Life Should Be Homemade

Peanut Butter Cookies


1  c. softened  butter

1  c.  peanut  butter

1  c.  sugar

1  c.  sugar

1  c.  brown  sugar

2  eggs

1  tsp.  baking  powder

1-1/2  tsp.  baking soda

1/2  tsp.  salt

2-1/2  c.  flour

Cream butter,  sugar,  brown  sugar  and  peanut  butter  together  until  well  blended.    Add  eggs,  baking powder,  baking  soda  and  salt.    Mix  until  blended.    Add  flour  and  mix  until  thoroughly  blended.    Scoop  into  balls  and    press  an  “X”  on  each  cookie  with  a  fork  dipped  in  flour.    Bake  for  15  minutes  at  350 degrees.   Enjoy!

Cut-Out Cookies


Cut-Out Cookies

2 c. softened margarine

2-1/4 c. sugar

3 eggs

3 T. milk

1 T. baking powder

1 T. vanilla

Dash salt

6 c. flour

Buttercream Frosting

2 c. softened margarine

7 c. plus 7 c. powdered sugar

1/2 c. milk

1 T. vanilla

For cookies, mix all ingredients except flour until blended.  Add flour and mix until evenly combined.  Refrigerate dough for at least 3 hours or up to several days.  When ready to roll out, remove from refrigerator and on well floured surface, roll out dough to under 1/4 in. thick.  Cut out shapes using cookie cutters and bake on parchment lined sheets for 9 minutes or until slightly brown around edges.  

For frosting, blend softened margarine, 7 c. powdered sugar, vanilla and milk until no lumps remain.  Add another 7c. powdered sugar and mix until blended and creamy.  If needed, add additional powdered sugar until frosting can hold up on its own and looks a bit rough.  Mix food colors into frosting to created desired colors for cookies.

Pecan Pie Bars



3-3/4 c. flour

1-1/2 c. softened butter

3/4 c. sugar

3/4 tsp. salt


6 eggs

2 c. sugar

2 c. dark syrup

2 tsp. salt

2 tsp. flour

3 c. chopped pecans

6 T. melted butter

2 tsp vanilla

In a mixing bowl, combine flour, butter, sugar and salt.  Mix until all ingredients are well blended.  Press evenly into the bottom of a greased half sheet pan. . Bake 20 minutes at 350 degrees.  While baking, mix all filling ingredients in a bowl.  Once crust is done, pour filling evenly on top and bake until center no longer jiggles.  Start with 25 minutes and check to see if done.  If center no longer jiggles, bars are done.  If center still jiggles, add additional time and check every few minutes until done.  Let cool and enjoy!

Cranberry Orange Scones


2 c. flour

7 tsp. sugar

1 T. orange zest

2 tsp. baking powder

1/2 tsp salt

1/4 tsp baking soda

1/3 c. softened butter

1/4 c. orange juice

1/4 c. heavy whipping cream

1 egg

3/4 c. dried cranberries

In a mixing bowl, add flour, sugar, orange zest, baking powder, salt, baking soda and softened butter.  Mix until butter is mixed in and largest piece is the size of a pea.  Add orange juice, heavy whipping cream and egg. Mix until dough is fully blended and very sticky.  Add cranberries and mix until evenly mixed in.  Shape into 8-10 inch round and cut into 8 pie shaped pieces.  Pat milk on to tops of scones and sprinkle with additional sugar.  Bake on parchment paper for approximately 15 minutes.  Let cook slightly before eating. Enjoy!

Cream Puffs & Profiteroles


Crean Puff Shells

1/2 c. butter
1 c. water
4 eggs
1 c. flour

2 c. skim milk
5 T. corn starch
3 eggs
pinch salt
1/2 c. sugar
1 tsp. vanilla

INna saucepan, melt butter and waler and bring to a boil.  Once boiling, add flour and stir.  This dough will be very thick.  Transfer this mixture into a mixer bowl and with whisk attachment, start the mixer and slowly add eggs, a little bit at a time.  Once all combined, spoon balls of dough onto parchment lined cookie sheet.  Bake at 400 degrees for 15 minutes and then reduce oven to 300 for another 25 minutes.  Let cool and store in ziplock bag in freezer.  For custard, mix sugar and cornstarch in bowl of double boiler.  Once combined, add milk and whisk immediately to assure no lumps.  In separate bowl, scramble eggs completely and then slowly add to milk mixture and whisk to combine.  Add salt and vanilla and mix to combine.  Place over water in double boiler and cook until thick and bubbly, stirring very frequently.  Once thickened, either whisk strenuously to assure no lumps, or run through food processor to remove any lumps that remain.  Refrigerate in separate bowl with plastic wrap touching surface.  When ready to eat, cut Cream Puff shell in half and scoop custard in the middle.  Replace top and drizzle with chocolate or sprinkle with powdered sugar.  Alternatively, ice cream of any flavor can be used instead of custard and now its a Profiterole. Enjoy!

Apple Crisp


10 c. apples - chopped into (roughly) 1/2 inch pieces

1/2 c. brown sugar

1 c. sugar

1/4 c. flour

1-1/2 tsp cinnamon

1/2 tsp salt

1 c. sugar

1 c. flour

1 c. softened butter

1 c. oatmeal

2 tsp cinnamon

Peel and chop apples.  In large bowl, add apples, brown sugar, sugar, flour, cinnamon and salt.  Toss to ensure all apples are covered.  Spray 9x13 cake pan and pour apples and all sugars in pan.  In separate bowl, mix sugar, flour, softened butter, oatmeal and cinnamon.  combine until crumbly.  sprinkle evenly over apple mixture.  Bake at 350 degrees for at least 35 minutes (most likely closer to 60).  Apple crisp will be done when cinnamon sugar mixture bubbles around the edges of the pan.  BEst served warm with generous ice cream.  Enjoy!

Chocolate Crinkles


1 c. butter

1-1/4 c. cocoa powder

3-1/4 c. sugar

6 eggs

1 T. baking powder

1 T. vanilla

1 tsp. vanilla

3-1/4 c. flour

Melt butter in saucepan.  Once melted, add cocoa powder and whisk together until blended.  Put chocolate mixture in mixing bowl and add sugar.  Mix until well blended.  Add eggs and mix again.  Add baking powder, vanilla and salt.  Mix.  Add flour and mix until well blended.  Once you remove this from the mixer, make sure to scrape the bottom and sides of the mixing bowl to make sure all dough is blended well.  Refrigerate dough for several hours to several days. Before baking, roll cookie dough balls generously in powdered sugar.  Bake at 350 degrees for 15 minutes, or just until the cookies lose their shine.  Enjoy!

Pumpkin Bread & Muffins


3 c. sugar

1 c. oil

4 eggs

1/2 tsp. baking powder

2 tsp. baking soda

2 tsp. salt

2 c. pumpkin

1 tsp. ground cloves

1 tsp. allspice

1 tsp. cinnamon

1 tsp. ground ginger

1 tsp. nutmeg

3-1/2 c. flour

pecans sprinkled on top

Combine sugar, oil, pumpkin and eggs until blended.  Add baking powder, baking soda, and salt and mix until blended.  Add cloves ,allspice, cinnamon, ground ginger, nutmeg and flour.  Mix until fully combined.  If making bread, spray pan generously and fill 2/3 full.  Alternatively, if making muffins, fill muffin tins 2/3 full.  Sprinkle pecans on top if desired.  Bake bread for at least 45 minutes and muffins for at least 12. minutes  Insert toothpick to assure it comes out clean.  If not, add a few minutes and retest.  Once toothpick comes out clean, remove from oven and cool.  Enjoy!



1 c. sugar

1 c. light corn syrup

1-1/2 c. peanut butter

6 c. crispy rice cereal

1 c. chocolate chips

1 c. butterscotch chips

Combine sugar and corn syrup in saucepan and place over medium heat  Bring to a boil.  Once boiling, remove from heat and add peanut butter.  Combine until well blended.  Pour peanut butter mixture over crispy rice cereal and mix until blended.  Press into a  lightly greased quarter sheet pan.  In double boiler, melt chocolate chips and butterscotch chip until fully melted and no lumps. Spread over crispy rice mixture and spread evenly.  Let topping set and then cut and enjoy!

Chocolate Chip Cookies


1 c. butter

3/4 c. sugar

3/4 c. brown sugar

2 eggs

1 tsp. baking soda

1 tsp. salt

1 tsp. vanilla

1/2 tsp. baking powder

2-1/4 c. flour

1-1/4 c. chocolate chips

Cream softened butter, sugar and brown sugar in mixer until well blended.  Add eggs and blend until completely combined.  Add baking soda, vanilla, salt and baking powder and mix until combined.  Add flour and mix until all ingredients are evenly blended.  Add chocolate chips and mix.  Bake at 350 degrees for 15 minutes or until edges are browned and center is slightly lighter, but just .starting to brown.  Cool and enjoy!

Lemon Macadamia Nut Bars

Click here to learn how to make them!


4  c.  flour

1  c.  powdered  sugar

2  c.  melted  butter

1/2  c.  chopped  macadamia  nuts

Mix  all  four  ingredients  in  a mixer  or  by  hand.    Spray  a baking  sheet  and  press  the  crust  in   the  bottom  evenly.    Bake  at  350  degrees  for  15  minutes. 


4  c.  sugar

1/2  c. flour

2  tsp. baking  powder

1  tsp.  salt

8 eggs

1/2  c.  fresh  squeezed  lemon  juice

3T.  Lemon  zest

Mix  all  ingredients  in  mixer  with  whisk  attachment.    When  crust  is  done, pour filling  on  top  and  bake  at  350  degrees  for  20  minutes.    The  lemon  bars  will  be  done  when  the center  does  not  move when  you  jiggle  the  pan.    When  cool,  dust  with  powdered  sugar  and  enjoy!

Carrot Cake with Cream Cheese Frosting


Carrot  Cake

1-1/2  c.  canola  oil

4  eggs

1-1/2  c.  pureed  carrots

2  c.  sugar

2  tsp.  baking  soda

2  tsp.  cinnamon

1  tsp  salt

2  c.  flour

1/2  c.  crushed  pineapple

1  c.  crushed  walnuts

 Combine  oil,  eggs,  pureed  carrots and  sugar  in   mixer.    Mix  until  blended.    Add  baking  soda,  cinnamon  and  and salt.    Mix  until  blended.    Add  flour  and  mix  to  combine.    Add  pineapple  and  walnuts  and  mix  til  evenly  blended.    Bake  in  2-8inch  round  baking  pans  or  bake  in well  greased  mini  muffin pans.    An  8  inch round  will  bake  for  at  least  25  minutes  or  until  toothpick  inserted  in  middle  comes  out  clean.    Mini  cakes  will  bake  for  approximately  8-10  minutes.    Both  bake   at  350  degrees.    Enjoy!

Cream  Cheese Frosting

16  oz.  softened cream  cheese

4  c. powdered  sugar

8  T.  softened  butter

1-1/2  tsp.  vanilla

pinch  of  salt

Cream  butter  and  cream  cheese  in  mixer  until  well  blended.    Add  powdered  sugar  and  mix  until  combined.    Add  vanilla  and  salt and  mix  until  smooth.

Seven Layer Bars


 1.  c.  melted  butter

2  c.  crushed  graham  crackers

2  c.  shredded  coconut

2  c.  chocolate  chips

2  c.  butterscotch  chips

2  cans  sweetened  condensed  milk

1/4  c.  chopped  pecans

Pour  melted  butter  in a  13x17  in.  baking sheet,  making  sure  it  is  evenly  spread  on   the  pan.    Once  spread,  sprinkle  graham  cracker  crumbs  evenly  over  the  melted  butter.    Once  completed,  sprinkle  coconut  over  the  graham  crackers,  followed  by  chocolate  and  butterscotch  chips  in  successive  layers.      Next,  evenly  (and  carefully)  pour  the  sweetened  condensed  milk  6over  the  prior  layers.    Work  quicklu  when  pouring  the  sweetened  condensed  milk  trying  to  pour  it  evenly  so  each  can  covers  half  the  pan.    Finally,  sprinkle  the  chopped  pecans  over  the  top.    Bake  at  350  degrees  for  13-15  minutes.    Enjoy!

Cinnamon Rolls



4-1/2  tsp.  dry yeast  

1/2  c.  warm  water

6  c.  Baking Mix

1  c.  cold  water

1-1/2  c.  melted  butter

2  c.  sugar

8  tsp.  cinnamon

Take  1/2  c.  of  warm  tap  water  and  microwave  it  for  an  additional  15  seconds.    Mix  this  water  with  the  4-1/2  tsp. yeast.    Mix  until  blended  and  set  aside.    In  a  separate  bowl,  mix  the  baking  mix  and  cold  water  by  hand.    Once  mixed  in,  add  the  yeast  mixture  and  continue  mixing by  hand  until  all  dry  ingredients  are  incorporated.    !n  a  separate  bowl, mix  the cinnamon  and  sugar   and  set  aside.    In  yet  another  bowl,  melt  the  butter  in  the  microwave.    To  roll  the  dough  out, divide  the  dough  in  two  and  gerously  flour  your  rolling  surface.    Generously  flour half  of  the  dough  and  shape  into  a  4  inch  wide  rectangle.    Once  shaped ,  roll  legnthwise trying  to  maintain  equal  width  throughout.    Try  to  roll  the  dough  to  be  approximately  1/8th  in.  thick.   Once  rolled  out,  pour  1/2  c.  melted butter  over  dough, spreading  evenly.   Sprinkle  with  3/4  c.  cinnamon  sugar  mixture.    Gently  roll  the  dough  from  end  to  end  forming  a  long  roll.    Cut  into  1  in.  pieces  and  place  in  greased  baking  pan.    Repeat  with  second  half  of  dough.    Once  all  the  dough  has  been  rolled  out,  pour  the  remaining  butter  over  the  top  and  sprinkle  with  remaining  cinnamon  sugar.    Bake  at  350  degrees  for  22  minutes!  These  tase  great first  thing  in  the  morning,  or  for  that  matter...  at  any  time  of  day!   give  these  a  try,  I  know  you  will  love  these  as  much  as  I  do!

Monster Cookies



1 c. salted butter

1-1/3 c. packed brown sugar

1-1/3 c. sugar

2 c. peanut butter

5 eggs

1 t. salt

3 T. baking soda

1-1/3 t. pure vanilla extract

6 c. oatmeal

1-1/3 c. M&M candies

2/3 c. chocolate chips

Cream butter, sugar, brown sugar and peanut butter in mixer until blended.  Add eggs and mix again until combined.  Add salt, soda and vanilla and mix until well integrated.  Add oatmeal and turn mixer on slowly as it will want to fly all over.  Once mixed in, add M&Ms and chocolate chips.  Once thoroughly blended, scoop into balls and place on parchment lined cookie sheet.  I use 1/3 c. cookie scoop for my extra large cookies like these.  Once frozen, place in resealable bag and date.  When ready to bake, remove an appropriate number of balls and let thaw for up to 10 minutes.  Bake at 350 degrees for at least 15 minutes.  Cookies should be brown on the edges and not appear raw in the middle.  Enjoy!