Potato Chip Cookies

Potato Chip Cookies- The best of both worlds...sweet and salty! Delicious cookies loaded with chocolate chips and crunchy potato chips.  They are crunchy on the edges and chewy in the middle. YUM!

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My mom's potato chip cookie recipe never included chocolate chips. She would top them off with a maraschino cherry.  They were yummy, but,  honestly, I never ate the cherry.  I would pull it off and simply eat the cookie. 

When I started making these for my own family, I added the chocolate chips instead.  They are a perfect combination of sweet and salty. 👌

Ingredients Needed

• Flour
• Sugar (both white and brown)
• Egg
• Vanilla
• Butter
• Milk
• Potato chips
• Chocolate chips

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Recipe Notes

Butter

Make sure it's softened! This is so important for the texture of your cookies. You will need 2 whole sticks for these!

Potato Chips

I use a standard, regular potato chip for these. Go with your favorite brand or salt level.  Be sure they are finely crushed. 

Storage

Keep any leftover cookies in a covered container. Don't worry about refrigerating them, unless it's really hot in your area. 

Can I Freeze These?

Yep.  Bake according to the recipes, then, let them cool completely.  Store them in a covered, freezer safe container /storage bag. They will be good for several months. 

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Potato Chip Cookies

No Bake Peanut Butter Bars

No Bake Peanut Butter Bars- What’s a better combination than chocolate and peanut butter?! These easy bars combine those great tastes in one easy bar. They are delicious, require a short ingredients list and require zero baking. The perfect bar!

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I LOVE these bars. My mom made these all the time when I was growing up. When I got older, she passed this recipe on to me.  

In turn, my kids are crazy, insane,  in love with these bars.  They request them for nearly every holiday, special occasion, or simply when the ingredients can be found in the pantry. 

Ingredients Needed

• Peanut butter
• Graham cracker crumbs
• Powdered sugar
• Butter
• Chocolate chips

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A Few Recipe Notes:

• This recipe can easily be cut int half and made with an 8 x 8 size baking dish.
• With that said, you can also use the full recipe for a 9 x 9 size baking dish or a 12 count muffin/cupcake pan for individual cups.
• Store any leftover bars in the refrigerator. 
• Freezing?  These bars are ok to freeze! Store them in a covered, freezer safe container or storage bag. They will be good for a couple of months.
• Peanut Butter: The creamy variety works best. I have used "regular" peanut butter and the natural version for these. Both work great.
• Butter: Margarine, real butter or plant based butter all work for these.

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No Bake Peanut Butter Bars

Homemade Snickers Bars

Homemade Snickers Bars- Make those iconic bars right in your own kitchen! These are gooey, chocolatey nougaty and just plain amazing. 

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My Mom never made these bars.  Now, mind you, she adored a snickers candy bar, but, this recipe I actually found over 10 years ago.  It was way back when I first started blogging and quickly became a family favorite.

This recipe is quite easy to make, but, does take a little time to put them together.  They are also quite rich, eat in small quantities, if at all possible.  😉

Ingredients Needed

• Chocolate chips
• Peanut butter
• Marshmallow Fluff
• Peanuts
• Evaporated milk
• Butter
• Sugar
• Vanilla
• Caramels
• Whipping cream

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Recipe Notes:

• Be sure to let each layer cool completely before moving on to the next layer.  This will prevent your bars from mushing all together.
• Keep any leftovers in the refrigerator.  If desired, you can freeze these bars.  I do recommend cutting them into pieces before you do this.  Simply store them in a covered, freezer safe, storage bag or container. 

What Kind Of Caramels?

I used Brach's Milk Maid Caramels.  They worked perfectly.  You can use any brand equivalent. 

Marshmallow Fluff:

Want to make it homemade?  You can! Find out how right here. 

Your Layers:

• Bottom: Chocolate/Peanut Butter
• Next:  Nougat
• Then: Caramel 
• Top: Chocolate/Peanut Butter

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Homemade Snickers Bars

French Toast with Cream Cheese Filling

French toast with cream cheese filling is a delicious breakfast twist. Spread a mixture of cream cheese and sugar between slices of bread, dip in French toast batter, and cook until golden brown. Serve hot with syrup or fruit for a delightful treat.

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This recipe wasn't something my mom made when I was young, although, she did make traditional French toast.   Nope, this was a recipe that I discovered from her when I got older.  She made it one weekend while I was visiting with my kids and I instantly fell in love with it.

It's pretty filling, so, I wouldn't  recommend it for your everyday weekday breakfast, but, it is perfect for a special occasion,  brunch or simply when you want a sweet treat.

Ingredients Needed

• Sliced bread
• Eggs
• Milk
• Ground cinnamon
• Cream cheese
• Powdered Sugar
• Vanilla
• Butter

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Recipe Notes

Bread

I recommend using a thicker sliced bread.  For example, Texas toast or a brioche. Don't get me wrong...any type of sliced bread will work for this.  However, a thicker bread will hold up better once it's dipped in the egg mixture. 

Cream Cheese

I like to use a whipped cream cheese for this recipe.  It's easier to work with and spread on the bread slices.  But, go with your favorite brand and flavor.  Let it soften before use to make your life easier. 

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French Toast with Cream Cheese Filling

Peanut Butter Blossoms

Peanut Butter Blossoms- The classic! Cracked peanut butter cookies rolled in sugar and topped with a chocolate kiss candy.

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We make these every year during the holiday time.  They are easy to make, taste delicious and are perfect for a cookie swap!

Ingredients Needed

• Flour + Salt + Baking soda
• Peanut butter
• Shortening
• Sugars: Both white and brown
• Egg
• Vanilla
• Milk
• Coarse sugar
• Hershey's Kisses Chocolates

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Recipe Notes:

• Peanut Butter: This recipe will work with natural peanut butter and “regular” peanut butter. However, if you use the natural variety and your dough seems a bit too oily, simply add a smidgen ( about a tablespoon) extra of flour to absorb it.
• I use a raw sugar for these. However, regular, granulated sugar will also work for the coating. 
• Keep any leftover cookies in a covered container in the refrigerator. They are best eaten within 2-3 days.
• If desired, you can freeze these cookies. Let them cool completely. Then, store in an airtight container/storage bag (freezer safe) in the freezer. They will be good for a couple of months.

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Peanut Butter Blossoms

Swedish Flop

Swedish Flop- A layered cake with a creamy filling and a crunchy streusel topping.  A final dusting of powdered sugar makes this irresistible! 

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My Mom never made this growing up.  She bought it from a local bakery during my childhood.  I thought everyone got to enjoy this delicious dessert when I was a kid.  But, as I got older, I realized it was something that was popular in the Chicagoland/Northern Illinois area, but not really anyplace else.

So, being the sweet lover I am, I decided to make my own version. Using a cake mix, of course ;)  Don't pass this one up, it's really good. 

Ingredients Needed

• Vanilla cake mix
• Eggs
• Milk
• Instant vanilla pudding
• Flour
• Butter
• Brown sugar
• Powdered sugar

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Recipe Notes

• Cake Mix: Yes, you can use any brand of cake mix.  Stick with a standard size and a vanilla or yellow flavor.
• Pans: You will be using two 9 x 13 baking pans.  Yes, with just one cake mix.  The batter will be split evenly between the two pans.
• Streusel Topping:  Only top one of the cake batters with the streusel topping.  This will be the top of your cake.  The plain batter will be the bottom of your cake.

Raw Flour Note

→This recipe calls for the use of raw flour.  If you have concerns about this, you can use a heat treated flour or do the process at home. 

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Swedish Flop