Apple Pie Pancake Apple Rings

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Autumn.  The season that seems to be a favorite among people living in Indiana.  I can’t say that I disagree.  I love the changing colors of the leaves.  All those colors, I would have to say, are my favorite.  That’s probably why the walls of my home are variations of orange, red and browns.  I miss jumping in the big leaf piles like we did when I was a younger kid at home.  I can’t accumulate that many leaves in my yard where I live now.

This past Saturday my parents, my husband and I went to a local orchard to pick pumpkins and apples.  It was a perfect day outside for it.  Sunny with a little chill in the air so we just had to bundle up a bit.  And of course we got some hot apple cider to accompany us.  We walked thru the aisles of the apple trees with a red wagon and filled our bushels full of the types of apples we wanted.  Then I knew what I wanted to make first with all my apples.

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Apple rings. 

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Dip to coat.

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Cook until browned.

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Apple Pie Pancake Apple Rings

  • 1 cup pancake batter.  I made mine from Bisquick and 1 tsp. lemon juice
  • 1 tsp. apple pie spice
  • 2 medium apples, peeled and sliced
  • syrup for topping

Prepare pancake batter according to package instructions.  Add in apple pie spice.

Peel apples and then slice into 1/4 –  1/8 inch thick slices.  (I sliced and then peeled mine).

Cut out the center of each apple slice so that there are no seeds.

Coat skillet with non-stick cooking spray.  Preheat on medium heat on stove top.

Dip each apple slice into pancake batter, coating slice completely.  Place apple slice onto warm skillet and cook until browned on each side.  This doesn’t take long.

Serve warm with syrup.  Enjoy!

I originally saw something similar to this made on a morning show recently.

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Look at those yummy apples in between the pancake coating!

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And so the apple picking adventure begins!

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I see a juicy green apple in that crystal ball, don’t you?

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My parents, my husband and I went straight to the orchard this past Saturday to get our apple picking on!

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The apples can’t get much fresher than that, right off the tree!

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Grab a fork.  You know you want to eat these.


What is your favorite season of the year?  Or do you not even get to experience the seasons where you live?

Happy Fall Y’all!

Posted in Deliciousness | Tagged , | 11 Comments

White Chocolate S’mores Gooey Cake Bars

White Chocolate S'mores

Remember those cool evenings in the fall when you are sitting on your back patio, listening to the crickets, with sweatshirt and jeans on, around your fire pit, dreaming of a gooey warm s’more?

Or what about those hot summer days spent boating on the lake with your friends and family, soaking up those golden rays of sunshine, and sitting around the campfire at night time telling old stories of your youth, while dreaming of a sticky and sweet s’more?

Well then this treat is for you!  Whether or not you have actually eaten a real s’more cooked over an open flame or not, you will still love the taste of these sticky, sweet and gooey bars.

Of course if you follow Picky Palate, then you know this fabulous recipe is from Jenny!

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The ingredients are: 1 box yellow cake mix.  1 egg.  1/2 cup butter.  4 1/2 full grahams, 10 oz. white chocolate chips.  2 cups mini marshmallows.  1/2 cup sweetened condensed milk.

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Of course I popped a few mini marshmallows in my mouth while the bag was open.  Who wouldn’t.

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Spread out the rest of the cake mix over the grahams, chocolate and marshmallows.

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Then pour over the sweetened condensed milk.  This gooey stuff is very sweet on it’s own.  I actually added some of the remaining can of this to a smoothie and it was delicious.

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White Chocolate S’mores Gooey Cake Bars

Recipe from Picky Palate~

  • 1 box yellow cake mix
  • 1 large egg
  • 1 stick (1/2 cup) unsalted butter, softened
  • 4 1/2 full graham crackers
  • 10 oz. back white chocolate chips
  • 2 cups mini marshmallows
  • 1/2 cup sweetened condensed milk (I used fat-free)

1. Preheat oven to 350 degrees F. and line an 8×8 inch baking pan with tin foil that’s been generously sprayed with cooking spray. Make sure foil goes all the way up and over the edges for this one. It will be a full pan .

2. Place cake mix, egg, and butter into a large mixing bowl. Mix with hands until a dough forms, similar to a cookie dough. Press half of the dough into the bottom of the prepared pan. Layer with graham crackers, white  chocolate chips then marshmallows. Top with remaining half of dough pressing evenly. Drizzle sweetened condensed milk over top then bake for 28-33 minutes, until cooked through and golden brown on top.

Remove from oven. Let cool for 5 minutes then take a knife and run along edges to loosen marshmallow (this will allow bars to come off the foil easier).  Let cool completely then remove bars from pan with foil edges.  Cut bars into squares and serve.

They are delicious room temperature or chilled.

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See the layers of cake, grahams, chocolate, marshmallows and more cakeSmile

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Now you can’t sit here and tell me you don’t want to sink your teeth in to one of these bars!

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Thank you Picky Palate for creating this delicious recipe!

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My other version of these bars here.  Gooey White Chocolate Fluffernutter Cake Bars.


Do you prefer white, milk or dark chocolate?

What are you going to miss most about the summertime?

Posted in Deliciousness | Tagged | 12 Comments

Fruity Vanilla Oatcakes


This my friends, is the breakfast of champions!   Not to take anything away from Wheaties, but these oatcakes are good. 

And good for you.  Who doesn’t love that?!

A toasty twist on oatmeal that will make you grin from ear to earSmile

What better way to gain the strength and energy to carry you through a hectic morning schedule than with a small stack of warm oatcakes.

A quick to make breakfast or snack.  And we all like things that are easy. 

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Mix up the oats, egg whites and spices together.

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Form a patty in your pan and brown oatcake over medium heat.

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Top the oatcake with the fruit that you like best. 

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Fruity Vanilla Oatcakes

  • 2 cups rolled oats
  • 4 egg whites
  • 1 tsp. vanilla extract
  • 1 tsp. cinnamon
  • vegetable oil cooking spray
  • 1/2 cup raspberries or fruit of your liking
  • 1/2 cup applesauce

In a bowl, combine first 4 ingredients.  Spread evenly in a skilled coated with cooking spray.  Cook over medium heat for 10 minutes, flipping once.

Enjoy your oatcake topped with applesauce and fruit!

You may need to add a little sweetener to your oatcake if you like your oats slightly sweet.  I used Splenda.  Or top with a dollop of Applesauce Refresher.

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Mmm, mmm, raspberries!

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A meal full of fiber!

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Red deliciousness!  Or are they pink?

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A perfect way to start your day off right!

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Delish.  Devour.  Devine.


You could also top this with some Pineapple Orange Applesauce Refresher!

Or an Applesauce Refresher of your choiceSmile


How many times a day do you eat oatmeal?

Do you ever put raw oats in your smoothies?  Trust me, it’s good!

Posted in Deliciousness | Tagged | 7 Comments

Cheesecake Stuffed Peaches

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It’s summertime and peaches are in season!

A plump and succulent ripe peach filled with creamy sweet cheesecake in the middle is what you are feasting your eyes upon right now.  Are your eyes bugging out towards the screen because you want to eat one so bad or what?  Is your mouth watering?  I am sure it is.  Mine sure did when I found this recipe one day. 

Don’t you wish this was a scratch-n-sniff screen?!

Merging a favorite fruit with a classic dessert = Excellent Smile 

First, select some ripe, juicy, sweet and plump peaches.  If they aren’t quite ripe, put them in a paper sack for a few days until soft.

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Before baking:  below.

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After baking:  below.

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Cheesecake Stuffed Peaches

Recipe from Better Homes & Gardens

  • 6 peaches, halved and pitted
  • 1/4 cup butter, melted
  • 3 Tbsp. cinnamon and sugar mix
  • 4 oz. cream cheese, softened
  • 1/4 cup sugar
  • 1 egg yolk
  • 1 1/2 tsp. vanilla

1.  Preheat oven to 350 degrees.  Line a large baking sheet with parchment paper or use a Silpat.  Trim a very thin slice from the round side of the peach half so the halves will stand flat on the baking sheet.  Dip peach halves in melted butter to coat.  Arrange peach halves, cut sides up, in prepared pan.  Sprinkle cut sides of peaches with cinnamon-sugar; set aside.

2.  In a medium mixing bowl beat cream cheese with a mixer on medium speed until smooth.  Add sugar, egg yolk, and vanilla.  Beat until combined.  Spoon cream cheese mixture into peach centers.

3.  Bake, uncovered, about 30 minutes or until lightly browned and softened.  Serve warm or at room temperature.  Makes 6 servings.


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Oh yum, look at that cheesecake center.  So sweet!

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Peaches and cream my dear.  It’s what’s for dinner.  Or dessert.  Or both.

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Sure to tempt your taste buds and tickle your tongue.

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If you want, you could add in some amaretto flavoring to the cheesecake mixture.

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Enjoy this great, simple peach cheesecake dessert!

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I mean, I’m not saying you have to use a fork to eat this.  Just pick it up and biteSmile

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Would you rather have cheesecake or cake?


What is your favorite cheesecake topping?

Posted in Deliciousness | Tagged | 5 Comments

Dark Chocolate Peanut Butter Granola Mix


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Dark chocolate.  Peanut butter.  Granola.  =  Total party in the mouth.   Or with a spoon and some milk.  Or on top of a banana or some yogurt.  However you choose.  Just believe me, this is good stuff.

I am a cereal addict.  I could it cereal for all 3 meals plus snacks every day.  But granola is a breakfast food and a snack food.  So no wonder it makes me happy.

If you think you love cereal that comes from a box on a shelf, be warned, this recipe may change your mind.

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Oats, chia seeds, kamut puffs, puffed millet and sesame seeds make for a great granola combination.

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Dark Chocolate peanut butter, a delicious ingredient.

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Mix the honey and peanut butter together.  Stir in cinnamon plus vanilla and voila, you’ve got the granola glaze.

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Clusters of granola, yum!

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This is one jar of treats that you WILL NOT be able to shut the lid on!

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    I am not going to lie.  I ate some of this straight out of the container with a spoon.  And sometimes with my fingers.

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Dark Chocolate Peanut Butter Granola Mix

  • 1 c. millet puffs
  • 1 c. puffed kamut
  • 2 Tbsp. chia seeds
  • 1/2 c. sesame seeds
  • 2 c. oats
  • 2/3 c. honey
  • 3 tsp. vanilla extract
  • 2. tsp. cinnamon powder
  • 2/3 c. dark chocolate peanut butter

Preheat oven to 325 degrees.   Toast the two cups of oats on a large jelly roll pan for 5 min.

In large bowl, combine honey and peanut butter.   Microwave for 30 sec. and then mix thoroughly.

In the bowl, add in millet puffs, puffed kamut, chia seeds, sesame seeds, vanilla and cinnamon.  Mix well so that the mixture is sticky.

Spray the jelly roll pan with non-stick cooking spray.  Spread the granola mix out onto the sheet evenly.

Bake for 10 min.  Remove, stir it around and place back in oven for additional 5 min.

Allow to cool before indulging.

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Great texture.

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Definitely should eat more granola.  Like right now!



What is the oddest ingredient you have ever used when making granola?

What is your favorite non-traditional way to eat granola?

Posted in Deliciousness | Tagged | 10 Comments

Gooey White Chocolate Fluffernutter Cake Bars

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What the fluff?

Did you know that there is a National Fluffernutter Day?  It is October 8 this year.  I say we start celebrating that day NOW!

Is fluffernutter a childhood memory of yours?  Were you ever made a sandwich with marshmallow crème and peanut butter?  Well that’s what fluffernutter is, in case you’ve been living in a cool cave this summer and didn’t know that fact.

Go ahead.  Add this recipe to your “Yummy Book.”  Then find some fluff.  And get to fluffing up this wonderful concotion my friends!

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Peanut butter, marshmallow fluff mixed with sweetened condensed milk.

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Pat the crust dough in to a foil lined and greased pan.  Pour on the creamy mixture and sprinkle with white chocolate chips.

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Gooey White Chocolate Fluffernutter Cake Bars

Recipe from Picky Palate

  • 1 box yellow cake mix
  • 1 large egg
  • 8 Tbsp. (1 stick) unsalted butter, softened
  • 1/2 cup creamy peanut butter
  • 1/2 cup marshmallow crème
  • 1-14 oz. can sweetened condensed milk (I used fat-free)
  • 12 oz. bag white chocolate chips
  1. Preheat oven to 350 degrees F. and line a 9×13 inch baking pan with foil and spray with cooking spray.
  2. Place cake mix, egg and butter into a large bowl.  Mix until well combined, will be the consistency of thigh cookie dough.  Press dough into prepared pan.
  3. Place peanut butter, marshmallow crème and condensed milk into a large bowl and mix until will combined.  Pour over crust then top with white chocolate chips.  Bake for 25 minutes, until cooked through.  Center will seem somewhat jiggly, but will set up while cools.
  4. Let cool completely, cut into squares and serve.  (I cooled mine in the fridge before cutting and for storing the bars too).

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One will just not do.  Have three or four.  Then go brush your teeth.

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Peanut butter, marshmallow and sweet milk = a gooey layer that may stick to the roof of your mouth, but it’s so worth it.

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Such a sweet and sinful treat.  Gotta eat that up.  No shame. 

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Ooey gooey goodness in your mouth!

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I’ve been know to eat marshmallow fluff straight out of the jar with a spoon.  How about you?


What have you sunk your teeth into lately that has been so sweetly decadent?

Posted in Deliciousness | Tagged , | 10 Comments

Tortilla Crusted Tilapia Tacos


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It wasn’t until a few years ago (maybe two) that I developed a real taste for fish.   I mean really enjoying eating fish.  And actually being able to choose to eat fish and not being forced to eat it because that is all that was offered for dinner that night.  Granted that was usually really fresh fish that my dad caught in the lake that day, but I would have rather had a bowl of plain pasta.  You see, I grew up going camping.  Camping on lakes.  Boating on lakes.  And along with boating, came fishing.  I loved to go fishing when I was younger.  Now I’d rather read a gossip magazine, but that’s besides the point.  So while I had gotten away without eating fish for a while, my like in eating it has returned.  And I at least think it is a little bit healthy for me too.

So many restaurants offer fish tacos on their menus now and I think that is what got me hungry for creating my own.  That and my mom and I got this great salsa verde slaw at a local farmer’s market that we thought would be delicious on fish tacos.  It did not disappoint.

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Sour cream, tortilla crusted tilapia, avocado, lime juice, tomatoes, corn tortillas, salsa verde slaw and red onions.

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It may sound silly, but when I spotted this tortilla crusted tilapia in the store I about jumped for joy.  I knew it would be the perfect fish for my taco creation.  And I was right.

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I baked the fish until it was super crispy.

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Fish in tacos?  Not too long ago I wouldn’t even have thought that sounded good.  But now, I love them!  And these are the best fish tacos I have ever had. 

This is the salsa verde slaw that was purchased at a local farmer’s market. 

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Tilapia Tacos

  • White fish of your choice.  I used tilapia
  • sour cream
  • avocado
  • tomatoes
  • lime juice
  • red onion
  • corn tortilla’s
  • salsa verde slaw

Cook fish as directed.  Slather sour cream on to a tortilla.  Top with sliced and diced avocado, tomatoes, red onions, squirts of lime juice, sticks of baked fish and spoonfuls of salsa verde slaw.

Wrap your mouth around the taco and taste the deliciousness!

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I find that corn tortilla’s make these tacos much better, rather than using flour tortilla’s.

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A  very enjoyable casual meal.  Colorful too.

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I love the crispy fish that was seasoned great with the tortilla crust on it.

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Now go grab a frosty libation and enjoy your summer 2011!

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A great way to introduce fish to someone who isn’t used to eating it.

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Have you ever had a real fish fry?  I mean fish that is straight in from the lake where they were caught?


Do you like to go fishing or do you find it boring sitting there waiting for the bobber to move?

Posted in Deliciousness | Tagged , | 6 Comments