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!

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.

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

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

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.

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.

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

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

Thank you Picky Palate for creating this delicious recipe!

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?

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 ear

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. 

Mix up the oats, egg whites and spices together.

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

Top the oatcake with the fruit that you like best. 

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.

Mmm, mmm, raspberries!

A meal full of fiber!

Red deliciousness!  Or are they pink?

A perfect way to start your day off right!

Delish.  Devour.  Devine.

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

Or an Applesauce Refresher of your choice

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

How many times a day do you eat oatmeal?

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

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  

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.

Before baking:  below.

After baking:  below.

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.

Enjoy!

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

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

Sure to tempt your taste buds and tickle your tongue.

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

Enjoy this great, simple peach cheesecake dessert!

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

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Would you rather have cheesecake or cake?

What is your favorite cheesecake topping?

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.

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

Dark Chocolate peanut butter, a delicious ingredient.

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

Clusters of granola, yum!

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

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

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.

Great texture.

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?