Peanut Butter Butterscotch Bars

1 stick butter, room temperature

1/2 c. sugar

1/2 c. light brown sugar, packed

1/2 c. creamy peanut butter

1 egg

1 t. vanilla

1 c. SR flour

1/2 c. quick cooking oatmeal

1 c. butterscotch chips*

Icing:

1 c. powdered sugar (possibly less)

4 T. milk

1/4 c. creamy peanut butter

Preheat oven to 350. Spray 9x13 dish. Cream sugars and butter. Add 1/2 c. peanut butter until smooth. Add egg and vanilla. Mix until well combined. Gradually add flour and oats. Mix on low speed until just combined. Spread batter into dish. Sprinkle with butterscotch chips* (or chocolate, if you prefer). Bake 20-25 minutes until edges are golden brown.  Stir together powdered sugar, milk, and peanut butter until smooth. Once the bars have baked, remove from oven and immediately pour the icing over the warm bars. Cool and Serve. Allow the bars to cool completely before slicing and serving. Enjoy!

**bars can be sliced while still warm if you use a plastic knife. They are so good eaten warm with a glass of milk.

***This can be made gluten free by omitting flour and increasing oats. The texture will be a little more dense & chewy, but still tasty. OR by using oat flour instead of self rising and adding 1 t. baking soda and 1/4 t. salt.

Pictures: before slicing, and ready to eat!

Orange Creamsicle Cake with Buttercream Frosting

1 box Duncan Hines Orange Supreme cake mix

1 small box vanilla pudding mix, dry

1 c. oil

1/2 c. milk

1 c. sour cream

3 eggs

Orange Buttercream Frosting:

2 sticks butter, softened

2 c. powdered sugar

1 t. orange extract

2 T. heavy whipping cream or evaporated milk

3 T. orange soda or orange marmalade, I used soda

Preheat oven to 350. Spray 9x13 pan. Set aside. Combine cake mix, instant pudding mix, oil, milk, sour cream, and eggs until well combined. Pour batter in pan. Bake 24-29 minutes until toothpick comes out clean. Cool before frosting. Combine softened butter on medium speed for 3 minutes until smooth and creamy. Add powdered sugar, cream, and extract. Increase to high speed and beat for 3 more minutes. Stir in 3 T. orange marmalade or orange soda. Cover cake evenly with frosting. Refrigerate for at least 30 minutes before serving. Cake can be frozen for 2 months. Very yummy! The frosting is like a ganache. Everyone loved it!

Creamy Chorizo Gnocchi

5.5 oz. chorizo, or smoked sausage/kielbasa, finely diced

1 small red onion, diced

1 small red pepper, diced

4 cloves garlic, minced

2/3 c. chicken stock

1 T. tomato paste

3.5 oz. cream cheese

14 oz. gnocchi

1.5 oz. Parmesan cheese

fresh basil, optional

Heat a small amount of oil in large skillet. Add sausage and saute until it begins to crisp,  about 3-4 minutes. Add onions & peppers. Continue cooking over medium heat until veggies have softened, about 4 minutes. Add garlic , cook for 1 minute. Add chicken stock, tomato paste, and cream cheese. Stir to combine and reduce to low medium, gently simmering. Prepare gnocchi as directed, drain, reserving small amount of cooking water. Transfer drained gnocchi to skillet. Toss gently to be sure gnocchi is covered. Stir in Parmesan and basil. Serve immediately.

Cake Mix Toffee Bars #2

1 box yellow/white cake mix

1/2 c. butter, melted

1 egg

1 c. toffee bits

1 can Eaglebrand milk

1 c. chocolate chips, your choice, I used milk

1 t. vanilla

Preheat oven to 350. Grease 9x13 baking pan. Combine cake mix, melted butter, and egg until a dough forms. Press dough* evenly into the bottom of the pan. Sprinkle with toffee bits. In a microwave safe bowl, heat together condensed milk, chocolate chips, and vanilla, at half power for 1 minute. Stir. Heat again if needed. Stir until melted and smooth. Pour over toffee bits. sprinkle with more toffee bits or crumble more dough over the chocolate layer, if desired. Bake 25-30 minutes or until top is golden brown. Allow bars to cool before slicing. Yummy!

*the original recipe called for 2/3 of the dough to be pressed in the bottom of the pan, but it wasn't enough to cover the entire bottom without having some paces not covered. The next time I make these, I will use all the dough on the bottom and if there is any left over I will crumble some on top, otherwise I will just top with more toffee bits. 

Pictures shown with crumb topping. 1st: before baking, 2nd: after baking, 3rd: inside bars, ready to eat.

Easy Cake Mix Toffee Bars

1 white cake mix

1 c, plain flour

1/2 c. packed dark brown sugar

1/4 t. salt

3/4 c. butter, melted and cooled slightly

1 egg

3 c. chocolate chips, your choice

1/4 c. Heath toffee bits

Preheat oven to 350. Spray large baking pan or line with parchment paper. Combine cake mix, flour, brown sugar, and salt until well combined. Add in melted butter and 1 egg. Mix until crumbly dough forms. Press the mixture into prepared pan in an even layer. Using a rolling pin is helpful. Bake 14-16 minutes until golden brown. Remove from oven and immediately sprinkle on chocolate chips in an even layer. Allow the chocolate to set for 4-5 minutes , spread around the chocolate with a butter knife or offset spatula until smooth. Sprinkle on Heath bits. Cool completely before cutting.