Heath Bar Cookies


  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 1/2 cups chopped Heath Bar pieces
  • 1/2 cup chopped walnuts


  1. Sift together the flour, salt, and baking soda and set aside.
  2. In a separate bowl, combine Heath Bar pieces and chopped walnuts and set aside.
  3. Beat together the butter and sugar.
  4. Beat in eggs one at a time, and vanilla.
  5. Alternating, mix in the Heath Bar mixture and the flour mixture, a third at a time, until well blended.
  6. Chill cookie dough for at least 30 minutes (better an hour or longer).
  7. Preheat oven to 350.
  8. On cookie sheets lined with parchment paper or Silpat, spoon out the cookie dough in small 1-inch diameter balls.
  9. Place dough balls 3 inches away from each other on the cookie sheets.
  10. Bake for 10-12 minutes, until the edges are just starting to brown.
  11. Remove from oven and let cool for a few minutes.
  12. Then transfer the cookies to a wire rack to cool completely.

Source: http://www.simplyrecipes.com/recipes/heath_bar_cookies/


Banana Split Ice Cream Pie


  • 1 chocolate cookie crumb pie crust
  • 1/4 cup butter, melted
  • 2 bananas, sliced
  • 1 quart vanilla ice cream, softened
  • 1 (20 ounce) can crushed pineapple, drained
  • 1 cup Cool Whip
  • 1/4 cup chopped walnuts
  • 1/4 cup maraschino cherries
  • 1/3 cup ice-cream topping (chocolate, caramel, etc)


  1. Arrange bananas over bottom of crust.
  2. Spread ice cream in an even layer over bananas.
  3. Top with drained pineapple.
  4. Spread Cool Whip over top.
  5. Sprinkle with nuts.
  6. Place pie in freezer for 2-3 hours or until firm.
  7. Garnish with cherries and ice-cream topping.

Adapted from: http://allrecipes.com/Recipe/Banana-Split-Ice-Cream-Pie/

Pecan Sour Cream Pound Cake


  • 1/4 cup chopped pecans
  • 3 cups cake flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup unsalted butter
  • 3 cups white sugar
  • 6 eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 1 cup confectioners’ sugar
  • 3 tablespoons orange juice
  • 1 teaspoon vanilla extract


  1. Preheat oven to 300.
  2. Grease and flour a 10 inch Bundt or tube pan.
  3. Sprinkle pecans on bottom of pan; set aside.
  4. Sift together flour, salt, and baking soda into a medium bowl; set aside.
  5. In a large bowl, cream butter and white sugar until light and fluffy.
  6. Beat in eggs one at a time, then stir in vanilla.
  7. Add flour mixture alternately with sour cream.
  8. Pour batter over pecans in prepared pan.
  9. Bake in the preheated oven for 75 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  10. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.
  11. To prepare the glaze: In a small bowl, combine confectioners’ sugar, orange juice and 1 teaspoon vanilla.
  12. Drizzle over cake while still warm.

Source:  http://allrecipes.com/recipe/pecan-sour-cream-pound-cake/detail.aspx


Old Dominion Pound Cake


  • 2 1/4 cups sifted flour
  • 1 1/4 cups sugar
  • 1/4 tsp. baking soda
  • 1 1/2 cups butter, softened
  • 2 tbsp. lemon juice
  • 2 1/4 tsp. vanilla
  • 8 eggs, separated
  • 1/8 tsp. salt
  • 1 cup sugar
  • 1 1/2 tsp. cream of tartar
  • 1 cup ground walnuts (optional)


  1. Preheat oven to 325 and spray a 12 cup Bundt pan with Pam for Baking (or your favorite non stick baking spray).
  2. In large bowl blend flour, 1 1/4 cup sugar and baking soda.
  3. In a stand mixer cream the butter, lemon juice and vanilla then mix in the flour mixture.
  4. At a low speed beat in egg yolks one at a time until blended.
  5. Add nuts (optional).
  6. In separate bowl, beat egg whites till frothy.
  7. Next, add salt and cream of tartar then gradually add the 1 cup of sugar, beating well after each addition.
  8. Continue beating the egg whites until soft peaks form.
  9. Gently fold in beaten egg whites into cake batter, about a third at a time.
  10. Pour into the prepared pan.
  11. Bake for 1 1/2 hours or until cake tests done.
  12. Do not open oven for the first hour of baking.
  13. Now turn off oven and leave cake in oven for 15 minutes, remove to cool in pan for 15 minutes then turn out onto wire rack or serving plate to finish cooling.
  14. Sprinkle with confectioner’s sugar.

Source:  Marks family recipe


Peanut Buster Brownies


  • 1 box of Peanut Butter Brownie Mix
  • 1 cup of Creamy Peanut Butter
  • 1 cup of Cream Cheese Frosting
  • 2 cups of Peanuts
  • Chocolate Sauce


  1. Prepare the brownies according to your box instructions.
  2. Mix together the peanut butter and the cream cheese frosting.
  3. Top them with the frosting.
  4. Now top them with piles of peanuts.
  5. Drizzle each portion with some chocolate sauce.

Source:  http://www.ohbiteit.com/2014/01/peanut-buster-brownies.html


Terrific Toffee Bars


  • 1 cup butter, softened
  • 1 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 1 large egg yolk
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 2/3 cup milk chocolate chips
  • 1/2 cup chopped walnuts


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13-inch baking dish.
  2. Beat butter, brown sugar, vanilla extract, and egg yolk in a large bowl; stir in flour and salt.
  3. Press dough into prepared baking dish.
  4. Bake in preheated oven until crust is light brown, 25 to 30 minutes.
  5. Immediately sprinkle chocolate chips over hot crust. Let stand until soft, about 5 minutes, and spread evenly; sprinkle with nuts.
  6. Cool pan on wire rack for 30 minutes.

Source:  http://allrecipes.com/Recipe/Terrific-Toffee-Bars/Detail.aspx

Cider Glazed Chicken

  • 1 pound chicken breasts- about 4
  • 1 Tablespoon butter
  • ¾ teaspoon salt, divided
  • ¼ teaspoon freshly ground black pepper
  • ½ cup refrigerated apple cider
  • 1 teaspoon Dijon mustard
  • ¼ cup chopped pecans
  • 2 tablespoons chopped fresh flat-leaf parsley
  1. In a large and heavy skillet melt 1 T of butter over medium high heat. Sprinkle each side of the chicken evenly with salt and pepper. Add the chicken to the pan and cook 3-5 minutes on each side until completely cooked throughout and no longer pink.
  2. Remove the chicken from the pan and set aside. Add cider and dijon mustard to pan. Cook about 2-3 minutes until it turns into a syrup.
  3. Add the chicken back to the pan and coat each side well in the cider glaze. Add the chopped pecans on the top and serve. Garnish with freshly chopped flat leaf parsley.

Source: http://therecipecritic.com/2013/11/cider-glazed-chicken/

Banana Cinnamon Crumble Bread


  • 1 cup Butter, Soften
  • 2 cups Sugar
  • 4 Eggs
  • 2 Tablespoons Buttermilk
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Banana Extract
  • 4 cups All Purpose Flour
  • 3 teaspoons Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 3/4 cup chopped walnuts


  • 2/3 cup Brown Sugar
  • 1/2 cup Flour
  • 1/2 teaspoon Cinnamon
  • 4 Tablespoons butter

Preheat oven to 350 degrees. Line and spray loaf pans.
Cream butter and sugar.  Add eggs individually and add extracts.  Mix dry ingredients and slowly add to batter.
In a food processor or chopper, add in crumble ingredients and mix till comes together to a crumble.
Spoon in 1/2 the batter into prepared loaf pan.  Sprinkle crumble and then add in the remain batter.  Sprinkle more crumble.  Repeat with remaining loaf pans.
Bake 50-60 minutes or till toothpick comes clean.

Source: http://foodwhores.org/2013/05/25/banana-cinnamon-crumble-bread/

Peanut Butter Reese’s Pieces Blondies


serves makes one 8-inch pan, active time 15 minutes, total time 1 hour 30 minutes

  • 8 tablespoons (4 ounces) unsalted butter
  • 1 cup (7 ounces) packed light brown sugar
  • 3/4 teaspoon salt
  • 3/4 cup peanut butter
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 1/4 cups (6 1/4 ounces) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 cup roasted peanuts, chopped
  • 1 1/2 cups Reese’s Pieces candy


  1. Adjust oven rack to middle position and preheat oven to 375°F. Line bottom and two sides of 8- by 8-inch pan with foil or parchment paper, allowing ends to overhand sides. Lightly grease pan.
  2. Place butter in a large microwaveable bowl and microwave on low power until just starting to melt, about 30 seconds. Stir in sugar and salt until combined. Stir in peanut butter, then egg and vanilla. Add flour and baking soda to the bowl, then stir until combined. Stir in peanuts.
  3. Spread into pan and smooth top. Sprinkle with Reese’s Pieces. Bake until golden and just set, and a toothpick inserted into the center comes out with fudgy crumbs, 20 to 25 minutes. Let cool in pan, about an hour. Lift blondies out of pan and slice.

Source: http://www.seriouseats.com/recipes/2013/11/peanut-butter-blondies-with-reeses-pieces-recipe.html

Bourbon Blondies with Walnuts


serves makes one 8- by 8-inch square pan, or 9 blondies

  • 8 tablespoons unsalted butter, melted
  • 1 cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1/4 cup bourbon
  • 1 cup plus 1 tablespoon all-purpose flour
  • 1/2 cup toasted walnuts, chopped


  1. Adjust oven rack to middle position and preheat oven to 350°F.
    Grease 8- by 8-inch pan with butter.
  2. In a large bowl, use a hand mixer to beat together butter and sugar until smooth. Add egg, vanilla, and salt and beat until well combined. Beat in bourbon. Add flour and beat until just incorporated. Stir in walnuts. Pour batter into pan and bake just until golden and a cake tester inserted into the middle of the blondies comes out clean, 20-25minutes. Let cool in pan 15 minutes before cutting into squares.

Source:  http://www.seriouseats.com/recipes/2013/09/bourbon-blondies-walnuts-recipe.html