Sweetly Celebrating the USA

It’s Independence Day and we are celebrating the good ole USA! What’s more American than pie? However, we’re not making your ordinary, run of the mill apple pie. We need a treat so tasty it’s worthy of sending firecrackers to our taste buds. We can’t think of a better way to show our patriotic spirit and honor our country than with our red, white, and blue festive Fourth Of July Chocolate Chip Pie! Time to party!

Cookie Pie

Fourth Of July Chocolate Chip Cookie Pie


  • 1/2 cup Butter Flavored Crisco
    1 large egg
    3/4 cup light brown sugar, packed
    1/4 cup granulated sugar
    1 tablespoon vanilla extract
    1 1/3 cups all-purpose flour
    pinch salt,
    1/2 cup dark chocolate chips
    about 1/2 cup M&Ms (We picked out the red, blue, and brown ones)
    about 1/4 cup Mini Rolos


    1. Preheat oven to 350F. Spray a 9-inch pie dish very well with cooking spray; set aside.
    2. In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
    3. Wait momentarily before adding the egg so you don’t scramble it. Add the egg, sugars, vanilla, and whisk until smooth.
    4. Add the flour, optional salt, and stir until just combined; don’t overmix.
    5. Stir in the chocolate chips.
    6. Add about 1/4 cup M&Ms and stir to combine; reserve remainder.
    7. Turn batter out into prepared pie dish, smoothing the top lightly with a spatula.
    8. Evenly add the remaining M&Ms to the top of the batter, pushing them down slightly to anchor.
    9. Evenly insert the Mini  Rolos into the batter, pushing them down so the top is almost flush with the surface of the dough.
    10. Bake for about 24 to 26 minutes, or until a toothpick inserted in the center comes out mostly clean, or with a few moist crumbs, but no batter.  If your pie has risen in the center, it will deflate as it cools. Allow pie to cool in dish for at least 30 minutes before slicing and serving.


*Recipe adapted from www.averiecooks.com



Appreciating the Sweet Stuff

I, Trina, have been calling in lots of favors around here lately since my son had his tonsils out a few days ago. We are truly blessed with wonderful family and friends who are very willing to help us out. Now what to do to show our appreciation? Bake treats, of course! I tried a new recipe and I declare Heath Bits Peanut Butter Cookies the perfectly sweet way to say THANKS!

peanut butter heath bar crunch cookies

Heath Bits Peanut Butter Cookies


    • 1/2 cup shortening
    • 3/4 cup Creamy Peanut Butter
    • 1-1/4 cups packed light brown sugar
    • 3 tablespoons milk
    • 1 tablespoon vanilla extract
    • 1 egg
    • 1-1/2 cups all-purpose flour
    • 3/4 teaspoon baking soda
    • 3/4 teaspoon salt
    • 1-1/3 cups (8 oz. pkg.) HEATH BITS ‘O BRICKLE Toffee Bits, divided


      1. Heat oven to 375°F.

      2. Beat shortening, peanut butter, brown sugar, milk and vanilla in large bowl until well blended. Add egg; beat just until blended. Combine flour, baking soda and salt; gradually beat into peanut butter mixture. Stir in 1 cup bits; reserve remainder for topping.

      3. Drop by heaping teaspoons about 2 inches apart onto ungreased cookie sheet; top each with reserved bits.

      4. Bake 7 to 8 minutes or until set. Do not overbake. Cool 2 minutes. Remove to wire rack. Cool completely. Makes about 36 cookies.

      *Recipe: www.hersheys.com


      A Sweet to Stick With

      Raise your hand if you love chocolate chip cookies. WE DO! WE DO! This Saturday we tried a new twist on an old favorite: Chocolate Chunk Cookie Sticks. This recipe takes half the time to make than ordinary chocolate chip cookies and their shape screams, “dunk me in milk!”. So grab some  cookie sticks and a glass of the white stuff  to toast the start of a fantastic summer break!’

      Chocolate Chunk Cookie Sticks

      Chocolate Chunk Cookie Sticks


      1 large egg
      3/4 cup light brown sugar, packed
      1/2 cup canola or vegetable oil
      1/4 cup granulated sugar
      2 teaspoons vanilla extract
      1 1/4 cups all-purpose flour
      1 teaspoon cornstarch
      1/2 teaspoon baking soda
      1/2 cup Heath Bits
      pinch of salt
      about 3/4 cup chocolate chunks


      1.Preheat oven to 350F. Line an 8-by-8-inch pan with aluminum foil and leave overhang, spray with cooking spray; set aside.
      2.In a large mixing bowl, whisk together first 5 ingredients (through vanilla).
      3.Add the next 4 ingredients (through optional salt), and stir until just combined; don’t overmix.
      4.Turn dough out into prepared pan, using a spatula or fingers to smoosh dough into corners. Smooth top lightly with a spatula.
      5.Arrange chocolate chunks in rows (if desired) or simply sprinkle them evenly over the surface; press chunks is lightly, enough so they’re anchored and bake into the dough or will be prone to falling out of the baked sticks.
      6.Bake for 18 to 20 minutes or just until set in the center; don’t overbake because sticks firm up as they cool. Allow to cool completely in pan before lifting out with foil overhang.
      7.Place the large slab of baked dough on a cutting board and with a pizza wheel or sharp knife, cut into sticks. In order to get clean lines and very neat looking sticks as shown in the photos, you must wait for slab of dough to cool completely before slicing.

      *recipe adapted from http://www.averiecooks.com/2013/06/chocolate-chunk-cookie-sticks.html

      The Sweet Side of Nature

      Now that spring has finally sprung, have you thought about heading to the great outdoors for a camping trip? Or better yet, a “glamping” trip?!?! Glamping seems right up our alley: gourmet food, hot water, and air conditioned cabins with hotel style beds. What’s not to love about roughin it in nature when you have those kind of luxuries! Since we have no plans for a glamping trip in our near future we decided to bring a small piece of glamorous camping to our indoor kitchens by making gooey s’mores brownies. A few of these goodies might just turn a couple of girls from surburbia into the outdoorsy kind! (Or at least the outdoorsy pampered kind!)

      smores brownies

      S’mores Brownies

      •1 (21.5 ounces) package brownie mix
      •2 cups of Golden Grahams Cereal
      •2 to 2 1/2 cups miniature marshmallows
      •Mini chocolate bars (12 to 14 ounces total), coarsely chopped or broken into pieces

      1.Preheat oven to 350 degrees F. Line a 9×13-inch glass pan with aluminum foil and spray with cooking spray. Prepare brownie mix according to package directions. Spread into prepared pan. Bake brownies halfway, approximately 20 minutes. Remove from oven.

      2.In a medium bowl, prepare the topping: toss together the graham crackers pieces, miniature marshmallows, and chopped chocolate.

      3.When brownies are finished baking halfway, sprinkle topping over top. Return to the oven for an addition 15 to 20 minutes, until marshmallows are golden brown, and a toothpick inserted into a non chocolate-covered area comes out clean. Allow brownies to cool completely.
      4.When brownies have cooled, remove from pan by lifting the edges of the foil lining. Invert brownies onto a cutting board. Remove the foil lining. Place brownies right-side up on cutting board and cut into 24 squares. Enjoy!

      *Recipe adapted from Stepable

      Sweet Riches

      We have a confession and it’s worth a lot. It is impossible, inconceivable, and darn right unthinkable in our opinion to make cookies without devouring the dough! We’ve tried it and we just can’t resist.  Time and time again (especially by our mom, Nurse Cain) we’ve been told that we shouldn’t eat it, but we simply can’t help ourselves. So when a recipe was recommended (thanks Becky!) that includes eggless cookie dough we couldn’t deny ourselves the opportunity to sample it for ourselves. The name says it all: Billionaire Bars. One bite and we felt like the richest girls around!

      billionaire bars

      Billionaire Bars

      1 pkg refrigerated sugar cookie crust
      1 jar caramel syrup
      1 cup butter, softened
      ¾ cup brown sugar
      ¼ cup white sugar
      2 tsp vanilla
      2 tsp milk
      1 & ¼ cups all-purpose flour
      1 cup miniature chocolate chips
      Preheat oven to 350 degrees F. Liberally grease a 13×9″ baking pan with cooking spray. Unwrap the sugar cookie dough and press it evenly into the bottom of the prepared pan.
      Bake the sugar cookie crust for approx. 15 minutes or until center appears set and top is lightly golden. Cool completely.
      In a medium saucepan, melt together the caramel until the mixture has melted and is nice and smooth. Pour the mixture over the sugar cookie crust and spread to even out.
      In the bowl of a stand mixer, beat together the butter and sugars until creamy. Add the vanilla and milk, beat again. Lastly, gradually add the flour until a soft dough forms. Stir in the chocolate chips.
      Spread the cookie dough mixture evenly on top of the caramel layer. Place in the fridge to set, about 2 hours. Before serving, melt the remaining chocolate chips and drizzle on top of the bars. Cut and eat!

      *recipe adapted from The Domestic Rebel

      A Sweet Staple

      Oh no we didn’t…alright, we did!! You may assume that we must really adore something if we bake it over and over again.  And you would be correct! This week we are sweet cheating with our favorite chocolate chip cookie recipe. In our homes cookies are a staple, a must, dare we say a necessity! Could you ever really go wrong with chocolate chip cookies? We think NOT!


      Chocolate Chip Cookies (Sister Sweetly’s Favorite)


      3/4 cup Butter Flavored Crisco Stick
      1 1/4 cups brown sugar
      2 tablespoons milk
      1 tablespoon vanilla
      1 egg
      1 3/4 cups all purpose flour
      1 teaspoon salt
      3/4 teaspoon baking soda
      1/2 cup milk chocolate chips
      1/2 cup dark chocolate chips
      Preheat oven to 350 degrees.


      In a large mixing bowl, cream together Crisco, brown sugar, milk, and vanilla using an electric mixer. Beat in egg until well combined.

      Sift flour, salt, and baking soda together into a separate mixing bowl. With mixer on low speed, carefully add flour mixture 1/4 cup at a time until a soft dough forms. Add chocolate chips, Heath, and M&Ms to dough, stirring by hand.

      Drop rounded teaspoonfuls of dough 3 inches apart onto an ungreased baking sheet. Bake for 8 to 10 minutes. Cool 2 minutes on baking sheet after removing from oven, and transfer to a wire rack to allow cookies to cool completely.

      Makes 3 dozen

      *Recipe adapted from the Butter Flavored Crisco Ultimate Chocolate Chip Cookie Recipe

      Sweet Smarts

      Surely we’re not alone when we say the inventor of streusel crumb topping is a GENIUS! You don’t have to be an expert to whip up a batch and add on top of cherry pie filling to make Cherry Crisp, this Saturday’s sweet treat.  Simple and delicious – the perfect combination!

      cherry crisp

      Cherry Crisp


      1 (21 ounce) can cherry pie filling
      3/4 cup packed brown sugar
      3/4 cup all-purpose flour
      3/4 cup old fashioned oatmeal
      1/2 teaspoon cinnamon
      1/4 teaspoon nutmeg
      1/4 teaspoon salt
      1/2 cup butter


      1 Spread pie filling into a greased 9-inch square baking dish (or individual ceramic pie pans like we did).
      2  Combine the next six ingredients in a bowl.
      3  Cut in butter until the mixture resembles coarse crumbs; sprinkle over filling.
      4  Bake at 375 degrees for 35-40 minutes or until golden brown.
      5  Top with ice cream and whipped cream and dig in!

      *recipe adapted from Food.com

      Sweet Secret

      Is this the best weekend ever?  It’s gotta be…treats two days in a row.  Yippee!!!  Since our Valentine’s Day Treat was quite divine we decided to keep Saturday’s treat a little more simple.   We took our favorite oatmeal cookie recipe and mixed in semi sweet chocolate chips, heath bits, and M&Ms.  But we didn’t stop there.  We added in a secret ingredient (wait for it…wait for it…) pretzels.  Yes pretzels!  They add enough saltiness to counteract all of the richness from the chocolates.  Simply Superb!

      Secret Ingredient Oatmeal Cookie

      Secret Ingredient Oatmeal Cookies

      • 3/4 cup Butter Flavored Crisco Shortening
      • 1 1/4 cups firmly packed light brown sugar
      • 1 egg
      • 1/3 cup milk
      • 1 1/2 teaspoons vanilla
      • 3 cups quick oats, uncooked
      • 1 cup all-purpose flour
      • 1/2 teaspoon baking soda
      • 1/2 teaspoon salt
      • 1 cup M&Ms
      • 1 cup semi-sweet chocolate chips
      • 1 cup Heath bits
      • I cup pretzels broken into small pieces

      Preheat oven to 350 degrees.

      Combine Butter Flavored Crisco, brown sugar, egg, milk, and vanilla in a large bowl. Beat at medium speed until well blended.  Combine oats, flour, baking soda, and salt. Mix into creamed mixture at low speed until blended. Stir in M&Ms, chocolate chips,  Heath bits, and pretzels pieces. Drop rounded tablespoons of dough 2 inches apart onto greased baking sheet.

      Bake from 10-12 minutes or until lightly browned. Cool 2 minutes on baking sheet. Allow to cool on wire rack.

      Makes about 2- 2 1/2 dozen cookies.

      *adapted from the Butter Flavored Crisco Oatmeal Chewy Cookie Recipe

      Sweet Demands

      It’s rare when we get demanding (ask our husbands!), but this Saturday’s recipe is a must make! Chocolate Chip Toffee Fudge Cookie Bars are not only ooey-gooey, but filled with our most favorite ingredients: chocolate and Heath.  If there ever was a recipe to keep in your back pocket, it’s this one!

      chocolate chip toffee fudge bars

      Chocolate Chip Toffee Fudge Cookie Bars

      Ingredients (16 servings)

      For the Crust:

      • 2 cup graham cracker crumbs
      • 1/2 cup butter, melted

      For the Fudge Layer:

      • 14 oz can sweetened condensed milk
      • 12 oz semi sweet chocolate morsels
      • 1 Tbsp butter
      • 1/2 cup Heath toffee bits

      For the Cookie Layer:

      • 3/4 cup butter flavored Crisco
      • 2 Tbsp milk
      • 1 Tbsp vanilla extract
      • 1 1/4 cup brown sugar
      • 1 egg
      • 1 3/4 cup flour
      • 1 tsp kosher salt
      • 1 tsp baking soda
      • 1/2 tsp ground cinnamon
      • 12 oz semi-sweet chocolate morsels
      • 1/2 cup Heath toffee bits


      1. In small bowl mix melted butter with graham cracker crumbs. Press firmly into bottom of a parchment paper lined 13×9 baking pan.
      2. In small saucepan, mix condensed milk with semi sweet morsels and butter. Heat over medium heat until smooth. Pour over crust. Sprinkle with 1/2 cup toffee bits.
      3. In large mixing bowl, beat Crisco with brown sugar, milk and vanilla until smooth. Beat in egg. Add flour, salt, baking soda and cinnamon. Fold in milk chocolate morsels. Spread over fudge layer. Sprinkle with remaining toffee bits.
      4. Bake in a 350 degree oven for about 30-35 minutes. Cookie dough may appear slightly under cooked. Allow to cool completely. Slice and enjoy!

      *recipe adapted from Shugary Sweets

      Sweets for Santa

      You better watch out cause Santa Claus is coming to town (IN THREE MORE DAYS!) Every year at Christmas we decorate sugar cut-out cookies with our kids to leave for Santa on Christmas Eve. With these cookies you can guarantee you’ll make his nice list. Plus Santa must really love them because the plates are always empty on Christmas morning!

      sugar cookies

      Christmas Cut-Out Sugar Cookies

      Prep Time:30 min
      Cook Time:9 min
      Yield:6 dozen cookies


      • 1 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
      • OR 1 cup Crisco® Butter Flavor All-Vegetable Shortening
      • 1 cup sugar
      • 1 large egg
      • 2 tablespoons milk
      • 1 tablespoon vanilla extract
      • 3 cups Pillsbury BEST® All Purpose Flour
      • 1 1/2 teaspoons baking powder
      • 1/2 teaspoon salt
      • Granulated sugar, colored sugar crystals, frosting or assorted candies


        1. BEAT shortening and sugar in large bowl, with an electric mixer at medium speed until smooth and creamy. Beat in egg, milk and vanilla until well blended.
        2. COMBINE flour, baking powder and salt in medium bowl. Gradually add flour mixture to shortening mixture at low speed until well blended. Wrap dough in plastic wrap; refrigerate 1 hour for easier handling.
        3. HEAT oven to 375ºF. Roll 1/3 of dough at a time on lightly floured surface to 1/8-inch thickness. Cut dough with 2 to 3-inch floured cookie cutters. Place 1 inch apart on ungreased cookie sheets. Sprinkle with sugar, if desired.
        4. BAKE 5 to 9 minutes or until edges begin to brown. Cool 2 minutes on baking sheet. Transfer cookies to cooling rack. Frost and decorate as desired.

      *recipe adapted from Crisco’s Ultimate Sugar Cookie Recipe