Moon Pie Cookies




1/2 Cup Butter, softened
1 Cup Sugar
1 Egg
1 Cup Evaporated Milk
1 teaspoon Vanilla Extract
2 Cups Flour
1/2 teaspoon Salt
1/2 Cup Unsweetened Cocoa Powder
1 1/2 teaspoons Baking Soda
1/2 teaspoon Baking Powder
1/2 Cup Butter, softened
1 Cup Powdered Sugar
1/2 teaspoon Vanilla Extract
1 Cup Marshmallow Creme


Preheat oven to 400°F and lightly grease two cookie sheets.

Cream together butter and sugar in a large bowl.  Mix in egg, evaporated milk and vanilla.  In a separate bowl, combine flour, salt, cocoa powder, baking soda and baking powder.  Slowly add flour mixture until combined.

Drop the dough by rounded tablespoonfuls onto the prepared baking sheets, leaving 3 inches between them.  Bake until firm to the touch, about 6-8 minutes.  Cool on racks.

Make the filling  by mixing together butter, powdered sugar, vanilla and marshmallow creme until smooth.

Spread a spoonful of filling onto the flat side of the cookie and top with another cookie.

Loaded Baked Potato Dip


This Loaded Baked Potato Dip is deliciously packed with cheesy bacon goodness.  I served this dip with regular potato chips, which added a nice saltiness to it.


16 oz Sour Cream
12 oz Bacon, cooked and crumbled
8 oz (2 Cups) Shredded Cheddar Cheese
1/3 Cup Green Onions, thinly sliced


Mix all ingredients together in a bowl.  Reserve a small amount of cheese, bacon and green onions for garnish if desired.

Cover and chill for at least 1 hour before serving.  Garnish with reserved cheese, bacon and green onions.

Serve with potato chips.

Yield: about 4 Cups


-Recipe from Brown Eyed Baker-

Gluten Free Chocolate Chip Oatmeal Cookies


 This is a delicious gluten free oatmeal cookie!


4 1/2 Cups Gluten Free Oats, divided
2 Tablespoons Cornstarch
1 1/2 teaspoons Cinnamon
1 teaspoon Baking Powder
1/2 teaspoon Salt
2 Sticks Unsalted Butter, softened
3/4 Cup Sugar
1/2 Cup Brown Sugar
2 Eggs
2 teaspoons Vanilla Extract
1 1/2 Cups Semisweet Chocolate Chips


Preheat oven to 350°F.  Lightly grease 2 cookie sheets.

Blend 1 1/2 Cups oats in a blender until they are a fine powder.  Whisk together in a bowl with cornstarch, cinnamon, baking powder and salt.

Mix together butter, brown sugar and sugar with an electric mixer until fluffy.  Mix in eggs and vanilla.  Slowly mix in oat mixture until fully combined.

Stir in chocolate chips and remaining oats.

Drop 2 Tablespoons dough about 2 inches apart on prepared cookie sheets.

Bake until light brown at edges, about 15-18 minutes.  Rotate cookie sheets half way through baking.  Cool on racks.


Yield: about 3 dozen cookies

-Recipe slightly adapted from

Twice Baked Potato Casserole

Loaded Mashed Potatoes


This casserole tastes just like Twice Baked Potatoes, but it’s so much easier to make.  No stuffing potato skins here!  This can be served as a main dish or a side dish.


5 lbs Potatoes, peeled and cubed
3/4 Cup Sour Cream
1/2 Cup Milk
3 Tablespoons Butter
Salt & Pepper, to taste
3 Cups (12 oz) Shredded Cheddar Cheese, divided
1/2 lb Bacon, cooked and crumbled
3 Green Onions, sliced


Boil potatoes until tender, about 15 minutes.  Drain and place in a large bowl.

Add sour cream, milk, butter, salt and pepper.  Blend with an electric mixer until smooth.

Stir in 2 cups cheese, bacon and onions.  Spread into a casserole dish and top with remaining cheese.  Bake for 30 minutes.

Yield: About 8 servings as main dish/about 14 servings as side dish

-Recipe from Taste of Home-

Salsa Chicken Bake



This Salsa Chicken Bake couldn’t be easier to make.  Just dump the ingredients into a baking dish and let it bake.


1 Cups Uncooked White Rice
1 Cup Frozen Corn
15 oz Can Black Beans, drained and rinsed
16 oz Jar Salsa
1 Cup Chicken Broth
1/2 Tablespoon Chili Powder
1/2 teaspoon Oregano
2 Large Chicken Breasts (about 1.5 lbs), cut into 3 pieces each
1 Cup Shredded Gouda or Cheddar Cheese


Preheat oven to 375°F.

Stir together rice, corn, beans, salsa, broth, chili powder and oregano in an 8 inch casserole dish.  Place the chicken on top and press down into the liquid.

Cover with foil and bake until rice is tender about 60-75 minutes.  Remove foil.  Sprinkle cheese on top and let melt in over for a couple minutes.

Yield: 4-6 Servings

-Recipe from Budget Bytes-

Slow Cooker Chicken Enchilada Soup


Try this Slow Cooker Chicken Enchilada Soup to warm you up this winter.


3 Tablespoons Butter
3 Tablespoons Flour
1/2 Cup Chicken  Broth
2 Cups Milk, divided
15 oz Can Black Beans, drained and rinsed
14.5 oz Can Diced Tomatoes with Jalapenos
10 oz Frozen Corn
1 Small Onion, chopped
1 Small Red Bell Pepper, diced
10 oz Can Red Enchilada Sauce
2 Chicken Breasts
Optional Toppings:
Shredded Colby Jack Cheese
Sour Cream
Tortilla Chips


Melt butter in a saucepan over medium/low heat.  Whisk in flour and cook for 1 minute.  Whisk in broth and 1/2 cup milk.  Bring to a bubble and let thicken.  Remove from heat and whisk in enchilada sauce and remaining milk.

Combine beans, tomatoes, corn, onion and bell pepper together in a slow cooker.  Place chicken on top and pour in the enchilada sauce mixture.

Cook on low 6-8 hours or on high for 3-4 hours.  Shred chicken after cooking.


Yield: About 8-10 Servings

-Recipe from Dainty Chef-