          teaspoon ground cinnamon
2 (16.3 oz) cans Pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits                                                                                                                                             
2/3    cup creamy peanut butter (divided into 32 teaspoons)
8       ounces semi sweet chocolate chips
1        cup brown sugar
3/4     cup butter, melted

1.Heat oven to 350°F. Lightly grease 12-cup fluted tube or Bundt pan with butter or cooking spray. In large gallon-size storage food bag, mix granulated sugar and cinnamon.

  • 2.Separate the biscuit dough into 16 biscuits (8 biscuits per can); cut each biscuit into quarters, making 64 pieces.


  • 3.Working with one biscuit quarter at a time, flatten the quarter into a circle shape. Place one teaspoon of the peanut and a few chocolate chips in the center of the dough. Bring edges of the dough up and over the filling, stretching the dough as necessary to encase the fillings in the middle of the dough ball. Repeat with remaining dough circles.

  • 4.Add filled dough balls a few at a time to the bag of cinnamon sugar. Shake in bag to coat dough. Arrange coated dough balls in the prepared pan.

  • 5.In small bowl, mix brown sugar and melted butter; pour mixture over biscuit pieces.

  • 6.Place the pan on a baking sheet. Bake 30 to 35 minutes or until golden brown and no longer doughy in center.

  • 7.Remove from the oven and carefully invert the pan onto a serving plate. Allow the bread to cool inverted in the pan for 10 minutes, then remove the pan and pull apart to serve. Serve warm.