Cranberry Pecan Oat Crumble Bars

By Kirsten Gjesdal | November 20, 2019

Case in point: we LOVE cranberry sauce – but we always struggle with too much leftover. You could make a classic Thanksgiving-leftovers-sandwich, or just a good ol’ second plate of turkey fixings – or even better: these easy, sweet and nutty cranberry pecan oat crumble bars. Using homemade cranberry sauce or canned, it takes about…

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Scotcheroo Chocolate Layer Cake

By Kirsten Gjesdal | March 29, 2019

There’s some debate on whether the sticky, peanut buttery, chocolate topped rice krispie bars are called “scotcheroos” or “special k bars.” Personally, I believe they are scotcheroos unless they are made with Special K cereal, and only then should they be called special k bars. Makes sense, right? Regardless of which side of the debate…

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White Chocolate Raspberry Thumbprints

By Kirsten Gjesdal | December 1, 2018

White Chocolate Raspberry Thumbprints Submitted by Linae Svennes   3/4 c butter, softened 1/2 c packed brown sugar 2 eggs, separated 1 1/4 c all purpose flour 1/4 c baking cocoa 1 1/4 c finely chopped pecans or walnuts Filling: 4 oz white baking chocolate, coarsely chopped 2 tbsp butter 1/4 c seedless raspberry jam…

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Chocolate Peanut Butter Balls- 1st Place Winner

By Kirsten Gjesdal | December 1, 2018

Chocolate Covered Peanut Butter Balls Submitted by LaRee Farnham 1 c. crunchy peanut butter 2 Tbsp. melted butter 1 c. powdered sugar 2 c. Rice Krispies 1 c. chocolate chips 1 Tbsp. shortening Combine peanut butter, melted butter and powdered sugar. Stir in 2 c. Rice Krispies. Form in balls. Put in freezer. Once the balls are…

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